WO2023127771A1

WO2023127771A1 - Beer-flavored beverage

Info

Publication number: WO2023127771A1
Application number: PCT/JP2022/047814
Authority: WO
Inventors: 絵美猪又; 悠一加藤
Original assignee: サントリーホールディングス株式会社
Priority date: 2021-12-27
Filing date: 2022-12-26
Publication date: 2023-07-06
Also published as: JP2024027125A; TW202340447A; JP7395794B2; JPWO2023127771A1

Abstract

The present invention provides a beer-flavored beverage having a malt ratio ranging from 5 mass% to less than 100 mass%, an alcoholicity ranging from 1.0 (v/v)% to less than 4.5 (v/v)%, and an apparent degree of fermentation ranging from 5% to less than 65%.

Description

beer-taste beverages

The present invention relates to beer-taste beverages.

BACKGROUND ART Conventionally, various beer-taste beverages have been studied and provided in response to recent diversified tastes of consumers.
For example, Patent Document 1 discloses a beer-taste beverage containing predetermined amounts of proline and amino nitrogen and having an alcohol concentration of less than 1% (v/v).

Japanese Patent Application Laid-Open No. 2021-180688

Beer-taste beverages with a low alcohol content tended to have a tendency to feel watery or to have an insufficient response.
Therefore, there is a demand for a low-alcohol beer-taste beverage that is less watery and has a good texture.

The present invention provides a beer-taste beverage with a low alcohol content in which the malt ratio and appearance fermentation degree are adjusted within a predetermined range.
That is, the present invention includes inventions of the following aspects.
[1]
The malt ratio is 5% by mass or more and less than 100% by mass,
Alcohol content is 1.0 (v / v)% or more and less than 4.5 (v / v)%,
A beer-taste beverage having an apparent degree of fermentation of 5% or more and less than 65%.
[2]
The beer-taste beverage according to [1], which has a proline content of 1 to 80 mg/100 mL.
[3]
The beer-taste beverage according to [1] or [2], which has a pyroglutamic acid content of 1 to 300 mg/L.
[4]
The beer-taste beverage according to any one of [1] to [3], which has a total nitrogen content of 1 to 200 mg/100 mL.
[5]
The beer-taste beverage according to any one of [1] to [4], which has a carbohydrate content of more than 0.5 g/100 mL.
[6]
The beer-taste beverage according to any one of [1] to [5], which is a packaged beverage.
[7]
A method for producing a beer-taste beverage having a malt ratio of 5 mass% or more and less than 100 mass% and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, A method for producing a beer-taste beverage, comprising a step of adjusting the degree to 5% or more and less than 65%.
[8]
A method for improving the taste of a beer-taste beverage having a malt ratio of 5 mass% or more and less than 100 mass% and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, A method for improving the taste of beer-taste beverages, characterized by adjusting the appearance fermentation degree to 5% or more and less than 65%.

According to a preferred aspect of the present invention, a beer-taste beverage derived from wheat and having a good taste is provided. Further, according to a preferred aspect of the present invention, there is provided a beer-taste beverage having a suitable texture. Further, according to a preferred aspect of the present invention, there is provided a beer-taste beverage in which inappropriate wateriness is suppressed.

For the numerical ranges described herein, the upper and lower limits can be combined arbitrarily. For example, when 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. Further, for example, when 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.
In addition, as a numerical range described in this specification, for example, the description "60 to 100" means a range of "60 or more (60 or more than 60) and 100 or less (100 or less than 100)" do.
Furthermore, in the definition of the upper limit value and the lower limit value described in this specification, it is possible to define the numerical range from the lower limit value to the upper limit value by appropriately selecting from each option and combining them arbitrarily.
In addition, various requirements described as preferred embodiments described herein can be combined.

1. Beer-taste beverage As used herein, the term "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 drinks to which beer flavors such as higher alcohols and lactones have been added, as well as happoshu and sparkling liqueurs under the name of the Japanese Liquor Tax Act. A beer-taste beverage of one aspect of the present invention is beer.

Beer flavors include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG). , 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineol, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undeca Lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3 -methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ -butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2 -methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octene-3- ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal and phenethyl alcohol.

Furthermore, 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. In addition, "fermentation" as used herein may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.

A beer-taste beverage of one aspect of the present invention is a low-alcohol beer-taste beverage. As used herein, “low alcohol” refers to beer-taste beverages having an alcohol content (content of ethanol) of 0.5 (v/v)% or more and less than 5.0 (v/v)%. The alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 0.6 (v/v)% or more, more preferably 0.7 (v/v), from the viewpoint of making the beer-taste beverage satisfying to drink. % or more, more preferably 0.8 (v/v) % or more, still more preferably 0.9 (v/v) % or more, and particularly preferably 1.0 (v/v) % or more. 1 (v/v)% or more, 1.2 (v/v)% or more, 1.3 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v) % or more, 1.6 (v/v)% or more, 1.7 (v/v)% or more, 1.8 (v/v)% or more, 1.9 (v/v)% or more, 2.0 (v/v)% or more, 2.1 (v/v)% or more, 2.2 (v/v)% or more, 2.3 (v/v)% or more, 2.4 (v/v)% 2.5 (v/v)% or more, 2.6 (v/v)% or more, 2.7 (v/v)% or more, 2.8 (v/v)% or more, 2.9 ( v/v)% or more, 3.0 (v/v)% or more, 3.1 (v/v)% or more, 3.2 (v/v)% or more, 3.3 (v/v)% or more , 3.4 (v/v)% or more, or 3.5 (v/v)% or more.
On the other hand, from the viewpoint of good drinkability, the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v/v)% or less, more preferably 4.8 (v/v). % or less, more preferably 4.7 (v/v)% or less, even more preferably 4.6 (v/v)% or less, even more preferably 4.5 (v/v)% or less, particularly preferably 4 .5 (v/v)% or less, 4.4 (v/v)% or less, 4.3 (v/v)% or less, 4.2 (v/v)% or less, 4.1 (v/v)% or less, 4.0 (v/v)% or less, 3.9 (v/v)% or less, 3.8 (v/v)% or less, 3.7 (v/v)% 3.6 (v/v)% or less, 3.5 (v/v)% or less, 3.4 (v/v)% or less, 3.3 (v/v)% or less, 3.2 ( v/v)% or less, 3.1 (v/v)% or less, 3.0 (v/v)% or less, 2.9 (v/v)% or less, 2.8 (v/v)% or less , 2.7 (v/v)% or less, 2.6 (v/v)% or less, 2.5 (v/v)% or less, 2.4 (v/v)% or less, 2.3 (v /v)% or less, 2.2 (v/v)% or less, 2.1 (v/v)% or less, or 2.0 (v/v)% or less.
In addition, in this specification, alcohol content shall be shown by the percentage ((v/v)%) of a volume/volume basis. Also, 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 (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. can be set appropriately.

