JP5864097B2 - Production method of beer-like beverage - Google Patents

Description

  The present invention relates to a beer-like beverage to which S-fraction is added and a method for producing the same.

  Some microorganisms can grow in beer and are called beer turbid bacteria. For example, Pectinate frisgensis and Pectinate cerevisiaphylus are also beer-contaminating bacteria that can turbid beer, produce a sulfur odor, and significantly reduce beer quality.

  Hops are used to give refreshing bitterness and aroma to beer, but the oxidation component of α acid, which is a component in hops (the oxidation component may be referred to as “S-fraction” hereinafter), It is also known that the growth of microorganisms can be suppressed.

  However, until now, it has not been known at all that this S-fraction has antibacterial activity against beer turbid bacteria, such as Pectinata, and the content of S-fraction in beverages and the genus Pectinata The growth relationship with bacteria was not known at all (for example, see Patent Document 1, Patent Document 2, and Patent Document 3).

WO99 / 9842 Publication Japanese Patent Laid-Open No. 11-222104 JP 2008-228634 A

  An object of the present invention is to provide a beer-like beverage having a low risk of microbial contamination and a method for producing the same.

  The inventors have found that when a beer-like beverage is produced such that a specific amount of S-fraction is present in the produced beverage, the growth of Pectinata is suppressed in the produced beverage. The present invention is based on this finding.

That is, according to the present invention, the following inventions are provided.
(1) A method for producing a beer-like beverage, comprising a step of adding an α-acid oxidizing component (S-fraction), and in which the growth of Pectinatus spp.
(2) The method according to (1), wherein the beer-like beverage is a beer-like fermented alcoholic beverage.
(3) The method according to (1) or (2), wherein the Pectinatus spp. Is Pectinatus frisengensis or Pectinatus cerevisiae.
(4) The amount of S-fraction in the produced beverage is determined according to the following analysis conditions:
<High performance liquid chromatography analysis conditions>
Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 250 mm)
Mobile phase composition: distilled water 27.0% (v / v), methanol 72.0% (v / v), phosphoric acid 1.0% (v / v)
Mobile phase flow rate: 1 ml / min (constant flow rate)
Detection wavelength: 270 nm
The amount of β-phenylchalcone contained in the sample for HPLC analysis: β-phenylchalcone contained in 1 ml of a mixed solution of 12 mg of internal standard substance β-phenylchalcone and 440 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) When subjected to high performance liquid chromatography analysis according to the amount of chalcone, the ratio of the peak area of S-fraction to the peak area of β-phenylchalcone (S-fraction internal standard ratio) is more than 0.79 and less than 2.00. -The method according to any one of (1) to (3), wherein a fraction is added.
(5) The step of adding S-fraction includes
Including the step of heating to the boiling point after adding hops before starting the heating of the pre-fermentation liquid and / or before boiling after starting the heating, and / or adding the hops during boiling of the pre-fermentation liquid, The method according to any one of (1) to (4).
(6) A beer-like beverage containing an amount of S-fraction that inhibits the growth of Pectinata spp.
(7) The beer-like beverage is a beer-like fermented alcoholic beverage,
Pectinata spp. Is Pectinata frisengensis or Pectinata cerevisiaphys,
When the amount of S-fraction in the produced beverage is subjected to high performance liquid chromatography analysis under the analysis conditions described in (4), the S-fraction internal standard ratio is more than 0.79 and less than 2.00. The beverage according to (6), which is an amount.
(8) A method for inhibiting the growth of Pectinatus spp., Comprising adding S-fraction to a beer-like beverage.

  The production method of the present invention is advantageous in that it can provide a beer-like beverage with a low risk of microbial contamination.

1 represents a high performance liquid chromatography analysis chart of S-fraction.

