JP7724194B2 - 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. In such a situation, if the original extract concentration is increased to achieve a beer-like barley flavor, the beverage tends to end up being difficult to drink.

Japanese Patent Application Laid-Open No. 2017-6077

There is a demand for beer-flavored beverages that have a beer-like barley flavor and also have a refreshing, easy-to-drink taste.

The present invention provides a brewing method having an original extract concentration of 20.0% by mass or more and an apparent fermentation degree of 70.
To provide a beer-flavored beverage having an alcohol content of 0% or more and an alcohol content of less than 25.0 (v/v)%.
That is, the present invention includes the following aspects.
[1]
An original extract concentration of 20.0% by mass or more, an apparent fermentation degree of 70.0% or more, and
A beer-flavored beverage having an alcohol content of less than 25.0 (v/v)%.
[2]
The beer-taste beverage according to [1], having an alcohol content of 10.5 (v/v)% or more.
[3]
The beer-taste beverage according to [1] or [2], which has a color of 5 EBC or higher.
[4]
The beer-taste beverage according to any one of [1] to [3], wherein the malt content is 40% by mass or more.
[5]
The beer-taste beverage according to any one of [1] to [3], wherein the malt content is 50% by mass or more.
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the beer-taste beverage is a fermented beer-taste beverage.
[7]
A method for producing a beer-taste beverage having an original extract concentration of 20.0% by mass or more and an alcohol content of less than 25.0% (v/v) includes a fermentation step in which the beverage is fermented so that the apparent degree of fermentation is 70.0% or more.
[8]
Original extract concentration is 20.0% by mass or more, and alcohol content is 25.0% (v/v)
The method for improving the flavor of a beer-taste beverage comprises a step of adjusting the fermentation temperature to less than 70.0% and the apparent fermentation degree to 70.0% or more.

According to a preferred embodiment of the present invention, a beer-flavored beverage is provided that has a beer-like barley flavor and also has a refreshing, easy-to-drink taste.

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-taste beverages" include not only beer, which is a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also fermented beer-taste beverages, as well as carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. Examples of beer flavorings 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, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-
Butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid,
Geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2
-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol,
β-Eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2
-Hexenal, nonanal, and phenethyl alcohol.
Furthermore, the beer-taste beverage of one embodiment of the present invention may be an ale-taste beverage brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), or may be a lager-taste beverage or a pilsner-taste beverage brewed through a fermentation process using a bottom-fermenting yeast (such as Saccharomyces).

As the original extract (O-Ex) concentration (original wort concentration) in a beer-taste beverage increases, the beer-like barley flavor becomes more noticeable and the beverage becomes less watery. Therefore, the original extract concentration in a beer-taste beverage in one embodiment of the present invention is 20.0% by mass or more, 21.0% by mass or more, 21.5% by mass or more, 22.0% by mass or more, 22.5% by mass or more,
or more, 23.0% by mass or more, 23.5% by mass or more, 24.0% by mass or more, 24.5% by mass
or more, 25.0% by mass or more, 25.5% by mass or more, 26.0% by mass or more, 26.5% by mass
or more, 27.0% by mass or more, 27.5% by mass or more, 28.0% by mass or more, 28.5% by mass
or more, 29.0% by mass or more, 29.5% by mass or more, 30.0% by mass or more, 30.5% by mass
Furthermore, from the standpoint of drinkability, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 50.0 mass% or less, more preferably 45.0 mass% or less, even more preferably 40.0 mass% or less, still more preferably 37.0 mass% or less, even more preferably 35.0 mass% or less, still more preferably 34.0 mass% or less, still more preferably 33.0 mass% or less, still more preferably 32.5 mass% or less, still more preferably 32.0 mass% or less, still more preferably 31.5 mass% or less, still more preferably 31.0 mass% or less, still more preferably 30.5 mass% or less, particularly preferably 30.0 mass% or less, but is preferably 29.5 mass% or less, 29.0 mass% or less, 28.0 mass% or less, 29.5 mass% or less, 28.0 mass% or less, 29.5 mass% or less, 28.0 mass% or less, 29.5 mass% or less, 28.0 mass% or less, 29.5 mass% or less, 29.0 ...
．． 5% by mass or less, 28.0% by mass or less, 27.5% by mass or less, 27.0% by mass or less, 26
．． 5% by mass or less, 26.0% by mass or less, 25.5% by mass or less, 25.0% by mass or less, 24
．． mass% or less, 24.0 mass% or less, 23.5 mass% or less, 23.0 mass% or less, 22
．． 5% by mass or less, 22.0% by mass or less, 21.5% by mass or less, 21.0% by mass or less, 20
It may be 0.5% by mass or less, 20.0% by mass or less, 19.5% by mass or less, or 19.0% 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 (raw wort extract) of the beer-taste beverage according to 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, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

