WO2019193674A1 - Beer-taste beverage with suppressed photodegradation, and production method thereof - Google Patents

Beer-taste beverage with suppressed photodegradation, and production method thereof Download PDF

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Publication number
WO2019193674A1
WO2019193674A1 PCT/JP2018/014394 JP2018014394W WO2019193674A1 WO 2019193674 A1 WO2019193674 A1 WO 2019193674A1 JP 2018014394 W JP2018014394 W JP 2018014394W WO 2019193674 A1 WO2019193674 A1 WO 2019193674A1
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WO
WIPO (PCT)
Prior art keywords
beer
taste beverage
taste
wheat
bitterness
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PCT/JP2018/014394
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French (fr)
Japanese (ja)
Inventor
悠一 加藤
敏 倉兼
朋子 吉田
和輝 齋藤
伊玖磨 水口
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サントリーホールディングス株式会社
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Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to PCT/JP2018/014394 priority Critical patent/WO2019193674A1/en
Priority to JP2020512150A priority patent/JP7157144B2/en
Publication of WO2019193674A1 publication Critical patent/WO2019193674A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a beer-taste beverage in which light deterioration is suppressed and a method for producing the same.
  • beer-taste beverages are generally sealed and supplied in cans or colored bottles (for example, brown bottles), but in recent years, supply using transparent bottles, plastic bottles, and the like is also required.
  • the beer-taste beverage is exposed to sunlight or fluorescent light, unlike the case of a normal can or a colored bottle. In that case, the flavor deterioration of the beer-taste beverage may occur due to these lights.
  • the unusual odor that vinyl and plastic burned by light irradiation there is a possibility that components derived from wheat deteriorate and animal odor is generated.
  • a beer-taste beverage containing a preservative has been studied (for example, Patent Document 1).
  • Measures to prevent flavor deterioration of beer-taste beverages include reduction of the amount of bitterness-imparting agent and addition of antioxidants in addition to preservatives, but there is a risk of losing the taste balance of beer-taste beverages.
  • the amount of wheat added as a raw material can be reduced, although the animal odor is suppressed by reducing the amount of wheat added as a raw material, the content of wheat in the beer-taste beverage is reduced. There is a risk of reduced drinking. Therefore, there is a need for a beer-taste beverage that uses wheat as a raw material, has an excellent flavor as a beer-taste beverage, and has suppressed light degradation.
  • the present invention has been made to solve such problems, and as a result of intensive studies by the present inventors, the concentration of the bitterness-imparting agent and the antioxidant is within a predetermined concentration range, so that wheat The beer taste drink which has the outstanding flavor as a beer taste drink and the photodegradation was suppressed was obtained.
  • the present invention is based on these findings.
  • the present invention includes the following aspects of the invention.
  • a beer-taste beverage filled with plastic bottles, The antioxidant content is 5 mg / L to 700 mg / L, A beer-taste beverage having a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L and containing wheat as a raw material.
  • the bitterness-imparting agent is one or more bitterness-imparting agents selected from the group consisting of a hop-derived component, wormwood, naringin, and quassin.
  • the hop-derived component is one or more components selected from the group consisting of iso- ⁇ acid and ⁇ -acid.
  • the plastic bottle is a transparent plastic bottle.
  • the concentration of the bitterness-imparting agent and the antioxidant is within a predetermined concentration range, so that it has excellent flavor as a beer-taste beverage while using wheat as a raw material, and light.
  • a beer-taste beverage in which deterioration is suppressed can be provided.
  • the beer-taste beverage of the present invention is a plastic bottle-filled beer-taste beverage, having an antioxidant content of 5 mg / L to 700 mg / L and a bitterness-imparting agent content of 0.10 mg / L. It is a beer-taste beverage that contains L-50 mg / L and contains wheat as a raw material.
  • beer-taste beverage refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified.
  • the types of beer-taste beverages of the present invention include, for example, alcohol-containing beer-taste beverages (beer-taste beverages having an alcohol content of 0.05 to 40%), non-alcohol beer-taste beverages (alcohol content is less than 0.05%) Beer-taste beverages) and beer-taste soft drinks.
  • “including wheat as a raw material” means that wheat is positively added when producing a beer-taste beverage. Whether or not wheat is actively added to the ingredients of beer-taste beverages depends on the Food Labeling Law, Food Sanitation Law, JAS Law, Premium Labeling Law, Health Promotion Law, regulations and voluntary standards established by industry groups, etc. It can be confirmed from the raw material display determined by For example, when wheat is included, the name of the raw material is represented as “wheat” or “malt”. Alternatively, since wheat is actively added, the protein content in the beer-taste beverage is 0.006 mg / 100 mL or more. 1 aspect of this invention WHEREIN: The beer taste drink of this invention is a beer taste drink manufactured by adding wheat as a raw material.
  • the amount of protein derived from wheat contained in beer-taste beverages is the total nitrogen content of the product (hereinafter referred to as “ It can be specified by measuring (TN amount).
  • Total nitrogen content (TN) means the total amount of nitrogen contained in the entire beverage.
  • the TN value of the beer-taste beverage of the present invention is preferably 0.001 mg / 100 mL to 200 mg / 100 mL, more preferably 0.01 mg / 100 mL to 175 mg / 100 mL, and still more preferably 0.1 mg / 100 mL to 150 mg / 100 mL. It is. Concentrations around 0.001 mg / 100 mL are close to the measurement limit, but can be measured in a concentrated (concentrated stock solution) state. For example, it can be quantified by preparing a 100-fold concentrated product.
  • the beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L, preferably 30 mg / L to 650 mg / L, more preferably 75 mg / L to 600 mg / L. If it is in the said range, the influence on the taste of a beer taste drink can be suppressed, reducing a strange odor. In addition, when the beer-taste beverage has a beautiful golden color like beer, the color can be effectively prevented from being damaged over time, and when the beer-taste beverage is colorless and transparent, It is possible to effectively suppress browning.
  • the beer-taste beverage of the present invention has a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L, preferably 1 mg / L to 45 mg / L, more preferably 4 mg / L to 40 mg / L. is there. If it is in the said range, the bitterness suitable for a beer taste drink can be provided, reducing a strange odor.
  • the beer-taste beverage of the present invention may be a beer-taste beverage having an alcohol content of 0.05 to 40 (v / v)%, such as beer or sparkling liquor, and an alcohol content (content) of non-alcohol beer. ) May be a beer-taste beverage of less than 0.05 (v / v)%.
  • the alcohol content is preferably 0.5 to 20 (v / v)%, more preferably 1.0 to 10 (v / v)%.
  • the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is preferably less than 0.05 (v / v)%, and more preferably 0.00 (v / v)%.
  • the alcohol content is expressed as a volume / volume basis percentage (v / v%).
  • alcohol content of a drink can be measured by any well-known method, it can be measured with a vibration-type density meter, for example.
  • the color of the beer-taste beverage of the present invention is not particularly limited, but may be amber like normal beer or colorless and transparent. Or a coloring agent etc. may be added and a desired color may be given.
  • the color of a beer-taste beverage can be determined with the naked eye, but may be defined by the total light transmittance, chromaticity, and the like.
  • the pH of the beer-taste beverage of the present invention is not particularly limited, but is preferably 2 to 4, more preferably 2 to 3. By setting the pH within the above range, a refreshing back mouth like a beer-taste beverage can be provided.
  • the total extract amount of the beer-taste beverage of the present invention is not particularly limited, but in the case of a non-alcohol beer-taste beverage, it is preferably 1.50% by weight or less, more preferably 1.10% by weight or less, and still more preferably 0.80. % By weight or less. In the case of a beer-taste beverage containing alcohol, it is preferably 11% by weight or less, more preferably 8% by weight or less, and still more preferably 6% by weight or less. By setting the total extract amount within the above range, a light drinking mouth can be provided.
  • total extract amount in the present specification is the amount of the non-volatile component contained in the original volume of 100 cubic centimeters when the alcohol content of the beverage is 0.005% or more, that is, the extract content in the Japanese liquor tax law, that is, when the temperature is 15 degrees.
  • the extract value % by weight measured for the degassed sample according to the “Beer Analysis Method 7.2 Extract” established by the International Technical Committee of the Brewery Association (BCOJ) Say.
  • the beer-taste beverage of the present invention light deterioration is suppressed.
  • Suppression of light degradation can be evaluated by irradiating a beer-taste beverage with a desired intensity of light for a certain period of time and measuring the change in flavor of the beer-taste beverage before and after the light irradiation.
  • the degree of photodegradation can be evaluated by irradiating a beer-taste beverage with 180 Wh / m 2 of light (UV) for 2 hours and 20 minutes and measuring the change in flavor before and after that.
  • the beer-taste beverage of the present invention is filled in a plastic bottle.
  • transparent plastic bottles unlike ordinary cans and colored bottles, they are exposed to sunlight and fluorescent light. In that case, there is a possibility that flavor deterioration of the beer-taste beverage may occur due to these lights, but since the light deterioration is suppressed in the beer-taste beverage of the present invention, such flavor deterioration can be effectively suppressed. .
  • the antioxidant, bitterness-imparting agent and wheat, and optional additive materials contained in the beer-taste beverage of the present invention will be described in detail in “1.1 Raw Materials”.
  • raw materials for the beer-taste beverage of the present invention antioxidants, bitterness imparting agents and wheat are used.
  • the antioxidant is not particularly limited, and an antioxidant added to ordinary beer or sparkling liquor can be used.
  • an antioxidant added to ordinary beer or sparkling liquor can be used.
  • at least one selected from ascorbic acid, erythorbic acid and catechin can be used.
  • bitterness-imparting agent is not particularly limited, and a bitterness-imparting agent used as a raw material for ordinary beer or happoshu can be used.
  • hop-derived ingredients quassin, naringin, sagebrush (or sagebrush extract or sagebrush fragrance), citrus extract, scallop extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, beetle aloe extract Mannen wax extract, litchi extract, laurel extract, sage extract, caraway extract, isohumulones, reduced isohumulones and the like.
  • the bitterness-imparting agent contains at least one selected from the group consisting of a hop-derived component, sagebrush, naringin and quassin.
  • a hop means the normal pellet hop used for manufacture of beer etc., a bale hop, a hop extract, a hop processed product (isolated hop, hexa hop, tetra hop), etc.
  • the hop-derived component preferably contains one or more selected from the group consisting of iso- ⁇ acid and ⁇ -acid, and more preferably contains iso- ⁇ acid.
  • the wheat one or more kinds selected from malt and ungerminated barley, wheat, rye, oats, oats, pigeons and oats can be used.
  • the fragrance is not particularly limited, and a general beer fragrance can be used.
  • the beer flavor is used for beer-like flavoring, and includes brewing components generated by fermentation.
  • beer flavors include esters and higher alcohols.
  • esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acid acid, n-propanol, isobutanol and acetaldehyde.
  • ethanol ethyl alcohol
  • ethanol what was manufactured using various raw materials can be used, and it is not specifically limited.
  • distilled spirits such as spirits, whiskey and shochu, and brewed sake such as Japanese sake may be used.
