Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
  • C12C5/026—Beer flavouring preparations
• • 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
• • 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
• • 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

Definitions

• the present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the taste of a beer-taste beverage.
• Patent Document 1 discloses a beer-flavored beverage that contains a specified amount of cyclic dipeptide and has a pH adjusted to a specified range, with the aim of providing a beer-flavored beverage that has a beer-like taste.
• beer-flavored beverages that, even if they are low-alcohol beverages, suppress the wateriness that is unsuitable for beer-flavored beverages and have an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-flavored beverages.
• One aspect of the present invention provides a beer-taste beverage having an alcohol content of a specified value or less, and having an apparent fermentation degree, isomaltotriose content, and pH adjusted to fall within specified ranges.
• the alcohol content is 5.0 (v/v)% or less
• the apparent fermentation degree is 80% or less
• the content of isomaltotriose is 0.020 g/100 mL or more
• the pH is 4.30 or more. Beer-flavored beverage.
• a method for producing a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, an apparent degree of fermentation of 80% or less, an isomaltotriose content of 0.020 g/100 mL or more, and a pH of 4.30 or more comprising: A method for producing a beer-taste beverage, comprising the following steps (1) and (2) and the following step (I): Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.
• the method comprises adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, thereby suppressing wateriness unsuitable for a beer-taste beverage.
• a preferred embodiment of the beer-flavored beverage of the present invention is a low-alcohol beverage that suppresses the wateriness that is unsuitable for beer-flavored beverages, and can be a beverage that has an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-flavored beverages.
• Beer-taste beverage refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor.
• the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages” include not only beer, which is a malt fermented beverage obtained by fermenting malt, hops, and water as ingredients using yeast, and fermented beer-flavored beverages, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.
• the aroma components contained in beer flavorings include, for example, isoamyl acetate, ethyl acetate, n-propanol, 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, and ⁇ -decanoic acid.
• the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-taste beverage that has not undergone a fermentation process.
• the fermented beer-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using a top-fermenting yeast (Saccharomyces, etc.), a bottom-fermented beer-taste beverage (lager beer-taste beverage, pilsner beer-taste beverage) brewed through a fermentation process using a bottom-fermenting yeast (Saccharomyces, etc.), or a fermented beer-taste beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes.
• "fermentation” as used herein may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.
• beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt.
• a malt-based beer-taste beverage is a beer-taste beverage that uses barley malt.
• the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v/v)% or more, or a non-alcohol beer-taste beverage with an alcohol content of less than 1 (v/v)%.
• the non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic non-fermented beer-taste beverage prepared to have a beer-like flavor without going through a fermentation process. It may also include beverages that go through a non-alcoholic fermentation process that does not produce alcohol.
• the beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to 5.0 (v/v)% or less, making it a low-alcohol beer-flavored beverage that provides a moderate intoxication, and can be a suitable beverage even for consumers who are averse to alcoholic beverages.
• the alcohol content of a beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v/v)% or less, 4.8 (v/v)% or less, 4.7 (v/v)% or less, 4.6 (v/v)% or less, 4.5 (v/v)% or less, 4.4 (v/v)% or less, 4.3 (v/v)% or less, 4.2 (v/v)% or less, 4.1 (v/v)% or less, 4.0 (v/v)% or less, 3.9 (v/v)% or less, 3.8 (v/v)% or less, 3.7 (v/v)% or less, 3.6 (v/v)% or less, 3.5 (v/v)% or less , 3.4 (v/v)% or less, 3.3 (v/v)% or less, 3.2 (v/v)% or less, 3.1 (v/v)% or less, 3.0 (v/v)% or less, 2.9 (v/v)
• the alcohol content of the beer-taste beverage of one embodiment of the present invention may be 0.0 (v/v)% or more, more 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, 1.2 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.8 (v/v)% or more, 1.9 (v/v)% or more, 1.1 (v/v)% or more, 1.2 (v/v)% or more, 1.3 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.7
• the alcohol content is expressed as a percentage based on volume/volume ((v/v)%).
• the alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter.
• the alcohol content of the beer-flavored beverage of one embodiment of the present invention can be determined by a number of factors, including the addition of dilution water or carbonated water and the amount added if added, the type of raw material (barley, malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, when fermentation is complete,
• the desired range can be adjusted by appropriately setting the following: (before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxy
• the beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range.
• spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting saccharified grains.
• Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is more preferred.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits.
• the beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to no more than 5.0 (v/v)% in order to provide a low-alcohol beer-flavored beverage that provides a moderate intoxication.
• beer-flavored beverages with a low alcohol content tend to be perceived as watery, which is unsuitable for a beer-flavored beverage, and to lack the richness of flavor and lingering aftertaste that are desirable for a beer-flavored beverage.
• one embodiment of the beer-taste beverage of the present invention aims to solve the problem by adjusting the apparent fermentation degree, isomaltotriose content, and pH within predetermined ranges for a beer-taste beverage with an alcohol content of 5.0 (v/v)% or less.
• the apparent fermentation degree is adjusted to 80% or less to provide a beverage with improved flavor depth suitable for a beer-taste beverage, even as a low-alcohol beer-taste beverage.
• the apparent fermentation degree is preferably 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, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 64% or less, 63% or less, 62% or less, 63% or less, 64% or less, 65 ...
• % 61% or less, 60% or less, 59% or less, 58% or less, 57% or less, 56% or less, 55% or less, or 54% or less, and may be 30% or more, 32% or more, 35% or more, 37% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, or 55% or more.
