JP7281346B2 - Beer-taste beverage and method for producing beer-taste beverage - Google Patents

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.

Malt and hops are used as main raw materials for beer-taste beverages such as general beer and low-malt beer. By using malt as a raw material, a beverage rich in malt-derived umami and taste can be produced. In addition, by using hops as a raw material, it is possible to produce beverages imparted with bitterness and aroma due to the bitterness and astringency peculiar to hops and other flavors.
However, when a large amount of malt is used as a raw material, the stability of the beverage is lowered, and turbidity may occur over time. In addition, malt-derived proteins and malt- and hop-derived polyphenols may polymerize, adversely affecting the quality of beverages.
Therefore, in order to solve these problems, a sparkling alcoholic beverage that uses germinated beans as raw materials and does not use malt has been developed (Japanese Patent Application Laid-Open No. 2009-136186 (Patent Document 1)).

JP 2009-136186 A

However, if the amount of malt used is reduced, turbidity is less likely to occur and stability is improved, but the content of malt-derived proteins and polyphenols is reduced, the depth of flavor is reduced, and the bitterness of hops becomes noticeable. If the amount of hops used is reduced to suppress such bitterness, the bitterness peculiar to hops disappears and the flavor is lost.
Therefore, there is a demand for a beer-taste beverage that suppresses the turbidity caused by malt and has an excellent flavor.

The present invention provides a beer-taste beverage substantially free of iso-α-acids contained in hops, and having a total nitrogen content, total polyphenols and tartaric acid concentrations within predetermined ranges.

The present invention includes inventions of the following aspects.
[1]
A beer-taste beverage having an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 8 to 45 mg/100 ml, a total polyphenol content of 10 to 60 mass ppm, and a tartaric acid concentration of 480 mg/L or less. .
[2]
The beer-taste beverage according to [1], which has a total nitrogen content of 10 to 40 mg/100 ml, a total polyphenol content of 12 to 50 mass ppm, and a tartaric acid concentration of 100 to 400 mg/L.
[3]
The beer-taste beverage according to [1] or [2], wherein the total nitrogen content (mg/100 ml)/total polyphenol content (mass ppm) is 0.3 to 4.5.
[4]
The beer-taste beverage according to any one of [1] to [3], wherein at least part of the nitrogen or polyphenols is derived from malt.
[5]
A method for producing a beer-taste beverage according to any one of [1] to [4],
A method for producing a beer-taste beverage, comprising a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation.
[6]
The method for producing a beer-taste beverage according to [5], which does not include the step of blending hops.
[7]
The method for producing a beer-taste beverage according to [5] or [6], wherein the malt ratio is 5 to 20% by mass.
[8]
The method for producing a beer-taste beverage according to any one of [5] to [7], further comprising the step of blending one or more selected from the group consisting of raw materials that can be assimilated by yeast.
[9]
Furthermore, the method for producing a beer-taste beverage according to any one of [5] to [8], which has a step of adding grain-derived spirits.
[10]
The method for producing a beer-taste beverage according to any one of [5] to [9], further comprising adding a raw material containing tartaric acid.

According to a preferred aspect of the present invention, turbidity caused by malt can be suppressed, and a beer-taste beverage with excellent flavor is provided.

1. Beer-taste Beverage The beer-taste beverage of the present invention has an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 8 to 45 mg/100 ml, a total polyphenol content of 10 to 60 mass ppm, and a tartaric acid concentration. is 480 mg/L or less beer-taste beverage.

As used herein, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverages herein include any carbonated beverages having a beer flavor, unless otherwise specified. Therefore, it is not limited to beverages produced by adding yeast to wort and fermenting it, and beer flavors containing esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde), etc. Also included are carbonated beverages.
Types of beer-taste beverages of one embodiment of the present invention include, for example, alcohol-containing beer-taste beverages, beer-taste beverages with an alcohol content of less than 1 (v/v) %, and the like.

