TW202242083A - Beer-flavoured beverage - Google Patents

Abstract

Provided is a beer-flavoured beverage which has a total nitrogen amount of 5-85mg/100mL or less, a bitterness of 5-35BUs, includes 150-900mg/L of citric acid, and uses corn grits as a raw material.

Description

beer flavored beverage

The invention relates to a beer-flavored beverage.

In the past, various beer-flavored beverages were developed and circulated in the market in response to the recent diversified preferences of consumers. For example, there is an invention about a beer-flavored beverage described in Patent Document 1, which does not use hops, aims to provide a beer-flavored beverage with beer-like bitterness and refreshing feeling after eating, and contains 0.3-5ppm picroside and/or 0.5~5ppm of quinine. [Prior Art Literature] [Patent Document]

[Patent Document 1] Japanese Unexamined Patent Publication No. 2017-6077

[Problems to be Solved by the Invention]

Under such circumstances, there is a demand for a novel beer-flavored beverage having various properties (such as flavor, refreshment after eating, suppression of unsuitable sourness and bitterness, etc.) similar to beer-flavored beverages. [Means to solve the problem]

The present invention provides the following forms [1] to [26]. [1] A beer-flavored beverage with a total nitrogen content of 5-85 mg/100mL or less, Bitter price is 5~35BUs, The content of citric acid is 150~900mg/L, And use cornmeal as raw material. [2] The beer-flavored drink according to [1] above, wherein the ratio of the content of citric acid (unit: mg/L) to the amount of total nitrogen (unit: mg/100mL) [citric acid/amount of total nitrogen] is 2.5~20.0. [3] The beer-flavored beverage according to [1] or [2] above, wherein the usage ratio (X) of corn flour is 1 to 28% by mass based on the total amount of raw materials except water and hops. [4] The beer-flavored beverage according to any one of [1] to [3] above, which uses malt as a raw material. [5] The beer-flavored drink according to [4] above, wherein the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials except water and hops. [6] The beer-flavored beverage according to [4] or [5] above, wherein the ratio [(Y)/(X)] of the malt usage ratio (Y) to the corn flour usage ratio (X) is 0.9~ 80.0. [7] The beer-flavored beverage according to any one of [4] to [6] above, wherein, based on the total amount of raw materials except water and hops, the usage ratio of corn flour (X) and the usage ratio of malt ( The total usage ratio of Y) is 20 to 100% by mass. [8] The beer-flavored beverage according to any one of [1] to [7] above, wherein the content of saccharides selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g/100 mL or more. [9] The beer-flavored drink according to [8] above, wherein the ratio [citric acid/sugar] of the content of citric acid (unit: mg/L) to the content of the sugar (unit: g/100mL) is 100 ~6000. [10] The beer-flavored beverage according to any one of [1] to [9] above, wherein the concentration of the initial extract is 5.0 to 20.0% by mass. [11] The beer-flavored beverage according to any one of [1] to [10] above, wherein the concentration of free amine nitrogen is 3.0 to 16.0 mg/100 mL. [12] The beer-flavored beverage according to any one of [1] to [11] above, which is a fermented beer-flavored beverage. [13] A beer-flavored beverage with a total nitrogen content of 5-85mg/100mL or less, Bitter price is 5~35BUs, The content of citric acid is 150~900mg/L, The concentration of the initial extract is 5.0-20.0% by mass. [14] A beer-flavored beverage with a total nitrogen content of 5-85mg/100mL or less, Bitter price is 5~35BUs, The content of citric acid is 150~900mg/L, And the free amine nitrogen concentration is 3.0~16.0mg/100mL. [15] A beer-flavored beverage with a total nitrogen content of 5-85mg/100mL or less, Bitter price is 5~35BUs, The content of citric acid is 150~900mg/L, And relative to the amount of total nitrogen (unit: mg/100mL), the ratio of initial extract concentration (unit: mass %) [initial extract concentration/total nitrogen amount] is 0.050~0.900. [16] A beer-flavored beverage with a total nitrogen content of 5-85mg/100mL or less, Bitter price is 5~35BUs, The content of citric acid is 150~900mg/L, And relative to the amount of total nitrogen (unit: mg/100mL), the ratio of free amine nitrogen concentration (unit: mg/100mL) [free amine nitrogen concentration/total nitrogen amount] is 0.010~0.800. [17] The beer-flavored beverage according to any one of [13] to [16] above, wherein the ratio of the content of citric acid (unit: mg/L) to the amount of total nitrogen (unit: mg/L) is [ Citric acid/total nitrogen content] is 2.5~20.0. [18] The beer-flavored beverage according to any one of [13] to [17] above, which uses malt as a raw material. [19] The beer-flavored drink according to [18] above, wherein the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials except water and hops. [20] The beer-flavored beverage according to any one of [13] to [19] above, wherein the content of saccharides selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g/100 mL or more. [21] The beer-flavored drink according to [20] above, wherein the ratio [citric acid/sugar] of the content of citric acid (unit: mg/L) to the content of the sugar (unit: g/100mL) is 100 ~6000. [22] The beer-flavored beverage according to any one of [14] to [21] above, wherein the concentration of the initial extract is 5.0 to 20.0% by mass. [23] The beer-flavored beverage according to any one of [13] and [15] to [22] above, wherein the concentration of free amine nitrogen is 3.0 to 16.0 mg/100 mL. [24] The beer-flavored beverage according to any one of [13] to [23] above, wherein the beer-flavored beverage is fermented. [25] A method for producing the beer-flavored beverage according to any one of the above-mentioned [1]-[24], which comprises the following steps (1)-(2), •Step (1): performing at least one of saccharification treatment, boiling treatment and solid content removal treatment on raw materials including water, malt and corn flour to obtain pre-fermentation liquid. •Step (2): adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation. [26] The method for producing a beer-flavored beverage according to [25] above, further comprising the following step (3), • Step (3): A step of confirming and/or adjusting at least one of total nitrogen content, bitterness value and citric acid content. [Invention effect]

A more suitable form of the beer-flavored beverage of the present invention can obtain beverages that enhance various characteristics of beer-like beverages (such as flavor, refreshment after eating, suppression of unsuitable sourness and bitterness, etc.), and is more suitable for a beer-flavored beverage. The type of beer-flavored beverage can obtain a drink that suppresses undesired watery feeling in beer-flavored beverages while reducing the feeling of satiety after drinking in addition to these characteristics.

About the numerical range described in this specification, an upper limit and a lower limit can be combined arbitrarily. For example, when "preferably 30 to 100, more preferably 40 to 80" is described as a numerical range, the range of "30 to 80" or the range of "40 to 100" is also included in the numerical values described in this specification. within range. And, for example, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, preferably 100 or less, and more preferably 80 or less", the range of "30~80" or "40~ The range of 100" is also included in the numerical range described in this specification. In addition, the numerical range described in this specification, for example, the description of "60~100" means the range of "60 or more and 100 or less". Furthermore, in the specification of the upper limit and the lower limit described in this specification, it is possible to appropriately select from the respective options and arbitrarily combine them to define the numerical range from the lower limit to the upper limit. In addition, as a preferred mode described in this specification, various requirements described can be combined in plural.

1. Beer-flavored drinks In this specification, a "beer-flavored drink" means an alcoholic or non-alcoholic carbonated drink having a beer-like flavor. That is, the beer-flavored beverage in this specification includes any carbonated beverage having a beer flavor unless otherwise specified. Therefore, "beer-flavored beverages" include not only beer or fermented beer-flavored beverages that are malt-fermented beverages obtained by fermenting malt, hops, and water with yeast as raw materials, but also those containing esters or higher alcohols, content Beer spices such as esters and carbonated beverages with beer flavor.

Examples of beer flavors include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isopentyl propionate, linalool, geraniol , citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineol, 1, 8-cineol, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecanoic lactone, ethyl caproate, ethyl 2-methylbutanoate, n- Ethyl Butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl Maltol, Phenylacetic Acid, Furanone, Furfural, Methiopropional, 3-Methyl-2-butene-1-thiol , 3-Methyl-2-Butanethiol, Diacetyl, Ferulic Acid, Geranyl Acid, Geranyl Acetate, Ethyl Butyrate, Caprylic Acid, Capric Acid, 9-Decenoic Acid, Nonanoic Acid, Decenoic Acid Tetracarbonic acid, propionic acid, 2-methylpropionic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl- 3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutyraldehyde, 3-methylbutyraldehyde, 2-methyltetrahydrofuran-3- Ketone, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eucalyptol, 4-hydrogen Sulfuryl-4-methylpentan-2-one, β-clove oil, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate , Isopentyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenylethyl alcohol, etc.

Moreover, the beer-flavored beverage of one form of the present invention can also be a fermented beer-flavored beverage that uses yeast and undergoes a fermentation step, or a non-fermented beer-flavored beverage that does not undergo a fermentation step, but is preferably a fermented beer-flavored beverage. As a fermented beer-flavored drink, it may also be a brewed Ale beer-flavored drink that uses top-fermenting yeast (Saccharomyces, etc.) Lager (Lager) beer-flavored drinks, Pearson (Pilsner) beer-flavored drinks. In addition, the "fermentation" in this specification means the alcoholic fermentation which produces alcohol, and the non-alcoholic fermentation which does not produce alcohol.

