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
  • C12C11/00—Fermentation processes for beer
  • C12C11/003—Fermentation of beerwort
• • 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
  • C12C7/00—Preparation of wort
  • C12C7/20—Boiling the beerwort
  • C12C7/205—Boiling with hops
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • 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
• • 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
  • C12C7/00—Preparation of wort
  • C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
• • 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
  • C12C7/00—Preparation of wort
  • C12C7/28—After-treatment, e.g. sterilisation
  • C12C7/282—Concentration or beerwort
• • 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
• • 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
  • C12C2200/00—Special features
  • C12C2200/35—Dissolving, reconstituting or diluting concentrated or dried wort

Definitions

• the present invention relates to a beer taste stock solution.
• Patent Document 1 describes a method for producing a beer beverage and a beer beverage dispenser apparatus for producing a malt-based fermented beverage by mixing a malt-based fermented beverage concentrate and a carbonated liquid diluent.
• Beer-taste stock solutions that are intended to be diluted are designed to have a higher alcohol content and original extract concentration than normal beer-taste drinks.
• an unsuitable grain odor originating from malt tends to become stronger. Therefore, there is a need for a beer-taste stock solution with reduced such unsuitable grain odor.
• a beer-taste stock solution that can produce a beer-taste beverage that has good texture, refreshing taste, sharpness, and stimulation even when diluted.
• the present invention provides a beer-taste stock solution that can be diluted for drinking, with the ratio of original extract concentration to alcohol content adjusted within a predetermined range. That is, the present invention includes inventions of the following aspects.
• Beer taste where the ratio [(B)/(A)] of original extract concentration (unit: mass %) (B) and alcohol content (unit: (v/v)%) (A) is 2.50 or less Undiluted solution.
• [4] The beer taste stock solution according to any one of [1] to [3], having an alcohol content of 50.00 (v/v)% or less.
• [5] The beer-taste stock solution according to any one of [1] to [4], wherein the malt ratio is 30% by mass or more.
• [6] The beer taste stock solution according to any one of [1] to [5], which has a total nitrogen amount of 45 mg/100 mL or more.
• [7] The beer taste stock solution according to any one of [1] to [6], wherein the total amount of polyphenols is 500 mass ppm or less.
• [8] The beer taste stock solution according to any one of [1] to [7], wherein the content of free amino nitrogen is 40 mg/100 mL or less.
• the beer-taste stock solution according to any one of [1] to [11] which does not contain spirits.
• a beer-taste beverage comprising the beer-taste stock solution according to any one of [1] to [14] and an edible aqueous solution.
• a beer-taste drink made by mixing an edible aqueous solution with the beer-taste stock solution according to any one of [1] to [14].
• the manufacturing method according to [17] further comprising a step of heat-treating the beer-taste stock solution.
• a beer-taste stock solution with reduced unsuitable grain odor is provided.
• the beer-taste beverage prepared by diluting the beer-taste stock solution has a beer-taste stock solution that has good drinking sensation, refreshing feeling, sharp feeling, and stimulating feeling. provide.
• 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 herein can be combined.
• Beer-taste undiluted solution is an edible solution for producing a beer-taste beverage by mixing the undiluted solution and an edible aqueous solution, and is intended to be directly drunk. Not a solution.
• the beer-taste stock solution is not particularly limited as long as it is a liquid that can be mixed with an edible aqueous solution to produce a beer-taste beverage.
• the beer-taste stock solution of one embodiment of the present invention is diluted by mixing with an edible aqueous solution, so compared to general beer-taste drinks, the beer-taste stock solution has a higher alcohol content, original extract concentration, and aroma components ( The content concentration of esters, higher alcohols, etc.), chromaticity, bitterness value, etc. tend to be high, but they may be on the same level as general beer-taste drinks.
• beer-taste beverage refers to an alcohol-containing carbonated beverage that has a beer-like flavor. That is, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor, unless otherwise specified.
• the beer-taste beverage according to one embodiment of the present invention include those containing the beer-taste stock solution according to one embodiment of the present invention and an edible aqueous solution.
• the beer-taste beverage according to one embodiment of the present invention includes a beer-taste beverage made by mixing an edible aqueous solution to the beer-taste stock solution according to one embodiment of the present invention.
• an "edible aqueous solution” is a solution in which one or more edible components are dissolved in water.
• Edible ingredients are not particularly limited, and may be solids such as ice and dry ice, liquids such as vegetable oils, liquors containing alcohol, fruit juices, etc. It may be a gas such as
• the edible aqueous solution used for mixing with the beer taste stock solution according to the present invention is not particularly limited, and includes cider, ramune, cola, carbonated water, chuhai, hard seltzer, highball, and non-alcoholic beer taste. Beverages, effervescent aqueous solutions such as cider and champagne, soft drinks, tea, black tea, coffee, sake, shochu, wine, fruit liquor, gin, vodka, whisky, rum, brandy, tequila, flavored syrups (including concentrates), etc.
• Non-foaming aqueous solutions can be used, but foamable aqueous solutions are preferred, aqueous solutions containing carbonic acid are more preferred, carbonated drinks are even more preferred, and carbonated water is particularly preferred.
• the carbon dioxide concentration of the edible aqueous solution 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).
• 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.)).
• Beer-taste stock solution is not only a malt fermentation stock solution obtained by fermenting malt, hops, and water using yeast, but also a stock solution to which beer flavorings including esters, higher alcohols, and lactones are added. Also includes. Further, the beer-taste stock solution may be a carbonic acid-containing stock solution that contains carbonic acid, or may be a carbonic acid-free stock solution that does not contain carbonic acid. Note that the raw materials for the beer-taste stock solution are not limited to those mentioned above, and as described later, for example, saccharides, corn grits, etc. may be used as raw materials.
• beer flavorings include isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl Guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, ⁇ - Decanolactone, ⁇ -undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol,
• the beer-taste stock solution of one aspect of the present invention may be a fermented beer-taste stock solution that has undergone a fermentation process using yeast, or may be a non-fermented beer-taste stock solution that has not undergone a fermentation process.
• the fermented beer-taste stock solution may be an ale beer-taste stock solution brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or an ale beer-taste stock solution brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.). It may be a lager beer-taste stock solution, a Pilsner beer-taste stock solution, or a blend of these beer-taste stock solutions.
• beer-taste stock solution of one embodiment of the present invention may be a malt-based beer-taste stock solution using malt (e.g., barley malt, wheat malt, etc.) as a raw material, or a malt-free beer-taste stock solution that does not use malt. It may be an undiluted solution.
• malt e.g., barley malt, wheat malt, etc.
• malt-free beer-taste stock solution that does not use malt. It may be an undiluted solution.
• the beer-taste stock solution using malt include a beer-taste stock solution using barley malt.
• the beer-taste stock solution of one embodiment of the present invention has a ratio of original extract concentration to alcohol content adjusted to a predetermined range.
• the present inventors have discovered that by adjusting these ratios to fall within a predetermined range, unsuitable grain odor derived from grain raw materials such as malt can be reduced. That is, the beer taste stock solution of one embodiment of the present invention has a ratio of original extract concentration (unit: mass %) (B) to alcohol content (unit: (v/v) %) (A) [(B)/(A )] is 2.50 or less, but from the above viewpoint, preferably 2.48 or less, 2.46 or less, more preferably 2.44 or less, 2.42 or less, still more preferably 2.40 or less, 2.
• the ratio [(B)/(A)] of the original extract concentration (unit: mass %) (B) and alcohol content (unit: (v/v)%) (A) of the beer taste stock solution is 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 or more, Alternatively, it may be set to 1.50 or more.
