JP7237443B2 - Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

In recent years, due to the diversification of consumer tastes, beer-taste beverages such as low-malt beer and liqueurs are widely consumed. With the increasing consumption of such beer-taste beverages, various methods have been reported for improving the flavor of beer-taste beverages. For example, Patent Literature 1 discloses a beer-taste beverage containing water-soluble dietary fiber and a certain amount of high-intensity sweetener as a method of enhancing richness while maintaining sharpness of the beer-taste beverage.

On the other hand, due to the recent rise in health consciousness, the demand for beer-taste beverages with low sugar content is increasing.

JP 2014-166169 A

However, a beer-taste beverage with a low sugar content (for example, a sugar content of less than 1.0 g/100 ml) in which the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass has a conspicuous sourness and a rich richness. The inventors of the present invention have newly discovered the problem that the beverage is insufficient, has an harsh taste (a harsh taste that remains after drinking a beverage) and a sulfide odor, and lacks flavor as a whole.

The present invention has been made in view of the above circumstances, and has a low sugar content, good acidity and richness, reduced harshness and sulfide odor, and an improved flavor as a whole. To provide a beer-taste beverage.

The present invention provides a beer having a malt ratio of 50% by mass or more and less than 70% by mass, a carbohydrate content of less than 1.0 g/100 ml, and a protein content of 0.20 g/100 ml or more. Offer flavored beverages. The beer-taste beverage of the present invention has a protein content within the above range, so that it has good sourness and richness, has reduced harshness and sulfide odor, and has an improved flavor as a whole.

The beer-taste beverage preferably has a malt content of 50% by mass or more and less than 67% by mass. When the ratio of malt in the raw material is within the above range, the sourness and richness are improved, and the harshness and sulfide odor are reduced. becomes.

The beer-taste beverage preferably uses saccharides as raw materials. Thereby, the unpleasant flavor derived from malt can be reduced.

The beer-taste beverage preferably has an isoamyl acetate concentration of 4.0 ppm or less. This reduces the isoamyl acetate odor and further improves the flavor of the beer-taste beverage.

The present invention also uses a raw material containing malt, the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass, the sugar content of the beer-taste beverage is less than 1.0 g / 100 ml, and the protein content is To provide a method for producing a beer-taste beverage, including adjusting to 0.20 g/100 ml or more.

The present invention also includes adjusting the sugar content of the beer-taste beverage to be less than 1.0 g/100 ml and the protein content to be 0.20 g/100 ml or more, and the ratio of malt in the raw material is 50 mass. % or more and less than 70% by mass to provide a method for improving the flavor of a beer-taste beverage.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a low-sugar beer-taste beverage having favorable sourness and richness, reduced harsh taste and sulfide odor, and improved overall flavor, and a method for producing the same. be able to.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

As used herein, "ingredients" refer to water and hops among all raw materials used in the production of beer-taste beverages determined based on the Liquor Tax Law (Law No. 16, March 31, 2016). means something other than

As used herein, "about" indicates a numerical value within a range of ±3%.

The beer-taste beverage according to the present embodiment has a malt ratio in the raw material of 50% by mass or more and less than 70% by mass, a carbohydrate content of less than 1.0 g/100 ml, and a protein content of 0.2 g/100 ml. 100 ml or more.

As used herein, a beer-taste beverage means a beverage having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v/v% or more, or may be a non-beer-taste alcoholic beverage having an alcohol content of less than 1 v/v%. The beer-taste beverage according to the present embodiment is preferably a beer-taste alcoholic beverage having an alcohol content of 1 v/v% or more from the viewpoint of ensuring the alcoholic feeling of the beer-taste beverage. As used herein, alcohol means ethanol unless otherwise specified.

Examples of beer-taste alcoholic beverages include those classified into beer, low-malt beer, other sparkling alcoholic beverages, and liqueurs under the Liquor Tax Act (Law No. 16 of March 31, 2016).