Furthermore, the beer-flavored beverage in one form of the present invention may be an alcohol-containing beer-flavored beverage with an alcohol content of 1 (v/v)% or more, or may be a non-alcoholic beverage with an alcohol content of less than 1 (v/v)%. Beer flavored drink. Moreover, the non-alcoholic beer-flavored beverage can also be a non-alcoholic fermented beer-flavored beverage manufactured by removing the alcohol produced in the fermentation step after a fermentation step, or it can be a non-alcoholic fermented beer-flavored beverage with an alcohol content of less than 1 (v/v)%. The beverage produced by the fermentation step of stopping the use of yeast can also be a non-alcoholic non-fermented beer-flavored beverage prepared with a beer-like flavor without going through the fermentation step. Furthermore, the beer-flavored beverage of an aspect of the present invention may be a malt-based beer-flavored beverage using malt as a raw material, or may be a malt-free beer-flavored beverage using malt. The beer-flavored beverage is preferred, and the beer-flavored beverage using barley malt is even more preferred. In addition, the top-fermented beer-flavored beverage of an aspect of the present invention may be a beer-flavored beverage using barley as a raw material, or a beer-flavored beverage that does not use malt and does not use top-fermented beer. It is preferred to use a top fermented beer flavored drink, and even more preferably to use a top fermented beer flavored drink for barley. Furthermore, the fermented beer-flavored beverage according to one aspect of the present invention may also be a distilled alcohol-containing beer-flavored beverage containing distilled liquor such as spirits, whiskey, shochu, etc. Among them, a beer-flavored beverage containing spirits is preferred.

Among them, the beer-flavored beverage of one aspect of the present invention is preferably a fermented beer-flavored beverage, more preferably an alcohol-containing fermented beer-flavored beverage, and more preferably a fermented beer-flavored beverage using malt.

One form of the beer-flavored beverage of the present invention is a beer-flavored beverage with a total nitrogen content of 5-85 mg/100 mL or less, a bitterness value of 5-35 BUs, and a citric acid content of 150-900 mg/L, using corn flour as a raw material.

General beer-flavored beverages contain nitrogen compounds such as proteins and amino acids. When drinking beer-flavored beverages containing a large amount of these nitrogen compounds, it is easy to feel satiety, which is the cause of the decrease in drinkability. Here, by reducing the content of nitrogen compounds in beer-flavored beverages, an attempt can be made to reduce the feeling of satiety when drinking, but at the same time, there will be a new problem of reducing the flavor or refreshment after eating, or sometimes the beer-flavored beverages are strongly affected. The problem of feeling an undesired sour taste. In order to solve such a problem, the present inventors have conducted various investigations and found that in a beer-flavored beverage with reduced total nitrogen from nitrogen compounds, by adjusting the bitterness value and the content of citric acid to a specific range, a drinkable beverage can be provided. It is a beer-flavored beverage that suppresses undesired sourness in the beer-flavored beverage while reducing satiety after eating, and is also excellent in flavor and refreshment after eating. The present invention was accomplished based on this finding.

The total nitrogen content of the beer-flavored beverage according to one aspect of the present invention is 85mg/100mL or less, but from the viewpoint of being a beer-flavored beverage that reduces the feeling of satiety after drinking and has better drinkability, and the accompanying bitterness From the viewpoint of adjusting the content of citric acid and the beer-flavored drink that can further enhance the refreshing feeling after eating, it is preferably 80 mg/100 mL or less, more preferably 77 mg/100 mL or less, and still more preferably 77 mg/100 mL or less. 75mg/100mL or less, more preferably 70mg/100mL or less, particularly preferably 65mg/100mL or less, and further preferably 60mg/100mL or less, 55mg/100mL or less, or 50mg/100mL or less. And, from the point of view of becoming a beer-flavored drink that can further induce a flavor-enhancing effect with the adjustment of the bitterness value, citric acid content, and 1-4 sugar content, and from the viewpoint of becoming a beverage that suppresses unsuitable sour taste for beer-flavored beverages In terms of beverages, the total nitrogen content of the beer-flavored beverage according to the present invention is above 5mg/100mL, preferably above 10mg/100mL, more preferably above 15mg/100mL, still more preferably above 20mg/100mL , more preferably at least 25mg/100mL, particularly preferably at least 30mg/100mL, further preferably at least 35mg/100mL, at least 37mg/100mL, or at least 40mg/100mL.

In the present invention, "total nitrogen content" means the total amount of all nitrogen compounds such as proteins and amino acids. The amount of total nitrogen in the beer-flavored beverage of one form of the present invention can be controlled by adjusting the amount of raw materials capable of assimilating yeast. Specifically, the amount of total nitrogen can be reduced by reducing the amount of malt or the like having a large nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extracts, peas, and ungerminated grains. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, wild oats, oats, barley, oatmeal, soybeans, and peas. In addition to matters concerning raw materials, the amount of total nitrogen can be determined by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of adding enzyme, the time of protein decomposition in the preparation tank, and the amount of nitrogen in the preparation tank. pH value, set temperature and holding time of each temperature zone when preparing wort, boiling time and pH value in the boiling step, initial extract concentration of the pre-fermentation liquid, initial extract concentration in the fermentation step, fermentation conditions (yeast Variety, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.) to adjust. In addition, in this specification, the total nitrogen content of beer-flavored beverages can be recorded, for example, in the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of Beer and Brewery Combination [Analysis Committee]) method to measure.

The beer-flavored beverage of one aspect of the present invention is preferably a beverage using malt as a raw material from the viewpoint of being a beer-flavored beverage in which the total nitrogen content is adjusted to the above-mentioned range. From the above point of view, in the beer-flavored beverage according to one aspect of the present invention, the malt usage ratio (Y) may be 80% by mass or less based on the total amount (100% by mass) of the raw material except water and hops , less than 75% by mass, less than 70% by mass, less than 65% by mass, less than 60% by mass, less than 55% by mass, or less than 50% by mass, and may be more than 0 mass%, more than 1 mass%, or more than 5 mass% , more than 10% by mass, more than 15% by mass, more than 20% by mass, more than 25% by mass, or more than 30% by mass. In this specification, the malt usage ratio (Y) can be calculated based on the interpretation of the Liquor Tax Law and Liquor Administration Relations Act, which took effect on April 1, 2013. Furthermore, when suppressing the malt ratio, it is preferable to increase raw materials (carbon source, nitrogen source) other than malt that can assimilate yeast. Examples of carbon sources that can assimilate yeast as raw materials include monosaccharides, disaccharides, and trisaccharides, and their sugar solutions, and examples of nitrogen sources include yeast extract, soybean protein, malt, soybeans, and yeast extracts. grains, peas, wheat malt, unmalted grains, their decomposition products, etc. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, wild oats, oats, barley, oatmeal, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybean, pea etc.), buckwheat, sorghum, millet, barnyard barnyardgrass, etc. Also, starches obtained from these grains, and extracts thereof can also be used.

The bitterness value of the beer-flavored drink according to one aspect of the present invention is 5 BUs or more, preferably 7 BUs or more, more preferably 10 BUs or more, and more preferably 10 BUs or more from the viewpoint of being a beer-flavored drink that enhances the refreshing feeling after eating. Preferably at least 12 BUs, more preferably at least 15 BUs, particularly preferably at least 17 BUs, and from the standpoint of being a beer-flavored beverage that suppresses unsuitable bitterness for beer-flavored beverages, it is at most 35 BUs, but preferably at most 32 BUs, More preferably, it is 30 BUs or less, more preferably 28 BUs or less, still more preferably 27 BUs or less, especially preferably 25 BUs or less.

The bitterness value of the beer-flavored drink according to one aspect of the present invention is an indicator of the bitterness caused by the hop-derived component containing isohumulone as the main component. time to control. In addition, in this instruction manual, the "bitterness value" of beverages can be revised by "8.15 Bitterness value" of the revised BCOJ beer analysis method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewing Association [Analysis Committee]) "Determined by the assay method described in.

The content of citric acid in the beer-flavored beverage of one form of the present invention is 150 mg/L or more, preferably 150 mg/L or more from the viewpoint of improving the refreshment after eating in the beer-flavored beverage with reduced total nitrogen content. 180mg/L or more, more preferably 200mg/L or more, more preferably 220mg/L or more, still more preferably 250mg/L or more, particularly preferably 270mg/L or more, and further preferably 300mg/L or more, More than 320mg/L, more than 340mg/L, more than 350mg/L, more than 360mg/L, more than 370mg/L, more than 380mg/L, more than 390mg/L, or more than 400mg/L. Furthermore, the content of citric acid in the beer-flavored beverage according to one aspect of the present invention is 900 mg/L or less, preferably 870 mg/L or less, in terms of a drink that does not suppress the sourness of the beer-flavored beverage. Preferably less than 850mg/L, more preferably less than 830mg/L, still more preferably less than 800mg/L, especially preferably less than 750mg/L, and further preferably less than 700mg/L, less than 650mg/L, 600mg /L or less, 550mg/L or less, or 500mg/L or less.