The beer-taste beverage of the present invention has an apparent degree of fermentation of 5% or more and less than 65%. A beer-taste beverage with a high external fermentation degree can suppress a feeling of satiety, but has a reduced umami and a watery taste. 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 5% or more and less than 65%, so that even if it is low in alcohol, it is chewy and watery. can be effectively suppressed to provide a beer-taste beverage that enhances the rich taste derived from wheat.

The beer-taste beverage of one aspect of the present invention has an external fermentation degree of less than 65% from the above viewpoint, preferably 65% or less, more preferably 64% or less, still more preferably 63% or less, and even more preferably 62% or less, more preferably 61% or less, and particularly preferably 60% or less; 52% or less, 51% or less, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, or It may be 40% or less.
On the other hand, the beer-taste beverage of one embodiment of the present invention has an external fermentation degree of 5% or more, preferably 6% or more, more preferably 7%, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety. % or more, more preferably 8% or more, still more preferably 9% or more, particularly preferably 10% or more, and 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more % or more, 17% or more, 18% or more, 19% or more, 20% or more, 21% or more, 22% or more, 23% or more, 24% or more, 25% or more, 26% or more, 27% or more, 28% or more , 29% or more, 30% or more, 31% or more, 32% or more, 33% or more, 34% or more, 35% or more, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 41 % or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, or 50% or more.

As used herein, 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. For example, 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
In the above formula (1), “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.
Also, "Es" indicates the appearance extract of the beer-taste beverage. The appearance extract can be calculated from the following formula (2), for example, as described in "BCOJ Beer Analysis Method (Brewing Association of Japan, Fermentation, Beer Brewers Association, Revised Edition, November 1, 2004)". .
Equation (2): Es=−460.234+662.649×D−202.414×D ²
(In formula (2), D is the specific gravity of the degassed beer-taste beverage.)
In addition, since the appearance extract "Es" may have a negative value due to D in the above formula (2), the calculated appearance fermentation degree may exceed 100%.

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 (O-Ex) concentration (original wort concentration) in the beer-taste beverage of one embodiment of the present invention is 1 to 20% by mass. When the concentration of the original extract in the beer-taste beverage increases, it becomes difficult to feel the wateriness. Therefore, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 1.5% by mass or more, more preferably 2% by mass or more (2.0% by mass or more), and still more preferably 2.5% by mass or more. , Particularly preferably 3% by mass or more (3.0% by mass or more), and 3.1% by mass or more, 3.2% by mass or more, 3.3% by mass or more, 3.4% by mass or more, 3 4.5% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.0% by mass or more, 4.1% by mass or more; 2% by mass or more, 4.3% by mass or more, 4.4% by mass or more, 4.5% by mass or more, 4.6% by mass or more, 4.7% by mass or more, 4.8% by mass or more, 4.9 % by mass or more, 5% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more , 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 7.0% by mass or more, 7 7.1% by mass or more, 7.2% by mass or more, 7.3% by mass or more, 7.4% by mass or more, 7.5% by mass or more, 7.6% by mass or more, 7.7% by mass or more; 8% by mass or more, 7.9% by mass or more, 8.0% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5 % by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% 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 mass% or more, 9.4 mass% or more, 9.5 mass% or more, 9.6 mass% or more, 9.7 mass% or more, 9.8 mass% or more, 9.9 mass% 10.0% by mass or more, 10.5% by mass or more, 11.0% by mass or more, 11.5% by mass or more, 12.0% by mass or more, 12.5% by mass or more, 13.0% by mass or more , 13.5% by mass or more, 14.0% by mass or more, 14.5% by mass or more, or 15.0% by mass or more.
In addition, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 18% by mass or less, more preferably 17% by mass or less, and even more preferably 17% by mass or less, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety. is 16% by mass or less, particularly preferably 15% by mass or less, and 14% by mass or less, 13.9% by mass or less, 13.8% by mass or less, 13.7% by mass or less, 13.6% by mass or less , 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% 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% by mass or less, 12 .1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less; 4% by mass or less, 11.3% by mass or less, 11.2% by mass or less, 11.1% by mass or less, 11.0% by mass or less, 10.9% by mass or less, 10.8% by mass or less, 10.7 % by mass or less, 10.6% by mass or less, 10.5% by mass or less, 10.4% by mass or less, 10.3% by mass or less, 10.2% by mass or less, 10.1% by mass or less, 10.0% by mass % or less, 9.5 mass % or less, 9.0 mass % or less, 8.5 mass % or less, or 8.0 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 real extract (genuine extract) concentration in the beer-taste beverage of one embodiment of the present invention is 0.1 to 15% by mass. Real extracts are dissolved especially in fermented beverages, and the beverage is gently heated (if there is insoluble matter such as yeast or protein coagulate, it is filtered out) to release moisture, alcohol, carbon dioxide, When all other volatile components have been evaporated, it refers to the solid matter itself (soluble evaporation residue) that remains after drying without evaporation, or its content (% by mass). The real extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, and further preferably 0.7% by mass or more, from the viewpoint of making the beer-taste beverage less watery. preferably 1.0% by mass or more, even more preferably 1.1% by mass or more, still more preferably 1.2% by mass or more, still more preferably 1.3% by mass or more, further preferably 1.4% by mass or more, Especially preferably 1.5% by mass or more, 1.6% by mass or more, 1.7% by mass or more, 1.78% by mass or more, 1.8% by mass or more, 1.9% by mass or more, 2 2.0% by mass or more, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.37% by mass or more, 2.4% by mass or more, 2.5% by mass or more; 6% by mass or more, 2.7% by mass or more, 2.8% by mass or more, 2.9% by mass or more, 3.0% by mass or more, 3.1% by mass or more, 3.2% by mass or more, 3.3 % by mass or more, 3.4% by mass or more, 3.5% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.0% by mass % or more, 4.1 mass % or more, 4.2 mass % or more, 4.3 mass % or more, 4.4 mass % or more, 4.5 mass % or more, 4.6 mass % or more, 4.7 mass % 4.8% by mass or more, 4.86% by mass or more, 4.9% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.42% by mass or more , 6.5% by mass or more, 6.83% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 8.93% by mass or more, Alternatively, it may be 9.0% by mass or more.
On the other hand, the real extract concentration of the beer-taste beverage according to one embodiment of the present invention is preferably 14.8% by mass or less, more preferably 14.6% by mass, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety. Below, more preferably 14.4% by mass or less, still more preferably 14.2% by mass or less, particularly preferably 14.0% by mass or less, and 13.8% by mass or less and 13.54% 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% by mass or less, 12.6% by mass or less, 12.4% by mass or less, 12.2% by mass or less, 12.0% by mass or less, 11.8% by mass or less, 11.6% by mass or less, 11.4% by mass or less, 11.2% by mass or less, 11.0% by mass or less, 10 8% by mass or less, 10.6% by mass or less, 10.4% by mass or less, 10.2% by mass or less, 10.0% by mass or less, 9.8% by mass or less, 9.6% by mass or less; 4% by mass or less, 9.2% by mass or less, 9.0% by mass or less, 8.8% by mass or less, 8.6% by mass or less, 8.4% by mass or less, 8.2% by mass or less, 8.0 % by mass or less, 7.8% by mass or less, 7.6% by mass or less, 7.4% by mass or less, 7.2% by mass or less, 7.0% by mass or less, 6.8% by mass or less, 6.6% by mass % or less, 6.4 mass % or less, 6.2 mass % or less, 6.0 mass % or less, 5.8 mass % or less, or 5.4 mass % or less.

