阅读说明：本技术 啤酒味饮料 (Beer-flavored beverage ) 是由 久保田顺 前川祥太郎 于 2020-01-24 设计创作，主要内容包括：本发明的课题在于提供一种啤酒味饮料,其具有足以在市场上流通的抑菌性,并且酸味得到抑制,有回味感,啤酒样香味优异。课题的解决手段是一种啤酒味饮料,其含有10mg/100ml以上的脯氨酸和11mg/100ml以下的氨基态氮,且醇浓度低于1％(v/v)。(The invention provides a beer-taste beverage which has bacteriostatic activity enough to be distributed in the market, is suppressed in sour taste, has aftertaste, and has excellent beer-like flavor. The solution is a beer-taste beverage containing proline at 10mg/100ml or more and amino nitrogen at 11mg/100ml or less and having an alcohol concentration of less than 1% (v/v).)

1. A beer-taste beverage containing proline at a concentration of 10mg/100ml or more and amino nitrogen at a concentration of 11mg/100ml or less and having an alcohol concentration of less than 1% (v/v).

2. The beer-flavored beverage according to claim 1, which comprises a pH-adjusting agent.

3. The beer-flavored beverage according to claim 1 or 2, which contains an ingredient derived from a wort fermentation broth.

4. The beer-flavored beverage according to claim 3, wherein the component derived from wort fermentation broth is a component of a dealcoholized wort fermentation broth.

5. The beer-flavored beverage according to claim 3 or 4, wherein the wort fermentation broth is a wort top broth.

6. The beer-taste beverage according to any one of claims 1 to 5, which has a pH of less than 4.2.

7. The beer-taste beverage according to any one of claims 2 to 6, wherein the pH adjuster is at least one selected from phytic acid, lactic acid bacteria, lactic acid, phosphoric acid, malic acid, sulfurous anhydride and tartaric acid.

8. The beer-taste beverage according to any one of claims 1 to 7, which has a true extract of 1.75% (w/w) or more and 8.00% (w/w) or less.

9. A method for producing a beer-taste beverage, comprising a step of reducing the alcohol concentration to less than 1% (v/v) by removing alcohol from a beer-taste beverage intermediate solution containing 10mg/100ml or more of proline, 11mg/100ml or less of amino nitrogen, and alcohol.

10. The method according to claim 9, comprising a step of adding a pH adjuster to the beer-taste beverage intermediate solution.

11. The method according to claim 9 or 10, wherein the beer-taste beverage intermediate is a wort fermentation broth.

12. The method of claim 11, wherein the wort fermentation is a wort top fermentation.

Technical Field

The present invention relates to a beer-taste beverage, and more particularly to a beer-taste beverage produced through an alcohol fermentation step and a dealcoholization step. In the present specification, the expression "beer-taste beverage" refers to a beer-taste beverage having an alcohol concentration of less than 1% (v/v). That is, the "beer-taste beverage" refers to both a low-alcohol beer-taste beverage and a non-alcohol beer-taste beverage. The expression "alcohol" refers to ethanol.

In general, a "beer-taste beverage" refers to a beverage having a taste and a flavor reminiscent of beer. The term "beer" refers to a beverage obtained by fermenting malt, hops, water, and the like as raw materials with yeast.

Background

For the purpose of achieving alcohol-free, an alcohol-free beer-taste beverage is sometimes produced without going through an alcohol fermentation step. Beer as a fermentation product has a complicated flavor, and it is difficult to reproduce the flavor by blending flavors or the like. Therefore, there is a problem that beer-like flavor is insufficient in a non-fermented non-alcoholic beer-taste beverage.

On the other hand, low-alcohol beers produced by removing alcohol components from ordinary beers are known. When an alcohol component is removed from beer as a fermentation product, if a flavor component generated in the alcohol fermentation process can be left, a beer-taste beverage having a beer-like flavor and an excellent flavor can be realized.

