JP7449250B2 - beer taste alcoholic beverage - Google Patents

Description

The present invention relates to a beer-taste alcoholic beverage, a method for producing the same, and a method for imparting a smooth feel to a beer-taste alcoholic beverage.

With the diversification of consumer tastes in recent years, there is a desire to develop beer-taste alcoholic beverages with various flavor characteristics. For example, Patent Document 1 discloses that by adding a beverage flavor improver containing D-aspartic acid, D-glutamic acid, and D-allo-isoleucine, the body feeling, bitterness, and taste balance of the beverage are improved, and the drinkability is improved. It is disclosed that it can be made into a beverage with a certain amount of alcohol. Further, Patent Document 2 describes that by setting the content of linalool to 25.0 ppb or more, the irritation that spreads in the mouth of beer-taste drinks with a gas pressure of 2.7 kg/cm ² or more is reduced and the smooth feeling is enhanced. is disclosed.

Japanese Patent Application Publication No. 2020-188753 JP2020-36553A

The present invention relates to providing a new beer-taste alcoholic beverage with excellent smoothness, a method for producing the same, and a method for imparting smoothness to a beer-taste alcoholic beverage.

The present invention relates to the following [1] to [6].
[1] A beer-taste alcoholic beverage with a malt usage ratio of 50% or more, a lactic acid content of 250 to 650 mass ppm, and a total amount of D-glutamic acid and D-aspartic acid of 2.5 to 4.5%. A beer-taste alcoholic beverage having a concentration of 5 ppm by mass.
[2] A method for producing a beer-taste alcoholic beverage with a malt usage ratio of 50% or more, containing 250 to 650 mass ppm of lactic acid and a total of 2.5 to 4.5% of D-glutamic acid and D-aspartic acid. A method for producing a beer-taste alcoholic beverage containing ppm by mass.
[3] A method for imparting a smooth feel to beer-taste alcoholic beverages containing malt at a ratio of 50% or more, including lactic acid of 250 to 650 mass ppm and D-glutamic acid and D-aspartic acid of 2.5 to 4.0 mass ppm in total. A method for imparting a smooth feeling by containing 5 ppm by mass.
[4] A beer-taste alcoholic beverage with a malt usage ratio of less than 50%, a lactic acid content of 80 to 650 mass ppm, and a total amount of D-glutamic acid and D-aspartic acid of 0.8 to 4. A beer-taste alcoholic beverage having a concentration of 5 ppm by mass.
[5] A method for producing a beer-taste alcoholic beverage with a malt usage ratio of less than 50%, containing 80 to 650 mass ppm of lactic acid and a total of 0.8 to 4.5% of D-glutamic acid and D-aspartic acid. A method for producing a beer-taste alcoholic beverage containing ppm by mass.
[6] A method for imparting a smooth feel to a beer-taste alcoholic beverage containing less than 50% of malt, comprising lactic acid of 80 to 650 mass ppm and D-glutamic acid and D-aspartic acid of 0.8 to 4.0 mass ppm in total. A method for imparting a smooth feeling by containing 5 ppm by mass.

According to the present invention, it is possible to provide a new beer-taste alcoholic beverage with excellent smoothness, a method for producing the same, and a method for imparting smoothness to a beer-taste alcoholic beverage.

The inventors of the present invention conducted extensive studies on the above-mentioned problems, and found that a beer-taste alcoholic beverage containing lactic acid in an amount within a specific range and a total amount of D-glutamic acid and D-aspartic acid within a specific range has a smooth texture. I discovered something new that makes me feel good. Although the mechanism is not clear, it is presumed that the mellow sourness of lactic acid and the synergistic effect of the taste of D-aspartic acid and D-glutamic acid improve the flavor balance of the beer-taste beverage. Note that the term "smooth feel" as used herein refers to a good texture and smooth taste.

