Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that does not induce an inappropriate sense of satiety, making it comparatively easier to drink in larger quantities.SOLUTION: A beer-flavored beverage has a total nitrogen content of 25-130 mg / 100 mL, a total polyphenol content of 70-210 mass ppm, and an apparent degree of fermentation of 65.0-100.0%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage. [Background technology]

[0002] In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and offered. For example, Patent Document 1 describes a beer-flavored beverage containing 0.3 to 5 ppm of quassin and / or 0.5 to 5 ppm of quinine, with the aim of providing a beer-flavored beverage with a bitterness and aftertaste that resembles beer. In this situation, there is a demand for a beer-flavored beverage that allows one to experience the umami of barley. However, beverages that allow one to experience the umami of barley tend to have a relatively strong astringency and make one feel full even with a small amount. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2017-6077 A Summary of the Invention [Problem to be solved by the invention]

[0004] There is a demand for beer-flavored beverages that do not impart the feeling of fullness that is undesirable with beer-flavored beverages. [Means for solving the problem]

[0005] The present invention provides a beer-taste beverage with an apparent degree of fermentation of 65.0 to 100.0%, in which the total nitrogen content and total polyphenol content are adjusted to fall within specific ranges. That is, the present invention includes the following aspects. [1] A beer-taste beverage having an apparent fermentation degree of 65.0 to 100.0%, a total nitrogen content of 25 to 130 mg / 100 mL, and a total polyphenol content of 60 to 210 ppm by mass. [2] The beer-taste beverage according to [1], wherein the original extract concentration is 6.0% by mass or more. [3] The beer-flavored beverage according to [1] or [2], wherein the beer-flavored beverage is a fermented beer-flavored beverage. [4] The beer-taste beverage according to any one of [1] to [3], wherein the malt ratio is 40% by mass or more. [5] The beer-taste beverage according to any one of [1] to [4], wherein the malt ratio is 80% by mass or less. [6] The beer-taste beverage according to any one of [1] to [4], wherein the malt ratio is 50% by mass or more and less than 67% by mass. [7] The beer-taste beverage according to any one of [1] to [6], wherein the iso-α acid content is 5.0 to 40.0 ppm by mass. [8] The beer-taste beverage according to any one of [1] to [7], which has a bitterness value of 10.0 to 30.0 BUs. [9] The beer-taste beverage according to any one of [1] to [8], which has a color of 5.0 to 30.0 EBC.

[10] The beer-taste beverage according to any one of [1] to [9], which has a pH of 3.0 to 5.0.

[11] A method for improving the flavor of a beer-flavored beverage, comprising adjusting the apparent fermentation degree to 65.0 to 100.0%, the total nitrogen content to 25 to 130 mg / 100 mL, and the total polyphenol content to 60 to 210 pp by mass. Effect of the Invention

[0006] According to a preferred embodiment of the present invention, there is provided a beer-taste beverage that does not give an inappropriate feeling of fullness and is relatively easy to drink in large quantities. According to another preferred embodiment of the present invention, there is provided a beer-taste beverage that is not watery and allows the user to experience the umami flavor of barley. According to yet another preferred embodiment of the present invention, there is provided a beer-taste beverage that has a rich flavor derived from barley. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The upper and lower limit values ​​of the numerical ranges described in this specification can be arbitrarily combined. For example, when the numerical range is described as "preferably 30 to 100, more preferably 40 to 80", the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. In addition, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. Furthermore, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more and 100 or less." Furthermore, in defining the upper and lower limits described in this specification, a numerical range from the lower limit to the upper limit can be defined by appropriately selecting from the respective options and combining them in any desired manner. In addition, various features described as preferred embodiments in this specification may be combined in multiple ways. 1. Beer-flavored beverages In this specification, the term "beer-taste beverage" refers to an alcohol-containing carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages" include not only beer, which is a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also fermented beer-flavored beverages, and carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. are added. Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecanoic acid ... Decalactone, Ethyl hexanoate, Ethyl 2-methylbutyrate, Ethyl n-butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl maltol, Phenylacetic acid, Furaneol, Furfural, Methional, 3-Methyl-2-butene-1-thiol, 3-Methyl-2-butanethiol, Diacetyl, Ferulic acid, Geranic acid, Geranyl acetate, Ethyl butyrate, Octanoic acid, Decanoic acid, 9-decenoic acid, Nonanoic acid, Tetradecanoic acid, Propanoic acid, 2-Methyl Propanoic 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, Examples of such amines include 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. Furthermore, the beer-taste beverage of one embodiment of the present invention may be an ale-taste beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or a lager-taste beverage or a pilsner-taste beverage brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.). Furthermore, "fermentation" as used herein may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced.

[0008] The alcohol content (ethanol content) of the beer-taste beverage is not particularly limited, but is preferably 1.0 (v / v)% or more, more preferably 2.0 (v / v)% or more, even more preferably 3.0 (v / v)% or more, even more preferably 3.5 (v / v)% or more, particularly preferably 4.0 (v / v)% or more, and is preferably 10.0 (v / v)% or less, more preferably 9.0 (v / v)% or less, even more preferably 8.0 (v / v)% or less, even more preferably 7.0 (v / v)% or less, particularly preferably 6.5 (v / v)% or less, and may be 6.0 (v / v)% or less. In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter. The alcohol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewing alcohol, etc.