The beer-flavored beverage of one aspect of the present invention may contain organic acids other than citric acid. Moreover, the content of citric acid in the beer-flavored beverage of the present invention can be diluted by directly adding citric acid, or adjusting the water with the extract, or selecting raw materials with more citric acid content, and then adjusting the amount of raw materials used to control. Moreover, in this specification, content of citric acid can be measured by high-speed liquid chromatography, for example.

In the beer-flavored beverage according to one aspect of the present invention, the ratio of the content of citric acid (unit: mg/L) to the total nitrogen content (unit: mg/100mL) [citric acid/total nitrogen content] can be more From the standpoint of improving the refreshing feeling of beer-flavored beverages in beer-flavored beverages with reduced total nitrogen content, it is preferably 2.5 or more, more preferably 2.8 or more, still more preferably 3.0 or more, still more preferably 3.2 or more, More preferably at least 3.5, still more preferably at least 3.8, still more preferably at least 4.0, particularly preferably at least 4.2, further preferably at least 4.5, at least 4.8, at least 5.0, at least 5.2, at least 5.5, and at least 5.8 , above 6.0, above 6.2, above 6.5, above 6.8, above 7.0, above 7.2, above 7.5, above 7.8, above 8.0, above 8.2, above 8.5, or above 8.8. And, from the point of view of being a beverage that further enhances the refreshment after eating in the beer-flavored beverage with reduced total nitrogen content, and at the same time suppresses the unsuitable sourness of the beer-flavored beverage, in the beer-flavored beverage of one aspect of the present invention, relatively In total nitrogen content (unit: mg/100mL), the ratio of citric acid content (unit: mg/L) [citric acid/total nitrogen content] is preferably less than 20.0, more preferably less than 19.0, and more preferably 18.0 or less, more preferably 17.0 or less, more preferably 16.0 or less, still more preferably 15.0 or less, still more preferably 14.0 or less, particularly preferably 13.0 or less, further preferably 12.5 or less, 12.0 or less, 11.5 Below, below 11.0, below 10.5, below 10.0, below 9.8, or below 9.5.

The beer-flavored beverage according to one aspect of the present invention uses corn as a raw material from the viewpoint of reducing the feeling of satiety after drinking, suppressing undue wateriness in the beer-flavored beverage, and enhancing the flavor. Powder is better. In the beer-flavored drink according to one aspect of the present invention, the usage ratio (X) of corn flour is based on the total amount (100% by mass) of the raw material except water and hops, and from the above viewpoint, it is preferably 1% by mass % or more, more preferably at least 3% by mass, more preferably at least 5% by mass, more preferably at least 7% by mass, even more preferably at least 9% by mass, particularly preferably at least 10% by mass, and From the viewpoint of being a beer-flavored drink that suppresses the aroma such as grains, it is preferably at most 28% by mass, more preferably at most 26% by mass, more preferably at most 25% by mass, still more preferably at most 23% by mass , particularly preferably 20% by mass or less, further preferably 18% by mass or less, 17% by mass or less, 16% by mass or less, or 15% by mass or less. In addition, in this specification, the use ratio (X) of corn flour can be calculated according to general rules of interpretation such as the Liquor Tax Law and Liquor Administrative Relations Act, which took effect on April 1, 2013.

Furthermore, from the viewpoint of improving the flavor of the beer-flavored beverage with reduced total nitrogen content, it is preferable to use corn flour and malt as raw materials for the beer-flavored beverage of one aspect of the present invention. From the above viewpoint, the ratio [(Y)/(X)] of the usage ratio (Y) of malt to the usage ratio (X) of corn flour is preferably 0.9 or more, more preferably 1.0 or more, still more preferably 1.5 or more, more preferably 1.7 or more, still more preferably 2.0 or more, particularly preferably 2.3 or more, further preferably 2.5 or more, 2.7 or more, 3.0 or more, 3.2 or more, 3.5 or more, 3.7 or more, or 3.9 or more , and preferably less than 80.0, more preferably less than 70.0, more preferably less than 60.0, more preferably less than 50.0, still more preferably less than 40.0, particularly preferably less than 30.0, and further preferably less than 27.0, Below 25.0, below 22.0, below 20.0, below 18.0, below 15.0, below 12.0, or below 10.0.

Furthermore, in the beer-flavored drink of one aspect of the present invention, the use ratio (X) of corn flour and the use ratio of malt ( The total usage ratio of Y) is based on the total amount of raw materials except water and hops, preferably at least 20% by mass, more preferably at least 23% by mass, still more preferably at least 25% by mass, even more preferably at least 27% by mass % or more, more preferably more than 30% by mass, particularly preferably more than 35% by mass, further preferably more than 40% by mass, more than 42% by mass, more than 45% by mass, more than 47% by mass, or more than 50% by mass, 52% by mass or more, 55% by mass or more, or 57% by mass or more, and may be 100% by mass or less, 98% by mass or less, 95% by mass or less, 93% by mass or less, 90% by mass or less, 88% by mass or less, 85% by mass or less, 83% by mass or less, 80% by mass or less, 78% by mass or less, 75% by mass or less, 73% by mass or less, or 70% by mass or less.

The beer-flavored beverage according to one aspect of the present invention can also be adjusted in the initial stage from the viewpoint of reducing the feeling of satiety after drinking, suppressing undesired watery feeling of the beer-flavored beverage, and enhancing the flavor. extract concentration. The initial extract concentration of the beer-flavored beverage according to one aspect of the present invention is based on the total amount (100% by mass) of the beer-flavored beverage, and is the concentration of a beverage that suppresses the unsuitable watery feeling of the beer-flavored beverage and enhances the flavor. From a viewpoint, it is preferably at least 5.0% by mass, more preferably at least 6.0% by mass, still more preferably at least 7.0% by mass, still more preferably at least 8.0% by mass, still more preferably at least 9.0% by mass, and even more preferably at least 9.0% by mass. It is preferably at least 10.0% by mass, particularly preferably at least 11.0% by mass, and is preferably at most 20.0% by mass from the viewpoint of providing a beer-flavored beverage that reduces the feeling of satiety after drinking and is more drinkable. Still more preferably at most 18.0 mass%, still more preferably at most 17.0 mass%, more preferably at most 16.0 mass%, still more preferably at most 15.0 mass%, still more preferably at most 14.0 mass%, particularly preferably at most 13.0 Mass% or less.

Furthermore, in the beer-flavored beverage according to one aspect of the present invention, the ratio of the initial extract concentration (unit: mass %) to the total nitrogen content (unit: mg/100mL) [initial extract concentration/total nitrogen content], From the standpoint of suppressing the unsuitable watery feeling of beer-flavored beverages and enhancing the flavor, it is preferably at least 0.050, more preferably at least 0.070, still more preferably at least 0.100, still more preferably at least 0.120, and more preferably at least 0.120. It is more preferably 0.150 or more, particularly preferably 0.160 or more, and it can also be 0.170 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.230 or more, 0.240 or more, or 0.250 or more, and to reduce the satiety after drinking , and from the viewpoint of beer-flavored beverages with better drinkability, it is preferably 0.900 or less, more preferably 0.800 or less, still more preferably 0.700 or less, more preferably 0.600 or less, and still more preferably 0.500 or less, Particularly preferably, it is 0.450 or less, further preferably 0.420 or less, 0.400 or less, 0.370 or less, 0.360 or less, 0.350 or less, 0.340 or less, 0.330 or less, 0.320 or less, 0.310 or less, or 0.300 or less.

The "initial extract concentration" in this specification means the extract content of the Japanese Liquor Tax Law in alcoholic beverages with an alcohol content of 1 (v/v)% or more, that is, at a temperature of 15°C, the original volume is 100cm ³ The number of grams of non-volatile components contained in it. In addition, among non-alcoholic beverages with an alcohol content of less than 1 (v/v)%, it means that the sample from which gas has been removed shall be determined according to the analysis method (BCOJ Beer Analysis Method (BCOJ Fermentation Association Fermentation Method) , Compilation of Beer Brewing Association, 2013 Supplement and Revised Edition)) Measured extract value (mass %).

The beer-flavored beverage of an aspect of the present invention can also adjust free amine-based nitrogen from the viewpoint of reducing the feeling of satiety after drinking, suppressing the unsuitable watery feeling of the beer-flavored beverage, and enhancing the flavor of the beverage concentration. The concentration of free amine-based nitrogen in the beer-flavored beverage according to one aspect of the present invention is preferably 3.0 mg/100 mL or more from the viewpoint of suppressing the unsuitable watery feeling of the beer-flavored beverage and enhancing the flavor. Preferably at least 3.2mg/100mL, more preferably at least 3.5mg/100mL, still more preferably at least 3.7mg/100mL, particularly preferably at least 4.0mg/100mL, further preferably at least 4.5mg/100mL, 5.0mg /100mL or more, 5.5mg/100mL or more, 6.0mg/100mL or more, 6.5mg/100mL or more, or 7.0mg/100mL or more, and become a beer-flavored beverage that reduces the satiety after drinking and has better drinkability From the viewpoint of adjusting the bitterness value and the content of citric acid, and from the viewpoint of being a beer-flavored drink that can further enhance the refreshing feeling after eating, it is preferably 16.0 mg/100 mL or less, and more preferably 15.0 mg/100mL or less, more preferably 14.0mg/100mL or less, even more preferably 13.5mg/100mL or less, particularly preferably 13.0mg/100mL or less, further, 12.5mg/100mL or less, 12.0mg/100mL Below, below 11.5mg/100mL, below 11.0mg/100mL, below 10.5mg/100mL, below 10.0mg/100mL, below 9.5mg/100mL, below 9.0mg/100mL, below 8.5mg/100mL, or below 8.0mg/100mL .