The beer-taste beverage of the present invention limits the content of iso-α acids to 0.1 mass ppm or less. Iso-α acid is a bitter component that is abundantly contained in hops. In other words, a beer-taste beverage having an iso-α-acid content of 0.1 mass ppm or less is a beer-taste beverage that “substantially does not contain components derived from hops”.
In the present specification, "substantially free of hop-derived components" means that neither hops nor hop-derived components are actively added as raw materials when producing beer-taste beverages. This means that hop-derived components are inevitably mixed in during the production of beer-taste beverages.
In addition, whether or not hops and components derived from hops are actively added as raw materials for beer-taste beverages depends on the Liquor Tax Law, Food Labeling Law, Food Sanitation Law, JAS Law, Act against Unjustifiable Premiums and Representations, Health Promotion Law, or It is also possible to confirm from the labeling of raw materials stipulated by regulations established by industry groups and voluntary standards. For example, when hops and ingredients derived from hops are included, the ingredient name on the ingredient label is written as "hops". On the other hand, for beer-taste beverages that "substantially contain no components derived from hops", "hop" is not indicated as the ingredient name on the ingredient label.

The beer-taste beverage of the present invention has a more noticeable bitterness due to the reduced amount of malt used to improve stability, but the content of iso-α acids, which are abundant in hops, is 0.1 ppm by mass or less. is limited to , the resulting beer-taste beverage has an excellent flavor.
From the above point of view, in the beer-taste beverage of one aspect of the present invention, the iso-α acid content is 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage, but preferably 0. 05 mass ppm or less, more preferably 0.01 mass ppm or less.
In this specification, the content of iso-α acids means the value measured by the high performance liquid chromatography (HPLC) analysis method described in the revised BCOJ beer analysis method (2013 supplementary revision).

The total nitrogen content of the beer-taste beverage of the present invention is 8-45 mg/100 ml. The "total nitrogen content" in the present invention is the total amount of all nitrogen compounds such as proteins and amino acids.
The total nitrogen content affects the drinkability, depth of taste, taste, and the like. By adjusting the total nitrogen content to 8 mg/100 mL or more, it is possible to make the drink more satisfying to drink, and to improve the depth and taste of the taste. From the viewpoint of further improving these, the total nitrogen content is preferably 11 mg/100 mL or more, more preferably 14 mg/100 mL or more, more preferably 17 mg/100 mL or more, and even more preferably 20 mg/100 mL or more.
On the other hand, if the total nitrogen content is too high, the turbidity stability of the beverage will be reduced and the mouthfeel will be heavy. Therefore, the total nitrogen content of the beverage of the present invention is 45 mg/100 ml or less, preferably 40 mg/100 ml or less, more preferably 35 mg/100 ml or less, and even more preferably 30 mg/100 ml or less.
The total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials that have relatively high nitrogen content and can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt or the like having a high nitrogen content. Raw materials with a high nitrogen content include, for example, malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, soybeans, and peas.
The total nitrogen content of the beer-taste beverage according to the present invention is described in, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited and revised in 2013). can be measured by the method

The total polyphenol content of the beer-taste beverage of the present invention is 10-60 mass ppm.
Polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are substituted with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.
The "total amount of polyphenols" in the present invention is the total amount of these polyphenols contained in the beer-taste beverage.

The total amount of polyphenols affects the drinkability, depth of taste, taste, and the like. By setting the total polyphenol amount to 10 ppm by mass or more, it is possible to make the beverage more satisfying to drink, and to improve the depth and taste of the flavor. From the viewpoint of further improving these, the total polyphenol content is preferably 12 mass ppm or more, more preferably 14 mass ppm or more, more preferably 16 mass ppm or more, more preferably 18 mass ppm or more, and still more preferably 20 mass ppm or more.
On the other hand, if the total polyphenol content is too high, the turbidity stability of the beverage will be reduced and the mouthfeel will be heavy. Therefore, the total polyphenol content of the beverage of the present invention is 60 mass ppm or less, preferably 55 mass ppm or less, more preferably 50 mass ppm or less, more preferably 45 mass ppm or less, and even more preferably 40 mass ppm or less.
The total amount of polyphenols in the beer-taste beverage of the present invention can be controlled by adjusting the amounts of raw materials with a high polyphenol content, such as barley malt and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt with a high polyphenol content.

