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WO2024247889A1 - Boisson aromatisée à la bière - Google Patents

Boisson aromatisée à la bière Download PDF

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Publication number
WO2024247889A1
WO2024247889A1 PCT/JP2024/019046 JP2024019046W WO2024247889A1 WO 2024247889 A1 WO2024247889 A1 WO 2024247889A1 JP 2024019046 W JP2024019046 W JP 2024019046W WO 2024247889 A1 WO2024247889 A1 WO 2024247889A1
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WIPO (PCT)
Prior art keywords
mass
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ppm
beer
content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/JP2024/019046
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English (en)
Japanese (ja)
Inventor
亮 竹雅
翼 谷川
小遠 単
隆子 乾
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2023087086A external-priority patent/JP2024170107A/ja
Priority claimed from JP2023087088A external-priority patent/JP2024170109A/ja
Priority claimed from JP2023087087A external-priority patent/JP2024170108A/ja
Priority claimed from JP2023104302A external-priority patent/JP2025004556A/ja
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Publication of WO2024247889A1 publication Critical patent/WO2024247889A1/fr
Anticipated expiration legal-status Critical
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to a beer-flavored beverage and a method for producing the same.
  • Patent Document 1 proposes a high-alcohol beer-flavored beverage that has a juicy, fruit-like feel.
  • Patent Document 2 proposes a beer-flavored beverage that uses grapes and other ingredients.
  • a first aspect of the present invention relates to providing a high-alcohol beer-taste alcoholic beverage having flavor characteristics of a suitable stimulating sensation and a pleasant, mellow sourness, a method for producing the same, and a method for imparting a suitable stimulating sensation and a pleasant, mellow sourness to a beer-taste beverage.
  • suitable stimulating sensation refers to a state in which the sourness and alcohol stimuli felt when the beer-taste beverage is held in the mouth are moderate and preferable.
  • the term “pleasant, mellow sourness” refers to a state in which the strength and duration of the sourness felt when the beer-taste beverage is held in the mouth are moderate and preferable.
  • a second aspect of the present invention relates to providing a high-alcohol beer-taste alcoholic beverage having a suitable aged aroma and a well-balanced ester aroma, a method for producing the same, and a method for imparting a suitable aged aroma and a well-balanced ester aroma to a beer-taste beverage.
  • suitable aged aroma refers to a suitable state in which the aroma is moderate and favorable, evoking aging in a barrel.
  • well-balanced ester aroma refers to a suitable state in which the ester aroma derived from ethyl lactate and ethyl acetate is well-balanced.
  • a third aspect of the present invention relates to a beer-taste beverage having a suitable stimulating sensation and ripe fruit-like flavor characteristics, a method for producing the same, and a method for imparting a suitable stimulating sensation and ripe fruit-like flavor to a beer-taste beverage.
  • suitable stimulating sensation refers to a suitable state in which the sourness and alcohol stimuli felt when the beer-taste beverage is held in the mouth are moderate and preferable.
  • ripe fruit-like flavor refers to a suitable state in which an aroma reminiscent of barrel aging and an ester-derived fruit-like aroma are well balanced.
  • a fourth aspect of the present invention relates to providing a beer-taste beverage having a refreshing fruit-like flavor characteristic, a method for producing the same, and a method for imparting a refreshing fruit-like flavor to a beer-taste beverage.
  • the refreshing fruit-like flavor refers to a fresh, fruity aroma with a crisp, fruit-like sweetness that does not linger with a sticky sweetness.
  • the first aspect of the present invention relates to the following [1] to [13].
  • a beer-flavored alcoholic beverage having a lactic acid content of 10,000 ppm by mass or more and 30,000 ppm by mass or less, an acetic acid content of 2,000 ppm by mass or more and 10,000 ppm by mass or less, an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less, and a furfural content of 200 ppb by mass or more and 6,000 ppb by mass or less.
  • the beer-flavored alcoholic beverage according to [1] having an alcohol content of 10.0 v/v% or more and 20.0 v/v% or less.
  • a method for producing a beer-taste alcoholic beverage having an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less comprising the steps of adjusting the lactic acid content in the beer-taste alcoholic beverage to 10,000 ppm by mass or more and 30,000 ppm by mass or less, the acetic acid content to 2,000 ppm by mass or more and 10,000 ppm by mass or less, and the furfural content to 200 ppb by mass or more and 6,000 ppb by mass or less.
  • a method for imparting a stimulating sensation to a beer-flavored alcoholic beverage having an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less comprising the steps of adjusting the lactic acid content in the beer-flavored alcoholic beverage to 10,000 ppm by mass or more and 30,000 ppm by mass or less, the acetic acid content to 2,000 ppm by mass or more and 10,000 ppm by mass or less, and the furfural content to 200 ppb by mass or more and 6,000 ppb by mass or less.
  • a method for imparting a pleasant and mellow acidity to a beer-flavored alcoholic beverage with an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less comprising the steps of adjusting the lactic acid content in the beer-flavored alcoholic beverage to 10,000 ppm by mass or more and 30,000 ppm by mass or less, the acetic acid content to 2,000 ppm by mass or more and 10,000 ppm by mass or less, and the furfural content to 200 ppb by mass or more and 6,000 ppb by mass or less.
  • a method for producing a beer-taste beverage comprising the step of adding a beer-taste alcoholic beverage according to any one of [1] to [4] during the production process of a beer-taste beverage.
  • the method for producing a beer-taste beverage according to [8] wherein the alcohol content of the beer-taste beverage is 1.0 v/v% or more.
  • a method for imparting a stimulating sensation to a beer-taste beverage comprising the step of adding a beer-taste alcoholic beverage according to any one of [1] to [4] during the production process of the beer-taste beverage.
  • a method for imparting a beer-taste beverage with a pleasant, mellow acidity comprising the step of adding a beer-taste alcoholic beverage according to any one of [1] to [4] during the production process of the beer-taste beverage.
  • the second aspect of the present invention relates to the following [1] to [14].
  • a beer-flavored alcoholic beverage having an ethyl lactate content of 800 ppm by mass or more and 3,500 ppm by mass or less, an ethyl acetate content of 200 ppm by mass or more and 1,000 ppm by mass or less, an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less, and a furfural content of 200 ppb by mass or more and 6,000 ppb by mass or less.
  • the beer-flavored alcoholic beverage according to [1] having an alcohol content of 10.0 v/v% or more and 20.0 v/v% or less.
  • a method for producing a beer-flavored alcoholic beverage having an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less comprising a step of adjusting the ethyl lactate content in the beer-flavored alcoholic beverage to 800 ppm by mass or more and 3,500 ppm by mass or less, the ethyl acetate content to 200 ppm by mass or more and 1,000 ppm by mass or less, and the furfural content to 200 ppb by mass or more and 6,000 ppb by mass or less.
  • the adjusting step includes a maturation step at 10°C or higher and 60°C or lower.
  • a method for imparting a aged aroma to a beer-flavored alcoholic beverage having an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less comprising the steps of adjusting the ethyl lactate content in the beer-flavored alcoholic beverage to 800 ppm by mass or more and 3,500 ppm by mass or less, the ethyl acetate content to 200 ppm by mass or more and 1,000 ppm by mass or less, and the furfural content to 200 ppb by mass or more and 6,000 ppb by mass or less.
  • a method for imparting a harmonious ester aroma to a beer-taste alcoholic beverage with an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less comprising the steps of adjusting the ethyl lactate content in the beer-taste alcoholic beverage to between 800 ppm by mass and 3,500 ppm by mass, the ethyl acetate content to between 200 ppm by mass and 1,000 ppm by mass, and the furfural content to between 200 ppb by mass and 6,000 ppb by mass.
  • a method for producing a beer-taste beverage comprising the step of adding a beer-taste alcoholic beverage according to any one of [1] to [4] during the production process of a beer-taste beverage.
  • the method for producing a beer-taste beverage as described in [9] wherein the alcohol content of the beer-taste beverage is 1.0 v/v% or more.
  • a method for imparting a aged aroma to a beer-taste beverage comprising the step of adding a beer-taste alcoholic beverage according to any one of [1] to [4] during the production process of the beer-taste beverage.
  • a method for imparting a harmonious ester aroma to a beer-taste beverage comprising the step of adding a beer-taste alcoholic beverage according to any one of [1] to [4] during the production process of the beer-taste beverage.
  • the third aspect of the present invention relates to the following [1] to [9].
  • [1] A beer-flavored beverage having a lactic acid content of 1,200 ppm by mass or more and 8,000 ppm by mass or less, an acetic acid content of 280 ppm by mass or more and 2,500 ppm by mass or less, and a furfural content (mass ppb) relative to the alcohol content (v/v%) (furfural/alcohol content) of 10 or more and 500 or less.
  • v/v% furfural/alcohol content
  • a method for producing a beer-taste beverage comprising the steps of adjusting the lactic acid content in the beer-taste beverage to 1,200 ppm by mass or more and 8,000 ppm by mass or less, the acetic acid content to 280 ppm by mass or more and 2,500 ppm by mass or less, and the furfural content (mass ppb) relative to the alcohol content (v/v %) (furfural/alcohol content) to 10 or more and 500 or less.
  • a method for imparting a stimulating sensation to a beer-taste beverage comprising the steps of adjusting the lactic acid content in the beer-taste beverage to between 1,200 ppm by mass and 8,000 ppm by mass, the acetic acid content to between 280 ppm by mass and 2,500 ppm by mass, and the furfural content (ppb by mass) relative to the alcohol content (v/v %) (furfural/alcohol content) to between 10 and 500.
  • the fourth aspect of the present invention relates to the following [1] to [9].
  • [1] A beer-taste beverage having a D-glutamic acid content of 0.20 ⁇ g/mL or more and 2.00 ⁇ g/mL or less, and a propyl acetate content of 40 ⁇ g/L or more and 170 ⁇ g/L or less.
  • [2] The beer-taste beverage described in [1], having a lactic acid content of 200 mg/L or more and 7,500 mg/L or less.
  • a method for producing a beer-taste beverage comprising a step of adjusting the D-glutamic acid content to between 0.20 ⁇ g/mL and 2.00 ⁇ g/mL and the propyl acetate content to between 40 ⁇ g/L and 170 ⁇ g/L.
  • a method for imparting a refreshing fruity flavor to a beer-taste beverage comprising the step of adjusting the D-glutamic acid content to 0.20 ⁇ g/mL or more and 2.00 ⁇ g/mL or less and the propyl acetate content to 40 ⁇ g/L or more and 170 ⁇ g/L or less.
  • a high-alcohol beer-flavored alcoholic beverage having flavor characteristics of a suitable stimulating sensation and a pleasant, mellow sourness, a method for producing the same, and a method for imparting a suitable stimulating sensation and a pleasant, mellow sourness to a beer-flavored beverage.
  • a high-alcohol beer-flavored alcoholic beverage having a suitable aged aroma and a well-balanced ester aroma, a method for producing the same, and a method for imparting a suitable aged aroma and a well-balanced ester aroma to a beer-flavored beverage.
  • a beer-taste beverage having a suitable spiciness and ripe fruit-like flavor characteristics, a method for producing the same, and a method for imparting a suitable spiciness and ripe fruit-like flavor to a beer-taste beverage.
  • a beer-taste beverage having a refreshing fruit-like flavor characteristic it is possible to provide a beer-taste beverage having a refreshing fruit-like flavor characteristic, a method for producing the same, and a method for imparting a refreshing fruit-like flavor to a beer-taste beverage.
