JP2023091244A - Beer-taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer-taste beverage that has an alcohol content of less than 1 v/v% and a pH of less than 4.0 while having refreshing sharpness and comfortable sourness.SOLUTION: A beer-taste beverage has an alcohol content of less than 1 v/v% and a pH of less than 4.0, with the ratio of a total polyphenol content (mg/L) to a total nitrogen content (mg/100 g) being 3.3 or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage and a method for producing the same. The present invention also relates to a method for imparting a refreshing sharpness and pleasant acidity to beer-taste beverages.

Various proposals have been made so far for technical means for improving the flavor of beer. For example, Patent Document 1 discloses a non-fermented alcohol-taste beverage containing γ-aminobutyric acid (GABA).

JP 2017-184697 A

The inventors of the present invention have found that beer-taste beverages with an alcohol content of less than 1 v/v% and a pH of less than 4.0 have room for improvement in terms of refreshing sharpness and pleasant acidity. was found.

An object of the present invention is to provide a beer-taste beverage having an alcohol content of less than 1 v/v%, a pH of less than 4.0, and a refreshing sharpness and pleasant acidity, and a method for producing the same. . Another object of the present invention is to provide a method for imparting refreshing sharpness and pleasant sourness to beer-taste beverages.

The present invention has an alcohol content of less than 1 v/v%, a pH of less than 4.0, and a ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) of 3.3 or more. One, regarding beer-taste beverages.

The beer-taste beverage according to the present invention has a total polyphenol content (mg / L) ratio of 3.3 or more to the total nitrogen content (mg / 100 g), so the alcohol content is less than 1 v / v%, and , pH is less than 4.0, yet has refreshing sharpness and pleasant acidity.

The total nitrogen content of the beer-taste beverage according to the present invention may be 6-40 mg/100 g. In this case, the refreshing sharpness and pleasant acidity are further improved, and the fullness of the taste is further improved.

The total polyphenol content of the beer-taste beverage according to the invention may be 35-150 mg/L. In this case, the refreshing sharpness and pleasant acidity are further improved, and the fullness of the taste is further improved.

The true extract concentration of the beer-taste beverage according to the present invention may be 2.0-7.0 w/v%. In this case, the refreshing sharpness and pleasant acidity are further improved, and the fullness of the taste is further improved.

The alcohol content of the beer-taste beverage according to the present invention may be 0.5 v/v% or more and less than 1 v/v%. In this case, the refreshing sharpness and pleasant acidity are further improved, and the fullness of the taste is further improved.

The present invention is also a method for producing a beer-taste beverage, comprising adjusting the alcohol content to less than 1 v/v%, adjusting the pH to less than 4.0, and total nitrogen content (mg/100 g) may be a method comprising adjusting the ratio of the total polyphenol content (mg/L) to 3.3 or more.

The present invention also provides a method for imparting refreshing sharpness and pleasant acidity to beer-taste beverages, comprising adjusting the alcohol content to less than 1 v/v%, adjusting the pH to less than 4.0, and The method may include adjusting the ratio of total polyphenol content (mg/L) to nitrogen content (mg/100 g) to be 3.3 or more.

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a beer-taste beverage having an alcohol content of less than 1 v/v% and a pH of less than 4.0, yet having a refreshing sharpness and a pleasant acidity, and a method for producing the same. . According to the present invention, it is possible to provide a method for imparting refreshing sharpness and pleasant sourness to beer-taste beverages.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. In addition, this invention is not limited to the following embodiment.

The beer-taste beverage according to this embodiment has an alcohol content of less than 1 v/v%, a pH of less than 4.0, and a ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g). is 3.3 or more.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. Beer-taste beverages with an alcohol content of less than 3 v/v% include non-alcoholic beer-taste beverages with an alcohol content of 0.00 v/v% and alcohol content of more than 0.00 v/v% and less than 3 v/v%. It is classified as a low-alcohol beer-taste drink.

