TW201713220A - Beer taste beverage and manufacturing method for the same - Google Patents
Beer taste beverage and manufacturing method for the same Download PDFInfo
- Publication number
- TW201713220A TW201713220A TW105125593A TW105125593A TW201713220A TW 201713220 A TW201713220 A TW 201713220A TW 105125593 A TW105125593 A TW 105125593A TW 105125593 A TW105125593 A TW 105125593A TW 201713220 A TW201713220 A TW 201713220A
- Authority
- TW
- Taiwan
- Prior art keywords
- beer
- ions
- taste beverage
- total amount
- producing
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
本發明係有關於啤酒味飲料及其製造方法。 The present invention relates to a beer-taste beverage and a method of producing the same.
在與水產類等一起飲用啤酒味飲料時，會有感覺金屬臭味(生臭味)之情形。在日本專利特開2010-51309號公報中，為了防止此類生臭味之產生，曾記載減低飲料中之游離過渡金屬離子濃度為1ppm以下之點、及該游離過渡金屬離子為二價之鐵離子及/或銅離子之點。同時，在日本專利特開2010-51309號公報中，其實施例6中，曾記載藉由金屬螯合劑樹脂處理，可製得鐵離子濃度為0.003ppm之啤酒味飲料之點。 When drinking beer-flavored beverages together with aquatic products, etc., there is a case where metal odor (smelling odor) is felt. In order to prevent such odor generation, it has been described that the concentration of the free transition metal ion in the beverage is reduced to 1 ppm or less, and the free transition metal ion is a divalent iron. The point of ions and / or copper ions. In the case of Example 6 of the Japanese Patent Publication No. 2010-51309, it has been described that a beer-flavored beverage having an iron ion concentration of 0.003 ppm can be obtained by treatment with a metal chelating agent resin.
本發明旨在尋求可更減低金屬臭味產生的技術。亦即，本發明之課題，在於提供一種啤酒味飲料及其製造方法，其係可減低啤酒味飲料在與水產類等一起飲用時所產生之金屬臭味。 The present invention seeks to find a technique that can reduce the generation of metallic odors. That is, an object of the present invention is to provide a beer-taste beverage and a method for producing the same, which can reduce the metallic odor generated when the beer-flavored beverage is consumed together with aquatic products and the like.
本申請案發明人，發現在啤酒味飲料與水 產類等一起飲用時所感覺之金屬臭味的原因，係1,5-辛二烯-3-酮(1,5-octadiene-3-one)。1,5-辛二烯-3-酮，應該是水產類中所含之長鏈不飽合脂肪酸與啤酒味飲料中所含的成分反應而產生。由於瞭解該情形，本申請案發明人發現啤酒味飲料在特定之條件下與特定的不飽合脂肪酸反應時所產生之1,5-辛二烯-3-酮的濃度，在特定之濃度以下時，可更減低該啤酒味飲料在與水產類等一起飲用時所會產生的金屬臭味，而完成本發明。 The inventor of the present application found that beer-flavored drinks and water The reason for the metallic odor felt when drinking together, such as production, is 1,5-octadiene-3-one. 1,5-octadien-3-one, which is produced by reacting a long-chain unsaturated fatty acid contained in an aquatic product with a component contained in a beer-taste beverage. Knowing this situation, the inventors of the present application found that the concentration of 1,5-octadien-3-one produced by the beer-taste beverage when reacted with a specific unsaturated fatty acid under specific conditions is below a specific concentration. In the meantime, the metal odor which is generated when the beer-taste beverage is consumed together with aquatic products or the like can be further reduced, and the present invention has been completed.
亦即，本發明包含以下之各項。 That is, the present invention encompasses the following items.
[1]一種啤酒味飲料，其係(4Z,7Z,10Z,13Z,16Z,19Z)-二十碳六烯酸15ppm與飲料100mL在空氣中於25℃反應30分鐘時的1,5-辛二烯-3-酮濃度為150ppt以下者。 [1] A beer-flavored beverage which is a 1,5-octane (15z, 7Z, 10Z, 13Z, 16Z, 19Z)- docosahexaenoic acid 15 ppm and a beverage 100 mL reacted in air at 25 ° C for 30 minutes. The dien-3-one concentration is 150 ppt or less.
[2]如前述[1]項記載之啤酒味飲料，其中，鐵離子、銅離子、及錳離子之總量為140ppb以下。 [2] The beer-taste beverage according to [1], wherein the total amount of iron ions, copper ions, and manganese ions is 140 ppb or less.
[3]如前述[1]項或[2]項記載之啤酒味飲料，其中，苦度值(B‧U)為5.0以上。 [3] The beer-taste beverage according to the above [1] or [2], wherein the bitterness value (B‧U) is 5.0 or more.
[4]一種啤酒味飲料之製造方法，其係包含：調製啤酒味液之步驟；以及以使(4Z,7Z,10Z,13Z,16Z,19Z)-二十碳六烯酸15ppm與飲料100mL在空氣中經過25℃反應30分鐘時的1,5-辛二烯-3-酮之濃度成為150ppt以下之方式調整前述啤酒味液中所含之鐵離子、銅離子及錳離子的總量之步驟。 [4] A method for producing a beer-taste beverage, comprising: a step of preparing a beer-flavored liquid; and a method of making (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)- docosahexaenoic acid 15 ppm with a beverage of 100 mL The step of adjusting the total amount of iron ions, copper ions and manganese ions contained in the beer flavor liquid by adjusting the concentration of 1,5-octadien-3-one in the air at 25 ° C for 30 minutes to 150 ppt or less. .
[5]如前述[4]項記載之啤酒味飲料之製造方法，其中， 前述調整總量之步驟包含：以前述總量成為140ppb以下之方式調整鐵離子、銅離子及錳離子的前述總量之步驟。 [5] The method for producing a beer-taste beverage according to the above [4], wherein The step of adjusting the total amount includes the step of adjusting the total amount of the iron ions, the copper ions, and the manganese ions in such a manner that the total amount is 140 ppb or less.