  • the inventors have thoroughly investigated the above-mentioned problems and have newly discovered that in the first aspect of the present invention, by setting the contents of lactic acid, acetic acid, and furfural in a beer-flavored alcoholic beverage to specific amounts, it is possible to obtain a suitable stimulating sensation and a pleasant, mellow, sour flavor characteristic. Although the mechanism behind this is unclear, it is presumed that the stimulating sensation of lactic acid and acetic acid and the fragrant aroma of furfural balance the flavor, resulting in a suitable stimulating sensation and a pleasant, mellow, sour taste.
  • a suitable aged aroma and a well-balanced ester aroma can be obtained by setting the contents of ethyl lactate, ethyl acetate, and furfural in a beer-flavored alcoholic beverage to specific amounts.
  • the mechanism behind this is unclear, it is presumed that the fruity aroma of ethyl lactate and ethyl acetate and the savory flavor of furfural create a balanced aroma, resulting in a suitable aged aroma and a well-balanced ester aroma.
  • a suitable stimulating sensation and ripe fruit-like flavor characteristics can be obtained.
  • the mechanism behind this is unclear, it is presumed that the stimulating sensation from the alcohol, lactic acid, and acetic acid, and the fragrant aroma from the furfural, balance the flavors, resulting in a suitable stimulating sensation and aged aroma.
  • a refreshing fruity flavor characteristic can be obtained by adjusting the content of D-glutamic acid and propyl acetate in a beer-taste beverage to specific amounts. Although the mechanism behind this is unclear, it is presumed that a refreshing fruity flavor can be achieved by balancing the rich sweetness of D-glutamic acid with the light, ester-like sweet aroma.
  • beer-taste beverage refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor.
  • the term “beer-taste beverage” in this specification includes all beer-flavored carbonated beverages.
  • a "beer-taste alcoholic beverage” refers to a beer-taste beverage with an alcohol content of 1 v/v% or more
  • a "non-alcoholic beer-taste beverage” refers to a beer-taste beverage with an alcohol content of less than 1 v/v%.
  • the beer-taste beverage of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process.
  • the fermented beer-taste beverage may be a top-fermented beer-taste beverage brewed through a fermentation process using top-fermenting yeast, a bottom-fermented beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast, or a blend of these beer-taste beverages.
  • Fermentation may use yeast (Saccharomyces) or wild yeast (Brettanomyces, etc.) that produces alcohol, or yeast (Saccharomyces, etc.) that does not produce alcohol, wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation.
  • yeast Sacharomyces
  • yeast Sacharomyces, etc.
  • bacteria that perform lactic acid fermentation or gluconic acid fermentation.
  • fermented non-alcoholic beer-flavored beverages they may be produced by adding yeast and stopping fermentation so that the alcohol content is less than 1 v/v%, or by a dealcoholization process after fermentation so that the alcohol content is less than 1 v/v%.
  • alcohol content is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association (Analysis Committee), revised and expanded in 2013).
  • the beer-taste alcoholic beverage of the first aspect contains lactic acid, acetic acid, and furfural.
  • the alcohol content of the beer-taste alcoholic beverage of the first aspect is 5.0 v/v% or more and 20.0 v/v% or less, for example, 5.5 v/v% or more, 6.0 v/v% or more, 6.5 v/v% or more, 7.0 v/v% or more, 7.5 v/v% or more, 8.0 v/v% or more, 8.5 v/v% or more, 9.0 v/v% or more, 9.5 v/v% or more, 10.0 v/v% or more, 10.2 v/v% or more.
  • 0v/v% or more 18.2v/v% or more, 18.4v/v% or more, 18.6v/v% or more, 18.8v/v% or more, 19.0v/v% or more, 19.2v/v% or more, 19.4v/v% or more, It can be 19.6v/v% or more, 19.8v/v% or more, and 19.8v/v% or less, 19.6v/v% or less, 19.4v/v% or less, 19.2v/v% or less, 19.0v/v% or less , 18.8v/v% or less, 18.6v/v% or less, 18.4v/v% or less, 18.2v/v% or less, 18.0v/v% or less, 17.8v/v% or less, 17.6v/v% or less, 17.4v/v % or less, 17.2v/v% or less, 17.0v/v% or less, 16.8v/v% or less, 16.6v/v% or less, 16.4v/v%
  • the content of lactic acid in the beer-flavored alcoholic beverage of the first embodiment is from 10,000 ppm by mass to 30,000 ppm by mass, preferably from 14,000 ppm by mass to 28,000 ppm by mass, and more preferably from 15,000 ppm by mass to 27,000 ppm by mass, from the viewpoint of a balance between the stimulation suitable for beer and the dairy product-like aroma and pleasant, mellow acidity unsuitable for beer.
  • the content of acetic acid in the beer-flavored alcoholic beverage of the first embodiment is from 2,000 ppm by mass to 10,000 ppm by mass, preferably from 3,000 ppm by mass to 9,000 ppm by mass, and more preferably from 4,000 ppm by mass to 8,000 ppm by mass, from the viewpoint of a balance between the stimulating sensation suitable for beer and the vinegar-like aroma and pleasant, mellow acidity unsuitable for beer.
  • ppm by mass or more 2,500 ppm by mass or more, 3,000 ppm by mass or more, 3,200 ppm by mass or more, 3,400 ppm by mass or more, 3,600 ppm by mass or more, 3,800 ppm by mass or more, 4000 ppm by mass or more, 500 ppm by mass or more, 600 ppm by mass or more, 7000 ppm by mass or more, 8000 ppm by mass or more, 9000 ppm by mass or more, 1000 ppm by mass or more, 15 ...500 ppm by mass or more, 1500 ppm by mass or more, 1500 ppm by mass or more, 1500 ppm by mass or more, 1500 ppm by mass or more, 1500 ppm by mass or more, 1500 ppm by mass or more, 1500 ppm by mass or more, 00 mass ppm or more, 4200 mass ppm or more, 4400 mass ppm or more, 4600 mass ppm or more, 4800 mass ppm or more,
  • the beer-flavored alcoholic beverage of the first aspect may contain an acetate such as sodium acetate.
  • the content of acetic acid in the case where an acetate is contained is the total amount of acetic acid and acetate.
  • the acetic acid content is measured by high performance liquid chromatography.
  • the acetic acid content can be adjusted by production by microbial fermentation during the manufacturing process or by adding acetic acid or a material containing acetic acid.
  • the mass ratio of the acetic acid content to the mass ratio of the lactic acid content in the beer-flavored alcoholic beverage of the first embodiment is preferably 0.01 or more and 1.00 or less, from the viewpoint of a balance between a suitable stimulating feeling and a pleasant and mellow acidity, and is, for example, 0.05 or more, 0.08 or more, 0.11 or more, 0.14 or more, 0.17 or more, 0.2 or more, 0.23 or more, 0.26 or more, 0.29 or more, 0.32 or more, 0.35 or more, 0.38 or more, 0.41 or more, 0.44 or more, 0.47 or more, 0.5 or more, 0.53 or more, 0.56 or more, 0.59 or more, 0.62 or more, 0.65 or more, 0.68 or more, 0.71 or more, 0.74 or more, 0.77 or more, 0.8 It can be 0 or more, 0.83 or more, 0.86 or more, 0.89 or more, 0.92 or more, 0.95 or more, 0.98 or more, or 0.98 or less, 0.
  • the furfural content in the beer-flavored alcoholic beverage of the first embodiment is from 200 ppb by mass to 6,000 ppb by mass, from the viewpoint of imparting a suitable stimulating sensation and a pleasant, mellow acidity, for example, 300 ppb by mass or more, 400 ppb by mass or more, 500 ppb by mass or more, 600 ppb by mass or more, 700 ppb by mass or more, 800 ppb by mass or more, 900 ppb by mass or more, 1,000 ppb by mass or more.
  • the furfural content is measured by gas chromatography.
  • the furfural content is determined by the addition of dilution water or carbonated water, the addition of furfural-containing flavoring, the amount of furfural-containing flavoring, the amount of furfural-containing raw materials, the addition of furfural-containing raw materials, the type of raw materials containing furfural, the amount of furfural substrate, the amount of raw materials that serve as furfural substrate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), and the acid used to adjust the pH.
  • the furfural content (mass ppb) (furfural/alcohol content) relative to the alcohol content (v/v%) in the beer-flavored alcoholic beverage of the first embodiment is preferably 10 or more and 500 or less, for example, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 11 or less, from the viewpoint of imparting a suitable stimulating sensation and a pleasant and mellow acidity.
  • beer-taste alcoholic beverage of the first embodiment it is preferable to further contain ethyl lactate and ethyl acetate in order to impart a suitable aged aroma and a well-balanced ester aroma.
  • the content of ethyl lactate in the beer-flavored alcoholic beverage of the first embodiment is preferably 800 ppm by mass or more and 3,500 ppm by mass or less, for example, 850 ppm by mass or more, 900 ppm by mass or more, 950 ppm by mass or more, 1,000 ppm by mass or more, 1,050 ppm by mass or more, 1,100 ppm by mass or more, 1,150 ppm by mass or more, 1,200 ppm by mass or more, 1,300 ppm by mass or more, 1,400 ppm by mass or more, 1,500 ppm by mass or more, 1,600 ppm by mass or more, 1,700 ppm by mass or more, 1,800 ppm by mass or more, 1,900 ppm by mass or more, 1,100 ppm by mass or more 0 mass ppm or more, 1200 mass ppm or more, 1250 mass ppm or more, 1300 mass
  • the content of ethyl lactate is measured by gas chromatography.
  • the ethyl lactate content can be adjusted by adding dilution water or carbonated water, adding flavorings containing ethyl lactate, the amount of flavorings containing ethyl lactate, the amount of raw materials containing ethyl lactate, adding raw materials containing ethyl lactate, the type of raw materials containing ethyl lactate, the amount of substrate for ethyl lactate, the amount of raw materials that serve as substrate for ethyl lactate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, and during the brewing process (the wort production process from the addition of malt to before the addition of yeast).
  • the pH of the fermentation process the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set appropriately.
  • the content of ethyl acetate in the beer-flavored alcoholic beverage of the first embodiment is preferably 200 ppm by mass or more and 1000 ppm by mass or less, for example, 250 ppm by mass or more, 300 ppm by mass or more, 320 ppm by mass or more, 340 ppm by mass or more, 360 ppm by mass or more, 380 ppm by mass or more, 400 ppm by mass or more, 420 ppm by mass or more, 440 ppm by mass or more, and the like.
  • the ethyl acetate content can be adjusted by adding dilution water or carbonated water, adding ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, the addition of ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of substrate for ethyl acetate, the amount of raw material that serves as the substrate for ethyl acetate, the amount of raw material, the type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort production process from malt addition to yeast addition), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc
  • the mass ratio of the ethyl acetate content to the ethyl lactate content in the beer-flavored alcoholic beverage of the first embodiment is, from the viewpoint of imparting a suitable aged aroma and a harmonious ester aroma, preferably 0.01 or more and 1.60 or less, for example, 0.05 or more, 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, It can be 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.45 or more, 1.50 or more, and it can be 1.50 or less, 1.45 or less, 1.40 or less,
  • the beer-taste alcoholic beverage of the first embodiment can be produced in the same manner as a general beer-taste beverage, except that it has an alcohol content of 5.0 v/v% or more and 20.0 v/v% or less, and includes a step of adjusting the lactic acid content in the beer-taste alcoholic beverage to 10,000 ppm by mass or more and 30,000 ppm by mass or less, the acetic acid content to 2,000 ppm by mass or more and 10,000 ppm by mass or less, and the furfural content to 200 ppb by mass or more and 6,000 ppb by mass or less.