[0009] The beer-taste beverage of the present invention has an apparent degree of fermentation of 65.0 to 100.0%. Beer-taste beverages with a high apparent degree of fermentation can suppress a feeling of fullness, but tend to have a reduced umami flavor and a watery taste, with the umami of the barley being reduced. Thus, the beer-taste beverage of the present invention is produced by adjusting the saccharification conditions and fermentation conditions so as to achieve an apparent degree of fermentation of 65.0% or more, and further so as to have a total nitrogen content of 25 to 130 mg / 100 mL or more and a total polyphenol content of 60 to 210 ppm by mass. Furthermore, by adjusting the total nitrogen and polyphenol contents, the present invention can provide a beer-taste beverage that can be drunk in large quantities without causing an inappropriate feeling of fullness, and a more preferred embodiment of the invention can provide a beer-taste beverage that does not taste watery and has the umami flavor of barley, or a beer-taste beverage with a rich flavor derived from barley.

[0010] The apparent fermentation degree of the beer-taste beverage of the present invention is 65.0% or more, but from the standpoint of providing a beer-taste beverage with an enhanced rich flavor derived from barley, it is preferably 66.0% or more, more preferably 67.0% or more, even more preferably 68.0% or more, even more preferably 69.0% or more, and particularly preferably 70.0% or more, and may also be 72.0% or more, 74.0% or more, 76.0% or more, 78.0% or more, 80.0% or more, 81.0% or more, 82.0% or more, 83.0% or more, 84.0% or more, 85.0% or more, or 86.0% or more. The apparent fermentation degree of the beer-taste beverage of the present invention is 100.0% or less, but from the standpoint of providing a beer-taste beverage with an enhanced, rich flavor derived from barley, it is preferably 99.0% or less, more preferably 98.0% or less, even more preferably 97.0% or less, even more preferably 96.0% or less, and particularly preferably 95.0% or less, and may also be 94.0% or less, 93.0% or less, 92.0% or less, 91.0% or less, or 90.0% or less.

[0011] As used herein, "apparent fermentation degree" refers to the proportion of sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration in the liquid before fermentation. For example, the apparent fermentation degree AA of the beer-taste beverage of the present invention can be calculated from the following formula (1). Formula (1): AA(%)=100×(P-Es) / P In the above formula (1), "P" is the original extract (original wort extract) and can be measured by the method described in "BCOJ Beer Analysis Methods (edited by the Brewing Society of Japan Fermentation and Brewing Association, revised edition November 1, 2004)." Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract can be calculated from the following formula (2), for example, as described in "BCOJ Beer Analysis Method (edited by the Brewing Society of Japan Fermentation and Brewing Association, revised version November 1, 2004)". Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) In addition, since the apparent extract "Es" may become a negative value due to D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

[0012] The apparent fermentation degree of the beer-taste beverage can be adjusted by appropriately setting the addition of dilution water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), temperature during the enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), temperature during the brewing process, time for wort filtration, set temperatures and holding times for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc.

[0013] As the original extract (O-Ex) concentration (original wort concentration) in a beer-taste beverage increases, the beverage becomes less likely to feel watery. Thus, the original extract concentration of a beer-taste beverage in one embodiment of the present invention is preferably 6.0% by mass or more, more preferably 6.5% by mass or more, even more preferably 7.0% by mass or more, still more preferably 7.5% by mass or more, and particularly preferably 8.0% by mass or more, but may also be 8.2% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, It may be 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, or 11.0% by mass or more. Furthermore, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 18.0% by mass or less, more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, and particularly preferably 14.0% by mass or less, but may also be 13.8% by mass or less, 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, or 12.0% by mass or less. The original extract concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc. The original extract (original wort extract) of the beer-taste beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0014] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention, from the standpoint of providing a beer-taste beverage that suppresses undesirable wateriness while also providing a beer-taste beverage that has an improved rich flavor derived from barley, drinkability, and depth of flavor, is 25 mg / 100 mL or more, preferably 26 mg / 100 mL or more, more preferably 27 mg / 100 mL or more, even more preferably 28 mg / 100 mL or more, still more preferably 29 mg / 100 mL or more, and may also be 30 mg / 100 mL or more, 33 mg / 100 mL or more, 35 mg / 100 mL or more, or 38 mg / 100 mL or more. On the other hand, if the total nitrogen content of a beer-taste beverage is high, it can easily cause a feeling of fullness, so the total nitrogen content of the beverage of the present invention is 130 mg / 100 mL or less, preferably 120 mg / 100 mL or less, more preferably 110 mg / 100 mL or less, even more preferably 100 mg / 100 mL or less, even more preferably 90 mg / 100 mL or less, particularly preferably 80 mg / 100 mL or less, and may also be 70 mg / 100 mL or less, 65 mg / 100 mL or less, or 60 mg / 100 mL or less.

[0015] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials used that have a relatively high nitrogen content and can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt, etc., which has a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. Other examples include corn (corn protein, etc.), rice, dairy raw materials such as raw milk, skim milk powder, and whey, collagen protein, collagen peptide, and yeast extract. In addition, the total nitrogen amount can be adjusted by adding dilution water or carbonated water, selecting the amount and type of raw materials used, as well as the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the protein decomposition time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions. These can be adjusted by appropriately setting various factors (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.), type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), stabilizer added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, white clay, acid white clay, etc.), etc. The total nitrogen content of the beer-taste beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0016] The total polyphenol content of the beer-taste beverage of one embodiment of the present invention, from the standpoint of providing a beer-taste beverage that suppresses undesirable wateriness and that has improved richness, drinkability, and depth of flavor suitable for a beer-taste beverage, is 60 ppm by mass or more, preferably 65 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 71 ppm by mass or more, more preferably 72 ppm by mass or more, and even more preferably 73 ppm by mass or more, and may also be 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, or 100 ppm by mass or more. On the other hand, if the total polyphenol content is high, the drink will be heavy and will tend to give an undesirable feeling of fullness. Therefore, the total polyphenol content of the beverage of the present invention is 210 mass ppm or less, preferably 200 mass ppm or less, more preferably 190 mass ppm or less, even more preferably 180 mass ppm or less, even more preferably 170 mass ppm or less, and may also be 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, or 120 mass ppm or less.