  • grains other than wheat include rice (white rice, brown rice, etc.), corn, corn, potato, beans (soybean, peas, etc.), buckwheat, sorghum, rice bran, mushrooms, and extracts (extracts) thereof. Can be given.
  • the acidulant is not particularly limited as long as it is usually used in beer-taste beverages.
  • one kind selected from citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid and succinic acid The above can be used.
  • the content of the sour agent is not particularly limited, but is preferably an amount capable of adjusting the pH of the beer-taste beverage within the range of 2 to 4.
  • Carbon dioxide contained in the beer-taste beverage of the present invention may use carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide.
  • Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermented liquid is used as a raw material.
  • carbon dioxide gas generated in the fermentation process cannot be used.
  • Carbon dioxide gas can be dissolved in a taste beverage.
  • the amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effects of the present invention are not hindered.
  • the upper limit of the carbon dioxide gas pressure of the beverage is 4.0kg / cm 2, 3.4kg / cm 2 or 2.8 kg / cm 2
  • the lower limit is 0.2kg / cm 2, 0.9kg / cm 2 or 1.5 kg / cm 2 , and any of these upper and lower limits may be combined.
  • carbon dioxide gas pressure of the beverage 0.2 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less.
  • the gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C.
  • additives may be added as necessary within a range not impeding the effects of the present invention.
  • dietary fiber preservatives, sweeteners, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-containing substances such as peptide-containing substances, seasonings such as amino acids, etc. within a range that does not interfere with the effects of the present invention. It can be added as necessary.
  • Dietary fiber includes water soluble dietary fiber and insoluble dietary fiber.
  • water-soluble dietary fiber examples include indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan.
  • the colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used.
  • the foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage.
  • Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Protein and peptide containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate.
  • the fermentation promoter is used for promoting fermentation by yeast. For example, yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
  • the beer-taste beverage of the present invention is a container-packed beverage filled in a plastic bottle. Since the light deterioration is suppressed, the beer-taste drink of this invention can be used conveniently as a container-packed drink with which the PET bottle was filled.
  • a transparent or colorless and transparent PET bottle can be suitably used.
  • a container that can be re-filled can also be suitably used.
  • transparent means a state in which the liquid level of the contents can be visually confirmed from the outside of the container.
  • the total light transmittance is 45% or more, 50% or more, 55% or more, 60 % Or higher, 65% or higher, 70% or higher, 75% or higher, 80% or higher, 85% or higher, 90% or higher, or 95% or higher.
  • colorless and transparent means a state of being transparent and not colored.
  • the method for producing a beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L in the final product and a bitterness-imparting agent content of 0.
  • This is a production method comprising adding an antioxidant and a bitterness-imparting agent so as to be 10 mg / L to 50 mg / L, and adding wheat as a raw material.
  • these raw materials are used so that the content of the antioxidant and the bitterness-imparting agent in the final product (that is, the beer-taste beverage distributed and sold as a product) is within the above range. What is necessary is just to add and the timing of addition etc. are not specifically limited.
  • “adding wheat as a raw material” means that wheat is positively added when producing a beer-taste beverage.
  • the meaning of “wheat” is as described in “1.1 Raw materials”.
  • a specific method for producing a beer-taste beverage will be described below separately for a case where fermentation is performed and a case where fermentation is not performed.
  • the beer-taste drink used in the method for producing a beer-taste drink of the present invention is, for example, a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process. Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase is added as necessary, gelatinized and saccharified, filtered and boiled. Remove solids. Thereafter, yeast is further added and fermented, the yeast is removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment are added as necessary to obtain a beer-taste beverage.
  • a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process. Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase
  • Antioxidants, bitterness imparting agents, fragrances, acidulants, pigments, etc. may be added in a predetermined amount after the fermentation process, but may be added at any timing during the production process including the gelatinization / saccharification process. The addition timing is not limited.
  • the fermentation process may be any process in which yeast is added to a stock solution containing wheat, malt, malt extract, soybean peptide, etc. and water, and fermentation is performed, and various conditions such as fermentation temperature and fermentation period are set freely. be able to.
  • yeast In addition to wort, other grains (soybeans, corn, peas, etc.), amino acids, peptides, sugar solutions, etc. containing nutrients necessary for fermentation may be used as the stock solution.
  • a beer-taste fermented beverage it may be fermented under conditions of 8 to 25 ° C. and 5 to 10 days, which are fermentation conditions for producing ordinary beer and sparkling liquor.
  • the maximum fermentation period is 14 days. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.
  • the yeast used in the fermentation process can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions.
  • commercially available yeast such as Weihenstephan-34 strain can be used.
  • the yeast may be added to the wort as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Moreover, you may add what removed the supernatant completely after centrifugation.
  • the amount of yeast added to the wort can be appropriately set, and is, for example, about 5 ⁇ 10 6 cells / ml to 1 ⁇ 10 8 cells / ml.
  • the manufacturing process of the beer-taste beverage used in the method for manufacturing a beer-taste beverage of the present invention does not include a fermentation process, and includes water such as wheat, malt, malt extract, soybean peptide, and the like. It is obtained by a mixing process in which carbonated water or carbon dioxide gas is mixed with the stock solution. In that case, you may add additives, such as alcohol, a fragrance
  • the undiluted solution is not limited to wort, and nutrients necessary for fermentation may be supplied as other grains (soybean, corn, peas, etc.), amino acids, peptides, sugar solutions, and the like.
  • the non-fermented liquid may further include a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process.
  • a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process.
  • Antioxidants, bitterness imparting agents, fragrances, acidulants, wheat, pigments, etc. may be added in a predetermined amount in the mixing step, but they may be added in any other step other than the mixing step, and the addition timing is It is not limited.
  • the container-packing method for beer-taste beverages of the present invention is not particularly limited, and container packing methods well known to those skilled in the art can be used.
  • the container filling step the beer-taste beverage of the present invention is filled and sealed in the container.
  • Any form and material of the container may be used for the container filling step, and examples of the container include the container described in “1.4 Container-packed beverage”.
  • Example A Examination of effect due to difference in bitterness imparting agent concentration Each raw material was added to water so as to have the composition described in Table 1 described later, carbon dioxide gas was added, and a transparent container was filled. The beer-taste beverages of Examples 1-5 and Comparative Examples 1-2 were prepared. The pH value of each beer-taste beverage was adjusted by the amount of ascorbic acid and phosphoric acid added.
  • the evaluation of flavor was performed before and after light irradiation, and the evaluation value of flavor at each stage was recorded.
  • the average score of the flavor evaluation values at each stage was calculated, and the average score of the flavor evaluation values was 2 or more before and after the light irradiation.
  • the results are shown in Table 1. From the above results, by adjusting the content of the bitterness-imparting agent (isoalpha acid) within a predetermined range in the beer-taste beverage containing wheat as a raw material and the content of the antioxidant fixed at 200 mg / L. It was found that flavor deterioration due to light irradiation can be suppressed.
  • the bitterness-imparting agent isoalpha acid
  • the bitterness imparting agent (iso ⁇ acid) is within a predetermined range, and the bitterness imparting agent (iso ⁇ acid) is less than that in Comparative Example 1 or the bitterness imparting agent.
  • Comparative Example 2 with a large amount of (iso- ⁇ acid), it had a sufficient flavor, and deterioration due to light irradiation was also suppressed.
  • the flavor before light irradiation was bad in the comparative example 1, it was set as the rejection without performing light irradiation.
  • Example B Examination of effect due to difference in antioxidant concentration The effect due to difference in antioxidant concentration was examined.
  • each raw material was added to water so as to have the composition shown in Table 2, carbon dioxide gas was added, and the transparent containers were filled, so that Examples 6 to 9 and Comparative Examples 3 to 5
  • a beer-taste beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 2.
  • the content of the antioxidant (ascorbic acid) is within a predetermined range. It turned out that the deterioration of the flavor by light irradiation can be suppressed by adjusting. Specifically, in Examples 1 and 6 to 9, the antioxidant (ascorbic acid) is within a predetermined range, and the antioxidants (ascorbic acid) are less than that in Comparative Examples 3 and 4 and the oxidation is less than that.
  • Comparative Example 5 Compared with Comparative Example 5 with a large amount of inhibitor (ascorbic acid), it had a sufficient flavor, and deterioration due to light irradiation was also suppressed. In addition, since the comparative example 5 had bad flavor before light irradiation, it was set as the rejection without performing light irradiation.
  • Example C Examination of effect due to difference in concentration between both bitterness imparting agent and oxidizing agent The effect due to the difference in concentration between both the bitterness imparting agent and the antioxidant was examined.
  • each raw material was added to water so as to have the composition shown in Table 3, carbon dioxide gas was added, and the transparent containers were filled, so that Examples 10 to 13 and Comparative Examples 6 to 9 A beer-taste beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 3.
  • the deterioration of flavor caused by light irradiation is suppressed by adjusting the contents of the bitterness-imparting agent (isoalpha acid) and the antioxidant (ascorbic acid) within a predetermined range while containing wheat as a raw material.
  • the bitterness imparting agent (isoalpha acid) and the antioxidant (ascorbic acid) are within a predetermined range, and the antioxidant (ascorbic acid) is less than that.
  • Examples 6 and 8 and Comparative Examples 7 and 9 with a large amount of antioxidant (ascorbic acid) had a sufficient flavor, and deterioration due to light irradiation was also suppressed. Since Comparative Examples 7 and 9 had a bad flavor before light irradiation, they were rejected without light irradiation.
  • Example D Examination of effect by pH difference The effect by pH difference was examined.
  • beer-taste beverages of Examples 14 to 15 were prepared by adding each raw material to water so as to have the composition shown in Table 4, adding carbon dioxide gas, and filling the transparent container.
  • light irradiation and evaluation were performed. The results are shown in Table 4.
  • Example E Examination of effect by difference of acidulant The effect by difference of acidulant was examined.
  • beer-taste beverages of Examples 16 to 23 were prepared by adding each raw material to water so as to have the composition shown in Table 5, adding carbon dioxide gas, and filling the transparent container.
  • light irradiation and evaluation were performed.
  • citric acid manufactured by Fuso Chemical Industries
  • gluconic acid manufactured by Fuso Chemical Industries
  • tartaric acid manufactured by Fuso Chemical Industries
  • lactic acid manufactured by Fuso Chemical Industries
  • malic acid manufactured by Fuso Chemical Industries
  • phytic acid Tsukino Food Industry
  • acetic acid Naippon Synthetic Chemical
  • succinic acid was used.
  • the amount of each sour agent was adjusted so as to adjust the pH of the beer-taste beverage to 3 with ascorbic acid. The results are shown in Table 5.
  • Example F Examination of effect by presence or absence of alcohol The effect by the presence or absence of alcohol was examined.
  • beer-taste beverages of Examples 24-26 were prepared by adding each raw material to water so as to have the composition shown in Table 6, adding carbon dioxide gas, and filling a transparent container.
  • light irradiation and evaluation were performed.
  • the alcohol concentration was adjusted by adding wheat spirits. The results are shown in Table 6.