  • the contents of lactic acid, acetic acid, and furfural can be adjusted by various production conditions as described above. Note that the step of adjusting each component in the production method of the present invention includes an embodiment in which adjustment is made only by production conditions. Below are shown general methods of producing beer-taste beverages, with and without using malt as a raw material.
  • Beer-flavored beverages containing alcohol produced using malt as a raw material are first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering it, and producing a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, malt extract may be added to warm water, and then hops may be added and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling.
  • Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes.
  • Known conditions may be used for the fermentation and storage processes.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate.
  • the mixture is then filled into containers and sterilized to produce the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • Spirits refers to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast, followed by distillation. Wheat is the preferred grain for the raw material of spirits.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount of production may be performed at any step up to the filling step, and can be appropriately adjusted at one or more of these steps.
  • steps include malting, malt grinding, saccharification, wort filtration, wort boiling, auxiliary raw material mixing, sediment separation, cooling, post-cooling and pre-yeast addition step, fermentation, post-fermentation (aging), post-fermentation cooling, content filtering, dilution, sterilization, filling, and steps between the above steps, but are not particularly limited as long as they are from the malting step to the filling step.
  • a beer-flavored beverage containing alcohol that is produced without using malt as a raw material is prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a coloring, etc. with warm water to form a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling.
  • hops may be added to an extract using a raw material other than malt, which is added with warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage process.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the product is then filled into a container and sterilized to obtain the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount of production may be performed at any step up to filling, and adjustments can be made at one, two, or multiple steps among those steps.
  • processes include malting, malt grinding, saccharification, wort filtering, wort boiling, auxiliary ingredient mixing, sedimentation, cooling, post-cooling and pre-yeast addition, fermentation, post-fermentation (aging), post-fermentation cooling, content filtering, dilution, sterilization, packing, and any process between the above, but are not particularly limited as long as it is from the malting to the packing process.
  • Non-fermented, alcohol-containing beer-flavored beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like.
  • the raw material alcohol may be added at any step from the saccharification step to the filling step.
  • Grain-derived spirits may also be added as an alcohol component.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount of production may be performed at any step up to filling, and adjustments can be made at one, two, or more of these steps.
  • steps include the malting step, malt grinding step, saccharification step, wort filtering step, wort boiling step, auxiliary raw material mixing step, sediment separation step, cooling step, post-cooling pre-yeast addition step, fermentation step, post-fermentation step (aging step), post-fermentation cooling step, content filtering step, dilution step, sterilization step, filling step, and steps between the above steps, but are not particularly limited as long as they are from the malting step to the filling step.
  • the beer-taste alcoholic beverage of the first embodiment is imparted with a suitable stimulating sensation and a flavor characteristic of a pleasant, mellow sourness. Therefore, the present invention also provides a method for imparting a stimulating sensation to a beer-taste alcoholic beverage, and a method for imparting a pleasant, mellow sourness to a beer-taste alcoholic beverage.
  • the details of the steps in each method of the present invention are the same as those in the production method of the present invention.
  • the beer-taste alcoholic beverage of the first embodiment has flavor characteristics of a suitable stimulating sensation and a pleasant, mellow acidity, it is possible to impart a stimulating sensation and a pleasant, mellow acidity to the beer-taste beverage by adding the beer-taste alcoholic beverage of the first embodiment during the production process of the beer-taste beverage.
  • the present invention also provides a method for producing a beer-taste beverage, a method for imparting a stimulating sensation, a method for imparting a pleasant, mellow acidity, and a beer-taste beverage with improved stimulating sensation and pleasant, mellow acidity obtained by the above production method, which includes the step of adding the beer-taste alcoholic beverage of the first embodiment during the production process of the beer-taste beverage.
  • beer-taste beverages obtainable by adding the beer-taste alcoholic beverage of the first aspect include beer-taste alcoholic beverages having an alcohol content of, for example, 1.0 v/v% or more, 1.5 v/v% or more, 2.0 v/v% or more, 2.5 v/v% or more, 3.0 v/v% or more, 3.5 v/v% or more, 4.0 v/v% or more, 4.5 v/v% or more, less than 5.0 v/v%, 4.5 v/v% or less, 4.0 v/v% or less, 3.5 v/v% or less, 3.0 v/v% or less, 2.5 v/v% or less, 2.0 v/v% or less, or 1.5 v/v% or less;
  • non-alcoholic beer-flavored beverages include non-alcoholic beer-flavored beverages having an alcohol content of 0 v/v% or more, 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or
  • the beer-taste alcoholic beverage of the second aspect contains ethyl lactate, ethyl acetate, and furfural.
  • the alcohol content of the beer-taste alcoholic beverage of the first aspect is 5.0 v/v% or more and 20.0 v/v% or less, for example, 5.5 v/v% or more, 6.0 v/v% or more, 6.5 v/v% or more, 7.0 v/v% or more, 7.5 v/v% or more, 8.0 v/v% or more, 8.5 v/v% or more, 9.0 v/v% or more, 9.5 v/v% or more, 10.0 v/v% or more, 10.2 v/v% or more.
  • 0v/v% or more 18.2v/v% or more, 18.4v/v% or more, 18.6v/v% or more, 18.8v/v% or more, 19.0v/v% or more, 19.2v/v% or more, 19.4v/v% or more, It can be 19.6v/v% or more, 19.8v/v% or more, and 19.8v/v% or less, 19.6v/v% or less, 19.4v/v% or less, 19.2v/v% or less, 19.0v/v% or less , 18.8v/v% or less, 18.6v/v% or less, 18.4v/v% or less, 18.2v/v% or less, 18.0v/v% or less, 17.8v/v% or less, 17.6v/v% or less, 17.4v/v % or less, 17.2v/v% or less, 17.0v/v% or less, 16.8v/v% or less, 16.6v/v% or less, 16.4v/v%
  • the content of ethyl lactate in the beer-flavored alcoholic beverage of the second embodiment is, from the viewpoint of imparting a suitable aged aroma and a harmonious ester aroma, from 800 ppm by mass to 3500 ppm by mass, preferably from 1000 ppm by mass to 3000 ppm by mass, and more preferably from 1500 ppm by mass to 2500 ppm by mass, for example, from 850 ppm by mass to 900 ppm by mass to 950 ppm by mass.
  • Quantity ppm or more 1000 mass ppm or more, 1050 mass ppm or more, 1100 mass ppm or more, 1150 mass ppm or more, 1200 mass ppm or more, 1250 mass ppm or more, 1300 mass ppm or more , 1350 mass ppm or more, 1400 mass ppm or more, 1450 mass ppm or more, 1500 mass ppm or more, 1550 mass ppm or more, 1600 mass ppm or more, 1650 mass ppm or more, 1700 quality Quantity ppm or more, 1750 mass ppm or more, 1800 mass ppm or more, 1850 mass ppm or more, 1900 mass ppm or more, 1950 mass ppm or more, 2000 mass ppm or more, 2050 mass ppm or more Above, 2100 mass ppm or more, 2150 mass ppm or more, 2200 mass ppm or more, 2250 mass ppm or more, 2300 mass ppm or more, 2350 mass ppm or
  • the content of ethyl acetate in the beer-flavored alcoholic beverage of the second embodiment is from 200 ppm by mass to 1,000 ppm by mass, preferably from 300 ppm by mass to 800 ppm by mass, and more preferably from 400 ppm by mass to 700 ppm by mass, for example, from 250 ppm by mass or more, 300 ppm by mass or more, 320 ppm by mass or more, 340 ppm by mass or more, 360 ppm by mass or more, 380 ppm by mass or more, and more preferably from ... and more preferably from 300 ppm by mass or more.
  • the mass ratio of the ethyl acetate content to the ethyl lactate content in the beer-flavored alcoholic beverage of the second embodiment is, from the viewpoint of imparting a suitable aged aroma and a harmonious ester aroma, preferably 0.01 or more and 1.60 or less, for example, 0.05 or more, 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 1.85 or more, 1.95 or more, 1.00 or more, 1.15
  • It can be 15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.45 or more, 1.50 or more, and 1.50 or less, 1.45 or less, 1.40 or less, 1.35 or less, 1.30 or less, 1.25 or less, 1.20 or less, 1.15 or less, 1.10 or less, 1.05 or less, 1.00 or less, 0.95 or less, 0.90 or less, 0.85 or less, 0.80 or less, 0.75 or less, 0.70 or less, 0.65 or less, 0.60 or less, 0.55 or less, 0.50 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.20 or less, 0.15 or less, 0.10 or less, 0.05 or less.
  • the furfural content in the beer-flavored alcoholic beverage of the second embodiment is from 200 ppb by mass to 6,000 ppb by mass, from the viewpoint of imparting a suitable aged aroma and a harmonious ester aroma, and is, for example, from 300 ppb by mass or more, 400 ppb by mass or more, 500 ppb by mass or more, 600 ppb by mass or more, 700 ppb by mass or more, 800 ppb by mass or more, 900 ppb by mass or more, 1,000 ppb by mass or more.
  • the furfural content (mass ppb) (furfural/alcohol content) relative to the alcohol content (v/v%) is preferably 10 or more and 500 or less, for example, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 100 or more, or 100 or more.
  • beer-flavored alcoholic beverage of the second embodiment it is preferable to further contain lactic acid and acetic acid in order to impart a suitable stimulating sensation and a pleasant, mellow acidity.
  • the content of lactic acid in the beer-flavored alcoholic beverage of the second embodiment is preferably 10,000 ppm by mass or more and 30,000 ppm by mass or less, from the viewpoint of a balance between the stimulant taste suitable for beer and the dairy product-like aroma and pleasant, mellow acidity unsuitable for beer, and is, for example, 10,500 ppm by mass or more, 11,000 ppm by mass or more, 11,500 ppm by mass or more, 12,000 ppm by mass or more, 12,500 ppm by mass or more, 13,000 ppm by mass or more, 13,500 ppm by mass or more, 14,000 ppm by mass or more, 14,200 ppm by mass or more, 14,400 ppm by mass or more, 14,600 ppm by mass or more, 14,800 ppm by mass or more, 150 00 mass ppm or more, 15200 mass ppm or more, 15400 mass ppm or more, 15600 mass ppm or more, 15800 mass ppm or more, 16000 mass ppm
  • the content of acetic acid in the beer-flavored alcoholic beverage of the second embodiment is preferably 2,000 ppm by mass or more and 10,000 ppm by mass or less, from the viewpoint of a balance between the stimulating sensation suitable for beer and the vinegar-like aroma and pleasant, mellow acidity that are unsuitable for beer, and is, for example, 2,500 ppm by mass or more, 3,000 ppm by mass or more, 3,200 ppm by mass or more, 3,400 ppm by mass or more, 3,600 ppm by mass or more, 3,800 ppm by mass or more, 4,000 ppm by mass or more, 4,200 ppm by mass or more, 4,400 ppm by mass or more, 4,600 ppm by mass or more, 5,0 ...