The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, 4 v/v% or more, or 5 v/v% or more. In addition, the upper limit of the alcohol content of beer-taste alcoholic beverages is, for example, 20 v/v% or less, 15 v/v% or less, 10 v/v% or less, 9 v/v% or less, 8 v/v% or less, 7 v/v% or less. , 6 v/v % or less, 5 v/v % or less, 4 v/v % or less, or 3 v/v % or less.

A non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer-taste beverage may be less than 1 v/v%, may be 0.5 v/v% or less, may be 0.1 v/v% or less, and may be 0.005 v/v%. It may be less than (0.00 v/v%).

The beer-taste beverage according to this embodiment may be effervescent or non-effervescent. The beer-taste beverage according to this embodiment is preferably effervescent. In this specification, foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm ² ) or more, and non-foaming means that the gas pressure at 20°C is 0.049 MPa (0 .5 kg/cm ² ). When foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ) or about 0.235 MPa (2.4 kg/cm ² ).

The beer-taste beverage according to the present embodiment may have a ratio of malt in the raw material of 50% by mass or more and less than 70% by mass. It may be 50% by mass or more and 60% by mass or less, or 50% by mass or more and 55% by mass or less. When the ratio of malt in the raw material is within the above range, the effect of improving the flavor of the beer-taste beverage is that the sourness and richness are improved, and the harshness and sulfide odor are reduced.

Malt can be obtained by germinating wheat. Barley may be, for example, barley, wheat, rye, oats, oats, pigeons, oats, etc. Barley is preferred. Malt contains malt extract.

In the beer-taste beverage according to this embodiment, the malt in the ingredients may contain colored malt. The ratio of colored malt used in the raw material is, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass. or more. The usage ratio of colored malt in the raw material may be, for example, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less. By adding colored malt, the color of the resulting beer-taste beverage can be adjusted.

The beer-taste beverage according to the present embodiment may contain wheat raw materials other than malt. Wheat raw materials other than malt include, for example, barley, wheat, rye, oats, oats, pigeons, oats, and processed wheat products such as wheat extracts. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. As the wheat raw material other than malt, one kind may be used alone, or two or more kinds may be used in combination.

The beer-taste beverage according to the present embodiment may contain plant raw materials other than wheat raw materials. Plant raw materials other than wheat raw materials include, for example, grains such as corn, rice, and sorghum; potatoes such as potatoes and sweet potatoes; beans such as soybeans and peas. In the beer-taste beverage according to the present embodiment, it is preferable not to use corn as a raw material from the viewpoint of ensuring a richer taste.

The beer-taste beverage according to the present embodiment preferably uses sugars (sugar raw materials) as raw materials. The sugars are not particularly limited as long as they are "sugars" defined in Article 3 of the Liquor Tax Law and Article 3 of the Notice of Interpretation of Liquor Administrative Laws dated June 25, 1999. The saccharides may be monosaccharides, disaccharides, trisaccharides or combinations thereof, and may further include tetrasaccharides and higher saccharides. Monosaccharides include, for example, glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of disaccharides include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of trisaccharides include maltotriose, isomaltotriose, raffinose and the like. Examples of tetrasaccharides or higher sugars include stachyose and maltotetraose. The form of saccharide may be, for example, powder, granule, paste, liquid, or the like. Liquid sugars may be, for example, liquid sugar such as high-fructose liquid sugar, fructose-high-fructose liquid sugar, high-fructose liquid sugar, and sugar-mixed isomerized liquid sugar. The sugar may be granulated sugar or refined sugar.

In the beer-taste beverage according to the present embodiment, the ratio of the total mass of monosaccharides, disaccharides and trisaccharides in sugars as raw materials is 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more. may be In addition, in the beer-taste beverage according to the present embodiment, even if the ratio of the total mass of monosaccharides in the saccharides as raw materials is 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more good. In addition, in the beer-taste beverage according to the present embodiment, even if the ratio of the total weight of disaccharides in the saccharides as raw materials is 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more good.