The beer-taste alcoholic beverage of the present invention contains lactic acid, D-glutamic acid, and D-aspartic acid. Here, the term "beer-taste beverage" as used herein refers to a carbonated beverage with a beer-like flavor. In other words, the beer-taste beverage in this specification includes all beer-flavored carbonated beverages, unless otherwise specified. Among these, the present invention relates to a "beer-taste alcoholic beverage." As used herein, the term "beer-taste alcoholic beverage" refers to a beer-taste beverage with an alcohol content of 1 v/v% or more, for example, 1.5 v/v% or more, 2 v/v% or more, 2.5 v/v% or more. 3v/v% or more, 3.5v/v% or more, 10v/v% or less, 9v/v% or less, 8v/v% or less, 7.5v/v% or less, 7v/v% or less, Examples include beer-taste beverages with a content of 6.5 v/v% or less. For example, examples of the fermented beverage include a fermented beer-taste alcoholic beverage that is fermented by adding yeast, and a spirit-containing fermented beer-taste alcoholic beverage that contains spirits. In the case of non-fermentation, it is preferable to add alcohol such as brewed alcohol or distilled liquor without adding yeast, and examples include spirit-containing non-fermented beer-taste alcoholic beverages containing spirits. Note that the "alcohol frequency (alcohol content)" here means the content of ethanol, and does not include aliphatic alcohol. Furthermore, the origin of the alcohol contained in the beer-taste alcoholic beverage is not limited to fermentation or non-fermentation. In this specification, alcohol content can be measured by any known method, for example, by a vibrating densitometer. Specifically, a sample is prepared by removing carbon dioxide gas from a beverage by filtration or ultrasonication, then the sample is directly flame distilled, the density of the resulting distillate at 15°C is measured, and the analysis method prescribed by the National Tax Agency is determined. Converted using "Table 2 Alcohol Content and Density (15℃) and Specific Gravity (15/15℃) Conversion Table" which is an attached table of (2009 National Tax Agency Directive No. 6, revised June 22, 2007). can be found. When the alcohol content is at a low concentration of less than 1.0 v/v%, a commercially available alcohol measuring device or gas chromatography may be used.

The raw wort extract of the beer-taste alcoholic beverage of the present invention may be, for example, 20% by mass or less, 18% by mass or less, 15% by mass or less, 14% by mass or less, 13.5% by mass or less, 13% by mass or less. The lower limit can be 2% by mass or more, 4% by mass or more, 6% by mass or more, 7% by mass or more, or 8% by mass or more. Here, the original wort extract is a concept that expresses the richness of beer, which is calculated from two parameters: alcohol and extract (Brew Components, page 184, edited and published by Japan Brewing Association). The raw wort extract can be said to be an estimated value of the wort concentration (including carbohydrate concentration if carbohydrates are added) used during beer production. The raw wort extract can be measured according to the SCABA (Servo Chem Automatic Beer Analyzer) method, which is officially recognized as an international law. The authentic extract of the beer-taste alcoholic beverage of the present invention can be, for example, 6% by mass or less, 5.5% by mass or less, 5% by mass or less, 4.5% by mass or less, 4% by mass or less, and the lower limit value is 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, It can be 0.8% by mass or more, 0.9% by mass or more, or 1.0% by mass or more. Here, "genuine extract (°P)" means the mass concentration of non-volatile solids contained in the beverage, and can be measured based on the alcoholizer method of BCOJ Beer Analysis Method 8.4.3. .

The beer-taste alcoholic beverage of the present invention includes an embodiment in which the malt usage ratio is 50% or more (Aspect A) and an embodiment in which the malt usage ratio is less than 50% (Aspect B). The malt usage ratio of aspect A is, for example,
Examples include aspects such as 50-100%, 60-100%, 70-100%, 80-100%, 90-100%, etc. The malt usage ratio of aspect B is, for example, 0% or more and less than 50%, 10%. Examples include aspects such as 20% or more and less than 50%, 30% or more and less than 50%. Here, the "malt usage ratio" refers to the mass ratio of malt to raw materials other than water and hops, such as malt, rice, corn, corn, potato, starch, wheat other than malt, and sugars. However, ingredients that may be added in trace amounts, such as acidulants, sweeteners, bitterants, seasonings, and fragrances, are not included in the calculation of the above ratio. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Law and the Liquor Administration Related Laws and Regulations Interpretation Notice, which was effective on April 1, 2018.

