JP2022090025A - Beer-taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel beer-taste beverage having a low sugar content but having a natural aftertaste after drinking.
SOLUTION: The sugar concentration is 1.5 g / 100 mL or less, and it is composed of one or more selected from phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, and acetic acid. A beer-taste beverage having a total content of organic acid (A) of 500 to 2600 mass ppm.
[Selection diagram] None

Description

The present invention relates to a beer-taste beverage.

Traditionally, various beer-taste beverages have been studied and provided according to the diversified tastes of consumers in recent years. Among them, from the viewpoint of health, the demand for low-carbohydrate beer-taste beverages is increasing.
For example, Patent Document 1 describes a low-sugar beer-taste fermented alcoholic beverage prepared by using malt and / or ungerminated wheat as a part of a raw material and preparing a peptide concentration having a predetermined molecular weight.

Japanese Unexamined Patent Publication No. 2016-149975

Under such circumstances, for example, there is a demand for a new beer-taste beverage that has a low sugar content but a natural aftertaste after drinking.

The present invention provides a beer-taste beverage in which the sugar concentration and the total content of a specific organic acid are adjusted within a predetermined range. Specifically, the present invention provides the following aspects [1] to [16].
[1]
Carbohydrate concentration is 1.5 g / 100 mL or less, and phosphoric acid, citric acid, pyruvic acid,
An organic acid composed of one or more selected from malic acid, succinic acid, lactic acid, formic acid, and acetic acid (
A) A beer-taste beverage having a total content of 500 to 2600 mass ppm.
[2]
The beer-taste beverage according to the above [1], wherein the beer-taste beverage contains all of phosphoric acid, citric acid, pyruvate, malic acid, succinic acid, lactic acid, formic acid, and acetic acid as the organic acid (A).
[3]
The beer-taste beverage according to the above [1] or [2], which has a pH of 3.3 to 5.0.
[4]
The beer-taste beverage according to any one of the above [1] to [3], wherein the malt ratio is 50 to 100% by mass.
[5]
The beer-taste beverage according to any one of the above [1] to [4], wherein the beer-taste beverage is beer.
[6]
The beer-taste beverage according to any one of the above [1] to [5], wherein the sugar concentration is 0.5 g / 100 mL or less.
[7]
Carbohydrate concentration is 0.5g / 100mL or less,
The ratio [organic acid (A) / sugar concentration] of the content (unit: mass ppm) of the organic acid (A) to the sugar concentration (unit: g / 100 mL) is 1600 to 8500, as described above [1]. ] To the beer-taste beverage according to any one of [5].
[8]
Carbohydrate concentration is more than 0.5g / 100mL and 1.5g / 100mL or less.
The ratio [organic acid (A) / sugar concentration] of the content (unit: mass ppm) of the organic acid (A) to the sugar concentration (unit: g / 100 mL) is 400 to 2000, as described above [1]. ] To the beer-taste beverage according to any one of [5].
[9]
The above [1] to [8] have an acidity of 0.01 to 1.00 g / 100 mL in terms of citric acid.
] The beer-taste beverage according to any one of the items.
[10]
The beer-taste beverage according to any one of the above [1] to [9], wherein the carbon dioxide gas concentration is 0.30 to 0.80 (w / w)%.
[11]
The beer-taste beverage according to any one of the above [1] to [10], which is a beverage obtained by fermentation using top-fermenting yeast.
[12]
The beer-taste beverage according to any one of the above [1] to [11], wherein the raw wort extract concentration is 6.0% by mass or more.
[13]
The total polyphenol content is 60% by mass based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of the above [1] to [12].
[14]
The beer-taste beverage according to any one of the above [1] to [13], which has an alcohol content of 3.0 (v / v)% or more.
[15]
The method for producing a beer-taste beverage according to any one of the above [1] to [14], which comprises the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation.
[16]
The method for producing a beer-taste beverage according to the above [15], which does not include a step of adding spirits derived from grains.
[17]
The method for producing a beer-taste beverage according to the above [15] or [16], wherein the yeast is a top-fermenting yeast.

The beer-taste beverage of one preferred embodiment of the present invention can be, for example, a beverage having a low sugar content but having a natural aftertaste after drinking.

1. 1. Beer-taste beverages As used herein, the term "beer-taste beverages" refers to alcohol-containing or non-alcoholic carbonated beverages with a beer-like flavor. Therefore, "beer-taste beverages" include not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water with yeast as raw materials, but also carbonated beverages having a beer flavor. Include. That is, unless otherwise specified, the beer-taste beverage of one aspect of the present invention includes esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalol, 4-vinyl). Beer flavoring including guaiacol etc.) is added to include any carbonated beverage having a beer flavor.
Further, the beer-taste beverage according to one aspect of the present invention may be a fermented beer-taste beverage that has undergone a fermentation step using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation step. It is preferably a taste beverage.
Further, the beer-taste beverage according to one aspect of the present invention may be an alcohol-containing beer-taste beverage having an alcohol content of 1 (v / v)% or more, and has an alcohol content of 1 (v / v).
It may be a non-alcoholic beer-taste beverage of less than%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol generated in the fermentation step after undergoing the fermentation step, and may be beer-like without undergoing the fermentation step. It may be a non-alcoholic non-fermented beer-taste beverage prepared to have a flavor.
In addition, the beer-taste beverage according to one aspect of the present invention may be a beer-taste beverage using malt as a raw material, or a beer-taste beverage using malt without malt, but using malt. Beer-taste beverages are preferable, and beer-taste beverages using barley malt are more preferable.
In addition, the fermented beer-taste beverage according to one aspect of the present invention may be an ale beer-taste beverage brewed through a fermentation step using top-fermenting yeast, and may be brewed through a fermentation step using bottom-fermenting yeast. Although it may be a rugger beer-taste beverage, it is an ale brewed through a fermentation process using top-fermented yeast from the viewpoint of making it a beer-taste beverage that has a low sugar content but a more natural finish after drinking. It is preferably a beer-taste beverage.
The fermented beer-taste beverage according to one aspect of the present invention may be a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu.
Spirits-containing beer-taste beverages are preferred.