[0017] Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In the present invention, the "total amount of polyphenols" refers to the total amount of these polyphenols contained in the beer-taste beverage.

[0018] The total polyphenol amount can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw material (malt, corn grits, sugar liquid, etc.), amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, polyphenol polymerization conditions in the brewing tank (temperature, stirring speed, etc.), pH in the brewing tank, pH in the brewing process (wort production process from malt addition to yeast addition), time of wort filtration, set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), stabilizer added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, etc.), etc. Furthermore, the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt, malt husks, etc. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with high polyphenol content, such as malt.

[0019] Generally, malt with husks (grain skin) has a high nitrogen and polyphenol content, while soybeans, yeast extract, peas, corn, corn products (corn grits, corn protein, etc.), wheat, wheat malt, etc. have a high nitrogen content but a low polyphenol content. Therefore, the total nitrogen and polyphenol content in a beer-taste beverage can be increased or decreased by adjusting the blending ratio of the ingredients. Representative methods (1) to (4) for increasing or decreasing the total nitrogen and polyphenol content are listed below. (1) By increasing the amount of husk-containing malt and other ingredients used, the total nitrogen and polyphenol content of beer-flavored beverages can be increased. (2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the total nitrogen content of the beer-taste beverage can be increased or decreased while maintaining the total polyphenol content. (3) By increasing the amount of malt containing husk and decreasing the amount of soybeans, yeast extract, etc., the total polyphenol content can be increased while maintaining the total nitrogen content. (4) By reducing the amount of malt containing husk and increasing the amount of soybeans, yeast extract, etc. used, the total polyphenol content can be reduced while maintaining the total nitrogen content.

[0020] The total polyphenol content of the beer-taste beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, revised and expanded in 2013).

[0021] In the beer-taste beverage of the present invention, from the perspective of producing a beverage with an improved taste that is characteristic of a beer-taste beverage, it is preferable that at least a portion of the nitrogen or polyphenols is derived from malt. Furthermore, in order to provide a beer-taste beverage of the present invention with an improved firmness characteristic of beer-taste beverages, at least a portion of the nitrogen or polyphenols may be derived from soybeans, yeast extract, peas, corn, processed corn products (corn grits, etc.), wheat, wheat malt, etc.

[0022] Furthermore, the beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits as an alcohol component. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting them using yeast, and then distilling them. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is preferred.

[0023] From the perspective of providing an easy-to-drink beer-taste beverage, the carbohydrate concentration of the beer-taste beverage of one embodiment of the present invention is preferably 6.0 g / 100 mL or less, more preferably 5.5 g / 100 mL or less, more preferably 5.0 g / 100 mL or less, even more preferably 4.8 g / 100 mL or less, even more preferably 4.6 g / 100 mL or less, even more preferably 4.4 g / 100 mL or less, even more preferably 4.3 g / 100 mL or less, particularly preferably 4.2 g / 100 mL or less, and may even be 4.0 g / 100 mL or less, 3.8 g / 100 mL or less, 3.6 g / 100 mL or less, 3.5 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, or 3.0 g / 100 mL or less. Furthermore, from the perspective of providing a satisfying beer-taste beverage, the carbohydrate concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.3 g / 100 mL or more, more preferably 0.5 g / 100 mL or more, more preferably 0.8 g / 100 mL or more, even more preferably 1.0 g / 100 mL or more, even more preferably 1.3 g / 100 mL or more, even more preferably 1.5 g / 100 mL or more, even more preferably 1.7 g / 100 mL or more, particularly preferably 1.8 g / 100 mL or more, and may even be 2.0 g / 100 mL or more, 2.2 g / 100 mL or more, or 2.5 g / 100 mL or more.

[0024] In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the carbohydrates based on the protein, lipids, dietary fiber, ash, alcohol, etc. of the target food. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash and moisture from the weight of the food. The amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heating drying method.

[0025] The carbohydrate content of the beer-taste beverage of one embodiment of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, and the timing of addition, the set temperatures and holding times for each temperature range when preparing the saccharified liquid, the composition of the pre-fermentation liquid (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), various conditions of the fermentation process (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

[0026] From the perspective of providing a beer-taste beverage that has a strong impact when drunk, the color of the beer-taste beverage of one embodiment of the present invention is preferably 5.0 EBC or more, more preferably 5.3 EBC or more, even more preferably 5.6 EBC or more, still more preferably 5.9 EBC or more, and particularly preferably 6.2 EBC or more, and may also be 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, or 8.0 EBC or more. Furthermore, the color of the beer-taste beverage of one embodiment of the present invention is preferably 30.0 EBC or less, more preferably 27.0 EBC or less, even more preferably 25.0 EBC or less, even more preferably 23.0 EBC or less, even more preferably 20.0 EBC or less, even more preferably 18.0 EBC or less, even more preferably 16.0 EBC or less, and may also be 14.0 EBC or less, 12.0 EBC or less, or 10.0 EBC or less.

