Beer taste beverage

Abstract

To provide a beer taste beverage having, for example, proper and fresh sharpness, swelling of fragrance and high chromaticity.SOLUTION: In a beer taste beverage, chromaticity is 40 EBC or higher, the sugar content is 1.5 g / 100 mL or less, and the content of linalool is 1.0 mass ppb or more.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Traditionally, various beer-flavored beverages have been developed to meet the diverse tastes of consumers today. These products are then distributed in the market. For example, Patent Document 1 describes a pigment containing 3-methyl-4-octanolide and having a color value of 9 to 95. An invention relating to a beer-flavored beverage, which is 0EBC, has been disclosed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2017-225426 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, beer-taste beverages with high color intensity, such as those described in Patent Document 1, have a visual Due to the psychological impact on the consumer, it is easy to feel that the refreshing sharpness and fullness of the aroma are insufficient. The present inventors have found through their research that, under such circumstances, for example, There is a demand for beer-taste beverages that have a rich flavor and full aroma and have high color. [Means for solving the problem]

[0005] The present invention relates to a beer brewer having a color, sugar content, and linalool content adjusted to a predetermined range. The present invention provides an ist beverage. Specifically, the present invention provides the following aspects [1] to

[16] . [1] The color is 40EBC or more. The carbohydrate content is 1.5g / 100mL or less. A beer-flavored beverage having a linalool content of 1.0 ppb by mass or more. [2] The ratio of color (unit: EBC) to linalool content (unit: mass ppb) [color / linalool] The beer-taste beverage according to [1] above, wherein the molecular weight distribution (Mg / mol) of the beer is 0.10 or more and 300 or less. [3] The ratio of color (unit: EBC) to carbohydrate content (unit: g / 100 mL) [color / carbohydrate content The beer-taste beverage according to the above item [1] or [2], wherein the amount of . [4] Linalool content (unit: mass ppb) and carbohydrate content (unit: g / 100 mL) The ratio [linalool / carbohydrate content] is 0.60 or more and 400 or less, [1] to [3] above 10. The beer-taste beverage according to claim 9 . [5] Any one of the above [1] to [4], wherein the malt ratio is 50% by mass or more and 100% by mass or less. Item 3. A beer-flavored beverage as described in item 1. [6] Any one of the above [1] to [5], wherein the carbohydrate content is 0.50 g / 100 mL or less. 2. A beer-flavored beverage as described in claim 1. [7] The beer-taste beverage according to any one of the above items [1] to [6], wherein the beer-taste beverage is beer. A beer-flavored beverage. [8] The sulfur dioxide content of the beer-taste beverage is less than 1.0 ppm by mass. The beer-taste beverage according to any one of the above [1] to [7], [9] The sulfur dioxide content of the beer-taste beverage is 1.0 ppm by mass or more based on the total amount of the beverage. The beer tea according to any one of the above [1] to [7], wherein the beer tea has a content of 15.0 mass ppm or less. Stove beverage.

[10] [1] to [8] above, wherein the beer-taste beverage is a top-fermented beer-taste beverage. 10. The beer-taste beverage according to claim 9 .

[11] The above [1] to

[10] have a phenethyl alcohol content of 3.0 ppm by mass or more. 10. The beer-taste beverage according to claim 9 .

[12] Linalool content (unit: mass ppb) and phenethyl alcohol content (unit: mass ppb) The ratio of linalool to phenethyl alcohol (ppm) is 0.010 to 50. The beer-taste beverage according to any one of the above [1] to

[11] .

[13] Ratio of color (unit: EBC) to phenethyl alcohol content (unit: mass ppm) [ [1] to

[12] above, wherein the color index (chromaticity) / phenethyl alcohol) is 0.50 or more and 60 or less. 10. The beer-taste beverage according to claim 9 .

[14] Phenethyl alcohol content (unit: mass ppm) and sugar content (unit: g / 100 mL) [phenethyl alcohol / carbohydrate content] is 1.0 to 500. 1. A beer-taste beverage according to any one of the above items [1] to

[13] .

[15] A method for producing a beer-taste beverage according to any one of the above [1] to

[14] . The method for producing a beer-taste beverage comprises the following steps (1) and (2): Step (1): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. A process for obtaining a pre-fermentation liquid by performing at least one treatment. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.

[16] Hops are added at least during or after the boiling treatment in step (1). The method for producing a beer-taste beverage according to

[15] above, further comprising the steps of: Effect of the Invention

[0006] A preferred embodiment of the beer-taste beverage of the present invention is, for example, a beer-taste beverage having a composition suitable for a beer-taste beverage. A highly colorful beer-flavored beverage with a well-balanced refreshing crispness and full aroma. to provide. A more preferred embodiment of the beer-taste beverage of the present invention is, for example, a beer-taste beverage having It has a well-balanced, refreshing sharpness, full aroma, and rich flavor, and has a high color. Offers beer-flavored beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage that has a beer-like flavor. In other words, the beer-taste beverage in this specification refers to a carbonated beverage, particularly an alcoholic or non-alcoholic beverage. Unless otherwise specified, the term includes any carbonated beverage having a beer flavor. Therefore, a "beer-taste beverage" includes, for example, a beverage made from malt, hops, and water. These are then fermented with yeast to produce beer, a fermented malt beverage. Not only flavored beverages, but also beers containing aroma components such as esters, higher alcohols, and lactones This also includes carbonated beverages to which flavorings have been added.

[0008] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n- Propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate , isoamyl propionate, linalool, geraniol, citral, 4-vinyl glycol Iacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid , 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-Decanolactone, γ-Undecalactone, Ethyl hexanoate, Ethyl 2-methylbutyrate , Ethyl n-butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl Maltol, Phenylacetic acid, Furaneol, Furfural, Methional, 3-Methyl-2-butene- 1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid , geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, Tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-amino Acetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5- Methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2 -dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuranic acid 2-Acetylfuran, 2-Methyltetrahydrofuran-3-one, Hexa nal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eutectic Desmol, 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-hexene Examples of the alcohol include nal, nonanal, and phenethyl alcohol.

[0009] The beer-taste beverage of one embodiment of the present invention is a fermented beer that has been fermented using yeast. It may be a beer-flavored beverage that does not undergo a fermentation process, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. good. Fermented beer-flavored beverages include those fermented using top-fermenting yeast (such as Saccharomyces). It is a top-fermented beer-flavored beverage (ale-flavored beverage) brewed through a process. Lager brewed through a fermentation process using bottom fermenting yeast (such as Saccharomyces) -Beer-flavored beverages and pilsner beer-flavored bottom-fermented beer-flavored beverages A top-fermented beer-taste beverage and a bottom-fermented beer-taste beverage may be mixed together. In addition, the term "fermentation" as used herein refers to the process of fermenting alcohol to produce alcohol. The fermentation may be alcohol fermentation, or may be non-alcoholic fermentation, in which no alcohol is produced.