[6]如前述[4]項或[5]項記載之啤酒味飲料之製造方法，其中，前述調整總量之步驟包含：以使啤酒味飲料中之苦度值(B‧U)不會低於5.0之方式調整鐵離子、銅離子及錳離子的前述總量之步驟。 [6] The method for producing a beer-taste beverage according to the above [4] or [5], wherein the step of adjusting the total amount includes: the bitterness value (B‧U) in the beer-taste beverage is not The step of adjusting the aforementioned total amount of iron ions, copper ions, and manganese ions in a manner of less than 5.0.
[7]如前述[4]項至[6]項之任一項記載之啤酒味飲料之製造方法，其中，前述調整總量之步驟包含：過濾前述啤酒味液之步驟。 [7] The method for producing a beer-taste beverage according to any one of the preceding claims, wherein the step of adjusting the total amount comprises the step of filtering the beer-flavored liquid.
[8]如前述[7]項記載之啤酒味飲料之製造方法，其中，前述過濾步驟包含：使用矽藻土作為濾材之步驟。 [8] The method for producing a beer-taste beverage according to the above [7], wherein the filtering step comprises the step of using diatomaceous earth as a filter material.
[9]如前述[7]項記載之啤酒味飲料之製造方法，其中，前述過濾步驟包含：以酸滌洗矽藻土之步驟、以及使用前述滌洗後的矽藻土過濾前述啤酒味液之步驟。 [9] The method for producing a beer-taste beverage according to the above [7], wherein the filtering step comprises the steps of: washing the diatomaceous earth with acid, and filtering the beer-flavored liquid using the diatomaceous earth after the washing. The steps.
[10]如前述[7]項記載之啤酒味飲料之製造方法，其中，前述過濾之步驟包含：使用矽藻土以外之濾材過濾前述啤酒味液之步驟。 [10] The method for producing a beer-taste beverage according to the above [7], wherein the step of filtering comprises the step of filtering the beer-flavored liquid using a filter medium other than diatomaceous earth.
[11]如前述[7]項至[10]項之任一項記載之啤酒味飲料之製造方法，其中，前述過濾之步驟包含：在前述啤酒味液中添加螯合劑之步驟、以及過濾前述添加有螯合劑的啤酒味液之步驟。 [11] The method for producing a beer-taste beverage according to any one of the items of the present invention, wherein the step of filtering comprises the steps of: adding a chelating agent to the beer-flavored liquid, and filtering the foregoing A step of adding a beer flavoring liquid having a chelating agent.
[12]如前述[11]項之啤酒味飲料之製造方法，其中，前述螯合劑含有沒食子單寧(gallotannin)。 [12] The method for producing a beer-taste beverage according to the above [11], wherein the chelating agent contains gallotannin.
依據本發明，可提供可更減低在與水產類等一起飲用啤酒味飲料時所產生的金屬臭味之啤酒味飲料及其製造方法。 According to the present invention, it is possible to provide a beer-taste beverage which can further reduce the metallic odor generated when drinking beer-flavored beverages together with aquatic products and the like, and a method for producing the same.
1：啤酒味飲料 1: beer-flavored drink
本說明書中，啤酒味飲料意指具有與啤酒同樣或同類香味之發泡性飲料。啤酒味飲料可為酒精飲料，亦可為非酒精飲料。而且，可為以麥芽為原料之飲料，亦可為非以麥芽為原料之飲料。並且，可為發酵飲料，亦可為無發酵飲料。啤酒味飲料，具體可例舉如：啤酒、以麥芽為原料之發泡酒、不使用麥芽的發泡性酒精飲料、低酒精發泡性飲料、無酒精啤酒等。同時，啤酒味飲料，亦可為將原料麥芽經過發酵步驟所製造的飲料再與含酒精蒸餾液混合製得之調味酒(liquer)類。含酒精蒸餾液，係指含有以蒸餾操作製得的酒精之溶液，亦可使用烈酒(spirit)等一般分類為蒸餾酒者。惟，本發明之啤酒味飲料，以啤酒或以麥芽為原料的發泡酒為佳，啤酒更佳。 In the present specification, a beer-taste beverage means a sparkling beverage having the same or similar flavor as beer. The beer-flavored beverage can be an alcoholic beverage or a non-alcoholic beverage. Moreover, it may be a malt-based beverage or a malt-free beverage. Moreover, it may be a fermented beverage or a non-fermented beverage. Specific examples of the beer-taste beverage include beer, sparkling wine made from malt, sparkling alcoholic beverage without using malt, low-alcoholic sparkling beverage, and non-alcoholic beer. At the same time, the beer-flavored beverage may also be a liqueur prepared by mixing the beverage produced by the raw material malt through the fermentation step with the alcohol-containing distillate. The alcohol-containing distillate refers to a solution containing alcohol obtained by a distillation operation, and may also be classified as a spirit by a spirit such as spirit. However, the beer-taste beverage of the present invention is preferably a beer or a sparkling wine made from malt, and the beer is more preferable.
本發明之啤酒味飲料，將飲料100mL與(4Z,7Z,10Z,13Z,16Z,19Z)-二十碳六烯酸15ppm在空氣中經過25℃下反應30分鐘時之1,5-辛二烯-3-酮濃度，為150ppt以下。 The beer-flavored beverage of the present invention, 100 mL of the beverage and 15 ppm of (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)- docosahexaenoic acid are reacted in the air at 25 ° C for 30 minutes, 1 , 5 - octane The ene-3-one concentration is 150 ppt or less.