Aspect in which the malt usage ratio is 50% or more (Aspect A)
The content of lactic acid in the beer-taste alcoholic beverage of aspect A is 250 mass ppm or more, preferably 260 mass ppm or more, more preferably 270 mass ppm or more, and even more preferably 280 mass ppm, from the viewpoint of improving the smooth feeling. Above, it is more preferably 290 mass ppm or more, still more preferably 300 mass ppm or more, and from the viewpoint of imparting an appropriate smooth feeling by the balance with lactic acid, it is 650 mass ppm or less, preferably 600 mass ppm or less, and more. Preferably it is 550 mass ppm or less, more preferably 500 mass ppm or less, still more preferably 450 mass ppm or less, still more preferably 400 mass ppm or less, and the range may be a combination of any of these. In this specification, the quantitative determination of lactic acid in a beer-taste alcoholic beverage is calculated by analysis using high performance liquid chromatography (HPLC).

The total amount of D-glutamic acid and D-aspartic acid in the beer-taste alcoholic beverage of aspect A is 2.5 mass ppm or more, preferably 2.6 mass ppm or more, more preferably It is 2.7 mass ppm or more, more preferably 2.8 mass ppm or more, even more preferably 2.9 mass ppm or more, and even more preferably 3.0 mass ppm or more, and has a moderate smooth feeling due to the balance with lactic acid. From the viewpoint of imparting a The content below is more preferably 4.0 mass ppm or less, and any combination of these ranges may be used.

Further, the content of D-glutamic acid and D-aspartic acid in the beer-taste alcoholic beverage of aspect A is not particularly limited, but for example, the content of D-aspartic acid is 0.4 mass ppm or more, 0.5 mass ppm 0.6 mass ppm or more, 0.7 mass ppm or more, 0.8 mass ppm or more, 1 mass ppm or more, 1.2 mass ppm or more, 1.4 mass ppm or more, 1.5 mass ppm or more, 1 .6 mass ppm or more, 1.7 mass ppm or more, 1.8 mass ppm or more, 1.9 mass ppm or more, 2.0 mass ppm or more, 2.1 mass ppm or more, 2.2 mass ppm or more, 4. 0 mass ppm or less, 3.9 mass ppm or less, 3.8 mass ppm or less, 3.7 mass ppm or less, 3.6 mass ppm or less, 3.5 mass ppm or less, 3.4 mass ppm or less, 3.3 The range may be less than or equal to mass ppm, 3.2 mass ppm or less, 3.1 mass ppm or less, 3.0 mass ppm or less, 2.9 mass ppm or less, and the range may be a combination of any of these ranges. The content of D-glutamic acid is 0.4 mass ppm or more, 0.5 mass ppm or more, 0.6 mass ppm or more, 0.7 mass ppm or more, 0.8 mass ppm or more, 0.9 mass ppm or more, 1 .0 mass ppm or more, 3.3 mass ppm or less, 3.2 mass ppm or less, 3.1 mass ppm or less, 3.0 mass ppm or less, 2.9 mass ppm or less, 2.8 mass ppm or less, 2. The content may be 7 mass ppm or less, and any combination of these ranges may be used.

In this specification, the determination of amino acids in beer-taste alcoholic beverages is carried out by adding IS solution and acetonitrile to a 5-fold diluted actual sample, mixing it, centrifuging it, collecting the supernatant (protein removal treatment), and After derivatizing the sample under basic conditions using the amino acid derivatization reagent (R)-BiAC, 0.1% formic acid was added and the sample was subjected to LC-MS/MS analysis (Shimadzu LCMS8060). Serve.

When the beer-taste alcoholic beverage of aspect A contains the above specific amounts of lactic acid, D-glutamic acid, and D-aspartic acid, lactic acid (mass ppm) relative to the total amount (mass ppm) of D-glutamic acid and D-aspartic acid. The mass ratio of the content (lactic acid/(D-Glu+D-Asp)) is preferably 55 to 260, more preferably 80 to 170, from the viewpoint of improving smooth feeling.

