JP7049821B2 - Method for manufacturing beer-like fermented malt beverage and method for improving foam retention of beer-like fermented malt beverage - Google Patents

Description

The present invention relates to a method for improving foam retention in a beer-like fermented malt beverage without the use of special additives for improving foam retention.

In beer-like fermented malt beverages such as beer and low-malt beer, foam is an important appearance quality. Foam quality is mainly evaluated in terms of foaming, foam retention, and foam adhesion. Beer foam is mainly due to malt-derived protein, and the relationship between protein and foam quality has also been studied. For example, it is known that the addition of basic amino acids (arginine, lysine, histidine) to beer reduces the adhesion of foam, that is, the adhesion of foam is inhibited by basic amino acids (eg,). See Non-Patent Document 1).

There are known ways to improve foam quality by supplementing beer-like fermented malt beverages with protein. For example, a method for improving foam retention by blending a component having a molecular weight of 50 kDa or more obtained from the supernatant of a yeast suspension into an effervescent beverage (see, for example, Patent Document 1), or barley in an effervescent beverage. A method for improving foam retention by blending a hydrophobic polypeptide mixture containing a polypeptide having a molecular weight of 10 to 25 kDa and having a proline content of 13.5 mol% or more. For example, see Patent Document 2). Other than the method of adding protein, for example, there is a method of improving the foam retention of the obtained fermented beverage by suppressing the formation of foam on the liquid surface during alcoholic fermentation by adding an antifoaming agent to the fermented liquid. (See, for example, Patent Document 3).

Japanese Unexamined Patent Publication No. 2015-223140 Japanese Patent No. 5687629 Japanese Unexamined Patent Publication No. 2016-152778

Beer Brewing Association, "Basic Technology of Beer", published by the Brewing Society of Japan, 2002, p. 127.

It is an object of the present invention to provide a beer-like fermented malt beverage with improved foam retention without the use of special additives for improving foam retention.

As a result of diligent research to solve the above problems, the present inventor has optimized the conditions for protein decomposition treatment and boiling treatment in the preparation process, fermentation conditions, and aging conditions, and has made the fermentation tank or liquor storage during the fermentation process or aging process. We found that by removing the yeast that had settled at the bottom of the tank, the content of amino acids that affect the foam retention in the produced beer-like fermented malt beverage could be kept low, and the foam retention could be improved. Completed the invention.

The method for producing a beer-like fermented malt beverage and the method for improving the foam retention of the beer-like fermented malt beverage according to the present invention are as follows [1] to [ 5 ].
[1] A mixture containing a fermentation raw material containing malt and raw water is held at a temperature of more than 50 ° C. and 60 ° C. or lower for 30 to 90 minutes to decompose proteins, and then saccharified at a temperature of more than 60 ° C. and less than 90 ° C. , The preparation process of boiling the obtained sugar solution to prepare the fermentation raw material solution,
A fermentation step in which bottom-fermenting yeast is inoculated into the fermentation raw material liquid prepared in the above-mentioned preparation step and fermentation is performed in a fermenter at a temperature of more than 9 ° C and less than 12 ° C.
A aging process in which the fermented liquid obtained in the fermentation process is aged in a liquor tank for 3 to 7 days.
Have,
The boiling time of the boiling treatment is 30 minutes or more and less than 100 minutes.
The pH of the sugar solution is 5.3 to 5.8, and the pH is 5.3 to 5.8.
From the fermentation step to the end of the aging step, the yeast that has settled in the bottom of the fermentation tank or the liquor storage tank is removed at least once.
The produced beer-like fermented malt beverage has a protein concentration of 150-180 mg / L as measured by the Pierce 660 nm Protein Assay and a total content of glutamine, glutamic acid, glycine, isoleucine, γ-aminobutyric acid, and proline. A method for producing a beer-like fermented malt beverage, which comprises adjusting the content to 34 mg / 100 mL or less .
[2] The method for producing a beer-like fermented malt beverage according to the above [1], wherein the ratio of malt to the total amount of the fermentation raw material is 50% by mass or more.
[ 3 ] The beer-like fermented malt beverage according to the above [1] or [2] , wherein the total content of arginine, lysine, and histidine of the produced beer-like fermented malt beverage is adjusted to 2.0 mg / 100 mL or less. Manufacturing method.
[ 4 ] The method for producing a beer-like fermented malt beverage according to any one of [1] to [ 3 ] above, wherein the NIBEM value of the produced beer-like fermented malt beverage is adjusted to be 260 seconds or longer.
[ 5 ] A method for improving the foam retention of a beer-like fermented malt beverage produced through a fermentation step, in which the ratio of malt to the total amount of fermentation raw materials is 50% by mass or more.
The protein concentration measured by the Pierce 660 nm Protein Assay in the beer-like fermented malt beverage is 150 to 180 mg / L, and the total content of glutamine, glutamic acid, glycine, isoleucine, γ-aminobutyric acid, and proline is 34 mg / 100 mL or less. A method for improving the foam retention of beer-like fermented malt beverages, which is characterized by adjusting to.

