Beer flavor beverage

Abstract

A beer-flavored beverage characterized by having an alcohol content of 1.0 (v / v)% or more and 3.8 (v / v)% or less and a pyroglutamic acid content of 60 mg / L or more.

Description

Technical Field

[0001] The invention relates to a beer-flavored beverage. Background Art

[0002] To cater to the diverse preferences of recent consumers, various beer-flavored beverages have been studied and provided. For example, Patent Document 1 discloses a beer-flavored beverage characterized by containing a predetermined amount of proline and amino acid nitrogen and having an alcohol concentration of less than 1% (v / v).

[0003] Patent Literature Patent Document 1: Japanese Patent Application Publication No. 2021-180688 Summary of the invention

[0004] Beer-flavored beverages with low alcohol content often do not provide sufficient satisfaction after drinking. Therefore, a low-alcohol beer-flavored beverage with good satisfaction after drinking is sought.

[0005] The present invention provides a beer-flavored beverage having a low alcohol content and in which the content of pyroglutamic acid is adjusted to a predetermined range. That is, the present invention includes the following aspects of the invention. [1] A beer-flavored beverage, characterized in that the alcohol content is 1.0 (v / v)% to 3.8 (v / v)% and the content of pyroglutamic acid is 60 mg / L or more. [2] The beer-flavored beverage according to [1], wherein the malt ratio is 50% by mass or more. [3] The beer-flavored beverage according to [1] or [2], characterized in that the apparent degree of fermentation is less than 100%. [4] The beer-flavored beverage according to any one of [1] to [3], wherein the isoamyl alcohol content exceeds 20 mg / L and is 190 mg / L or less. [5] The beer-flavored beverage according to any one of [1] to [4], further comprising one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. [6] The beer-flavored beverage according to [5] is characterized in that the ratio of the content of the sour agent (B) (unit: mg / L) to the alcohol content (A) (unit: v / v%), i.e. (B) / (A), is 550 or less. [7] The beer-flavored beverage according to [5] or [6], characterized in that the content of the sour agent (B) is 500 to 2,000 mg / L. [7A] The beer-flavored beverage according to [5] or [6], characterized in that the content of the sour agent (B) is 300 to 2,000 mg / L. [8] The beer-flavored beverage according to any one of [5] to [7], characterized in that the content of one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid satisfies at least one of the following: Phosphoric acid content: 300~1,200mg / L, Citric acid content: 100-900 mg / L, Malic acid content: 40-800 mg / L, Succinic acid content: 10-700 mg / L, Lactic acid content: 100-1,000 mg / L, and Acetic acid content: 10~100mg / L. [8A] The beer-flavored beverage according to any one of [5] to [7A], wherein the content of one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid satisfies at least one of the following: Phosphoric acid content: 100-1,200 mg / L, Citric acid content: 50-900 mg / L, Malic acid content: 20-800 mg / L, Succinic acid content: 10-700 mg / L, Lactic acid content: 50-1,000 mg / L, and Acetic acid content: 10~100mg / L. [9] The beer-flavored beverage according to any one of [1] to [8], wherein the alcohol content is 1.5 (v / v)% to 3.3 (v / v)%.

[10] The beer-flavored beverage according to any one of [1] to [9], wherein the sugar content is 1.0 g / 100 mL or more.

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

[10] , wherein the sugar content is 2.0 g / 100 mL or more.

[12] A method for producing a beer-flavored beverage, characterized by comprising the steps of adjusting the alcohol content to be between 1.0 (v / v)% and 3.8 (v / v)% and adjusting the content of pyroglutamic acid to be above 60 mg / L.

[13] A method for improving the flavor of a beer-flavored beverage, characterized by comprising the steps of adjusting the alcohol content to 1.0 (v / v)% or more and 3.8 (v / v)% or less and adjusting the content of pyroglutamic acid to 60 mg / L or more.

[0006] According to a preferred embodiment of the present invention, a beer-flavored beverage having a suitable feeling of satisfaction after drinking can be provided. Furthermore, according to a preferred embodiment of the present invention, a beer-flavored beverage having a reduced sense of alcohol that is not suitable for low-alcohol beer-flavored beverages can be provided. Furthermore, according to a preferred embodiment of the present invention, a beer-flavored beverage having a suitable aftertaste can be provided. Furthermore, according to a preferred embodiment of the present invention, a beer-flavored beverage having a reduced unpleasant solvent odor can be provided. Further, according to a preferred embodiment of the present invention, a beer-flavored beverage having a suitable refreshing aftertaste can be provided. Further, according to a preferred embodiment of the present invention, a beer-flavored beverage having a reduced unpleasant sour taste can be provided. DETAILED DESCRIPTION

[0007] Regarding the numerical range described in this specification, the upper limit and the lower limit can be arbitrarily combined. For example, as a numerical range, when it is recorded as "preferably 3.0 to 15, more preferably 3.2 to 13", the range of "3.0 to 13" or the range of "3.2 to 15" is also included in the numerical range described in this specification. In addition, for example, when it is recorded as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less" as a numerical range, the range of "30 to 80" or the range of "40 to 100" is also included in the numerical range described in this specification. In addition, as a numerical range described in this specification, for example, the description of "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)". Furthermore, regarding the provisions of the upper limit value and the lower limit value described in this specification, the numerical range from the lower limit value to the upper limit value can be defined by appropriately selecting and arbitrarily combining from various options. In addition, various conditions described as preferred embodiments in this specification may be combined in plural forms.

[0008] 1. Beer-flavored beverages In this specification, the so-called "beer flavored beverage" refers to an alcoholic carbonated beverage having a beer-like flavor. That is, the beer flavored beverage in this specification also includes any carbonated beverage having a beer flavor unless otherwise stated. Therefore, "beer-flavored beverages" include not only malt fermented beverages, i.e., beer, or fermented beer-flavored beverages obtained by fermenting malt, hops, and water with yeast, but also carbonated beverages obtained by adding beer flavors such as esters, higher alcohols, or lactones, and also include sparkling wine and sparkling liqueurs named in the Japanese Liquor Tax Law. A beer-flavored beverage in one embodiment of the present invention is beer.

[0009] Examples of beer flavors include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl octanoate, 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-decanoic acid, γ-undecalactone, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furanone, furfural, methylthiopropionaldehyde, 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, and nonanoic acid. , tetradecanoic acid, propionic acid, 2-methylpropionic 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-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentane-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isopentanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-butene-1-one, trans-2-hexenal, nonanal, phenylethyl alcohol.

[0010] Furthermore, the beer-flavored beverage according to one embodiment of the present invention may be a fermented beer-flavored beverage obtained through a fermentation step using yeast, or may be a non-fermented beer-flavored beverage obtained without going through a fermentation step. The fermented beer flavored beverage may be an ale beer flavored beverage brewed through a fermentation process using top fermentation yeast (Saccharomyces cerevisiae, etc.), a lager beer flavored beverage or a pilsner beer flavored beverage brewed through a fermentation process using bottom fermentation yeast (Saccharomyces cerevisiae, etc.), or a beverage obtained by mixing these beer flavored beverages. In addition, the fermented beer flavored beverage may be a beverage produced by mixing a beer flavored stock solution (e.g., fermented liquid after fermentation, a solution at a stage before providing a beverage) brewed through a fermentation process using top fermentation yeast with a beer flavored stock solution brewed through a fermentation process using bottom fermentation yeast to obtain a beer flavored stock solution. Furthermore, the term "fermentation" as used herein may refer to alcoholic fermentation that produces alcohol or non-alcoholic fermentation that does not produce alcohol. In addition, the beer-flavored beverage of one embodiment of the present invention may be a malt-using beer-flavored beverage using malt as a raw material, or a malt-free beer-flavored beverage not using malt. As the malt-using beer-flavored beverage, for example, a barley malt beer-flavored beverage can be cited.

[0011] The beer-flavored beverage of one embodiment of the present invention is a low-alcohol beer-flavored beverage. In this specification, the so-called "low alcohol" refers to a beer-flavored beverage with an alcohol content (ethanol content) of 1.0 (v / v)% to 3.8 (v / v)%. From the perspective of making a beer-flavored beverage with a satisfying feeling after drinking, the alcohol content of the beer-flavored beverage of one embodiment of the present invention is preferably set to 1.1 (v / v)% or more, 1.2 (v / v)% or more, 1.3 (v / v)% or more, 1.4 (v / v)% or more, or 1.5 (v / v)% or more, and can further be 1.6 (v / v)% or more, 1.7 (v / v)% or more, 1.8 (v / v)% or more, 1.9 (v / v)% or more, 2.0 (v / v)% or more, 2. 1 (v / v)% or more, 2.2 (v / v)% or more, 2.3 (v / v)% or more, 2.4 (v / v)% or more, 2.5 (v / v)% or more, 2.6 (v / v)% or more, 2.7 (v / v)% or more, 2.8 (v / v)% or more, 2.9 (v / v)% or more, 3.0 (v / v)% or more, 3.1 (v / v)% or more, 3.2 (v / v)% or more, 3.3 (v / v)% or more, 3.4 (v / v)% or more, or 3.5 (v / v)% or more. On the other hand, from the perspective of reducing the alcohol feeling that is not suitable for low-alcohol beer-flavored beverages and making it easy to drink, the alcohol content of the beer-flavored beverage of one embodiment of the present invention is preferably set to 3.8 (v / v)% or less, 3.7 (v / v)% or less, 3.6 (v / v)% or less, 3.5 (v / v)% or less, 3.4 (v / v)% or less, or 3.3 (v / v)% or less, and can further be 3.2 (v / v)% or less. %, 3.1 (v / v)% or less, 3.0 (v / v)% or less, 2.9 (v / v)% or less, 2.8 (v / v)% or less, 2.7 (v / v)% or less, 2.6 (v / v)% or less, 2.5 (v / v)% or less, 2.4 (v / v)% or less, 2.3 (v / v)% or less, 2.2 (v / v)% or less, 2.1 (v / v)% or less, or 2.0 (v / v)% or less. In addition, in this specification, alcohol content is represented by percentage ((v / v) %) based on volume / volume. In addition, the alcohol content of a beverage can also be measured by any known method, for example, it can be measured by a vibration densitometer. The alcohol content can be adjusted by appropriately setting the following conditions: 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 added, timing of enzyme addition, saccharification time in the charging tank, protein decomposition time in the charging tank, pH in the charging tank, pH in the charging process (wort production process from the start of malt addition to the addition of yeast), amount of acid added to be used for pH adjustment, timing of pH adjustment (at the time of charging, at the time of fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), set temperature and holding time of each temperature zone when preparing wort (including saccharification), original wort concentration of pre-fermentation liquid, original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast proliferation, 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.), addition of strong liquor or brewing alcohol, etc.