Adjustment of the real extract concentration can be done by adding diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, time of wort filtration, pH of wort filtration, boiling time, boiling temperature, The amount of spirits to be added, the amount of brewer's alcohol to be added, etc. can be appropriately set.
The real extract concentration 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 2013 supplementary revision. can be measured by any method.

The proline content of the beer-taste beverage of one embodiment of the present invention is such that the beer-taste beverage suppresses unsuitable wateriness, and has a rich barley-derived taste, a chewy texture, a rich taste, and a complex taste. From the viewpoint of making a beer-taste beverage in which at least one of the It is preferably 10 mg/100 mL or more, and is also 11 mg/100 mL or more, 12 mg/100 mL or more, 13 mg/100 mL or more, 14 mg/100 mL or more, 15 mg/100 mL or more, 16 mg/100 mL or more, 17 mg/100 mL or more, 18 mg/100 mL or more. , 19 mg/100 mL or more, 20 mg/100 mL or more, 21 mg/100 mL or more, 22 mg/100 mL or more, 23 mg/100 mL or more, 24 mg/100 mL or more, 25 mg/100 mL or more, 26 mg/100 mL or more, 27 mg/100 mL or more, 28 mg/100 mL or more , 29 mg/100 mL or more, or 30 mg/100 mL or more.
On the other hand, from the viewpoint of making the beer-taste beverage less likely to give a feeling of fullness, the proline content of the beer-taste beverage of one embodiment of the present invention is 80 mg/100 mL or less, preferably 75 mg/100 mL or less, and more preferably 70 mg/100 mL. below, more preferably 65 mg/100 mL or less, even more preferably 60 mg/100 mL or less, even more preferably 55 mg/100 mL or less, even more preferably 52 mg/100 mL or less, even more preferably 50 mg/100 mL or less, still more preferably 45 mg/100 mL or less , Especially preferably 40 mg / 100 mL or less, and 39 mg / 100 mL or less, 38 mg / 100 mL or less, 37 mg / 100 mL or less, 36 mg / 100 mL or less, 35 mg / 100 mL or less, 34 mg / 100 mL or less, 33 mg / 100 mL or less, 32 mg / 100 mL or less, 31 mg/100 mL or less, 30 mg/100 mL or less, 29 mg/100 mL or less, 28 mg/100 mL or less, 27 mg/100 mL or less, 26 mg/100 mL or less, 25 mg/100 mL or less, 24 mg/100 mL or less, 23 mg/100 mL or less, 22 mg/ It may be 100 mL or less, 21 mg/100 mL or less, or 20 mg/100 mL or less.
As used herein, 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. Type (proteolytic enzyme, etc.), amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, pH in the brewing tank, brewing process (from malt input to yeast addition) pH in the wort manufacturing process), the amount of acid used for pH adjustment, the timing of pH adjustment (during preparation, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), wort Set temperature and holding time for each temperature range during preparation (including during saccharification), 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.), addition of spirits, brewing alcohol, etc. can be set appropriately.

