Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
  • C12C12/04—Beer with low alcohol content
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
  • C12C5/026—Beer flavouring preparations
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

• the present invention relates to beer-taste beverages.
• Patent Document 1 discloses a beer-taste beverage containing predetermined amounts of proline and amino nitrogen and having an alcohol concentration of less than 1% (v/v).
• Beer-flavored drinks with low alcohol content tended to have insufficient drinking sensation. Therefore, there is a need for a low-alcohol beer-taste beverage that has a good drinking sensation.
• the present invention provides a beer-taste beverage with a low alcohol content in which the content of pyroglutamic acid is adjusted to a predetermined range. That is, the present invention includes inventions of the following aspects.
• the alcohol content is 1.0 (v/v)% or more and 3.8 (v/v)% or less, A beer-taste beverage having a pyroglutamic acid content of 60 mg/L or more.
• Phosphoric acid content 300 to 1,200 mg/L
• Citric acid content 100-900mg/L
• Malic acid content 40-800mg/L
• Succinic acid content 10-700mg/L
• Lactic acid content 100 to 1,000 mg/L
• acetic acid content 10 to 100 mg/L.
• Phosphoric acid content 100 to 1,200 mg/L
• Citric acid content 50-900mg/L
• Malic acid content 20-800mg/L
• Succinic acid content 10-700mg/L
• Lactic acid content 50 to 1,000 mg/L
• acetic acid content 10 to 100 mg/L.
• the alcohol content is 1.0 (v/v)% or more and 3.8 (v/v)% or less, A method for producing a beer-taste beverage, the method comprising adjusting the content of pyroglutamic acid to 60 mg/L or more.
• the alcohol content is 1.0 (v/v)% or more and 3.8 (v/v)% or less, A method for improving the flavor of a beer-taste beverage, the method comprising adjusting the content of pyroglutamic acid to 60 mg/L or more.
• a beer-taste beverage having a suitable drinking sensation is provided.
• a beer-taste beverage with reduced ethanol taste which is unsuitable for a low-alcohol beer-taste beverage.
• a beer-taste beverage having a suitable aftertaste is provided.
• a beer-taste beverage with reduced unsuitable solvent odor is provided.
• a beer-taste beverage having a suitable refreshing aftertaste is provided.
• a beer-taste beverage with reduced unsuitable sourness is provided.
• 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.
• the numerical range from the lower limit value to the upper limit value can be defined by appropriately selecting from each option and combining them arbitrarily.
• a plurality of the various requirements described as preferred embodiments described in this specification can be combined.
• Beer-taste beverage refers to an alcohol-containing carbonated beverage that has a beer-like flavor.
• the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor, unless otherwise specified. Therefore, “beer-taste beverages” include not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, and fermented beer-taste beverages, but also esters, hops, and water. It also includes carbonated drinks to which beer flavorings such as higher alcohols and lactones have been added, as well as other types of sparkling liqueurs such as low-malt beer and sparkling liqueurs as defined in Japan's Liquor Tax Law.
• the beer-taste beverage of one embodiment of the present invention is beer.
• beer flavorings 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-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, ⁇ -decanolactone, ⁇ -undeca Lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol, furfural, methional
• the beer-taste drink of one aspect of the present invention may be a fermented beer-taste drink that has undergone a fermentation process using yeast, or may be a non-fermented beer-taste drink that has not undergone a fermentation process.
• the fermented beer-taste beverage may be an ale beer-taste drink brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or an ale beer-taste drink brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.). It may be a lager beer-taste drink, a pilsner beer-taste drink, or a blend of these beer-taste drinks.
• beer-taste stock solutions brewed through a fermentation process using top-fermenting yeast e.g., fermented liquor after fermentation, solutions at a stage before being provided as a beverage
• bottom-fermenting yeast It may be manufactured from a beer-taste stock solution that is blended with a beer-taste stock solution brewed through a fermentation process using.
• "fermentation” as used herein may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.
• beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as a raw material, or may be a malt-free beer-taste beverage that does not use malt.
• beer-taste drinks using malt include beer-taste drinks using barley malt.
• a beer-taste beverage according to one embodiment of the present invention is a low-alcohol beer-taste beverage.
• low alcohol refers to a beer-taste beverage with an alcohol content (ethanol content) of 1.0 (v/v)% or more and 3.8 (v/v)% or less.
• the alcohol content of the beer-taste beverage according to one embodiment of the present invention is 1.1 (v/v)% or more, 1.2 (v/v)% or more, 1.
• the alcohol content of the beer-taste beverage of one embodiment of the present invention is 3.8 (v/v)% or less.
• the content is 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)% 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.
• the alcohol content is expressed as a percentage ((v/v)%) on a volume/volume basis.
• the alcohol content of a beverage can be measured by any known method, for example, by a vibrating density meter.
• the alcohol content can be adjusted by adding dilution 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 adjustment in the brewing tank.
• the beer-taste beverage of one embodiment of the present invention may contain spirits (distilled liquor) derived from grains as an alcohol component.
• spirits are made from grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., which are saccharified using malt or enzymes if necessary, fermented using yeast, and then distilled.
• the apparent degree of fermentation is preferably less than 100%. Beer-taste beverages with a high degree of fermentation can suppress the feeling of fullness, but tend to have a lower feel. Therefore, when the beer-taste beverage of one embodiment of the present invention is made into a fermented beer-taste beverage, the saccharification conditions and fermentation conditions are adjusted so that the degree of fermentation in appearance is less than 100%, so that even if the alcohol content is low, the beverage has a good taste. This makes it possible to create a beer-like beverage that brings out the rich taste derived from barley.
• the degree of external fermentation is less than 100% from the above viewpoint, but preferably 99% or less, more preferably 98% or less, and even more preferably 97% or less, even more preferably 96% or less, particularly preferably 95% or less, 94% or less, 93% or less, 92% or less, 91% or less, 90% or less, 89% or less, 88% or less , 87% or less, 86% or less, 85% or less, 84% or less, 83% or less, 82% or less, 81% or less, 80% or less, 79% or less, 78% or less, 77% or less, 76% or less, 75 % or less, 74% or less, 73% or less, 72% or less, 71% or less, or 70% or less.
• the beer-taste beverage of one aspect of the present invention is a fermented beer-taste beverage
• the degree of external fermentation is 5% or more, preferably 6% or more, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety.
• the term "apparent degree of fermentation” refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation, out of the total sugar concentration contained in the liquid before fermentation.
• the appearance degree of fermentation AA of the beer-taste beverage of the present invention can be calculated from the following formula (1).
• Formula (1): AA (%) 100 x (P-Es)/P
• P is the original extract (original wort extract), and is specified in the "BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association, revised edition on November 1, 2004)". It can be measured by the method described.
• "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 (published by Japan Brewing Association, edited by Beer Brewers Association, revised edition on November 1, 2004)" .
• D is the specific gravity of the gas-free beer-taste beverage.
• the appearance extract "Es" may take a negative value due to D in the above formula (2), the calculated appearance fermentation degree may exceed 100%.
