JP7724188B2 - Beer-flavored beverages - Google Patents

Description

The present invention relates to a beer-flavored beverage.

In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and offered.
For example, Patent Document 1 describes a beer-flavored beverage containing 0.3 to 5 ppm of quassin and/or 0.5 to 5 ppm of quinine, with the aim of providing a beer-flavored beverage with a beer-like bitterness and a crisp aftertaste.

Japanese Patent Application Laid-Open No. 2017-6077

In this situation, there is a demand for novel beer-flavored beverages that offer a richer flavor.

The present invention provides a beer-taste beverage in which the free amino nitrogen (FAN) content and apparent degree of attenuation have been adjusted to fall within a predetermined range.
That is, the present invention includes the following aspects.
[1] A beer-flavored beverage having a FAN content of 8.5 mg/100 mL or more and an apparent fermentation degree of 105.0% or more.
[2] The beer-flavored beverage according to [1], having a carbohydrate content of 2.0 g/100 mL or less.
[3] The beer-taste beverage according to [1] or [2], wherein the malt content is 50% by mass or more.
[4] The beer-taste beverage according to any one of [1] to [3], wherein the total nitrogen content is 25 mg/100 mL or more.
[5] The beer-taste beverage according to any one of [1] to [4], wherein the total polyphenol content is 60 mg/L or more.
[6] The beer-taste beverage according to any one of [1] to [5], which has a pH of 2.0 or higher.

According to a preferred embodiment of the present invention, there is provided a beer-taste beverage that has a full-bodied taste characteristic of a beer-taste beverage. Also, according to a preferred embodiment of the present invention, there is provided a beer-taste beverage with a relatively low sugar content.

1. Beer-Taste Beverages In this specification, the term "beer-taste beverage" refers to an alcohol-containing carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" in this specification encompasses any carbonated beverage that has a beer flavor.
Therefore, "beer-flavored beverages" include not only beer, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast as ingredients, but also carbonated beverages to which beer flavorings, including esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol), have been added.
Furthermore, the beer-taste beverage of one embodiment of the present invention is made from a top-fermenting yeast (Saccharomyces).
The beverage may be an ale beer-flavored beverage brewed through a fermentation process using a bottom-fermenting yeast (e.g., Saccharomyces), or a lager beer-flavored beverage brewed through a fermentation process using a bottom-fermenting yeast (e.g., Saccharomyces).

The alcohol content of the beer-flavored beverage is not particularly limited, but is preferably 1.0 (v/v).
% or more, more preferably 2.0 (v/v)% or more, and even more preferably 3.0 (v/v)% or more.
)% or more, even more preferably 3.5 (v/v)% or more, particularly preferably 4.0 (v/v)% or more
% or more, and preferably 10.0 (v/v)% or less, more preferably 9.0
(v/v)% or less, more preferably 8.0 (v/v)% or less, and even more preferably 7.0 (v/v)% or less.
0 (v/v)% or less, even more preferably 6.5 (v/v)% or less, and particularly preferably 6.0 (v/v)% or less.
In this specification, 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, a vibration density meter.
The alcohol content can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of adding the enzyme,
Mashing time in the mash tank, protein decomposition time in the mash tank, pH in the mash tank, pH during the mashing process (the wort production process from malt addition to yeast addition), amount of acid added when adjusting pH, pH
Timing of adjustment (during preparation, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.),
When preparing wort (including saccharification), the set temperature and holding time for each temperature range, 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, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time,
The pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc. can be set appropriately.

The beer-taste beverage of the present invention has an apparent degree of fermentation of 105.0% or higher. However, beer-taste beverages with a high apparent degree of fermentation tend to have a reduced umami flavor, a watery taste, and a lack of fullness of flavor. Furthermore, if the FAN content is 8.0 mg/100 mL or less, the malt-derived flavor tends to be less noticeable, and the fullness of flavor tends to be less noticeable.
Therefore, in the beer-taste beverage of the present invention, the saccharification conditions and fermentation conditions are adjusted so that the apparent degree of fermentation is 105.0% or higher, and the FAN content is 8.5 mg/100 mL.
The above is manufactured.
By adjusting the apparent fermentation degree and FAN content of the beer-taste beverage of the present invention, it is possible to produce a beer-taste beverage that has the full-bodied flavor characteristic of a beer-taste beverage without tasting watery. Furthermore, because the beer-taste beverage of the present invention has an apparent fermentation degree of 105.0% or higher, the carbohydrate content can be reduced.