  • Example G Examination of effect due to difference in bitterness imparting agent The effect due to difference in bitterness imparting agent was examined.
  • the beer-taste drink of Example 27 was prepared by adding each raw material to water so that it might become a composition of Table 7 similarly to Example A, adding a carbon dioxide gas, and filling a transparent container, and implemented. Light irradiation and evaluation were carried out in the same manner as in Example A.
  • 250 mg / L of scented perfume manufactured by San-Ei Gen FFI Co., Ltd.
  • the content of the antioxidant (ascorbic acid) and the bitterness imparting agent (isoalpha acid) is adjusted within a predetermined range while containing wheat as a raw material, regardless of the type of bitterness imparting agent. It had a sufficient flavor, and deterioration due to light irradiation was also suppressed.
  • Example H Examination of effect by difference in addition amount of wheat Effect by difference in addition amount of wheat was examined.
  • the beer tastes of Examples 28 and 29 and Reference Example 1 were obtained by adding each raw material to water so as to have the composition shown in Table 8 as in Example A, adding carbon dioxide gas, and filling the transparent container.
  • a beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 8.
  • the present invention can provide a beer-taste beverage that has an excellent flavor as a beer-taste beverage and that is suppressed from light degradation.

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Abstract

A beer-taste beverage with a superior flavor as a beer-taste beverage and with suppressed photodegradation is provided. This beer-taste beverage contains 5-700 mg/L of an antioxidant, contains 0.10-50 mg/L of a bittering agent, and contains wheat as a raw ingredient.

Description

光劣化が抑制されたビールテイスト飲料およびその製造方法Beer-taste beverage with suppressed light degradation and method for producing the same
　本発明は、光劣化が抑制されたビールテイスト飲料およびその製造方法に関する。 The present invention relates to a beer-taste beverage in which light deterioration is suppressed and a method for producing the same.
　ビールなどのビールテイスト飲料に求められる消費者の要求は多様化している。それに伴い、ビールテイスト飲料の供給方法も多様化している。
　従来ビールテイスト飲料は、一般的に缶や有色のビン（例えば褐色のビン）に密封されて供給されていたが、近年では透明なビンやペットボトル等を用いた供給も求められている。しかしながら、このような容器で供給される場合、通常の缶や有色のビンでの場合と異なり、ビールテイスト飲料が太陽光や蛍光灯の光にさらされることになる。その場合、これらの光によってビールテイスト飲料の香味劣化が起こる虞がある。具体的には、光照射によってビニールやプラスチックが焼けたような異臭に加えて、麦由来の成分が劣化し獣臭が生じる虞がある。そのような香味劣化を抑える一つの手段として、保存料を含むビールテイスト飲料が検討されている（例えば、特許文献１）。 Consumer demands for beer-taste beverages such as beer are diversifying. Along with this, the supply method of beer-taste beverages has also diversified.
Conventionally, beer-taste beverages are generally sealed and supplied in cans or colored bottles (for example, brown bottles), but in recent years, supply using transparent bottles, plastic bottles, and the like is also required. However, when supplied in such a container, the beer-taste beverage is exposed to sunlight or fluorescent light, unlike the case of a normal can or a colored bottle. In that case, the flavor deterioration of the beer-taste beverage may occur due to these lights. Specifically, in addition to the unusual odor that vinyl and plastic burned by light irradiation, there is a possibility that components derived from wheat deteriorate and animal odor is generated. As one means for suppressing such flavor deterioration, a beer-taste beverage containing a preservative has been studied (for example, Patent Document 1).
特許第５２４９１９７号公報Japanese Patent No. 5249197
　ビールテイスト飲料の香味劣化を防止する方策としては、保存料の他に苦味付与剤の量の低減や酸化防止剤の添加が考えられるが、ビールテイスト飲料の味のバランスを崩す虞がある。また、原料としての麦の添加量を減らすことも挙げられるが、原料としての麦由の添加量を減らすことで獣臭は抑制されるものの、ビールテイスト飲料中の麦の含有量が減ることで飲みごたえが減ってしまう虞がある。したがって、原料として麦を使用しつつ、ビールテイスト飲料として優れた香味を有し、かつ、光劣化が抑制されたビールテイスト飲料が求められている。 Measures to prevent flavor deterioration of beer-taste beverages include reduction of the amount of bitterness-imparting agent and addition of antioxidants in addition to preservatives, but there is a risk of losing the taste balance of beer-taste beverages. Moreover, although the amount of wheat added as a raw material can be reduced, although the animal odor is suppressed by reducing the amount of wheat added as a raw material, the content of wheat in the beer-taste beverage is reduced. There is a risk of reduced drinking. Therefore, there is a need for a beer-taste beverage that uses wheat as a raw material, has an excellent flavor as a beer-taste beverage, and has suppressed light degradation.
　本発明はこのような課題を解決するためになされたものであり、本発明者らが鋭意検討した結果、苦味付与剤と酸化防止剤の濃度を所定の濃度範囲とすることで、原料として麦を使用しつつ、ビールテイスト飲料として優れた香味を有し、かつ、光劣化が抑制されたビールテイスト飲料を得ることができるとの知見を得た。本発明はこれらの知見に基づくものである。 The present invention has been made to solve such problems, and as a result of intensive studies by the present inventors, the concentration of the bitterness-imparting agent and the antioxidant is within a predetermined concentration range, so that wheat The beer taste drink which has the outstanding flavor as a beer taste drink and the photodegradation was suppressed was obtained. The present invention is based on these findings.
　本発明には以下の態様の発明が含まれる。
［１］
　ペットボトル充填ビールテイスト飲料であって、
　酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、
　苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌであり、かつ
　原料として麦を含む、ビールテイスト飲料。
［２］
　前記苦味付与剤が、ホップ由来の成分、ニガヨモギ、ナリンジンおよびクワシンからなる群から選択される一種以上の苦味付与剤である、［１］に記載のビールテイスト飲料。
［３］
　前記ホップ由来の成分が、イソα酸およびα酸からなる群から選択される一種以上の成分である、［２］に記載のビールテイスト飲料。
［４］
　前記酸化防止剤が、アスコルビン酸、エリソルビン酸およびカテキンから選択される一種以上である、［１］～［３］のいずれかに記載のビールテイスト飲料。
［５］
　前記酸化防止剤の含有量が７５ｍｇ／Ｌ～６００ｍｇ／Ｌである、［１］～［４］のいずれかに記載のビールテイスト飲料。
［６］
　前記苦味付与剤の含有量が４ｍｇ／Ｌ～４０ｍｇ／Ｌである、［１］～［５］のいずれかに記載のビールテイスト飲料。
［７］
　前記麦が、麦芽、ならびに、未発芽の大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦およびエン麦からなる群から選択される一種以上である、［１］～［６］のいずれかに記載のビールテイスト飲料。
［８］
　Ｔ－Ｎ量が０．００１ｍｇ／１００ｍＬ～２００ｍｇ／１００ｍＬである、［１］～［７］のいずれかに記載のビールテイスト飲料。
［９］
　前記ペットボトルが透明のペットボトルである、［１］～［８］のいずれかに記載のビールテイスト飲料。
［１０］
　アルコール度数が０．０５～４０％である、［１］～［９］のいずれかに記載のビールテイスト飲料。
［１１］
　アルコール度数が０．０５％未満である、［１］～［９］のいずれかに記載のビールテイスト飲料。
［１２］
　無色透明である、［１］～［１１］のいずれかに記載のビールテイスト飲料。
［１３］
　ｐＨが２～３である、［１］～［１２］のいずれかに記載のビールテイスト飲料。
［１４］
　総エキス量が０．８０重量％以下である、［１］～［１３］のいずれかに記載のビールテイスト飲料。
［１５］
　ペットボトル充填ビールテイスト飲料の製造方法であって、最終製品中の
　酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、かつ
　苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌとなるように酸化防止剤と苦味付与剤を添加する工程を含み、
　原料として麦を添加する、製造方法。 The present invention includes the following aspects of the invention.
[1]
A beer-taste beverage filled with plastic bottles,
The antioxidant content is 5 mg / L to 700 mg / L,
A beer-taste beverage having a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L and containing wheat as a raw material.
[2]
The beer-taste beverage according to [1], wherein the bitterness-imparting agent is one or more bitterness-imparting agents selected from the group consisting of a hop-derived component, wormwood, naringin, and quassin.
[3]
The beer-taste beverage according to [2], wherein the hop-derived component is one or more components selected from the group consisting of iso-α acid and α-acid.
[4]
The beer-taste beverage according to any one of [1] to [3], wherein the antioxidant is at least one selected from ascorbic acid, erythorbic acid, and catechin.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the content of the antioxidant is 75 mg / L to 600 mg / L.
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the content of the bitterness imparting agent is 4 mg / L to 40 mg / L.
[7]
Any one of [1] to [6], wherein the wheat is at least one selected from the group consisting of malt and ungerminated barley, wheat, rye, oats, oats, pigeons, and oats The beer-taste beverage described in 1.
[8]
The beer-taste beverage according to any one of [1] to [7], wherein the TN amount is 0.001 mg / 100 mL to 200 mg / 100 mL.
[9]
The beer-taste beverage according to any one of [1] to [8], wherein the plastic bottle is a transparent plastic bottle.
[10]
The beer-taste beverage according to any one of [1] to [9], wherein the alcohol content is 0.05 to 40%.
[11]
The beer-taste beverage according to any one of [1] to [9], wherein the alcohol content is less than 0.05%.
[12]
The beer-taste beverage according to any one of [1] to [11], which is colorless and transparent.
[13]
The beer-taste beverage according to any one of [1] to [12], which has a pH of 2 to 3.
[14]
The beer-taste beverage according to any one of [1] to [13], wherein the total extract amount is 0.80% by weight or less.
[15]
A method for producing a beer-taste beverage filled with a PET bottle, wherein the content of the antioxidant in the final product is 5 mg / L to 700 mg / L, and the content of the bitterness imparting agent is 0.10 mg / L to 50 mg / L Including a step of adding an antioxidant and a bitterness imparting agent so as to be L,
A production method in which wheat is added as a raw material.
　本発明の一態様によれば、苦味付与剤と酸化防止剤の濃度を所定の濃度範囲とすることで、原料として麦を使用しつつ、ビールテイスト飲料として優れた香味を有し、かつ、光劣化が抑制されたビールテイスト飲料を提供できる。 According to one aspect of the present invention, the concentration of the bitterness-imparting agent and the antioxidant is within a predetermined concentration range, so that it has excellent flavor as a beer-taste beverage while using wheat as a raw material, and light. A beer-taste beverage in which deterioration is suppressed can be provided.
１　ビールテイスト飲料
　本発明のビールテイスト飲料は、ペットボトル充填ビールテイスト飲料であって、酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌであり、かつ原料として麦を含む、ビールテイスト飲料である。 1 Beer-taste beverage The beer-taste beverage of the present invention is a plastic bottle-filled beer-taste beverage, having an antioxidant content of 5 mg / L to 700 mg / L and a bitterness-imparting agent content of 0.10 mg / L. It is a beer-taste beverage that contains L-50 mg / L and contains wheat as a raw material.