INDUSTRIAL APPLICABILITY According to the present invention, a beer-like fermented malt beverage having good foam retention, which is produced through a fermentation step using a fermentation raw material containing malt, can be produced.

In the present invention and the present specification, the "beer-like fermented malt beverage" is a beverage produced by having at least a part of the fermentation raw material malt and undergoing a fermentation step, regardless of the alcohol content. It means an effervescent beverage having a flavor, taste and texture equivalent to or similar to that of, and having a high feeling of thirst and drinkability. That is, the beer-like fermented malt beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples of the beer-like fermented malt beverage include beer, low-malt beer, low-alcoholic beer, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and may be, for example, alcohol for raw materials. Distillation of spirits, whiskey, brandy, wokca, lamb, tequila, gin, shochu, etc. Alcohol and the like can be used.

As shown in the reference examples below, some amino acids other than basic amino acids such as arginine, lysine, and histidine affect the foam retention of beer-like fermented malt beverages. Specifically, glutamic acid, glutamine, glycine, isoleucine, proline, and γ-aminobutyric acid (GABA) tend to have a reduced foam retention depending on the content in the beverage. It is the first finding by the present inventors that amino acids other than basic amino acids affect the foam retention of beer-like fermented malt beverages. In the following specification, arginine, lysine, histidine, glutamic acid, glutamine, glycine, isoleucine, proline, and GABA may be referred to as "foam-affecting amino acids".

It is important that the foam retention of beer contains a sufficient amount of protein (foaming protein) mainly derived from malt and is involved in foam formation, and that there are few amino acids that reduce foam retention. Specifically, in order to improve the foam retention of beer-like fermented malt beverages, while leaving an appropriate amount of foamed protein in the beverage, which is the final product, the amino acids in the fermentation raw material liquid are surely used in the fermentation process. It is important to incorporate it into yeast and reduce the amount of amino acids remaining in the final product. In the present invention, the conditions for protein decomposition and boiling treatment in the preparation step, the fermentation conditions in the fermentation step, and the aging conditions in the aging step are adjusted, and the fermentation conditions are settled at the bottom of the fermenter or the liquor tank during the fermentation step or the aging step. By removing the yeast, the content of amino acids that affect the foam retention can be kept low and the foam retention can be improved without reducing the total protein content in the produced beer-like fermented malt beverage.

Specifically, the method for producing a beer-like fermented malt beverage according to the present invention (hereinafter, may be referred to as "the production method according to the present invention") is a saccharification of a mixture containing a fermentation raw material containing malt and raw water. After the treatment, the obtained sugar solution is boiled to prepare a fermentation raw material solution (fermentation raw material solution preparation step), and the fermentation raw material solution prepared in the preparation step is inoculated with bottom fermenting yeast for fermentation. This method has a fermentation step of performing the above-mentioned step and a ripening step of aging the fermented liquid obtained by the fermentation step, and the conditions of each step are adjusted within a specific range. Hereinafter, a method in which the reduction method according to the present invention is applied to a general method for producing a beer-like fermented malt beverage will be described.

First, as a preparation step, a fermentation raw material liquid is prepared from a fermentation raw material containing malt and raw material water. Specifically, a mixture containing a fermentation raw material and raw material water is subjected to a proteolytic treatment and then a saccharification treatment to saccharify the starch in the mixture to obtain a saccharified solution. As the fermentation raw material, only malt may be used, only malt and grain raw materials other than malt may be used, or malt and sugar raw materials may be used.

The malt used as a raw material is preferably a crushed malt product. The crushed malt product is obtained by germinating barley, for example, Nijo barley by a conventional method, drying the barley, and then pulverizing the malt to a predetermined particle size. The pulverization treatment can be performed by a conventional method.

