JP7049057B2 - Beer-taste beverages and their manufacturing methods - Google Patents

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage. Specifically, the present invention relates to a method for producing a beer-taste beverage using seeds as a raw material and a beer-taste beverage obtained by the production method.

The beer-taste beverages are generally alcoholic beverages and non-alcoholic beverages having a flavor similar to that of beer, and in order to realize such flavors, raw materials similar to beer have been used. Specifically, malt and hops are used as the main raw materials, and the hops are heat-treated in a predetermined temperature range for a certain period of time to provide a beer-taste beverage having a flavor derived from malt and hops (patented). Document 1).

Consumer demands for beer-taste beverages such as beer are diversifying, and gorgeous aromas are also required. In order to respond to such demands, hop materials that have been dried after harvesting and stored at medium and low temperatures for 3 months or more and aged are used in fermented alcoholic beverages to provide a firm bitterness and herb-like taste. , Alcoholic beverages having a rich hop aroma component are known (Patent Document 2).

JP 2015-92832 JP-A-2007-89439

Under these circumstances, beer-taste beverages with a rich aroma are required. Specifically, there is a demand for beer-taste beverages with rich fruit flavors and beer-taste beverages with suppressed unpleasant odors.

The inventors of the present invention have solved the problem of the present invention by using seeds stored for 12 hours or more after crushing as seeds used as raw materials for beer-taste beverages.

The present invention includes the following aspects of the invention.
[1]
A method of producing beer-taste beverages that use seeds as raw materials.
Including the step of mixing the sugar solution and the seed to prepare a seed-containing sugar solution.
The seeds mixed with the sugar solution are seeds that have been stored for 12 hours or more after crushing.
Production method.
[2]
The production method according to [1], further comprising a fermentation step of adding yeast to the seed-containing sugar solution to ferment it.
[3]
A method of producing beer-taste beverages that use seeds as raw materials.
A step of extracting the seed-containing component from the seed, and a step of mixing the sugar solution with the seed-containing component.
Including
The seed used for extracting the seed-containing component is a seed that has been stored for 12 hours or more after crushing.
Production method.
[5]
The production method according to [4], further comprising a fermentation step of adding yeast to the mixed solution obtained in the mixing step and fermenting the mixture.
[6]
A method of producing beer-taste beverages that use seeds as raw materials.
The step of extracting seed-containing components from the seeds,
It includes a fermentation step of adding yeast to a sugar solution and fermenting it, and a step of mixing the fermented solution obtained in the fermentation step with the seed-containing component.
A production method, wherein the seed used for extracting the seed-containing component is a seed that has been stored for 12 hours or more after crushing.
[7]
The production method according to any one of [1] to [6], wherein the seed is a seed that is dried and used as a spice.
[8]
The production method according to any one of [1] to [7], wherein 0.01 g to 50 g of seeds are used for 1 L of beer-taste beverage.
[9]
A beer-taste beverage containing a seed-containing component obtained by the production method according to any one of [1] to [8].

The invention according to a preferred embodiment of the present invention can provide a beer-taste beverage having a rich aroma. Further, the invention according to a preferred embodiment of the present invention can provide a beer-taste beverage having a rich fruit flavor. Furthermore, the invention according to a preferred embodiment of the present invention can provide a beer-taste beverage in which an unpleasant odor is suppressed.

1 Beer-taste beverage The beer-taste beverage of the present invention is a beverage produced by using seeds stored for 12 hours or more after crushing as raw materials.

As used herein, the term "beer-taste beverage" refers to a beverage having a beer-like flavor. That is, the beer-taste beverages herein include any beverage having a beer flavor. The types of beer-taste beverages of the present invention include, for example, sparkling liquor, beer, liqueurs, and other brewed liquors under the name under the Japanese Liquor Tax Law, and low-alcohol fermented beverages (for example, 1% alcohol content). Less than fermented beverages), spirits, non-alcoholic beer-taste beverages, beer-taste soft beverages, etc. are also included. Both fermented and non-fermented are included.

