JP7303280B2 - Beer-taste beverage and method for producing the same - Google Patents

Description

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

Currently, hops are used as a raw material for beer-taste beverages such as general beer and low-malt beer, and the bitterness and astringency peculiar to hops and other flavors impart bitterness and aroma to the beverages. This produces a beer-taste beverage with a sharp aftertaste and a floral aroma. Therefore, when hops are not used as raw materials for beer-taste beverages or when the amount of hops used is suppressed, the bitterness is usually insufficient, and the aftertaste lacks firmness.

Under these circumstances, it is known to use other raw materials such as herbs instead of hops in order to provide a beer-like flavor in beer-taste beverages that do not use hops as raw materials or that use a reduced amount of hops. (Patent Document 1: JP-A-2006-109795, Patent Document 2: JP-A-2016-82898, Patent Document 3: JP-A-2016-82899). However, the use of herbs and the like, which are not originally used as raw materials for beer-taste beverages, may impart unpleasant aromas that are undesirable for beer-like flavored beverages.

Japanese Patent Application Laid-Open No. 2006-109795 JP 2016-82898 JP 2016-82899

Under these circumstances, raw materials for beer-taste beverages that have a bitterness similar to that derived from hops are desired. In addition, there is a demand for beer-taste beverages that do not use hops as raw materials or that use a reduced amount of hops and that have a bitterness similar to that of hops.

In the beer-taste beverage of the present invention, the absinthin contained in wormwood and the like can enhance the bitterness of the beer-taste beverage, and can be used as a substitute for hops generally used in the production of beer-taste beverages. It is an invention based on knowledge.

The present invention includes inventions of the following aspects.
[1]
A beer-taste beverage containing absinthine and substantially free of hop-derived components.
[2]
A beer-taste beverage containing absinthin and having an iso-α acid content of 0.1 ppm by weight or less.
[3]
The beer-taste beverage according to [1] or [2], wherein the absinthin content is 0.03 weight ppb or more.
[4]
The beer-taste beverage according to any one of [1] to [3], which has an absinthin content of 70 weight ppb or less.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the absinthine is a component derived from wormwood.
[6]
The beer-taste beverage according to any one of [1] to [5], further comprising an acidulant.
[7]
The beer-taste beverage according to [6], wherein the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof. .
[8]
The beer-taste beverage according to [6], wherein the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, lactic acid and salts thereof.
[9]
The beer-taste beverage according to any one of [1] to [8], which has a pH of 2 to 5.
[10]
The beer-taste beverage according to any one of [1] to [9], which has an alcohol content of 0.05 to 40 (v/v)%.
[11]
The beer-taste beverage according to any one of [1] to [9], which has an alcohol content of less than 0.05 (v/v)%.
[12]
A packaged beverage in which the beverage according to any one of [1] to [11] is packaged.
[13]
A method for producing a beer-taste beverage, comprising a step of producing an original beverage and a step of mixing absinthine.
[14]
The method for producing a beer-taste beverage according to [13], wherein the step of mixing absinthine is a step of mixing one or more selected from the group consisting of wormwood absinthium, a wormwood extract and a wormwood purified product.

An aspect of the present invention provides a beer-taste beverage having a bitterness similar to that derived from hops. In addition, the invention according to one aspect of the present invention provides a beer-taste beverage having a bitterness similar to that of hops and a flavor similar to that of beer even if hops are not used as raw materials or the amount of hops used is suppressed. .

1 Beer-taste beverage The beer-taste beverage of the present invention is a beverage containing absinthin. The beer-taste beverage of the present invention contains a certain amount or more of absinthine, so that it has a bitterness similar to that of hops and a flavor close to that of beer even in beverages that do not use hops as raw materials or in which the amount of hops used is reduced. can have

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, unless otherwise specified, the beer-taste beverages of the present specification include any carbonated beverages having a beer flavor, regardless of the presence or absence of a yeast fermentation process. Therefore, carbonated beverages to which beer flavors containing esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like are added are also included.
Examples of the types of beer-taste beverages of the present invention include alcohol-containing beer-taste beverages, non-alcoholic beer-taste beverages (beer-taste beverages with an alcohol content of less than 0.05 (v/v)%), and beer-taste refreshing beverages. Beverages are also included.