[0027] In this specification, the "color" of a beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The "color" of a beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the beverage, and conversely, the higher the value, the darker and darker the beverage. The color of the beer-taste beverage according to one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, etc. More specifically, for example, the color of the beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling treatment, lengthening the boiling time, and performing decoction when preparing the saccharified liquid. The color can also be adjusted to a high level by increasing the concentration of the raw wort extract or the malt ratio. It can also be adjusted by controlling the amount of food additives such as caramel coloring and colored sugar solution.

[0028] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, even more preferably 3.4 or higher, even more preferably 3.6 or higher, even more preferably 3.7 or higher, and may be 3.9 or higher or 4.1 or higher. Furthermore, from the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-taste beverage is preferably 5.0 or lower, more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, and particularly preferably 4.6 or lower. The pH can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of the addition of the enzyme, the saccharification time in the brewing tank, the protein decomposition time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to the addition of yeast), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid used for pH adjustment, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, the cooling temperature, the cooling time, etc.

[0029] The beer-taste beverage of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, plastic bottles, cans, and barrels, with cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability. Furthermore, when using colorless, transparent glass or plastic bottles, unlike regular cans or colored bottles, the beverage is exposed to sunlight and fluorescent light. However, because the beer-taste beverage of one embodiment of the present invention does not substantially contain any components derived from hops, the generation of sunlight odor caused by exposure to sunlight is suppressed. For this reason, the beer-taste beverage of one embodiment of the present invention can also be filled into such colorless, transparent glass or plastic bottles.

[0030] Optional added ingredients such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention are described in detail in "1.1 Raw Materials."

[0031] 1.1 Raw Materials The main raw materials for the beer-taste beverage of one embodiment of the present invention are water and malt, although it is preferable to use hops. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0032] Malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats that have been germinated, dried, and have had the roots removed, and may be of any origin or variety. In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-rowed barley and six-rowed barley, and any of these may be used. Furthermore, in addition to normal malt, colored malt may also be used. When using colored malt, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

[0033] The malt used in the beer-taste beverage of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity and turbidity of the wort will increase, and production efficiency such as wort filterability and beer filterability will deteriorate. For this reason, it is preferable to use malt with a modification of 80% or more. In the present embodiment and comparative example, malt with a modification of 80% or more was used. The modification can be measured by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) in MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. Furthermore, in the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type, or two or more types may be selected in combination.

[0034] Malt contains nitrogen compounds and polyphenols. Therefore, in the present invention, in order to make the total nitrogen content and total polyphenol content of the beer-taste beverage of the present invention fall within the ranges specified in the present invention, it is preferable to set the ratio of malt in the raw materials to a certain range. Specifically, the malt ratio (the ratio of all malt used) is preferably 40% by mass or more, more preferably 45% by mass or more, even more preferably 48% by mass or more, even more preferably 50% by mass or more, and particularly preferably 55% by mass or more, and may also be 60% by mass or more, 65% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass. By increasing the malt ratio, a beer-taste beverage can be produced that has a rich taste derived from malt and a stronger taste of barley. Furthermore, if the malt ratio is too high, it is likely to give an undesirable feeling of fullness, so it is preferably 90% by mass or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, even more preferably 78% by mass or less, even more preferably 76% by mass or less, even more preferably 74% by mass or less, even more preferably 72% by mass or less, even more preferably 70% by mass or less, and may also be 68% by mass or less, or 66% by mass or less. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.

[0035] When the malt ratio is suppressed, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, and liquid sugars containing carbon sources, and examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starches obtained from these grains and extracts thereof may also be used.

[0036] Fruits, fruit skins, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than Gramineae include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, shekwasha, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Chinese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used after squeezing (such as fruit juice). These may be used alone, or two or more of them may be used in combination. The above can be used as appropriate according to consumer preferences, but in order to enjoy a refreshing, clean taste that is characteristic of beer, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use the minimum amount of them. In particular, since black currant imparts an unsuitable milky aroma to beer, it is preferable to not use any black currant or black currant juice as ingredients, or to use the minimum amount of them.

[0037] Examples of the form of hops used in one embodiment of the present invention include pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops. The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage. A beer-taste beverage using hops as an ingredient is a beverage containing iso-α acid, which is a component derived from hops. The content of iso-α acid in a beer-taste beverage using hops is preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, and even more preferably 10.0 ppm by mass or more, and may be 13.0 ppm by mass or more, or 16.0 ppm by mass or more, based on the total amount (100% by mass) of the beer-taste beverage. The content of iso-α acid in a beer-taste beverage using hops is preferably 40.0 ppm by mass or less, more preferably 37.0 ppm by mass or less, and even more preferably 34.0 ppm by mass or less, and may be 30.0 ppm by mass or less, 25.0 ppm by mass or less, or 20.0 ppm by mass or less, based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0038] The bitterness value of the beer-taste beverage of the present invention is not particularly limited, but is preferably 5.0 BUs or more and 45.0 BUs or less. In this specification, the term "bitterness value" is an index of bitterness caused by iso-α-acids such as isohumulone. The bitterness value can be measured according to the method described in Section 8.15 Bitterness Value of BCOJ Beer Analysis Method (revised November 1, 2004). Specifically, an acid is added to a degassed sample, which is then extracted with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a control, and the bitterness value (BUs) can be obtained by multiplying the value by a factor. The bitterness value of the beer-taste beverage of the present invention is preferably 5.0 BUs or more, more preferably 10.0 BUs or more, more preferably 12.0 BUs or more, even more preferably 13.0 BUs or more, and still more preferably 14.0 BUs or more. Furthermore, the bitterness value of the beer-taste beverage of the present invention is preferably 45.0 BUs or less, more preferably 40.0 BUs or less, more preferably 35.0 BUs or less, even more preferably 30.0 BUs or less, even more preferably 28.0 BUs or less, and may also be 25.0 BUs or less, 23.0 BUs or less, 21.0 BUs or less, or 19.0 BUs or less. The bitterness value depends on the content of iso-α acids in the beverage, which are bitter components found in large amounts in hops. Therefore, by controlling the amount of hops used, a beverage with a desired bitterness value can be produced.

