Beer flavor beverage

Abstract

A beer-flavored beverage characterized in that the content of 2, 2, 4-trimethyl-1, 3-dioxolane is 400 [mu] g / L or more. A beer-flavored beverage characterized by having a propyl acetate content of 150 [mu] g / L or more and 600 [mu] g / L or less. The beer-flavored beverage is characterized in that the content of D-glutamic acid is 2.00 [mu] g / mL or more, and the content of propyl acetate is 150 [mu] g / L or more. According to the present invention, it is possible to provide a new flavor beverage having a mature fruit-like flavor characteristic, a fresh fruit-like flavor characteristic, and / or a mellow and rich fruit-like flavor characteristic.

Description

Technical Field

[0001] The invention relates to a beer-flavored beverage and a preparation method thereof. Background Art

[0002] With the diversification of consumer preferences in recent years, there is a desire for the development of beer-flavored beverages with a fruity aroma. For example, Patent Document 1 proposes a beer-flavored beverage using grapes or the like as a raw material.

[0003] Patent Literature Patent Document 1: Japanese Patent Application Laid-Open No. 2020-48502 Summary of the Invention

[0004] However, grapes and the like are rarely used as raw materials in the production of general beer-flavored beverages, and further improvements are desired.

[0005] A first aspect of the present invention provides a novel beer-flavored beverage having a characteristic aroma similar to ripe fruit, and a method for producing the same. A second aspect of the present invention provides a novel beer-flavored beverage having a fresh fruit-like aroma and a method for producing the same. A third aspect of the present invention provides a novel beer-flavored beverage having a fruity aroma with richness and body, and a method for producing the same.

[0006] The present invention relates to the following [1] to [9]. [1] A beer-flavored beverage characterized in that the content of 2,2,4-trimethyl-1,3-dioxolane is 400 μg / L or more. [2] A beer-flavored beverage characterized in that the content of propyl acetate is not less than 150 μg / L and not more than 600 μg / L. [3] A beer-flavored beverage characterized in that the content of D-glutamic acid is 2.00 μg / mL or more and the content of propyl acetate is 150 μg / L or more. [4] A method for producing a beer-flavored beverage, comprising the step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-flavored beverage to 400 μg / L or more. [5] A method for imparting a ripe fruit-like aroma, comprising the step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in a beer-flavored beverage to 400 μg / L or more. [6] A method for producing a beer-flavored beverage, comprising the step of adjusting the content of propyl acetate in the beer-flavored beverage to 150 μg / L or more and 600 μg / L or less. [7] A method for imparting a fresh fruity aroma, comprising the step of adjusting the content of propyl acetate in a beer-flavored beverage to 150 μg / L or more and 600 μg / L or less. [8] A method for producing a beer-flavored beverage, characterized by comprising the steps of setting the content of D-glutamic acid in the beer-flavored beverage to 2.00 μg / mL or more and the content of propyl acetate to 150 μg / L or more. [9] A method for imparting a fruity aroma with a mellow and rich taste, characterized by comprising the steps of setting the D-glutamic acid content in a beer-flavored beverage to 2.00 μg / mL or more and the propyl acetate content to 150 μg / L or more.

[0007] According to the first aspect of the present invention, a novel beer-flavored beverage having a characteristic aroma like ripe fruit and a method for producing the same can be provided. According to the second aspect of the present invention, a novel beer-flavored beverage having a fresh fruit-like aroma and a method for producing the same can be provided. According to the third aspect of the present invention, a novel beer-flavored beverage having a fruity aroma with richness and body, and a method for producing the same can be provided. DETAILED DESCRIPTION

[0008] The present inventors conducted intensive research to address the aforementioned issues and have discovered that by controlling the 2,2,4-trimethyl-1,3-dioxolane content in beer-flavored beverages within a specific range, a ripe fruit-like aroma can be achieved (first embodiment). While the mechanism of this effect remains unclear, it is believed to be due to the presence of various microbial metabolites and the prolonged storage of the beverage.

[0009] The beer-flavored beverage according to the first embodiment contains 2,2,4-trimethyl-1,3-dioxolane. 2,2,4-trimethyl-1,3-dioxolane is a component derived from microbial metabolism, and its content can be adjusted by the type of microorganism used, the fermentation temperature, the fermentation period, and the storage period. The content of 2,2,4-trimethyl-1,3-dioxolane in the beer-flavored beverage of the present embodiment can be 400 μg / L or more, preferably 500 μg / L or more, more preferably 600 μg / L or more, further preferably 700 μg / L or more, further preferably 800 μg / L or more, further preferably 900 μg / L or more, further preferably 1000 μg / L or more, further preferably 1100 μg / L or more, further preferably 1200 μg / L or more, further preferably 1300 μg / L or more, further preferably 1400 μg / L or more, further preferably 1500 μg / L or more, further preferably 1600 μg / L or more. The content of 2,2,4-trimethyl-1,3-dioxolane is preferably 5000 μg / L or less, more preferably 4900 μg / L or less, more preferably 4800 μg / L or less, more preferably 4700 μg / L or less, more preferably 4600 μg / L or less, more preferably 4500 μg / L or less, more preferably 4000 μg / L or less, more preferably 3500 μg / L or less, and more preferably 3000 μg / L or less. In this specification, the content of 2,2,4-trimethyl-1,3-dioxolane can be determined by extracting a sample with dichloromethane, concentrating it 100 times, and then measuring it by GC / MS (SIM method).

[0010] The present inventors conducted intensive research to address the aforementioned issues and have discovered that by controlling the propyl acetate content in beer-flavored beverages within a specific range, a fresh, fruity aroma can be achieved (a second embodiment). While the mechanism of this effect remains unclear, it is believed to be due to the presence of various microbial metabolites and the prolonged storage of the beverage.

[0011] The beer-flavored beverage according to the second embodiment contains propyl acetate. Propyl acetate is a component derived from microbial metabolism and chemical reactions, and its content can be adjusted by the type of microorganism used or the temperature during fermentation, the fermentation period, and the storage period. From the perspective of imparting a fresh fruity aroma, the content of propyl acetate in the beer-flavored beverage of this embodiment can be 150 μg / L or more, preferably 160 μg / L or more, more preferably 170 μg / L or more, further preferably 180 μg / L or more, further preferably 190 μg / L or more, further preferably 200 μg / L or more, further preferably 210 μg / L or more, further preferably 220 μg / L or more, further preferably 230 μg / L or more, further preferably 240 μg / L or more, further preferably 250 μg / L or more, further preferably 300 μg / L or more, further preferably 310 μg / L or more, further preferably 320 μg / L or more, further preferably 3 The propyl acetate content is preferably 30 μg / L or higher, more preferably 340 μg / L or higher, more preferably 350 μg / L or higher, more preferably 360 μg / L or higher, more preferably 370 μg / L or higher, more preferably 380 μg / L or higher, more preferably 400 μg / L or higher, and more preferably 420 μg / L or higher. From the perspective of moderate sweetness quality, the propyl acetate content is preferably 600 μg / L or lower, more preferably 590 μg / L or lower, more preferably 580 μg / L or lower, more preferably 570 μg / L or lower, more preferably 560 μg / L or lower, more preferably 550 μg / L or lower, more preferably 520 μg / L or lower, and more preferably 500 μg / L or lower. In this specification, the propyl acetate content can be measured by extracting a sample with dichloromethane, concentrating it 100 times, and then measuring it by GC / MS (SIM method).

[0012] The present inventors conducted intensive research to address the aforementioned issues and have newly discovered that by controlling the content of D-glutamic acid and propyl acetate in a beer-flavored beverage within specific ranges, a fruity aroma with richness and body can be achieved (third embodiment). While the mechanism is not yet clear, it is believed to be due to metabolites from various microorganisms such as lactic acid bacteria with racemase activity, as well as chemical reactions during long-term storage.

[0013] The beer-flavored beverage according to the third embodiment contains D-glutamic acid and propyl acetate.

[0014] D-glutamic acid is a component derived from microbial metabolism, and its content can be adjusted by the type of microorganisms used, the temperature during fermentation, the fermentation period, and the storage period after fermentation. The D-glutamic acid content in the beer-flavored beverage of this embodiment can be 2.00 μg / mL or more, preferably 2.10 μg / mL or more, more preferably 2.20 μg / mL or more, even more preferably 2.30 μg / mL or more, even more preferably 2.40 μg / mL or more, even more preferably 2.50 μg / mL or more, even more preferably 2.60 μg / mL or more, even more preferably 2.70 μg / mL or more, even more preferably 2.80 μg / mL or more, even more preferably 2.90 μg / mL or more, from the perspective of imparting a mellow and rich fruity flavor. Furthermore, from the perspective of suppressing a cloying sweet sensation, the D-glutamic acid content is preferably 8.00 μg / mL or less, more preferably 7.50 μg / mL or less, even more preferably 7.00 μg / mL or less, even more preferably 6.90 μg / mL or less, even more preferably 6.80 μg / mL or less, even more preferably 6.70 μg / mL or less, and even more preferably 6.60 μg / mL or less. In this specification, the content of D-glutamic acid can be measured by extracting a sample with dichloromethane, concentrating it 100 times, and then measuring it by GC / MS (SIM method).