• the alcohol content (ethanol content (v/v)%) of the beer-taste stock solution of one embodiment of the present invention is greater than 0.0 (v/v)%, 0.1 (v/v)% or more, 0. 3 (v/v)% or more, 0.5 (v/v)% or more, 0.7 (v/v)% or more, 1.0 (v/v)% or more, 2.0 (v/v) % or more, 3.0 (v/v)% or more, 3.5 (v/v)% or more, 4.0 (v/v)% or more, 4.5 (v/v)% or more, 5.0 (v/v)% or more, 5.5 (v/v)% or more, 6.0 (v/v)% or more, 6.5 (v/v)% or more, or 7.0 (v/v) % or more, but from the viewpoint of drinking sensation, preferably 8.0 (v/v) % or more, more preferably 8.5 (v/v) % or more, more preferably 9.0 (v/v)
• /v)% or more more preferably 9.5 (v/v)% or more, more preferably 10.0 (v/v)% or more, more preferably 10.5 (v/v)% or more, more preferably is 11.0 (v/v)% or more, and furthermore, 11.5 (v/v)% or more, 12.0 (v/v)% or more, 12.5 (v/v)% or more, 13 .0 (v/v)% or more, 13.5 (v/v)% or more, 14.0 (v/v)% or more, 14.5 (v/v)% or more, 15.0 (v/v) )% or more, 15.5 (v/v)% or more, 16.0 (v/v)% or more, 16.5 (v/v)% or more, 17.0 (v/v)% or more, 17.
• the alcohol content of the beer taste stock solution is 50.0 (v/v)% or less and 45.0 (v/v)% from the viewpoint of achieving a good balance with the original extract concentration and reducing inappropriate grain odor.
• the beer-taste beverage according to one embodiment of the present invention may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v/v)%
• the alcohol content of the beer-taste stock solution for producing the non-alcoholic beer-taste beverage may be The frequency is 1.0 (v/v)% or less, 0.9 (v/v)% or less, 0.8 (v/v)% or less, 0.7 (v/v)% or less, 0.6 (v/v)% or less, 0.5 (v/v)% or less, 0.4 (v/v)% or less, 0.3 (v/v)% or less, 0.2 (v/v)%
• it is preferably 0.1 (v/v)% or less or less than 0.1 (v/v)%.
• 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, but for example, the vibrating density meter described in the National Tax Agency prescribed analysis method (instruction) "3 sake 3-4 alcohol content" It can be measured by the method.
• the alcohol content can be adjusted by adding dilution water or carbonated water, the amount added if added, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added.
• timing of enzyme addition for saccharification time in the preparation tank, proteolysis time in the preparation tank, pH in the preparation tank, pH in the preparation process (wort production process from malt input to yeast addition), pH adjustment
• the amount of acid added during wort the timing of pH adjustment (at the time of preparation, during fermentation, at the completion of fermentation, before filtration of the stock solution, after filtration of the stock solution, etc.), and each temperature range when preparing wort (including during saccharification) setting temperature and holding time, original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast multiplications, yeast removal timing, fermentation Temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.), addition of spirits, brewed alcohol, etc. can be set as appropriate.
• the beer-taste stock solution of one embodiment of the present invention may or may not contain spirit (distilled liquor) derived from grains as an alcohol component in order to adjust the alcohol content to the above range. good.
• the beer-taste stock solution of one embodiment of the present invention has a good taste and is preferably a stock solution that does not contain spirits, from the viewpoint of producing a beer-taste beverage that resembles beer.
• spirits are made from grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., which are saccharified using malt or an enzyme agent if necessary, and fermented using yeast. Refers to alcoholic beverages obtained by further distillation.
• plants belonging to the Poaceae family are preferable, and wheat is more preferable.
• the original extract (O-Ex) concentration of the beer-taste stock solution of one embodiment of the present invention is preferably 15.0% by mass from the viewpoint of producing a stock solution that has a good taste and is suitable for beer. 15.5% by mass or more, more preferably 16.0% by mass or more, 16.5% by mass or more, still more preferably 17.0% by mass or more, 17.5% by mass or more, even more preferably 18.0% by mass or more % by mass or more, 18.5% by mass or more, particularly preferably 19.0% by mass or more, 19.5% by mass or more, and 20.0% by mass or more, 21.0% by mass or more, 22.0% by mass % or more, 22.5 mass% or more, 23.0 mass% or more, 23.5 mass% or more, 24.0 mass% or more, 24.5 mass% or more, 25.0 mass% or more, 25.5 mass%
• the content may be 26.0% by mass or more, 26.5% by mass or more, or 27.0% by mass or more.
• the original extract (O-Ex) concentration of the beer taste stock solution is preferably 50.0% by mass or less, 49.0% by mass or less, 48 .0 mass% or less, more preferably 47.0 mass% or less, 46.0 mass% or less, 45.0 mass% or less, even more preferably 44.0 mass% or less, 43.0 mass% or less, 42.0 mass% or less, more preferably 41.0 mass% or less, 40.0 mass% or less, particularly preferably 39.0 mass% or less, and 38.0 mass% or less, 37.0 mass% or less, 36.0 mass% or less, 35.0 mass% or less, 34.0 mass% or less, 33.0 mass% or less, 32.0 mass% or less, 31.0 mass% or less, or 30.0 mass% or less You can also use it as
• the original extract concentration can be adjusted by adding dilution water or carbonated water, the amount added, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the wort filtration. This can be carried out by appropriately setting the pH, boiling time, boiling temperature, amount of spirits added, amount of brewing alcohol added, etc.
• the original extract of the beer taste stock solution according to the present invention is described, for example, in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). It can be measured by
• the real extract concentration in the beer-taste stock solution according to one embodiment of the present invention is preferably 3.0% by mass or more from the viewpoint of obtaining a beer-taste drink that is satisfying to drink.
• Real extracts are dissolved in fermented beverages, and are extracted by gently heating the beverage (after filtering out any insoluble matter such as yeast or protein coagulation) to remove moisture, alcohol, carbon dioxide, and Refers to the solid substance itself (soluble evaporation residue) that remains after all other volatile components have been evaporated, or its content (% by mass).
• the real extract concentration of the beer taste stock solution of one aspect of the present invention is preferably 3.0% by mass or more, more preferably 3.5% by mass or more, and still more preferably 4.0% by mass or more.
• the real extract concentration of the beer-taste stock solution according to one aspect of the present invention is preferably 10.0% by mass or less, and more preferably 9.5% by mass, from the viewpoint of obtaining a beer-taste beverage with a light taste.
• mass % or less is preferably 9.0 mass % or less, even more preferably 8.5 mass % or less, particularly preferably 8.0 mass % or less, and 7.5 mass % or less, 7.0 mass % or less % or less, 6.5% by mass or less, 6.0% by mass or less, 5.5% by mass or less, or 5.0% by mass or less.
• the real extract concentration can be adjusted by adding dilution water or carbonated water, the amount added, the type of raw materials (wheat, malt, corn grits, corn protein, collagen peptide, sugar solution, etc.), the amount of raw materials, and the wort filtration. This can be carried out by appropriately setting the time, pH of wort filtration, boiling time, boiling temperature, amount of spirit added, amount of brewing alcohol added, etc.
• the real extract concentration of the beer taste stock solution according to the present invention is described, for example, in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the following method.
• the total nitrogen content of the beer-taste stock solution according to one aspect of the present invention is preferably 45 mg/100 mL or more, more preferably 50 mg/100 mL, and even more preferably 55 mg/100 mL or more, even more preferably 60 mg/100 mL or more, particularly preferably 65 mg/100 mL or more, and 70 mg/100 mL or more, 75 mg/100 mL or more, 80 mg/100 mL or more, 85 mg/100 mL or more, 90 mg/100 mL or more.