The apparent degree of fermentation of the beer-taste beverage of the present invention is 105.0% or more, but from the perspective of providing a beer-taste beverage with an even more improved refreshing feeling, it may be 106.0% or more, 107.0% or more, 108.0% or more, 109.0% or more, or 110.0% or more.
It is preferably 120.0% or less, and more preferably 115.0% or less.

As used herein, "apparent degree of attenuation" refers to the percentage of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation relative to the total sugar concentration in the liquid before fermentation. For example, the apparent degree of attenuation AA of the beer-taste beverage of the present invention can be calculated using the following formula (1):
Formula (1): AA (%) = 100 x (P-Es)/P
In the above formula (1), "P" is the original extract (raw wort extract) and can be measured by the method described in "BCOJ Beer Analysis Methods ( published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."
Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract 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 Brewers Association, revised November 1, 2004)."
Formula (2): Es=-460.234+662.649×D-202.414×D ²
(In formula (2), D is the specific gravity of the degassed beer-taste beverage.)
In addition, since the apparent extract "Es" may become a negative value due to D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

To increase the apparent fermentation level, vigorous fermentation is required.
For example, it is necessary to increase the fermentation temperature, increase the amount of aeration (oxygen concentration in the wort), or increase the amount of sugar (assimilable sugar) that the yeast consumes, in order to promote yeast growth.
Since the AN is reduced, there is an inverse correlation between the apparent fermentation degree and the FAN content.
To control the FAN content to 8.5 mg/100 mL or more and the apparent attenuation to 105.0% or more, for example, the FAN content and apparent attenuation can be adjusted to fall within the above ranges by adjusting the malt blending, brewing conditions, fermentation conditions, etc., while checking the effect on the apparent attenuation when adjusting the FAN content, and the effect on the FAN content when adjusting the apparent attenuation.
The apparent fermentation level of beer-taste beverages can be adjusted by the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, 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 for filtration of the wort, and the time during wort preparation (including the mashing process).
The set temperature and holding time for each temperature range, 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, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be appropriately set.

In this specification, the free amino nitrogen (FAN) content refers to the amount corresponding to the total amount of free α-amino acids. From the viewpoint of imparting a certain level of fullness of flavor characteristic of a beer-taste beverage, the FAN content in the beer-taste beverage of the present invention is preferably 8.5 mg/100 mL or more, and may be 9.0 mg/100 mL or more, 9.5 mg/100 mL or more, 10.0 mg/100 mL or more, or 10.5 mg/100 mL or more. Furthermore, from the viewpoints of deterioration resistance and foam quality, the FAN content in the beer-taste beverage of the present invention is preferably 30.0 mg/100 mL or less, more preferably 25.0 mg/100 mL or less, and may be 20.0 mg/100 mL or less, or 15.0 mg/100 mL or less.
The FAN content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, the proteolysis time in the mashing tank, the pH in the mashing tank, the temperature in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature in the mashing process, the wort filtration time, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling process, 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 rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc.

In this specification, the FAN content is determined based on the "BCOJ Beer Analysis Method" compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 (The Brewing Society of Japan, a public interest incorporated foundation).
8.18 Free amino nitrogen - ninhydrin colorimetric method.

Although the carbohydrate content of the beer-taste beverage of one embodiment of the present invention is not particularly limited, a beer-taste beverage with a high carbohydrate content tends to have a heavy aftertaste, while a beer-taste beverage with a low carbohydrate content tends to have a refreshing aftertaste. Therefore, controlling the carbohydrate content of a beer-taste beverage to 2.0 g/100 mL or less will result in a refreshing aftertaste and make it easier to sense the fullness of flavor characteristic of a beer-taste beverage.
In order to improve the flavor, such as the fullness of the taste characteristic of a beer-taste beverage, the carbohydrate content of the beer-taste beverage of one embodiment of the present invention is preferably 2.0 g/100 mL or less, more preferably 1.9 g/100 mL or less, even more preferably 1.8 g/100 mL or less, still more preferably 1.7 g/100 mL or less, and even more preferably 1.6 g/100 mL or less.
L or less, even more preferably 1.5 g/100 mL or less, even more preferably 1.4
g/100mL or less, even more preferably 1.3g/100mL or less, even more preferably 1.2g/100mL or less, even more preferably 1.1g/100mL or less, even more preferably 1.0g/100mL or less, even more preferably 0.9g/100mL or less
mL or less, 0.8 g/100 mL or less, 0.7 g/100 mL or less, 0.6
It may be 0.5 g/100 mL or less or 0.5 g/100 mL or less.