[0015] The content of propyl acetate in the beer-flavored beverage of the present embodiment may be 150 μg / L or more, preferably 160 μg / L or more, more preferably 170 μg / L or more, further preferably 180 μg / L or more, further preferably 190 μg / L or more, further preferably 200 μg / L or more, further preferably 210 μg / L or more, further preferably 220 μg / L or more, further preferably 230 μg / L or more, further preferably 240 μg / L or more, further preferably 250 μg / L or more, further preferably 300 μg / L or more, further preferably 310 μg / L or more, further preferably 320 μg / L or more, further preferably 340 μg / L or more, further preferably 360 μg / L or more, further preferably 370 μg / L or more, further preferably 380 μg / L or more, further preferably 390 μg / L or more, further preferably 400 μg / L or more, further preferably 410 μg / L or more, further preferably 420 μg / L or more, further preferably 430 μg / L or more, further preferably 440 μg / L or more, further preferably 450 μg / L or more, further preferably 460 μg / L or more, further preferably 470 μg / L or more, further preferably 480 μg / L or more, further preferably 490 μg / L or more, further preferably 500 μg / L or more, further preferably 510 μg / L or more, further preferably 520 μg / L or more, further preferably The concentration is preferably 330 μg / L or more, more preferably 340 μg / L or more, more preferably 350 μg / L or more, more preferably 360 μg / L or more, more preferably 370 μg / L or more, more preferably 380 μg / L or more, more preferably 400 μg / L or more, and more preferably 420 μg / L or more. From the perspective of moderate sweetness quality, it is preferably 600 μg / L or less, more preferably 590 μg / L or less, more preferably 580 μg / L or less, more preferably 570 μg / L or less, more preferably 560 μg / L or less, more preferably 550 μg / L or less, more preferably 520 μg / L or less, and more preferably 500 μg / L or less.

[0016] The above-mentioned aspects can be combined arbitrarily. Components and the like according to the present invention are described below.

[0017] The content of acetic acid in the beer-flavored beverage of the present invention is preferably 100 mg / L or more, more preferably 300 mg / L or more, even more preferably 500 mg / L or more, even more preferably 700 mg / L or more, even more preferably 900 mg / L or more, even more preferably 1000 mg / L or more, even more preferably 1100 mg / L or more, even more preferably 1200 mg / L or more, even more preferably 1300 mg / L or more, even more preferably 1400 mg / L or more, even more preferably 1500 mg / L or more, even more preferably 1600 mg / L or more, even more preferably 1700 mg / L or more, even more preferably 2000 mg / L or more, even more preferably 2100 mg / L or more, even more preferably 2200 mg / L or more, even more preferably 2300 mg / L or more, even more preferably 2400 mg / L or more, even more preferably 2500 mg / L or more, even more preferably 2600 mg / L or more, even more preferably 2700 mg / L or more, even more preferably 2800 mg / L or more, even more preferably 2900 mg / L or more, even more preferably 3000 mg / L or more, even more preferably 3100 mg / L or more, even more preferably 3200 mg / L or more, even more preferably 3300 mg / L or more, even more preferably 3400 mg / L or more, even more preferably 3500 mg / L or more, even more preferably 3600 mg / L or more, even more preferably 3700 mg / L or more, even more preferably 3800 mg / L or more, even more preferably 3900 mg / L or more, even more preferably 4000 mg / L or more, even more preferably 4100 mg / L or more, even more preferably The concentration of the iodine glycol is preferably 1700 mg / L or more, more preferably 1800 mg / L or more, more preferably 1900 mg / L or more, more preferably 2000 mg / L or more, more preferably 2100 mg / L or more, more preferably 2200 mg / L or more, more preferably 2300 mg / L or more, more preferably 2400 mg / L or more, more preferably 2500 mg / L or more, more preferably 2600 mg / L or more, more preferably 2700 mg / L or more, more preferably 2800 mg / L or more, more preferably 2900 mg / L or more, and preferably 7500 mg / L or less, more preferably 7000 mg / L or less. The above-mentioned content of the present invention is 5000 mg / L or less, more preferably 6900 mg / L or less, more preferably 6800 mg / L or less, more preferably 6700 mg / L or less, more preferably 6600 mg / L or less, more preferably 6500 mg / L or less, more preferably 6400 mg / L or less, more preferably 6300 mg / L or less, more preferably 6200 mg / L or less, more preferably 6100 mg / L or less, more preferably 6000 mg / L or less, more preferably 5900 mg / L or less, more preferably 5800 mg / L or less, more preferably 5700 mg / L or less, more preferably 5600 mg / L or less, more preferably 5800 mg / L or less, more preferably 5900 mg / L or less, more preferably 5900 mg / L or less, more preferably 5100 mg / L or less, more preferably 5200 mg / L or less, more preferably 5300 mg / L or less, more preferably 5400 mg / L or less, more preferably 5500 mg / L or less, more preferably 5600 mg / L or less, more preferably 5700 mg / L or less, more preferably 5800 mg / L or less, more preferably 59 ... 500 mg / L or less, more preferably 5400 mg / L or less, more preferably 5300 mg / L or less, more preferably 5200 mg / L or less, more preferably 5100 mg / L or less, more preferably 5000 mg / L or less, more preferably 4900 mg / L or less, more preferably 4800 mg / L or less, more preferably 4700 mg / L or less, more preferably 4600 mg / L or less, more preferably 4500 mg / L or less, more preferably 4400 mg / L or less, more preferably 4300 mg / L or less, more preferably 4200 mg / L or less, more preferably 4100 mg / L or less,More preferably, it is 4000 mg / L or less, more preferably 3900 mg / L or less, more preferably 3800 mg / L or less, more preferably 3700 mg / L or less, more preferably 3600 mg / L or less, more preferably 3500 mg / L or less, more preferably 3400 mg / L or less, more preferably 3300 mg / L or less, more preferably 3200 mg / L or less, more preferably 3100 mg / L or less, more preferably 3000 mg / L or less. The beer-flavored beverage of the present invention may contain acetates such as sodium acetate. The content of acetic acid when acetate is contained is the total amount of acetic acid and acetate. In this specification, the content of acetic acid can be measured by high-performance liquid chromatography. The content of acetic acid can be produced by microbial fermentation in the manufacturing process, or adjusted by adding acetic acid and raw materials containing acetic acid.

[0018] The content of lactic acid in the beer-flavored beverage of the present invention is preferably 200 mg / L or more, more preferably 800 mg / L or more, even more preferably 1000 mg / L or more, even more preferably 1200 mg / L or more, even more preferably 1400 mg / L or more, even more preferably 1600 mg / L or more, even more preferably 1800 mg / L or more, even more preferably 2000 mg / L or more, even more preferably 2200 mg / L or more, even more preferably 2400 mg / L or more, even more preferably 2600 mg / L or more, even more preferably 2800 mg / L or more, and even more preferably 2900 mg / L or more. The concentration of the iodine in one step is preferably 3000 mg / L or more, more preferably 3100 mg / L or more, more preferably 3200 mg / L or more, more preferably 3300 mg / L or more, more preferably 3400 mg / L or more, more preferably 3500 mg / L or more, more preferably 3600 mg / L or more, more preferably 3700 mg / L or more, more preferably 3800 mg / L or more, more preferably 3900 mg / L or more, more preferably 4000 mg / L or more, more preferably 4100 mg / L or more, more preferably 4200 mg / L or more, more preferably 4300 mg / L or more, more preferably 4400 mg / L or more. g / L or more, more preferably 4500 mg / L or more, more preferably 4600 mg / L or more, more preferably 4700 mg / L or more, more preferably 4800 mg / L or more, more preferably 4900 mg / L or more, and preferably 25000 mg / L or less, more preferably 24000 mg / L or less, more preferably 23000 mg / L or less, more preferably 22500 mg / L or less, more preferably 22000 mg / L or less, more preferably 21500 mg / L or less, more preferably 21000 mg / L or less, more preferably 20500 mg / L or less, and preferably 20000 mg / L or less. More preferably, it is 19500 mg / L or less, preferably 19000 mg / L or less, more preferably 18500 mg / L or less, preferably 18000 mg / L or less, more preferably 17500 mg / L or less, preferably 17000 mg / L or less, more preferably 16500 mg / L or less, preferably 16000 mg / L or less, more preferably 15500 mg / L or less, preferably 15000 mg / L or less, more preferably 14500 mg / L or less, preferably 14000 mg / L or less, more preferably 13500 mg / L or less, preferably 13000 mg / L or less, more preferably 12500 mg / L or less,More preferably, it is 12000 mg / L or less, more preferably 11500 mg / L or less, preferably 11000 mg / L or less, more preferably 10500 mg / L or less, more preferably 10000 mg / L or less, more preferably 9900 mg / L or less, more preferably 9800 mg / L or less, more preferably 9700 mg / L or less, more preferably 9600 mg / L or less, more preferably 9500 mg / L or less, more preferably 9400 mg / L or less, more preferably 9300 mg / L or less, more preferably 9200 mg / L or less, more preferably 9 100 mg / L or less, more preferably 9000 mg / L or less, more preferably 8900 mg / L or less, more preferably 8800 mg / L or less, more preferably 8700 mg / L or less, more preferably 8600 mg / L or less, more preferably 8500 mg / L or less, more preferably 8400 mg / L or less, more preferably 8300 mg / L or less, more preferably 8200 mg / L or less, more preferably 8100 mg / L or less, more preferably 8000 mg / L or less, more preferably 7900 mg / L or less, more preferably 7800 mg / L or less , more preferably 7700 mg / L or less, more preferably 7600 mg / L or less, more preferably 7500 mg / L or less, more preferably 7400 mg / L or less, more preferably 7300 mg / L or less, more preferably 7200 mg / L or less, more preferably 7100 mg / L or less, more preferably 7000 mg / L or less, more preferably 6900 mg / L or less, more preferably 6800 mg / L or less, more preferably 6700 mg / L or less, more preferably 6600 mg / L or less, more preferably 6500 mg / L or less, more preferably 64 00 mg / L or less, more preferably 6300 mg / L or less, more preferably 6200 mg / L or less, more preferably 6100 mg / L or less, more preferably 6000 mg / L or less, more preferably 5900 mg / L or less, more preferably 5800 mg / L or less, more preferably 5700 mg / L or less, more preferably 5600 mg / L or less, more preferably 5500 mg / L or less, more preferably 5400 mg / L or less, more preferably 5300 mg / L or less, more preferably 5200 mg / L or less, more preferably 5100 mg / L or less. In this specification, the content of lactic acid can be measured by high performance liquid chromatography. The content of lactic acid can be produced by fermentation of microorganisms in the production process, or can be adjusted by adding lactic acid or a raw material containing lactic acid.

