Beer-taste beverage

Abstract

To provide a new beer-taste beverage that exhibits enhanced flavor suitable for beer-taste beverages.SOLUTION: A beer-taste beverage having a total nitrogen content of 5 mg / 100 mL or more and a β-damascenone content of 0.10 μg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In recent years, various beer-flavored beverages have been developed and offered to meet the diverse tastes of today's consumers. In particular, there is a demand for improved flavor in beer-flavored beverages. For example, Patent Document 1 discloses an invention relating to a beer-flavored fermented alcoholic beverage, which aims to provide a novel beer-flavored fermented alcoholic beverage that has a rich, full-bodied taste while also being refreshing to drink, and which is characterized by having a malt usage ratio of 50% or more, and in which the apparent final fermentation degree (%) and the ratio of α-glucan branching amount (ppm) to true extract (°P) satisfy specified values. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-102288 Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, there is a demand for novel beer-flavored beverages that have improved flavors suitable for beer-flavored beverages, for example. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-taste beverage in which the contents of specified nitrogen components and the content of β-damascenone are adjusted to fall within specified ranges, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. As specific embodiments, the following embodiments are provided. [1] Total nitrogen is 5 mg / 100 mL or more, A beer-flavored beverage with a β-damascenone content of 0.10 μg / L or more. [2] The free amino nitrogen content is 1.0 mg / 100 mL or more, A beer-flavored beverage with a β-damascenone content of 0.10 μg / L or more. [3] The beer-taste beverage according to item [2] above, wherein the total nitrogen content is 5 mg / 100 mL or more. [4] The beer-taste beverage according to any one of [1] to [3] above, wherein the β-damascenone content is 13.0 μg / L or less. [5] The beer-taste beverage according to any one of [1] to [3] above, wherein the β-damascenone content is less than 2.0 μg / L. [6] The beer-taste beverage according to any one of [1] to [5] above, wherein the total nitrogen content is 50 mg / 100 mL or less. [7] The beer-taste beverage according to any one of the above [1] to [5], wherein the total nitrogen content is 10 to 40 mg / 100 mL. [8] The beer-taste beverage according to any one of [1] to [7] above, having a free amino nitrogen content of more than 3.0 mg / 100 mL. [9] The beer-taste beverage according to any one of [1] to [8] above, having a free amino nitrogen content of 10.0 mg / 100 m or less.

[10] The beer-taste beverage according to any one of [1] to [8] above, having a free amino nitrogen content of more than 3.0 mg / 100 mL but not more than 8.0 mg / 100 mL.

[11] The beer-taste beverage according to any one of [1] to

[10] above, wherein the ratio of the total nitrogen content (unit: mg / 100 mL) to the β-damascenone content (unit: μg / L) [total nitrogen content / β-damascenone] is 1.0 to 50.0.

[12] The beer-taste beverage according to any one of [1] to

[11] above, wherein the ratio of the free amino nitrogen content (unit: mg / 100 mL) to the β-damascenone content (unit: μg / L) [free amino nitrogen / β-damascenone] is 0.10 to 10.0.

[13] The beer-taste beverage according to any one of [1] to

[12] above, wherein the total content of acid components (X) consisting of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid is 300 to 1700 mg / L.

[14] The beer-taste beverage according to item

[13] above, wherein the ratio of the total nitrogen amount (unit: mg / 100 mL) to the total content of acid components (X) (unit: mg / L) [total nitrogen amount / acid components (X)] is 0.010 to 0.100.

[15] The beer-taste beverage according to

[13] or

[14] above, wherein the ratio of the β-damascenone content (unit: μg / L) to the total content of the acid components (X) (unit: mg / L) [β-damascenone / acid components (X)] is 0.0001 to 0.050.

[16] The beer-taste beverage according to any one of

[13] to

[15] above, wherein the ratio of the free amino nitrogen content (unit: mg / 100 mL) to the total content of acid components (X) (unit: mg / L) [free amino nitrogen / acid components (X)] is 0.0010 to 0.030.

[17] The beer-taste beverage according to any one of [1] to

[16] above, wherein the total content of maltose and maltotriose is 200 mg / L or more.

[18] The beer-taste beverage according to any one of

[13] to

[17] above, wherein the ratio of the total content of maltose and maltotriose (unit: mg / L) to the total content of acid components (X) (unit: mg / L) [maltose + maltotriose / acid components (X)] is 0.300 to 30.0.

[19] The beer-taste beverage according to any one of the above [1] to

[18] , wherein the original extract concentration is 5.0 to 20.0% by mass.

[20] The beer-taste beverage according to any one of items [1] to

[19] above, wherein the ratio of the original extract concentration (unit: mass %) to the total nitrogen content (unit: mg / 100 mL) [original extract concentration / total nitrogen content] is 0.10 to 3.00. [twenty one] The beer-taste beverage according to any one of [1] to

[20] above, wherein the ratio of the original extract concentration (unit: mass %) to the β-damascenone content (unit: μg / L) [original extract concentration / β-damascenone] is 0.10 to 50.0. [twenty two] The beer-taste beverage according to any one of [1] to

[21] , wherein the ratio of the original extract concentration (unit: mass %) to the free amino nitrogen content (unit: mg / 100 mL) [original extract concentration / free amino nitrogen] is 0.50 to 10.0. [twenty three] The beer-taste beverage according to any one of [1] to

[22] , which is a fermented beer-taste beverage. [twenty four] A method for producing a beer-taste beverage, comprising the following step (1), the following step (a) and / or step (b), and the following step (c): Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the total nitrogen content of the beer-taste beverage to 5 mg / 100 mL or more. Step (b): adjusting the free amino nitrogen content of the beer-taste beverage to 1.0 mg / 100 mL or more. Step (c): adjusting the β-damascenone content of the beer-taste beverage to 0.01 μg / L or more. [twenty five] The method for producing a beer-taste beverage according to item

[24] above, further comprising the following step (d): Step (d): adjusting the total content of acid components (X) selected from phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid in the beer-taste beverage to 300 to 1700 mg / L.

[26] A method for producing a beer-taste beverage according to

[24] or

[25] above, further comprising the following step (e): Step (e): adjusting the total content of maltose and maltotriose in the beer-taste beverage to 200 mg / L or more.

[27] The method for producing a beer-taste beverage according to any one of

[24] to

[26] above, further comprising the following step (2): Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[28] For beer-flavored beverages, The total nitrogen content is adjusted to 5 mg / 100 mL or more, and / or the free amino nitrogen content is adjusted to 1.0 mg / 100 mL or more, and Adjust the β-damascenone content to 0.10 μg / L or more. A method for improving the flavor of a beer-flavored beverage. [Effects of the Invention]

[0006] A beer-taste beverage in a preferred embodiment of the present invention can be a beverage with an improved taste that is suitable for beer-taste beverages. Another preferred embodiment of the beer-taste beverage of the present invention can be a beverage that has a pleasant drinkability suitable for beer-taste beverages, a suitable taste, and suppresses the sweet aroma that is unsuitable for beer-taste beverages. Another preferred embodiment of the beer-taste beverage of the present invention can be a beverage that has the pleasant drinkability suitable for beer-taste beverages, yet has a good taste and a refreshing sensation, and suppresses the sweet aroma and sourness that are unsuitable for beer-taste beverages. Another preferred embodiment of the beer-taste beverage of the present invention can be a beverage that further imparts a sweet aftertaste that is suitable for beer-taste beverages. DETAILED DESCRIPTION OF THE INVENTION

[0007] Regarding the numerical ranges described herein, the upper and lower limits can be combined in any combination. For example, when a numerical range is described as "preferably 30 to 100, more preferably 40 to 80," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, when a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or more) to 100 or less (100 or less)."

[0008] 1. Beer-flavored beverages As used herein, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" as used herein encompasses any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages" include not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.

[0009] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanoic acid. Ton, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-Methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenol Examples of such alcohols include 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

[0010] Furthermore, the beer-taste beverage of one embodiment 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-flavored beverage may be a top-fermented beer-flavored beverage (ale beer-flavored beverage) brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), a bottom-fermented beer-flavored beverage (lager beer-flavored beverage, pilsner beer-flavored beverage) brewed through a fermentation process using a bottom-fermenting yeast (such as Saccharomyces), or a blend of these beer-flavored beverages. Furthermore, the fermented beer-flavored beverage may be obtained by using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

[0011] Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. Examples of malt-based beer-taste beverages include barley malt beer-taste beverages. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses barley as an ingredient, or a barley-free beer-taste beverage that does not use barley. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a hopped beer-taste beverage that uses hops as an ingredient, or a non-hopped beer-taste beverage that does not use hops.

[0012] In one embodiment of the beer-taste beverage of the present invention, the nitrogen component content (total nitrogen content and / or free amino nitrogen content) is adjusted to a predetermined value or higher, and the β-damascenone content is adjusted to a predetermined value or higher. The present inventors have discovered that adjusting the nitrogen component content to a predetermined value or above improves taste to a certain extent, but that increasing the β-damascenone content to a predetermined value or above can further enhance the taste derived from the nitrogen components, resulting in a beverage with an even better taste that is suitable for a beer-taste beverage. A beer-taste beverage in one embodiment of the present invention has been completed based on this discovery.

[0013] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved taste suitable for a beer-taste beverage, the total nitrogen content is preferably 5 mg / 100 mL or more, 6 mg / 100 mL or more, 7 mg / 100 mL or more, 8 mg / 100 mL or more, 10 mg / 100 mL or more, 12 mg / 100 mL or more, 14 mg / 100 mL or more, 16 mg / 100 mL or more, 18 mg / 100 mL or more, 20 mg / 100 mL or more, 22 mg / 100 mL or more, 24 mg / 100 mL or more, 26 mg / 100 mL or more, 28 mg / 100 mL or more, 30 mg / 100 mL or more, 32 mg / 100 mL or more, 34 mg / 100 mL or more, 36 mg / 100 mL or more, It is preferable that the total amount of sucrose be 50mg / 100mL or more, or 38mg / 100mL or more, and from the perspective of reducing the feeling of fullness and heaviness and providing a beverage that is easy to drink and suitable for a beer-flavored beverage, it is preferable that the total amount of sucrose be 50mg / 100mL or less, 48mg / 100mL or less, 46mg / 100mL or less, 44mg / 100mL or less, 42mg / 100mL or less, 40mg / 100mL or less, 39mg / 100mL or less, 38mg / 100mL or less, 37mg / 100mL or less, 36mg / 100mL or less, 35mg / 100mL or less, 34mg / 100mL or less, 33mg / 100mL or less, or 32mg / 100mL or less.

[0014] In this specification, the term "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. Furthermore, in this specification, the total nitrogen content of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0015] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials used that can be assimilated by yeast. Specifically, the total nitrogen content can be easily adjusted by adjusting the amount of malt or other raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.).