In the beer-flavored beverage according to an aspect of the present invention, the ratio of the concentration of free amine nitrogen (unit: mg/100mL) to the amount of total nitrogen (unit: mg/100mL) [free amine nitrogen concentration/total nitrogen] , from the viewpoint of suppressing unsuitable watery feeling of beer-flavored beverages and enhancing the flavor, it is preferably 0.010 or more, more preferably 0.030 or more, still more preferably 0.050 or more, still more preferably 0.070 or more, Still more preferably 0.100 or more, particularly preferably 0.120 or more, and further preferably 0.130 or more, 0.140 or more, 0.150 or more, or 0.160 or more, in order to reduce the feeling of satiety after drinking and have better drinkability From the point of view of flavored beverages, it is preferably 0.800 or less, more preferably 0.700 or less, still more preferably 0.600 or less, still more preferably 0.500 or less, still more preferably 0.400 or less, particularly preferably 0.350 or less. It may be 0.300 or less, 0.270 or less, 0.250 or less, 0.230 or less, 0.220 or less, 0.210 or less, 0.200 or less, 0.190 or less, or 0.180 or less.

In this specification, the concentration of free amine-based nitrogen can be determined by the method described in "8.18 Free Amino Acid Nitrogen (IM) Ninhydrin Colorimetric Method" of the revised BCOJ Beer Analysis Method (Edited by the International Technical Committee of Beer Brewing Association, 2013). Determination. In addition, the concentration of free amine nitrogen can be appropriately set such as the type of raw materials (malt, corn flour, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes), the timing of adding enzymes, and the protein in the preparation tank. Decomposition time, pH value in the preparation tank, set temperature and holding time of each temperature zone when preparing wort, boiling time and pH value of the boiling step, initial extract concentration of the pre-fermentation liquid, initial extract concentration of the fermentation step, Fermentation conditions (yeast species, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, etc.) are adjusted. For example, in the raw material preparation step, if the decomposition time of protein contained in the raw material such as malt is prolonged, the protein decomposition can be accelerated and the concentration of free amine nitrogen can be increased. On the other hand, in the fermentation step, by increasing the concentration of yeast or increasing the fermentation temperature, the consumption of amino acids by yeast will increase, and the concentration of free amine nitrogen can be reduced.

In the beer-flavored beverage according to one aspect of the present invention, from the standpoint of improving the flavor of the beer-flavored beverage with reduced total nitrogen content and suppressing undesired sourness more effectively, the beer-flavored beverage selected from monosaccharides, two The sugar content of sugars, trisaccharides and tetrasaccharides (hereinafter also referred to as "1~4 sugar content") is preferably more than 0.10g/100mL, more preferably more than 0.15g/100mL, and more preferably 0.20g/ 100mL or more, more preferably 0.25g/100mL or more, even more preferably 0.30g/100mL or more, particularly preferably 0.35g/100mL or more, further preferably 0.40g/100mL or more, 0.45g/100mL or more, 0.50 More than g/100mL, more than 0.55g/100mL, more than 0.60g/100mL, more than 0.70g/100mL, more than 0.80g/100mL, more than 0.90g/100mL, more than 1.00g/100mL, more than 1.10g/100mL, more than 1.20g/ More than 100mL, more than 1.30g/100mL, more than 1.40g/100mL, or more than 1.50g/100mL, and can also be less than 5.0g/100mL, less than 4.5g/100mL, less than 4.0g/100mL, less than 3.5g/100mL , less than 3.0g/100mL, less than 2.5g/100mL, less than 2.0g/100mL, less than 1.8g/100mL, less than 1.7g/100mL, less than 1.6g/100mL, less than 1.5g/100mL, less than 1.4g/100mL, 1.3 g/100mL or less, 1.2g/100mL or less, 1.1g/100mL or less, 1.0g/100mL or less, 0.9g/100mL or less, or 0.8g/100mL or less.

From the point of view of improving the flavor of beer-flavored beverages with reduced total nitrogen content and suppressing undesired sourness more effectively, the concentration of citric acid The ratio of content (unit: mg/L) [citric acid/1~4 carbohydrates] is preferably 100 or more, more preferably 120 or more, still more preferably 140 or more, more preferably 150 or more, and more preferably 150 or more. 170 or more, particularly preferably 200 or more, furthermore, 220 or more, 240 or more, 250 or more, 260 or more, 280 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, or 600 or more, Or preferably less than 6000, more preferably less than 5000, more preferably less than 4000, more preferably less than 3000, still more preferably less than 2000, particularly preferably less than 1500, further preferably less than 1300, 1200 Below, below 1100, below 1000, below 900, below 800, or below 700.

And, in this specification, 1~4 sugar content means glucose, sucrose, maltose, isomaltose, maltotriose, isomaltotriose, fructose, maltotetraose and isomaltotetraose contained in the beverage The total content of saccharides, the content of these saccharides can be determined by, for example, high-speed liquid chromatography (HPLC). Furthermore, the content of 1-4 sugars in the beer-flavored beverage according to an aspect of the present invention can be adjusted by adjusting the type of enzyme ( The types of raw materials containing enzymes, etc.), the amount of enzymes added and the timing of adding enzymes, the setting temperature and holding time of each temperature zone when adjusting the preparation of saccharification liquid, and the adjustment of various conditions in the fermentation steps (yeast species, amount of yeast added, yeast Timing of adding yeast, timing of yeast removal, timing of reducing yeast amount, yeast proliferation number, yeast proliferation time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.), etc., to adjust to the desired content.

As mentioned above, the beer-flavored beverage of an aspect of the present invention can also be an alcohol-containing beer-flavored beverage, or a non-alcoholic beer-flavored beverage. In the case of an alcohol-containing beer-flavored beverage, the alcohol content of the beer-flavored beverage according to one form of the present invention can be set at 1.0 (v/v)% or more, 1.5 (v/v)% or more, and 2.0 (v/v)% or more , 2.5(v/v)% or more, 3.0(v/v)% or more, 3.5(v/v)% or more, 4.0(v/v)% or more, 4.5(v/v)% or more, 5.0(v/v)% or more v)% or more, 5.5(v/v)% or more, or 6.0(v/v)% or more, and can be set to 20.0(v/v)% or less, 17.0(v/v)% or less, 15.0(v/v)% v)% or less, 13.0(v/v)% or less, 12.0(v/v)% or less, 11.0(v/v)% or less, 10.0(v/v)% or less, 9.0(v/v)% or less, Or below 8.0(v/v)%. Also, in this specification, the alcohol content is shown as a percentage ((v/v)%) on a volume/volume basis. In addition, although the alcohol content of a drink can be measured by any well-known method, it can measure with a vibrating density meter, for example.

The alcohol content of the beer-flavored beverage according to one aspect of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount of addition, the type of raw materials (wheat, malt, corn flour, sugar liquid, etc.), The amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of adding enzyme, the saccharification time in the preparation tank, the protein decomposition time in the preparation tank, the pH value in the preparation tank, the preparation steps (from malt input to yeast addition) The pH value in the previous wort production step), the amount of acid added during pH adjustment, the timing of pH adjustment (during preparation, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), brewed malt The set temperature and holding time of each temperature zone during juice (including saccharification), the initial extract concentration of the pre-fermentation liquid, the initial extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast Addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) and the presence or absence of addition of spirits or brewed alcohol, etc., and the amount of addition when adding, etc., adjusted to the desired range .

Furthermore, the beer-flavored beverage of one aspect of the present invention may further contain grain-derived spirits as an alcohol component in order to adjust the alcohol content to the above-mentioned range. Here, spirits refer to grains such as wheat, rice, buckwheat, corn, taro, sugar cane, etc. as raw materials, saccharified with malt or necessary enzymes, fermented with yeast, and then distilled. . The grain used as the raw material of spirits is preferably a plant belonging to the Gramineae family, and more preferably wheat. However, the beer-flavored beverage of one aspect of the present invention may be a beverage that does not contain spirits from the viewpoint of having a good flavor and being a beer-like beer-flavored beverage.

And, from the same viewpoint as above, it is preferable that the beer-flavored beverage of one aspect of the present invention is beer. In this manual, "beer" refers to a beverage obtained by fermenting malt, hops, and water with yeast. Specifically, it refers to the Liquor Tax Law and Liquor Administration Those defined in relevant laws and regulations, etc. That is, when the beer-flavored drink of one aspect of this invention is beer, the said alcohol content is adjusted by the fermentation process using yeast.