The content of pyroglutamic acid in the beer-taste beverage of one embodiment of the present invention makes it a beer-taste beverage that suppresses inappropriate wateriness, and has a rich taste, mouthfeel, depth of taste, and taste derived from wheat. From the viewpoint of making a beer-taste beverage with at least one more improved complexity, it is 1 mg/L or more, preferably 3 mg/L or more, more preferably 5 mg/L or more, and still more preferably 6 mg/L or more, More preferably 7 mg/L or more, still more preferably 8 mg/L or more, still more preferably 9 mg/L or more, particularly preferably 10 mg/L or more, and 15 mg/L or more, 20 mg/L or more, 25 mg/L 30 mg/L or more, 34 mg/100 mL or more, 35 mg/L or more, 37.5 mg/L or more, 40 mg/L or more, 42.5 mg/L or more, 45 mg/L or more, 47.5 mg/L or more, 50 mg/L or more L or more, 55 mg/100 mL or more, 60 mg/100 mL or more, 64 mg/100 mL or more, 68 mg/100 mL or more, 70 mg/100 mL or more, 75 mg/100 mL or more, 80 mg/100 mL or more, 85 mg/100 mL or more, 89 mg/100 mL or more, 90 mg/ 100 mL or more, 95 mg/100 mL or more, 98 mg/100 mL or more, 100 mg/100 mL or more, 102 mg/100 mL or more, 105 mg/100 mL or more, 110 mg/100 mL or more, 115 mg/100 mL or more, 120 mg/100 mL or more, 125 mg/100 mL or more, or It may be 127 mg/100 mL or more.
On the other hand, from the viewpoint of suppressing sourness unsuitable for beer-taste beverages, the content of pyroglutamic acid is 300 mg/L or less, preferably 250 mg/L or less, more preferably 242 mg/100 mL or less, and more preferably 230 mg/L. Below, more preferably 200 mg/L or less, still more preferably 190 mg/L or less, more preferably 185 mg/100 mL or less, more preferably 180 mg/L or less, even more preferably 170 mg/L or less, still more preferably 160 mg/L below, more preferably 150 mg/L or less, more preferably 140 mg/L or less, and particularly preferably 130 mg/L or less; It may be 105 mg/L or less, 100 mg/L or less, 95 mg/L or less, 90 mg/L or less, 85 mg/L or less, or 80 mg/L or less.

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. can be set appropriately.
In addition, in this specification, the content of pyroglutamic acid can be measured, for example, by high performance liquid chromatography.

The total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 1 mg/m from the viewpoint of making the beer-taste beverage more improved in at least one of the rich taste derived from wheat, the texture, and the thickness of the taste. 100 mL or more, preferably 5 mg/100 mL or more, more preferably 10 mg/100 mL or more, still more preferably 15 mg/100 mL or more, particularly preferably 20 mg/100 mL or more, and 22 mg/100 mL or more, 25 mg/100 mL or more, 26 mg/100 mL or more, 27 mg/100 mL or more, 28 mg/100 mL or more, 29 mg/100 mL or more, 30 mg/100 mL or more, 31 mg/100 mL or more, 32 mg/100 mL or more, 33 mg/100 mL or more, 34 mg/100 mL or more, 35 mg/100 mL or more, 36 mg/100 mL or more, 37 mg/100 mL or more, 38 mg/100 mL or more, 39 mg/100 mL or more, 40 mg/100 mL or more, 41 mg/100 mL or more, 42 mg/100 mL or more, 43 mg/100 mL or more, 44 mg/100 mL or more, 45 mg/100 mL or more, 50 mg/100 mL or more, 55 mg/100 mL or more, 57 mg/100 mL or more, 60 mg/100 mL or more, 63 mg/100 mL or more, 66 mg/100 mL or more, 70 mg/100 mL or more, 75 mg/100 mL or more, 80 mg/100 mL or more, 82 mg/100 mL or more, It may be 85 mg/100 mL or more, 90 mg/100 mL or more, 94 mg/100 mL or more, or 100 mg/100 mL or more.
On the other hand, from the viewpoint of making the beverage less likely to give a feeling of fullness, the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 200 mg/100 mL or less, preferably 190 mg/100 mL or less, more preferably 180 mg/100 mL or less. More preferably 170 mg/100 mL or less, even more preferably 160 mg/100 mL or less, still more preferably 156 mg/100 mL or less, still more preferably 150 mg/100 mL or less, still more preferably 140 mg/100 mL or less, particularly preferably 130 mg/100 mL or less. , Also, 125 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 82 mg / It may be 100 mL or less, or 80 mg/100 mL or less.

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 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. In addition to adjusting the total nitrogen content, addition of diluted water or carbonated water, selection of the amount and type of raw materials used, type of enzyme, amount of enzyme (including protease etc.) added, and addition of enzyme 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.), beer filtration format ( Diatomaceous earth, membranes, sheets, cartridges, filters, etc.), stabilizers added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, clay, acid clay, etc.) can be adjusted by appropriately setting. .
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 is preferably 1 mass ppm or more, more preferably 4 mass ppm or more, more preferably 5 mass ppm or more, still more preferably 10 mass ppm or more, still more preferably 13 mass ppm or more, even more preferably 15 mass ppm or more, particularly preferably 20 mass ppm or more mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 36 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 55 mass ppm or more, 59 mass ppm ppm or more, 65 mass ppm or more, 68 mass ppm or more, 70 mass ppm or more, 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, 100 mass ppm or more, 103 mass ppm ppm or more, 107 mass ppm or more, 110 mass ppm or more, 115 mass ppm or more, 120 mass ppm or more, 125 mass ppm or more, 130 mass ppm or more, 134 mass ppm or more, 140 mass ppm or more, 145 mass ppm or more, 150 mass ppm ppm or more, 154 mass ppm or more, or 160 mass ppm or more.
On the other hand, from the viewpoint of making the beverage less likely to give a feeling of fullness, the total polyphenol content of the beer-taste beverage of one embodiment of the present invention is, for example, 260 mass ppm or less, preferably 255 mass ppm or less, more preferably 250 mass ppm or less, and more Preferably 240 mass ppm or less, more preferably 230 mass ppm or less, particularly preferably 220 mass ppm or less, and 215 mass ppm or less, 212 mass ppm or less, 210 mass ppm or less, 205 mass ppm or less, 200 mass ppm Below, 195 mass ppm or less, 190 mass ppm or less, 185 mass ppm or less, 180 mass ppm or less, 175 mass ppm or less, 170 mass ppm or less, 165 mass ppm or less, 161 mass ppm or less, 160 mass ppm or less, 155 mass ppm Below, 150 mass ppm or less, 145 mass ppm or less, 140 mass ppm or less, 135 mass ppm or less, 134 mass ppm or less, 130 mass ppm or less, 125 mass ppm or less, 120 mass ppm or less, 115 mass ppm or less, 112 mass ppm Below, it may be 110 mass ppm or less, 105 mass ppm or less, or 100 mass ppm or less.