[0039] Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars of three or more sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose. These sweeteners may be used alone or in combination of two or more.

[0040] Examples of water-soluble dietary fibers include resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.

[0041] In beer-taste beverages, the bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness imparting agent may also be used. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, ramie sage, Ganoderma lucidum, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, Artemisia absinthium extract, absinthin, alginic acid, and the like.

[0042] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.

[0043] The flavoring is not particularly limited, and general beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor, and include brewing components generated by fermentation, etc. Note that beer-taste beverages contain ethyl acetate produced by alcoholic fermentation, and this ethyl acetate functions as a flavoring. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, there is little need to add a beer flavoring agent separately, but beer flavoring agents may be added if desired. Beer flavorings other than ethyl acetate include esters and higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradec ... Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3- Examples of such amines include hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

[0044] The content of ethyl caproate in the beer-taste beverage of the present invention is not particularly limited, but is preferably 50 ppb by mass or more, and preferably 400 ppb by mass or less. Ethyl caproate is known as a compound having a ginjo aroma, and can impart a lingering aftertaste to the beer-taste beverage, as well as ease of drinking and a light, smooth taste that is characteristic of beer. In particular, since beer-taste beverages with an apparent fermentation degree of 100.0% or less contain relatively few aromatic components, the inclusion of a certain amount of ethyl caproate can effectively impart a rich taste suitable for beer-taste beverages. Thus, the content of ethyl caproate in the beer-taste beverage of the present invention is preferably 50 ppb by mass or more, more preferably 60 ppb by mass or more, even more preferably 70 ppb by mass or more, even more preferably 80 ppb by mass or more, even more preferably 90 ppb by mass or more, even more preferably 110 ppb by mass or more, even more preferably 110 ppb by mass or more, and particularly preferably 120 ppb by mass or more. On the other hand, in order to suppress a pineapple-like flavor that is unsuitable for a beer-taste beverage, the concentration of ethyl caproate in the beverage of the present invention is preferably 800 ppb by mass or less, more preferably 750 ppb by mass or less, even more preferably 700 ppb by mass or less, still more preferably 650 ppb by mass or less, still more preferably 600 ppb by mass or less, still more preferably 580 ppb by mass or less, still more preferably 560 ppb by mass or less, still more preferably 540 ppb by mass or less, still more preferably 520 ppb by mass or less, still more preferably 500 ppb by mass or less, still more preferably 400 ppb by mass or less. It is 80 ppb by mass or less, even more preferably 460 ppb by mass or less, even more preferably 450 ppb by mass or less, even more preferably 440 ppb by mass or less, even more preferably 430 ppb by mass or less, even more preferably 420 ppb by mass or less, even more preferably 410 ppb by mass or less, even more preferably 400 ppb by mass or less, even more preferably 390 ppb by mass or less, even more preferably 380 ppb by mass or less, even more preferably 370 ppb by mass or less, even more preferably 360 ppb by mass or less, and even more preferably 350 ppb by mass or less. The concentration of ethyl caproate in the beer-taste beverage of the present invention can be controlled by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. It can also be controlled by adjusting the amount of flavorings containing ethyl octanoate used.

[0045] The content of ethyl octanoate in the beer-taste beverage of the present invention is not particularly limited, but is preferably 50 ppb by mass or more, and preferably 800 ppb by mass or less. Ethyl octanoate is known as a compound having a fruity aroma reminiscent of fermentation, and can impart a lingering aftertaste to the beer-taste beverage, as well as ease of drinking and a light, smooth taste that is characteristic of beer. In particular, beer-taste beverages with an apparent fermentation degree of 100.0% or less contain relatively few aromatic components, so that the inclusion of a certain amount of ethyl octanoate can effectively impart a rich taste suitable for beer-taste beverages. Thus, the content of ethyl octanoate in the beer-taste beverage of the present invention is preferably 50 ppb by mass or more, more preferably 60 ppb by mass or more, even more preferably 70 ppb by mass or more, even more preferably 75 ppb by mass or more, even more preferably 80 ppb by mass or more, even more preferably 85 ppb by mass or more, even more preferably 90 ppb by mass or more, even more preferably 95 ppb by mass or more, and even more preferably 100 ppb by mass or more. On the other hand, in order to suppress flavors that are unsuitable for fruit-like beer-taste beverages, the concentration of ethyl octanoate in the beverage of the present invention is preferably 800 ppb by mass or less, more preferably 700 ppb by mass or less, even more preferably 600 ppb by mass or less, still more preferably 500 ppb by mass or less, and particularly preferably 400 ppb by mass or less. The concentration of ethyl octanoate in the beer-taste beverage of the present invention can be controlled by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. It can also be controlled by adjusting the amount of flavorings containing ethyl octanoate used.

[0046] The concentrations of ethyl caproate and ethyl octanoate in the beer-taste beverage of the present invention can be measured by, for example, gas chromatography.

[0047] The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or a salt thereof is preferred, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or a salt thereof is more preferred, and phosphoric acid, lactic acid, or a salt thereof is particularly preferred. These acidulants may be used alone or in combination of two or more kinds.