• the total nitrogen amount of the beer-taste stock solution according to one embodiment of the present invention is 300 mg/100 mL or less, 290 mg/100 mL or less, or 280 mg/100 mL or less. , 270 mg/100 mL or less, 260 mg/100 mL or less, or 250 mg/100 mL or less.
• the “total nitrogen amount” in the present invention is the total amount of all nitrogen compounds such as proteins and amino acids.
• the total nitrogen content can be controlled by adjusting the amount of raw materials containing proteins and amino acids used. Specifically, the total nitrogen amount can be increased by increasing the amount of malt or the like that has a high nitrogen content.
• raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains.
• ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, soybeans, and peas.
• ingredients include corn (corn protein, etc.), rice, raw milk, skim milk powder, milk ingredients such as whey, collagen peptides, and yeast extract.
• adjustment of the total nitrogen amount is necessary in addition to the addition of dilution water or carbonated water and the amount added, the type and amount of spirits, the type and amount of brewed alcohol, and the amount and type of raw materials used.
• the total nitrogen content of the beer taste stock solution according to the present invention is described, for example, in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). It can be measured by the following method.
• the total amount of polyphenols in the beer-taste stock solution of one aspect of the present invention is preferably 500 mass ppm or less, more preferably 490 mass ppm or less, and even more preferably is 480 mass ppm or less, even more preferably 470 mass ppm or less, even more preferably 460 mass ppm or less, even more preferably 450 mass ppm or less, particularly preferably 440 mass ppm or less, and 430 mass ppm or less, 420 mass ppm or less, 410 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, It may be 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, or
• the total amount of polyphenols in the beer-taste stock solution according to one embodiment of the present invention is 10 mass ppm or more, 20 mass ppm or more, or 30 mass ppm or more.
• 40 mass ppm or more 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more, more than 100 mass ppm, 110 mass ppm or more, 120 mass ppm or more , 130 mass ppm or more, 140 mass ppm or more, or 150 mass ppm or more.
• Polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with hydroxyl groups.
• polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.
• the "total polyphenol amount" in the present invention is the total amount of these polyphenols contained in the beer taste stock solution.
• the total polyphenol content of the beer-taste stock solution of one embodiment of the present invention can be determined, for example, according to the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer and Sake Brewers Association [Analysis Committee], expanded and revised in 2013). It can be measured by the method described.
• the content of free amino nitrogen in the beer-taste stock solution of one aspect of the present invention is preferably 40 mg/100 mL or less, more preferably 38 mg/100 mL or less, from the viewpoint of further improving the sharpness of the beer-taste beverage obtained by diluting the stock solution.
• preferably 36 mg/100 mL or less more preferably 36 mg/100 mL or less, even more preferably 34 mg/100 mL or less, particularly preferably 32 mg/100 mL or less, 30 mg/100 mL or less, 28 mg/100 mL or less, 26 mg/100 mL or less, 24 mg/100 mL or less, It may be 22 mg/100 mL or less, 20 mg/100 mL or less, 18 mg/100 mL or less, 16 mg/100 mL or less, 14 mg/100 mL or less, 12 mg/100 mL or less, or 10 mg/100 mL or less.
• a beer-taste beverage with good sharpness can be produced even when the dilution ratio of the beer-taste stock solution is, for example, 2 to 10 times.
• Free amino nitrogen is the total amount of free ⁇ -amino nitrogen, and is used as a numerical indicator of amino acids contained in raw materials such as wheat, malt, yeast extract, collagen, and soybeans.
• the content of free amino nitrogen can be calculated using, for example, the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013, 8.18 Free Amino Nitrogen). It can be measured by the method described in .
• the total amount of polyphenols and free amino nitrogen content can be adjusted by adding dilution water or carbonated water, the amount added, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, and the amount of enzyme used.
• Type amount of enzyme added, timing of enzyme addition, polyphenol polymerization conditions in the preparation tank (temperature, stirring speed, etc.), pH in the preparation tank, preparation process (wort manufacturing process from adding malt to before adding yeast) pH, wort filtration time, set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (Oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, number of yeast multiplications, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, stock solution filtration
• the format diatomaceous earth, membrane, sheet, cartridge, filter, etc.
• activated carbon stabilizer added during filtration of the stock solution
• sica gel silica gel, PVPP (polyvinyl polypyrrolidone), bentonite, tannin, bentonite, etc.
• silicone gel polyvinyl polypyrrolidone
• the total polyphenol content and free amino nitrogen content of the beer-taste stock solution of the present invention can be determined by adjusting the amount of raw materials with high polyphenol and amino acid content, such as malt and malt husk (kernel husk). Can be controlled. Specifically, the total amount of polyphenols and the free amino nitrogen content can be reduced by reducing the amount of raw materials such as malt that have a high content of polyphenols and amino acids.
• the beer-taste stock solution of one aspect of the present invention preferably has a phosphoric acid content of 350 mg/L or more, more preferably 370 mg/L or more, from the viewpoint of further improving the stimulating feeling of the beer-taste beverage obtained by diluting the stock solution. More preferably 390 mg/L or more, even more preferably 400 mg/L or more, even more preferably 420 mg/L or more, particularly preferably 440 mg/L or more, and 460 mg/L or more, 480 mg/L or more, 500 mg/L or more.
• L or more 520 mg/L or more, 540 mg/L or more, 560 mg/L or more, 580 mg/L or more, 600 mg/L or more, 620 mg/L or more, 640 mg/L or more, 660 mg/L or more, 680 mg/L or more, 700 mg/L L or more, 720 mg/L or more, 740 mg/L or more, 760 mg/L or more, 780 mg/L or more, 800 mg/L or more, 820 mg/L or more, 840 mg/L or more, 860 mg/L or more, 880 mg/L or more, 900 mg/L L or more, 920 mg/L or more, 940 mg/L or more, 960 mg/L or more, 980 mg/L or more, 1000 mg/L or more, 1050 mg/L or more, 1100 mg/L or more, 1150 mg/L or more, 1200 mg/L or more, 1250 mg/L or more It may be at least L, 1300 mg/L or more
• the content of phosphoric acid is 2000 mg/L or less, 1900 mg/L or less, 1800 mg/L or less, 1700 mg/L or less, 1600 mg/L or less. It is preferable to set it as L or less, 1500 mg/L or less, or 1450 mg/L or less.
• the content of phosphoric acid can be measured by high performance liquid chromatography (HPLC).
• the beer-taste stock solution of one aspect of the present invention preferably has a proline content of 500 ⁇ mol/L or more, more preferably 1000 ⁇ mol/L, from the viewpoint of obtaining a beer-taste beverage with a rich taste.
• a proline content 500 ⁇ mol/L or more, more preferably 1000 ⁇ mol/L, from the viewpoint of obtaining a beer-taste beverage with a rich taste.
• more preferably 1,500 ⁇ mol/L or more still more preferably 2,000 ⁇ mol/L, even more preferably 2,500 ⁇ mol/L, even more preferably 3,000 ⁇ mol/L, even more preferably 3,500 ⁇ mol/L, particularly preferably 4,000 ⁇ mol/L.
• the content of proline is 10,000 ⁇ mol/L or less, 9,500 ⁇ mol/L or less, 9,000 ⁇ mol/L or less, 8,500 ⁇ mol/L or less, 8,000 ⁇ mol/L or less, from the viewpoint of making a stock solution for obtaining a beer-taste beverage with a light drinking taste.
• the content of proline can be measured using, for example, an automatic amino acid analyzer model L-8800A manufactured by Hitachi, Ltd.
• Proline may be included in the raw materials for the beer taste stock solution, or may be added separately in the manufacturing process (eg, purified proline).