[0010] In addition, the beer-taste beverage of one embodiment of the present invention is a malt-based beer that uses malt as an ingredient. The beverage may be a beer-flavored beverage that does not use malt, and may be a non-malt beer-flavored beverage that does not use malt. Examples of the malt-based beer-flavored beverage include a barley malt-based beer-flavored beverage. Beverages are included.

[0011] The color of the beer-taste beverage of one embodiment of the present invention is a beer-taste beverage that has a strong impact when drunk. From the viewpoint of being an isotonic beverage, it is 40 EBC or more, but 42 EBC or more, 44 EBC or more , 46EBC or more, 48EBC or more, 50EBC or more, 52EBC or more, 54EBC or more , 56EBC or more, 58EBC or more, 60EBC or more, 62EBC or more, 64EBC or more , 66EBC or more, 68EBC or more, 70EBC or more, 72EBC or more, 74EBC or more , 76EBC or more, 78EBC or more, 80EBC or more, 82EBC or more, 84EBC or more , 86EBC or higher, 88EBC or higher, 90EBC or higher, 92EBC or higher, 94EBC or higher , 96EBC or more, 98EBC or more, 100EBC or more, 105EBC or more, 110EB C or above, 115EBC or above, 120EBC or above, 125EBC or above, 130EBC or above, It may be 135EBC or more, 145EBC or more, or 150EBC or more. 0EBC or less, 450EBC or less, 400EBC or less, 350EBC or less, 300EBC Below, 270EBC or less, 250EBC or less, 240EBC or less, 230EBC or less, 2 20EBC or less, 210EBC or less, 200EBC or less, 190EBC or less, 180EB C or less, 170EBC or less, 160EBC or less, 155EBC or less, 150EBC or less, 145EBC or less, 140EBC or less, 135EBC or less, 130EBC or less, 125E BC or less, 120EBC or less, 115EBC or less, 110EBC or less, 105EBC or less , 100 EBC or less, or 95 EBC or less.

[0012] In this specification, the "color" of a beverage is determined according to the revised BCOJ beer analysis method (Japan Beer Association, a public interest incorporated foundation). (Published by the Brewers Association, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013) The color of beverages can be measured by the method described in "8.8 Color Degree" of the Food and Drug Administration. "Color" is a unit of color established by the European Brewery Convention. The lower the value, the lighter and brighter the beverage. The higher the number, the darker the drink. The color of the beer-taste beverage of one embodiment of the present invention can also be determined by, for example, the type of malt used, When using two or more types of malt, the mixing ratio and boiling conditions for preparing the pre-fermentation liquid should be carefully considered. More specifically, for example, the color of a beer-taste beverage can be controlled by adjusting the color of the beer. To increase the yield, it is necessary to increase the ratio of dark malt used and to increase the temperature during boiling. The boiling time should be increased, and decoction should be performed when preparing the saccharified solution. The taste can be adjusted by adding coloring agents such as caramel color. The color can also be increased by increasing the extract concentration or the malt ratio. This can be done.

[0013] Beer-flavored beverages with high color (e.g., 40 EBC or higher) have a visually appealing The inventors' research has revealed that, due to psychological effects, people tend to feel that the refreshing sharpness is insufficient. I understand. To address this issue, the present inventors have developed a method for adding sugar to a beer-flavored beverage with high color intensity. By lowering the amount, the visual impact is reduced, and the refreshing taste characteristic of beer-flavored beverages is enhanced. It has been found that this can result in a beer-flavored beverage with improved flavor, thereby solving the above problem. In other words, the beer-taste beverage of one embodiment of the present invention has a high color level, yet has a refreshing taste. In order to create a beer-flavored beverage with improved sharpness, the sugar content has been reduced to 1.5g / 100ml. It is adjusted to L or less.

[0014] In view of the above, the carbohydrate content of the beer-taste beverage of one embodiment of the present invention is 1.5 g / 100 mL or less, but not more than 1.4g / 100mL, 1.3g / 100mL or less, 1.2g / 100mL or less, 1.1g / 100mL or less, 1.0g / 100mL or less, 1.0g / 1 Less than 0.00mL, 0.90g / 100mL or less, 0.85g / 100mL or less, 0.80g / 100mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.6 5g / 100mL or less, 0.60g / 100mL or less, 0.55g / 100mL or less, 0 .50g / 100mL or less, less than 0.50g / 100mL, 0.45g / 100mL or less , or 0.40 g / 100 mL or less, and 0.05 g / 100 mL or less. L or more, 0.10g / 100mL or more, 0.15g / 100mL or more, 0.20g / 10 0mL or more, 0.25g / 100mL or more, 0.30g / 100mL or more, 0.35g / 100mL or more, 0.40g / 100mL or more, 0.45g / 100mL or more, 0.50 It may be greater than 0.50 g / 100 mL or greater than 0.50 g / 100 mL.

[0015] In this specification, "carbohydrate" refers to the carbohydrate content in accordance with the nutritional labeling standards for food (Ministry of Health, Labour and Welfare Notification No. 176, partially revised September 27, 2013, Consumer Affairs Agency Notification No. 8) Specifically, the target foods are classified into protein, fat, dietary fiber, ash, alcohol and Therefore, the amount of carbohydrate in a food is calculated by subtracting the weight of the food from the total weight of the food. It can be calculated by deducting the amounts of protein, fat, dietary fiber, ash and moisture. can. The amounts of protein, fat, dietary fiber, ash and water are as specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of fat was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured by the The amount can be measured by the direct incineration method, and the amount of moisture can be measured by the reduced pressure heating drying method.

[0016] The carbohydrate content of the beer-taste beverage according to one embodiment of the present invention can be adjusted by adding dilution water or carbonated water, adjusting the amount of the raw material, etc. Type of ingredients (malt, corn grits, sugar liquid, etc.), amount of raw materials, type of enzyme, enzyme (carbohydrate content) The amount of enzymes (including hydrolyzing enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, and pH, pH during the brewing process (the wort production process from malt addition to before yeast addition), and when filtering the wort During the preparation of wort (including saccharification), the set temperature and holding time for each temperature range, and the temperature of the pre-fermentation liquid Original extract concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration Amount, aeration time, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature Fermentation time, pressure setting during fermentation, carbon dioxide concentration, amount of enzyme added, type of enzyme, enzyme addition The timing of the addition, etc. can be set and adjusted as appropriate.

[0017] In one embodiment of the beer-taste beverage of the present invention, the beverage has a high color and yet a refreshing taste. In order to create a beer-flavored beverage with improved flavor, the color (unit: EBC) and sugar content were The ratio of color to carbohydrate content (unit: g / 100 mL) is 20 or more, 22 or more, 2 4 or more, 26 or more, 28 or more, 30 or more, 32 or more, 34 or more, 36 or more, 38 or more, 4 It is preferably 0 or more, 42 or more, 44 or more, 46 or more, 48 or more, or 50 or more. , 55 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more It may be 220 or more, or 230 or more, and may be 600 or less, 580 or less, 560 or less Below, below 540, below 520, below 500, below 490, below 480, below 470, 4 60 or less, 450 or less, 440 or less, 430 or less, 420 or less, 410 or less, 400 or less , 390 or less, or 380 or less, and more preferably 370 or less, 360 or less , 350 or less, 300 or less, 250 or less, 200 or less, 150 or less, 100 or less, 90 or less or 80 or less.