[0019] The mass ratio of the acetic acid content to the lactic acid content (acetic acid / lactic acid) in the beer-flavored beverage of the present invention is preferably 0.05 or more, preferably 0.08 or more, more preferably 0.11 or more, further preferably 0.14 or more, further preferably 0.17 or more, further preferably 0.2 or more, further preferably 0.23 or more, further preferably 0.26 or more, further preferably 0.29 or more, further preferably 0.32 or more, further preferably 0.35 or more, further preferably 0.38 or more, further preferably 0.41 or more, further preferably 0.44 or more, further preferably 0.47 or more, further preferably 0.5 or more, further preferably 0.53 or more, further preferably 0.56 or more, further preferably The step is preferably 0.59 or more, and can be 5.0 or less, preferably 4.5 or less, more preferably 4.0 or less, further preferably 3.5 or less, further preferably 3.0 or less, further preferably 2.5 or less, further preferably 2.0 or less, further preferably 1.5 or less, further preferably 1.0 or less, further preferably 0.98 or less, further preferably 0.95 or less, further preferably 0.92 or less, further preferably 0.89 or less, further preferably 0.86 or less, further preferably 0.83 or less, further preferably 0.8 or less, further preferably 0.8 or less, further preferably 0.77 or less, further preferably 0.74 or less, further preferably 0.71 or less, further preferably 0.68 or less, further preferably 0.65 or less, further preferably 0.62 or less.

[0020] In the beer-flavored beverage of the present invention, the content of 4-ethyl-2,6-dimethoxyphenol is preferably 40 μg / L or less, more preferably 35 μg / L or less, even more preferably 30 μg / L or less, even more preferably 25 μg / L or less, even more preferably 20 μg / L or less, even more preferably 15 μg / L or less, even more preferably 10 μg / L or less, and even more preferably 5 μg / L or less, from the perspective of suppressing the medicinal-like flavor characteristics of phenols. The lower limit can be, for example, 0 μg / L or more, 1 μg / L or more, etc. The content of 4-ethyl-2,6-dimethoxyphenol can be reduced by not using Saccharomyces boulardii other than brewer's yeast in the fermentation process, selecting a strain of Saccharomyces boulardii that produces less 4-ethyl-2,6-dimethoxyphenol, or by minimizing the fermentation period using Saccharomyces boulardii. In this specification, the content of 4-ethyl-2,6-dimethoxyphenol can be measured by extracting a sample with dichloromethane, concentrating it 100 times, and then measuring it by GC / MS (SIM method).

[0021] As used herein, "beer-flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. That is, unless otherwise specified, beer-flavored beverages herein include all beer-flavored carbonated beverages. As used herein, "beer-flavored alcoholic beverage" refers to a beer-flavored beverage with an alcohol content of 1% v / v or higher, and "non-alcoholic beer-flavored beverage" refers to a beer-flavored beverage with an alcohol content of less than 1% v / v. The beer-flavored beverage of the present invention may be a fermented beer-flavored beverage brewed using yeast through a fermentation process, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. A fermented beer-flavored beverage may be a top-fermented beer-flavored beverage brewed using top-fermenting yeast through a fermentation process, a bottom-fermented beer-flavored beverage brewed using bottom-fermenting yeast through a fermentation process, or a mixture of these beer-flavored beverages. Fermentation may involve alcohol-producing yeast (Saccharomyces cerevisiae) or wild yeast (such as Brettanomyces), as well as yeast that does not produce alcohol (Saccharomyces cerevisiae), wild yeast (such as Brettanomyces), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. In the case of a fermented non-alcoholic beer-flavored beverage, it can be produced by adding yeast to stop fermentation to less than 1 v / v%, or by performing a dealcoholization step after fermentation to reduce the alcohol content to less than 1 v / v%.

[0022] The original wort (O-Ex) concentration (Original Gravity) in the beer-flavored alcoholic beverage of the present invention is preferably 0.1 w / w% or more and 35.0 w / w% or less, preferably 35.0 w / w% or less, more preferably 34.5 w / w% or less, more preferably 34.0 w / w% or less, more preferably 33.5 w / w% or less, more preferably 33.0 w / w% or less, more preferably 32.5 w / w% or less, more preferably 32.0 w / w% or less, more preferably 31.5 w / w% or less, more preferably 31.0 w / w% or less, more preferably 30.5 w / w% or less, more preferably 30.0 w / w% or less, more preferably 29.5 w / w% or less, more preferably 2 9.0 w / w% or less, more preferably 28.5 w / w% or less, more preferably 28.0 w / w% or less, more preferably 27.5 w / w% or less, more preferably 27.0 w / w% or less, more preferably 26.5 w / w% or less, more preferably 26.0 w / w% or less, more preferably 25.5 w / w% or less, more preferably 25.0 w / w% or less, more preferably 24.5 w / w% or less, more preferably 24.0 w / w% or less, more preferably 23.5 w / w% or less, more preferably 23.0 w / w% or less, more preferably 22.5 w / w% or less, more preferably 22. 0 w / w% or less, more preferably 21.5 w / w% or less, more preferably 21.0 w / w% or less, more preferably 20.5 w / w% or less, more preferably 20.0 w / w% or less, more preferably 19.5 w / w% or less, more preferably 19.0 w / w% or less, more preferably 18.5 w / w% or less, more preferably 18.0 w / w% or less, more preferably 17.5 w / w% or less, more preferably 17.0 w / w% or less, more preferably 16.5 w / w% or less, more preferably 16.0 w / w% or less, and preferably 0.1 w / w% or more, more preferably 1.0 w / w% or more More preferably, it is 2.0 w / w% or more, more preferably 3.0 w / w% or more, more preferably 4.0 w / w% or more, more preferably 5.0 w / w% or more, more preferably 6.0 w / w% or more, more preferably 7.0 w / w% or more, more preferably 8.0 w / w% or more, more preferably 9.0 w / w% or more, more preferably 10.0 w / w% or more, more preferably 11.0 w / w% or more, more preferably 12.0 w / w% or more, more preferably 13.0 w / w% or more, more preferably 14.0 w / w% or more, more preferably 14.5 w / w% or more, more preferably 15.0 w / w%, more preferably 15.5 w / w% or greater. In this specification, the original wort (O-Ex) concentration refers to the concentration measured according to the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, supplemented and revised in 2013). The original wort (O-Ex) concentration can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the time of wort lautering, the pH of the lautering, the boiling time, and the boiling temperature.

[0023] The apparent concentration of the extract (A-Ex) in the beer-flavored non-alcoholic beverage of the present invention is preferably 0.32 w / w% or more and 0.40 w / w% or less, preferably 0.40 w / w% or less, more preferably 0.395 w / w% or less, further preferably 0.390 w / w% or less, further preferably 0.385 w / w% or less, further preferably 0.380 w / w% or less, further preferably 0.375 w / w% or less, further preferably 0.3 The concentration of the apparent extract (A-Ex) is preferably 70 w / w% or less, more preferably 0.365 w / w% or less, further preferably 0.360 w / w% or less, further preferably 0.320 w / w% or more, more preferably 0.325 w / w% or more, further preferably 0.330 w / w% or more, further preferably 0.335 w / w% or more, further preferably 0.340 w / w% or more, further preferably 0.345 w / w% or more, further preferably 0.350 w / w% or more, further preferably 0.355 w / w% or more. In this specification, the concentration of the apparent extract (A-Ex) is measured according to the method described in the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], supplemented and revised in 2013). The concentration of the apparent extract (A-Ex) can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the time of wort filtration, the pH of the wort filtration, the boiling time, the boiling temperature, etc.