Examples of grain raw materials other than malt include wheat such as barley and wheat, beans such as rice, corn and soybean, and potatoes. Grain raw materials other than malt can be used as grain syrup, grain extract and the like, but are preferably used as grain crushed products obtained by crushing. Further, cornstarch, corn grits and the like may be subjected to a treatment usually performed before and after the crushing treatment. Examples of the sugar raw material include sugars such as liquid sugar.

Since the amino acids in the beer-like fermented malt beverage are mainly derived from the raw materials, the higher the ratio of the fermented raw materials containing a large amount of amino acids such as malt, the more the amino acids in the finally obtained beer-like fermented malt beverage. The content tends to increase, and naturally the content of foam-affecting amino acids also increases. The production method according to the present invention can suppress the amount of foam-affected amino acids derived from the raw material brought into the final product, beer-like fermented malt beverage, and therefore the ratio of malt used to the fermented raw material is high. Suitable for making beverages. In the production method according to the present invention, the malt use ratio (ratio of the amount of malt used to the total amount of fermentation raw materials) is preferably 50% by mass or more, more preferably 75% by mass or more, and more preferably 80% by mass. The above is more preferable, and 100% by mass is particularly preferable.

Other auxiliary ingredients may be added to the mixture containing the fermentation ingredient and the feedstock water. Examples of the auxiliary raw material include dietary fiber, yeast extract, fruit juice, bitterness, coloring agent, fragrance, and fragrance. Further, if necessary, a saccharifying enzyme such as α-amylase, glucoamylase, and pullulanase, or an enzyme agent such as a protease can be added.

Temperature and time conditions during the proteolysis process affect the degree of protein degradation in the fermentation feedstock. In the production method according to the present invention, the proteolytic treatment is carried out by holding a mixture containing a fermentation raw material, raw water and, if necessary, other raw materials at a temperature of more than 50 ° C. and 60 ° C. or lower for 30 to 90 minutes. .. The protein decomposition treatment is carried out using an enzyme derived from malt or an enzyme added separately. By adjusting the temperature and time of the protein decomposition treatment within the above range, a beer-like fermented malt beverage having a high content of foaming protein and a sufficiently suppressed amino acid content can be obtained. The temperature and time of the proteolysis treatment in the production method according to the present invention are preferably 52 to 60 ° C. for 30 to 90 minutes, more preferably 52 to 58 ° C. for 30 to 90 minutes, and 52 to 58 ° C. for 45 minutes. -75 minutes is more preferred.

The mixture after decomposing the protein is further held at more than 60 ° C and lower than 90 ° C for saccharification treatment. The saccharification treatment is carried out using an enzyme derived from malt or an enzyme added separately. The temperature and time during the saccharification treatment are appropriately adjusted in consideration of the ratio of malt to the total fermentation raw material, the type and amount of the added enzyme, the quality of the target beer-like fermented malt beverage, and the like. For example, the saccharification treatment can be carried out by a conventional method, such as holding the mixture after the proteolysis treatment at a temperature of more than 60 ° C. and 70 ° C. or lower for 20 to 60 minutes.

A fermentation raw material liquid (wort) can be prepared by boiling the sugar liquid obtained after the saccharification treatment. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and boiled.

In the production method according to the present invention, the pH of the sugar solution subjected to the boiling treatment is in the range of 5.3 to 5.8. If the pH of the sugar solution obtained after the saccharification treatment is not within the above range, a pH adjuster such as an organic acid or an alkali is added to adjust the pH. The boiling time of the boiling treatment is 30 minutes or more and less than 100 minutes, preferably 30 to 90 minutes, and more preferably 45 to 70 minutes. By performing the boiling treatment within the above range while the pH is within the above range, excessive aggregation and insolubilization of the foaming protein is suppressed, and the beer-like fermented malt having a sufficient content of the foaming protein is suppressed. Beverages are obtained.

By appropriately adding flavors and the like before or during the boiling treatment, a beer-like fermented malt beverage having a desired flavor can be produced. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, the flavor and aroma components of hops can be efficiently boiled. The amount of hops added, the mode of addition (for example, addition in several portions) and the timing of addition can be appropriately determined.

After the charging step and before the fermentation step, it is preferable to remove the residue such as protein generated by the precipitation from the prepared fermentation raw material liquid. The lees may be removed by any solid-liquid separation treatment, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the fermentation raw material liquid at this time may be 15 ° C. or higher, and is generally about 50 to 80 ° C. After removing the residue, the fermentation raw material liquid (filtrate) is cooled to an appropriate fermentation temperature by a plate cooler or the like.