[0016] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved taste suitable for a beer-taste beverage, the free amino nitrogen (FAN) is preferably 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.2 mg / 100 mL or more, 2.4 mg / 100 mL or more, 2.6 mg / 100 mL or more, 2.8 mg / 100 mL or more, 3.0 ... / 100mL or more, 3.1mg / 100mL or more, 3.2mg / 100mL or more, 3.4mg / 100mL or more, 3.6mg / 100mL or more, 3.8mg / 100mL or more, 4.0mg / 100mL or more, 4.2mg / 100mL or more, 4.4mg / 100mL or more, 4.6mg / 100mL or more, 4.8mg / 100mL or more, 5.0mg / 100mL or more, 5.2mg / 100mL or more, 5.4mg / 100mL or more, 5.6mg / 100mL or more, 5.8mg / 100mL or more, 6.0mg / 100mL It is preferable that the saturates be 10.0mg / 100mL or less, 9.8mg / 100mL or less, 9.6mg / 100mL or less, 9.4mg / 100mL or less, 9.2mg / 100mL or less, 9.0mg / 100mL or less, 8.8 ... and from the viewpoint of reducing the feeling of fullness and heaviness and improving the pleasant drinkability suitable for a beer-flavored beverage, it is preferable that the saturates be 10.0mg / 100mL or less, 9.8mg / 100mL or less, 9.6mg / 100mL or less, 9.4mg / 100mL or less, 9.2mg / 100mL or less, 9.0mg / 100mL or less, 8.8mg / 100mL or less, and The concentration may be 6.8 mg / 100 mL or less, 6.6 mg / 100 mL or less, 6.4 mg / 100 mL or less, 6.2 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.9 mg / 100 mL or less, 7.8 mg / 100 mL or less, 7.6 mg / 100 mL or less, 7.4 mg / 100 mL or less, 7.2 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.8 mg / 100 mL or less, 6.6 mg / 100 mL or less, 6.4 mg / 100 mL or less, 6.2 mg / 100 mL or less, 6.0 mg / 100 mL or less, or 5.9 mg / 100 mL or less.

[0017] In this specification, the FAN content can be measured, for example, by the method described in 8.18 Free Amino Nitrogen in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0018] The FAN content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme (including proteolytic enzymes, etc.) added, timing of enzyme addition, proteolysis time in the mash tank, pH in the mash tank, pH in the mashing process (the wort production process from malt addition to before yeast addition), time for wort filtration, set temperatures and holding times for each temperature range when preparing wort, boiling time and pH in the boiling process, raw wort extract concentration in the pre-fermentation liquid, raw wort extract concentration in the fermentation process, 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.).

[0019] In one embodiment of the present invention, the β-damascenone content is, from the perspective of further enhancing the flavor derived from nitrogen components and providing a beverage with an improved flavor suitable for a beer-taste beverage, 0.01 μg / L or more, 0.02 μg / L or more, 0.03 μg / L or more, 0.04 μg / L or more, 0.05 μg / L or more, 0.06 μg / L or more, 0.07 μg / L or more, 0.08 μg / L or more, 0.09 μg / L or more, 0.10 μg / L or more, 0.12 μg / L or more, 0.14 μg / L or more, 0.16 μg / L or more, 0.18 μg / L or more, 0.20 μg / L or more g / L or more, 0.22μg / L or more, 0.24μg / L or more, 0.26μg / L or more, 0.28μg / L or more, 0.30μg / L or more, 0.32μg / L or more, 0.34μg / L or more, 0.36μg / L or more, 0.38μg / L or more, 0.40μg / L or more, 0.42μg / L 0.44μg / L or more, 0.46μg / L or more, 0.48μg / L or more, 0.50μg / L or more, 0.52μg / L or more, 0.54μg / L or more, 0.56μg / L or more, 0.58μg / L or more, 0.60μg / L or more, 0.62μg / L or more, 0.64μg / L or more, 0 0.66μg / L or more, 0.68μg / L or more, 0.70μg / L or more, 0.72μg / L or more, 0.74μg / L or more, 0.76μg / L or more, 0.78μg / L or more, 0.80μg / L or more, 0.82μg / L or more, 0.84μg / L or more, 0.86μg / L or more, 0.88μg / L or more, 0.90μg / L or more, 0.92μg / L or more, 0.94μg / L or more, 0.96μg / L or more, 0.98μg / L or more, 1.00μg / L or more, 1.10μg / L or more, 1.20μg / L or more, 1.30μg / L or more, 1.40μg / L or more, or 1.50μg / L or more, and from the perspective of producing a beverage that suppresses the sweet aroma unsuitable for beer-flavored beverages, the preferred range is 13.0μg / L or less, 12.5μg / L or less, 12.0μg / L or less, 11.5μg / L or less, 11.0μg / L or less, 10.5μg / L or less, 10.0μg / L or less, 9.8μg / L or less, 9.6μg / L or less, 9.5μg / L or less, 9.4μg / L or less, 9.3μg / L or less, 9.2μg / L or less, 9.1μg / L or less, 9.0μg / L or less, 8.5μg / L or less, 8.0μg / L or less, 7.5μg / L or less, 7.0μg / L or less, and 6.It is preferable to set the concentration to 5 μg / L or less, 6.0 μg / L or less, 5.5 μg / L or less, 5.0 μg / L or less, 4.5 μg / L or less, 4.0 μg / L or less, 3.5 μg / L or less, 3.0 μg / L or less, 2.5 μg / L or less, 2.0 μg / L or less, less than 2.0 μg / L, 1.8 μg / L or less, 1.6 μg / L or less, 1.5 μg / L or less, 1.4 μg / L or less, 1.3 μg / L or less, 1.2 μg / L or less, 1.1 μg / L or less, 1.0 μg / L or less, 0.90 μg / L or less, 0.80 μg / L or less, 0.70 μg / L or less, 0.60 μg / L or less, or 0.50 μg / L or less.

[0020] In this specification, the content of β-damascenone can be measured by GC / MS (gas chromatography mass spectrometry). The β-damascenone content can be adjusted by appropriately setting the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature, the set temperatures and holding times for each temperature range when preparing the wort, the original wort extract concentration in the pre-fermentation liquid, the original wort 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.). The content of β-damascenone may also be adjusted by directly adding a purified product of β-damascenone or the like.

[0021] In one aspect of the beer-taste beverage of the present invention, from the perspective of producing a beverage that has an improved taste suitable for beer-taste beverages while suppressing a sweet aroma unsuitable for beer-taste beverages, the ratio of the total nitrogen amount (unit: mg / 100 mL) to the β-damascenone content (unit: μg / L) [total nitrogen amount / β-damascenone] is preferably 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, 30.0 or more, 31.0 or more, 32.0 or more, 33.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 37.0 or more, 38.0 or more, 39.0 or more, 40.0 or more, 41.0 or more, 42.0 or more, 43.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 47.0 It is preferably 0 or more, 9.0 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 31.0 or more, or 32.0 or more, and is also preferably 50.0 or less, 48.0 or less, 46.0 or less, 44.0 or less, 42.0 or less, 40.0 or less, 39.0 or less, 38.0 or less, 37.0 or less, 36.0 or less, 35.0 or less, 34.0 or less, or 33.0 or less.

[0022] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved taste that is suitable for beer-taste beverages, the ratio of the free amino nitrogen content (unit: mg / 100 mL) to the β-damascenone content (unit: μg / L) [free amino nitrogen / β-damascenone] is 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, It is preferable that the saturation temperature is 10.0 or less, 11.0 or less, 12.0 or less, 13.0 or less, 14.0 or less, 15.0 or less, 16.0 or less, 17.0 or less, 18.0 or less, 19.0 or less, 20.0 or less, 21.0 or less, 22.0 or less, 23.0 or less, 24.0 or less, 25.0 or less, 26.0 or less, 27.0 or less, 28.0 or less, 29.0 or less, 30.0 or less, 31.0 or less, 32.0 or less, 33.0 or less, 34.0 or less, 35.0 or more, 36.0 or more, 37.0 or more, 38.0 or more, 39.0 or more, 40.0 or more, 41.0 or more, 42.0 or more, 43.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 47.0 or more, 48.0 or more, 49.0 or more, 50.0 or more, 51.0 or more, 52.0 or more, 53.0 or more, 54.0 or more, 55.0 or more, 56.0 or more, 57.0 or more, 58.0 or more, 59.0 or more, 60.0 or more, 61.0 or more, 62.0 or more, 63.0 or more, 64.0 or less, 65.0 or more, 66.0 or more, 67.0 or more, 68.0 or less, 69.0 or less, 69.0 or less, 68.0 or less, 69.

[0023] From the perspective of providing a beverage with an improved refreshing sensation suitable for beer-taste beverages, the beer-taste beverage of one embodiment of the present invention preferably contains one or more acid components (X) selected from phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid, more preferably contains two or more acid components (X), even more preferably contains three or more acid components (X), still more preferably contains four or more acid components (X), and particularly preferably contains all five acid components (X). For example, when two types of acid components (X) are contained, the combination of the acid components (X) is preferably any of the following combinations: lactic acid and phosphoric acid, lactic acid and acetic acid, lactic acid and malic acid, lactic acid and citric acid, phosphoric acid and acetic acid, phosphoric acid and malic acid, phosphoric acid and citric acid, acetic acid and malic acid, acetic acid and citric acid, and citric acid and malic acid. When three types of acid components (X) are contained, the combination of the acid components (X) is preferably any of the following combinations: phosphoric acid, citric acid, and lactic acid; phosphoric acid, citric acid, and malic acid; phosphoric acid, citric acid, and acetic acid; phosphoric acid, lactic acid, and malic acid; phosphoric acid, lactic acid, and acetic acid; phosphoric acid, malic acid, and acetic acid; citric acid, lactic acid, and malic acid; citric acid, lactic acid, and acetic acid; citric acid, malic acid, and acetic acid; lactic acid, malic acid, and acetic acid. When four types of acid components (X) are contained, the combination of the acid components (X) is preferably any of the following: phosphoric acid, citric acid, lactic acid, and malic acid; phosphoric acid, citric acid, lactic acid, and acetic acid; phosphoric acid, citric acid, malic acid, and acetic acid; phosphoric acid, lactic acid, malic acid, and acetic acid; or citric acid, lactic acid, malic acid, and acetic acid.

[0024] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved refreshing feeling suitable for beer-taste beverages, the total content of acid components (X) is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 120 mg / L or more, 140 mg / L or more, 160 mg / L or more, 180 mg / L or more, 200 mg / L or more, 220 mg / L or more, 240 mg / L or more, 260 mg / L or more, 280 mg / L or more, 300 mg / L or more , 320 mg / L or more, 340 mg / L or more, 360 mg / L or more, 380 mg / L or more, 400 mg / L or more, 410 mg / L or more, 420 mg / L or more, 430 mg / L or more, 440 mg / L or more, 450 mg / L or more, 460 mg / L or more, 470 mg / L or more, 480 mg / L or more, 490 mg / L or more, 500 mg / L or more, 510 mg / L or more, 520 mg / L or more, 530 mg / L or more, 540 mg / L or more, 550 mg / L or more, 560 mg / L or more, 570 mg / L or more, 580 mg / L or more, 590 mg / L or more, 600 mg / L or more Preferably, the saturation level is 610 mg / L or more, 620 mg / L or more, 630 mg / L or more, 640 mg / L or more, 650 mg / L or more, 660 mg / L or more, 670 mg / L or more, or 680 mg / L or more. From the viewpoint of suppressing the acidity unsuitable for beer-flavored beverages, the saturation level is preferably 1700 mg / L or less, 1650 mg / L or less, 1600 mg / L or less, 1550 mg / L or less, 1500 mg / L or less, 1450 mg / L or less, 1400 mg / L or less, 1350 mg / L or less, 1300 mg / L or less, 1250 mg / L or less, 1200 mg / L or less, 1 180mg / L or less, 1160mg / L or less, 1140mg / L or less, 1120mg / L or less, 1100mg / L or less, 1080mg / L or less, 1060mg / L or less, 1040mg / L or less, 1020mg / L or less, 1000mg / L or less, 980mg / L or less, 960mg / L or less, 940mg / L or less, 920mg / L or less, 900mg / L or less, 880mg / L or less, 860mg / L or less, 840mg / L or less, 820mg / L or less, 800mg / L or less, 780mg / L or less, 760mg / L or less, 740mg / L or less, 720mg / L or less,700mg / L or less, 680mg / L or less, 660mg / L or less, 640mg / L or less, 620mg / L or less, 600mg / L or less, 580mg / L or less, 560mg / L or less, 540mg / L or less, 520mg / L or less, 500mg / L or less, 480mg / L or less, 460mg / L or less, 440mg / L or less, 420mg / L or less, 400mg / L or less, 380mg / L or less, 3 It is preferable to set the concentration to 60 mg / L or less, 340 mg / L or less, 320 mg / L or less, 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, 100 mg / L or less, 80 mg / L or less, or 60 mg / L or less.