Absinthin contained in the beer-taste beverage of the present invention is one of the bitter substances, and is known to be contained in Artemisia absinthium, a perennial plant belonging to the genus Artemisia of the Asteraceae family. In order to impart a bitter taste to the beer-taste beverage of the present invention, the content of absinthine is preferably 0.05 weight ppb or more. In addition, in order to balance other than bitterness in the beverage, the content of absinthin is more preferably 50 weight ppb or less. The content of absinthin in the beer-taste beverage of the present invention is particularly preferably 70 weight ppb or less, most preferably 50 weight ppb or less.

The absinthin contained in the beer-taste beverages of the present invention can be derived from wormwood, wormwood extract, wormwood purified, or combinations thereof.
As used herein, "wormwood" includes not only raw but also dried. The beer-taste beverage of the present invention can exhibit a preferable bitterness by containing such a wormwood raw material. Bitter substances contained in Artemisia absinthium include sesquiterpenes such as absinthine and absorbin. Moreover, in the present specification, the "abstract of wormwood" is not limited as long as it is obtained by extracting wormwood. The extraction method for obtaining the wormwood extract is not limited, and for example, either water or organic solvent extraction methods may be used. In the present specification, the "purified product of wormwood" is not limited as long as it is obtained by purifying wormwood. A purification method for obtaining a purified product of wormwood is not limited as long as the absinthin of wormwood is retained by the purification.

The beer-taste beverage of the present invention preferably does not substantially contain hop-derived components. As used herein, “substantially free of hop-derived components” means that neither hops nor hop-derived components are actively added when producing a beer-taste beverage. It includes an embodiment in which hop-derived components are inevitably mixed during production.
Whether or not hop-derived ingredients are actively added to the ingredients of beer-taste beverages depends on the Food Labeling Law, Food Sanitation Law, JAS Law, Act against Unjustifiable Premiums and Representations, It can be confirmed from the raw material labeling determined by voluntary standards. For example, when ingredients derived from hops are included, the raw material name is written as "hops". Therefore, in a beverage that "substantially does not contain hop-derived ingredients", "hop" is not indicated in the raw material name.
In addition, hops contain a large amount of iso-α acid as a bitter component. Therefore, the content of iso-α acids in beer-taste beverages to which hop-derived components are not positively added is preferably 0.1 ppm by weight or less, more preferably 0.05 ppm by weight or less, and more preferably 0.01 ppm by weight. The following are particularly preferred.
Thus, by not using hops or hop-derived components as raw materials, it is possible to produce a beer-taste beverage having moderate bitterness while suppressing the concentration of iso-α-acids.

The beer-taste beverage of the present invention preferably contains an aroma component, but the component is not limited. Fragrant ingredients include esters, alcohols, monoterpenes that are said to contribute to gorgeous fragrances (such as flower-like), sesquiterpenes that are said to contribute to mild fragrances (such as bark-like), and phenolic components. is
Examples of esters include ethyl acetate, and examples of alcohols include isoamyl alcohol. Examples of monoterpenes include linalool, myrcene, geraniol and limonene, and examples of sesquiterpenes include caryophyllene, humulene and farnesene. Phenolic components include hydroxybenzoic acid, hydroxycinnamic acid, proanthocyanidins, flavonoids, and polymers thereof.

The beer-taste beverage of the present invention preferably contains an acidulant. The acidulant is not particularly limited as long as it has a sour taste, and examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone, and salts thereof. be done. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid and lactic acid or salts thereof are further preferred. preferable. Also, these acidulants may be used in combination.
Although each of these acidulants has a sourness characteristic, the sourness can be converted to each other. For example, when the acidity of citric acid is 100, the acidity of malic acid is 120, the acidity of tartaric acid is 130, the acidity of lactic acid is 120, the acidity of phosphoric acid is 250, and the acidity of fumaric acid is 180. , succinic acid has a sourness of 120, gluconic acid has a sourness of 70, and acetic acid has a sourness of 110 (source: "Latest Soft Drinks" Korin Publishing). The content of the acidulant is preferably within the range of 100 to 1200 ppm in terms of citric acid, more preferably 100 to 700 ppm in terms of citric acid, and 100 to 500 ppm in conversion is particularly preferable. When the acidulant is within the above range, it is possible to provide a beer-taste beverage with a good flavor and a good balance between bitterness and sourness.
Whether the acidulant is derived from raw materials such as grains or added as an optional additive, the content in the final product may be within the above range.