Aspect in which the malt usage ratio is less than 50% (Aspect B)
The content of lactic acid in the beer-taste alcoholic beverage of aspect B is 80 mass ppm or more, preferably 100 mass ppm or more, more preferably 120 mass ppm or more, and even more preferably 130 mass ppm, from the viewpoint of improving the smooth feeling. Above, it is more preferably 140 mass ppm or more, still more preferably 150 mass ppm or more, and from the viewpoint of imparting an appropriate smooth feeling by balance with lactic acid, it is 650 mass ppm or less, preferably 600 mass ppm or less, and more. Preferably 550 mass ppm or less, more preferably 500 mass ppm or less, still more preferably 450 mass ppm or less, still more preferably 400 mass ppm or less, still more preferably 350 mass ppm or less, still more preferably 300 mass ppm or less, even more preferably It is 250 mass ppm or less, and may be in any combination of these ranges.

The total amount of D-glutamic acid and D-aspartic acid in the beer-taste alcoholic beverage of aspect B is 0.8 mass ppm or more, preferably 0.9 mass ppm or more, more preferably It is 1.0 mass ppm or more, more preferably 1.1 mass ppm or more, and 4.5 mass ppm or less, preferably 4.0 mass ppm from the viewpoint of imparting a suitable smooth feeling due to the balance with lactic acid. The following ranges are more preferably 3.5 mass ppm or less, still more preferably 3.0 mass ppm or less, still more preferably 2.5 mass ppm or less, still more preferably 2.0 mass ppm or less, and any combination thereof. You can also use it as

Further, the content of D-glutamic acid and D-aspartic acid in the beer-taste alcoholic beverage of aspect B is not particularly limited, but for example, the content of D-aspartic acid is 0.3 mass ppm or more, 0.4 mass ppm 0.5 mass ppm or more, 0.6 mass ppm or more, 0.7 mass ppm or more, 0.8 mass ppm or more, 4.0 mass ppm or less, 3.9 mass ppm or less, 3.8 mass ppm or less , 3.7 mass ppm or less, 3.6 mass ppm or less, 3.5 mass ppm or less, 3.4 mass ppm or less, 3.3 mass ppm or less, 3.2 mass ppm or less, 3.1 mass ppm or less, It can be set to 3.0 mass ppm or less, and any combination of these ranges may be used. The content of D-glutamic acid is 0.3 mass ppm or more, 0.4 mass ppm or more, 0.5 mass ppm or more, 0.6 mass ppm or more, 0.7 mass ppm or more, 0.8 mass ppm or more, 0 .9 mass ppm or more, 4.5 mass ppm or less, 4.0 mass ppm or less, 3.5 ppm or less, 3.2 mass ppm or less, 3.0 mass ppm or less, 2.9 mass ppm or less, 2.8 The range may be less than or equal to mass ppm, 2.5 mass ppm or less, 2.2 mass ppm or less, 2.0 mass ppm or less, 1.5 mass ppm or less, and the range may be a combination of any of these ranges.

When the beer-taste alcoholic beverage of aspect B contains the above specific amounts of lactic acid, D-glutamic acid, and D-aspartic acid, lactic acid (mass ppm) relative to the total amount (mass ppm) of D-glutamic acid and D-aspartic acid. The mass ratio of the content (lactic acid/(D-Glu+D-Asp)) is preferably 40 to 500, more preferably 42 to 460, from the viewpoint of improving smooth feel.

The pH of the beer-taste alcoholic beverage of the present invention is preferably 2.5 or higher, more preferably 3.0 or higher, still more preferably 3.2 or higher, and even more preferably 3.3 from the viewpoint of improving the flavor of the beverage. Above, more preferably 3.4 or more, and from the same point of view, preferably 4.6 or less, more preferably 4.5 or less, still more preferably 4.3 or less, still more preferably 4.0 or less, More preferably, it is 3.9 or less, and any combination of these ranges may be used.