The beer-taste beverage according to the present embodiment may have a saccharide ratio of less than 50% by mass, 40% by mass or less, 33.4% by mass or less, 33% by mass or less, or 30% by mass or less. In addition, the beer-taste beverage according to the present embodiment may have a saccharide content of 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, or 40% by mass or more.

The beer-taste beverage according to this embodiment has a sugar content of less than 1.0 g/100 ml. As used herein, carbohydrate refers to carbohydrate based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, carbohydrates refer to foods from which proteins, lipids, dietary fibers, ash, water and alcohol have been removed. The sugar content in the beer-taste beverage is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, water and alcohol from the weight of the beer-taste beverage. The amounts of protein, fat, ash, and moisture are measured by the methods listed in the Nutrition Labeling Standards. The alcohol content can be measured along with the water content. Specifically, the amount of protein is measured by the quantification method of total nitrogen (protein) by the modified Dumas method, and the amount of lipid is measured by the ether extraction method, the chloroform/methanol mixture extraction method, the Gerber method, the acidolysis method, or the Roese-Gottlieb method. The amount of dietary fiber was measured by high performance liquid chromatography or Prosky method, the amount of ash was measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, moisture and alcohol The amount can be measured by the Karl Fischer method, drying aid method, reduced pressure heat drying method, normal pressure heat drying method or plastic film method.

The sugar content of the beer-taste beverage according to this embodiment may be less than 1.0 g/100 ml, 0.8 g/100 ml or less, 0.7 g/100 ml or less, or 0.5 g/100 ml or less. In addition, the sugar content of the beer-taste beverage according to the present embodiment may be 0.1 g/100 ml or more, 0.2 g/100 ml or more, 0.3 g/100 ml or more, or 0.5 g/100 ml or more. . The sugar content can be adjusted by the type and amount of enzyme (especially polysaccharide-degrading enzyme) added, the type and amount of raw material used, and the like.

The beer-taste beverage according to this embodiment has a protein content of 0.20 g/100 ml or more. The protein content can be measured by the total nitrogen (protein) determination method according to the modified Dumas method.

The protein content of the beer-taste beverage according to the present embodiment is 0.20 g/100 ml or more, 0.25 g/100 ml or more, 0.30 g/100 ml or more, 0.35 g/100 ml or more, 0.40 g/100 ml or more, 0 .45 g/100 ml or more, or 0.50 g/100 ml or more. In addition, the protein content of the beer-taste beverage according to the present embodiment is 0.60 g/100 ml or less, 0.55 g/100 ml or less, 0.50 g/100 ml or less, 0.45 g/100 ml or less, 0.40 g/100 ml or less. , 0.35 g/100 ml or less, or 0.30 g/100 ml or less. When the protein content is within the above range, the beer-taste beverage has good sourness and richness, and the harsh taste and sulfide odor are reduced. The protein content can be adjusted by the type and amount of enzyme (especially protease) added, the type and amount of raw material used, and the like.

The beer-taste beverage according to the present embodiment may contain proteins that are separately used as raw materials in addition to proteins derived from enzymes and plant raw materials. Examples of such proteins include wheat protein, soybean protein, pea protein and the like, and their decomposition products.

The dietary fiber content of the beer-taste beverage according to this embodiment is less than 1.0 g/100 ml, less than 0.7 g/100 ml, less than 0.5 g/100 ml, less than 0.3 g/100 ml, or less than 0.2 g/100 ml. can be Dietary fiber content can be measured by high performance liquid chromatography or Prosky method. The dietary fiber content can be adjusted depending on the type and amount of raw materials used.

The beer-taste beverage according to the present embodiment may contain dietary fiber derived from plant materials and dietary fiber separately used as a raw material. Examples of such dietary fiber include indigestible dextrin. In the beer-taste beverage according to the present embodiment, dietary fiber is not used as a raw material from the viewpoint of better aftertaste quality (strong aftertaste and less astringency). is preferred.