• beer-taste beverages can be adjusted by adding dilution water or carbonated water, types of raw materials (malt, corn grits, sugar solution, etc.), amounts of raw materials, types of enzymes, and enzymes (carbohydrases, isomers). (including saccharification enzymes, etc.), temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, preparation process (wort manufacturing process from inputting malt to before addition of yeast) ), temperature during 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 of the pre-fermentation liquid, and during the fermentation process.
• types of raw materials malt, corn grits, sugar solution, etc.
• amounts of raw materials types of enzymes, and enzymes (carbohydrases, isomers).
• saccharification enzymes, etc. temperature during enzyme reaction
• timing of enzyme addition saccharification time
• pH during saccharification temperature during sac
• fermentation conditions oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, enzyme (type of enzyme, enzyme addition timing, etc.), cooling timing, cooling temperature, cooling time, etc. can be appropriately set.
• Pyroglutamic acid is a type of organic acid contained in malt, etc., and is a compound that does not have an amino group (-NH 2 ) in its structure, as represented by the following formula.
• the content of pyroglutamic acid in the beer-taste beverage of one aspect of the present invention is preferably 60 mg/L or more, more preferably 65 mg/L or more, even more preferably 70 mg/L or more, and even more preferably 75 mg/L.
• L or more even more preferably 80 mg/L or more, even more preferably 85 mg/L or more, even more preferably 90 mg/L or more, even more preferably 95 mg/L or more, particularly preferably 100 mg/L or more, and , 110 mg/L or more, 115 mg/L or more, 120 mg/L or more, 125 mg/L or more, 130 mg/L or more, 135 mg/L or more, 140 mg/L or more, 145 mg/L or more, or 150 mg/L or more Good too.
• the content of pyroglutamic acid is 600 mg/L or less, 590 mg/L or less, 580 mg/L or less, 570 mg/L or less, 560 mg/L or less, 550 mg/L or less.
• Pyroglutamic acid may be included in the raw materials of the beer-taste beverage, or may be added separately in the manufacturing process (for example, purified pyroglutamic acid).
• the content of pyroglutamic acid can be adjusted by adding dilution water or carbonated water, adding purified pyroglutamic acid, or raw materials containing pyroglutamic acid (malt, wheat, corn grits, sugar solution, yeast extract, soybeans, peas, purified pyroglutamic acid, etc.) ), amount of raw materials, enzyme reaction time during the preparation process (from inputting raw materials such as malt to wort production process before addition of yeast), pH during the preparation process, and amount of acid used for pH adjustment.
• timing of pH adjustment (during preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), set temperature and holding time for each temperature range when preparing wort (including during saccharification), before fermentation Original extract concentration in the liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide) Carbon concentration, etc.), addition of spirits, brewed alcohol, etc. can be set as appropriate.
• the content of pyroglutamic acid can be measured, for example, by high performance liquid chromatography.
• the beer-taste beverage of one embodiment of the present invention has alcohol content (A) (unit: v/v%) and pyroglutamic acid content (C) (unit: mg/L) from the viewpoint of providing a good drinking sensation.
• ) [(A) ⁇ (C)] is preferably 100 or more, more preferably 150 or more, even more preferably 200 or more, even more preferably 250 or more, even more preferably 300 or more, even more preferably 350 or more, even more preferably 400 or more, even more preferably 450 or more, even more preferably 500 or more, particularly preferably 550 or more, 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more
• the number may be 900 or more, 950 or more, or 1,000 or more.
• the product of the alcohol content (A) (unit: v/v%) and the content of pyroglutamic acid (C) (unit: mg/L) [(A ) ⁇ (C)] is preferably 2,000 or less, more preferably 1,900 or less, even more preferably 1,800 or less, even more preferably 1,700 or less, particularly preferably 1,600 or less, Also, 1,590 or less, 1,570 or less, 1,550 or less, 1,500 or less, 1,450 or less, 1,400 or less, 1,350 or less, 1,300 or less, 1,250 or less, 1,200 or less Below, it may be 1,150 or less, 1,100 or less, 1,050 or less, or 1,000 or less.
• the beer-taste beverage according to one embodiment of the present invention further contains isoamyl alcohol.
• Isoamyl alcohol is a type of aroma component that exhibits a brewing aroma.
• the content of isoamyl alcohol in the beer-taste beverage according to one embodiment of the present invention is preferably more than 20 mg/L, more preferably 21 mg/L or more, even more preferably 22 mg/L or more, even more preferably 23 mg/L.
• L or more even more preferably 24 mg/L or more, even more preferably 25 mg/L or more, even more preferably 26 mg/L or more, even more preferably 27 mg/L or more, particularly preferably 28 mg/L or more, and , 29 mg/L or more, 30 mg/L or more, 31 mg/L or more, 32 mg/L or more, 33 mg/L or more, 34 mg/L or more, 35 mg/L or more, 36 mg/L or more, 37 mg/L or more, 38 mg/L or more , 39 mg/L or more, or 40 mg/L or more.
• the content of isoamyl alcohol in the beer-taste beverage according to one embodiment of the present invention is preferably 190 mg/L or less, more preferably 185 mg/L or less, and more preferably is 180 mg/L or less, more preferably 175 mg/L or less, even more preferably 170 mg/L or less, even more preferably 165 mg/L or less, even more preferably 160 mg/L or less, even more preferably 155 mg/L or less, and more More preferably 150 mg/L or less, even more preferably 145 mg/L or less, even more preferably 140 mg/L or less, even more preferably 135 mg/L or less, even more preferably 130 mg/L or less, even more preferably 125 mg/L L or less, particularly preferably 120 mg/L or less, and 119 mg/L or less, 118 mg/L or less, 117 mg/L or less, 116 mg/L or less,
• the beer-taste beverage of one embodiment of the present invention has alcohol content (A) (unit: v/v%) and isoamyl alcohol content (D) (unit: mg) from the viewpoint of imparting a suitable aftertaste typical of a beer-taste beverage.
• /L) [(A) x (D)] is preferably 50 or more, more preferably 51 or more, even more preferably 52 or more, and 55 or more, 60 or more, 65 or more, 70 or more, It may be 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, or 150 or more.
• the product of alcohol content (A) (unit: v/v%) and isoamyl alcohol content (D) (unit: mg/L) [(A) ⁇ (D)] is preferably 450 or less, more preferably 400 or less, still more preferably 390 or less, even more preferably 380 or less, even more preferably 370 or less, particularly preferably 360 or less, Moreover, it may be 350 or less, 340 or less, 330 or less, 320 or less, 310 or less, 300 or less, 280 or less, 260 or less, or 240 or less.
• Isoamyl alcohol may be included in the raw materials for beer-taste beverages, or may be a purified product that is added separately as a flavoring agent during the manufacturing process.
• the content of isoamyl alcohol is adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of purified products, the type of isoamyl alcohol-containing raw materials (hops, etc.), the amount of raw materials, the timing of addition of the raw materials, etc. be able to.
• the content of isoamyl alcohol is determined by the section ⁇ 8.22 Low-boiling aroma components'' of the Revised BCOJ Beer Analysis Method (revised and expanded in 2013), which is an analysis method specified by the International Technical Committee of the Beer Brewers Association (BCOJ). It can be measured by headspace gas chromatography with an FID detector according to the method described.