The color of the above-fermented beer-flavored beverage in one form of the present invention is not particularly limited, but it can also be amber or golden yellow like general beer, black like dark beer, or colorless and transparent, or coloring materials can also be added. , giving the desired color. The color of the above fermented beer-flavored beverage can be judged by naked eyes, and can also be specified by total light transmittance or chroma.

The pH value of the beer-flavored beverage according to one form of the present invention is not particularly limited, but is preferably 2.0-5.0, more preferably 3.0-4.6, and still more preferably 4.0-4.55. As long as the pH value of the beer-flavored beverage is below 5.0, the production of microorganisms can be inhibited, and as long as the pH value is above 2.0, the flavor of the beverage will be easily enhanced. In addition, the pH value of the beer-flavored beverage according to one aspect of the present invention may be 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher , above 3.6, above 3.7, above 3.8, above 3.9, or above 4.0, or below 5.4, below 5.2, below 5.0, below 4.9, below 4.8, below 4.7, below 4.6, or below 4.5.

The beer-flavored beverage in one form of the present invention should be in the form that the beverage is contained in a container. Examples of the container include bottles, plastic bottles, cans, or barrels, but especially those that are convenient to carry From a point of view, it is better to use cans, bottles, and plastic bottles.

1.1 Raw materials The main raw material of the beer-flavored beverage of an aspect of the present invention can also use water, corn flour and malt at the same time, or can also not use malt. Furthermore, the beer-flavored beverage of one aspect of the present invention may be a beverage using hops as a raw material, or may be a beverage not using hops, but is preferably a beverage using hops. In addition, preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, fragrances, acidulants, salts, and the like can also be used.

1.1.1 Malt and grains other than malt When malt is used as a raw material, the malt means barley, wheat, rye, wild oats, oats, job's tears, oatmeal, and other wheat seeds that are germinated, dried, and rooted, and the place of origin or variety may be arbitrary. . Malt used as one aspect of the present invention is preferably barley malt. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-flavored beverages. There are types of barley such as double barley and six barley, but either one can be used. Furthermore, colored malt etc. can be used other than normal malt. In addition, when using colored malt, it is also possible to use it in combination of different types of colored malt appropriately, or to use one type of colored malt. The malt used in one aspect of the present invention is preferably denatured by 80% or more. If the denaturation is less than 80%, the viscosity of the wort will increase or the turbidity will increase, and the production efficiency such as wort filterability and beer filterability will deteriorate. Therefore, it is better to use more than 80% denatured malt. In the following examples and comparative examples, malt denatured by more than 80% is used. Denaturation can be recorded in MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011 in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) method to measure. In addition, in the beer-flavored beverage of one aspect of the present invention, it is preferable that the malt used can be appropriately selected according to the color of the desired beer-flavored beverage, and the selected malts may be used alone or in combination. above.

Furthermore, grains other than malt may be used in combination with or instead of malt. Examples of such grains include wheat (barley, wheat, rye, wild oats, oats, barley, oatmeal, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, etc. that do not correspond to malt. Bean (soybean, pea, etc.), buckwheat, sorghum, millet, barnyardgrass and starch obtained therefrom, and their extracts (extract), etc.

Furthermore, when the malt ratio is suppressed, or when malt is not used, it is preferable to increase raw materials (carbon source, nitrogen source) other than malt capable of assimilating yeast. Examples of the carbon source that can assimilate the raw material of yeast include monosaccharides, disaccharides, trisaccharides, sugar liquids of these, liquid sugars containing carbon sources, and the like. Examples of nitrogen sources include amino acid-containing materials such as the above-mentioned grains other than malt (such as soybean protein, soybean, yeast extract, pea, wheat malt, the above-mentioned ungerminated grains, and their decomposition products, etc.) ).

The fruit, peel, bark, leaf, flower, stem, root, and seed of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than gramineous plants include citrus fruits, soft fruits, spices, spices, and the like. Examples of citrus fruits include mandarin oranges, yuzu, lemons, limes, tangerines, grapefruits, iyokans, kumquats, bitter oranges, citrus oranges, Taiwan bergamot, and citrus. Examples of soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscadines, black currants, and the like. Spices and spices include coriander, pepper, cumin, Japanese pepper, sansho pepper, cardamom, fennel, nutmeg, cardamom, juniper berries, allspice, vanilla, elderberry, acacia, fennel , anise, etc. These can also be used as they are, or crushed, or in the form of an extract extracted with an extraction medium such as water or ethanol, or squeezed (fruit juice, etc.). These may be used individually, and may use 2 or more types together. The above can be used appropriately according to the consumer's preference, but in order to enjoy the refreshing taste like beer, it is better not to use the above citrus, soft fruit, spices and spices in the raw materials, or to keep the usage to a minimum . In particular, black currant will bring undue milky aroma to beer, so black currant or black currant juice is not used in the raw materials at all, or it is better to use a minimum amount.

In one aspect of the present invention, from the viewpoint of producing a beer-flavored drink with excellent flavor, it is more preferable that the amount of malted malt used be as small as possible. The above-mentioned "malting" refers to the process of germinating barley and producing malt. For example, barley becomes barley malt by going through the malting process. By going through the malting step and using the barley as malt, fresh sweetness can be imparted, and by using the malt, it can be a beer-flavored drink with a richer flavor. On the other hand, beer-flavored beverages using unmalted malt lack flavor. In particular, beverages using pre-malted barley may have an undesired grain-like aroma in beer-flavored beverages. In view of the above, the beer-flavored beverage of an aspect of the present invention is preferably a beer-flavored beverage that does not use pre-malted malt substantially, at least substantially does not use malted malt. The beer-flavored beverage that does not use the barley before malting is more preferable.

In addition, in this specification, the stipulation of "substantially not using pre-manufacturing wheat (barley)" is a stipulation of negating the use of pre-manufacturing wheat (barley) for a specific purpose, but it does not negate unintentional or It is unavoidable to mix or exist in the raw material the regulation of the type of wheat (barley) before manufacture. However, in the beer-flavored beverage according to one aspect of the present invention, it is better to use less wheat (barley) before malting. Specifically, the proportion of malt (barley) used as a raw material is generally less than 20 parts by mass when considering unintentional or unavoidable mixing or presence of malt (barley) to 100 parts by mass of malt used as a raw material. It may be less than 10 parts by mass, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass.

1.1.2 Hops When hops are used in one aspect of the present invention, examples of the form of the hops include flaked hops, powdered hops, and hop extracts. In addition, processed hops such as dissimilated hops and reduced hops may be used as the hops to be used. When hops are used in one aspect of the present invention, it is preferable to appropriately adjust the bitterness value in the above-mentioned range as the added amount of hops.

Furthermore, the beer-flavored beverage using hops as a raw material is a beverage containing iso-alpha acid as a component derived from hops. The content of the iso-α acid in the beer-flavored beverage using hops may exceed 0.1 mass ppm or exceed 1.0 mass ppm based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the content of iso-alpha acid in the beer-flavored beverage not using hops may be 0.1 mass ppm or less based on the total amount (100% by mass) of the beer-flavored beverage. In addition, in this specification, the content of iso-alpha acid refers to the high-speed liquid recorded in the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of the Beer Brewing Association [Analysis Committee]) Value determined by chromatography (HPLC) analysis.

1.1.3 Preservation materials The beer-flavored beverage of one form of the present invention can also be a beverage mixed with preservatives. As the preservative used in one form of the present invention, there are, for example, benzoic acid; benzoates such as sodium benzoate; benzoates such as propyl p-oxybenzoate and butyl p-oxybenzoate; Dimethyl ester, etc. In addition, as a preservative, commercially available preparations such as Qiangli Sanpureza (manufactured by Saneiyuan FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used. These preservatives may be used alone or in combination of two or more.

In the beer-flavored beverage according to one form of the present invention, when the preservative is blended, the blending amount of the preservative is preferably 5-1200 mass ppm, more preferably 10-1100 mass ppm, and more preferably 15-100 mass ppm. 1000 ppm by mass, more preferably 20 to 900 ppm by mass.

1.1.4 Sweeteners The beer-flavored beverage of one aspect of the present invention may also be a beverage in which a sweetener is further blended. Examples of sweeteners used in one aspect of the present invention include commercially available saccharification liquid obtained by decomposing starch derived from grains with acid or enzymes, commercially available sugars such as starch syrup, sugars of trisaccharides or more, and sugars. Alcohol, stevia and other natural sweeteners, artificial sweeteners, etc. These sweeteners may be used alone or in combination of two or more. The form of these saccharides may be a liquid such as a solution, or a solid such as a powder. In addition, there are no particular limitations on the types of grains used as raw materials for starch, starch purification methods, and treatment conditions such as enzyme or acid hydrolysis. For example, by appropriately setting conditions for enzyme or acid hydrolysis, it is also possible to use sugars that increase the ratio of maltose. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions (sugar solutions) thereof can be used. In addition, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.