[0018] In addition, it has been found that beverages with reduced sugar content have a problem with reduced aroma. To solve this problem, the present inventors have developed a beer tea with high color and low sugar content. By adjusting the amount of linalool compared to ist beverages, it has a beer-flavored taste. It is possible to create a beer-flavored beverage that has a refreshing crispness and an improved aroma. And found that. In other words, the beer-taste beverage of one embodiment of the present invention has high color and low sugar content. However, by adjusting the linalool content to 1.0 mass ppb or more, it is possible to achieve a refreshing feeling. It is a beer-flavored beverage that has a crisp taste but also has an improved aromatic fullness.

[0019] In view of the above, the linalool content of the beer-taste beverage of one embodiment of the present invention is 1.0 Although it is more than ppb by mass, it has high color and low sugar content, but it is still in beer. A better balance of refreshing sharpness, fullness of aroma, and richness of flavor, suitable for flavorful beverages. From the perspective of creating a beer-flavored beverage that meets the above criteria, the range is 1.2 mass ppb or more and 1.5 mass ppb or less. Top, 1.7 mass ppb or more, 2.0 mass ppb or more, 2.2 mass ppb or more, 2.5 mass above ppb, above 2.7 mass ppb, above 3.0 mass ppb, above 3.2 mass ppb, 3 .5 mass ppb or more, above 3.7 mass ppb, above 4.0 mass ppb, above 4.2 mass ppb or more, above 4.5 mass ppb, above 4.7 mass ppb, above 5.0 mass ppb, above 5.2 mass ppb or more, above 5.5 mass ppb, above 5.7 mass ppb, above 6.0 mass ppb, above 6.2 mass ppb, above 6.5 mass ppb, above 6.7 mass ppb, above 7.0 mass pp b or more, above 7.2 mass ppb, above 7.5 mass ppb, above 7.7 mass ppb, above 8.0 mass ppb or more, above 8.2 mass ppb, above 8.5 mass ppb, above 8.7 mass ppb or more, above 9.0 mass ppb, above 9.2 mass ppb, above 9.5 mass ppb, above 9.7 mass p pb or more, above 10.0 mass ppb, above 10.2 mass ppb, above 10.5 mass ppb or more, above 10.7 mass ppb, above 11.0 mass ppb, above 11.2 mass ppb, 11. 5 mass ppb or more, above 11.7 mass ppb, above 12.0 mass ppb, above 12.2 mass p pb or more, above 12.5 mass ppb, above 12.7 mass ppb, above 13.0 mass ppb or more, above 13.2 mass ppb, above 13.5 mass ppb, above 13.7 mass ppb, 14. 0 mass ppb or more, above 14.2 mass ppb, above 14.5 mass ppb, above 14.7 mass p pb or more, above 15.0 mass ppb, above 15.2 mass ppb, above 15.5 mass ppb or more, above 15.7 mass ppb, above 16.0 mass ppb, above 16.2 mass ppb, 16. 5 mass ppb or more, above 16.7 mass ppb, above 17.0 mass ppb, above 17.2 mass p pb or more, above 17.5 mass ppb, above 17.7 mass ppb, above 18.0 mass ppb or more, above 18.2 mass ppb, above 18.5 mass ppb, above 18.7 mass ppb, 19. 0 mass ppb or more, 19.2 mass ppb or more, 19.5 mass ppb or more, 19.7 mass p pb or more, or preferably 20.0 ppb by mass or more. In addition, despite its high color and low sugar content, it is suitable for beer-flavored beverages. A beer-flavored beverage with a perfect balance of refreshing sharpness, full aroma, and rich flavor. From this viewpoint, the linalool content of the beer-taste beverage of one embodiment of the present invention is 140 Mass ppb or less, 130 mass ppb or less, 120 mass ppb or less, 110 mass ppb or less , 100 mass ppb or less, 95 mass ppb or less, 90 mass ppb or less, 85 mass ppb or less Below, 80 mass ppb or less, 75 mass ppb or less, 70 mass ppb or less, 65 mass ppb or less Below, 60 mass ppb or less, 55 mass ppb or less, 50 mass ppb or less, 45 mass ppb or less Below, 40 mass ppb or less, 39 mass ppb or less, 38 mass ppb or less, 37 mass ppb or less Below, 36 mass ppb or less, 35 mass ppb or less, 34 mass ppb or less, 33 mass ppb or less Below, 32 mass ppb or less, 31 mass ppb or less, 30 mass ppb or less, 29 mass ppb or less Below, 28 mass ppb or less, 27 mass ppb or less, 26 mass ppb or less, 25 mass ppb or less Below, 24 mass ppb or less, 23 mass ppb or less, 22 mass ppb or less, 21 mass ppb or less or less, or 20 ppb by mass or less.

[0020] In this specification, the content of linalool is determined according to J. Agric. Food Chem., 2013, 61 (47), p. p 11303-1131(Characterization of the Key Aroma Compounds in Two Bavarian Wheat Gas chromatograph mass spectrometer described in "Beers by Means of the Sensomics Approach" It can be measured using gas chromatography-mass spectrometry (GC-MS). In addition, in one embodiment of the beer-taste beverage of the present invention, the content of linalool is, for example, , adjusting the amount of linalool added, or using raw materials with a high linalool content (e.g. hops) By adjusting the variety and amount of ingredients, as well as the timing of adding the ingredients, For example, when preparing a beverage pre-liquid, the linalool content of hops, etc. can be controlled before boiling. Adding a lot of raw materials and boiling it can give it a bitter taste, but the linoleic acid derived from the raw materials On the other hand, if the raw materials are boiled before or after the end of the boiling process, When added, it is possible to prepare a beverage with a high linalool content.

[0021] A beer-taste beverage according to one embodiment of the present invention has high color and low sugar content. Nevertheless, it has a refreshing sharpness, full aroma, and rich flavor appropriate for a beer-flavored beverage. From the viewpoint of creating a beer-flavored beverage with a good balance of flavor, the color (unit: EBC) and linearity were The ratio of linalool content (unit: mass ppb) [color / linalool] is 0.10 or more, 0 .30 or more, 0.50 or more, 0.70 or more, 1.0 or more, 1.2 or more, 1.5 or more, 1. 7 or more, 2.0 or more, 2.2 or more, 2.5 or more, 2.7 or more, 3.0 or more, 3.2 or more, It is preferable that the ratio is 3.5 or more, 3.7 or more, or 4.0 or more. 70 or less, 250 or less, 220 or less, 200 or less, 170 or less, 150 or less, 120 or less , 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less Lower, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 38 or less, 36 or less, 34 or less Below, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less Lower, 16 or less, 14 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.7 or less, 7.5 or less, 7.2 or less, 7.0 or less, 6.7 or less, 6.5 or less below, 6.2 or less, 6.0 or less, 5.7 or less, 5.5 or less, 5.2 or less, or 5.0 or less It is preferable to do so.