[0025] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved refreshing feeling suitable for beer-taste beverages, the phosphoric acid content is preferably 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, or 160 mg / L or more. Furthermore, from the perspective of providing a beverage with reduced acidity unsuitable for beer-taste beverages, the phosphoric acid content is preferably 8 mg / L or more. It is preferable to set the concentration to 00mg / L or less, 750mg / L or less, 700mg / L or less, 650mg / L or less, 600mg / L or less, 550mg / L or less, 500mg / L or less, 480mg / L or less, 460mg / L or less, 440mg / L or less, 420mg / L or less, 400mg / L or less, 380mg / L or less, 360mg / L or less, 340mg / L or less, 320mg / L or less, 300mg / L or less, 280mg / L or less, 260mg / L or less, 240mg / L or less, 220mg / L or less, 200mg / L or less, 190mg / L or less, 180mg / L or less, or 170mg / L or less.

[0026] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved refreshing feeling suitable for beer-taste beverages, the citric acid content is preferably 1 mg / L or more, 3 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, or 90 mg / L or more, and the beverage has reduced acidity unsuitable for beer-taste beverages. From the viewpoint of reducing the risk of toxicological effects, it is preferable to set the concentration to 500 mg / L or less, 480 mg / L or less, 460 mg / L or less, 440 mg / L or less, 420 mg / L or less, 400 mg / L or less, 380 mg / L or less, 360 mg / L or less, 340 mg / L or less, 320 mg / L or less, 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, or 100 mg / L or less.

[0027] In one embodiment of the beer-taste beverage of the present invention, the lactic acid content is preferably 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, or 230 mg / L or more, from the perspective of providing a beverage with an improved refreshing feeling suitable for beer-taste beverages, and furthermore, the sourness unsuitable for beer-taste beverages is suppressed. From this viewpoint, it is preferable to set the concentration to 1000mg / L or less, 950mg / L or less, 900mg / L or less, 850mg / L or less, 800mg / L or less, 750mg / L or less, 700mg / L or less, 650mg / L or less, 600mg / L or less, 550mg / L or less, 500mg / L or less, 480mg / L or less, 460mg / L or less, 440mg / L or less, 420mg / L or less, 400mg / L or less, 380mg / L or less, 360mg / L or less, 340mg / L or less, 320mg / L or less, 300mg / L or less, 290mg / L or less, 280mg / L or less, 270mg / L or less, 260mg / L or less, 250mg / L or less, or 240mg / L or less.

[0028] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved refreshing sensation suitable for beer-taste beverages, the malic acid content is preferably 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 105 mg / L or more, 110 mg / L or more, 115 mg / L or more, 120 mg / L or more, 125 mg / L or more, 130 mg / L or more, or 135 mg / L or more; From the standpoint of producing a beverage that suppresses the acidity unsuitable for beer-flavored beverages, it is preferable that the acidity be 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 480 mg / L or less, 460 mg / L or less, 440 mg / L or less, 420 mg / L or less, 400 mg / L or less, 380 mg / L or less, 360 mg / L or less, 340 mg / L or less, 320 mg / L or less, 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, or 140 mg / L or less.

[0029] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved refreshing feeling suitable for beer-taste beverages, the acetic acid content is 1 mg / L or more, 3 mg / L or more, 5 mg / L or more, 10 mg / L or more, 12 mg / L or more, 14 mg / L or more, 16 mg / L or more, 18 mg / L or more, 20 mg / L or more, 22 mg / L or more, 24 mg / L or more, 26 mg / L or more, 28 mg / L or more, 30 mg / L or more, 32 mg / L or more, 34 mg / L or more, 36 mg / L or more, 38 mg / L or more, 40 mg / L or more, 42 mg / L or more, 44 mg / L or more, 46 mg / L or more, 48 mg / L or more, 50 mg / L or more, 52 mg / L or more, 54 mg / L or more, 56 mg / L or more, 58 mg / L or more, 60 mg / L or more, or 62 mg / L or more. g / L or more, and from the perspective of producing a beverage that suppresses the acidity unsuitable for beer-flavored beverages, it is preferable to set the content to 400 mg / L or less, 380 mg / L or less, 360 mg / L or less, 340 mg / L or less, 320 mg / L or less, 300 mg / L or less, 280 mg / L or less, 260 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less.

[0030] In this specification, the content of each of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid constituting the acid component (X) can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).

[0031] The contents of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid constituting the acid component (X) can be adjusted by appropriately setting the type and amount of malt used, and the various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type and timing of enzyme addition if enzymes are added, and the type and timing of yeast addition).Furthermore, these acids may be added appropriately to adjust the contents, if necessary.

[0032] In one aspect of the beer-taste beverage of the present invention, from the perspective of achieving a balanced improvement in the taste, pleasant drinkability, and refreshing sensation suitable for beer-taste beverages, while suppressing the acidity unsuitable for beer-taste beverages, the ratio of the total nitrogen amount (unit: mg / 100 mL) to the total content (unit: mg / L) of acid components (X) [total nitrogen amount / acid components (X)] is 0.010 or more, 0.012 or more, 0.014 or more, 0.016 or more, 0.018 or more, 0.020 or more, 0.022 or more, 0.024 or more, 0.026 or more, 0.028 or more, 0.030 or more, 0.032 or more, 0.034 or more, 0.036 or more , 0.038 or more, 0.040 or more, 0.042 or more, or 0.044 or more, and also preferably 0.100 or less, 0.098 or less, 0.096 or less, 0.094 or less, 0.092 or less, 0.090 or less, 0.088 or less, 0.086 or less, 0.084 or less, 0.082 or less, 0.080 or less, 0.078 or less, 0.076 or less, 0.074 or less, 0.072 or less, 0.070 or less, 0.068 or less, 0.066 or less, 0.064 or less, 0.062 or less, 0.060 or less, 0.058 or less, 0.056 or less, 0.054 or less, 0.052 or less, or 0.050 or less.

[0033] In one aspect of the beer-taste beverage of the present invention, from the perspective of achieving a balanced improvement in the taste, pleasant drinkability, and refreshing sensation suitable for beer-taste beverages, while suppressing the acidity unsuitable for beer-taste beverages, the ratio of the content of free amino nitrogen (unit: mg / 100 mL) to the total content of acid components (X) (unit: mg / L) [free amino nitrogen / acid components (X)] is 0.0010 or more, 0.0015 or more, 0.0020 or more, 0.0025 or more, 0.0030 or more, 0.0035 or more, 0.0040 or more, 0.0045 or more, 0.0050 or more, 0.0052 or more, 0.0054 or more, It is preferably 0.0056 or more, 0.0058 or more, 0.0060 or more, 0.0062 or more, 0.0064 or more, 0.0066 or more, 0.0068 or more, 0.0070 or more, 0.0072 or more, 0.0074 or more, 0.0076 or more, 0.0078 or more, 0.0080 or more, 0.0082 or more, or 0.0084 or more, and is preferably 0.030 or less, 0.028 or less, 0.026 or less, 0.024 or less, 0.022 or less, 0.020 or less, 0.018 or less, 0.016 or less, 0.014 or less, 0.012 or less, 0.010 or less, 0.0095 or less, or 0.0090 or less.

[0034] In one aspect of the beer-taste beverage of the present invention, from the perspective of achieving a balanced improvement in the taste, pleasant drinkability, and refreshing sensation suitable for beer-taste beverages, while suppressing the acidity unsuitable for beer-taste beverages, the ratio of the β-damascenone content (unit: μg / L) to the total content of acid components (X) (unit: mg / L) [β-damascenone / acid components (X)] is 0.0001 or more, 0.0002 or more, 0.0003 or more, 0.0004 or more, 0.0005 or more, 0.0006 or more, 0.0007 or more, 0.0008 or more, 0.0009 or more, 0.0010 or more, 0.0011 or more, 0.0012 or more, 0.0013 or more, or is preferably 0.0014 or more, and is preferably 0.050 or less, 0.048 or less, 0.046 or less, 0.044 or less, 0.042 or less, 0.040 or less, 0.038 or less, 0.036 or less, 0.034 or less, 0.032 or less, 0.030 or less, 0.028 or less, 0.026 or less, 0.024 or less, 0.022 or less, 0.020 or less, 0.018 or less, 0.016 or less, 0.014 or less, 0.012 or less, 0.010 or less, 0.0090 or less, 0.0080 or less, 0.0070 or less, 0.0060 or less, 0.0050 or less, 0.0040 or less, 0.0030 or less, 0.0025 or less, or 0.0020 or less.

[0035] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with a sweet aftertaste that is suitable for beer-taste beverages, the total content of maltose and maltotriose is preferably 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, 700 mg / L or more, 750 mg / L or more, 800 mg / L or more, 850 mg / L or more, 900 mg / L or more, 950 mg / L or more, 10 ... It is preferable to set the concentration to 0 mg / L or more, 1050 mg / L or more, 1100 mg / L or more, 1150 mg / L or more, 1200 mg / L or more, 1250 mg / L or more, 1300 mg / L or more, 1350 mg / L or more, 1400 mg / L or more, 1450 mg / L or more, 1500 mg / L or more, 1550 mg / L or more, 1600 mg / L or more, 1650 mg / L or more, 1700 mg / L or more, 1750 mg / L or more, 1800 mg / L or more, 1850 mg / L or more, 1900 mg / L or more, 1950 mg / L or more, or 2000 mg / L or more.

[0036] Furthermore, in one embodiment of the beer-taste beverage of the present invention, if the nitrogen component content (total nitrogen content and / or free amino nitrogen content) is equal to or greater than a predetermined value, the total content of maltose and maltotriose is not limited by an upper limit, and a good sweet aftertaste suitable for a beer-taste beverage can be achieved. However, from the viewpoint of the degree of improvement in the sweet aftertaste that is suitable for beer-taste beverages, and from the viewpoint of producing a fermented beverage with a good flavor when the contents of maltose and maltotriose are adjusted by the fermentation conditions, the total content of maltose and maltotriose is set to 20,000 mg / L or less, 18,000 mg / L or less, 16,000 mg / L or less, 14,000 mg / L or less, 12,000 mg / L or less, 10,000 mg / L or less, 9,500 mg / L or less, 9,000 mg / L or less, 8,000 mg / L or less, 9,000 mg / L or less, 10,000 mg / L or less, 11,000 mg / L or less, 12,000 mg / L or less, 13,000 mg / L or less, 14,000 mg / L or less, 15,000 mg / L or less, 16,000 mg / L or less, 17,000 mg / L or less, 18,000 mg / L or less, 19,000 mg / L or less, 19,000 mg / L or less, 19,000 mg / L or less, 20,000 mg / L or less, 21,000 mg / L or less, 22,000 mg / L or less, 23,000 mg / L or less, 24,000 mg / L or less, 25,000 mg / L or less, 26,000 mg / L or less, 27,000 mg / L or less, 28,000 mg / L or less, 29,000 mg / L or less, 30,000 mg / L or less, The concentration may be 500 mg / L or less, 8000 mg / L or less, 7500 mg / L or less, 7000 mg / L or less, 6500 mg / L or less, 6000 mg / L or less, 5500 mg / L or less, 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3750 mg / L or less, 3500 mg / L or less, 3250 mg / L or less, 3000 mg / L or less, 2750 mg / L or less, 2500 mg / L or less, 2250 mg / L or less, or 2000 mg / L or less.

