WO2022196548A1 - Boisson au goût de bière - Google Patents

Boisson au goût de bière Download PDF

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Publication number
WO2022196548A1
WO2022196548A1 PCT/JP2022/010783 JP2022010783W WO2022196548A1 WO 2022196548 A1 WO2022196548 A1 WO 2022196548A1 JP 2022010783 W JP2022010783 W JP 2022010783W WO 2022196548 A1 WO2022196548 A1 WO 2022196548A1
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WIPO (PCT)
Prior art keywords
beer
less
taste beverage
taste
beverage
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PCT/JP2022/010783
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English (en)
Japanese (ja)
Inventor
央行 阿部
悠一 加藤
Original Assignee
サントリーホールディングス株式会社
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Priority to JP2023507056A priority Critical patent/JPWO2022196548A1/ja
Publication of WO2022196548A1 publication Critical patent/WO2022196548A1/fr

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Classifications

    • 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

Definitions

  • the present invention relates to beer-taste beverages.
  • Patent Document 1 0.3 to 5 ppm of quasine and/or 0.5 to 5 ppm of quinine are included for the purpose of providing a beer-taste beverage having beer-like bitterness and aftertaste without using hops.
  • An invention relating to a beer-taste beverage is described.
  • beer-taste beverages that have various characteristics typical of beer-taste beverages (eg, taste, sharp aftertaste, suppression of unsuitable acidity and bitterness, etc.).
  • the present invention provides the following aspects [1] to [26].
  • the total nitrogen content is 5 to 85 mg / 100 mL or less,
  • the bitterness value is 5 to 35 BUs,
  • the content of malic acid is 85 to 850 mg / L,
  • the ratio of malic acid content (unit: mg/L) to total nitrogen content (unit: mg/100 mL) [malic acid/total nitrogen] is 1.9 to 18.0
  • the beer-taste beverage according to any one of [1] to [10] above which has a free amino nitrogen concentration of 3.0 to 16.0 mg/100 mL.
  • the beer-taste beverage according to any one of [1] to [11] above which is a fermented beer-taste beverage.
  • the total nitrogen content is 5 to 85 mg / 100 mL or less,
  • the bitterness value is 5 to 35 BUs,
  • the content of malic acid is 85 to 850 mg / L,
  • the total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, A beer-taste beverage having a free amino nitrogen concentration of 3.0 to 16.0 mg/100 mL.
  • the total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, A beer-taste beverage having a ratio of original extract concentration (unit: mass %) to total nitrogen content (unit: mg/100 mL) [original extract concentration/total nitrogen] of 0.050 to 0.900.
  • the total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, A beer having a ratio of free amino nitrogen concentration (unit: mg/100 mL) to total nitrogen content (unit: mg/100 mL) [free amino nitrogen concentration/total nitrogen] of 0.010 to 0.800. flavored beverages. [17] The ratio of malic acid content (unit: mg/L) to total nitrogen content (unit: mg/100 mL) [malic acid/total nitrogen] is 1.9 to 18.0 [13] The beer-taste beverage according to any one of -[16].
  • the beer-taste beverage according to any one of [13] to [17] above which is a beverage using malt as a raw material.
  • the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials excluding water and hops.
  • - Step (1) A step of subjecting a raw material containing water, malt, and corn grits to at least one of saccharification, boiling, and removal of solids to obtain a pre-fermentation liquid.
  • - Process (2) The process of adding yeast to the pre-fermentation liquid obtained at the process (1), and performing alcoholic fermentation.
  • the beer-taste beverage of one preferred aspect of the present invention can be a beverage with improved various characteristics typical of beer-taste beverages (for example, taste, crisp aftertaste, suppression of unsuitable sourness and bitterness, etc.), and is a further preferred aspect.
  • the beer-taste beverage can be a beverage that can reduce the feeling of fullness when drunk and suppress wateriness that is unsuitable for beer-taste beverages.
  • the upper and lower limits can be combined arbitrarily.
  • the numerical range is described as “preferably 30 to 100, more preferably 40 to 80”
  • the range of "30 to 80” and the range of "40 to 100” are also described in this specification. included in the specified numerical range.
  • the numerical range is described as “preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less”
  • “30 to 80” Ranges and ranges from “40 to 100” are also included in the numerical ranges described herein.
  • the description of "60 to 100” means a range of "60 or more and 100 or less”.
  • Beer-taste beverage refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverages herein include any carbonated beverages having a beer flavor, unless otherwise specified. Therefore, “beer-taste beverages” include, for example, malt, hops, and water as raw materials, and not only beer and fermented beer-taste beverages, which are fermented malt beverages obtained by fermenting these with yeast, but also esters. It also includes carbonated beverages having a beer flavor to which beer flavors such as alcohols, higher alcohols, lactones, etc. are added.
  • Beer flavors include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG).
  • the beer-taste beverage of one aspect of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or may be a non-fermented beer-taste beverage that has not undergone a fermentation process. It is preferably a flavored beverage.
  • the fermented beer-taste beverage may be an ale beer-taste beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or an ale beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.). It may be a lager beer-taste beverage or a pilsner beer-taste beverage.
  • "fermentation” as used herein may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.
  • the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage having an alcohol content of 1 (v/v)% or more, or a non-alcoholic beverage having an alcohol content of less than 1 (v/v)%. It may be a beer-taste beverage.
  • the non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol generated in the fermentation process after the fermentation process, and the fermentation process using yeast may be performed by removing alcohol. It may be a beverage produced by stopping at a stage where the concentration is less than 1 (v / v)%, and is a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process.
  • beer-taste beverage of one embodiment of the present invention may be a malt-using beer-taste beverage that uses malt as a raw material, or a malt-free beer-taste beverage that does not use malt.
  • a beer-taste beverage is preferable, and a beer-taste beverage using barley malt is more preferable.
  • the top-fermented beer-taste beverage of one aspect of the present invention may be a barley-using beer-taste beverage using barley as a raw material, or a barley-free top-fermented beer-taste beverage that does not use malt.