The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0 to 40% by weight, more preferably 1 to 15% by weight. In particular, it is desirable that the concentration is about the same as that of alcohol that consumers prefer to drink as beer-taste beverages such as beer and low-malt beer, that is, in the range of 1 to 7% by weight.

The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage and can be measured by any known method, for example, by a vibration densitometer. Can be measured. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled by direct fire, and the density of the obtained distillate at 15 ° C. is measured, and the analysis method prescribed by the National Tax Agency is used. Converted using "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" attached to (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Can be asked. When the alcohol content is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

Aliphatic alcohol may be added to the beer-taste beverage according to the present invention from the viewpoint of imparting a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is known, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as those having 4 carbon atoms and 3-methyl-1-butanol and 1-pen as those having 5 carbon atoms. Examples thereof include tanol and 2-pentanol. These can be used in one type or a combination of two or more types. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. As used herein, the content of fatty alcohols can be measured using headspace gas chromatography.

When a fermentation step is included in the production process of the beer-taste beverage of the present invention, carbon dioxide gas is generated in the fermentation step, so that the carbon dioxide gas can be used as it is, or can be further prepared by adding carbon dioxide gas. .. In addition, when a non-fermented liquid is used as a raw material, carbon dioxide gas generated in the fermentation process cannot be used. Carbon dioxide gas can be dissolved.

The amount of carbon dioxide gas contained in the beer-taste beverage of the present invention is represented by the carbon dioxide gas pressure of the beverage, and this is not particularly limited as long as the effect of the present invention is not impaired. Typically, the upper limit of the carbon dioxide pressure of a beer-taste beverage is 4.0 kg / cm ² , 3.4 kg / cm ² , or 2.8 kg / cm ² , and the lower limit is 0 kg / cm ² , 0.2 kg /. It is cm ² , 0.9 kg / cm ² , or 1.5 kg / cm ² , and any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beer-taste beverage is 0 kg / cm ² or more and 4.0 kg / cm ² or less, 0.2 kg / cm ² or more and 3.4 kg / cm ² or less, 0.9 kg / cm ² or more and 2.8 kg /. It may be cm ² or less, or 1.5 kg / cm ² or more and 2.8 kg / cm ² or less. The gas pressure in the present specification means the gas pressure in the container, except for special cases. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C to a gas internal pressure gauge, open the stopcock of the gas internal pressure gauge once to release the gas, close the stopper again, and close the gas internal pressure gauge. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

2 Method for Producing Beer-Taste Beverage The method for producing a beer-taste beverage of the present invention is a method of using seeds stored for 12 hours or more after crushing as a raw material, and by using such seeds, the problem of the present invention can be solved. I arrived.
Hereinafter, typical embodiments of the present invention are a method of mixing crushed seeds and a sugar solution (manufacturing method A), and a method of mixing a seed-containing component obtained from crushed seeds with a sugar solution (manufacturing). The method B) and the method of mixing the seed-containing component obtained from the crushed seed and the fermented liquid (production method C) will be described separately.

2.1 Manufacturing method A
(1) Preparation of sugar solution In the present specification, the "sugar solution" is an aqueous solution containing one or more saccharides selected from the group consisting of monosaccharides, disaccharides and trisaccharides or more.
For the sugar solution, for example, in addition to water and grains, raw materials such as sugars are arbitrarily added to the charging tank, and if necessary, enzymes such as amylase are added to gelatinize and saccharify, filter, and boil. It is prepared by adding hops, bitterness or coloring agent as needed in a kettle and boiling, and removing solids such as coagulated protein in a clarification tank.
Further, a commercially available sugar solution may be used as the sugar solution used in the present invention, and raw materials that do not require gelatinization or saccharification may be directly put into a boiling pot.

