Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/004—Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
  • A23L2/382—Other non-alcoholic beverages fermented
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
  • C12C11/003—Fermentation of beerwort
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
  • C12C5/026—Beer flavouring preparations
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C7/00—Preparation of wort
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a method for producing a beer-taste beverage and a beer-taste beverage.
• the sugar content of a beer-taste beverage can be reduced, for example, by reducing the content of non-assimilable sugar in the fermentation broth during the production process.
• the fermentation raw material it is possible to reduce the sugar content in the final product by increasing the use ratio of a raw material that originally has a low content ratio of non-assimilable sugar such as liquid sugar.
• the use ratio of raw materials such as liquid sugar is high, a beer-taste beverage having a sufficiently good flavor cannot be obtained.
• Patent Document 1 includes a charging process and / or a fermentation process.
• a production method is disclosed in which glucoamylase is added and transglucosidase is added in the fermentation process.
• a conventional beer-taste beverage with a reduced sugar content has a sufficiently good flavor.
• the beer-taste beverage described in Patent Document 1 has a strong isoamyl acetate odor and does not have a preferable flavor.
• An object of the present invention is to provide a beer-taste beverage having a low saccharide content with reduced isoamyl acetate odor and a method for producing the same.
• the method for producing a beer-taste beverage of the present invention includes using wheat raw material as a raw material and adding glucoamylase and ⁇ -amylase in a fermentation process.
• sugar content in which the isoamyl acetate smell was reduced can be obtained.
• the production method further includes adding pullulanase in the fermentation process.
• the said manufacturing method includes adding a polysaccharide degrading enzyme in a preparation process.
• the present invention also provides a beer-taste beverage in which the ratio of the wheat raw material in the raw material is 50% by mass or more, the saccharide content is less than 2.0 g / 100 ml, and the isoamyl acetate concentration is 2 ppm or less.
• the beer-taste beverage has a reduced isoamyl acetate odor.
• the beer-taste beverage preferably contains ethyl acetate, and the content ratio of isoamyl acetate to ethyl acetate is preferably 0.060 or less. When the ratio is within the above range, it is possible to further reduce the isoamyl acetate odor of the beer-taste beverage and further improve the flavor.
• the wheat raw material contains malt and barley, and the ratio of malt to barley is 20:80 to 100: 0.
• the ratio of malt and barley is the said range, the flavor of a beer taste drink can be improved more.
• the beer-taste beverage preferably has an alcohol chill haze of 0.2 or less.
• the beer-taste beverage preferably has an alcohol concentration of 3% by volume or more.
• the method for producing a beer-taste beverage of the present invention includes using wheat raw material as a raw material and adding glucoamylase and ⁇ -amylase in a fermentation process.
• a beer-taste beverage refers to a beverage that has a taste and aroma like beer and gives a drinker a sense of drinking beer when drinking.
• the beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage.
• Non-alcohol means that alcohol is not substantially contained.
• the alcohol content of the non-alcohol beer-taste beverage may be, for example, less than 1% by volume, may be 0.5% by volume or less, 0.1% by volume or less, or less than 0.005% by volume. It may be not included at all.
• alcohol means ethanol unless otherwise specified.
• the beer-taste beverage is preferably an alcoholic beverage.
• beer-taste alcoholic beverages include those classified as beer, happoshu, other brewed liquor, and liqueurs under the Japanese Sake Tax Act (Act No. 6 of February 28, 1948). It is done.
• the alcohol beer-taste beverage is preferably beer.
• the alcohol concentration of the beer-taste alcoholic beverage may be, for example, 1 to 30% by volume, 1 to 20% by volume, 3 to 20% by volume, 3 to 15% by volume, or 4 to 8% by volume.
• the beer-taste beverage according to the present embodiment may be effervescent or non-effervescent.
• the beer-taste beverage according to this embodiment is preferably effervescent.
• foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ) or more, and non-foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0 Less than 5 kg / cm 2 ).
• the wheat raw material means wheat or processed wheat products.
• the barley may be, for example, barley, wheat, rye, oats, oats, pigeons, oats and the like, and is preferably barley.
• processed wheat products include wheat extract, malt, and malt extract.
• a wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat.
• Malt is obtained by germinating wheat.
• the malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.