  • top-fermented beer-taste beverages using barley are preferred, and top-fermented beer-taste beverages using barley are more preferred.
  • the fermented beer-taste beverage of one embodiment of the present invention may be a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu, and among these, a spirits-containing beer-taste beverage is preferable.
  • the beer-taste beverage of one embodiment of the present invention is preferably a fermented beer-taste beverage, more preferably an alcohol-containing fermented beer-taste beverage, and even more preferably a malt-using fermented beer-taste beverage. .
  • the beer-taste beverage of one embodiment of the present invention has a total nitrogen content of 5 to 85 mg/100 mL or less, a bitterness value of 5 to 35 BUs, a malic acid content of 85 to 850 mg/L, and corn grits as a raw material. It is a beer-taste drink using
  • Common beer-taste beverages contain nitrogen compounds such as proteins and amino acids. Beer-taste beverages containing a large amount of these nitrogen compounds are likely to give a feeling of fullness when drunk, and are also a factor in causing a decrease in drinkability.
  • Beer-taste beverages containing a large amount of these nitrogen compounds are likely to give a feeling of fullness when drunk, and are also a factor in causing a decrease in drinkability.
  • by reducing the content of nitrogen compounds in beer-taste beverages it is possible to reduce the feeling of fullness when drinking.
  • a new problem arises in that the sour taste, which is not suitable for beverages, is likely to be felt strongly in some cases.
  • the present inventors conducted various studies and found that in a beer-taste beverage in which the total nitrogen content derived from nitrogen compounds is reduced, the bitterness value and the content of malic acid are set within a predetermined range.
  • the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 85 mg/100 mL or less, but from the viewpoint of further reducing the feeling of fullness when drinking and making the beer-taste beverage more excellent in drinkability, and From the viewpoint of producing a beer-taste beverage that can enhance the sharpness of the aftertaste by adjusting the bitterness value and the content of malic acid, it is preferably 80 mg/100 mL or less, more preferably 77 mg/100 mL or less, and even more preferably 75 mg.
  • /100 mL or less more preferably 70 mg/100 mL or less, particularly preferably 65 mg/100 mL or less, and may be 60 mg/100 mL or less, 55 mg/100 mL or less, or 50 mg/100 mL or less.
  • it is not suitable for beer-taste beverages, which can enhance the sharpness of taste and aftertaste by adjusting the bitterness value, malic acid content, and 1-4 sugars content.
  • the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 5 mg/100 mL or more, preferably 10 mg/100 mL or more, more preferably 15 mg/100 mL or more, and further It is preferably 20 mg/100 mL or more, more preferably 25 mg/100 mL or more, particularly preferably 30 mg/100 mL or more, and may be 35 mg/100 mL or more, 37 mg/100 mL or more, or 40 mg/100 mL or more.
  • the "total nitrogen content” is the total amount of all nitrogen compounds such as proteins and amino acids.
  • the total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be reduced by reducing the amount of malt or the like with a high nitrogen content.
  • Raw materials with a high nitrogen content include, for example, malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, soybeans, and peas.
  • the total nitrogen content depends on the type of enzyme, amount of enzyme (including proteolytic enzyme) added, timing of enzyme addition, protein decomposition time in the preparation tank, pH in the preparation tank, barley Set temperature and holding time for each temperature range when preparing soup, boiling time and pH in boiling process, original extract concentration in pre-fermentation liquid, original extract concentration in fermentation process, fermentation conditions (yeast variety, addition of yeast It can also be adjusted by appropriately setting factors such as the amount of yeast, the number of yeast multiplied, the timing of removing the yeast, the fermentation temperature, the fermentation time, the pressure setting, and the like.
  • the total nitrogen content of beer-taste beverages is, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited and revised in 2013) can be measured by the method described in
  • the beer-taste beverage of one embodiment of the present invention is preferably a beverage using malt as a raw material.
  • the malt usage ratio (Y) is 80% by mass or less, 75% by mass or less, based on the total amount (100% by mass) of the raw materials excluding water and hops.
  • the usage ratio (Y) of malt can be calculated in accordance with the Liquor Tax Act and liquor administration-related laws and regulations, etc., which came into force on April 1, 2018.
  • Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, sugar solutions thereof, and the like.
  • Nitrogen sources include yeast extract, soybean protein, malt, soybeans, yeast extract, peas, and wheat. Malt, ungerminated grains, decomposition products thereof, and the like. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, rice (white rice, brown rice, etc.), corn, korian, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and the like. Starches obtained from these grains and extracts thereof may also be used.
  • the bitterness value of the beer-taste beverage of one embodiment of the present invention is 5 BUs or more, preferably 7 BUs or more, more preferably 10 BUs or more, and even more preferably, from the viewpoint of making the beer-taste beverage with a sharper aftertaste. It is 12 BUs or more, more preferably 15 BUs or more, particularly preferably 17 BUs or more, and from the viewpoint of a beer-taste beverage that suppresses bitterness that is unsuitable for beer-taste beverages, it is 35 BUs or less, preferably 32 BUs or less, and more. It is preferably 30 BUs or less, more preferably 28 BUs or less, still more preferably 27 BUs or less, and particularly preferably 25 BUs or less.
  • the bitterness value of the beer-taste beverage of one embodiment of the present invention is an indicator of the bitterness imparted by the hop-derived component containing isohumulone as the main component.
  • the "bitterness value" of a beverage is defined as "8 .15 Bitterness value”.
  • the content of malic acid in the beer-taste beverage of one embodiment of the present invention is 85 mg/L or more from the viewpoint of making the beer-taste beverage with a reduced total nitrogen content more sharp aftertaste,
  • the content of malic acid in the beer-taste beverage of one embodiment of the present invention is 850 mg/L or less, preferably 830 mg/L or less, from the viewpoint of suppressing the acidity unsuitable for beer-taste beverages.