The beer-taste beverage of the present invention may be a beer-taste beverage having an alcohol content of 0.05 to 40 (v/v)% such as beer or low-malt beer, or an alcohol content (content ) may be a beer-taste beverage containing less than 0.05 (v/v)%. When the beer-taste beverage of the present invention contains alcohol, the alcohol content is preferably 0.5 to 20 (v/v)%, more preferably 1.0 to 10 (v/v)%. . When the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is less than 0.05 (v/v)%, preferably 0.00 (v/v)%. In addition, in this specification, the alcohol content shall be shown by the volume/volume-based percentage (v/v%). 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.

The color of the beer-taste beverage of the present invention is not particularly limited, but it may be amber or golden like normal beer, black like dark beer, or colorless and transparent. Alternatively, a coloring agent or the like 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.

Although the pH of the beer-taste beverage of the present invention is not particularly limited, it is preferably 2.0 to 4.5. Further, the pH of alcohol-containing beer-taste beverages is preferably 3.0 to 4.5, and the pH of non-alcoholic beer-taste beverages is preferably less than 4.0. When the pH of the beer-taste beverage is less than 4.0, the generation of microorganisms can be suppressed, and when the pH is 2.0 or more, the flavor of the beverage tends to be improved.

The total extract amount of the beer-taste beverage of the present invention is not particularly limited, but in the case of a non-alcoholic beer-taste beverage, it is preferably 1.50% by weight or less, more preferably 1.10% by weight or less, and still more preferably 0.80% by weight. weight % or less. For beer-taste beverages containing alcohol, the content is preferably 18% by weight or less, more preferably 15% by weight or less, and even more preferably 13% by weight or less. By setting the total extract amount within the above range, it is possible to impart a light taste. The "total extract amount" in this specification refers to the amount of non-volatile components contained in the original volume of 100 cubic centimeters at a temperature of 15 degrees, when the alcohol content of the beverage is 0.005% or more. Refers to the number of grams, and for beverages with an alcohol content of less than 0.005%, the extract value (% by weight) measured according to "Beer Analysis Method 7.2 Extract" stipulated by the Beer Brewers Association International Technical Committee (BCOJ) of the degassed sample. say.

The beer-taste beverage of the present invention is suitable for container packaging. Examples of containers include bottles, PET bottles, cans or barrels, but are particularly suitable for use with bottles and PET bottles. When using colorless and transparent bottles and PET bottles, they are exposed to the light of sunlight and fluorescent lamps, unlike the case of ordinary cans and colored bottles. Therefore, the beer-taste beverage of the present invention can be suitably used in 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 Ingredients The main ingredients of the beer-taste beverage of the present invention are water, grains and absinthine. In addition, sweeteners, water-soluble dietary fibers, bitterness-imparting agents, antioxidants, flavors, acidulants, and the like may be used.

Grains include, for example, barley (barley, wheat, rye, oats, oats, pigeons, oats, malt thereof, etc.), rice (polished rice, brown rice, etc.), corn, koryan, potato, beans (soybean , peas, etc.), buckwheat, sorghum, millet, barley, starches obtained therefrom, and extracts thereof.

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.

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. etc. At this time, the saccharide may be in any form, such as a liquid form such as a solution, or a solid form such as a 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, saccharides with a higher maltose ratio may be used by devising conditions for hydrolysis with enzymes or acids. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, solutions of these (sugar solutions), and the like can be used. Moreover, aspartame, acesulfame potassium (acesulfame K), sucralose, etc. can be used as artificial sweeteners. The sweetener is preferably contained in the beer-taste beverage of the present invention at a sucrose-equivalent concentration of 0.01% by weight or more and less than 0.5% by weight. As used herein, "concentration in terms of sucrose" is based on the relative ratio of the sweetness of each sweetener to the sweetness of sucrose 1, converted to the equivalent amount of sucrose, and then all sweetness contained in the beverage It can be determined by totaling the sucrose sweetness conversion amount of the ingredients. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11).

Moreover, absinthine can be contained in the beer-taste beverage of the present invention by using wormwood (including dried wormwood), wormwood extract, purified wormwood or a combination thereof as raw materials.
Bitter substances contained in wormwood include sesquiterpenes such as absorbin in addition to absinthine, and these bitter substances can impart a preferable bitterness to beer-taste beverages. The extraction method for obtaining the wormwood extract is not limited, and for example, either water or organic solvent extraction methods may be used. In addition, the purification method for obtaining the wormwood purified product is not limited as long as absintin is retained by the purification.