Non-patent document 1 describes heat processing and film processing as a technique for completely or partially removing ethanol from ordinary beer. As the thermal processing, a vacuum distillation method is described. As the membrane process, a dialysis method and a reverse osmosis method are described.

Patent document 1 describes a method for producing a low-alcohol beer by extracting and separating alcohol components contained in a ready-made beer without impairing the flavor peculiar to the beer. In the method of patent document 2, carbon dioxide in a supercritical state is used as a solvent for extracting alcohol (abstract).

Patent document 2 describes, as one of the non-alcoholic beer-like beverages, a non-alcoholic beer-like beverage obtained by subjecting fermented beer to a dealcoholization treatment to remove an alcohol component. Although this non-alcoholic beer-like beverage can be slightly perceived as beer-like flavor in terms of its sensory properties, it has problems that the total aroma components are reduced, and the taste is also low in sweetness, rich and refreshing (paragraph 0003). In patent document 2, problems are solved by adding predetermined amounts of malt extract and sugars (claim 1).

Here, as a result of dealcoholization of these beer-flavored beverages, the bacteriostatic activity is reduced. Therefore, in order to be distributed to the market, it is necessary to lower the pH of a beer-taste beverage and to increase the bacteriostatic activity from the viewpoint of preservation. For example, reference is made to the standards for foods, additives and the like (Showa 34 years old Showa Kagaku Notification No. 370, https:// www.mhlw.go.jp/content/000420821. pdf).

For the purpose of sufficiently lowering the pH and improving the bacteriostatic activity, a pH adjuster such as an acid is added to the beer-taste beverage. Here, the wort usually contains amino nitrogen, i.e., nitrogen of amino and imino groups, derived from barley as a raw material. The amino nitrogen can bind to hydrogen ions and acts not to increase the hydrogen ion concentration even when an acid is added. Therefore, in order to sufficiently lower the pH of a non-fermented beer-taste beverage using wort, a relatively large amount of acid needs to be added. As a result, the beer-flavored beverage having a sufficiently reduced pH has a strong sour taste, a poor balance between sour taste and sweet taste, and a poor taste.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2004-215551

Patent document 2: japanese patent laid-open publication No. 2003-250503

Non-patent document

Non-patent document 1: tomas Branyik et al, "A review of methods of low and alcohol-free beer production", Journal of Food Engineering, No. 108, 2012, p 493-

Disclosure of Invention

Problems to be solved by the invention

The amount of amino nitrogen contained in beer can be reduced by, for example, reducing the ratio of malt used as a raw material. In the case where the content of amino nitrogen in the beer-taste beverage is low, the amount of acid required to sufficiently lower the pH may be small. In this case, the acidity of the beer-taste beverage is not so strong that the balance between the acidity and the sweetness is lost. However, if the content of amino nitrogen is reduced as a whole, the aftertaste of the beer-taste beverage is reduced.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a beer-taste beverage having a sufficient antibacterial activity for distribution on the market, suppressed sour taste, a back taste, and an excellent beer-like flavor.

Means for solving the problems

The present invention provides a beer-taste beverage containing proline at 10mg/100ml or more and amino nitrogen at 11mg/100ml or less and having an alcohol concentration of less than 1% (v/v).

In one embodiment, the beer-flavored beverage contains a pH adjuster.

In one embodiment, the beer-flavored beverage contains an ingredient derived from a wort fermentation broth.

In one embodiment, the component derived from wort fermentation broth is a component of a dealcoholized wort fermentation broth.

In one embodiment, the wort fermentation broth is a wort top fermentation broth.

In one mode, the above beer-flavored beverage has a pH of less than 4.2.

In one embodiment, the pH adjuster is at least one selected from the group consisting of phytic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, and tartaric acid.

In one embodiment, the beer-taste beverage has a real extract of 1.75% (w/w) or more and 8.00% (w/w) or less.

The present invention also provides a method for producing a beer-taste beverage, comprising a step of reducing the alcohol concentration to less than 1% (v/v) by removing alcohol from a beer-taste beverage intermediate containing 10mg/100ml or more of proline, 11mg/100ml or less of amino nitrogen, and alcohol.

