JP7827596B2 - 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 this situation, there is a demand for beer-flavored beverages with a higher alcohol content so that the stimulating sensation derived from alcohol can be felt.
However, increasing the alcohol content tends to make the drink dry and difficult to drink.

Japanese Patent Application Laid-Open No. 2017-6077

There is a demand for beer-flavored beverages that have the stimulating sensation of alcohol and also have the taste of barley.

The present invention provides a beverage having an original extract concentration of 19.2% by mass or more and an alcohol content of 1.
The present invention provides a beer-taste beverage having a saturation level of 2.5 (v/v)% or higher.
[1]
The original extract concentration is 19.2% by mass or more, and the alcohol content is 12.5% (v
/v)% or more of a beer-flavored beverage.
[2]
The beer-taste beverage according to [1], wherein the total polyphenol content is 42 mg/L or more.
[3]
The beer-taste beverage according to [1] or [2], wherein the malt ratio is 40% by mass or more.
[4]
The beer-taste beverage according to [1] or [2], wherein the malt ratio is 50% by mass or more.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the beer-taste beverage is a fermented beer-taste beverage.
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the raw materials do not include ethanol or an ethanol-containing composition.
[7]
The beer-taste beverage according to any one of [1] to [6], wherein the beer-taste beverage is beer.
[8]
The beer-taste beverage according to any one of [1] to [7], which satisfies the following formula (1):
Formula (1): X×Y≧240
[In the above formula (1), X is the original extract concentration of the beer-taste beverage (unit: mass%)
), and Y represents the alcohol content (unit: (v/v)%) of the beer-taste beverage.
[9]
A method for producing a beer-flavored beverage having an original extract concentration of 19.2% by mass or more, the method comprising a fermentation step in which fermentation is carried out so that the alcohol content is 12.5% (v/v) or more.
[10]
The method according to [9], which does not include a step of adding ethanol and a step of adding an ethanol-containing composition.
[11]
The original extract concentration is 19.2% by mass or more, and the alcohol content is 12.5% (v
A method for improving the flavor of a beer-taste beverage, comprising the step of adjusting the content of maltodextrin in the beer-taste beverage to (v/v)% or more.

According to a preferred embodiment of the present invention, a beer-flavored beverage is provided that has a stimulating sensation derived from alcohol and also has a barley flavor.

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 fermented beer-flavored beverage of one embodiment of the present invention may be an ale-flavored beverage brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), or may be a lager-flavored beverage or a pilsner-flavored 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 of the beer-taste beverage in one embodiment of the present invention is 19.2% by mass or more, preferably 19.4% by mass or more, more preferably 19.6% by mass or more, and even more preferably 19.8% by mass or more.
8% by mass or more, even more preferably 20.0% by mass or more, and may also be 20.5% 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, 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 or more, 31.0% by mass or more, or 31.5% by mass or more. Furthermore, from the viewpoint of drinkability, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 50.0% by mass or less, more preferably 45.0% by mass or less, and even more preferably 40.0% by mass or less.
0% by mass or less, even more preferably 37.0% by mass or less, even more preferably 35.0% by mass or less
0 mass% or less, even more preferably 34.0 mass% or less, even more preferably 33
0% by mass or less, even more preferably 32.5% by mass or less, even more preferably 32.
．． 0 mass% or less, and 31.5 mass% or less, 31.0 mass% or less, 30.5 mass% or less, 30.0 mass% or less, 29.5 mass% or less, 29.0 mass% or less, 28.5 quality % 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 mass% or less, 22.0 mass% or less, 21.5 mass% or less, 21.0 mass% or less, or 20.
It may be 5% by mass or less.

The original extract concentration of the beer-taste beverage of one embodiment of the present invention is 19.2% by mass or more, which is necessary to increase the original extract concentration compared to ordinary beverages. To increase the original extract concentration, it is preferable to thoroughly extract the extract from raw materials such as malt. Furthermore, when producing the beer-taste beverage of one embodiment of the present invention, it is preferable to adjust the selection of raw materials, the mash concentrate during saccharification, the grinding particle size and grinding method of grain raw materials such as malt, the wort filtration settings, the boiling time, the boiling temperature, and the like in order to increase the original extract concentration.
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).

