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

Definitions

• the present invention relates to beer-taste beverages.
• Patent Document 1 a mixture containing fermented raw materials with a malt ratio of 50 to 66% by mass and water is saccharified for the purpose of providing a fermented malt beverage that uses malt as a raw material and has a good balance between richness and sharpness. After that, it has at least a charging step of boiling to prepare a fermentation raw material liquid, and a fermentation step of inoculating yeast into the fermentation raw material liquid obtained by the charging step and fermenting, and the bitterness value is 10 to 30 BU.
• a method for producing a fermented malt beverage is described, comprising producing a fermented malt beverage.
• Such a fermented malt beverage may lose its texture. Therefore, there is a demand for beer-taste beverages with good texture.
• the present invention provides a beer-taste beverage in which the malt ratio and the proline content are adjusted within predetermined ranges. That is, the present invention includes inventions of the following aspects.
• a beer-taste beverage having a malt ratio of 50% by mass or more and 75% by mass or less and a proline content of more than 30 mg/100 mL.
• the beer-taste beverage according to [1] or [2] which has an original extract concentration of 6.0 to 20.0% by mass.
• [4] The beer-taste beverage according to any one of [1] to [3], which has a pyroglutamic acid content of 50 to 300 mg/L.
• [5] The ratio [(X)/(Y)] of the pyroglutamic acid content (X) (unit: mg/L) to the proline content (Y) (unit: mg/100 mL) is 1.0 to 7.0. 5, the beer-taste beverage according to [4].
• [6] The beer-taste beverage according to any one of [1] to [5], which has a carbohydrate content of 1.1 g/100 mL or more.
• a method for improving the flavor of a beer-taste beverage comprising adjusting the proline content of the beer-taste beverage having a malt ratio of 50% by mass or more and 75% by mass or less so that the proline content exceeds 30 mg/100 mL.
• a beer-taste beverage with a beer-like texture is provided despite the fact that the malt ratio is relatively low. Further, according to a preferred aspect of the present invention, there is provided a beer-taste beverage that is refreshing and has a deep aftertaste. Furthermore, according to a preferred aspect of the present invention, there is provided a beer-taste beverage that has little makeup-like fragrance that is unsuitable for beer-taste beverages.
• the upper and lower limits can be combined arbitrarily.
• the numerical range is described as “preferably 3.0 to 15, more preferably 3.2 to 13”
• the range of "3.0 to 13" or “3.2 to 15” Ranges are also included in the numerical ranges recited herein.
• 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. Therefore, 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. Adjustment of alcohol content is done by adding 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, proteolytic time in the brewing tank, pH in the brewing tank, pH in the brewing process (from the addition of malt to the wort production process before the addition of yeast), amount of acid used for pH adjustment, pH Timing of adjustment (at the time of preparation, at the time of fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), setting temperature and holding time of each temperature range, pre-fermentation liquid Original extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxy)
• the beer-taste beverage of the present invention has a malt ratio of 50% by mass or more and 75% by mass or less.
• a beer-taste beverage with a relatively low malt ratio improves the refreshing aftertaste, but tends to lose the feel of beer. Therefore, the beer-taste beverage of one aspect of the present invention is produced so that the proline content is more than 30 mg/100 mL.
• INDUSTRIAL APPLICABILITY The present invention can provide a beer-taste beverage with a beer-like texture by adjusting the proline content, although the malt ratio is relatively low.
• the beer-taste beverage of the present invention has a proline content of more than 30 mg/100 mL. Preferably 30.2 mg/100 mL or more, more preferably 30.3 mg/100 mL or more, even more preferably 30.4 mg/100 mL or more, still more preferably 30.5 mg/100 mL or more, still more preferably 31 mg/100 mL or more, particularly preferably is 32 mg/100 mL or more, and may be 33 mg/100 mL or more, 34 mg/100 mL or more, or 35 mg/100 mL or more.
• the beer-taste beverage has a high proline content, it tends to give a feeling of satiety.
• the proline content can be measured using, for example, an amino acid automatic analyzer model L-8800A manufactured by Hitachi, Ltd., or the like.