In one embodiment, a method for producing a beer-taste beverage includes a step of adding a pH adjuster to the beer-taste beverage intermediate liquid.

In one embodiment, the beer-taste beverage intermediate solution is a wort fermentation broth.

In one embodiment, the wort fermentation broth is a wort top broth.

Effects of the invention

The beer-taste beverage of the present invention has a sufficient antibacterial activity for distribution in the market, and has a good balance between sour taste and sweet taste, a aftertaste, and an excellent beer-like flavor.

Detailed Description

The beer-flavored beverage of the present invention can be produced by: in a process that is generally performed when producing a beer-taste beverage, the proline concentration, the amino nitrogen concentration, the pH, the alcohol content, and the like of any one of the intermediate liquids produced in the intermediate stage (hereinafter referred to as "beer-taste beverage intermediate liquid") are adjusted to specific ranges.

For example, first, a crushed product of malt, an auxiliary material such as barley, and warm water are added to a charging tank and mixed to prepare malt mash. The preparation of the malt mash can be carried out by a conventional method, for example, by first holding the malt mash at 35 to 60 ℃ for 20 to 90 minutes to decompose the protein derived from the raw material into amino acids and the like, and transferring the resulting product to a saccharification step. In this case, if necessary, an enzymatic agent such as a saccharifying enzyme or a protease, a perfume, a flavor component such as a fragrant grass, or the like, which will be described later, may be added in addition to the main raw material and the auxiliary raw material.

Thereafter, the malt mash is slowly heated and held at a predetermined temperature for a certain period of time, whereby the starchy material is saccharified by the malt-derived enzyme and the enzyme added to the malt mash. The temperature and time for the mashing treatment may be appropriately determined in consideration of the kind of enzyme used, the amount of mash, the quality of the target wort fermentation broth, and the like, and may be maintained at 60 to 72 ℃ for 30 to 90 minutes, for example. After the saccharification treatment, the mash is kept at 76 to 78 ℃ for about 10 minutes, and then the mash is filtered by a wort filtration tank to obtain a transparent sugar solution. In addition, when the saccharification treatment is performed, an appropriate amount of an enzyme agent may be added within a necessary range.

The cereal for mashing comprises malt. The content of malt in the grain to be saccharified is not particularly limited, but is 25% or more, preferably 50% or more, and more preferably 67% or more. The cereal for mashing may be 100% malt. The ratio (%) of malt to all the raw materials except water is referred to as malt usage ratio.

The more the content of malt in grains, the more the malt-derived savory, rich and retrograded taste of the wort obtained, and the more proline in the wort. In addition, the more the malt content in the grains, the more the amino nitrogen content in the wort obtained.

The auxiliary raw material is a raw material other than malt and hops. Examples of the auxiliary raw materials include starch materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugar materials such as liquid sugar and granulated sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like. In addition, spices, herbs, fruits, and the like used for the purpose of imparting or improving a fragrance are also included in the auxiliary materials.

The saccharifying enzyme is an enzyme that decomposes starchy materials to produce sugars. Examples of the saccharifying enzyme include α -amylase, glucoamylase, and pullulanase.

The wort boiling operation may be carried out according to a method and conditions which are generally carried out in the production of beer. For example, a sugar solution with adjusted pH is transferred to a boiling kettle and boiled. Hops were added while the vortex pool was still standing from the start of boiling of the sugar solution. As hops, hop extracts or components extracted from hops can be used. The sugar solution is transferred to a settling tank called a vortex tank, and after hop cake generated by boiling and coagulated protein are removed, the sugar solution is cooled to an appropriate temperature by a plate cooler. The wort can be obtained by the above boiling operation.