In general, malts with husks (grain husks) have high nitrogen and polyphenol contents, while soybean, yeast extract, wheat, wheat malt, etc. have high nitrogen contents but low polyphenol contents. Therefore, the total nitrogen content and the total polyphenol content in the beer-taste beverage can be increased or decreased by adjusting the mixing ratio of the raw materials. Representative methods (1) to (4) for increasing or decreasing the total nitrogen content and the total polyphenol content are listed below.
(1) Increase the total nitrogen content and total polyphenol content of beer-taste beverages by increasing the amount of malt with husks.
(2) Increase or decrease the total nitrogen content of the beer-taste beverage while maintaining the total polyphenol content by increasing or decreasing the amount of soybean, yeast extract, or the like.
(3) By increasing the amount of malt with husk and reducing the amount of soybean, yeast extract, etc. used, the total amount of polyphenols is increased while maintaining the total nitrogen amount.
(4) By reducing the amount of malt with husk and increasing the amount of soybean, yeast extract, etc. used, the total amount of polyphenols is reduced while maintaining the total nitrogen amount.

The total polyphenol content of the beer-taste beverage of the present invention is described in, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited and revised in 2013). can be measured by any method.

In the beer-taste beverage of the present invention, if the total nitrogen content is too high relative to the total polyphenols, the mouthfeel will be heavy, and if it is too low, the beverage will be watery. Therefore, the total nitrogen content (mg/100 ml)/total polyphenol content (mass ppm), which is the ratio of the total nitrogen content and the total polyphenol content in the beer-taste beverage of the present invention, is preferably 0.3 to 4.5. , 0.7 to 3.3.

The concentration of tartaric acid in the beer-taste beverage of the present invention is 480 mg/L or less.
Tartaric acid imparts a lingering taste to the aftertaste of beer-taste beverages, and can impart ease of drinking and a firm feeling of beer-like aftertaste. In particular, beer-taste beverages with an iso-α acid content of 0.1 ppm by mass or less are less likely to have a peculiar bitterness derived from hops. Therefore, the concentration of tartaric acid in the beer-taste beverage of the present invention is preferably 80 mg/L or higher, more preferably 100 mg/L or higher, and particularly preferably 150 mg/L or higher.
On the other hand, when the beer-taste beverage contains an excessive amount of tartaric acid, the sourness is emphasized. Therefore, the concentration of tartaric acid in the beverage of the present invention is preferably 450 mg/L or less, more preferably 400 mg/L or less, and particularly preferably 300 mg/L or less.
The concentration of tartaric acid in the beer-taste beverage of the present invention can be controlled, for example, by adjusting the amount of tartaric acid or raw materials containing a large amount of tartaric acid.
In addition, the beer-taste beverage of the present invention may contain an organic acid other than tartaric acid.

The concentration of tartaric acid in the beer-taste beverage of the present invention can be measured, for example, by high performance liquid chromatography.

The beer-taste beverages of the present invention include non-alcoholic beer-taste beverages. The alcohol content of the beer-taste beverage of the present invention is not limited, preferably 0 to 20 (v/v)%, more preferably 1 to 15 (v/v)%, still more preferably 3 to 10 (v/v). %.
In addition, in this specification, alcohol content shall be shown by the percentage (v/v%) of a volume/volume basis. Also, the alcohol content of the beverage can be measured by any known method, and for example, it can be measured by a vibrating density meter.

In addition, the beer-taste beverage of one embodiment of the present invention may further contain spirits derived from grain as an alcohol component.
As used herein, spirits are obtained by saccharifying grains such as wheat, rice, buckwheat, and corn using malt or, if necessary, using an enzyme agent, fermenting them using yeast, and then further distilling them. means liquor. Wheat is preferred as a grain that is a raw material for spirits.