As mentioned above, a higher original extract concentration makes it easier to sense the beer-like barley flavor and reduces the perceived wateriness, but a higher original extract concentration can also make the beverage difficult to drink. Therefore, by adjusting the saccharification conditions and fermentation conditions to increase the apparent degree of fermentation to 70.0% or more, the beer-taste beverage of the present invention can be provided with a refreshing taste that is easy to drink.

The apparent fermentation degree of the beer-taste beverage of the present invention is 70.0% or more, but from the perspective of providing a beer-taste beverage with an even more enhanced rich barley-derived flavor, it is preferred to use an apparent fermentation degree of 71.0% or more, 72.0% or more, or
.0% or more, 73.0% or more, 74.0% or more, 75.0% or more, 76.0% or more, 78.0% or more
. 0% or more, 80.0% or more, 82.0% or more, 84.0% or more, 86.0% or more, 88
. 0% or more, 89.0% or more, 90.0% or more, 91.0% or more, 92.0% or more, 93
. 0% or more, 94.0% or more, 95.0% or more, 96.0% or more, 97.0% or more, 98.0% or more
. 0% or more, 99.0% or more, 100.0% or more, 101.0% or more, 102.0% or more, 103.0% or more, 104.0% or more, 105.0% or more, 106.0% or more, 107
.0% or more, 108.0% or more, 109.0% or more, 110.0% or more, or 111.
It may be 0% or more.
From the viewpoint of providing a beer-taste beverage with an improved beer-like barley flavor, the apparent fermentation degree of the beer-taste beverage of the present invention is set to 110.0% or less, 105.0% or less, 104.0% or less, or 110.0% or less.
0% or less, 103.0% or less, 102.0% or less, 101.0% or less, 100.0% or less, 99.0% or less, 98.0% or less, 97.0% or less, 96.0% or less, 95.0% or less, 94.0% or less, 93.0% or less, 92.0% or less, 91.0% or less, or 90.0
% or less may be used.

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 is the "BCOJ Beer Analysis Method (Edited by the Brewing Society of Japan, Brewery Association, Beer Brewers Association, revised edition November 1, 2004)"
It can be measured by the method described in
Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract may be, for example,
"BCOJ Beer Analysis Methods (Fermentation, Brewing Society of Japan, edited by Brewers Association of Japan, November 1, 2004)
As described in the "Revised Edition of the Japanese Patent Application Laid-Open No. 2004-20090000", the value can be calculated from the following formula (2).
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%.

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).
Set temperature and holding time for each temperature range, original extract concentration of pre-fermentation liquid, original extract concentration during 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.),
The cooling timing, cooling temperature, cooling time, etc. can be appropriately set.

The alcohol content of the beer-flavored beverage is not particularly limited, and may be, for example, 1.0 (v/v)
% or more, 2.0 (v/v)% or more, 3.0 (v/v)% or more, 3.5 (v/v)% or more,
4.0 (v/v)% or more, 4.5 (v/v)% or more, 5.0 (v/v)% or more, 5.5 (
v/v)% or more, 6.0 (v/v)% or more, 6.5 (v/v)% or more, 7.0 (v/v)
% or more, 8.0 (v/v)% or more, or 9.0 (v/v)% or more, but from the viewpoint of drinkability, it is preferably 10.0 (v/v)% or more, more preferably 10.5 (v/v)% or more.
(v/v)% or more, more preferably 11.0 (v/v)% or more, and further preferably 11.5 (v/v)% or more.
v/v)% or more, 12.0 (v/v)% or more, 12.5 (v/v)% or more, 13.0 (v
The alcohol content of the beer-taste beverage may be less than 25.0 (v/v)%, preferably less than 24.0 (v/v)%.
/v)% or less, more preferably 23.0 (v/v)% or less, and even more preferably 22
0 (v/v)% or less, even more preferably 21.0 (v/v)% or less, particularly preferably 20.0 (v/v)% or less, 19.0 (v/v)% or less, 18.5 (v/v)% or less
Below, 18.0 (v/v)% or less, 17.5 (v/v)% or less, 17.0 (v/v)% or less, 16.5 (v/v)% or less, 16.0 (v/v)% or less, 15.5 (v/v)% or less, 15.0 (v/v)% or less, 14.5 (v/v)% or less, 14.0 (v/v)% or less,
13.5 (v/v)% or less, 13.0 (v/v)% or less, 12.5 (v/v)% or less, 1
It may be 2.0 (v/v)% or less, 11.5 (v/v)% or less, or 11.0 (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.
Since the apparent degree of fermentation of the beer-taste beverage of the present invention is 70.0% or more, the beer-taste beverage of one embodiment of the present invention can be produced by diluting a beer-taste beverage concentrate generated under fermentation conditions that result in an apparent degree of fermentation of 70.0% or more with carbonated water or by further adding alcoholic components such as spirits.