Among these, the beer-taste beverage according to one aspect of the present invention is preferably a fermented beer-taste beverage, more preferably an alcohol-containing fermented beer-taste beverage, and even more preferably a fermented beer-taste beverage using malt. ..

The beer-taste beverage of one aspect of the present invention has a sugar concentration of 1.5 g / 100 mL or less and is selected from phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, and acetic acid. The total content of the organic acid (A) composed of one or more is 500 to 2600 mass pp.
m.

Generally, low-carbohydrate beer-taste beverages have a problem that an artificial finish is strongly felt after drinking. As a result of various studies on such problems, the present inventors have conducted various studies on specific organic acids such as phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, and lactic acid.
By adjusting the total content of the organic acid (A) composed of formic acid and acetic acid within the above range,
We have found that it can be a beer-taste beverage that has a low sugar content but a natural finish after drinking. The present invention has been completed based on this finding.

The sugar concentration of the beer-taste beverage of one aspect of the present invention is 1.5 g / 100 mL or less, but 1.2 g / 100 mL or less, 1.0 g / 100 mL or less, 0.8 g / 100 mL or less, 0.7 g / 100 mL or less, 0.6 g / 100 mL or less, 0.5 g / 100 mL or less,
It may be 0.4 g / 100 mL or less, or 0.3 g / 100 mL or less.

In this specification, "carbohydrate" is based on the nutrition labeling standard for foods (2003 Ministry of Health, Labor and Welfare Notification No. 176, partially revised September 27, 2013 Consumer Agency Notification No. 8). Carbohydrate, specifically, means food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water from the target food. Therefore, the amount of sugar in a food can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food.
Here, the amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the amount of dietary fiber is measured by the Proski method, and the amount of ash is measured by the direct ashing method. However, the amount of water can be measured by the vacuum heating and drying method.

The sugar concentration of the beer-taste beverage of one aspect of the present invention includes the type of enzyme, the amount of addition, the timing of addition, the set temperature and holding time of each temperature range when preparing the saccharified solution, and various fermentation steps. It can be adjusted by appropriately setting conditions (amount and timing of addition of yeast, fermentation temperature, fermentation time) and the like.

Further, in the beer-taste beverage of one aspect of the present invention, the total content of the organic acid (A) is determined.
From the viewpoint of making a beer-taste beverage that has a low sugar content but a more natural finish after drinking, it is 500 mass ppm or more based on the total amount (100 mass%) of the beer-taste beverage, but is preferably 550 mass. ppm or more, more preferably 600 mass ppm or more,
More preferably 700 mass ppm or more, further preferably 800 mass ppm or more, further preferably 900 mass ppm or more, still more preferably 1000 mass ppm or more, particularly preferably 1100 mass ppm or more, and 2600 mass ppm or less. However, it is preferably 2400 mass ppm or less, more preferably 2300 mass ppm or less, and more preferably 2
100 mass ppm or less, more preferably 1900 mass ppm or less, still more preferably 180 mass ppm or less
0 mass ppm or less, more preferably 1700 mass ppm or less, still more preferably 1600 mass ppm or less, still more preferably 1500 mass ppm or less, still more preferably 145 mass ppm or less.
It is 0 mass ppm or less, particularly preferably 1400 mass ppm or less.

In a beer-taste beverage in which the sugar concentration of one aspect of the present invention is 0.5 g / 100 mL or less, the content of the organic acid (A) (unit: mass ppm) and the sugar concentration (unit: g / 100 mL)
The ratio with [organic acid (A) / sugar concentration] is preferably 1600 or more, more preferably 1800 or more, from the viewpoint of making a beer-taste beverage that has a low sugar content but a more natural finish after drinking. More preferably 2000 or more, more preferably 2300 or more, still more preferably 2500 or more, still more preferably 2700 or more, still more preferably 3000 or more, still more preferably 3300 or more, still more preferably 3500 or more, particularly preferably 38.
00 or more, preferably 8500 or less, more preferably 8000 or less, more preferably 7500 or less, more preferably 7000 or less, still more preferably 6500 or less, still more preferably 6000 or less, still more preferably 5500 or less, still more. Preferably 5000
Below, it is even more preferably 4800 or less, and particularly preferably 4600 or less.

In a beer-taste beverage in which the sugar concentration of one aspect of the present invention is more than 0.5 g / 100 mL and 1.5 g / 100 mL or less, the content (unit: mass ppm) of the organic acid (A) and the sugar concentration (
The ratio [organic acid (A) / sugar concentration] to the unit: g / 100 mL) is preferably 4 from the viewpoint of making a beer-taste beverage that has a low sugar content but a more natural finish after drinking.
00 or more, more preferably 450 or more, more preferably 500 or more, more preferably 55
0 or more, more preferably 600 or more, still more preferably 650 or more, still more preferably 700.
More preferably 750 or more, still more preferably 800 or more, still more preferably 850 or more, particularly preferably 900 or more, and preferably 2000 or less, more preferably 1900 or less, still more preferably 1800 or less. More preferably 1750 or less, still more preferably 1700 or less, still more preferably 1600 or less, still more preferably 1500.
Below, it is even more preferably 1400 or less, even more preferably 1300 or less, and particularly preferably 1200 or less.

The organic acid (A) contained in the beer-taste beverage of one aspect of the present invention includes phosphoric acid, citric acid, and the like.
It is composed of one or more selected from pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, and acetic acid.
However, from the viewpoint of making a beer-taste beverage having a low sugar content but having a more natural aftertaste after drinking, the beer-taste beverage according to one aspect of the present invention contains lactic acid, citric acid, etc. as the organic acid (A). It preferably contains all of pyruvate, malic acid, succinic acid, lactic acid, formic acid, and acetic acid.

