NZ763109B2

NZ763109B2 - Rice-fermented beer-taste beverage and production method thereof

Info

Publication number: NZ763109B2
Application number: NZ763109A
Authority: NZ
Inventors: Osamu Kobayashi; Minako KUMASHIRO; Mayura Mochizuki; Munenori Morimoto; Koji Onoda; Hitoshi Takemura; Youko YASUDA
Original assignee: Kirin Holdings Kabushiki Kaisha
Filing date: 2018-08-31
Publication date: 2025-05-01

Abstract

Disclosed is a rice-fermented beer-taste beverage having a rice-derived glucide as a fermentation raw material and not having a wheat-derived raw material as a fermentation raw material. In this rice-fermented beer-taste beverage, the ethyl acetate concentration and the isoamyl acetate concentration in the beverage satisfy any of the following conditions: (a) the ethyl acetate concentration is 5 mg/L to less than 7 mg/L, and the isoamyl acetate concentration is 1.2-5 mg/L; (b) the ethyl acetate concentration is 7 mg/L to less than 15 mg/L, and the isoamyl acetate concentration is 0.7-5 mg/L; or (c) the ethyl acetate concentration is 15 mg/L to less than 40 mg/L, and the isoamyl acetate concentration is 0.4-5 mg/L. This rice-fermented beer-taste beverage does not include gluten and has enhanced beer-like flavor.

Claims

1. A rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material, does not use a raw material derived from barley, wheat and related grains as the fermentation raw material and uses hops (including processed product of hops) as the raw material, wherein a concentration of ethyl acetate and a concentration of isoamyl acetate in the beverage satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to 5 mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L.

2. The rice-fermented beer-taste beverage according to claim 1, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage satisfy any one of the conditions: ’(b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to 5 mg/L; ’(c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L.

3. A method for producing a rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material, does not use a raw material derived from barley, wheat and related grains as the fermentation raw material and uses hops (including processed product of hops) as the raw material, comprising fermentation of a mixture containing at least a sugar material derived from rice and water, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced are adjusted to satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to 5 mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L.

4. The method for producing a rice-fermented beer-taste beverage according to claim 3, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced satisfy any one of the conditions: ’(b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to 5 mg/L; ’(c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L.

5. The method according to claim 3 or 4, comprising the steps of: (i) maintaining a mixture of rice, a saccharification enzyme, a protein degradation enzyme, and water at 40 to 60°C for 15 to 90 minutes and, thereafter, maintaining the mixture at 70 to 90°C for 30 to 90 minutes; (ii) adjusting the temperature of the mixture obtained in step (i) to 40 to 60°C, adding a protein, a saccharification enzyme, and a protein degradation enzyme to the mixture, maintaining the mixture obtained at 40 to 60°C for 30 to