• Proline is an amino acid contained in nitrogen-containing raw materials such as malt, and is not used as a nutrient source by yeast in the fermentation process.
• Proline may be contained in the raw materials of the beer-taste beverage, or may be added separately in the production process (for example, purified proline).
• the proline content can be adjusted by adding diluted water or carbonated water, the type of amino acid-containing raw materials (malt, barley, corn grits, sugar solution, yeast extract, soybeans, peas, purified proline, etc.), the amount of raw materials, and the amount of enzymes.
• the original extract (O-Ex) concentration (original wort concentration) in the beer-taste beverage of the present invention is 6.0 to 20.0% by mass.
• concentration of the original extract in the beer-taste beverage becomes high, it becomes difficult to feel the lightness of the mouth.
• the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 6.5% by mass or more, more preferably 7.0% by mass or more, even more preferably 7.5% by mass or more, and even more preferably 7.8% 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, 10.8 mass % or more, 10.9 mass % or more, or 11.0% by 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 mass % or less, particularly preferably 14.0 mass % or less, but 13.8 mass % or less, 13.6 mass % or less, 13.4 mass % or less, 13.2 mass % or less; 0% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2 12.1% by mass or less, or 12.0% by mass or less.
• the concentration of the original extract 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, The amount of spirits to be added, the amount of brewer's alcohol to be added, etc. can be appropriately set.
• 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 proline is derived from malt, from the viewpoint of making the beverage with a more improved beer-taste-like taste.
• at least part of proline is soybean, 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 grain-derived spirits (distilled liquor) 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 Gramineae, and more preferably wheat.
• the content of pyroglutamic acid in the beer-taste beverage of one embodiment of the present invention is 50 mg/L or more, preferably 52 mg/L or more, more preferably 54 mg/L or more, from the viewpoint of imparting a preferable taste to the beer-taste beverage. preferably 56 mg/L or more, more preferably 58 mg/L or more, particularly preferably 60 mg/L or more, and 65 mg/L or more, 70 mg/L or more, 75 mg/L or more, 80 mg/L or more, 85 mg/L or more L or more, or 90 mg/L or more.
• the content of pyroglutamic acid is 300 mg/L or less, preferably 290 mg/L or less, more preferably 280 mg/L or less, and even more preferably 270 mg/L or less. Even more preferably 260 mg/L or less, more preferably 250 mg/L or less, and 240 mg/L or less, 230 mg/L or less, 220 mg/L or less, 210 mg/L or less, or 200 mg/L or less good too.
• Pyroglutamic acid may be contained in the raw material of the beer-taste beverage, or may be added separately in the production process (for example, purified pyroglutamic acid).
• Pyroglutamic acid content can be adjusted by adding diluted water or carbonated water, adding purified pyroglutamic acid, raw materials containing pyroglutamic acid (malt, wheat, corn grits, sugar solution, yeast extract, soybeans, peas, purified proline, etc.) type, amount of raw materials, enzymatic reaction time in the preparation process (from input of raw materials such as malt to wort production process before adding yeast), pH in preparation process, amount of acid used for pH adjustment, Timing of pH adjustment (at the time of preparation, at the time of fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), setting temperature and holding time for each temperature range, pre-fermentation solution original extract concentration, original extract concentration in the 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.), addition of spirits, brewed alcohol, etc.
• the beer-taste beverage of one embodiment of the present invention has a pyroglutamic acid content (X) (unit: mg/L) and a proline content ( Y) (unit: mg / 100 mL) ratio [(X) / (Y)] is 1.0 to 7.5 However, it is preferably 1.2 or more, more preferably 1.4 or more, still more preferably 1.6 or more, still more preferably 1.8 or more, still more preferably 2.0 or more, particularly preferably 2.5 or more, and may be 2.6 or more, 2.7 or more, or 2.8 or more.
• the ratio of the pyroglutamic acid content (X) (unit: mg/L) to the proline content (Y) (unit: mg/100 mL) [(X)/(Y)] is preferably 7. 3 or less, more preferably 7.1 or less, still more preferably 6.9 or less, still more preferably 6.7 or less, still more preferably 6.5 or less, particularly preferably 6.0 or less; It may be 9 or less, 5.8 or less, 5.7 or less, 5.6 or less, or 5.5 or less.