• the content of proline can be adjusted by adding dilution water or carbonated water, the amount added when diluting, amino acid-containing raw materials (wheat, malt, corn grits, yeast extract, soybeans, peas, corn protein, collagen peptides, purified proline, etc.) ), amount of raw materials, type of enzyme (proteolytic enzyme, etc.), amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, proteolysis time in the preparation tank, pH in the preparation tank, pH in the preparation process (wort production process from malt input to yeast addition), amount of acid used for pH adjustment, timing of pH adjustment (during preparation, during fermentation, at the completion of fermentation, before filtration of the stock solution) , after filtration of the stock solution, etc.), set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in
• the content of pyroglutamic acid in the beer-taste stock solution of one aspect of the present invention is preferably 50 mg/L or more, more preferably 100 mg/L or more, from the viewpoint of obtaining a beer-taste drink with a rich taste. More preferably 150 mg/L or more, even more preferably 200 mg/L or more, particularly preferably 250 mg/L or more, and 300 mg/L or more, 350 mg/L or more, 400 mg/L or more, 450 mg/L or more, 500 mg/L or more. /L or more, 550mg/L or more, 600mg/L or more, 650mg/L or more, 700mg/L or more, 750mg/L or more, or 800mg/L or more.
• the content of pyroglutamic acid is 1000 mg/L or less, 950 mg/L or less, 900 mg/L or less, 850 mg/L or less, 800 mg/L. Below, it may be 750 mg/L or less, 700 mg/L or less, 650 mg/L or less, 600 mg/L or less, 550 mg/L or less, 500 mg/L or less, 450 mg/L or less, or 400 mg/L or less.
• Pyroglutamic acid may be included in the raw materials of the beer taste stock solution, 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, the amount added if added, adding purified pyroglutamic acid, raw materials containing pyroglutamic acid (wheat, malt, corn grits, sugar solution, yeast extract, soybeans, type of peas, purified pyroglutamic acid, etc.), amount of raw materials, enzyme reaction time during the preparation process (wort production process from input of raw materials such as malt to before addition of yeast), pH during the preparation process, and pH adjustment.
• the content of linalool is 1000 ⁇ g/L or less, 950 ⁇ g/L or less, 900 ⁇ g/L or less, 850 ⁇ g/L or less, 800 ⁇ g /L or less, 750 ⁇ g/L or less, 700 ⁇ g/L or less, 650 ⁇ g/L or less, 600 ⁇ g/L or less, 550 ⁇ g/L or less, 500 ⁇ g/L or less, 450 ⁇ g/L or less, 400 ⁇ g/L or less, 350 ⁇ g/L or less, 300 ⁇ g /L or less, 250 ⁇ g/L or less, 200 ⁇ g/L or less, 175 ⁇ g/L or less, 150 ⁇ g/L or less, 125 ⁇ g/L or less, 100 ⁇ g/L or less, 90 ⁇ g/L or less, or 80 ⁇ g/L or less.
• the linalool content is 1 ⁇ g/L or more, 5 ⁇ g/L or more, 10 ⁇ g/L or more, 15 ⁇ g/L or more.
• the content of linalool is described in, for example, J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). It can be measured using a gas chromatograph mass spectrometer (GC-MS).
• GC-MS gas chromatograph mass spectrometer
• the content of linalool can be determined by, for example, adjusting the amount of linalool added, the variety of raw materials with a high linalool content (for example, hops, etc.) and the amount used, and It can be controlled by adjusting the timing of addition of the raw materials.
• the pH of the beer taste stock solution of one aspect of the present invention is 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3 .1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more It is preferably 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or It is preferably 4.5 or less, and can also be 4.0 or less, or less than 4.0.
• Adjustment of pH depends on the addition and amount of dilution water or carbonated water, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the amount of enzyme added. Addition timing, saccharification time in the preparation tank, proteolysis time in the preparation tank, pH in the preparation tank, pH in the preparation process (wort manufacturing process from malt addition to yeast addition), and used for pH adjustment.
• the type of acid to be used (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, during fermentation, at the completion of fermentation, before filtration of the stock solution) , after filtration of the stock solution, etc.), set temperature and holding time for each temperature range when preparing wort (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 variety, amount of yeast added, number of yeast multiplication, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc., as appropriate. It can be carried out.
• the beer-taste stock solution of one aspect of the present invention may be a beer-taste stock solution that has been heat-treated to adjust the invertase activity value to a predetermined range, or may be a beer-taste stock solution that has not been heat-treated.
• the invertase activity value of the heat-treated beer taste stock solution is 55 units or less, 50 units or less, 45 units or less, 40 units or less, 35 units or less, 30 units or less, 25 units, 20 units or less, 15 units or less, or , may be 10 units or less.
• the lower limit of the invertase activity value upon heat treatment is 0 units or more.
• the invertase activity value of the beer-taste stock solution without heat treatment is more than 55 units, 60 units or more, 65 units or more, 70 units or more, 75 units or more, 80 units or more, 85 units or more, 90 units or more, or 95 units. It may be more than that.
• the upper limit of the invertase activity value upon heat treatment is 100 units or less.
• the above-mentioned "invertase activity value" is an index indicating the degree of heat load on the beer taste stock solution. Invertase is derived from yeast, and if heat treatment is not performed in the step after adding yeast, invertase will not be inactivated.
• invertase activity value decreases depending on the conditions of the heat treatment.
• the invertase activity value can be adjusted by appropriately setting the various conditions of the above-mentioned heat treatment (heating temperature, heating time, heating timing, etc.).
• the invertase activity value can be measured by the following method.
• acetic acid buffer A solution was prepared by dissolving 4.536 g of sodium acetate trihydrate (CH 3 COONa.3H 2 O) in about 350 mL of distilled water, and while measuring the pH of the solution with a pH meter, acetic acid was added to the solution. Approximately 1.9 mL of (CH 3 COOH) was added to adjust the pH to 4.5. Then, distilled water was added to make the volume 500 mL to prepare an acetate buffer.
• CH 3 COONa.3H 2 O sodium acetate trihydrate
• substrate solution A substrate solution was prepared by dissolving 30.0 g of sucrose in 125 mL of the acetate buffer prepared as described above, and adding distilled water to make a solution of 500 mL.
• DNSA solution Dissolve 127.5 g of Rochelle salt (potassium sodium tartrate), 4.4 g of 3,5-dinitrosalicylic acid (DNSA), 3.5 g of phenol, and 3.5 g of sodium metabisulfite in distilled water to make a volume of 1 L, and add DNSA.
• a solution was prepared.
• (2) Measurement method A control sample was prepared in advance by heat-treating the beer taste stock solution to be measured at 100° C. for 10 minutes.
• the degree of external fermentation is preferably 70% or more, more preferably 75%, from the viewpoint of obtaining a beer-taste beverage with a light taste. or more, more preferably 80% or more, even more preferably 85% or more, particularly preferably 90% or more, and 95% or more, 100% or more, 105% or more, 110% or more, or 115% or more. There may be.
• the degree of external fermentation is 115% or less, 105% or less, 100% or less, 95% or less, 90% or less, 85% or less, or , 80% or less.
• 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 fermentation degree AA of the beer-taste stock solution 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 (edited by Japan Brewing Association Fermentation and 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 stock solution.
• the appearance extract can be calculated from the following formula (2), for example, as described in "BCOJ beer analysis method (edited by Japan Brewing Association Fermentation, Beer Brewery Association, revised edition 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%.
• the appearance of the beer-taste stock solution can be adjusted by adding dilution water or carbonated water, the amount added, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, and the type of enzyme.
• amount of enzymes including carbohydrate degrading enzymes, isomerases, etc.