[0037] In one embodiment of the beer-taste beverage of the present invention, the maltose content is preferably 50 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, or 650 mg / L or more, from the perspective of improving the sweet aftertaste that is suitable for beer-taste beverages, and from the perspective of producing a fermented beverage with a good flavor when the maltose content is adjusted by fermentation conditions, it is also preferred to set the maltose content to 10,000 mg / L or less, 9,500 mg / L or less, 9,000 mg / L or less, 8,500 mg / L or less, 8,000 mg / L or less. Bottom, 7500mg / L or less, 7000mg / L or less, 6500mg / L or less, 6000mg / L or less, 5500mg / L or less, 5000mg / L or less, 4500mg / L or less, 4000m g / L or less, 3750mg / L or less, 3500mg / L or less, 3250mg / L or less, 3000mg / L or less, 2750mg / L or less, 2500mg / L or less, 2250mg / L or less, 2 The concentration may be 1000 mg / L or less, 1750 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1250 mg / L or less, 1200 mg / L or less, 1150 mg / L or less, 1100 mg / L or less, 1050 mg / L or less, 1000 mg / L or less, 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, or 800 mg / L or less.

[0038] In one aspect of the present invention, the maltotriose content in the beer-taste beverage is preferably 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, 700 mg / L or more, 750 mg / L or more, 800 mg / L or more, 850 mg / L or more, 900 mg / L or more, 950 mg / L or more, 1000 mg / L or more, or 1050 mg / L or more, from the perspective of providing a beverage with a sweet aftertaste that is suitable for beer-taste beverages. From the perspective of producing a fermented beverage with good taste, the following values ​​should be used: 10,000 mg / L or less, 9,500 mg / L or less, 9,000 mg / L or less, 8,500 mg / L or less, 8,000 mg / L or less, 7,500 mg / L or less, 7,000 mg / L or less, 6,500 mg / L or less, 6,000 mg / L or less, 5,500 mg / L or less, 5,000 mg / L or less, 4,500 mg / L or less, 4,000 mg / L or less, 3,750 mg / L or less The concentration may be 3500 mg / L or less, 3250 mg / L or less, 3000 mg / L or less, 2750 mg / L or less, 2500 mg / L or less, 2250 mg / L or less, 2000 mg / L or less, 1750 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1250 mg / L or less, 1200 mg / L or less, 1150 mg / L or less, or 1100 mg / L or less.

[0039] In this specification, the contents of maltose and maltotriose can be measured, for example, by high performance liquid chromatography (HPLC). Maltose and maltotriose are sugars that are generally assimilated by yeast, and their respective contents can be made to remain in beer by adjusting the composition of the pre-fermentation liquid (original extract, pH, sugar composition, amino acid composition, etc.) and various fermentation conditions (temperature, pH, fermentation period, yeast variety, amount of yeast added, oxygen concentration, carbon dioxide concentration, pressure, etc.). They can also be adjusted by adding purified maltose and purified maltotriose. That is, in the beer-taste beverage of one embodiment of the present invention, the contents of maltose and maltotriose may be adjusted solely by fermentation without adding purified maltose or purified maltotriose, or may be adjusted by adding at least one of purified maltose and purified maltotriose.

[0040] In one embodiment of the beer-taste beverage of the present invention, the ratio of the total content of maltose and maltotriose (unit: mg / L) to the total content of acid component (X) (unit: mg / L) [maltose + maltotriose / acid component (X)] is, from the perspective of providing a beverage with a sweet aftertaste that is suitable for beer-taste beverages, preferably 0.300 or more, 0.350 or more, 0.400 or more, 0.450 or more, 0.500 or more, 0.550 or more, 0.600 or more, 0.650 or more, 0.700 or more, 0.750 or more, 0.800 or more, 0.850 or more, 0.900 or more, 0.950 or more, 1.00 or more, 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, 1.40 or more, 1.45 or more, 1.50 or more, 1.55 or more, 1.60 or more, 1.65 or more, 1.70 or more, 1.75 or more, 1.80 or more, 1.85 or more, 1.90 or more, 1.95 or more, 2.00 or more, 2.05 or more, 2.10 or more, 2.15 or more, It is preferable that the saturation index is 2.20 or more, 2.25 or more, 2.30 or more, 2.35 or more, 2.40 or more, 2.45 or more, 2.50 or more, 2.55 or more, or 2.60 or more. From the viewpoint of providing a beverage with an excellent balance of sweet aftertaste and refreshing sensation that is suitable for a beer-taste beverage, it is also preferable that the saturation index is 30.0 or less, 29.0 or less, 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 23.0 or less, 22.0 or less, 21.0 or less, 20.0 or less, 19.0 or less, 18.0 or less. It is preferable that the refractive index be 17.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.9 or less, or 2.8 or less.

[0041] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that exhibits a well-balanced improvement in the taste suitable for beer-taste beverages and pleasant drinkability, the original extract concentration (original wort extract concentration) is preferably 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 6.10% by mass or more, 6.1 ...12% by mass or more, 6.13% by mass or more, 6.14% by mass or more, 6.15% by mass or more, 6.16% by mass or more, 6.17% by mass or more, 6.18% by mass or more, 6.19% by mass or more, 6.20% by mass or more, 6.21% by mass or more, 6.22% by mass or more, 6.2 Mass% or more, 6.8 mass% or more, 6.9 mass% or more, 7.0 mass% or more, 7.1 mass% or more, 7.2 mass% or more, 7.3 mass% or more, 7.4 mass% or more, 7.5 mass% or more, 7.6 mass% or more, 7.7 mass% or more, 7.8 mass% or more, 7.9 mass% or more, 8.0 mass% or more, 8 .1 mass% or more, 8.2 mass% or more, 8.3 mass% or more, 8.4 mass% or more, 8.5 mass% or more, 8.6 mass% or more, 8.7 mass% or more, 8.8 mass% or more, 8.9 mass% or more, 9.0 mass% or more, 9.1 mass% or more, 9.2 mass% or more, 9.3 mass% or more, 9.4 mass% or more, 9.5 mass% or more, 9.6 mass% or more, 9.7 mass% or more, 9.8 mass% or more, 9.9 mass% or more, 10.0 mass% or more, 10.1 mass% or more, 10.2 mass% or more, 10.3 mass% or more, 10.4 mass% or more, 10.5 mass% or more, 10.6 mass% or more, 10.7 mass% or more , 10.8 mass% or more, 10.9 mass% or more, 11.0 mass% or more, 11.1 mass% or more, 11.2 mass% or more, 11.3 mass% or more, 11.4 mass% or more, 11.5 mass% or more, 11.6 mass% or more, 11.7 mass% or more, 11.8 mass% or more, 11.9 mass% or more, 12.0 Mass% or more, 12.1 mass% or more, 12.2 mass% or more, 12.3 mass% or more, 12.4 mass% or more, 12.5 mass% or more, 12.6 mass% or more, 12.7 mass% or more, 12.8 mass% or more, 12.9 mass% or more, 13.0 mass% or more, 13.1 mass% or more, 13.2 mass% or more Above, 13.3 mass% or more, 13.4 mass% or more, 13.5 mass% or more, 13.6 mass% or more, 13.7 mass% or more, 13.8 mass% or more, 13.9 mass% or more, 14.0 mass% or more, 14.1 mass% or more, 14.2 mass% or more, 14.3 mass% or more, 14.4 mass% or more, 14.5 mass % or more, 14.6 mass % or more, 14.7 mass % or more, 14.8 mass % or more, 14.9 mass % or more, 15.0 mass % or more, 15.1 mass % or more, 15.2 mass % or more, 15.3 mass % or more, 15.4 mass % or more, 15.5 mass % or more, 15.6 mass % or more, 15.7 mass % or more, 15.8 mass % or more, 15.9 mass % or more, 16.0 mass % or more, 16.1 mass % or more, 16.2 mass % or more, 16.3 mass % or more, 16.4 mass % or more, 16.5 mass % or more, 16.6 mass % or more, 16.7 mass % or more, 16.8 mass % or more, 16.9 mass % or more, 17. 0 mass % or more, 17.1 mass % or more, 17.2 mass % or more, 17.3 mass % or more, 17.4 mass % or more, 17.5 mass % or more, 17.6 mass % or more, 17.7 mass % or more, 17.8 mass % or more, 17.9 mass % or more, 18.0 mass % or more, 18.1 mass % or more, 18.2 mass % or more, 18.3 mass % or more, 18.4 mass % or more, 18.5 mass % or more, 18.6 mass % or more, 18.7 mass % or more, 18.8 mass % or more, 18.9 mass % or more, 19.0 mass % or more, 19.1 mass % or more, 19.2 mass % or more, 19.3 mass % or more, 19.4 mass % or more, 19. 5 mass% or more, 19.6 mass% or more, 19.7 mass% or more, 19.8 mass% or more, and は19.9 mass% or moreとしてもよく、また、20.0 mass% or less, 19.9 mass% or less, 19.8 mass% or less, 19.7 mass% or less, 19.6 mass% or less, 19.5 mass% or less, 19.4 mass% or less, 19.3 mass% or less, 19.2 mass% or less, 19.1 mass% or less, 19.0 mass% or less, 18.9 mass% or less, 18.8 mass% or less, 18.7 mass% or less, 18.6 mass% or less, 18.5 mass% or less, 18.4 mass% or less, 18.3 mass% or less, 18.2 mass% or less, 18 .1 mass % or less, 18.0 mass % or less, 17.9 mass % or less, 17.8 mass % or less, 17.7 mass % or less, 17.6 mass % or less, 17.5 mass % or less, 17.4 mass % or less, 17.3 mass % or less, 17.2 mass % or less, 17.1 mass % or less, 17.0 mass % or less, 16.9 mass % or less, 16.8 mass % or less, 16.7 mass % or less, 16.6 mass % or less, 16.5 mass % or less, 16.4 mass % or less, 16.3 mass % or less, 16.2 mass % or less, 16.1 mass % or less, 16.0 mass % or less, 15.9 mass % or less, 15.8 mass % or less, 15.7 mass % or less, 15.6 mass % or less, 15.5 mass % or less, 15.4 mass % or less, 15.3 mass % or less, 15.2 mass % or less, 15.1 mass % or less, 15.0 mass % or less, 14.9 mass % or less, 14.8 mass % or less, 14.7 mass % or less, 14.6 mass % or less, 14.5 mass % or less, 14.4 mass % or less, 14.3 mass % or less, 14.2 mass % or less, 14.1 mass % or less, 14.0 mass % or less, 13.9 mass % or less, 13.8 mass % or less, 13.7 mass % or less, 13.6 mass % or less, 13.5 mass % or less, 13.4 mass % or less, 13.3 mass % or less, 13.2 mass % or less, 1 3.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.3% by mass or less, 11.2% by mass or less, 11.1% by mass or less, 11.0% by mass or less, 10.9% by mass or less, 10.8% by mass or less, 10.7% by mass or less %, 10.6 mass % or less, 10.5 mass % or less, 10.4 mass % or less, 10.3 mass % or less, 10.2 mass % or less, 10.1 mass % or less, 10.0 mass % or less, 9.9 mass % or less, 9.8 mass % or less, 9.7 mass % or less, 9.6 mass % or less, 9.5 mass % or less, 9.4 mass % or less, 9.3 mass % or less, 9.2 mass % or less, 9.1 mass % or less, 9.0 mass % or less, 8.9 mass % or less, 8.8 mass % or less, 8.7 mass % or less, 8.6 mass % or less, 8.5 mass % or less, 8.4 mass % or less, 8.3 mass % or less, 8.2 mass % or less, 8.1 mass % or less, 8.0 mass % % or less, 7.9 mass % or less, 7.8 mass % or less, 7.7 mass % or less, 7.6 mass % or less, 7.5 mass % or less, 7.4 mass % or less, 7.3 mass % or less, 7.2 mass % or less, 7.1 mass % or less, 7.0 mass % or less, 6.9 mass % or less, 6.8 mass % or less, 6.7 mass % or less, 6.6 mass % or less, 6.5 mass % or less, 6.4 mass % or less, 6.3 mass % or less, 6.2 mass % or less, 6.1 mass % or less, 6.0 mass % or less, 5.9 mass % or less, 5.8 mass % or less, 5.7 mass % or less, 5.6 mass % or less, 5.5 mass % or less, 5.4 mass % or less, 5.3 mass % or less, 5.It may be 2% by mass or less, or 5.1% by mass or less.