(4Z,7Z,10Z,13Z,16Z,19Z)-二十碳六烯酸，為水產類中所含之長鏈不飽合脂肪酸之代表成分。水產類中所含之長鏈不飽合脂肪酸與啤酒味飲料中所含之成分反應時，會產生1,5-辛二烯-3-酮。1,5-辛二烯-3-酮即為形成金屬臭味之原因。因此，以(4Z,7Z,10Z,13Z,16Z,19Z)-二十碳六烯酸15ppm與飲料100mL在空氣中經過25℃下反應30分鐘時的1,5-辛二烯-3-酮之濃度(以下，稱為特定條件下測定之1,5-辛二烯-3-酮濃度)為150ppt以下之方式調製啤酒味飲料，可更抑制與水產類一起飲用時所產生的金屬臭味。又，在特定條件下測定之1,5-辛二烯-3-酮濃度，在120ppt以下更佳，50ppt以下又更佳。 (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)-Eicosahexaenoic acid is a representative component of long-chain unsaturated fatty acids contained in aquatic products. When a long-chain unsaturated fatty acid contained in an aquatic product reacts with a component contained in a beer-taste beverage, 1,5-octadien-3-one is produced. 1,5-octadien-3-one is the cause of the formation of metallic odor. Therefore, 1,5-octadien-3-one with 15 ppm of (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)- docosahexaenoic acid and 100 mL of beverage in air at 25 ° C for 30 minutes. The beer-flavored beverage is prepared in such a manner that the concentration (hereinafter referred to as 1,5-octadien-3-one concentration measured under specific conditions) is 150 ppt or less, and the metal odor generated when drinking together with aquatic products can be further suppressed. . Further, the concentration of 1,5-octadien-3-one measured under specific conditions is more preferably 120 ppt or less, and even more preferably 50 ppt or less.
又，本發明之啤酒味飲料，鐵離子、銅離子、及錳離子的總量(以下，有時稱為離子總量)以140ppb以下為佳，130ppb以下更佳，120ppb以下又更佳。鐵離子、銅離子、及錳離子，與長鏈不飽合脂肪酸反應時，易於產生1,5-辛二烯-3-酮。因此使啤酒味飲料中的離子總量為140ppb以下，可更抑制1,5-辛二烯-3-酮的產生，即可更抑制金屬臭味的產生。 Further, in the beer-taste beverage of the present invention, the total amount of iron ions, copper ions, and manganese ions (hereinafter referred to as the total amount of ions) is preferably 140 ppb or less, more preferably 130 ppb or less, and still more preferably 120 ppb or less. Iron ions, copper ions, and manganese ions are prone to 1,5-octadien-3-one when reacted with long-chain unsaturated fatty acids. Therefore, the total amount of ions in the beer-taste beverage is 140 ppb or less, and the generation of 1,5-octadien-3-one can be further suppressed, and the generation of metallic odor can be further suppressed.
又，在日本專利特開2010-51309號公報(專利文獻1)中，曾記載減低游離過渡金屬離子濃度為1ppm以下之點、以及該游離過渡金屬離子為二價之鐵離子及/或銅離子之點。然而，在抑制1,5-辛二烯-3-酮之產生上，只注意二價的鐵離子及/或銅離子並不足，重要的是減低鐵離子、銅離子、及錳離子之總量。 In Japanese Patent Laid-Open Publication No. 2010-51309 (Patent Document 1), it is described that the concentration of the free transition metal ion is reduced to 1 ppm or less, and the free transition metal ion is a divalent iron ion and/or copper ion. The point. However, in suppressing the production of 1,5-octadien-3-one, only attention is paid to the divalent iron ions and/or copper ions, and it is important to reduce the total amount of iron ions, copper ions, and manganese ions. .
本發明之啤酒味飲料，苦度值(B‧U)以5以上為佳，10以上更佳，15以上又更佳。而且，苦度值(B‧U)，又以40以下為佳，30以下更佳。苦度值，可依照如：EBC(European Brewery Convention)的Analytica-EBC標準法，加以測定。 In the beer-taste beverage of the present invention, the bitterness value (B‧U) is preferably 5 or more, more preferably 10 or more, and still more preferably 15 or more. Further, the bitterness value (B‧U) is preferably 40 or less, and more preferably 30 or less. The bitterness value can be measured according to, for example, the EBC (European Brewery Convention) Analytica-EBC standard method.
如日本專利特開2010-51309號公報中所載，若藉由使用金屬螯合劑樹脂處理啤酒味飲料使游離過渡金屬離子之濃度減低，則不單過渡金屬離子，其他成分也會去除，而有無法獲得所欲之苦度值(B‧U)的情形。苦度值(B‧U)過低時，會降低啤酒口味及風味，而提高淡味。 As described in Japanese Laid-Open Patent Publication No. 2010-51309, if the beer-flavored beverage is treated with a metal chelating agent resin to reduce the concentration of the free transition metal ion, not only the transition metal ion but also other components are removed, and there is no possibility. Get the desired bitterness value (B‧U). When the bitterness value (B‧U) is too low, the beer taste and flavor are lowered, and the light taste is improved.
2：啤酒味飲料的製造方法 2: Method for producing beer-flavored beverage
本發明之啤酒味飲料的製造方法，包含：調製啤酒味液之步驟；以及以使特定條件下所測定之1,5-辛二烯-3-酮濃度為150ppt以下之方式調整前述啤酒味液中所含之鐵離子、銅離子及錳離子的總量之步驟。 The method for producing a beer-taste beverage according to the present invention comprises the steps of: preparing a beer-flavored liquid; and adjusting the beer-flavored liquid so that the concentration of 1,5-octadien-3-one measured under specific conditions is 150 ppt or less The step of the total amount of iron ions, copper ions and manganese ions contained therein.
再者，啤酒味液，係指在啤酒味飲料之製造步驟中的任意階段之液體。亦即，「調整鐵離子、銅離子及錳離子的總量之步驟」，可在啤酒味飲料之製造步驟中的任意階段進行。 Further, the beer flavor liquid refers to a liquid at any stage in the manufacturing step of the beer flavored beverage. That is, the "step of adjusting the total amount of iron ions, copper ions, and manganese ions" can be carried out at any stage in the manufacturing process of the beer-flavored beverage.
啤酒味飲料，如以下所說明，例如可經過入料(調製糖液)步驟、煮沸步驟、發酵步驟、及過濾步驟而製造。 The beer-taste beverage, as explained below, can be produced, for example, by a feed (preparation of sugar liquid) step, a boiling step, a fermentation step, and a filtration step.