  • the beer-taste beverage of one embodiment of the present invention may contain an organic acid other than malic acid.
  • the content of malic acid in the beer-taste beverage of the present invention can be determined by directly adding malic acid or diluting it with extract-adjusted water, or by using raw materials with a high malic acid content (e.g., apples, apple juice, apple-derived processed food, etc.) can be controlled by a method of adjusting the amount of raw materials used.
  • the content of malic acid can be measured by, for example, high performance liquid chromatography.
  • the ratio of the content of malic acid (unit: mg/L) to the total nitrogen content (unit: mg/100 mL) [malic acid/total nitrogen] is the total nitrogen content is preferably 1.9 or more, more preferably 2.0 or more, more preferably 2.2 or more, more preferably 2.2 or more, more preferably 2.3 or more, more preferably 2.5 or more, still more preferably 2.8 or more, still more preferably 3.0 or more, even more preferably 3.2 or more, even more preferably 3.5 or more, particularly preferably 3.8 or more, furthermore, 4.0 or more, 4.2 or more, 4.5 or more, 4.7 or more, 5.0 or more, 5.2 or more, 5.5 or more, 5.8 or more, 6 0 or more, 6.2 or more, 6.5 or more, 6.8 or more, 7.0 or more, 7.2 or more, or 7.5 or more.
  • the beer-taste beverage of one embodiment of the present invention includes:
  • the ratio of malic acid content (unit: mg/L) to total nitrogen content (unit: mg/100 mL) [malic acid/total nitrogen] is preferably 18.0 or less, more preferably 17.0 or less.
  • preferably 16.0 or less still more preferably 15.0 or less, still more preferably 14.5 or less, still more preferably 14.0 or less, particularly preferably 13.5 or less, and further preferably 13.0 or less , 12.5 or less, 12.0 or less, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, or 8.0
  • the following may be used.
  • the beer-taste beverage of one embodiment of the present invention reduces the feeling of fullness when drunk, suppresses wateriness unsuitable for beer-taste beverages, and improves the taste. It is preferred to use corn grits.
  • the usage ratio (X) of corn grits is preferably 1% by mass or more, more preferably 1% by mass or more, based on the total amount (100% by mass) of the raw materials excluding water and hops, from the above viewpoint.
  • a beer with suppressed grain-like aroma From the viewpoint of a flavored beverage, it is preferably 28% by mass or less, more preferably 26% by mass or less, still more preferably 25% by mass or less, even more preferably 23% by mass or less, particularly preferably 20% by mass or less, and further , 18% by mass or less, 17% by mass or less, 16% by mass or less, or 15% by mass or less.
  • the usage ratio (X) of corn grits can be calculated in accordance with the Liquor Tax Act and Liquor Administration Related Laws and Regulations, etc., which came into force on April 1, 2018.
  • the beer-taste beverage of one embodiment of the present invention preferably uses corn grits and malt as raw materials.
  • the ratio [(Y)/(X)] of the use ratio (Y) of malt and the use ratio (X) of corn grits is preferably 0.9 or more, more preferably 1.0 or more, and more preferably is 1.5 or more, more preferably 1.7 or more, even more preferably 2.0 or more, particularly preferably 2.3 or more, and furthermore, 2.5 or more, 2.7 or more, 3.0 or more, It may be 3.2 or more, 3.5 or more, 3.7 or more, or 3.9 or more, preferably 80.0 or less, more preferably 70.0 or less, more preferably 60.0 or less, and further preferably 50.0 or less, more preferably 40.0 or less, particularly preferably 30.0 or less; It may be 0 or less, 15.0 or less, 12.0 or less, or 10.0 or
  • the usage ratio of corn grits (X) and the usage ratio of malt (Y ) is preferably 20% by mass or more, more preferably 23% by mass or more, more preferably 25% by mass or more, still more preferably 27% by mass or more, based on the total amount of raw materials excluding water and hops.
  • the beer-taste beverage of one embodiment of the present invention reduces the feeling of satiety when drunk, suppresses wateriness unsuitable for beer-taste beverages, and improves the taste. Concentration may be adjusted.
  • the original extract concentration of the beer-taste beverage of one embodiment of the present invention is based on the total amount (100% by mass) of the beer-taste beverage, and is a beverage that suppresses the wateriness unsuitable for beer-taste beverages and improves the taste.
  • a beer-taste beverage that further reduces the feeling of fullness when drunk and has excellent drinkability.
  • a beer-taste beverage that further reduces the feeling of fullness when drunk and has excellent drinkability.
  • a beer-taste beverage that further reduces the feeling of fullness when drunk and has excellent drinkability.
  • a beer-taste beverage that further reduces the feeling of fullness when drunk and has excellent drinkability.
  • a beer-taste beverage that further reduces the feeling of fullness when drunk and has excellent drinkability.
  • preferably 20.0% by mass or less more preferably 18.0% by mass or less, more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, still more preferably 15.0 % by mass or less, more preferably 14.0 mass % or less, particularly preferably 13.0 mass % or less.
  • the ratio of the original extract concentration (unit: mass %) to the total nitrogen content (unit: mg/100 mL) [original extract concentration/total nitrogen] is the beer-taste beverage
  • it is preferably 0.050 or more, more preferably 0.070 or more, more preferably 0.100 or more, still more preferably 0 0.120 or more, more preferably 0.150 or more, particularly preferably 0.160 or more, and further 0.170 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.230 or more
  • It is preferably 0.800 or less, more preferably 0.700 or less, still more preferably 0.600 or less, still more preferably 0.500 or less, particularly preferably 0.450 or less, further preferably 0.420 or less, 0 0.400 or less, 0.370 or less, 0.360 or less, 0.350 or less, 0.340 or less, 0.330 or less, 0.320 or less, 0.310 or less, or 0.300 or less.