[0042] The "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

[0043] In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beverage that exhibits a well-balanced improvement in the taste and pleasant drinkability suitable for beer-taste beverages, the ratio of the original extract concentration (unit: mass %) to the total nitrogen content (unit: mg / 100 mL) [original extract concentration / total nitrogen content] is preferably 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.22 or more, 0.24 or more, 0.26 or more, 0.28 or more, 0.30 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, It is preferable that the refractive index is 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 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, or 0.50 or less.

[0044] In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beverage that exhibits a well-balanced improvement in the taste suitable for beer-taste beverages and pleasant drinkability, the ratio of the original extract concentration (unit: mass %) to the free amino nitrogen content (unit: mg / 100 mL) [original extract concentration / free amino nitrogen] is preferably 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.00 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, 1.9 ...10 or more It is preferably 90 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, or 2.40 or more, and is also preferably 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.9 or less, 2.8 or less, 2.7 or less, or 2.6 or less.

[0045] In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beverage that exhibits a well-balanced improvement in the taste and pleasant drinkability suitable for beer-taste beverages, the ratio of the original extract concentration (unit: mass %) to the β-damascenone content (unit: μg / L) [original extract concentration / β-damascenone] is preferably 0.10 or more, 0.20 or more, 0.40 or more, 0.60 or more, 0.80 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, or 2.0 or more. ,2.2 or more,2.4 or more,2.6 or more,2.8 or more,3.0 or more,3.2 or more,3.4 or more,3.6 or more,3.8 or more,4.0 or more,4.2 or more,4.4 or more,4.6 or more,4.8 or more,5.0 or more,5.2 or more,5.4 or more,5.6 or more,5.8 or more,6.0 or more,6.2 or more,6.4 or more,6.6 or more,6.8 or more,7.0 or more,7.2 or more,7.4 or more,7.6 or more,7.8 or more,8.0 or more,8.2 or more,8.4 or more,8.6 or more,8.8 or more,9 0.0 or more, 9.2 or more, 9.4 or more, 9.6 or more, 9.8 or more, 10.0 or more, 10.2 or more, 10.4 or more, 10.6 or more, 10.8 or more, 11.0 or more, 11.2 or more, 11.4 or more, 11.6 or more, 11.8 or more, 12.0 or more, 12.2 or more, 12.4 or more, 12.6 or more, 12.8 or more, 13.0 or more, 13.2 or more, 13.4 or more, 13.6 or more, 13.8 or more, 14.0 or more, 14.2 or more, or 14.4 or more. It is preferably 0.0 or less, 45.0 or less, 40.0 or less, 38.0 or less, 36.0 or less, 34.0 or less, 32.0 or less, 30.0 or less, 29.0 or less, 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 23.0 or less, 22.0 or less, 21.0 or less, 20.0 or less, 19.5 or less, 19.0 or less, 18.5 or less, 18.0 or less, 17.5 or less, 17.0 or less, 16.5 or less, 16.0 or less, 15.5 or less, or 15.0 or less.

[0046] The carbohydrate content of the beer-taste beverage according to one aspect of the present invention may be 0.5 g / 100 mL or more, more than 0.5 g / 100 mL, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, 1.2 g / 100 mL or more, 1.3 g / 100 mL or more, 1.4 g / 100 mL or more, 1.5 g / 100 mL or more, 1.6 g / 100 mL or more, 1.7 g / 100 mL or more, 1.8 g / 100 mL or more, 1.9 g / 100 mL or more, 2.0 g / 100 mL or more, 2.1 g / 100 mL or more, 2.2 g / 100 mL or more, 2.3 g / 100 mL or more, 2.4 g / 100 mL or more, 2.5 g / 100 mL or more, 2.6 g / 100 mL or more, 2.7 g / 100 mL or more, 2.8 g / 100 mL or more, 2.9 g / 100 mL or more, 3.0 g / 100 mL or more, 3.1 g / 100 mL or more, 3.2 g / 100 mL or more, 3.3 g / 100 mL or more, 3.4 g / 100 mL or more, 3.5 g / 100 mL or more, 3.6 g / 100 mL or more, 3.7 g / 100 mL or more, 3.8 g / 100 mL or more, 3.9 g / 100 mL or more, 4.0 g / 100 mL or more, 4.1 g / 100 mL or more, 4.2 g / 100 mL or more, 4.3 g / 100 mL or more, 4.4 g / 100 mL or more, 4.5 g / 100 mL or more, 4.6 g / 100 mL or more, 4.7 g / 100 mL or more, 4.8 g / 100 mL or more, or 4.9 g / 100 mL or more, or 5.0 g / 100 mL or more, and may also be 10.0 g / 100 mL or less, 9.8 g / 100 mL or less, 9.6 g / 100 mL or less, 9.4 g / 100 mL or less, 9.2 g / 100 mL or less, 9.0 g / 100 mL or less, 8.8 g / 100 mL or less, 8.6 g / 100 mL or less, 8.4 g / 100 mL or less, 8.2 g / 100 mL or less, 8.0 g / 100 mL or less, 7.8 g / 100 mL or less, 7.6 g / 100 mL or less, 7.4 g / 100 mL or less, 7.2 g / 100 mL or less, 7.0 g / 100 mL or less, 6.8 g / 100 mL or less, 6.6 g / 100 mL or less, 6.4 g / 100 mL or less, 6.2 g / 100 mL or less, 6.0 g / 100 mL or less, 5.8 g / 100 mL or less, 5.6 g / 100 mL or less, 5.4 g / 100 mL or less, 5.2 g / 100 mL or less, 5.0 g / 100 mL or less, 4.8 g / 100 mL or less, 4.6g / 100mL or less, 4.4g / 100mL or less, 4.2g / 100mL or less, 4.0g / 100mL or less, 3.8g / 100mL or less, 3.6g / 100mL or less, 3.4g / 1 00mL or less, 3.2g / 100mL or less, 3.0g / 100mL or less, 2.8g / 100mL or less, 2.6g / 100mL or less, 2.4g / 100mL or less, 2.2g / 100mL or less The concentration may be 2.0g / 100mL or less, 1.8g / 100mL or less, 1.6g / 100mL or less, 1.4g / 100mL or less, 1.2g / 100mL or less, 1.0g / 100mL or less, less than 1.0g / 100mL, 0.9g / 100mL or less, 0.8g / 100mL or less, 0.7g / 100mL or less, 0.6g / 100mL or less, or 0.5g / 100mL or less.

[0047] In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the carbohydrates remaining after excluding protein, lipids, dietary fiber, ash, alcohol and water from the food in question. Therefore, the carbohydrate content of a food product can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food product. The amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced pressure heat drying method. In addition, the carbohydrate content can be adjusted by appropriately setting the following: addition of sugars; amount of diluent added selected from dilution water, carbonated water, and spirits (distilled alcoholic beverages); type of raw materials (malt, corn grits, sugar solution, etc.); amount of raw materials; saccharification time; pH during saccharification; pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast); time for wort filtration; set temperatures and holding times for each temperature range when preparing wort (including during saccharification); original extract concentration in the pre-fermentation liquid; original extract concentration during the fermentation process; 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.).

[0048] The malt ratio of the beer-taste beverage according to one aspect of the present invention is 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% 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, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, or 99% by mass or more, and is 100% by mass or less, but less than 100% by mass, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less,67 mass% or less, 66 mass% or less, 65 mass% or less, 64 mass% or less, 63 mass% or less, 62 mass% or less, 61 mass% or less, 60 mass% or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% % or less, 52 mass% or less, 51 mass% or less, 50 mass% or less, 49 mass% or less, 48 ​​mass% or less, 47 mass% or less, 46 mass% or less, 45 mass% or less, 44 mass% or less, 43 mass% or less, 42 mass% or less, 41 mass% or less, 40 mass% or less, 39 mass% or less, 38 mass% or less, 37 mass% or less, 36 mass% or less, 35 mass% or less, 34 mass% or less, 33 mass% or less, 32 mass% or less, 31 mass% or less, 30 mass% or less, 29 mass% or less, 28 mass% or less, 27 mass% or less, 26 mass% or less, 25 mass% or less, 24 mass% % or less, 23 mass% or less, 22 mass% or less, 21 mass% or less, 20 mass% or less, 19 mass% or less, 18 mass% or less, 17 mass% or less, 16 mass% or less, 15 mass% or less, 14 mass% or less, 13 mass% or less, 12 mass% or less, or 11 mass% or less. ,

[0049] In this specification, "malt 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. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl millet, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0050] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good balance between appearance and ease of drinking, while also providing a pleasant drinking experience and taste that is suitable for a beer-taste beverage, the total polyphenol content is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more, and even more preferably 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, It may be 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and may further be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less.

[0051] In this specification, the term "total polyphenol content" refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage. Polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been substituted with hydroxyl groups, and specific examples include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like. In this specification, the amount of total polyphenols can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0052] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks (grain husks). Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content within a desired range. Barley and malt, which have low total polyphenol content, tend to be low in purines. Therefore, using ingredients with low total polyphenol content can also make it possible to create a low-purine beer-flavored beverage.

[0053] In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, 103% or more , 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, or may be 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

[0054] The apparent degree of fermentation can be adjusted by appropriately setting the following: 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 type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the mashing process, the time for 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, 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, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). In this specification, the apparent degree of fermentation can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the Beer Brewers Association, revised edition November 1, 2004)."

[0055] The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1.0 (v / v)% or more, or may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1.0 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. It may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0056] When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage may be 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.5 (v / v)% or more, 1.7 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.5 (v / v)% or more, 2.7 (v / v)% or more, 3. 0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5(v / v)% or more, 4.7(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v)% or more , 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, or 8.0(v / v)% or more, and may also be 50.0(v / v)% or less, 45.0(v / v)% or less, 40.0(v / v)% or less, 35.0(v / v)% or less, 30.0(v / v)% or less, 25.0 (v / v)% or less, 20.0(v / v)% or less, 17.0(v / v)% or less, 15.0(v / v)% or less, 12.0(v / v)% or less, 10.0(v / v)% or less, 9.0(v / v)% Below, it may be 8.0(v / v)% or less, 7.0(v / v)% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v)% or less, or 4.5(v / v)% or less.