High alcohol content tends to make the drink dry and difficult to drink, but by increasing the original extract concentration, the beer-like barley flavor becomes more noticeable, and a beer-flavored beverage with the stimulating feeling derived from alcohol and the barley flavor can be provided.

The alcohol content of the beer-taste beverage of the present invention is 12.5 (v/v)% or more.
From the perspective of creating a beer-flavored beverage with an enhanced alcohol-derived stimulating sensation, 13.0
(v/v)% or more, 13.5 (v/v)% or more, 14.0 (v/v)% or more, 14.5 (
v/v)% or more, 15.0 (v/v)% or more, 15.5 (v/v)% or more, 16.0 (v
/v)% or more, 16.5 (v/v)% or more, 17.0 (v/v)% or more, 17.5 (v/v)% or more
v)% or more, 18.0 (v/v)% or more, 18.5 (v/v)% or more, 19.0 (v/v)
)% or more, 19.5(v/v)% or more, 20.0(v/v)% or more, or 20.5(v
The alcohol content of the beer-taste beverage is preferably 25.0 (v/v)% or less, more preferably 24.0 (v/v)% or less, even more preferably 23.0 (v/v)% or less, still more preferably 22.0 (v/v)% or less, more preferably 21.0 (v/v)% or less, still more preferably 20.0 (v/v)% or less, still more preferably 19.5 (v/v)% or less, and also preferably 19.0 (v/v)% or less.
Below, 18.5 (v/v)% or less, 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,
It may be 14.0 (v/v)% or less, 13.5 (v/v)% or less, or 13.0 (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 alcohol content of the beer-taste beverage of one embodiment of the present invention is 12.5% (v/v) or more, which is higher than that of regular beer. Generally, yeast is easily damaged by the alcohol it produces during fermentation, and when yeast is damaged, fermentation stops midway, the specified alcohol content is not achieved, the turbidity of the beer-taste beverage increases, and
This can lead to poor beer filterability, the addition of unpleasant flavors to the beer-flavored beverage, or the development of off-flavors. Therefore, when increasing the alcohol content in the fermentation process, it is preferable to optimize the state (activity) of the yeast added and the temperature and pressure management during fermentation.
Because the alcohol content of the beer-taste beverage of the present invention is 12.5 (v/v)% or more, the beer-taste beverage of one embodiment of the present invention may be produced by adding ethanol or an ethanol-containing composition to a beer-taste beverage concentrate produced by fermentation, or by diluting the beer-taste beverage concentrate with carbonated water or the like.

The beer-taste beverage of one embodiment of the present invention may be a beverage containing ethanol or an ethanol-containing composition as a raw material, or may be a beverage that does not contain ethanol or an ethanol-containing composition as a raw material. The ethanol-containing composition preferably includes raw material alcohol, spirits (distilled alcohol) such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, or gin, or brewed alcohol.
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.

Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer.
In this specification, "beer" refers to a beverage obtained by fermenting ingredients such as malt, hops, and water using yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Notice on the Interpretation of Liquor Administration-Related Laws and Regulations, etc., which came into effect on April 1, 2018.
That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.

From the perspective of providing a beer-taste beverage of the present invention that further enhances at least one of the stimulating sensation derived from alcohol and the taste of barley, it is preferable that the beer-taste beverage of the present invention satisfy the following formula (1):
Formula (1): X×Y≧240
[In the above formula (1), X represents the original extract concentration (original wort extract concentration) (unit: mass%) of the beer-taste beverage, and Y represents the alcohol content (unit:
(v/v) % is shown.]
X × Y defined in the formula (1) is 240 or more, preferably 250 or more, more preferably 260 or more, more preferably 270 or more, even more preferably 290 or more, still more preferably 300 or more, particularly preferably 320 or more, and also preferably 330 or more, 340 or more,
0 or more, 350 or more, 360 or more, 370 or more, 380 or more, 390 or more, or 400
It may be 625 or less, 610 or less, 600 or less, 580 or less, 560 or less,
It may be 550 or less, 530 or less, 510 or less, 500 or less, or 490 or less.

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. Examples of containers include glass bottles, plastic bottles, cans, and barrels, with cans, glass bottles, and plastic bottles being preferred from the standpoint of portability. Of the aforementioned cans, glass bottles, and plastic bottles, resealable ones are particularly preferred.