• a wheat raw material may be used individually by 1 type, and may use multiple types together.
• the wheat raw material preferably contains malt, and more preferably contains barley malt from the viewpoint of flavor. According to the manufacturing method of the beer taste drink which concerns on this embodiment, even if it is a case where many wheat raw materials are used as a raw material, the beer taste drink in which sugar mass was fully reduced can be manufactured.
• the ratio of the wheat raw material in the raw material may be 50% by mass or more, 66% or more or 67% or more, preferably 70% by mass or more, and more preferably 80% by mass or more. 90% by mass or more, more preferably 95% by mass or more, and particularly preferably 99% by mass or more.
• the wheat raw material in the raw material may be 100% by mass.
• the flavor of a beer taste drink can be improved more as the ratio of the wheat raw material in a raw material is the said range.
• "raw material” here refers to things other than water and a hop among all the raw materials used for manufacture of a beer taste drink.
• the wheat raw material preferably contains malt and barley.
• the ratio of malt to barley may be, for example, 20:80 to 100: 0, preferably 25:75 to 100: 0, and more preferably 50:50 to 100: 0.
• the flavor of a beer taste drink can be improved more as the ratio of malt and barley is the said range.
• the raw material may include things other than the wheat raw material.
• the raw material other than the wheat raw material may be, for example, cereals such as corn, rice and cucumber, potatoes such as potato and sweet potato, plant raw materials such as beans, and saccharide raw materials such as starch, grits and liquid sugar. May be.
• the beer-taste beverage in this embodiment can be obtained by a production method including at least a preparation process and a fermentation process.
• a preparation process is a process of preparing the pre-fermentation liquid used for fermentation.
• the raw material and water may be mixed, and after mixing the raw material and water, the raw material may be saccharified. After saccharification, further filtration, boiling, precipitation, cooling, etc. are performed. Also good.
• the pre-fermentation solution prepared in the preparation process is fermented.
• glucoamylase and ⁇ -amylase are added in the fermentation process.
• the reaction of decomposing the saccharide in the raw material into a sugar that can be assimilated by yeast can be promoted.
• the beer-taste beverage can reduce the isoamyl acetate odor.
• the glucoamylase used in the production method according to this embodiment is also referred to as glucan 1,4- ⁇ -glucosidase, which sequentially degrades ⁇ -1,4-glycoside bonds in glucose units from the non-reducing ends of amylose and amylopectin.
• An exo-type enzyme In addition, ⁇ -1,6 bonds generally present in amylopectin are also degraded.
• the ⁇ -amylase used in the production method according to this embodiment is an exo-type enzyme that sequentially degrades ⁇ -1,4-glycoside bonds in maltose units from the non-reducing ends of amylose and amylopectin.
• pullulanase may be further added in the fermentation process.
• Pullulanase is an endo-type enzyme that cleaves ⁇ -1,6-glycoside bonds such as amylopectin, dextrin, and pullulan.
• pullulanase By adding pullulanase in the fermentation process, the sugar mass in the beer-taste beverage can be more efficiently reduced, and the flavor can be improved.
• other types of enzymes such as polysaccharide degrading enzymes and proteolytic enzymes may be added.
• Enzymes such as ⁇ -amylase are sometimes contained in plant raw materials such as wheat, beans, and potatoes.
• each of the enzymes is a plant raw material or sugar as a raw material. In addition to the raw material, it is added separately as a foreign enzyme.
• the amount of the enzyme added can be appropriately adjusted according to the type of enzyme used, the enzyme activity, the type of raw material, and the like.
• the amount of glucoamylase added may be, for example, 0.001 to 2 w / v%, 0.01 to 1 w / v%, or 0.1 to 0.5 w / v% with respect to the amount of cold wort.
• the amount of glucoamylase added may be, for example, 2.50 to 5000 U / ml, 25 to 2500 U / ml, 250 to 1250 U / ml with respect to the amount of cold wort.
• the amount of ⁇ -amylase added may be, for example, 0.001 to 2 w / v%, 0.01 to 1 w / v%, or 0.1 to 0.5 w / v% with respect to the amount of cold wort.
• the amount of ⁇ -amylase added may be, for example, 0.017 to 34 U / ml, 0.17 to 17 U / ml, or 1.7 to 8.5 U / ml with respect to the amount of cold wort.