The beer-taste beverage according to the present embodiment is a beer-taste beverage having an alcohol content of less than 1 v/v%. The beer-taste beverage according to the present embodiment may be a non-alcoholic beer-taste beverage having an alcohol content of 0.00 v/v%, and a low alcohol having an alcohol content of more than 0.00 v/v% and less than 1 v/v%. It may be a beer-taste beverage. In this specification, alcohol means ethanol unless otherwise specified. As used herein, the alcohol content means the ethanol content (v/v%).

The alcohol content of the beer-taste beverage according to the present embodiment is not particularly limited as long as it is less than 1 v/v%, and may be, for example, 0.00 v/v% or more and less than 1 v/v%. The alcohol content of the beer-taste beverage according to the present embodiment is, for example, 0.005 v/v% or more, 0.01 v/v% or more, 0.05 v/v% or more, 0.1 v/v% or more, 0.2 v /v% or more, 0.3v/v% or more, 0.4v/v% or more, or 0.5v/v% or more. Similarly, the alcohol content of the beer-taste beverage according to the present embodiment is, for example, 0.95 v/v% or less, 0.9 v/v% or less, 0.85 v/v% or less, or 0.8 v/v% or less. can be

The alcohol content of the beer-taste beverage according to this embodiment may be 0.5 v/v% or more and less than 1 v/v%. In this case, the refreshing sharpness and pleasant acidity are further improved, and the fullness of the taste is further improved. In addition, when the alcohol content is 0.5 v/v% or more and less than 1 v/v%, the comprehensive evaluation of the flavor as a beer-taste beverage is more excellent. The "comprehensive evaluation of flavor as a beer-taste beverage" in the present specification is evaluated based on flavor including sourness, refreshing sharpness, and fullness of taste.

The alcohol content of beer-taste beverages is, for example, "8.3.6" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013). Beer, alcohol (alcoholizer method)” or “8.3.7 Headspace GC-FID method”.

The alcohol content of the beer-taste beverage according to the present embodiment may be adjusted within the above range by, for example, adding alcohol, or may be adjusted within the above range by removing alcohol from the fermented liquid obtained by brewing. Saccharification (maltose, maltose, Triose production) is controlled to obtain a pre-fermentation liquid, or yeast with low maltose assimilation and / or maltotriose assimilation is used) to obtain a fermented liquid by obtaining the above range The fermentation process may be controlled by a method such as stopping the fermentation process in the middle (lowering the fermentation temperature in the middle) or fermenting at a low temperature from the beginning of the fermentation process. It may be adjusted by mixing with a low-content post-fermentation liquid, alcohol-free water or carbonated water, or these may be used together to adjust within the above range. The alcohol to be added is not particularly limited, and may be, for example, distilled alcohol (eg, raw material alcohol, spirits, vodka) or fermented liquid obtained by brewing. There is no particular limitation on the method for removing alcohol from the fermented liquid obtained by brewing.

The pH of the beer-taste beverage according to the present embodiment is less than 4.0, and may be 3.9 or less. The pH of the beer-taste beverage according to the present embodiment is, for example, 2.8 or more and less than 4.0, 3.0 or more and less than 4.0, 3.2 or more and less than 4.0, 3.4 or more and less than 4.0, or 3.6 or more and less than 4.0, 2.8 or more and 3.9 or less, 3.0 or more and 3.9 or less, 3.2 or more and 3.9 or less, 3.4 or more and 3.9 or less, Alternatively, it may be 3.6 or more and 3.9 or less. Here, the pH of the beer-taste beverage is the pH of the final product. The pH of the alcoholic beverage according to this embodiment can be adjusted by adding an acidulant (eg, citric acid, trisodium citrate, malic acid, phosphoric acid, lactic acid, etc.).

The pH of beer-taste beverages is described in "8.7 pH" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013). It can be measured according to the method.