The beer-taste beverage according to the present embodiment may use yeast extract as a raw material, but it is preferable not to use yeast extract as a raw material from the viewpoint of not bringing the aroma peculiar to yeast extract to the beer-taste beverage.

The concentration of isoamyl acetate in the beer-taste beverage according to the present embodiment is preferably 4.0 ppm or less, more preferably 3.0 ppm or less, and even more preferably 2.0 ppm or less. Further, the concentration of isoamyl acetate in the beer-taste beverage according to the present embodiment is preferably 0.5 ppm or higher, more preferably 1.0 ppm or higher. When the concentration of isoamyl acetate is within the above range, the odor of isoamyl acetate is reduced, and the flavor of the beer-taste beverage is further improved. The concentration of isoamyl acetate can be adjusted by the type and amount of raw materials used, the type and amount of yeast added, fermentation conditions, and the like.

The concentration of isoamyl acetate is in "8.22 Low boiling point aroma components" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the method described.

The beer-taste beverage according to this embodiment may contain a high-intensity sweetener. High-intensity sweeteners include, for example, artificial sweeteners and stevia. Artificial sweeteners include, for example, acesulfame potassium, sucralose, aspartame, advantame, neotame and the like. It is preferable that the beer-taste beverage according to the present embodiment does not contain an artificial sweetener from the viewpoint of not bringing the taste characteristic of artificial sweeteners into the beer-taste beverage.

The beer-taste beverage according to this embodiment may contain a coloring agent. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. It is preferable that the beer-taste beverage according to the present embodiment does not contain a coloring agent, from the viewpoint of not bringing the taste peculiar to the coloring agent into the beer-taste beverage.

The beer-taste beverage according to the present embodiment may contain additives such as antioxidants, flavors, acidulants, and salts that are usually blended in beverages, in addition to the above-described high-intensity sweeteners and coloring agents. . The beer-taste beverage according to the present embodiment preferably does not contain antioxidants, flavoring agents, acidulants, and salts.

The beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

The method for producing a beer-taste beverage according to the present embodiment uses a raw material containing malt, the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass, and the sugar content in the beer-taste beverage is 1.5% by mass. Less than 0 g/100 ml, including adjusting the protein content to be 0.20 g/100 ml or more.

The beer-taste beverage according to the present embodiment is prepared, for example, by mixing a barley raw material containing malt, water, and optionally sugars (sugar raw material), enzymes, and various additives to saccharify the barley raw material to obtain a saccharified liquid. To the wort obtained by filtration, if necessary, hops are added, boiled, cooled, etc. to obtain a pre-fermentation liquid, and beer yeast is added to the pre-fermentation liquid. It can be produced through a fermentation process of adding and fermenting. The sugar content in the beer-taste beverage can be adjusted, for example, by appropriately adjusting the types and amounts of enzymes (particularly polysaccharide-degrading enzymes) and the types and amounts of raw materials used in the preparation process and/or fermentation process. It can be adjusted to be less than 1.0 g/100 ml. In addition, the protein content in the beer-taste beverage is 0.20 g/100 ml or more by appropriately adjusting the type and amount of enzyme (especially protease) added, the type and amount of raw material used, etc. in the preparation process. can be adjusted to be

Polysaccharide-degrading enzymes added in the preparation step and/or fermentation step include, for example, α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), and hemicellulase. is mentioned. Polysaccharide-degrading enzymes may be used singly or in combination. The amount of polysaccharide-degrading enzyme to be added can be appropriately adjusted depending on the type of enzyme used, enzyme activity, type of raw material, and the like. The amount of polysaccharide degrading enzyme added is, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more with respect to the total amount of raw materials. , 0.5% by mass or more, 1.0% by mass or more, or 2.0% by mass or more, and 5.0% by mass or less, 3.0% by mass or less, 1.0% by mass or less, 0. It may be 5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less.