In this specification, "carbohydrate" 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 refers to the carbohydrates remaining after excluding protein, lipids, dietary fiber, ash, alcohol and water from the food in question. Therefore, the amount of carbohydrates in a food is calculated by subtracting the following from the weight of the food:
It can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash and moisture.
The amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced pressure heat drying method.

The carbohydrate content of the beer-taste beverage of one embodiment of the present invention can be adjusted depending on the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type and amount of enzymes, and the amount of enzymes (
Amount of enzymes (including carbohydrate-degrading enzymes, isomerases, etc.) added, timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from malt addition to before yeast addition), time for wort filtration, set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature,
Fermentation time, pressure setting, carbon dioxide concentration, etc. can be appropriately set and adjusted.

The total nitrogen content of the beer-taste beverage of one embodiment of the present invention is used to enhance the umami of barley, the firmness, the satisfying taste,
From the viewpoint of providing a beer-flavored beverage with enhanced flavor and taste, it is preferable to use a beer-flavored beverage containing 20% or more of the above-mentioned maltodextrin.
mg/100mL or more, more preferably 25mg/100mL or more, even more preferably 27mg/100mL or more, also preferably 30mg/100mL or more, 35mg/100mL or more
or more, and may be 40 mg/100 mL or more, or 45 mg/100 mL or more.
On the other hand, if the total nitrogen content is high, the beverage will be heavy to drink. Therefore, by setting the total nitrogen content of the beverage of the present invention to 120 mg/100 mL or less, the beverage will be light to drink. From the viewpoint of further improving these points, the total nitrogen content is preferably 110 mg/100 mL or less, and 10
0 mg/100 mL or less is more preferable, 90 mg/100 mL or less is more preferable,
It is more preferably 0 mg/100 mL or less, particularly preferably 75 mg/100 mL or less, more preferably 70 mg/100 mL or less, 65 mg/100 mL or less, or 60 mg/100 mL or less.
mL or less.

In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids.
The total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with a relatively high nitrogen content that can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt or other raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In addition to the amount and type of raw materials used, the total nitrogen amount can be adjusted by selecting the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time for filtration of the wort, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration,
The aeration conditions, yeast variety, amount of yeast added, number of yeasts grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc. can be appropriately set and adjusted.
The total nitrogen content of the beer-taste beverage according to the present invention can be determined, for example, according to 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, 2010
It can be measured by the method described in the Japanese Patent Laid-Open Publication No. 2001 (revised and expanded in 2001).

The total polyphenol content of the beer-taste beverage of one embodiment of the present invention is preferably 60 mg/L or more, more preferably 65 mg/L or more, and even more preferably 70 mg/L or more, from the perspective of providing a beer-taste beverage with a good bitterness, a firmness, a satisfying taste, a fullness of flavor, and an improved taste.
g/L or more, particularly preferably 75 mg/L or more, 80 mg/L or more, 85 mg/L or more
It may be 90 mg/L or more, 95 mg/L or more, or 100 mg/L or more.
On the other hand, beverages with a high total polyphenol content have poor cloudiness stability and a heavy taste. Therefore, the total polyphenol content of the beverage of the present invention is preferably 200 mg/L or less.
More preferably, it is 180 mg/L or less, and even more preferably, it is 160 mg/L or less.
0mg/L or less, 140mg/L or less, 135mg/L or less, 130mg/L or less, 12
It may be 5 mg/L or less, or 120 mg/L or less.

Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been replaced with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.
In the present invention, the "total amount of polyphenols" refers to the total amount of these polyphenols contained in the beer-taste beverage.
The total polyphenol content decreases as fermentation progresses vigorously, so there is an inverse correlation between the two. Therefore, in order to control the total polyphenol content to 60 mg/L or more and the apparent attenuation to 105.0% or more, it is necessary to adjust the apparent attenuation and the total polyphenol content within the above ranges by adjusting the malt blending, hop blending, brewing conditions, and fermentation conditions while checking the effect of adjusting the total polyphenol content on the apparent attenuation and the effect of adjusting the apparent attenuation on the total polyphenol content.