Examples of water-soluble dietary fiber include indigestible dextrin, polysaccharides, decomposed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. Indigestible dextrins or polysaccharides are preferable from the viewpoint of wide applicability such as safety or safety. Moreover, a commercial product may be added for dietary fiber, and content may be adjusted to the said range, or the dietary fiber derived from a raw material, such as malt, may be adjusted to the said range in a manufacturing process. When adding a commercial product, by making content of a dietary fiber into the said range, it can suppress unsuitable powdery feeling to a beer-flavored drink. In the production process, when adjusting the content of dietary fiber, by setting the content of dietary fiber within the above-mentioned range, for example, filterability in wort filtration and beer filtration can be improved, and production efficiency can be improved. In the manufacturing process, when adjusting the content of dietary fiber, the content of dietary fiber in the beer-flavored beverage of the present invention can be adjusted by adding dilution water or carbonated water, raw materials (wheat, malt, corn, sugar solution, etc.) ), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of adding enzyme (during the saccharification step, before adding yeast, after adding yeast, during aging), and the set temperature of each temperature zone when preparing the saccharification solution , Adjust the pH value and hold time to adjust.

1.1.5 Bittering agents, bittering agents The beer-flavored beverage of one aspect of the present invention may further be a beverage in which one or more types selected from bittering agents and bitterness imparting agents are blended. In the beer-flavored beverage of one aspect of the present invention, bitterness may be imparted by hops, and bittering agents or bitterness-imparting agents shown below may be used together with hops. The bittering agent or bittering agent is not particularly limited, and it can be used as a bittering agent in general beer or sparkling wine, such as rosemary, lychee, fennel, juniper, sage, rosemary Fragrance, Ganoderma lucidum, Laurel, Bitterwood, Caffeine, Absinin, Naringin, Citrus Extract, Bitter Tree Extract, Coffee Extract, Tea Extract, Bitter Melon Extract, Lotus Germ Extract, Aloe Barbadensis Extract , rosemary extract, lychee extract, laurel extract, sage extract, fennel extract, wormwood extract, absinthe, alginic acid, etc. These bittering agents and bitter taste imparting agents may be used alone or in combination of two or more.

1.1.6 Antioxidants The beer-flavored beverage of one aspect of the present invention may also be a beverage in which antioxidants are further blended. The antioxidant is not particularly limited, but those used as antioxidants in general beer or sparkling wine, such as ascorbic acid, erythorbic acid, and catechin, can be used. These antioxidants may be used alone or in combination of two or more.

1.1.7 Spices The beer-flavored beverage of an aspect of the present invention may also be a beverage in which spices are further mixed. The flavor is not particularly limited, and general beer flavors can be used. Beer spices are used to give flavors like beer. Examples of beer flavors include esters and higher alcohols, specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl Esters propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid , 1,4-cineol, 1,8-cineol, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl caproate , ethyl 2-methylbutyrate, n-ethyl butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furanone, furfural, methional, 3-methyl Diacetyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranilic acid, geranyl acetate, ethyl butyrate, caprylic acid, capric acid , 9-decenoic acid, nonanoic acid, tetradecanoic acid, propionic acid, 2-methylpropionic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl Base-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutyraldehyde, 3-methyl Butyraldehyde, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octene-3- alcohol, β-cineole, 4-mercapto-4-methylpentan-2-one, β-clove oil, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethyl Pyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal , nonanal, phenylethyl alcohol, etc. These fragrances may be used alone or in combination of two or more.

The content of esters or higher alcohol flavors can be adjusted by additional addition, but it can also be adjusted by alcoholic fermentation. In addition to directly adding these or adding diluent water or carbonated water to adjust the content of flavors of esters or higher alcohols, the sugar composition or amino acid composition and sugar concentration of the pre-fermentation liquid before adding yeast can also be appropriately set Or amino acid concentration, initial extract concentration of pre-fermentation liquid, yeast species, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time , pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. to adjust.

1.1.8 Sour flavoring The beer-flavored beverage of one form of the present invention is also a beverage in which other sour materials other than citric acid are further blended. The sour agent is not particularly limited as long as it has a sour taste, and examples thereof include tartaric acid, phosphoric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, and the like. Salt. Among these, at least one selected from tartaric acid, phosphoric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and their salts is preferred, and is selected from tartaric acid, phosphoric acid, lactic acid, tartaric acid, More preferably, it is at least one kind selected from acetic acid and these salts, more preferably at least one kind selected from tartaric acid, phosphoric acid and lactic acid. These acidulants may be used alone or in combination of two or more.

Moreover, in the beer-flavored beverage according to the present invention, the content of the sour agent may be 5000 mg/L or less, 4500 mg/L or less, 4000 mg/L or less, 3500 mg/L or less, 3000 mg/L or less, or 2500 mg/L Below, or below 2000mg/L. Moreover, in the beer-flavored beverage of one aspect of the present invention, it is preferable to contain phosphoric acid from the viewpoint of imparting a refreshment similar to beer-flavored beverages, and the content of phosphoric acid is preferably 50 mg/L or more, and more preferably 100 mg/L. L or more, more preferably 150 mg/L or more, still more preferably 200 mg/L or more, and from the viewpoint of suppressing unsuitable sour taste of beer-flavored beverages, preferably 750 mg/L or less, more preferably 700 mg /L or less, more preferably 650 mg/L or less, even more preferably 600 mg/L or less. Furthermore, in the beer-flavored beverage according to one aspect of the present invention, lactic acid is preferably contained from the viewpoint of imparting a beer-like flavor to the beer-flavored beverage, and the content of lactic acid is preferably 20 mg/L or more, more preferably 50 mg/L Above, more preferably above 80mg/L, still more preferably above 100mg/L, from the viewpoint of suppressing unsuitable sour taste of beer-flavored beverages, preferably below 800mg/L, more preferably below 750mg/L Below, more preferably below 700mg/L.

1.1.9 Salts The beer-flavored beverage of one form of the present invention can also be a beverage mixed with salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium methyl bisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride , monosodium citrate, disodium citrate, trisodium citrate, etc. These salts may be used alone or in combination of two or more.

1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-flavored beverage of an aspect of the present invention can also utilize the carbon dioxide gas contained in the raw material, and can also be dissolved by mixing with carbonated water or adding carbon dioxide gas. Also, the carbon dioxide gas generated in the fermentation step of the beer-flavored beverage can be used as it is, but carbonated water is added appropriately to adjust the amount of carbon dioxide gas.

The carbon dioxide concentration of the beer-flavored beverage according to one form of the present invention is preferably above 0.30 (w/w)%, more preferably above 0.35 (w/w), still more preferably above 0.40 (w/w)% above, and more preferably above 0.42 (w/w)%, especially preferably above 0.45(w/w), and preferably below 0.80(w/w), and more preferably below 0.70(w/w) w)% or less, more preferably 0.60(w/w)% or less, still more preferably 0.57(w/w) or less, particularly preferably 0.55(w/w)% or less. In addition, in this specification, the concentration of carbonic acid gas can be adjusted by immersing the container containing the target beverage in a water tank at 20° C. for 30 minutes while shaking it frequently, and adjusting the beverage to 20° C., using a gas volume measuring device (such as GVA-500 (manufactured by Kyoto Electronic Industry Co., Ltd.) and the like).

When the beer-flavored beverage of one form of the present invention is a beverage filled in a container, the carbon dioxide gas pressure of the beverage filled in the container can also be appropriately adjusted within the range of the above-mentioned carbon dioxide gas concentration, but it can also be 5.0 kg/cm ² or less, 4.5 kg/cm ² or less, or 4.0 kg/cm ² or less, and may be 0.20 kg/cm ² or more, 0.50 kg/cm ² or more, or 1.0 kg/cm ² or more. Also, any of these upper and lower limits can be combined. For example, the carbon dioxide gas pressure of beverages can also be 0.20kg/cm ² to 5.0kg/cm ² , 0.50 kg/cm ² to 4.5kg/cm ² Furthermore, it may be 1.0 kg/cm ² or more and 4.0 kg/cm ² or less. In this specification, the gas pressure means the gas pressure in the container except for special conditions. The pressure can be measured by methods well known to those skilled in the art, for example, after fixing the sample at 20°C on the gas internal pressure gauge, first open the valve of the gas internal pressure gauge to release the gas, then close the valve, and shake the gas inside. Manometer, the method of reading the value of the pointer reaching a certain position, or using a commercially available gas pressure measuring device to measure.

1.3 Other additives The beer-flavored beverage of one aspect of the present invention may add additives as necessary, as long as the effects of the present invention are not hindered. Examples of such additives include protein-based substances such as coloring materials, foam forming agents, fermentation accelerators, yeast extracts, and peptide-containing substances, and seasonings such as amino acids. As the coloring material, caramel coloring and the like can be used for coloring beverages such as beer. Foam forming agents are used to form foam in beverages such as beer, or to maintain the foam of beverages. Plant-extracted saponin-based substances such as soybean saponin and saponin, and vegetable proteins such as corn and soybeans can be used appropriately. and collagen peptides and other peptides, yeast extracts, etc. Fermentation accelerators are used to accelerate the fermentation of yeast, and for example, yeast extracts, bran components such as rice or wheat, vitamins, and mineral agents can be used alone or in combination.

1.4 Beverages filled in containers The beer-flavored beverage of one aspect of the present invention may also be a container-filled beverage that is filled in a container. The beverage filled in the container can also use any type and material container. Examples of containers include bottles, cans, barrels, and plastic bottles, but especially from the point of view of easy portability, cans, bottles Or PET bottle is better.