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

The color of the beer-taste beverage of one embodiment of the present invention is preferably 5.0 EBC or greater, more preferably 5.3 EBC or greater, from the perspective of enhancing the perception of a beer-like appearance and beer-like aroma.
EBC or higher, more preferably 5.6 EBC or higher, even more preferably 5.9 EBC or higher, particularly preferably 6.2 EBC or higher, and may also be 6.5 EBC or higher, 7.0 EBC or higher, 7.5 EBC or higher, or 8.0 EBC or higher.
Furthermore, the color of the beer-taste beverage of one embodiment of the present invention is preferably 80.0 EBC or less, more preferably 75.0 EBC or less, even more preferably 70.0 EBC or less, still more preferably 65.0 EBC or less, even more preferably 60.0 EBC or less, still more preferably 55.0 EBC or less, even more preferably 50.0 EBC or less, still more preferably 45.0 EBC or less, even more preferably 40.0 EBC or less, still more preferably 35.0 EBC or less, even more preferably 30.0 EBC or less, and still more preferably 25.0 EBC or less.
0 EBC or less, more preferably 20.0 EBC or less, even more preferably 15.0
EBC or less, more preferably 12.0 EBC or less, and even more preferably 10.0 EB
C or below.

In this specification, the "color" of a beverage is determined according to the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).
The color of a beverage can be measured by the method described in "8.8 Color." The color of a beverage can be measured by the color unit (
The color is specified in EBC units. The lower the number, the lighter the color of the beverage, and conversely, the higher the number, the darker the color of the beverage.
The color of the beer-taste beverage of one embodiment of the present invention can be determined by, for example, the type of malt used,
When two or more types of malt are used in combination, the color can be controlled by appropriately adjusting the blending ratio, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt, increasing the boiling temperature, extending the boiling time, and performing decoction when preparing the saccharified solution. Color can also be increased by increasing the concentration of raw wort extract or the malt ratio. Color can also be adjusted by controlling the amount of food additives such as caramel color or colored sugar solution.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the refreshing taste of the beverage, it is preferably 3.0 or higher, more preferably 3.1 or higher, more preferably 3.2 or higher, even more preferably 3.3 or higher, still more preferably 3.4 or higher, and particularly preferably 3.5 or higher, and also preferably 3.6 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 3.10 or higher, 3.11 or higher, 3.12 or higher, 3.13 or higher, 3.14 or higher, 3.15 or higher, 3.16 or higher, 3.17 or higher, 3.18 or higher, 3.19 ...
The pH of the beer-taste beverage may be 5.8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher, 4.5 or higher, 4.6 or higher, or 4.7 or higher. From the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-taste beverage is preferably 5.0 or lower, more preferably 4.0 or lower.
.9 or less, more preferably 4.8 or less, even more preferably 4.7 or less, even more preferably 4.6 or less, particularly preferably 4.5 or less, and also preferably 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.
It may be 6 or less, 3.5 or less, 3.4 or less, or 3.3 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 cooling can be carried out by appropriately setting the cooling conditions, such as the carbon dioxide concentration, the cooling timing, the cooling temperature, and the cooling time.

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.

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. Other ingredients that may be used include the fruit, fruit skin, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, and the like.

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.