[0024] The apparent fermentation degree (AA) in the beer-flavored beverage of the present invention can be set to 120.0% or less, 119.0% or less, 118.0% or less, 117.0% or less, 116.0% or less, 115.0% or less, 114.0% or less, 113.0% or less, 112.0% or less, 111.0% or less, 110.0% or less, 109.0% or less, 108.0% or less, 107.0% or less, 106.0% or less, 105.0% or less, 104.0% or less, 103.0% or less, 102.8% or less, 102.6% or less, 102.4% or less, 102.2% or less, 102.0% or less, 101.8% or less, 101.6% or less, 101.4% or less, 101.2% or less, 101.0% or less, 100.8% or less, 100.6% or less, 100.4% or less, 100.2% or less, 100.0% or less, 99.8% or less, 99.6% or less, 99.4% or less, 99.2% or less, 99.0% or less, 98.8% or less, 98.6% or less, 98.4% or less, 98.2% or less, 98.0% or less, 97.8% or less, 97.6% or less, 97.4% or less, 97.2% or less, 97.0% or less, 96.8% or less, 96.6% or less, 96.4% or less, 96.2% or less, 96.0% or less, 95.8% or less, 95.6% or less, 9 5.4% or less, 95.2% or less, 95.0% or less, 94.8% or less, 94.6% or less, 94.4% or less, 94.2% or less, 94.0% or less, 93.8% or less, 93.6% or less, 93.4% or less, 93.2% or less, 93.0% or less, 92.8% or less, 92.6% or less, 92.4% or less, 92.2% or less, 92.0% or less, 91.8% or less, 91.6% or less, 91.4% or less, 91.2% or less, 90.8% or less, 90.6% or less, 90.4% or less, 90.2% or less, 90.0% or less, 89.8% or less, 89.6% or less, 89.4% or less, 89.2% or less, 89 .0% or less, 88.8% or less, 88.6% or less, 88.4% or less, 88.2% or less, 88.0% or less, 87.8% or less, 87.6% or less, 87.4% or less, 87.2% or less, 87.0% or less, 86.8% or less, 86.6% or less, 86.4% or less, 86.2% or less, 86.0% or less, 85.8% or less, 85.6% or less, 85.4% or less, 85.2% or less, 85.0% or less, 84.8% or less, 84.6% or less, 84.4% or less, 84.2% or less, 84.0% or less, 83.8% or less, 83.6% or less, 83.4% or less, 83.2% or less, 83.0% or less, 82.8% or less, 82.6% or less, 82.4% or less, 82.2% or less, 82.0% or less, 81.8% or less, 81.6% or less, 81.4% or less, 81.2% or less, 81.0% or less, 80.8% or less, 80.6% or less, 80.4% or less, 80.2% or less, 80.0% or less, 79.8% or less, 79.6% or less, 79.4% or less, 79.2% or less, 79.0% or less, 78.8% or less, 78.6% or less The percentage may be 78.4% or less, 78.2% or less, 78.0% or less, 77.8% or less, 77.6% or less, 77.4% or less, 77.2% or less, 77.0% or less, 76.8% or less, 76.6% or less, 76.4% or less, 76.2% or less, 76.0% or less, 75.5% or less, 75.0% or less, 74.5% or less, 74.0% or less, 73.5% or less, 73.0% or less, 72.5% or less, or 72.0% or less. Alternatively, the percentage may be 20.0% or more, 25.0% or more, 30.0% or more, 35.0% or more, 40.0% or more, 45.0% or more, 50.0% or more, 55.0% or more, 60.0% or more, 65.0% or more, or 70.0% or more. In this specification, the apparent degree of fermentation (AA) is measured according to the method described in the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited and supplemented in 2013 by the International Technical Committee [Analysis Committee] of the Beer Brewers' Association). The apparent degree of fermentation (AA) can be adjusted by appropriately setting the following conditions: the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added (including saccharolytic enzymes and isomerases), the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH in the charging process (the wort preparation process from the addition of malt to the addition of yeast), the timing of wort lautering, the set temperature and holding time of each temperature zone during wort preparation (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0025] The alcohol content (alcohol content) of the beer-flavored alcoholic beverage of the present invention is preferably 1.0 v / v% or more and 20.0 v / v% or less, and can be, for example, 1.0 v / v% or more, 2.0 v / v% or more, 2.5 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.1 v / v% or more, 4.2 v / v% or more, 4.3 v / v% or more, 4.4 v / v% or more, 4.5 v / v% or more, 4.6 v / v% or more, 4.7 v / v% or more, 4.8 v / v% or more, 4.9 v / v% or more, 5.0 v / v% or more, 5.1 v / v% or more, 5.2 v / v% or more, 5.3 v / v% or more, 5.4 v / v% or more, % or more, 5.5v / v% or more, 5.6v / v% or more, 5.7v / v% or more, 5.8v / v% or more, 5.9v / v% or more, 6.0v / v% or more, 6.1v / v% or more, 6.2v / v% or more, 6.3v / v% or more, 6.4v / v% or more, 6.5v / v% or more, 6.6v / v% or more, 6.7v / v% or more, 6.8v / v% or more, 6.9v / v% or more, 7.0v / v% or more, 7.1v / v% or more, 7.2v / v% or more, 7.3v / v% or more, 7.4v / v% or more, 7.5v / v% or more, 7.6v / v% or more, 7.7v / v% or more, 7.8v / v% or more, 7.9v / v% or more v% or more, 8.0 v / v% or more, 8.1 v / v% or more, 8.2 v / v% or more, 8.3 v / v% or more, 8.4 v / v% or more, 8.5 v / v% or more, 8.6 v / v% or more, 8.7 v / v% or more, 8.8 v / v% or more, 8.9 v / v% or more, or 20.0 v / v% or less, 19.5 v / v% or less, 19.0 v / v% or less, 18.5 v / v% or less, 18.0 v / v% or less, 17.5 v / v% or less, 17.0 v / v% or less, 16.9 v / v% or less, 16.8 v / v% or less, 16.7 v / v% or less, 16.6 v / v% or less, 16.5 v / v% or less, 16.4 v / v % or less, 16.3v / v% or less, 16.2v / v% or less, 16.1v / v% or less, 16.0v / v% or less, 15.9v / v% or less, 15.8v / v% or less, 15.7v / v% or less, 15.6v / v% or less, 15.5v / v% or less, 15.4v / v% or less, 15.3v / v% or less, 15.2v / v% or less, 15.1v / v% or less, 15.0v / v% or less, 14.9v / v% or less, 14.8v / v% or less, 14.7v / v% or less, 14.6v / v% or less, 14.5v / v% or less, 14.4v / v% or less, 14.3v / v% or less, 14.2v / v% or less, 14.1v / v% or less, 14.0v / v% or less, 13.9v / v% or less, 13.8v / v% or less, 13.7v / v% or less, 13.6v / v% or less, 13.5v / v% or less, 13.4v / v% or less, 13.3v / v% or less, 13.2v / v% or less, 13.1v / v% or less, 13.0v / v% or less, 12.9v / v% or less 、12.8v / v% or less、12.7v / v% or less、12.6v / v% or less、12.5v / v% or less、12.4v / v% or less、12.3v / v% or less、12.2v / v% or less、12.1v / v% or less、12.0v / v% or less、11.9v / v% or less、11.8v / v% or less、11.7v / v% or less、11.6v / v % or less, 11.5v / v% or less, 11.4v / v% or less, 11.3v / v% or less, 11.2v / v% or less, 11.1v / v% or less, 11.0v / v% or less, 10.9v / v% or less, 10.8v / v% or less, 10.7v / v% or less, 10.6v / v% or less, 10.5v / v% or less, 10.4v / v% or less, 10.3 v / v% or less, 10.2 v / v% or less, 10.1 v / v% or less, 10.0 v / v% or less, 9.9 v / v% or less, 9.8 v / v% or less, 9.7 v / v% or less, 9.6 v / v% or less, 9.5 v / v% or less, 9.4 v / v% or less, 9.3 v / v% or less, 9.2 v / v% or less, 9.1 v / v% or less, 9.0 v / v% or less. The alcohol content (alcohol content) of the non-alcoholic beer-flavored beverage of the present invention is preferably less than 0.0050 v / v%. In this specification, the alcohol content (alcohol content) is measured according to the method described in the revised BCOJ beer analysis method (published by the Japan Brewing Association, compiled by the International Technical Committee of the Beer Brewers Association [Analysis Committee], supplemented and revised in 2013).

[0026] The pH of the beer-flavored beverage of the present invention is preferably 2.5 or higher and 5.0 or lower, and may be 2.6 or higher, 2.7 or higher, 2.8 or higher, 2.9 or higher, 2.95 or higher, 3.0 or higher, 3.05 or higher, 3.1 or higher, 3.15 or higher, 3.2 or higher, 3.25 or higher, 3.3 or higher, or 3.35 or higher. It may be 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.55 or lower, 4.5 or lower, 4.45 or lower, 4.4 or lower, 4.35 or lower, 4.3 or lower, 4.25 or lower, 4.2 or lower, 4.15 or lower, 4.1 or lower, 4.05 or lower, 4.0 or lower, 3.95 or lower, 3.9 or lower, 3.85 or lower, 3.8 or lower, 3.75 or lower, 3.7 or lower, 3.65 or lower, 3.6 or lower, 3.55 or lower, 3.5 or lower, 3.45 or lower, or 3.4 or lower. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of dilution water or carbonated water added, and the like. Furthermore, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging step (the wort production step from the addition of malt to the addition of yeast), the type of acid used for pH adjustment (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (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 during wort preparation (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation step, the fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can also be appropriately set. In this specification, the pH of beer-flavored beverages is measured according to the method described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, supplemented and revised in 2013).

[0027] The chromaticity in the beer-flavored beverage of the present invention is preferably 0.5EBC or more and 70EBC or less, for example, it can be 5EBC or more, 10EBC or more, 15EBC or more, 20EBC or more, 25EBC or more, 30EBC or more, 35EBC or more, and can be 65EBC or less, 60EBC or less. In this specification, the chromaticity is measured according to the method described in 8.8 chromaticity of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee] in 2013). The adjustment of the chromaticity can be carried out by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the temperature during saccharification, the pH during saccharification, the time during saccharification, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, the amount of pigment components such as caramel pigment, the form of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the filtration amount of beer filtration, etc.

[0028] The bitterness value of the beer-flavored beverage of the present invention may be, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, 6.0 BUs or more, 6.5 BUs or more, 7.0 BUs or more, 7.5 BUs or more, or 8.0 BUs or more; or 30 BUs or less, 25 BUs or less, 20 BUs or less, 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, or 8.5 BUs or less. In this specification, bitterness value is measured according to the method described in "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value." Specifically, acid is added to the degassed sample, then extracted with isooctane, and the absorbance of the obtained isooctane layer is measured at 275nm using isooctane as a control, and then multiplied by a coefficient to obtain a bitterness value (BU). The bitterness value depends on the content of the iso-α acid contained in the beverage. Iso-α acid can be obtained by isomerizing the α acid contained in hops. When controlling the amount of iso-α acid, the pH value when hops are added, the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, yeast proliferation number, the removal timing of yeast, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions for beer filtration, the addition of dilution water, the addition of carbonated water, etc. can be adjusted. In addition, it can also be adjusted by commercially available processed hops (iso-α acids, etc.), and can also be adjusted by the amount, type, timing of addition, temperature during addition and retention time in the temperature range, pH during addition, original wort concentration of the pre-fermentation liquid, original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops can be used as granular hops, as an extract of hops, or as hop buds. Hops and processed hops can be used alone or in combination.