　本明細書において、「ビールテイスト飲料」とは、ビール様の風味をもつアルコール含有またはノンアルコールの炭酸飲料をいう。つまり、本明細書のビールテイスト飲料は、特に断わりがない場合、酵母による発酵工程の有無に拘わらず、ビール風味を有するいずれの炭酸飲料をも包含する。本発明のビールテイスト飲料の種類としては、例えば、アルコール含有のビールテイスト飲料（アルコール度数が０．０５～４０％のビールテイスト飲料）、ノンアルコールのビールテイスト飲料（アルコール度数が０．０５％未満のビールテイスト飲料）、ビールテイストの清涼飲料なども含まれる。 In this specification, “beer-taste beverage” refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified. The types of beer-taste beverages of the present invention include, for example, alcohol-containing beer-taste beverages (beer-taste beverages having an alcohol content of 0.05 to 40%), non-alcohol beer-taste beverages (alcohol content is less than 0.05%) Beer-taste beverages) and beer-taste soft drinks.
　本明細書において、「原料として麦を含む」とは、ビールテイスト飲料を製造する際に麦を積極的に添加することを意味する。なお、ビールテイスト飲料の原材料に麦が積極的に添加されているか否かは、食品表示法、食品衛生法、JAS法、景品表示法、健康増進法あるいは業界団体が定めた規約や自主基準などによって定められた原材料表示から確認することができる。例えば、麦が含まれている場合、原材料名に「小麦」や「麦芽」のように表記される。あるいは、麦は積極的に添加されているため、ビールテイスト飲料中のタンパク質の含有量は0.006mg/100mL以上である。本発明の一態様において、本発明のビールテイスト飲料は、麦を原料として添加して製造されたビールテイスト飲料である。 In the present specification, “including wheat as a raw material” means that wheat is positively added when producing a beer-taste beverage. Whether or not wheat is actively added to the ingredients of beer-taste beverages depends on the Food Labeling Law, Food Sanitation Law, JAS Law, Premium Labeling Law, Health Promotion Law, regulations and voluntary standards established by industry groups, etc. It can be confirmed from the raw material display determined by For example, when wheat is included, the name of the raw material is represented as “wheat” or “malt”. Alternatively, since wheat is actively added, the protein content in the beer-taste beverage is 0.006 mg / 100 mL or more. 1 aspect of this invention WHEREIN: The beer taste drink of this invention is a beer taste drink manufactured by adding wheat as a raw material.
　また、原材料表示に麦由来のタンパク質以外のタンパク質（大豆、アミノ酸など）が含まれていない場合は、ビールテイスト飲料に含まれる麦由来のタンパク質の量は、製品の総窒素含有量（以下、「T-N量」とも称する）を測定することで特定することができる。「総窒素含有量（Ｔ－Ｎ）」とは、飲料全体に含まれる窒素の総量を意味し、「改訂  ＢＣＯＪビール分析法  ８．９．２　燃焼法（改良デュマ法）、ビール酒造組合国際技術委員会（分析委員会）編  ２０１３年増補改訂、財団法人  日本醸造協会」に記載の方法によって測定することができる。本発明のビールテイスト飲料のT-N値は、好ましくは0.001mg/100mL～200mg/100mLであり、より好ましくは、0.01mg/100mL～175mg/100mLであり、さらに好ましくは0.1mg/100mL～150mg/100mLである。0.001mg/100mL付近の濃度については測定限界値に近いが、濃縮（コンク原液）状態で測定することができる。例えば、100倍濃縮品を調製することで定量することができる。 Moreover, when proteins other than wheat-derived proteins (soybeans, amino acids, etc.) are not included in the raw material display, the amount of protein derived from wheat contained in beer-taste beverages is the total nitrogen content of the product (hereinafter referred to as “ It can be specified by measuring (TN amount). “Total nitrogen content (TN)” means the total amount of nitrogen contained in the entire beverage. “Revised BCOJ beer analysis method 8.9.2 Combustion method (improved Dumas method), International technology of the Brewery Association It can be measured by the method described in the Committee (Analysis Committee) edited in 2013, revised and revised, Japan Brewing Association. The TN value of the beer-taste beverage of the present invention is preferably 0.001 mg / 100 mL to 200 mg / 100 mL, more preferably 0.01 mg / 100 mL to 175 mg / 100 mL, and still more preferably 0.1 mg / 100 mL to 150 mg / 100 mL. It is. Concentrations around 0.001 mg / 100 mL are close to the measurement limit, but can be measured in a concentrated (concentrated stock solution) state. For example, it can be quantified by preparing a 100-fold concentrated product.
　本発明のビールテイスト飲料は、酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、好ましくは３０ｍｇ／Ｌ～６５０ｍｇ／Ｌであり、より好ましくは７５ｍｇ／Ｌ～６００ｍｇ／Ｌである。上記範囲内であれば、異臭を軽減しつつ、ビールテイスト飲料の味への影響を抑えることができる。また、ビールテイスト飲料がビールらしいきれいな黄金色を有している場合にはこの色が経時的に損なわれることを効果的に抑制することができ、ビールテイスト飲料が無色透明の場合には経時的に褐変することを効果的に抑制することができる。 The beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L, preferably 30 mg / L to 650 mg / L, more preferably 75 mg / L to 600 mg / L. If it is in the said range, the influence on the taste of a beer taste drink can be suppressed, reducing a strange odor. In addition, when the beer-taste beverage has a beautiful golden color like beer, the color can be effectively prevented from being damaged over time, and when the beer-taste beverage is colorless and transparent, It is possible to effectively suppress browning.
　本発明のビールテイスト飲料は、苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌであり、好ましくは１ｍｇ／Ｌ～４５ｍｇ／Ｌであり、より好ましくは４ｍｇ／Ｌ～４０ｍｇ／Ｌである。上記範囲内であれば、異臭を軽減しつつ、ビールテイスト飲料に適した苦味を付与することができる。 The beer-taste beverage of the present invention has a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L, preferably 1 mg / L to 45 mg / L, more preferably 4 mg / L to 40 mg / L. is there. If it is in the said range, the bitterness suitable for a beer taste drink can be provided, reducing a strange odor.
　本発明のビールテイスト飲料は、ビールや発泡酒のようなアルコール度数が０．０５～４０（ｖ／ｖ）％のビールテイスト飲料であってもよく、ノンアルコールビールのようなアルコール度数（含有量）が０．０５（ｖ／ｖ）％未満のビールテイスト飲料であってもよい。本発明のビールテイスト飲料がアルコールを含む場合は、アルコール度数が０．５～２０（ｖ／ｖ）％であることが好ましく、１．０～１０（ｖ／ｖ）％であることがさらに好ましい。本発明のビールテイスト飲料がアルコールを含まない場合は、アルコール度数が０．０５（ｖ／ｖ）％未満であり、さらに０．００（ｖ／ｖ）％であることが好ましい。なお本明細書において、アルコール度数は体積／体積基準の百分率（ｖ／ｖ％）で示されるものとする。また、飲料のアルコール含有量は、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。 The beer-taste beverage of the present invention may be a beer-taste beverage having an alcohol content of 0.05 to 40 (v / v)%, such as beer or sparkling liquor, and an alcohol content (content) of non-alcohol beer. ) May be a beer-taste beverage of less than 0.05 (v / v)%. When the beer-taste beverage of the present invention contains alcohol, the alcohol content is preferably 0.5 to 20 (v / v)%, more preferably 1.0 to 10 (v / v)%. . When the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is preferably less than 0.05 (v / v)%, and more preferably 0.00 (v / v)%. In the present specification, the alcohol content is expressed as a volume / volume basis percentage (v / v%). Moreover, although alcohol content of a drink can be measured by any well-known method, it can be measured with a vibration-type density meter, for example.
　本発明のビールテイスト飲料の色は、特に限定されないが、通常のビールのような琥珀色であってもよく、無色透明であってもよい。あるいは着色料などを添加して、所望の色を付けてもよい。ビールテイスト飲料の色は、肉眼でも判別することができるが、全光線透過率や色度等によって規定してもよい。 The color of the beer-taste beverage of the present invention is not particularly limited, but may be amber like normal beer or colorless and transparent. Or a coloring agent etc. may be added and a desired color may be given. The color of a beer-taste beverage can be determined with the naked eye, but may be defined by the total light transmittance, chromaticity, and the like.
　本発明のビールテイスト飲料のｐＨは特に限定されないが、好ましくは２～４であり、より好ましくは２～３である。ｐＨを上記範囲内とすることでビールテイスト飲料らしいさわやかな後口を付与することができる。 The pH of the beer-taste beverage of the present invention is not particularly limited, but is preferably 2 to 4, more preferably 2 to 3. By setting the pH within the above range, a refreshing back mouth like a beer-taste beverage can be provided.
　本発明のビールテイスト飲料の総エキス量は特に限定されないが、ノンアルコールビールテイスト飲料の場合は、好ましくは１．５０重量％以下、より好ましくは１．１０重量％以下、さらに好ましくは０．８０重量%以下である。アルコールを含むビールテイスト飲料の場合は、好ましくは１１重量％以下、より好ましくは８重量％以下、さらに好ましくは６重量%以下である。総エキス量を上記範囲内とすることで軽快な飲み口を付与することができる。本明細書における「総エキス量」は、飲料のアルコール度数が0.005％以上の場合、日本の酒税法におけるエキス分、すなわち、温度１５度の時において原容量１００立方センチメートル中に含有する不揮発性成分のグラム数をいい、アルコール度数が0.005％未満の飲料においては、脱ガスしたサンプルをビール酒造組合国際技術委員会（BCOJ）が定める「ビール分析法　7.2　エキス」に従い測定したエキス値(重量％)をいう。 The total extract amount of the beer-taste beverage of the present invention is not particularly limited, but in the case of a non-alcohol beer-taste beverage, it is preferably 1.50% by weight or less, more preferably 1.10% by weight or less, and still more preferably 0.80. % By weight or less. In the case of a beer-taste beverage containing alcohol, it is preferably 11% by weight or less, more preferably 8% by weight or less, and still more preferably 6% by weight or less. By setting the total extract amount within the above range, a light drinking mouth can be provided. The “total extract amount” in the present specification is the amount of the non-volatile component contained in the original volume of 100 cubic centimeters when the alcohol content of the beverage is 0.005% or more, that is, the extract content in the Japanese liquor tax law, that is, when the temperature is 15 degrees. For beverages with an alcohol content of less than 0.005%, the extract value (% by weight) measured for the degassed sample according to the “Beer Analysis Method 7.2 Extract” established by the International Technical Committee of the Brewery Association (BCOJ) Say.