The ratio (total polyphenol content/total nitrogen content) of the total polyphenol content (unit: mg/L) to the total nitrogen content (unit: mg/100 g) of the beer-taste beverage according to the present embodiment is 3.3 or more. The total polyphenol content/total nitrogen content is 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, and 3.8 or more, from the viewpoint of further improving refreshing sharpness and pleasant acidity. 9 or more, 4.0 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4. 9 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, 5.5 or more, 5.6 or more, 5.7 or more, 5.8 or more, 5. It may be 9 or more, 6.0 or more, 6.1 or more, 6.2 or more, 6.3 or more, 6.4 or more, 6.5 or more, 6.6 or more, or 6.7 or more. The total polyphenol content/total nitrogen content may be, for example, 10.0 or less, 8.5 or less, or 7.0 or less from the viewpoint of further improving the fullness of taste.

The total polyphenol content may be, for example, 30 mg/L or more. /L or more, 50 mg/L or more, 55 mg/L or more, 60 mg/L or more, 65 mg/L or more, 70 mg/L or more, 75 mg/L or more, 80 mg/L or more, 85 mg/L or more, 90 mg/L or more, 95 mg /L or more, or 100 mg/L or more. From the viewpoint of further improving refreshing sharpness and pleasant acidity, the total polyphenol content is 200 mg/L or less, 110 mg/L or less, 100 mg/L or less, 95 mg/L or less, 90 mg/L or less, 85 mg/L or less, 80 mg/L or less, 75 mg/L or less, 70 mg/L or less, 65 mg/L or less, or 60 mg/L or less can be

The total polyphenol content may be 35 to 150 mg/L, 40 to 100 mg/L, or 45 to 70 mg/L, from the viewpoint of further improving refreshing sharpness and pleasant acidity and further improving taste swelling. . When the total polyphenol content is within the above numerical range, the overall evaluation of the sourness and beer-taste beverage flavor is more excellent.

The total polyphenol content as used herein refers to the total polyphenol content contained in the beer-taste beverage. Examples of polyphenols include, but are not limited to, xanthohumol, catechin, hesperidin, chlorogenic acid, resveratrol, quercetin, anthocyanogen, and tannin.

The total polyphenol content of beer-taste beverages is "8.19 total polyphenols" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013). can be measured by the method described in .

The total polyphenol content can be appropriately set within the above range, for example, by adjusting the type of raw material (eg, malt, hops, malt extract), the amount used, and the timing of addition. The total polyphenol content can also be adjusted by adding polyphenols or polyphenol-containing substances and controlling the amount added at any stage of the manufacturing process. Furthermore, the total polyphenol content can also be adjusted by setting the preparation conditions, fermentation/storage conditions (eg, temperature, time, etc.), and filtration conditions (whether or not a polyphenol adsorbent such as PVPP is used).

The total nitrogen content may be, for example, 4 mg/100 g or more. /100 g or more, 12 mg/100 g or more, 14 mg/100 g or more, 16 mg/100 g or more, 18 mg/100 g or more, 20 mg/100 g or more, 22 mg/100 g or more, 24 mg/100 g or more, 26 mg/100 g or more, or 28 mg/100 g or more It's okay. The total nitrogen content may be, for example, 60 mg/100 g or less, 55 mg/100 g or less, 50 mg/100 g or less, 45 mg/100 g or less, or 40 mg/100 g or less, from the viewpoint of further improving refreshing sharpness and pleasant acidity. , 35 mg/100 g or less, 30 mg/100 g or less, 25 mg/100 g or less, 20 mg/100 g or less, 15 mg/100 g or less, or 10 mg/100 g.

The total nitrogen content is, for example, 6 to 40 mg/100 g, 6 to 35 mg/100 g, 6 to 30 mg/100 g, 6 to It may be 25 mg/100 g, 6-20 mg/100 g, 6-15 mg/100 g, or 6-10 mg/100 g. When the total nitrogen content is within the above numerical range, the overall evaluation of the flavor as a beer-taste beverage is more excellent.