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 fruits, peels, bark, leaves, flowers, stems, roots, and seeds of grasses such as barley, and plants other than grasses, as well as 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 polyphenols. Therefore, in the present invention, in order to ensure that the total polyphenol content of the beer-taste beverage of the present invention falls within a preferred range, it is preferable to set the malt ratio in the raw materials to a certain range. Specifically, the malt ratio (the ratio of all malt used) is preferably 40% by mass or more, more preferably 45% by mass or more, more 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, particularly preferably 58% by mass or more, and also 60% by mass or more, 62% by mass or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79 ...
8% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 7
8% 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-flavored beverage that has a rich malt-derived flavor and a stronger barley umami flavor.
Furthermore, if the malt ratio is too high, it is likely to give an undesirable feeling of fullness, so it is preferably 95% by mass or less, more preferably 90% by mass or less, even more preferably 85% by mass or less, still more preferably 80% by mass or less, still more preferably 78% by mass or less, still 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, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 63% by mass or less, 64% by mass or less, 65% by mass or less, 6 ...
It may be 62% by mass or less, 60% by mass or less, or 58% 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, peels, bark, etc. of plants other than grasses such as wheat that can be used as raw materials
The leaves, flowers, stems, roots, and seeds are not particularly limited, but examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, bitter oranges, 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, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise.
The above-mentioned substances 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.The above-mentioned substances may be used alone or in combination of two or more.

The total polyphenol content of the beer-taste beverage of one embodiment of the present invention is preferably 42 mg/L or more, more preferably 50 mg/L or more, and even more preferably 60 mg/L or more, from the viewpoint 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, even more preferably 70 mg/L or more, more preferably 80 mg/L or more, even more preferably 90 mg/L or more, particularly preferably 100 mg/L or more,
Also, 110 mg/L or more, 120 mg/L or more, 130 mg/L or more, 140 mg/L or more
or more, 150mg/L or more, 160mg/L or more, 170mg/L or more, 180mg/L
or more, 190mg/L or more, 200mg/L or more, 210mg/L or more, 220mg/L
or more, 230mg/L or more, 240mg/L or more, 250mg/L or more, 260mg/L
Above, 270mg/L or above, 280mg/L or above, 290mg/L or above, 300mg/L
Above, 310mg/L or above, 320mg/L or above, 330mg/L or above, 340mg/L
or more, or 350 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 500 mg/L or less.
More preferably, it is 400 mg/L or less, even more preferably 390 mg/L or less, even more preferably 380 mg/L or less, more preferably 370 mg/L or less, even more preferably 360 mg/L or less, particularly preferably 350 mg/L or less, and also preferably 340 mg/L or less.
/L or less, 330mg/L or less, 320mg/L or less, 310mg/L or less, 300mg
/L or less, 290mg/L or less, 280mg/L or less, 270mg/L or less, 260mg
/L or less, 250mg/L or less, 240mg/L or less, 230mg/L or less, 220mg
/L or less, 210mg/L or less, 200mg/L or less, 190mg/L or less, 180mg
/L or less, 170mg/L or less, 160mg/L or less, 150mg/L or less, 140mg
/L or less, 130mg/L or less, 120mg/L or less, 110mg/L or less, or 1
00 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 amount of total polyphenols decreases as fermentation progresses vigorously, so there is an inverse correlation. Therefore, in order to control the total polyphenol amount to 50 mg/L or more and the alcohol content to 12.5 (v/v)% or more, it is necessary to consider the effect on the alcohol content when adjusting the total polyphenol amount,
Also, while checking the effect on the total polyphenol content when adjusting the alcohol content,
The alcohol content and total polyphenol content must be adjusted to fall within the above ranges by adjusting the malt and hop blends, brewing conditions, fermentation conditions, and filtration conditions.

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),
Wort filtration time, set temperatures and holding times 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, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon,
Stabilizers added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone)
, bentonite, tannin, bentonite, etc.) can be appropriately selected.
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).