Detailed description of the invention

Method for producing beer-like beverage According to the present invention, in the method for producing beer-like beverage, the growth of pectinata in a beer-like beverage is suppressed by adding an amount of S-fraction that suppresses the growth of pectinata. It becomes possible to do. That is, according to the present invention, there is provided a method for producing a beer-like beverage, the method comprising the step of adding an α-acid oxidizing component, and the growth of Pectinatus spp. Being suppressed in the produced beverage. The

  In the present invention, “beer-like beverage” refers to a beverage having a taste and aroma peculiar to beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like. Examples include fermented malt beverages such as beer, happoshu, and liqueurs, and non-fermented malt beverages such as completely alcohol-free malt beverages. Moreover, as long as it is a beer-like drink, it is not limited to a malt drink.

  In the production method of the present invention, S-fraction can be added so that the growth of Pectinatus spp. For example, the S-fraction is added with hops, boiled, etc. to increase the amount of S-fraction in the beverage, and the beverage contains an amount of S-fraction that inhibits the growth of Pectinata spp. Also good. Here, the S-fraction is an oxidation component of α acid contained in hops, specifically, all peaks detected before the iso α acid peak shown in the high performance liquid chromatography analysis chart of FIG. (Refer to “Ingredients of Brewing” (Japan Brewing Association: issued on Dec. 10, 1999), p252-258).

  The acquisition source of this S-fraction is not particularly limited, and any commercially available product, one obtained by synthesis, or one isolated and purified from a natural product may be used. The S-fraction can be prepared, for example, from hops containing alpha acids. Further, the S-fraction may be prepared from a post-ripening hop containing a large amount of an α-acid oxidizing component. The method for preparing S-fraction from hops and post-ripening hops is not particularly limited. For example, hops or post-ripening hops are immersed in water, centrifuged, and the supernatant after centrifugation is subjected to S- A fraction extract may be used. Here, post-ripening hops are included in hops used in the raw material boiling step after ripening under the conditions that significantly suppress and limit the production of undesirable oxidative odor components and resin-like odors after harvesting. It is a hop that significantly promotes the oxidation reaction for the generation of fragrance components and increases the fragrance component contained in the hops. It is a hop that has been aged for 3 months or more at a low temperature of 20 ° C.

  The addition timing of the S-fraction in the production method of the present invention is added at any point in the production process of the beer-like beverage as long as the production beverage contains an amount of S-fraction that prevents the growth of Pectinatus spp. May be.

  The addition aspect of the S-fraction in the production method of the present invention is not particularly limited as long as the produced beverage contains an amount of S-fraction that can inhibit the growth of Pectinata sp. Even if it adds to a pre-solution or a fermentation liquid as it is, you may add the hop containing alpha acid and alpha acid which are the precursors of S-fraction to a pre-fermentation liquid. That is, alpha acid or hops are added at any point in the production process of beer-like beverages, causing the oxidation of alpha acids or alpha acids contained in hops, resulting in the presence of S-fraction in the beer-like beverages. It is good also as a state.

In the present invention, “inhibition of growth of Pectinatus spp.” Means a case where the initial inoculation concentration decreases after a certain period of time when Pectinatus spp. For example, as described in the examples, 1.0 × 10 ⁴ CFU / ml (initial inoculation concentration) level of Pectinatus spp. Was inoculated and treated at 30 ° C. for 14 days, and then the viable count was measured. Whether or not “the growth of Pectinatus spp. Is suppressed” can be evaluated using as an index whether or not the number of viable bacteria has fallen below the initial inoculation concentration.

  When the beverage produced by the production method of the present invention is, for example, a fermented malt beverage, it can be produced by fermenting a pre-fermentation solution comprising at least water, malt, and hops. That is, fermentation beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, and the fermentation liquid is stored at a low temperature if desired, and then the yeast is removed by a filtration step. Thus, the fermented malt beverage according to the present invention can be produced. Here, when preparing the pre-fermentation solution, hops may be added so that the fermented beverage contains S-fraction in such an amount that the growth of Pectinatus is further suppressed as described later.

  In the above production procedure, wort can be produced according to a conventional method. For example, wort can be prepared by saccharifying a mixture of brewing raw materials and water, filtering to obtain wort, boiling the wort, and cooling the boiled wort. Hops can be added before boiling the wort, after boiling the wort, or during the boiling of the wort.