[0022] A beer-taste beverage according to one embodiment of the present invention has high color and low sugar content. Nevertheless, it has a refreshing sharpness, full aroma, and rich flavor appropriate for a beer-flavored beverage. In order to create a beer-flavored beverage with a well-balanced flavor, the linalool content (unit: Ratio of linalool (mass ppb) to carbohydrate content (unit: g / 100 mL) [linalool / carbohydrate content] is 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.8 5 or more, 0.90 or more, 0.95 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more Above, 3.0 or above, 3.5 or above, 4.0 or above, 4.5 or above, 5.0 or above, 7.0 or above, 10 or more, 12 or more, 15 or more, 17 or more, 20 or more, 22 or more, 25 or more, 27 or more, 30 or more, 32 or more, 35 or more, 37 or more, 40 or more, 42 or more, 45 or more, 46 or more, 47 It is preferable that the number of the saturation points is 400 or less, 48 ​​or more, 49 or more, or 50 or more. 80 or less, 360 or less, 340 or less, 320 or less, 300 or less, 280 or less, 260 or less , 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 Below, below 150, below 140, below 130, below 120, below 110, below 100, 9 5 or less, 90 or less, 85 or less, 80 or less, 77 or less, 75 or less, 74 or less, 73 or less, 7 It is preferable that it is 2 or less, 71 or less, or 70 or less.

[0023] The beer-taste beverage of one embodiment of the present invention has high color and a low sugar content, yet Regardless of the flavor, it still has the refreshing crispness appropriate for a beer-flavored beverage, while also enhancing the fullness of the aroma. In order to improve the flavor and to create a beer-flavored beverage with a richer taste, It is preferred that the solvent contains ethyl alcohol. In view of the above, in one aspect of the beer-taste beverage of the present invention, phenethyl alcohol The content of is 3.0 mass ppm or more, 3.5 mass ppm or more, 4.0 mass ppm or more, 4 .5 mass ppm or more, 5.0 mass ppm or more, 5.5 mass ppm or more, 6.0 mass ppm or more, 6.5 mass ppm or more, 7.0 mass ppm or more, 7.5 mass ppm or more, 8.0 quality Quantity ppm or more, 8.5 mass ppm or more, 9.0 mass ppm or more, 9.5 mass ppm or more, 10 mass ppm or more, 12 mass ppm or more, 14 mass ppm or more, 16 mass ppm or more, 18 mass ppm or more, 20 mass ppm or more, 22 mass ppm or more, 24 mass ppm or more, It is preferable that the concentration is 26 ppm by mass or more, 28 ppm by mass or more, or 30 ppm by mass or more. Also, 500 mass ppm or less, 450 mass ppm or less, 400 mass ppm or less, 35 0 mass ppm or less, 300 mass ppm or less, 250 mass ppm or less, 200 mass ppm or less Bottom, 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, 1 20 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 95 mass ppm or less Below, 90 mass ppm or less, 85 mass ppm or less, 80 mass ppm or less, 75 mass ppm or less Below, 70 mass ppm or less, 67 mass ppm or less, 65 mass ppm or less, 62 mass ppm or less Below, 60 mass ppm or less, 57 mass ppm or less, 55 mass ppm or less, 52 mass ppm or less It is preferable to set the content to 50 ppm by mass or less.

[0024] In this specification, the content of phenethyl alcohol is determined by the International Technical Committee of the Brewers Association of Japan. The revised BCOJ Beer Analysis Method (revised and expanded in 2013), which is an analytical method established by the Beer Concentration Association of Japan (BCOJ) In accordance with the method described in "8.22 Low-boiling point aromatic components" in It can be measured by air-space gas chromatography. In addition, in the beer-taste beverage of one embodiment of the present invention, the content of phenethyl alcohol For example, the amount of phenethyl alcohol added may be adjusted, or dilution water or carbonated water may be added. The sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, Original extract concentration of pre-fermentation liquid, fermentation conditions (oxygen concentration, aeration volume, aeration time, yeast variety, Amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure during fermentation The temperature, pressure, and other factors may be appropriately adjusted, such as temperature, temperature, and carbon dioxide concentration, and the timing of cooling.

[0025] A beer-taste beverage according to one embodiment of the present invention has high color and low sugar content. Nevertheless, it has a refreshing sharpness appropriate for a beer-flavored beverage, and a full, rich aroma. From the perspective of improving the taste and creating a beer-flavored beverage with a richer flavor, The linalool content (unit: mass ppb) and the phenethyl alcohol content (unit: The ratio of linalool to phenethyl alcohol (mass ppm) is 0.010 or more, 0.0 15 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, 0.0 40 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.0 65 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.0 90 or more, 0.095 or more, 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more , 0.30 or more, 0.35 or more, 0.40 or more, 0.42 or more, 0.45 or more, 0.47 or more, or 0.50 or more; and 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 15 or less, 12 or less, 10 or less, 9.5 or less , 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 Below, 5.5 or below, 5.0 or below, 4.5 or below, 4.0 or below, 3.5 or below, 3.0 or below, 2 .5 or less, 2.0 or less, 1.5 or less, 1.2 or less, 1.0 or less, 0.95 or less, 0.90 It is preferably 0.85 or less, 0.80 or less, 0.75 or less, or 0.70 or less. It is.

[0026] A beer-taste beverage according to one embodiment of the present invention has high color and low sugar content. Nevertheless, it has a refreshing sharpness appropriate for a beer-flavored beverage, and a full, rich aroma. From the perspective of improving the taste and creating a beer-flavored beverage with a richer flavor, The ratio of color (unit: EBC) to the phenethyl alcohol content (unit: mass ppm) [Color / phenethyl alcohol] is 0.50 or more, 0.60 or more, 0.70 or more, 0. 80 or more, 0.90 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more It is preferable that the ratio is 1.5 or more, 1.6 or more, 1.7 or more, or 1.8 or more. , 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less , 20 or less, 18 or less, 15 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8. 5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, 4.5 or less, 4.0 or less, 3.7 or less, 3.5 or less, or 3.2 or less It is preferable.

[0027] A beer-taste beverage according to one embodiment of the present invention has high color and low sugar content. Nevertheless, it has a refreshing sharpness appropriate for a beer-flavored beverage, and a full, rich aroma. From the perspective of improving the taste and creating a beer-flavored beverage with a richer flavor, The phenethyl alcohol content (unit: mass ppm) and sugar content (unit: g / 10 The ratio of phenethyl alcohol to carbohydrate content is 1.0 or more, 3.0 or more, 5.0 or more, It is preferable to set the value to 0.0 or more, 7.0 or more, 10 or more, 11 or more, 12 or more, or 13 or more. Furthermore, 15 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more, 45 or more 50 or above, 55 or above, 60 or above, 65 or above, 70 or above, 75 or above, or 80 or above Also, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 27 It is preferable that the ratio is 0 or less, 250 or less, or 230 or less, and more preferably 220 or less, 21 It can be 0 or less, 200 or less, 195 or less, 190 or less, 187 or less, or 185 or less. stomach.