Water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can also be used as raw materials for the beverage of the present invention. Among these, indigestible dextrin and polydextrose are preferred from the viewpoint of versatility such as stability and safety.

Moreover, the beverage of the present invention may use a raw material containing the flavor component of the present invention as a raw material. Raw materials containing the aromatic component of the present invention include fruits such as bananas and apples, fresh leaves, dairy products, and the like. By using such raw materials, the beer-taste beverage of the present invention can contain an increased amount of the flavor component of the present invention.

Since the beer-taste beverage of the present invention contains absintin, the beverage can have an appropriate bitterness even when hops are not used as raw materials or when the amount of hops used is reduced.
As used herein, "hops" refer to ordinary pellet hops, veil hops, hop extracts, hop processed products (isolated hops, hexahops, tetrahops), etc., which are used in the production of beer and the like. Also, in this specification, a “hop-free” beverage is a beverage that does not use hops as an ingredient, and means, for example, a beverage that does not include “hops” in the ingredient labeling of the beverage. In beer-taste beverages, iso-α-acids are one of the main bitter components derived from hops. Therefore, beverages that do not use hops as raw materials do not substantially contain iso-α-acids. In the beer-taste beverage of the present invention, the bitterness is preferably mainly derived from absintin and iso-α-acids. Furthermore, a bitterness-imparting agent may be used in addition to absintin and iso-α acid, and such bitterness-imparting agents are not particularly limited, and bitterness-imparting agents used as raw materials for ordinary beer and low-malt beer may be used. can be done. For example, quassin, naringin, citrus extract, bittern extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe vera extract, stonecrop extract, litchi extract, laurel extract, sage extract. , caraway extract, isohumulones and reduced isohumulones.

The antioxidant is not particularly limited, and antioxidants added to ordinary beer or low-malt beer can be used. For example, one or more selected from ascorbic acid, erythorbic acid and catechin can be used.

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. Specifically, beer flavors include esters and higher alcohols. Such esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, and the like.

The acidulant is not particularly limited, and a general acidulant can be used. Phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone, or salts thereof can be used as acidulants.

In addition, the beer-taste beverage of the present invention may contain alcohol, and general ethanol (ethyl alcohol) can be used to adjust the alcohol concentration. Ethanol produced using various raw materials can be used, and is not particularly limited. For example, spirits, whiskey, distilled liquor such as shochu, and brewed liquor such as sake can be used.

1.2 Carbon dioxide Carbon dioxide contained in the beer-taste beverage 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. .
Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermentation liquid is used as a raw material. In addition, when a non-fermented liquid is used as a raw material, the carbon dioxide generated in the fermentation process cannot be used. Gas can be dissolved.

The amount of carbon dioxide gas contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and is not particularly limited as long as it does not interfere with the effects of the present invention. 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 0.2 kg/cm ² , 0.5 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 0.2 kg/cm ² or more and 5.0 kg/cm ² or less, 0.5 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. The gas pressure in this specification 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 In the present invention, various additives may be added as necessary to the extent that the effects of the present invention are not impaired. For example, coloring agents, foaming agents, fragrances, fermentation promoters, bittering agents, yeast extracts, protein substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, etc. It can be added according to need within a range that does not impair the effects of the invention. 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. Flavors are used for beer-like flavoring, and an appropriate amount of flavorings having beer flavor can be used. 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. The bittering agent may be any plant body or plant extract that makes the taste perceive bitterness when blended in the beverage. Bittering agents include: Ganoderma lucidum, Ganoderma lucidum, Hime no Koko, Juniper berries, Sage, Labyrinthine, Ganoderma lucidum, Bay laurel, Ganoderma lucidum, Ganoderma lucidum, Kwashin, Naringin, Citrus extract, Bitter bitter extract, Coffee extract, Tea extract bitter gourd extract, lotus germ extract, aloe vera extract, wormwood extract, laurel extract, and the like.

1.4 Packaged Beverage The beer-taste beverage 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, with bottles and PET bottles being particularly preferred.