The malt used in the beer-taste beverage of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity and turbidity of the wort increase, which reduces production efficiency, such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In this example and comparative example, malt with a modification of 80% or more was used.
Modification is MEBAK Raw Materials Barley A
djuncts Malt Hops And Hop Products Public
shed by the Chairman Dr. Fritz Jacob Self
-published by MEBAK 85350 Freising-Weihe
nstephan, Germany 2011 3.1.3.8 Modification
on and Homogenity (Calcofluor Carlsberg
It can be measured by the method described in Method-EBC.
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, in order to ensure 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, it is preferable to set the proportion of malt in the raw materials within a certain range. Specifically, the malt proportion (the proportion of all malt used) is preferably 50% by mass or more, more preferably 51% by mass or more, even more preferably 52% by mass or more, even more preferably 53% by mass or more, even more preferably 54% by mass or more, even more preferably 55% by mass or more, even more preferably 56% by mass or more, even more preferably 57% by mass or more, and particularly preferably 58% by mass or more, and also 60% by mass or more, 62% by mass or more, 64% by mass or more, etc.
The malt ratio may be 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. By increasing the malt ratio, it is possible to produce a beer-taste beverage that has a rich malt-derived flavor and a stronger umami flavor of barley.
Furthermore, if the malt ratio is too high, it is likely to give an undesirable feeling of fullness, so it is preferably 90% by mass or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, still more preferably 78% by mass or less, even more preferably 76% by mass or less, still more preferably 74% by mass or less, still more preferably 72% by mass or less, still more preferably 70% by mass or less, and also preferably 68% by mass or less, 67% by mass or less, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 63% by mass or less, 62% by mass or less, 60% by mass or less, or 5% by mass or less.
It may be 8% by mass or less.
In this specification, the malt ratio means 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 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.

Fruits, pericarp, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat include:
There is no particular limitation. Here, examples of plants include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, daidai, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and black currants. Herbs and spices include coriander, pepper, fennel, Chinese pepper, Japanese pepper, cardamom, caraway,
Examples include nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grains of paradise, anise, and star anise.
These raw materials may be used as they are, or may be crushed before use, or may be extracted with a solvent such as water or ethanol, or may be squeezed (such as fruit juice) before use.These raw materials may be used alone or in combination of two or more.
While the above can be used as appropriate according to consumer preferences, to enjoy the clean, refreshing taste of beer, it is preferable to avoid using any of the above citrus fruits, soft fruits, herbs, and spices, or to use only the minimum amount. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to avoid using black currant or black currant juice, or to use only the minimum amount.

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 of iso-α acids in a beer-taste beverage that uses hops as an ingredient is preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, and even more preferably 10.0 ppm by mass or more, based on the total amount (100% by mass) of the beer-taste beverage.
The iso-alpha content of beer-flavored beverages containing hops may be 0 ppm by mass or more.
The acid content, based on the total amount (100% by mass) of the beer-taste beverage, is preferably 100.0 ppm by mass or less, more preferably 95.0 ppm by mass or less, and even more preferably 90.0 ppm by mass or less, and is also preferably 85.0 ppm by mass or less, 80.0 ppm by mass or less,
Below, 75.0 mass ppm or less, 70.0 mass ppm or less, 65.0 mass ppm or less, 6
0.0 mass ppm or less, 58.0 mass ppm or less, 56.0 mass ppm or less, 54.0 mass ppm or less, 52.0 mass ppm or less, 50.0 mass ppm or less, 48.0 mass ppm
Below, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 4
It may be 0.0 mass ppm or less, 38.0 mass ppm or less, 36.0 mass ppm or less, 34.0 mass ppm or less, 32.0 mass ppm or less, or 30.0 mass ppm or less.
In this specification, the content of iso-α 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 Brewery Association 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 bitterness value of the beer-taste beverage of the present invention is not particularly limited, but may be in the range of 5.0 BUs or more and 80.
It is preferable that the bitterness value is 0 BUs or less. In this specification, the term "bitterness value" refers to an index of bitterness caused by iso-α acids such as isohumulone. The bitterness value can be measured according to the method described in Section 8.15 Bitterness Value of the "BCOJ Beer Analysis Method (revised November 1, 2004)". Specifically, an acid is added to a degassed sample, followed by extraction with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a reference, and the bitterness value (BUs) can be obtained by multiplying the result by a factor.
The bitterness value of the beer-taste beverage of the present invention is preferably 5.0 BUs or more, more preferably 10.0 BUs or more, more preferably 15.0 BUs or more, even more preferably 20.0 BUs or more, still more preferably 22.0 BUs or more, and even more preferably 24.0 BUs or more.
0 BUs or more, more preferably 28.0 BUs or more, and even more preferably 30.0 BUs or more
Us or more, more preferably 32.0 BUs or more, and even more preferably 34.0 BUs or more,
Even more preferably 36.0 BUs or more, more preferably 38.0 BUs or more, even more preferably 40.0 BUs or more, even more preferably 42.0 BUs or more, more preferably 44.0 BUs or more, even more preferably 46.0 BUs or more, even more preferably 48.0 BUs or more, more preferably 50.0 BUs or more, even more preferably 52.0 BUs
Us or more, and even more preferably 54.0 BUs or more.
The bitterness value of the beer-taste beverage of the present invention is preferably 80.0 BUs or less, more preferably 75.0 BUs or less, more preferably 70.0 BUs or less, even more preferably 65.0 BUs or less, and even more preferably 60.0 BUs or less.
65.0 BUs or less, 60.0 BUs or less, 58.0 BUs or less, or 56.0 BUs
s or less, even more preferably 54.0 BUs or less, and also preferably 52.0 BUs or less,
50.0 BUs or less, 48.0 BUs or less, or 46.0 BUs or less, even more preferably 44.0 BUs or less, also preferably 42.0 BUs or less, 40.0 BUs or less,
It may be 38.0 BUs or less, or 36.0 BUs or less.
The bitterness value depends on the content of iso-α acids in the beverage, which are bitter components found in large amounts in hops. Therefore, by controlling the amount of hops used, it is possible to produce a beverage with a desired bitterness value.

