Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
  • C12C5/04—Colouring additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
  • C12C5/026—Beer flavouring preparations
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • 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
• • 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
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

• the present invention relates to beer-taste beverages.
• Patent Document 1 describes a beer-taste beverage containing 0.3 to 5 ppm quasine and/or 0.5 to 5 ppm quinine for the purpose of providing a beer-taste beverage having beer-like bitterness and aftertaste.
• a beer-taste beverage in which the umami of barley can be felt.
• beverages that allow you to feel the umami of barley have a relatively strong astringency, and tend to give a feeling of fullness with a small amount.
• the present invention provides a beer-taste beverage having an external fermentation degree of 65.0 to 100.0%, in which the total nitrogen content and the total polyphenol content are adjusted within a predetermined range. That is, the present invention includes inventions of the following aspects.
• a beer-taste beverage having an apparent degree of fermentation of 65.0 to 100.0%, a total nitrogen content of 25 to 130 mg/100 mL, and a total polyphenol content of 60 to 210 mass ppm.
• the beer-taste beverage according to [1] which has an original extract concentration of 6.0% by mass or more.
• [4] The beer-taste beverage according to any one of [1] to [3], which has a malt ratio of 40% by mass or more.
• [5] The beer-taste beverage according to any one of [1] to [4], which has a malt ratio of 80% by mass or less.
• [6] The beer-taste beverage according to any one of [1] to [4], which has a malt ratio of 50% by mass or more and less than 67% by mass.
• [7] The beer-taste beverage according to any one of [1] to [6], having an iso- ⁇ acid content of 5.0 to 40.0 mass ppm.
• [8] The beer-taste beverage according to any one of [1] to [7], which has a bitterness value of 10.0 to 30.0 BUs.
• a beer-taste beverage that does not give an inappropriate feeling of fullness and is easy to drink in relatively large quantities. Further, according to a preferred aspect of the present invention, there is provided a non-watery beer-taste beverage in which the umami of barley can be felt. Furthermore, according to a preferred aspect of the present invention, there is provided a beer-taste beverage having a rich barley-derived taste.
• 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 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.
• the "beer-taste beverage” includes not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water with yeast, and fermented beer-taste beverages, but also esters and water. It also includes carbonated beverages to which beer flavors such as higher alcohols and lactones 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 embodiment of the present invention may be an ale beer-taste beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or a beer-taste beverage brewed using bottom-fermenting yeast (Saccharomyces, etc.). It may be a lager beer-taste beverage, a pilsner beer-taste beverage, or the like brewed through a fermentation process.
• "fermentation” as used herein may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.
• the alcohol content (ethanol content) of the beer-taste beverage is not particularly limited, but is preferably 1.0 (v/v)% or more, more preferably 2.0 (v/v)% or more, and still more preferably 3.0 (v/v)% or more, more preferably 3.5 (v/v)% or more, particularly preferably 4.0 (v/v)% or more, and preferably 10.0 ( v/v)% or less, more preferably 9.0 (v/v)% or less, more preferably 8.0 (v/v)% or less, even more preferably 7.0 (v/v)% or less, It is particularly preferably 6.5 (v/v)% or less, and may be 6.0 (v/v)% or less.
• alcohol content shall be shown by the percentage ((v/v)%) of a volume/volume basis.
• the alcohol content of the beverage can be measured by any known method, and for example, it can be measured by a vibrating density meter.
• the adjustment of the alcohol content is the addition of diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the saccharification in the brewing tank.
• the beer-taste beverage of the present invention has an apparent degree of fermentation of 65.0 to 100.0%.
• a beer-taste beverage with a high external fermentation degree can suppress a feeling of satiety, but tends to have a reduced umami, a watery taste, and a reduced barley umami. Therefore, in the beer-taste beverage of the present invention, the saccharification conditions and fermentation conditions are adjusted so that the degree of fermentation in appearance is 65.0% or more, and the total nitrogen content is 25 to 130 mg / 100 mL or more, and the total polyphenol content is It is manufactured to be 60 to 210 mass ppm.
• the present invention can provide a beer-taste beverage that can be drunk in large amounts without giving an inappropriate feeling of fullness by adjusting the total nitrogen content and the total polyphenol content. It is possible to provide a beer-taste beverage that is not watery and a beer-taste beverage that has a rich taste derived from barley.