[0012] The beer-flavored beverage according to one embodiment of the present invention may contain grain-derived liquor (distilled liquor) as an alcohol component. In this specification, the so-called strong liquor refers to a liquor obtained by using grains such as wheat, rice, buckwheat, corn, potato, sugar cane as raw materials, saccharifying with malt or, if necessary, with enzymes, fermenting with yeast, and further distilling. The grains used as raw materials for strong liquor are preferably plants belonging to the grass family, and wheat is more preferably used.

[0013] When the beer-flavored beverage of the present invention is a fermented beer-flavored beverage, the apparent fermentation degree is preferably less than 100%. Although a beer-flavored beverage with a high apparent fermentation degree can suppress satiety, the satisfaction after drinking tends to be reduced. Therefore, when a beer-flavored beverage of one embodiment of the present invention is made into a fermented beer-flavored beverage, by adjusting the saccharification conditions and the fermentation conditions in a manner such that the apparent fermentation degree is less than 100%, a beer-flavored beverage can be made that has a satisfaction after drinking even though it is low in alcohol and can further highlight the rich taste of wheat.

[0014] The beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, and from the above-mentioned perspective, the apparent fermentation degree is less than 100%, preferably 99% or less, more preferably 98% or less, further preferably 97% or less, further preferably 96% or less, and particularly preferably 95% or less. In addition, it can also be 94% or less, 93% or less, 92% or less, 91% or less, 90% or less, 89% or less, 88% or less, 87% or less, 86% or less, 85% or less, 84% or less, 83% or less, 82% or less, 81% or less, 80% or less, 79% or less, 78% or less, 77% or less, 76% or less, 75% or less, 74% or less, 73% or less, 72% or less, 71% or less, or 70% or less. On the other hand, the beer-flavored beverage of one embodiment of the present invention has an apparent fermentation degree when fermented, and from the perspective of producing a beer-flavored beverage with suppressed uncomfortable satiety, it is 5% or more, preferably 6% or more, more preferably 7% or more, further preferably 8% or more, further preferably 9% or more, and particularly preferably 10% or more. In addition, it can also be 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, 19% or more, 20% or more, 21% or more, 22% or more, 23% or more, 24% or more, 25% or more, 26% or more, 27% or more , 28% or more, 29% or more, 30% or more, 31% or more, 32% or more, 33% or more, 34% or more, 35% or more, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, 55% or more, 56% or more, 57% or more, 58% or more, 59% or more, 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, or 65% or more.

[0015] In this specification, the so-called "apparent fermentation degree" refers to the ratio of the total sugar concentration contained in the liquid before fermentation that can be consumed by yeast as a nutrient source for alcohol fermentation. For example, the apparent fermentation degree AA of the beer-flavored beverage of the present invention can be calculated by the following formula (1). Formula (1): AA(%)=100×(P-Es) / P In the above formula (1), "P" is the original wort concentration (Original Gravity), which can be measured by the method described in "BCOJ Beer Analysis Method (published by the Brewing Association of Japan, compiled by Beer Brewers Association, revised on November 1, 2004)". In addition, "Es" represents the apparent extract of the beer-flavored beverage. The apparent extract can be calculated by the following formula (2) as described in "BCOJ Beer Analysis Method (published by the Brewing Association of Japan, compiled by Beer Brewers Association, revised on November 1, 2004)". Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In formula (2), D is the specific gravity of the deaerated beer flavored beverage.) In addition, the apparent extract "Es" may become a negative value due to D in the above formula (2), so the calculated apparent fermentation degree may exceed 100%.

[0016] In addition, the external appearance fermentation degree of the beer-flavored beverage can be adjusted by appropriately setting the following conditions: 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 saccharolytic enzyme, isomerase, etc.), temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH in the charging process (wort production process from the start of adding malt to before yeast addition), temperature in the charging process, time of wort filtration, set temperature and holding time of each temperature zone when preparing wort (including saccharification), original wort concentration of pre-fermentation liquid, original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

[0017] If the alcohol content of a beer-flavored beverage is set to 3.8 (v / v)% or less, the satisfaction after drinking tends to be insufficient. However, according to one embodiment of the present invention, by adjusting the content of pyroglutamic acid to within a specified range, a good satisfaction after drinking can be imparted to a beer-flavored beverage even when the alcohol content is low as described above. Pyroglutamic acid is a type of organic acid contained in malt, etc., and is a compound that does not have an amino group (-NH2) in its structure as shown in the following formula. [Chemistry 1]

[0018] The content of pyroglutamic acid in the beer-flavored beverage of one embodiment of the present invention is preferably 60 mg / L or more, more preferably 65 mg / L or more, further preferably 70 mg / L or more, further preferably 75 mg / L or more, further preferably 80 mg / L or more, further preferably 85 mg / L or more, further preferably 90 mg / L or more, further preferably 95 mg / L or more, particularly preferably 100 mg / L or more, and may also be 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, 135 mg / L or more, 140 mg / L or more, 145 mg / L or more, or 150 mg / L or more. On the other hand, from the perspective of making a beer-flavored beverage with a balanced aroma, the content of pyroglutamic acid can be 600 mg / L or less, 590 mg / L or less, 580 mg / L or less, 570 mg / L or less, 560 mg / L or less, 550 mg / L or less, 540 mg / L or less, 530 mg / L or less, 520 mg / L or less, 510 mg / L or less, 500 mg / L or less, 490 mg / L or less, 480 mg / L or less, 470 mg / L or less, or 460 mg / L or less.

[0019] Pyroglutamic acid may be a substance contained in the raw materials of the beer-flavored beverage, or may be a substance separately added in the production process (for example, a purified pyroglutamic acid). The content of pyroglutamic acid can be adjusted by appropriately setting the following conditions: addition of dilution water or carbonated water, addition of a pyroglutamic acid purified product, the type of raw materials containing pyroglutamic acid (malt, wheat, corn grits, sugar solution, yeast extract, soybean, pea, pyroglutamic acid purified product, etc.), the amount of raw materials, the enzyme reaction time in the charging process (a wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the charging process, the amount of acid added when adjusting the pH, the timing of pH adjustment (at the time of charging, at the time of fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast species, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of strong liquor or brewing alcohol, etc. In the present specification, the content of pyroglutamic acid can be measured by, for example, high performance liquid chromatography.

[0020] In one embodiment of the beer-flavored beverage of the present invention, from the perspective of providing a good feeling of satisfaction after drinking, the product of the alcohol content (A) (unit: v / v%) and the content of pyroglutamic acid (C) (unit: mg / L) [(A)×(C)] is preferably 100 or more, more preferably 150 or more, further preferably 200 or more, further preferably 250 or more, further preferably 300 or more, further preferably 350 or more, further preferably 400 or more, further preferably 450 or more, further preferably 500 or more, particularly preferably 550 or more, and may also be 600 or more, 650 or more, 700 or more, 750 or more, 800 or more, 850 or more, 900 or more, 950 or more, or 1,000 or more. On the other hand, from the perspective of producing a beer-flavored beverage with a light taste, the product of the alcohol content (A) (unit: v / v%) and the content of pyroglutamic acid (C) (unit: mg / L) [(A)×(C)] is preferably 2,000 or less, more preferably 1,900 or less, further preferably 1,800 or less, further preferably 1,700 or less, particularly preferably 1,600 or less, and may also be 1,590 or less, 1,570 or less, 1,550 or less, 1,500 or less, 1,450 or less, 1,400 or less, 1,350 or less, 1,300 or less, 1,250 or less, 1,200 or less, 1,150 or less, 1,100 or less, 1,050 or less, or 1,000 or less.

[0021] The beer-flavored beverage of one embodiment of the present invention preferably further contains isoamyl alcohol. Isoamyl alcohol is one kind of aroma component showing brewing aroma. According to one embodiment of the present invention, by further containing isoamyl alcohol on the basis of setting the content of pyroglutamic acid to the above range, a suitable aftertaste can be given to the beer-flavored beverage. From the above perspectives, the isoamyl alcohol content of the beer-flavored beverage of one embodiment of the present invention is preferably greater than 20 mg / L, more preferably 21 mg / L or more, further preferably 22 mg / L or more, further preferably 23 mg / L or more, further preferably 24 mg / L or more, further preferably 25 mg / L or more, further preferably 26 mg / L or more, further preferably 27 mg / L or more, particularly preferably 28 mg / L or more, and may also be 29 mg / L or more, 30 mg / L or more, 31 mg / L or more, 32 mg / L or more, 33 mg / L or more, 34 mg / L or more, 35 mg / L or more, 36 mg / L or more, 37 mg / L or more, 38 mg / L or more, 39 mg / L or more, or 40 mg / L or more. On the other hand, from the perspective of reducing the solvent odor that is not suitable for beer-flavored beverages, the content of isoamyl alcohol in the beer-flavored beverage of one embodiment of the present invention is preferably 190 mg / L or less, more preferably 185 mg / L or less, more preferably 180 mg / L or less, more preferably 175 mg / L or less, further preferably 170 mg / L or less, further preferably 165 mg / L or less, further preferably 160 mg / L or less, further preferably 155 mg / L or less, further preferably 150 mg / L or less, further preferably 140 mg / L or less. The content of the aqueous phase is preferably less than 150 mg / L, more preferably less than 140 mg / L, more preferably less than 135 mg / L, more preferably less than 130 mg / L, more preferably less than 125 mg / L, and particularly preferably less than 120 mg / L. In addition, it can also be less than 119 mg / L, less than 118 mg / L, less than 117 mg / L, less than 116 mg / L, less than 115 mg / L, less than 114 mg / L, less than 113 mg / L, less than 112 mg / L, less than 111 mg / L or less than 110 mg / L.