• the beer-taste beverage of one embodiment of the present invention further contains one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid.
• a beer-taste beverage according to another embodiment of the present invention may contain all of the acidulants consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid.
• These acidulants are not limited to those approved as food additives, but also those derived from raw materials such as malt, those produced by adjusting various process conditions, those produced by yeast, additives, etc. It may also be added externally.
• the beer-taste beverage according to one aspect of the present invention has a ratio of the acidulant content (B) (unit: mg/L) to the alcohol content (A) (unit: v/v%) [(B)/( By adjusting A)] within a predetermined range, a beer-taste beverage with a refreshing aftertaste that has a good balance between the ethanol taste and the sour taste can be obtained.
• the ratio [(B)/(A)] between the content (B) (unit: mg/L) of the acidulant and the alcohol content (A) (unit: v/v%) is preferably 550 or less, more preferably 545 or less, further preferably 540 or less, particularly preferably 535 or less, and 530 or less, 525 or less, 520 or less, 515 or less, 510 or less, 505 or less, 500 or less, 495 or less, 490 Below, it may be 485 or less, 480 or less, 475 or less, 470 or less, 465 or less, 460 or less, 455 or less, or 450 or less.
• the ratio of the content (B) (unit: mg/L) of the acidulant to the alcohol content (A) (unit: v/v%) [( B)/(A)] is preferably 300 or more, more preferably 310 or more, still more preferably 320 or more, even more preferably 330 or more, particularly preferably 340 or more, and also 345 or more, 350 or more, 355 It may be 360 or more, 365 or more, 370 or more, 375 or more, 380 or more, 385 or more, 390 or more, 395 or more, or 400 or more.
• the content of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid is 500 to 2,000 mg/ It is L.
• the total content of all the acidulants consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid is 500 to 2,000 mg/L. Good too.
• the content of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid is 300 to 2, 000mg/L.
• the total content of all the acidulants consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid is 300 to 2,000 mg/L, and Good too.
• the content of the acidulant is preferably 500 mg/L or more, more preferably 550 mg/L or more, More preferably 600 mg/L or more, even more preferably 650 mg/L or more, even more preferably 700 mg/L or more, even more preferably 750 mg/L or more, even more preferably 800 mg/L or more, even more preferably 850 mg/L L or more, particularly preferably 900 mg/L or more, 950 mg/L or more, 1,000 mg/L or more, 1,050 mg/L or more, 1,100 mg/L or more, 1,150 mg/L or more, 1, It may be 200 mg/L or more, 1,250 mg/L or more, or 1,300 mg/L or more.
• the content of the acidulant is 300 mg/L or more, 325 mg/L or more, 350 mg/L or more, 375 mg/L or more, 400 mg/L or more, 425 mg/L or more, or 450 mg/L or more. It is also preferable to On the other hand, from the viewpoint of reducing acidity unsuitable for beer-taste drinks, the content of the acidulant is preferably 2,000 mg/L or less, more preferably 1,950 mg/L or less, and even more preferably 1,900 mg/L.
• /L or less particularly preferably 1,850mg/L or less, and 1,800mg/L or less, 1,750mg/L or less, 1,700mg/L or less, 1,650mg/L or less, 1,600mg/L or less L or less, 1,550 mg/L or less, 1,500 mg/L or less, 1,450 mg/L or less, 1,400 mg/L or less, 1,350 mg/L or less, or even 1,300 mg/L or less good.
• the content of each acidulant can be measured by high performance liquid chromatography (HPLC) method.
• the beer-taste beverage of one embodiment of the present invention contains one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid, and each acidulant in the embodiment
• the content is 300 to 1,200 mg/L of phosphoric acid, 100 to 900 mg/L of citric acid, 40 to 800 mg/L of malic acid, and 40 to 800 mg/L of succinic acid. 10 to 700 mg/L, the content of lactic acid may be 100 to 1,000 mg/L, and the content of acetic acid may be 10 to 100 mg/L, and the content of the acidulant in the beer-taste beverage in this embodiment is as described above. It is sufficient if at least one of the following conditions is satisfied.
• a beer-taste beverage according to another embodiment of the present invention contains a sour agent consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid, and in this embodiment, the beer-taste beverage contains phosphoric acid constituting the sour agent.
• a sour agent consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid
• the beer-taste beverage contains phosphoric acid constituting the sour agent.
• 300 to 1,200 mg/L citric acid content 100 to 900 mg/L
• lactic acid content may be 100 to 1,000 mg/L
• the acetic acid content may be 10 to 100 mg/L.
• a beer-taste beverage according to yet another embodiment of the present invention contains one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid, and each The content of the acidulant is 100 to 1,200 mg/L of phosphoric acid, 50 to 900 mg/L of citric acid, 20 to 800 mg/L of malic acid, and 20 to 800 mg/L of succinic acid.
• the content may be 10 to 700 mg/L, the lactic acid content may be 50 to 1,000 mg/L, and the acetic acid content may be 10 to 100 mg/L, and the acidulant content of the beer-taste beverage in this embodiment. may satisfy at least one of the above conditions.
• a beer-taste beverage according to yet another embodiment of the present invention contains a sour agent consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid, and in this embodiment, the phosphoric acid constituting the sour agent is Content of 100 to 1,200 mg/L, citric acid content of 50 to 900 mg/L, malic acid content of 20 to 800 mg/L, succinic acid content of 10 to 700 mg/L, lactic acid content The amount may be 50 to 1,000 mg/L and the content of acetic acid may be 10 to 100 mg/L.
• the content of phosphoric acid is preferably 300 mg/L or more, more preferably 310 mg/L, from the viewpoint of imparting a sharp drinking taste suitable for the beer-taste beverage.
• L or more more preferably 320 mg/L or more, even more preferably 330 mg/L or more, even more preferably 340 mg/L or more, particularly preferably 350 mg/L or more, and 360 mg/L or more, 370 mg/L or more.
• the content of phosphoric acid is 100 mg/L or more, 125 mg/L or more, 150 mg/L or more, 175 mg/L or more, 200 mg/L or more, 225 mg/L or more, 250 mg/L or more, 275 mg/L or more. It is also preferable to set it as L or more or 290 mg/L or more.
• the content of phosphoric acid is preferably 1,200 mg/L or less, more preferably 1,150 mg/L or less, even more preferably 1,100 mg/L or less. , even more preferably 1,050 mg/L or less, particularly preferably 1,000 mg/L or less, and 950 mg/L or less, 900 mg/L or less, 850 mg/L or less, 800 mg/L or less, 750 mg/L or less , or 700 mg/L or less.
• the content of citric acid is preferably 100 mg/L or more, more preferably 110 mg/L or more, from the viewpoint of enhancing the flavor of barley suitable for beer-taste beverages. More preferably 120 mg/L or more, even more preferably 130 mg/L or more, particularly preferably 140 mg/L or more, 150 mg/L or more, 160 mg/L or more, 170 mg/L or more, 180 mg/L or more, 185 mg /L or more, 190mg/L or more, 200mg/L or more, 210mg/L or more, 220mg/L or more, 230mg/L or more, 240mg/L or more, 250mg/L or more, 260mg/L or more, 270mg/L or more, 280mg /L or more, or 290mg/L or more.