[0029] The total nitrogen content in the beer-flavored beverage of the present invention may be, for example, 1 mg / 100 mL or more, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more, 55 mg / 100 mL or more, mg / 100mL or more, 60mg / 100mL or more, 65mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, 80mg / 100mL or more, 85mg / 100mL or more, 90mg / 100mL or more, 95mg / 100mL or more, 100mg / 100mL or more, 105mg / 100mL or more, 110mg / 100mL or more, 115mg / 1 00mL or more, 120mg / 100mL or more, can be 300mg / 100mL or less, 275mg / 100mL or less, 250mg / 100mL or less, 225mg / 100mL or less, 200mg / 100mL or less, 175mg / 100mL or less, 170mg / 100mL or less, 160mg / 100mL or less, 150mg / 100mL or less, 140mg / 100mL or less , 130mg / 100mL or less, 125mg / 100mL or less, 120mg / 100mL or less, 115mg / 100mL or less, 110mg / 100mL or less, 105mg / 100mL or less, 100mg / 100mL or less, 95mg / 100mL or less, 90mg / 100mL or less, 85mg / 100mL or less, 80mg / 100mL or less, 75mg / 100mL or less. The total nitrogen content is the total amount of all nitrogen compounds such as protein and amino acids. In this manual, the total nitrogen content is measured according to the method described in 8.9 Total Nitrogen of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee] in 2013, supplemented and revised).The total nitrogen content can be adjusted by appropriately setting the following conditions: the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added (including proteolytic enzymes, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, the protein decomposition time in the charging tank, the pH in the charging tank, the temperature in the charging tank, the pH in the charging process (the wort production process from the addition of malt to the addition of yeast), the temperature in the charging process, the temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of slop water used during wort filtration, the set temperature and holding time of each temperature zone during wort preparation, the boiling time and pH in the boiling process, 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 type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the conditions for beer filtration.

[0030] The total polyphenol content in the beer-flavored beverage of the present invention can be, for example, 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more, 110 mass ppm or more, 120 mass ppm or more, 130 mass ppm or more, 140 mass ppm or more, 150 mass ppm or more, 160 mass ppm or more, or 170 mass ppm or more, and can be 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, or 180 mass ppm or less. In this specification, the total polyphenol content is measured according to the method described in 8.19 Total Polyphenols in the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, supplemented and revised in 2013). The total polyphenol content can be adjusted by appropriately setting the following conditions: the addition of dilution water or carbonated water, the type and amount of raw materials (polyphenol-containing raw materials such as malt), the type and amount of raw materials, the type and amount of enzymes added, the timing of enzyme addition, the pH in the charging tank, the pH in the charging process (the wort preparation process from the addition of malt to the addition of yeast), the timing of wort laundering, the set temperature and holding time of each temperature zone during wort preparation (including saccharification), the raw wort concentration of the pre-fermentation liquid, the raw wort concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of polyphenol-rich raw materials such as barley malt and malt husks (husks). Specifically, the total polyphenol content can be increased by increasing the amount of polyphenol-rich raw materials such as malt.

[0031] The content of pyroglutamic acid in the beer-flavored beverage of the present invention is preferably 5 mass ppm or more and 500 mass ppm or less. For example, it can be 5 mass ppm or more, 25 mass ppm or more, 45 mass ppm or more, 65 mass ppm or more, 85 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, or 200 mass ppm or more. It can also be 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, or 220 mass ppm or less. In this specification, the amount of pyroglutamic acid can be adjusted by fermentation conditions, etc., and can be measured by high performance liquid chromatography.

[0032] The content of free amino nitrogen (FAN) in the beer-flavored beverage of the present invention can be set to 1.0 mg / 100 mL or more, 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10.0 mg / 100 mL or more, 11.0 mg / 100 mL or more, 12.0 mg / 100 mL or more, 13.0 mg / 100 mL or more, In this specification, the FAN content is measured according to the method described in 8.18 Free Amino Nitrogen of the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], revised in 2013). The FAN content can be adjusted by appropriately setting the following conditions: the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added (including proteolytic enzymes, etc.), the timing of enzyme addition, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (the wort production process from the addition of malt to the addition of yeast), the timing of wort filtration, the set temperature and holding time of each temperature zone during wort preparation, the boiling time and pH in the boiling process, the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0033] The content of iso-α acids in the beer-flavored beverage of the present invention is preferably 0.02 mass ppm or more, more preferably 0.03 mass ppm or more, even more preferably 0.04 mass ppm or more, even more preferably 0.05 mass ppm or more, even more preferably 0.06 mass ppm or more, even more preferably 0.07 mass ppm or more, even more preferably 0.08 mass ppm or more, even more preferably 0.09 mass ppm or more, even more preferably 0.10 mass ppm or more, even more preferably 0.11 mass ppm or more, even more preferably 0.12 mass ppm or more, even more preferably 0.13 mass ppm or more, even more preferably 0.14 mass ppm or more , more preferably 0.15 mass ppm or more, more preferably 0.16 mass ppm or more, more preferably 0.17 mass ppm or more, more preferably 0.18 mass ppm or more, more preferably 0.19 mass ppm or more, 0.20 mass ppm or more, more preferably 0.21 mass ppm or more, more preferably 0.22 mass ppm or more, more preferably 0.23 mass ppm or more, more preferably 0.24 mass ppm or more, more preferably 0.25 mass ppm or more, more preferably 0.26 mass ppm or more, more preferably 0.27 mass ppm or more, more preferably 0.28 mass ppm or more, More preferably, it is 0.29 mass ppm or more, 0.30 mass ppm or more, more preferably 0.31 mass ppm or more, more preferably 0.32 mass ppm or more, more preferably 0.33 mass ppm or more, more preferably 0.34 mass ppm or more, more preferably 0.35 mass ppm or more, more preferably 0.36 mass ppm or more, more preferably 0.37 mass ppm or more, more preferably 0.38 mass ppm or more, more preferably 0.39 mass ppm or more, 0.40 mass ppm or more, more preferably 0.41 mass ppm or more, more preferably 0.42 mass ppm or more, more preferably 0. .43 mass ppm or more, more preferably 0.44 mass ppm or more, more preferably 0.45 mass ppm or more, more preferably 0.46 mass ppm or more, more preferably 0.47 mass ppm or more, more preferably 0.48 mass ppm or more, more preferably 0.49 mass ppm or more, 0.50 mass ppm or more, more preferably 0.51 mass ppm or more, more preferably 0.52 mass ppm or more, more preferably 0.53 mass ppm or more, more preferably 0.54 mass ppm or more, more preferably 0.55 mass ppm or more, more preferably 0.56 mass ppm or more, more preferably 0.57 mass ppm or more, more preferably 0.58 mass ppm or more, more preferably 0.59 mass ppm or more, more preferably 0.60 mass ppm or more, more preferably 0.65 mass ppm or more, more preferably 0.70 mass ppm or more, more preferably 0.75 mass ppm or more, more preferably 0.80 mass ppm or more, more preferably 0.85 mass ppm or more, more preferably 0.90 mass ppm or more, more preferably 0.95 mass ppm or more, more preferably 1.00 mass ppm or more, more preferably 2.00 mass ppm or more, more preferably 3.00 mass ppm or more, more preferably 4.00 mass ppm or more, more preferably 5.00 mass ppm or more, more preferably 6.00 mass ppm or more, more preferably 7.00 mass ppm or more, more preferably 8.00 mass ppm or more, more preferably 9.00 mass ppm or more, more preferably 10.00 mass ppm or more, more preferably 11.00 mass ppm or more, more preferably 12.00 mass ppm or more, more preferably 13.00 mass ppm or more, more preferably 14.00 mass ppm or more, more preferably 15.00 mass ppm or more, more preferably 16.00 mass ppm or more, more preferably 17.00 mass ppm or more, more preferably 18.00 mass ppm or more, more preferably 19.00 mass ppm or more, more preferably 20.00 mass ppm or more, more preferably 21.00 mass ppm or more, more preferably 22.00 mass ppm or more, more preferably 23.00 mass ppm or more, more preferably The concentration of the iodine gas is preferably 4.00 mass ppm or more, more preferably 5.00 mass ppm or more, more preferably 6.00 mass ppm or more, more preferably 7.00 mass ppm or more, more preferably 8.00 mass ppm or more, more preferably 9.00 mass ppm or more, more preferably 10.00 mass ppm or more, more preferably 11.00 mass ppm or more, more preferably 12.00 mass ppm or more, more preferably 13.00 mass ppm or more, more preferably 14.00 mass ppm or more, more preferably 15.00 mass ppm or more, more preferably 16.00 mass ppm or more, more preferably 17.00 mass ppm or more, more preferably 18.00 mass ppm or more, more preferably 19.00 mass ppm or more, more preferably 20.00 mass ppm or more, more preferably 21.00 mass ppm or more, more preferably 22.00 mass ppm or more, more preferably 23.00 mass ppm or more, more preferably 24.00 mass ppm or more, more preferably 25.00 mass ppm or more, more preferably 26.00 mass ppm or more, more preferably 27.00 mass ppm or more, more preferably 28.00 mass ppm or more, more preferably 29.00 mass ppm or more, more preferably 30.00 mass ppm or more, more preferably 31.00 mass ppm or more, more preferably 32.00 mass ppm or more, more preferably 33.00 mass ppm or more, more preferably 34.00 mass ppm or more, more preferably 35.00 mass ppm or more, more preferably 36.00 mass ppm or more, more preferably 37.00 mass ppm or more, more preferably 38.00 mass ppm or more, more preferably 39.00 mass ppm or more, more preferably 4 .00 mass ppm or more, more preferably 18.00 mass ppm or more, more preferably 19.00 mass ppm or more, further preferably 20.00 mass ppm or more, further preferably 50.00 mass ppm or less, more preferably 49.00 mass ppm or less, further preferably 48.00 mass ppm or less, further preferably 47.00 mass ppm or less, further preferably 46.00 mass ppm or less, further preferably 45.00 mass ppm or less, further preferably 44.00 mass ppm or less, further preferably 43.00 mass ppm or less, further preferably 42.00 mass ppm or less, further preferably 41. 00 mass ppm or less, more preferably 40.00 mass ppm or less, more preferably 39.00 mass ppm or less, more preferably 38.00 mass ppm or less, more preferably 37.00 mass ppm or less, more preferably 36.00 mass ppm or less, more preferably 35.00 mass ppm or less, more preferably 34.00 mass ppm or less, more preferably 33.00 mass ppm or less, more preferably 32.00 mass ppm or less, more preferably 31.00 mass ppm or less, more preferably 30.00 mass ppm or less, more preferably 29.00 mass ppm or less, more preferably 28.In the present specification, the content of iso-α acids is measured according to the method described in Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011). The content of iso-α acids can be adjusted by adjusting the type of hops, the amount of hops used, the timing of hop addition, the temperature at the time of hop addition and the time of holding in the temperature range, the pH at the time of hop addition, 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 type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions for beer filtration, the addition of dilution water, the addition of carbonated water, etc. In addition, the content of iso-α acids can be adjusted by adjusting the amount, type, timing of addition, temperature at the time of addition and the time of holding in the temperature range, the pH at the time of hop addition, 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 type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions for beer filtration, the addition of dilution water, the addition of carbonated water, etc. Hops can be granulated hops, hop extracts, or hop buds. Hops and hop processed products can be used alone or in combination.