[0048] In the beer-taste beverage of one embodiment of the present invention, the inclusion of phosphoric acid, lactic acid, succinic acid or a salt thereof does not have any particular effect on suppressing the feeling of fullness that is unsuitable for beer-taste beverages, but it makes it possible to lower the pH and ensure microbial integrity without imparting an unsuitable sourness to the beverage.

[0049] In order to avoid imparting an unsuitable acidity to the beer-taste beverage, the phosphoric acid content in the beer-taste beverage of one embodiment of the present invention is preferably 900 ppm by mass or less, more preferably 800 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 600 ppm by mass or less, even more preferably 550 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 300 ppm by mass or less, and particularly preferably 200 ppm by mass or less. Furthermore, in order to lower the pH of the beer-taste beverage and obtain microbial assurance, the phosphate content in the beer-taste beverage of one embodiment of the present invention is preferably 70 ppm by mass or more, more preferably 100 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 140 ppm by mass or more, and particularly preferably 160 ppm by mass or more.

[0050] Similarly, in order to avoid imparting an unsuitable acidity to the beer-taste beverage, the lactic acid content in the beer-taste beverage of one embodiment of the present invention is preferably 900 ppm by mass or less, more preferably 800 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 600 ppm by mass or less, even more preferably 550 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 300 ppm by mass or less, and particularly preferably 200 ppm by mass or less. Furthermore, in order to lower the pH of the beer-taste beverage and obtain microbial assurance, the lactic acid content in the beer-taste beverage of one embodiment of the present invention is preferably 70 ppm by mass or more, more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 130 ppm by mass or more, and particularly preferably 150 ppm by mass or more.

[0051] Similarly, in order to avoid imparting an unsuitable acidity to the beer-taste beverage, the succinic acid content in the beer-taste beverage of one embodiment of the present invention is preferably 300 ppm by mass or less, more preferably 250 ppm by mass or less, even more preferably 200 ppm by mass or less, even more preferably 180 ppm by mass or less, and particularly preferably 160 ppm by mass or less. Furthermore, in order to lower the pH of the beer-taste beverage and obtain microbial assurance, the succinic acid content in the beer-taste beverage of one embodiment of the present invention is preferably 10 ppm by mass or more, more preferably 20 ppm by mass or more, even more preferably 30 ppm by mass or more, even more preferably 40 ppm by mass or more, even more preferably 45 ppm by mass or more, and particularly preferably 50 ppm by mass or more.

[0052] The beer-taste beverage of one embodiment of the present invention preferably contains phosphoric acid, lactic acid and succinic acid. In one embodiment of the beer-taste beverage of the present invention, the total content of phosphoric acid, lactic acid and succinic acid is preferably 1700 ppm by mass or less, more preferably 1300 ppm by mass or less, even more preferably 1000 ppm by mass or less, even more preferably 700 ppm by mass or less, and particularly preferably 500 ppm by mass or less, from the viewpoint of imparting a moderate acidity to the beer-taste beverage, and is preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 200 ppm by mass or more, and particularly preferably 300 ppm by mass or more, from the viewpoint of lowering the pH of the beverage to achieve microbial assurance.

[0053] In the beer-taste beverage of one embodiment of the present invention, the individual contents of phosphoric acid, lactic acid and succinic acid, and the total contents of these, can be controlled, for example, by adjusting the amounts of raw materials with high contents of phosphoric acid, lactic acid or succinic acid used. The beer-taste beverage of the present invention may contain organic acids other than phosphoric acid, lactic acid, and succinic acid. The content of organic acids other than phosphoric acid, lactic acid, and succinic acid can be less than 100 parts by mass, less than 70 parts by mass, less than 50 parts by mass, less than 20 parts by mass, less than 10 parts by mass, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, or 0 parts by mass per 100 parts by mass of the total amount of phosphoric acid, lactic acid, and succinic acid.

[0054] In order to avoid imparting an unsuitable acidity to the beer-taste beverage, the pyroglutamic acid content in the beer-taste beverage of one embodiment of the present invention may be 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, 260 mg / L or less, 250 mg / L or less, 240 mg / L or less, 230 mg / L or less, 220 mg / L or less, 210 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, or 170 mg / L or less. In order to impart a suitable taste to a beer-taste beverage, the beer-taste beverage of one embodiment of the present invention may have an acid content of 58 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 82 mg / L or more, 84 mg / L or more, 86 mg / L or more, 88 mg / L or more, 90 mg / L or more, 92 mg / L or more, 94 mg / L or more, 96 mg / L or more, 98 mg / L or more, 100 mg / L or more, 102 mg / L or more, 104 mg / L or more, 106 mg / L or more, 108 mg / L or more, or 110 mg / L or more.

[0055] The contents of lactic acid, phosphoric acid and pyroglutamic acid in the beer-taste beverage of the present invention can be measured by, for example, high performance liquid chromatography.

[0056] Examples of preservatives include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, and dimethyl dicarbonate. In addition, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as preservatives. These preservatives may be used alone or in combination of two or more. The amount of the preservative to be blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0057] Examples of salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.

[0058] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. The beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, and therefore the carbon dioxide gas produced in this fermentation process can be used as is, although the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

[0059] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, especially preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, especially preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0060] When the beer-taste beverage of one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be appropriately adjusted within the range that results in the above-mentioned carbon dioxide concentration. 2 Below, 4.5kg / cm 2 or less than 4.0kg / cm 2 and 0.20 kg / cm 2 More than 0.50kg / cm 2 or more than 1.0kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.

[0061] 1.3 Other additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention as necessary, provided the effects of the present invention are not impaired. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, raw materials originating from milk, and the like. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

[0062] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage that is packaged in a container. Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and plastic bottles, with cans, bottles, and plastic bottles being particularly preferred from the standpoint of ease of portability.