• beer-taste beverage of one embodiment of the present invention also includes non-fermented beer-taste beverages with an apparent fermentation degree of 0% and low-fermented beer-taste beverages with a low apparent fermentation degree (e.g., 5% or less, 10% or less, 20% or less, 25% or less, 30% or less, 35% or less, or 40% or less) in which fermentation has been terminated midway through the fermentation process.
• a low apparent fermentation degree e.g., 5% or less, 10% or less, 20% or less, 25% or less, 30% or less, 35% or less, or 40% or less
• the apparent fermentation degree can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzyme, isomerase, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the mashing process, the time of wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including the time of saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme
• apparent degree of attenuation refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the liquid before fermentation.
• the apparent degree of attenuation AA of a beer-taste beverage can be calculated using the following formula (1).
• Formula (1): AA (%) 100 x (P-Es)/P
• P is the original extract concentration (original wort extract concentration), which can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised on November 1, 2004).”
• Es indicates the apparent extract concentration of the beer-taste beverage.
• the apparent extract concentration can be calculated, for example, from the following formula (2), as described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition dated November 1, 2004)."
• the apparent extract concentration "Es" may become a negative value depending on D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.
• the beer-taste beverage of one embodiment of the present invention has an isomaltotriose content adjusted to 0.020 g/100 mL or more so that it is a low-alcohol beer-taste beverage with an improved aftertaste that is suitable for beer-taste beverages.
• the isomaltotriose content is preferably 0.020 g/100 mL or more, 0.022 g/100 mL or more, 0.024 g/100 mL or more, 0.026 g/100 mL or more, 0.028 g/100 mL or more, 0.030 g/100 mL or more, 0.032 g/100 mL or more, 0.034 g/100 mL or more, 0.036 g/100 mL or more, 0.038 g/100 mL or more, 0.040 g/100 mL or more, 0.042 g/100 mL or more, 0.044 g/100 mL or more, 0.046 g/100 mL or more, 0.048 g/100 m
• 8.50g/100mL or less 8.00g/100mL or less, 7.50g/100mL or less, 7.00g/100mL or less, 6.50g/100mL or less, 6.00g/1 00 mL or less, 5.50 g/100 mL or less, 5.00 g/100 mL or less, 4.50 g/100 mL or less, 4.00 g/100 mL or less, 3.50 g/100 mL or less, 3.
• the content of isomaltotriose can be measured, for example, by high performance liquid chromatography (HPLC).
• the isomaltotriose content in the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired content by adjusting the amounts and ratios of grains and sweeteners such as liquid sugar containing isomaltotriose used as raw materials, adjusting the type of enzyme (e.g., type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperatures and holding times for each temperature range when preparing the saccharified solution, and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
• purified isomaltotriose product in order to adjust the isomaltotriose content, purified isomaltotriose product may be directly added, or the isomaltotriose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding purified isomaltotriose product.
• the beer-taste beverage of one embodiment of the present invention may contain isomaltose.
• the isomaltose content is 0.001 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.015 g/100 mL or more, 0.020 g/100 mL or more, 0.025 g/100 mL or more, 0.030 g/100 mL or more, 0.035 g/100 mL or more, 0.040 g/100 mL or more, 0.045 g/100 mL or more, 0.050 g/100 mL or more, 0.060 g/100 mL or more, 0.070 g/100 mL or more, 0.080 g/100 mL or more, 0.090 g/100 mL or more, 0.100 g/100 mL or more, 0.120
• 140g/100mL or more 0.150g/100mL or more, 0.160g/100mL or more, 0.180g/100mL or more, 0.200g/100mL or more, 0.220g/100mL or more, 0.240g/100mL or more, 0.250g/100mL or more, 0.260g/100mL or more, 0.280g/100mL or more Top, 0.300g/100mL or more, 0.320g/100mL or more, 0.340g/100mL or more, 0.350g/100mL or more, 0.360g/100m L or more, 0.380g/100mL or more, 0.400g/100mL or more, 0.420g/100mL or more, 0.440g/100mL or more, 0.450g/10 0 mL or more, 0.460 g/100 mL or more, or 0.480 g/100 mL or more; alternatively, 10.00 g/100 mL or less, 9.50 g/100 mL or less,
• the total content of isomaltotriose and isomaltose is 0.001 g/100 mL or more, 0.002 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.020 g/100 mL or more, 0.030 g/100 mL or more, 0.040 g/100 mL or more, 0.050 g/100 mL or more, 0.060 g/100 mL or more, 0.070 g/100 mL or more, 0.080 g/100 mL or more, 0.090 g/100 mL or more, 0.100 g/100 mL or more, 0.120 g/100 mL or more, 0.140 g/100 mL or more, 0.150 g/100 mL or more, 0.160 g/100 mL or more, /100mL or
• the ratio of the isomaltotriose content (unit: g/100 mL) to the isomaltose content (unit: g/100 mL) [isomaltotriose/isomaltose] is, from the perspective of providing a beverage with an improved aftertaste suitable for a beer-flavored beverage, 0.010 or more, 0.015 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.100 or more, 0.110 or more, 0.120 or more, 0.130 or more, 0.140 or more, 0.150 or more, 0.160 or more, 0.170 or more, 0.180 or more, 0.190 or more, 0.200 or more
• the value is below 0.250, below 0.200, below 0.190, below 0.180, below 0.170, below 0.160, below 0.150, below 0.140, below 0.130, below 0.120, below 0.110, below 0.100, below 0.090, below 0.080, below 0.070, below 0.060, or below 0.050.