　本発明のビールテイスト飲料は、光劣化が抑制されている。光劣化の抑制は所望の強度の光をビールテイスト飲料に一定時間照射し、その光照射の前後におけるビールテイスト飲料の香味の変化を測定することで評価することができる。例えば、ビールテイスト飲料に180Wh/m2の光（UV）を２時間２０分照射し、その前後での香味の変化を測定することで光劣化の程度を評価することができる。 In the beer-taste beverage of the present invention, light deterioration is suppressed. Suppression of light degradation can be evaluated by irradiating a beer-taste beverage with a desired intensity of light for a certain period of time and measuring the change in flavor of the beer-taste beverage before and after the light irradiation. For example, the degree of photodegradation can be evaluated by irradiating a beer-taste beverage with 180 Wh / m 2 of light (UV) for 2 hours and 20 minutes and measuring the change in flavor before and after that.
　本発明のビールテイスト飲料は、ペットボトルに充填されている。透明のペットボトルを使用する場合、通常の缶や有色のビンでの場合と異なり、太陽光や蛍光灯の光にさらされることになる。その場合、これらの光によってビールテイスト飲料の香味劣化が起こる虞があるが、本発明のビールテイスト飲料は光劣化が抑制されているため、このような香味劣化を効果的に抑制することができる。 The beer-taste beverage of the present invention is filled in a plastic bottle. When using transparent plastic bottles, unlike ordinary cans and colored bottles, they are exposed to sunlight and fluorescent light. In that case, there is a possibility that flavor deterioration of the beer-taste beverage may occur due to these lights, but since the light deterioration is suppressed in the beer-taste beverage of the present invention, such flavor deterioration can be effectively suppressed. .
　本発明のビールテイスト飲料に含まれる、酸化防止剤、苦味付与剤および麦、並びに任意の添加原料については、「１．１原材料」において詳述する。 The antioxidant, bitterness-imparting agent and wheat, and optional additive materials contained in the beer-taste beverage of the present invention will be described in detail in “1.1 Raw Materials”.
１．１　原材料
　本発明のビールテイスト飲料の原材料としては酸化防止剤、苦味付与剤および麦が用いられる。その他に一般的なビールテイスト飲料の原材料として用いられる、水、香料、アルコール、穀物および各種添加物等を用いてもよい。 1.1 Raw materials As raw materials for the beer-taste beverage of the present invention, antioxidants, bitterness imparting agents and wheat are used. In addition, you may use water, a fragrance | flavor, alcohol, grain, various additives etc. which are used as a raw material of a general beer taste drink.
　酸化防止剤としては、特に限定されず、通常のビールや発泡酒の添加する酸化防止剤を用いることができる。例えばアスコルビン酸、エリソルビン酸およびカテキンから選択される一種以上を用いることができる。 The antioxidant is not particularly limited, and an antioxidant added to ordinary beer or sparkling liquor can be used. For example, at least one selected from ascorbic acid, erythorbic acid and catechin can be used.
　苦味付与剤としては、特に限定されず、通常のビールや発泡酒の原料として用いられる苦味付与剤を用いることができる。例えば、ホップ由来の成分、クワシン、ナリンジン、ニガヨモギ（あるいはニガヨモギ抽出物やニガヨモギ香料）、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、マンネンロウ抽出物、レイシ抽出物、ローレル抽出物、セージ抽出物、キャラウェイ抽出物、イソフムロン類および還元型イソフムロン類等が挙げられる。好ましくは、苦味付与剤としてホップ由来の成分、ニガヨモギ、ナリンジンおよびクワシンからなる群から選択される一種以上を含有する。ホップとは、ビールなどの製造に使用される通常のペレットホップ、ベールホップ、ホップエキス、ホップ加工品（イソ化ホップ、ヘキサホップ、テトラホップ）などをいう。ホップ由来の成分としては、イソα酸およびα酸からなる群から選択される一種以上を含むことが好ましく、イソα酸を含むことがより好ましい。 The bitterness-imparting agent is not particularly limited, and a bitterness-imparting agent used as a raw material for ordinary beer or happoshu can be used. For example, hop-derived ingredients, quassin, naringin, sagebrush (or sagebrush extract or sagebrush fragrance), citrus extract, scallop extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, beetle aloe extract Mannen wax extract, litchi extract, laurel extract, sage extract, caraway extract, isohumulones, reduced isohumulones and the like. Preferably, the bitterness-imparting agent contains at least one selected from the group consisting of a hop-derived component, sagebrush, naringin and quassin. A hop means the normal pellet hop used for manufacture of beer etc., a bale hop, a hop extract, a hop processed product (isolated hop, hexa hop, tetra hop), etc. The hop-derived component preferably contains one or more selected from the group consisting of iso-α acid and α-acid, and more preferably contains iso-α acid.
　麦としては、麦芽、ならびに、未発芽の大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦およびエン麦から選択される一種以上を使用することができる。 As the wheat, one or more kinds selected from malt and ungerminated barley, wheat, rye, oats, oats, pigeons and oats can be used.
　香料としては、特に限定されず、一般的なビール香料を用いることができる。ビール香料は、ビール様の風味付けのために用いるものであり、発酵により発生する醸造成分等が含まれる。具体的にはビール香料にはエステルや高級アルコールなどが含まれる。そのようなエステルや高級アルコールとしては、酢酸イソアミル、酸酸エチル、n-プロパノール、イソブタノールおよびアセトアルデヒドなどから選択される１種以上の成分が含まれる。 The fragrance is not particularly limited, and a general beer fragrance can be used. The beer flavor is used for beer-like flavoring, and includes brewing components generated by fermentation. Specifically, beer flavors include esters and higher alcohols. Such esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acid acid, n-propanol, isobutanol and acetaldehyde.
　アルコールとしては、一般的なエタノール（エチルアルコール）を用いることができる。エタノールとしては、種々の原料を用いて製造したものを使用することができ、特に限定されない。例えば、スピリッツ、ウイスキー、焼酎などの蒸留酒や、日本酒などの醸造酒を用いてもよい。 As the alcohol, general ethanol (ethyl alcohol) can be used. As ethanol, what was manufactured using various raw materials can be used, and it is not specifically limited. For example, distilled spirits such as spirits, whiskey and shochu, and brewed sake such as Japanese sake may be used.
　麦以外の穀物としては、例えば、米（白米、玄米など）、とうもろこし、こうりゃん、ばれいしょ、豆（大豆、えんどう豆など）、そば、ソルガム、粟、ひえおよびこれらの抽出物（エキス）などがあげられる。 Examples of grains other than wheat include rice (white rice, brown rice, etc.), corn, corn, potato, beans (soybean, peas, etc.), buckwheat, sorghum, rice bran, mushrooms, and extracts (extracts) thereof. Can be given.
　酸味料としては、ビールテイスト飲料に通常使用されるものであれば特に限定されないが、例えば、クエン酸、グルコン酸、酒石酸、乳酸、リンゴ酸、フィチン酸、酢酸およびコハク酸から選択される１種以上を用いることができる。酸味料の含有量は、特に限定されないが、好ましくはビールテイスト飲料のｐＨを２～４の範囲内に調節できる量である。 The acidulant is not particularly limited as long as it is usually used in beer-taste beverages. For example, one kind selected from citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid and succinic acid The above can be used. The content of the sour agent is not particularly limited, but is preferably an amount capable of adjusting the pH of the beer-taste beverage within the range of 2 to 4.
１．２　炭酸ガス
　本発明のビールテイスト飲料に含まれる炭酸ガスは、原材料に含まれる炭酸ガスを利用してもよく、また、炭酸水との混和または炭酸ガスの添加などで溶解させてもよい。
　本発明のビールテイスト飲料に含まれる炭酸ガスは、原材料に発酵液を用いた場合、発酵工程で炭酸ガスが発生するため、当該炭酸ガスをそのまま用いることができる。また、原材料に非発酵液を用いた場合、発酵工程で発生する炭酸ガスを利用できないため、非発酵液と炭酸水との混和、または非発酵液に炭酸ガスの添加によって、容器詰ノンアルコールビールテイスト飲料に炭酸ガスを溶解させることができる。 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of the present invention may use carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide. .
Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermented liquid is used as a raw material. In addition, when non-fermented liquid is used as a raw material, carbon dioxide gas generated in the fermentation process cannot be used. Carbon dioxide gas can be dissolved in a taste beverage.
　本発明のビールテイスト飲料に含まれる炭酸ガスの量は、飲料の炭酸ガス圧によって表され、これは、本発明の効果を妨げない限り、特に限定されない。典型的には、飲料の炭酸ガス圧の上限は４．０ｋｇ／ｃｍ２、３．４ｋｇ／ｃｍ２または２．８ｋｇ／ｃｍ２であり、下限は０．２ｋｇ／ｃｍ２、０．９ｋｇ／ｃｍ２または１．５ｋｇ／ｃｍ２であり、これらの上限および下限のいずれを組み合わせてもよい。例えば、飲料の炭酸ガス圧は、０．２ｋｇ／ｃｍ２以上４．０ｋｇ／ｃｍ２以下、０．２ｋｇ／ｃｍ２以上３．４ｋｇ／ｃｍ２以下、０．９ｋｇ／ｃｍ２以上２．８ｋｇ／ｃｍ２以下または１．５ｋｇ／ｃｍ２以上２．８ｋｇ／ｃｍ２以下であってよい。本明細書におけるガス圧とは、特別な場合を除き、容器内におけるガス圧をいう。圧力の測定は、当業者によく知られた方法、例えば２０℃にした試料をガス内圧計に固定した後、一度ガス内圧計の活栓を開いてガスを抜き、再び活栓を閉じ、ガス内圧計を振り動かして指針が一定の位置に達したときの値を読み取る方法を用いて、または市販のガス圧測定装置を用いて測定することができる。 The amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effects of the present invention are not hindered. Typically, the upper limit of the carbon dioxide gas pressure of the beverage is 4.0kg / cm 2, 3.4kg / cm 2 or 2.8 kg / cm 2, the lower limit is 0.2kg / cm 2, 0.9kg / cm 2 or 1.5 kg / cm 2 , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less. The gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Can be measured using a method of reading the value when the pointer reaches a certain position by swinging or using a commercially available gas pressure measuring device.