• the amount of pullulanase added may be, for example, 0.001 to 2 w / v%, 0.01 to 1 w / v%, or 0.05 to 0.2 w / v% with respect to the amount of cold wort.
• the amount of pullulanase added may be, for example, 0.03 to 60 U / ml, 0.3 to 30 U / ml, or 1.5 to 6 U / ml with respect to the amount of cold wort.
• the glucoamylase and ⁇ -amylase may be added so as to exist in a state having hydrolysis activity in the fermentation liquid at any point from the start to the end of the fermentation process.
• Each enzyme may be added to the pre-fermentation solution at the start of the fermentation process, or may be added to the fermentation solution during the fermentation. The addition may be performed all at once or may be performed in a plurality of times. In order to extend the time for the enzyme to act on the raw material and perform the hydrolysis reaction sufficiently, the enzyme is preferably added earlier in the fermentation process. A plurality of enzymes may be added all at once, or may be added separately in any order. In the case of using pullulanase and other kinds of enzymes as required, the same aspect as that of the above-mentioned enzyme can be applied.
• the method for producing a beer-taste beverage according to this embodiment can be the same as the method for producing a known beer-taste beverage with fermentation, except that an enzyme is used as described above.
• alcohol fermentation is performed by adding yeast.
• the temperature of fermentation by yeast is within a range where the enzyme to be added can exert a hydrolyzing action
• the fermentation temperature in a normal beer-taste beverage can be applied, and it can be set to, for example, 0 to 40 ° C.
• Fermentation time can be suitably adjusted according to the property of the desired beer taste drink.
• further aging may be performed. Aging can be performed by maintaining the fermented liquid after fermentation at a predetermined temperature for a predetermined time. By aging, unnecessary substances in the fermentation liquid are precipitated to remove turbidity, and the flavor can be improved.
• a post-fermentation solution containing alcohol produced by yeast can be obtained through the fermentation process.
• the alcohol concentration (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20% by volume, 1 to 10% by volume, or 3 to 10% by volume.
• the alcohol concentration can be lowered by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation process or lowering the fermentation temperature.
• the alcohol concentration can be reduced to less than 1% by volume by appropriately diluting the post-fermentation liquid having an alcohol concentration of 1 to 20% by volume.
• a predetermined treatment may be applied to the post-fermentation solution to finally obtain a beer-taste beverage.
• filtration equivalent to what is called primary filtration
• primary filtration insoluble solids and yeast can be removed from the post-fermentation solution.
• microfiltration in the post-fermentation step
• secondary filtration various germs and remaining yeast can be removed from the post-fermentation solution.
• the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing a beer-taste beverage.
• hops may be used as a raw material. By using hops, a beer-like flavor can be imparted by a beer-taste beverage.
• a hop pellet, a hop extract, etc. can be used, for example.
• Hops may be processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts. Addition of hops or the like may be performed in any of the charging step, the fermentation step, and the post-fermentation step, and may be performed a plurality of times. When performing filtration and boiling in the preparation step, it is preferably added before filtration and boiling.
• Examples of the method for adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping.
• Kettle hopping refers to adding hops during temperature rise of the pre-fermentation solution or at the beginning of boiling
• late hopping refers to adding hops just before the end of boiling.
• dry hopping means throwing in a hop after the fermentation process start.
• the processed hop product may be a low hop, a hexahop, a tetrahop, an isolated hop extract or the like.
• the post-fermentation process includes a process of filling a beer-taste beverage in a container such as a bottle or a can. If the produced beer-taste beverage is non-foaming or has insufficient foaming properties, the desired foaming property may be imparted by adding carbon dioxide-containing water or carbonation.
• the enzyme added in the charging step may be a polysaccharide degrading enzyme, a proteolytic enzyme or the like, and is preferably a polysaccharide degrading enzyme.
• the polysaccharide degrading enzyme added in the charging step may be one type or a plurality of different types, and preferably a plurality of different types.
• Glucoamylase, ⁇ -amylase, pullulanase and other enzymes added in the fermentation process may be added in both the fermentation process and the charging process. Enzymes added in glucoamylase, ⁇ -amylase, pullulanase and other fermentation processes have a saccharide reducing effect even when added only in the charging process, but by adding them in the fermentation process, a larger saccharide reduction is achieved. An effect can be obtained.