Examples of the protease added in the preparation step include acidic protease, neutral protease, alkaline protease, carboxypeptidase, aminopeptidase, exo-type protease, and endo-type protease. Also included are proteases having both endo-type and exo-type properties. One type of protease may be used alone, or two or more types may be used in combination. The amount of protease to be added can be appropriately adjusted depending on the type of enzyme used, enzyme activity, type of raw material, and the like. The amount of protease added is, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more with respect to the total amount of raw materials. 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less.

As hops added in the preparation step, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts.

The method for producing a beer-taste alcoholic beverage according to the present embodiment may include a post-fermentation step of performing filtration, heating (sterilization), addition of alcohol, carbonation, etc. on the post-fermentation liquid obtained in the fermentation step. .

As the alcohol to be added in the post-fermentation step, for example, spirits can be used, among which barley spirits are preferred. In one embodiment, the beer-tasting beverage may include spirits (preferably barley spirits). The amount of alcohol added in the post-fermentation step is less than 1 v/v%, less than 0.5 v/v%, less than 0.1 v/v%, or less than 0.05 v/v% with respect to the total amount of the post-fermentation liquid. It's okay.

The method for producing a non-alcoholic beer-taste beverage according to this embodiment may not include the fermentation step. In addition, the method for producing a non-alcoholic beer-taste beverage according to the present embodiment may include suppressing the production of alcohol by shortening the fermentation period in the fermentation step, and the post-fermentation liquid obtained in the fermentation step may include removing or reducing the alcohol by distilling or diluting the Furthermore, the method for producing a non-alcoholic beer-taste beverage according to the present embodiment includes filtering and heating ( sterilization), carbonation, and the like.

The beer-taste beverage according to the present embodiment has favorable sourness and richness, and has the effects of reducing the harsh taste and sulfide odor and improving the flavor. Therefore, as one embodiment of the present invention, the sugar content in the beer-taste beverage is adjusted to less than 1.0 g / 100 ml and the protein content is adjusted to 0.20 g / 100 ml or more. A method for improving the flavor of a beer-taste beverage having a malt ratio of 50% by mass or more and less than 70% by mass is provided. In addition, as an embodiment of the present invention, the sugar content in the beer-taste beverage is adjusted to less than 1.0 g / 100 ml and the protein content is adjusted to 0.20 g / 100 ml or more. Provided is a method for imparting good sourness and richness to a beer-taste beverage having a malt ratio of 50% by mass or more and less than 70% by mass, and reducing harshness and sulfide odor.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited to the following examples.

[Test Example 1: Production and evaluation of beer-taste alcoholic beverage (1)]
(Production of beer-taste alcoholic beverages of Test Examples 1-1 to 1-3)
Malt, water, and 1.28% by mass of polysaccharide-degrading enzyme with respect to malt were charged into a charging tank at the ratios shown in Table 1, and a saccharified solution was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. To the obtained wort, saccharides (granulated sugar) and hops at the ratios shown in Table 1 were added, and the mixture was boiled, precipitates were separated and removed, and then cooled. Beer yeast was added to the resulting pre-fermentation liquid (cold wort) and fermented for a predetermined period to produce beer-taste alcoholic beverages of Test Examples 1-1 to 1-3.

(Production of beer-taste alcoholic beverage of Test Example 1-4)
A beer-taste alcoholic beverage of Test Example 1-4 was produced under the same conditions as the production of the beer-taste alcoholic beverage of Test Example 1-1, except that part of the polysaccharide-degrading enzyme was not used in the preparation step.