[0063] 2. Manufacturing method of beer-flavored beverage One embodiment of the present invention relates to a method for producing a fermented beer-taste beverage, which comprises the following steps (1) to (3). Step (1): A step of obtaining a pre-fermentation liquid by subjecting a raw material to at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

[0064] In the method for producing the fermented beer-taste beverage, adjustments of the apparent fermentation degree, original extract concentration, total nitrogen content, total polyphenol content, pyroglutamic acid content, ethyl caproate content, ethyl octanoate content, pH, etc. can be made at one or more of the following times (i) to (v). (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3). (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3) The content of pyroglutamic acid, ethyl caproate, ethyl octanoate, etc. may be adjusted by directly blending these ingredients, or by adjusting the blending amount of raw materials containing these ingredients. If the content of these ingredients is too high, it may be adjusted by adding water or carbonated water.

[0065] <Process (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid. For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and, if necessary, an enzyme agent such as a polysaccharide-degrading enzyme or a protease that promotes the conversion of components derived from the raw materials may be added before fermentation. Examples of the enzyme agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, etc. In addition, the enzyme agent may be one that corresponds to "(3) the following enzyme agents added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Items not to be treated as ingredients of alcoholic beverages" of the Liquor Tax Act and the Notification of Liquor Administration Laws (revised on June 27, 2018). By adding these enzyme agents, the component composition of the resulting fermented beer-taste beverage can be efficiently adjusted. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Furthermore, these may be added during or after alcoholic fermentation in the next step.

[0066] The mixture of various raw materials is heated and the starch in the raw materials is saccharified to carry out a saccharification process. The temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the original extract concentration of the final beverage, etc. In one aspect of the present invention, from the viewpoint of adjusting the apparent fermentation degree of the beer-taste beverage to the above range, the saccharification treatment temperature is preferably 55 to 75°C and the saccharification treatment time is preferably 15 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0067] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling. Instead of the above-mentioned saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and warm water, followed by boiling.

[0068] In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0069] <Process (2)> Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After completion of the boiling treatment, the mixture is transferred to a whirlpool and cooled to 0 to 23° C. After cooling, solid matters such as coagulated proteins may be removed, and the original extract concentration may be adjusted. Through such treatment, a cooled pre-fermentation liquid is obtained.

[0070] <Process (3)> Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0071] The yeast may be added to the raw material as a yeast suspension, or the yeast may be concentrated by centrifugation or sedimentation to form a slurry, which is then added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw material can be appropriately determined, but for example, 5×10 6 cells / mL ~ 1 × 10 8 The concentration is approximately 1.5 mg / mL.

[0072] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, can be appropriately set, and for example, fermentation may be performed at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. The apparent fermentation degree of the beer-taste beverage can be adjusted by appropriately setting the type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and can also be adjusted by changing the temperature (increasing or decreasing the temperature) or pressure of the fermentation liquid during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as necessary.

[0073] These steps may be followed by steps such as a storage step and a filtration step that are well known to those skilled in the art in the production of beer-taste beverages. The fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product. The method for packaging the fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the fermented beer-taste beverage is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0074] 3. Method for improving the flavor of beer-flavored beverages The present invention also relates to a method for improving the flavor of a beer-taste beverage. Specifically, in one embodiment of the flavor improving method of the present invention, the apparent fermentation degree is adjusted to 65.0 to 100.0%, the total nitrogen content is adjusted to 25 to 130 mg / 100 mL, and the total polyphenol content is adjusted to 60 to 210 ppm by mass.

[0075] In this specification, the "flavor" of a beer-taste beverage includes the umami of barley, the rich flavor derived from barley, the satisfying taste, and the depth of flavor. Furthermore, in this specification, "improving flavor" or "improving flavor" means that a beverage in which the apparent fermentation degree, total nitrogen content, and total polyphenol content have been adjusted to fall within the above ranges achieves at least one of reducing or suppressing unsuitable wateriness and satiety, and enhancing the rich flavor suitable for a beer-taste beverage, compared to a beverage that has not been subjected to such adjustments.

[0076] Methods for adjusting the apparent fermentation degree, total nitrogen content, total polyphenol content, etc. are as described above in "1. Beer-taste beverage" and "2. Production method of beer-taste beverage." EXAMPLES

[0077] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, the original extract concentration, total nitrogen content, and total polyphenol content were measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0078] <Beverage preparation> The crushed barley malt was put into a brewing tank containing 120 L of hot water, and the temperature was gradually increased and maintained, followed by filtration to remove malt residue and the like. As shown in Tables 1 to 4, in some examples, a protease was added to the hot water together with the barley malt. After filtration, the raw material liquid and hops were put into a boiling kettle, sugar solution was added to obtain a specified malt ratio, and the volume was adjusted to 100 L with hot water to obtain hot wort. In addition, in Comparative Examples 2 and 5, a polysaccharide-degrading enzyme was added together with the barley malt. The resulting hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before the addition of yeast.