[0034] The content of isoamyl acetate in the beer-flavored beverage of the present invention can be, for example, 1 mass ppm or more, 2 mass ppm or more, 3 mass ppm or more, 4 mass ppm or more, 5 mass ppm or more, 7 mass ppm or more, 9 mass ppm or more, 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, or 100 mass ppm or more, and can be 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, or 110 mass ppm or less. In this specification, the content of isoamyl acetate can be measured by gas chromatography. The content of isoamyl acetate can be adjusted by appropriately setting the following conditions: the addition of dilution water or carbonated water, the addition of isoamyl acetate-containing flavoring, the amount of isoamyl acetate-containing raw material, the addition of isoamyl acetate-containing raw material, the type of isoamyl acetate-containing raw material, the amount of isoamyl acetate substrate, the amount of raw material serving as isoamyl acetate substrate, the amount of raw material, the type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the charging process (from The pH in the wort production process (from the time of malt addition to the time before yeast addition), the amount of acid added for pH adjustment, the timing of pH adjustment (at the time of charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature zone during wort preparation (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, and fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0035] The content of isoamyl alcohol in the beer-flavored beverage of the present invention can be set to 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass ppm or more, 6.0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 10.0 mass ppm or more, 15.0 mass ppm or more, 20.0 mass ppm or more, 30.0 mass ppm or more, 40.0 mass ppm or more, 50.0 mass ppm or more, 60.0 mass ppm or more, 70.0 mass ppm or more, 80.0 mass ppm or more, 85.0 mass ppm or more, The content of isoamyl alcohol can be set to be 90.0 mass ppm or more, 95.0 mass ppm or more, 100.0 mass ppm or more, 105.0 mass ppm or more, 110.0 mass ppm or more, 115.0 mass ppm or more, or 120.0 mass ppm or more. In addition, it can be set to be 300.0 mass ppm or less, 250.0 mass ppm or less, 200.0 mass ppm or less, 190.0 mass ppm or less, 180.0 mass ppm or less, 170.0 mass ppm or less, 160.0 mass ppm or less, 150.0 mass ppm or less, 140.0 mass ppm or less, or 130.0 mass ppm or less. In this specification, the content of isoamyl alcohol can be measured by gas chromatography. The content of isoamyl alcohol can be adjusted by appropriately setting the following conditions: addition of dilution water or carbonated water, addition of isoamyl alcohol-containing flavoring, amount of isoamyl alcohol-containing raw material, addition of isoamyl alcohol-containing raw material, type of isoamyl alcohol-containing raw material, amount of substrate for isoamyl alcohol, amount of raw material serving as substrate for isoamyl alcohol, amount of raw material, type of raw material, 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, charging process (from the start of malt addition to fermentation), The following items are related to the following: pH in the wort preparation process (wort preparation process before adding yeast), the amount of acid added for pH adjustment, the timing of pH adjustment (during charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature zone during wort preparation (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast type, yeast addition amount, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc.

[0036] As the main raw material of the beer-flavored beverage of the present invention, malt may be used together with water, or malt may not be used. Hops may also be used. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, acidulants, salts, strong alcohol, etc. may also be used.

[0037] Malt refers to a substance obtained by germinating and drying the seeds of wheat, such as barley, wheat, rye, wild oats, oats, and coix seed, and then removing the roots. The origin or variety can be any. Barley malt is preferred. 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 can also be used. In addition, when using colored malt, a variety of different colored malts can be appropriately combined for use, or a single colored malt can be used.

[0038] In addition, grains other than malt, proteins, yeast extracts, and sugar solutions may be used in addition to malt. Examples of such grains include wheat (barley, wheat, rye, wild oats, oats, and Job's tears), rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, starches derived therefrom, and extracts thereof. Of these, corn (corn grits, etc.) is preferably used. Proteins include soy protein, pea protein, yeast extract, and their decomposition products.

[0039] In addition, when malt is not used, a beer-flavored beverage can be exemplified by using a syrup containing a carbon source and a nitrogen source such as the above-mentioned grains other than malt as a material containing amino acids (eg, soy protein).

[0040] Examples of hops include pelleted hops, powdered hops, and hop extracts. Processed hops such as isomerized hops and reduced hops may also be used.

[0041] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Furthermore, 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 preservative blended is preferably from 5 mass ppm to 1200 mass ppm, more preferably from 10 mass ppm to 1100 mass ppm, further preferably from 15 mass ppm to 1000 mass ppm, and further preferably from 20 mass ppm to 900 mass ppm.

[0042] As sweeteners, commercially available saccharification solutions obtained by decomposing starch from cereals with acids or enzymes, commercially available water mussels and other sugars, trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. can be listed. These sugars can be in the form of liquids such as solutions or solids such as powders. In addition, there are no particular restrictions on the type of raw grains for starch, the starch purification method, and the treatment conditions such as hydrolysis based on enzymes or acids. For example, sugars that increase the ratio of maltose by appropriately setting the hydrolysis conditions based on enzymes or acids can be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose and their solutions (sugar solutions) can also be used. Isomerized sugars such as isomaltose and isomaltotriose can also be used. In addition, as artificial sweeteners, for example, aspartame, acesulfame potassium (acesulfame potassium), sucralose, neotame, etc. can be listed. Sweeteners can be used alone or in combination of two or more.

[0043] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, soybean dietary fiber, 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.

[0044] The bittering agent or bittering agent is not particularly limited, and examples thereof include, in addition to hops, rosemary, ganoderma lucidum, caraway, juniper fruit, sage, laurel, quasin, citrus extract, quasin extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rosemary extract, ganoderma lucidum extract, laurel extract, sage extract, caraway extract, naringin, wormwood, Artemisia absinthium, and Artemisia absinthium extract.

[0045] The antioxidant is not particularly limited, and substances used as antioxidants in ordinary beer or sparkling sake can be used. Examples thereof include ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechins.

[0046] There are no particular limitations on the flavorings, and general flavorings can be used, as well as ingredients other than those contained in beer. Flavorings are substances used to impart a beer-like flavor, including ingredients contained in raw materials such as malt, hops, corn grits, syrup, and rice, and ingredients produced and converted in the manufacturing process (raw material crushing, feeding ~ fermentation process), etc., but as long as the flavor is imparted, ingredients other than these can also be used. As flavorings, there are esters or higher alcohols or lactones, for example, isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, 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-decalactone, γ-undecanoate Lactone, 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, 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 Beer flavors (flavors reminiscent of beer aroma) such as dimethylpyrazine, 2-methylbutyl acetate, isopentanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-butene-1-one, trans-2-hexenal, nonanal, phenylethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methyl heptenone, lemon myrtle, and cinnamaldehyde.

[0047] As the acidulant, as long as it is a substance with sour taste, there is no particular limitation, and for example, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone or their salts can be mentioned. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or their salts are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid or their salts are more preferred. These acidulants can be used alone or in combination of two or more.

[0048] In this specification, the term "liquor" refers to alcoholic beverages made from grains such as wheat, rice, buckwheat, and corn, saccharified with malt or, if necessary, enzymes, fermented with yeast, and then distilled. Wheat is a preferred raw material for liquor.

[0049] One form of the beer-flavored beverage of the present invention is a container-packed beverage. Examples of containers include bottles, PET bottles, cans, and barrels. Cans, bottles, and PET bottles are particularly preferred due to their portability. Furthermore, since colorless, transparent bottles or PET bottles are exposed to sunlight or fluorescent light, colored bottles, colored PET bottles, cans, and barrels are preferred.

[0050] The malt ratio of the beer-flavored beverage of the present invention can be set to 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, or 50% by mass or more. In addition, it can be set to 100% by mass or less, 95% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, or 86% by mass or less. %, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less. In this specification, the so-called malt ratio means the value calculated based on the interpretation notice of the Liquor Tax Law and the Law on Administrative Relations with Alcoholic Beverages of Japan, which came into effect on April 1, 2018.

[0051] If corn grits are used in the beer-flavored beverage of the present invention, the fullness similar to that of a beer-flavored beverage can be increased. When corn grits are used, the product will have labels such as corn, corn grits, or maize, so the presence or absence of corn grits can be confirmed from the labeling of the raw materials.