  • the above can be 8600 mass ppm or more, 8800 mass ppm or more, 9000 mass ppm or more, 9500 mass ppm or more, and 9500 mass ppm or less, 9000 mass ppm or less, 8800 mass ppm or less, 8600 mass ppm or less,
  • the mass ratio of the acetic acid content to the mass ratio of the lactic acid content in the beer-flavored alcoholic beverage of the second embodiment is preferably 0.01 or more and 1.00 or less, from the viewpoint of a balance between a suitable stimulating feeling and a pleasant and mellow acidity, and is, for example, 0.05 or more, 0.08 or more, 0.11 or more, 0.14 or more, 0.17 or more, 0.2 or more, 0.23 or more, 0.26 or more, 0.29 or more, 0.32 or more, 0.35 or more, 0.38 or more, 0.41 or more, 0.44 or more, 0.47 or more, 0.5 or more, 0.53 or more, 0.56 or more, 0.59 or more, 0.62 or more, 0.65 or more, 0.68 or more, 0.71 or more, 0.74 or more, 0.77 or more, 0.8 It can be 0 or more, 0.83 or more, 0.86 or more, 0.89 or more, 0.92 or more, 0.95 or more, 0.98 or more, or 0.98 or less, 0.
  • the beer-flavored alcoholic beverage of the second embodiment can be produced in the same manner as a general beer-flavored beverage, except that the alcohol content is adjusted to 5.0 v/v% or more and 20.0 v/v% or less, and the content of ethyl lactate in the beer-flavored alcoholic beverage is adjusted to 800 ppm by mass or more and 3500 ppm by mass or less, the content of ethyl acetate is adjusted to 200 ppm by mass or more and 1000 ppm by mass or less, and the content of furfural is adjusted to 200 ppb by mass or more and 6000 ppb by mass or less.
  • the contents of ethyl lactate, ethyl acetate, and furfural can be adjusted by various production conditions as described above.
  • the production method of the second embodiment may further include a maturation step at a relatively high temperature in order to increase the contents of ethyl lactate, ethyl acetate, and furfural.
  • a maturation step at a relatively high temperature in order to increase the contents of ethyl lactate, ethyl acetate, and furfural.
  • the temperature in the aging step is preferably 10° C. or higher and 60° C. or lower, more preferably 20° C. or higher and 60° C. or lower.
  • it may be 12° C. or higher, 14° C. or higher, 16° C. or higher, 18° C. or higher, 20° C. or higher, 22° C. or higher, 24° C. or higher, 26° C. or higher, 28° C. or higher, 30° C. or higher, 32° C. or higher, 34° C. or higher, 36° C. or higher, 38° C. or higher, or 40° C. or higher, or may be 58° C. or lower, 56° C. or lower, 54° C. or lower, 52° C. or lower, 50° C. or lower, 48° C. or lower, 46° C. or lower, 44° C. or lower, 42° C. or lower, 40° C. or lower, 38° C.
  • the pH in the aging step is preferably 2.5 to 4.0, more preferably 2.5 to 3.5.
  • each component in the manufacturing method of the present invention includes an embodiment in which the adjustment is made only by the manufacturing conditions. Below, a manufacturing method for a general beer-taste beverage is shown, with and without the use of malt as a raw material.
  • Beer-flavored beverages containing alcohol produced using malt as a raw material are first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering it, and producing a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, malt extract may be added to warm water, and then hops may be added and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling.
  • Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes.
  • Known conditions may be used for the fermentation and storage processes.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate.
  • the mixture is then filled into containers and sterilized to produce the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • Spirits refers to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast, followed by distillation. Wheat is the preferred grain for the raw material of spirits.
  • ethyl lactate, ethyl acetate, and furfural and adjustment of the amount of production may be performed at any step up to the filling step, and can be appropriately adjusted at one or more of these steps.
  • steps include malting, malt grinding, saccharification, wort filtration, wort boiling, auxiliary raw material mixing, sediment separation, cooling, post-cooling and pre-yeast addition step, fermentation, post-fermentation (aging), post-fermentation cooling, content filtering, dilution, sterilization, filling, and steps between the above steps, but are not particularly limited as long as they are from the malting step to the filling step.
  • a beer-flavored beverage containing alcohol that is produced without using malt as a raw material is prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a coloring, etc. with warm water to form a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling.
  • hops may be added to an extract using a raw material other than malt and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage process.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the product is then filled into a container and sterilized to obtain the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • the addition of ethyl lactate, ethyl acetate, and furfural and adjustment of the amount of production may be performed at any step up to filling, and adjustments can be made at one, two, or multiple steps among those steps.
  • processes include malting, malt grinding, saccharification, wort filtering, wort boiling, auxiliary ingredient mixing, sedimentation, cooling, post-cooling and pre-yeast addition, fermentation, post-fermentation (aging), post-fermentation cooling, content filtering, dilution, sterilization, packing, and any process between the above, but are not particularly limited as long as it is from the malting to the packing process.
  • Non-fermented, alcohol-containing beer-flavored beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like.
  • the raw material alcohol may be added at any step from the saccharification step to the filling step.
  • Grain-derived spirits may also be added as an alcohol component.
  • the addition of the ethyl lactate, ethyl acetate, and furfural and adjustment of the amount of production may be performed at any step up to the filling step, and adjustments can be made at one, two, or more of these steps.
  • steps include the malting step, malt grinding step, saccharification step, wort filtering step, wort boiling step, auxiliary raw material mixing step, sediment separation step, cooling step, post-cooling pre-yeast addition step, fermentation step, post-fermentation step (aging step), post-fermentation cooling step, content filtering step, dilution step, sterilization step, filling step, and steps between the above steps, but are not particularly limited as long as they are from the malting step to the filling step.
  • the beer-taste alcoholic beverage of the second embodiment is imparted with a suitable aged aroma and a harmonious ester aroma. Therefore, the present invention also provides a method for imparting a aged aroma to a beer-taste alcoholic beverage, and a method for imparting a harmonious ester aroma to a beer-taste alcoholic beverage.
  • the details of the steps in each method of the present invention are the same as those in the production method of the present invention.
  • the beer-taste alcoholic beverage of the second embodiment has a suitable aged aroma and a harmonious ester aroma, it is possible to impart a aged aroma and a harmonious ester aroma to the beer-taste beverage by adding the beer-taste alcoholic beverage of the second embodiment during the production process of the beer-taste beverage. Therefore, the present invention also provides a method for producing a beer-taste beverage, a method for imparting a aged aroma, a method for imparting a harmonious ester aroma, and a beer-taste beverage with improved aged aroma and harmonious ester aroma obtained by the above production method, which include the step of adding the beer-taste alcoholic beverage of the second embodiment during the production process of the beer-taste beverage.
  • beer-taste beverages obtained by adding the beer-taste alcoholic beverage of the second aspect include beer-taste alcoholic beverages having an alcohol content of, for example, 1.0 v/v% or more, 1.5 v/v% or more, 2.0 v/v% or more, 2.5 v/v% or more, 3.0 v/v% or more, 3.5 v/v% or more, 4.0 v/v% or more, 4.5 v/v% or more, less than 5.0 v/v%, 4.5 v/v% or less, 4.0 v/v% or less, 3.5 v/v% or less, 3.0 v/v% or less, 2.5 v/v% or less, 2.0 v/v% or less, or 1.5 v/v% or less;
  • non-alcoholic beer-flavored beverages include non-alcoholic beer-flavored beverages having an alcohol content of 0 v/v% or more, 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or more
  • the beer-taste beverage of the third aspect contains lactic acid, acetic acid, and furfural.
  • the alcohol content of the beer-taste alcoholic beverage of the third aspect is preferably 1.0 v/v% or more and 20.0 v/v% or less, more preferably 1.0 v/v% or more and 10.0 v/v% or less, and even more preferably 1.0 v/v% or more and 5.0 v/v% or less.
  • the alcohol content may be 1.5 v/v% or more, 2.0 v/v% or more, 2.5 v/v% or more, 3.0 v/v% or more, 3.5 v/v% or more, 4.0 v/v% or more, or 4.5 v/v% or more, or 4.5 v/v% or less, 4.0 v/v% or less, 3.5 v/v% or less, 3.0 v/v% or less, 2.5 v/v% or less, 2.0 v/v% or less, or 1.5 v/v% or less.
  • the alcohol content of a non-alcoholic beer-taste beverage is more than 0 v/v% and less than 1.0 v/v%, and can be, for example, 0.01 v/v% or more, 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or more, 0.4 v/v% or more, 0.5 v/v% or more, 0.6 v/v% or more, 0.7 v/v% or more, 0.8 v/v% or more, or 0.9 v/v% or more, and can be 0.9 v/v% or less, 0.8 v/v% or less, 0.7 v/v% or less, 0.6 v/v% or less, 0.5 v/v% or less, 0.4 v/v% or less, 0.3 v/v% or less, 0.2 v/v% or less, 0.1 v/v% or less, or 0.01 v/v% or less, and is preferably less than
  • the lactic acid content in the beer-flavored beverage of the third embodiment is from 1,200 ppm by mass to 8,000 ppm by mass, from the viewpoint of a balance between the stimuli suitable for beer and the dairy-like aroma and ripe fruit-like flavor unsuitable for beer, and is preferably 1,400 ppm by mass or more, more preferably 1,600 ppm by mass or more, even more preferably 1,800 ppm by mass or more, even more preferably 2,000 ppm by mass or more, even more preferably 2,200 ppm by mass or more, even more preferably 2,400 ppm by mass or more, even more preferably 2,600 ppm by mass or more, even more preferably 2,800 ppm by mass or more, even more preferably 3,000 ppm by mass or more, even more preferably 3,200 ppm by mass or more, even more preferably 3,400 ppm by mass or more, even more preferably 3,600 ppm by mass or more, even more preferably 3,800 ppm by mass or more, and even more preferably
  • ppm by mass or more more preferably 4200 ppm by mass or more, even more preferably 4400 ppm by mass or more, and also preferably 7800 ppm by mass or less, more preferably 7600 ppm by mass or less, even more preferably 7400 ppm by mass or less, even more preferably 7200 ppm by mass or less, even more preferably 7000 ppm by mass or less, even more preferably 6800 ppm by mass or less, even more preferably 6600 ppm by mass or less, even more preferably 6400 ppm by mass or less, even more preferably 6200 ppm by mass or less, even more preferably 6000 ppm by mass or less, even more preferably 5800 ppm by mass or less, even more preferably 5600 ppm by mass or less, even more preferably 5400 ppm by mass or less, even more preferably 5200 ppm by mass or less, even more preferably 5000 ppm by mass or less, and even more preferably 4800 ppm by
  • the content of acetic acid in the beer-flavored beverage of the third embodiment is from 280 ppm by mass to 2500 ppm by mass, from the viewpoint of the balance between the spiciness suitable for beer and the vinegar-like aroma and ripe fruit-like flavor unsuitable for beer, and is preferably 400 ppm by mass or more, more preferably 500 ppm by mass or more, even more preferably 600 ppm by mass or more, even more preferably 700 ppm by mass or more, even more preferably 800 ppm by mass or more, even more preferably 900 ppm by mass or more, even more preferably 1000 ppm by mass or more, even more preferably 1100 ppm by mass or more.
  • the beer-taste beverage of the third aspect may contain an acetate such as sodium acetate.
  • the content of acetic acid is the total amount of acetic acid and the acetate.