P1：入料步驟 P1: Feeding step
首先，在入料步驟中，係調製糖液作為啤酒味液。糖液，係以選自穀類原料及糖質原料所成之群組的1種以上所調製。具體言之，首先，調製至少含穀類原料及糖質原料的至少任一者及原料水之混合物後加溫，使穀類原料等之澱粉質糖化。穀類原料方面，可例舉如：大麥或小麥及此等之麥芽等麥類、米、玉米、大豆等豆類、薯類等。糖質原料方面之例，可舉如：液狀糖等糖類。又，糖液中，亦可再添加其他副原料。該類副原料方面，可例舉如：蛇麻花、食物纖維、果汁、苦味材料、著色料、香草、香料等。而且，視需要亦可再添加：α-澱粉酶、葡萄糖澱粉酶、支鏈澱粉酶等醣化酵素或蛋白酶等酵素劑。 First, in the feeding step, the sugar liquid is prepared as a beer flavor liquid. The sugar liquid is prepared by one or more selected from the group consisting of cereal raw materials and saccharide raw materials. Specifically, first, a mixture of at least one of the cereal raw material and the saccharide raw material and the raw material water is prepared and then heated to saccharify the starch of the cereal raw material or the like. Examples of the cereal raw material include wheat such as barley or wheat and such malt, beans such as rice, corn, and soybeans, and potatoes. Examples of the saccharide raw material include sugars such as liquid sugar. Further, other auxiliary materials may be added to the sugar liquid. Examples of such an auxiliary material include hops, dietary fiber, fruit juice, bitter material, coloring matter, vanilla, and the like. Further, an enzyme such as a saccharification enzyme such as an α-amylase, a glucoamylase or a pullulanase or a protease may be added as needed.
糖化處理，可利用來自於穀類原料等之酵素、或另外添加之酵素進行。糖化處理時之溫度及時間，可考慮所使用之穀類原料等之種類、發酵原料全體所占穀類原料之比例、所添加之酵素的種類及混合物之量、目的之啤酒味飲料的品質等之後，進行適當調整。例如，糖化處理，可以使含穀類原料等之混合物在35至70℃下保持20至90分鐘等，即以常法進行。 The saccharification treatment can be carried out using an enzyme derived from a cereal raw material or an enzyme added thereto. The temperature and time during the saccharification treatment may be determined by the type of the cereal raw material to be used, the ratio of the cereal raw material in the entire fermentation raw material, the type of the added enzyme, the amount of the mixture, and the quality of the intended beer-flavored beverage. Make appropriate adjustments. For example, in the saccharification treatment, the mixture containing the cereal raw material or the like can be maintained at 35 to 70 ° C for 20 to 90 minutes, etc., that is, in a usual manner.
P2：煮沸步驟 P2: boiling step
入料步驟之後，將啤酒味液煮沸。此時，較佳係在煮沸前加以過濾，再將所獲得之濾液煮沸處理。又，在煮沸處理前或煮沸處理中，藉由適當添加蛇麻花等，即可製造 具有所欲之香味的啤酒味飲料。煮沸後，以去除由沉澱所產生的蛋白質等固形成分為佳。固形成分之去除，例如可藉由使用稱為渦流之槽去除沉澱物而進行。 After the feeding step, the beer flavor liquid is boiled. At this time, it is preferred to filter before boiling, and then the obtained filtrate is boiled. Further, it can be produced by appropriately adding hops or the like before or during the boiling treatment. A beer-flavored beverage with the desired aroma. After boiling, it is preferable to remove solids formed by precipitation and the like. The removal of the solid component can be carried out, for example, by removing the precipitate using a tank called a vortex.
P3：發酵步驟 P3: Fermentation step
其次，將啤酒味液冷卻後，接種酵母進行發酵。此時，若抑制酒精發酵，即可製得酒精濃度低之啤酒味飲料。 Next, after cooling the beer flavor liquid, the yeast is inoculated to carry out fermentation. At this time, if alcohol fermentation is inhibited, a beer-flavored beverage having a low alcohol concentration can be obtained.
P4：過濾步驟 P4: Filtering step
然後，再使啤酒味液進行熟成。熟成後，再過濾啤酒味液。藉由過濾，可去除酵母及不溶之蛋白質等。如此操作，即可製得啤酒味飲料。過濾步驟中之濾材，可使用矽藻土、及中空系膜等濾膜等，而以使用矽藻土較佳。 Then, the beer flavor liquid is further cooked. After the ripening, the beer flavor liquid is filtered. By filtering, yeast and insoluble proteins can be removed. In this way, a beer-flavored beverage can be obtained. In the filtration step, a filter membrane such as diatomaceous earth or a hollow membrane can be used, and diatomaceous earth is preferably used.
又，在發酵步驟之後，亦可添加如原料用酒精、啤酒、日本燒酒、泡盛酒、威士忌、白蘭地、伏特加、蘭姆酒、龍舌蘭酒、琴酒、烈酒等酒精原料到啤酒味液中。 In addition, after the fermentation step, alcoholic materials such as raw materials for alcohol, beer, Japanese shochu, aroma, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. may be added to the beer liquid. in.
又，替代前述發酵步驟及過濾步驟，在煮沸步驟後，若於啤酒味液中加入二氧化碳氣體之後進行過濾，亦可製得無酒精之啤酒味飲料。又，此時亦可在進行過濾後再加入二氧化碳氣體。 Further, in place of the fermentation step and the filtration step, after the boiling step, if carbon dioxide gas is added to the beer flavor liquid and then filtered, an alcohol-free beer-taste beverage can be obtained. Further, at this time, carbon dioxide gas may be added after filtration.
3：調整鐵離子、銅離子及錳離子總量之步驟 3: Steps to adjust the total amount of iron ions, copper ions and manganese ions
本步驟中，如上所述，本發明的啤酒味飲料之製造方法，係包含使特定條件下所測定之1,5-辛二烯-3-酮濃度為150ppt以下之方式調整啤酒味液中所含的離子總量之步 驟。較佳係以最終所獲得之啤酒味飲料中的離子總量為140ppb以下之方式調整離子總量。 In the present step, as described above, the method for producing a beer-taste beverage according to the present invention comprises adjusting the beer flavor liquid in such a manner that the concentration of 1,5-octadien-3-one measured under specific conditions is 150 ppt or less. The total amount of ions contained Step. Preferably, the total amount of ions is adjusted in such a manner that the total amount of ions in the beer-flavored beverage finally obtained is 140 ppb or less.