[0052] The corn grits ratio of the beer-flavored beverage of the present invention can be, for example, 0% by mass or more, 5% by mass or more, 7.5% by mass or more, 10% by mass or more, 12.5% by mass or more, 15% by mass or more, 17.5% by mass or more, or 20% by mass or less, or 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 27.5% by mass or less, 25% by mass or less, or 22.5% by mass or less. In this specification, the corn grits ratio refers to the ratio of corn grits to be consumed in accordance with the 2018 National Standard for the Administration of Corn and Beer. The value is calculated based on the interpretation notice of Japan's Liquor Tax Law and the Act on Administration of Alcoholic Beverages, etc., which came into effect on April 1st.

[0053] When syrup is used in the present invention, the aftertaste of the beer-flavored beverage can be made refreshing. Syrup refers to a sugar containing at least one or more kinds of sugars selected from glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and may also contain two or more kinds of these sugars. From the perspective of the simplicity of operation in the process, liquid syrup is preferred, and sugars in powder form (powdered form, etc.) or solid form may also be used. When using sugars in powder form (powdered form, etc.) or solid form, it is also preferred to contain at least one or more kinds of sugars selected from glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and two or more kinds may also be used. When using syrup, since the product will also have labels such as sugars, the presence or absence of the sugars can be confirmed from the labels of the raw materials.

[0054] The syrup ratio of the present invention can be, for example, 0% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, or 49% by mass or more, or 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 50% by mass or less, or 65% by mass or less. 5% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% 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. In this specification, the so-called syrup ratio means a value calculated based on the Interpretation Notice of the Liquor Tax Law and the Law on Administrative Relations with Alcoholic Beverages of Japan, which came into effect on April 1, 2018.

[0055] The amount of carbon dioxide in the beer-flavored beverage of the present invention can be expressed by the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm 2 , 4.5kg / cm 2 or 4.0kg / cm 2 , the lower limit is 0.20kg / cm 2 , 0.50kg / cm 2 or 1.0kg / cm 2 Any of these upper and lower limits can be combined. For example, the carbon dioxide pressure of the beverage can 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 In this specification, gas pressure generally refers to the gas pressure within a container, excluding special circumstances. Pressure can be measured by attaching a sample adjusted to 20°C to a gas pressure gauge, first opening the valve to release the gas, then closing the valve, shaking the gas pressure gauge, and reading the value when the needle reaches a certain position. Alternatively, measurement can be performed using a commercially available gas pressure measuring device.

[0056] The beer-flavored beverage of the present invention may be added with various additives as needed. Examples of such additives include colorants, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, amino acids (glycine, proline, etc.), and flavorings containing amino acids.

[0057] Coloring agents are substances used to give beverages a beer-like color, and caramel coloring etc. can be used.

[0058] The foaming agent is a substance used to make the beverage form beer-like foam or to maintain the foam of the beverage. Plant-extracted saponins such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, etc. can be appropriately used.

[0059] 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 supplements, etc. can be used alone or in combination.

[0060] The beer-flavored beverage of the present invention is produced in the same manner as a conventional beer-flavored beverage, except that it includes a step of increasing the 2,2,4-trimethyl-1,3-dioxolane content to 400 μg / L or more (first embodiment), a step of increasing the propyl acetate content to 150 μg / L or more and 600 μg / L or less (second embodiment), and / or a step of increasing the D-glutamic acid content to 2.00 μg / mL or more and the propyl acetate content to 150 μg / L or more (third embodiment). The following describes conventional beer-flavored beverage production methods using malt as a raw material and methods without malt.

[0061] For alcoholic beer-flavored beverages produced using malt as a raw material, first, an enzyme such as amylase is added as needed to a mixture of raw materials (including malt and other wheat, other grains, starch, sugars, bittering agents, or coloring agents, as needed) and water. The mixture is gelatinized and saccharified, and then filtered to produce a saccharified liquid. Hops or bittering agents are added to the saccharified liquid as needed, and the mixture is boiled. Solid components such as coagulated proteins are removed in a clarifier. Alternatively, hops can be added to warm water supplemented with malt extract and boiled. Hops can be added at any stage between the start and the end of the boiling process. Known conditions can be used for the saccharification, boiling, and solids removal steps. Fermentation is performed using a variety of microorganisms, including various yeasts (Saccharomyces spp. and Saccharomyces boulardii) and lactic acid bacteria (Lactobacillus spp.). Known conditions can be used for the storage step, but the storage period can also be extended, such as one to twelve months. The resulting fermented liquid is filtered, and carbon dioxide is added to the filtrate. The desired beer-flavored beverage is then filled into a container and sterilized. Alternatively, a grain-derived liquor may be added as an alcoholic component. Liquor derived from grains such as wheat, rice, buckwheat, and corn is fermented with yeast and then distilled. Wheat is a preferred raw material for liquor.

[0062] For alcoholic beer-flavored beverages produced without malt as a raw material, a syrup containing a carbon source, a nitrogen source other than wheat or malt as an amino acid-containing material, hops, a pigment, etc. can be mixed with warm water to form a syrup solution. This syrup solution is then boiled. When hops are used as a raw material, the hops can be mixed into the syrup solution during boiling, rather than before. As an alternative to this saccharified solution, hops can be added to warm water supplemented with an extract from a raw material other than malt and then boiled. The hops can be added at any stage between the beginning and the end of boiling. Known conditions can be used for the fermentation and storage steps. The resulting fermented liquid is filtered, and carbon dioxide is added to the filtrate. The resulting liquid is then filled into a container and sterilized to obtain the desired beer-flavored beverage. Alternatively, a grain-based liquor can be added as an alcoholic component.

[0063] Regardless of whether malt is used in non-fermented, alcoholic beer-flavored beverages, the alcohol content of the final product can be adjusted by adding raw material alcohol, etc. Raw material alcohol can be added at any stage from the saccharification step to the filling step. Furthermore, grain-derived spirits can be added as an alcoholic component.

[0064] To produce a non-alcoholic beer-flavored beverage using malt as a raw material, first, an enzyme such as amylase is added as needed to a mixture of raw materials (including malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed) and water. The mixture is gelatinized and saccharified, and then filtered to produce a saccharified liquid. Hops or bittering agents are added to the saccharified liquid as needed, and the mixture is boiled. Solid components such as coagulated proteins are removed in a clarifier. Alternatively, hops can be added to warm water supplemented with malt extract and boiled. The hops can be added at any stage between the start and the end of the boiling process. Known conditions can be used for the saccharification, boiling, and solid component removal steps. After boiling, the mixture is cooled, and flavorings, acidulants, coloring agents such as caramel coloring, antioxidants, bittering agents, sweeteners, and amino acid raw materials are added to the resulting wort. The mixture is then filtered, and carbon dioxide is added to the resulting filtrate. The mixture is then filled into containers and sterilized to produce the desired non-alcoholic beer-flavored beverage.

[0065] To produce a non-alcoholic beer-flavored beverage that doesn't use malt as a raw material, first, a carbon source (a syrup), a nitrogen source (a material other than wheat or malt) that contains amino acids, hops, and a pigment are mixed with warm water to create a syrup solution. This syrup solution is then boiled. When hops are used as a raw material, the hops can be added to the syrup solution during the boiling process, rather than before. After boiling, the wort is cooled, and flavorings, acidulants, pigments such as caramel coloring, antioxidants, bittering agents, sweeteners, and amino acid raw materials are added to the resulting wort. The mixture is then filtered, and carbon dioxide is added to the resulting syrup solution. The mixture is then filled into containers and sterilized to produce the desired non-alcoholic beer-flavored beverage.

[0066] Furthermore, the beer-flavored beverage obtained by the production method according to the first aspect of the present invention can impart a ripe fruit-like aroma. Therefore, the present invention also provides a method for imparting a ripe fruit-like aroma, characterized by comprising the step of increasing the 2,2,4-trimethyl-1,3-dioxolane content in the beer-flavored beverage to 400 μg / L or greater. Furthermore, the beer-flavored beverage obtained by the production method according to the second aspect of the present invention can impart a fresh fruit-like aroma. Therefore, the present invention also provides a method for imparting a fresh fruit-like aroma, characterized by comprising the step of increasing the propyl acetate content in the beer-flavored beverage to 150 μg / L or greater and 600 μg / L or less. Furthermore, the beer-flavored beverage obtained by the production method according to the third aspect of the present invention can impart a fruit-like aroma with a rich and mellow taste. Therefore, the present invention also provides a method for imparting a fruit-like aroma with a rich and mellow taste, characterized by comprising the step of increasing the D-glutamic acid content in the beer-flavored beverage to 2.00 μg / mL or greater and the propyl acetate content to 150 μg / L or greater. In addition, the details of the steps in these methods are the same as those described above. Example

[0067] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0068] <Preparation of beer-flavored beverages> Comparative Example 1, Examples 1 to 7 After malt and corn grits are put into a charging tank filled with warm water, the temperature is gradually increased and maintained, and the malt meal is filtered out to obtain wort. Then, the wort is put into a boiling kettle, hops are added and boiled, and then solid-liquid separation is performed. After the obtained clarified wort is cooled, oxygen-based ventilation is implemented to obtain a pre-fermentation liquid before yeast addition. Beer yeast (top fermentation yeast) is added to the pre-fermentation liquid thus obtained, and it is fermented at a specified fermentation temperature and fermentation time. After a further maturation period, the yeast is filtered out. After the yeast is removed by filtration, lactic acid bacteria are added and fermented for 3 weeks. Then, Saccharomyces boulardii is added, and fermentation and storage are carried out for 4 to 24 months while aeration and stirring. After removing the bacteria, it is bottled.