The total polyphenol content can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the pH in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast),
The wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set as appropriate.
The total polyphenol content of the beer-taste beverage of the present invention can be determined by, for example, (i) barley malt,
This can be controlled by adjusting the amount of raw materials with high polyphenol content, such as malt husks, (ii) adjusting the amount of hops, and (iii) promoting vigorous fermentation.

As a specific method for (i), the total amount of polyphenols can be increased by increasing the amount of raw materials used, such as malt, which has a high polyphenol content.
Generally, malt with husks has a high nitrogen and polyphenol content.
Soybeans, yeast extract, peas, corn, processed corn products (corn grits, etc.), wheat, wheat malt, etc., have high nitrogen contents but low polyphenol contents. Therefore, the total nitrogen and polyphenol contents in beer-taste beverages can be increased or decreased by adjusting the blending ratios of the ingredients. Representative methods (1) to (4) for increasing or decreasing the total nitrogen and polyphenol contents are listed below.
(1) By increasing the amount of husk-containing malt used, the total nitrogen and polyphenol content of beer-flavored beverages can be increased.
(2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the total nitrogen content of the beer-flavored beverage can be increased or decreased while maintaining the total polyphenol content.
(3) By increasing the amount of malt containing husk and decreasing the amount of soybeans, yeast extract, etc., the total amount of polyphenols can be increased while maintaining the total amount of nitrogen.
(4) By reducing the amount of malt containing husk and increasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols can be reduced while maintaining the total amount of nitrogen.

(ii) Hop adjustment for controlling the total polyphenol content is achieved by, for example, adjusting the type of hops used, the amount of hops added, and the timing of hop addition. (iii) Vigorous fermentation for controlling the total polyphenol content is achieved by, for example, adjusting the fermentation temperature, the type and amount of yeast used, etc.
The total polyphenol content of the beer-taste beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery 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).

In the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved beer-taste flavor, it is preferable that at least a portion of the nitrogen or polyphenols is derived from malt.
Furthermore, in the beer-taste beverage of the present invention, from the viewpoint of providing a beverage with an improved firmness characteristic of beer-taste beverages, at least a portion of the nitrogen or polyphenols is derived from soybeans,
It may be derived from yeast extract, peas, corn, processed corn products (corn grits, etc.), wheat, wheat malt, etc.

Furthermore, the beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits as an alcohol component.
In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Barley is preferred as the grain used as the raw material for spirits.

The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total luminous transmittance, chromaticity, etc.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the perspective of improving the flavor of the beverage, it is preferably 2.0 or higher, more preferably 2.5 or higher, and even more preferably 3.
From the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-taste beverage is preferably 5.0 or lower, more preferably 4.8 or lower, even more preferably 4.6 or lower, and particularly preferably 4.5 or higher.
It may be 5 or less, or 4.5 or less.
The pH can be adjusted by adding diluted water or carbonated water, or by adjusting the raw materials (malt, corn grits, sugar solution, etc.).
type of ingredients, amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, pH in the brewing tank, pH during the brewing process (the wort production process from malt addition to yeast addition), type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), amount of acid added for pH adjustment, timing of pH adjustment (during brewing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting,
The concentration of carbon dioxide, etc. can be appropriately set.
The pH of the beer-taste beverage according to the present invention can be measured by the method described in the Revised BCOJ Beer Analysis Methods (8.7 pH, published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

The original extract (O-Ex) concentration (original wort concentration) of a beer-taste beverage in one embodiment of the present invention is not particularly limited, but in the case of an alcohol-containing beer-taste beverage, from the perspective of imparting a light and pleasant taste to the beer-taste beverage, it is preferably 5.00% by mass or more, more preferably 6.00% by mass or more, even more preferably 7.00% by mass or more, and particularly preferably 7.50% by mass or more, and is also preferably 18.00% by mass or less, more preferably 17.00% by mass or less, even more preferably 16.00% by mass or less, 15.00% by mass or less, 14.00% by mass or less, or 13.00% by mass or less.
The original extract concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc.
The original extract concentration in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