As used herein, polyphenol refers to a compound in which two or more hydrogen atoms in 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.), activated carbon , stabilizers (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, etc.) added during beer filtration can be appropriately set.
In addition, the total amount of polyphenols in 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 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.

In general, malt with husks (husks) has a high nitrogen and polyphenol content, and soybeans, yeast extract, peas, corn, processed corn products (corn grits, corn protein, etc.), wheat, wheat malt, etc. 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.
(2) Increase or decrease the total nitrogen content of the beer-taste beverage while maintaining the total polyphenol content by increasing or decreasing the amount of soybean, yeast extract, or the like.
(3) By increasing the amount of malt with husk and reducing the amount of soybean, yeast extract, etc. used, the total amount of polyphenols is increased while maintaining the total nitrogen amount.
(4) By reducing the amount of malt with husk and increasing the amount of soybean, yeast extract, etc. used, the total amount of polyphenols is reduced while maintaining the total nitrogen amount.

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.

In the beer-taste beverage of the present invention, at least part of nitrogen or polyphenols is malt from the viewpoint of making the beverage more suitable for beer-taste beverages in at least one of rich taste, chewiness, and depth of taste. origin is preferred.
In addition, in the beer-taste beverage of the present invention, from the viewpoint of making it a beverage with a more improved crispness that is typical of beer-taste beverages, at least part of nitrogen or polyphenols is soybeans, yeast extract, peas, corn, processed corn (corn grits etc.), wheat, wheat malt and the like.

In addition, the beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits (distilled liquor) as an alcohol component.
As used herein, 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. means 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 sugar content of the beer-taste beverage of one embodiment of the present invention is more than 0.5 g/100 mL, 0.6 g/100 mL or more, 0.7 g/100 mL or more, and 0.8 g from the viewpoint of making the beverage satisfying to drink. /100 mL or more, 0.9 g/100 mL or more, 1.0 g/100 mL or more, 1.1 g/100 mL or more, 1.2 g/100 mL or more, 1.3 g/100 mL or more, 1.4 g/100 mL or more, 1.5 g/ 100 mL or more, 1.6 g/100 mL or more, 1.7 g/100 mL or more, 1.8 g/100 mL or more, 1.9 g/100 mL or more, 2.0 g/100 mL or more, 2.1 g/100 mL or more, 2.2 g/100 mL 2.3 g/100 mL or more, 2.4 g/100 mL or more, 2.5 g/100 mL or more, 2.6 g/100 mL or more, 2.7 g/100 mL or more, 2.8 g/100 mL or more, 2.9 g/100 mL or more , 3.0 g/100 mL or more, 3.1 g/100 mL or more, 3.2 g/100 mL or more, 3.3 g/100 mL or more, 3.4 g/100 mL or more, 3.5 g/100 mL or more, 3.6 g/100 mL or more, 3.7 g/100 mL or more, 3.8 g/100 mL or more, 3.9 g/100 mL or more, 4.0 g/100 mL or more, 4.1 g/100 mL or more, 4.2 g/100 mL or more, 4.3 g/100 mL or more, 4 4 g/100 mL or more, 4.5 g/100 mL or more, 4.6 g/100 mL or more, 4.7 g/100 mL or more, 4.8 g/100 mL or more, 4.9 g/100 mL or more, or 5.0 g/100 mL or more good too.
The upper limit of the sugar content of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of making the beverage less likely to give a feeling of fullness, for example, 15 g/100 mL or less, 14 g/100 mL or less, 13.5 g/ 100 mL or less, 13 g/100 mL or less, 12.5 g/100 mL or less, 12 g/100 mL or less, 11.5 g/100 mL or less, 11 g/100 mL or less, 10.5 g/100 mL or less, 10 g/100 mL or less, 9.9 g/100 mL or less , 9.8 g/100 mL or less, 9.7 g/100 mL or less, 9.6 g/100 mL or less, 9.5 g/100 mL or less, 9.4 g/100 mL or less, 9.3 g/100 mL or less, 9.2 g/100 mL or less, 9.1 g/100 mL or less, 9.0 g/100 mL or less, 8.9 g/100 mL or less, 8.8 g/100 mL or less, 8.7 g/100 mL or less, 8.6 g/100 mL or less, 8.5 g/100 mL or less, 8 7.4 g/100 mL or less, 8.3 g/100 mL or less, 8.2 g/100 mL or less, 8.1 g/100 mL or less, 8.0 g/100 mL or less, 7.9 g/100 mL or less, 7.8 g/100 mL or less; 7 g/100 mL or less, 7.6 g/100 mL or less, 7.5 g/100 mL or less, 7.4 g/100 mL or less, 7.3 g/100 mL or less, 7.2 g/100 mL or less, 7.1 g/100 mL or less, 7.0 g /100 mL or less, 6.9 g/100 mL or less, 6.8 g/100 mL or less, 6.7 g/100 mL or less, 6.6 g/100 mL or less, 6.5 g/100 mL or less, 6.4 g/100 mL or less, 6.3 g/ 100 mL or less, 6.2 g/100 mL or less, 6.1 g/100 mL or less, 6.0 g/100 mL or less, 5.9 g/100 mL or less, 5.8 g/100 mL or less, 5.7 g/100 mL or less, 5.6 g/100 mL 5.5 g/100 mL or less, 5.4 g/100 mL or less, 5.3 g/100 mL or less, 5.2 g/100 mL or less, 5.1 g/100 mL or less, or 5.0 g/100 mL or less.