• the beer-taste beverage of one embodiment of the present invention may contain panose.
• the panose content is 0.001 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.015 g/100 mL or more, 0.020 g/100 mL or more, 0.040 g/100 mL or more, 0.060 g/100 mL or more, 0.080 g/100 mL or more, 0.100 g/100 mL or more, 0.150 g/100 mL or more, 0.200 g/100 mL or more, 0.250 g/100 mL or more, 0.300 g/100 mL or more, 0.350 g/100 mL or more, 400g/100mL or more, 0.450g/100mL or more, 0.500g/100mL or more, 0.550g/100mL or more, 0.600
• the total content of isomaltotriose, isomaltose, and panose is 0.001 g/100 mL or more, 0.003 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.020 g/100 mL or more, 0.040 g/100 mL or more, 0.050 g/100 mL or more.
• the ratio of the isomaltose content (unit: g/100 mL) to the total content (unit: g/100 mL) of isomaltotriose, isomaltose, and panose [isomaltotriose/(isomaltotriose + isomaltose + panose)] is, from the viewpoint of providing a beverage with an improved aftertaste suitable for a beer-taste beverage, 0.001 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.008 or more, 0.010 or more, and from the viewpoint of providing a beverage with an improved depth of flavor suitable for a beer-taste beverage, it is preferably 0.012 or more, 0.014 or more, 0.016 or more, 0.018 or more, 0.020 or more, 0.022 or more, 0.024 or more, 0.026 or more, 0.028 or more, 0.030 or more, 0.031 or
• the value is 0.095 or less, 0.090 or less, 0.085 or less, 0.080 or less, 0.075 or less, 0.070 or less, 0.068 or less, 0.066 or less, 0.064 or less, 0.062 or less, 0.060 or less, 0.058 or less, 0.056 or less, 0.054 or less, 0.052 or less, 0.050 or less, 0.048 or less, 0.046 or less, 0.044 or less, 0.042 or less, 0.040 or less, 0.039 or less, 0.038 or less, 0.037 or less, 0.036 or less, or 0.035.
• the contents of isomaltose and panose can be measured, for example, by high performance liquid chromatography (HPLC).
• HPLC high performance liquid chromatography
• the respective contents of isomaltose and panose in the beer-taste beverage of one embodiment of the present invention can be adjusted to desired contents by adjusting the amounts and ratios of sweeteners, such as liquid sugar containing isomaltose and/or panose, and grains used as raw materials; adjusting the type of enzyme (e.g., type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition; adjusting the set temperatures and holding times in each temperature range when preparing the saccharified solution; and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
• a purified isomaltose product in order to adjust the isomaltose content, may be directly added, or the isomaltose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified isomaltose product.
• a purified panose product in order to adjust the panose content, may be directly added, or the panose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified panose product.
• the value P calculated from the following formula (I) be 0.025 or greater.
• P isomaltotriose content (unit: g/100 mL) / apparent fermentation degree (%) ⁇ 100
• the value P calculated from the above formula (I) is 0.026 or more, 0.028 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.095 or more, 0.100 or more, 0.105 or more, 0.110 or more, 0.115 or more, 0.120 or more, 0.125 or more, 0.130 or more, 0.135 or more, 0.140 or more, 0.145 or more, 0.150 or more , 0.155 or more, or 0.160 or more, and may also be 1.000 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less
• the beer-taste beverage of one embodiment of the present invention has a pH adjusted to 4.30 or higher to provide a beverage that is low in alcohol and has a reduced wateriness that is unsuitable for beer-taste beverages.
• the pH of the beer-taste beverage of one embodiment of the present invention is preferably 4.30 or more, 4.32 or more, 4.34 or more, 4.36 or more, 4.38 or more, 4.40 or more, 4.42 or more, 4.44 or more, 4.46 or more, 4.48 or more, 4.50 or more, 4.52 or more, 4.54 or more, 4.56 or more, 4.58 or more, It is preferable that the viscosity is 4.60 or more, 4.62 or more, 4.64 or more, 4.66 or more, 4.68 or more, 4.70 or more, 4.72 or more, 4.74 or more, 4.76 or more, 4.78 or more, or 4.80 or more, and it may be 5.
• the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more, 930 ppm by mass or more, 940 ppm by mass or more, 950 ppm by mass or more, 960 ppm by mass or more, 970 ppm by mass or more Above, 980 mass ppm or more, 990 mass ppm or more, 1000 mass ppm or more, 1010 mass ppm or more, 1020 mass ppm or more, 1030 mass ppm or or
• the content of phosphate is 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 330 ppm by mass or more, 340 ppm by mass or more, 350 ppm by mass or more, 360 ppm by mass or more, 370 ppm by mass or more, 380 ppm by mass or more, 390 ppm by mass or more, 400 ppm by mass or more, 410 ppm by mass or more, 420 ppm by mass or more, 430 ppm by mass or more.
• the citric acid content is 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, It is preferable to set the concentration to 200 ppm by mass or more, or 210 ppm by mass or more, and it is also preferable to set the concentration to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less,
• the content of pyruvic acid is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, ppm or more, 80.0 ppm or more, or 90.0 ppm or more by mass is preferable, and 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less
• the content of malic acid is 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more.