In the beer-taste beverage of one aspect of the present invention, the content of phosphoric acid, which is an organic acid (A), is preferably 190% by mass based on the total amount (100% by mass) of the beer-taste beverage.
The above, but further, 190 mass ppm or more, 210 mass ppm or more, 250 mass pp.
m or more, 300 mass ppm or more, 350 mass ppm or more, 370 mass ppm or more, or 4
It may be 00 mass ppm or more, and preferably 850 mass ppm or less, but further, 800 mass ppm or less, 750 mass ppm or less, 700 mass ppm or less, 670 mass ppm or less, 650 mass ppm or less, or 620 mass ppm or less. It may be ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of citric acid, which is an organic acid (A), is preferably 80% by mass or more based on the total amount (100% by mass) of the beer-taste beverage. 95% by mass or more, 120% by mass or more, 150% by mass or more,
It may be 160 mass ppm or more, 170 mass ppm or more, or 180 mass ppm or more, and is preferably 450 mass ppm or less, but further 440 mass ppm or less, 4
30 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less, 350 mass ppm
Below, or may be 300 mass ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of pyruvic acid, which is an organic acid (A), is preferably 60% by mass based on the total amount (100% by mass) of the beer-taste beverage.
Although it is m or more, it may be 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more, 110 mass ppm or more, or 120 mass ppm or more, and preferably 200 mass ppm or less. However, further, 180 mass ppm or less, 175 mass ppm or less, 170 mass ppm or less, 165 mass ppm or less, 160 mass p.
It may be pm or less, or 157 mass ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of malic acid, which is the organic acid (A), is preferably 55% by mass based on the total amount (100% by mass) of the beer-taste beverage.
Further, it may be 60 mass ppm or more, 65 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, or 100 mass ppm or more.
Further, it is preferably 350 mass ppm or less, but further 300 mass ppm or less, 28.
It may be 5 mass ppm or less, 270 mass ppm or less, 250 mass ppm or less, 220 mass ppm or less, or 200 mass ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of succinic acid, which is an organic acid (A), is preferably 40% by mass based on the total amount (100% by mass) of the beer-taste beverage.
Further, it may be 45 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, or 90 mass ppm or more, and preferably 300 mass ppm or less. However, in addition, 270 mass ppm or less, 250
It may be mass ppm or less, 230 mass ppm or less, 215 mass ppm or less, 200 mass ppm or less, or 180 mass ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of lactic acid, which is an organic acid (A), is
Based on the total amount (100% by mass) of the beer-taste beverage, it is preferably 30% by mass or more, but further, 35% by mass or more, 40% by mass or more, 50% by mass or more, 5
It may be 5% by mass or more, 60% by mass or more, or 65% by mass or more, and also
It is preferably 600 mass ppm or less, but further, 550 mass ppm or less, 500 mass ppm or less, 430 mass ppm or less, 400 mass ppm or less, 350 mass ppm or less, 3
It may be 00 mass ppm or less, or 250 mass ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of formic acid, which is an organic acid (A), is
Based on the total amount (100% by mass) of the beer-taste beverage, it is preferably 1 mass ppm or more, but further, 2 mass ppm or more, 3 mass ppm or more, 4 mass ppm or more, 5 mass pp.
It may be m or more, 6 mass ppm or more, 7 mass ppm or more, or 8 mass ppm or more, preferably 50 mass ppm or less, but further 45 mass ppm or less, 40 mass p.
pm or less, 35 mass ppm or less, 30 mass ppm or less, 25 mass ppm or less, 20 mass p
It may be pm or less, or 16 mass ppm or less.

In the beer-taste beverage of one aspect of the present invention, the content of acetic acid, which is an organic acid (A), is
Based on the total amount (100% by mass) of the beer-taste beverage, it is preferably 45% by mass or more, but further, 50% by mass or more, 55% by mass or more, 60% by mass or more, 6
It may be 5 mass ppm or more, 70 mass ppm or more, 75 mass ppm or more, or 80 mass ppm or more, preferably 220 mass ppm or less, but further 210 mass p.
pm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 17
It may be 0 mass ppm or less, 160 mass ppm or less, or 150 mass ppm or less.

The beer-taste beverage of one aspect of the present invention may further contain an organic acid other than the organic acid (A) as long as the effect of the present invention is not impaired.
For example, the content of the organic acid other than the organic acid (A) is 0 to 100 parts by mass and 0 to 70 parts by mass with respect to 100 parts by mass of the total amount of the organic acid (A) contained in the beer taste beverage. , 0 ~
50 parts by mass, 0 to 30 parts by mass, 0 to 20 parts by mass, 0 to 10 parts by mass, 0 to 5 parts by mass, 0 to 2 parts.
It may be 0 to 1 part by mass, 0 to 0.1 part by mass, or 0 to 0.01 part by mass.

In the present specification, the contents of each of phosphoric acid, citric acid, pyruvate, malic acid, succinic acid, lactic acid, formic acid, and acetic acid, and the contents of organic acids other than the above-mentioned organic acid (A). Is, for example, an HPLC (fast liquid chromatography) organic acid analysis system (device name: P).
It can be measured using an analyzer such as lominence (manufactured by Shimadzu Corporation).
The content of the organic acid (A) means the total content of each of phosphoric acid, citric acid, pyruvate, malic acid, succinic acid, lactic acid, formic acid, and acetic acid measured as described above.

The total content of the organic acid (A) and the content of each organic acid constituting the organic acid (A) are the type and amount of malt used, various conditions of the fermentation process (fermentation temperature, fermentation time, etc.). The presence or absence of the addition of the enzyme, the type and timing of the addition of the enzyme when the enzyme is added, the type of the yeast and the timing of the addition) can be appropriately set and adjusted. Further, if necessary, each organic acid constituting the organic acid (A) may be appropriately added for adjustment.

The pH of the beer-taste beverage of one aspect of the present invention is preferably 3.3 or higher, more preferably 3.5, from the viewpoint of making a beer-taste beverage that has a low sugar content but a more natural finish after drinking. Above, more preferably 3.7 or more, even more preferably 3.9 or more,
Particularly preferably 4.1 or more, preferably 5.0 or less, and more preferably 4.9.
Below, more preferably 4.8 or less, even more preferably 4.7 or less, particularly preferably 4.
It is 5 or less.
In this specification, the pH of beer-taste beverages is referred to as the revised BCOJ beer analysis method (
Published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], 2
It can be measured by the method described in "8.7 pH" of 013 supplementary revision).