例如，離子總量，可在啤酒味液過濾之步驟中加以調整。詳細言之，可在過濾步驟中再進行以下之操作，以調整離子總量。 For example, the total amount of ions can be adjusted in the step of filtering the beer liquor. In detail, the following operations can be performed in the filtration step to adjust the total amount of ions.
(3-1)螯合劑之使用 (3-1) Use of chelating agent
過濾之前，可將螯合劑加入啤酒味液中。螯合劑以使用不溶於水者為佳。該類螯合劑例如可使用單寧酸，使用沒食子單寧更佳。沒食子單寧，吸著鐵離子、銅離子及錳離子的機能佳。藉由將沒食子單寧加入啤酒味液中，啤酒味液中的鐵離子、銅離子及錳離子即可被沒食子單寧吸著。又，若使用不溶於水之螯合劑，吸著離子的螯合劑，在過濾時被吸附在濾材上，可由啤酒味液排除到系統外。 The chelating agent can be added to the beer flavoring liquid prior to filtration. It is preferred that the chelating agent be insoluble in water. For such chelating agents, for example, tannic acid can be used, and it is more preferable to use gallic acid tannins. It has a good function of absorbing iron ions, copper ions and manganese ions. By adding the gallnut tannin to the beer flavoring liquid, the iron ions, copper ions and manganese ions in the beer flavor liquid can be absorbed by the gallnut tannin. Further, when a water-insoluble chelating agent is used, the chelating agent that absorbs ions is adsorbed on the filter material during filtration, and can be excluded from the system by the beer flavor liquid.
而且，使用矽藻土作為濾材時，會有在濾材上所含的鐵、銅及錳轉移到啤酒味液中之情形。然而，藉由使用沒食子單寧，由濾材所溶出之各離子會吸著在沒食子單寧上，因此抑制各種離子轉移到啤酒味液中。 Further, when diatomaceous earth is used as the filter material, iron, copper, and manganese contained in the filter material may be transferred to the beer flavor liquid. However, by using gallnut tannins, the ions eluted from the filter material are adsorbed on the gallnut tannin, thereby inhibiting the transfer of various ions into the beer flavor liquid.
使用沒食子單寧作為螯合劑時，沒食子單寧，在啤酒味液中之濃度可為1至500ppm，以5至100ppm更佳，10至20ppm又更佳，而以在生產線中加入為佳。在沒食子單寧濃度過低時，難以充分減低離子總量。 When using gallnut tannin as a chelating agent, the gallnut tannin can be in the beer flavor liquid at a concentration of 1 to 500 ppm, preferably 5 to 100 ppm, more preferably 10 to 20 ppm, and added to the production line. It is better. When the concentration of gallnut tannin is too low, it is difficult to sufficiently reduce the total amount of ions.
而且，使用沒食子單寧，不會減損苦度值(B‧U)，而可選擇性地去除鐵離子、銅離子及錳離子。 Moreover, the use of gallnut tannin does not detract from the bitterness value (B‧U), but selectively removes iron ions, copper ions and manganese ions.
(3-2)酸滌洗矽藻土之使用 (3-2) Use of acid-washed diatomaceous earth
濾材方面，係使用酸滌洗之矽藻土。酸滌洗，可使用如鹽酸、硫酸、及磷酸進行，而以使用鹽酸較佳。例如，以濃度為pH 1至2左右之酸性水溶液滌洗矽藻土之後，再中和溶液至pH為3左右，然後去除溶液。然後，再以處理後之矽藻土作為濾材使用。矽藻土經過鹽酸等滌洗，即可去除矽藻土中所含之鐵離子、銅離子及錳離子。如此一來，在過濾時，即可抑制各種離子由矽藻土轉移到啤酒味液中。 For the filter material, the acid-washed diatomaceous earth is used. The acid scrubbing can be carried out using, for example, hydrochloric acid, sulfuric acid, and phosphoric acid, and it is preferred to use hydrochloric acid. For example, after washing the diatomaceous earth with an acidic aqueous solution having a concentration of about pH 1 to 2, the solution is neutralized to a pH of about 3, and then the solution is removed. Then, the treated diatomaceous earth is used as a filter material. The diatomaceous earth is washed with hydrochloric acid or the like to remove iron ions, copper ions and manganese ions contained in the diatomaceous earth. In this way, when filtering, it is possible to suppress the transfer of various ions from the diatomaceous earth to the beer flavor liquid.
上述(3-1)螯合劑之使用及(3-2)矽藻土之酸滌洗，亦可只進行任何一方。惟，藉由兩者都進行，可更確實地減低啤酒味液中的離子總量。 The use of the above (3-1) chelating agent and (3-2) acid washing of diatomaceous earth may be carried out only on either side. However, by both, the total amount of ions in the beer flavor liquid can be more reliably reduced.
以下，再以實施例及比較例更具體說明本發明。惟，本發明並不受這些實施例所限定。 Hereinafter, the present invention will be more specifically described by way of examples and comparative examples. However, the invention is not limited by these examples.
(實施例1) (Example 1)
先將麥芽60kg溶於溫水中，再於50℃下經過30至60分鐘，分解蛋白質之後，於65℃下經過60分鐘糖化，並進行麥芽汁過濾，即可製得200L之麥芽汁。然後將麥芽汁煮沸60分鐘。煮沸步驟中間添加預定量之蛇麻花。然後靜置30分鐘，使蛇麻花粕與上清液分離。使上清液冷卻至發酵溫度，添加預定量之酵母。然後以發酵溫度10℃進行10日之發酵步驟。其後，於10℃下進行7日之熟成步驟。再於0℃下經過5日之冷卻步驟，調製成啤酒味液。獲得之 啤酒味液，再以矽藻土為濾材過濾。當中，沒食子單寧以10至20ppm左右，加入過濾前刻的啤酒味液中。再以該濾液作為實施例1中之啤酒味飲料。 First, 60 kg of malt is dissolved in warm water, and after 30 to 60 minutes at 50 ° C, the protein is decomposed, then saccharified at 65 ° C for 60 minutes, and filtered by wort to obtain 200 L of wort. . The wort is then boiled for 60 minutes. A predetermined amount of hops is added in the middle of the boiling step. Then, it was allowed to stand for 30 minutes to separate the hops from the supernatant. The supernatant was cooled to the fermentation temperature, and a predetermined amount of yeast was added. The fermentation step of 10 days was then carried out at a fermentation temperature of 10 °C. Thereafter, a ripening step of 7 days was carried out at 10 °C. The beer-flavored liquid was prepared by a cooling step of 5 days at 0 °C. Obtained The beer flavor liquid is filtered with diatomaceous earth as a filter material. Among them, the gallnut tannin is added to the beer flavor liquid before the filtration at about 10 to 20 ppm. This filtrate was used as the beer-taste beverage in Example 1.