The resulting wort was fermented with yeast. The wort fermentation may be performed according to a conventional method. For example, beer yeast is inoculated into the cooled wort, transferred to a fermentation tank, and subjected to alcoholic fermentation. The kind of the lager brewing yeast is not particularly limited, and any of the top fermenting yeast and the bottom fermenting yeast may be used. Specifically, Saccharomyces cerevisiae, Saccharomyces pastorianus, or the like can be used. The top fermenting yeast and the bottom fermenting yeast may be appropriately selected depending on the composition and flavor of the objective wort fermentation liquid.

In the present specification, a wort fermentation broth obtained by fermentation using the above-mentioned fermentation yeast is referred to as a wort top fermentation broth. The wort fermentation broth obtained by fermentation using the following fermentation yeast is referred to as wort following fermentation broth.

In the case of fermenting wort by using the top fermenting yeast, the extract consumption per unit time is larger than that in the case of using the bottom fermenting yeast, and therefore, the time required for fermentation can be shortened. In addition, in the case of wort fermentation using the above fermentation yeast, since the amino nitrogen is consumed in a large amount, a wort fermentation broth having a low pH can be obtained. As a result, a desired low pH can be provided without performing a step of lowering the pH.

The final fermentation degree of the wort fermentation broth is preferably 80% or more. If the apparent final degree of fermentation of the wort fermentation broth is less than 80%, the amino nitrogen is not sufficiently reduced, and a large amount of acid needs to be added in order to sufficiently lower the pH of the wort fermentation broth. The final fermentation degree of the appearance of the wort fermentation liquid is preferably 80-110%, and more preferably 85-100%.

The degree of fermentation is an important index indicating how much fermentation has progressed in beer after fermentation, and the degree of progress of fermentation. The final degree of fermentation is a ratio of an extract assimilable by brewer's yeast to an original wort extract. Here, the extract assimilable by a brewer's yeast is obtained by subtracting an extract contained in a beer product (that is, an extract remaining after fermentation of all of the extract utilizable by a brewer's yeast (referred to as a final extract)) from an extract of a raw wort. The apparent final degree of fermentation is the final degree of fermentation calculated from the value of the final extract using the extract concentration (% (w/w)) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

Note that the extract means a nonvolatile solid component. The term extract, depending on the context, refers to the non-volatile solids content itself, the amount of non-volatile solids content, or the concentration of non-volatile solids content.

The apparent final degree of fermentation Vend of wort fermentation broth can be determined, for example, by the following formula (1).

Vend(％)＝{(P-Eend)/P}×100 (1)

[ in the formula, P is a raw wort extract, and Eend is an appearance final extract. ]

The raw wort extract P is an amount obtained by back-estimating the value of the wort extract before alcohol fermentation theoretically according to the Balling formula based on the alcohol concentration of the product beer and the value of the extract. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Appearance the final extract, ended, can be determined as follows: the value of apparent extract in the remaining beer was determined by collecting beer in a flask, adding a large amount of fresh compressed yeast, fermenting at 25 ℃ while stirring until the extract value could not be further reduced (24 hours), and measuring the value of apparent extract in the remaining beer.

Appearance the final extract, eind, sometimes shows a negative value since it is calculated from the specific gravity of the final extract containing alcohol. As a result, the apparent final fermentation degree may exceed 100%.

The apparent final degree of fermentation can be controlled by, for example, adjusting the saccharification conditions, the presence or absence of an enzyme when saccharifying a raw material, the type and amount of raw material to be blended, and the like. For example, if the saccharification time is prolonged, the concentration of sugars usable by yeast can be increased, and the apparent final degree of fermentation can be increased.

After the fermentation is completed, the resulting wort fermentation liquid is aged in a wine storage tank and stored at a low temperature of about 0 ℃ to stabilize the wort fermentation liquid as a further aging step. Then, as a filtration step, yeast, protein, and the like are removed by filtering the aged wort fermentation liquid.

The obtained wort fermentation liquor contains proline of 10mg/100ml or more. If the content of proline is less than 10mg/100ml, the aftertaste of the resulting beer-taste beverage may be reduced. The content of proline is preferably 15-45 mg/100ml, and more preferably 20-35 mg/100 ml.