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 0.000 based on the total amount of the beverage.
1 to 1% by mass. Furthermore, beer-taste beverages that use hops as an ingredient are beverages that contain iso-α acids, which are components derived from hops. The content of iso-α acids in hop-containing beer-taste beverages 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, and is also preferably 13.0 ppm by mass or more, or 16.0 ppm by mass or more.
The iso-α acid content in a beer-taste beverage that uses hops is, based on the total amount (100% by mass) of the beer-taste beverage, 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 may also be 85.0 ppm by mass or less, 80.0 ppm by mass or less, 75.0 ppm by mass or less, 70.0 ppm by mass or less, 65.0 ppm by mass or less, 60 ppm by mass or less, or
．． 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 or less, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 40
It may be 0 ppm by mass or less, 38.0 ppm by mass or less, 36.0 ppm by mass or less, 34.0 ppm by mass or less, 32.0 ppm by mass or less, or 30.0 ppm by mass 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 bittering agents in ordinary beer or happoshu can be used, such as rosemary, lychee, anise, juniper nut,
Examples of extracts include sage, maitake mushroom, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, Phellodendron amurense, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium 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.

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 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. Manufacturing method for beer-flavored beverages
2.1 Method for Producing Fermented 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 (4):
(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) and carrying out fermentation (fermentation step).

In the method for producing the fermented beer-taste beverage, adjustments of the alcohol content, original extract concentration, total polyphenol content, pH, 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 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).

Furthermore, in one embodiment of the method for producing a fermented beer-flavored beverage of the present invention, at least one of an ethanol addition step and an ethanol-containing composition addition step may be included to adjust the alcohol content, or neither an ethanol addition step nor an ethanol-containing composition addition step may be included.
The ethanol composition added in the ethanol addition step and the ethanol-containing composition addition step is not particularly limited, but examples of the ethanol composition that can be used include raw material alcohol, spirits (distilled alcoholic beverages) such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin, and brewed alcohol.

<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, xylase, pectinase, cellulase, lipase, glucosidase, glucoamylase, xanthine oxidase, and transglucosidase.
(Amended June 27, 2018) Article 3 "7. Items not to be used as ingredients for alcoholic beverages"
) Examples of enzymes that fall under the category of "enzymes 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 alcohol content of the beer-taste beverage, 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 the fermentation temperature and fermentation period, are, for example, 8 to 25°C.
The fermentation can be carried out under the conditions of 10 to 15 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.
The alcohol content in the production of fermented beer-flavored beverages can be adjusted, for example, by appropriately selecting the type, amount, and timing of addition of polysaccharide-degrading enzymes 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.

Carbonated water may be added via a carbonation process to reduce the alcohol content.
Steps (1) to (3) may be followed by steps such as a storage step and a filtration step, which are well known to those skilled in the art for producing beer-taste beverages.
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.

2.2 Method for Producing Non-Fermented Beer-Taste Beverages There are no particular limitations on the method for producing the non-fermented beer-taste beverage of one embodiment of the present invention, but with the exception of controlling the original extract concentration, alcohol content, etc., the method is the same as a general method for producing a non-fermented beer-taste beverage.

In one example of a method for producing a liquid base for a non-fermented beer-taste beverage, wort, sweeteners, flavorings, and other ingredients are mixed in predetermined amounts to prepare a blend. A predetermined amount of drinking water is then added to the blend to prepare a primary liquid base. After boiling the primary liquid base, ethanol or an ethanol composition such as an alcoholic beverage is added, and carbonated water is then added in a carbonation step.

If necessary, at each stage, the precipitate can be separated and removed by filtration, centrifugation, or the like.
Alternatively, carbonated water may be added to the concentrated raw material liquid, which can be easily prepared using a conventional soft drink production process without the need for fermentation equipment.

It is more desirable to remove the precipitate before the carbonation step or the carbonated water addition step, as this will remove substances that cause sediment and unpleasant flavors.

The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market.
The method for packaging the 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 beer-taste beverage of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging process.
Examples of the container include the containers described in "1.4 Packaged beverages."

3. Method for Enhancing the Flavor of a Beer-Taste Beverage The present invention also relates to a method for enhancing the flavor of a beer-taste beverage. Specifically, in one aspect of the flavor enhancement method of the present invention, a beer-taste beverage is prepared so that its original extract concentration is 19.2% by mass or more and its alcohol content is 12.5% (v/v) or more.

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, "improving flavor" or "improving flavor" refers to the improvement of flavor by reducing the alcohol-derived stimulant sensation, the rich flavor derived from barley, and the fullness of flavor of a beverage in which the original extract concentration and alcohol content have been adjusted to the above ranges compared to a beverage in which such adjustments have not been made.
Or it means that the taste of the barley is improved.