2 Method for Producing Beer-Taste Beverage The method for producing the beer-taste beverage of the present invention is not particularly limited as long as the final product contains absinthin.
In the method for producing a beer-taste beverage of the present invention, the raw materials may be adjusted so that the final product (that is, the beer-taste beverage distributed and sold as a product) contains absinthin, and the timing of addition is not particularly limited.
The method for producing a beer-taste beverage of the present invention includes, for example, a step of producing an original beverage, and a step of adding one or more selected from the group consisting of absinthine, wormwood absinthium, wormwood absinthium extract and refined wormwood absinthium. In the production method, the timing of adding the absinthine, the wormwood, the wormwood extract, and the wormwood purified product may be during or after the production of the original beverage.
Moreover, in the production method of the present invention, the wormwood absinthium, the wormwood extract and the wormwood refined product may be added together with raw materials such as grains.

Hops are generally used as a raw material for producing beer-taste beverages, and their main purpose is to impart bitterness to beer-taste beverages. By using absinthine in the beer-taste beverage of the present invention, absinthine can impart a bitter taste, so that the beer-taste beverage can be produced with a reduced amount of hops or without using hops at all.

Further, in the present specification, the “step of adding hops and hop-derived components” is not limited to actively adding both hops and hop-derived components when producing a beer-taste beverage. includes an embodiment in which hop-derived components are inevitably mixed in during the production of
Since the production method of the present invention does not include the "step of adding hops and hop-derived components", it is possible to reduce the content of iso-α acids in the resulting beer-taste beverage, and the content is preferably is 0.1 ppm by weight or less.

The raw beverage may be a fermented liquid obtained through a fermentation process or a non-fermented liquid that has not undergone a fermentation process.

Specific methods for producing beer-taste beverages will be described below separately for the case where fermentation is performed and the case where fermentation is not performed.

(1) Production process when fermentation is carried out The beer-taste beverage used in the method for producing a beer-taste beverage of the present invention is a beer-taste beverage well-known to those skilled in the art, such as a preparation process, a fermentation process, a liquor storage process, and a filtration process. obtained by the manufacturing process of
Specifically, raw materials are put into a brewing pot or a brewing tank, enzymes such as amylase are added as necessary, gelatinized and saccharified, filtered and boiled, and solidified proteins such as coagulated proteins are removed in a clarification tank. Remove solids. After that, yeast is further added and fermented, the yeast is removed by a filter or the like, and additives such as water, flavoring, acidulant and pigment are added as necessary to obtain a beer-taste beverage. 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. , addition timing is not limited.

The fermentation process may be any process in which yeast is added to the undiluted solution containing barley and water and fermentation is performed, and various conditions such as fermentation temperature and fermentation period can be freely set. For the stock solution, grains other than wheat (soybeans, corn, peas, etc.) containing nutrients necessary for fermentation, amino acids, peptides, sugar solutions, etc. may be used. When producing a beer-taste fermented beverage, the fermentation may be carried out under conditions of 8 to 25° C. for 5 to 10 days, which are fermentation conditions for producing ordinary beer and low-malt beer. The maximum fermentation period is 14 days. The temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.

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

(2) Manufacturing process when fermentation is not performed The manufacturing process of the beer-taste beverage used in the method for manufacturing the beer-taste beverage of the present invention does not include a fermentation process, and carbonated water or carbon dioxide gas is added to a stock solution containing barley and water. obtained by a mixing step of mixing At that time, additives such as alcohol, fragrance, acidulant, and pigment may be added as necessary. Grains other than wheat (soybeans, corn, peas, etc.), amino acids, peptides, sugar solutions, etc. may be used for the stock solution. In addition to the mixing step, the non-fermented liquid may further include production steps for beer-taste beverages known to those skilled in the art, such as preparation, saccharification, and storage. Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments, etc. may be added in predetermined amounts in the mixing step, but may be added in any other step other than the mixing step, and the timing of addition is not limited. .

2.2 Step of Adding Absinthin The step of adding absinthin is carried out by adding purified absinthin and raw materials containing absinthin. Raw materials containing absinthin include wormwood absinthium, wormwood absinthium extracts, wormwood absinthium purified products, and the like. The timing of addition of absinthine is not particularly limited, and may be during the manufacturing process of the original beverage or after the preparation of the original beverage. Also, the addition of absintin may be divided into multiple times.

2.3 Fragrant Component Addition Step The fragrance component addition step is carried out by adding the fragrance component of the present invention. The timing of addition of the flavor component is not particularly limited, and may be during the production process of the original beverage or after the production of the original beverage. Also, the addition of the aromatic component may be divided into multiple times.