The proline content in the wort fermentation broth can be measured by the AccQ-Tag Ultra marker method using, for example, an Acquity UPLC analyzer manufactured by Waters, Inc. (USA). Further, the measurement may be carried out by using an automatic amino acid analyzer manufactured by Hitachi, model L-8800A, or the like.

The obtained wort fermentation liquor has a real extract of 1.75-8.00% (w/w). If the content of the true extract is less than 1.75% (w/w), the beer-like flavor of the resulting beer-taste beverage may be lost and the taste may be perceived to be weak. On the other hand, if the content of the true extract exceeds 8.00% (w/w), the beer-like refreshing feeling of the obtained beer-taste beverage may be weakened. The content of the real extract is preferably 2.50-5.50% (w/w), more preferably 3.00-5.00% (w/w).

The content of the real extract in the wort fermentation broth can be measured, for example, by the EBC method (edited by beer brewing combination: BCOJ beer analysis, 7.2 (2004)).

The wort fermentation liquid from which yeast, protein, and the like have been removed can be used to remove carbon dioxide, if necessary. The wort fermentation liquor is subjected to a dealcoholization step to remove the alcohol contained therein. The dealcoholization step is carried out until the alcohol content of the wort fermentation broth is, for example, less than 1% (v/v), preferably less than 0.5% (v/v), more preferably less than 0.1% (v/v). The dealcoholization step is carried out by a conventionally known method. For example, a vacuum distillation method may be used. In this case, it is preferable to use a method of leaving the flavor components generated in the alcohol fermentation process.

If necessary, a pH adjusting agent is added to the wort fermentation liquid to lower the pH. By sufficiently lowering the pH, the beer taste beverage of the present invention can be obtained by imparting the bacteriostatic activity required for the commercial beverage. The beer-taste beverage of the present invention may have a low pH to such an extent that the anti-spoilage effect can be obtained. The upper limit of the specific pH is below 4.2, preferably below 4.1, more preferably below 4.0. On the other hand, the lower limit of the pH is 3.0 or more, preferably 3.3 or more, and more preferably 3.6 or more.

The obtained wort fermentation liquor contains amino nitrogen below 11mg/100 ml. If the content of amino nitrogen exceeds 11mg/100ml, a large amount of acid needs to be added to lower the pH, and the resulting beer-flavored beverage may have an excessively strong sour taste. The content of the amino nitrogen is preferably 1-10 mg/100ml, more preferably 2-5 mg/100 ml.

The content of amino nitrogen in the wort fermentation broth can be measured, for example, by ninhydrin colorimetry (edited by beer brewing combination: BCOJ beer analysis, 8.18 (2004)).

The type of the pH adjuster is not limited. The pH adjuster is not limited to food additives, and may be any acid, salt, or beer material having a pH lowering ability, which can be used in, for example, beverages, foods, and processes for producing them. Examples of beer raw materials having a pH lowering ability include acid malt and dark malt. Preferred pH adjusting agents are phytic acid, citric acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusting agents are phytic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Among them, phytic acid having less sour taste is most preferable in consideration of influence on flavor of beer-taste beverages.

A bitter substance is added to a beer-taste beverage as needed to adjust the bitterness value. As the bitter substance, the isolated iso-alpha acid may be used. In addition, the isoalpha acids are contained in hops and can be used as hops or hop extracts. The hop or hop extract refers to hop leaves, ground hop leaves, an extract obtained by extracting the leaves with water or hot water, a concentrate of the extract, and a dried extract.

The bitterness value of a beer-taste beverage is adjusted to be equivalent to that of beer. Specifically, the bitterness value of a beer-flavored beverage is adjusted to 5 to 100BU, preferably 10 to 35BU, and more preferably 15 to 27 BU. The bitterness value of a beer-flavored beverage can be edited by a beer brewing combination: BCOJ beer analysis, the method described in 8.15 (2004).