2 Manufacturing method of beer-flavored beverage The method for producing the beer-flavored beverage according to one aspect of the present invention is not particularly limited, but it may be produced through a fermentation step, or may be produced without a fermentation step, but the method has the addition of yeast to raw materials , and the method of carrying out the step of alcoholic fermentation is preferred. As a specific method for producing a beer-flavored beverage according to one aspect of the present invention, there are, for example, methods with the following steps (1) to (2). •Step (1): performing at least one of saccharification treatment, boiling treatment and solid content removal treatment on raw materials including water, malt and corn flour to obtain pre-fermentation liquid. •Step (2): adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.

And, furthermore, it is preferable to have the following step (3). • Step (3): A step of confirming and/or adjusting at least one of total nitrogen content, bitterness value and citric acid content. Below, each step in the manufacturing method of the beer-flavored beverage of one form of this invention is demonstrated.

2.1 Step (1) Step (1) is a step of subjecting raw materials including water, malt and corn flour to at least one of saccharification treatment, boiling treatment and solid content removal treatment to obtain pre-fermentation liquid. The malt used as a raw material is as above, but barley malt is preferred. In this step, the raw materials are put into a preparation kettle or a preparation tank, and enzymes such as amylase and protease are added as necessary. As various raw materials other than malt and corn flour, liquid sugar, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, sour agents, salts, pigments, etc. can be added of various additives. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Alternatively, these can also be added after the alcoholic fermentation in the next step.

The mixture of raw materials is heated to saccharify the starchy quality of the raw materials for saccharification. The temperature and time of the saccharification process are properly adjusted in consideration of the type of malt used, or the ratio of malt, raw materials other than water and malt, the type or amount of enzyme used, and the initial concentration of the final beverage. better. For example, the temperature of the saccharification treatment is 55-75° C., and the time of the saccharification treatment is preferably 30-240 minutes.

Moreover, it is better to boil the saccharified liquid. When performing this boiling treatment, when using hops, bitters, etc. as a raw material, it is preferable to add them. Hops or bitters can also be added between the start of boiling and the end of boiling the saccharified liquid. In this case, it is preferable to appropriately adjust various conditions of the boiling treatment (boiling temperature, boiling temperature, etc.) in accordance with the desired bitterness value of the beer-flavored beverage.

After the boiling treatment is completed, it is better to move to the vortex to remove solids such as coagulated protein and hop dregs. After removal in the vortex, cool to 0~25°C to obtain pre-fermentation liquid.

Instead of the above-mentioned saccharification solution, hops or bitterings, etc. may be added to the malt extract with warm water added, followed by boiling treatment to prepare a pre-fermentation solution. In addition, as various raw materials, liquid sugar containing carbon sources, nitrogen sources other than wheat or malt, which are amino acid-containing raw materials, hops, dietary fiber, preservatives, sweeteners, antioxidants, and bitterness can also be used. Agents, spices, sour ingredients, pigments, etc. are mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution is boiled to prepare a pre-fermentation liquid. When using hops, it can also be added before the boiling treatment, or it can be added from the beginning of the boiling of the liquid sugar solution to the end of the boiling, and it is better to adjust it according to the expected bitterness value of the beer-flavored beverage .

2.2 Step (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1), and carrying out alcoholic fermentation. The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the intended flavor, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

Yeast may be directly added to the raw material in the form of a yeast suspension, or a slurry in which the yeast is concentrated by centrifugation or sedimentation may be added to the stock solution. And, after centrifugation, those that completely removed the supernatant were added. The amount to be added to the stock solution of yeast can be appropriately set, but is, for example, about 5×10 ⁶ cells/mL to 1×10 ⁸ cells/mL.

Fermentation conditions at the time of carrying out alcoholic fermentation can be set suitably, For example, you may make it ferment under the conditions of 5-25 degreeC of fermentation temperatures, and 5-10 days. And, if necessary, the temperature (increase or decrease) or pressure of the fermentation broth can also be changed during the fermentation step. Moreover, after the completion of this step, the yeast may be removed by a filter, etc., and additives such as water, spices, sour flavoring agents, and pigments may be added as necessary.

Moreover, in one aspect of the present invention, when producing non-alcoholic beer-flavored beverages, the following steps (4) and (5) may not be carried out. )% stage to stop alcoholic fermentation, and manufacture non-alcoholic alcoholic fermented beer-flavored beverages with an alcoholic content of less than 1 (v/v)%.

2.3 Step (3) Step (3) is a step of confirming and/or adjusting at least one of total nitrogen content, bitterness value and citric acid content. In steps (1) and (2), the total nitrogen content, bitterness value, and citric acid content can be determined by appropriately setting the type of raw material or its blending amount, preparation conditions (the timing of adding raw materials, etc.), yeast species or Fermentation conditions, etc. are adjusted. Here, in step (3), these physical property values are measured, and it is confirmed whether it is preferable to be in the said range. And, when these physical property values are assumed to be outside the range, it is preferable to adjust by adding a component capable of adjusting each physical property value or to adjust by dilution.

And, the adjustment of each physical property value of this step can also be carried out in parallel with step (1) and/or step (2), can also be carried out between step (1) and step (2), also can be in step ( 2) to carry out later. In addition, the confirmation of each physical property value in this step can also be carried out at any of the above-mentioned timings, but the confirmation of each physical property value is carried out after step (2), and as a result, if there are components that need to be adjusted, the physical properties are carried out. Value adjustment is better.

2.4 Step (4), Step (5) In one aspect of the present invention, when producing a non-alcoholic fermented beer-flavored beverage, it is preferable to further perform steps (4) and (5). • Step (4): A step of removing alcohol components from the fermented liquid after step (3). • Step (5): After step (4), the step of adjusting the amount of carbon dioxide gas.

In the step (4), as a method of removing the alcohol component produced in the fermentation step of the step (2), a method of removing it by heat treatment is preferable. As the conditions of the heat treatment, the same conditions as those for the production method of general non-alcoholic beer-flavored beverages can be applied. And, after the step (4), while removing the alcohol component from the solution, carbon dioxide gas is also removed. Therefore, it is better to adjust the amount of carbon dioxide gas by step (5). As a method of adjusting the amount of carbon dioxide, it can also be added by mixing the solution after step (4) with carbonated water, or carbon dioxide can be directly added to the solution after step (4).

The thus-obtained beer-flavored beverage according to one aspect of the present invention is filled in a specific container and circulated in the market as a finished product. The container filling method of the beer-flavored beverage is not particularly limited, and a container filling method known to those skilled in the art can be used. Through the container filling step, the beer-flavored beverage of the present invention will be filled and sealed in the container. In the container filling step, containers of any type and material can be used. Examples of containers include those described in "1.4 Beverages Filled in Containers". [Example]

The following examples are used to further describe the present invention in detail, but the present invention is not limited to these examples.

Embodiment 1~17, comparative example 1~7 ＜Preparation of drinks＞ Put the crushed barley malt, corn flour and enzymes containing proteolytic enzymes into a preparation tank filled with 120L of warm water, increase the temperature step by step and keep it, filter and remove the malt pulp to obtain wort. Thereafter, the wort was put into a boiling kettle, and liquid sugar and hops were further added thereto, followed by boiling treatment. And, adjust the addition amount of barley malt, corn flour, liquid sugar and hops so that it becomes the use ratio and bitterness value of each raw material recorded in Tables 1-6. After the boiling treatment, the solid-liquid separation treatment was carried out, and after cooling the obtained clear wort, the pre-fermentation liquid before the addition of yeast was obtained by performing oxygen aeration. Add beer yeast (bottom fermenting yeast) to the pre-fermentation liquid obtained in this way, and ferment it at a specific fermentation temperature and fermentation time. After about one week of maturation, the yeast is removed by filtration to obtain beer flavors respectively drinks. Moreover, in the respective examples and comparative examples, the total nitrogen content, bitterness value, citric acid content, free amine nitrogen concentration, and the total content of monosaccharides, disaccharides, trisaccharides and tetrasaccharides are "1~4". "Sugar content" is adjusted to the values shown in Tables 1 to 6 as described below. •Total nitrogen content: Properly set and adjust the types of raw materials (malt, corn flour, etc.), the types of enzymes, the amount of enzymes (including proteolytic enzymes), the timing of adding enzymes, and the protein decomposition time in the preparation tank , the pH value in the preparation tank, the set temperature and holding time of each temperature zone when preparing wort, the boiling time and pH value in the boiling step, the initial extract concentration of the pre-fermentation liquid, and the initial extract concentration in the fermentation step , fermentation conditions (yeast species, amount of yeast added, number of yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc. •Bitter price: Properly set and adjust the type or amount of hops, the timing of addition, and various conditions of boiling treatment (boiling temperature or boiling time, etc.). •Content of citric acid: After properly setting the types of malt and corn flour, the type of yeast, or the fermentation conditions, adjust by adding extract, adjusting water and citric acid if necessary. • Concentration of free amine nitrogen: properly set and adjust the types of raw materials (malt, corn flour, etc.), the types of enzymes, the amount of enzymes (including proteolytic enzymes), the timing of adding enzymes, and the protein in the preparation tank Decomposition time, pH value in the preparation tank, set temperature and holding time of each temperature zone when preparing wort, boiling time and pH value in the boiling step, initial extract concentration of the pre-fermentation liquid, initial extraction in the fermentation step Concentration of substances, fermentation conditions (yeast species, amount of yeast added, number of yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc. •1~4 sugar content: properly set and adjust the use ratio of liquid sugar, the type of enzyme, the amount of enzyme added, the timing of adding enzyme, the setting temperature and holding time of each temperature zone when preparing the saccharification liquid, and the duration of fermentation steps Various conditions (yeast species, amount of yeast added, timing of adding yeast, timing of yeast removal, timing of reducing yeast amount, yeast proliferation number, yeast proliferation time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).