[0057] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%, 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, less than 0.5 (v / v), 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 0.05 (v / v)% or less. , 0.01(v / v)% or less, 0.0050(v / v)% or less, or 0.0025(v / v)% or less, or may be 0.0000(v / v)% or more, 0.00(v / v)% or more, 0.00(v / v)% or more, 0.0(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.

[0058] In this specification, alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, such as a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound, and the sample is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Non-alcoholic beverages with an alcohol content of less than 1.0 (v / v)% can also be measured using a commercially available alcohol measurement device or gas chromatography.

[0059] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the 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 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 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 in 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.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

[0060] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. As the grains used as the raw material for spirits, plants belonging to the grass family are preferred, and barley is more preferred. Note that the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the perspective of being a low-alcohol beer-taste beverage that has a good taste and resembles beer.

[0061] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, fermented with yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Notice on the Interpretation of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.

[0062] The bitterness value of the beer-taste beverage of one embodiment of the present invention is 40.0 BUs or less, 38.0 BUs or less, 36.0 BUs or less, 34.0 BUs or less, 32.0 BUs or less, 30.0 BUs or less, 28.0 BUs or less, 26.0 BUs or less, 24.0 BUs or less, 22.0 BUs or less, 20.0 BUs or less, 19.0 BUs or less, 18.0 BUs or less, 17.0 BUs or less, 16.0 BUs or less, 15.0 BUs or less, 14.8 BUs or less, 14.6 BUs or less, 14.4 BUs or less s or less, 14.2BUs or less, 14.0BUs or less, 13.8BUs or less, 13.6BUs or less, 13.4BUs or less, 13.2BUs or less, 13.0BUs or less, 12.8BUs or less, 12.6BUs or less, 12.4BUs or less, 12.2BUs or less, 12.0BUs or less, 11.8BUs or less, 11.6BUs or less, 11.4BUs or less, 11.2BUs or less, 11.0BUs or less, 10.8BUs or less, 10.6BUs or less, 10.4BUs or less, 10.2B Us or less, 10.0BUs or less, 9.8BUs or less, 9.6BUs or less, 9.4BUs or less, 9.2BUs or less, 9.0BUs or less, 8.8BUs or less, 8.6BUs or less, 8.4BUs or less, 8.2BUs or less, 8.0BUs or less, 7.8BUs or less, 7.6BUs or less, 7.4BUs or less, 7.2BUs or less, 7.0BUs or less, 6.8BUs or less, 6.6BUs or less, 6.4BUs or less, 6.2BUs or less, 6.0BUs or less, 5.8BUs or less, 5.6BUs s or less, 5.4BUs or less, 5.2BUs or less, 5.0BUs or less, 4.8BUs or less, 4.6BUs or less, 4.4BUs or less, 4.2BUs or less, 4.0BUs or less, 3.8BUs or less, 3.6BUs or less, 3.4BUs or less, 3.2BUs or less, 3.0BUs or less, 2.8BUs or less, 2.6BUs or less, 2.4BUs or less, 2.2BUs or less, 2.0BUs or less, 1.8BUs or less, 1.6BUs or less, 1.4BUs or less, or 1.2BUs or less. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops. In this embodiment, the bitterness value may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0063] Furthermore, from the perspective of imparting a bitterness characteristic of a beer-taste beverage and improving the drinking experience and flavor, the bitterness value of the beer-taste beverage of one embodiment of the present invention is preferably 0.01 BUs or more, 0.1 BUs or more, 0.2 BUs or more, 0.4 BUs or more, 0.6 BUs or more, 0.8 BUs or more, 1.0 BUs or more, 1.2 BUs or more, 1.4 BUs or more, 1.6 BUs or more, 1.8 BUs or more, 2.0 BUs or more, 2. 2BUs or more, 2.4BUs or more, 2.6BUs or more, 2.8BUs or more, 3.0BUs or more, 3.2BUs or more, 3.4BUs or more, 3.6BUs or more, 3.8BUs or more, 4.0BUs or more, 4.2BUs or more, 4.4BUs or more, 4.6BUs or more, 4.8BUs or more, 5.0BUs or more, 5.2BUs or more, 5.4BUs or more, 5.6BUs or more, 5.8BUs or more, 6.0BUs or more Above, 6.2BUs or more, 6.4BUs or more, 6.6BUs or more, 6.8BUs or more, 7.0BUs or more, 7.2BUs or more, 7.4BUs or more, 7.6BUs or more, 7.8BUs or more, 8.0BUs or more, 8.2BUs or more, 8.4BUs or more, 8.6BUs or more, 8.8BUs or more, 9.0BUs or more, 9.2BUs or more, 9.4BUs or more, 9.6BUs or more, 9.8BUs or more, 10 It may also be 0.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, 25.0 BUs or more, or 26.0 BUs or more.

[0064] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013). Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

[0065] The color of the beer-taste beverage of one embodiment of the present invention may be 20.0EBC or less, 19.0EBC or less, 18.0EBC or less, 17.0EBC or less, 16.0EBC or less, 15.0EBC or less, 14.0EBC or less, 13.0EBC or less, 12.0EBC or less, 11.0EBC or less, 10.0EBC or less, 9.5EBC or less, 9.0EBC or less, 8.5EBC or less, 8.0EBC or less, 7.5EBC or less, 7.0EBC or less, 6.9EBC or less, 6.8EBC or less, 6.7EBC or less, 6.6EBC or less, 6.5EBC or less, 6.4EBC or less, 6.3EBC or less, 6.2EBC or less, 6.1EBC or less, 6.0EBC or less, 5.9EBC or less, 5.8EBC or less, 5.7EBC or less, 5.6EBC or less, 5.5EBC or less, 5.4EBC or less, 5.3EBC or less, 5.2EBC or less, 5.1EBC or less, 5.0EBC or less, 4.9EBC or less , 4.8EBC or less, 4.7EBC or less, 4.6EBC or less, 4.5EBC or less, 4.4EBC or less, 4.3EBC or less, 4.2EBC or less, 4.1EBC or less, 4.0EBC or less, 3.9EBC or less, 3.8EBC or less, 3.7EBC or less, 3.6EBC or less, 3.5EBC or less or less, 3.4EBC or less, 3.3EBC or less, 3.2EBC or less, 3.1EBC or less, 3.0EBC or less, 2.9EBC or less, 2.8EBC or less, 2.7EBC or less, 2.6EBC or less, 2.5EBC or less, 2.4EBC or less, 2.3EBC or less, 2.2EBC or less, 2.1EBC or less, 2.0EBC or less, 1.9EBC or less, or 1.8EBC or less; More than EBC, 1.1EBC or more, 1.2EBC or more, 1.3EBC or more, 1.4EBC or more, 1.5EBC or more, 1.6EBC or more, 1.7EBC or more, 1.8EBC or more, 1.9EBC or more, 2.0EBC or more, 2.1EBC or more, 2.2EBC or more, 2.3EBC or more, 2.4 EBC or more, 2.5EBC or more, 2.6EBC or more, 2.7EBC or more, 2.8EBC or more, 2.9EBC or more, 3.0EBC or more, 3.1EBC or more, 3.2EBC or more, 3.3EBC or more, 3.4EBC or more, 3.5EBC or more, 3.6EBC or more, 3.7EBC or more, 3.It may be 8EBC or more, 3.9EBC or more, or 4.0EBC or more.

[0066] In this specification, the "color" of a beer-taste beverage can be measured using the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, expanded and revised). The "color" of a beer-taste beverage is specified using the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter the beverage, and conversely, the larger the value, the darker the beverage.

[0067] The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, ways to adjust the color of a beer-taste beverage to a lower level include increasing the blend ratio of light-colored malt, lowering the boiling temperature, shortening the boiling time, not performing decoction when preparing the saccharified solution, using a finer filter for filtration after fermentation, etc. The color of a beer-taste beverage can also be adjusted to a lower level by lowering the concentration of raw wort extract and the malt ratio.

[0068] The pH of the beer-taste beverage of one embodiment of the present invention may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, or may be 5.4 or less, 5.2 or less, 5.0 or less, 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, 3.95 or less, 3.9 or less, 3.85 or less, or 3.8 or less.

[0069] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. However, from the viewpoint of ease of portability, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0070] 1.1 Raw materials The beer-taste beverage of one embodiment of the present invention may contain malt together with water as the main ingredient, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may contain hops as an ingredient, or may not contain hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0071] 1.1.1 Malt and non-malt grains When malt is used as a raw material, the malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, and pearl barley, which have been germinated, dried, and have had their roots removed, and can be from any place of origin or variety. The malt used in one embodiment of the present invention is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used.

[0072] In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0073] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include barley, wheat, rye, oats, oats, adlay, etc., which do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0074] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides with a weight-average molecular weight of less than 10,000 as ingredients, or may be a beverage that does not use such soybean peptides. In addition, "a beverage that does not substantially use soy peptides" means a beverage in which the amount of soy peptides used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients of the beverage excluding water.

[0075] Fruits, fruit skins, bark, leaves, flowers, stems, roots and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juice (such as fruit juice).These may be used alone or in combination of two or more kinds. The above ingredients can be used as appropriate according to consumer preferences, but in order to enjoy the clean, refreshing taste that is characteristic of beer, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use them in the minimum amount possible.

[0076] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, the hops used may also be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0077] Furthermore, beer-taste beverages that use hops as an ingredient contain iso-α acids, which are components derived from hops. The content of iso-α acids in a hop-containing beer-taste beverage may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acids in a hop-free beer-taste beverage may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0078] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative, or may be a beverage containing no preservative (added). Preservatives used in one embodiment of the present invention include, for example, benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate, dimethyl dicarbonate, etc. Commercially available preservatives such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more.

[0079] When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0080] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a sweetener, or may be a beverage without containing (adding) a sweetener. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which the starch is produced, the method for purifying the starch, or the conditions for treatment such as hydrolysis with an enzyme or acid. Other sugars that can be used include sucrose, fructose, glucose, trehalose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, panose, and solutions thereof (sugar solutions). These sugars may or may not be blended (added) into the beverage. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0081] The beer-taste beverage of one embodiment of the present invention may be a beverage containing a high-intensity sweetener, or may be a beverage in which the content of high-intensity sweetener is limited. The amount of high-intensity sweetener contained in a beer-taste beverage with limited high-intensity sweetener content may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1000 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 40 ppm by mass, less than 30 ppm by mass, less than 25 ppm by mass, less than 20 ppm by mass, less than 15 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass. The high-intensity sweeteners include both natural high-intensity sweeteners and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monak fruit sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS), and the like. , monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, erythritol, polypodoside A, pterocaryoside A, pterocaryoside B, mukurodioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0082] The beer-taste beverage of one embodiment of the present invention may be a beverage containing rebaudioside A, or may be a beverage in which the rebaudioside A content is limited. The amount of rebaudioside A contained in a beer-taste beverage with a restricted content of rebaudioside A may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1,000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass.

[0083] The beer-taste beverage of one embodiment of the present invention may be a beverage containing erythritol, or may be a beverage in which the erythritol content is limited. The erythritol content in a beer-taste beverage with a limited erythritol content may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1000 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass.