• the content of citric acid is 50 mg/L or more, 55 mg/L or more, 60 mg/L or more, 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. It is also preferable to set it as L or more, 90 mg/L or more, or 95 mg/L or more.
• the content of citric acid is preferably 900 mg/L or less, more preferably 880 mg/L or less, even more preferably 860 mg/L or less, even more preferably 840 mg/L.
• /L or less even more preferably 820mg/L or less, even more preferably 800mg/L or less, particularly preferably 780mg/L or less, and 760mg/L or less, 740mg/L or less, 720mg/L or less, 700mg/L or less. /L or less, 680 mg/L or less, 660 mg/L or less, or 650 mg/L or less.
• the content of malic acid is preferably 40 mg/L or more, more preferably 45 mg/L or more, from the viewpoint of enhancing the flavor of barley suitable for beer-taste beverages. More preferably 50 mg/L or more, even more preferably 55 mg/L or more, even more preferably 60 mg/L or more, even more preferably 65 mg/L or more, even more preferably 70 mg/L or more, particularly preferably 75 mg/L 80 mg/L or more, 85 mg/L or more, 90 mg/L or more, 95 mg/L or more, 100 mg/L or more, 105 mg/L or more, 110 mg/L or more, 120 mg/L or more, 140 mg/L or more , 160 mg/L or more, 180 mg/L or more, 200 mg/L or more, 220 mg/L or more, or 225 mg/L or more.
• the content of malic acid is preferably 20 mg/L or more, 25 mg/L or more, 30 mg/L or more, or 35 mg/L or more.
• the content of malic acid is preferably 800 mg/L or less, more preferably 780 mg/L or less, even more preferably 760 mg/L or less, even more preferably 740 mg/L.
• /L or less even more preferably 720mg/L or less, particularly preferably 700mg/L or less, and 695mg/L or less, 680mg/L or less, 660mg/L or less, 640mg/L or less, 620mg/L or less, Alternatively, it may be 600 mg/L or less.
• the malic acid synthetic malic acid, fermented malic acid, or a combination of synthetic malic acid and fermented malic acid may be used.
• the content of succinic acid is preferably 10 mg/L or more, more preferably 15 mg/L or more, from the viewpoint of enhancing the flavor of barley suitable for beer-taste beverages. More preferably 20 mg/L or more, even more preferably 25 mg/L or more, particularly preferably 29 mg/L or more, and 30 mg/L or more, 35 mg/L or more, 40 mg/L or more, 60 mg/L or more, and 80 mg/L. /L or more, 100mg/L or more, 120mg/L or more, 140mg/L or more, 160mg/L or more, or 175mg/L or more.
• the content of succinic acid is 700 mg/L or less, more preferably 690 mg/L or less, even more preferably 680 mg/L or less, even more preferably 670 mg/L.
• the following is still more preferably 660 mg/L or less, even more preferably 650 mg/L or less, particularly preferably 640 mg/L or less, 620 mg/L or less, 600 mg/L or less, 550 mg/L or less, 500 mg/L It may be less than or equal to 450 mg/L.
• the content of lactic acid is preferably 100 mg/L or more, more preferably 120 mg/L or more, and even more preferably is 140 mg/L or more, even more preferably 160 mg/L or more, even more preferably 180 mg/L or more, even more preferably 200 mg/L or more, even more preferably 220 mg/L or more, even more preferably 240 mg/L or more. It is particularly preferably 255 mg/L or more, and may also be 260 mg/L or more, 280 mg/L or more, 300 mg/L or more, 320 mg/L or more, 340 mg/L or more, or 355 mg/L or more.
• the content of lactic acid is 50 mg/L or more, 55 mg/L or more, 60 mg/L or more, 65 mg/L or more, 70 mg/L or more, 75 mg/L or more, 80 mg/L or more, 85 mg/L It is also preferable that the amount is 90 mg/L or more, or 95 mg/L or more.
• the lactic acid content is preferably 1,000 mg/L or less, more preferably 980 mg/L or less, even more preferably 960 mg/L or less, even more preferably 940 mg/L or less, particularly preferably 920 mg/L or less, and 900 mg/L or less, 880 mg/L or less, 860 mg/L or less, 840 mg/L or less, 820 mg/L or less, 800 mg/L or less, 750 mg/L below, it may be 700 mg/L or less, or 675 mg/L or less.
• synthetic lactic acid, fermented lactic acid, or a combination of synthetic lactic acid and fermented lactic acid may be used.
• the content of acetic acid is preferably 10 mg/L, more preferably 15 mg/L or more, and Preferably 20 mg/L or more, even more preferably 25 mg/L or more, even more preferably 30 mg/L or more, even more preferably 35 mg/L or more, particularly preferably 40 mg/L or more, and 45 mg/L or more. , or it may be 50 mg/L or more.
• the content of acetic acid is preferably 100 mg/L or less, more preferably 95 mg/L or less, even more preferably 90 mg/L or less, even more preferably 85 mg/L.
• L or less even more preferably 80 mg/L or less, even more preferably 75 mg/L or less, even more preferably 70 mg/L or less, even more preferably 65 mg/L or less, particularly preferably 60 mg/L or less, and , 58 mg/L or less, 56 mg/L or less, 54 mg/L or less, 52 mg/L or less, or 50 mg/L or less.
• the carbohydrate content of the beer-taste beverage according to one aspect of the present invention is 1.0 g/100 mL or more, 1.1 g/100 mL or more, 1.2 g/100 mL or more, and 1.3 g from the viewpoint of making the beverage satisfying to drink.
• /100mL or more 1.4g/100mL or more, 1.5g/100mL or more, 1.6g/100mL or more, 1.7g/100mL or more, 1.8g/100mL or more, 1.9g/100mL or more, 2.0g/ 100mL or more, 2.1g/100mL or more, 2.2g/100mL or more, 2.3g/100mL or more, 2.4g/100mL or more, 2.5g/100mL or more, 2.6g/100mL or more, 2.7g/100mL 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
• the upper limit of the carbohydrate content of the beer-taste beverage according to 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, examples include 15 g/100 mL or less, 14 g/100 mL or less, 13.5 g/100 mL or less, and 13.5 g/100 mL or less.
• carbohydrate 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). It refers to carbohydrates, and specifically refers to carbohydrates from which proteins, fats, dietary fibers, ash, alcohol, and water have been removed. Therefore, the carbohydrate content in a food can be calculated by subtracting the amounts of protein, fat, 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 the method listed in the Nutrition Labeling Standards.
• the amount of protein was measured using the nitrogen quantitative conversion method
• the amount of lipid was measured using the ether extraction method
• the amount of dietary fiber was measured using the Prosky method
• the amount of ash was measured using the direct ashing method.
• the amount of moisture can be measured by a reduced pressure heat drying method.
• the carbohydrate content of the beer-taste beverage depends on the addition of dilution water or carbonated water, the type of enzyme, the amount and timing of addition of the enzyme, and each temperature range when preparing the saccharified liquid. setting temperature and holding time, composition of the pre-fermentation solution (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), conditions of the fermentation process (oxygen concentration, aeration 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, enzyme addition amount, enzyme type, enzyme It can be adjusted by appropriately setting the addition timing, cooling timing, cooling temperature, cooling time, etc.