• an alcohol in addition to the alcohol obtained by fermenting the raw material, an alcohol may be further added as necessary.
• the alcohol to be added may be potable alcohol, and the type, production method, raw material, etc. are not limited. For example, various spirits such as shochu, brandy, vodka, alcohol for raw materials and the like can be added singly or in combination of two or more.
• concentration of the alcohol obtained by fermenting a raw material is high, you may dilute so that it may become a desired alcohol density
• the above-mentioned method is a method for reducing the isoamyl acetate odor of a beer-taste beverage.
• the present invention also provides a beer-taste beverage having a saccharide content of less than 2.0 g / 100 ml and an isoamyl acetate concentration of 2 ppm or less.
• the beer-taste beverage has a reduced isoamyl acetate odor.
• the beer-taste beverage can be obtained, for example, by the above-described method for producing a beer-taste beverage.
• the saccharide refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, moisture and alcohol from food. In addition, the amount of carbohydrate in the food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, moisture and alcohol from the weight of the food. The amount of protein, lipid, ash, and moisture is measured by the method listed in the nutrition labeling standard. The amount of alcohol can be measured together with the amount of water.
• the amount of protein is measured by a modified Dumas method with a total nitrogen (protein) quantification method, and the amount of lipid is determined by the ether extraction method, chloroform / methanol mixed solution extraction method, Gelbel method, acid decomposition method or Rosese Gottling method.
• the amount of ash is measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, and the amount of moisture and alcohol content is Karl Fischer method, drying aid method, vacuum heating drying method, It is measured by a normal pressure heat drying method or a plastic film method.
• the amount of dietary fiber contained in beer-taste beverages is considered to be derived from raw materials such as wheat.
• the amount of dietary fiber contained in a beer-taste beverage obtained by the production method according to the present embodiment is 0.1 g / 100 ml or less. Therefore, in this specification, sugar content is calculated considering the dietary fiber content in the beer-taste beverage as 0.1 g / 100 ml.
• the dietary fiber content derived from the wheat raw material is preferably 0.1 g / 100 ml or less. The amount of dietary fiber is measured by high performance liquid chromatography or prosky method.
• dietary fiber may be separately added to the beer-taste beverage.
• the sugar mass is calculated using the value obtained by adding the amount of dietary fiber added to 0.1 g / 100 ml as the amount of dietary fiber contained in the beer-taste beverage.
• the sugar content of the beer-taste beverage may be less than 1.5 g / 100 ml, may be less than 1.0 g / 100 ml, and “no sugar” in the nutrition labeling standard, that is, 0.5 g / 100 ml. It may be less.
• the carbohydrate content may be 0.5 g / 100 ml or more, or 1.0 g / 100 ml or more.
• the sugar content can be adjusted by the amount of enzyme added, the type of raw material, the amount used, and the like in the preparation step and / or the fermentation step.
• the content ratio of carbohydrate to alcohol may be, for example, 0.4 or less, and may be 0.3 or less, 0.2 or less, or 0.1 or less.
• the isoamyl acetate concentration of the beer-taste beverage is preferably less than 1.5 ppm, and more preferably less than 1.0 ppm.
• the isoamyl acetate odor of the beer-taste beverage is not necessarily dependent only on the isoamyl acetate concentration in the beer-taste beverage, as shown in the examples described later, but the isoamyl acetate concentration of the beer-taste beverage is further reduced due to the low isoamyl acetate concentration. Odor can be reduced.
• the mass ratio of isoamyl acetate to alcohol may be, for example, 0.00004 or less, or 0.00003 or less, 0.00002 or less, or 0.00001 or less.
• the content ratio of isoamyl acetate to ethyl acetate in the beer-taste beverage is preferably 0.060 or less, and more preferably 0.055 or less.
• concentration ratio of isoamyl acetate to ethyl acetate in the beer-taste beverage is within the above range, the isoamyl acetate odor can be more reliably reduced.
• the beer-taste beverage may contain coloring agents, fruit juices, antioxidants, fragrances, salts, acidulants, minerals, and the like.