[0022] In one embodiment of the beer-flavored beverage of the present invention, from the perspective of imparting a suitable aftertaste like that of a beer-flavored beverage, the product of the alcohol content (A) (unit: v / v%) and the isoamyl alcohol content (D) (unit: mg / L) [(A)×(D)] is preferably 50 or more, more preferably 51 or more, and further preferably 52 or more. In addition, it can also be 55 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, or 150 or more. On the other hand, from the perspective of reducing unpleasant solvent odor and making a beverage easy to drink, the product of the alcohol content (A) (unit: v / v%) and the isoamyl alcohol content (D) (unit: mg / L) [(A)×(D)] is preferably 450 or less, more preferably 400 or less, further preferably 390 or less, further preferably 380 or less, further preferably 370 or less, and particularly preferably 360 or less. In addition, it can also be 350 or less, 340 or less, 330 or less, 320 or less, 310 or less, 300 or less, 280 or less, 260 or less, or 240 or less.

[0023] Isoamyl alcohol may be a substance contained in the raw materials of the beer-flavored beverage, or may be a purified substance separately added as a flavoring in the production process. The isoamyl alcohol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of a purified product, the type of raw material (hops, etc.) containing isoamyl alcohol, the amount of the raw material, the timing of adding the raw material, and the like. In addition, the isopentanol content can be measured by headspace gas chromatography with an FID detector according to the method described in the item "8.22 Low-boiling point aroma components" of the revised BCOJ Beer Analysis Method (2013 Supplementary Revision) of the analysis method established by the International Technical Committee of the Beer Brewers Association (BCOJ).

[0024] The beer-flavored beverage of one embodiment of the present invention further contains one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid. The beer-flavored beverage of another embodiment of the present invention may also contain all of the acidulants consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid. These acidulants are not limited to the acidulants approved as food additives, but may also be substances from raw materials such as malt, substances generated by adjusting various process conditions, substances generated by yeast, substances added from the outside as additives, etc. A beer-flavored beverage according to one embodiment of the present invention can be prepared into a beer-flavored beverage having a good balance between alcohol and sourness and a refreshing aftertaste by adjusting the ratio [(B) / (A)] of the content of the aforementioned sour agent (B) (unit: mg / L) to the alcohol content (A) (unit: v / v%) within a specified range. From the above viewpoint, the ratio of the content (B) (unit: mg / L) of the above-mentioned acidulant to the alcohol content (A) (unit: v / v%) [(B) / (A)] is preferably 550 or less, more preferably 545 or less, further preferably 540 or less, and particularly preferably 535 or less. In addition, it may be 530 or less, 525 or less, 520 or less, 515 or less, 510 or less, 505 or less, 500 or less, 495 or less, 490 or less, 485 or less, 480 or less, 475 or less, 470 or less, 465 or less, 460 or less, 455 or less, or 450 or less. On the other hand, from the perspective of reducing the sour taste that is not suitable for beer-flavored beverages, the ratio of the content of the above-mentioned acidulant (B) (unit: mg / L) to the alcohol content (A) (unit: v / v%) [(B) / (A)] is preferably 300 or more, more preferably 310 or more, further preferably 320 or more, further preferably 330 or more, particularly preferably 340 or more, and may also be 345 or more, 350 or more, 355 or more, 360 or more, 365 or more, 370 or more, 375 or more, 380 or more, 385 or more, 390 or more, 395 or more, or 400 or more.

[0025] In one embodiment of the beer-flavored beverage of the present invention, the content of one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid is 500 to 2,000 mg / L. In another embodiment of the beer-flavored beverage of the present invention, the total content of all acidulants consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid may be 500 to 2,000 mg / L. In addition, in one embodiment of the beer-flavored beverage of the present invention, the content of one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid is 300 to 2,000 mg / L. In another embodiment of the beer-flavored beverage of the present invention, the total content of all acidulants consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid may be 300 to 2,000 mg / L. In the beer-flavored beverage of one embodiment of the present invention, from the perspective of imparting a refreshing aftertaste to the beer-flavored beverage, the content of the acidulant is preferably 500 mg / L or more, more preferably 550 mg / L or more, further preferably 600 mg / L or more, further preferably 650 mg / L or more, further preferably 700 mg / L or more, further preferably 750 mg / L or more, further preferably 800 mg / L or more, further preferably 850 mg / L or more, particularly preferably 900 mg / L or more, and may also be 950 mg / L or more, 1,000 mg / L or more, 1,050 mg / L or more, 1,100 mg / L or more, 1,150 mg / L or more, 1,200 mg / L or more, 1,250 mg / L or more, or 1,300 mg / L or more. In one embodiment, the content of the acidulant is also preferably 300 mg / L or more, 325 mg / L or more, 350 mg / L or more, 375 mg / L or more, 400 mg / L or more, 425 mg / L or more, or 450 mg / L or more. On the other hand, from the perspective of reducing the sour taste that is not suitable for beer-flavored beverages, the content of the acidulant is preferably 2,000 mg / L or less, more preferably 1,950 mg / L or less, further preferably 1,900 mg / L or less, and particularly preferably 1,850 mg / L or less. It may also be 1,800 mg / L or less, 1,750 mg / L or less, 1,700 mg / L or less, 1,650 mg / L or less, 1,600 mg / L or less, 1,550 mg / L or less, 1,500 mg / L or less, 1,450 mg / L or less, 1,400 mg / L or less, 1,350 mg / L or less, or 1,300 mg / L or less. In addition, the content of each acidulant can be measured by high performance liquid chromatography (HPLC).

[0026] A beer-flavored beverage according to one embodiment of the present invention contains one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid. The contents of the acidulants in this embodiment may be as follows: 300 to 1,200 mg / L of phosphoric acid, 100 to 900 mg / L of citric acid, 40 to 800 mg / L of malic acid, 10 to 700 mg / L of succinic acid, 100 to 1,000 mg / L of lactic acid and 10 to 100 mg / L of acetic acid. The content of the acidulant in the beer-flavored beverage according to this embodiment only needs to satisfy at least one of the above conditions. Another embodiment of the beer-flavored beverage of the present invention contains an acidulant composed of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid. In this embodiment, the content of phosphoric acid constituting the aforementioned acidulant can be 300-1,200 mg / L, the content of citric acid can be 100-900 mg / L, the content of malic acid can be 40-800 mg / L, the content of succinic acid can be 10-700 mg / L, the content of lactic acid can be 100-1,000 mg / L and the content of acetic acid can be 10-100 mg / L. The contents of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid in the above-mentioned embodiments may be in the following ranges, respectively. Another embodiment of the beer-flavored beverage of the present invention contains one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid. The contents of the acidulants in this embodiment can be as follows: 100 to 1,200 mg / L of phosphoric acid, 50 to 900 mg / L of citric acid, 20 to 800 mg / L of malic acid, 10 to 700 mg / L of succinic acid, 50 to 1,000 mg / L of lactic acid and 10 to 100 mg / L of acetic acid. The content of the acidulant in the beer-flavored beverage in this embodiment only needs to satisfy at least one of the above conditions. Another embodiment of the beer-flavored beverage of the present invention contains an acidulant composed of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid. In this embodiment, the content of phosphoric acid constituting the aforementioned acidulant can be 100-1,200 mg / L, the content of citric acid can be 50-900 mg / L, the content of malic acid can be 20-800 mg / L, the content of succinic acid can be 10-700 mg / L, the content of lactic acid can be 50-1,000 mg / L and the content of acetic acid can be 10-100 mg / L.

[0027] That is, in one embodiment of the beer flavored beverage of the present invention, from the perspective of giving the beer flavored beverage a suitable sharp taste, the phosphoric acid content is preferably 300 mg / L or more, more preferably 310 mg / L or more, further preferably 320 mg / L or more, further preferably 330 mg / L or more, further preferably 340 mg / L or more, and particularly preferably 350 mg / L or more. In addition, it can also be 360 ​​mg / L or more, 370 mg / L or more, 380 mg / L or more, 390 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, or 700 mg / L or more. In one embodiment, the phosphoric acid content is also preferably set to 100 mg / L or more, 125 mg / L or more, 150 mg / L or more, 175 mg / L or more, 200 mg / L or more, 225 mg / L or more, 250 mg / L or more, 275 mg / L or more, or 290 mg / L or more. On the other hand, from the perspective of preparing a beverage that is not too sour, the phosphoric acid content is preferably 1,200 mg / L or less, more preferably 1,150 mg / L or less, further preferably 1,100 mg / L or less, further preferably 1,050 mg / L or less, particularly preferably 1,000 mg / L or less, and may also be 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, or 700 mg / L or less.

[0028] In one embodiment of the beer flavored beverage of the present invention, from the perspective of enhancing the wheat umami taste suitable for beer flavored beverages, the citric acid content is preferably 100 mg / L or more, more preferably 110 mg / L or more, further preferably 120 mg / L or more, further preferably 130 mg / L or more, and particularly preferably 140 mg / L or more. In addition, it can also be 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 185 mg / L or more, 190 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, 230 mg / L or more, 240 mg / L or more, 250 mg / L or more, 260 mg / L or more, 270 mg / L or more, 280 mg / L or more, or 290 mg / L or more. In one embodiment, the citric acid content is also preferably set to 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, or 95 mg / L or more. On the other hand, from the perspective of preparing a beverage that is not too sour, the citric acid content is preferably 900 mg / L or less, more preferably 880 mg / L or less, further preferably 860 mg / L or less, further preferably 840 mg / L or less, further preferably 820 mg / L or less, further preferably 800 mg / L or less, and particularly preferably 780 mg / L or less. It may also be 760 mg / L or less, 740 mg / L or less, 720 mg / L or less, 700 mg / L or less, 680 mg / L or less, 660 mg / L or less, or 650 mg / L or less.

[0029] In one embodiment of the beer flavored beverage of the present invention, from the perspective of enhancing the wheat umami taste suitable for beer flavored beverages, the malic acid content is preferably 40 mg / L or more, more preferably 45 mg / L or more, further preferably 50 mg / L or more, further preferably 55 mg / L or more, further preferably 60 mg / L or more, further preferably 65 mg / L or more, further preferably 70 mg / L or more, and particularly preferably 75 mg / L or more. In addition, it can also be 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, 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, or 225 mg / L or more. In one embodiment, the content of malic acid is also preferably 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, or 35 mg / L or more. On the other hand, from the perspective of producing a beverage that is not too sour, the malic acid content is preferably 800 mg / L or less, more preferably 780 mg / L or less, further preferably 760 mg / L or less, further preferably 740 mg / L or less, further preferably 720 mg / L or less, and particularly preferably 700 mg / L or less. It may also be 695 mg / L or less, 680 mg / L or less, 660 mg / L or less, 640 mg / L or less, 620 mg / L or less, or 600 mg / L or less. As the malic acid, synthetic malic acid or fermented malic acid may be used, or a combination of synthetic malic acid and fermented malic acid may be used.