  When the production method of the present invention is a method for producing a fermented malt beverage, in addition to hops and malt, auxiliary materials specified by liquor tax law such as rice, corn, corn, potato, starch, saccharides (eg, liquid sugar), etc. In addition, other sources such as nitrogen sources such as protein degradation products and yeast extract, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids, and the like can be used as brewing materials. Further, ungerminated barley (for example, ungerminated barley (including an extracted one), ungerminated wheat (including an extracted one)) may be used as a brewing raw material. The obtained fermented malt beverage should be (i) distilled under reduced pressure or atmospheric pressure to remove alcohol and low boiling components, or (ii) remove alcohol and low molecular components with a reverse osmosis (RO) membrane. Can also be used as a non-alcohol fermented malt beverage.

  When the beverage produced by the production method of the present invention is a beer-like fermented beverage that does not use wheat or malt, ferment a pre-fermentation solution comprising at least water and hops according to the production procedure of the fermented malt beverage. Can be manufactured. In addition to water and hops, carbon sources (for example, sugars such as liquid sugar) and nitrogen sources (for example, amino acid sources such as protein degradation products and yeast extract) can be added to the pre-fermentation solution. Accordingly, other additives such as fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids, and the like can be added. The resulting beer-like fermented beverage is either (i) distilled at reduced pressure or atmospheric pressure to remove alcohol and low boiling components, or (ii) removed alcohol and low molecular components with a reverse osmosis (RO) membrane. Depending on the situation, a non-alcohol beer-like fermented beverage can be obtained. Here, when preparing the pre-fermentation solution, hops may be added so that the fermented beverage contains S-fraction in such an amount that the growth of Pectinatus is further suppressed as described later.

According to a preferred embodiment of the present invention, the step of adding S-fraction comprises
In a method comprising the steps of adding hops before starting the heating of the pre-fermentation liquid and / or before starting boiling and before boiling, and / or adding hops during boiling of the pre-fermented liquid is there. By including such a step in the step of adding S-fraction, the amount of S-fraction in the beverage can be increased, and as a result, the growth of Pectinatus spp. Can be further suppressed. Here, “warming” means both raising the temperature to boil wort and maintaining the elevated temperature.

  The hop added during boiling of the pre-fermentation solution is preferably a post-ripening hop. Moreover, the post-ripening hop may be sufficient as the hop added before the heating start of a pre-fermentation liquid and / or before boiling after a heating start.

  According to a more preferred aspect of the present invention, the adding step includes a step of raising the temperature to the boiling point after adding hops at any time before starting the heating of the pre-fermentation solution and before starting the heating and before boiling. Is preferred.

  According to another more preferable aspect of the present invention, it is preferable that the adding step includes a step of adding non-post-ripening hops and post-ripening hops during boiling of the pre-fermentation solution.

  According to a preferred embodiment of the present invention, the beer-like beverage is a beer-like fermented alcoholic beverage. Since fermented alcoholic beverages generally do not have a sterilization step such as a pass step, the method of the present invention is particularly useful. Here, the fermented alcoholic beverage means a beverage obtained by fermentation with yeast, and the alcohol may be obtained by fermentation, or may be prepared by adding alcohol. Examples of beer-like fermented alcoholic beverages include beer, sparkling wine, miscellaneous sake, liqueurs, spirits, and low alcohol malt fermented beverages.

  The Pectinatus spp. Whose growth is suppressed by the method of the present invention is not particularly limited as long as the effects of the present invention are exhibited. Sith. The beverage produced by the production method of the present invention can suppress the growth of these bacteria.

  The content of S-fraction in the beer-like beverage produced by the method of the present invention may be measured by any known method, but preferably can be measured by high performance liquid chromatography (HPLC) analysis.

  As an analysis condition of the high performance liquid chromatography for measuring the content of S-fraction in the beer-like beverage, for example, the following conditions can be used, but the column used for the high performance liquid chromatography is in reverse phase. The column is not particularly limited, but a C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 250 mm) is preferable. Examples of the C18 octadecyl column include Nucleosil 100-5C18 (particle diameter 5 μm × inner diameter 4.0 mm × column length 250 mm) (manufactured by GL Sciences Inc.).