(實施例2) (Example 2)
以實施例1相同之方法，可製得實施例2中之啤酒味飲料。惟，代替使用沒食子單寧，矽藻土方面，係使用經過鹽酸滌洗之矽藻土。詳細言之，即以pH為約1之鹽酸溶液滌洗矽藻土後，再中和溶液至pH約3為止。然後，使用中和後之矽藻土，過濾啤酒味液。 The beer-taste beverage of Example 2 was obtained in the same manner as in Example 1. However, instead of using the gallnut tannin, the diatomaceous earth is a diatomaceous earth washed with hydrochloric acid. Specifically, after the diatomaceous earth is washed with a hydrochloric acid solution having a pH of about 1, the solution is neutralized until a pH of about 3. Then, using the neutralized diatomaceous earth, the beer flavor liquid was filtered.
(比較例1) (Comparative Example 1)
以實施例1相同之步驟，可製得比較例1中之啤酒味飲料。惟，矽藻土方面，係使用未經酸滌洗處理者。而且，過濾前並不進行添加沒食子單寧。 The beer-taste beverage of Comparative Example 1 was obtained in the same manner as in Example 1. However, in the case of diatomaceous earth, it is used without acid washing. Moreover, no added tannins were added before filtration.
(1)官能品評 (1) Functional evaluation
分別對各實施例1至2及比較例1中之啤酒味飲料，進行金屬臭味相關之官能品評。具體而言，在將市售之太平洋魷魚(乾燥品)及啤酒味飲料同時含於口中時所感覺的金屬臭味之強度，以3等級(×：強烈感覺、○：稍可感覺、◎：不太感覺)加以評量。 Each of the beer-flavored beverages of Examples 1 to 2 and Comparative Example 1 was subjected to a metal odor-related functional evaluation. Specifically, the intensity of the metallic odor which is felt when the commercially available Pacific salmon (dry product) and the beer-flavored beverage are simultaneously contained in the mouth is 3 grades (×: strong feeling, ○: slightly sensible, ◎: Not feeling) to evaluate.
(2)1,5-辛二烯-3-酮濃度之測定 (2) Determination of 1,5-octadien-3-one concentration
分別對各實施例1至2及比較例1中之啤酒味飲料100mL，以成為15ppm濃度之方式添加(4Z,7Z,10Z,13Z,16Z,19Z)- 二十碳六烯酸，於空氣中、25℃下反應30分鐘。反應後測定飲料中所含之1,5-辛二烯-3-酮的濃度。 100 mL of the beer-flavored beverages in each of Examples 1 to 2 and Comparative Example 1 were added in such a manner as to have a concentration of 15 ppm (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)- Eicosahexaenoic acid was reacted in air at 25 ° C for 30 minutes. After the reaction, the concentration of 1,5-octadien-3-one contained in the beverage was measured.
詳細言之，即在脫氣後之啤酒味飲料100mL中加入1,5-辛二烯-3-酮之內標準液100μL，然後使用GL科學儀器公司製造之Inert SepC18管柱進行固相萃取。加入甲醇溶出該萃取物，適當加入己烷，並調為100g。在該試樣溶液中，添加另外調製之PFBOA溶液，在40℃水浴中進行肟衍生物化。 Specifically, 100 μL of a standard solution of 1,5-octadien-3-one was added to 100 mL of the deodorized beer-flavored beverage, followed by solid phase extraction using an Inert SepC18 column manufactured by GL Scientific Instruments. The extract was dissolved by adding methanol, and hexane was appropriately added thereto, and adjusted to 100 g. To the sample solution, an additionally prepared PFBOA solution was added, and deuterated derivative was carried out in a 40 ° C water bath.
經衍生物化之萃取物，再以以下條件進行GC/MS/MS定量分析。 The derivatized extract was subjected to GC/MS/MS quantitative analysis under the following conditions.
<分析條件> <Analysis conditions>
儀器：GC/MS/MS(Agilent公司製造7890B/7000C TQ with Chemical Ionization) Instrument: GC/MS/MS (manufactured by Agilent 7890B/7000C TQ with Chemical Ionization)
管柱：DB-1701(J & W公司製造) Pipe column: DB-1701 (manufactured by J & W)
(3)離子總量 (3) Total amount of ions
分別對各實施例1至2及比較例1至2中之啤酒味飲料，測定鐵離子、銅離子及錳離子之總量。 The total amount of iron ions, copper ions, and manganese ions was measured for the beer-taste beverages of Examples 1 to 2 and Comparative Examples 1 and 2, respectively.
結果如表1所示。 The results are shown in Table 1.
由上述之結果，可確定1,5-辛二烯-3-酮濃度為150ppt以下之實施例1及2，與比較例1比較可抑制金屬臭味產生。 From the above results, Examples 1 and 2 in which the concentration of 1,5-octadien-3-one was 150 ppt or less were determined, and the occurrence of metallic odor was suppressed as compared with Comparative Example 1.
而且，實施例1及2，與比較例1比較可減低離子總量。亦即藉由使用經酸滌洗處理之矽藻土或過濾前在啤酒味液中加入沒食子單寧，可減低離子總量為140ppb以下，據此確定可更抑制金屬臭味產生。 Further, in Examples 1 and 2, the total amount of ions was reduced as compared with Comparative Example 1. That is, by using the acid-washed diatomaceous earth or adding gallic acid tannin to the beer-flavored liquid before filtration, the total amount of ions can be reduced to 140 ppb or less, and accordingly, it is confirmed that the generation of metal odor can be further suppressed.