[0030] In one embodiment of the beer flavored beverage of the present invention, from the perspective of enhancing the wheat umami taste suitable for beer flavored beverages, the succinic acid content is preferably 10 mg / L or more, more preferably 15 mg / L or more, further preferably 20 mg / L or more, further preferably 25 mg / L or more, and particularly preferably 29 mg / L or more. In addition, it can also be 30 mg / L or more, 35 mg / L or more, 40 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, or 175 mg / L or more. On the other hand, from the perspective of preparing a beverage that is not too sour, the succinic acid content is 700 mg / L or less, more preferably 690 mg / L or less, further preferably 680 mg / L or less, further preferably 670 mg / L or less, further preferably 660 mg / L or less, further preferably 650 mg / L or less, and particularly preferably 640 mg / L or less. It may also be 620 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, or 450 mg / L or less.

[0031] In one embodiment of the beer flavored beverage of the present invention, from the perspective of imparting a suitable soft feeling to the beer flavored beverage, the lactic acid content is preferably 100 mg / L or more, more preferably 120 mg / L or more, further preferably 140 mg / L or more, further preferably 160 mg / L or more, further preferably 180 mg / L or more, further preferably 200 mg / L or more, further preferably 220 mg / L or more, further preferably 240 mg / L or more, particularly preferably 255 mg / L or more, and may also be 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, or 355 mg / L or more. In addition, in one embodiment, the lactic acid content is also preferably set to 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, or 95 mg / L or more. On the other hand, from the perspective of preparing a beverage that is not too sour, the lactic acid content is preferably 1,000 mg / L or less, more preferably 980 mg / L or less, further preferably 960 mg / L or less, further preferably 940 mg / L or less, and particularly preferably 920 mg / L or less. It may also be 900 mg / L or less, 880 mg / L or less, 860 mg / L or less, 840 mg / L or less, 820 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, or 675 mg / L or less. As the lactic acid, synthetic lactic acid may be used, fermented lactic acid may be used, or a combination of synthetic lactic acid and fermented lactic acid may be used.

[0032] In one embodiment of the beer-flavored beverage of the present invention, from the perspective of imparting a suitable sharp taste to the beer-flavored beverage, the acetic acid content is preferably 10 mg / L, more preferably 15 mg / L or more, further preferably 20 mg / L or more, further preferably 25 mg / L or more, further preferably 30 mg / L or more, further preferably 35 mg / L or more, particularly preferably 40 mg / L or more, and may also be 45 mg / L or more or 50 mg / L or more. On the other hand, from the perspective of preparing a beverage that is not too sour, the acetic acid content is preferably 100 mg / L or less, more preferably 95 mg / L or less, further preferably 90 mg / L or less, further preferably 85 mg / L or less, further preferably 80 mg / L or less, further preferably 75 mg / L or less, further preferably 70 mg / L or less, further preferably 65 mg / L or less, particularly preferably 60 mg / L or less, and may also be 58 mg / L or less, 56 mg / L or less, 54 mg / L or less, 52 mg / L or less, or 50 mg / L or less.

[0033] The sugar content of the beer-flavored beverage of one embodiment of the present invention can be set to 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. / 100mL or more, 2.7g / 100mL or more, 2.8g / 100mL or more, 2.9g / 100mL or more, 3.0g / 100mL or more, 3.1g / 100mL or more, 3.2g / 100mL or more, 3.3g / 100mL or more, 3.4g / 100mL or more, 3.5g / 100mL or more, 3.6g / 100mL or more, 3.7g / 100mL or more, 3.8g / 100mL or more, 3.9g / 100mL or more, 4.0g / 100mL or more, 4.1g / 100mL or more, 4.2g / 100mL or more, 4.3g / 100mL or more, 4.4g / 100mL or more, or 4.5g / 100mL or more. The upper limit of the sugar content of the beer-flavored beverage of one embodiment of the present invention is not particularly limited. From the perspective of making a beverage that is not easy to bring a feeling of fullness, for example, it can also be set to 15g / 100mL or less, 14g / 100mL or less, 13.5g / 100mL or less, 13g / 100mL or less, 12.5g / 100mL or less, 12g / 100mL or less, 11.5g / 100mL or less, 11g / 100mL or less, 10.5g / 100mL or less, 10g / 100mL or less, 9.9g / 100mL or less, 9.8g / 100mL or less, 9.7g / 100mL or less, 9.6g / 100mL or less, 9.5g / 100mL or less , 9.4g / 100mL or less, 9.3g / 100mL or less, 9.2g / 100mL or less, 9.1g / 100mL or less, 9.0g / 100mL or less, 8.9g / 100mL or less, 8.8g / 100mL or less, 8.7g / 100mL or less, 8.6g / 100mL or less, 8.5g / 100mL or less, 8.4g / 100mL or less, 8.3g / 100mL or less, 8.2g / 100mL or less, 8.1g / 100mL or less, 8.0g / 100mL or less, 7.9g / 100mL or less, 7.8g / 100mL or less, 7.7g / 100mL or less, 7.6g / 100mL or less, 7.5g / 100mL or less, 7.4g / 100mL or less, 7.3g / 100mL or less, 7.2g / 100mL or less, 7.1g / 100mL or less, 7.0g / 100mL or less, 6.9g / 100mL or less, 6.8g / 100mL or less, 6.7g / 100mL or less, 6.6g / 100mL or less, 6.5g / 100mL or less, 6.4g / 100mL or less, 6.3g / 100mL or less, 6.2g / 100mL or less, 6.1g / 100mL or less, 6.0g / 100mL or less, 5.9g / 100mL or less, 5.8g / 100mL or less, 5.7g / 100mL or less, 5 .6g / 100mL or less, 5.5g / 100mL or less, 5.4g / 100mL or less, 5.3g / 100mL or less, 5.2g / 100mL or less, 5.1g / 100mL or less, 5.0g / 100mL or less, 4.9g / 100mL or less, 4.8g / 100mL or less, 4.7g / 100mL or less, 4.6g / 100mL or less, 4.5g / 100mL or less, 4.4g / 100mL or less, 4.3g / 100mL or less, 4.2g / 100mL or less, 4.1g / 100mL or less, 4.0g / 100mL or less, 3.9g / 100mL or less, 3.8g / 100mL or less, 3.7g / 100mL or less, 3.6g / 100mL or less, or 3.5g / 100mL or less.

[0034] In addition, in this specification, the so-called "sugar" refers to the sugar based on the nutrition labeling standards for food (Notice No. 176 of the Ministry of Health, Labor and Welfare of Japan in 2003, and partially revised Notice No. 8 of the Consumer Affairs Agency on September 27, 2013). Specifically, sugar refers to the substance after removing protein, lipid, dietary fiber, ash, alcohol content and water from the food as the object. Therefore, the sugar content in the food is calculated by deducting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. Here, the amount of protein, lipid, dietary fiber, ash and water can be measured according to the method disclosed in the nutrition labeling standard. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heating drying method.

[0035] In addition, the sugar content of the beer-flavored beverage of one embodiment of the present invention can be adjusted by appropriately setting the following conditions: the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added and the timing of addition, the set temperature and holding time of each temperature zone when preparing the saccharified liquid, the composition of the pre-fermentation liquid (original wort concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), various conditions of the fermentation process (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

[0036] The pH of the beer-flavored beverage of one embodiment of the present invention is not particularly limited. From the perspective of improving the flavor of the beverage, it is preferably 3.0 or more, more preferably 3.2 or more, more preferably 3.3 or more, more preferably 3.4 or more, and more preferably 3.5 or more. In addition, it may be 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, or 4.1 or more. In addition, from the perspective of inhibiting the production of microorganisms, the pH of the beer-flavored beverage is preferably 5.0 or less, more preferably 4.9 or less, more preferably 4.8 or less, more preferably 4.7 or less, and particularly preferably 4.6 or less. In addition, it may be 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.0 or less. The pH can be adjusted by appropriately setting the following conditions: 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 added, timing of enzyme addition, saccharification time in the charging tank, protein decomposition time in the charging tank, pH in the charging tank, pH in the charging process (wort production process from the start of adding malt to before yeast addition), type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), amount of acid added for pH adjustment, timing of pH adjustment (at the time of charging, at the time of fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), set temperature and holding time of each temperature zone when preparing wort (including saccharification), original wort concentration of pre-fermentation liquid, original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast type, amount of yeast added, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc.

[0037] The beer-flavored beverage of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are particularly preferred from the perspective of easy portability. Furthermore, when a colorless transparent bottle or a PET bottle is used, it is different from the case of using a normal can or a colored bottle, and it is exposed to sunlight or light of a fluorescent lamp.

[0038] Optional additional raw materials such as cereals and sweeteners used in the production of the beer-flavored beverage of the present invention are described in detail in "1.1 Raw Materials".

[0039] 1.1 Raw materials The main raw materials of the beer-flavored beverage of one embodiment of the present invention are water and malt, preferably hops, and in addition, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, acidulants, salts, etc. can also be used.

[0040] Malt refers to a substance obtained by germinating and drying seeds of wheat such as barley, wheat, rye, wild oats, oats, and coix seed, and then removing the roots, and the malt may be of any origin or variety. In one embodiment of the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for beer-flavored beverages in Japan. Barley has two-row barley, six-row barley and other types, and any type can be used. Furthermore, in addition to ordinary malt, colored malt and the like can also be used. In addition, when using colored malt, a variety of different colored malts can be appropriately combined for use, or one colored malt can be used.

[0041] The modification (solubility) of the malt used in the beer-flavored beverage of the present invention is preferably 80% or more. If the modification is less than 80%, the viscosity of the wort increases, or the turbidity increases, and the production efficiency of the wort filterability, beer filterability, etc. will deteriorate. Therefore, it is preferred to use malt with a modification of 80% or more. In the embodiments and comparative examples described below, malt with a modification of 80% or more is used. Modification can be measured according to the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. In the beer-flavored beverage of one embodiment of the present invention, it is preferred that the malt to be used is appropriately selected according to the desired chromaticity of the beer-flavored beverage, and the selected malt may be one kind or two or more kinds may be used in combination.