Next, as a fermentation step, the cooled fermentation raw material liquid is inoculated with bottom-fermenting yeast and fermented in a fermenter. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The bottom-fermenting yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected and used from yeasts used for producing alcoholic beverages.

In the production method according to the present invention, the fermentation temperature is preferably more than 9 ° C. and 12 ° C. or lower, preferably 10 to 12 ° C. By fermenting within the above temperature range, the uptake of amino acids by yeast is performed more efficiently, and a beer-like fermented malt beverage having a sufficiently reduced content of foam-affecting amino acids can be obtained. The fermentation time is not particularly limited, but is preferably 9 days or less, more preferably 8 days or less, and even more preferably 7 days or less.

After the fermentation step, the obtained fermented liquor is aged in a liquor tank for 3 to 7 days at 9 to 12 ° C. until the flavor is stable (aging step), and then under low temperature conditions of about 0 ° C. for 3 to 3 to Store for 7 days to stabilize (stabilization step). This aging process and stabilization process are collectively called the sake storage process. By relatively shortening the aging period to 3 to 7 days, the content of foam-affecting amino acids can be kept low without reducing the total amount of protein in the produced beer-like fermented malt beverage.

Then, as a filtration step, by filtering the fermented liquid after aging, yeast and insoluble proteins in the temperature range can be removed to obtain the desired beer-like fermented malt beverage. The filtration treatment may be any method as long as it can filter and remove yeast, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 0.6 μm.

Since the bottom-fermenting yeast is used in the production method according to the present invention, yeast whose activity has decreased or which has died during the fermentation step or the aging step precipitates at the bottom of the fermenter or the liquor storage tank. The dead yeast is then autolyzed, and the contained amino acids and proteases are released into the fermented liquor. As a result, the foaming protein in the fermented liquor is decomposed and the amino acid content is increased. In the production method according to the present invention, yeast that has settled at the bottom of the fermentation tank or the liquor storage tank is removed at least once during the fermentation step or the aging step, that is, from the fermentation step to the end of the aging step. The removal of the precipitated yeast may be carried out only in the fermentation step, may be carried out only in the aging step, or may be carried out in both the fermentation step and the ripening step. The removal of yeast from the fermenter can be performed by discharging the yeast that has settled from the bottom of the fermenter or its vicinity. The yeast that has settled at the bottom of the fermenter may be removed, for example, at regular intervals, or when the amount of yeast that has settled reaches a certain amount. The removal of yeast from the liquor tank can be performed in the same manner as the removal of yeast from the fermenter.

In the production method according to the present invention, as described above, by adjusting the conditions such as proteolysis treatment, a beer-like fermented malt beverage containing a sufficient amount of foaming protein and having a low content of foam-affecting amino acids can be obtained. Will be. As for the protein content of the beer-like fermented malt beverage produced by the production method according to the present invention, the protein concentration measured by the Pierce 660 nm Protein Assay is preferably 150 to 180 mg / L. The Pierce 660 nm Protein Assay is a measurement method that utilizes a chemical reaction in which the maximum absorption wavelength shifts to 660 nm when the Pierce 660 nm Protein Assay Reagent (manufactured by Thermo Scientific) binds to a protein.

In addition, the beer-like fermented malt beverage produced by the production method according to the present invention has a total amount of foam-affecting amino acids other than basic amino acids, that is, a total content of glutamine, glutamic acid, glycine, isoleucine, GABA, and proline. It is preferably 36 mg / 100 mL or less, and more preferably 34 mg / 100 mL or less. The beer-like fermented malt beverage preferably has a total amount of basic amino acids, that is, a total content of arginine, lysine, and histidine of 2.2 mg / 100 mL or less, preferably 2.0 mg / 100 mL or less. Is more preferable.

The content of each amino acid in the beer-like fermented malt beverage can be measured by, for example, an Acquity UPLC analyzer manufactured by Waters (USA) by the Accutag Ultra (AccQ-Tag Ultra) labeling method. .. It is also possible to measure using an automatic amino acid analyzer JLC-500 / V type manufactured by JEOL Ltd.

The beer-like fermented malt beverage produced by the production method according to the present invention has improved foam retention as compared with the beer-like fermented malt beverage produced under the conventional production conditions using the same fermentation raw material. The NIBEM value of the beer-like fermented malt beverage produced by the production method according to the present invention is preferably 260 seconds or longer, and more preferably 260 to 280 seconds. The NIBEM value is a measurement of the disintegration rate of the poured foam by electrical conductivity, and is generally used for evaluating the foam retention of beer and the like. The NIBEM value of the beer-like fermented malt beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like.