The beer-taste beverage of one embodiment of the present invention is suitable for packaging in a container, such as a glass bottle, a plastic bottle, a can, or a barrel, with cans, glass bottles, and plastic bottles being preferred from the standpoint of portability.
Furthermore, unlike regular cans or colored bottles, when colorless, transparent glass or PET bottles are used, they are exposed to sunlight and fluorescent light. However, because the beer-taste beverage of one embodiment of the present invention is substantially free of hop-derived components, the generation of sunlight-related odors caused by exposure to sunlight is suppressed. Therefore, the beer-taste beverage of one embodiment of the present invention can also be filled into such colorless, transparent glass or PET bottles.

Optional ingredients such as grains and sweeteners that can be used in producing the beer-taste beverage of the present invention are described in detail in "1.1 Ingredients."

1.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention are water and malt, although hops are preferably used. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

Malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, adlay, and oats, which have been germinated, dried, and have the roots removed, and can be of any origin or variety.
In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.
In the beer-taste beverage of one embodiment of the present invention, 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 selected in combination.

Malt contains nitrogen compounds and polyphenols. Therefore, in the present invention, it is preferable to set the proportion of malt in the raw materials within a certain range so that the total nitrogen and polyphenol contents of the beer-taste beverage of the present invention fall within the ranges specified in the present invention. Specifically, the proportion of malt used (the proportion of all malt used) is preferably 30% by mass or more, more preferably 40% by mass or more, and even more preferably 50% by mass or more. By increasing the proportion of malt used, it is possible to produce a beer-taste beverage that allows the umami flavor of barley derived from malt to be more strongly felt.
In this specification, the "malt usage ratio" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

When the malt usage ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, 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 also be used.

Hops used in one embodiment of the present invention may be in the form of, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used.
The amount of hops to be added is adjusted as appropriate, but is preferably 0.00 based on the total amount of the beverage.
The content is 0.01 to 1 mass %.

Examples of sweeteners include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars of three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

In beer-flavored beverages, bitterness is preferably imparted by hops or the like.
Furthermore, bittering agents or bitter taste imparting agents may be used.
The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as rosemary, lychee, anise, juniper nut,
Examples include sage, sage extract, Ganoderma lucidum, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, Ganoderma lucidum extract, bay leaf extract, sage extract, caraway extract, naringin, Artemisia absinthium and Artemisia absinthium extract.

The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.

The flavoring agent is not particularly limited, and general beer flavoring agents can be used. Beer flavoring agents are used to impart a beer-like flavor and include brewing components generated by fermentation.
Beer-taste beverages contain ethyl acetate, which is produced by alcoholic fermentation, and this ethyl acetate functions as a flavoring. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, there is little need to add a beer flavoring agent separately.
Beer flavorings may be added if desired.
Beer flavorings other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, and 4-vinylguaiacol.
These fragrances may be used alone or in combination of two or more.

The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid,
Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or salts thereof are more preferred.
These acidulants may be used alone or in combination of two or more.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, etc. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may also be used as preservatives. These preservatives may be used alone or in combination of two or more.
The amount of preservative to be added is preferably 5 to 1200 mass ppm, more preferably 10 to 110
0 ppm by mass, more preferably 15 to 1000 ppm by mass, and even more preferably 20
The concentration is up to 900 ppm by mass.

Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
These salts may be used alone or in combination of two or more.

1.2 Carbon Dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide gas.
The beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, and therefore the carbon dioxide gas produced during this fermentation process can be used as is, but the amount of carbon dioxide gas can also be adjusted by adding carbonated water as appropriate.