• temperature during enzyme reaction timing of enzyme addition
• saccharification time pH during saccharification
• temperature during saccharification preparation process (from inputting malt to pH in the wort production process (before addition of yeast), temperature in the preparation process, time for wort filtration, 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 amount of enzyme added, type of enzyme, timing of addition of enzyme, etc.
• cooling timing cooling temperature, cooling time, etc. can be set as appropriate.
• the chromaticity of the beer-taste stock solution of one aspect of the present invention is preferably 20EBC or more, more preferably 25EBC or more, still more preferably 30EBC or more, and especially Preferably 35EBC or more, 40EBC or more, 45EBC or more, 50EBC or more, 55EBC or more, 60EBC or more, 65EBC or more, 70EBC or more, 75EBC or more, 80EBC or more, 85EBC or more, 90EBC or more, 95EBC or more, or 100EBC or more. There may be.
• the chromaticity of the beer-taste stock solution according to one aspect of the present invention is 100EBC or less, 95EBC or less, 90EBC or less, 85EBC or less, 80EBC or less, and 75EBC from the viewpoint of obtaining a light-tasting beer-taste beverage.
• it may be 70EBC or less, 65EBC or less, 60EBC or less, 55EBC or less, 50EBC or less, 45EBC or less, or 40EBC or less.
• chromaticity refers to "8.8 chromaticity" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], expanded and revised in 2013). It can be measured by the measurement method described in ⁇ . Note that "chromaticity” is specified by the unit of chromaticity (EBC unit) defined by the European Brewery Convention. The smaller the number, the lighter and brighter the drink; conversely, the larger the number, the darker and darker the drink.
• the chromaticity of the beer taste stock solution of one embodiment of the present invention can be controlled by, for example, adjusting the type of barley or malt used, or the blending ratio when two or more types of barley or malt are used together. . It can also be adjusted by controlling the amount of food additives such as caramel color, cacao color, safflower color, and colored sugar solution.
• the bitterness value of the beer-taste stock solution of one aspect of the present invention is preferably 20 BUs or more, more preferably 25 BUs or more, still more preferably 30 BUs or more, and particularly preferably is 35 BUs or more; It's okay. Further, the bitterness value of the beer-taste stock solution of one embodiment of the present invention is 100BUs or less, 95BUs or less, 90BUs or less, 85BUs or less, 80BUs or less, 75BUs Below, it may be 70 BUs or less, 65 BUs or less, 60 BUs or less, 55 BUs or less, 50 BUs or less, 45 BUs or less, or 40 BUs or less.
• bitterness value is an index of bitterness brought about by iso ⁇ acids such as isohumulone.
• the bitterness value can be measured according to the method described in "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value”. Specifically, acid is added to a degassed sample and then extracted with isooctane, the absorbance of the resulting isooctane layer is measured at 275 nm with isooctane as a reference, and the bitterness value (BUs) is obtained by multiplying by a factor. be able to.
• the bitterness value depends on the content of iso- ⁇ acid, which is a bitter component that is abundantly contained in hops. Therefore, by controlling the amount of hops used, a beer-taste stock solution having a predetermined bitterness value can be produced.
• the total turbidity (T-Haze) of the beer-taste stock solution of one aspect of the present invention is 10 Helm or more, 25 Helm or more, 50 Helm or more, 75 Helm or more, from the viewpoint of obtaining a beer-taste beverage with a thick taste. It may be 100 Helm or more, 125 Helm or more, 150 Helm or more, 175 Helm or more, 200 Helm or more, 225 Helm or more, 250 Helm or more, 275 Helm or more, or 300 Helm or more.
• the total turbidity is 500 Helm or less, 475 Helm or less, 450 Helm or less, 425 Helm or less, 400 Helm or less, 375 Helm or less, 350 Helm or less, 325 Helm or less, or , 300 Helm or less.
• "turbidity" can be measured by the method described in Analytica EBC, Method 9.29, Haze in beer. Specifically, the sample to be measured is placed in a constant-temperature water bath at 0°C and held for 48 hours, stirred lightly to make the sample uniform, and then placed back in the constant-temperature water bath at 0°C and held for several minutes until the bubbles disappear. After that, it can be measured by reading the value of 90° scattered light of the total turbidity as "turbidity".
• the beer-taste stock solution of one aspect of the present invention is a stock solution that can be diluted 2 to 10 times, and the dilution ratio is 3 times or more, 4 times or more, 5 times or more, 6 times or more, 7 times or more, 8 times or more. , 9 times or more, or 10 times or more, or 9 times or less, 8 times or less, 7 times or less, 6 times or less, 5 times or less, 4 times or less, 3 times or less, or 2 times or less Good too.
• the beer-taste stock solution of one embodiment of the present invention is suitable for packaging in containers.
• containers include bottles, plastic bottles, cans (including bottle cans), or kegs.
• a preferred embodiment of the container includes a container that can be re-plugged.
• a re-corkable bottle, a plastic bottle, a can (for example, a bottle can), or a barrel can be mentioned.
• malt may be used together with water, or malt may not be used.
• the beer-taste stock solution of one embodiment of the present invention may be a stock solution using hops as a raw material, or may be a stock solution using no hops.
• sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, fragrances, acidulants, salts, etc. may be used.
• Malt refers to the germinated, dried, and root-removed seeds of barley, such as barley, wheat, rye, oats, oats, pigeons, and oats, regardless of the origin or variety. It's okay.
• 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 one aspect 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 stock solution 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. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011 3.1.3.8 Modification and Homogenity (Calc It can be measured by the method described in Carlsberg Method-EBC).
• the malt used is appropriately selected depending on the desired chromaticity, and the selected malt may be alone or two or more types may be selected. May be used together.
• the malt ratio (the usage ratio of all malts) of the beer taste stock solution according to one aspect of the present invention is preferably 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, 55% by mass or more.
• Mass% or more 60 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% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by 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 , 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more,
• the malt ratio of the beer-taste stock solution according to one embodiment of the present invention is less than 100% by mass, 99% by mass or less, and 98% by mass.
• Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, and nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, and wheat. Examples include malt, ungerminated grains, and their decomposed 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. Furthermore, starches obtained from these grains and extracts thereof may also be used.
• hops used in one aspect of the present invention 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 stock solution.
• a beer-taste stock solution using hops as a raw material is a stock solution containing iso- ⁇ acid, which is a component derived from hops.
• Sweeteners include commercially available saccharification solutions made by decomposing grain-derived starch 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.
• saccharides with increased maltose ratio may be used by appropriately setting the conditions for hydrolysis by enzymes or acids.
• 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. By adding sugar that can be assimilated by yeast (assimilable sugar) as a raw material other than malt, the alcohol content can be increased.
• 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.
• 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 are used to impart beer-like flavor, and include brewing components generated through fermentation. Therefore, when alcohol fermentation is involved in the production process of the beer-taste stock solution, there is little need to separately add beer flavoring, but beer flavoring may be added as desired.
• beer flavorings include esters and higher alcohols, including isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, and isoamylpropanol.
• the content of diacetyl is 0.001 mass ppm or more, 0.01 mass ppm or more, from the viewpoint of obtaining a beer-taste beverage with a rich taste.
• 0.60 mass ppm or less 0.50 mass ppm or less, 0.45 mass ppm or less, 0.40 mass ppm or less, 0.35 mass ppm or less, 0.30 mass ppm or less, 0.25 mass ppm or less , 0.20 mass ppm or less, 0.15 mass ppm or less, 0.10 mass ppm or less, 0.05 mass ppm or less, or 0.01 mass ppm or less.