• the beer-taste beverage of the present invention has an external fermentation degree of 65.0% or more, but is preferably 66.0% or more, more It is preferably 67.0% or more, still more preferably 68.0% or more, still more preferably 69.0% or more, particularly preferably 70.0% or more, and 72.0% or more, 74 .0% or more, 76.0% or more, 78.0% or more, 80.0% or more, 81.0% or more, 82.0% or more, 83.0% or more, 84.0% or more, 85.0% % or more, or 86.0% or more.
• the appearance fermentation degree of the beer-taste beverage of the present invention is 100.0% or less, but is preferably 99.0% or less, more Preferably 98.0% or less, more preferably 97.0% or less, even more preferably 96.0% or less, particularly preferably 95.0% or less, and 94.0% or less, 93.0% 92.0% or less, 91.0% or less, or 90.0% or less.
• the term “appearance fermentation degree” means the ratio of the sugar concentration that yeast can consume as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the pre-fermented liquid.
• the appearance fermentation degree AA of the beer-taste beverage of the present invention can be calculated from the following formula (1).
• Formula (1): AA (%) 100 ⁇ (P-Es) / P
• P is an original extract (original wort extract), and is described in “BCOJ Beer Analysis Method (Brewing Association of Japan Fermentation, Beer Brewers Association Editing, Revised November 1, 2004)”. It can be measured by the method described.
• “Es” indicates the appearance extract of the beer-taste beverage.
• the appearance fermentation degree of beer-taste beverages can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the enzyme (carbohydrate-degrading enzyme, isomer ), temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, preparation process (wort manufacturing process from malt input to yeast addition ), temperature in the preparation process, time for wort filtration, set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in pre-fermentation liquid, fermentation process original extract concentration, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling The temperature, cooling time, etc. can be appropriately set.
• the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 6.0% by mass or more, more preferably 6.5% by mass or more, even more preferably 7.0% by mass or more, and even more preferably 8.5% by mass or more, particularly preferably 8.0% by mass or more; 8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5 % by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass % or more, 10.3 mass % or more, 10.4 mass % or more, 10.5 mass % or more, 10.6 mass % or more, 10.7 mass % or more,
• the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 18.0% by mass or less, more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, and even more preferably 15.0% by mass or less, particularly 14.0% by mass or less, but 13.8% by mass or less, 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass % or less, 12.8 mass% or less, 12.7 mass% or less, 12.6 mass% or less, 12.5 mass% or less, 12.4 mass% or less, 12.3 mass% or less, 12.2 mass% Below, 12.1 mass % or less and 12.0 mass % or less may be sufficient.
• the original extract concentration can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, etc. can be set appropriately.
• the original extract (original wort extract) of the beer-taste beverage according to the present invention 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 2013 supplement It can be measured by the method described in the revision.
• the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is such that the beer-taste beverage suppresses inappropriate wateriness, and further improves the rich taste, drinkability, and depth of taste derived from wheat.
• it is 25 mg/100 mL or more, preferably 26 mg/100 mL or more, more preferably 27 mg/100 mL or more, still more preferably 28 mg/100 mL or more, and even more preferably 29 mg/100 mL or more. and may be 30 mg/100 mL or more, 33 mg/100 mL or more, 35 mg/100 mL or more, or 38 mg/100 mL or more.
• the beer-taste beverage has a high total nitrogen content, it tends to give a feeling of satiety.
• /100 mL or less more preferably 100 mg/100 mL or less, more preferably 90 mg/100 mL or less, particularly preferably 80 mg/100 mL or less, and 70 mg/100 mL or less, 65 mg/100 mL or less, or 60 mg/100 mL or less. There may be.
• the “total nitrogen content” in the present invention is the total amount of all nitrogen compounds such as proteins and amino acids.
• the total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials that have relatively high nitrogen content and can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt or the like having 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.
• Other examples include corn (corn protein, etc.), rice, raw milk, skimmed milk powder, dairy ingredients such as whey, collagen protein, collagen peptide, and yeast extract.
• dairy ingredients such as whey, collagen protein, collagen peptide, and yeast extract.
• Timing proteolytic time in the mashing tank, pH in the mashing tank, pH in the mashing process (the wort manufacturing process from the addition of malt to the addition of yeast), the time of wort filtration, each time when preparing the wort Set temperature and holding time in temperature range, boiling time and pH in boiling process, original extract concentration in pre-fermentation solution, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount , yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.
• the total nitrogen content of the beer-taste beverage according to the present invention is described in, 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
• the total amount of polyphenols in the beer-taste beverage of one embodiment of the present invention makes it possible to obtain a beer-taste beverage in which inappropriate wateriness is suppressed, and to further improve the rich taste, drinkability, and depth of taste suitable for beer-taste beverages.