• the succinic acid content is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 22.0 ppm by mass or more, 24.0 ppm by mass or more, 26.0 ppm by mass or more, 28.0 ppm by mass or more, 30.0 ppm by mass or more, 32.0 ppm by mass or more, 34.0 ppm by mass or more, 36.0 ppm by mass or more, 38.0 ppm by mass or more, 40.0 ppm by mass or more, It is preferable that the concentration is 42.0 ppm by mass or more, 44.0 ppm by mass or more, 46.0 ppm by mass or more, 46.0 ppm by mass or more, It is preferable that the concentration is 4
• the lactic acid content is 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, 200 ppm by mass or more, It is preferable that the concentration is 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, 250 ppm
• the content of formic acid is 0.1 ppm by mass or more, 0.3 ppm by mass or more, 0.5 ppm by mass or more, 0.7 ppm by mass or more, 1.0 ppm by mass or more, 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.2 ppm by mass or more, 3.4 ppm by mass or more, It is preferable that the concentration is 3.6 ppm by mass or more, 3.8 ppm by mass or more, or 4.0 ppm by mass or more, and it is also preferable that the concentration is 70 ppm by mass or less,
• the content of acetic acid is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 45.0 ppm by mass or more, 5 It is preferable to set the concentration to 0.0 ppm by mass or more, 55.0 ppm by mass or more, or 60.0 ppm by mass or more, and it is also preferable to set the concentration to 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass
• the content of pyroglutamic acid is 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, 130 ppm by mass or more, 135 ppm by mass or more, or 140 ppm by mass or more.
• concentration 400 ppm by mass or more, and more preferably to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, or 160 ppm by mass or less.
• the content of each of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).
• HPLC high performance liquid chromatography
• each of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be adjusted by appropriately setting the type and amount of malt used, and the various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type of enzyme and the timing of addition if enzymes are added, and the type and timing of addition of yeast).
• these acids may be added appropriately to adjust the content, if necessary.
• the beer-taste beverage of the present invention contains at least one, two, three, four, five, six, seven, eight, or nine types of acid components selected from phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.
• the free amino nitrogen (FAN) content is, from the standpoint of suppressing the wateriness that is unsuitable for a beer-taste beverage even as a low-alcohol beer-taste beverage and providing a beverage with an improved balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage (particularly from the standpoint of providing a beverage with an improved balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage), 6.0 mg/100 mL or more, 6.2 mg/100 mL or more, 6.4 mg/100 mL or more, 6.6 mg/100 mL or more, 6.8 mg/100 mL or more, 7.0 mg/100 mL or more above, 7.2mg/100mL or more, 7.4mg/100mL or more, 7.6mg/100mL or more, 7.8mg/100mL or more, 8.0mg/100mL or more, 8.2mg/
• the FAN content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (issued by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013, section 8.18, Free Amino Nitrogen).
• the FAN content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort, the boiling time and pH in the boiling process, the original wort extract concentration in the pre-fermentation liquid, the original wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like.
• the type of raw material malt, corn grits, sugar liquid, etc
• the carbohydrate content is 0.5g/100mL or more, 0.6g/100mL or more, 0.7g/100mL or more, 0.8g/100mL or more, 0.9g/100mL or more, 1.0g/100mL or more, 1.1g/100mL or more, 1.2g/100mL or more, 1.3g/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 or more, 2.8g/100mL or
• carbohydrates refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means the carbohydrates remaining after excluding protein, lipids, dietary fiber, ash, alcohol and water from the food in question. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and moisture from the weight of the food. The amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the Nutrition Labeling Standards.
• the amount of protein can be measured by the nitrogen quantitative conversion method
• the amount of lipid can be measured by the ether extraction method
• the amount of dietary fiber can be measured by the Prosky method
• the amount of ash can be measured by the direct ashing method
• the amount of water can be measured by the reduced pressure heating drying method.
• the carbohydrate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort (including the time of saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).
• the type of raw material malt, corn grits,
• the true extract concentration is, from the viewpoint of providing a beer-flavored beverage with a more favorable taste and a more satisfying drinkability, 0.10 g/100 mL or more, 0.20 g/100 mL or more, 0.30 g/100 mL or more, 0.40 g/100 mL or more, 0.50 g/100 mL or more, 0.60 g/100 mL or more, 0.70 g/100 mL or more, 0.80 g/100 mL or more, 0.90 g/100 mL or more, 1.00 g/100 mL or more, 1.10 g/100 mL or more.
• the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL and from the viewpoint of producing a beer-flavored beverage with an excellent refreshing aftertaste, it is preferable that the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL and from the viewpoint of producing a beer-flavored beverage with an excellent refreshing aftertaste, it is preferable that the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL
• the concentration is 4.80 g/100 mL or less, 4.70 g/100 mL or less, 4.60 g/100 mL or less, 4.50 g/100 mL or less, less than 4.50 g/100 mL, 4.40 g/100 mL or less, 4.30 g/100 mL or less, 4.20 g/100 mL or less, 4.10 g/100 mL or less, 4.00 g/100 mL or less, 3.90 g/100 mL or less, 3.80 g/100 mL or less, 3.70 g/100 mL or less, 3.60 g/100 mL or less, 3.50 g/100 mL or less, or 3.40 g/100 mL or less.
• the "true extract concentration" in this specification can be measured by the measurement method described in "8.4.3 Alcolyzer Method" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).