The beer-taste alcoholic beverage of the present invention is a beer-taste alcoholic beverage with a new taste and excellent smooth feeling. Therefore, the present invention also provides a method for imparting a smooth feel to a beer-taste alcoholic beverage by containing specific amounts of each of the above-mentioned components.

The beer-taste alcoholic beverage of the present invention can be produced in the same manner as general beer-taste alcoholic beverages, except that the content of lactic acid and the total amount of D-glutamic acid and D-aspartic acid are contained within a specific range. . The content of these components can be adjusted by using raw materials containing each component, fermentation, addition of each component, combinations thereof, and the like. For example, to increase the lactic acid content, it is preferable to add synthetic lactic acid, fermented lactic acid, a raw material solution fermented by lactic acid bacteria, use raw materials such as malt with a high lactic acid content or malt fermented by lactic acid bacteria, and ferment these. To increase the total content of D-glutamic acid and D-aspartic acid, process raw materials containing these components, such as malt (barley, wheat, rye, oats, oats, pigeons, and oats). and malt), unprocessed wheat, corn, corn grits, soybeans, soybean decomposition products, defatted soybeans, defatted soybean decomposition products, soybean extracts, yeast extracts, peas, rice, malt extracts, koryan, and potatoes. , millet, millet, buckwheat, artificially synthesized amino acids, etc., and fermentation of these are preferred. The manufacturing process of a typical beer-taste alcoholic beverage is shown below. General beer-taste alcoholic beverages may or may not use malt as a raw material, and can be produced as follows.

Beer-taste alcoholic beverages produced using malt as a raw material first contain barley such as malt, as well as other grains, starch, sugars, bittering agents, colorants, and other raw materials and water as necessary. If necessary, an enzyme such as amylase is added to the mixture to perform gelatinization and saccharification, and the mixture is filtered to obtain a saccharified liquid. If necessary, hops and bittering agents are added to the saccharification liquid and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the conditions in the saccharification step, boiling step, solid content removal step, etc. Known conditions may be used for the fermentation, sake storage, etc. conditions. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate as necessary. Thereafter, it is filled into containers and subjected to a sterilization process to obtain the desired beer-taste beverage. Incidentally, spirits derived from grains may be further added as the alcohol component. Spirits refer to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn as raw materials using yeast and then distilling them. Wheat is preferred as a grain that is a raw material for spirits.

Beer-taste alcoholic beverages that are produced without using malt as a raw material are made by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, pigments, etc. with warm water. Make a sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified liquid, hops may be added to an extract made from raw materials other than malt, mixed with warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the fermentation, sake storage, etc. conditions. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate as necessary. Thereafter, it is filled into containers and subjected to a sterilization process to obtain the desired beer-taste beverage. Incidentally, spirits derived from grains may be further added as the alcohol component.

Non-fermented beer-taste alcoholic beverages are not limited to those using malt or not, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw alcohol may be added at any step from the saccharification step to the filling step. Incidentally, spirits derived from grains may be further added as the alcohol component.

In any of the above production modes, it is preferable to maintain the lactic acid content and the total amount of D-glutamic acid and D-aspartic acid as described above before adding carbon dioxide gas, before the filtration step, or during the boiling step. That is, in the method for producing a beer-taste alcoholic beverage with a malt usage ratio of 50% or more, in the above step, lactic acid is contained in an amount of 250 to 650 mass ppm, and D-glutamic acid and D-aspartic acid are contained in a total amount of 2.5 to 4. It is preferable to contain 5 ppm by mass. In addition, in a method for producing a beer-taste alcoholic beverage in which the malt usage ratio is less than 50%, in the above step, lactic acid is contained in an amount of 80 to 650 mass ppm, and D-glutamic acid and D-aspartic acid are contained in a total amount of 0.8 to 4. It is preferable to contain 5 ppm by mass. For example, in an embodiment in which lactic acid, D-glutamic acid, and D-aspartic acid are added, each component may be added at any step up to filling, but from the viewpoint of microbial guarantee, it is preferable to add them before the filtration step. is preferable, and when added after the filtration step, it is preferable to prevent microorganisms from entering the drink through the filter. In addition, from the viewpoint of flavor, it is preferable to add lactic acid, D-glutamic acid, and D-aspartic acid before adding carbon dioxide gas, more preferably before the filtration step, and even more preferably during the boiling step. preferable. In particular, by adding it before the filtration step, the beer-taste alcoholic beverage and lactic acid, D-glutamic acid, and D-aspartic acid become compatible, resulting in a more balanced state. Note that the filtration step in this paragraph refers to the filtration step after boiling the wort or liquid sugar solution.