Examples of sweeteners include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, trisaccharides or higher sugars, sugar alcohols, isomerized sugar, 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.
Furthermore, there are 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, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
These sweeteners may be used alone or in combination of two or more.

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 naringin, rosemary, lychee, anise, juniper nut, sage, maitake mushroom, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract,
Examples include caraway extract, wormwood extract, absinthin, and alginic acid.

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, specifically isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3
-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral,
Limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2 -dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3
trans-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

The concentrations of esters and higher alcohols in the beer-taste beverage of the present invention can be controlled by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and 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, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and cooling timing.

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, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or salts thereof are more preferred, and phosphoric acid or a phosphate is particularly preferred.
These acidulants may be used alone or in combination of two or more.

In one embodiment of the beer-taste beverage of the present invention, the inclusion of phosphoric acid or a phosphate salt does not have a particular effect on suppressing the feeling of fullness that is unsuitable for beer-taste beverages.
It is possible to lower the pH to ensure microbial integrity while not imparting an undesirable sour taste to the beverage.

In order to provide a beer-taste beverage with a more refreshing taste, the content of phosphoric acid in the beer-taste beverage of one embodiment of the present invention is preferably 300 ppm by mass or more, and more preferably 3
More preferably, it is 50 ppm by mass or more, even more preferably 400 ppm by mass or more, even more preferably 450 ppm by mass or more, particularly preferably 500 ppm by mass or more, 550 ppm by mass or more, 600 ppm by mass or more, 650 ppm by mass or more, 700 ppm by mass or more, 7
50 mass ppm or more, 800 mass ppm or more, 850 mass ppm or more, 900 mass ppm
or more, 950 mass ppm or more, 1000 mass ppm or more, 1050 mass ppm or more, 11
The concentration may be 100 ppm by mass or more, 1150 ppm by mass or more, 1200 ppm by mass or more, 1250 ppm by mass or more, 1300 ppm by mass or more, 1350 ppm by mass or more, 1400 ppm by mass or more, 1450 ppm by mass or more, or 1500 ppm by mass or more.
In order to avoid imparting an unsuitable sourness to the beer-taste beverage, the phosphoric acid content in the beer-taste beverage of one embodiment of the present invention is preferably 3,000 ppm by mass or less, and more preferably 2,800 ppm by mass or less.
pm or less is more preferable, 2600 mass ppm or less is even more preferable, 2500 mass ppm or less
More preferably, it is 2400 ppm by mass or less, and even more preferably, it is 2300 ppm by mass or less.
More preferably, it is 2200 ppm by mass or less, even more preferably 2100 ppm by mass or less,
100 mass ppm or less is even more preferable, 2000 mass ppm or less is particularly preferable,
950 mass ppm or less, 1900 mass ppm or less, 1850 mass ppm or less, 1800 mass ppm or less, 1750 mass ppm or less, 1700 mass ppm or less, 1650 mass ppm
Below, 1600 mass ppm or less, 1550 mass ppm or less, 1500 mass ppm or less, 1
450 mass ppm or less, 1400 mass ppm or less, 1350 mass ppm or less, or 13
00 mass ppm or less.