Grains include, for example, barley (barley, wheat, rye, crow barley, oats, barley, barley, their malts, etc.), rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans). , Endo beans, etc.), buckwheat, sorghum, oat, Japanese millet, and starch obtained from them, extracts of these, etc.
The amount of the grain used is not particularly limited, but the grain is preferably 5 g to 300 g, more preferably 10 g to 250 g, and particularly preferably 20 g to 200 g with respect to 1 L of the beer-taste beverage finally obtained.

Malt refers to seeds of barley, wheat, rye, oats, oats, adlay, pearl barley, etc. that are germinated, dried, and rooted. May be. In the present invention, barley malt and wheat malt are preferably used. In particular, barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as two-row barley and six-row barley, but any of them may be used. Further, in addition to normal malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.

Examples of saccharides include commercially available saccharified liquids obtained by decomposing grain-derived starch with an acid or an enzyme, and commercially available starch syrup. At this time, the form of the saccharide may be any form such as a liquid such as a solution or a solid substance such as a powder. Further, there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, a saccharide having an increased proportion of maltose may be used by devising the conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, lactose, galactose and solutions thereof (sugar solution) can be used.

In addition, water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can also be used. Of these, indigestible dextrin and polydextrose are preferable from the viewpoint of versatility such as stability and safety.
The amount of the water-soluble dietary fiber used is not particularly limited, but the water-soluble dietary fiber is preferably 5 g to 50 g, more preferably 10 g to 40 g, and particularly preferably 15 g to 30 g with respect to 1 L of the finally obtained beer-taste beverage. Used.

Hops refer to ordinary pellet hops, veil hops, hop extracts, processed hops (isolated hops, hexahops, tetrahops) and the like used in the production of beer-taste beverages and the like. The amount of hops added is not particularly limited, but is typically about 0 to 1% by weight based on the total amount of the beverage.

(2) Mixing of sugar solution and crushed seeds The crushed seeds stored for 12 hours or more are added to the sugar solution prepared in (1) and both are mixed. The temperature of the sugar solution and the seed at the time of mixing is not particularly limited.

In the present specification, the seed is not particularly limited as long as a part of the seed is included. Therefore, the seed may contain a portion of the pulp of the fruit that covers it.
The seeds are preferably seeds that are dried and used as spices. Seeds that can be used in the present invention include, for example, coriander, pepper, fennel, Japanese pepper, Japanese pepper, cardamon, caraway, nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grain of paradise, anise, etc. Examples include star anise seeds. Among these seeds, dried coriander seeds (coriander seeds) are particularly preferable. "Seeds that are dried and used as spices" may also contain part of the fruit.
The seeds may be dried, frozen, freeze-dried or the like. Seeds may be finely crushed before being added. At that time, a known method such as a mill, a press machine, a shearing machine or the like is used for crushing the seeds.

Seeds to be added to the sugar solution should be crushed and stored for 12 hours or more. The state of the seeds before crushing is not limited, and may be a normal temperature state or a frozen state.
The storage time after pulverization is preferably 12 hours to 30 days, more preferably 18 hours to 20 days, and particularly preferably 24 hours to 7 days. If the storage time is longer than 40 days, the amount of scent volatilized tends to increase. Further, if the storage time is shorter than 6 hours, the reduction of the unpleasant odor derived from the seeds tends to be insufficient.

The storage temperature after pulverization is preferably 30 ° C. or lower, more preferably 20 ° C. or lower, and most preferably 10 ° C. or lower. If the storage temperature exceeds 30 ° C., the composition tends to change, which is not preferable. The storage temperature during storage may be raised or lowered.
The pressure during storage of the crushed seeds is not particularly limited, and for example, the crushed seeds can be stored at normal pressure.
It may also be stored in a vacuum state.

The content of seeds in the sugar solution containing crushed seeds (seed-containing sugar solution) is not particularly limited, but 0.01 g to 50 g, preferably 0.02 g of seeds per 1 L of the finally obtained beer-taste beverage. ~ 25 g, more preferably 0.04 g ~ 10 g is used.