[0042] Malt contains pyroglutamic acid. Therefore, in the present invention, in order to set the pyroglutamic acid of the beer-flavored beverage of the present invention to the range specified in the present specification, it is preferred to set the ratio of malt in the raw material to a certain range. Specifically, the malt ratio (the ratio of all malt used) is preferably 50% by mass or more, and can also be 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, more than 66% by mass, 66.6% 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, %, 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, 99% by mass or more, or 100% by mass. By increasing the malt ratio, a beer-flavored beverage in which the rich taste or wheat umami taste from malt can be more strongly felt can be produced. In addition, from the perspective of making a beverage that is less likely to cause an uncomfortable feeling of fullness, the malt ratio of the beer-flavored beverage of one embodiment of the present invention can be less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 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, or 86% by mass or less. % or less, 81 mass % or less, 80 mass % or less, 79 mass % or less, 78 mass % or less, 77 mass % or less, 76 mass % or less, 75 mass % or less, 74 mass % or less, 73 mass % or less, 72 mass % or less, 71 mass % or less, 70 mass % or less, 69 mass % or less, 68 mass % or less, 67 mass % or less, less than 67 mass %, 66.6 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, or 60 mass % or less. In this specification, the malt ratio refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018.

[0043] When controlling the malt ratio, it is preferred to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. As the carbon source of the raw material that can be assimilated by yeast, monosaccharides, disaccharides, trisaccharides, their sugar solutions, syrups containing carbon sources, etc. can be listed, and as nitrogen sources, yeast extracts, soy protein, malt, soybeans, peas, wheat malt, ungerminated grains, their decomposition products, etc. can be listed. In addition, as ungerminated grains, for example, ungerminated barley, wheat, rye, wild oats, oats, coix seeds, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, etc. can be listed. In addition, starch obtained from these grains and their extracts (extracts) can also be used. In addition, in one embodiment of the present invention, the malt ratio can also be adjusted by using the raw materials listed above as auxiliary raw materials.

[0044] In this case, the ratio of the auxiliary raw material may be, for example, 50% by mass or less, or 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. The ratio of the auxiliary raw material may be, for example, 0.01% by mass or more, or 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the ratio of auxiliary raw materials refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018.

[0045] In one embodiment of the present invention, corn can also be used as a secondary raw material to adjust the malt ratio. The ratio of corn used as a secondary raw material may be, for example, 50% by mass or less, or 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. In addition, the ratio of corn can be 0.01 mass% or more, and can also be 0.1 mass% or more, 0.2 mass% or more, 0.4 mass% or more, 0.6 mass% or more, 0.8 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 4 mass% or more, 5 mass% or more, 6 mass% or more, 7 mass% or more, 8 mass% or more, 9 mass% or more, 10 mass% or more, 12 mass% or more, 14 mass% or more, 16 mass% or more, 18 mass% or more, 20 mass% or more, 22 mass% or more, 24 mass% or more, 26 mass% or more, 28 mass% or more, 30 mass% or more, 32 mass% or more, 34 mass% or more, 36 mass% or more, 38 mass% or more, 40 mass% or more, 42 mass% or more, 44 mass% or more, 46 mass% or more, 48 mass% or more, or 49 mass% or more. In this specification, the corn ratio refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018. When corn is used, the raw material label will indicate it as "corn", "maize", etc.

[0046] In one embodiment of the present invention, starch can also be used as a secondary raw material to adjust the malt ratio. The ratio of starch used as a secondary raw material may be, for example, 50% by mass or less, and may also be 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. In addition, the ratio of starch can be 0.01% by mass or more, and can also be 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the starch ratio refers to a value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018. When starch is used, it will be indicated as "starch" etc. in the raw material label.

[0047] In one embodiment of the present invention, rice may be used as a secondary raw material to adjust the malt ratio. The ratio of rice used as a secondary raw material is, for example, 50% by mass or less, and may also be 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. In addition, the ratio of rice may be 0.01% by mass or more, and may also be 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the rice ratio refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018. When rice is used, it will be indicated as "rice" etc. in the raw material label.

[0048] In one embodiment of the present invention, syrup may be used as an auxiliary raw material to adjust the malt ratio. The ratio of syrup used as an auxiliary raw material is, for example, 50% by mass or less, and may also be 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. The ratio of the syrup may be 0.01% by mass or more, and may be 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the ratio of syrup refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018. When syrup is used, it will be indicated as "sugar", "syrup", etc. on the raw material label.

[0049] In one embodiment of the present invention, corn grits may be used as a secondary raw material to adjust the malt ratio. The ratio of corn grits used as a subsidiary raw material may be, for example, 50% by mass or less, and may also be 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. In addition, the ratio of corn grits may be 0.01% by mass or more, and may also be 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the ratio of corn grits refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018. When corn grits are used, the raw material label shall indicate “corn”, “maize”, “corn grits”, etc.

[0050] In addition, in a beer-flavored beverage of one embodiment of the present invention, when a fermentation raw material other than malt is used as a secondary raw material, from the perspective of imparting a refreshing feeling like a beer-flavored beverage, it is preferred to use at least one selected from rice, corn, and starch. In this case, at least one of rice, corn, and starch may be used, any two of them may be used in combination, or all three may be used. In one embodiment of the present invention, the total ratio of at least one selected from rice, corn and starch may be, for example, 50% by mass or less, or 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. In addition, the total ratio of at least one selected from rice, corn and starch may be 0.01% by mass or more, and may be 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the total ratio of at least one selected from rice, corn and starch refers to the total value of the ratio of rice, corn and / or starch calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, which came into effect on April 1, 2018.

[0051] In addition, in a beer-flavored beverage of one embodiment of the present invention, when a fermentation raw material other than malt is used as a secondary raw material, from the perspective of giving a complex taste like a beer-flavored beverage, it is preferred to use at least one selected from rice, corn, starch, and syrup. In this case, at least one of rice, corn, starch, and syrup may be used, or any two, any three, or all four may be used. In one embodiment of the present invention, the total ratio of at least one selected from rice, corn, starch and syrup may be, for example, 50% by mass or less, 48% by mass or less, 46% by mass or less, 44% by mass or less, 42% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less. The total ratio of at least one selected from rice, corn, starch and syrup may be 0.01% by mass or more, and may be 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 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, 12% by mass or more, 14% by mass or more, 16% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, 28% by mass or more, 30% by mass or more, 32% by mass or more, 34% by mass or more, 36% by mass or more, 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 46% by mass or more, 48% by mass or more, or 49% by mass or more. In this specification, the total ratio of at least one selected from rice, corn, starch and syrup refers to the total value of the ratio of rice, corn, starch and / or syrup calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, which came into effect on April 1, 2018.

[0052] As the form of hops used in one embodiment of the present invention, for example, pelleted hops, powdered hops, hop extracts, etc. In addition, the hops used may be processed hops such as isomerized hops and reduced hops. The amount of hops added can be adjusted appropriately, and is preferably 0.0001 to 1% by mass relative to the total amount of the beverage. In addition, a beer-flavored beverage using hops as a raw material is a beverage containing iso-α acids as a component derived from hops.

[0053] Examples of the sweetener include commercially available saccharified liquid obtained by decomposing starch derived from grains with acid or enzyme, sucrose, commercially available sugars such as mussels, sugars of trisaccharides or higher, sugar alcohols, isomerized sugars, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of liquids such as solutions or solids such as powders. In addition, there is no particular restriction on the kind of raw grains of starch, the purification method of starch, and the treatment conditions such as the hydrolysis based on enzyme or acid. For example, it is also possible to use the sugars that improve the maltose ratio by appropriately setting the hydrolysis conditions based on enzyme or acid. In addition, it is also possible to use sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentose, lactosucrose, 4'-galactosyl lactose, 1-ketose, nysostearate, nysostearate, raffinose, stachyose, xylobiose, xylotriose, panose and their solutions (sugar solution) etc. In addition, as artificial sweeteners, for example, aspartame, acesulfame potassium (acesulfame potassium), sucralose, neotame etc. can be listed. These sweeteners may be used alone or in combination of two or more.

[0054] Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. Indigestible dextrin or polydextrose is preferred from the perspective of versatility such as stability and safety.

[0055] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, and a bittering agent or a bittering imparting agent may also be used. The bittering agent or bitterness imparting agent is not particularly limited, and substances used as bitterness imparting agents in ordinary beer or sparkling wine can be used, for example, rosemary, lychee, phellodendron, caraway, juniper fruit, sage, ganoderma, laurel, quasin, citrus extract, quasin 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, absinthe, alginic acid, etc.

[0056] The antioxidant is not particularly limited, and substances generally used as antioxidants in beer or sparkling sake can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

[0057] As for the flavor, general beer flavors other than isoamyl alcohol can be used together with isoamyl alcohol. Beer flavor is a substance used to impart a beer-like flavor, and includes brewing ingredients produced by fermentation, etc. In addition, beer-flavored beverages contain ethyl acetate produced by alcohol fermentation, and the ethyl acetate has a function as a flavor. Therefore, when alcohol fermentation is accompanied in the manufacturing process of beer-flavored beverages, it is not necessary to add beer flavors separately, but beer flavors can be added as needed. Examples of beer flavors other than ethyl acetate include esters and higher alcohols, and specifically include isoamyl acetate, n-propanol, isobutyl alcohol, acetaldehyde, ethyl hexanoate, ethyl octanoate, 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-decanoic acid, γ-undecalactone, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furanone, furfural, methylthiopropionaldehyde, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanol, Acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propionic acid, 2-methylpropionic 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 Fragrances include 1-hydroxy-3-pyranone, 1-hydroxy-2-pyranone, ...2-pyranone, 1-hydroxy-3-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-3-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-3-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-3-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, 1-hydroxy-2-pyranone, The beer-flavored beverage according to one embodiment of the present invention has an acetaldehyde content of 10 mg / L or less. In addition, the beer-flavored beverage according to one embodiment of the present invention has a diacetyl content of less than 0.1 mass ppm.

[0058] As the acidulant, substances other than the above-mentioned phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid can be further used. As such an acidulant, for example, gluconic acid, tartaric acid, phytic acid, gluconolactone or salts thereof can be cited. The beer-flavored beverage according to one embodiment of the present invention has a tartaric acid content of 10 mg / L or less.