Adding carbon dioxide into the wort fermentation liquor by using a carbonation process. Thus, the beer-flavored beverage of the present invention can be obtained. The amount of carbon dioxide added was adjusted so as to provide the same foamability as beer. Specifically, the amount of carbon dioxide to be added is adjusted to 1.2 to 5.0, preferably 2.4 to 3.5, and more preferably 2.6 to 3.2Gas Volume.

The beer-taste beverage of the present invention contains proline in an amount of 10mg/100ml or more, preferably 15 to 45mg/100ml, more preferably 20 to 35mg/100 ml. The proline content of the beer-taste beverage can be measured by the method described for the wort fermentation broth.

The beer-taste beverage of the present invention contains 11mg/100ml or less, preferably 1 to 10mg/100ml, more preferably 2 to 5mg/100ml of amino nitrogen. The amino nitrogen content of the beer-taste beverage can be measured by the method described for the wort fermentation broth.

The beer-taste beverage of the present invention has a real extract of 1.75 to 8.00% (w/w), preferably 2.50 to 5.50% (w/w), more preferably 3.00 to 5.00% (w/w). The actual extract of the beer-taste beverage can be measured by the method described for the wort fermentation broth.

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.

Examples

< example 1>

Adding pulverized fructus Hordei Germinatus, corn starch, and warm water into a feeding kettle, gelatinizing at 70 deg.C, and liquefying at 100 deg.C. Then, the crushed malt and warm water were put into a charging tank, and after protein suspension was carried out at about 55 ℃, the liquid was transferred from a charging kettle to the charging tank. Adding warm water and an enzyme, and saccharifying at a temperature of 60-76 ℃. The saccharified solution was filtered through a Reuther filter (ロイタ A) as a filtration tank, and then transferred to a boiling pot, to which hop was added and boiled for 60 minutes. After boiling, an evaporating amount of warm water was added thereto, and the hot solidified material (hot トル - ブ) was removed in a vortex bath, followed by cooling to 8 ℃ using a plate cooler to obtain a wort. The wort was designated as wort a.

Beer yeast (bottom fermenting yeast) was added to the wort A, and after fermentation at about 10 ℃ for 7 days, beer yeast (bottom fermenting yeast) was removed. The jar was replaced and aged for 7 days, and then cooled to about-1 ℃ to stabilize it for 14 days. Then, degassed water was added thereto to dilute the extract to 10.0% of the original wort extract, and the extract was filtered with celite to obtain a fermentation broth.

The resulting fermentation broth was then sprayed into a degassing tank under a reduced pressure of about 90mbar to remove carbonic acid, and then heated to about 50 ℃ using a plate cooler. Thereafter, the fermentation solution was brought into contact with steam heated to about 50 ℃ in a reduced pressure column of about 90mbar to allow the volatile matter to adsorb the steam, thereby removing the alcohol and the volatile matter, thereby obtaining a dealcoholized fermentation solution having an alcohol concentration of 0.02% (v/v).

Phytic acid was added to the dealcoholized fermentation broth as a pH adjuster to adjust the pH to 3.9. Further, an isoalphatized hop extract was added so that the bitterness value became 17BU, and carbon dioxide was dissolved so as to reach 2.9Gas Volume, thereby obtaining a fermented beer-taste beverage. The fermented beer-flavored beverage was designated as test liquid A.

In the above method, a fermented beer-taste beverage produced according to a formula in which the charging conditions were changed was used as test liquid B, and a fermented beer-taste beverage produced according to a formula in which the malt usage ratio was changed was used as test liquid C.

On the other hand, phytic acid was added to the wort a as a pH adjuster to adjust the pH to 3.9. Subsequently, degassed water was added to adjust the content of the original wort extract to 10.0%, and then carbon dioxide was dissolved so as to reach 2.9Gas Volume, thereby obtaining a non-fermented malt beer-taste beverage. The non-fermented malt beer-flavored beverage was designated as test liquid D.

In the above method, a non-fermented malt beer-flavored beverage prepared according to a formula in which the ratio of malt used was changed was used as the test liquid E.