• a beer-taste beverage that has been diluted, it is 60 mass ppm or more, preferably 65 mass ppm or more, more preferably 70 mass ppm or more, still more preferably 71 mass ppm or more, more preferably 72 mass ppm or more, Even more preferably, it is 73 mass ppm or more, and may be 75 mass ppm or more, 80 mass ppm or more, 85 mass ppm or more, 90 mass ppm or more, 95 mass ppm or more, or 100 mass ppm or more.
• the total amount of polyphenols is high, the mouthfeel becomes heavy, and it tends to give an inappropriate feeling of fullness.
• the total polyphenol content of the beverage of the present invention is 210 mass ppm or less, preferably 200 mass ppm or less, more preferably 190 mass ppm or less, still more preferably 180 mass ppm or less, and still more It is preferably 170 mass ppm or less, and may be 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, or 120 mass ppm or less.
• Polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are substituted with hydroxyl groups.
• examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.
• the "total amount of polyphenols" in the present invention is the total amount of these polyphenols contained in the beer-taste beverage.
• Adjustment of the total amount of polyphenols can be done by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the preparation tank.
• Polyphenol polymerization conditions temperature, stirring speed, etc.
• pH in the brewing tank pH in the brewing process (wort production process from malt input to yeast addition)
• time of wort filtration when preparing wort Set temperature and holding time for each temperature range (including during saccharification), original extract concentration in pre-fermentation solution, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration type (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), beer Stabilizers (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, etc.) added at the time of filtration can be appropriately selected.
• PVPP polyvinylpolypyrrolidone
• bentonite tannin, bentonite, etc.
• the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt with a high polyphenol content.
• malt with husks has a high nitrogen and polyphenol content
• High nitrogen content but low polyphenol content Therefore, the total nitrogen content and the total polyphenol content in the beer-taste beverage can be increased or decreased by adjusting the mixing ratio of the raw materials.
• Representative methods (1) to (4) for increasing or decreasing the total nitrogen content and the total polyphenol content are listed below. (1) Increase the total nitrogen content and total polyphenol content of beer-taste beverages by increasing the amount of malt with husks.
• the total polyphenol content of the beer-taste beverage of the present invention is described in, 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 any method.
• the nitrogen or polyphenols is derived from malt, from the viewpoint of making the beverage more tasteful than a beer-taste beverage.
• at least part of nitrogen or polyphenols is soybeans, yeast extract, peas, corn, processed corn (corn grits etc.), wheat, wheat malt and the like.
• beer-taste beverage of one embodiment of the present invention may further contain spirits derived from grain as an alcohol component.
• spirits refer to grains such as wheat, rice, buckwheat, corn, potato, and sugarcane as raw materials, saccharified using malt or, if necessary, an enzyme agent, fermented using yeast, and then distilled.
• alcoholic beverages obtained by Grain which is a raw material for spirits, is preferably a plant belonging to the family Poaceae, preferably wheat.
• the sugar concentration of the beer-taste beverage of one embodiment of the present invention is preferably 6.0 g/100 mL or less, more preferably 5.5 g/100 mL or less, and more preferably 5.0 g from the viewpoint of an easy-to-drink beer-taste beverage.
• /100 mL or less more preferably 4.8 g/100 mL or less, more preferably 4.6 g/100 mL or less, even more preferably 4.4 g/100 mL or less, even more preferably 4.3 g/100 mL or less, particularly preferably 4 .2 g/100 mL or less, 4.0 g/100 mL or less, 3.8 g/100 mL or less, 3.6 g/100 mL or less, 3.5 g/100 mL or less, 3.3 g/100 mL or less, 3.2 g/100 mL or less, or 3.0 g/100 mL or less.
• the sugar concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.3 g/100 mL or more, more preferably 0.5 g/100 mL or more, more preferably 0.5 g/100 mL or more, from the viewpoint of making the beer-taste beverage satisfying to drink.
• 0.8 g/100 mL or more is 0.8 g/100 mL or more, more preferably 1.0 g/100 mL or more, still more preferably 1.3 g/100 mL or more, even more preferably 1.5 g/100 mL or more, still more preferably 1.7 g/100 mL or more, Particularly preferably, it is 1.8 g/100 mL or more, and may be 2.0 g/100 mL or more, 2.2 g/100 mL or more, or 2.5 g/100 mL or more.