[0084] 1.1.5 Soluble dietary fiber The beer-taste beverage of one embodiment of the present invention may be a beverage further containing water-soluble dietary fiber, or may be a beverage to which no water-soluble dietary fiber is added (blended). Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. Even without the inclusion of (addition of) resistant dextrin, the beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.). The content of water-soluble dietary fiber derived from the ingredients is listed, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.

[0085] In one embodiment of the beer-taste beverage of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more. Good, also 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by mass, less than 1.0% by mass, less than 0.75% by mass, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0086] The water-soluble dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When a commercially available product is added, ensuring that the water-soluble dietary fiber content falls within the above range can suppress the powdery texture that is unsuitable for beer-flavored beverages. When adjusting the dietary fiber content during the production process, ensuring that the water-soluble dietary fiber content falls within the above range can improve filterability during, for example, wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the content of water-soluble dietary fiber during the production process, the content of water-soluble dietary fiber in the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type of raw material (barley, malt, corn, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), adjusting the set temperatures, pH, and retention time of each temperature range when preparing the saccharified solution.

[0087] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness-imparting agents, or may be a beverage that does not contain (add) any bittering agents and / or bitterness-imparting agents. In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or the following bittering agents or bitterness imparting agents may be used together with hops. Alternatively, hops may not be used, and the following bittering agents or bitterness imparting agents may be used instead of hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent used as a bittering agent in ordinary beer or happoshu, such as rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, and alginic acid. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0088] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant, or may be a beverage to which no antioxidant is added (blended). The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0089] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3- Examples include hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

[0090] The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance. When alcoholic fermentation is involved, the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0091] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant. The acidulant is not particularly limited as long as it is a substance other than the acid component (X) and has a sour taste, and examples thereof include tartaric acid, gluconic acid, phytic acid, succinic acid, glucono-delta-lactone, and salts thereof. These acidulants may be used alone or in combination of two or more.

[0092] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts, or may be a beverage without containing (adding) any salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0093] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. Carbon dioxide gas generated during the fermentation process of the beer-taste beverage can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

[0094] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, or 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w)% or less, or 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0095] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be 0.20 kg / cm or less. 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 It may be 5.0 kg / cm or more. 2 Below 4.5kg / cm 2 or less than 4.0 kg / cm 2 The following may also be used. In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0096] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided that the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Coloring agents are used to give beverages a beer-like color, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc., which can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

[0097] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages, and examples of such containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

[0098] 2. Manufacturing method of beer-flavored beverages One embodiment of the method for producing a beer-taste beverage of the present invention includes the following step (1), the following step (a) and / or the following step (b), and the following step (c). Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the total nitrogen content of the beer-taste beverage to 5 mg / 100 mL or more. Step (b): adjusting the free amino nitrogen content of the beer-taste beverage to 1.0 mg / 100 mL or more. Step (c): adjusting the β-damascenone content of the beer-taste beverage to 0.10 μg / L or more. The method for producing a beer-taste beverage according to one embodiment of the present invention preferably further comprises the following step (d) and / or step (e): Step (d): adjusting the total content of acid components (X) selected from phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid in the beer-taste beverage to 300 to 1700 mg / L. Step (e): adjusting the total content of maltose and maltotriose in the beer-taste beverage to 200 mg / L or more.

[0099] The method for producing a beer-taste beverage according to one embodiment of the present invention may be a method that involves a fermentation step, or a method that does not involve a fermentation step.

[0100] Examples of methods for producing fermented beer-taste beverages via a fermentation process include methods that further include the following step (2) in addition to the steps described above. Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0101] Furthermore, examples of methods for producing non-fermented beer-taste beverages without going through a fermentation step include methods that further include the following step (3) in addition to the steps described above. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0102] In the production method of one embodiment of the present invention, steps (a) to (e) may be performed together with step (1) or after step (1). Furthermore, steps (a) to (e) may be performed after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3). The adjustment of steps (a) to (e) also includes the selection of raw materials before step (1). Steps (a) to (e) may include checking whether each physical property value falls within a desired range.

[0103] The following describes a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention.

[0104] 2.1 Fermented beer-flavored beverage manufacturing method One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and includes the following steps (1) and (2) in addition to a step selected from steps (a) to (e) above. Step (1): A step of using various raw materials and performing at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid (pre-fermentation liquid). Step (2): A step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

[0105] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (a) to (e) and adjustment of the total polyphenol content, alcohol content, and pH can be carried out at one or more of the following times (A) to (C). Furthermore, if steps (a) to (e) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately. (A): Simultaneously with at least one of step (1) and step (2) (A): Between step (1) and step (2) (C): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below.

[0106] 2.1.1 Process (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-drink liquid (pre-fermentation liquid). For example, when malt is used as the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase and protease are added as necessary. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the fermentation in the next step.

[0107] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, the concentration of the original wort extract in the final beverage, etc. For example, in one aspect of the present invention, from the perspective of adjusting the carbohydrate content of the beer-taste beverage to fall within the above-mentioned range, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0108] This saccharified solution is preferably subjected to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution. Hops may be added to a saccharified liquid prepared from other raw materials and boiled to extract hop-derived components, or a hop broth prepared by boiling hops separately may be added to a saccharified liquid prepared from other raw materials. The pH of the hop broth may be less than 7.5, 7.4 or less, 7.2 or less, or 7.0 or less.

[0109] After completion of the boiling treatment, it is preferable to transfer the malt to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins from the cooled malt. This treatment allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation solution is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solid content.

[0110] Instead of the saccharified liquid, a pre-drink liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage liquid (pre-fermentation liquid). When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0111] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) and carrying out fermentation. The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0112] The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and completely removing the supernatant. The amount of yeast added to the raw material solution can be determined as appropriate, but for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0113] The fermentation conditions can be set as appropriate, but from the perspective of adjusting the sugar content and alcohol content of the beer-taste beverage to fall within the above-mentioned ranges, the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C).

[0114] After fermentation, the beer-taste beverage may be filtered to remove yeast, or may not be filtered. Water and the various additives described above may be added as needed.

[0115] 2.1.3 Process (2a), Process (2b) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2) above. Furthermore, when producing a non-alcoholic fermented beer-taste beverage using an alcohol-producing yeast, it is preferable to further carry out steps (2a) and (2b) in addition to steps (1) and (2) above. Step (2a): A step of removing alcohol from the fermented liquid after step (2). Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0116] In step (2a), the alcohol produced by the fermentation step in step (2) is preferably removed by heat treatment, and the heat treatment conditions can be the same as those used in general production methods for non-alcoholic beer-taste beverages. After step (2a), the alcohol is removed from the solution and carbon dioxide is also removed, so it is preferable to adjust the amount of carbon dioxide in step (2b). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (2a) with carbonated water, or by adding carbon dioxide gas directly to the solution after step (2a).

[0117] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages."

[0118] 2.2 Manufacturing method for non-fermented beer-flavored beverages One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention may be any method that does not involve a fermentation step, and may include, for example, a method comprising the following steps (1) and (3). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling, and solid content removal treatment to obtain a pre-beverage solution. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0119] Step (1) is the same as step (1) in the above-mentioned "method for producing a fermented beer-taste beverage" to obtain a pre-beverage solution. Carbon dioxide gas may be added in step (3) by mixing the cooled beverage preliminaries obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the cooled beverage concentrate. Furthermore, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as needed when adding carbon dioxide gas at the same time as step (3).

[0120] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented alcohol-containing beer-taste beverage, the following step (3a) is included. Step (3a): A step of blending an alcohol component after at least step (1).

[0121] Step (3a) may be carried out at least after step (1), and may be carried out, for example, at one or more of the following times (α), (β), and (γ): (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, step (3a) is preferably carried out after the beverage pre-liquid obtained in step (1) is cooled to prepare a cooled beverage concentrate, and before adding carbon dioxide gas. The alcohol component to be added in step (3a) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

[0122] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (a) to (e) and adjustment of the total polyphenol content, alcohol content, and pH can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (a) to (e) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1), (3), and (3a), there is no need to carry out these steps separately. (i): Simultaneously with at least one of step (1), step (3), and step (3a). (ii): Between step (1) and step (3) (iii): Between step (1) and step (3a) (iv): After step (3) or between step (3) and step (3a) (v): After step (3a)

[0123] The non-fermented beer-taste beverage obtained in this manner is filled into a predetermined container and distributed to the market as a finished product. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0124] 3. How to improve the flavor of beer-flavored beverages The first aspect of the present invention relates to a method for enhancing the flavor of a beer-taste beverage, which comprises adjusting the beer-taste beverage as follows: (A) and / or (B), and (C). The method of this aspect improves at least the flavor of the beer-taste beverage. (a) Adjust the total nitrogen content to 5 mg / 100 mL or more. (i) Adjust the free amino nitrogen content to 1.0 mg / 100 mL or more. (c) Adjust the β-damascenone content to 0.10 μg / L or more.

[0125] A second aspect of the present invention is a method for enhancing the flavor of a beer-taste beverage, which involves adjusting the beer-taste beverage as described below in (A-1) and / or (B-1), as well as the adjustment described below in (C). This method achieves a balanced improvement in at least the beer-taste beverage's favorable taste and pleasant drinkability. (A-1) Adjust the total nitrogen content to 5 to 50 mg / 100 mL. (i-1) Adjust the free amino nitrogen content to 1.0 to 10.0 mg / 100 mL. (c) Adjust the β-damascenone content to 0.10 μg / L or more.

[0126] A third aspect of the present invention is a method for enhancing the flavor of a beer-taste beverage, which involves adjusting the beer-taste beverage as described below in (A-1) and / or (B-1), as well as the following in (C-1). The method of this aspect achieves a well-balanced improvement in at least the taste and pleasant drinkability suitable for beer-taste beverages, while suppressing a sweet aroma unsuitable for beer-taste beverages. (A-1) Adjust the total nitrogen content to 5 to 50 mg / 100 mL. (i-1) Adjust the free amino nitrogen content to 1.0 to 10.0 mg / 100 mL. (U-1) Adjust the β-damascenone content to 0.10 to 13.0 μg / L.

[0127] In the methods for enhancing the flavor of beer-taste beverages according to the first to third aspects of the present invention, it is preferable to further carry out the following adjustments (d) and / or (e). By carrying out the adjustment (d) below, it is possible to improve the refreshing feeling suitable for beer-taste beverages and suppress the sourness unsuitable for beer-taste beverages. Furthermore, by carrying out the adjustment (e) below, it is possible to improve the sweet aftertaste suitable for beer taste. (d) Adjusting the total content of acid components (X) consisting of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid to 300 to 1700 mg / L. (E) Adjusting the total content of maltose and maltotriose in the beer-flavored beverage to 200 mg / L or more.