１．３　その他の添加物
　本発明では、本発明の効果を妨げない範囲で、必要に応じて、様々な添加物を添加してもよい。例えば、食物繊維、保存料、甘味料、着色料、泡形成剤、発酵促進剤、酵母エキス、ペプチド含有物などのタンパク質系物質、アミノ酸などの調味料などを本発明の効果を妨げない範囲で必要に応じて添加することができる。食物繊維としては、水溶性食物繊維および不溶性食物繊維が挙げられる。水溶性食物繊維としては、例えば、難消化性デキストリン、ポリデキストロース、グアーガム分解物、ペクチン、グルコマンナン、アルギン酸、ラミナリン、フコイジンおよびカラギーナンが挙げられる。着色料は、飲料にビール様の色を与えるために使用するものであり、カラメル色素などを用いることができる。泡形成剤は、飲料にビール様の泡を形成させるため、あるいは飲料の泡を保持させるために使用するものであり、大豆サポニン、キラヤサポニン等の植物抽出サポニン系物質、コーン、大豆などの植物タンパクおよびペプチド含有物、ウシ血清アルブミン等のタンパク質系物質、酵母エキスなどを適宜使用することができる。発酵促進剤は、酵母による発酵を促進させるために使用するものであり、例えば、酵母エキス、米や麦などの糠成分、ビタミン、ミネラル剤などを単独または組み合わせて使用することができる。 1.3 Other Additives In the present invention, various additives may be added as necessary within a range not impeding the effects of the present invention. For example, dietary fiber, preservatives, sweeteners, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-containing substances such as peptide-containing substances, seasonings such as amino acids, etc. within a range that does not interfere with the effects of the present invention. It can be added as necessary. Dietary fiber includes water soluble dietary fiber and insoluble dietary fiber. Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan. The colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage. Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Protein and peptide containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate. The fermentation promoter is used for promoting fermentation by yeast. For example, yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
１．４　容器詰飲料
　本発明のビールテイスト飲料は、ペットボトルに充填された容器詰飲料である。本発明のビールテイスト飲料は光劣化が抑制されているため、ペットボトルに充填された容器詰飲料として好適に使用することができる。ペットボトル容器としては、透明または無色透明なペットボトルを好適に使用することができる。ペットボトル容器として、再栓が可能な容器も好適に用いることができる。本明細書において、「透明」とは、容器の外側から内容物の液面が目視で確認できる状態を意味し、例えば、全光線透過率が４５％以上、５０％以上、５５％以上、６０％以上、６５％以上、７０％以上、７５％以上、８０％以上、８５％以上、９０％以上または９５％以上の状態を意味する。また、「無色透明」とは、透明かつ着色がされていない状態を意味する。 1.4 Container-packed beverage The beer-taste beverage of the present invention is a container-packed beverage filled in a plastic bottle. Since the light deterioration is suppressed, the beer-taste drink of this invention can be used conveniently as a container-packed drink with which the PET bottle was filled. As the PET bottle container, a transparent or colorless and transparent PET bottle can be suitably used. As the PET bottle container, a container that can be re-filled can also be suitably used. In this specification, “transparent” means a state in which the liquid level of the contents can be visually confirmed from the outside of the container. For example, the total light transmittance is 45% or more, 50% or more, 55% or more, 60 % Or higher, 65% or higher, 70% or higher, 75% or higher, 80% or higher, 85% or higher, 90% or higher, or 95% or higher. Further, “colorless and transparent” means a state of being transparent and not colored.
２　ビールテイスト飲料の製造方法
　ビールテイスト飲料の製造工程として、以下にビールテイスト飲料の製造方法と容器詰め方法について説明する。 2. Manufacturing method of beer taste drink As a manufacturing process of a beer taste drink, the manufacturing method and container packing method of a beer taste drink are demonstrated below.
２．１　ビールテイスト飲料の製造方法
　本発明のビールテイスト飲料の製造方法は、最終製品中の酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、かつ苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌとなるように酸化防止剤と苦味付与剤を添加する工程を含み、原料として麦を添加する、製造方法である。本発明のビールテイスト飲料の製造方法において、最終製品（すなわち、製品として流通・販売するビールテイスト飲料）中の酸化防止剤と苦味付与剤の含有量が上記範囲内となるようにこれらの原料を添加すればよく、添加のタイミングなどは特に限定されない。また、本明細書において「原料として麦を添加する」とは、ビールテイスト飲料を製造する際に麦を積極的に添加することを意味する。なお、「麦」の意味は、「１．１　原材料」に記載のとおりである。
　具体的なビールテイスト飲料の製造方法は、発酵を行う場合と発酵を行わない場合とに分けて以下に説明する。 2.1 Method for producing beer-taste beverage The method for producing a beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L in the final product and a bitterness-imparting agent content of 0. This is a production method comprising adding an antioxidant and a bitterness-imparting agent so as to be 10 mg / L to 50 mg / L, and adding wheat as a raw material. In the method for producing a beer-taste beverage of the present invention, these raw materials are used so that the content of the antioxidant and the bitterness-imparting agent in the final product (that is, the beer-taste beverage distributed and sold as a product) is within the above range. What is necessary is just to add and the timing of addition etc. are not specifically limited. In the present specification, “adding wheat as a raw material” means that wheat is positively added when producing a beer-taste beverage. The meaning of “wheat” is as described in “1.1 Raw materials”.
A specific method for producing a beer-taste beverage will be described below separately for a case where fermentation is performed and a case where fermentation is not performed.
(1)　発酵を行う場合の製造工程
　本発明のビールテイスト飲料の製造方法に用いられるビールテイスト飲料は、例えば、仕込み工程、発酵工程、貯酒工程およびろ過工程などの当業者に周知のビールテイスト飲料の製造工程によって得られる。
　具体的には、原料を仕込釜または仕込槽に投入し、必要に応じてアミラーゼなどの酵素を添加し、糊化、糖化を行わせ、ろ過して煮沸し、清澄タンクにて凝固タンパクなどの固形分を取り除く。その後、さらに酵母を添加して発酵させ、ろ過機などで酵母を取り除き、必要に応じて水や香料、酸味料、色素などの添加剤を加え、ビールテイスト飲料を得る。酸化防止剤、苦味付与剤、香料、酸味料、色素などは、発酵工程後において所定量添加してもよいが、糊化・糖化工程を含む製造工程中の任意のタイミングで添加してもよく、添加タイミングは限定されない。 (1) Production process in the case of fermentation The beer-taste drink used in the method for producing a beer-taste drink of the present invention is, for example, a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process.
Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase is added as necessary, gelatinized and saccharified, filtered and boiled. Remove solids. Thereafter, yeast is further added and fermented, the yeast is removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment are added as necessary to obtain a beer-taste beverage. Antioxidants, bitterness imparting agents, fragrances, acidulants, pigments, etc. may be added in a predetermined amount after the fermentation process, but may be added at any timing during the production process including the gelatinization / saccharification process. The addition timing is not limited.
　発酵工程は、麦、麦芽、麦芽エキス、大豆ペプチドなどと水を含む原液に酵母を添加し、発酵を行う工程であればよく、発酵温度、および発酵期間などの諸条件は、自由に設定することができる。原液には、麦汁に加えて発酵に必要な栄養源を含むその他の穀物（大豆、コーン、えんどうなど）やアミノ酸、ペプチド、糖液などをもちいてもよい。ビールテイスト発酵飲料を製造する場合、通常のビールや発泡酒の製造のための発酵条件である、８～２５℃、５～１０日間、の条件で発酵させてもよい。発酵期間は最大で１４日間である。発酵工程の途中で発酵液の温度（昇温、または降温）または圧力を変化させてもよい。 The fermentation process may be any process in which yeast is added to a stock solution containing wheat, malt, malt extract, soybean peptide, etc. and water, and fermentation is performed, and various conditions such as fermentation temperature and fermentation period are set freely. be able to. In addition to wort, other grains (soybeans, corn, peas, etc.), amino acids, peptides, sugar solutions, etc. containing nutrients necessary for fermentation may be used as the stock solution. When producing a beer-taste fermented beverage, it may be fermented under conditions of 8 to 25 ° C. and 5 to 10 days, which are fermentation conditions for producing ordinary beer and sparkling liquor. The maximum fermentation period is 14 days. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.
　発酵工程で用いる酵母は、製造すべき発酵飲料の種類、目的とする香味や発酵条件などを考慮して選択することができる。例えばWeihenstephan－34株など、市販の酵母を用いることができる。酵母は、酵母懸濁液のまま麦汁に添加しても良いし、遠心分離あるいは沈降により酵母を濃縮したスラリーを麦汁に添加しても良い。また、遠心分離の後、完全に上澄みを取り除いたものを添加しても良い。酵母の麦汁への添加量は適宜設定できるが、例えば、５×１０6ｃｅｌｌｓ／ｍｌ～１×１０8ｃｅｌｌｓ／ｍｌ程度である。 The yeast used in the fermentation process can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, commercially available yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the wort as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Moreover, you may add what removed the supernatant completely after centrifugation. The amount of yeast added to the wort can be appropriately set, and is, for example, about 5 × 10 6 cells / ml to 1 × 10 8 cells / ml.
(2)　 発酵を行わない場合の製造工程
　本発明のビールテイスト飲料の製造方法に用いられるビールテイスト飲料の製造工程は、発酵工程を含まず、麦、麦芽、麦芽エキス、大豆ペプチドなどと水を含む原液に、炭酸水または炭酸ガスを混和する混和工程によって得られる。その際、必要に応じてアルコール、香料、酸味料、色素などの添加剤を加えてもよい。原液に用いられるのは麦汁に限られず、発酵に必要な栄養源をその他の穀物（大豆、コーン、えんどうなど）やアミノ酸、ペプチド、糖液などで供給してもよい。非発酵液は混和工程の他に、さらに、仕込み工程、糖化工程および貯酒工程などの当業者に周知のビールテイスト飲料の製造工程を含んでもよい。酸化防止剤、苦味付与剤、香料、酸味料、麦、色素などは、混和工程において所定量添加してもよいが、混和工程以外の他の任意の工程において添加してもよく、添加タイミングは限定されない。 (2) Manufacturing process when fermentation is not performed The manufacturing process of the beer-taste beverage used in the method for manufacturing a beer-taste beverage of the present invention does not include a fermentation process, and includes water such as wheat, malt, malt extract, soybean peptide, and the like. It is obtained by a mixing process in which carbonated water or carbon dioxide gas is mixed with the stock solution. In that case, you may add additives, such as alcohol, a fragrance | flavor, a sour agent, and a pigment | dye, as needed. The undiluted solution is not limited to wort, and nutrients necessary for fermentation may be supplied as other grains (soybean, corn, peas, etc.), amino acids, peptides, sugar solutions, and the like. In addition to the mixing step, the non-fermented liquid may further include a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process. Antioxidants, bitterness imparting agents, fragrances, acidulants, wheat, pigments, etc. may be added in a predetermined amount in the mixing step, but they may be added in any other step other than the mixing step, and the addition timing is It is not limited.
２．２　ビールテイスト飲料の容器詰め方法
　本発明のビールテイスト飲料の容器詰め方法は特に限定されず、当業者に周知の容器詰め方法を用いることができる。容器詰め工程によって、本発明のビールテイスト飲料は容器に充填・密閉される。容器詰め工程には、いずれの形態・材質の容器を用いてもよく、容器の例としては、「１．４　容器詰飲料」に記載の容器が挙げられる。 2.2 Container-packing method for beer-taste beverages The container-packing method for beer-taste beverages of the present invention is not particularly limited, and container packing methods well known to those skilled in the art can be used. By the container filling step, the beer-taste beverage of the present invention is filled and sealed in the container. Any form and material of the container may be used for the container filling step, and examples of the container include the container described in “1.4 Container-packed beverage”.
　以下に、実施例を挙げて本発明をより具体的に説明するが、本発明はこれら実施例によっては制限されない。         Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.