• sucrose is based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labor and Welfare Notification No. 176 of 2003, Partially Revised Consumer Affairs Agency Notification No. 8 of September 27, 2013).
• Carbohydrates and more specifically, the target foods from which proteins, lipids, dietary fibers, ash, alcohol and water have been removed. Therefore, the carbohydrate content in food can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food.
• the amounts of protein, lipid, dietary fiber, ash and moisture can be measured by methods listed in the Nutrition Labeling Standards.
• the amount of protein was measured by the nitrogen quantitative conversion method
• the amount of lipid was measured by the ether extraction method
• the amount of dietary fiber was measured by the Prosky method
• the amount of ash was measured by the direct incineration method.
• the amount of water can be measured by the reduced pressure heat drying method.
• the sugar content of the beer-taste beverage of one embodiment of the present invention depends on the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, the timing of addition, and each temperature range when preparing the saccharified solution.
• Set temperature and holding time, composition of pre-fermentation solution original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.
• various conditions of fermentation process oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme type, enzyme addition amount, enzyme addition timing, etc.
• cooling timing cooling temperature, cooling time, etc. can be adjusted by setting the
• the chromaticity of the beer-taste beverage of one embodiment of the present invention is preferably 5.0 EBC or more, more preferably 5.3 EBC or more, and even more preferably 5.6 EBC, from the viewpoint of producing a beer-taste beverage with a strong impact when drunk. More preferably, it is 5.9 EBC or more, particularly preferably 6.2 EBC or more, and may be 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, or 8.0 EBC or more.
• the chromaticity of the beer-taste beverage of one embodiment of the present invention is preferably 30.0 EBC or less, more preferably 27.0 EBC or less, even more preferably 25.0 EBC or less, even more preferably 23.0 EBC or less, and even more preferably is 20.0 EBC or less, more preferably 18.0 EBC or less, still more preferably 16.0 EBC or less, and may be 14.0 EBC or less, 12.0 EBC or less, or 10.0 EBC or less.
• the “chromaticity” of the beverage is “8.8” of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee] edited in 2013). Chromaticity” can be measured by the measurement method described in “Chromaticity”.
• the "chromaticity" of a beverage is specified by the unit of chromaticity (EBC unit) defined by the European Brewery Convention. The lower the number, the lighter and brighter the beverage, and the higher the number, the darker and darker the beverage.
• the chromaticity of the beer-taste beverage of one embodiment of the present invention is determined, for example, by the type of malt used, the mixing ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, and the like.
• the chromaticity can also be adjusted to be high by increasing the raw wort extract concentration or increasing the malt ratio. It can also be adjusted by controlling the amount of food additives such as caramel pigments and colored sugar solutions.
• the pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, still more preferably 3.4 or higher, and more preferably 3.4 or higher. It is more preferably 3.6 or more, still more preferably 3.7 or more, and may be 3.9 or more, or 4.1 or more.
• the pH of the beer-taste beverage is preferably 5.0 or less, more preferably 4.9 or less, even more preferably 4.8 or less, and even more preferably 4.7 or less. Especially preferably, it is 4.6 or less.
• Adjustment of pH includes addition of diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank.
• type of acid used for pH adjustment lactic acid, phosphoric acid , malic acid, tartaric acid, citric acid, etc.
• a beer-taste beverage of one aspect of the present invention is suitable for container packaging.
• the container include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.
• colorless and transparent bottles or PET bottles they are exposed to the light of sunlight or fluorescent lamps, unlike the case of ordinary cans or colored bottles.
• the beer-taste beverage of one embodiment of the present invention does not substantially contain components derived from hops, generation of sunlight odor due to exposure to sunlight is suppressed. Therefore, the beer-taste beverage of one embodiment of the present invention can be filled in such colorless and transparent bottles and PET bottles.
• Optional additive ingredients such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention are described in detail in "1.1 Ingredients”.
• the main raw materials of the beer-taste beverage of one embodiment of the present invention are water and malt, but it is preferable to use hops. , antioxidants, fragrances, acidulants, salts and the like may be used.
• Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. may In one aspect of the present invention, it is preferable to use malted barley.
• 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.
• colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.
• the malt used for the beer-taste beverage 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. In the present examples and comparative examples, malt with a modification of 80% or more was used.
• the modification is 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.
• Malt contains nitrogen compounds and polyphenols. Therefore, in the present invention, in order to keep the total nitrogen content and the total polyphenol content of the beer-taste beverage of the present invention within the ranges specified by the present invention, it is preferable to set the ratio of malt in the raw material within a certain range. .