The acidity of the beer-taste beverage of one aspect of the present invention in terms of citric acid is preferably 0.01 g / 100 mL or more from the viewpoint of making a beer-taste beverage that has a low sugar content but a more natural finish after drinking. , More preferably 0.03 g / 100 mL or more, more preferably 0.05 g / 100 mL or more, still more preferably 0.07 g / 100 mL or more, still more preferably 0.10 g / 100 mL or more, particularly preferably 0.15 g / 100 mL. The above, preferably 1.00 g / 100 mL or less, more preferably 0.80 g /
100 mL or less, more preferably 0.70 g / 100 mL or less, still more preferably 0.50
It is g / 100 mL or less, more preferably 0.40 g / 100 mL or less, still more preferably 0.35 g / 100 mL or less, and particularly preferably 0.30 g / 100 mL or less.
In this specification, the acidity of beer-taste beverages in terms of citric acid is referred to as the revised BCO.
Measure with citric acid by the method described in "8.6 Acidity" of the J Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). be able to.

In the beer-taste beverage of one aspect of the present invention, the concentration of the raw wort extract (O-Ex) is preferably 6.0% by mass from the viewpoint of imparting a light taste to the beverage and making it easier to drink. % Or more, more preferably 6.5% by mass or more, more preferably 7.0% by mass or more, still more preferably 7.5% by mass or more, still more preferably 8.0% by mass or more, still more preferably 8.
5% by mass or more, particularly preferably 9.0% by mass or more, preferably 20.0% by mass or less, more preferably 18.0% by mass or less, still more preferably 16.0% by mass or less, still more. It is preferably 15.0% by mass or less, and particularly preferably 13.5% by mass or less.
The "raw wort extract concentration" in the present specification refers to the extract content under the Japanese Liquor Tax Law, that is, when the temperature is 15 ° C., in the case of alcohol-containing beverages having an alcohol content of 1 (v / v)% or more. The number of grams of non-volatile components contained in 100 cm ³ of the original volume.
For non-alcoholic beverages with an alcohol content of less than 1 (v / v)%, the degassed sample is analyzed by the International Technical Committee of the Brewing Society of Japan (BCOJ) (BOCJ Beer Analysis Method (Fermented by the Brewing Society of Japan,). It refers to the extract value (mass%) measured according to the Beer Brewing Society (edited by the Brewing Society of Japan, 2013 Augmented and Revised Edition)).

In the beer-taste beverage of one aspect of the present invention, the total polyphenol content is based on the total amount (100% by mass) of the beer-taste beverage, and has a high-quality taste, from the viewpoint of making the beer-taste beverage more like beer. It is preferably 60 mass ppm or more, more preferably 65 mass ppm or more, more preferably 70 mass ppm or more, still more preferably 75 mass pp.
m or more, more preferably 80 mass ppm or more, particularly preferably 85 mass ppm or more, and the turbidity stability of the beverage is improved, and the beverage is provided with a light mouthpiece to improve the ease of drinking. From this point of view, it is preferably 300 mass ppm or less, more preferably 260 mass ppm or less, still more preferably 240 mass ppm or less, still more preferably 220 mass pp.
It is m or less, particularly preferably 200 mass ppm or less.

In the present specification, the "content of total polyphenols" is the total amount of beer-taste beverages (
It means the total amount of polyphenols contained in 100% by mass).
The polyphenol means a compound in which two or more hydrogens of an aromatic hydrocarbon are substituted with a hydroxyl group, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.

In this specification, the total polyphenol content is, for example, the revised BCOJ beer analysis method (published by the Brewing Society of Japan, International Technical Committee of the Brewing Society of Japan [Analysis Committee]].
It can be measured by the method described in (edited 2013 supplementary revision).

The total polyphenol content can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (grain bark).
Generally, malt with husk (grain bark) has a high content of polyphenols, and soybean, yeast extract, wheat, wheat malt and the like have a low content of polyphenols. By appropriately selecting such raw materials and adjusting the amount used, it is possible to adjust the content of polyphenols to a desired range.

The malt ratio of the beer-taste beverage of one aspect of the present invention is preferably 50% by mass or more, but may be 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more. In addition, 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 8
It may be 0% by mass or less, 75% by mass or less, or less than 70% by mass.
In the present specification, the "malt ratio" means a value calculated on April 1, 2018 in accordance with the Liquor Tax Law on the construction date and the liquor administration related laws and regulations.

As described above, the beer-taste beverage according to one aspect of the present invention may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage.
In the case of an alcohol-containing beer-taste beverage, the alcohol content of the beer-taste beverage of one aspect of the present invention is preferably 3.0 (v / v)% from the viewpoint of being a beverage in which a refreshing stimulus can be felt. As described above, more preferably 3.2 (v / v)% or more, more preferably 3.5 (v / v)% or more, still more preferably 4.0 (v / v)% or more, still more preferably 4. It is 5 (v / v)% or more, particularly preferably 5.0 (v / v)% or more.
Further, from the viewpoint of making a beer-taste beverage that is easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, still more preferably 10.0 ( It is v / v)% or less.
In the present specification, the alcohol content is a volume / volume-based percentage ((v / v)%).
) Shall be indicated. Further, the alcohol content of the beverage can be measured by any known method, and can be measured by, for example, a vibration densitometer.

In the beer-taste beverage of one aspect of the present invention, in order to adjust the alcohol content, it is conceivable to further contain and adjust the spirits derived from grains as the alcohol component.
Here, spirits are alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, using an enzyme agent, fermenting them with yeast, and then further distilling them. means.
However, the beer-taste beverage of one aspect of the present invention preferably has a high-quality taste and does not contain spirits from the viewpoint of making a beer-like beer-taste beverage.

Further, from the same viewpoint as above, the beer-taste beverage according to one aspect of the present invention is preferably beer.
As used herein, the term "beer" refers to malt, hops, and water as raw materials.
Beverages obtained by fermenting with yeast, specifically, those defined by the Liquor Tax Law on the construction date and the liquor administration related laws and regulations on April 1, 2018.
That is, when the beer-taste beverage of one aspect of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation step using yeast.

The color of the beer-taste beverage of one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a coloring agent. Etc. may be added to give a desired color. The color of the beer-taste beverage can be discriminated with the naked eye, but it may be defined by the total light transmittance, the chromaticity, or the like.