Examples of ways in which lactic acid, D-glutamic acid, and D-aspartic acid are added in the production method of the present invention include ways in which they are added to formulations, food and drink compositions, and the like. More specifically, it is preferable to use a lactic acid fermentation extract as a food or drink composition containing these. Examples of lactic acid fermented extracts include malt extracts, rice extracts, barley extracts, corn starch, etc., which are obtained by lactic acid fermentation. preferable. In this embodiment, the malt extract can be prepared by subjecting malt to a series of steps of crushing, saccharification, filtration, boiling, and filtration, and is a commercially available product such as Malt Ace 20 (manufactured by Oriental Yeast Industry Co., Ltd.). You can also use

In the production method of the present invention, an aliphatic alcohol may be added to the beer-taste alcoholic beverage from the viewpoint of imparting a drinking sensation. The aliphatic alcohol is not particularly limited as long as it is a known aliphatic alcohol, but aliphatic alcohols having 4 to 5 carbon atoms are preferred. In the present invention, preferable aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol and 1-pene. Examples include tanol, 2-pentanol, and the like. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. In this specification, the content of aliphatic alcohol can be measured using headspace gas chromatography.

(Acidulant)
As the acidulant used in the production method of the present invention, in addition to lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, etc. can also be used, and phosphoric acid is preferably used. is preferred. These can be used without any restriction as long as they are approved to be added to foods, and one or more types can be used.

The content of acidulants other than lactic acid is not particularly limited. In the beer-taste alcoholic beverage of the present invention, the content of phosphoric acid is preferably 50 mass ppm or more, more preferably 60 mass ppm or more, even more preferably 70 mass ppm or more, still more preferably 75 mass ppm or more, and even more preferably 80 mass ppm or more, more preferably 85 mass ppm or more, still more preferably 90 mass ppm or more, and preferably 500 mass ppm or less, more preferably 450 mass ppm or less, still more preferably 400 mass ppm or less, even more preferably is 350 mass ppm or less, more preferably 300 mass ppm or less, still more preferably 275 mass ppm or less, still more preferably 250 mass ppm or less, still more preferably 225 mass ppm or less, still more preferably 200 mass ppm or less, and any of these The range may be a combination of the following. In this specification, the content of acidulant refers to the content calculated by analysis by high performance liquid chromatography (HPLC).

(hop)
In the production method of the present invention, hops can be used as part of the raw materials. Since the flavor tends to be similar to beer, it is desirable to use hops as part of the raw materials. When using hops, pellet hops, powdered hops, and hop extracts commonly used in the production of beer and the like can be appropriately selected and used depending on the desired flavor. Further, processed hop products such as iso-ized hops and reduced hops may also be used. These hops are included in the hops used in the beer-taste alcoholic beverage of the present invention. Further, the amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by mass based on the total amount of the beverage.

(Other raw materials)
In the production method of the present invention, other raw materials may be used as necessary within a range that does not impede the effects of the present invention. For example, sweeteners (including high-intensity sweeteners), bittering agents, fragrances, yeast extracts, coloring agents such as caramel pigments, preservatives, plant-extracted saponin substances such as soybean saponin and Quillaja saponin, corn and soybean extracts, etc. Vegetable proteins and peptide-containing substances, animal proteins such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as necessary within the range that does not impede the effects of the present invention.