• the true extract concentration can be determined by a variety of factors, including the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the grinding particle size of the malt, the grinding method of the malt (wet grinding, dry grinding, etc.), the humidity during grinding of the malt (degree of humidity control), the temperature during grinding of the malt, the type of mill used for grinding the malt, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of adding the enzyme, the enzyme hydrolysis time, the saccharification time in the brewing tank, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, and the pH adjustment time.
• the type of raw materials malt, corn grits, sugar liquid, etc.
• the grinding particle size of the malt the grinding method of the malt (wet
• the content of ethyl acetate, based on the total amount (100% by mass) of the beer-taste beverage, from the standpoint of imparting a fruity feeling and floral aroma characteristic of a beer-taste beverage is 5.0 ppm by mass or more, 5.2 ppm by mass or more, 5.4 ppm by mass or more, 5.6 ppm by mass or more, 5.8 ppm by mass or more, 6.0 ppm by mass or more, 6.2 ppm by mass or more, 6.4 ppm by mass or more, or 6.6 ppm by mass or more.
• 6.8 mass ppm or more 7.0 mass ppm or more, 7.2 mass ppm or more, 7.4 mass ppm or more, 7.6 mass ppm or more, 7.8 mass ppm or more, 8.0 mass ppm or more, 8.2 mass ppm or more, 8.4 mass ppm or more Above, 8.6 mass ppm or more, 8.8 mass ppm or more, 9.0 mass ppm or more, 9.2 mass ppm or more, 9.4 mass ppm or more, 9.6 mass ppm or more, 9.8 mass ppm or more, 10.0 mass ppm or more, 10.2 mass ppm ppm or more, 10.4 ppm by mass or more, 10.6 ppm by mass or more, 10.8 ppm by mass or more, 11.0 ppm by mass or more, 11.2 ppm by mass or more, 11.4 ppm by mass or more, 11.6 ppm by mass or more, 11.8 ppm by mass or more, or 12.0 ppm by
• Mass ppm or less 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 27.0 mass ppm or less, 25.0 mass ppm or less, 24.0 mass ppm or less, 23.0 mass ppm or less, 22.0 mass ppm or less ppm or less, 21.0 mass ppm or less, 20.0 mass ppm or less, 19.0 mass ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, or 15.0 mass ppm or less.
• the content of ethyl acetate can be measured by the measurement method described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
• the content of ethyl acetate can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of an ethyl acetate-containing flavoring, the amount of an ethyl acetate-containing flavoring, the amount of an ethyl acetate-containing raw material, the addition of an ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of the substrate for ethyl acetate, the amount of raw material serving as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the introduction of malt to the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (at the time of brewing, at the time of fermentation, at the completion of fermentation,
• the bitterness value is 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, It may be 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 27.0 BUs or more, 27.0 BUs or more, 23.0 BUs or more, 24.0 BUs
• 120 BUs or less 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, or 35.0 BUs or less.
• beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use hops.
• the bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.
• bitterness value of a beverage can be measured by the measurement method described in "8.15 Bitterness value” of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
• the bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hops, the amount added, and the timing of addition.
• the total polyphenol content is preferably 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, or 70 ppm by mass or more, and is preferably 500 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, or 160 ppm by mass or less.
• total amount of polyphenols refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage.
• the polyphenol means a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with hydroxyl groups, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.
• the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).
• the total polyphenol content can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks.
• high polyphenol content such as barley malt and malt husks.
• malt containing husks has a high polyphenol content
• soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content.
• the original wort extract (O-Ex) concentration may be 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, 9.5% by mass or more, or 10.0% by mass or more, and may be 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, or 13.5% by mass or less.
• the "original wort extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition dated November 1, 2004)".
• the malt ratio of the beer-taste beverage of one embodiment of the present invention may be 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, or it may be 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.
• malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.
• carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions
• nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products.
• ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc.
• starch obtained from these grains and extracts thereof may be used.
• beer-taste beverage of one embodiment of the present invention may be beer.
• "beer” refers to a beverage made from malt, hops, and water, which are fermented with yeast, and specifically means the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, which came into effect on April 1, 2018.
• the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted through a fermentation process using yeast.
• the color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or a desired color may be imparted by adding a coloring agent or the like.
• the color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by the total light transmittance, chromaticity, etc.
• the color of the beer-taste beverage in one embodiment of the present invention is 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, 10.0 EBC or more, 10.5 EBC or more, 11.0 EBC or more, 11.5 EBC or more, 12.0 EBC or more, 12.5 EBC or more, or 13.0 EBC or more.
• the "color” of a beer-taste beverage can be measured by the measurement method described in "8.8 Color” of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
• the "color” of a beer-taste beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the beverage, and conversely, the larger the value, the darker and darker the beverage.
• the color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling treatment, lengthening the boiling time, and performing decoction when preparing the saccharified liquid. The color can also be adjusted to be high by increasing the concentration of the original wort extract or the malt ratio.
• the beer-taste beverage of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of the container include bottles, plastic bottles, cans, bottle-shaped cans, and barrels, with bottles, plastic bottles, cans, and bottle-shaped cans being preferred from the viewpoint of ease of transport.
• the main ingredients of the beer-taste beverage of one embodiment of the present invention may be malt together with water, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage that does not use hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.
• malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, and pearl barley that have been germinated, dried, and have had the roots removed, and may be of any origin or variety.
• barley malt is preferred.
• Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan.
• barley such as two-rowed barley and six-rowed barley, and any of them may be used.
• colored malt may also be used. When colored malt is used, different types of colored malt may be appropriately combined, or one type of colored malt may be used.