• the malt ratio (ratio of all malt used) is preferably 40% by mass or more, more preferably 45% by mass or more, still more preferably 48% by mass or more, still more preferably 50% by mass or more, especially It is preferably 55% by mass or more, and may be 60% by mass or more, 65% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass.
• the malt ratio means a value calculated according to the interpretation notice of the Liquor Tax Act and liquor administration related laws and regulations, which was implemented on April 1, 2018.
• carbon source nitrogen source
• Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, liquid sugars containing carbon sources, etc.
• Nitrogen sources include yeast extract, soybean protein, malt, Soybeans, yeast extract, peas, wheat malt, ungerminated grains, decomposition products thereof, and the like.
• ungerminated grains examples 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.
• 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.
• hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, and the like.
• processed hops such as isoformed hops and reduced hops may be used.
• the amount of hops to be added is appropriately adjusted, but is preferably 0.0001 to 1% by mass relative to the total amount of the beverage.
• 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 is preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, based on the total amount (100% by mass) of the beer-taste beverage.
• the iso- ⁇ acid content of the beer-taste beverage using hops is preferably 40.0 ppm by mass or less, more preferably 37.0 ppm by mass, based on the total amount (100% by mass) of the beer-taste beverage. More preferably, it is 34.0 mass ppm or less, and may be 30.0 mass ppm or less, 25.0 mass ppm or less, or 20.0 mass ppm or less.
• bitterness value is an index of bitterness induced by iso- ⁇ -acids such as isohumulone.
• the bitterness value can be measured according to the method described in "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value". Specifically, acid is added to the degassed sample, followed by extraction with isooctane, the absorbance of the resulting isooctane layer is measured at 275 nm against isooctane, and multiplied by a factor to obtain bitterness values (BUs). be able to.
• the bitterness value of the beer-taste beverage of the present invention is preferably 5.0 BUs or more, more preferably 10.0 BUs or more, more preferably 12.0 BUs or more, still more preferably 13.0 BUs or more, still more preferably 14 0 BUs or more.
• the bitterness value of the beer-taste beverage of the present invention is preferably 45.0 BUs or less, more preferably 40.0 BUs or less, more preferably 35.0 BUs or less, still more preferably 30.0 BUs or less, and even more preferably 30.0 BUs or less.
• the bitterness value depends on the content of iso- ⁇ -acids contained in the beverage, and iso- ⁇ -acids are bitter components that are abundantly contained in hops. Therefore, by controlling the amount of hops used, a beverage having a predetermined bitterness value can be produced.
• Sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as commercially available starch syrups, sugars of trisaccharides or higher, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners. sweeteners and the like.
• the form of these saccharides may be liquid such as solution, or solid such as powder.
• sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose and their solutions can also be used.
• Artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose and the like. These sweeteners may be used alone or in combination of two or more.
• 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.
• bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness-imparting agent may also be used.
• 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.
• the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, for example, ascorbic acid, erythorbic acid, catechin, and the like.
• Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation. A beer-taste beverage contains ethyl acetate produced by alcoholic fermentation, and the ethyl acetate functions as a flavoring agent. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, there is little need to separately add a beer flavor, but a beer flavor may be added as desired.
• Beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, and isoamyl propionate.
• ethyl caproate in the beer-taste beverage of the present invention is not particularly limited, it is preferably 50 mass ppb or more and preferably 400 mass ppb or less.
• Ethyl caproate is known as a compound having ginjo aroma, and can impart a lingering taste to the aftertaste of beer-taste beverages, as well as impart ease of drinking, light beer-like smoothness, and the like.
• beer-taste beverages with an external fermentation degree of 100.0% or less contain relatively few aromatic components, a certain amount of ethyl caproate can effectively impart a rich taste suitable for beer-taste beverages.
• the content of ethyl caproate in the beer-taste beverage of the present invention is preferably 50 mass ppb or more, more preferably 60 mass ppb or more, still more preferably 70 mass ppb or more, still more preferably 80 mass ppb or more, still more preferably is 90 mass ppb or more, more preferably 110 mass ppb or more, still more preferably 110 mass ppb or more, and particularly preferably 120 mass ppb or more.
• the concentration of ethyl caproate in the beverage of the present invention is preferably 800 mass ppb or less, more preferably 750 mass ppb or less, still more preferably 700 mass ppb or less, in order to suppress the pineapple-like flavor unsuitable for beer-taste beverages.