<Measurement of total protein concentration of beer-like fermented malt beverage>
The total protein concentration of the beer-like fermented malt beverage was measured by the Pierce 660nm Protein Assay. Specifically, 1.5 mL of Pierce 660 nm Protein Assay Reagent (manufactured by Thermo Scientific) was added to 100 μL of the sample, and the mixture was held at room temperature for 5 minutes, and then the absorbance at 660 nm was measured using a spectrophotometer. The total protein concentration (mg / L) of each sample was determined based on a calibration curve prepared in advance using a BSA protein having a known concentration and an absorbance value of 660 nm.

<NIBEM value>
The NIBEM value of the beer-like fermented malt beverage was measured using a NIBEM measuring device (manufactured by Haffmans).

<Measurement of the concentration of each amino acid in beer-like fermented malt beverage>
Each amino acid in the beer-like fermented malt beverage was measured by the Accutag Ultra (AccQ-Tag Ultra) labeling method using an Acquity UPLC analyzer manufactured by Waters, USA. The calibration curve was prepared using an amino acid mixed standard solution H type (manufactured by Wako Pure Chemical Industries, Ltd.).

[Reference Example 1]
Each amino acid was added to commercially available beer, and the effect on foam retention was investigated. The amount of each amino acid added to beer was set to 2 times or 4 times the difference between the maximum value and the minimum value of the obtained measured values by measuring the content of each amino acid in a plurality of beers. Tables 1 to 3 show the maximum and minimum values of the measured values of the content of each amino acid in beer, and the results of double and quadruple amounts of these differences.

Specifically, to commercially available beer, each amino acid was added to each large bottle (633 mL) in the two types of addition amounts shown in Table 1 (double or four times the difference), and the beer was re-plugged. .. The large bottle was stirred 10 times, stored overnight at 4 ° C., and then the NIBEM value was measured (n = 2). The measurement results are shown in Tables 1 to 3. In the table, "no addition" in the "NIBEM value (seconds)" column indicates the measurement result of beer to which no amino acid is added.

As a result, the beer to which arginine, lysine, histidine, glutamic acid, glutamine, glycine, isoleucine, proline, or GABA was added had a smaller NIBEM value than that without the addition, and the foam retention was deteriorated. From these results, arginine, lysine, histidine, glutamic acid, glutamine, glycine, isoleucine, proline, and GABA are amino acids that affect foam retention, and by reducing their content, foam of beer-like fermented malt beverages. It was suggested that the holding time would improve.

[Comparative Examples 1-1 to 1-3]
A pulverized product of 30 kg of malt was mixed with hot water at 50 ° C. and 90 L, and the obtained mixture was held at 50 ° C. for 60 minutes for proteolysis. The mixture after the proteolysis treatment was mixed with 10 kg of cornstarch separately liquefied, and then the obtained mixture was held at 62 ° C. for 30 minutes for saccharification to obtain wort (malt ratio 75% by mass). .. The pH of the filtered filtrate of the obtained wort was adjusted to 5.2 with lactic acid after adding 100 g of hops. The pH-adjusted wort was boiled for 110 minutes. The boiled wort (180 L) was allowed to stand in a whirlpool for 40 minutes to separate the trove and the supernatant. Then, the supernatant was cooled to about 7 ° C. with a plate heat exchanger, and then inoculated with 15 × 10 ⁶ pieces / mL bottom fermenting yeast (Weihenstephan 34 strain) and fermented at 10 ° C. for 10 days. Then, the fermented liquid was transferred to a liquor tank, aged for 10 days, further cooled to 0 ° C. and stabilized for 10 days, and then filtered through diatomaceous earth to obtain a product beer.

The obtained product beer was bottled, and three of them were used as Comparative Examples 1-1, 1-2, and 1-3, and each NIBEM value, total protein amount (mg / L), and basic amino acid (arginine, lysine) were used. , Histidine) and the total amount (mg / 100 mL) of 6 foam-affecting amino acids (glutamic acid, glutamine, glycine, isoleucine, proline, and GABA) other than basic amino acids were measured. The results are shown in Table 4.