  • the “original extract concentration” refers to the extract content under the Japanese Liquor Tax Law in alcohol-containing beverages with an alcohol content of 1 (v/v)% or more, that is, the original volume of 100 cm at a temperature of 15 ° C. 3 refers to the number of grams of non-volatile components contained in
  • the analysis method BOCJ beer analysis method (Japan Brewing Association fermentation, It refers to the extract value (% by mass) measured in accordance with Beer Brewers Association, 2013 revised edition)).
  • the beer-taste beverage of one embodiment of the present invention reduces the feeling of fullness when drunk, suppresses wateriness unsuitable for beer-taste beverages, and improves the taste. You may adjust the nitrogen concentration.
  • the free amino nitrogen concentration of the beer-taste beverage of one embodiment of the present invention is preferably 3.0 mg/100 mL from the viewpoint of suppressing the wateriness that is unsuitable for beer-taste beverages and improving the taste of the beverage.
  • preferably 3.2 mg/100 mL or more still more preferably 3.5 mg/100 mL or more, even more preferably 3.7 mg/100 mL or more, particularly preferably 4.0 mg/100 mL or more, and 4.5 mg /100 mL or more, 5.0 mg/100 mL or more, 5.5 mg/100 mL or more, 6.0 mg/100 mL or more, 6.5 mg/100 mL or more, or 7.0 mg/100 mL or more, and satiety when drinking To provide a beer-taste beverage with a better drinkability by further reducing the bitterness and a beer-taste beverage that can enhance the effect of improving the sharpness of the aftertaste by adjusting the bitterness value and the content of malic acid.
  • the ratio of free amino nitrogen concentration (unit: mg/100 mL) to total nitrogen content (unit: mg/100 mL) [free amino nitrogen concentration/total nitrogen] is From the viewpoint of suppressing wateriness unsuitable for beer-taste beverages and making beverages with improved taste, it is preferably 0.010 or more, more preferably 0.030 or more, more preferably 0.050 or more, and further It is preferably 0.070 or more, more preferably 0.100 or more, particularly preferably 0.120 or more, and furthermore, 0.130 or more, 0.140 or more, 0.150 or more, or 0.160 or more Also, from the viewpoint of making a beer-taste beverage with better drinkability by further reducing the feeling of fullness when drinking, it is preferably 0.800 or less, more preferably 0.700 or less, and more preferably 0.700 or less.
  • 600 or less more preferably 0.500 or less, still more preferably 0.400 or less, particularly preferably 0.350 or less, and further 0.300 or less, 0.270 or less, 0.250 or less, 0.230 0.220 or less, 0.210 or less, 0.200 or less, 0.190 or less, or 0.180 or less.
  • the free amino nitrogen concentration is the method described in "8.18 Free amino acid nitrogen (IM) ninhydrin colorimetric method" of the revised BCOJ beer analysis method (edited by the International Technical Committee of the Beer Brewers Association, 2013). can be measured in In addition, the concentration of free amino nitrogen is determined by, for example, the type of raw material (malt, corn grits, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, and the proteolytic time in the preparation tank.
  • IM Free amino acid nitrogen
  • pH in the brewing tank set temperature and holding time for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation
  • the conditions can be appropriately set and adjusted. For example, in the process of preparing raw materials, prolonging the decomposition time of proteins contained in raw materials such as malt promotes the decomposition of proteins and increases the concentration of free amino nitrogen.
  • the fermentation process by increasing the yeast concentration or raising the fermentation temperature, the amount of amino acids consumed by the yeast increases and the concentration of free amino nitrogen can be reduced.
  • the content of saccharides selected from , trisaccharides, and tetrasaccharides is preferably 0.10 g / 100 mL or more, more preferably 0.15 g / 100 mL or more, and more Preferably 0.20 g/100 mL or more, more preferably 0.25 g/100 mL or more, still more preferably 0.30 g/100 mL or more, particularly preferably 0.35 g/100 mL or more, and further preferably 0.40 g/100 mL or more , 0.45 g/100 mL or more, 0.50 g/100 mL or more, 0.55 g/100 mL or more, 0.60
  • the acid content (unit: mg/L) ratio [malic acid/1-4 sugars] is preferably 100 or more, more preferably 120 or more, more preferably 140 or more, more preferably 150 or more, and still more preferably 170 or more, more preferably 190 or more, still more preferably 200 or more, still more preferably 220 or more, particularly preferably 240 or more, furthermore, 250 or more, 260 or more, 280 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, or 700 or more, preferably 6000 or less, more preferably 5000 or less, more preferably 4000 or less, still more preferably 3000 or less, still more preferably is 2000 or less, particularly preferably 1500 or less, and may be 1300 or less, 1200
  • the content of 1 to 4 sugars includes glucose, sucrose, maltose, isomaltose, maltotriose, isomalttriose, fructose, maltotetraose, and isomaltotetraose contained in the beverage. and the content of these sugars can be measured, for example, by high performance liquid chromatography (HPLC).
  • HPLC high performance liquid chromatography
  • the content of 1 to 4 sugars in the beer-taste beverage of one aspect of the present invention is adjusted by adjusting the amount and ratio of sweeteners such as liquid sugar containing 1 to 4 sugars and grains used as raw materials, Adjusting the type (type of raw material containing the enzyme, etc.), the amount of enzyme added, and the timing of adding the enzyme, adjusting the set temperature and holding time for each temperature range when preparing the saccharified solution, fermentation Process conditions (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size),
  • the content can be adjusted to a desired content by adjusting oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
  • the beer-taste beverage of one aspect of the present invention may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage.
  • the alcohol content of the beer-taste beverage of one embodiment of the present invention is 1.0 (v/v)% or more, 1.5 (v/v)% or more, 2.0 ( v/v)% or more, 2.5 (v/v)% or more, 3.0 (v/v)% or more, 3.5 (v/v)% or more, 4.0 (v/v)% or more , 4.5 (v/v)% or more, 5.0 (v/v)% or more, 5.5 (v/v)% or more, or 6.0 (v/v)% or more , Also, 20.0 (v / v)% or less, 17.0 (v / v)% or less, 15.0 (v / v)% or less, 13.0 (v / v)% or less, 12.0 (v/v)
  • the alcohol content of the beer-taste beverage of one embodiment of the present invention includes the addition and amount of diluted water or carbonated water when added, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, and the amount of enzymes.