• the pH of the beer-taste beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, the pH is preferably 3.0 or higher, more preferably 3.2 or higher, even more preferably 3.3 or higher, and more. More preferably 3.4 or more, even more preferably 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, or 4.1 It may be more than that.
• 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, even more preferably 4.7 or less, Particularly preferably 4.6 or less, and also 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.
• the pH can be adjusted by adding dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the saccharification time in the preparation tank.
• protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort production process from adding malt to before adding yeast), type of acid used for pH adjustment (lactic acid, phosphoric acid) , malic acid, tartaric acid, citric acid, etc.), amount of acid used for pH adjustment, timing of pH adjustment (during preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), wort Setting temperature and holding time for each temperature range when preparing (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast The amount of addition, number of yeast multiplications, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc. can be set appropriately.
• the beer-taste beverage according to one embodiment of the present invention is suitable for packaging in containers.
• containers include bottles, plastic bottles, cans, and barrels, and cans, bottles, and plastic bottles are particularly preferred from the viewpoint of easy portability. Note that when using colorless and transparent bottles or PET bottles, they are exposed to sunlight and fluorescent light, unlike when using regular cans or colored bottles.
• Optional additive raw materials such as grains and sweeteners that can be used to produce the beer-taste beverage of the present invention are detailed in "1.1 Raw Materials”.
• the main raw materials for the beer-taste beverage according to one embodiment of the present invention are water and malt, but it is preferable to use hops, and in addition, sweeteners, water-soluble dietary fibers, bittering agents, or bittering agents. , antioxidants, fragrances, acidulants, salts, etc. may also be used.
• Malt is the germinated, dried, and root-removed seeds of wheat such as barley, wheat, rye, oats, oats, pigeons, and oats, regardless of the origin or variety. You can.
• barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages.
• barley such as two-rowed barley and six-rowed barley, and any of them may be used.
• colored malt can also be used.
• different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.
• the malt used in 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 or turbidity of the wort increases, resulting in poor production efficiency such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In the Examples and Comparative Examples described below, malt with a modification of 80% or more was used.
• the modification is MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr.
• the malt used is preferably selected appropriately depending on the color of the desired beer-taste beverage, and the selected malt may be alone. , two or more types may be used in combination.
• Malt contains pyroglutamic acid. Therefore, in the present invention, in order to keep the pyroglutamic acid content of the beer-taste beverage of the present invention within the range specified herein, it is preferable to set the ratio of malt in the raw material within a certain range.
• the malt ratio (the ratio of all malt used) is preferably 50% by mass or more, and 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, and 55% by mass.
• % or more 56 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, more than 66 mass%, 66.6 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 mass% or more, 78 mass% or more, 79 mass% or more, 80 mass% or more, 81 mass% or more, 82 mass% or more, 83 mass% or more, 84 mass% or more, 85 mass% or more, 86 mass% or more, 87 mass% or more, 88 mass% or more, 89 mass% or more, 90 mass% or more
• the malt ratio of the beer-taste beverage according to one embodiment of the present invention is less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less.
• mass% or less 95 mass% or less, 94 mass% or less, 93 mass% or less, 92 mass% or less, 91 mass% or less, 90 mass% or less, 89 mass% or less, 88 mass% or less, 87 mass% or less, 86 mass% or less, 85 mass% or less, 84 mass% or less, 83 mass% or less, 82 mass% or less, 81 mass% or less, 80 mass% or less, 79 mass% or less, 78 mass% or less, 77 mass% or less, 76 mass% or less, 75 mass% or less, 74 mass% or less, 73 mass% or less, 72 mass% or less, 71 mass% or less, 70 mass% or less, 69 mass% or less, 68 mass% or less, 67 mass% or less, 67 Less than 66.6% by mass, 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,
• Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, liquid sugar containing carbon sources, etc.
• Nitrogen sources include yeast extract, soybean protein, malt, Examples include soybeans, yeast extract, peas, malted wheat, ungerminated grains, and their decomposition products.
• ungerminated grains examples include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, (peas, etc.), buckwheat, sorghum, millet, millet, etc.
• starches obtained from these grains and extracts thereof may also be used.
• the malt ratio may be adjusted by using the raw materials listed above as auxiliary raw materials.
• the ratio of the auxiliary raw materials may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less.
• % or less 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% % or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass % or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or It may be 0.01% by mass or less.
• the ratio of the auxiliary raw materials may be, for example, 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, or 0.6% by mass. 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9 Mass % or more, 10 mass % or more, 12 mass % or more, 14 mass % or more, 16 mass % or more, 18 mass % or more, 20 mass % or more, 22 mass % or more, 24 mass % or more, 26 mass % or more, 28 Mass% or more, 30 mass% or more, 32 mass% or more, 34 mass% or more, 36 mass% or more, 38 mass% or more, 40 mass% or more, 42 mass% or more, 44 mass% or more, 46 mass% or more, 48 It may be 49% by mass or more,
• corn may be used as an auxiliary raw material to adjust the malt ratio.
• the ratio of corn used as an auxiliary raw material may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass % or less, 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% % or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass % or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by
• the proportion of the corn may be 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0. .8 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 6 mass% or more, 7 mass% or more, 8 mass% or more, 9 mass% or more , 10% by mass or more, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more , 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more , or 49% by mass or more.
• the cone ratio means a value calculated in accordance with the Liquor Tax Law and the Liquor Administration Related Laws and Regulations Interpretation Notice, which is the construction date of April 1, 2018. If corn is used, "corn” or “corn” will be displayed on the ingredients list.
• starch may be used as an auxiliary raw material to adjust the malt ratio.
• the ratio of starch used as an auxiliary raw material may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less.
• % or less 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% % or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass % or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or It may be 0.01% by mass or less.
• the ratio of starch may be 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0. .8 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 6 mass% or more, 7 mass% or more, 8 mass% or more, 9 mass% or more , 10% by mass or more, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more , 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more , or 49% by mass or more.
• starch ratio means a value calculated in accordance with the Liquor Tax Law and the Notification on Interpretation of Liquor Administration Related Laws, etc., which is the construction date of April 1, 2018. If starch is used, "starch" will be displayed on the ingredients label.
• rice may be used as an auxiliary raw material to adjust the malt ratio.
• the ratio of rice used as an auxiliary raw material may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less.
• % or less 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% % or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass % or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or It may be 0.01% by mass or less.
• the ratio of rice may be 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0. .8 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 6 mass% or more, 7 mass% or more, 8 mass% or more, 9 mass% or more , 10% by mass or more, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more , 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more , or 49% by mass or more.
• the rice ratio means a value calculated in accordance with the Liquor Tax Law and the Notification for Interpretation of Liquor Administration Related Laws, etc., which is the construction date of April 1, 2018. If rice is used, "rice" will be displayed on the ingredients list.
• the malt ratio may be adjusted using liquid sugar as an auxiliary raw material.
• the ratio of liquid sugar used as an auxiliary raw material may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less.