Next, the seed-containing sugar solution is left to stand for a certain period of time so that the seed-containing components are transferred to the sugar solution. At this time, it is preferable to heat the seed-containing sugar solution at 55 ° C to 99 ° C. By heating in such a temperature range, the seed-containing component is extracted and transferred to the sugar solution. If the heating temperature is 55 ° C. or lower, the amount of seed-containing components transferred to the sugar solution may be insufficient. On the other hand, if the heating temperature is 99 ° C. or higher, there is a risk that the scent will evaporate due to heating, the extraction amount of the component having a large unpleasant taste will be large, or the unpleasant taste component will be generated. The heating temperature is more preferably 58 ° C. to 97 ° C., particularly preferably 60 ° C. to 97 ° C., 60 to 95 ° C., 60 to 93 ° C., and 60 to 90 ° C.
The heating time is not particularly limited, but is preferably 1 minute to 180 minutes, more preferably 10 minutes to 180 minutes, and particularly preferably 10 minutes to 100 minutes and 10 minutes to 80 minutes.
In order to efficiently extract the seed-containing components, stirring may be performed as necessary. As the stirring means, a known method such as mechanical stirring, stirring with an inert gas or air can be used.

After heating the seed-containing sugar solution, solids such as seeds may be removed. For the removal of solid content, a known method such as filtration or centrifugation is used. In addition, the seeds may be removed together with the removal of the sediment.

(3) Fermentation Yeast may be added to the sugar solution (pre-fermentation solution) obtained in (2) to ferment. After fermentation, yeast may be removed with a filter or the like, and water, brewing alcohol, additives, etc. may be added as needed.
The fermentation temperature is preferably 27 ° C. or lower, but within that range, 0 ° C. to 27 ° C. is preferable, 5 ° C. to 27 ° C. is more preferable, and 7 ° C. to 27 ° C. is particularly preferable. During fermentation, the temperature of the fermentation broth may be raised or lowered within the temperature range. Fermentation in such a temperature range can minimize the deterioration of the refreshing aroma of the seeds. This makes it possible to produce a beer-taste beverage rich in the refreshing aroma of seeds.
The fermentation time is preferably 2 to 30 days, 3 to 20 days, and 5 to 15 days.
Further, the pressure at the time of fermentation is not particularly limited, but normal pressure is preferable. In addition, the pressure may be changed during fermentation.
For example, in the case of producing a beer-taste fermented beverage, it may be fermented under the conditions of 8 to 25 ° C. for 3 to 15 days, which are the fermentation conditions for producing ordinary beer and low-malt beer. The temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed during the fermentation process.

The yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, and the like, and either top-fermenting yeast or bottom-fermenting yeast can be used. Commercially available yeasts such as the Weihenstephan-34 strain can be used. Yeast may be added as a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added. Further, after centrifugation, a substance from which the supernatant has been completely removed may be added. The amount of yeast added can be appropriately set, but is, for example, about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

(4) Containerization, etc. A beer-taste beverage can be obtained through storage, carbon dioxide gas addition if necessary, containerization, and sterilization if necessary.

2.2 Manufacturing method B
(1) Extraction of seed-containing component The "seed-containing component" extracted in the production method B is an extract obtained from seeds by an extraction process, a diluted solution or a concentrated solution of the extract, and the extract is dried. It refers to the obtained dried product, these purified products, and the like.
As the seed used as a raw material for the seed-containing component, the seed used in the production method A is crushed and stored for 12 hours or more.
The storage time, storage temperature and storage pressure of the seeds after crushing are the same as those in the production method A.