The phosphoric acid content of the beer-taste beverage of the present invention can be measured, for example, by high performance liquid chromatography.

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, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate.
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 can be appropriately selected from 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, yeast extract, raw materials derived from milk, 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 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 a Beer-Taste Beverage One embodiment of the present invention involves a method for producing a fermented beer-taste beverage, comprising the following steps (1) to (3):
(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): Add yeast to the cooled pre-fermentation liquid obtained in step (2) to obtain a fermentation liquid with an apparent degree of fermentation of 70.0%.
A process of fermenting so that the above results are obtained (fermentation process).

In the method for producing the fermented beer-flavored beverage, adjustments of the original extract concentration, phosphoric acid content, pH, alcohol content, color, etc. can be made at one or more of the timings (i) to (v) below, but these adjustment steps are not essential.
(i): before step (1); (ii): simultaneously with at least one of steps (1), (2), and (3); (iii): between steps (1) and (2); (iv): between steps (2) and (3); (v): after step (3). The phosphoric acid content may be adjusted by directly adding phosphoric acid or by adjusting the amount of a raw material containing phosphoric acid. If the phosphoric acid content is too high, it may be adjusted by adding water or carbonated water.

<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 mash kettle or mash tank, and, if necessary, an enzyme agent such as a polysaccharide-degrading enzyme or a protease that promotes the transformation of components derived from the raw materials may be added before fermentation.
Examples of the enzyme agent include amylase, protease, purine nucleosidase,
Examples of enzymes include deaminase, polyphenol oxidase, glucanase, xylases, pectinases, cellulases, lipases, glucosidases, xanthine oxidases, and transglucosidases.
Examples of enzyme preparations that fall under "(3) the following enzyme preparations that are added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 of the Act on the Promotion of Alcoholic Beverages (revised in 2015) "7. Items not to be used as ingredients for alcoholic beverages" include enzyme preparations that fall under "(3) the following enzyme preparations that are added during the brewing process for the purpose of streamlining sake brewing, etc."
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. Furthermore, they may also be added during or after the alcoholic fermentation step (the subsequent 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 15 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 23° 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 fermentation temperature and fermentation period, were such that the apparent fermentation degree was 70.0.
% or more, and fermentation can be carried out under conditions of, for example, 8 to 25°C and 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.

3. Method for Enhancing the Flavor of a Beer-Taste Beverage The present invention also relates to a method for improving the flavor of a beer-taste beverage. Specifically, in one aspect of the flavor improving method of the present invention, a beer-taste beverage is prepared so that its original extract concentration is 20.0% by mass or more, its apparent degree of fermentation is 70.0% or more, and its alcohol content is less than 25.0% (v/v).

In this specification, the "flavor" of a beer-taste beverage encompasses the umami of barley, the rich flavor derived from barley, the satisfying taste, and the fullness of flavor. Furthermore, in this specification, "improved flavor" or "improved flavor" means that a beverage in which the apparent fermentation degree and original extract concentration have been adjusted to fall within the above ranges has a beer-like barley flavor or a refreshing, easy-to-drink flavor compared to a beverage that has not undergone such adjustments.

Methods for adjusting the original extract concentration and apparent degree of fermentation are as described above in "1. Beer-taste beverage" and "2. Method for producing beer-taste beverage."