• the sugar concentration of the beer-taste beverage of one embodiment of the present invention is preferably 1.1 g/100 mL or more, more preferably 1.3 g/100 mL or more, still more preferably 1 .4 g/100 mL or more, more preferably 1.5 g/100 mL or more, more preferably 1.6 g/100 mL or more, still more preferably 1.7 g/100 mL or more, still more preferably 1.8 g/100 mL or more, more preferably 1 .9 g/100 mL or more, particularly preferably 2.0 g/100 mL or more, and 2.2 g/100 mL or more, 2.4 g/100 mL or more, 2.6 g/100 mL or more, or 2.8 g/100 mL or more good too.
• the sugar concentration of the beer-taste beverage is preferably 6.0 g/100 mL or less, more preferably 5.5 g/100 mL or less, still more preferably 5.0 g/100 mL or less.
• 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 beer-taste beverage of one aspect of the present invention has a linalool content of 1 to 200 mass ppb.
• linalool is a type of monoterpene alcohol and is a component with a refreshing sweet scent like lily of the valley. It is used.
• the content of linalool is preferably 5 mass ppb or more, more preferably 10 mass ppb or more, still more preferably 15 mass ppb or more, particularly preferably 20 mass ppb or more, from the viewpoint of improving the thickness of the aftertaste, and It may be 21 mass ppb or more, 22 mass ppb or more, 23 mass ppb or more, 24 mass ppb or more, or 25 mass ppb or more.
• the linalool content is preferably 140 mass ppb or less, particularly preferably 120 mass ppb or less. It may be ppb by mass or less, or 65 ppb by mass or less.
• the content of linalool in the beer-taste beverage of the present invention can be adjusted, for example, by adjusting the amount of linalool added, the variety and amount of raw materials with a high linalool content (e.g., hops, etc.), and the amount of raw materials. It can be controlled by adjusting the timing of addition or the like.
• the content of linalool is determined by the gas chromatography described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). It can be measured using a tograph mass spectrometer (GC-MS).
• the beer-taste beverage of one embodiment of the present invention has a proline content (Y) (unit: mg/100 mL) and a linalool content (Z) (unit: mass ppb) ratio [(Y)/(Z)] is 0.1 to 7.0, preferably 0.2 or more, more preferably 0.4 or more, still more preferably 0.6 or more, More preferably 0.8 or more, particularly preferably 1.0 or more.
• the ratio of the proline content (Y) (unit: mg/100 mL) to the linalool content (Z) (unit: mass ppb) [(Y)/(Z)] is preferably 6.8 or less.
• preferably 6.6 or less more preferably 6.4 or less, still more preferably 6.2 or less, still more preferably 6.0 or less, still more preferably 5.0 or less, further preferably 4.0 or less, and further It is preferably 3.0 or less, particularly preferably 2.0 or less, and may be 1.8 or less, 1.6 or less, or 1.4 or less.
• the beer-taste beverage of one embodiment of the present invention has a pyroglutamic acid content (X) (unit: mg/L) and a linalool content (Z) (
• the unit: mass ppb) ratio [(X)/(Z)] is 0.1 to 40.0, preferably 0.5 or more, more preferably 1.0 or more, and still more preferably 1.4 above, more preferably 1.8 or more, particularly preferably 2.0 or more.
• the ratio of pyroglutamic acid content (X) (unit: mg/L) to linalool content (Z) (unit: mass ppb) [(X)/(Z)] is preferably 35.0.
• 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 20.0 EBC or less, more preferably 19.0 EBC or less, even more preferably 18.0 EBC or less, even more preferably 17.0 EBC or less, and even more preferably is 16.0 EBC or less, more preferably 15.0 EBC or less, still more preferably 14.0 EBC or less, and may be 13.0 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.
• 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. Malt with a modification of 80% or more was used in Examples and Comparative Examples described later. 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.
• the beer-taste beverage of the present invention has a malt ratio (all malt is preferably 50% by mass or more.