The total nitrogen content is described in "8.9 Total nitrogen" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013). It can be measured by "8.9.1 Kjeldahl method" or "8.9.2 Combustion method (modified Dumas method)". The total nitrogen content can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials used in the beer-taste beverage. In addition, the total nitrogen content is appropriately set within the above range, for example, by adding a nitrogen source (e.g., malt, hops, malt extract, etc.) at any stage of the manufacturing process and adjusting the amount added. be able to. The total nitrogen content can also be adjusted by setting the preparation conditions, fermentation/storage conditions (e.g., temperature, time, etc.), and filtration conditions (whether or not a protein-removing agent such as _SiO2 is used).

The true extract concentration of the beer-taste beverage according to the present embodiment is, for example, 2.0 w/v% or more, 2.5 w/v% or more, or 3.0 w/v% or more from the viewpoint of further improving the fullness of the taste. , 3.5 w/v % or more, or 4.0 w/v % or more. The true extract concentration of the beer-taste beverage according to the present embodiment is, for example, 10.0 w/v% or less, 7.0 w/v% or less, 6.0 w/v% or less, from the viewpoint of further improving refreshing sharpness and pleasant acidity. v% or less, 5.0 w/v% or less, 4.0 w/v% or less, or 3.0 w/v% or less.

The true extract concentration of the beer-taste beverage according to the present embodiment is, for example, 2.0 to 7.0 w/v% from the viewpoint of further improving the refreshing sharpness and pleasant sourness and further improving the fullness of the taste. It's okay. When the true extract concentration is 2.0 to 7.0 w/v%, the comprehensive evaluation of the flavor as a beer-taste beverage, which is evaluated with emphasis on sourness, refreshing sharpness, and fullness of taste, is considered to be superior. Become.

The true extract concentration is the content of non-volatile solids in the beer-taste beverage expressed in terms of sucrose content. Specifically, carbohydrates, nitrogen compounds, glycerin, minerals, bitter substances, polyphenols, nonvolatile organic acids and the like are included. The authentic extract of beer-taste beverages is the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised and expanded in 2013), "8.4 Authenticity It is a value calculated according to the method described in Extract 8.4.3 Alcoholizer Method.

The authentic extract concentration of the beer-taste beverage can be obtained, for example, by adding sugar, protein (or decomposition products thereof), etc. so that the authentic extract concentration is within the above range when producing the beer-taste beverage by a conventional method, or by adjusting the authentic extract concentration. is within the above range, a manufacturing method for controlling the activity of β-amylase in the saccharification process, and appropriate use of appropriate enzymatic agents such as α-glucosidase and glucoamylase to adjust the sugar composition. A method combining obtaining a pre-fermentation liquid under control and using yeast with low maltose-utilizing and/or maltotriose-utilizing properties, stopping the fermentation process in the middle (or increasing the fermentation temperature in the middle) lowering), a method of controlling the fermentation process by a method such as fermenting at a low temperature from the beginning of the fermentation process, a method of appropriately selecting yeast having assimilation properties suitable for making the true extract concentration within the above range, and these can be adjusted by any combination of methods.

The beer-taste beverage according to the present embodiment may contain a barley raw material as a raw material, or may not contain a barley raw material as a raw material. As used herein, the wheat raw material refers to wheat or a processed wheat product. Barley includes, for example, barley, wheat, rye, oats, oats, pigeons and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain raw materials other than wheat as raw materials, or may contain no raw materials other than wheat. Raw materials other than wheat may be, for example, grains such as corn, rice, and sorghum; potatoes such as potatoes and sweet potatoes; beans such as soybeans and peas; and sugars such as starch, grits, and liquid sugar. It may be a raw material (sugars).

The beer-taste beverage according to the present embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (proportion of malt in raw materials other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio is preferably 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, or 46% by weight or more. . The malt percentage is preferably less than 100 wt%, 95 wt% or less, 90 wt% or less, 80 wt% or less, 70 wt% or less, 60 wt% or less, or 56 wt% or less.