These test liquids a to E were subjected to sensory evaluation. Sensory evaluation was conducted by 10 trained panelists for beer professionals, and the aftertaste, the intensity of sour taste, and beer-like flavor were scored according to the criteria described below.

First, the "aftertaste" is defined as the throat-hang feeling when a liquid is drunk. The grade was 5 with Asahi Super Dry (manufactured by japan beer company) and 1 with water. The "strength of sourness" was rated on 5 scales with test solution E being rated at 5 points and water being rated at 1 point. For "beer-like flavor", Asahi Super Dry (manufactured by japan beer company) was given 5 points, and test solution D was given 1 point, and was scored on 5 scales.

The scores for each item were calculated by averaging the scores of the panelists. Regarding "taste" and "beer-like flavor", a score of 3.0 or more for both "aftertaste" and "beer-like flavor" and a score of 4.0 or less for "intensity of sour taste" were set as "o", and the other cases were set as "x". The results of the sensory evaluation are recorded in table 1.

< example 2>

The method comprises the steps of charging crushed malt, warm water and enzyme into a charging tank, carrying out protein inactivation at about 55 ℃, and then carrying out saccharification at the temperature of 60-76 ℃. The saccharified solution was filtered with a Ruther filter as a filter tank, and then transferred to a boiling pot, to which hop was added, and boiled for 60 minutes. After boiling, an amount of warm water was added thereto, and the hot congelation was removed in a vortex tank, followed by cooling to 15 ℃ using a plate cooler to obtain a wort. The wort was designated as wort B.

Beer yeast (top fermentation yeast) was added to the wort B, and after 3 days of fermentation at about 18 ℃, beer yeast (top fermentation yeast) was removed. The pot was replaced to age for 7 days, and then cooled to about-1 ℃ to stabilize for 14 days. Then, degassed water was added thereto to dilute the extract to 10.0% of the original wort extract, and the extract was filtered with celite to obtain a fermentation broth.

The resulting fermentation broth was then sprayed into a degassing tank under a reduced pressure of about 90mbar to remove carbonic acid, and then heated to about 50 ℃ using a plate cooler. Thereafter, the fermentation solution was brought into contact with steam heated to about 50 ℃ in a reduced pressure column of about 90mbar to allow the volatile matter to adsorb the steam, thereby removing the alcohol and the volatile matter, thereby obtaining a dealcoholized fermentation solution having an alcohol concentration of 0.02% (v/v).

An isoalphalized hop extract was added to the dealcoholized fermentation broth so that the bitterness value became 17BU, and carbon dioxide was dissolved to 2.9Gas Volume to obtain a fermented beer-taste beverage. The fermented beer-flavored beverage was designated as test liquid F.

This test liquid F was subjected to sensory evaluation in the same manner as in example 1. The results of the sensory evaluation are recorded in table 1.

[ Table 1]

< example 3>

A non-fermented beer-taste beverage free of alcohol was obtained by mixing 15g of dextrin, 0.04g of acesulfame potassium, 0.3g of caramel, and 0.7g of phosphoric acid in 1L of water and adding the isomerized hop extract so that the bitterness value became 17 BU. The non-fermented beer-flavored beverage was designated as test liquid G.

The test solution G had a proline concentration of 0mg/100ml, a pH of 3.9, an alcohol concentration of 0.0% (v/v), an amino nitrogen concentration of 0.1 to 0.2mg/100ml, and a bitterness value of 17 BU.

Then, test liquid a and test liquid G used in example 1 were mixed so as to have the proline concentration shown in table 2, and the obtained beer-taste beverages were set as test liquids H to K, respectively. The test solutions H to K were cooled to 5 ℃ respectively to dissolve carbon dioxide in a manner of reaching 2.9Gas Volume.

These test solutions were subjected to sensory evaluation. Sensory evaluation was conducted by 10 trained panelists in the beer profession, and the aftertaste, the intensity of sour taste, beer-like flavor and preference were evaluated in accordance with the criteria of example 1. The results of the sensory evaluation are recorded in table 2.

[ Table 2]