The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w/w
)% or more, more preferably 0.35(w/w)% or more, and even more preferably 0.40(w/w
)% or more, even more preferably 0.42(w/w)% or more, particularly preferably 0.45(
% or more, and preferably 0.80 (w/w)% or less, more preferably 0
70 (w/w)% or less, more preferably 0.60 (w/w)% or less, even more preferably 0.57 (w/w)% or less, and particularly preferably 0.55 (w/w)% or less.
In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, 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 question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted as appropriate within the range that results in the above-mentioned carbon dioxide concentration, but the carbon dioxide pressure of the beverage is preferably 5.0 kg/cm2 or ^less , 4.5 kg/ ^cm2 or less, or 4.0 kg/ ^cm2 or less, and is preferably 0.20 kg/cm2 or more, 0.50 kg/ ^cm2 or more, or 1.0 kg/ ^cm2 or more.
For example, the carbon dioxide pressure of the beverage is 0.20 kg/cm ² or more and 5.0 kg/cm ² or less, and 0.50 kg/cm ² or less.
cm2 ^or more and 4.5 kg/ ^cm2 or less, or 1.0 kg/cm2 or ^more and 4.0 kg/cm2
It may be ² or less.
In this specification, the gas pressure refers to the gas pressure inside the 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 cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention as needed, provided that the effects of the present invention are not impaired.
Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring 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 suitable examples include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, and yeast extract.
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 minerals, which may be used alone or in combination.

1.4 Packaged Beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Packages of any shape and material may be used for packaged beverages. Examples of such containers include bottles,
Examples include cans, barrels, and plastic bottles, with cans, bottles, and plastic bottles being preferred from the viewpoint of ease of portability.

2. Method for Producing Beer-Taste Beverage The method for producing a fermented beer-taste beverage, which is one aspect of the processed food of the present invention, comprises the following steps (1) to (3).
Step (1): A step of subjecting a raw material to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid.
Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

In the method for producing the fermented beer-taste beverage, adjustments of the FAN content, apparent fermentation degree, carbohydrate content, total nitrogen content, total polyphenol content, pH, etc. can be made at one or more of the following times (i) to (v):
(i): before step (1); (ii): simultaneously with at least one of step (1), step (2), and step (3); (iii): between step (1) and step (2); (iv): between step (2) and step (3); (v): after step (3).

<Step (1)>
Step (1) is a step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and if necessary, an enzyme agent that promotes the conversion of components derived from the raw materials may be added before fermentation.
Examples of the enzyme agent include amylase, protease, purine nucleosidase,
Examples include deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, etc. In addition, examples include enzymes that fall under "(3) the following enzymes added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Items not to be treated as ingredients for alcoholic beverages" of the Liquor Tax Act and the Notification of Alcoholic Beverage Administration Laws (revised June 27, 2018).
The addition of these enzyme preparations allows for efficient adjustment of the component composition of the resulting fermented beer-flavored beverage. Various ingredients other than malt may also be added, such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and salts. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the subsequent alcoholic fermentation 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, raw materials other than water and malt, the type and amount of enzymes used, the original extract concentration of the final beverage, etc. In one aspect of the present invention, from the perspective of adjusting the apparent degree of fermentation of the beer-taste beverage to fall within the above range, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified solution.

It is preferable to subject this saccharified solution to a boiling treatment.
When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.
Instead of the saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.

Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid.
When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

<Step (2)>
Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
After the boiling process is completed, the mixture is transferred to a whirlpool and cooled to 0 to 20° C. After cooling, solid matter such as coagulated protein may be removed, and the original extract concentration may be adjusted.
Through this treatment, a cooled pre-fermentation liquid is obtained.

<Step (3)>
Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.
The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

The yeast may be added to the raw materials as a yeast suspension, or a slurry of concentrated yeast obtained by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifugation and the supernatant completely removed. The amount of yeast added to the raw material can be appropriately set, but is, for example, about 5 x ¹⁰ cells/mL to 1 x ¹⁰ cells/mL.

The conditions for alcoholic fermentation, such as the fermentation temperature and period, can be set as appropriate, and for example, fermentation may be carried out at 8 to 25°C for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.
The apparent degree of fermentation of a beer-taste beverage can be adjusted by appropriately selecting the type, amount, and timing of addition of a polysaccharide-degrading enzyme such as transglucosidase, and can also be adjusted by changing the temperature (increasing or decreasing the temperature) or pressure of the fermentation liquid during the fermentation process.
After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorings may be added as needed.

These steps may be followed by steps well known to those skilled in the art in the production of beer-taste beverages, such as a storage step and a filtration step.
The fermented beer-taste beverage thus obtained is filled into a predetermined container and distributed to the market as a finished product.
The method for packaging the fermented beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the fermented beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process.
Examples of the container are as described above.

The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.
In the examples, the FAN content, original extract concentration, total nitrogen content, and total polyphenol content were measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery 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).