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). A fermented beverage is produced through fermentation by yeast or the like. Non-fermented beverages are those produced without fermentation by yeast or the like. Non-fermented beverages also include beer-taste beverages produced by blending alcohol (for example, distilled alcohol such as spirits and raw material alcohol) without performing fermentation with yeast or the like.

The beer-taste beverage according to the present embodiment includes coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, foods that are usually blended in beverages, as long as the effects of the present invention are not impaired. It may contain fibers and the like. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Sweeteners include, for example, high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Acidulants include, for example, phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosuccinic acid sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, sodium DL-malate can be done. Examples of salts include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Dietary fibers include, for example, indigestible dextrin, indigestible glucan, polydextrose, and inulin.

The beer-taste beverage according to this embodiment may be non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When foaming is used, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to this embodiment has an alcohol content of less than 1 v/v%, a pH of less than 4.0, and a total polyphenol content ( mg/L) ratio is adjusted to 3.3 or more. The method comprises adjusting the alcohol content of the beer-taste beverage to less than 1 v/v%, adjusting the pH of the beer-taste beverage to less than 4.0, and reducing the total nitrogen content (mg/100 g) in the beer-taste beverage. Other than adjusting the ratio of the total polyphenol content (mg/L) to 3.3 or more, it can be carried out according to a conventional method.

The beer-taste beverage according to the present embodiment may be produced, for example, by mixing raw materials (method by preparation), or by fermentation with yeast or the like (method by brewing).

The production method (method by preparation) according to one embodiment includes, for example, water, raw materials, and if necessary, ethanol or an ethanol-containing liquid (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, obtained by brewing Fermented liquid) and various additives (e.g., coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, dietary fibers, etc.) are blended into the raw material tank. including. Raw materials used in the compounding process may include nitrogen-containing compounds and/or polyphenols.

The production method according to the present embodiment includes a filtration step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization. A filling step of filling the sterilized filtrate sterilized in the process into a container such as a bottle, can, PET bottle, etc., and a second sterilization step of sterilizing the filtrate filled in the container in the filling step along with the container. may contain.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed, for example, with a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as the same processing can be performed. In the filling process, the filling may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heated sterilization step. Ultraviolet (UV) sterilization etc. are mentioned as a non-heating sterilization process. It is also possible to carry out non-sterile filling without a sterilization step.

A production method (method by brewing) in another embodiment includes, for example, a preparation step and a fermentation step.

In the preparation step, a pre-fermentation liquid is obtained using raw materials and preparation water (water used in the preparation step). That is, the preparation step is a step of preparing a pre-fermentation liquid used for fermentation. The preparation step includes a saccharification step of producing mash from raw materials and preparation water, a filtration step of filtering the mash to obtain a sugar-containing liquid, a boiling step of boiling the sugar-containing liquid, a removal step of removing solids in the raw material liquid, A cooling step for cooling the raw material liquid may be included in this order. To adjust the ratio of the total polyphenol content (mg/L) to the total nitrogen content (mg/100g) in the beer-taste beverage within the range described above by adjusting the types and amounts of raw materials used in the preparation process. can be done.

The saccharification step includes a step of adjusting the temperature to 50 to 76° C. and maintaining the temperature after charging the raw material and the charging water. In this step, the temperature is maintained at 50-76° C. for 1-200 minutes, for example. As a result, for example, saccharification of raw materials proceeds, soluble components are eluted, and moromi containing components necessary for yeast metabolism is obtained. The mash obtained in the saccharification step is filtered in the filtration step to form a sugar-containing liquid.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). A sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Sugar-containing liquids include, for example, wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned raw materials of wheat. The wort is prepared, for example, through a step of mixing raw materials such as the above-mentioned malt raw materials with water, a step of saccharifying a liquid containing the raw materials and water to obtain a saccharified liquid by a conventional method, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts.