[0059] Examples of preservatives include benzoic acid, benzoates such as sodium benzoate, benzoates such as propylparaben and butylparaben, and dimethyl dicarbonate. In addition, commercially available preparations such as Sanpreser (a mixture of sodium benzoate and butyl benzoate, manufactured by Saneigen FFI Co., Ltd.) may also be used as preservatives. These preservatives may be used alone or in combination of two or more. The amount of the preservative to be added is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, further preferably 15 to 1000 ppm by mass, and further preferably 20 to 900 ppm by mass.

[0060] Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium pyrosulfite, 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.

[0061] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage of one embodiment of the present invention may be obtained by utilizing the carbon dioxide contained in the raw material, or by mixing with carbonated water or dissolving the mixture by adding carbon dioxide. Since the beer-flavored beverage according to one embodiment of the present invention is subjected to alcohol fermentation, the carbon dioxide generated in the fermentation step may be used as it is, or the amount of carbon dioxide may be adjusted by appropriately adding carbonated water.

[0062] The carbon dioxide concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, further preferably 0.40 (w / w)% or more, further preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, further preferably 0.60 (w / w)% or less, further preferably 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less, and may also be 0.54 (w / w)% or less, 0.53 (w / w)% or less, 0.52 (w / w)% or less, 0.51 (w / w)% or less, or 0.50 (w / w)% or less. In the present specification, the carbon dioxide concentration can be measured by immersing a container containing the beverage as the object in a water tank at 20°C for more than 30 minutes while shaking it from time to time, adjusting the beverage to 20°C, and then using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).

[0063] When the beer flavored beverage of one embodiment of the present invention is a container-packed beverage, the carbon dioxide pressure of the container-packed beverage can be appropriately adjusted to reach the above-mentioned range of carbon dioxide concentration. The carbon dioxide pressure of the beverage can be 5.0 kg / cm 2 Below, 4.5kg / cm 2 Below or 4.0kg / cm2 Below, and can also be 0.20kg / cm 2 Above, 0.50kg / cm 2 Above or 1.0kg / cm 2 Any of the upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 Above 5.0kg / cm 2 Below, 0.50kg / cm 2 Above 4.5kg / cm 2 Below or 1.0kg / cm 2 Above 4.0kg / cm 2 the following. In this specification, the gas pressure generally refers to the gas pressure in a container except for special cases. The pressure can be measured using methods well known to those skilled in the art, such as fixing a sample adjusted to 20°C on a gas pressure gauge, first opening the valve of the pressure gauge to exhaust the gas, then closing the valve, and shaking the gas pressure gauge to read the value when the pointer reaches a certain position. Alternatively, a commercially available gas pressure measuring device can be used for measurement.

[0064] 1.3 Other additives The beer-flavored beverage according to one embodiment of the present invention may contain various additives as needed within a range that does not hinder the effects of the present invention. Examples of such additives include coloring agents, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Coloring agents are substances used to give beverages a beer-like color, and caramel coloring can be used. Foaming agents are substances used to form beer-like foam in beverages or to maintain the foam of beverages, and plant-extracted saponins such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, yeast extracts, and raw materials from milk can be used appropriately. The fermentation promoter is a substance used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice or wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0065] 1.4 Containerized beverages The beer-flavored beverage of one embodiment of the present invention can be a container-packed beverage filled in a container. The container-packed beverage can use a container of any shape or material, and examples of the container include bottles, cans, barrels, or PET bottles. In particular, cans, bottles, or PET bottles are preferred from the perspective of easy carrying.

[0066] 2. Method for producing beer-flavored beverage The present invention also relates to a method for producing a beer-flavored beverage. Specifically, the method comprises adjusting the alcohol content to 1.0 (v / v)% to 3.8 (v / v)% and adjusting the pyroglutamic acid content to 60 mg / L or more. The method for producing the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, and may be a method of producing the beverage via a fermentation step or a method of producing the beverage without a fermentation step. Hereinafter, a method for producing a fermented beer-flavored beverage produced through a fermentation step and a method for producing a non-fermented beer-flavored beverage produced without a fermentation step will be described.

[0067] 2.1 Method for producing fermented beer flavored beverage As a method for producing a fermented beer-flavored beverage according to one embodiment of the present invention, there can be mentioned a method using yeast via a fermentation step, and for example, the method may include the following steps (1) to (3). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling and solid content removal to obtain a pre-fermentation liquid. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcohol fermentation.

[0068] In addition, the manufacturing method of one embodiment of the present invention may also include a step of confirming and / or adjusting the alcohol content and the pyroglutamic acid content in addition to the above steps (1) to (3). This step is described later as step (4). In addition, the manufacturing method of one embodiment of the present invention does not include a step of removing alcohol.

[0069] <Process (1)> Step (1) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification, boiling and solid content removal. For example, when malt is used as various raw materials, various raw materials including water and malt are charged into a charging pot or a charging tank, and if necessary, an enzyme such as a polysaccharide degrading enzyme or a protease degrading enzyme that promotes changes in components from the raw materials can be added before fermentation. As the enzyme, for example, amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylanase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, uricase, etc. These enzymes can be heat-resistant enzymes or non-heat-resistant enzymes. In addition, the type of enzyme can be used according to the timing of addition and the process of addition. In addition, the above-mentioned enzyme can be used alone or in combination with more than two kinds. In addition, the enzymes in "(3) the following enzymes added in the brewing process for the purpose of rationalization of wine making, etc." in Article 3 of the Japanese Liquor Tax Law and the Liquor Administration Relations Ordinance (Revised on June 27, 2018) can be listed. By adding these enzymes, the composition of the beer-flavored beverage obtained can be effectively adjusted. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, acidulants, salts, etc. can be added. These can be added before saccharification, during saccharification, or after saccharification. In addition, these can also be added during or after the alcohol fermentation in the next step.

[0070] The mixture of various raw materials is heated to saccharify the starch in the raw materials to perform saccharification. In the present specification, the degree of saccharification during saccharification is not particularly limited, and for example, all or part of the starch may be saccharified. As for the temperature and time of the saccharification treatment, it is preferred to appropriately adjust the temperature and time of the saccharification treatment in consideration of the type of malt used, the malt ratio, the raw materials other than water and malt, the type or amount of the enzyme used, the original wort concentration of the final beverage, etc. In one embodiment of the present invention, from the perspective of adjusting the apparent fermentation degree of the beer-flavored beverage to the above range, the temperature of the saccharification treatment is preferably 55 to 75°C, and the time of the saccharification treatment is preferably 1 to 240 minutes. In order to reduce the apparent fermentation degree, the saccharification treatment is preferably carried out at 72 to 85°C. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0071] In addition, the saccharified liquid is preferably boiled. When performing the boiling treatment, when hops or bittering agents are used as raw materials, it is preferable to add these substances. Hops or bittering agents can be added at the stage from the start of boiling of the saccharified liquid to the end of boiling. Alternatively, instead of the saccharified liquid, hops or a bittering agent may be added to a malt extract added with warm water, followed by boiling to prepare a pre-fermentation liquid.

[0072] In addition, when malt is not used as various raw materials, a syrup containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, a preservative, a sweetener, a water-soluble dietary fiber, a bittering agent or a bitterness imparting agent, an antioxidant, a flavoring agent, an acidulant, salts, etc. can be mixed with warm water to prepare a syrup solution, and then the syrup solution can be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling process, or may be added at a stage from the beginning of boiling to before the end of boiling of the syrup solution.

[0073] <Process (2)> The step (2) is a step of cooling the pre-fermentation liquid obtained in the step (1) to obtain a cooled pre-fermentation liquid. After the boiling process is completed, the wort is transferred to a vortex tank and cooled to 0 to 23° C. Then, after cooling, solid components such as coagulated protein may be removed to adjust the original wort concentration. Through this treatment, a cooled pre-fermentation liquid can be obtained.

[0074] <Step (3)> Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcohol fermentation. The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor, the fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast can be used.

[0075] As for yeast, a yeast suspension may be directly added to the raw material, or a slurry obtained by centrifuging or settling yeast to be concentrated may be added to the pre-fermentation liquid. In addition, after centrifugation, the supernatant may be completely removed and added. The amount of yeast added to the raw material liquid may be appropriately set, for example, 5×10 6 cells / mL~1×10 8 cells / mL.

[0076] The fermentation temperature and fermentation period during alcohol fermentation can be appropriately set. From the perspective of adjusting the apparent fermentation degree, for example, it is preferably fermented at 8 to 25° C. for 5 to 10 days. The temperature (increasing or decreasing) or pressure of the fermented liquid can also be changed during the fermentation process. The apparent fermentation degree of beer-flavored beverages can be adjusted by appropriately setting the type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and amylase. In addition, it can also be adjusted by changing the temperature (raising or lowering the temperature) or pressure of the fermentation liquid during the fermentation process. After this step, the yeast may be removed by filtering or the like, and additives such as water, flavorings, acidulants, and pigments may be added as needed. Thus, the apparent fermentation degree of the obtained beer-flavored beverage can be adjusted to a desired range by appropriately adjusting the conditions of the saccharification treatment in the above step (1) and the alcohol fermentation in the step (3).

[0077] <Step (4)> Step (4) is a step of confirming and / or adjusting the alcohol content and the pyroglutamic acid content. The alcohol content and the pyroglutamic acid content can also be adjusted in steps (1) and (2) by appropriately setting the type of raw materials or their blending amount, charging conditions (timing of adding raw materials, etc.), yeast type or fermentation conditions, etc. Therefore, in step (4), it is preferred to measure these conditions to confirm whether they are within the above range. And, if it is outside the range, it is preferred to adjust the addition or dilution of alcohol raw materials and pyroglutamic acid refined products. In addition, in this step, the adjustment of the alcohol content and the pyroglutamic acid content is preferably carried out by diluting with the addition of water or carbonated water.

[0078] The adjustment of the alcohol content and the pyroglutamic acid content may be performed together with step (1), step (2) and / or step (3), between step (1) and step (2), between step (2) and step (3), or after step (3). In addition, the confirmation of the alcohol content and the pyroglutamic acid content may be performed at any of the above-mentioned timings.