The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be amber or golden like normal beer, black like dark beer, or colorless and transparent, or a coloring agent. etc. may be added to give the desired color. The color of the beer-taste beverage can be determined with the naked eye, but may be defined by total light transmittance, chromaticity, or the like.

The pH of the beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably 2.0 to 4.5. If the pH of the beer-taste beverage is 4.5 or less, the generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage tends to be improved.
Also, the pH of the alcohol-containing beer-taste beverage is preferably 3.0 to 4.5, and the pH of the non-alcoholic beer-taste beverage is preferably less than 4.0.

The total extract amount of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of imparting a light taste to the beer-taste beverage, in the case of the beer-taste beverage containing alcohol, it is preferably 5 to 18 masses. %, more preferably 8 to 15% by mass, still more preferably 11 to 13% by mass. In the case of non-alcoholic beer-taste beverages, it is preferably 0.10 to 1.5% by weight, more preferably 0.20 to 1.1% by weight, still more preferably 0.30 to 0.80% by weight. .
In addition, the "total extract amount" in this specification refers to the extract amount under the Japanese Liquor Tax Law in beverages with an alcohol content of 1 (v / v)% or more, that is, when the temperature is 15 ° C., the original volume is 100 cm ³ In beverages with an alcohol content of less than 1 (v/v)%, the degassed sample is defined by the Beer Brewers Association International Technical Committee (BCOJ) as "Beer Analysis Method 7 .2 extract” refers to the extract value (% by mass) measured according to

A beer-taste beverage of one aspect of the present invention is suitable for container packaging. Examples of the container include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.
When using colorless and transparent bottles or PET bottles, they are exposed to the light of sunlight or fluorescent lamps, unlike the case of ordinary cans or colored bottles. However, since the beer-taste beverage of one embodiment of the present invention does not substantially contain components derived from hops, generation of sunlight odor due to exposure to sunlight is suppressed. Therefore, the beer-taste beverage of one embodiment of the present invention can be filled in such colorless and transparent bottles and PET bottles.

Optional additive ingredients such as grains and sweeteners contained in the beer-taste beverage of the present invention are described in detail in "1.1 Ingredients".

1.1 Raw Materials The main raw materials of the beer-taste beverage of one embodiment of the present invention are malt and water containing nitrogen, polyphenols, etc., and do not substantially use hops. A natural dietary fiber, a bittering agent or a bitterness-imparting agent, an antioxidant, a flavoring agent, an acidulant, and the like may also be used.

Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. may In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are two kinds of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. In addition to normal malt, colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

In addition to malt, grains other than malt, protein, yeast extract, sugar solution, and the like may be used. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pigeons, oats, etc.) that do not fall under malt, rice (polished rice, brown rice, etc.), corn, koryan, potato, etc. , beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barley, and starches obtained therefrom, extracts thereof, and the like. Examples of proteins include soybean protein, pea protein, yeast extract, decomposition products thereof, and the like.

Moreover, in the present invention, since the total nitrogen content and the total polyphenol content are not more than a certain amount, it is preferable to suppress the ratio of malt in the raw materials. When suppressing the ratio of malt, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, sugar solutions thereof, and the like. Nitrogen sources include yeast extract, soybean protein, malt, soybeans, yeast extract, peas, and wheat. Malt, ungerminated grains, decomposition products thereof, and the like. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, soybeans, and peas.

Malt contains nitrogen compounds and polyphenols, and it is preferable to use malt as a raw material grain in producing the beverage of the present invention. Also, in order to keep the total nitrogen content and total polyphenol content of the beer-taste beverage within the ranges specified by the present invention, the malt ratio is preferably 5 to 20% by mass, more preferably 10 to 15% by mass. More preferred.
By setting the malt ratio within the above range, turbidity caused by malt or the like can be suppressed, and a beer-taste beverage with a more excellent flavor can be produced.
In the present specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and liquor administration related laws and regulations, which was implemented on April 1, 2018.