The beer-taste beverage of one aspect of the present invention may be any aspect as long as the beverage is packed in a container.
Examples of the container include, for example, bottles, PET bottles, cans, or barrels, but cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.

1.1 Raw materials As the main raw material of the beer-taste beverage of one aspect of the present invention, malt may be used together with water, or malt may not be used. Further, the beer-taste beverage according to one aspect of the present invention is
As a raw material, a beverage using hops may be used, or a beverage using no hops may be used.
In addition, preservatives, sweeteners, water-soluble dietary fibers, bitterness agents or bitterness-imparting agents, antioxidants, flavors, acidulants other than the organic acid (A), salts and the like may be used.

1.1.1 When malt is used as a grain raw material other than malt and malt, the malt is obtained by germinating wheat seeds such as barley, wheat, rye, crow barley, oat, pigeon barley, and enwheat. It is dried and derooted, and the production area and variety may be any.
As the malt used in one aspect of the present invention, barley malt is preferable. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as two-row barley and six-row barley, but any of them may be used. In addition to normal malt,
Colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.

Moreover, you may use a grain other than malt together with malt.
Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, crow wheat, oat, pigeon wheat, starch, etc.), rice (white rice, brown rice, etc.), corn, corn, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, oats, hie, starch obtained from them, extracts (extracts) thereof and the like.

When malt is not used, examples thereof include liquid sugar containing a carbon source and beer-taste beverages using a nitrogen source as an amino acid-containing material (for example, soybean protein) such as the above-mentioned grains other than malt.

11.2 Hops When hops are used in one aspect of the present invention, examples of the hops include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isodized hop or a reduced hop may be used.
When hops are used in one aspect of the present invention, the amount of hops added is appropriately adjusted, but
Based on the total amount (100% by mass) of the raw materials of the beverage, it is preferably 0.0001 to 1% by mass.

Further, a beer-taste beverage using hops as a raw material is a beverage containing iso-alpha acid, which is a component derived from hops. The content of iso-alpha acid in beer-taste beverages using hops is 0.1% by mass based on the total amount (100% by mass) of the beer-taste beverage.
It may be super or more than 1.0 mass ppm.
On the other hand, the content of iso-alpha acid in the beer-taste beverage without hops may be 0.1% by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
In this specification, the content of iso-alpha acid is described in the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It means a value measured by a high performance liquid chromatography (HPLC) analysis method.

1.1.3 Preservative The beer-taste beverage according to one aspect of the present invention may be a beverage containing a preservative.
Examples of the preservative used in one embodiment of the present invention include benzoic acid; benzoate such as sodium benzoate; benzoic acid ester such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate and the like. Further, as the preservative, a commercially available preparation such as strong sample leather (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used.
These preservatives may be used alone or in combination of two or more.

When a preservative is blended in the beer-taste beverage of one aspect of the present invention, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm.
, More preferably 15 to 1000 mass ppm, even more preferably 20 to 900 mass pp.
m.

1.1.4 Sweetener The beer-taste beverage according to one aspect of the present invention may be a beverage further containing a sweetener.
The sweetener used in one embodiment of the present invention includes a commercially available saccharified solution obtained by decomposing starch derived from grains with an acid or an enzyme, a commercially available sugar such as starch syrup, a sugar of trisaccharides or more, a sugar alcohol, and a natural sweetener such as stevia. Examples include sugar alcohols and artificial sweeteners.
These sweeteners may be used alone or in combination of two or more.
The form of these saccharides may be a liquid such as a solution or a solid such as a powder.
Further, there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solution) can also be used.
Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose and the like.

Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like, from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.

1.1.5 Bitterness agent, bitterness-imparting agent The beer-taste beverage according to one aspect of the present invention is further selected from the bitterness agent and bitterness-imparting agent1.
It may be a beverage containing more than seeds.
In the beer-taste beverage of one aspect of the present invention, the bitterness may be imparted by hops, or the bitterness agent or bitterness-imparting agent shown below may be used together with the hops. Further, instead of using hops, the following bitterness agents or bitterness-imparting agents may be used instead of hops.
The bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and effervescent liquor can be used. , Mannentake, laurel, quasin, caffeine, absintin, narringine, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, hass germ extract, kidachi aloe extract, mannen wax extract, sage extract , Rosemary extract, sage extract, caraway extract and the like.
These bitterness agents and bitterness-imparting agents may be used alone or in combination of two or more.

1.1.6 Antioxidant The beer-taste beverage according to one aspect of the present invention may be a beverage further containing an antioxidant.
The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.
These antioxidants may be used alone or in combination of two or more.

1.1.7 Perfume The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a perfume.
The fragrance is not particularly limited, and a general beer fragrance can be used. Beer flavoring is used for beer-like flavoring.
Examples of beer flavors include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalol, 4-vinylguanol and the like.
These fragrances may be used alone or in combination of two or more.

1.1.8 Acidulants other than the organic acid (A) The beer-taste beverage according to one aspect of the present invention may be a beverage further containing an acidulant other than the organic acid (A).
The acidulant other than the organic acid (A) is not particularly limited as long as it is a substance other than the organic acid (A) having an acidity, and for example, tartaric acid, gluconic acid, phytic acid, gluconodeltalactone or salts thereof may be used. Can be mentioned. These acidulants may be used alone or in combination of two or more.
In the beer-taste beverage of one aspect of the present invention, the content of the acidulant other than the organic acid (A) is 0-1 with respect to 100 parts by mass of the total amount of the organic acid (A) contained in the beer-taste beverage.
00 parts by mass, 0 to 70 parts by mass, 0 to 50 parts by mass, 0 to 30 parts by mass, 0 to 20 parts by mass, 0 to
10 parts by mass, 0 to 5 parts by mass, 0 to 2 parts by mass, 0 to 1 part by mass, 0 to 0.1 parts by mass, or 0 to 0 to
It may be 0.01 part by mass.

1.1.9 Salts The beer-taste beverage according to one aspect of the present invention may be a beverage further containing salts.
Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like.
These salts may be used alone or in combination of two or more.

1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention may be carbon dioxide gas contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. May be.
The carbon dioxide gas generated in the fermentation step of the beer-taste beverage can be used as it is, but the amount of carbon dioxide gas may be adjusted by appropriately adding carbonated water.