＜Sensory Evaluation＞ With regard to the beverages obtained in Examples and Comparative Examples cooled to about 4°C, five trained sensory inspectors usually inspect each beverage for "flavor similar to beer-flavored beverages" and "refreshing feeling after eating similar to beer-flavored beverages". " and "presence of inappropriate sourness in beer-flavored beverages", and for Examples 1, 14, 15 and Comparative Example 7, and further aimed at "presence or absence of inappropriate bitterness in beer-flavored beverages", based on the following score criteria, in 3 In the range of (maximum value) ~ 1 (minimum value), use the score on the scale of 0.1 to evaluate, and calculate the average score of 5 sensory inspectors. The results are shown in Tables 1 to 6. In addition, when evaluating, samples conforming to the following standards "3.0", "2.5", "2.0", "1.5" and "1.0" are prepared in advance and the standards are unified among the sensory inspectors. And, in any of the sensory evaluations in Table 1, for the same drink, a difference of 1.0 or more in the score value was not confirmed between the sensory testers. [Score criteria for the flavor of beer-like beverages] • "3.0": The flavor of a beer-flavored drink is felt very strongly. • "2.5": The flavor of a beer-flavored drink is strongly felt. • "2.0": Feel like the flavor of beer-flavored beverage. • "1.5": The taste of beer-flavored drinks is not felt. • "1.0": almost no beer-like flavor. [Score criteria for refreshing feeling after eating beer-like beverages] • "3.0": I feel very strongly the refreshing feeling after eating a beer-flavored drink. • "2.5": Strong feeling of refreshment after eating a beer-flavored drink. • "2.0": Feel the refreshment after eating a beer-flavored drink. • "1.5": I don't feel the refreshment of beer-flavored drinks after eating. • "1.0": Almost no feeling of refreshment after eating beer-like beverages. [Score criteria for the presence or absence of undesired sourness in beer-flavored beverages] • "3.0": There is no undue sourness in beer-flavored beverages. •「2.5」: The beer-flavored beverage does not have any undesired sourness. • "2.0": Almost no undue sourness can be felt in beer-flavored beverages. • "1.5": The beer-flavored drink has a slightly inappropriate sour taste. • "1.0": Inappropriate sourness is strongly felt in beer-flavored beverages. [Score criteria for the presence or absence of undue bitterness in beer-flavored beverages] • "3.0": There is no undue bitterness in beer-flavored beverages. • "2.5": There is a bit of undue bitterness in beer-flavored beverages. • "2.0": Almost no undue bitterness can be felt in beer-flavored beverages. • "1.5": Unsuitable bitterness was slightly felt in beer-flavored beverages. • "1.0": Inappropriate bitterness is strongly felt in beer-flavored beverages.

And based on each average score of the said sensory evaluation item, it evaluated in 3 stages by the following reference|standard as total evaluation. [Overall evaluation of beer-flavored beverages] • "A": The average score of all sensory evaluation items verified is 2.5 or higher. • "B": not equivalent to "A" and "C". • "C": The average score of one or more of the sensory evaluation items verified is less than 2.0.

It can be seen from Tables 1 to 6 that the beer-flavored beverages of Examples 1-17 are beverages that have excellent beer-like flavor and refreshment after eating, and suppress undesired sourness. On the other hand, the beer-flavored beverages of Comparative Examples 1 to 6 had a problem of poor refreshment after eating. In the beer-flavored beverages of Comparative Examples 2, 4, and 6, in addition to the problem of poor refreshment after eating, there was a problem of feeling unsuitable. The sour drink. In addition, the beer-flavored drink of Comparative Example 7 was a drink in which unsuitable bitterness was sensed.

Comparative example 8, 9 In Comparative Example 8, a beer-flavored drink was produced in the same manner as in Example 1 except that corn flour and liquid sugar were not used. In Comparative Example 9, except that corn flour was not used, and the use ratio of liquid sugar was changed to 51% by mass, and the concentration of initial extract and the concentration of free amine-based nitrogen were set to the values shown in Table 7, the rest were the same as those in Example 9. 1 Similarly, make a beer-flavored drink.

And, for the beer-flavored beverage of the above-mentioned Example 1 and the beer-flavored beverages of Comparative Examples 8 and 9 cooled to about 4°C, the "satiety" and "Presence or absence of unsuitable watery feeling in beer-flavored beverages", based on the following score criteria, within the range of 3 (maximum value) to 1 (minimum value), evaluate on a scale of 0.5, and calculate 5 sensory inspectors score average. The results are shown in Table 7. In addition, when evaluating, samples conforming to the following standards "3.0", "2.5", "2.0", "1.5" and "1.0" are prepared in advance and the standards are unified among the sensory inspectors. And, in any of the sensory evaluations in Table 1, for the same drink, a difference of 1.0 or more in the score value was not confirmed between the sensory testers. [Score criteria for the presence or absence of satiety] • "3.0": No feeling of satiety at all after drinking. •「2.5」: I don't feel full after drinking. • "2.0": Almost no feeling of satiety after drinking. • "1.5": Feel a little full after drinking. • "1.0": Strong feeling of fullness after drinking. [Score criteria for the presence or absence of unsuitable watery feeling in beer-flavored beverages] • "3.0": There is no undue watery feeling in beer-flavored beverages. •「2.5」: The beer-flavored drink does not feel unsuitable watery. • "2.0": Almost no undue watery feeling in beer-flavored beverages. • "1.5": The beer-flavored drink has a slightly unsuitable watery feeling. • "1.0": Unsuitable wateriness is strongly felt in beer-flavored beverages.

It can be seen from Table 7 that the beer-flavored beverage of Comparative Example 8 has more total nitrogen content, so it is a beverage with a residual sense of satiety. In addition, although the beer-flavored drink of Comparative Example 9 improved the feeling of satiety, it did not use cornmeal, and as a result, an unsuitable watery feeling was felt. On the other hand, compared with Comparative Examples 8 and 9, the beer-flavored beverage of Example 1 has improved satiety and undue watery feeling.

Claims (14)

A beer-flavored beverage whose total nitrogen content is below 5-85 mg/100mL, Bitter price is 5~35BUs, The content of citric acid is 150~900mg/L, And use cornmeal as raw material. For example, the beer-flavored beverage according to claim 1, wherein the ratio [citric acid/total nitrogen] of the citric acid content (unit: mg/L) to the total nitrogen content (unit: mg/100mL) is 2.5 to 20.0. The beer-flavored beverage according to claim 1 or 2, wherein the usage ratio (X) of corn flour is 1 to 28% by mass based on the total amount of raw materials except water and hops. The beer-flavored beverage according to any one of Claims 1 to 3 is a beverage using malt as a raw material. The beer-flavored drink according to claim 4, wherein the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials except water and hops. The beer-flavored beverage according to claim 4 or 5, wherein the ratio [(Y)/(X)] of the malt usage ratio (Y) to the corn flour usage ratio (X) is 0.9 to 80.0. The beer-flavored beverage according to any one of Claims 4 to 6, wherein the total usage ratio of the usage ratio (X) of corn flour and the usage ratio (Y) of malt is based on the total amount of raw materials except water and hops It is 20~100% by mass. The beer-flavored beverage according to any one of claims 1 to 7, wherein the content of saccharides selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g/100 mL or more. The beer-flavored beverage according to Claim 8, wherein the ratio [citric acid/sugar] of the citric acid content (unit: mg/L) to the aforementioned sugar content (unit: mg/100mL) is 100-6000. The beer-flavored beverage according to any one of claims 1 to 9, wherein the concentration of the initial extract is 5.0 to 20.0% by mass. The beer-flavored beverage according to any one of claims 1 to 10, wherein the concentration of free amine nitrogen is 3.0 to 16.0 mg/100 mL. The beer-flavored beverage according to any one of claims 1-11, which is a fermented beer-flavored beverage. A method for manufacturing a beer-flavored beverage, which is a method for manufacturing a beer-flavored beverage according to any one of Claims 1-12, and has the following steps (1)-(2), • Step (1): performing at least one of saccharification treatment, boiling treatment and solid content removal treatment on raw materials including water, malt and corn flour to obtain pre-fermentation liquid, •Step (2): adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation. The manufacturing method of the beer-flavored beverage according to claim 13, further comprising the following step (3), • Step (3): A step of confirming and/or adjusting at least one of total nitrogen content, bitterness value and citric acid content.