• the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be used in combination.
• grains other than malt may be used together with or instead of malt.
• examples of such grains include wheat, barley, rye, oats, oats, pearl barley, etc. that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.
• malt ratio when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast.
• Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and nitrogen sources include yeast extract, amino acid-containing materials (e.g., soybean protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof.
• wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides having a weight-average molecular weight of less than 10,000 as an ingredient, or may be a beverage that does not use such soybean peptides.
• a "beverage that does not substantially use soybean peptides” refers to a beverage in which the amount of soybean peptides used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients excluding water of the beverage.
• the fruits, fruit skins, bark, leaves, flowers, stems, roots, and seeds of plants other than Gramineae plants such as wheat that can be used as raw materials can be appropriately selected.
• plants other than Gramineae include citrus fruits, soft fruits, herbs, spices, etc.
• Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, shekwasha, and sudachi.
• soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc.
• herbs and spices include coriander, pepper, fennel, Chinese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract obtained by extraction with an extraction solvent such as water or ethanol, or may be used after squeezing (such as fruit juice). These may be used alone, or two or more of them may be used in combination.
• the above can be used as appropriate according to consumer preferences, but in order to enjoy a refreshing, clean taste that is characteristic of beer, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use the minimum amount of them.
• black currant imparts an unsuitable milky aroma to beer, it is preferable to not use any black currant or black currant juice as ingredients, or to use the minimum amount of them.
• hops When hops are used in one embodiment of the present invention, examples of the form of the hops include pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1 mass % based on the total amount (100 mass %) of the raw materials for the beverage.
• a beer-taste beverage using hops as an ingredient is a beverage containing iso- ⁇ acid, which is a component derived from hops.
• the content of iso- ⁇ acid in a beer-taste beverage using hops may be more than 0.1 ppm by mass or more than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage.
• the content of iso- ⁇ acids in a beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
• the content of iso- ⁇ -acids refers to the value measured by the high performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).
• HPLC high performance liquid chromatography
• the beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative.
• the preservative used in one embodiment of the present invention include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, dimethyl dicarbonate, etc.
• commercially available preparations such as Strong Sunprezer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative.
• These preservatives may be used alone or in combination of two or more kinds.
• the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.
• the beer-taste beverage of one embodiment of the present invention may be a beverage in which the content of sugar (A) is adjusted to fall within the above-mentioned range, and a sweetener is further added thereto.
• Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, sugars of three or more sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
• sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids.
• sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions) may also be used.
• artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
• the beer-taste beverage of one embodiment of the present invention may be a beverage further containing water-soluble dietary fiber, or it may be a beverage to which no water-soluble dietary fiber is added.
• water-soluble dietary fibers include resistant dextrin, resistant glucan, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient.
• the beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.) even if it does not contain (add) resistant dextrin.
• the content of water-soluble dietary fiber derived from the ingredients is described, for example, in the 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain resistant glucan, or may be a beverage that contains resistant glucan.
• the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more.
• the content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the production process to be within the above range.
• a commercially available product is added, the content of water-soluble dietary fiber within the above range can suppress powderiness unsuitable for beer-taste beverages.
• the content of water-soluble dietary fiber within the above range can improve filterability in wort filtration and beer filtration, for example, and increase production efficiency.
• the water-soluble dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by adjusting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before addition of yeast, after addition of yeast, during maturation, etc.), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time, etc.
• the beer-taste beverage of one embodiment of the present invention may be further formulated with one or more selected from the group consisting of bittering agents and bitterness-promoting agents.
• the bitterness may be imparted by hops, or the following bittering agent or bitterness imparting agent may be used together with hops. Alternatively, hops may not be used and the following bittering agent or bitterness imparting agent may be used in place of hops.
• bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay, mulberry, caffeine, absinthin, naringin, Phellodendron amplexicaule, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, and the like.
• These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.
• the beer-taste beverage of one embodiment of the present invention may further contain an antioxidant.
• the antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more kinds.
• the beer-taste beverage of one embodiment of the present invention may further comprise a flavoring.
• the flavoring is not particularly limited, and a general beer flavoring can be used.
• the beer flavoring is used to impart a beer-like flavor.
• the aroma components contained in beer flavorings include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, 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, ethy
• the content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance.
• the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration or amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.
• the beer-taste beverage of one embodiment of the present invention may further comprise an acidulant.
• the acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, gluconic acid, phytic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, gluconic acid, phytic acid, and salts thereof is preferred, and at least one selected from tartaric acid and salts thereof is more preferred.
• These acidulants may be used alone or in combination of two or more kinds.
• the beer-taste beverage of one embodiment of the present invention may further contain salts.
• salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.
• the carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide gas.
• the carbon dioxide gas generated during the fermentation process of the beer-taste beverage can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.
• the carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, more preferably 0.40 (w/w)% or more, even more preferably 0.42 (w/w)% or more, even more preferably 0.45 (w/w)% or more, still more preferably 0.47 (w/w)% or more, particularly preferably 0.50 (w/w)% or more, and is preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, even more preferably 0.60 (w/w)% or less, still more preferably 0.57 (w/w)% or less, and particularly preferably 0.55 (w/w)% or less.
• the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in a water bath at 20°C for 30 minutes or more while shaking it occasionally.
• a gas volume measuring device e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in a water bath at 20°C for 30 minutes or more while shaking it occasionally.