  • Type amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, pH in the brewing tank, brewing process (wort manufacturing process from malt input to yeast addition) pH, amount of acid used for pH adjustment, timing of pH adjustment (during preparation, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (during saccharification) ), the set temperature and holding time for each temperature range, the original extract concentration in the pre-fermentation solution, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, Yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the presence or absence of addition of spirits, brewing alcohol, etc., and the amount of addition, etc., can be adjusted to the desired range. can do.
  • the beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits as an alcohol component in order to adjust the alcohol content to fall within the above range.
  • spirits are obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc. using malt or, if necessary, enzymatic agents, fermenting with yeast, and then further distilling. means the liquor obtained.
  • Grain which is a raw material for spirits, is preferably a plant belonging to the family Poaceae, and more preferably wheat.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits from the viewpoint of making it a beer-taste beverage that has a good taste and is like beer.
  • the beer-taste beverage of one embodiment of the present invention is preferably beer.
  • beer refers to a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. It means what is defined in the Liquor Tax Act and the Liquor Administration Related Laws and Regulations Interpretation Notice on the effective date. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.
  • the color of the top-fermented beer-taste beverage of one aspect of the present invention is not particularly limited, but may be amber or golden like normal beer, black like dark beer, or colorless and transparent, or Coloring agents and the like may be added to give the desired color.
  • the color of the top-fermented beer-taste beverage can be discerned with the naked eye, but may be defined by total light transmittance, chromaticity, or the like.
  • the pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and still more preferably 4.0 to 4.55. be. If the pH of the beer-taste beverage is 5.0 or less, the generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage is likely to be improved.
  • the pH of the beer-taste beverage of one embodiment of the present invention is 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more; .4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, or 4.5 or less.
  • the beer-taste beverage of one aspect of the present invention may be in any form as long as the beverage is packed in a container, and examples of the container include bottles, PET bottles, cans, and barrels, which are particularly easy to carry. cans, bottles, and PET bottles are preferable.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage using hops or a beverage without hops as a raw material, but preferably a beverage using hops.
  • preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness imparting agents, antioxidants, flavors, acidulants, salts, and the like may be used.
  • malt when malt is used as a cereal raw material other than malt, the malt refers to germinated seeds of barley, wheat, rye, oat, oat, pigeon, oat, etc. It refers to dried and rooted plants, and any production areas and varieties may be used.
  • Barley malt is preferable as the malt used in one aspect of the present invention.
  • Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are two kinds of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. In addition to normal malt, colored malt can also be used.
  • the malt used in one aspect of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity of the wort increases, the turbidity increases, and production efficiency such as wort filterability and beer filterability deteriorates. Therefore, it is preferable to use malt with a modification of 80% or more. Malt with a modification of 80% or more was used in Examples and Comparative Examples described later. The modification is described in MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr.
  • the malt to be used is preferably appropriately selected according to the desired chromaticity of the beer-taste beverage, and the selected malt may be singly. , may be used in combination of two or more.
  • Grains other than malt may be used together with malt or instead of malt.
  • Such grains include, for example, barley (barley, wheat, rye, oats, oats, pigeons, oats, etc.) that do not correspond to malt, rice (polished rice, brown rice, etc.), corn, korian, Potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barley, and starches obtained therefrom, extracts thereof, and the like.
  • Carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, liquid sugar containing carbon sources, and the like.
  • Nitrogen sources include amino acid-containing materials other than malt, such as the grains described above (eg, soybean protein, soybeans, yeast extract, peas, wheat malt, ungerminated grains described above, decomposition products thereof, etc.).
  • Fruits, fruit skins, barks, leaves, flowers, stems, roots, and seeds of plants other than gramineous plants such as wheat that can be used as raw materials can be appropriately selected.
  • plants other than gramineous plants include citrus fruits, soft fruits, herbs, and spices.
  • citrus include orange, yuzu, lemon, lime, mandarin orange, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shikuwasa, and sudachi.
  • Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and cassis.
  • Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grains of paradise, anise, and star anise. mentioned. These may be used as they are, may be used after pulverization, may be used in the form of extracts extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juices (such as fruit juice). You may These may be used alone or in combination of two or more.
  • the above can be used as appropriate according to consumer tastes, but in order to enjoy the refreshing and refreshing taste of beer, the above citrus fruits, soft fruits, herbs, and spices should not be used as raw materials, or the amount used should be should be minimized.
  • cassis imparts an unsuitable milky flavor to beer, it is preferable not to use cassis or cassis juice as a raw material, or to minimize the amount used.
  • the amount of barley used before malting is as small as possible.
  • the above-mentioned "malting” means the process of germinating barley to produce malt.
  • barley becomes barley malt through a malting process.
  • umami can be imparted, and by using malt, a beer-taste beverage with a rich taste can be obtained.
  • beer-taste beverages using barley before malting have poor taste.
  • a beverage using barley before malting may become a beverage with a pronounced cereal-like aroma, which is unsuitable for beer-taste beverages.
  • the beer-taste beverage of one embodiment of the present invention is preferably a pre-malted barley-free beer-taste beverage that does not substantially use pre-malted barley, and contains at least pre-malted barley. More preferably, it is a barley-free beer-taste beverage that does not substantially use barley before malting.
  • pre-manufacturing barley (barley) is not substantially used
  • pre-manufacturing barley (barley) is a provision that denies the use of pre-manufacturing barley (barley) for a predetermined purpose
  • the proportion of wheat (barley) used before malting the better.
  • the proportion of wheat (barley) used before malting is unintentionally or unavoidably mixed or present in 100 parts by mass of malt used as a raw material.
  • hops examples of the form of the hops include pellet hops, powdered hops, and hop extracts.