[0028] In one embodiment of the beer-taste beverage of the present invention, the content of sulfur dioxide (SO2) is Even if the content is less than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage good. In addition, in another embodiment of the beer-taste beverage of the present invention, the content of sulfur dioxide (SO2) is The content is 1.0 ppm by mass or more based on the total amount (100% by mass) of the beer-taste beverage. , 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass p pm or more, 6.0 mass ppm or more, 7.0 mass ppm or more, or 8.0 mass ppm or more 15.0 mass ppm or less, 14.0 mass ppm or less, 13.0 mass ppm or less It may be 1.0 ppm by mass or less, 12.0 ppm by mass or less, or 11.0 ppm by mass or less. The sulfur dioxide content is based on the revised BCOJ beer analysis method (Brewing Society of Japan, a public interest incorporated foundation). Published by the Brewers Association of Japan, edited by the International Technical Committee (Analysis Committee), revised and expanded in 2013) "8. 13 Sulfurous acid (SO2) shall be measured by the method described in "8.13.1 Titration method" of "13 Sulfurous acid (SO2)". It is possible. In addition, the sulfur dioxide content is reduced to 1.0 mass % by fermentation using top-fermenting yeast. It is possible to adjust the concentration to less than ppm, and by using bottom fermenting yeast in the fermentation process, It can be adjusted to 0.0 mass ppm or more.

[0029] The beer-taste beverage of one embodiment of the present invention has an alcohol content of 1.0 (v / v)% or more. It may also be an alcohol-containing beer-flavored beverage, with an alcohol content of 1.0 (v / v)%. It may also be a non-alcoholic beer-flavored beverage containing less than 100% alcohol. The non-alcoholic beer-flavored beverage is produced by subjecting the beverage to a fermentation process. A non-alcoholic fermented beer-flavored beverage produced by removing the produced alcohol. It is a non-alcoholic, non-fermented beer that is easy to drink and has a beer-like flavor without going through a fermentation process. The beverage may be a non-alcoholic fermentation process that does not produce alcohol. It may include those that undergo the above.

[0030] When the beer-taste beverage according to one embodiment of the present invention is an alcoholic beer-taste beverage as described above, The alcohol content of the alcoholic beer-flavored beverage is 1.0 (v / v)% or more, .2(v / v)% or more, 1.5(v / v)% or more, 1.7(v / v)% or more, 2.0(v) / v)% or more, 2.2(v / v)% or more, 2.5(v / v)% or more, 2.7(v / v)% or more, 3.0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3 .7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5(v / v)% or more, 4.7(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6 .2(v / v)% or more, 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, or 8.0 (v / v)% or more, and may be 50.0 (v / v)% or less, 4 5.0(v / v)% or less, 40.0(v / v)% or less, 35.0(v / v)% or less, 30 .0(v / v)% or less, 25.0(v / v)% or less, 20.0(v / v)% or less, 17. 0(v / v)% or less, 15.0(v / v)% or less, 12.0(v / v)% or less, 10.0 (v / v)% or less, 9.0(v / v)% or less, 8.0(v / v)% or less, 7.0(v / v) )% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v)% or less , or 4.5 (v / v)% or less.

[0031] The beer-taste beverage according to one embodiment of the present invention is the non-alcoholic beer-taste beverage. In this case, the alcohol content of the non-alcoholic beer-flavored beverage is 1.0 (v / v)%. Less than, 0.9(v / v)% or less, 0.8(v / v)% or less, 0.7(v / v)% or less, 0 .6(v / v)% or less, 0.5(v / v)% or less, less than 0.5(v / v)%, 0.4(v / v)% or less, 0.3(v / v)% or less, 0.2(v / v)% or less, 0.1(v / v)% Below, 0.05(v / v)% or less, 0.01(v / v)% or less, 0.0050(v / v) %, or 0.0025(v / v)% or less, or 0.0000(v / v)% or less. )% or more, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more Above, 0.2(v / v)% or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0. 5(v / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9 (v / v)% or more.

[0032] In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)% The alcohol content of the beverage shall be expressed by the formula (1). It can also be measured by a vibration type density meter, for example.

[0033] The alcohol content of the beer-taste beverage of one embodiment of the present invention is determined by the amount of dilution water or carbonated water. Addition and amount if added, type of raw material (wheat, malt, corn grits, sugar liquid, etc.), Amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mash tank , protein decomposition time in the brewing tank, pH in the brewing tank, brewing process (from malt addition to before yeast addition) pH during the wort production process, the amount of acid used to adjust the pH, and the timing of pH adjustment (During brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.) When preparing wort Set temperature and holding time for each temperature range (including saccharification), original extract concentration of pre-fermentation liquid , original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration volume, aeration time, yeast quality Seed, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, fermentation Pressure settings, carbon dioxide concentration, etc.), as well as the addition of spirits, brewer's alcohol, etc. The amount of the additive can be adjusted to a desired range by appropriately setting the amount of the additive and the amount of the additive when added.

[0034] The beer-taste beverage of one embodiment of the present invention has an alcohol content adjusted to fall within the above range. In order to achieve this, spirits derived from grains may be included as the alcoholic component. good. In this specification, spirits refers to spirits made from wheat, rice, buckwheat, corn, potatoes, sugar cane, etc. The raw material is grain, which is saccharified using malt or, if necessary, enzymes, and fermented using yeast. It refers to alcoholic beverages obtained by distilling the grains that are the raw material for spirits. The plant is preferably a plant belonging to the family Poaceae, and more preferably wheat. The beer-taste beverage of one embodiment of the present invention has a good taste and a low, beer-like flavor. From the perspective of creating an alcoholic beer-flavored beverage, it can also be used as a beverage that does not contain spirits. good.

[0035] In one embodiment of the beer-taste beverage of the present invention, the bitterness value is low and has an appropriate firmness. From the perspective of an alcoholic beer-flavored beverage, the alcohol content must be 1.0 BUs or more, or 2.0 BUs or more , 3.0BUs or more, 5.0BUs or more, 7.0BUs or more, 9.0BUs or more, 10. 0BUs or more, 12.0BUs or more, 13.0BUs or more, 14.0BUs or more, 15. 0BUs or more, 16.0BUs or more, 17.0BUs or more, 18.0BUs or more, 19. 0BUs or more, 20.0BUs or more, 21.0BUs or more, 22.0BUs or more, 23. 0BUs or more, 24.0BUs or more, 25.0BUs or more, 26.0BUs or more, 27. 0BUs or more, 28.0BUs or more, 29.0BUs or more, 30.0BUs or more, 40. 0BUs or more, 50.0BUs or more, 60.0BUs or more, 70.0BUs or more, 80. It can be 0 BUs or more, 90.0 BUs or more, 100 BUs or more, or 150 BUs or more. s or less, 120BUs or less, 100BUs or less, 90.0BUs or less, 80.0BUs or more Below, 70.0BUs or less, 60.0BUs or less, 50.0BUs or less, 45.0BUs or less Below, 40.0BUs or less, 35.0BUs or less, 30.0BUs or less, 27.0BUs or less It may be 25.0 BUs or less, 22.0 BUs or less, or 20.0 BUs or less.