  • the mass ratio of the acetic acid content to the mass ratio of the lactic acid content in the beer-flavored beverage of the third aspect is, from the viewpoint of a suitable balance between a stimulating sensation and a ripe fruit-like flavor, preferably 0.01 or more and 3.00 or less, and can be, for example, 0.03 or more, 0.05 or more, 0.08 or more, 0.11 or more, 0.14 or more, 0.17 or more, 0.20 or more, 0.23 or more, 0.26 or more, 0.29 or more, 0.32 or more, 0.35 or more ... 2.
  • the content of furfural in the beer-flavored beverage of the third embodiment may be any content that satisfies the ratio to the alcohol content below, but is preferably 1 ppb by mass or more and 2,000 ppb by mass or less, more preferably 5 ppb by mass or more, even more preferably 10 ppb by mass or more, even more preferably 50 ppb by mass or more, even more preferably 100 ppb by mass or more, even more preferably 150 ppb by mass or more, even more preferably 200 ppb by mass or more, even more preferably 250 ppb by mass or more, even more preferably 300 ppb by mass or more, even more preferably 350 ppb by mass or more, even more preferably 400 ppb by mass or more, even more preferably 450 ppb by mass or more, more preferably 500 ppb by mass or more, more preferably 600 ppb by mass or more, more preferably 700 ppb by mass or more, more preferably 800 ppb by mass or more, more preferably 900
  • beer-taste beverage of the third embodiment it is preferable to further contain ethyl lactate and ethyl acetate in order to impart a suitable aged aroma and a well-balanced ester aroma.
  • the content of ethyl lactate in the beer-taste beverage of the third embodiment is preferably 30 ppm by mass or more and 1,000 ppm by mass or less, more preferably 50 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 200 ppm by mass or more, even more preferably 250 ppm by mass or more, even more preferably 300 ppm by mass or more, even more preferably 350 ppm by mass or more.
  • m or more more preferably 400 ppm by mass or more, even more preferably 450 ppm by mass or more, and more preferably 950 ppm by mass or less, even more preferably 900 ppm by mass or less, even more preferably 850 ppm by mass or less, even more preferably 800 ppm by mass or less, even more preferably 750 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 650 ppm by mass or less, even more preferably 600 ppm by mass or less, even more preferably 550 ppm by mass or less.
  • the content of ethyl acetate in the beer-taste beverage of the third embodiment is preferably 30 ppm by mass or more and 250 ppm by mass or less, more preferably 40 ppm by mass or more, even more preferably 50 ppm by mass or more, even more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more.
  • the mass ratio of the ethyl acetate content to the ethyl lactate content in the beer-taste beverage of the third aspect is, from the viewpoint of imparting a suitable aged aroma and a harmonious ester aroma, preferably 0.10 or more, more preferably 0.15 or more, even more preferably 0.20 or more, even more preferably 0.35 or more, even more preferably 0.30 or more, even more preferably 0.35 or more, even more preferably 0.40 or more, even more preferably 0.45 or more, even more preferably 0.50 or more, and even more preferably 0.
  • the beer-taste beverage of the third embodiment can be produced in the same manner as a general beer-taste beverage, except that it includes a step of adjusting the lactic acid content to between 1200 ppm by mass and 8000 ppm by mass, the acetic acid content to between 280 ppm by mass and 2500 ppm by mass, and the furfural content (ppb by mass) relative to the alcohol content (v/v%) (furfural/alcohol content) to between 10 and 500.
  • the contents of lactic acid, acetic acid, and furfural can be adjusted by various production conditions as described above.
  • the step of adjusting each component in the production method of the present invention includes an embodiment in which adjustment is made only by production conditions. Below are shown typical production methods for beer-taste beverages, with and without malt as a raw material.
  • Beer-flavored beverages containing alcohol produced using malt as a raw material are first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering it, and producing a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, malt extract may be added to warm water, and then hops may be added and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling.
  • Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes.
  • Known conditions may be used for the fermentation and storage processes.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate.
  • the mixture is then filled into containers and sterilized to produce the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • Spirits refers to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast, followed by distillation. Wheat is the preferred grain for the raw material of spirits.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount of production may be performed at any step up to the filling step, and can be appropriately adjusted at one or more of these steps.
  • steps include malting, malt grinding, saccharification, wort filtration, wort boiling, auxiliary raw material mixing, sediment separation, cooling, post-cooling and pre-yeast addition step, fermentation, post-fermentation (aging), post-fermentation cooling, content filtering, dilution, sterilization, filling, and steps between the above steps, but are not particularly limited as long as they are from the malting step to the filling step.
  • a beer-flavored beverage containing alcohol that is produced without using malt as a raw material is prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a coloring, etc. with warm water to form a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling.
  • hops may be added to an extract using a raw material other than malt, which is added with warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage process.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the product is then filled into a container and sterilized to obtain the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount of production may be performed at any step up to filling, and adjustments can be made at one, two, or multiple steps among those steps.
  • Non-fermented, alcohol-containing beer-flavored beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like.
  • the raw material alcohol may be added at any step from the saccharification step to the filling step.
  • Grain-derived spirits may also be added as an alcohol component.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount of production may be performed at any step up to filling, and adjustments can be made at one, two, or more of these steps.
  • a non-alcoholic beer-flavored beverage produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering it, and producing a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling.
  • Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes.
  • the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and the like are added to the resulting wort, which is then filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the mixture is then filled into containers and sterilized to produce the desired non-alcoholic beer-flavored beverage.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount produced may be performed at any step up to filling, and adjustments can be made at one, two, or multiple steps.
  • liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. are mixed with warm water to form a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling.
  • the liquid sugar solution is cooled, and flavorings, acidulants, colorings such as caramel coloring, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered, and carbon dioxide gas is added to the resulting liquid sugar solution.
  • the liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.
  • the addition of lactic acid, acetic acid, and furfural and adjustment of the amount produced may be performed at any step up to filling, and adjustments can be made at one, two, or multiple steps among those steps.
  • the beer-taste beverage of the third embodiment is imparted with a suitable stimulating sensation and ripe fruit-like flavor characteristics.
  • the present invention also provides a method for imparting a stimulating sensation to a beer-taste beverage, and a method for imparting a ripe fruit-like aroma to a beer-taste beverage.
  • the details of the steps in each method of the present invention are the same as those of the manufacturing method of the present invention.
  • the beer-taste beverage of the fourth aspect contains D-glutamic acid and propyl acetate.
  • the alcohol content of the beer-taste alcoholic beverage of the fourth aspect is preferably 1.0 v/v% or more and 20.0 v/v% or less, for example, 1.5 v/v% or more, 2.0 v/v% or more, 2.5 v/v% or more, 3.0 v/v% or more, 3.5 v/v% or more, 4.0 v/v% or more, 4.1 v/v% or more, 4.2 v/v% or more, 4.3 v/v% or more, 4.4 v/v% or more, 4.5 v/v% or more, 4.6 v/v% or more.
  • the alcohol content of a non-alcoholic beer-taste beverage is more than 0 v/v% and less than 1.0 v/v%, and can be, for example, 0.01 v/v% or more, 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or more, 0.4 v/v% or more, 0.5 v/v% or more, 0.6 v/v% or more, 0.7 v/v% or more, 0.8 v/v% or more, or 0.9 v/v% or more, and can be 0.9 v/v% or less, 0.8 v/v% or less, 0.7 v/v% or less, 0.6 v/v% or less, 0.5 v/v% or less, 0.4 v/v% or less, 0.3 v/v% or less, 0.2 v/v% or less, 0.1 v/v% or less, or 0.01 v/v% or less, and is preferably less than
  • the content of D-glutamic acid in the beer-flavored beverage of the fourth aspect is from 0.20 ⁇ g/mL to 2.00 ⁇ g/mL, from the viewpoint of imparting a refreshing fruity flavor, preferably 0.25 ⁇ g/mL or more, more preferably 0.30 ⁇ g/mL or more, even more preferably 0.35 ⁇ g/mL or more, even more preferably 0.40 ⁇ g/mL or more, even more preferably 0.45 ⁇ g/mL or more, even more preferably 0.50 ⁇ g/mL or more, even more preferably 0.55 ⁇ g/mL or more, even more preferably 0.60 ⁇ g/mL or more, even more preferably 0.65 ⁇ g/mL or more, even more preferably 0.70 ⁇ g/mL or more, even more preferably 0.75 ⁇ g/mL or more, even more preferably 0.80 ⁇ g/mL or more, even more preferably 0.85 ⁇ g/mL or more, More preferably, it is 0.90 ⁇
  • the content of D-glutamic acid is measured by LC-MS/MS analysis using a chiral column.
  • the content of D-glutamic acid can be adjusted by adding D-glutamic acid, racemizing L-glutamic acid with racemase found in lactic acid bacteria, or by high-temperature aging.
  • the content of propyl acetate in the beer-flavored beverage of the fourth embodiment is from 40 ⁇ g/L to 170 ⁇ g/L, from the viewpoint of imparting a refreshing fruity flavor, preferably 45 ⁇ g/L or more, more preferably 50 ⁇ g/L or more, even more preferably 55 ⁇ g/L or more, even more preferably 60 ⁇ g/L or more, even more preferably 65 ⁇ g/L or more, even more preferably 70 ⁇ g/L or more, even more preferably 75 ⁇ g/L or more, even more preferably 80 ⁇ g/L or more, even more preferably 85 ⁇ g/L or more, even more preferably 90 ⁇ g/L or more, and even more preferably or 95 ⁇ g/L or more, more preferably 100 ⁇ g/L or more, more preferably 105 ⁇ g/L or more, more preferably 110 ⁇ g/L or more, more preferably 115 ⁇ g/L or more, more preferably 120 ⁇ g/L or more, more
  • the content of propyl acetate is measured by GC/MS after extraction with methylene chloride or the like.
  • the content of propyl acetate can be adjusted by adding propyl acetate, microbial fermentation, high-temperature aging, etc.
  • the lactic acid content in the beer-flavored beverage of the fourth embodiment is preferably 200 mg/L or more, more preferably 400 mg/L or more, even more preferably 600 mg/L or more, even more preferably 800 mg/L or more, even more preferably 1000 mg/L or more, even more preferably 1200 mg/L or more, even more preferably 1400 mg/L or more, even more preferably 1600 mg/L or more, even more preferably 1800 mg/L or more, even more preferably 2000 mg/L or more, even more preferably 2200 mg/L or more, even more preferably 2400 mg/L or more, even more preferably 2600 mg/L or more, even more preferably 2800 mg/L or more, even more preferably 3000 mg/L or more, and preferably 7500 mg/L or more.
  • /L or less more preferably 7400 mg/L or less, even more preferably 7200 mg/L or less, even more preferably 7000 mg/L or less, even more preferably 6800 mg/L or less, even more preferably 6600 mg/L or less, even more preferably 6400 mg/L or less, even more preferably 6200 mg/L or less, even more preferably 6000 mg/L or less, even more preferably 5800 mg/L or less, even more preferably 5600 mg/L or less, even more preferably 5400 mg/L or less, even more preferably 5200 mg/L or less, even more preferably 5000 mg/L or less, even more preferably 4800 mg/L or less, even more preferably 4600 mg/L or less, even more preferably 4400 mg/L or less, even more preferably 4200 mg/L or less, even more preferably 4000 mg/L or less.