As the tartaric acid contained in the beer-taste beverage of one embodiment of the present invention, tartaric acid contained in raw materials may be used, or tartaric acid or an additive containing tartaric acid may be added.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as commercially available starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. mentioned.
The form of these saccharides may be liquid such as solution, or solid such as powder.
In addition, there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions of these (sugar solutions), and the like can also be used.
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, and the like, from the viewpoint of versatility such as stability and safety. , indigestible dextrin or polydextrose are preferred.

The bittering agent or bitterness-imparting agent used is not particularly limited as long as the content of iso-α acid, which is one of the bitterness components abundantly contained in hops, is 0.1 ppm by mass or less. Ganoderma lucidum, Himejiko, Juniper, Sage, Labyrinthine, Ganoderma lucidum, Bay laurel, Labyrinth, Ganoderma lucidum, Quassin, Citrus extract, Bitter gourd extract, Coffee extract, Tea extract, Bitter gourd extract, Lotus germ extract aloe vera extract, stonecrop extract, litchi extract, laurel extract, sage extract, caraway extract, naringin, wormwood and wormwood extract.

The antioxidant is not particularly limited, and those commonly used as antioxidants for beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation. Specific examples of beer flavors include esters and higher alcohols, and more specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde.

The acidulant is not particularly limited as long as it has a sour taste, and examples thereof include phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone, and salts thereof. mentioned.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, acetic acid or salts thereof are more preferred. preferable.
These acidulants may be used alone or in combination of two or more.

1.2 Carbon dioxide Carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. may
Since the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation process can be used as it is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate. .

The amount of carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is represented by the carbon dioxide pressure of the beverage, but this is not particularly limited as long as the effects of the present invention are not hindered. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg/cm ² , 4.5 kg/cm ² or 4.0 kg/cm ² and the lower limit is 0.20 kg/cm ² , 0.50 kg/cm 2 . cm ² , or 1.0 kg/cm ² , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage is 0.20 kg/cm ² or more and 5.0 kg/cm ² or less, 0.50 kg/cm ² or more and 4.5 kg/cm ² or less, or 1.0 kg/cm ² or more4. It may be 0 kg/cm ² or less.
In this specification, the gas pressure refers to the gas pressure within the container, except in special cases.
The pressure is measured by a method well known to those skilled in the art. For example, after fixing a sample heated to 20° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and can be measured using a method of reading the value when the pointer reaches a certain position by shaking the pointer, or using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include coloring agents, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
A coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage. Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, etc. can be used as appropriate.
Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.

1.4 Packaged Beverage The beer-taste beverage of one aspect of the present invention may be a packaged beverage packed in a container. Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and PET bottles. Bottles and PET bottles are preferred.

2. Method for Producing Beer-Taste Beverage A method for producing a beer-taste beverage according to one aspect of the present invention includes a step (1) of adding yeast to a raw material containing water and malt to perform alcoholic fermentation, and adding tartaric acid. It preferably includes step (4), and may further include steps (2) and (3) below.

- Step (2): A step of blending one or more raw materials that can be assimilated by yeast.
- Process (3): The process of adding the spirits derived from a grain.

The order of steps (1) to (4) is not particularly limited.
For example, in step (2), a raw material that can be assimilated by yeast may be blended with the raw material solution that has undergone alcoholic fermentation in step (1). After preparing the raw material before fermentation by blending raw materials that can be assimilated by yeast, as step (1), the raw material containing raw materials that can be assimilated by yeast may be subjected to alcoholic fermentation.
Similarly, in step (3), the order of performing each step is not particularly limited. It may be carried out on the raw material after the step (1) and after the fermentation.
Similarly, in step (4), the order of performing each step is not particularly limited. For example, the addition of tartaric acid in step (4) is performed on the raw material before fermentation before step (1). It may be carried out on the fermented raw material after step (1), but step (4) is preferably carried out last. Specifically, a beer-taste base beverage is produced based on steps other than step (4) (for example, steps (1) to (3)), and tartaric acid is added to the base beverage based on step (4). is preferred.