The methods for adjusting the original extract concentration and alcohol content are as described above in "1. Beer-flavored beverages" and "2. Method for producing beer-flavored beverages."

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 was measured based on the method described in 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), and the alcohol content was measured using a vibration density meter.

<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.
Furthermore, spirits were added to adjust the alcohol content of the beverages of Comparative Examples 7 to 10. Ethanol or an ethanol composition was not added to the beverages of the other Examples and Comparative Examples.

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, and the alcohol content, original extract concentration, and total polyphenol amount shown in Table 1 were adjusted.

<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-flavored beverages cooled to about 4°C, and scored them based on the following criteria for the evaluation items of "stimulation from alcohol" and "barley flavor."
The evaluation was carried out using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value), and the average score of the six panelists was 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.

[Irritation from alcohol]
・“3.0”: The stimulating sensation from alcohol is very strong.
・“2.5”: A strong stimulating sensation from alcohol is felt.
・“2.0”: A stimulating feeling derived from alcohol is felt.
・“1.5”: There is not much of an alcohol-induced stimulating sensation.
・“1.0”: Almost no irritation from alcohol is felt.

[Barley flavor]
・“3.0”: The barley flavor is very strong.
・“2.5”: Strong barley flavor.
・“2.0”: You can taste the barley.
・“1.5”: The barley flavor is not very noticeable.
・“1.0”: The taste of barley is barely detectable.

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 2.0 or higher.
"C": The average scores of both sensory evaluation items tested are less than 2.0.

The results of the examples show that the original extract concentration in the beer-flavored beverage is 19.2% by mass or more, the alcohol content is 12.5% (v/v) or more, and the total polyphenol content is 42 mg.
/L or more and a malt ratio of 40 mass % or more, a beverage having both the "stimulating sensation derived from alcohol" and the "taste of barley" could be provided.

Claims (12)

A beer-flavored beverage having an original extract concentration of 19.2% by mass or more and 29.5% by mass or less , a total polyphenol content of 42 mg/L or more, an alcohol content of 14.0 (v/v)% or more, and a malt ratio of 95% by mass or less (excluding fermented beverages obtained by a method for producing a fermented beverage, which includes the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight, and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more) . A beer-flavored beverage having an original extract concentration of 19.2% to 29.5% by mass, a total polyphenol content of 42 mg/L or more, and an alcohol content of 14.0% (v/v) or more, and containing as raw materials malt and an ingredient other than malt that can be assimilated by yeast (excluding fermented beverages obtained by a method for producing a fermented beverage that includes the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight, and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more). 3. The beer-taste beverage according to claim 1 or 2 , wherein the total polyphenol content is 90 mg/L or more. The beer-taste beverage according to any one of claims 1 to 3 , wherein the malt ratio is 40% by mass or more. The beer-taste beverage according to any one of claims 1 to 4 , wherein the beer-taste beverage is an ale-taste beverage. The beer-taste beverage according to any one of claims 1 to 5 , wherein the beer-taste beverage is a fermented beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 6 , wherein the raw materials do not include ethanol or an ethanol-containing composition. The beer-taste beverage according to any one of claims 1 to 7 , wherein the beer-taste beverage is beer. 9. The beer-taste beverage according to any one of claims 1 to 8 , which satisfies the following formula (1):
Formula (1): X × Y ≧ 240 (In the above formula (1), X represents the original extract concentration (unit: mass %) of the beer-taste beverage, and Y represents the alcohol content (unit: (v/v) %) of the beer-taste beverage.) A method for producing a beer-flavored beverage having a total polyphenol content of 42 mg/L or more , an original extract concentration of 19.2% by mass to 29.5% by mass, and a malt ratio of 95% by mass or less, which method comprises a fermentation step of fermenting the beverage to an alcohol content of 14.0% (v/v) or more (however, this does not include a method for producing a fermented beverage which includes the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight, and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more) . The manufacturing method described in claim 10 does not include the steps of adding ethanol and adding an ethanol-containing composition. A method for improving the flavor of a beer-flavored beverage having a malt ratio of 95% by mass or less, comprising the steps of adjusting the original extract concentration to between 19.2% by mass and 29.5 % by mass, the total polyphenol content to 42 mg/L or more, and the alcohol content to 14.0 (v/v)% or more (excluding, however, methods for improving the flavor of a fermented beverage, which include the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight; and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more) .