• the concentration of ethyl caproate in the beer-taste beverage of the present invention is determined by the addition of diluted water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation solution before adding yeast, the sugar concentration and amino acid concentration, and the original pre-fermentation solution.
• Extract concentration, yeast variety, fermentation conditions oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.
• cooling timing, etc. can be appropriately set and controlled. It can also be controlled by adjusting the amount of perfume containing ethyl octanoate.
• ethyl octanoate in the beer-taste beverage of the present invention is not particularly limited, it is preferably 50 mass ppb or more and preferably 800 mass ppb or less.
• Ethyl octanoate is known as a compound with a fruity aroma pronounced of fermentation, and imparts a lingering taste to the aftertaste of beer-taste beverages. be able to.
• beer-taste beverages with an external fermentation degree of 100.0% or less contain relatively few aromatic components, a certain amount of ethyl octanoate can effectively impart a rich taste suitable for beer-taste beverages.
• the content of ethyl octanoate in the beer-taste beverage of the present invention is preferably 50 mass ppb or more, more preferably 60 mass ppb or more, still more preferably 70 mass ppb or more, still more preferably 75 mass ppb or more, and still more preferably 75 mass ppb or more. It is preferably 80 mass ppb or more, still more preferably 85 mass ppb or more, still more preferably 90 mass ppb or more, still more preferably 95 mass ppb or more, still more preferably 100 mass ppb or more.
• the concentration of ethyl octanoate in the beverage of the present invention is preferably 800 mass ppb or less, more preferably 700 mass ppb or less, still more preferably 600 mass ppb or less, in order to suppress the flavor unsuitable for fruit-like beer-taste beverages. , more preferably 500 mass ppb or less, particularly preferably 400 mass ppb or less.
• the concentration of ethyl octanoate in the beer-taste beverage of the present invention is determined by the addition of diluted water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation solution before adding yeast, the sugar concentration and amino acid concentration, and the original pre-fermentation solution.
• Extract concentration, yeast variety, fermentation conditions oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.
• cooling timing, etc. can be appropriately set and controlled. It can also be controlled by adjusting the amount of perfume containing ethyl octanoate.
• concentrations of ethyl caproate and ethyl octanoate in the beer-taste beverage of the present invention can be measured, for example, by gas chromatography.
• the acidulant is not particularly limited as long as it is a substance having a sour taste. salt.
• phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or these is more preferred, and phosphoric acid, lactic acid or salts thereof are particularly preferred.
• These acidulants may be used alone or in combination of two or more.
• containing phosphoric acid, lactic acid, succinic acid, or salts thereof does not particularly affect the suppression of the feeling of fullness unsuitable for beer-taste beverages, but pH It becomes possible not to impart an unsuitable sourness to the beverage while lowering the microbial resistance and securing the microbial guarantee.
• the phosphoric acid content is preferably 900 mass ppm or less, more preferably 800 mass ppm or less, and 700 mass ppm or less. More preferably, 600 mass ppm or less is more preferable, 550 mass ppm or less is even more preferable, 500 mass ppm or less is more preferable, 450 mass ppm or less is even more preferable, 400 mass ppm or less is even more preferable, 300 mass ppm The following are more preferable, and 200 ppm by mass or less is particularly preferable.
• the phosphoric acid content is preferably 70 mass ppm or more, more preferably 100 mass ppm or more, and 120 It is more preferably 140 ppm by mass or more, and particularly preferably 160 ppm by mass or more.
• the lactic acid content is preferably 900 ppm by mass or less, more preferably 800 ppm by mass or less, and more preferably 700 ppm by mass so as not to impart an unsuitable sourness to the beer-taste beverage.
• 600 mass ppm or less is even more preferable
• 550 mass ppm or less is even more preferable
• 500 mass ppm or less is even more preferable
• 450 mass ppm or less is even more preferable
• 400 mass ppm or less is even more preferable
• the lactic acid content is preferably 70 mass ppm or more, more preferably 100 mass ppm or more, and 110 mass ppm or more. It is more preferably 130 ppm by mass or more, and particularly preferably 150 ppm by mass or more.
• the succinic acid content is preferably 300 ppm by mass or less, more preferably 250 ppm by mass or less, and more preferably 200 mass ppm or less in order not to impart an unsuitable sourness to the beer-taste beverage.
• ppm or less is more preferable, 180 mass ppm or less is even more preferable, and 160 mass ppm or less is particularly preferable.