• the carbon dioxide pressure of the bottled beverage may be appropriately adjusted within the range that results in the above-mentioned carbon dioxide concentration, but may be 5.0 kg/ cm2 or less, 4.5 kg/cm2 or less , or 4.0 kg/cm2 or less, or may be 0.20 kg/ cm2 or more, 0.50 kg/ cm2 or more, or 1.0 kg/cm2 or more.
• the carbon dioxide pressure of the beverage may be 0.20 kg/ cm2 or more and 5.0 kg/cm2 or less , 0.50 kg/cm2 or more and 4.5 kg/cm2 or more , or 1.0 kg/ cm2 or more and 4.0 kg/ cm2 or less.
• the gas pressure refers to the gas pressure inside a container, unless otherwise specified.
• the pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.
• additives may be added to the beer-taste beverage of one embodiment of the present invention as necessary, provided the additives do not impair the effects of the present invention.
• additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids.
• the coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used.
• the foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), and the like.
• the fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.
• the beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container.
• Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles, with cans, bottle-shaped cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability.
• a method for producing a beer-taste beverage in one aspect of the present invention is preferably a method comprising at least the following step (I), more preferably a method comprising the following steps (I) to (IV), and even more preferably a method comprising the following steps (I) to (V).
• Step (IV) A step of adjusting or confirming the apparent fermentation degree.
• Step (V) A step of adjusting or confirming the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, and/or the content of one or more of these acids.
• the order of steps (I) to (V) is not particularly limited.
• steps (I) through (V) it is confirmed whether or not each of the physical properties of the beer-taste beverage is within the above-mentioned ranges. If each of the physical properties is not within the desired range, it can be adjusted based on the above-mentioned method.
• step (I) when the content of isomaltotriose is lower than the desired range, it can be adjusted by adding isomaltotriose, and when the content of isomaltotriose is higher than the desired range, it can be adjusted by dilution.
• the method may include a step of adjusting or confirming the content of isomaltose and/or panose. The specific method of this step is the same as that of step (I).
• step (II) can be adjusted by adding spirits, brewer's alcohol, etc. if it is lower than the desired range, and can be adjusted by dilution if it is higher than the desired range.
• steps (III) and (V) may be carried out simultaneously.
• the pH in step (III) can be adjusted by adjusting the content of the various acids described in step (V).
• the content of the various acids in step (V) may be adjusted during the production process of the beer-taste beverage, but it can also be adjusted by adding various acids, which also allows the pH in step (III) to be adjusted.
• the step (IV) can be adjusted by a fermentation step.
• the apparent fermentation degree is adjusted to 0%.
• the method for producing the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be a method that involves a fermentation step, or a method that does not involve a fermentation step.
• a method for producing a fermented beer-taste beverage through a fermentation process and a method for producing a non-fermented beer-taste beverage without going through a fermentation process.
• One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and in addition to one or more steps selected from steps (I) to (V) above, includes the following steps (1) to (2): Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.
• steps (I) to (V) and adjustment of the sugar content, ethyl acetate content, total polyphenol content, bitterness value, and color can be carried out at one or more of the following times (i) to (iii). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately.
• steps (1) and (2) Simultaneously with at least one of steps (1) and (2);
• steps (1) and (2) Between steps (1) and (2);
• step (2) After step (2).
• Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials.
• a saccharification treatment e.g., a saccharification treatment, a boiling treatment, and a solid content removal treatment
• various raw materials e.g., water and various raw materials including malt are charged into a brewing kettle or brewing tank, and enzymes such as amylase are added as necessary.
• Various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before the saccharification treatment. They may be added during the saccharification process or after the saccharification process is completed, or they may be added after the fermentation process in the next step.
• the mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials.
• the temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the original wort extract in the final beverage, etc.
• the saccharification treatment temperature is preferably 55 to 75°C and the saccharification treatment time is preferably 30 to 240 minutes.
• this saccharified solution it is preferable to subject this saccharified solution to a boiling treatment.
• hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these materials. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling.
• a whirlpool After completion of the boiling treatment, it is preferable to transfer the mixture to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins from the mixture.
• This treatment allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained.
• filtration through a filter having a predetermined pore size for example, a pore size of less than 30 ⁇ m
• a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and hot water, followed by boiling.
• a malt extract and hot water may be prepared by adding hops, bittering agents, etc. to a malt extract and hot water, followed by boiling.
• liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt may be mixed with warm water to prepare a liquid sugar solution, which is then boiled to prepare a pre-fermentation liquid.
• hops may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.
• Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out fermentation.
• the yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and may be either top-fermenting yeast or bottom-fermenting yeast. good.
• the yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely.
• the amount of yeast added to the raw material liquid can be appropriately set, but is, for example, about 5.0 x 10 6 cells/ml to 1.0 x 10 9 cells/ml.
• the fermentation conditions can be set as appropriate, but from the perspective of adjusting the sugar content and alcohol content of the beer-taste beverage to the above-mentioned ranges, it is preferable that the fermentation temperature be 5 to 25°C. Furthermore, the sugar content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount added, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and the temperature (heating up or down) or pressure of the fermentation liquid can be changed during the fermentation process as necessary.
• polysaccharide-degrading enzymes such as transglucosidase
• a filtration process may be carried out to remove the yeast in the beer-taste beverage, or it may not be necessary to carry out a filtration process. Water and the various additives mentioned above may also be added as necessary.
• a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation step using yeast that does not produce alcohol.