However, in the method for producing a beer-taste beverage of the present invention, the aromatic component of the present invention is not limited to being added in the step of adding the aromatic component, and for example, the aromatic component of the present invention is added by using raw materials containing the aromatic component. may

2.2 Method for packaging beer-taste beverages The method for packaging beer-taste beverages of the present invention is not particularly limited, and any method 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.

[Example A] Investigation of effect due to difference in content of absintin It was added to water so that the composition shown in Table 1 below was obtained, carbon dioxide gas was added, and beer tastes of Examples 1 to 3 and Comparative Example 1 were obtained. A beverage was prepared. The pH value of each beer-taste beverage was adjusted by the amount of ascorbic acid and phosphoric acid added. Ascorbic acid is ascorbic acid (manufactured by DSM), beer flavoring is flavoring containing beer brewing ingredients (manufactured by San-Eigen FFI Co., Ltd.), and acesulfame K is Sanet (manufactured by Celanese). ) was used as absintin, wormwood extract as absintin, and phosphoric acid (manufactured by Nippon Kagaku Kogyo Co., Ltd.) as phosphoric acid.

The beer-taste beverages thus obtained were measured for pH and total extract amount, and subjected to sensory evaluation by eight panelists. Specifically, the taste quality of the beer-taste beverage was evaluated according to the following three-grade criteria of 1 to 3.
1: Not good 2: Good 3: The evaluation of 2 or more in the superior quality was taken as a pass. Table 1 shows the results.

From the results in Table 1, it was found that the beer-taste beverage of the present invention containing absinthin has excellent taste even without using hops as a raw material.

[Example B] Investigation of effect due to difference in acidulant As in Example A, each raw material was added to water so as to have the composition shown in Table 2 below, and carbon dioxide gas was added to produce a beer-taste beverage. prepared (Examples 1, 4-11). Table 2 shows the sensory results of the beer-taste beverage thus obtained.

From the results in Table 2, it was found that the beer-taste beverages of the present invention containing absinthin had excellent taste even when the acidulant added was different.

[Example C] Examination of effects due to differences in alcohol content As in Example A, each raw material was added to water so as to have the composition described in Table 3 below, and ethanol (Examples 12 to 14 only) and carbon dioxide were added to prepare beer-taste beverages (Examples 1, 12 to 14). Wheat spirits was used as the added ethanol. Table 3 shows the sensory results of the beer-taste beverage thus obtained.

From the results in Table 3, it was found that the beer-taste beverages of the present invention had excellent taste even when the alcohol content was changed.

[Example D] Investigation of effect with or without wort A beer-taste beverage was prepared in the same manner as the beer-taste beverage of Example 1, except that 10% wort was used instead of water (Example 15). 10% wort is wort with a total extract amount of 10 w·w %, and is prepared by saccharifying malt. Table 4 shows the sensory results of the beer-taste beverage thus obtained.

From the results in Table 4, it was found that even if wort was used to produce the beer-taste beverage of the present invention, it had excellent taste.

INDUSTRIAL APPLICABILITY The present invention can provide a beer-taste beverage having excellent flavor while using new raw materials.

Claims (7)

containing absinthine, wherein the absinthin content is 70 ppb or less by weight;
The iso-α acid content is 0.1 ppm by weight or less,
Including barley and acidulant in raw materials,
the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof;
The content of the acidulant is 100 to 1200 ppm in terms of citric acid,
pH is 2 to 5;
Beer-taste beverage. 2. The beer-taste beverage according to claim 1, wherein the absinthine is a component derived from wormwood. 3. The beer-taste beverage according to claim 1, wherein the alcohol content is 0.05-40 (v/v)%. 3. The beer-taste beverage according to claim 1, wherein the alcohol content is less than 0.05 (v/v)%. A packaged beverage, which is obtained by packaging the beverage according to any one of claims 1 to 4. Including the manufacturing process of the original drink and the process of mixing absinthine,
Including barley and acidulant in raw materials, substantially free of hop-derived components,
The content of absinthine is 70 weight ppb or less,
The acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof,
The content of the acidulant is 100 to 1200 ppm in terms of citric acid,
pH is 2 to 5;
A method for producing a beer-taste beverage. 7. The method for producing a beer-taste beverage according to claim 6, wherein the step of mixing absinthine is a step of mixing one or more selected from the group consisting of wormwood absinthium, a wormwood extract and a wormwood refined product.