<High performance liquid chromatography analysis conditions>
Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 250 mm)
Mobile phase composition: distilled water 27.0% (v / v), methanol 72.0% (v / v), phosphoric acid 1.0% (v / v)
Mobile phase flow rate: 1 ml / min (constant flow rate)
Detection wavelength: 270 nm
The amount of β-phenylchalcone contained in the sample for HPLC analysis: β-phenylchalcone contained in 1 ml of a mixed solution of 12 mg of internal standard substance β-phenylchalcone and 440 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) Amount of chalcone * The sample for HPLC analysis is a sample prepared by the method described in the following sample preparation conditions for HPLC analysis.

In the present invention, analysis is performed under the above-mentioned high performance liquid chromatography conditions, and a peak area ratio (S-fraction internal standard) obtained by dividing the sum of all peak areas detected earlier than the iso-α acid peak by the peak area of the internal standard substance. S-fraction can be added based on the ratio). The S-fraction internal ratio is represented by the following formula:
S-fraction internal standard ratio = (S-fraction peak area) / (peak area of internal standard) (I)

The internal standard used in the high performance liquid chromatography analysis is not particularly limited, but β phenyl chalcone is preferably used. The sample for HPLC analysis can be prepared as follows, for example.
<Sample preparation conditions for HPLC analysis>
1 ml of 3N hydrochloric acid is added to 10 ml of the sample to which the S-fraction has been added, 20 ml of isooctane is added, and the mixture is shaken and allowed to stand. This solution is separated into two layers, an aqueous layer and an organic solvent layer, and 10 ml is collected from the organic solvent layer. The collected solution is completely dried and solidified under a nitrogen gas spray. To this, 1 ml of a mixed solution of 12 mg of internal standard substance β-phenylchalcone and 440 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) is added, and the dissolved one is used as a sample for HPLC analysis.

  When the beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, the S-fraction internal standard ratio is more than 0.79, preferably 0.96 or more. S-fraction can be added so that By setting the S-fraction internal standard ratio to more than 0.79, the growth of Pectinatus spp. Can be suppressed, and by setting the S-fraction internal standard ratio to 0.96 or more, the Pectinatus spp. Can be suppressed.

  When the beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, the S-fraction internal standard ratio is less than 2.00, preferably less than 1.86. S-fraction can be added so that By making S-fraction internal standard ratio less than 2.00, the excessive astringency of the drink manufactured can be suppressed and a preferable drink can be provided.

  The amount of S-fraction in the produced beverage is such that when the beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, the S-fraction internal standard ratio is more than 0.79 and less than 2.00, preferably S-fraction can be added so as to be more than 0.79 and less than 1.86, more preferably 0.96 or more and less than 1.86. By making S-fraction internal standard ratio more than 0.79 and less than 2.00, the excessive astringency of the drink manufactured can be suppressed and the proliferation of Pectinata spp. Can be suppressed.

Beer-like beverage According to a preferred embodiment of the present invention, a beer-like beverage is provided that contains an amount of S-fraction that inhibits the growth of Pectinatus spp.

  According to a more preferred embodiment of the present invention, the beer-like beverage is a beer-like fermented alcoholic beverage. Moreover, according to another preferable aspect of the present invention, the genus Pectinatus is Pectinatus fricensiensis or Pectinatus cerevisiae, and according to a more preferable aspect, it is Pectinatus fricensiensis. According to the beer-like beverage of the present invention, the growth of these bacteria can be remarkably suppressed.

  According to another preferred embodiment of the present invention, the beer-like beverage is a beer-like fermented alcoholic beverage, the Pectinata spp. When the amount is subjected to high performance liquid chromatography analysis under the above-mentioned high performance liquid chromatography analysis conditions, a beverage having an S-fraction internal standard ratio of more than 0.79 and less than 2.00 is provided.

  According to a further preferred aspect of the present invention, when the amount of S-fraction in the produced beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, the S-fraction internal standard is A beer-like beverage is provided in an amount greater than 0.79, preferably greater than or equal to 0.96. By setting the S-fraction internal standard ratio to more than 0.79, the growth of Pectinatus spp. Can be suppressed, and by setting the S-fraction internal standard ratio to 0.96 or more, the Pectinatus spp. Can be suppressed.