The method for producing a beer-taste beverage according to one aspect of the present invention preferably does not include a step of blending hops. Even if the production method of the present invention does not have a step of blending hops, it does not mean that hops are inevitably mixed.

<Step (1)>
Step (1) is a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation.
As a method of preparing the raw material, the raw material is put into a preparation pot or a preparation tank, enzymes such as amylase are added as necessary, gelatinized and saccharified, filtered and boiled, and clarified in a clarification tank. Remove solids such as After that, yeast is further added and fermented, the yeast is removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment are added as necessary to prepare the raw material.
Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments, etc. may be added in predetermined amounts after the fermentation process, but may be added at any time during the manufacturing process including the gelatinization/saccharification process. and the timing of addition is not limited.

The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc. For example, commercially available yeast such as Weihenstephan-34 strain can be used. .
The yeast may be added to the raw material as a yeast suspension, or may be added to the raw material as a slurry in which the yeast is concentrated by centrifugation or sedimentation. Alternatively, after centrifugation, the supernatant may be completely removed and added. The amount of yeast to be added to the undiluted solution can be appropriately set, and is, for example, about 5×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

Various conditions such as fermentation temperature and fermentation period when alcohol fermentation is performed can be set as appropriate. It may be fermented under conditions of 10 days. The temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.

After performing the fermentation process, processes such as a storage process and a filtration process, which are well known to those skilled in the art, may be performed in the production of beer-taste beverages.

<Steps (2) and (3)>
Step (2) is a step of blending one or more raw materials that can be assimilated by yeast. Raw materials that can be assimilated by yeast in step (2) are raw materials other than malt that serve as nitrogen sources and carbon sources. It is also possible to use raw materials other than these. These raw materials also affect the taste and aroma of beer-taste beverages, so it is preferable to select them appropriately according to the preferences of the drinker.
Step (3) is a step of adding grain-derived spirits.

<Step (4)>
Step (4) is the step of adding tartaric acid.
The beer-taste beverage of the present invention preferably contains tartaric acid, and such a beverage can be produced by carrying out the steps including step (4). In step (4), tartaric acid may be added, or an additive containing tartaric acid may be added.

In steps (2) to (4), the ingredients to be blended in each step may be blended into the raw material before fermentation or may be blended into the raw material after fermentation. Moreover, it may be added at once, or may be added in multiple portions.
Alternatively, the raw materials that can be assimilated by the yeast and the spirits may be blended at the same time, and steps (2) to (4) may be carried out at the same time.
Furthermore, other additives may be blended at the same time when performing steps (2) to (4).

The beer-taste beverage of one embodiment of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product.
The method for packing the beer-taste beverage into a container is not particularly limited, and a container-packing method well known to those skilled in the art can be used. The beer-taste beverage of the present invention is filled and sealed in a container by the container-packing step. A container of any shape and material may be used in the container-packing step, and examples of the container include the container described in "1.4 Container-packed Beverage".

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited by these examples.
The beer-taste beverages below were evaluated by the same six panelists, who confirmed the smell of each beverage and tasted the beverages as follows.

[Taste and drinkability]
The beer-taste beverages cooled to about 4° C. were tasted by each panelist, and "taste and drinkability" were evaluated in three grades according to the following criteria. Prior to the evaluation of "taste and ease of drinking", samples with each evaluation of "2" were prepared in advance to unify the standards among the panelists.
(Evaluation of taste and drinkability)
・“3”: Good flavor and drinkability.
- "2": There is some degree of taste and ease of drinking.
- "1": There is no taste and drinkability.
And based on the average value of six panelists, it evaluated by the following references|standards, and 2 or more was set as the pass.

[Turbidity stability]
A beer-taste beverage stored at 20° C. for 15 weeks was measured for turbidity stability by the following procedure.
(1) A sample is placed in a constant temperature water bath at 0°C and held for 48 hours.
(2) Shake lightly to homogenize the sample.
(3) Hold again in the constant temperature water bath at 0°C for several minutes until bubbles disappear.
(4) Turbidity is measured with a turbidity meter (LabScat manufactured by Sigrist).
(Evaluation of turbidity stability)
- "3": The degree of turbidity is less than 50 Helm.
- "2": Turbidity is 50 Helm or more and less than 100 Helm.
- "1": Turbidity is 100 Helm or more.