  • the content of acetic acid in the beer-flavored beverage of the fourth embodiment is preferably 100 mg/L or more, more preferably 200 mg/L or more, even more preferably 300 mg/L or more, even more preferably 400 mg/L or more, even more preferably 500 mg/L or more, even more preferably 600 mg/L or more, even more preferably 700 mg/L or more, even more preferably 800 mg/L or more, even more preferably 900 mg/L or more, even more preferably 100 0 mg/L or more, more preferably 1100 mg/L or more, even more preferably 1200 mg/L or more, even more preferably 1300 mg/L or more, even more preferably 1400 mg/L or more, even more preferably 1500 mg/L or more, and preferably 2500 mg/L or less, more preferably 2400 mg/L or less, even more preferably 2300 mg/L or less, even more preferably 2200 mg/L or less, even more preferably 2100 mg/L
  • the mass ratio of the acetic acid content to the mass ratio of the lactic acid content in the beer-taste beverage of the fourth aspect is, from the viewpoint of imparting a refreshing fruity flavor, preferably 0.01 or more and 10.00 or less, and can be, for example, 0.03 or more, 0.05 or more, 0.08 or more, 0.11 or more, 0.14 or more, 0.17 or more, 0.20 or more, 0.23 or more, 0.26 or more, 0.29 or more, 0.32 or more, or 0.35 or more, and can also be 8.00 or less, 5.00 or less, 3.0 It can be 0 or less, 2.50 or less, 2.00 or less, 1.80 or less, 1.60 or less, 1.40 or less, 1.20 or less, 1.00 or less, 0.98 or less, 0.95 or less, 0.92 or less, 0.89 or less, 0.86 or less, 0.83 or less, 0.8 or less, 0.77 or less, 0.74 or less, 0.71 or less, 0.68 or less, 0.65 or less, 0.62
  • the beer-taste beverage of the fourth embodiment may further contain ethyl lactate and ethyl acetate.
  • the content of ethyl lactate in the beer-taste beverage of the fourth aspect is preferably 10 ppm by mass or more, more preferably 20 ppm by mass or more, even more preferably 30 ppm by mass or more, even more preferably 40 ppm by mass or more, even more preferably 50 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 130 ppm by mass or more, even more preferably 140 ppm by mass or more.
  • ppm by mass or more more preferably 150 ppm by mass or more, more preferably 160 ppm by mass or more, more preferably 170 ppm by mass or more, more preferably 180 ppm by mass or more, more preferably 190 ppm by mass or more, more preferably 200 ppm by mass or more, more preferably 210 ppm by mass or more, more preferably 230 ppm by mass or more, more preferably 250 ppm by mass or more, more preferably 270 ppm by mass or more, more preferably 290 ppm by mass or more, and preferably 800 ppm by mass or less, more preferably 750 ppm by mass or less, more preferably 700 ppm by mass or less, more preferably 670 ppm by mass or less, more preferably 660 ppm by mass or less, more preferably 650 ppm by mass or less, more preferably 630 ppm by mass or less, more preferably 610 ppm by mass or less, more preferably 600 ppm
  • the content of ethyl acetate in the beer-taste beverage of the fourth aspect is preferably 20 ppm by mass or more, more preferably 30 ppm by mass or more, even more preferably 40 ppm by mass or more, even more preferably 50 ppm by mass or more, even more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 130 ppm by mass or more, even more preferably 140 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 160 ppm by mass or more, even more preferably 170 ppm by mass or more, even more preferably 180 ppm by mass or more, even more preferably 190 ppm by mass or
  • ppm by mass or more more preferably 200 ppm by mass or more, more preferably 210 ppm by mass or more, more preferably 230 ppm by mass or more, more preferably 250 ppm by mass or more, more preferably 270 ppm by mass or more, more preferably 290 ppm by mass or more, and more preferably 310 ppm by mass or more, and preferably 650 ppm by mass or less, more preferably 600 ppm by mass or less, more preferably 550 ppm by mass or less, more preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, more preferably 430 ppm by mass or less, more preferably 400 ppm by mass or less, more preferably 380 ppm by mass or less, more preferably 360 ppm by mass or less, more preferably 340 ppm by mass or less, and more preferably 320 ppm by mass or less.
  • the beer-taste beverage of the fourth embodiment can be produced in the same manner as a general beer-taste beverage, except that it includes a step of adjusting the D-glutamic acid content to between 0.20 ⁇ g/mL and 2.00 ⁇ g/mL, and the propyl acetate content to between 40 ⁇ g/L and 170 ⁇ g/L.
  • the above-mentioned adjustment steps can be carried out at any time during the production process. Examples of the adjustment step include an adjustment by adding D-glutamic acid and propyl acetate, and an adjustment based on the raw materials and production conditions, such as fermenting with a microorganism other than yeast or maturing at high temperature after fermentation. Below are shown general methods of producing beer-taste beverages, with and without using malt as a raw material.
  • Beer-flavored beverages containing alcohol produced using malt as a raw material are first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering it, and producing a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, malt extract may be added to warm water, and then hops may be added and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling.
  • Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes.
  • Known conditions may be used for the fermentation and storage processes.
  • Other microorganisms may be used in addition to yeast for fermentation. Storage may also be carried out at a higher temperature than usual for a longer period of time.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the mixture is then filled into containers and sterilized to produce the desired beer-flavored beverage.
  • Spirits derived from grains may be added as an alcohol component. Spirits refers to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast and then distilling them. Wheat is the preferred grain for the raw material of spirits.
  • the adjustment step may be performed at any step up to the filling step, but it is preferable to perform it during the fermentation step, since yeast fermentation enhances the aroma and flavor that are suitable for beer.
  • Beer-flavored beverages containing alcohol that are produced without using malt as a raw material are prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. with warm water to produce a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling.
  • hops may be added to an extract made from a raw material other than malt and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage process.
  • the resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the product is then filled into a container and sterilized to obtain the desired beer-flavored beverage.
  • Grain-derived spirits may also be added as an alcohol component.
  • the adjustment process may be carried out at any stage up to filling, but it is preferable to carry out the adjustment process during the fermentation process, since yeast fermentation enhances the flavor suitable for beer.
  • Non-fermented, alcohol-containing beer-flavored beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like.
  • the raw material alcohol may be added at any stage from the saccharification process to the filling process.
  • spirits derived from grains may be added as an alcohol component.
  • the adjustment process and the enzyme treatment process may be carried out at any stage up to the filling process, but from the viewpoint of purine removal efficiency, it is preferable to carry out the adjustment process after the raw material is mixed.
  • a non-alcoholic beer-flavored beverage produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering it, and producing a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling.
  • Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes.
  • the mixture After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and the like are added to the resulting wort, which is then filtered, and carbon dioxide gas is added to the resulting filtrate.
  • the mixture is then filled into containers and sterilized to produce the desired non-alcoholic beer-flavored beverage.
  • the adjustment process may be carried out at any step up to filling.
  • liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. are mixed with warm water to form a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling.
  • the liquid sugar solution is cooled, and flavorings, acidulants, colorings such as caramel coloring, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered.
  • Carbon dioxide gas is added to the resulting liquid sugar solution.
  • the liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.
  • the adjustment process may be performed at any step up to filling.
  • the beer-taste beverage of the fourth embodiment is imparted with a refreshing fruit-like flavor characteristic. Therefore, the present invention also provides a method for imparting a refreshing fruit-like flavor to a beer-taste beverage.
  • the details of the steps in each method of the present invention are the same as those in the manufacturing method of the present invention.
  • the original wort extract (O-Ex) concentration (original extract concentration) in the beer-flavored alcoholic beverage of the present invention is preferably 0.1 w/w% or more and 35.0 w/w% or less, preferably 35.0 w/w% or less, more preferably 34.5 w/w% or less, even more preferably 34.0 w/w% or less, even more preferably 33.5 w/w% or less, even more preferably 33.0 w/w% or less, even more preferably 32.5 w/w% or less, even more preferably 32.0 w/w% or less, even more preferably 31.5 w/w% or less, even more preferably 31.0 w/w% or less, even more preferably 30.5 w/w% or less, even more preferably 30.0 w/w% or less, More preferably, it is 29.5 w/w% or less, even more preferably 29.0 w/w% or less, even more preferably 28.5 w/w% or less, even more preferably 28.0
  • the original wort extract (O-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013.
  • the original wort extract (O-Ex) concentration can be adjusted by adding dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc. as appropriate.
  • the apparent extract (A-Ex) concentration (apparent extract concentration) in the beer-flavored non-alcoholic beverage of the present invention can be, for example, 0.10 w/w% or more and 5.00 w/w% or less, preferably 0.10 w/w% or more and 1.50 w/w% or less, preferably 1.40 w/w% or less, more preferably 1.30 w/w% or less, even more preferably 1.20 w/w% or less, even more preferably 1.10 w/w% or less, and even more preferably 1.00 w/w% or less, more preferably 0.90 w/w% or less, even more preferably 0.85 w/w% or less, even more preferably 0.80 w/w% or less, even more preferably 0.75 w/w% or less, 0.70 w/w% or less, even more preferably 0.65 w/w% or less, even more preferably 0.60 w/w% or less, even more preferably 0.55 w/w% or less, even more
  • the apparent extract (A-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013.
  • the apparent extract (A-Ex) concentration can be adjusted by adding dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc. as appropriate.
  • the apparent fermentation degree (AA) of the beer-taste beverage of the present invention is 120.0% or less, 119.0% or less, 118.0% or less, 117.0% or less, 116.0% or less, 115.0% or less, 114.0% or less, 113.0% or less, 112.0% or less, 111.0% or less, 110.0% or less, 109.0% or less, 108.0% or less, 107.0% or less, 106.0% or less, 105.
  • AA apparent attenuation
  • the apparent attenuation (AA) can be adjusted by appropriately setting the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerase enzymes, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).
  • the pH of the beer-taste beverage of the present invention is preferably 2.5 or more and 5.0 or less, and may be 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, or 3.3 or more. It may be 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, or 3.4 or less.
  • the pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of dilution water or carbonated water added, etc. Furthermore, the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the type of acid used for pH adjustment (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original
  • the pH of beer-taste beverages is measured using the method described in 8.7 pH of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
  • the color of the beer-taste beverage of the present invention is preferably in the range of 0.5EBC or more and 100EBC or less, or 0.5EBC or more and 70EBC or less, for example, 5EBC or more, 10EBC or more, 15EBC or more, 20EBC or more, 25EBC or more, 30EBC or more, 35EBC or more, 40EBC or more, 45EBC or more, 50EBC or more, 55EBC or more, It may be 60EBC or more, 65EBC or more, 70EBC or more, 75EBC or more, 80EBC or more, 85EBC or more, 90EBC or more, 95EBC or more, or 100EBC or more; or it may be 120EBC or less, 115EBC or less, 110EBC or less, 105EBC or less, 100EBC or less, 95EBC or less, 90EBC or less, 85EBC or less, or 80EBC or less.
  • Color can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the mashing temperature, the mashing pH, the mashing time, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, the amount of color components such as caramel coloring, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the filtration amount of beer filtration, etc.
  • the bitterness value in the beer-flavored beverage of the present invention may be, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, 6.0 BUs or more, 6.5 BUs or more, 7.0 BUs or more, 7.5 BUs or more, 8.0 BUs or more, or 30 BUs or less, 25 BUs or less, 20 BUs or less, 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, or 8.5 BUs or less.
  • bitterness value is measured according to the method described in Section 8.15 Bitterness Value of BCOJ Beer Analysis Methods (revised 1 November 2004). Specifically, acid is added to a degassed sample, which is then extracted with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a reference, and the bitterness value (BU) is obtained by multiplying by a factor. The bitterness value depends on the content of iso-alpha acids in the beverage. Iso-alpha acids are obtained by isomerizing the alpha acids contained in hops.