The extraction process of the seed-containing component is not particularly limited as long as the seed-containing component can be extracted. As the extraction process, solid-liquid extraction is preferable.
The extraction treatment of the seed-containing component is preferably carried out by heating to 55 ° C to 99 ° C. By heating the seeds in such a temperature range, components having a favorable flavor are efficiently extracted from the seeds. The heating temperature is more preferably 58 ° C. to 97 ° C., particularly preferably 60 ° C. to 97 ° C., 60 to 95 ° C., 60 to 93 ° C., and 60 to 90 ° C. The extraction time is not particularly limited, but is preferably 1 minute to 180 minutes, more preferably 10 minutes to 180 minutes, and particularly preferably 10 minutes to 100 minutes and 10 minutes to 80 minutes.
The extraction solvent used for extraction is not particularly limited as long as the seed-containing component can be extracted, and examples thereof include water, a polar organic solvent (ethanol, etc.), a mixture of water and a polar organic solvent, supercritical carbon dioxide, and the like. .. The amount of the extraction solvent is not particularly limited, but in the case of water, for example, it is preferably about 1 to 100,000 times, preferably about 10 to 10,000 times the volume of the seed.

The amount of seeds used for extracting the seed-containing component is not particularly limited, but 0.01 g to 50 g, preferably 0.2 g to 25 g, and more preferably 0. 5 g to 10 g are used.

(2) Preparation of sugar solution The preparation of the sugar solution is the same as that in the production method A.

(3) Mixing of sugar solution and seed-containing component The sugar solution prepared in (2) and the seed-containing component obtained in (1) are mixed.

(4) Fermentation Yeast may be added to the mixed liquid (pre-fermentation liquid) obtained in (3) to ferment. Fermentation conditions and the like are the same as in the production method A.

(5) Containerging and the like Similar to the production method A, a beer-taste beverage can be obtained through the steps of storage, addition of carbon dioxide gas if necessary, containerization, and sterilization if necessary.

2.3 Manufacturing method C
(1) Extraction of seed-containing components Extraction of seed-containing components is the same as in the production method B.
The amount of seeds used for extracting the seed-containing component is not particularly limited, but 0.01 g to 50 g, preferably 00.2 g to 25 g, and more preferably 0. 04 g to 10 g are used.

(2) Preparation of sugar solution The preparation of the sugar solution is the same as that in the production method A.

(3) Fermentation Yeast is added to the sugar solution (pre-fermentation solution) obtained in (2) and fermented to obtain a fermentation solution. Fermentation conditions and the like are the same as in the production method A.

(4) Mixing of fermented liquid and seed-containing component The fermented liquid obtained in (3) and the seed-containing component obtained in (1) are mixed.

(5) Containerging and the like Similar to the production method A, a beer-taste beverage can be obtained through the steps of storage, addition of carbon dioxide gas if necessary, containerization, and sterilization if necessary.

3 Additives In the present invention, various additives may be added as needed, as long as the effects of the present invention are not impaired. For example, colorants, foaming agents, flavors, fermentation accelerators, sweeteners, bitterness agents, yeast extracts, protein-based substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, and various acidulants. Etc. can be added as needed within a range that does not interfere with the effects of the present invention. The colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean. Proteins, peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract and the like can be appropriately used. The flavoring is used for beer-like flavoring, and an appropriate amount of beer-flavored flavoring can be used. The fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. As the sweetener, both high-intensity sweeteners such as natural sweeteners and synthetic sweeteners can be used, and sucrose derivatives such as sucralose; synthetic sweeteners such as Acesulfam K, saccharin and the like can be used. It can be used alone or in combination of two or more. In addition to hop extract, bitterness includes quasin, naringin, citrus extract, nigaki extract, coffee extract, tea extract, bitter melon extract, hass germ extract, kidachi aloe extract, nigga yomogi extract, and mannenrou extract. , Reishi extract, laurel extract, sage extract, caraway extract and the like can be used.