[Comprehensive evaluation of beer-taste beverage 1]
In addition, each panelist gave an overall evaluation of 1 based on the "taste and ease of drinking" and "stability of turbidity" at the time of tasting, and evaluated in 3 grades according to the following criteria.
- "O": Both evaluations of "taste and readability" and "turbidity" are 2.5 or more.
・“△”: Not applicable to “○” and “×”.
- "x": Either one of the evaluations of "taste and readability" and "turbidity" is less than 2.

In addition, beer-taste beverages of Examples and Comparative Examples obtained by adding tartaric acid to beer-taste beverages were evaluated as follows.

[Simple feeling of aftertaste like beer-taste beverage]
The beer-taste beverages cooled to about 4° C. were tasted by each panelist, and the "simple aftertaste of beer-taste beverages" was evaluated on a scale of 3 according to the following criteria. In addition, before the evaluation of the "simple aftertaste like a beer-taste beverage", samples with each evaluation of "2" were prepared in advance to unify the criteria among the panelists.
(Evaluation of aftertaste aftertaste typical of beer-taste beverages)
・“3”: Very good.
・"2": Good.
・“1”: Bad.
And based on the average value of six panelists, it evaluated by the following references|standards, and 2 or more was set as the pass.

[Strongly astringent sourness unsuitable for beer-taste beverages]
The beer-taste beverages cooled to about 4° C. were tasted by each panelist, and "strongly astringent sourness unsuitable for beer-taste beverages" was evaluated on a scale of 3 according to the following criteria. Prior to the evaluation of "strongly astringent sourness unsuitable for beer-taste beverages", samples with each evaluation of "2" were prepared in advance to unify the criteria among panelists.
(Evaluation of strong astringent sourness unsuitable for beer-taste beverages)
・“3”: Not felt.
・"2": Almost no feeling.
・"1": Feel.
And based on the average value of six panelists, it evaluated by the following references|standards, and 2 or more was set as the pass.

[Comprehensive evaluation of beer-taste beverage 2]
In addition, when each panelist tasted the drink, an overall evaluation of 2 was made on a 3-point scale according to the following criteria, based on "simple aftertaste like a beer-taste beverage" and "strongly astringent sourness unsuitable for a beer-taste beverage".
- "O": Both the evaluations of "simple aftertaste like a beer-taste beverage" and "strong astringent sourness unsuitable for a beer-taste beverage" are 2.5 or higher.
・“△”: Not applicable to “○” and “×”.
- "X": Less than 2 for either one of the evaluations of "simple aftertaste like a beer-taste beverage" and "strong astringent sourness unsuitable for a beer-taste beverage".

Production of beer-taste beverages containing no tartaric acid (Examples 1-4, Comparative Examples 1-5)
After the crushed barley malt was put into a tank containing 40 L of hot water kept at 52°C, it was kept at 52°C for 30 minutes, followed by 70°C for 40 minutes, and then 76°C for 5 minutes. After raising and maintaining the temperature, the wort was obtained by filtering to remove the malt cake. The wort is put into a boiling kettle, sugar solution (saccharified starch, manufactured by Kato Chemical Co., Ltd.), yeast extract (HY-YEST504, manufactured by Kerry), soy protein hydrolyzate (Hinut DC, manufactured by Fuji Oil Co., Ltd.) ) was added, and the volume was adjusted to 100 L with warm water. Table 1 shows the ratio of malt in the beer-taste beverage and the amounts of yeast extract and soybean protein hydrolyzate added. In Comparative Example 5, ISO HOP was added to the wort.
Subsequently, after boiling the wort and cooling it, brewer's yeast is added to the obtained pre-fermentation liquid and fermented for about 1 week. Then, extract-conditioned water and spirits derived from wheat were added to prepare a beer-taste beverage.