(4)離子種類之檢討 (4) Review of ion species
分別測定實施例1及2的啤酒味飲料中，鐵離子、銅離子及錳離子之含量。 The contents of iron ions, copper ions, and manganese ions in the beer-taste beverages of Examples 1 and 2 were measured.
此外，使用2種市售之啤酒作為「比較例2」及「比較例3」之啤酒味飲料，分別測定鐵離子、銅離子及錳離子之濃度。並且對比較例2及3，與上述實施例1至2及比較例1同樣進行官能品評。 Further, two kinds of commercially available beer were used as the beer-taste beverages of "Comparative Example 2" and "Comparative Example 3", and the concentrations of iron ions, copper ions, and manganese ions were measured. Further, in Comparative Examples 2 and 3, functional evaluations were carried out in the same manner as in the above Examples 1 to 2 and Comparative Example 1.
結果如表2所示。 The results are shown in Table 2.
如上述表2之結果所示，實施例1及2之啤酒味飲料， 可得到較市售品之比較例2及3的啤酒味飲料為良好之官能品評結果。 As shown in the results of Table 2 above, the beer-flavored beverages of Examples 1 and 2, Beer-flavored beverages of Comparative Examples 2 and 3, which are commercially available, were obtained as good functional evaluation results.
而且，比較例2之啤酒味飲料中的鐵離子濃度及銅離子濃度，為與實施例1及2(特別是實施例1)相同之程度。然而，比較例2中之錳離子濃度，較實施例1為多，其結果，會使離子總量超過140ppb。而且，比較例2之官能品評結果，均較實施例1及2為差。由該結果可知，單注意鐵離子及銅離子的濃度並無法完全抑制金屬臭味。亦即，可瞭解藉由使鐵離子、銅離子及錳離子之總量為140ppb以下，可更有效抑制金屬臭味。 Further, the iron ion concentration and the copper ion concentration in the beer-taste beverage of Comparative Example 2 were the same as those of Examples 1 and 2 (particularly Example 1). However, the manganese ion concentration in Comparative Example 2 was much higher than that in Example 1, and as a result, the total amount of ions exceeded 140 ppb. Further, the results of the functional evaluation of Comparative Example 2 were inferior to those of Examples 1 and 2. From this result, it is understood that the concentration of iron ions and copper ions alone cannot completely suppress the metallic odor. That is, it can be understood that the metal odor can be more effectively suppressed by making the total amount of iron ions, copper ions, and manganese ions 140 ppb or less.
(5)苦度值(B‧U)之檢討 (5) Review of the bitterness value (B‧U)
(試驗例1) (Test Example 1)
在市售啤酒200mL中添加沒食子單寧(Brewtan：商品名)5mg，於室溫下攪拌30分鐘。然後，以0.45μm濾膜過濾該啤酒，得到試驗例1之啤酒味飲料。 5 mg of gallnut tannin (Brewtan: trade name) was added to 200 mL of commercial beer, and it stirred at room temperature for 30 minutes. Then, the beer was filtered through a 0.45 μm filter to obtain a beer-flavored beverage of Test Example 1.
(試驗例2) (Test Example 2)
將螯合劑樹脂(三菱化學公司製造之CR11)10mL填充於玻璃管柱(BIO-RAD公司製造)，以泵浦注入純水使SV=10[h-1]。然後以30柱床體積量注入純水後，再以同樣之流速注入試驗例1所使用的相同市售品啤酒。又以24柱床體積量注入啤酒，將管柱完全更換為啤酒後，再注入同樣之市售品啤酒24柱床體積量，以所得之試樣為試驗例2之啤酒味飲料。 10 mL of a chelating agent resin (CR11 manufactured by Mitsubishi Chemical Corporation) was filled in a glass column (manufactured by BIO-RAD Co., Ltd.), and pure water was pumped to make SV = 10 [h-1]. Then, pure water was injected in a volume of 30 bed volumes, and then the same commercial beer used in Test Example 1 was injected at the same flow rate. The beer was injected into a volume of 24 column beds, and the column was completely replaced with beer, and then the same commercial beer was injected into a volume of 24 column beds, and the obtained sample was used as the beer-flavored beverage of Test Example 2.
對試驗例1及2之啤酒味飲料，進行官能品評。而且，亦測定苦度值(B‧U)。並且，作為對照，再對試驗例1及2中所使用之市售品的啤酒本身，進行官能品評及苦度值(B‧U)之測定。 The beer-flavored beverages of Test Examples 1 and 2 were subjected to functional evaluation. Moreover, the bitterness value (B‧U) was also measured. Further, as a control, the beer itself of the commercial products used in Test Examples 1 and 2 was subjected to measurement of the functional evaluation and the bitterness value (B‧U).
苦度值，係依照EBC法進行測定。具體而言，係將10mL的20℃脫氣啤酒加入玻璃離心管，再於其中加入0.5mL之3N鹽酸及20mL之異辛烷，在多臂型振盪機上振盪15分鐘後，以3000rpm進行5分鐘離心分離，上清液(異辛烷層)以分光光度計測定275nm之吸光度A275。 The bitterness value is measured in accordance with the EBC method. Specifically, 10 mL of 20 ° C deaerated beer was added to a glass centrifuge tube, and 0.5 mL of 3N hydrochloric acid and 20 mL of isooctane were added thereto, and shaken on a multi-arm type shaker for 15 minutes, and then performed at 3000 rpm. The supernatant was separated by centrifugation, and the supernatant (isooctane layer) was measured for absorbance A 275 at 275 nm by a spectrophotometer.
苦度值係以下式表示。 The bitterness value is expressed by the following formula.
苦度值(B‧U)=50×A275。 The bitterness value (B‧U) = 50 × A 275 .
又，官能品評，係由經過良好訓練的4名品評員，對各啤酒口味、風味、及淡味程度，以以下之5等級進行評量。 In addition, the functional evaluation was evaluated by the following five grades for the taste, flavor, and lightness of each beer by four well-trained quality reviewers.