4 The beer-taste beverage of the invention of a packaged beverage can be filled and sealed in a container and packed in a container. A container of any form and material may be used, and examples of the container include bottles, cans, barrels, and PET bottles.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[Example 1] Non-fermented beer-taste beverage (manufacturing method A, non-fermented)
Coriander seeds were prepared and finely ground with a mill. The ground coriander seeds were stored at -18 ° C for 24 hours.
20 kg of malt was crushed and put into 80 L of warm water at 52 ° C. After holding for 20 minutes with good stirring, followed by holding at 65 ° C. for 40 minutes and 78 ° C. for 2 minutes, malt lees were removed by filtration to obtain clear wort. Subsequently, water was added so that the concentration of the raw wort extract was 10%.
0.7 g / L of hops and the coriander seed obtained above were added to the wort having a 10% extract concentration so as to be 0.19 g / L, and heated at 95 ° C. for 30 minutes. The heated wort was cooled and the solid content was removed by centrifugation to obtain a functional sample (beverage).

[Example 2]
A functional sample (beverage) was obtained under the same conditions as in Example 1 except that the storage time of the crushed coriander seed was set to 72 hours.

[Comparative Example 1]
A functional sample (beverage) was obtained under the same conditions as in Example 1 except that the coriander seed was crushed and immediately (without storage) added to the wort having a 10% extract concentration.

The obtained beverages were subjected to sensory evaluation of "fragrance intensity" and "unpleasant odor reducing effect" by four panelists according to the following criteria, and were judged to be excellent quality with a score of 3.0 points or higher.

Aroma intensity "weak" = 1 point "feel to some extent" = 3 points "feel strong" = 5 points
Unpleasant odor reduction effect
"Weak" = 1 point "I feel to some extent" = 3 points "I feel strongly" = 5 points The results are shown in Table 1.

[Example 2] (Manufacturing method A, fermentation)
Yeast was added to the wort obtained in Example 1 and fermented at 10 ° C. for about 2 weeks. The fermented liquor was filtered to remove yeast and the like to obtain a sample.
When a sensory test was conducted on the sample by four panelists, it was confirmed that the sample had a good flavor as a beer-taste beverage.
From these Examples and Comparative Examples, it was found that by using the seeds after a certain period of storage, a beer-taste beverage having a rich aroma, reduced unpleasant odor, and good flavor can be produced.

Claims (5)

A method of producing beer-taste beverages that use seeds as raw materials.
Including the step of mixing the sugar solution and the seed to prepare a seed-containing sugar solution.
The seeds mixed with the sugar solution are coriander, pepper, fennel, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, or star anise seeds and have a temperature of 20 ° C. or lower after crushing. Seeds that have been stored for 12 hours or more in
Further comprising a fermentation step of adding yeast to the seed-containing sugar solution to ferment it.
Production method. A method of producing beer-taste beverages that use seeds as raw materials.
A step of extracting the seed-containing component from the seed, and a step of mixing the sugar solution with the seed-containing component.
Including
The seeds used for extracting the seed-containing components are coriander, pepper, fennel, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, or star anise seeds, and are 20 after crushing. Seeds that have been stored at ℃ or less for 12 hours or more.
A fermentation step of adding yeast to the mixed solution obtained in the mixing step and fermenting the mixture is further included.
Production method. A method of producing beer-taste beverages that use seeds as raw materials.
The step of extracting seed-containing components from the seeds,
It includes a fermentation step of adding yeast to a sugar solution and fermenting it, and a step of mixing the fermented solution obtained in the fermentation step with the seed-containing component.
The seeds used for extracting the seed-containing components are coriander, pepper, fennel, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, or star anise seeds, and are 20 after crushing. A method for producing seeds, which are seeds stored at ° C or lower for 12 hours or more. The production method according to any one of claims 1 to 3, wherein the seed is a seed that is dried and used as a spice. The production method according to any one of claims 1 to 4, wherein 0.01 g to 50 g of seeds are used for 1 L of beer-taste beverage.