• mass% or less 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% or less, 16 mass% or less, 14 mass% or less, 12 mass% or less, 10 mass% or less, 8 mass% or less, 7 mass% or less, 6 mass% or less, 5 mass% or less, 4 mass% or less, 3 mass% or less, 2 mass% or less, 1 mass% or less, 0.8 mass% or less, 0.6 mass% or less, 0.4 mass% or less, 0.2 mass% or less, 0.1 mass% or less, or , 0.01% by mass or less.
• the ratio of liquid sugar may be 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass 10% by mass or more, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more.
• the ratio of liquid sugar means a value calculated in accordance with the Liquor Tax Act and the Notification on Interpretation of Liquor Administration Related Laws, etc., which is the construction date of April 1, 2018. If liquid sugar is used, "sugar” or “liquid sugar” will be displayed on the ingredients list.
• corn grits may be used as an auxiliary raw material to adjust the malt ratio.
• the ratio of corn grits used as an auxiliary raw material may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass % or less, 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% % or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass % or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6%
• the ratio of corn grits may be 0.01% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0. .8 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 6 mass% or more, 7 mass% or more, 8 mass% or more, 9 mass% or more , 10% by mass or more, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more , 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more , or 49% by mass
• corn grits ratio means a value calculated in accordance with the Liquor Tax Law and the Liquor Administration Related Laws and Regulations Interpretation Notice, which is the construction date of April 1, 2018. If corn grits are used, the ingredients will be labeled as "corn,””corn,” or “corn grits.”
• At least one selected from the group consisting of rice, corn, and starch is used from the viewpoint of imparting a sharp feeling characteristic of a beer-taste beverage. It is preferable to use one type. In this case, at least one of rice, corn, and starch may be used, any two of them may be used in combination, or all three of them may be used. In one aspect of the present invention, the total ratio of at least one selected from the group consisting of rice, corn, and starch may be, for example, 50% by mass or less, or 48% by mass or less, 46% by mass or less.
• the total ratio of at least one selected from the group consisting of rice, corn, and starch may be 0.01% by mass or more, and 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more , 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more , 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more , 44% by mass or more
• the total ratio of at least one species selected from the group consisting of rice, corn, and starch is calculated in accordance with the Liquor Tax Act and the Liquor Administration Related Laws and Regulations Interpretation Notice with April 1, 2018 as the construction date. It also means the sum of the proportions of rice, corn and/or starch.
• a fermented raw material other than malt is used as an auxiliary raw material in the beer-taste beverage of one embodiment of the present invention
• it is selected from the group consisting of rice, corn, starch, and liquid sugar, from the viewpoint of imparting a complex taste typical of a beer-taste beverage. It is preferable to use at least one of the following. In this case, at least one of rice, corn, starch, and liquid sugar may be used, two of them may be used together, three of them may be used together, or all four types may be used together. Good too.
• the total ratio of at least one selected from the group consisting of rice, corn, starch, and liquid sugar may be, for example, 50% by mass or less, or 48% by mass or less, 46% by mass or less. mass% or less, 44 mass% or less, 42 mass% or less, 40 mass% or less, 38 mass% or less, 36 mass% or less, 34 mass% or less, 32 mass% or less, 30 mass% or less, 28 mass% or less, 26 mass% or less, 24 mass% or less, 22 mass% or less, 20 mass% or less, 18 mass% or less, 16 mass% or less, 14 mass% or less, 12 mass% or less, 10 mass% or less, 8 mass% or less, 7 mass% or less, 6 mass% or less, 5 mass% or less, 4 mass% or less, 3 mass% or less, 2 mass% or less, 1 mass% or less, 0.8 mass% or less, 0.6 mass% or less, 0.
• the total ratio of at least one selected from the group consisting of rice, corn, starch, and liquid sugar may be 0.01% by mass or more, or 0.1% by mass or more, 0.2% by mass.
• % or more 0.4 mass% or more, 0.6 mass% or more, 0.8 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 6 Mass % or more, 7 mass % or more, 8 mass % or more, 9 mass % or more, 10 mass % or more, 12 mass % or more, 14 mass % or more, 16 mass % or more, 18 mass % or more, 20 mass % or more, 22 Mass% or more, 24 mass% or more, 26 mass% or more, 28 mass% or more, 30 mass% or more, 32 mass% or more, 34 mass% or more, 36 mass% or more, 38 mass% or more, 40 mass% or more, 42 It may be at least 44% by mass, at least 46% by mass, at least 48% by mass, or at least 49% by mass.
• the total ratio of at least one selected from the group consisting of rice, corn, starch, and liquid sugar means April 1, 2018, which is the enforcement date of the Liquor Tax Law and Liquor Administration Related Laws and Regulations Interpretation Notice. means the sum of the proportions of rice, corn, starch and/or liquid sugar, calculated according to
• hops used in one aspect of the present invention examples include pellet hops, powdered hops, hop extracts, and the like. Further, the hops used may be processed hop products such as iso-ized hops and reduced hops. The amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage. Moreover, a beer-taste beverage using hops as a raw material is a beverage containing iso- ⁇ acid, which is a component derived from hops.
• Sweeteners include commercially available saccharification solutions made by decomposing grain-derived starches with acids or enzymes, sucrose, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, high-fructose sugar, natural sweeteners such as stevia, etc. and artificial sweeteners.
• the form of these saccharides may be liquid such as a solution or solid such as powder.
• artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, 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, and carrageenan. , indigestible dextrin or polydextrose are preferred.
• bitterness is preferably imparted by hops or the like, but a bittering agent or a bittering 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.
• Spicy incense, Stone mushroom, Laurel, Stone mushroom, Quassin, Citrus extract, Bittersweet extract, Coffee extract, Tea extract, Bitter melon extract, Lotus germ extract, Kidachi aloe extract, Stone wax extract, Ganoderma extract, Reishi extract, Laurel extract Examples include sage extract, caraway extract, mugwort extract, absinthin, 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, such as ascorbic acid, erythorbic acid, catechin, and the like.
• beer flavoring agents other than isoamyl alcohol can be used in combination with isoamyl alcohol.
• Beer flavoring agents are used to impart beer-like flavor, and include brewing components generated through fermentation. Note that the beer-taste beverage contains ethyl acetate produced by alcohol fermentation, and the ethyl acetate has a function as a flavoring agent. Therefore, when alcohol fermentation is involved in the manufacturing process of a beer-taste beverage, there is little need to separately add beer flavoring, but beer flavoring may be added as desired.
• beer flavorings other than ethyl acetate include esters and higher alcohols, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, and isoamyl propionate.
• the beer-taste beverage according to one embodiment of the present invention has an acetaldehyde content of 10 mg/L or less. Further, the beer-taste beverage according to one embodiment of the present invention has a diacetyl content of less than 0.1 mass ppm.
• the acidulant substances other than the above-mentioned phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid can be used.
• acidulants include gluconic acid, tartaric acid, phytic acid, glucono delta-lactone, or salts thereof.
• the beer-taste beverage according to one embodiment of the present invention has a tartaric acid content of 10 mg/L or less.
• preservatives examples include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, and the like.
• a commercially available preparation such as Strong Sunprezer (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used.
• These preservatives may be used alone or in combination of two or more.