• a yeast that does not produce alcohol may be used.
• steps (3) and (4) it is preferable to further carry out steps (3) and (4) in addition to the above steps (1) and (2).
• Step (3) A step of removing the alcohol from the fermentation liquid after step (2).
• Step (4) A step of adjusting the amount of carbon dioxide gas after step (3).
• step (3) the alcohol generated by the fermentation step in step (2) is preferably removed by a heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages.
• the alcohol is removed from the solution and carbon dioxide gas is also removed, so it is preferable to adjust the amount of carbon dioxide gas in the step (4).
• the amount of carbon dioxide gas may be adjusted by mixing the solution after step (3) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (3).
• the beer-taste beverage of one embodiment of the present invention thus obtained is filled into specified containers and distributed on the market as a finished product.
• the method for packaging the beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used.
• the beer-taste beverage of the present invention is filled into a container and sealed.
• containers of any shape and material can be used, and examples of containers include those described in "1.4 Packaged beverages.”
• One aspect of the method for producing a non-fermented beer-taste beverage of the present invention may be a method that does not involve a fermentation step, and may include, for example, a method having the following steps (a) to (c): Step (a): A step of subjecting the raw materials to at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid. Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.
• Step (a) is the same as step (1) of obtaining a pre-fermentation liquid in the above-mentioned “Method for producing a fermented beer-taste beverage”.
• the carbon dioxide gas may be added in step (b) by mixing the cooled beverage preliminaries obtained in step (a) with carbonated water, or may be added directly to the cooled beverage concentrate.
• additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as necessary when adding carbon dioxide gas at the same timing as step (b).
• Step (c) A step of blending an alcohol component after at least step (a).
• step (c) may be carried out at least after the step (a), and may be carried out, for example, at any one or more of the following timings ( ⁇ ), ( ⁇ ) and ( ⁇ ): ( ⁇ ): Between step (a) and step (b); ( ⁇ ): Simultaneously with step (b); ( ⁇ ): After step (b).
• step (c) is preferably carried out after cooling the pre-beverage liquid obtained in step (a) to prepare a cooled beverage concentrate and before adding carbon dioxide gas.
• the alcohol component to be added in step (c) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.
• the above steps (I) to (V) and adjustment of the sugar content, ethyl acetate content, total polyphenol amount, bitterness value, and color can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (a) to (c), there is no need to carry out these steps separately.
• the non-fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product.
• the method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used.
• the non-fermented, beer-taste beverage is filled into a container and sealed.
• containers of any shape and material can be used, and examples of containers are as described above.
• Method for improving aftertaste and suppressing unsuitable wateriness suitable for beer-taste beverages As one embodiment of the present invention, the following methods (1) and (2) are also provided.
• a method for improving the aftertaste suitable for a beer-taste beverage by adding isomaltotriose to a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less hereinafter also referred to as the "aftertaste improving method").
• the amount of isomaltotriose in the aftertaste enhancing method of one embodiment of the present invention the total amount of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid and the amount of each of these acids in the wateriness suppressing method of one embodiment of the present invention, and the various properties, components, and amounts thereof of the beer-taste beverage produced by these methods are as described above in "1. Beer-taste beverage.”
• brewer's yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, after which the yeast was removed by filtration to produce a beverage that is beer under the Liquor Tax Act.
• the produced beverage had a true extract concentration of 2.5 to 5.1 g/100 mL, a sugar content of 2.5 to 4.5 g/100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC.
• the type of barley malt used as the raw material, the set temperature and holding time in each temperature range when preparing the saccharified solution, the presence or absence of enzyme addition and the timing of its addition, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, isomaltotriose content, pH, free amino nitrogen (FAN) content, and content of each acid component were adjusted to the values shown in Tables 1 to 5.
• the isomaltotriose content was adjusted to the values shown in Tables 1 to 5 by adding isomaltotriose as necessary.
• the beer-taste beverages prepared in Examples 1 to 32 were low-alcohol beverages, yet suppressed the wateriness that is unsuitable for beer-taste beverages, and exhibited an excellent balance of favorable flavor depth and lingering aftertaste.
• the beer-taste beverages prepared in Comparative Examples 1 to 16 were inferior in at least one of fullness of flavor and lingering aftertaste.
• the beer-taste beverages prepared in Comparative Examples 17 to 19 all tended to have a watery taste, which is unsuitable for a beer-taste beverage.
• brewer's yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, after which the yeast was removed by filtration to produce a beverage that is beer under the Liquor Tax Act.
• the produced beverage had a true extract concentration of 2.5 to 5.1 g/100 mL, a sugar content of 2.5 to 4.5 g/100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC.
• the type of barley malt used as the raw material, the set temperatures and retention times for each temperature range when preparing the saccharified solution, the presence or absence of enzyme addition and the timing of its addition if present, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, contents of isomaltotriose, isomaltose, and panose, pH, free amino nitrogen (FAN) content, and contents of each acid component were adjusted to the values shown in Tables 6 to 7.
• the contents of isomaltotriose, isomaltose, and panose were adjusted to the values shown in Tables 6 to 7 by adding purified products of these, as necessary.
• the beer-taste beverages prepared in Examples 33 to 42 also suppressed the wateriness that is unsuitable for a beer-taste beverage, despite being low-alcohol beverages, and exhibited an excellent balance of ideal flavor depth and lingering aftertaste.
• the beer-taste beverages prepared in Comparative Examples 20 to 23 were inferior in desirable aftertaste.

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