[0079] After these steps, steps performed in the production of beer-flavored beverages well known to those skilled in the art, such as a storage step and a filtration step, may be performed. The beer-flavored beverage obtained in the above manner is filled into a predetermined container and distributed on the market as a product. The method for filling the container of the beer-flavored beverage is not particularly limited, and a container filling method known to those skilled in the art can be used. Through the container filling process, the beer-flavored beverage of the present invention can be filled and sealed in a container. The container filling process can use a container of any shape or material, as an example of the container, as described above.

[0080] 2.2 Method for producing non-fermented beer flavored beverages When the beer-flavored beverage of one embodiment of the present invention is a non-fermented beer-flavored beverage, it can be produced by a general method for producing a non-fermented beer-flavored beverage. Specific examples of the method for producing a non-fermented beer-flavored beverage of one embodiment of the present invention include a method having the following steps (a) to (c). Step (a): A step of obtaining a primary raw material liquid by performing at least one of a blending process (mixing process of various raw materials), an alcohol raw material addition process, a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (b): A step of sterilizing and diluting the primary raw material solution as necessary, and adding carbon dioxide by carbonation treatment. Step (c): a step of confirming and / or adjusting the alcohol content and the pyroglutamic acid content. In addition, the precipitate can be separated and removed at each stage by filtration, centrifugation, etc., as needed. These steps can conveniently produce non-fermented beer-flavored beverages without fermentation equipment by using ordinary soft drink manufacturing processes.

[0081] The specific method for obtaining the primary raw material liquid in step (a) may be the same method as in step (1) described above. Furthermore, when a non-fermented alcoholic beer-flavored beverage is produced, alcoholic primary raw material liquid may be produced by adding alcoholic liquor as an alcohol raw material. The alcoholic liquor to be added is not particularly limited, and examples thereof include raw material alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, and the like.

[0082] By the carbonation treatment in step (b), carbon dioxide can be added to the primary raw material liquid or the primary raw material liquid containing alcohol. In addition, as a method for adding carbon dioxide, it can be a method of directly adding carbon dioxide to the primary raw material liquid or the primary raw material liquid containing alcohol, or it can be a method of adding it by mixing with carbonated water after preparing these raw material liquids in a thick state. In addition, when adding carbon dioxide, additives such as preservatives, sweeteners, spices, acidulants, pigments, etc. can also be added as needed. In order to remove sediment or substances causing off-flavor, it is preferable to perform a treatment for removing sediment before the carbonation step. The sterilization step and the dilution step may be performed before the carbonation treatment, after the container is filled, or both.

[0083] Furthermore, similarly to the above step (4), as step (c), it is preferred that the step be a step of confirming and / or adjusting the alcohol content and the pyroglutamic acid content. Step (c) may be performed between step (a) and step (b), or after step (a) and step (b). Furthermore, step (c) may be performed together with step (a) and / or step (b).

[0084] The non-fermented beer-flavored beverage of one embodiment of the present invention obtained in the above manner is filled in a predetermined container and distributed on the market as a product. The method for filling the container of the carbonated beverage is not particularly limited, and a container filling method known to those skilled in the art can be used. The carbonated beverage of the present invention can be filled and sealed in the container through the container filling process. The container filling process can use a container of any shape or material, as described above as an example of the container.

[0085] 3. Methods for improving the aroma of beer-flavored beverages The present invention also relates to a method for improving the flavor of a beer-flavored beverage. Specifically, the method for improving the flavor of a beer-flavored beverage in one embodiment of the present invention includes a step of adjusting the alcohol content to be between 1.0 (v / v)% and 3.8 (v / v)% and the content of pyroglutamic acid to be 60 mg / L or more.

[0086] In this specification, the "aroma" of beer-flavored beverages includes umami, rich flavor from wheat, satisfaction after drinking, and mellow taste. In addition, in this specification, the so-called "aroma improvement" or "improved aroma" refers to a beverage whose alcohol content and pyroglutamic acid content are adjusted to meet the above ranges, and compared with beverages that do not meet the above ranges, at least one of the rich taste from wheat is enhanced, the satisfaction after drinking is improved, and the bland feeling is suppressed.

[0087] The method for adjusting the alcohol content and the pyroglutamic acid content is as described in the above-mentioned "1. Beer-flavored beverage" and "2. Method for producing beer-flavored beverage". Example

[0088] Hereinafter, the present invention will be described in further detail with reference to Examples and the like, but the present invention is not limited to these Examples.

[0089] Examples 1 to 69, Comparative Examples 1 to 4 <Preparation of Beverages> After the crushed barley malt was put into a loading tank filled with 120L of warm water, the temperature was gradually increased and maintained, and malt cakes were filtered to remove them. After filtration, the raw material liquid and hops were put into a boiling kettle and adjusted to 100L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before yeast addition.

[0090] Beer yeast (bottom-fermentation yeast) was added to the pre-fermentation liquid obtained in this way, and fermented for about 1 week, and then aged for about 2 weeks, the yeast was filtered out, and extract adjustment water was added to prepare a beer-flavored beverage. In each of the examples and comparative examples, the amount or type of raw materials such as malt, syrup, and hops, the saccharification pattern, the type of protease, the amount and timing of addition, the set temperature of each temperature zone when preparing wort, the retention time, pH adjustment, the turbidity during wort filtration, the timing of adding hops, the boiling time, the fermentation conditions, etc. were appropriately set to adjust the malt ratio, pyroglutamic acid content, isoamyl alcohol content, and alcohol content shown in Tables 1 to 8. For Examples 37 to 69, each acidulant was added to the acidulant content shown in Tables 6 to 8. In addition, for pyroglutamic acid and isoamyl alcohol, after setting the above conditions, pyroglutamic acid and isoamyl alcohol can be added as needed to adjust the values ​​shown in the table. In addition, in all Examples and Comparative Examples, the apparent fermentation degree was 95% or less. In addition, in all Examples and Comparative Examples, the sugar content was more than 1.1 g / 100 mL and less than 4.5 g / 100 mL.

[0091] <Sensory Evaluation> Evaluation of the obtained beer-flavored beverages was performed by tasting each beverage by the same six panelists in the following manner.

[0092] Each panelist tasted 350 mL of the beer-flavored beverage cooled to about 4°C, and evaluated the evaluation items listed in each table based on the following score criteria, with a range of 3.0 (maximum value) to 1.0 (minimum value) and a score of 0.1. The average score of the six panelists was calculated. During the evaluation, samples were prepared in advance that met the following criteria of "1.0", "2.0" and "3.0" for the evaluation items, respectively, in an attempt to unify the criteria among the judges. In addition, in the sensory evaluation of all the examples and comparative examples, no difference of more than 2.0 points was found between the judges for the same beverage.

[0093] [Suitable for the after-drink satisfaction of beer-flavored beverages] "3.0": A very strong feeling of satisfaction after drinking, similar to that of a beer-flavored beverage. "2.5": A strong feeling of satisfaction after drinking similar to that of a beer-flavored beverage. · “2.0”: Feel the satisfaction after drinking similar to beer-flavored beverages. "1.5": The satisfaction after drinking similar to that of beer-flavored beverages is not felt much. "1.0": Almost no satisfaction after drinking beer-flavored beverages.

[0094] [Not suitable for the alcoholic feeling of low-alcohol beer-flavored beverages] "3.0": No alcoholic sensation is felt at all, which is not suitable for low-alcohol beer-flavored beverages. "2.5": Almost no alcohol is felt, which is not suitable for low-alcohol beer-flavored beverages. "2.0": The alcoholic feeling is not so strong as to be unsuitable for low-alcohol beer-flavored beverages. "1.5": Alcoholic sensation not suitable for low-alcohol beer-flavored beverages is felt. "1.0": A strong sense of alcohol that is not suitable for a low-alcohol beer-flavored beverage is felt.

[0095] [Suitable for the aftertaste of beer-flavored beverages] "3.0": A very strong aftertaste suitable for a beer-flavored beverage. "2.5": The aftertaste suitable for beer-flavored beverages is strongly felt. "2.0": The aftertaste suitable for beer-flavored beverages is felt. "1.5": The aftertaste suitable for beer-flavored beverages is not felt much. "1.0": Almost no aftertaste is felt, suitable for beer-flavored beverages.

[0096] [Solvent odor not suitable for beer-flavored beverages] "3.0": No solvent odor that is not suitable for beer-flavored beverages is detected at all. "2.5": Solvent odor that is not suitable for beer-flavored beverages is hardly detectable. "2.0": Solvent odor not suitable for beer-flavored beverages was not much perceived. "1.5": A solvent odor unsuitable for beer-flavored beverages was perceived. "1.0": A solvent odor unsuitable for beer-flavored beverages was strongly felt.

[0097] [Suitable for refreshing beer-flavored beverages] "3.0": A refreshing feeling suitable for a beer-flavored beverage is felt very strongly. "2.5": A refreshing feeling suitable for a beer-flavored beverage is strongly felt. "2.0": A refreshing feeling suitable for beer-flavored beverages is felt. "1.5": The refreshing feeling suitable for beer-flavored beverages is not felt much. "1.0": Almost no refreshing feeling suitable for beer-flavored beverages is felt.

[0098] [Not suitable for the sour taste of beer-flavored beverages] "3.0": The sour taste that is not suitable for beer-flavored beverages is not felt at all. "2.5": The sour taste that is not suitable for beer-flavored beverages is hardly felt. "2.0": The sour taste that is not suitable for beer-flavored beverages is not much felt. "1.5": A sour taste unsuitable for beer-flavored beverages is perceived. "1.0": A sour taste unsuitable for beer-flavored beverages is strongly felt.

[0099] [Overall evaluation] "A": The average scores of the sensory evaluation items of each table verified are all 2.5 or above. "B": does not meet the requirements of "A" and "C". "C": Any one or more average scores of the sensory evaluation items in each table that were verified were less than 2.0.