[Examples 1-1 to 1-3]
A pulverized product of 30 kg of malt was mixed with hot water at 55 ° C. and 90 L, and the obtained mixture was held at 55 ° C. for 40 minutes for proteolysis. The mixture after the proteolysis treatment was mixed with 10 kg of cornstarch separately liquefied, and then the obtained mixture was held at 62 ° C. for 30 minutes for saccharification to obtain wort (malt ratio 75% by mass). .. The pH of the filtered filtrate of the obtained wort was adjusted to 5.4 with lactic acid after adding 100 g of hops. The pH-adjusted wort was boiled for 70 minutes. The boiled wort (180 L) was allowed to stand in a whirlpool for 40 minutes to separate the trove and the supernatant. Then, the supernatant was cooled to about 7 ° C. with a plate heat exchanger, then inoculated with 30 × 10 ⁶ / mL bottom fermenting yeast (Weihenstephan 34 strains) and fermented at 12 ° C. for 7 days. During fermentation, the work of extracting the yeast that had settled at the bottom of the fermenter was carried out once a day. Then, the fermented liquid was transferred to a liquor tank, aged for 7 days, further cooled to 0 ° C. and stabilized for 3 days, and then filtered through diatomaceous earth to obtain a product beer.

The obtained product beer was bottled, and three of them were used as Examples 1-1, 1-2, and 1-3, and each NIBEM value, total protein amount (mg / L), and basic amino acid (arginine, lysine) were used. , Histidine) and the total amount (mg / 100 mL) of 6 foam-affecting amino acids (glutamic acid, glutamine, glycine, isoleucine, proline, and GABA) other than basic amino acids were measured. The results are shown in Table 4.

As a result, in Examples 1-1 to 1-3, the total protein concentration was higher and the total content of basic amino acids and foam-affecting amino acids was smaller than that of Comparative Examples 1-1 to 1-3. Further, in Examples 1-1 to 1-3, the NIBEM value is larger than that of Comparative Examples 1-1 to 1-3 by 10 seconds or more even though the same fermentation raw material is used, and the foam retention is improved. Was. That is, according to this example, even when the malt ratio to the fermentation raw material was as high as 75% by mass, the NIBEM value was 260 to 280 seconds, and a beer-like fermented malt beverage having good foaming could be produced.

Claims (5)

Obtained after holding a mixture containing a fermentation raw material containing malt and raw water at 50 ° C. or lower for 30 to 90 minutes to decompose the protein, and then saccharifying the mixture at 60 ° C. or lower and lower than 90 ° C. The preparation process of boiling the sugar solution to prepare the fermentation raw material solution,
A fermentation step in which bottom-fermenting yeast is inoculated into the fermentation raw material liquid prepared in the above-mentioned preparation step and fermentation is performed in a fermenter at a temperature of more than 9 ° C and less than 12 ° C.
A aging process in which the fermented liquid obtained in the fermentation process is aged in a liquor tank for 3 to 7 days.
Have,
The boiling time of the boiling treatment is 30 minutes or more and less than 100 minutes.
The pH of the sugar solution is 5.3 to 5.8, and the pH is 5.3 to 5.8.
From the fermentation step to the end of the aging step, the yeast that has settled in the bottom of the fermentation tank or the liquor storage tank is removed at least once.
The produced beer-like fermented malt beverage has a protein concentration of 150-180 mg / L as measured by the Pierce 660 nm Protein Assay and a total content of glutamine, glutamic acid, glycine, isoleucine, γ-aminobutyric acid, and proline. A method for producing a beer-like fermented malt beverage, which comprises adjusting the content to 34 mg / 100 mL or less . The method for producing a beer-like fermented malt beverage according to claim 1, wherein the ratio of malt to the total amount of the fermented raw material is 50% by mass or more. The method for producing a beer-like fermented malt beverage according to claim 1 or 2 , wherein the total content of arginine, lysine, and histidine of the produced beer-like fermented malt beverage is adjusted to 2.0 mg / 100 mL or less. The method for producing a beer-like fermented malt beverage according to any one of claims 1 to 3 , wherein the NIBEM value of the produced beer-like fermented malt beverage is adjusted to be 260 seconds or longer. The ratio of malt to the total amount of fermentation raw material is 50% by mass or more, and it is a method for improving the foam retention of beer-like fermented malt beverage produced through the fermentation process.
The protein concentration measured by the Pierce 660 nm Protein Assay in the beer-like fermented malt beverage is 150 to 180 mg / L, and the total content of glutamine, glutamic acid, glycine, isoleucine, γ-aminobutyric acid, and proline is 34 mg / 100 mL or less. A method for improving the foam retention of beer-like fermented malt beverages, which is characterized by adjusting to.