The carbon dioxide concentration of the beer-taste beverage of one aspect of the present invention is preferably 0.30 (w / w).
)% Or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)
)% Or more, more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (
W / w)% or more, preferably 0.80 (w / w)% or less, more preferably 0
.. 70 (w / w)% or less, more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. Is.
In the present specification, the carbon dioxide gas concentration is measured by immersing the container containing the target beverage in a water tank at 20 ° C. for 30 minutes or more while occasionally shaking the container to adjust the temperature of the beverage to 20 ° C. It can be measured using an apparatus (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).

When the beer-taste beverage of one aspect of the present invention is a packaged beverage, the carbon dioxide gas pressure of the packaged beverage may be appropriately adjusted within the range of the above carbon dioxide gas concentration, but 5.0 kg / cm ²
Hereinafter, it may be 4.5 kg / cm ² or less, or 4.0 kg / cm ² or less, and may be 0.
It may be 20 kg / cm ² or more, 0.50 kg / cm ² or more, or 1.0 kg / cm ² or more. Either the upper limit or the lower limit may be combined, and for example, the carbon dioxide gas pressure of the beverage is 0.20 kg / cm ² or more and 5.0 kg / cm ² or less, 0.50 kg / cm ² .
It may be 4.5 kg / cm ² or less, or 1.0 kg / cm ² or more and 4.0 kg / cm ² or less.
As used herein, the gas pressure means the gas pressure in the container, except for special cases.
The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C to a gas internal pressure gauge, the stopcock of the gas internal pressure gauge is opened once to release the gas, the stopper is closed again, and the gas internal pressure gauge is measured. It can be measured by using a method of swinging 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 In the beer-taste beverage of one aspect of the present invention, various additives may be added, if necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean. Proteins, peptide-containing substances such as collagen peptides, yeast extracts and the like can be appropriately used.
The fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.

1.4 Packaged Beverage The beer-taste beverage according to one aspect of the present invention may be a packaged beverage packed in a container. A container of any form and material may be used for the packaged beverage, and examples of the container include a bottle.
Examples thereof include cans, barrels and PET bottles, but cans, bottles and PET bottles are preferable from the viewpoint of being particularly easy to carry.

2 Method for Producing Beer-Taste Beverage The method for producing a beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be a method for producing through a fermentation step, or a method for producing without undergoing a fermentation step. However, a method having a step of adding yeast to the raw material and performing alcohol fermentation is preferable.
Specific examples of the method for producing a beer-taste beverage according to one aspect of the present invention include methods having the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation.
Further, the method for producing a beer-taste beverage according to one aspect of the present invention may further include the following step (3).
-Step (3): After the step (2), a step of adjusting the total content of the organic acid (A) as needed.

Further, in one aspect of the present invention, it is preferable not to have a step of adding spirits derived from grains from the viewpoint of producing a beer-like beverage having a good taste.
Hereinafter, each step in the method for producing a beer-taste beverage according to one aspect of the present invention will be described.

2.1 Step (1)
The step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
For example, when malt is used as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and an enzyme such as amylase is added as needed. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the completion of the saccharification treatment. In addition, these may be added after the alcoholic fermentation of the next step.

The mixture of various raw materials is heated to saccharify the starch of the raw materials for saccharification treatment.
The temperature and time of the saccharification treatment take into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, and the concentration of raw wort extract in the final beverage. It is preferable to make appropriate adjustments. For example, in one aspect of the present invention, the temperature of the saccharification treatment is 55 to 75 ° C. and the time of the saccharification treatment is 30 to 240 minutes from the viewpoint of adjusting the sugar concentration of the beer-taste beverage to the above range. Is preferable.

The saccharified solution is preferably boiled.
When hops, bitterness agents and the like are used as raw materials in this boiling treatment, it is preferable to add them. Hops, bitterness agents and the like may be added between the start of boiling and the end of boiling of the saccharified solution.

After the boiling treatment is completed, it is preferably transferred to a whirlpool, cooled to 0 to 20 ° C. to prepare a cooling liquid, and then subjected to a solid content removal treatment such as coagulation protein. By this treatment, the concentration of raw wort extract can be adjusted within the above range. In this way, the pre-fermentation liquid is obtained.
In addition, in this step, in order to perform the solid content removal treatment, a predetermined pore diameter (for example, pore diameter 3)
Filtration may be performed through a filter (less than 0 μm).

Instead of the above-mentioned saccharified solution, a pre-fermentation solution may be prepared by adding hops, bitterness agents and the like to a malt extract added with warm water and performing a boiling treatment.
When malt is not used as various raw materials, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, etc. Mix bitterness-imparting agents, flavors, acidulants, pigments, etc. with warm water to prepare a liquid sugar solution.
The liquid sugar solution may be boiled to prepare a pre-fermentation liquid.
When hops are used, they may be added before the boiling treatment, or may be added between the start of boiling and the end of boiling of the liquid sugar solution.

2.2 Process (2)
The step (2) is a step of adding yeast to the pre-fermentation liquid obtained in the step (1) and performing alcoholic fermentation.
The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and may be top-fermented yeast or bottom-fermented yeast. Although it is good, it is preferable to use top-fermented yeast from the viewpoint of making a beer-taste beverage that has a low sugar content but a more natural finish after drinking.

Yeast may be added to the raw material solution as it is in a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the undiluted solution. Further, after centrifugation, the supernatant may be completely removed before addition. The amount of yeast added to the undiluted solution can be set as appropriate, but for example, 5
It is about × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

Fermentation conditions for alcoholic fermentation can be set as appropriate, but fermentation is performed from the viewpoint of adjusting the sugar concentration of beer-taste beverages, the total content of organic acid (A), and the alcohol content within the above ranges. The temperature is preferably 5 to 25 ° C. In addition, the sugar concentration, the total content of the organic acid (A), and the alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, addition amount, and addition timing of the polysaccharide-degrading enzyme such as transglucosidase. It is possible, and if necessary, the temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed during the fermentation process.