• the content of 2,3-pentanedione is 0.05 mass ppm or more and 0.10 Mass ppm or more, 0.15 mass ppm or more, 0.20 mass ppm or more, 0.25 mass ppm or more, 0.30 mass ppm or more, 0.35 mass ppm or more, 0.40 mass ppm or more, 0.45 mass ppm ppm or more, 0.50 mass ppm or more, 0.55 mass ppm or more, or 0.60 mass ppm or more, and from the viewpoint of making a stock solution for obtaining a beer-taste beverage with a light taste.
• 0.80 mass ppm or less 0.75 mass ppm or less, 0.70 mass ppm or less, 0.65 mass ppm or less, 0.60 mass ppm or less, 0.55 mass ppm or less, 0.50 mass ppm or less, 0.45 mass ppm or less, 0.40 mass ppm or less, 0.35 mass ppm or less, 0.30 mass ppm or less, 0.25 mass ppm or less, 0.20 mass ppm or less, 0.15 mass ppm or less, or , 0.10 mass ppm or less.
• the content of hydrogen sulfide is 20 mass ppb or less, 18 mass ppb or less, 16 mass ppb or less, 14 mass ppb or less, 12 mass ppb or less, 10 mass ppb or less, 8.0 mass ppb or less, 6.0 mass ppb or less, 4.0 mass ppb or less, 2.0 mass ppb or less, or 0 It is preferable that it is .0 mass ppb or less.
• the content of acetaldehyde is 5.0 mg/L or more, 10 mg/L or more, or 15 mg/L, from the viewpoint of obtaining a beer-taste beverage with a rich taste. or more, 20 mg/L or more, 25 mg/L or more, 30 mg/L or more, 35 mg/L or more, 40 mg/L or more, 45 mg/L or more, or 50 mg/L or more, and has a light drinking taste.
• the content of ethyl acetate is 20 mg/L or more, 25 mg/L or more, 30 mg/L or more, from the viewpoint of obtaining a beer-taste beverage with a rich taste.
• the concentration may be 100 mg/L or less, 95 mg/L or less, 90 mg/L or less, 85 mg/L or less, 80 mg/L or less.
• L or less 75 mg/L or less, 70 mg/L or less, 65 mg/L or less, 60 mg/L or less, 55 mg/L or less, 50 mg/L or less, 45 mg/L or less, 40 mg/L or less, 35 mg/L or less, or It may be 30 mg/L or less.
• the content of 1-propanol is 20 mg/L or more, 25 mg/L or more, or 30 mg/L from the viewpoint of obtaining a beer-taste beverage with a rich taste. or more, 35 mg/L or more, 40 mg/L or more, 45 mg/L or more, 50 mg/L or more, 55 mg/L or more, 60 mg/L or more, 65 mg/L or more, or 70 mg/L or more, and , from the viewpoint of making a stock solution for obtaining a beer-taste beverage with a light drinking taste, 80 mg/L or less, 75 mg/L or less, 70 mg/L or less, 65 mg/L or less, 60 mg/L or less, 55 mg/L or less, 50 mg /L or less, 45 mg/L or less, or 40 mg/L or less.
• the content of isobutanol is 20 mg/L or more, 25 mg/L or more, 30 mg/L or more, from the viewpoint of obtaining a beer-taste beverage with a rich taste.
• the content of isoamyl acetate is 0.5 mg/L or more, 1.0 mg/L or more, from the viewpoint of obtaining a beer-taste beverage with a thick taste.
• the concentration may be .0 mg/L or more, 9.0 mg/L or more, 10 mg/L or more, 11 mg/L or more, or 12 mg/L or more, and the stock solution for obtaining a beer-taste beverage with a light drinking taste.
• the content of ethyl butyrate is 100 ⁇ g/L or more, 150 ⁇ g/L or more, 200 ⁇ g/L or more, from the viewpoint of obtaining a beer-taste beverage with a rich taste.
• ⁇ g/L or more 250 ⁇ g/L or more, 300 ⁇ g/L or more, 350 ⁇ g/L or more, 400 ⁇ g/L or more, 450 ⁇ g/L or more, 500 ⁇ g/L or more, 550 ⁇ g/L or more, 600 ⁇ g/L or more, 650 ⁇ g/L or more, 700 ⁇ g/L or more , 750 ⁇ g/L or more, or 800 ⁇ g/L or more, and from the viewpoint of making a stock solution for obtaining a light-tasting beer-taste beverage, it may be 1000 ⁇ g/L or less, 950 ⁇ g/L or less, 900 ⁇ g/L or less.
• L or less 850 ⁇ g/L or less, 800 ⁇ g/L or less, 750 ⁇ g/L or less, 700 ⁇ g/L or less, 650 ⁇ g/L or less, 600 ⁇ g/L or less, 550 ⁇ g/L or less, 500 ⁇ g/L or less, 450 ⁇ g/L or less, or It may be 400 ⁇ g/L or less.
• the content of iso- ⁇ acid is 10 mass ppm or more, 15 mass ppm or more, 20 mass ppm or more, from the viewpoint of obtaining a beer-taste beverage with a satisfying taste.
• the acidulant is not particularly limited as long as it has a sour taste, but in addition to the above-mentioned phosphoric acid, examples include citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and gluconic acid. Delta lactones or their salts can be used.
• citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, and malic acid, citric acid, lactic acid, tartaric acid, acetic acid, or salts thereof are preferred.
• malic acid More preferred are malic acid, citric acid, lactic acid, and salts thereof.
• These acidulants may be used alone or in combination of two or more. Note that 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 content of the acidulant in the beer taste stock solution of one embodiment of the present invention is preferably 500 to 10,000 mass ppm, more preferably 1,000 to 9,000 mass ppm, and even more preferably 2,000 to 8,000 mass ppm.
• the content of citric acid is 100 mg/L or more, 150 mg/L or more, or 200 mg/L, from the viewpoint of obtaining a beer-taste beverage with a fruit-like sour taste.
• /L or more 250mg/L or more, 300mg/L or more, 350mg/L or more, 400mg/L or more, 450mg/L or more, 500mg/L or more, 550mg/L or more, 600mg/L or more, 650mg/L or more, or , 700 mg/L or more, and from the viewpoint of making a stock solution for obtaining a beer-taste beverage that is not too sour, 1000 mg/L or less, 950 mg/L or less, 900 mg/L or less, 850 mg/L or less, 800 mg /L or less, 750mg/L or less, 700mg/L or less, 650mg/L or less, 600mg/L or less, 550mg/L or less, 500mg/L or less, 450mg/L or less, or 400mg/L or less.
• the content of citric acid can be measured by high performance liquid chromatography (HPLC) method.
• the content of pyruvic acid is 10 mg/L or more, 30 mg/L or more, 50 mg/L or more, 70 mg/L or more, 90 mg/L or more, 100 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, 240 mg/L or more, It may be 260 mg/L or more, 280 mg/L or more, or 300 mg/L or more, and from the viewpoint of making a stock solution for obtaining a beer-taste drink that is not too sour, 500 mg/L or less, 480 mg/L or less, It may be 460 mg/L or less, 440 mg/L or less, 420 mg/L or less, 400 mg/L or less, 380 mg/L or less, 360 mg/L or less, 340 mg/L or less, 320 mg/L or less, or 300
• the content of malic acid is 100 mg/L or more, 150 mg/L or more, or 200 mg/L from the viewpoint of obtaining a beer-taste beverage with good barley taste.
• it may be 1000 mg/L or less, 950 mg/L or less, 900 mg/L or less, 850 mg/L or less, 800 mg/L
• it may be 750 mg/L or less, 700 mg/L or less, 650 mg/L or less, 600 mg/L or less, 550 mg/L or
• the content of succinic acid is 50 mg/L or more, 100 mg/L or more, 150 mg/L or more, from the viewpoint of obtaining a beer-taste beverage with a complex taste. It may be 200 mg/L or more, 250 mg/L or more, 300 mg/L or more, 350 mg/L or more, or 400 mg/L or more, and from the viewpoint of making a stock solution for obtaining a beer-taste drink that is not too sour.