  • the amount of iso- ⁇ -acid can be controlled by adjusting the hop variety, the amount of hop used, the timing of hop addition, the temperature at the time of hop addition and the holding time at that temperature range, the pH at the time of hop addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc.
  • hops may be pelleted hops, extracted hops, or hop bracts. Hops and hop products may be used alone or in combination.
  • the total nitrogen content in the beer-flavored beverage of the present invention is, for example, 1 mg/100 mL or more, 5 mg/100 mL or more, 10 mg/100 mL or more, 15 mg/100 mL or more, 20 mg/100 mL or more, 25 mg/100 mL or more, 30 mg/100 mL or more, 35 mg/100 mL or more, 40 mg/100 mL or more, 45 mg/100 mL or more, 50 mg/100 mL or more, 55mg/100mL or more, 60mg/100mL or more, 65mg/100mL or more, 70mg/100mL or more, 75mg/100mL or more, 80mg/100mL or more, 85mg/100mL or more, 90mg/100mL or more, 95mg/100mL or more, 100mg/100mL or more, 105mg/100mL or more, 110mg/100mL or more, 115mg
  • Total nitrogen is the total amount of all nitrogen compounds such as proteins and amino acids. In this specification, total nitrogen is measured by the method described in 8.9 Total Nitrogen, Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).
  • the total nitrogen amount can be adjusted by appropriately setting the conditions of beer filtration, such as the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the protein decomposition time in the brewing tank, the pH in the brewing tank, the temperature in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the temperature in the brewing process, the temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of sparging water used in wort filtration, the set temperature and holding time of each temperature range when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration,
  • the total polyphenol content in the beer-taste beverage of the present invention may be, for example, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, or 50 ppm by mass or more.
  • the total polyphenol content may be 0 ppm by mass or less, 480 ppm by mass or less, 460 ppm by mass or less, 440 ppm by mass or less, 420 ppm by mass or less, 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, 220 ppm by mass or less, 210 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, or 180 ppm by mass or less.
  • the total polyphenol content is measured by the method described in Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).
  • the total polyphenol content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw material (raw material containing polyphenols such as malt), amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, pH in the brewing tank, pH in the brewing process (wort production process from malt addition to yeast addition), time of wort filtration, set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).
  • the total polyphenol content of the beer-taste beverage of the present invention can also be controlled by adjusting the amount of raw material with a high polyphenol content, such as barley malt and malt husks (grain husks). Specifically, the total polyphenol content can be increased by increasing the amount of raw material with a high polyphenol content, such as malt.
  • a high polyphenol content such as barley malt and malt husks (grain husks).
  • the content of pyroglutamic acid in the beer-taste beverage of the present invention is preferably 5 ppm by mass or more and 500 ppm by mass or less, and can be, for example, 5 ppm by mass or more, 25 ppm by mass or more, 45 ppm by mass or more, 65 ppm by mass or more, 85 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 140 ppm by mass or more, 160 ppm by mass or more, 180 ppm by mass or more, 200 ppm by mass or more, and can be 700 ppm by mass or less, 680 ppm by mass or less, 660 ppm by mass or less, 640 ppm by mass or less, 620 ppm by mass or less ...00 ppm by mass or more, 500 ppm by mass or more, 500 ppm by mass or more, 500 ppm by mass or more, 500 ppm by mass or more, 500 ppm by mass or more
  • the free amino nitrogen (FAN) content in the beer-flavored beverage of the present invention is 1.0 mg/100 mL or more, 2.0 mg/100 mL or more, 3.0 mg/100 mL or more, 4.0 mg/100 mL or more, 5.0 mg/100 mL or more, 6.0 mg/100 mL or more, 7.0 mg/100 mL or more, 8.0 mg/100 mL or more, 9.0 mg/100 mL or more, 10.0 mg/100 mL or more, 11.0 mg/100 mL or more, 12.0 mg/100 mL or more, 13.0 mg/100 mL or more, mL or more, 14.0 mg/100 mL or more, 15.0 mg/100 mL or more, 16.0 mg/100 mL or more, 17.0 mg/100 mL or more, 18.0 mg/100 mL or more, 19.0 mg/100 mL or more, or 20.0 mg/100 mL or more, and can be 30.0 mg/100
  • the FAN content is measured by the method described in the Revised BCOJ Beer Analysis Method (issued by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013, section 8.18 Free Amino Nitrogen).
  • the FAN content can be adjusted by adjusting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, protein degradation in the brewing tank, etc.
  • the content of iso- ⁇ acids in the beer-flavored beverage of the present invention is preferably 0.02 ppm by mass or more, more preferably 0.03 ppm by mass or more, even more preferably 0.04 ppm by mass or more, even more preferably 0.05 ppm by mass or more, even more preferably 0.06 ppm by mass or more, even more preferably 0.07 ppm by mass or more, even more preferably 0.08 ppm by mass or more, even more preferably 0.09 ppm by mass or more, even more preferably 0.10 ppm by mass or more, even more preferably 0.11 ppm by mass or more, even more preferably 0.12 ppm by mass or more, even more preferably 0.13 ppm by mass or more, even more preferably 0.14 ppm by mass or more, and even more preferably 0.
  • more preferably 33.00 ppm by mass or less more preferably 32.00 ppm by mass or less, more preferably 31.00 ppm by mass or less, more preferably 30.00 ppm by mass or less, more preferably 29.00 ppm by mass or less, more preferably 28.00 ppm by mass or less, more preferably 27.00 ppm by mass or less, more preferably 26.00 ppm by mass or less, more preferably 25.00 ppm by mass or less, more preferably 24.00 ppm by mass or less, more preferably 23.00 ppm by mass or less, more preferably 22.00 ppm by mass or less, more preferably 21.00 ppm by mass or less, and more preferably 20.00 ppm by mass or less.
  • the content of iso- ⁇ acids is measured by the method described in Comprehensive Sensorics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011).
  • the content of iso- ⁇ acids can be adjusted by the hop variety, the amount of hops used, the timing of hop addition, the temperature when hops are added and the holding time at that temperature range, the pH when hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc.
  • hop processed products such as iso- ⁇ -acids
  • the hops may be pelleted pellet hops, extracted hops, or hop bracts. Hops and hop processed products may be used alone or in combination.
  • the content of isoamyl acetate in the beer-taste beverage of the present invention can be, for example, 1 ppm by mass or more, 2 ppm by mass or more, 3 ppm by mass or more, 4 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 9 ppm by mass or more, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, or 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or
  • the content of isoamyl acetate is measured by gas chromatography.
  • the content of isoamyl acetate is adjusted by adding dilution water or carbonated water, adding flavoring containing isoamyl acetate, the amount of flavoring containing isoamyl acetate, the amount of raw material containing isoamyl acetate, adding raw material containing isoamyl acetate, type of raw material containing isoamyl acetate, amount of substrate of isoamyl acetate, amount of raw material serving as substrate of isoamyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in brewing tank, protein hydrolysis time in brewing tank, pH in brewing tank, brewing process (from malt addition to before yeast addition), etc.
  • the pH during the wort production process the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be appropriately set.
  • the content of isoamyl alcohol in the beer-taste beverage of the present invention is 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 30.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, 80.0 ppm by mass or more, 85.0 ppm by mass or more, It can be 300.0 mass ppm or less, 250.0 mass ppm or less, 200.0 mass ppm or less, 190.0 mass ppm or less, 180.0 mass pp
  • the content of isoamyl alcohol is measured by gas chromatography.
  • the isoamyl alcohol content can be adjusted by adding dilution water or carbonated water, adding flavorings containing isoamyl alcohol, the amount of flavorings containing isoamyl alcohol, the amount of raw materials containing isoamyl alcohol, adding raw materials containing isoamyl alcohol, the type of raw materials containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw materials that serve as substrate for isoamyl alcohol, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, brewing process (wheat), The pH during the wort production process from sprout addition to before yeast addition, the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration
  • the main raw materials in the beer-flavored beverage of the present invention may be malt together with water, or may not be malt. Hops may also be used, and other ingredients may include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, spirits, etc.
  • Malt refers to the germinated seeds of wheat, wheat, rye, oats, oats, pearl barley, oats, etc., which have been dried and the roots removed. It may be of any origin or variety, with barley malt being preferred. Barley malt is one of the malts most commonly used as an ingredient in beer-flavored beverages in Japan. There are various types of barley, including two-row barley and six-row barley, and either may be used. In addition to regular malt, colored malt may also be used. When using colored malt, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.
  • grains other than malt, proteins, yeast extracts, sugar liquids, etc. may be used.
  • grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that does not fall under the category of malt, rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof.
  • corn corn (corn grits, etc.).
  • proteins include soybean protein, pea protein, yeast extract, and decomposition products thereof.
  • beer-flavored beverages include liquid sugar containing a carbon source, and nitrogen sources such as amino acid-containing materials (e.g., soy protein, etc.) from the above-mentioned grains other than malt.
  • nitrogen sources such as amino acid-containing materials (e.g., soy protein, etc.) from the above-mentioned grains other than malt.
  • hops examples include pelleted hops, powdered hops, and hop extracts.
  • processed hops such as isomerized hops and reduced hops may also be used.
  • preservatives examples include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, etc.
  • commercially available preparations such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.) may be used as preservatives. These preservatives may be used alone or in combination of two or more.
  • the amount of preservative to be added is preferably 5 ppm by mass or more and 1200 ppm by mass or less, more preferably 10 ppm by mass or more and 1100 ppm by mass or less, even more preferably 15 ppm by mass or more and 1000 ppm by mass or less, and even more preferably 20 ppm by mass or more and 900 ppm by mass or less.
  • Sweeteners include commercially available saccharified solutions made by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.
  • the form of these sugars may be liquid such as a solution, or solid such as a powder.
  • sucrose fructose
  • glucose glucose
  • maltose trehalose
  • maltotriose solutions
  • Isomerized sugars such as isomaltose and isomaltotriose can also be used.
  • artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like. Sweeteners may be used alone or in combination of two or more types.
  • water-soluble dietary fiber examples include resistant dextrin, polydextrose, soybean dietary fiber, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the standpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.
  • bitter agents or bitterness imparting agents are not particularly limited, and in addition to hops, examples include rosemary, lychee, anise, juniper nut, sage, ramie serrata, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter melon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, absinthin, wormwood, and wormwood extract.
  • the antioxidant is not particularly limited, and any antioxidant that is used in regular beer or happoshu can be used, such as ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechin.
  • Beer flavorings are used to impart a beer-like flavor, and include brewing components generated by fermentation. Beer flavorings include esters, higher alcohols, and lactones, such as isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, ⁇ -decanolactone, ⁇ -undecalactone, ethyl hexanoate, and ethyl ketone
  • the acidulant is not particularly limited as long as it is a substance having a sour taste, but examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, or salts thereof.
  • tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, or salts thereof are more preferred.
  • These acidulants may be used alone or in combination of two or more kinds.
  • spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverages.
  • Wheat is the preferred grain used as the raw material for spirits.
  • One embodiment of the beer-taste beverage of the present invention is a packaged beverage.
  • containers include bottles, PET bottles, cans, and barrels, with cans, bottles, and PET bottles being preferred from the viewpoint of ease of transport. Note that when using colorless, transparent bottles or PET bottles, they will be exposed to sunlight and fluorescent light, so colored bottles, colored PET bottles, cans, or barrels are preferred.