After alcoholic fermentation, yeast is contained in the beer-taste beverage, and from the viewpoint of adjusting the turbidity, it is preferable not to perform filtration through a filter having a pore size of less than 30 μm after the step (2), and water is required. Or the above-mentioned various additives may be added.

2.3 Process (3)
In the method for producing a beer-taste beverage according to one aspect of the present invention, as the step (3), the step (
After 2), there may be a step of adjusting the total content of the organic acid (A), if necessary.
Although the total content of the organic acid (A) is adjusted in the steps (1) and (2), in this step, the content of the organic acid (A) is confirmed, and the organic acid (A) is necessary. ) Is preferably adjusted.

When the content of the organic acid (A) is small in the fermentation broth obtained after the step (2),
One or more selected from phosphoric acid, citric acid, pyruvate, malic acid, succinic acid, lactic acid, formic acid, and acetic acid constituting the organic acid (A) may be added. Further, when the content of the organic acid (A) is large, it can be adjusted by filtration, filtering or the like.

2.3 Step (4), Step (5)
In one aspect of the present invention, when producing a non-alcoholic fermented beer-taste beverage, it is preferable to further carry out steps (4) and (5).
-Step (4): A step of removing alcohol content from the fermented liquid after the step (2).
-Step (5): A step of adjusting the amount of carbon dioxide gas after the step (4).

In the step (4), as a method for removing the alcohol content generated by the fermentation step of the step (2), a method of removing by heat treatment is preferable. As the conditions for the heat treatment, the same conditions as those for producing a general non-alcoholic beer-taste beverage can be applied.
Further, after the step (4), the alcohol content is removed from the solution and the carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas by the step (5).
As a method for adjusting the amount of carbon dioxide gas, carbon dioxide gas may be added by mixing the solution after the step (4) with carbonated water, or the carbon dioxide gas is directly added to the solution after the step (4). You may.
The above step (3) may be performed after passing through the steps (4) and (5), and the step (3) may be performed.
) May be performed, and then steps (4) and (5) may be performed.

The beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.
The method for bottling beer-taste beverages is not particularly limited, and a bottling method well known to those skilled in the art can be used. By the containerging step, the beer-taste beverage of the present invention is filled and sealed in a container. A container of any form and material may be used in the container packing process.
Examples of the container include the container described in "1.4 Beverage in a container".

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Examples 1 to 8, Comparative Examples 1 to 4
<Beverage preparation>
After putting the crushed barley malt and the polysaccharide-degrading enzyme into a charging tank containing 40 L of warm water held at 40 to 55 ° C, a low temperature region of 40 to 55 ° C, a medium temperature region of 55 to 70 ° C, and 70 to 8
A saccharified solution was prepared by raising the temperature stepwise while maintaining the temperature in each temperature range of 5 ° C. for a predetermined time (range of 1 to 60 minutes). Then, the malt meal was removed by filtration to obtain wort. In Examples 1 to 3, 5 to 8 and Comparative Examples 1 to 4, sucrose was added to the obtained wort so as to have the malt ratio shown in Table 1. Then, hops are further added to each wort and boiled, the boiled wort is subjected to solid-liquid separation treatment, and the obtained clear wort is cooled.
A pre-fermentation solution was prepared. Then, bottom fermentation yeast was added to the pre-fermentation liquid, and the fermentation temperature and fermentation time, the amount and timing of addition of a polysaccharide-degrading enzyme such as transglucosidase were adjusted to prepare a fermentation liquid. Then, the fermented liquid is filtered, and if necessary, an organic acid (A) is added.
Was added as appropriate to obtain test beverages, which are beer.
The sugar concentration and total polyphenol amount shown in Table 1 were adjusted by appropriately setting the type of enzyme, the amount and timing of addition, the set temperature and holding time of each temperature range when preparing the saccharified solution, and the like. .. Further, the total content of the organic acid (A) shown in Table 1 was adjusted by appropriately setting various conditions of the fermentation step and, if necessary, adding various organic acids constituting the organic acid (A) as appropriate. ..

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
Based on the score criteria below, a human panelist will give a score in 0.1 increments in the range of 5 (maximum value) to 1 (minimum value) for the "presence or absence of a natural aftertaste" of each beverage. The average value of the scores of the five panelists was calculated. The results are shown in Table 1.
At the time of evaluation, samples conforming to the following criteria "5", "4", "3", "2" and "1" were prepared in advance, and the criteria were unified among the panelists. In addition, in any of the sensory evaluations in Table 1, no difference in score values of 2.0 or more was confirmed among the panelists for the same beverage.
[Score criteria for the presence or absence of a natural aftertaste after drinking]
・ "5": A natural aftertaste is felt very strongly after drinking.
・ "4": A natural aftertaste is strongly felt after drinking.
・ "3": A natural aftertaste is felt after drinking.
・ "2": The naturalness of the aftertaste after drinking is not felt so much, and an artificial afterglow is slightly felt.
・ "1": A strong artificial finish is felt after drinking.

From Table 1, the beers prepared in Examples 1 to 4 were beverages having a natural aftertaste after drinking. On the other hand, the beverages prepared in Comparative Examples 1 to 4 had an artificial finish after drinking.

Examples 9-10
<Beverage preparation>
A pre-fermentation liquid was prepared through the same saccharification step as in Example 1. In Example 9, top-fermenting yeast was added to the pre-fermentation liquid, and in Example 10, bottom-fermenting yeast was added to determine the fermentation temperature and fermentation time, the amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase. It was adjusted to obtain a fermented liquid. Then, the fermented liquid was filtered, and further, if necessary, an organic acid (A) was appropriately added to obtain test beverages which are beer.
The sugar concentration, alcohol content, and total polyphenol amount shown in Table 2 are the types of enzymes, the amount and timing of addition, and the set temperature and holding time of each temperature range when preparing the saccharified solution. It was set and adjusted appropriately. The total content of the organic acid (A) shown in Table 2 is
Various conditions of the fermentation process were appropriately set, and further, if necessary, an organic acid (A) was appropriately added for adjustment.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 8 and Comparative Examples 1 to 4, the human paneler determined the "presence or absence of a natural aftertaste" of each beverage based on the above-mentioned score criteria of 5 (maximum value). ~ 1 (minimum value)
In the range of, the score was evaluated in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 2.