• the malt ratio is 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 57% by mass or more, 59% by mass or more, 60% by mass or more, 62% by mass or more, 64 % by mass or more, 65% by mass or more, or 66% by mass or more.
• the malt ratio is 80% by mass or less, 75% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, or 66.6% by mass or less. It is preferable to In this specification, 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 of the beer-taste beverage of the present invention is not particularly limited, but is 5.0 BUs. More than 45.0 BUs or less is preferable.
• 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, sucrose, commercially available starch syrups and other sugars, trisaccharides and higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, etc. ingredients, artificial 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.
• 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 2000 ppm by mass or less, more preferably 1900 ppm by mass or less, from the viewpoint of imparting moderate sourness to the beer-taste beverage.
• 1800 mass ppm or less is more preferable, 1700 mass ppm or less is even more preferable, 1500 mass ppm or less is particularly preferable, and from the viewpoint of lowering the pH of the beverage and obtaining microbial assurance, 350 mass ppm or more is preferable, 400 It is more preferably 450 mass ppm or more, and particularly preferably 500 mass ppm 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 lactic acid and phosphoric acid contents of 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.
• the present invention also relates to a method for producing a beer-taste beverage.
• the manufacturing method of one embodiment of the present invention may include 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.
• the production method of one embodiment of the present invention may have a step of checking and/or adjusting the contents of proline, pyroglutamic acid and linalool in addition to the above steps (1) to (3). This step will be described later as step (4).
• 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 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.
• Step (4) is a step of checking and/or adjusting the contents of proline, pyroglutamic acid and linalool.
• the content of these components can be determined by appropriately setting the types of raw materials and their blending amounts, preparation conditions (timing of addition of raw materials, etc.), yeast species, fermentation conditions, etc. Adjustable. Therefore, in the step (4), it is preferable to measure the contents of these components and confirm whether they are within the ranges described above. If there is a component out of the range among these components, it is preferable to adjust by adding the component out of the range or by dilution.
• the adjustment of the content of each component in this step may be performed in parallel with step (1), step (2) and/or step (3), and between step (1) and step (2) may be carried out, may be carried out between steps (2) and (3), or may be carried out after step (3).
• the confirmation of the content of each component in this step may be performed at any of the above timings, but the content of each component is confirmed after step (3), and as a result, adjustment is required. If there is a component, it is preferable to adjust the content of that component.
• the beer-taste beverage 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 is filled and sealed in the container by the container-packing 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 method for improving the flavor of one embodiment of the present invention is a beer-taste beverage having a malt ratio of 50% by mass or more and 75% by mass or less. adjust.
• a method for improving flavor of another aspect of the present invention is a beer-taste beverage having a malt ratio of 50% by mass or more and 75% by mass or less, wherein the proline content is more than 30 mg/100 mL and the pyroglutamic acid content is 50 to 300 mg/ The content of proline, pyroglutamic acid and linalool is adjusted so that the content of L and linalool is 1 to 200 mass ppb.
• the "flavor" of beer-taste beverages includes the umami of barley, the rich taste derived from barley, the texture, and the depth of the aftertaste.
• the term “improving flavor” or “improving flavor” means that a beverage in which the proline content has been adjusted so that the proline content exceeds 30 mg/100 mL is a beverage that has not undergone the adjustment. It means that at least one of an increase in preferable chewiness, an increase in preferable depth of aftertaste, and suppression or reduction of unsuitable makeup-like aroma is achieved as compared with .
• Production method A To reduce the amount of protein extracted from malt, the temperature of the preparation tank is set to 60°C or higher, and the temperature is adjusted so as not to fall within the temperature range of 45-59°C.
• Production method B A step is provided in which the temperature of the preparation tank is 45 to 59° C. so that the amount of protein extracted from malt is increased.
• Production method C In order to extract more protein from the malt, a step is provided in which the temperature of the preparation tank reaches 45 to 59°C, and a proteolytic enzyme is added at this time.
• brewing yeast bottom-fermenting yeast
• 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, sugar solution, hops, etc., mashing pattern, set temperature for each temperature range when preparing wort, holding time, pH adjustment, wort filtration Turbidity, hop addition timing, boiling time, fermentation conditions, etc.

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• 2022
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