[0036] In this specification, the "bitterness value" of a beverage is determined according to the revised BCOJ beer analysis method (J.Nippon Pharma Corporation, a public interest incorporated foundation). Published by the Brewing Association of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 ) "8.15 Bitterness value" can be measured by the measurement method described in. In addition, the bitterness value of the beer-taste beverage of one embodiment of the present invention is determined by the following: It is an index of the bitterness imparted by hop-derived components, and can be determined, for example, by the type of hop, the amount of hop added, and the like. This can be controlled by appropriately adjusting the amount and timing of addition.

[0037] In one embodiment of the beer-taste beverage of the present invention, the beer-taste beverage has a suitable balance of drinkability and firmness. From the perspective of creating a low-alcohol beer-flavored beverage with improved taste, The amount of fluorine is 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more m or more, 50 mass ppm or more, 60 mass ppm or more, or 70 mass ppm or more. Also, 500 mass ppm or less, 450 mass ppm or less, 400 mass ppm or less, 35 0 mass ppm or less, 300 mass ppm or less, 250 mass ppm or less, 200 mass ppm or less At most, it may be 180 ppm by mass or less, or 160 ppm by mass or less.

[0038] In this specification, the "total polyphenol content" refers to the total amount of polyphenols in the beer-taste beverage (100 The total amount of polyphenols contained in the food product (mass%) is referred to as the total amount of polyphenols contained in the food product. Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to flavonols, isoflavones, tannins, catechins, kelp, etc. Examples include acetin and anthocyanin. In this specification, the total polyphenol content is, for example, based on the revised BCOJ beer analysis method (Public Interest Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in the revised and expanded edition.

[0039] The total polyphenol content is, for example, the polyphenol content of barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw materials with high content. Generally, malt and other products that contain husks have a high polyphenol content, while soybeans and yeasts have a high polyphenol content. Mother extract, wheat, wheat malt, etc., contain low amounts of polyphenols. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0040] In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is 56% or more, 58% or more. Above, 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, 65% or more, 66 % or more, 67% or more, 68% or more, 69% or more, 70% or more, 71% or more, 72% or more, 73% or more, 74% or more, 75% or more, 76% or more, 77% or more, 78% or more, 79% or more Above, 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86 % or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more Above, 100% or more, 101% or more, 102% or more, 103% or more, 104% or more, 105 % or more, or 106% or more, and may be 130% or less, 125% or less, 120% Below, 117% or less, 115% or less, 112% or less, less than 110%, less than 109%, 10 It may be less than 8%, less than 107%, less than 106%, or less than 105%.

[0041] The degree of fermentation is measured by adding dilution water or carbonated water, raw materials (malt, corn grits, sugar, etc.) Type of enzyme (including carbohydrate decomposition enzyme, isomerase enzyme, etc.) Amount added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, Temperature, pH during the brewing process (the wort production process from malt addition to before yeast addition), Temperature, time for wort filtration, set temperatures for each temperature range when preparing wort (including mashing) Holding time, original extract concentration of pre-fermentation liquid, original extract concentration during fermentation process, fermentation Conditions (oxygen concentration, aeration volume, aeration time, yeast variety, amount of yeast added, yeast growth rate, yeast removal Timing, fermentation temperature, fermentation time, pressure setting during fermentation, carbon dioxide concentration, amount of enzyme added, The type of enzyme, timing of enzyme addition, etc. can be appropriately set and adjusted. In this specification, the "apparent fermentation degree" refers to the percentage of the total sugar concentration in the liquid before fermentation that is yeast-derived. This means the percentage of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. The apparent fermentation degree AA of a coffee-taste beverage 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 (raw wort extract) and "BCOJ BCOJ "The Method of Analysis of Beer (published by the Brewing Society of Japan, edited by the Beer Brewers Association, revised on November 1, 2004)" It can be measured by the method described in. In addition, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract is, for example, "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewing Association of Japan, November 1, 2004) As described in the "International Standards Board for Biomedical Engineering (Revised Edition)," it can be calculated using the following formula (2). 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, the appearance extract "Es" may become a negative value depending on D in the above formula (2). Therefore, the calculated apparent fermentation degree may exceed 100%.

[0042] The dietary fiber content of the beer-taste beverage of one embodiment of the present invention is 0 g / 100 mL or more, 0.1g / 100mL or more, 0.2g / 100mL or more, 0.3g / 100mL or more, 0 It may be 0.4g / 100mL or more, or 0.5g / 100mL or more, or 5.0g / 100mL or less, 4.5g / 100mL or less, 4.0g / 100mL or less, 3.5g / 100mL or less, 3.0g / 100mL or less, 2.5g / 100mL or less, 2.0g / 1 00mL or less, 1.5g / 100L or less, or 1.0g / 100mL or less.

[0043] "Dietary fiber" refers to food that is not digested or digested by digestive enzymes in the human stomach, intestines, etc. Soluble dietary fiber is a general term for indigestible components contained in food that are difficult to digest and are water-soluble. They are broadly classified into water-insoluble dietary fiber and insoluble dietary fiber. Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel Examples of insoluble dietary fiber include cellulose, hemicellulose, and the like. Examples of such materials include cellulose, lignin, chitin, and chitosan. In the present invention, the dietary fiber is not only the dietary fiber mixed by addition, but also the dietary fiber derived from the raw material. The fiber may be a dietary fiber derived from animals or plants, and the origin of the fiber is not particularly limited. I can't. In addition, when adding commercially available products, the dietary fiber content should be within the above range to ensure the beer taste is consistent. The powdery texture that is unsuitable for a stovetop beverage can be suppressed. In the case of adjusting the amount of dietary fiber, for example, in the case of wort filtration, beer, etc., by setting the dietary fiber content within the above range, This improves the filtering performance and increases production efficiency. The dietary fiber content is based on the amount of dilution water or carbonated water added, and the amount of raw materials (malt, corn grits, etc.) The type of enzyme (including sugar, sugar solution, etc.), the amount of raw materials, the type of enzyme, The amount of enzymes added, timing of enzyme addition, saccharification time, pH during saccharification, mashing process (introduction of malt) pH during the wort production process from the time of fermentation to before yeast addition, the time of wort filtration, and the time of preparation of wort (sugar The set temperature and holding time for each temperature range (including fermentation), the original wort extract concentration of the pre-fermentation liquid, the fermentation process The concentration of raw wort extract during the fermentation process, fermentation conditions (oxygen concentration, aeration volume, aeration time, yeast variety, yeast addition Amount added, yeast multiplication rate, timing for removing yeast, fermentation temperature, fermentation time, pressure setting during fermentation, The amount of oxygen can be adjusted by appropriately setting the concentration of oxygen, carbon dioxide, etc. In the present specification, the dietary fiber content can be measured by the Prosky method. .