• the beer-taste beverage is excellent in turbidity durability.
• the turbidity durability can be evaluated using alcohol chill haze as an index, and the lower the alcohol chill haze value, the higher the turbidity durability (Alcohol Chill Haze in Beer (Test Chapon) , Analytica EBC, 9.41).
• Alcohol chill haze is determined by adding ethanol to a beer-taste beverage sample and cooling it, precipitating chill haze (cold turbidity) and measuring its turbidity. Alcohol chill haze is measured based on the method of Analytica EBC.
• the alcohol chill haze of the beer-taste beverage is preferably 0.2 or less, more preferably 0.18 or less, and still more preferably 0.15.
• the alcohol chill haze is desirably measured within 48 hours after the primary filtration. More preferably, alcohol chill haze is measured within 24 hours after primary filtration, and more preferably within 12 hours, within 6 hours, within 3 hours, or within 1 hour.
• the beer-taste beverage according to the present embodiment may be packed in a container.
• a container the well-known thing used for a beer taste drink can be used,
• plastic containers such as a can, a bottle, a plastic bottle, a paper container, a pouch container, a barrel, etc. are mentioned.
• Example 1 A raw material containing about 1.3 w / w% of polysaccharide-degrading enzyme with respect to barley malt crushed as barley raw material 17 kg, feed water 68 L, and barley malt was put into a preparation tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. Hops were added to the wort and boiled, and the precipitate was separated and removed, and then cooled.
• Comparative Example 1 a beer-taste beverage was produced under the same conditions as in Example 1, except that 0.15 w / v% of transglucosidase was added without adding ⁇ -amylase, glucoamylase and pullulanase during fermentation.
• Comparative Example 4 a beer-taste beverage was produced under the same conditions as in Example 1 except that no enzyme was added during fermentation.
• Example 2 and Comparative Examples 2 and 5 the malt use ratio in the raw material was about 50% by mass (the balance was barley), and the amount of polysaccharide-degrading enzyme added in the charging step was about 2.65 w / w% with respect to barley.
• the beer taste drink was manufactured on the same conditions as Example 1 and Comparative Examples 1 and 4, respectively.
• Example 3 and Comparative Examples 3 and 6 the malt use ratio in the raw material was about 25% by mass (the balance was barley), and the amount of polysaccharide-degrading enzyme added in the charging process was about 2.65 w / w% with respect to barley.
• the beer taste drink was manufactured on the same conditions as Example 1 and Comparative Examples 1 and 4, respectively.
• the amount of water, alcohol, protein and ash in the obtained beer-taste beverage was measured.
• the moisture and alcohol content were measured by a normal pressure heating drying method.
• the amount of protein was measured by a quantitative method for total nitrogen (protein) by the modified Dumas method.
• the amount of ash was measured by the direct ashing method.
• the amount of lipid in the beer-taste beverage was assumed to be 0 g / 100 ml, the amount of dietary fiber was assumed to be 0.1 g / 100 ml, and the moisture, alcohol content, protein amount, ash content, and 0.1 g / 100 ml were subtracted from the weight of the beer-taste beverage. The value was calculated as the sugar mass (g / 100 ml) of the beer-taste beverage.
• Alcohol chill haze The alcohol chill haze of the beer-taste beverage was measured by the following procedure. A cuvette with a cap was charged with 200 ml of a sample and 6 ml of ethanol, sealed and mixed. The mixed sample cuvette was immediately immersed in a -5 ° C. constant temperature water bath and cooled by immersion for 60 minutes. The cuvette was taken out of the constant temperature water bath, and the 90 ° scattered light turbidity was measured with a turbidimeter.
• the beer-taste beverages obtained in Examples 1 to 3 have less isoamyl acetate odor, and are smooth and sharp when drinking. It was excellent.
• the beer-taste beverages of Examples 1 to 3 were shown to have low alcohol chill haze values and excellent turbidity durability. In Examples 1 to 3, the higher the malt use ratio in the raw material, the better the sensory evaluation results.
• beer-taste beverage in which the concentration of isoamyl acetate was increased to close to 2 ppm had an isoamyl acetate odor stronger than that without the addition of isoamyl acetate, but the sensory evaluation results were within an acceptable range.

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• 2016
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