  • processed hops such as isoformed hops and reduced hops may be used.
  • the amount of hops added is preferably adjusted as appropriate so that the bitterness value falls within the above range.
  • a beer-taste beverage using hops as a raw material is a beverage containing iso- ⁇ acids, which are components derived from hops.
  • the iso- ⁇ acid content of the beer-taste beverage using hops may be more than 0.1 ppm by mass, or more than 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-taste beverage. There may be.
  • the iso- ⁇ acid content in the beer-taste beverage containing no hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative.
  • Preservatives used in one embodiment of the present invention include, for example, benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate.
  • a commercially available preparation such as Strong Samprezer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Eigen FFI Co., Ltd.) may be used. These preservatives may be used alone or in combination of two or more.
  • the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, and even more preferably 15 to 1000 ppm by mass. , and more preferably 20 to 900 mass ppm.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage further containing a sweetener.
  • Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, saccharides such as commercially available starch syrups, sugars of trisaccharides or higher, sugar alcohols, and natural sweeteners such as stevia. ingredients, artificial sweeteners, and the like. These sweeteners may be used alone or in combination of two or more.
  • the form of these sugars may be liquid such as solution, or solid such as powder.
  • there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids.
  • sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid.
  • sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose and their solutions (sugar solutions) can also be used.
  • artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
  • water-soluble dietary fibers examples include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, and the like, from the viewpoint of versatility such as stability and safety.
  • indigestible dextrin or polydextrose are preferred.
  • the content of dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the manufacturing process so that it is within the above range. good. When a commercially available product is added, by setting the content of dietary fiber within the above range, it is possible to suppress powderiness unsuitable for beer-taste beverages.
  • the dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by adding diluted water or carbonated water, raw materials (wheat, malt, corn, sugar solution, etc.) type of raw material, amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition (during saccharification process, before addition of yeast, after addition of yeast, during aging, etc.), each temperature range when preparing saccharified solution can be adjusted by adjusting the set temperature, pH and retention time.
  • the beer-taste beverage of one embodiment of the present invention may further contain one or more selected from bittering agents and bitterness-imparting agents.
  • bitterness may be imparted by hops, and the following bittering agent or bitterness imparting agent may be used together with hops.
  • the bittering agent or bitterness-imparting agent is not particularly limited, and those used as bitterness-imparting agents in ordinary beer and low-malt beer can be used.
  • bittering agents and bitterness-imparting agents may be used alone or in combination of two or more.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant.
  • the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, catechin, and the like. These antioxidants may be used alone or in combination of two or more.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavor.
  • Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used for beer-like flavoring. Beer flavors include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, and geraniol.
  • the content of perfumes such as esters and higher alcohols can be adjusted by adding these separately, but may be adjusted by alcoholic fermentation.
  • the content of esters and higher alcohol flavors can be adjusted by adding them directly or by adding dilution water or carbonated water.
  • concentration, concentration of original extract in pre-fermentation solution, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, dioxide carbon concentration, etc.), cooling timing, etc. may be appropriately set and adjusted.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant other than malic acid.
  • the acidulant is not particularly limited as long as it has a sour taste, and examples thereof include tartaric acid, phosphoric acid, gluconic acid, lactic acid, citric acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone, and salts thereof. be done.
  • At least one selected from tartaric acid, phosphoric acid, gluconic acid, lactic acid, citric acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, and tartaric acid, phosphoric acid, lactic acid, tartaric acid, acetic acid and their salts. At least one selected from salts is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred.
  • These acidulants may be used alone or in combination of two or more.
  • the content of the acidulant is 5000 mg/L or less, 4500 mg/L or less, 4000 mg/L or less, 3500 mg/L or less, 3000 mg/L or less, 2500 mg/L or less, Alternatively, it may be 2000 mg/L or less.
  • the beer-taste beverage of one embodiment of the present invention preferably contains phosphoric acid from the viewpoint of imparting a refreshing feeling typical of beer-taste beverages, and the phosphoric acid content is preferably 50 mg/L or more, more preferably.
  • the beer-taste beverage of one embodiment of the present invention preferably contains lactic acid from the viewpoint of imparting a beer-taste beverage-like taste, and the content of lactic acid is preferably 20 mg/L or more, more preferably 50 mg/L.
  • L or more more preferably 80 mg/L or more, still more preferably 100 mg/L or more, and from the viewpoint of suppressing sourness unsuitable for beer-taste beverages, preferably 800 mg/L or less, more preferably 750 mg/L or less. , and more preferably 700 mg/L or less.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts.
  • salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, trisodium citrate and the like. These salts may be used alone or in combination of two or more.
  • Carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide.
  • the carbon dioxide gas generated in the fermentation process of the beer-taste beverage can be used as it is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.
  • the carbon dioxide gas concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, and even more preferably 0.40 (w/w)% or more. /w)% or more, more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and preferably 0.80 (w/w) % or less, more preferably 0.70 (w/w) % or less, even more preferably 0.60 (w/w) % or less, even more preferably 0.57 (w/w) or less, particularly preferably 0.57 (w/w) % or less. It is 55 (w/w)% or less.
  • the carbon dioxide gas concentration is measured by immersing the container containing the target beverage in a water tank at 20°C for 30 minutes or longer while occasionally shaking the beverage to adjust the temperature of the beverage to 20°C, and then measuring the gas volume. It can be measured using an apparatus (eg, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).
  • GVA-500 manufactured by Kyoto Electronics Industry Co., Ltd.
  • the carbon dioxide pressure of the container - packed beverage may be appropriately adjusted within the range of the carbon dioxide concentration described above. It may be 4.5 kg/cm 2 or less, or 4.0 kg/cm 2 or less, or may be 0.20 kg/cm 2 or more, 0.50 kg/cm 2 or more, or 1.0 kg/cm 2 or more. Any combination of these upper limits and lower limits may be used. cm 2 or less, or 1.0 kg/cm 2 or more and 4.0 kg/cm 2 or less.