From Table 2, the beers prepared in Examples 9 to 10 are all beverages having a natural aftertaste after drinking, and in particular, the beer of Example 9 prepared using top-fermenting yeast is particularly natural. It was a drink with a very strong aftertaste.

Examples 11 to 17, Comparative Example 5
<Beverage preparation>
A fermentation broth was prepared through the same saccharification step and fermentation step as in Example 1. The fermented liquor was filtered, and if necessary, an organic acid (A) was appropriately added to obtain test beverages, which are beer.
The carbohydrate concentration shown in Table 3 was adjusted by appropriately setting the type of enzyme, the amount and timing of addition, and the set temperature and holding time of each temperature range when preparing the saccharified solution. Further, the total content and pH of the organic acid (A) shown in Table 3 were adjusted by appropriately setting various conditions of the fermentation step and further adding the organic acid (A) as necessary.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 8 and Comparative Examples 1 to 4, the human paneler determined the "presence or absence of a natural aftertaste" of each beverage based on the above-mentioned score criteria of 5 (maximum value). ~ 1 (minimum value)
In the range of, the score was evaluated in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 3.

From Table 3, the beers prepared in Examples 11 to 17 were beverages in which a natural aftertaste was felt after drinking as compared with the beers prepared in Comparative Example 5.

Examples 18-20
<Beverage preparation>
A fermentation broth was prepared through the same saccharification step and fermentation step as in Example 1. The fermented liquor was filtered, and if necessary, an organic acid (A) was appropriately added to obtain test beverages, which are beer.
The carbohydrate concentration shown in Table 4 was adjusted by appropriately setting the type of enzyme, the amount and timing of addition, and the set temperature and holding time of each temperature range when preparing the saccharified solution. Further, for the total content of the organic acid (A) and the acidity in terms of citric acid shown in Table 4, various conditions of the fermentation step are appropriately set, and further, the organic acid (A) and the like are appropriately added as necessary. It was adjusted.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 8 and Comparative Examples 1 to 4, the human paneler determined the "presence or absence of a natural aftertaste" of each beverage based on the above-mentioned score criteria of 5 (maximum value). ~ 1 (minimum value)
In the range of, the score was evaluated in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 4.

From Table 4, the beers prepared in Examples 18 to 20 were all beverages in which a natural aftertaste was felt after drinking.

Examples 21-23
<Beverage preparation>
A fermentation broth was prepared through the same saccharification step and fermentation step as in Example 1. The fermented liquor was filtered, and if necessary, an organic acid (A) was appropriately added to obtain test beverages, which are beer.
The carbohydrate concentration shown in Table 5 was adjusted by appropriately setting the type of enzyme, the amount and timing of addition, and the set temperature and holding time of each temperature range when preparing the saccharified solution. Further, the total content of the organic acid (A) shown in Table 5 was adjusted by appropriately setting various conditions of the fermentation step and further adding the organic acid (A) as necessary. Further, the carbon dioxide gas concentration shown in Table 5 was adjusted by directly adding carbon dioxide gas to the fermentation broth as needed by setting various conditions of the fermentation step.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 8 and Comparative Examples 1 to 4, the human paneler determined the "presence or absence of a natural aftertaste" of each beverage based on the above-mentioned score criteria of 5 (maximum value). ~ 1 (minimum value)
In the range of, the score was evaluated in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 5.

From Table 5, the beers prepared in Examples 21 to 23 were all beverages having a natural aftertaste after drinking.

Claims (17)

Carbohydrate concentration is 1.5 g / 100 mL or less, and phosphoric acid, citric acid, pyruvic acid,
An organic acid composed of one or more selected from malic acid, succinic acid, lactic acid, formic acid, and acetic acid (
A) A beer-taste beverage having a total content of 500 to 2600 mass ppm. The beer-taste beverage according to claim 1, wherein the beer-taste beverage contains all of phosphoric acid, citric acid, pyruvate, malic acid, succinic acid, lactic acid, formic acid, and acetic acid as the organic acid (A). The beer-taste beverage according to claim 1 or 2, wherein the pH is 3.3 to 5.0. The beer-taste beverage according to any one of claims 1 to 3, wherein the malt ratio is 50 to 100% by mass. The beer-taste beverage according to any one of claims 1 to 4, wherein the beer-taste beverage is beer. The beer-taste beverage according to any one of claims 1 to 5, wherein the sugar concentration is 0.5 g / 100 mL or less. Carbohydrate concentration is 0.5g / 100mL or less,
Claim 1 that the ratio [organic acid (A) / sugar concentration] of the content (unit: mass ppm) of the organic acid (A) to the sugar concentration (unit: g / 100 mL) is 1600 to 8500. The beer-taste beverage according to any one of 5 to 5. Carbohydrate concentration is more than 0.5g / 100mL and 1.5g / 100mL or less.
Claim 1 in which the ratio [organic acid (A) / sugar concentration] of the content (unit: mass ppm) of the organic acid (A) to the sugar concentration (unit: g / 100 mL) is 400 to 2000. The beer-taste beverage according to any one of 5 to 5. The beer-taste beverage according to any one of claims 1 to 8, wherein the acidity in terms of citric acid is 0.01 to 1.00 g / 100 mL. The beer-taste beverage according to any one of claims 1 to 9, wherein the carbon dioxide gas concentration is 0.30 to 0.80 (w / w)%. The beer-taste beverage according to any one of claims 1 to 10, which is a beverage obtained by fermentation using top-fermenting yeast. The beer-taste beverage according to any one of claims 1 to 11, wherein the raw wort extract concentration is 6.0% by mass or more. The total polyphenol content is 60% by mass based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of claims 1 to 12, which is the above. The beer-taste beverage according to any one of claims 1 to 13, wherein the alcohol content is 3.0 (v / v)% or more. The method for producing a beer-taste beverage according to any one of claims 1 to 14.
A method for producing a beer-taste beverage, which comprises the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation. The method for producing a beer-taste beverage according to claim 15, which does not include a step of adding spirits derived from grains. The method for producing a beer-taste beverage according to claim 15 or 16, wherein the yeast is a top-fermenting yeast.