• It may be 500 mg/L or less, 450 mg/L or less, 400 mg/L or less, 350 mg/L or less, 300 mg/L or less, 250 mg/L or less, 200 mg/L or less, 150 mg/L or less, or 100 mg/L or less.
• the content of succinic acid can be measured by high performance liquid chromatography (HPLC).
• the content of lactic acid is 50 mg/L or more, 100 mg/L or more, 150 mg/L or more, or 200 mg, from the viewpoint of obtaining a beer-taste beverage with a mellow taste.
• /L or more 250mg/L or more, 300mg/L or more, 350mg/L or more, 400mg/L or more, 450mg/L or more, 500mg/L or more, 550mg/L or more, 600mg/L or more, 650mg/L or more, 700mg /L or more, 750mg/L or more, or 800mg/L or more.
• Also from the viewpoint of making a stock solution for obtaining a beer-taste drink that is not too sour, it may be 1000mg/L or less, 950mg/L or less, 900mg/L or less.
• L or less 850 mg/L or less, 800 mg/L or less, 750 mg/L or less, 700 mg/L or less, 650 mg/L or less, 600 mg/L or less, 550 mg/L or less, 500 mg/L or less, 450 mg/L or less, 400 mg/L or less It may be less than L, 350 mg/L or less, or 300 mg/L or less.
• synthetic lactic acid, fermented lactic acid, or a combination of synthetic lactic acid and fermented lactic acid may be used as the lactic acid.
• the content of lactic acid can be measured by high performance liquid chromatography (HPLC) method.
• the content of acetic acid is 50 mg/L or more, 100 mg/L or more, 150 mg/L or more, or 200 mg/L or more, from the viewpoint of obtaining a sharp beer-taste beverage.
• the content of acetic acid can be measured by high performance liquid chromatography (HPLC) method.
• 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. Furthermore, as a preservative, 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 preservative added in the beer taste stock solution in one aspect of the present invention 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. 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 beer-taste stock solution of one embodiment of the present invention may or may not have carbon dioxide dissolved therein.
• the carbon dioxide contained in the beer-taste stock solution may be the carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. 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 is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more. , more preferably 0.40 (w/w)% or more, even more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and also preferably is 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)%.
• w) or less particularly preferably 0.55 (w/w)% or less, 0.54 (w/w)% or less, 0.53 (w/w)% or less, 0.52 (w/w)% or less w)% or less, 0.51 (w/w)% or less, or 0.50 (w/w)% or less.
• the carbon dioxide pressure of the container-packed stock solution may be adjusted as appropriate within the range that provides the above-mentioned carbon dioxide concentration, but the carbon dioxide pressure of the stock solution 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 the stock solution 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, within a range that does 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, and plant extracts 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 promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral preparations, etc. can be used alone or in combination.
• Method for producing beer-taste stock solution The method for producing the beer-taste stock solution according to one aspect of the present invention is not particularly limited, and can be produced in the same manner as general beer-taste drinks, but examples include a method that includes at least the following step (I). . - Step (I): Step of adding enzyme. Further, the method for producing the beer-taste stock solution according to one embodiment of the present invention is not particularly limited, but may be a method of producing through a fermentation process or a method of producing without going through a fermentation process. Hereinafter, a method for producing a fermented beer-taste stock solution produced through a fermentation process and a method for producing a non-fermented beer-taste stock solution produced without going through a fermentation process will be described.
• the method for producing the fermented beer-taste stock solution includes a method that involves a fermentation process using yeast, such as the following steps (1) and (2). It may also have the following.
• - Step (1) A step of obtaining a pre-fermentation liquid by subjecting the raw material to at least one of saccharification treatment, boiling treatment, and solid content removal treatment.
• - Step (2) A step of adding yeast to the pre-fermentation liquid and performing fermentation.
• step (I) can be performed at one or more of the following timings (i) to (iii). ⁇ (i): Simultaneously with at least one of step (1) and step (2) ⁇ (ii): Between step (1) and step (2) ⁇ (iii): After step (2) below, Each step in the method for producing a fermented beer taste stock solution according to one embodiment of the present invention will be described.
• 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, polysaccharide-degrading enzymes or protein which promote changes in components derived from the raw materials are added. Enzyme agents such as degrading enzymes may be added. Thereby, for example, production of assimilable sugars can be promoted.
• the enzyme agent examples include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, uricase, ⁇ -glucosidase, ⁇ - Examples include glucosidase. 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.
• the above-mentioned enzyme agents may be used alone or in combination of two or more.
• the above-mentioned enzyme agents may be used alone or in combination of two or more.
• Article 3 of the Liquor Tax Act and Liquor Administration Related Laws and Regulations Notification (revised June 27, 2018), "7. Articles not handled as raw materials for alcoholic beverages", "(3) During the brewing process for the purpose of streamlining sake brewing, etc. Enzymes that correspond to the following enzyme agents to be added can be mentioned. By adding these enzyme agents, the component composition of the resulting beer-taste stock solution can be efficiently adjusted.
• Various raw materials other than malt include assimilable sugars such as glucose, sucrose, and maltose, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavors, acidulants, and pigments. You may add various additives such as.
• the enzyme agent and various raw materials may be added before performing the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Further, these may be added together with yeast before or after the next fermentation step, that is, in step (2), during fermentation, or after completion of fermentation.
• a mixture of various raw materials is subjected to saccharification treatment by heating and saccharifying the starch of the raw materials.
• the temperature and time of the saccharification treatment should be determined based on the type of malt used, malt ratio, water and other raw materials other than malt, the type and amount of enzyme used, and the original extract concentration and alcohol content of the final solution. It is preferable to adjust as appropriate.
• the temperature of the saccharification treatment is 55 to 75°C
• the time of the saccharification treatment is 30 to 240°C, from the viewpoint of adjusting the original extract concentration and alcohol content of the beer taste stock solution to the above-mentioned range.
• it is minutes.
• this saccharified liquid is preferably subjected to a boiling treatment.
• this 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.
• the boiling process After the boiling process is completed, it is preferably transferred to a whirlpool and cooled to 0 to 25°C to form a cooling liquid, and then subjected to a process to remove solids such as coagulated proteins.
• a process to remove solids such as coagulated proteins.
• the concentration of the original extract can be adjusted within the above-mentioned range. In this way, a pre-fermentation liquid is obtained.
• filtration may be performed through a filter having a predetermined pore size (eg, pore size less than 30 ⁇ m).
• a pre-fermentation liquid may be prepared by adding hops, a bittering agent, etc. to a mixture of malt extract and warm water, and boiling the mixture.
• hops a bittering agent
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other than malt
• hops a raw material containing wheat or amino acids other
• Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and performing 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.
• Fermentation conditions during fermentation can be set as appropriate, but from the viewpoint of adjusting the original extract concentration and alcohol content of the beer taste stock solution within the above range, it is preferable that the fermentation temperature is 5 to 25 ° C.
• the original extract concentration and alcohol content of the beer taste stock solution can be adjusted by appropriately setting the type, amount, and timing of the enzyme mentioned in "2.2.1 Step (1)" above.
• the temperature (increase or decrease in temperature) or pressure of the fermentation liquid may be changed during the fermentation process, if necessary.
• filtration treatment may be performed to remove yeast from the beer taste stock solution, or filtration treatment may not be performed.
• water and the various additives mentioned above may be added as necessary.
• the beer taste stock solution may be subjected to heat treatment.
• a ripening treatment may be performed after obtaining the fermented liquid (ripening step). Aging may be carried out at any stage after obtaining the fermented liquid and before moving on to the next steps (3) and (4), and may be carried out in a metal tank (for example, a stainless steel tank, etc.). , or in a wooden tank (for example, a wooden barrel).