  • gas pressure refers to gas pressure within a container, except in special cases. The pressure is measured by a method well known to those skilled in the art.
  • additives may be added to the beer-taste beverage of one embodiment of the present invention, as necessary, as long as the effects of the present invention are not impaired.
  • additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
  • a coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used.
  • the foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage.
  • Proteins, peptide-containing materials such as collagen peptides, yeast extracts, and the like can be used as appropriate.
  • Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.
  • the beer-taste beverage of one aspect of the present invention may be a packaged beverage packed in a container.
  • Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and PET bottles. Bottles and PET bottles are preferred.
  • the method for producing a beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be a method of production through a fermentation process or a method of production without a fermentation process. However, a method including a step of adding yeast to the raw material and carrying out alcoholic fermentation is preferable.
  • a specific method for producing a beer-taste beverage according to one embodiment of the present invention includes, for example, a method including the following steps (1) and (2).
  • - Step (2) A step of adding yeast to the pre-fermentation solution obtained in step (1) and performing alcoholic fermentation.
  • Step (3) a step of confirming and/or adjusting at least one of the total nitrogen content, the bitterness value, and the content of malic acid.
  • Step (1) is a step of subjecting a raw material containing water, malt, and corn grits to at least one of saccharification, boiling, and removal of solids to obtain a pre-fermentation liquid.
  • the malt used as a raw material is as described above, but malted barley is preferred.
  • the raw materials are put into a preparation pot or a preparation tank, and enzymes such as amylase and protease are added as necessary.
  • Raw materials other than malt and corn grits include liquid sugar, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavors, acidulants, salts, various additives such as pigments. may be added. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Alternatively, these may be added after alcoholic fermentation in the next step.
  • the mixture of raw materials is heated to saccharify the starch of the raw materials to perform a saccharification treatment.
  • the temperature and time of the saccharification treatment are adjusted appropriately taking into account the type of malt used, the ratio of malt, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the original extract in the final beverage, etc. preferably.
  • the saccharification treatment temperature is 55 to 75° C. and the saccharification treatment time is 30 to 240 minutes.
  • the saccharified liquid is preferably subjected to boiling treatment.
  • hops, a bittering agent, etc. as raw materials when performing this boiling treatment, it is preferable to add these.
  • Hops, bittering agents, etc. may be added between the start of boiling of the saccharified liquid and before the end of boiling. At this time, it is preferable to appropriately adjust various conditions of the boiling treatment (boiling temperature, boiling temperature, etc.) according to the desired bitterness value of the beer-taste beverage.
  • the boiling process After the boiling process is completed, it is preferable to transfer to a whirlpool and remove solids such as solidified protein and hop residue. After removal treatment with a whirlpool, the mixture is cooled to 0-25° C. to obtain a pre-fermentation liquid.
  • a pre-fermentation solution may be prepared by adding hot water to malt extract, adding hops, a bittering agent, etc., and subjecting the mixture to boiling treatment.
  • liquid sugar containing carbon sources nitrogen sources as amino acid-containing raw materials other than wheat or malt
  • hops dietary fiber
  • hops may be mixed with hot water to prepare a liquid sugar solution, and the liquid sugar solution may be subjected to a boiling treatment to prepare a pre-fermentation liquid.
  • hops When hops are used, they may be added before the boiling process, or may be added between the start of boiling of the liquid sugar solution and before the end of boiling, and are adjusted appropriately according to the bitterness value of the desired beer-taste beverage. is preferred.
  • Step (2) is a step of adding yeast to the pre-fermentation solution obtained in step (1) and performing alcoholic fermentation.
  • the yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc. Top-fermenting yeast may be used, and bottom-fermenting yeast may be used. good.
  • the yeast may be added to the raw material solution as it is in yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the raw solution. Alternatively, after centrifugation, the supernatant may be completely removed and added.
  • the amount of yeast to be added to the undiluted solution can be appropriately set, and is, for example, about 5 ⁇ 10 6 cells/ml to 1 ⁇ 10 8 cells/ml.
  • Fermentation conditions for alcoholic fermentation can be set as appropriate. For example, fermentation may be performed at a fermentation temperature of 5 to 25° C. for 5 to 10 days. Also, if necessary, the temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process. In addition, after the completion of this step, the yeast may be removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment may be added as necessary.
  • step (2) when producing a non-alcoholic beer-taste beverage, in step (2), the alcohol content is 1 (v / v )%, a non-alcoholic fermentation beer-taste beverage having an alcohol content of less than 1 (v/v)% may be produced.
  • Step (3) is a step of confirming and/or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content.
  • the total nitrogen content, the bitterness value, and the content of malic acid are determined in steps (1) and (2), such as the variety of raw materials and their blending amounts, preparation conditions (timing of addition of raw materials, etc.), yeast species, fermentation conditions, etc. can also be adjusted by appropriately setting Therefore, in the step (3), it is preferable to measure these physical property values and confirm whether they are within the ranges described above. If these physical property values are out of the range, it is preferable to adjust by adding a component capable of adjusting each physical property value or by dilution.
  • each physical property value in this step may be performed in parallel with step (1) and/or step (2), or may be performed between step (1) and step (2). It may be performed after (2).
  • confirmation of each physical property value in this step may be performed at any of the above timings, each physical property value is confirmed after step (2), and as a result, if there is a component that requires adjustment, , it is preferable to adjust the physical property values.
  • Step (4) Step (5)
  • steps (4) and (5) A step of removing alcohol from the fermentation liquid after step (3).
  • Step (5) a step of adjusting the amount of carbon dioxide gas after step (4).
  • the method of removing the alcohol produced by the fermentation step of step (2) is preferably a method of removing by heat treatment.
  • the conditions for the heat treatment the same conditions as in the general method for producing non-alcoholic beer-taste beverages can be applied.
  • alcohol is removed from the solution, and carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide by step (5).