• the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, even more preferably 20 to 900 mass ppm.
• salts examples include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, Examples include disodium citrate and trisodium citrate. These salts may be used alone or in combination of two or more.
• the carbon dioxide gas contained in the beer-taste beverage according to one embodiment of the present invention may be obtained by using carbon dioxide gas contained in raw materials, or by dissolving it by mixing with carbonated water or adding carbon dioxide gas. You can. Since the beer-taste beverage of one embodiment of the present invention undergoes alcohol fermentation, the carbon dioxide gas generated in this fermentation process can be used as is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide gas. .
• the carbon dioxide concentration of the beer-taste beverage according to one aspect 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)%. /w)% or more, even 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.
• the carbon dioxide concentration is measured by measuring the gas volume after adjusting the temperature of the beverage to 20°C by soaking the container containing the target beverage in a 20°C water tank for 30 minutes or more while shaking it occasionally. It can be measured using a device (eg, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).
• the carbon dioxide pressure of the packaged beverage may be adjusted as appropriate within the range that provides the above carbon dioxide concentration, but the carbon dioxide pressure of the beverage is 5. 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 These are the above, and any of these upper and lower limits may be combined.
• the carbon dioxide pressure of a 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 more and 4. It may be 0 kg/cm 2 or less.
• gas pressure refers to gas pressure within a container, except in special cases. Pressure can be measured using a method well known to those skilled in the art, for example, fixing a sample at 20°C on a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, It can be measured by shaking the pointer and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
• additives may be added to the beer-taste beverage according to one embodiment of the present invention, as necessary, as long as they do not impede the effects of the present invention.
• additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
• the coloring agent is used to give the beverage a beer-like color, and caramel coloring or the like can be used.
• Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include saponin-based substances extracted from plants such as soybean saponin and Quillaja saponin, as well as plant-extracted saponin substances such as corn and soybeans.
• Proteins, peptide-containing substances such as collagen peptides, yeast extracts, raw materials originating from milk, etc. can be used as appropriate.
• the fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.
• the beer-taste beverage according to one embodiment of the present invention may be a packaged beverage packed in a container.
• Containers of any form and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and PET bottles. However, from the viewpoint of ease of transportation, cans, Bottles or plastic bottles are preferred.
• the present invention also relates to a method for producing a beer-taste beverage.
• the alcohol content is 1.0 (v/v)% or more and 3.8 (v/v)% or less
• the content of pyroglutamic acid is 60 mg/L. This includes making adjustments to achieve the above.
• the method for manufacturing the beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be a method of manufacturing through a fermentation process or a method of manufacturing without going through a fermentation process.
• a method for producing a fermented beer-taste beverage that is produced through a fermentation process, and a method for producing a non-fermented beer-taste beverage that is produced without going through a fermentation process will be described.
• the method for producing the fermented beer-taste beverage includes a method that involves a fermentation process using yeast, such as the following steps (1) to (3). It may also have the following.
• - Step (1) A step of performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment on the raw material 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 liquid obtained in step (2) and performing alcoholic fermentation.
• the production method of one embodiment of the present invention may include a step of confirming and/or adjusting the alcohol content and pyroglutamic acid content in addition to the above steps (1) to (3). This step will be described later as step (4). Note that the manufacturing method of one embodiment of the present invention does not include a dealcoholization step.
• Step (1) is a step in which various raw materials are subjected to at least one of saccharification treatment, boiling treatment, and solid content removal treatment to obtain a pre-fermentation liquid.
• various raw materials including water and malt are put into a brewing kettle or a brewing tank, and if necessary, before fermentation, polysaccharides are added to promote changes in the components derived from the raw materials.
• Enzyme agents such as degrading enzymes and proteolytic enzymes may be added.
• the enzyme agent examples include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, uricase, and the like. These enzyme agents may be heat-resistant or non-heat-resistant. Further, the type of enzyme agent can be used depending on the timing of addition and the step of addition. In addition, the above-mentioned enzyme agents may be used alone or in combination of two or more.
• a mixture of various raw materials is heated to undergo saccharification treatment by saccharifying the starch of the raw materials.
• the degree of saccharification in the saccharification treatment is not particularly limited, and for example, all or part of the starch may be saccharified.
• the temperature and time of the saccharification treatment are adjusted as appropriate, taking into account the type of malt used, the malt ratio, water and other raw materials other than malt, the type and amount of enzymes used, the original extract concentration of the final beverage, etc. It is preferable to do so.
• the temperature of the saccharification treatment is preferably 55 to 80°C, and the time of the saccharification treatment is preferably 1 to 240 minutes. In order to further reduce the degree of fermentation in appearance, it is preferable to carry out the saccharification treatment at 72 to 85°C. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.
• this saccharified liquid is preferably subjected to a boiling treatment.
• a boiling treatment when using hops, bittering agents, etc. as raw materials, 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 liquid may be prepared by adding hops, a bittering agent, etc. to malt extract and hot water, and boiling the mixture.
• liquid sugar containing a carbon source if malt is not used, liquid sugar containing a carbon source, a nitrogen source as a raw material containing wheat or amino acids other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, and bittering agents.
• a pre-fermentation solution may be prepared by mixing bittering agents, antioxidants, fragrances, acidulants, salts, etc. with warm water to prepare a liquid sugar solution, and then boiling the liquid sugar solution. good.
• hops they may be added before the boiling process, or 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. After the boiling process is completed, the mixture 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 coagulated 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 selected appropriately considering the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast may be used. good.
• Yeast may be added to the raw material as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, after centrifugation, the supernatant may be completely removed and added.
• the amount of yeast 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.
• Conditions such as fermentation temperature and fermentation period when performing alcoholic fermentation can be set as appropriate, but from the viewpoint of adjusting the degree of fermentation in appearance, for example, fermentation is carried out at 8 to 25 ° C. for 5 to 10 days. It is preferable.
• the temperature (increase or decrease in temperature) or pressure of the fermentation liquid may be changed during the fermentation process.
• the apparent degree of fermentation of a beer-taste beverage 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 changing the temperature (increasing or decreasing the temperature) or the pressure.
• yeast may be removed using a filter or the like, and additives such as water, flavoring agents, acidulants, and pigments may be added as necessary.
• additives such as water, flavoring agents, acidulants, and pigments.
• Step (4) is a step of checking and/or adjusting the alcohol content and pyroglutamic acid content.
• the alcohol content and pyroglutamic acid content are determined by appropriately setting the variety of raw materials, their blending amount, preparation conditions (timing of addition of raw materials, etc.), yeast species, fermentation conditions, etc. in steps (1) and (2). can also be adjusted. Therefore, in step (4), it is preferable to measure these to confirm whether they are within the above ranges. If it is outside the range, it is preferable to make adjustments by adding or diluting an alcohol raw material or a purified pyroglutamic acid.
• the alcohol content and pyroglutamic acid content are preferably adjusted by dilution by adding water or carbonated water.
• Adjustment of alcohol content and pyroglutamic acid content 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 it may be carried out after step (3). Further, the alcohol content and pyroglutamic acid content may be checked at any of the above timings.
• steps such as a storage step and a filtration step may be performed in the production of beer-taste beverages.