• the content of succinic acid is preferably 10 mass ppm or more, more preferably 20 mass ppm or more, 30 mass ppm or more is more preferable, 40 mass ppm or more is still more preferable, 45 mass ppm or more is still more preferable, and 50 mass ppm or more is particularly preferable.
• the beer-taste beverage of one aspect of the present invention preferably contains phosphoric acid, lactic acid and succinic acid.
• the total content of phosphoric acid, lactic acid, and succinic acid is preferably 1700 ppm by mass or less, more preferably 1300 ppm by mass or less, from the viewpoint of imparting moderate sourness to the beer-taste beverage.
• 1000 mass ppm or less is more preferable, 700 mass ppm or less is even more preferable, 500 mass ppm or less is particularly preferable, and from the viewpoint of lowering the pH of the beverage and obtaining microbial assurance, 100 mass ppm or more is preferable, 150 It is more preferably 200 ppm by mass or more, and particularly preferably 300 ppm by mass or more.
• the respective contents of phosphoric acid, lactic acid and succinic acid, and the sum of these contents are, for example, It can be controlled by adjusting the amount used.
• the beer-taste beverage of the present invention may contain organic acids other than phosphoric acid, lactic acid and succinic acid.
• the content of organic acids other than phosphoric acid, lactic acid, and succinic acid is less than 100 parts by mass, less than 70 parts by mass, less than 50 parts by mass, and 20 parts by mass with respect to 100 parts by mass of the total amount of phosphoric acid, lactic acid, and succinic acid. It can be less than 10 parts by weight, less than 5 parts by weight, less than 1 part by weight, less than 0.1 parts by weight, or 0 parts by weight.
• the content of pyroglutamic acid in the beer-taste beverage of one embodiment of the present invention is 320 mg/L or less, 310 mg/L or less, 300 mg/L or less, 290 mg/L or less, 280 mg/L or less, 270 mg/L or less, 260 mg/L or less, 250 mg/L or less, 240 mg/L or less, 230 mg/L or less, 220 mg/L or less, 210 mg/L or less, 200 mg/L or less, 190 mg/L or less, It may be 180 mg/L or less, or 170 mg/L or less.
• the contents of lactic acid, phosphoric acid and pyroglutamic acid in the beer-taste beverage of the present invention can be measured, for example, by high performance liquid chromatography.
• preservatives examples include benzoic acid; benzoates such as sodium benzoate; benzoic acid 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 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, still more preferably 20 to 900 mass ppm.
• 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. may Since the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation process 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 above range of the carbon dioxide gas concentration. 0 kg/cm 2 or less, 4.5 kg/cm 2 or less, or 4.0 kg/cm 2 or less, and 0.20 kg/cm 2 or more, 0.50 kg/cm 2 or more, or 1.0 kg/cm 2 This is the above, and any of these upper and lower limits may be combined.
• the carbon dioxide pressure of the beverage is 0.20 kg/cm 2 or more and 5.0 kg/cm 2 or less, 0.50 kg/cm 2 or more and 4.5 kg/cm 2 or less, or 1.0 kg/cm 2 or more4.
• the gas pressure refers to the gas pressure within the container, except in special cases.
• the pressure is measured by a method well known to those skilled in the art. For example, after fixing a sample heated to 20° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and can be measured using a method of reading the value when the pointer reaches a certain position by shaking the pointer, or using a commercially available gas pressure measuring device.
• 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 accelerators, 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 substances such as collagen peptides, yeast extracts, raw materials derived from milk, 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.
• a method for producing a fermented beer-taste beverage which is one aspect of the present invention, includes the following steps (1) to (3).
• Step (1) A step of subjecting raw materials to at least one of saccharification, boiling, and removal of solids to obtain a pre-fermentation liquid.
• Step (2) A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
• Step (3) A step of adding yeast to the cooled pre-fermentation solution obtained in step (2) and performing alcoholic fermentation.
• adjustment of appearance fermentation degree, original extract concentration, total nitrogen content, total polyphenol content, content of pyroglutamic acid, content of ethyl caproate, content of ethyl octanoate, pH, etc. can be performed at one or more times of the following (i) to (v).
• step (3) step (3)
• the content of pyroglutamic acid, ethyl caproate, ethyl octanoate, etc. is adjusted.
• a method of directly blending these components may be used, but it may be carried out by adjusting the blending amount of raw materials containing these components.
• water or carbonated water may be added for adjustment.
• Step (1) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification treatment, boiling treatment, and solid content removal treatment.