[0044] In one embodiment of the beer-taste beverage of the present invention, the original wort extract (O-Ex) concentration is 5 .0 mass% or more, 5.5 mass% or more, 6.0 mass% or more, 6.5 mass% or more, 7.0 mass% % or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, or 9.0% by mass or more or less, or 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less , 15.0 mass % or less, or 13.5 mass % or less. In this specification, the "original wort extract concentration" is determined by the BCOJ beer analysis method ( The method described in the "Beer Brewing Association, revised November 1, 2004" It can be measured.

[0045] The malt ratio of the beer-taste beverage of one embodiment of the present invention is 50% by mass or more, 55% by mass or more. , 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, It may be 95% by mass or more, or 100% by mass, or it may be 100% by mass or less, or 100% by mass. Less than % by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80 quality % by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 6 It may be 6% by mass or less.

[0046] In this specification, the "malt ratio" refers to the ratio of malt to alcoholic beverages that meets the Liquor Tax Act and the Liquor Tax Act, which came into force on April 1, 2018. This means a value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations. In addition, when controlling the malt ratio, raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source) It is preferable to increase the amount of the raw material carbon source that can be assimilated by yeast. Examples of the nitrogen source include yeast extract, soy protein, malt, soybeans, yeast, etc. Examples include mother extract, peas, wheat malt, ungerminated grains, and their decomposition products. Germinated grains include, for example, ungerminated barley, wheat, rye, oats, oats, pigeons, etc. Wheat, oats, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, These include peas, buckwheat, sorghum, millet, and barnyard millet. starch obtained by fermentation or an extract thereof may also be used.

[0047] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a brewery made from malt, hops, and water. It refers to beverages obtained by fermentation using yeast, and specifically, the effective date is April 1, 2018. "Liquor Tax Act" and "Liquor Administration Related Laws and Regulations" mean those defined in the Interpretation Notice. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0048] The pH of the beer-taste beverage in one embodiment of the present invention is 2.0 or higher, 2.2 or higher, or 2.4 or higher. , 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher It is preferable that the ratio is 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, or 4.8 or less. , 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less is preferable.

[0049] The beer-taste beverage according to one embodiment of the present invention is a packaged beverage that is packaged in a specified container. Examples of containers include bottles, cans, bottled cans, barrels, PET bottles, plastic ... Examples of containers include plastic bottles and stainless steel containers. In addition, the "can" can be opened from a sealed state using a bull tab or stay-on tab. Examples of the can include a can that can be used in the above-mentioned manner, and the can may be a steel can or an aluminum can. In addition, "bottle cans" are specified containers that have a screw-type lid at the top that opens or closes. Examples of the can include a can that can be opened and closed, and may be a steel can or an aluminum can. A "bottle can" differs from a "can" in that even if it is opened once, it can be closed again.

[0050] 1.1 Raw Materials The main raw materials for the beer-taste beverage of one embodiment of the present invention are water and malt. However, non-malted grains may be used in place of or in addition to malt. Furthermore, the beer-taste beverage according to one embodiment of the present invention is a beverage that uses hops as an ingredient. The beverage may be hopped or may not use hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavoring agents, etc. Additives, acidulants, salts, etc. may also be used.

[0051] 1.1.1 Malt and non-malt cereals When malt is used as a raw material, the malt is barley, wheat, rye, oats, oats, etc. It is made by germinating and drying the seeds of wheat, such as barley, pearl barley, and oats, and then removing the roots. The region and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. It is one of the most commonly used malts for making flavorful beverages. There are various types of barley, such as barley and six-row barley, and any of them can be used. In one embodiment of the present invention, from the viewpoint of producing a beer-taste beverage with a high color, colored malt is used. When using colored malt, it is preferable to use a suitable combination of different types of colored malt. A combination of colored malts may be used, or one type of colored malt may be used.

[0052] The malt used in one embodiment of the present invention has a modification of 80% or more. If the modification is less than 80%, the viscosity of the wort increases and the turbidity increases. This leads to a deterioration in production efficiency, such as wort filterability and beer filterability. It is preferable to use malt with a modification of 80% or more. In the examples and comparative examples, malt with a modification of 80% or more was used. modification is MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Pub lished by the Chairman Dr.Fritz Jacob Se lf-published by MEBAK 85350 Freising-Wei 3.1.3.8 Modifica of henstephan,Germany 2011 tion and Homogeneity(Calcofluor Carlsber g Method-EBC). In the beer-taste beverage of one embodiment of the present invention, the malt used is selected from the group consisting of malts of the desired beer, It is preferable to select the malt appropriately depending on the color of the desired beverage. or two or more of them may be used in combination.

[0053] Additionally, grains other than malt may be used together with or instead of malt. Such grains include, for example, grains that do not fall under malt (barley, wheat, rye, corn, etc.). russet, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, corn Potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and other grains Examples of the starch include starches obtained from these plants, and extracts thereof.

[0054] In addition, when the malt ratio is reduced or when malt is not used, malt that can be assimilated by yeast is used. It is preferable to increase the amount of raw materials other than the above (carbon source, nitrogen source). Examples of sugar sources include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, Amino acid-containing materials (e.g., soy protein, etc.), soybeans, yeast extract, peas, wheat germ , the above-mentioned ungerminated grains, and their decomposition products.

[0055] Fruits, fruit skins, bark, and leaves of plants other than grasses such as wheat that can be used as raw materials Flowers, stems, roots and seeds can be selected appropriately. Specific examples of plants other than grasses include citrus fruits, soft fruits, and herbs. Citrus fruits include oranges, yuzu, lemons, limes, and spices. Mandarin orange, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shekwasha, Examples include ``dachi''. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, and cucumbers. Examples of herbs and spices include chigo, pear, muscat, and blackcurrant. Under, pepper, fennel, szechuan pepper, Japanese pepper, cardamom, caraway, nutmeg, Mace, Juniper Berry, Allspice, Vanilla, Elderberry, Grains of Olive Oil Examples include beancurd, paradise, anise, and star anise. These may be used as is or after crushing. It may be used in the form of an extract extracted with a solvent, or it may be used in the form of squeezed juice (fruit juice, etc.). These may be used alone or in combination of two or more. The above can be used as appropriate according to consumer preferences, but a clean, refreshing taste that is characteristic of beer is preferred. To enjoy the flavor, the ingredients should include the citrus fruits, soft fruits, herbs, and spices listed above. It is preferable to use no gases at all or to use only the minimum amount of gases.