啤酒口味(5=極具啤酒口味、4=具啤酒口味、3=稍具啤酒口味、2=微具啤酒口味、1=不具啤酒口味) Beer taste (5=very beer flavor, 4= beer flavor, 3=slight beer taste, 2=light beer flavor, 1=no beer flavor)
風味(5=極具風味、4=具有風味、3=稍具風味、2=微具風味、1=不具風味) Flavor (5=very flavor, 4=flavored, 3=slightly flavored, 2=micro-flavored, 1=no flavor)
淡味(5=極淡味、4=稍淡味、3=普通、2=微淡味、1=無淡味) Light taste (5=very light taste, 4=slightly light, 3=normal, 2=light taste, 1=no light taste)
結果如下述表3所示。 The results are shown in Table 3 below.
由表3可知，試驗例1之啤酒味飲料，可得到苦度值(B‧U)與對照者為相同值，在啤酒口味、風味、淡味上，與對照者為相同之結果。另一方面，試驗例2之啤酒味飲料，苦度值(B‧U)較對照者大幅減低，減損啤酒口味及風味，增加淡味。亦即，可瞭解在以如日本專利特開2010-51309號公報中所記載之螯合劑樹脂減低游離過渡金屬離子濃度時，會如試驗例2所示，使苦度值(B‧U)降低，不易獲得啤酒味飲料所欲之口味。相對於此，可瞭解若依據本發明，可如試驗例1所示，不減損苦度值(B‧U)，而能夠減低離子總量。 As can be seen from Table 3, in the beer-taste beverage of Test Example 1, the bitterness value (B‧U) was obtained in the same value as the control, and the beer taste, flavor, and light taste were the same as those of the control. On the other hand, in the beer-flavored beverage of Test Example 2, the bitterness value (B‧U) was significantly lower than that of the control, which detracted from the taste and flavor of the beer and increased the light taste. In other words, it is understood that when the chelating agent resin described in Japanese Patent Laid-Open Publication No. 2010-51309 reduces the concentration of the free transition metal ion, the bitterness value (B‧U) is lowered as shown in Test Example 2. It is not easy to get the taste of beer-flavored beverages. On the other hand, it can be understood that according to the present invention, as shown in Test Example 1, the total amount of ions can be reduced without detracting from the bitterness value (B‧U).
Claims (12)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015186302A JP6681163B2 (en) | 2015-09-24 | 2015-09-24 | Beer-taste beverage and manufacturing method thereof |
| JP2015-186302 | 2015-09-24 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW201713220A true TW201713220A (en) | 2017-04-16 |
| TWI630872B TWI630872B (en) | 2018-08-01 |
Family
ID=58386017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW105125593A TWI630872B (en) | 2015-09-24 | 2016-08-11 | Beer taste beverage and manufacturing method for the same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6681163B2 (en) |
| TW (1) | TWI630872B (en) |
| WO (1) | WO2017051597A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6802754B2 (en) * | 2017-04-28 | 2020-12-16 | アサヒビール株式会社 | Malt spouting prediction method |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040096565A1 (en) * | 1997-10-23 | 2004-05-20 | Quest International B.V. | Flavour of fermented beverages |
| EP1025200B1 (en) * | 1997-10-23 | 2004-05-26 | Quest International B.V. | Improving the flavour of fermented beverages |
| JP2001178441A (en) * | 1999-12-28 | 2001-07-03 | Kirin Brewery Co Ltd | Method for producing clear liquors |
| JP2010051309A (en) * | 2008-07-29 | 2010-03-11 | Mercian Corp | Fermented alcoholic beverage suppressed in metal ion oxidation action |
| CN102271537A (en) * | 2009-01-08 | 2011-12-07 | 麒麟麦酒株式会社 | Improvement of flavor of unfermented beer-flavored malt beverage |
| EP2900091B1 (en) * | 2012-09-25 | 2017-01-25 | Technische Universität Berlin | Clarification method |
-
2015
- 2015-09-24 JP JP2015186302A patent/JP6681163B2/en active Active
-
2016
- 2016-07-14 WO PCT/JP2016/070814 patent/WO2017051597A1/en active Application Filing
- 2016-08-11 TW TW105125593A patent/TWI630872B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| JP6681163B2 (en) | 2020-04-15 |
| TWI630872B (en) | 2018-08-01 |
| JP2017060409A (en) | 2017-03-30 |
| WO2017051597A1 (en) | 2017-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4319243B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| US9848627B2 (en) | Method for producing a non-alcoholic beverage | |
| JP5303046B2 (en) | Method for producing low-sugar fermented beverage having good brewing aroma | |
| WO2017187695A1 (en) | Beer-flavored beverage production method and beer-flavored beverage | |
| JP6294660B2 (en) | Fermented malt beverage | |
| JP6329759B2 (en) | Beer-taste beverage and method for producing the same | |
| JP6282463B2 (en) | Fermented malt beverage | |
| JP2017012092A (en) | Malt fermented beverage | |
| JP2017046627A (en) | Fermented malt beverage | |
| JP6338882B2 (en) | Fermented malt beverage | |
| JP6105277B2 (en) | Method for producing beer-taste beverage | |
| JP4256351B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP6804928B2 (en) | Manufacturing method of beer-like sparkling beverage | |
| JP3955604B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP2018174869A (en) | Fermentative alcohol beverage and manufacturing method thereof | |
| JP6294661B2 (en) | Fermented malt beverage | |
| TWI630872B (en) | Beer taste beverage and manufacturing method for the same | |
| JP6545208B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP2015154747A (en) | fermented malt beverage | |
| JP6276025B2 (en) | Fermented malt beverage | |
| KR101986825B1 (en) | Method of manufacturing malt extract having low sweetness, and flavor enhanced non-alcohol beer-taste beverage comprising the malt extract | |
| JP4219959B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP2006204172A (en) | Method for producing sparkling beverage by using sorghum-decomposed material | |
| JP6278699B2 (en) | Fermented malt beverage | |
| JP6284360B2 (en) | Fermented malt beverage |