［実施例Ａ］苦味付与剤濃度の違いによる効果の検討
　各原料を後述の表１に記載の組成となるように水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例１～５および比較例１～２のビールテイスト飲料を調製した。各ビールテイスト飲料のｐＨ値はアスコルビン酸とリン酸の添加量によって調節した。イソα酸としてはISOHOP（Barth-Haas社製）を、アスコルビン酸としてはアスコルビン酸（DSM社製）を、ビール香料としてはビールの醸造成分が含まれている香料（三栄源エフ・エフ・アイ株式会社製）を、リン酸としてはリン酸（日本化学工業製）を、麦としては麦（１０％麦汁）をそれぞれ用いた。ここで、麦（１０％麦汁）は、麦芽および水を含む混合物を糖化、煮沸および濾過して得たものであり、エキス量が10w/w%のものである。この麦汁のＴ－Ｎ量は１０６ｍｇ／１００ｍＬである。
　このようにして得られたビールテイスト飲料の光照射前の香味と光照射による香味の劣化を確認し、光安定性を評価した。各工程の詳細は下記のとおりである。 [Example A] Examination of effect due to difference in bitterness imparting agent concentration Each raw material was added to water so as to have the composition described in Table 1 described later, carbon dioxide gas was added, and a transparent container was filled. The beer-taste beverages of Examples 1-5 and Comparative Examples 1-2 were prepared. The pH value of each beer-taste beverage was adjusted by the amount of ascorbic acid and phosphoric acid added. ISOHOP (manufactured by Barth-Haas) as the iso-alpha acid, ascorbic acid (manufactured by DSM) as the ascorbic acid, and a fragrance containing beer brewing ingredients (San-Eigen FFI) Co., Ltd.), phosphoric acid (manufactured by Nippon Kagaku Kogyo) as the phosphoric acid, and wheat (10% wort) as the wheat. Here, wheat (10% wort) is obtained by saccharifying, boiling and filtering a mixture containing malt and water, and has an extract amount of 10 w / w%. The TN amount of this wort is 106 mg / 100 mL.
The flavor of the beer-taste beverage thus obtained before light irradiation and the deterioration of the flavor due to light irradiation were confirmed, and the light stability was evaluated. Details of each step are as follows.
（光照射）
　ビールテイスト飲料の光劣化を評価するために、透明容器に充填されたサンプルに180Wh/m2の光（UV）を２時間２０分照射した。 (Light irradiation)
In order to evaluate the light deterioration of the beer-taste beverage, the sample filled in the transparent container was irradiated with 180 Wh / m 2 of light (UV) for 2 hours and 20 minutes.
（香味の評価）
　本明細書において、ビールテイスト飲料の香味を、評点法による官能試験によって評価した。良く訓練された官能評価者６名が、パネラーとなって評価を行い、下記の基準に基づいて数値で評価した。いずれの評価も点数が高いほど良い評価である。
 
（光照射前の香味）
　ビールテイスト飲料としての味質を以下の基準で評価した。評点１はビールテイスト飲料として不合格である。
　　１：不可
　　２：良
　　３：優
 
（光照射後の香味）
　ビールテイスト飲料としての味質を以下の基準で評価した。評点１はビールテイスト飲料として不合格である。
　　１：（劣化が酷く）不可
　　２：（劣化が抑えられており）良
　　３：（劣化が抑えられており）優
  (Evaluation of flavor)
In this specification, the flavor of the beer taste drink was evaluated by the sensory test by a scoring method. Six well-trained sensory evaluators were evaluated as panelists and evaluated numerically based on the following criteria. In any case, the higher the score, the better the evaluation.

(Flavor before light irradiation)
The taste quality as a beer-taste beverage was evaluated according to the following criteria. A score of 1 is rejected as a beer-taste beverage.
1: Impossibility 2: Good 3: Excellent
(Flavor after light irradiation)
The taste quality as a beer-taste beverage was evaluated according to the following criteria. A score of 1 is rejected as a beer-taste beverage.
1: (Severe deterioration) Impossible 2: (Deterioration is suppressed) Good 3: (Deterioration is suppressed) Excellent
　香味の評価は、光照射の前と後にそれぞれ行い、それぞれの段階での香味の評価値を記録した。それぞれの段階での香味の評価値の平均点を算出し、光照射の前と後の両方で香味の評価値の平均点が２以上のものを合格とした。結果を表１に示す。
Figure JPOXMLDOC01-appb-T000001
 　上記の結果から、原料として麦を含み、酸化防止剤の含有量が２００ｍｇ／Ｌに固定したビールテイスト飲料において、苦味付与剤（イソα酸）の含有量を所定の範囲内に調整することで、光照射による香味の劣化を抑制することができることが分かった。具体的には、実施例１～５は苦味付与剤（イソα酸）が所定の範囲内であり、それよりも苦味付与剤（イソα酸）の少ない比較例１やそれよりも苦味付与剤（イソα酸）の多い比較例２よりも、十分な香味を有しており、光照射による劣化も抑えられていた。なお、比較例１は光照射前の香味が悪かったため、光照射を行うことなく不合格とした。 The evaluation of flavor was performed before and after light irradiation, and the evaluation value of flavor at each stage was recorded. The average score of the flavor evaluation values at each stage was calculated, and the average score of the flavor evaluation values was 2 or more before and after the light irradiation. The results are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
 From the above results, by adjusting the content of the bitterness-imparting agent (isoalpha acid) within a predetermined range in the beer-taste beverage containing wheat as a raw material and the content of the antioxidant fixed at 200 mg / L. It was found that flavor deterioration due to light irradiation can be suppressed. Specifically, in Examples 1 to 5, the bitterness imparting agent (isoα acid) is within a predetermined range, and the bitterness imparting agent (isoα acid) is less than that in Comparative Example 1 or the bitterness imparting agent. Compared with Comparative Example 2 with a large amount of (iso-α acid), it had a sufficient flavor, and deterioration due to light irradiation was also suppressed. In addition, since the flavor before light irradiation was bad in the comparative example 1, it was set as the rejection without performing light irradiation.
［実施例Ｂ］酸化防止剤濃度の違いによる効果の検討
　酸化防止剤濃度の違いによる効果を検討した。
　実施例Ａと同様に表２に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例６～９および比較例３～５のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。結果を表２に示す。
Figure JPOXMLDOC01-appb-T000002
 [Example B] Examination of effect due to difference in antioxidant concentration The effect due to difference in antioxidant concentration was examined.
In the same manner as in Example A, each raw material was added to water so as to have the composition shown in Table 2, carbon dioxide gas was added, and the transparent containers were filled, so that Examples 6 to 9 and Comparative Examples 3 to 5 A beer-taste beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
　上記の結果から、原料として麦を含み、苦味付与剤（イソα酸）の含有量が１０ｍｇ／Ｌに固定したビールテイスト飲料において、酸化防止剤（アスコルビン酸）の含有量を所定の範囲内に調整することで、光照射による香味の劣化を抑制することができることが分かった。具体的には、実施例１および６～９は酸化防止剤（アスコルビン酸）が所定の範囲内であり、それよりも酸化防止剤（アスコルビン酸）の少ない比較例３および４やそれよりも酸化防止剤（アスコルビン酸）の多い比較例５よりも、十分な香味を有しており、光照射による劣化も抑えられていた。なお、比較例５は光照射前の香味が悪かったため、光照射を行うことなく不合格とした。 From the above results, in the beer-taste beverage that contains wheat as a raw material and the content of the bitterness-imparting agent (isoalpha acid) is fixed at 10 mg / L, the content of the antioxidant (ascorbic acid) is within a predetermined range. It turned out that the deterioration of the flavor by light irradiation can be suppressed by adjusting. Specifically, in Examples 1 and 6 to 9, the antioxidant (ascorbic acid) is within a predetermined range, and the antioxidants (ascorbic acid) are less than that in Comparative Examples 3 and 4 and the oxidation is less than that. Compared with Comparative Example 5 with a large amount of inhibitor (ascorbic acid), it had a sufficient flavor, and deterioration due to light irradiation was also suppressed. In addition, since the comparative example 5 had bad flavor before light irradiation, it was set as the rejection without performing light irradiation.
［実施例Ｃ］苦味付与剤および酸化剤両方の濃度の違いによる効果の検討
　苦味付与剤および酸化防止剤両方の濃度の違いによる効果を検討した。
　実施例Ａと同様に表３に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例１０～１３および比較例６～９のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。結果を表３に示す。
Figure JPOXMLDOC01-appb-T000003
 [Example C] Examination of effect due to difference in concentration between both bitterness imparting agent and oxidizing agent The effect due to the difference in concentration between both the bitterness imparting agent and the antioxidant was examined.
In the same manner as in Example A, each raw material was added to water so as to have the composition shown in Table 3, carbon dioxide gas was added, and the transparent containers were filled, so that Examples 10 to 13 and Comparative Examples 6 to 9 A beer-taste beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
　上記の結果から、原料として麦を含みつつ、苦味付与剤（イソα酸）と酸化防止剤（アスコルビン酸）の含有量を所定の範囲内に調整することで、光照射による香味の劣化を抑制することができることが分かった。具体的には、実施例１および１０～１３は苦味付与剤（イソα酸）と酸化防止剤（アスコルビン酸）が所定の範囲内であり、それよりも酸化防止剤（アスコルビン酸）の少ない比較例６および８ならびにも酸化防止剤（アスコルビン酸）の多い比較例７および９よりも、十分な香味を有しており、光照射による劣化も抑えられていた。なお、比較例７および９は光照射前の香味が悪かったため、光照射を行うことなく不合格とした。 From the above results, the deterioration of flavor caused by light irradiation is suppressed by adjusting the contents of the bitterness-imparting agent (isoalpha acid) and the antioxidant (ascorbic acid) within a predetermined range while containing wheat as a raw material. I found out that I can do it. Specifically, in Examples 1 and 10 to 13, the bitterness imparting agent (isoalpha acid) and the antioxidant (ascorbic acid) are within a predetermined range, and the antioxidant (ascorbic acid) is less than that. Examples 6 and 8 and Comparative Examples 7 and 9 with a large amount of antioxidant (ascorbic acid) had a sufficient flavor, and deterioration due to light irradiation was also suppressed. Since Comparative Examples 7 and 9 had a bad flavor before light irradiation, they were rejected without light irradiation.
［実施例Ｄ］ｐＨの違いによる効果の検討
　ｐＨの違いによる効果を検討した。
　実施例Ａと同様に表４に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例１４～１５のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。結果を表４に示す。
Figure JPOXMLDOC01-appb-T000004
 [Example D] Examination of effect by pH difference The effect by pH difference was examined.
As in Example A, beer-taste beverages of Examples 14 to 15 were prepared by adding each raw material to water so as to have the composition shown in Table 4, adding carbon dioxide gas, and filling the transparent container. In the same manner as in Example A, light irradiation and evaluation were performed. The results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
　上記の結果から、原料として麦を含みつつ、酸化防止剤（アスコルビン酸）と苦味付与剤（イソα酸）の含有量を所定の範囲内に調整することで、ｐＨを２～４の間で変化させても、十分な香味を有しており、光照射による劣化も抑えられていた。 From the above results, by adjusting the contents of the antioxidant (ascorbic acid) and the bitterness imparting agent (isoalpha acid) within a predetermined range while containing wheat as a raw material, the pH is between 2 and 4. Even if it changed, it had sufficient flavor and the deterioration by light irradiation was also suppressed.