  According to still another preferred aspect of the present invention, when the amount of S-fraction in the produced beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, A beer-like beverage is provided in which the ratio is less than 2.00, preferably less than 1.86. By making S-fraction internal standard ratio less than 2.00, the excessive astringency of the drink manufactured can be suppressed and a preferable drink can be provided.

  According to still another preferred aspect of the present invention, when the amount of S-fraction in the produced beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, A beer-like beverage is provided in which the ratio is greater than 0.79 and less than 2.00, preferably greater than 0.79 and less than 1.86, more preferably between 0.96 and less than 1.86. By making S-fraction internal standard ratio more than 0.79 and less than 2.00, the excessive astringency of the drink manufactured can be suppressed and the proliferation of Pectinata spp. Can be suppressed.

  According to a preferred aspect of the present invention, there is provided a method for inhibiting the growth of Pectinatus spp., Characterized in that S-fraction is added to a beer-like beverage.

  According to another preferred embodiment of the present invention, there is provided a method for inhibiting the growth of Pectinatus spp., Characterized in that S-fraction is added to a beer-like fermented alcoholic beverage.

  According to another preferred embodiment of the present invention, when the amount of S-fraction in the produced beverage is subjected to high performance liquid chromatography analysis under the above high performance liquid chromatography analysis conditions, the S-fraction internal ratio is 0.79. There is provided a method for inhibiting the growth of Pectinatus spp., Which is an amount of less than 2.00, preferably more than 0.79 and less than 1.86, more preferably 0.96 or more and less than 1.86.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Preparation of S-fraction extract for inoculation test The S-fraction was extracted by soaking post-ripened pellet hops (CSA) in water at 4 ° C. for 24 hours. After soaking, the mixture was centrifuged at 6000 rpm for 15 minutes, and the supernatant was used as an S-fraction extract.

Inoculation test with addition of S-fraction extract The above-mentioned S-fraction extract extracted from hops was added to commercial beer, and Pectinatus frisengensis (source: Deutsche Sammlung von Microorganismen und Zellkulturen GmbH (DSM)) No. 20760) was searched for a range of component values for obtaining the growth inhibitory effect. The addition level of each extract was as shown in Table 1 below.

Further, Pectinatus frisengensis was inoculated at 1.0 × 10 ⁴ CFU / ml and cultured at 30 ° C. for 14 days, and the viable cell count was confirmed. If the number of viable bacteria decreased from the initial inoculation concentration (1.0 × 10 ⁴ CFU / ml), it was judged to have a growth inhibitory effect. The test results are shown in Table 1 below. When the S-fraction internal standard ratio was 0.96, the viable cell count was 0, indicating that the growth of Pectinatus frisengensis was completely suppressed.

Preparation of samples for HPLC analysis To 10 ml of each sample to which S-fraction was added, 1 ml of 3N hydrochloric acid was added, 20 ml of isooctane was added, and the mixture was shaken and allowed to stand. This solution was separated into two layers, an aqueous layer and an organic solvent layer, and 10 ml was collected from the organic solvent layer. The collected solution was completely dried and solidified under a nitrogen gas spray. To this was added 1 ml of a mixed solution of 12 mg of internal standard substance β-phenylchalcone and 440 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml), and the dissolved one was used as a sample for HPLC analysis.

Calculation of S-fraction internal standard ratio by HPLC analysis The HPLC analysis conditions are as follows.
<HPLC analysis conditions>
Column: Nucleosil 100-5C18 (particle size 5 μm × inner diameter 4.0 mm × column length 250 mm) (manufactured by GL Sciences Inc.)
Sample injection volume: 50 μl
Mobile phase A composition: distilled water 27.0% (v / v), methanol 72.0% (v / v), phosphoric acid 1.0% (v / v)
Mobile phase B composition: methanol 99.0% (v / v), phosphoric acid 1.0% (v / v)
Mobile phase flow rate: 1 ml / min. (Constant flow rate)
Detection wavelength: 270 nm
The amount of β-phenylchalcone contained in the sample for HPLC analysis: β-phenylchalcone contained in 1 ml of a mixed solution of 12 mg of internal standard substance β-phenylchalcone and 440 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) Amount of chalcone * The sample for HPLC analysis is a sample prepared by the method described in the sample preparation conditions for HPLC analysis.