[0100] [Table 1] [Table 2] Table 2 Example 12 Embodiment 13 Embodiment 14 Embodiment 15 Example 16 Embodiment 17 Embodiment 18 Embodiment 19 Embodiment 20 Embodiment 21 Malt ratio quality% 64 66.6 79 100 55 55 55 95 55 95 Alcohol content v / v% 3.2 3.2 3.2 3.4 3.5 3.5 3.5 3.5 3.5 3.5 Pyroglutamate mg / L 220 230 280 460 169 155 165 454 169 454 Isoamyl alcohol mg / L 55 45 60 102 34 45 66 103 120 120 Alcohol content × pyroglutamic acid content 704 736 896 1564 592 543 578 1589 592 1589 Alcohol content × isoamyl alcohol content 176 144 192 347 120 157 230 359 420 420 Perfect for beer-flavored beverages 2.5 2.3 2.5 2.7 2.2 2.3 2.5 2.7 2.9 2.9 Solvent odor not suitable for beer-flavored beverages 2.8 2.9 2.7 2.7 3.0 2.9 2.6 2.7 2.2 2.4 Comprehensive evaluation A B A A B B A A B B [Table 3] Table 3 Embodiment 22 Embodiment 23 Embodiment 24 Embodiment 25 Embodiment 26 Embodiment 27 Malt ratio weight% 55 55 55 95 55 95 Alcohol content v / v% 2.9 2.9 2.9 2.9 2.9 2.9 Pyroglutamate mg / L 140 128 137 376 140 376 Isoamyl alcohol mg / L 28 37 54 85 120 120 Alcohol content × pyroglutamic acid content 406 372 396 1091 406 1091 Alcohol content × isoamyl alcohol content 82 108 158 247 348 348 Perfect for beer-flavored beverages 2.1 2.2 2.4 2.6 2.9 2.9 Solvent odor not suitable for beer-flavored beverages 3.0 3.0 2.9 2.6 2.7 2.8 Comprehensive evaluation B B B A A A [Table 4] Table 4 Embodiment 28 Embodiment 29 Embodiment 30 Embodiment 31 Embodiment 32 Embodiment 33 Embodiment 34 Malt ratio weight% 55 55 95 55 64 66.6 79 Alcohol content v / v% 2.3 2.3 2.3 2.3 2.5 2.5 2.5 Pyroglutamate mg / L 102 108 298 102 131 124 164 Isoamyl alcohol mg / L 29 42 69 120 41 32 39 Alcohol content × pyroglutamic acid content 234 249 686 234 328 310 410 Alcohol content × isoamyl alcohol content 66 97 159 276 103 80 98 Perfect for beer-flavored beverages 2.1 2.3 2.5 2.9 2.3 2.2 2.3 Solvent odor not suitable for beer-flavored beverages 3.0 3.0 2.9 2.5 2.9 3.0 3.0 Comprehensive evaluation B B A A B B B [Table 5] Table 5 Embodiment 35 Embodiment 36 Malt ratio weight% 95 95 Alcohol content v / v% 1.3 1.3 Pyroglutamate mg / L 143 143 Isoamyl alcohol mg / L 40 120 Alcohol content × pyroglutamic acid content 185 185 Alcohol content × isoamyl alcohol content 52 156 Perfect for beer-flavored beverages 2.3 2.9 Solvent odor not suitable for beer-flavored beverages 3.0 2.9 Comprehensive evaluation B A [Table 6] [Table 7] [Table 8]

[0101] Embodiments 70 to 73 <Preparation of Beverages> After the crushed barley malt was put into a loading tank filled with 120 L of warm water, transglucosidase was added, the temperature was gradually increased and maintained, and malt meal was filtered and removed. After filtration, the raw material liquid and hops were put into a boiling kettle and adjusted to 100 L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before yeast addition.

[0102] To the thus obtained pre-fermentation liquid, beer yeast (top fermentation yeast) was added, and the mixture was fermented for about 1 week, and then aged for about 2 weeks, after which the yeast was filtered out and extract-adjusted water was added to prepare a beer-flavored beverage. In each embodiment, the amount or type of raw materials such as malt and hops, saccharification pattern, amount and timing of addition of transglucosidase, set temperature of each temperature zone when preparing wort, retention time, pH adjustment, turbidity during wort filtration, timing of addition of hops, boiling time, yeast variety, fermentation conditions, etc. are appropriately set to adjust the alcohol content, pyroglutamic acid content, isoamyl alcohol content, and acidulant content shown in Table 9. In addition, for pyroglutamic acid and isoamyl alcohol, on the basis of setting the above conditions, pyroglutamic acid and isoamyl alcohol can also be added as needed to adjust the values ​​shown in the table. In addition, in all examples, the apparent fermentation degree was 95% or less. In addition, in all examples, the sugar content was more than 1.1 g / 100 mL and less than 4.5 g / 100 mL.

[0103] <Sensory Evaluation> Evaluation of the obtained beer-flavored beverages was carried out by the same 6 panelists who tasted each beverage using the same method and evaluation criteria as in Examples 1 to 69. [Table 9] Table 9 Embodiment 70 Embodiment 71 Embodiment 72 Embodiment 73 Malt ratio weight% 100 100 100 100 Alcohol content v / v% 2.4 2.4 3.0 2.6 Pyroglutamate mg / L 120 130 131 127 Isoamyl alcohol mg / L 35 32 36 35 Phosphoric acid mg / L 369 411 451 410 Citric Acid mg / L 141 168 190 166 Malic Acid mg / L 110 86 130 109 Succinic acid mg / L 45 23 50 39 lactic acid mg / L 149 147 180 159 Acetic acid mg / L 34 52 68 51 Total acidulants mg / L 847 887 1069 934 Acidulant / Alcohol Content 350 370 362 359 Alcohol content × pyroglutamic acid content 290 312 386 330 Alcohol content × isoamyl alcohol content 85 78 107 90 Suitable for the after-drink satisfaction of beer-flavored beverages 2.3 2.3 2.4 2.3 Perfect for beer-flavored beverages 2.2 2.2 2.2 2.2 Solvent odor not suitable for beer-flavored beverages 3.0 3.0 3.0 3.0 Refreshing feeling for beer-flavored beverages 2.2 2.2 2.2 2.2 Not suitable for sour taste of beer-flavored beverages 3.0 3.0 3.0 3.0 Comprehensive evaluation B B B B

[0104] Embodiments 74 to 87 <Preparation of Beverages> After the crushed barley malt, rice, corn and starch are put into a loading tank filled with 120L of warm water, the temperature is gradually increased and maintained, and the malt meal etc. are filtered and removed. After filtration, the raw material liquid and hops are put into a boiling kettle and adjusted to 100L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before yeast addition.

[0105] Beer yeast (bottom-fermentation yeast) was added to the pre-fermentation liquid obtained in this way, and fermented for about 1 week, and then aged for about 2 weeks, the yeast was filtered out, and extract adjustment water was added to prepare a beer-flavored beverage. In each embodiment, the amount or type of raw materials such as malt, hops, rice, corn, starch, saccharification mode, set temperature of each temperature zone when preparing wort, retention time, pH adjustment, turbidity during wort filtration, timing of adding hops, boiling time, yeast variety, fermentation conditions, etc. are appropriately set to achieve the malt ratio, alcohol content, pyroglutamic acid content, isoamyl alcohol content, and acidulant content shown in Table 10. In addition, for pyroglutamic acid and isoamyl alcohol, after setting the above conditions, pyroglutamic acid and isoamyl alcohol can be added as needed to adjust the values ​​shown in the table. In addition, in all examples, the apparent fermentation degree was 95% or less. In addition, in all examples, the sugar content was more than 1.1 g / 100 mL and less than 4.5 g / 100 mL.

[0106] <Sensory Evaluation> Evaluation of the obtained beer-flavored beverages was carried out by the same 6 panelists who tasted each beverage using the same method and evaluation criteria as in Examples 1 to 69. [Table 10]

[0107] As can be seen from the results of Table 1, beer-flavored beverages with an alcohol content of 1.0 (v / v)% or more and 3.8 (v / v)% or less and a pyroglutamic acid content of 60 mg / L or more are beverages that have a good sense of satisfaction after drinking and a reduced sense of alcohol. In addition, as can be seen from the results of Tables 2 to 5, beer-flavored beverages with an alcohol content and a pyroglutamic acid content within the above range and an isoamyl alcohol content of 20 to 180 mg / L are beverages that have a good aftertaste and a reduced solvent odor. Further, as can be seen from the results of Tables 6 to 10, beer-flavored beverages with an alcohol content, a pyroglutamic acid content, and an isoamyl alcohol content within the above range and containing a specified amount of a specific acidulant are beverages that have a good sense of freshness and a reduced unpleasant sour taste based on the above characteristics.

Claims

1. A beer-flavored beverage, characterized in that: The alcohol content is not less than 1.0 (v / v)% and not more than 3.8 (v / v)%, and the content of pyroglutamic acid is not less than 60 mg / L.

2. The beer-flavored beverage according to claim 1, characterized in that: The malt ratio is 50% by mass or more.

3. The beer-flavored beverage according to claim 1 or 2, characterized in that: The apparent fermentation degree is less than 100%.

4. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that The content of isoamyl alcohol is more than 20 mg / L and is 190 mg / L or less.

5. The beer-flavored beverage according to any one of claims 1 to 4, characterized in that The invention further contains one or more acidulants selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid.

6. The beer-flavored beverage according to claim 5, characterized in that: The ratio of the content of the sour agent (B) (unit: mg / L) to the alcohol content (A) (unit: v / v%), i.e. (B) / (A), is 550 or less.

7. The beer-flavored beverage according to claim 5 or 6, characterized in that: The content of the acidulant (B) is 500 to 2,000 mg / L.

8. The beer-flavored beverage according to any one of claims 5 to 7, characterized in that The content of one or more acidulants selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid and acetic acid satisfies at least one of the following: Phosphoric acid content: 300~1,200mg / L, Citric acid content: 100-900 mg / L, Malic acid content: 40-800 mg / L, Succinic acid content: 10-700 mg / L, Lactic acid content: 100-1,000 mg / L, and Acetic acid content: 10~100mg / L.

9. The beer-flavored beverage according to any one of claims 1 to 8, characterized in that The alcohol content is between 1.5% (v / v) and 3.3% (v / v).

10. The beer-flavored beverage according to any one of claims 1 to 9, characterized in that The sugar content is above 1.0g / 100mL.

11. The beer-flavored beverage according to any one of claims 1 to 10, characterized in that The sugar content is above 2.0g / 100mL.

12. A method for producing a beer-flavored beverage, characterized in that: The method comprises the steps of adjusting the alcohol content to be between 1.0 (v / v)% and 3.8 (v / v)% and adjusting the content of pyroglutamic acid to be above 60 mg / L.

13. A method for improving the flavor of a beer-flavored beverage, characterized in that: The method comprises the steps of adjusting the alcohol content to be between 1.0 (v / v)% and 3.8 (v / v)% and adjusting the content of pyroglutamic acid to be above 60 mg / L.

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