<Preparation of beverages>
The crushed barley malt and polysaccharide-degrading enzyme were placed in a mash tank containing 120 L of hot water, and the temperature was gradually increased and maintained, followed by filtration to remove malt residue, etc. The raw material liquid and hops were then placed in a boiling kettle, sugar solution was added to achieve the specified malt usage ratio, and 100 L of hot water was added.
Hot wort was obtained by adjusting the malt content to 90% by mass in Examples 1 to 4, 100% by mass in Example 5, 65% by mass in Example 6, 50% by mass in Example 7, 70% by mass in Example 8, and 90% by mass in Example 9, and no sugar solution was used as a raw material in Example 5. Comparative Examples were prepared using a commercially available beer-taste beverage. Because the malt content is not stated in commercially available beer-taste beverages, the malt content in the Comparative Examples is unknown.
The malt composition, brewing conditions (saccharification temperature and time), amount and type of enzyme agent, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) were adjusted to achieve the FAN content and apparent fermentation degree of each example and comparative example.
The obtained hot wort is cooled and aerated with oxygen to obtain a pre-fermentation liquid 60 before the addition of yeast.
I got L.

Beer yeast (bottom fermenting yeast) was added to the pre-fermentation liquid obtained in this manner and fermented for about one week, after which it was further aged for about one week, after which the yeast was removed by filtration and extract-adjusted water was added to prepare a beer-flavored beverage.
In each example and comparative example, the type of enzyme, the amount added, the timing of addition, the set temperature in each temperature range when preparing wort, the holding time, etc. were appropriately set, and the FA shown in Table 1 was obtained.
The N content, apparent fermentation degree, sugar content, total nitrogen content, total polyphenol content, pH, original extract concentration, and alcohol content were adjusted.

<Sensory evaluation>
Evaluation of beer-flavored beverages for their "fullness of flavor typical of beer-flavored beverages"
The beer-flavored beverages were evaluated by the same four panelists who tasted each beverage.
It was carried out as follows.

Each panelist tasted the beer-flavored beverages cooled to approximately 4°C and scored them based on the following criteria for "fullness of flavor typical of a beer-flavored beverage" with a maximum score of 3.0.
The evaluation was carried out using scores in increments of 0.1 within a range of 1.0 to 1.0 (minimum value), and the average score of the four panelists was calculated. The results are shown in Tables 1 and 2.
In the evaluation, "fullness of flavor typical of beer-flavored beverages" was evaluated based on the following criteria: "1.0"
Samples corresponding to "0.0", "1.0", and "2.0" were prepared in advance to standardize the standards among the panelists. Furthermore, in all of the sensory evaluations in Table 1, no differences in scores of 2.0 or higher were observed among the panelists for the same beverage.

[Full-bodied flavor typical of beer-flavored beverages]
・“3.0”: Very good.
・“2.0”: Good.
・“1.0”: Bad.
Then, based on the average value of the four panelists, evaluation was made according to the following criteria, with a score of 2.0 or higher being considered a pass.

From the results of the Examples, it was found that the FAN content in the beer-flavored beverage was 8.5 mg/100 g.
mL or more and the apparent degree of fermentation was 105.0% or more, the full-bodied taste characteristic of a beer-flavored beverage was improved.

Claims (6)

A beer-flavored beverage having an FAN content of 8.5 mg/100 mL or more, an apparent degree of fermentation of 105.0% or more, a total nitrogen content of 25 mg/100 mL or more , and a malt usage ratio of 70 mass% or less . A beer-flavored beverage having a FAN content of 8.5 mg/100 mL or more, an apparent degree of fermentation of 105.0% or more, a total nitrogen content of 25 mg/100 mL or more, and a carbohydrate content of 1.4 g/ 100 mL or less. The beer-taste beverage according to claim 1 or 2, wherein the malt content is 50% by mass or more. The beer-taste beverage according to any one of claims 1 to 3, wherein the total polyphenol content is 60 mg/L or more. The beer-taste beverage according to any one of claims 1 to 4, having a pH of 2.0 or higher. A method for producing a beer-taste beverage having a FAN content of 8.5 mg/100 mL or more, an apparent degree of fermentation of 105.0% or more, a total nitrogen content of 25 mg/100 mL or more, and a carbohydrate content of 1.4 g/100 mL or less , comprising:
A manufacturing method comprising a step of adjusting the FAN content.