Sweeteners include commercially available saccharification solutions made by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned. These sweeteners may be used alone or in combination of two or more. The form of these saccharides may be liquid such as a solution or solid such as powder. Furthermore, there are no particular limitations on the type of raw material grain for starch, the method for refining starch, and treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis by enzymes or acids, saccharides with a higher proportion of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions thereof (sugar solution), etc. can also be used. Further, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.

As the bittering agent, those used in ordinary beer and low-malt beer can be used, such as stonewort, mugwort, reishi, cassava, juniper fruit, sage, sage, sagebrush, laurel, quacin, caffeine, and absinthin. , naringin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe aloe extract, mugwort extract, stone wax extract, reishi extract, laurel extract, sage extract caraway extract, etc. These bittering agents may be used alone or in combination of two or more.

As the flavoring agent, common beer flavoring agents can be used. Beer flavoring agents are used to impart beer-like flavor. Examples of beer flavoring agents include esters, higher alcohols, aldehydes, and the like. Specifically, ethyl acetate, isoamyl acetate, n-propanol, isobutanol, ethyl caproate, ethyl caprylate, isoamylpropionate, acetaldehyde, 4-vinylguaiacol, n-ethyl butyrate, γ-nonalactone, 2,3 -Diethyl 5-methylpyrazine, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid, 1,4-cineole, linalool, geraniol, citronellal, nonanal, decanal, citral, limonene, myrcene, ethyl butyrate , ethyl hexanoate, γ-decanolactone, ethyl 2-methylbutyrate, γ-decanolactone, γ-undecalactone, ferulic acid, maltol, phenylacetic acid, ethyl maltol, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

Examples of the preservative include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, and the like. Moreover, as a preservative, a commercially available preparation such as Strong Sunprezer (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.

As the dietary fiber, water-soluble dietary fiber can be suitably used. Examples include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. From the viewpoint of versatility such as stability and safety, indigestible dextrin or poly Dextrose is preferred. These dietary fibers may be used alone or in combination of two or more.

(packaged beverages)
The beer-taste alcoholic beverage of the present invention can be packaged in containers. The form of the container is not limited at all, and a sealed container such as a bottle, can, barrel, or PET bottle can be filled with the beverage to form a packaged beverage.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples.

<Preparation of beer-taste alcoholic beverage>
Reference example 1
After putting the crushed barley malt and enzyme into a preparation tank containing 120 L of hot water, the temperature was raised and maintained in stages, and the malt cake was filtered to remove the wort to obtain wort. Thereafter, the wort was put into a boiling pot, hops were further added, and the wort was boiled. After the boiling treatment, a solid-liquid separation treatment was performed, and the resulting clear wort was cooled, and then aerated with oxygen to obtain a pre-fermentation liquid before addition of yeast. Beer yeast (bottom-fermenting yeast) is added to the pre-fermentation liquid obtained in this way, fermented at a predetermined fermentation temperature and fermentation time, and after a further maturation period of about one week, the yeast is removed by filtration. did. After removal by filtration, gasification was performed and packaging was performed to obtain a beer-taste alcoholic beverage containing 100% malt.

Examples 1 to 7, Comparative Examples 1 and 2
Except that lactic acid, D-glutamic acid (D-Glu), and D-aspartic acid (D-Asp) were added to the wort before boiling so that the amounts of each component were as listed in Tables 1 to 3. A beer-taste alcoholic beverage containing 100% malt was prepared in the same manner as in Reference Example 1.

Reference example 2
A beer-taste alcoholic beverage containing 36% malt was prepared in the same manner as in Reference Example 1, except that a sugar solution was added to the wort before boiling.

Examples 8 to 14, Comparative Examples 3 to 5
Except that lactic acid, D-glutamic acid (D-Glu), and D-aspartic acid (D-Asp) were added to the wort before boiling so that the amounts of each component were as listed in Tables 4 to 6. A beer-taste alcoholic beverage containing 36% malt was prepared in the same manner as in Reference Example 2.