In the removal step, the solid content in the post-boiling liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solid content include thermally congealed matter produced in the boiling process, hop residue when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid. In the removal step, the hops described above may be added to the post-boiling liquid.

In the manufacturing method according to one embodiment, an enzymatic agent may be used as necessary. By selecting an appropriate enzyme such as α-glucosidase or glucoamylase and adjusting the amount and timing of addition, the ratio of assimilable sugars can be adjusted. Adjustment of alcohol concentration becomes easy.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, alcoholic fermentation is performed by adding yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The yeast used in the fermentation step may be normal brewer's yeast, or may be yeast with low alcohol-producing ability (for example, yeast with low maltose-utilizing ability and/or maltotriose-utilizing ability). By using yeast with low alcohol-producing ability, alcohol production in the fermentation process can be suppressed, making it easier to adjust the alcohol content.

The production method according to the present embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the alcohol content within the above range. Since the beer-taste beverage according to the present embodiment has a low alcohol content, fermentation is performed by, for example, a method of controlling the activity of β-amylase according to saccharification conditions, or a method of appropriately using an appropriate enzymatic agent such as α-glucosidase or glucoamylase. The alcohol content may be adjusted by obtaining a pre-liquid or suppressing the production of alcohol by shortening the fermentation period in the fermentation process, using yeast with low alcohol production ability, etc. In the fermentation process, You can control the fermentation process by stopping the fermentation process in the middle (lowering the fermentation temperature in the middle), fermenting at a low temperature from the beginning of the fermentation process, or performing fermentation in the same way as beer-taste beverages such as regular beer. The alcohol content may be adjusted by removing or reducing the alcohol after the alcohol has been produced. The method of removing or reducing alcohol is not particularly limited, and can be carried out according to conventional methods such as distillation, dialysis, and dilution.

In the production method according to the present embodiment, as a post-fermentation step after the fermentation step, various additives (e.g., acidulants, processed wheat products (e.g., malt extract), coloring agents, sweeteners, and high sweetness are added to the post-fermentation liquid. Sweeteners, antioxidants, flavors, salts, dietary fiber) may be added. By controlling the type and amount of additives used, the ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) can be adjusted within the range described above. By adding an acidulant as an additive, the pH of the beer-taste beverage can be adjusted to the range described above.

The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) may be heated (sterilized).

The present invention also adjusts the alcohol content to less than 1 v/v%, the pH to less than 4.0, and the total polyphenol content (mg/L) relative to the total nitrogen content (mg/100 g). It can also be regarded as a method of imparting refreshing sharpness and pleasant sourness to beer-taste beverages, including adjusting the ratio to be 3.3 or more. As specific aspects of the method, each aspect described above can be applied without particular limitation.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by the following examples.

[Production and analysis of beer-taste beverages]
Wort was prepared using malt, hops, rice, corn, and starch as raw materials in the same manner as ordinary beer. Fermentation and storage were carried out by adding yeast having low maltose-utilizing and/or maltotriose-utilizing properties to the wort. An acidulant (75% phosphoric acid) was added to the obtained liquor, and the mixture was filtered to produce a soft drink with an alcohol content of less than 1 v/v%. By adding an acidulant (50% lactic acid) and water to the obtained soft drink, and commercially available malt extract (COOPERS malt extract type N / D) for samples 2 to 4 and 6 to 9, Extract and pH were adjusted. Carbonated water was mixed with the soft drink after adjusting the extract and pH so that the gas pressure was 2.3 kg/cm ^{2 ,} and filled into 350 ml cans to obtain beer-taste beverages of samples 1 to 9. rice field.

Table 1 shows the measurement results of alcohol content, authentic extract, total polyphenol (TPP) content, total nitrogen content, total polyphenol content relative to total nitrogen content (TPP/total nitrogen), and pH.

(Alcohol degree)
The alcohol content of beer-taste beverages is based on the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013), "8.3.6 Beer, alcohol (alcoholizer method)”.