In the present specification, "sugar" 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.
Here, the amounts of protein, lipid, dietary fiber, ash and moisture can be measured by methods listed in the Nutrition Labeling Standards. Specifically, 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, and the amount of ash was measured by the direct incineration method. However, the amount of water can be measured by the reduced pressure heat drying method.

Note that 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 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, further preferably 3.3 or higher, and more preferably 3.3 or higher. More preferably 3.4 or more, still more preferably 3.5 or more, and 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, or 4.1 or more. In addition, from the viewpoint of suppressing the generation of microorganisms, 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. It is particularly preferably 4.6 or less, and 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.0 or less. good.
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. , proteolytic time in the brewing tank, pH in the brewing tank, pH in the brewing process (from malt input to wort production process before adding yeast), type of acid used for pH adjustment (lactic acid, phosphoric acid , malic acid, tartaric acid, citric acid, etc.), the amount of acid used for pH adjustment, the 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.), wort Preset temperature and holding time for each temperature range (including during saccharification), original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast varieties, 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, etc. can be appropriately set.

In the beer-taste beverage of one aspect of the present invention, the ratio of the original extract concentration (X) (unit: mass %) to the appearance fermentation degree (Y) (unit: %) [ (X)/(Y)] is 1.0 or more, preferably 1.5 or more, more preferably 2.0 or more, still more preferably 2.5 or more, still more preferably 3.0 or more, and further Preferably 3.5 or more, particularly preferably 4.0 or more, and 5.0 or more, 5.8 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 0 or more, 10.5 or more, 11.0 or more, 11.5 or more, 12.0 or more, 12.5 or more, 13.0 or more, 13.5 or more, 14.0 or more, 14.5 or more, 15 0 or more, 15.8 or more, 20.0 or more, 20.8 or more, 23.0 or more, or 30.0 or more.
On the other hand, from the viewpoint of making a beer-taste beverage with a light mouthfeel, the ratio of the original extract concentration (X) (unit: mass %) and the appearance fermentation degree (Y) (unit: %) [(X) / (Y) ] is 150.0 or less, preferably 140.0 or less, more preferably 135.0 or less, even more preferably 130.0 or less, particularly preferably 125.0 or less, and 120.0 or less, 115.0 or less, 110.0 or less, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, It may be 35.0 or less, 30.0 or less, 25.0 or less, 23.0 or less, 20.8 or less, 20.0 or less, or 15.8 or less.

The beer-taste beverage of one embodiment of the present invention has an original extract concentration (X) (unit: % by mass) and a real extract concentration (Z) ( Unit: % by mass) ratio [(X)/(Z)] is 1.0 or more, preferably 1.1 or more, more preferably 1.2 or more, still more preferably 1.3 or more, and more more preferably 1.5 or more, particularly preferably 1.7 or more; It may be 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, or 3.0 or more.
Also, from the same point of view as above, the ratio [(X)/(Z)] between the original extract concentration (X) (unit: mass%) and the real extract concentration (Z) (unit: mass%) is 3.5. or less, preferably 3.4 or less, more preferably 3.3 or less, still more preferably 3.2 or less, still more preferably 3.1 or less, particularly preferably 3.0 or less, and 2 .9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, or 2.0 or less.

The beer-taste beverage of one embodiment of the present invention has a proline content (A) (unit: mg/100 mL) and a total nitrogen content (B) from the viewpoint of making the beverage less watery and satisfying to drink. (unit: mg/100 mL) [(A)/(B)] is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, and 0.3 or more. 28 or more, 0.29 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.38 or more, 0.40 or more, or 0.50 or more There may be. In addition, from the viewpoint of a beverage that does not easily give a feeling of fullness, the ratio of the proline content (A) (unit: mg / 100 mL) and the total nitrogen content (B) (unit: mg / 100 mL) [(A) / (B )] is preferably 0.5 or less, more preferably 0.4 or less, and still more preferably 0.3 or less.

A beer-taste beverage of one aspect of the present invention is suitable for container packaging. Examples of 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.
When using 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".

1.1 Raw Materials 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. In addition to normal malt, 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. The modification is described in MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011, 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) It can be measured by the method described.
In addition, in the beer-taste beverage of one embodiment of the present invention, 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 proline, pyroglutamic acid, nitrogen compounds and polyphenols. Therefore, in the present invention, in order to make the proline, pyroglutamic acid, total nitrogen content and total polyphenol content of the beer-taste beverage of the present invention within the ranges specified herein, the ratio of malt in the raw material is set to a certain value. A range is preferred. Specifically, the malt ratio (ratio of all malt used) is preferably 5% by mass or more, and 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass % or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 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, 56% by mass % or more, 57 mass% or more, 58 mass% or more, 59 mass% or more, 60 mass% or more, 61 mass% or more, 62 mass% or more, 63 mass% or more, 64 mass% or more, 65 mass% or more, 66 mass% % or more, 67 mass% or more, 68 mass% or more, 69 mass% or more, 70 mass% or more, 71 mass% or more, 72 mass% or more, 73 mass% or more, 74 mass% or more, 75 mass% or more, 76 mass% % or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass % or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, or 95% by mass or more There may be. By increasing the malt ratio, it is possible to produce a beer-taste beverage in which the rich taste derived from malt and the umami of barley can be felt more strongly.
In addition, from the viewpoint of producing a beverage that does not easily give an inappropriate feeling of fullness, the malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, and is 99% by mass or less and 98% by mass or less. , 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less , 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less , 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less , 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass % or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% or less, 52 mass% or less, 51 mass% or less, 50 mass% % or 50% by mass or less.
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.

When suppressing the malt ratio, it is preferable to increase the amount of raw materials other than malt that can be assimilated by yeast (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. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, rice (white rice, brown rice, etc.), corn, korian, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and the like. Starches obtained from these grains and extracts thereof may also be used.

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.
Specific examples of plants other than gramineous plants include citrus fruits, soft fruits, herbs, and spices. Examples of 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. In particular, since 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.