(Measurement of protein content and calculation of carbohydrate content)
The water content, alcohol content, protein content, and ash content of each of the beer-taste alcoholic beverages produced above were measured. Moisture content and alcohol content were measured by the normal pressure heat drying method. The amount of protein was determined by the quantification of total nitrogen (protein) by the modified Dumas method. The ash content was measured by the direct ashing method. Assuming that the amount of fat in the beer-taste alcoholic beverage is 0 g/100 ml and the amount of dietary fiber is 0 g/100 ml, the beer-taste alcoholic beverage is the weight of the beer-taste alcoholic beverage minus the water content, alcohol content, protein content and ash content. was calculated as the sugar content (g/100 ml). Table 1 shows the results.

(sensory evaluation)
Sensory evaluation was performed by a trained panel of five persons for each of the beer-taste alcoholic beverages produced above. The sensory evaluation was carried out on the evaluation items of sourness, richness, harshness, sulfide odor and diacetyl odor on a scale of 1 to 5, and the average value was taken as the evaluation score. The higher the sourness value, the less conspicuous the sourness and the better the taste. Richness indicates that the higher the value, the better the feeling. The harsh taste is the harsh taste that remains after drinking a beverage, and the higher the value, the less the harsh taste is perceived. For sulfide odor and diacetyl odor, the higher the number, the less odor is perceived. In addition, regarding the flavor as a whole, among the above evaluation items, the total evaluation score of sourness, richness, harshness and sulfide odor is less than 4 E, 4 or more and less than 8 D, 8 or more and less than 12 C , 12 or more and less than 16 were evaluated as B, and 16 or more as A. Table 1 shows the results.

In the beer-taste alcoholic beverages of Test Examples 1-1 and 1-2, in which the malt ratio in the raw material is about 50% by mass and 60% by mass, respectively, and the carbohydrate content is less than 1.0 g/100 ml, the malt ratio in the raw material Test Example 1-3 in which is 70% by mass and the sugar content is less than 1.0 g/100 ml, and Test Example in which the malt ratio in the raw material is about 50% by mass and the sugar content is 1.01 g/100 ml Compared to the beer-taste alcoholic beverages 1-4, it was confirmed that the sourness was conspicuous, the richness was insufficient, and the harsh taste and sulfide odor were felt, and that the flavor was lacking as a whole.

[Test Example 2: Production and evaluation of beer-taste alcoholic beverage (2)]
(Production of beer-taste alcoholic beverage of Example 1-1)
Malt at the ratio shown in Table 2, water, 1.28% by mass of polysaccharide degrading enzyme relative to malt, and 0.07% by mass of protease having both endo-type and exo-type properties relative to malt were added to the preparation tank. A saccharified solution was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. To the obtained wort, saccharides (granulated sugar) and hops at the ratios shown in Table 2 were added, and the mixture was boiled to separate and remove precipitates, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to produce a beer-taste alcoholic beverage of Example 1-1.

(Production of beer-taste alcoholic beverage of Example 1-2)
The beer-taste alcoholic beverage of Example 1-2 was produced under the same conditions as the production of the beer-taste alcoholic beverage of Example 1-1, except that 0.40% by mass of protease was used with respect to malt in the preparation step. manufactured.

(Production of beer-taste alcoholic beverage of Example 1-3)
The beer-taste alcoholic beverage of Example 1-3 was produced under the same conditions as the production of the beer-taste alcoholic beverage of Example 1-1, except that 1.00% by mass of protease was used with respect to malt in the preparation step. manufactured.

(Production of beer-taste alcoholic beverage of Example 1-4)
The beer-taste alcoholic beverage of Example 1-4 was produced under the same conditions as the production of the beer-taste alcoholic beverage of Example 1-1, except that 2.00% by mass of protease was used with respect to the malt in the preparation step. manufactured.

(Production of beer-taste alcoholic beverage of Example 1-5)
Example 1-1 except that 0.15% by mass of β-amylase, 0.15% by mass of glucoamylase, and 0.08% by mass of pullulanase were further added to the pre-fermentation solution in the fermentation step. The beer-taste alcoholic beverages of Examples 1-5 were produced under the same conditions as the production of the beer-taste alcoholic beverages.