• various raw materials including water and malt are put into a brewing kettle or a brewing tank, and if necessary, before fermentation, polysaccharides that promote changes in ingredients derived from raw materials.
• Enzymatic agents such as degrading enzymes and proteolytic enzymes may be added.
• Examples of the enzymatic agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase and the like.
• Article 3 of the Liquor Tax Act and the Notification of Liquor Administration Related Laws and Regulations (revised on June 27, 2018), Article 3, "7 Items that are not treated as raw materials for liquor", states that "(3) during the brewing process for the purpose of streamlining brewing Enzyme agents corresponding to "the following enzyme agents to be added" can be mentioned.
• the component composition of the resulting fermented beer-taste beverage can be efficiently adjusted.
• various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness imparting agents, antioxidants, flavors, acidulants, salts, and the like 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. Moreover, these may be added during or after alcoholic fermentation in the next step.
• a mixture of various raw materials is subjected to a saccharification treatment by heating to saccharify the starch of the raw materials.
• 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 15 to 240 minutes from the viewpoint of adjusting the appearance fermentation degree of the beer-taste beverage to the above range.
• filtration is performed to obtain a saccharified liquid.
• 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.
• 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 preservatives
• sweeteners water-soluble dietary fiber
• bittering agents Alternatively, a bitterness-imparting agent, an antioxidant, a flavoring agent, an acidulant, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be boiled to prepare a pre-fermentation liquid. good.
• hops When hops are used, they may be added before the boiling process, or may be added between the start of boiling the liquid sugar solution and before the end of boiling.
• Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
• the product is transferred to a whirlpool and cooled to 0 to 23°C.
• the concentration of the original extract may be adjusted by removing solids such as solidified proteins. Through such treatment, a cooled pre-fermentation liquid is obtained.
• Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to perform 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 in the form of a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the pre-fermentation solution. Alternatively, after centrifugation, the supernatant may be completely removed and added.
• the amount of yeast to be added to the stock solution can be set as appropriate, and is, for example, about 5 ⁇ 10 6 cells/mL to 1 ⁇ 10 8 cells/mL.
• fermentation temperature and fermentation period for alcoholic fermentation can be appropriately set.
• fermentation may be performed at 8 to 25° C. for 5 to 10 days.
• the temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.
• the appearance fermentation degree of beer-taste beverages can be adjusted by appropriately setting the type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase. or by lowering the temperature) or by changing the pressure.
• 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.
• the fermented beer-taste beverage obtained in this way is filled in a predetermined container and distributed on the market as a product.
• the method for packing the fermented 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 fermented beer-taste beverage is filled and sealed in a container by the container filling process.
• a container of any shape and material may be used in the container filling step, and examples of the container are as described above.
• the present invention also relates to a method for improving flavor of beer-taste beverage.
• the flavor improving method of one aspect of the present invention has an appearance fermentation degree of 65.0 to 100.0%, a total nitrogen content of 25 to 130 mg/100 mL, and a total polyphenol content of 60 to 210 mass. ppm.
• the "flavor" of a beer-taste beverage includes the umami of barley, the rich taste derived from barley, the texture, and the richness of the taste.
• the term “improving flavor” or “improving flavor” means that a beverage in which the degree of appearance fermentation, total nitrogen content, and total polyphenol content are adjusted to the above ranges is different from a beverage that has not been adjusted. It means that at least one of a reduction or suppression of unsuitable wateriness and satiety, and an increase in rich taste suitable for beer-taste beverages is achieved.
• the yeast After brewing yeast (bottom-fermenting yeast) is added to the pre-fermentation solution thus obtained and fermented for about one week, the yeast is removed by filtration to adjust the extract after an aging period of about one week. Water was added to prepare a beer-taste beverage.
• the amount and type of raw materials such as malt and hops, the mashing pattern, the type of polysaccharide degrading enzyme and proteolytic enzyme, the amount and timing of addition, each temperature range when preparing wort The set temperature, retention time, pH adjustment, turbidity at the time of wort filtration, hop addition timing, boiling time, fermentation conditions, etc.
• the total nitrogen content in the beer-taste beverage is 25 to 130 mg / 100 mL
• the total polyphenol content is 60 to 210 mass ppm
• the appearance fermentation degree is 65.0 to 100.0%. It was possible to provide a beverage having "a rich taste suitable for beer-taste beverages" by suppressing "wateriness unsuitable for beer-taste beverages” while suppressing "fullness unsuitable for beverages with taste”.

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