• the aging period can be, for example, 1 day to 2 weeks, 3 days to 2 weeks, 3 to 7 days, etc. By going through the aging process, it is possible to reduce aroma components (for example, diacetyl, etc.) that are unsuitable for the beer taste stock solution.
• Process (3) when producing a non-alcoholic fermented beer-taste stock solution, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2). Furthermore, when producing a non-alcoholic fermented beer-taste stock solution using yeast that produces alcohol, it is preferable to further perform steps (3) and (4) in addition to the above steps (1) and (2).
• - Step (3) A step of removing alcohol from the fermentation liquid after step (2).
• - Step (4) A step of adjusting the amount of carbon dioxide gas after step (3).
• the method of removing the alcohol produced by the fermentation step of step (2) is preferably a method of removing it by heat treatment.
• the conditions for the heat treatment the same conditions as in a general method for producing a non-alcoholic beer-taste beverage can be applied.
• alcohol content is removed from the solution, and carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas in step (4).
• the amount of carbon dioxide can be adjusted by mixing the solution after step (3) with carbonated water, or by directly adding carbon dioxide to the solution after step (3). You may.
• the beer-taste stock solution of one embodiment of the present invention thus obtained is sterilized as necessary, then filled into a predetermined container and distributed as a product on the market.
• the method for packaging the beer taste stock solution is not particularly limited, and any method known to those skilled in the art can be used.
• the beer-taste stock solution 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 beer-taste stock solution which is one aspect of the present invention, is a non-fermented beer-taste stock solution
• the method for producing the non-fermented beer taste stock solution according to one aspect of the present invention includes a method having the following steps (a) to (b).
• Step (a) is the same as the step of obtaining a pre-fermentation solution in step (1) in the above-mentioned "Method for producing fermented beer taste stock solution".
• carbon dioxide gas may be added by mixing the pre-fermentation solution obtained in step (a) with carbonated water, or by adding carbon dioxide gas to the cooled fermentation stock solution. May be added directly.
• additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as necessary.
• step (c) A step of blending an alcohol component at least after step (a).
• Step (c) may be performed at least after step (a), and can be performed, for example, at any one or more of the following timings (I) to (III).
• spirits (distilled liquors) derived from the above-mentioned grains are preferred.
• the thus obtained non-fermented beer taste stock solution is filled into a predetermined container and distributed on the market as a product.
• the method for packaging the non-fermented beer taste stock solution is not particularly limited, and any method well known to those skilled in the art can be used.
• the container filling process the non-fermented beer taste stock solution is filled into containers and sealed.
• containers of any form and material may be used, and examples of containers are as described above.
• One aspect of the present invention also relates to a method for producing a beer-taste beverage, which includes mixing the above-described beer-taste stock solution and edible aqueous solution.
• the amount of the edible aqueous solution added is 2 times or more, 3 times or more, 4 times or more, 5 times or more, 6 times or more, 7 times or more, 8 times or more, It may be 9 times or more, or 10 times or more, or 10 times or less, 9 times or less, 8 times or less, 7 times or less, 6 times or less, 5 times or less, 4 times or less, 3 times or less, or 2 times or less. It may be less than double.
• the edible aqueous solution is as described in "1. Beer-taste stock solution" above.
• the resulting beer-taste beverage may be consumed as is, or may be filled into containers in the same manner as the beer-taste stock solution and distributed on the market as a product.
• Example A Evaluation of beer taste stock solution ⁇ Preparation of beer taste stock solution> After the crushed barley malt was put 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 solution, sugar solution, 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) is added to the pre-fermentation liquid obtained in this way, fermentation temperature and fermentation time are adjusted, and alcoholic fermentation is performed to achieve a predetermined original extract concentration and alcohol content.
• Yeast was removed by filtration to prepare a beer-taste stock solution. Note that no spirits were added in all Examples and Comparative Examples.
• the malt ratios of each Example and Comparative Example were as shown in Tables 1 to 3. In addition, except for Examples 1, 4, 7, and 11 and Comparative Examples 1 to 3, enzymes were added and heat treatment was performed.
• the invertase activity values of the beer taste stock solutions of Examples 1, 4, 7, 11 and Comparative Examples 1 to 3 are more than 55 units; The invertase activity value was 55 units or less.
• the scores are evaluated in the range of 3.0 (maximum value) to 1.0 (minimum value) in 0.1 increments, and the average value of the scores of the 6 panelists is calculated. did.
• samples whose evaluation items correspond to the following criteria of "1.0", “1.5”, “2.0”, “2.5”, and “3.0” are prepared in advance, and the evaluation items are evaluated among the panelists. We aimed to unify the standards.
• no difference in score of 0.2 or more was observed between panelists for the same sample.
• the overall evaluation was "A” or "B”
• Example B Evaluation of beer-taste beverage ⁇ Preparation of beer-taste beverage> Beer-taste stock solutions of Examples and Comparative Examples shown in Tables 4 to 6 below were prepared according to the method of Example A above. At that time, an enzyme was added and heat treatment was performed in all Examples. In all Examples, the invertase activity value of the beer taste stock solution was 55 units or less. Note that in all Examples, spirits were not added. The obtained beer-taste stock solution was mixed with carbonated water at the dilution ratio shown in each table to obtain a beer-taste beverage. In Tables 4 to 6 below, the contents of "total nitrogen amount”, “total polyphenol amount”, “free amino nitrogen”, and “phosphoric acid” refer to the contents in the beer taste stock solution.
• the scores are evaluated in the range of 3.0 (maximum value) to 1.0 (minimum value) in 0.1 increments, and the average value of the scores of the 6 panelists is calculated. did.
• no difference in score of 0.2 or more was observed between panelists for the same beverage.
• the overall evaluation was "A” or "B”
• a sharp feeling suitable for beer-taste drinks - "3.0”: A very strong sharpness suitable for beer-taste beverages is felt. - "2.5”: A strong sharpness suitable for beer-taste beverages is felt. - “2.0”: A sharp feeling suitable for beer-taste beverages is felt. - “1.5”: The sharpness suitable for beer-taste beverages is not felt very much. - "1.0”: Almost no sharpness suitable for beer-taste beverages is felt.
• Example C Evaluation of beer-taste stock solution and beer-taste beverage According to the method of Example A above, the malt ratio of Examples 29 and 30 and Examples 31 to 33 having the compositions shown in Tables 7 and 8 below was 40 to 40. An 80% beer taste stock solution was prepared accordingly. The resulting beer-taste stock solution was subjected to sensory evaluation in the same manner as in Example A. The average score of the six panelists regarding "malt-derived grain odor unsuitable for beer-taste stock solution" was that of Example 29 and In Examples 31 to 33, it was 2.8 or more, and in Examples 31 to 33, it was 2.7 or more.
• beer-taste beverages were prepared by diluting the obtained beer-taste stock solution 2 times, 3 times, 4 times, 5 times, and 6 times, and the beer-taste beverages were sensory-evaluated in the same manner as in Example B. I did it.
• ⁇ drinking sensation suitable for beer-taste drinks'' ⁇ refreshing taste suitable for beer-taste drinks''
• the average score of the six panelists was 2.1 or higher for all evaluation items.
• the ratio [(B)/(A)] of original extract concentration (unit: mass%) (B) and alcohol content (unit: v/v%) (A) is Beer-taste stock solutions with a value of 2.50 or less had less unsuitable grain odor derived from malt.
• beer-taste drinks prepared using beer-taste stock solutions with a ratio of original extract concentration to alcohol content within the above range have good texture, refreshing taste, sharpness, and stimulation. It was something.

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