[0069] Example 8 After malt and corn grits are put into a charging tank filled with warm water, the temperature is gradually increased and maintained, and the malt meal is filtered to obtain wort. Then, the wort is put into a boiling kettle, hops are added and boiled, and then solid-liquid separation is performed. After the obtained clarified wort is cooled, oxygen-based ventilation is implemented to obtain a pre-fermentation liquid before yeast addition. Brewer's yeast (top fermentation yeast) is added to the pre-fermentation liquid thus obtained, and fermentation is carried out at a specified fermentation temperature and fermentation time. After removing the yeast by filtration, lactic acid bacteria are added and fermented for 3 weeks. Then, Saccharomyces boulardii is added, and fermentation and storage are carried out for 3 months while aeration and stirring. After removing the bacteria, the wine is bottled.

[0070] After cooling the beer-flavored beverages from each example and comparative example to 4°C, eight expert panelists sampled them and evaluated their "ripe fruit-like aroma" using the following criteria. Those scoring 2 or higher were considered passing. The average values are shown in Table 1. Samples scoring 4 in each category were prepared before evaluation to ensure uniformity among the panelists. <Evaluation criteria for the aroma of ripe fruit> "1": Very weak. "2": weak. “3”: Moderate. “4”: strong. "5": Very strong.

[0071] The beer-flavored beverages of Examples 6 and 8 were cooled to 4° C. and then tasted by eight professional panelists. The "phenolic medicinal aroma" was evaluated according to the following criteria. The average values are shown in Table 2. <Evaluation criteria for phenolic medicinal aroma> "1": Very weak. "2": weak. “3”: Moderate. “4”: strong. "5": Very strong.

[0072] [Table 1]

[0073] [Table 2]

[0074] As shown in Table 1, the beer-flavored beverages of Examples 1 to 8, which contain 2,2,4-trimethyl-1,3-dioxolane at or above the specified amount, all exhibit excellent ripe fruit-like aroma characteristics. Furthermore, a comparison of Examples 6 and 8 in Table 2 shows that the beer-flavored beverage of Example 8, which contains a lower amount of 4-ethyl-2,6-dimethoxyphenol, exhibits less phenolic medicinal aroma, a desirable result.

[0075] Preparation of beer-flavored beverages 2 Comparative Example 11, Examples 11 to 17 After malt and corn grits are put into a charging tank filled with warm water, the temperature is gradually increased and maintained, and the malt meal is filtered out to obtain wort. Then, the wort is put into a boiling kettle, hops are added and boiled, and then solid-liquid separation is performed. After the obtained clarified wort is cooled, oxygen-based ventilation is implemented to obtain a pre-fermentation liquid before yeast addition. Beer yeast (top fermentation yeast) is added to the pre-fermentation liquid thus obtained, and it is fermented at a specified fermentation temperature and fermentation time. After a further maturation period, the yeast is filtered out. After the yeast is removed by filtration, lactic acid bacteria are added and fermented for 3 weeks. Then, Saccharomyces boulardii is added, and fermentation and storage are carried out for 4 to 24 months while aeration and stirring. After removing the bacteria, it is bottled.

[0076] Example 18 After malt and corn grits are put into a charging tank filled with warm water, the temperature is gradually increased and maintained, and the malt meal is filtered to obtain wort. Then, the wort is put into a boiling kettle, hops are added and boiled, and then solid-liquid separation is performed. After the obtained clarified wort is cooled, oxygen-based ventilation is implemented to obtain a pre-fermentation liquid before yeast addition. Brewer's yeast (top fermentation yeast) is added to the pre-fermentation liquid thus obtained, and fermentation is carried out at a specified fermentation temperature and fermentation time. After removing the yeast by filtration, lactic acid bacteria are added and fermented for 3 weeks. Then, Saccharomyces boulardii is added, and fermentation and storage are carried out for 3 months while aeration and stirring. After removing the bacteria, the wine is bottled.

[0077] After cooling the beer-flavored beverages from each Example and Comparative Example to 4°C, eight expert panelists sampled them and evaluated their "fresh fruit-like aroma" using the following criteria. Samples scoring 2 or higher were considered passing. The average values are shown in Table 3. Samples scoring 4 in each category were prepared before evaluation to ensure uniformity among the panelists. <Evaluation criteria for fresh fruit-like aroma> "1": Very weak. "2": weak. “3”: Moderate. “4”: strong. "5": Very strong.

[0078] The beer-flavored beverages of Examples 16 and 18 were cooled to 4°C and then tasted by eight professional panelists. The "phenolic medicinal aroma" was evaluated based on the following criteria. The average values are shown in Table 4. <Evaluation Criteria for Phenolic Medicinal Aroma> "1": Very weak. "2": weak. “3”: Moderate. “4”: strong. "5": Very strong.

[0079] [Table 3]

[0080] [Table 4]

[0081] As shown in Table 3, the beer-flavored beverages of Examples 11 to 18, which contained propyl acetate at or above the specified amount, all exhibited excellent fresh fruit-like aroma characteristics. Furthermore, a comparison of Examples 16 and 18 in Table 4 shows that the beer-flavored beverage of Example 18, which contained a lower amount of 4-ethyl-2,6-dimethoxyphenol, exhibited less phenolic medicinal aroma, a desirable result.

[0082] Preparation of beer-flavored beverages 3 Comparative Example 21, Examples 21 to 23, and 25 After malt and corn grits are put into a charging tank filled with warm water, the temperature is gradually increased and maintained, and the malt meal is filtered out to obtain wort. Then, the wort is put into a boiling kettle, hops are added and boiled, and then solid-liquid separation is performed. After the obtained clarified wort is cooled, oxygen-based ventilation is implemented to obtain a pre-fermentation liquid before yeast addition. Beer yeast (top fermentation yeast) is added to the pre-fermentation liquid thus obtained, and it is fermented at a specified fermentation temperature and fermentation time. After a further maturation period, the yeast is filtered out. After the yeast is removed by filtration, lactic acid bacteria are added and fermented for 3 weeks. Then, Saccharomyces boulardii is added, and fermentation and storage are carried out for 4 to 24 months while aeration and stirring. After removing the bacteria, it is bottled.

[0083] Example 24 After malt and corn grits are put into a charging tank filled with warm water, the temperature is gradually increased and maintained, and the malt meal is filtered to obtain wort. Then, the wort is put into a boiling kettle, hops are added and boiled, and then solid-liquid separation is performed. After the obtained clarified wort is cooled, oxygen-based ventilation is implemented to obtain a pre-fermentation liquid before yeast addition. Brewer's yeast (top fermentation yeast) is added to the pre-fermentation liquid thus obtained, and fermentation is carried out at a specified fermentation temperature and fermentation time. After removing the yeast by filtration, lactic acid bacteria are added and fermented for 3 weeks. Then, Saccharomyces boulardii is added, and fermentation and storage are carried out for 3 months while aeration and stirring. After removing the bacteria, the wine is bottled.

[0084] The beer-flavored beverages from each example and comparative example were cooled to 4°C and then tasted by eight professional panelists. They were evaluated based on the following criteria: "Full-bodied, rich, and fruity aroma." Those scoring 2.5 or higher were considered passing. The average values are shown in Table 5. Samples scoring 4 in each category were prepared before evaluation to ensure uniformity among the panelists. <Evaluation criteria for a fruity aroma with richness and depth> "1": Very weak. "2": weak. “3”: Moderate. “4”: strong. "5": Very strong.

[0085] [Table 5]

[0086] As shown in Table 5, the beer-flavored beverages of Examples 21 to 25, in which the contents of D-glutamic acid and propyl acetate were equal to or greater than the specified amounts, were excellent in both kokumi and rich fruity flavor characteristics. Industrial Applicability

[0087] According to the present invention, a beverage having a novel flavor having a ripe fruit-like aroma characteristic, a fresh fruit-like aroma characteristic, and / or a fruit-like aroma characteristic with kokumi and richness can be provided.

Claims

1. A beer-flavored beverage, characterized in that: The content of 2,2,4-trimethyl-1,3-dioxolane is 400 μg / L or more.

2. A beer-flavored beverage, characterized in that: The content of propyl acetate is 150 μg / L or more and 600 μg / L or less.

3. A beer-flavored beverage, characterized in that: The content of D-glutamic acid is 2.00 μg / mL or more, and the content of propyl acetate is 150 μg / L or more.

4. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that The acetic acid content is not less than 100 mg / L and not more than 7500 mg / L.

5. The beer-flavored beverage according to any one of claims 1 to 4, characterized in that The lactic acid content is 200 mg / L or more and 25,000 mg / L or less.

6. The beer-flavored beverage according to any one of claims 1 to 5, characterized in that The content of 4-ethyl-2,6-dimethoxyphenol was 40 μg / L or less.

7. The beer-flavored beverage according to any one of claims 1 to 6, characterized in that The alcohol content is not less than 1 v / v% and not more than 20 v / v%.

8. A method for producing a beer-flavored beverage, characterized in that: The method includes the step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-flavored beverage to 400 μg / L or more.

9. A method for imparting a ripe fruit-like aroma, characterized in that: The method includes the step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-flavored beverage to 400 μg / L or more.

10. A method for producing a beer-flavored beverage, characterized in that: The method includes the step of adjusting the content of propyl acetate in the beer-flavored beverage to 150 μg / L or more and 600 μg / L or less.

11. A method for imparting a fresh fruity aroma, characterized in that: The method includes the step of adjusting the content of propyl acetate in the beer-flavored beverage to 150 μg / L or more and 600 μg / L or less.

12. A method for producing a beer-flavored beverage, characterized in that: The method includes the steps of adjusting the content of D-glutamic acid in the beer-flavored beverage to 2.00 μg / mL or more and the content of propyl acetate to 150 μg / L or more.

13. A method for imparting a fruity aroma having a mellow and rich flavor, characterized in that: The method includes the steps of adjusting the content of D-glutamic acid in the beer-flavored beverage to 2.00 μg / mL or more and the content of propyl acetate to 150 μg / L or more.

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