Examples of forms of hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, and the like. As the hops to be used, 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. Also, a beer-taste beverage using hops as a raw material is a beverage containing iso-α acids, which are components derived from hops.

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.
In addition, there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid. Others, sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomalt Tetraose, isomaltopentaose, lactosucrose, 4'-galactosyllactose, 1-kestose, nystose, fructofuranosylnystose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions thereof (sugar solutions), etc. can also be used.
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
These sweeteners may be used alone or in combination of two or more.

Examples of water-soluble dietary fibers 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.

In beer-taste beverages, 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. Incense, Ganoderma lucidum, Bay laurel, Ganoderma lucidum, Quasin, Citrus extract, Bitter gourd extract, Coffee extract, Tea extract, Bitter gourd extract, Lotus germ extract, Kidachi aloe extract, Ganoderma lucidum extract, Reishi extract, Laurel extract sage extract, caraway extract, wormwood extract, absinthine, alginic acid and the like.

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. , linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3 -Diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural , methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, Hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2 -ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol are mentioned. These perfumes may be used alone or in combination of two or more.

The acidulant is not particularly limited as long as it is a substance having a sour taste. salt.
Among these acidulants, 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.
The blending amount of the acidulant is preferably 50 to 3000 mass ppm, more preferably 100 to 2800 mass ppm, still more preferably 200 to 2600 mass ppm.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Moreover, as a preservative, 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.

Examples of 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.

1.2 Carbon dioxide 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. 55 (w/w)% or less, 0.54 (w/w)% or less, 0.53 (w/w)% or less, 0.52 (w/w)% or less, 0.51 ( w/w)% or less, or 0.50 (w/w)% or less.
In this specification, 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.)).

When the beer-taste beverage of one aspect of the present invention is a container-packed beverage, 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. For example, 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. It may be 0 kg/cm ² or less.
In this specification, 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.

1.3 Other Additives Various 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.
Examples of such 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.

1.4 Packaged Beverage 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.

2. Method for Producing Beer-Taste Beverage The present invention also relates to a method for producing a beer-taste beverage. Specifically, in the production method of one embodiment of the present invention, the malt ratio is 5% by mass or more and less than 100% by mass, and the alcohol content is 1.0 (v/v)% or more and 4.5 (v/v). % or less, wherein the apparent degree of fermentation is adjusted to 5% or more and less than 65%.
Further, more specifically, 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.

In addition, the production method of one aspect of the present invention may have a step of confirming and/or adjusting the alcohol content and the appearance degree of fermentation, in addition to the above steps (1) to (3). This step will be described later as step (4). Note that the production method of one embodiment of the present invention does not include a dealcoholization step.

<Step (1)>
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.
For example, when using malt as various raw materials, 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, glucoamylase, and uricase. These enzymatic agents may be heat-resistant or non-heat-resistant. In addition, the type of enzymatic agent can be properly used according to the timing of addition and the process of addition. In addition, said enzyme agent may be used individually by 1 type, and may use 2 or more types together. In addition, 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.
By adding these enzyme agents, the component composition of the resulting beer-taste beverage can be efficiently adjusted. As 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. In the present specification, the degree of saccharification in the saccharification treatment is not particularly limited. For example, all starch may be saccharified, or a portion thereof may be saccharified.
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. In one aspect of the present invention, it is preferable that the saccharification treatment temperature is 55 to 80° C. and the saccharification treatment time is 1 to 240 minutes from the viewpoint of adjusting the appearance fermentation degree of the beer-taste beverage to the above range. Saccharification treatment at 76 to 85° C. is preferred in order to further lower the degree of fermentation in appearance. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

The saccharified liquid is preferably subjected to boiling treatment.
When using 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.
Instead of the above saccharified solution, 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.

In addition, when malt is not used as various raw materials, 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.
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)>
Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
After the boiling treatment is completed, the product is transferred to a whirlpool and cooled to 0 to 23°C. After cooling, 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)>
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.

Various conditions such as fermentation temperature and fermentation period when alcohol fermentation is performed can be set as appropriate, but from the viewpoint of adjusting the degree of appearance fermentation, for example, fermentation is performed under conditions of 8 to 25 ° C. and 5 to 10 days. is preferred. 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 and amylase. It can also be adjusted by increasing or decreasing the temperature) or changing the pressure.
In addition, after the completion of this step, the yeast may be removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment may be added as necessary.
Thus, the appearance fermentation degree of the resulting beer-taste beverage can be adjusted to a desired range by appropriately adjusting the conditions of the saccharification treatment in step (1) and the alcoholic fermentation in step (3). .

<Step (4)>
Step (4) is a step of checking and/or adjusting the alcohol content and the apparent degree of fermentation.
The alcohol content and appearance fermentation degree 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. in steps (1) and (2). Adjustable. Therefore, in step (4), it is preferable to measure these values and confirm whether they are within the above ranges. If it is out of the range, it is preferable to make adjustments by adding an alcohol raw material or by dilution. In addition, in this step, it is preferable to adjust the alcohol content by diluting by adding water or carbonated water.

Adjustment of alcohol content and appearance fermentation degree may be performed in parallel with step (1), step (2) and / or step (3), or may be performed between step (1) and step (2). It may be carried out between step (2) and step (3), or may be carried out after step (3). In addition, confirmation of the alcohol content and the appearance degree of fermentation may be performed at any of the above timings.

These steps may be followed by steps known to those skilled in the art in the manufacture of beer-taste beverages, such as storage and filtration.
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.

3. Method for improving flavor of beer-taste beverage The present invention also relates to a method for improving flavor of beer-taste beverage. Specifically, in the method for improving flavor of one embodiment of the present invention, the malt ratio is 5% by mass or more and less than 100% by mass, and the alcohol content is 1.0 (v/v)% or more and 4.5 (v/v)%. )% of the beer-taste beverage, wherein the appearance fermentation degree is adjusted to 5% or more and less than 65%.