(genuine extract concentration)
The authentic extract of beer-taste beverages is the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised and expanded in 2013), "8.4 Authenticity Measured according to the method described in Extract 8.4.3 Alcoholizer Method.

(Total polyphenol content)
The total polyphenol content of beer-taste beverages is "8.19 total polyphenols" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). It was measured according to the method described in .

(Total nitrogen content)
The total nitrogen content is described in "8.9 Total nitrogen" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013). It was measured by "8.9.2 Combustion method (modified Dumas method)".

(pH)
The pH of beer-taste beverages is described in "8.7 pH" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013). Measured according to the method.

[Evaluation of beer-taste beverage]
The beer-taste beverages of Samples 1 to 9 were subjected to sensory evaluation for the evaluation items of "refreshing sharpness", "sourness", and "fullness of taste". The sensory evaluation was carried out by a panel of 4 selected discriminators. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

In the evaluation item of "exhilarating sharpness", the higher the score, the more refreshing sharpness is felt, and the lower the score, the less refreshing sharpness is felt.

In the evaluation item of "sourness", the higher the score, the more pleasant the sourness, and the lower the score, the more difficult the sourness. In the evaluation of "sourness", if the sourness is too weak or too strong and/or if the sourness is unpleasant, it is judged that the sourness is poor.

In the evaluation item of "fullness of taste", the higher the score, the more fullness of taste is felt, and the lower the score, the less fullness of taste is felt.

As shown in Table 1, the alcohol content is less than 1 v/v%, the pH is less than 4.0, and the ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) is 3.3. The above beer-taste beverage had a refreshing sharpness and a pleasant acidity.

As shown in Table 1, the alcohol content is less than 1 v / v%, the pH is less than 4.0, and the ratio of the total polyphenol content (mg / L) to the total nitrogen content (mg / 100 g) is 3.3 or more. In the beer-taste beverage, by adjusting the true extract concentration, the total nitrogen content, and the total polyphenol content to predetermined ranges, not only the refreshing sharpness and pleasant acidity are further improved, but also the fullness of the taste is further improved. was shown to be

The beer-taste beverages of Samples 1 to 3 were superior to the beer-taste beverage of Sample 4 in overall flavor evaluation as beer-taste beverages. The beer-taste beverages of samples 5 to 8 were superior to the beer-taste beverage of sample 9 in the comprehensive evaluation of the flavor as beer-taste beverages. The beer-taste beverages of samples 2 to 3 and 5-7 are superior to other beer-taste beverages in terms of overall flavor evaluation as beer-taste beverages, and the beer-taste beverage of sample 5 is superior to other beer-taste beverages. It was particularly excellent in the comprehensive evaluation of the flavor as a beer-taste beverage compared to the beverage. The comprehensive evaluation of the flavor as a beer-taste beverage was evaluated with emphasis placed on sourness, refreshing sharpness, and fullness of taste.

Claims (7)

The alcohol content is less than 1 v/v%,
pH is less than 4.0,
A beer-taste beverage having a ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) of 3.3 or more. The beer-taste beverage according to claim 1, having a total nitrogen content of 6-40 mg/100 g. 3. The beer-taste beverage according to claim 1, wherein the total polyphenol content is 35-150 mg/L. The beer-taste beverage according to any one of claims 1 to 3, having a true extract concentration of 2.0 to 7.0 w/v%. The beer-taste beverage according to any one of claims 1 to 4, wherein the alcohol content is 0.5 v/v% or more and less than 1 v/v%. A method for producing a beer-taste beverage, comprising:
adjusting the alcohol content to less than 1 v/v%;
adjusting the pH to less than 4.0; and
A method comprising adjusting the ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) to be 3.3 or more. A method for imparting refreshing sharpness and pleasant sourness to a beer-taste beverage,
adjusting the alcohol content to less than 1 v/v%;
adjusting the pH to less than 4.0; and
A method comprising adjusting the ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) to be 3.3 or more.