[0128] In the method for enhancing the flavor of a beer-taste beverage according to one embodiment of the present invention, the preferred ranges and methods for adjusting the total nitrogen content, free amino nitrogen content, β-damascenone content, acid component (X) content, maltose content, and maltotriose content are as described above. [Example]

[0129] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0130] Examples 1 to 11, Comparative Example 1 <Beverage preparation> 40 kg of crushed barley malt was placed in a mash tank containing 160 L of hot water maintained at 50°C, proteolytic enzymes were added, and the temperature was raised to 78°C by repeated stepwise heating and holding, followed by filtration to remove malt grains, yielding a saccharified liquid. Next, a sugar solution was added to the saccharified liquid to achieve a predetermined malt ratio, and hops were added. The mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. Top-fermenting yeast was then added to the cooled pre-fermentation liquid, and alcoholic fermentation was carried out with the fermentation temperature and fermentation time adjusted to achieve the maltose and maltotriose contents shown in Table 1. The mixture was then cooled, and the yeast was removed by filtration to produce a beer-taste beverage. The apparent degree of attenuation was 70% or higher. In each of the Examples and Comparative Examples, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the amount of sugar solution added, the type of hops, the amount and timing of addition, the fermentation temperature and time, and the filtration method were appropriately set to adjust the total nitrogen amount, the free amino nitrogen content, the β-damascenone content, the contents of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid constituting the acid component (X), and the contents of maltose and maltotriose to the values ​​shown in Table 1. In addition, the β-damascenone content, at least one of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid constituting the acid component (X), and at least one of maltose and maltotriose were added to the solution after fermentation as necessary to adjust the contents. The beer-taste beverages prepared in Examples 1 to 11 and Comparative Example 1 had an alcohol content of 3.5 to 7.3 (v / v)%, a total polyphenol content of 60 to 120 mg / L, a carbohydrate content of 2.1 g / 100 mL or more, a color of 2.0 to 6.2 EBC, and a bitterness value of 5.5 to 16.5 BUs.

[0131] <Sensory evaluation> Seven trained panelists tasted the beverages obtained in the Examples and Comparative Examples after cooling to approximately 4°C and evaluated them on the following criteria: "whether or not they have a pleasant drinkability suitable for a beer-taste beverage," "whether or not they have a taste suitable for a beer-taste beverage," "whether or not they have a sweet aroma unsuitable for a beer-taste beverage," "whether or not they have a refreshing feeling suitable for a beer-taste beverage," "whether or not they have a sour taste unsuitable for a beer-taste beverage," and "whether or not they have a sweet aftertaste suitable for a beer-taste beverage." The panelists then averaged their scores, ranging from 3.0 (maximum) to 1.0 (minimum), in increments of 0.1, based on the following criteria. The results are shown in Table 1. For the evaluation, samples conforming to the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure standardization among panelists. Furthermore, in all of the sensory evaluations in Table 1, no differences in scores of 1.5 or greater were observed among panelists for the same beverage.

[0132] (1) Scoring criteria for the presence or absence of a flavor suitable for beer-flavored beverages 3.0: A very strong flavor suitable for a beer-flavored beverage. 2.5: A strong flavor suitable for a beer-flavored beverage. 2.0: A taste that is suitable for a beer-flavored beverage. 1.5: The flavor is not particularly suitable for a beer-flavored beverage. 1.0: Almost no taste suitable for a beer-flavored beverage.

[0133] (2) Scoring criteria for the presence or absence of a pleasant drinkability suitable for beer-flavored beverages 3.0: A very strong sense of pleasant drinkability, ideal for a beer-flavored beverage. 2.5: A strong sense of pleasant drinkability that is ideal for a beer-flavored beverage. 2.0: A pleasant, easy-to-drink flavor ideal for beer-flavored beverages. 1.5: The pleasant drinkability that is ideal for beer-flavored beverages is not very noticeable, and instead it feels a little difficult to drink. 1.0: The pleasant drinkability that is ideal for beer-flavored beverages is hardly felt, and instead it feels very difficult to drink.

[0134] (3) Scoring criteria for the presence or absence of sweet aromas that are unsuitable for beer-flavored beverages 3.0: No sweet aroma inappropriate for a beer-flavored beverage is detected, and there is no effect on the flavor. 2.5: The sweet aroma that is unsuitable for a beer-flavored beverage is barely detectable and does not affect the flavor. 2.0: A slight sweet aroma that is unsuitable for a beer-flavored beverage is detectable, but it has almost no effect on the flavor. 1.5: A sweet aroma that is inappropriate for a beer-flavored beverage is detectable and difficult to drink. 1.0: A strong sweet aroma that is inappropriate for a beer-flavored beverage, making it very difficult to drink.

[0135] (4) Scoring criteria for the presence or absence of a refreshing sensation suitable for beer-flavored beverages 3.0: A very strong refreshing sensation suitable for a beer-flavored beverage. 2.5: A strong refreshing sensation suitable for a beer-flavored beverage. 2.0: A refreshing taste that is perfect for a beer-flavored beverage. 1.5: Not enough refreshing feeling that is ideal for a beer-flavored beverage. 1.0: The refreshing feeling that is ideal for beer-flavored beverages is barely noticeable.

[0136] (5) Scoring criteria for the presence or absence of sourness unsuitable for beer-flavored beverages 3.0: There is absolutely no sourness that is unsuitable for a beer-flavored beverage, and the flavor is not affected at all. 2.5: There is almost no sourness that is unsuitable for a beer-flavored beverage, and it does not affect the flavor. 2.0: A slight sourness that is unsuitable for a beer-flavored beverage is felt, but it has almost no effect on the flavor. 1.5: The beer has an unsuitable sourness and is difficult to drink. 1.0: A strong sourness that is unsuitable for a beer-flavored beverage, making it very difficult to drink.

[0137] (6) Scoring criteria for the presence or absence of a sweet aftertaste suitable for beer-flavored beverages 3.0: A very strong sweet aftertaste that is perfect for a beer-flavored beverage. 2.5: A strong sweet aftertaste that is perfect for a beer-flavored beverage. 2.0: A sweet aftertaste that is perfect for a beer-flavored beverage. 1.5: The sweet aftertaste that is ideal for beer-flavored beverages is not very noticeable. 1.0: There is almost no sweet aftertaste, which is ideal for beer-flavored beverages.

[0138] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All scores in (1) to (6) above are 2.5 or higher. B: Does not fall under "A" or "C". C: At least one of the scores (1) to (6) above is less than 2.0.

[0139] [Table 1]

[0140] As can be seen from Table 1, the beer-flavored beverages prepared in Examples 1 to 11 had the taste, pleasant drinkability, refreshing feeling, and sweet aftertaste that are suitable for beer-flavored beverages, while suppressing undesirable sweet aromas and sourness. On the other hand, the beer-taste beverage prepared in Comparative Example 1 was found to have a taste that was inferior to that suitable for a beer-taste beverage.

Claims

1. The total nitrogen content is 5 mg / 100 mL or more, A beer-flavored beverage having a β-damascenone content of 0.10 μg / L or more.

2. The content of free amino nitrogen is 1.0 mg / 100 mL or more, A beer-flavored beverage having a β-damascenone content of 0.10 μg / L or more.

3. 3. The beer-taste beverage according to claim 2, wherein the total nitrogen content is 5 mg / 100 mL or more.

4. The beer-taste beverage according to any one of claims 1 to 3, wherein the β-damascenone content is 13.0 μg / L or less.

5. The beer-taste beverage according to any one of claims 1 to 3, wherein the β-damascenone content is less than 2.0 μg / L.

6. The beer-taste beverage according to any one of claims 1 to 3, wherein the total nitrogen content is 50 mg / 100 mL or less.

7. The beer-taste beverage according to any one of claims 1 to 3, wherein the total nitrogen content is 10 to 40 mg / 100 mL.

8. The beer-taste beverage according to any one of claims 1 to 3, wherein the content of free amino nitrogen is greater than 3.0 mg / 100 mL.

9. 4. The beer-taste beverage according to any one of claims 1 to 3, wherein the content of free amino nitrogen is 10.0 mg / 100 m or less.

10. The beer-taste beverage according to any one of claims 1 to 3, wherein the free amino nitrogen content is more than 3.0 mg / 100 mL and not more than 8.0 mg / 100 mL.

11. 4. The beer-taste beverage according to claim 1, wherein the ratio of the total nitrogen amount (unit: mg / 100 mL) to the β-damascenone content (unit: μg / L) [total nitrogen amount / β-damascenone] is 1.0 to 50.

0.

12. 4. The beer-taste beverage according to any one of claims 1 to 3, wherein the ratio of the free amino nitrogen content (unit: mg / 100 mL) to the β-damascenone content (unit: μg / L) [free amino nitrogen / β-damascenone] is 0.10 to 10.

0.

13. 4. The beer-taste beverage according to claim 1, wherein the total content of acid components (X) consisting of phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid is 300 to 1700 mg / L.

14. 14. The beer-taste beverage according to claim 13, wherein the ratio of the total nitrogen amount (unit: mg / 100 mL) to the total content of the acid component (X) (unit: mg / L) [total nitrogen amount / acid component (X)] is 0.010 to 0.

100.

15. The beer-taste beverage according to claim 13, wherein the ratio of the β-damascenone content (unit: μg / L) to the total content of the acid component (X) (unit: mg / L) [β-damascenone / acid component (X)] is 0.0001 to 0.

050.

16. 14. The beer-taste beverage according to claim 13, wherein the ratio of the free amino nitrogen content (unit: mg / 100 mL) to the total content of acid components (X) (unit: mg / L) [free amino nitrogen / acid components (X)] is 0.0010 to 0.

030.

17. 4. The beer-taste beverage according to claim 1, wherein the total content of maltose and maltotriose is 200 mg / L or more.

18. 14. The beer-taste beverage according to claim 13, wherein the ratio of the total content of maltose and maltotriose (unit: mg / L) to the total content of acid component (X) (unit: mg / L) [maltose + maltotriose / acid component (X)] is 0.300 to 30.

0.

19. 4. The beer-taste beverage according to claim 1, wherein the original extract concentration is 5.0 to 20.0% by mass.

20. 20. The beer-taste beverage according to claim 19, wherein the ratio of the original extract concentration (unit: % by mass) to the total nitrogen amount (unit: mg / 100 mL) [original extract concentration / total nitrogen amount] is 0.10 to 3.

00.

21. 20. The beer-taste beverage according to claim 19, wherein the ratio of the original extract concentration (unit: mass %) to the β-damascenone content (unit: μg / L) [original extract concentration / β-damascenone] is 0.10 to 50.

0.

22. 20. The beer-taste beverage according to claim 19, wherein the ratio of the original extract concentration (unit: mass %) to the free amino nitrogen content (unit: mg / 100 mL) [original extract concentration / free amino nitrogen] is 0.50 to 10.

0.

23. The beer-taste beverage according to any one of claims 1 to 3, which is a fermented beer-taste beverage.

24. A method for producing a beer-taste beverage, comprising the following step (1), the following step (a) and / or step (b), and the following step (c): Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the total nitrogen content of the beer-taste beverage to 5 mg / 100 mL or more. Step (b): adjusting the free amino nitrogen content of the beer-taste beverage to 1.0 mg / 100 mL or more. Step (c): adjusting the β-damascenone content of the beer-taste beverage to 0.01 μg / L or more.

25. 25. The method for producing a beer-taste beverage according to claim 24, further comprising the following step (d): Step (d): adjusting the total content of an acid component (X) selected from phosphoric acid, citric acid, lactic acid, malic acid, and acetic acid in the beer-taste beverage to 300 to 1700 mg / L.

26. 26. The method for producing a beer-taste beverage according to claim 24 or 25, further comprising the following step (e): Step (e): adjusting the total content of maltose and maltotriose in the beer-taste beverage to 200 mg / L or more.

27. 26. The method for producing a beer-taste beverage according to claim 24 or 25, further comprising the following step (2): Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

28. For beer-flavored beverages, The total nitrogen content is adjusted to 5 mg / 100 mL or more, and / or the free amino nitrogen content is adjusted to 1.0 mg / 100 mL or more, and Adjust the β-damascenone content to 0.10 μg / L or more; A method for improving the flavor of a beer-flavored beverage.

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