In this specification, the "flavor" of a beer-taste beverage includes the umami of barley, the rich taste derived from barley, the texture, and the thickness of the taste. In addition, in this specification, "improved flavor" or "improved flavor" refers to a beverage adjusted so that the malt ratio, alcohol content, and appearance fermentation degree satisfy the above ranges. It means that at least one of increasing the rich taste derived from barley, improving the chewiness of the drink, and suppressing the wateriness is achieved as compared with a drink without barley.

The methods for adjusting the malt ratio, alcohol content, and appearance fermentation are as described above in "1. Beer-taste beverage" and "2. Production method for beer-taste beverage".

EXAMPLES The present invention will be described in more detail below with reference to Examples, etc., but the present invention is not limited to these Examples.
In addition, in the examples, the original extract concentration, real extract concentration, total nitrogen content, and total polyphenol content were measured by the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee]). Edited 2013 Supplementary Revision).

<Preparation of beverage>
After the pulverized barley malt was put into a preparation tank containing 120 L of hot water, the temperature was raised stepwise and maintained, and filtered to remove malt cake and the like. After filtration, the raw material liquid and hops were put into a boiling pot and adjusted to 100 L with warm water to obtain hot wort.
The obtained hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before addition of 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.
In each example and comparative example, the amount and type of raw materials such as malt, liquid sugar, hops, etc., mashing pattern, type of proteolytic enzyme, amount and timing of addition, temperature range when preparing wort. Setting temperature, holding time, pH adjustment, turbidity at the time of wort filtration, hop addition timing, boiling time, fermentation conditions, etc. are set as appropriate, and the malt ratio, original extract concentration, and real extract concentration shown in Tables 1 to 3. , proline content, pyroglutamic acid content, total nitrogen content, total polyphenol content, alcohol content and sugar content.

<Sensory evaluation>
The obtained beer-taste beverages were evaluated by the same 6 panelists who tasted each beverage as follows.

Each panelist tasted 350 mL of the beer-taste beverage that had been cooled to about 4 ° C., and found that "a suitable barley taste like a beer-taste beverage", "a suitable drinking response like a beer-taste beverage", and "water unsuitable for a beer-taste beverage". For the evaluation item "Posa", based on the following score criteria, in the range of 3.0 (maximum value) to 1.0 (minimum value), evaluated in increments of 0.1, 6 panelists An average score was calculated.
At the time of evaluation, samples whose evaluation items corresponded to the following criteria "1.0", "2.0" and "3.0" were prepared in advance to unify the criteria among each panelist. Moreover, in the sensory evaluations of all the examples and comparative examples, no difference in score value of 2.0 or more was confirmed between each panelist for the same beverage.

[Suitable barley taste like a beer-taste drink]
・“3.0”: A very strong taste of barley suitable for a beer-taste beverage is felt.
· “2.5”: A suitable barley taste that is typical of beer-taste beverages is felt strongly.
・“2.0”: Appropriate barley taste that is typical of beer-taste beverages can be felt.
- "1.5": The suitable barley taste typical of beer-taste beverages is not felt so much.
・“1.0”: Almost no suitable barley taste typical of a beer-taste beverage can be felt.
[Suitable drinkability like a beer-taste drink]
- "3.0": Very strong feel of a beer-taste drink.
- "2.5": Strong feel of a beer-taste drink.
- "2.0": Feels like a beer-taste beverage.
- "1.5": The feeling of drinking like a beer-taste beverage is not felt so much.
- "1.0": Almost no feel of a beer-taste beverage.
[Wateriness unsuitable for beer-taste beverages]
- "3.0": Wateriness unsuitable for beer-taste beverages is not felt at all.
- "2.5": Wateriness unsuitable for beer-taste beverages is hardly felt.
- "2.0": Wateriness unsuitable for beer-taste beverages is hardly felt.
- "1.5": Wateriness unsuitable for beer-taste beverages is perceived.
- "1.0": Wateriness unsuitable for beer-taste beverages is felt strongly.

Based on the above three evaluation items, a comprehensive evaluation was made according to the following criteria.
[comprehensive evaluation]
- "A": All of the average scores of the three inspected sensory evaluation items are 2.5 or more.
- "B": Does not correspond to "A" and "C".
- "C": Any one or more of the average scores of the three inspected sensory evaluation items is less than 2.0.

From the results of Examples, the malt ratio in the beer-taste beverage is 5% by mass or more and less than 100% by mass, the alcohol content is 1.0 (v/v)% or more and less than 4.5 (v/v)%, When the appearance fermentation degree is 5% or more and less than 65%, it has "a suitable barley taste like a beer-taste beverage" and "a suitable texture like a beer-taste beverage", but "water unsuitable for beer-taste beverages". It was possible to provide a beverage in which "taste" was suppressed.

Claims

The malt ratio is 5% by mass or more and less than 100% by mass,
Alcohol content is 1.0 (v / v)% or more and less than 4.5 (v / v)%,
A beer-taste beverage having an apparent degree of fermentation of 5% or more and less than 65%.
The beer-taste beverage according to claim 1, wherein the proline content is 1-80 mg/100 mL.
The beer-taste beverage according to claim 1 or 2, wherein the content of pyroglutamic acid is 1-300 mg/L.
The beer-taste beverage according to any one of claims 1 to 3, which has a total nitrogen content of 1 to 200 mg/100 mL.
The beer-taste beverage according to any one of claims 1 to 4, which has a carbohydrate content of more than 0.5 g/100 mL.
The beer-taste beverage according to any one of claims 1 to 5, which is a packaged beverage.
A method for producing a beer-taste beverage having a malt ratio of 5 mass% or more and less than 100 mass% and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, A method for producing a beer-taste beverage, comprising a step of adjusting the degree to 5% or more and less than 65%.
A method for improving the taste of a beer-taste beverage having a malt ratio of 5 mass% or more and less than 100 mass% and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, A method for improving the taste of beer-taste beverages, characterized by adjusting the appearance fermentation degree to 5% or more and less than 65%.