  • the malt ratio of the beer-taste beverage of the present invention is 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 45% by mass or more.
  • corn grits in the beer-flavored beverage of the present invention can increase the fullness characteristic of a beer-flavored beverage.
  • the product will be labeled as corn, corn grits, maize, etc., so whether or not it is used can be confirmed by checking the ingredients label.
  • the corn grits ratio in the beer-taste beverage of the present invention can be, for example, 0% by mass or more, 5% by mass or more, 7.5% by mass or more, 10% by mass or more, 12.5% by mass or more, 15% by mass or more, 17.5% by mass or more, 20% by mass or more, or 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 27.5% by mass or less, 25% by mass or less, or 22.5% by mass or less.
  • the corn grits ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.
  • liquid sugar refers to sugar that contains at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and may contain two or more of these.
  • Liquid liquid sugar is preferable from the viewpoint of ease of handling during the process, but sugar in powder form (powder, etc.) or solid form may also be used.
  • the sugar contains at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and two or more of these may be used.
  • liquid sugar the product is labeled as a type of sugar, so whether or not it is used can be confirmed from the ingredients label.
  • the liquid sugar ratio of the present invention may be, for example, 0% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 5 ...
  • liquid sugar ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.
  • the amount of carbon dioxide in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage.
  • the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg/ cm2 , 4.5 kg/ cm2 , or 4.0 kg/ cm2
  • the lower limit is 0.20 kg/ cm2 , 0.50 kg/ cm2 , or 1.0 kg/ cm2 , and any combination of these upper and lower limits may be used.
  • the carbon dioxide pressure of the beverage may be 0.20 kg/ cm2 or more and 5.0 kg/cm2 or less , 0.50 kg/ cm2 or more and 4.5 kg/cm2 or less , or 1.0 kg/cm2 or more and 4.0 kg/cm2 or less.
  • gas pressure refers to the gas pressure inside the container, except in special cases.
  • the pressure is measured by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, and swinging the internal gas pressure gauge to read the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.
  • the beer-taste beverage of the present invention may contain various additives as necessary.
  • additives include colorants, foam-forming agents, fermentation promoters, yeast extract, protein substances such as peptide-containing substances, amino acids (glycine, proline, etc.), and flavorings such as amino acids.
  • Coloring agents are used to give the beverage a beer-like color, and can include caramel coloring.
  • Foam-forming agents are used to create a beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, etc., as appropriate.
  • Fermentation promoters are used to promote fermentation by yeast, and examples of such substances include yeast extract, rice or wheat bran components, vitamins, and minerals, which can be used alone or in combination.
  • Beer yeast was added to the pre-fermentation liquid thus obtained, and fermented at a predetermined fermentation temperature and fermentation time, and after a further maturation period, the yeast was removed by filtration.
  • alcohol, pH, lactic acid, acetic acid, and furfural were added as necessary and adjusted to the contents shown in Tables 1-1 and 1-2, respectively.
  • the yeast was removed by filtration to prepare the beer-taste alcoholic beverage (base beer) of Comparative Example 1-8.
  • 5% of the beer-taste alcoholic beverage of Comparative Example 1-1 was added to this base beer to prepare the beer-taste alcoholic beverage of Comparative Example 1-9.
  • 5% of the beer-taste alcoholic beverage of Example 1-3 was added to the base beer to prepare the beer-taste alcoholic beverage of Example 1-12.
  • the beer-taste alcoholic beverages of Examples 1-12 and Comparative Examples 1-8 and 1-9 were cooled to 4°C, and then tasted by six expert panelists, who rated them according to the following criteria for "suitable stimulating sensation” and "pleasant, mellow acidity," with the base beer of Comparative Example 1-8 given a rating of "1.”
  • the average values are shown in Table 1-3. ⁇ Suitable stimulation sensation> “1”: Same as base beer. “1.5”: A slight improvement from the base beer. “2”: You can feel an improvement over the base beer. “2.5”: A clear improvement from the base beer. “3”: A strong improvement on the base beer. ⁇ Pleasant and mellow acidity> “1”: Same as base beer. “1.5”: A slight improvement from the base beer. “2”: You can feel an improvement over the base beer. “2.5”: A clear improvement from the base beer. “3”: A strong improvement on the base beer.
  • the flavor of the base beer could be improved by adding the beer-flavored alcoholic beverage of Example 1-3.
  • Beer yeast was added to the pre-fermentation liquid thus obtained, and fermented at a predetermined fermentation temperature and fermentation time, and after a maturation period, the yeast was removed by filtration.
  • alcohol, pH, ethyl lactate, ethyl acetate, and furfural were added as necessary and adjusted to the contents shown in Tables 2-1 and 2-2, respectively.
  • Example 2-14 Comparative Examples 2-9 and 2-10 25 kg of the pulverized grain raw material was put into a brewing tank containing 100 L of warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and the like. After filtration, the raw material liquid and hops were put into a boiling kettle, and the volume was adjusted to 100 L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 50 L of pre-fermentation liquid before the addition of yeast. Brewer's yeast was added to the pre-fermentation liquid thus obtained, and the liquid was fermented at a predetermined fermentation temperature and fermentation time.
  • the yeast was removed by filtration to prepare the beer-taste alcoholic beverage (base beer) of Comparative Example 2-9.
  • 5% of the beer-taste alcoholic beverage of Comparative Example 2-1 was added to this base beer to prepare the beer-taste alcoholic beverage of Comparative Example 2-10.
  • 5% of the beer-taste alcoholic beverage of Example 2-3 was added to the base beer to prepare the beer-taste alcoholic beverage of Example 2-14.
  • the flavor of the base beer could be improved by adding the beer-flavored alcoholic beverage of Example 2-3.
  • Beer-taste beverages were prepared to have the compositions shown in Tables 3-1 and 3-2. 25 kg of crushed grain raw material was put into a brewing tank containing 100 L of warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and the like. After filtration, the raw material liquid and hops were put into a boiling kettle, and the volume was adjusted to 100 L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 50 L of pre-fermentation liquid before the addition of yeast.
  • Beer yeast was added to the pre-fermentation liquid thus obtained, and fermented at a predetermined fermentation temperature and fermentation time, and after a further maturation period, the yeast was removed by filtration.
  • alcohol, pH, lactic acid, acetic acid, and furfural were added as necessary and adjusted to the contents shown in Tables 3-1 and 3-2, respectively.
  • Examples 3-12 to 3-14, Comparative Examples 3-11 to 3-12 A non-alcoholic beer-taste beverage was prepared to have the composition shown in Table 3-3. 17 kg of ground grain raw material was placed in a brewing tank containing 100 L of warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and the like. After filtration, the raw material liquid and hops were placed in a boiling kettle and the volume was adjusted to 100 L with warm water to obtain hot wort. The obtained hot wort was cooled, and beer flavoring and acidulant were added, followed by addition of extract adjustment water. In each of the Examples and Comparative Examples, alcohol, pH, lactic acid, acetic acid, and furfural were added as necessary and adjusted to the contents shown in Table 3-3.
  • a beer-taste beverage was prepared to have the composition shown in Table 3-4. 25 kg of crushed grain raw material was put into a brewing tank containing 100 L of warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and the like. After filtration, the raw material liquid and hops were put into a boiling kettle, and the volume was adjusted to 100 L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 50 L of pre-fermentation liquid before the addition of yeast.
  • Beer yeast was added to the pre-fermentation liquid thus obtained, and fermented at a predetermined fermentation temperature and fermentation time, and after a further maturation period, the yeast was removed by filtration.
  • alcohol, pH, lactic acid, acetic acid, furfural, ethyl lactate, and ethyl acetate were added as necessary and adjusted to the contents shown in Table 3-4.
  • Examples 3-20 to 3-24 A non-alcoholic beer-taste beverage was prepared to have the composition shown in Table 3-5. 17 kg of ground grain raw material was placed in a brewing tank containing 100 L of hot water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and the like. After filtration, the raw material liquid and hops were placed in a boiling kettle and the volume was adjusted to 100 L with hot water to obtain hot wort. The obtained hot wort was cooled, and beer flavoring and acidulant were added, followed by addition of extract adjustment water. In each example, alcohol, pH, lactic acid, acetic acid, furfural, ethyl lactate, and ethyl acetate were added as necessary and adjusted to the contents shown in Table 3-5.
  • the present invention makes it possible to provide a beer-flavored beverage with a new taste and favorable flavor characteristics.

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Abstract

L'invention concerne une boisson alcoolisée aromatisée à la bière ayant une teneur en acide lactique de 10 000 ppm en masse à 30 000 ppm en masse inclus, une teneur en acide acétique de 2000 ppm en masse à 10 000 ppm en masse inclus, un alcool en volume de 5,0 v/v % à 20,0 v/v % inclus, et une teneur en furfural de 200 ppb en masse à 6000 ppb en masse inclus. La présente invention peut fournir une boisson aromatisée à la bière ayant un nouveau goût et ayant des caractéristiques d'arôme préférées.
PCT/JP2024/019046 2023-05-26 2024-05-23 Boisson aromatisée à la bière Pending WO2024247889A1 (fr)

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JP2023087086A JP2024170107A (ja) 2023-05-26 2023-05-26 ビールテイストアルコール飲料
JP2023087088A JP2024170109A (ja) 2023-05-26 2023-05-26 ビールテイスト飲料
JP2023-087086 2023-05-26
JP2023-087088 2023-05-26
JP2023087087A JP2024170108A (ja) 2023-05-26 2023-05-26 ビールテイストアルコール飲料
JP2023-087087 2023-05-26
JP2023-104302 2023-06-26
JP2023104302A JP2025004556A (ja) 2023-06-26 2023-06-26 ビールテイスト飲料

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004018612A1 (fr) * 2002-08-21 2004-03-04 Sapporo Breweries Limited Procede de production d'une boisson semblable a la biere peu alcoolisee, et boisson semblable a la biere peu alcoolisee
JP2017528144A (ja) * 2014-09-16 2017-09-28 アルトリア クライアント サービシーズ エルエルシー 飲料前駆物質および飲料を製造するための方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004018612A1 (fr) * 2002-08-21 2004-03-04 Sapporo Breweries Limited Procede de production d'une boisson semblable a la biere peu alcoolisee, et boisson semblable a la biere peu alcoolisee
JP2017528144A (ja) * 2014-09-16 2017-09-28 アルトリア クライアント サービシーズ エルエルシー 飲料前駆物質および飲料を製造するための方法

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NEŠPOR JAKUB, KARABÍN MARCEL, HANKO VOJTĚCH, DOSTÁLEK PAVEL: "Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer", JOURNAL OF THE INSTITUTE OF BREWING, INSTITUTE OF BREWING. LONDON., GB, vol. 124, no. 3, 1 July 2018 (2018-07-01), GB , pages 244 - 253, XP093245067, ISSN: 0046-9750, DOI: 10.1002/jib.493 *
NSOGNING DONGMO SORELLE; PROCOPIO SUSANNE; SACHER BERTRAM; BECKER THOMAS: "Flavor of lactic acid fermented malt based beverages: Current status and perspectives", TRENDS IN FOOD SCIENCE & TECHNOLOGY, ELSEVIER SCIENCE PUBLISHERS, GB, vol. 54, 27 May 2016 (2016-05-27), GB , pages 37 - 51, XP029633791, ISSN: 0924-2244, DOI: 10.1016/j.tifs.2016.05.017 *
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