• the beer-taste beverage thus obtained is filled into a predetermined container and distributed on the market as a product.
• the method of packaging the beer-taste beverage is not particularly limited, and any method well-known to those skilled in the art can be used.
• the container filling process the beer-taste beverage is filled into a container and sealed.
• containers of any form and material may be used, and examples of containers are as described above.
• the beer-taste beverage that is one aspect of the present invention is a non-fermented beer-taste beverage
• it can be produced by a general method for producing a non-fermented beer-taste beverage.
• the method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention includes a method having the following steps (a) to (c).
• the precipitate can be separated and removed by filtration, centrifugation, etc. in each step.
• a specific method for obtaining the primary raw material liquid in step (a) includes the same method as in step (1) above.
• an alcoholic beverage can be added as an alcohol raw material to obtain an alcohol-containing primary raw material liquid.
• the alcoholic beverages to be added are not particularly limited, but include, for example, raw alcohol, spirits such as shochu, awamori, whisky, brandy, vodka, rum, tequila, and gin.
• Carbon dioxide gas is added to the primary raw material liquid or the alcohol-containing primary raw material liquid by the carbonation treatment in step (b).
• the method of adding carbon dioxide gas may be a method of directly adding carbon dioxide gas to the primary raw material liquid or alcohol-containing primary raw material liquid, and after preparing these raw material liquids in a concentrated state, they are mixed with carbonated water. A method of adding by mixing may also be used.
• additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as necessary.
• the sterilization step and the dilution step may be performed before the carbonation treatment, after filling the container, or both.
• step (c) it is preferable to go through a step of checking and/or adjusting the alcohol content and pyroglutamic acid content as step (c).
• Step (c) may be performed between step (a) and step (b), or after step (a) and step (b). Moreover, you may carry out in parallel with process (a) and/or process (b).
• the thus obtained non-fermented beer-taste beverage of one embodiment of the present invention is filled into a predetermined container and distributed on the market as a product.
• the method for packaging the carbonated beverage is not particularly limited, and any method known to those skilled in the art can be used.
• the carbonated beverage of the present invention is filled into a container and sealed.
• containers of any form and material may be used, and examples of containers are as described above.
• the present invention also relates to a method of improving the flavor of beer-taste beverages.
• the alcohol content is 1.0 (v/v)% or more and 3.8 (v/v)% or less
• the content of pyroglutamic acid is 60 mg/ This includes adjusting it so that it is equal to or greater than L.
• the "flavor" of a beer-taste beverage includes the flavor of barley, the rich taste derived from barley, the feel of the drink, and the thickness of the taste.
• “flavor improvement” or “improving flavor” refers to a beverage whose alcohol content and pyroglutamic acid content are adjusted to meet the above ranges, but a beverage whose alcohol content and pyroglutamic acid content do not meet the above ranges. In comparison, this means that at least one of the following is achieved: an increase in the rich taste derived from barley, an improvement in drinking sensation, and a reduction in wateriness.
• the method for adjusting the alcohol content and pyroglutamic acid content is as described in "1. Beer-taste beverage” and "2. Method for producing beer-taste beverage” above.
• Examples 1 to 69, Comparative Examples 1 to 4 ⁇ Beverage preparation> After putting the crushed barley malt into a preparation tank containing 120 L of warm water, the temperature was raised and maintained in stages, and the malt lees etc. were removed by filtration. After filtration, the raw material liquid and hops were put into a boiling pot, and the volume was 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.
• Beer yeast bottom-fermenting yeast
• the yeast was removed by filtration and the extract was adjusted. Water was added to prepare a beer-taste beverage.
• the amounts and types of raw materials such as malt, liquid sugar, and hops, mashing patterns, types of proteolytic enzymes, amount and timing of addition, and temperature ranges when preparing wort are explained. Setting temperature, holding time, pH adjustment, turbidity during wort filtration, hop addition timing, boiling time, fermentation conditions, etc. are set appropriately, and malt ratio, pyroglutamic acid content, isoamyl alcohol shown in Tables 1 to 8 are obtained.
• Examples 37 to 69 were prepared by adding each acidulant so that the content of the acidulant was as shown in Tables 6 to 8.
• pyroglutamic acid and isoamyl alcohol were added as necessary to adjust the values shown in each table.
• the apparent degree of fermentation was 95% or less.
• the carbohydrate content was more than 1.1 g/100 mL and less than 4.5 g/100 mL.
• Examples 70-73 ⁇ Beverage preparation> After putting the crushed barley malt into a preparation tank containing 120 L of warm water, transglucosidase was added, the temperature was raised stepwise and maintained, and the malt cake etc. were removed by filtration. After filtration, the raw material liquid and hops were put into a boiling pot, and the volume was 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.
• Beer yeast top-fermenting yeast
• the yeast is removed by filtration and the extract is adjusted. Water was added to prepare a beer-taste beverage.
• the amount and type of raw materials such as malt and hops, mashing pattern, amount and timing of addition of transglucosidase, set temperature for each temperature range when preparing wort, holding time, pH adjustment, The turbidity during wort filtration, hop addition timing, boiling time, yeast variety, fermentation conditions, etc. were set appropriately, and the alcohol content, pyroglutamic acid content, isoamyl alcohol content, and acidulant content shown in Table 9 were obtained.
• Examples 74-87 ⁇ Beverage preparation> After pulverized barley malt, rice, corn, and starch were put into a preparation tank containing 120 L of warm water, the temperature was raised and maintained in stages, and the malt residue etc. were removed by filtration. After filtration, the raw material liquid and hops were put into a boiling pot, and the volume was 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.
• Beer yeast bottom-fermenting yeast
• the yeast was removed by filtration and the extract was adjusted. Water was added to prepare a beer-taste beverage.
• the amount and type of raw materials such as malt, hops, rice, corn, and starch, mashing pattern, temperature settings for each temperature range when preparing wort, holding time, pH adjustment, and wort filtration time.
• the turbidity, hop addition timing, boiling time, yeast variety, fermentation conditions, etc. are set appropriately to achieve the malt ratio, alcohol content, pyroglutamic acid content, isoamyl alcohol content, and acidulant content shown in Table 10. Adjusted to.
• pyroglutamic acid and isoamyl alcohol were added as necessary to adjust pyroglutamic acid and isoamyl alcohol to the values shown in the table.
• the apparent degree of fermentation was 95% or less.
• the carbohydrate content was more than 1.1 g/100 mL and less than 4.5 g/100 mL.
• beer-taste drinks with an alcohol content of 1.0 (v/v)% or more and 3.8 (v/v)% or less and a pyroglutamic acid content of 60 mg/L or more are good. It had a pleasant drinking sensation and had a reduced ethanol taste.
• beer-taste beverages with alcohol content and pyroglutamic acid content within the above ranges and with an isoamyl alcohol content of 20 to 180 mg/L have a good aftertaste and a solvent odor. was reduced.
• beer-taste drinks that have alcohol content, pyroglutamic acid content, and isoamyl alcohol content within the above ranges and contain a specific amount of a specific acidulant have a good refreshing effect in addition to the above characteristics. It had a good flavor and had a reduced unsuitable sour taste.

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