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 original extract concentration and apparent fermentation degree were measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association 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 ground barley malt was placed in a mash tank containing 120 L of warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and other materials. After filtration, the raw material liquid and hops were placed in a boiling kettle, and a sugar solution was added to achieve a predetermined malt ratio. The volume was then adjusted to 100 L with warm water to obtain hot wort. The malt ratio was adjusted to 40 to 100%, and no sugar solution was added to beer-taste beverages with a 100% malt ratio.
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 (top-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 of the Examples and Comparative Examples, the amounts and types of raw materials such as malt and hops, mashing pattern, types of polysaccharide-degrading enzymes and proteases, amounts and timing of addition, set temperatures for each temperature range when preparing wort, holding time, pH adjustment, turbidity during wort filtration, timing of hop addition, boiling time, fermentation conditions, etc. were appropriately set to achieve a color of 5 EBC or higher, an alcohol content of less than 25.0%, and the original extract concentration, apparent degree of fermentation, pH, and phosphoric acid content shown in Table 1.

<Sensory evaluation>
The beer-flavored beverages were evaluated by the same six panelists who tasted each beverage.
It was carried out as follows.

Each panelist tasted the beer-taste beverages cooled to approximately 4°C, and rated them for the evaluation criteria of "beer-like barley flavor" and "clean, easy-to-drink flavor" using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value) based on the following scoring criteria, and the average scores of the six panelists were calculated.
The evaluation items are rated according to the following criteria: "1.0", "2.0" and "3.0".
In addition, in the sensory evaluation of all Examples and Comparative Examples, the same beverage was subjected to a standard of 2. among the panelists.
No differences in values above 0 were observed.

[Beer-like barley flavor]
・“3.0”: The beer-like barley flavor is very strong.
・“2.5”: A strong beer-like barley flavor can be felt.
・"2.0": You can taste the barley flavor typical of beer.
・“1.5”: The typical barley flavor of beer is not very noticeable.
・"1.0": The typical beer flavor of barley is barely detectable.

[Refreshing, easy-to-drink taste]
・“3.0”: A very strong, refreshing and easy-to-drink taste.
・“2.5”: A strong, refreshing, easy-to-drink taste.
・"2.0": A refreshing and easy-to-drink taste.
・“1.5”: Not very refreshing and easy to drink.
・"1.0": There is almost no refreshing, easy-to-drink taste.

Based on the three evaluation items, a comprehensive evaluation was made according to the following criteria.
[comprehensive evaluation]
"A": The average scores of both sensory evaluation items tested are 2.0 or higher.
"B": Either one of the average scores of the two sensory evaluation items tested is less than 2.0.

From the results of the Examples, it can be seen that the original extract concentration in the beer-flavored beverage is 20.0% by mass or more, the apparent fermentation degree is 70.0% or more, and the alcohol content is 25.0 (v/v).
%, it was possible to provide a beverage that had a "beer-like barley taste" while also having a "refreshing, easy-to-drink taste."

Claims (10)

An ale beer-flavored beverage having an original extract concentration of 21.0 % by mass or more, an apparent fermentation degree of 70.0% or more, an alcohol content of less than 25.0 (v/v)%, and a phosphoric acid content of 550 ppm by mass or more and 3000 ppm by mass or less. 2. The ale beer-taste beverage according to claim 1, having an apparent degree of fermentation of 74.0% or more. 3. The ale beer-taste beverage according to claim 1 or 2, wherein the phosphoric acid content is 600 ppm by mass or more. The ale beer-taste beverage according to any one of claims 1 to 3, having a phosphoric acid content of 2800 ppm by mass or less. 5. The ale beer-taste beverage according to any one of claims 1 to 4, having an alcohol content of 10.5 (v/v)% or more. 6. The ale beer-taste beverage according to any one of claims 1 to 5, having a color of 5 EBC or more. 7. The ale beer-taste beverage according to any one of claims 1 to 6, wherein the malt content is 40% by mass or more. 8. The ale -taste beverage according to any one of claims 1 to 7 , wherein the ale -taste beverage is a fermented beer-taste beverage. The method for producing an ale beer-flavored beverage includes a fermentation step in which the beverage is fermented to an apparent degree of fermentation of 70.0 % or more, and has an original extract concentration of 21.0% by mass or more, an alcohol content of less than 25.0 (v/v)%, and a phosphoric acid content of 550 ppm by mass or more and 3000 ppm by mass or less. A method for improving the flavor of an ale-flavored beverage, comprising a step of adjusting the original extract concentration to 21.0 % by mass or more, the alcohol content to less than 25.0 ( v /v)%, the apparent degree of fermentation to 70.0% or more, and the phosphoric acid content to 550 ppm by mass or more and 3000 ppm by mass or less.