Gradient program

  Using HPLC column (Nucleosil 100-5C18 (particle size 5 μm × inner diameter 4.0 mm × column length 250 mm), distilled water 27% (v / v), methanol 72% (v / v), and phosphoric acid 1% When high-performance liquid chromatography analysis of mobile phase A consisting of (v / v) was performed at a constant flow rate of 1 ml / min and a detection wavelength of 270 nm, the total area of all peaks detected before the isoα acid peak was summed (Refer to Fig. 1) In Fig. 1, the retention time (RT) of the iso α acid peak was 3.0 to 4.0 minutes. A difference of ± 0.5 minutes is allowed.

  Similarly, the internal standard substance β-phenylchalcone was determined as the sum of peak areas. The S-fraction internal standard ratio was calculated based on the above formula (I). The internal ratio of S-fraction at each addition amount is shown in Table 1 above.

Verification of S-fraction increase in test brewed products a) After ripening hops were added during boiling to create test brewed products. As a result, it was revealed that the brewed product can increase the S-fraction to the extent that the growth of Pectinatus frisengensis can be suppressed (see Table 3).

b) The timing of addition of non-after-ripening hops was changed as shown in Table 4 below, and all other samples were made under the same conditions as in test section B of a) above. As a result, hops were added to the wort before the start of heating or the wort before the boiling state (boiling point) after the start of heating, and then the temperature was raised to the boiling state. It was revealed that the amount could be increased to a range where the increase in the amount could be suppressed (see Table 4 below).

Results of analysis of commercially available products The internal standard ratio of the S-fraction of the commercial product was measured under the same conditions as the above-mentioned HPLC conditions, and the internal standard ratio of the S-fraction was calculated. The results are shown in Table 5 below. Among the measured commercial products, those having an internal standard ratio of S-fraction of more than 0.79 did not exist.

Claims (5)

A method for producing a beer-like beverage, the method comprising the step of adding an oxidizing component (S-fraction) of α acid, wherein the growth of Pectinatus spp. The amount of S-fraction in the beverage is determined according to the following analysis conditions:
<High performance liquid chromatography analysis conditions>
Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 250 mm)
Mobile phase composition: distilled water 27.0% (v / v), methanol 72.0% (v / v), phosphoric acid 1.0% (v / v)
Mobile phase flow rate: 1 ml / min (constant flow rate)
Detection wavelength: 270 nm
The amount of β-phenylchalcone contained in the sample for HPLC analysis: β-phenylchalcone contained in 1 ml of a mixed solution of 12 mg of internal standard substance β-phenylchalcone and 440 ml of a phosphoric acid methanol solution (phosphoric acid: methanol = 40 ml: 400 ml) When subjected to high performance liquid chromatography analysis according to the amount of chalcone, the ratio of the peak area of S-fraction to the peak area of β-phenylchalcone (S-fraction internal standard ratio) is 0.96 or more and less than 2.00. -A production method in which fractions are added.   The method according to claim 1, wherein the beer-like beverage is a beer-like fermented alcoholic beverage.   The method according to claim 1 or 2, wherein the Pectinatus spp. Is Pectinatus frisengensis or Pectinatus cerevisiae. The S-fraction addition step is
Including the step of heating to the boiling point after adding hops before starting the heating of the pre-fermentation liquid and / or before boiling after starting the heating, and / or adding the hops during boiling of the pre-fermentation liquid, The method as described in any one of Claims 1-3.   The S-fraction is added to a beer-like beverage, and the amount of S-fraction in the added beverage is S- when the beverage is subjected to high performance liquid chromatography analysis according to the analysis conditions of claim 1. A method for inhibiting the growth of Pectinatus spp., Wherein the S-fraction is added so that the fraction internal standard ratio is 0.96 or more and less than 2.00.

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