<Smooth feel>
After cooling the beer-taste alcoholic beverages of each Example and Comparative Example to 4°C, six expert panelists evaluated the "smooth feel" in Tables 1 to 3, giving Reference Example 1 a score of "2 points" and Tables 4 to 3. In No. 6, the score of Reference Example 2 was set as "2 points", and relative scoring was performed using the following criteria. Scoring was performed in increments of 0.5, and the average of the scores of six expert panelists was calculated. The results are shown in Tables 1-6.
(Smooth feel evaluation criteria)
"1": I don't feel it "1.5": I don't really feel it "2": I feel it "2.5": I feel it clearly "3": I feel it strongly

<Acidity unsuitable for beer-taste drinks>
After cooling the beer-taste alcoholic beverages of each Example and Comparative Example to 4°C, six expert panelists scored them based on the following criteria for "sourness unsuitable for beer-taste drinks." Scoring was performed in increments of 0.5, and the average of the scores of six expert panelists was calculated. The results are shown in Tables 1-6.
(Evaluation criteria for acidity unsuitable for beer-taste beverages)
"1": Feel strongly "1.5": Feel clearly "2": Feel "2.5": Not feel much "3": Do not feel

As can be seen from Tables 1 to 6, the malt usage ratio is 50% or more, the lactic acid content is within the range of 250 to 650 mass ppm, and the total amount of D-glutamic acid and D-aspartic acid is 2.5%. The beer-taste alcoholic beverages of Examples 1 to 7 in which the content of D - The beer-taste alcoholic beverages of Examples 8 to 14, in which the total amount of glutamic acid and D-aspartic acid is within the range of 0.8 to 4.5 mass ppm, are in Reference Examples 1, 2, and Comparison, which are outside these ranges. Compared to the beer-taste alcoholic beverages of Examples 2, 4, and 5, it had an excellent smooth feel. Furthermore, although Comparative Examples 1 and 3 had excellent smoothness, they had a strong sour taste that was unsuitable for beer-taste beverages.

According to the present invention, it is possible to provide a beer-taste alcoholic beverage with a new taste and excellent smooth feeling.

Claims (8)

A beer-taste alcoholic beverage with a malt usage ratio of 50% or more, a lactic acid content of 250 to 650 mass ppm, and a total amount of D-glutamic acid and D-aspartic acid of 2.5 to 4.5 mass ppm. A beer-taste alcoholic beverage. The beer-taste alcoholic beverage according to claim 1, wherein the mass ratio of the content of lactic acid to the total amount of D-glutamic acid and D-aspartic acid (lactic acid/(D-Glu+D-Asp)) is 55 to 260. A method for producing a beer-taste alcoholic beverage with a malt usage ratio of 50% or more, containing 250 to 650 mass ppm of lactic acid and 2.5 to 4.5 mass ppm of D-glutamic acid and D-aspartic acid in total. A method for producing a beer-taste alcoholic beverage. A method for imparting a smooth feel to a beer-taste alcoholic beverage with a malt usage ratio of 50% or more, comprising lactic acid at 250 to 650 mass ppm and D-glutamic acid and D-aspartic acid at a total of 2.5 to 4.5 mass ppm. A method for imparting a smooth feeling. A beer-taste alcoholic beverage with a malt usage ratio of less than 50%, a lactic acid content of 80 to 650 mass ppm, and a total amount of D-glutamic acid and D-aspartic acid of 0.8 to 4.5 mass ppm. A beer-taste alcoholic beverage. The beer-taste alcoholic beverage according to claim 5, wherein the mass ratio of the content of lactic acid to the total amount of D-glutamic acid and D-aspartic acid (lactic acid/(D-Glu+D-Asp)) is 40 to 500. A method for producing a beer-taste alcoholic beverage with a malt usage ratio of less than 50%, containing 80 to 650 mass ppm of lactic acid and a total of 0.8 to 4.5 mass ppm of D-glutamic acid and D-aspartic acid. A method for producing a beer-taste alcoholic beverage. A method for imparting a smooth feel to a beer-taste alcoholic beverage with a malt usage ratio of less than 50%, comprising lactic acid at 80 to 650 mass ppm and D-glutamic acid and D-aspartic acid at a total of 0.8 to 4.5 mass ppm. A method for imparting a smooth feeling.