Table 1 shows the total extract content, total nitrogen content, total polyphenol content, and isoα-acid content of these beer-taste beverages.
In addition, the total extract amount, total nitrogen amount, total polyphenol amount, and iso-α acid content were determined by the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013). Measured based on the method described in 2004, 2008, 2003, 2005.

Table 1 shows the evaluation results of each beer-taste beverage. In addition, in any of the sensory evaluations in Table 1, no differences in evaluation of two or more grades were observed among the panelists.

As shown in Table 1, Examples 1-4 had excellent taste and drinkability, and high turbidity stability. In contrast, Comparative Examples 1 and 3 felt watery. Also, the turbidity stability of Comparative Examples 2 and 4 was low. In Comparative Example 5, bitterness was remarkably conspicuous, and as a beer-taste beverage, the taste and drinkability were extremely poor.

Production of Beer-taste Beverages Containing Tartaric Acid Using the beverages of Examples 1 to 4 with overall evaluation 1 of ◯ or Δ as base beverages, tartaric acid was added to the concentrations shown in Table 2 to produce beer-taste beverages. The obtained beverages were evaluated for firmness in the aftertaste typical of beer-taste beverages and strong astringent sourness unsuitable for beer-taste beverages. Table 2 shows the results.
Even when tartaric acid was added to the beer-taste beverages (base beverages) of Examples 1 to 4, there was no change in taste, ease of drinking, and turbidity stability.

As shown in Table 2, comprehensive evaluation of Examples 1-1 to 1-3, Examples 2-1 to 2-3, Examples 3-1 to 3-3, and Examples 4-1 to 4-3 2 was △ or higher, while Comparative Examples 6 to 9 with a tartaric acid concentration of 500 mg / L had a low aftertaste that seems to be a beer-taste beverage and a strong astringent acidity that is unsuitable for beer-taste beverages. The comprehensive evaluation 2 of the beverage was x.

Claims (17)

Contains tartaric acid, iso-alpha acid content of 0.1 ppm by mass or less, total nitrogen content of 8-45 mg/100 ml , total polyphenol content of 10-60 mass ppm , and alcohol content of 0-20 (v/v)%. , and a beer-taste beverage having a tartaric acid concentration of 480 mg/L or less. The beer-taste beverage according to claim 1, containing barley as a raw material. 3. The beer-taste beverage according to claim 2, which contains malt as at least part of the raw material barley. 4. The beer-taste beverage according to claim 2 or 3, wherein at least part of the raw material barley includes barley that does not correspond to malt. The beer-taste beverage according to any one of claims 1 to 4 , wherein the concentration of tartaric acid is 80-480 mg/L. The beer-taste beverage according to any one of claims 1 to 5 , wherein the total nitrogen content (mg/100ml)/total polyphenol content (mass ppm) is 0.3 to 4.5. The beer-taste beverage according to any one of claims 1 to 6 , wherein the total nitrogen content (mg/100ml)/total polyphenol content (mass ppm) is 0.7 to 3.3. The beer-taste beverage according to any one of claims 1 to 7 , which contains yeast extract as a raw material. The beer-taste beverage according to any one of claims 1 to 8 , comprising soybeans, soybean protein, and decomposition products thereof as raw materials. The beer-taste beverage according to any one of claims 1 to 9 , wherein the malt ratio is 20% by mass or less. The beer-taste beverage according to any one of claims 1 to 10 , which has an alcohol content of 1 to 20 (v/v)%. The beer-taste beverage according to any one of claims 1 to 11 , which has an alcohol content of 3 to 15 (v/v)%. The beer-taste beverage according to any one of claims 1 to 12 , which contains spirits. The beer-taste beverage according to any one of claims 1 to 13 , which has a pH of 3.0 to 4.5. The beer-taste beverage according to any one of claims 1 to 14 , wherein the total amount of extract is 5-18% by mass. The beer-taste beverage according to any one of claims 1 to 15 , which is a fermented beverage. A beer-taste beverage according to any one of claims 1 to 16 , which has a turbidity of less than 100 Helm.