  • a method for adjusting the amount of carbon dioxide gas it may be added by mixing the solution after step (4) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (4). You may
  • the beer-taste beverage of one embodiment of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product.
  • the method for packing the beer-taste beverage into a container is not particularly limited, and a container-packing method well known to those skilled in the art can be used.
  • the beer-taste beverage of the present invention is filled and sealed in a container by the container-packing step.
  • a container of any shape and material may be used in the container-packing step, and examples of the container include the container described in "1.4 Container-packed Beverage".
  • Examples 1-17, Comparative Examples 1-7 Preparation of beverage> After pulverized barley malt, corn grits, and enzymes containing proteolytic enzymes are put into a preparation tank containing 120 L of warm water, the temperature is raised stepwise and held, filtered to remove malt cake, and the wort is extracted. Obtained. After that, the wort was put into a boiling pot, liquid sugar and hops were further added, and the wort was boiled. The amounts of malted barley, corn grits, liquid sugar, and hops were adjusted so that the ratio of raw materials used and the bitterness value shown in Tables 1 to 6 were obtained.
  • Beer yeast bottom-fermenting yeast
  • fermentation is performed at a predetermined fermentation temperature and fermentation time, and after an aging period of about one week, the yeast is removed by filtration. and obtained beer-taste beverages.
  • the “content of 1-4 saccharides” was adjusted to the values shown in Tables 1-6 as follows. ⁇ Total nitrogen content: type of raw materials (malt, corn grits, etc.), type of enzyme, amount of enzyme (including proteolytic enzyme) added, timing of enzyme addition, protein decomposition time in the preparation tank, pH in the preparation tank , Preset temperature and holding time for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, etc.) were set and adjusted as appropriate.
  • ⁇ Bitterness value Adjusted by appropriately setting the type and amount of hops added, the timing of addition, and various conditions of boiling treatment (boiling temperature, boiling time, etc.).
  • - Content of malic acid After appropriately setting the type of malt and corn grits, the type of yeast, and the fermentation conditions, it was adjusted by adding extract-adjusted water and malic acid as necessary.
  • ⁇ Concentration of free amino nitrogen type of raw materials (malt, corn grits, etc.), type of enzyme, amount of enzyme (including proteolytic enzyme) added, timing of enzyme addition, protein decomposition time in the brewing tank, in the brewing tank pH, set temperature and holding time for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (yeast variety , yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, etc.) were set and adjusted as appropriate.
  • ⁇ Content of 1 to 4 sugars Ratio of liquid sugar used, type of enzyme, amount of enzyme added, timing of enzyme addition, set temperature and holding time for each temperature range when preparing saccharified solution, various aspects of fermentation process Conditions (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of yeast reduction, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide Carbon concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.) were appropriately set and adjusted.
  • the beer-taste beverages of Examples 1 to 17 were excellent in beer-taste beverage-like taste and sharp aftertaste, and suppressed in unsuitable acidity.
  • the beer-taste beverages of Comparative Examples 1 to 6 have a problem of poor aftertaste sharpness
  • the beer-taste beverages of Comparative Examples 2, 4, and 6 have a problem of poor aftertaste sharpness.
  • the beverage had an unsuitable sour taste.
  • the beer-taste beverage of Comparative Example 7 was a beverage with an inappropriate bitterness.
  • Comparative Examples 8 and 9 In Comparative Example 8, a beer-taste beverage was produced in the same manner as in Example 1, except that corn grits and liquid sugar were not used. In Comparative Example 9, the same procedure as in Example 1 was performed except that the corn grits were not used, the ratio of liquid sugar used was changed to 51% by mass, and the original extract concentration and free amino nitrogen concentration were set to the values shown in Table 7. and produced a beer-taste beverage.
  • the beer-taste beverage of Comparative Example 8 had a high total nitrogen content, and therefore left a feeling of fullness.
  • the beer-taste beverage of Comparative Example 9 improved the feeling of satiety, it did not use corn grits, resulting in an inappropriately watery feeling.
  • the beer-taste beverage of Example 1 resulted in improved satiety and inappropriate wateriness compared to Comparative Examples 8 and 9.

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention fournit une boisson au goût de bière dans laquelle la teneur totale en azote équivaut à ５ à ８５ｍｇ／１００ｍＬ ou moins, l'indice d'amertume est compris entre ５ et ３５ＢＵｓ, la teneur en acide malique est comprise entre ８５ et ８５０ｍｇ／Ｌ, et un gruau de maïs est mis en œuvre en tant que matière de départ.
PCT/JP2022/010783 2021-03-15 2022-03-11 Boisson au goût de bière WO2022196548A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7343679B1 (ja) 2022-12-06 2023-09-12 アサヒビール株式会社 発酵ビールテイスト飲料及びその製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56121482A (en) * 1980-03-01 1981-09-24 Kirin Brewery Co Ltd Brewing method of beer
JPS5828269A (ja) * 1981-07-22 1983-02-19 ラバツト・ブルウイング・カンパニイ・リミテツド 醸造用酵母
JP2005287364A (ja) * 2004-03-31 2005-10-20 Sapporo Breweries Ltd アルコール飲料の製造方法、アルコール飲料及びアルコール飲料の香味劣化を抑制する方法
JP2020103169A (ja) * 2018-12-27 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56121482A (en) * 1980-03-01 1981-09-24 Kirin Brewery Co Ltd Brewing method of beer
JPS5828269A (ja) * 1981-07-22 1983-02-19 ラバツト・ブルウイング・カンパニイ・リミテツド 醸造用酵母
JP2005287364A (ja) * 2004-03-31 2005-10-20 Sapporo Breweries Ltd アルコール飲料の製造方法、アルコール飲料及びアルコール飲料の香味劣化を抑制する方法
JP2020103169A (ja) * 2018-12-27 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7343679B1 (ja) 2022-12-06 2023-09-12 アサヒビール株式会社 発酵ビールテイスト飲料及びその製造方法

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JPWO2022196548A1 (fr) 2022-09-22

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