[0079] Beer yeast (bottom fermenting yeast) was added to the pre-fermentation liquid obtained in this manner and fermented for approximately one week. After a further maturation period of approximately one week, the yeast was removed by filtration and extract adjustment water was added to prepare a beer-flavored beverage. In each of the Examples and Comparative Examples, the amounts and types of raw materials such as malt and hops, mashing pattern, type of polysaccharide-degrading enzyme and proteolytic enzyme, amounts and timing of addition, set temperatures in each temperature range when preparing wort, retention time, pH adjustment, turbidity during wort filtration, timing of hop addition, boiling time, fermentation conditions, etc. were appropriately set, and adjustments were made to achieve the apparent fermentation degree, total nitrogen amount, total polyphenol amount, original extract concentration, carbohydrate content, pH, pyroglutamic acid, ethyl caproate and ethyl octanoate contents shown in Tables 1 to 4. In addition, in Examples 1 to 8 shown in Table 1, the pH and the contents of pyroglutamic acid, ethyl caproate and ethyl octanoate were not adjusted or measured.

[0080] <Sensory evaluation> The resulting beer-taste beverages were evaluated by the same six panelists who tasted each beverage as follows:

[0081] Each panelist tasted 350 mL of the beer-taste beverage cooled to approximately 4°C, and rated the items "satisfaction unsuitable for a beer-taste beverage," "wateriness unsuitable for a beer-taste beverage," and "rich flavor suitable for a beer-taste beverage" using scores in increments of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum) based on the scoring criteria below, and the average scores of the six panelists were calculated. Note that in Examples 1 to 8 listed in Table 1, the item "rich flavor suitable for a beer-taste beverage" was not evaluated. For the evaluation, samples that met the following criteria of "1.0", "2.0", and "3.0" were prepared in advance for each evaluation item, and the criteria were standardized among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no difference in scores of 2.0 or more was confirmed among the panelists for the same beverage.

[0082] [Beer-flavored beverages are not good for satiety] 3.0: You will not feel full at all after drinking it. 2.5: You don't feel full after drinking it. 2.0: You will barely feel full after drinking it. 1.5: Feeling full after drinking. - "1.0": You will feel very full after drinking it. [Wateriness not suitable for beer-flavored beverages] - "3.0": There is absolutely no wateriness, which is undesirable for a beer-flavored beverage. 2.5: There is no wateriness, which is undesirable for a beer-flavored beverage. - "2.0": There is almost no wateriness, which is undesirable for a beer-flavored beverage. 1.5: The beer tastes watery and is not suitable for a beer-flavored beverage. - "1.0": The taste is too watery, which is unsuitable for a beer-flavored beverage. [Rich flavor suitable for beer-flavored beverages] - "3.0": The rich flavor typical of a beer-flavored beverage is very strongly felt. - "2.5": A strong, rich flavor typical of a beer-flavored beverage. - "2.0": A rich flavor typical of a beer-flavored beverage. - "1.5": The rich flavor typical of a beer-flavored beverage is not felt very much. - "1.0": The rich flavor typical of a beer-flavored beverage is hardly detectable.

[0083] In addition, based on the above three evaluation items, a comprehensive evaluation was made according to the following criteria. [comprehensive evaluation] "A": All three sensory evaluation items tested have an average score of 2.5 or higher. - "B": Does not fall under "A" or "C". "C": The average score of at least one of the three sensory evaluation items examined is less than 2.0.

[0084] [Table 1] [Table 2] [Table 3] [Table 4]

[0085] The results of the examples show that when the total nitrogen content in a beer-taste beverage is 25-130 mg / 100 mL, the total polyphenol content is 60-210 ppm by mass, and the apparent fermentation degree is 65.0-100.0%, a beverage can be provided that has a "rich flavor suitable for a beer-taste beverage" while suppressing the "feeling of fullness that is unsuitable for a beer-taste beverage" and the "wateriness that is unsuitable for a beer-taste beverage."

Claims

1. A total nitrogen content of 25 to 130 mg / 100 mL, The total amount of polyphenols is 60 to 191 ppm by mass, The carbohydrate concentration is 1.3 g / 100 mL or more and 4.6 g / 100 mL or less, A beer-flavored beverage that uses sugar syrup as an ingredient.

2. A beer-flavored beverage as described in claim 1, having a pyroglutamic acid content of 58 mg / L or more and 320 mg / L or less.

3. A beer-flavored beverage as described in claim 1 or 2, wherein the original extract concentration is 6.0% by mass or more and 18.0% by mass or less.

4. A beer-flavored beverage as described in claim 1 or 2, having an apparent fermentation degree of 65.0 to 100.0%.

5. A beer-flavored beverage as described in claim 1 or 2, having a carbohydrate concentration of 2.0 g / 100 mL or less.

6. A beer-flavored beverage as described in claim 1 or 2, in which the malt ratio is 50% by mass or more and less than 67% by mass.

7. A beer-flavored beverage as described in claim 1 or 2, having an iso-α acid content of 5.0 to 40.0 ppm by mass.

8. A beer-flavored beverage as described in claim 1 or 2, having a bitterness value of 10.0 to 30.0 BUs.

9. A beer-flavored beverage as described in claim 1 or 2, having a color of 5.0 to 30.0 EBC.

10. A beer-flavored beverage as described in claim 1 or 2, having a pH of 3.0 to 4.

6.

11. A beer-flavored beverage as described in claim 1 or 2, having an ethyl caproate content of 50 ppb by mass or more and 800 ppb by mass or less.

12. A beer-flavored beverage as described in claim 1 or 2, having an ethyl octanoate content of 50 ppb by mass or more and 800 ppb by mass or less.

13. A total nitrogen content of 25 to 130 mg / 100 mL The total amount of polyphenols is 60 to 191 ppm by mass, The carbohydrate concentration is 1.3 g / 100 mL or more and 4.6 g / 100 mL or less, A method for producing beer-flavored beverages that uses sugar solution as an ingredient.

14. A method for producing a beer-flavored beverage as described in claim 13, comprising a step of adding a proteolytic enzyme.