［実施例Ｅ］酸味料の違いによる効果の検討
　酸味料の違いによる効果を検討した。
　実施例Ａと同様に表５に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例１６～２３のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。酸味料として、クエン酸（扶桑化学工業製）、グルコン酸（扶桑化学工業製）、酒石酸（扶桑化学工業製）、乳酸（扶桑化学工業製）、リンゴ酸（扶桑化学工業製）、フィチン酸（築野食品工業製）、酢酸（日本合成化学製）またはコハク酸（扶桑化学工業製）を使用した。それぞれの酸味料は、アスコルビン酸と合わせてビールテイスト飲料のｐＨを３に調整するように添加量を調節した。結果を表５に示す。
Figure JPOXMLDOC01-appb-T000005
 [Example E] Examination of effect by difference of acidulant The effect by difference of acidulant was examined.
In the same manner as in Example A, beer-taste beverages of Examples 16 to 23 were prepared by adding each raw material to water so as to have the composition shown in Table 5, adding carbon dioxide gas, and filling the transparent container. In the same manner as in Example A, light irradiation and evaluation were performed. As acidulants, citric acid (manufactured by Fuso Chemical Industries), gluconic acid (manufactured by Fuso Chemical Industries), tartaric acid (manufactured by Fuso Chemical Industries), lactic acid (manufactured by Fuso Chemical Industries), malic acid (manufactured by Fuso Chemical Industries), phytic acid ( Tsukino Food Industry), acetic acid (Nippon Synthetic Chemical) or succinic acid (Fuso Chemical Industries) was used. The amount of each sour agent was adjusted so as to adjust the pH of the beer-taste beverage to 3 with ascorbic acid. The results are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
　上記の結果から、原料として麦を含みつつ、酸化防止剤（アスコルビン酸）と苦味付与剤（イソα酸）の含有量を所定の範囲内に調整することで、酸味料として種々のものを使用しても、十分な香味を有しており、光照射による劣化も抑えられていた。 From the above results, various kinds of acidulants are used by adjusting the contents of the antioxidant (ascorbic acid) and the bitterness imparting agent (isoalpha acid) within a predetermined range while containing wheat as a raw material. Even so, it had a sufficient flavor and suppressed deterioration due to light irradiation.
［実施例Ｆ］アルコールの有無による効果の検討
　アルコールの有無による効果を検討した。
　実施例Ａと同様に表６に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例２４～２６のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。アルコール濃度は小麦スピリッツを添加して調節した。結果を表６に示す。
Figure JPOXMLDOC01-appb-T000006
 [Example F] Examination of effect by presence or absence of alcohol The effect by the presence or absence of alcohol was examined.
As in Example A, beer-taste beverages of Examples 24-26 were prepared by adding each raw material to water so as to have the composition shown in Table 6, adding carbon dioxide gas, and filling a transparent container. In the same manner as in Example A, light irradiation and evaluation were performed. The alcohol concentration was adjusted by adding wheat spirits. The results are shown in Table 6.
Figure JPOXMLDOC01-appb-T000006
　上記の結果から、原料として麦を含みつつ、酸化防止剤（アスコルビン酸）と苦味付与剤（イソα酸）の含有量を所定の範囲内に調整することで、アルコール添加の有無に係わらず、十分な香味を有しており、光照射による劣化も抑えられていた。 From the above results, while containing wheat as a raw material, by adjusting the content of the antioxidant (ascorbic acid) and the bitterness imparting agent (iso alpha acid) within a predetermined range, regardless of the presence or absence of alcohol addition, It had a sufficient flavor, and deterioration due to light irradiation was also suppressed.
［実施例Ｇ］苦味付与剤の違いによる効果の検討
　苦味付与剤の違いによる効果を検討した。
　実施例Ａと同様に表７に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例２７のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。実施例１と比較すると、実施例２７では苦味付与剤として１０ｍｇ／Ｌのイソα酸の代わりに２５０ｍｇ／Ｌのニガヨモギ香料（三栄源エフ・エフ・アイ株式会社製）を添加した。結果を表７に示す。
Figure JPOXMLDOC01-appb-T000007
 [Example G] Examination of effect due to difference in bitterness imparting agent The effect due to difference in bitterness imparting agent was examined.
The beer-taste drink of Example 27 was prepared by adding each raw material to water so that it might become a composition of Table 7 similarly to Example A, adding a carbon dioxide gas, and filling a transparent container, and implemented. Light irradiation and evaluation were carried out in the same manner as in Example A. Compared to Example 1, in Example 27, 250 mg / L of scented perfume (manufactured by San-Ei Gen FFI Co., Ltd.) was added as a bitterness-imparting agent instead of 10 mg / L of isoalpha acid. The results are shown in Table 7.
Figure JPOXMLDOC01-appb-T000007
　上記の結果から、原料として麦を含みつつ、酸化防止剤（アスコルビン酸）と苦味付与剤（イソα酸）の含有量を所定の範囲内に調整することで、苦味付与剤の種類に係わらず、十分な香味を有しており、光照射による劣化も抑えられていた。 From the above results, the content of the antioxidant (ascorbic acid) and the bitterness imparting agent (isoalpha acid) is adjusted within a predetermined range while containing wheat as a raw material, regardless of the type of bitterness imparting agent. It had a sufficient flavor, and deterioration due to light irradiation was also suppressed.
［実施例Ｈ］麦の添加量の違いによる効果の検討
　麦の添加量の違いによる効果を検討した。
　実施例Ａと同様に表８に記載の組成となるように各原料を水に添加し、炭酸ガスを添加し、透明容器に充填することで、実施例２８、２９および参考例１のビールテイスト飲料を調製し、実施例Ａと同様に光照射および評価を行った。結果を表８に示す。
Figure JPOXMLDOC01-appb-T000008
 [Example H] Examination of effect by difference in addition amount of wheat Effect by difference in addition amount of wheat was examined.
The beer tastes of Examples 28 and 29 and Reference Example 1 were obtained by adding each raw material to water so as to have the composition shown in Table 8 as in Example A, adding carbon dioxide gas, and filling the transparent container. A beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 8.
Figure JPOXMLDOC01-appb-T000008
　上記の結果から、酸化防止剤（アスコルビン酸）と苦味付与剤（イソα酸）の含有量を所定の範囲内に調整することで、原料としての麦の添加量に係わらず、十分な香味を有しており、光照射による劣化も抑えられていた。 From the above results, by adjusting the content of the antioxidant (ascorbic acid) and the bitterness imparting agent (iso-α acid) within a predetermined range, a sufficient flavor can be obtained regardless of the amount of wheat added as a raw material. The deterioration due to light irradiation was also suppressed.
　本発明は、ビールテイスト飲料として優れた香味を有し、かつ、光劣化が抑制されたビールテイスト飲料を提供できる。 The present invention can provide a beer-taste beverage that has an excellent flavor as a beer-taste beverage and that is suppressed from light degradation.

Claims (15)

  1. 　ペットボトル充填ビールテイスト飲料であって、
    　酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、
    　苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌであり、かつ
    　原料として麦を含む、ビールテイスト飲料。     A beer-taste beverage filled with plastic bottles,
    The antioxidant content is 5 mg / L to 700 mg / L,
    A beer-taste beverage having a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L and containing wheat as a raw material.
  2. 　前記苦味付与剤が、ホップ由来の成分、ニガヨモギ、ナリンジンおよびクワシンからなる群から選択される一種以上の苦味付与剤である、請求項１に記載のビールテイスト飲料。 2. The beer-taste beverage according to claim 1, wherein the bitterness-imparting agent is one or more bitterness-imparting agents selected from the group consisting of hop-derived components, sagebrush, naringin and quassin.
  3. 　前記ホップ由来の成分が、イソα酸およびα酸からなる群から選択される一種以上の成分である、請求項２に記載のビールテイスト飲料。 The beer-taste beverage according to claim 2, wherein the hop-derived component is one or more components selected from the group consisting of iso-α acid and α-acid.
  4. 　前記酸化防止剤が、アスコルビン酸、エリソルビン酸およびカテキンから選択される一種以上である、請求項１～３のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 3, wherein the antioxidant is at least one selected from ascorbic acid, erythorbic acid and catechin.
  5. 　前記酸化防止剤の含有量が７５ｍｇ／Ｌ～６００ｍｇ／Ｌである、請求項１～４のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 4, wherein the content of the antioxidant is 75 mg / L to 600 mg / L.
  6. 　前記苦味付与剤の含有量が４ｍｇ／Ｌ～４０ｍｇ／Ｌである、請求項１～５のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 5, wherein the content of the bitterness imparting agent is 4 mg / L to 40 mg / L.
  7. 　前記麦が、麦芽、ならびに、未発芽の大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦およびエン麦からなる群から選択される一種以上である、請求項１～６のいずれか一項に記載のビールテイスト飲料。 The wheat according to any one of claims 1 to 6, wherein the wheat is at least one selected from the group consisting of malt and ungerminated barley, wheat, rye, oats, oats, pigeons and oats. The beer-taste beverage described in 1.
  8. 　Ｔ－Ｎ量が０．００１ｍｇ／１００ｍＬ～２００ｍｇ／１００ｍＬである、請求項１～７のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 7, wherein the TN amount is 0.001 mg / 100 mL to 200 mg / 100 mL.
  9. 　前記ペットボトルが透明のペットボトルである、請求項１～８のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 8, wherein the plastic bottle is a transparent plastic bottle.
  10. 　アルコール度数が０．０５～４０％である、請求項１～９のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 9, having an alcohol content of 0.05 to 40%.
  11. 　アルコール度数が０．０５％未満である、請求項１～９のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 9, wherein the alcohol content is less than 0.05%.
  12. 　無色透明である、請求項１～１１のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 11, which is colorless and transparent.
  13. 　ｐＨが２～３である、請求項１～１２のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 12, having a pH of 2 to 3.
  14. 　総エキス量が０．８０重量％以下である、請求項１～１３のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 13, wherein the total extract amount is 0.80% by weight or less.
  15. 　ペットボトル充填ビールテイスト飲料の製造方法であって、最終製品中の
    　酸化防止剤の含有量が５ｍｇ／Ｌ～７００ｍｇ／Ｌであり、かつ
    　苦味付与剤の含有量が０．１０ｍｇ／Ｌ～５０ｍｇ／Ｌとなるように酸化防止剤と苦味付与剤を添加する工程を含み、
    　原料として麦を添加する、製造方法。          A method for producing a beer-taste beverage filled with a PET bottle, wherein the content of the antioxidant in the final product is 5 mg / L to 700 mg / L, and the content of the bitterness imparting agent is 0.10 mg / L to 50 mg / L Including a step of adding an antioxidant and a bitterness imparting agent so as to be L,
    A production method in which wheat is added as a raw material.
PCT/JP2018/014394 2018-04-04 2018-04-04 Beer-taste beverage with suppressed photodegradation, and production method thereof WO2019193674A1 (en)

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