(Production of beer-taste alcoholic beverage of Example 1-6)
Beer taste of Example 1-1 except that malt at the ratio shown in Table 2, sugars (granulated sugar) at the ratio shown in Table 2, and 0.06% by mass of protease relative to malt were used in the preparation process. The beer-taste alcoholic beverages of Examples 1-6 were produced under the same conditions as the production of alcoholic beverages.

The protein content and carbohydrate content of each of the beer-taste alcoholic beverages produced above were measured and calculated in the same manner as in Test Example 1 above. Table 2 shows the results. In addition, the sourness, richness, harshness, sulfide odor, diacetyl odor and overall flavor of each of the beer-taste alcoholic beverages produced above were sensory evaluated in the same manner as in Test Example 1 above. Table 2 shows the results.

In the beer-taste alcoholic beverages of Examples 1-1 to 1-6 having a protein content of 0.2 g/100 ml or more, the protein content of Test Examples 1-1 or 1-2 having a protein content of less than 0.2 g/100 ml Compared to beer-taste alcoholic beverages, it was confirmed that the sourness and richness were better, the harshness and sulfide odor were reduced, and the overall flavor was improved.

[Test Example 3: Production and evaluation of beer-taste alcoholic beverage (3)]
Isoamyl acetate was appropriately added to the beer-taste beverage of Example 1-5 produced in Test Example 2 so that the concentration of isoamyl acetate in the beverage was as shown in Table 3, and the beer of Examples 2-1 to 2-3 was obtained. A flavored beverage was prepared. The sourness, richness, harshness, sulfide odor, and diacetyl odor of the prepared beer-taste beverages were sensory evaluated in the same manner as in Test Example 1 except that four panelists were trained. In addition, evaluation was made by adding isoamyl acetate odor as an evaluation item. The isoamyl acetate odor indicates that the higher the value, the less the odor is felt. In addition, regarding the flavor as a whole, among the above evaluation items, the total evaluation score of sourness, richness, harshness, sulfide odor and isoamyl acetate odor is less than 5, D is 5 or more and less than 10, and 10 or more. Less than 15 was evaluated as C, 15 or more and less than 20 as B, and 20 or more as A. Table 3 shows the results.

In the beer-taste alcoholic beverages of Examples 1-5, 2-1 and 2-2, in which the isoamyl acetate concentration was 3.0 ppm or less, the isoamyl acetate odor was not felt much, and the flavor as a whole was improved. On the other hand, in the beer-taste alcoholic beverage of Example 2-3, which has an isoamyl acetate concentration of 5.0 ppm, the isoamyl acetate odor is stronger than in Examples 1-5, 2-1, and 2-2, but overall The flavor as was improved.

Claims (5)

Contains malt and sugars as raw materials, the ratio of malt in the raw materials is 50% by mass or more and less than 67 % by mass, the sugar content is 0.59 g/100 ml or less, and the protein content is 0.25 g/100 ml. A beer-taste beverage having a weight of 0.60 g/100 ml or less. The beer-taste beverage according to claim 1, wherein the ratio of saccharides in the ingredients is 30% by mass or more and less than 50% by mass. 3. The beer-taste beverage according to claim 1 , wherein the isoamyl acetate concentration is 4.0 ppm or less. Using raw materials containing malt,
The ratio of malt in the raw material is 50% by mass or more and less than 67 % by mass,
Using sucrose as a carbohydrate raw material,
A method for producing a beer-taste beverage, comprising adjusting the carbohydrate content of the beer-taste beverage to 0.59 g/100 ml or less and the protein content to 0.25 g/100 ml or more and 0.60 g/100 ml or less. Using sucrose as a carbohydrate raw material, adjusting the carbohydrate content of the beer-taste beverage to 0.59 g/100 ml or less and the protein content to 0.25 g/100 ml or more and 0.60 g/100 ml or less. A method for improving the flavor of a beer-taste beverage in which the ratio of malt in the raw material is 50% by mass or more and less than 67 % by mass.