[0056] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pellets. Hops, powdered hops, hop extracts, etc. are included. The hops used are isomerized hops. Hop processed products such as hops and reduced hops may also be used. When hops are used in one embodiment of the present invention, the amount of hops added may be appropriately adjusted. Based on the total amount (100% by mass) of the raw materials of the beverage, the content is preferably 0.0001 to 1% by mass. .

[0057] In addition, beer-flavored beverages that use hops as an ingredient contain ingredients derived from hops. The beer-flavored beverage containing iso-α-acids is produced using hops. The amount is 0.1 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. It may be greater than 1.0 ppm by mass. On the other hand, the content of iso-α acids in beer-flavored beverages that do not use hops is The content may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the fresh taste beverage. In this specification, the content of iso-α-acids is based on the revised BCOJ beer analysis method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values ​​measured by the high performance liquid chromatography (HPLC) analysis method described in the revised version of means.

[0058] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Preservatives used in one embodiment of the present invention include, for example, benzoic acid, sodium benzoate, etc. Benzoates; benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate dimethyl dicarbonate, etc. Also, as a preservative, strong Sanpuraza (Sanei Source: F.F.I. Co., Ltd. (mixture of sodium benzoate and butyl benzoate) Commercially available formulations may also be used. These preservatives may be used alone or in combination of two or more kinds.

[0059] When a preservative is added to the beer-taste beverage of one embodiment of the present invention, the addition of the preservative The total amount is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass. , more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm m.

[0060] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may further comprise a sweetener. stomach. The sweetener used in one embodiment of the present invention is a sweetener obtained by decomposing starch derived from grains with an acid or an enzyme. Commercially available sugar solutions, commercially available starch syrup and other sugars, sucrose, sugars with three or more sugars, isomerized sugar, sugar alcohols, etc. Examples of sweeteners include natural sweeteners such as stevia and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is produced, the methods of refining starch, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the ratio of maltose to sugar, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, maltose Tetraose, isomaltose, isomaltotriose, isomaltotetraose and the like A solution of these (sugar solution) can also be used. In addition, artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc.

[0061] Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, and guarulose. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred.

[0062] 1.1.5 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention further comprises one or more selected from the group consisting of bittering agents and bitterness imparting agents. The beverage may be a mixture of more than one species. In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops. In addition, the following bittering agents or bitterness imparting agents may be used together with hops. In place of hops, the following bittering agents or bitterness imparting agents may be used. The bittering agent or bitterness imparting agent is not particularly limited, and may be a bittering agent added to ordinary beer or happoshu. Examples of the usable substances include rose wax, lychee, anise, juniper, and saffron. , basil, Ganoderma lucidum, laurel, quasin, caffeine, absinthin, naringji , Phellodendron amplexicaule, Citrus extract, Bitter orange extract, Coffee extract, Tea extract, Bitter melon extract, Ha Germ extract, Aloe arborescens extract, Rosemary extract, Ganoderma lucidum extract, Laurel extract substances, sage extract, caraway extract, wormwood extract, absinthin, alginic acid etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

[0063] 1.1.6 Antioxidants The beer-taste beverage of one embodiment of the present invention is a beverage further containing an antioxidant. Good too. The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable glycerides include ascorbic acid, erythorbic acid, and catechin. Can be obtained. These antioxidants may be used alone or in combination of two or more kinds.

[0064] 1.1.7 Flavorings The beer-taste beverage of one embodiment of the present invention further contains linalool and phenethyl alcohol. The beverage may also be one containing a flavoring other than malt. The flavoring is not particularly limited, and a general beer flavoring may be used. The seasoning is used to give the brewer a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetone Aldehyde, Ethyl Caproate, Ethyl Caprylate, Isoamyl Propionate, Geraniol 4-vinyl guaiacol (4-VG), 4-methyl-3-pentene Acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3- Diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, hexane Ethyl butyrate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, Maltol, Ethyl Maltol, Phenyl Acetate, Furaneol, Furfural, Methionine 3-Methyl-2-butene-1-thiol, 3-Methyl-2-butanethiol, Dimethylthiol Acetyl, Ferulic Acid, Geranic Acid, Geranyl Acetate, Ethyl Butyrate, Octanoic Acid, Deca decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-Butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2 -Ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3 -Methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one Hydrofuran-3-one, hexanal, hexanol, cis-3-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-His Hydroxymethylfurfural, Phenylacetaldehyde, 1-Phenyl-3-butene Examples include 1-one, trans-2-hexenal, and nonanal. These fragrances may be used alone or in combination of two or more.

[0065] The content of esters and higher alcohols is calculated separately for fragrances that contain these aromatic components. However, if alcoholic fermentation is involved in the manufacturing process, flavorings may be added. It may be adjusted by alcoholic fermentation with or without the addition of flavourings. In cases where alcoholic fermentation is involved, the content of aroma components such as esters and higher alcohols is as follows: Addition of dilution water or carbonated water, sugar composition and amino acid composition of pre-fermentation liquid before yeast addition, sugar Concentration, amino acid concentration, original extract concentration of pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration degree, aeration amount, aeration time, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, Fermentation temperature, fermentation time, pressure setting during fermentation, carbon dioxide concentration, etc.), cooling timing, etc. You can set and adjust it.

[0066] 1.1.8 Acidulants The beer-taste beverage of one embodiment of the present invention may further comprise an acidulant. stomach. The acidulant is not particularly limited as long as it has a sour taste. For example, tartaric acid, Acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone or a salt thereof. Among these, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid At least one selected from the group consisting of tartaric acid, lysine, acetic acid, succinic acid and salts thereof is preferred. At least one selected from the group consisting of carboxylic acid, citric acid, lactic acid, tartaric acid, acetic acid and salts thereof is more preferable. At least one selected from tartaric acid, phosphoric acid, and lactic acid is more preferable. These acidulants may be used alone or in combination of two or more kinds.

[0067] 1.1.9 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts. . Examples of salts include sodium chloride, potassium acid phosphate, and calcium acid phosphate. , Ammonium phosphate, Magnesium sulfate, Calcium sulfate, Potassium metabisulfite, Salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.

[0068] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention is produced by mixing the carbon dioxide gas contained in the raw materials. Alternatively, it may be dissolved by mixing with carbonated water or adding carbon dioxide gas. . In addition, the carbon dioxide gas generated during the fermentation process of beer-flavored beverages can be used as is. However, the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0069] 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, more preferably 0.40(w / w )% or more, more preferably 0.42(w / w)% or more, even more preferably 0.45(w / % or more, more preferably 0.47(w / w)% or more, and particularly preferably 0.50( % or more, and preferably 0.80 (w / w)% or less, and more preferably 0. 0.70(w / w)% or less, more preferably 0.60(w / w)% or less, even more preferably is 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide gas concentration is measured by occasionally shaking the container containing the target beverage. After adjusting the temperature of the beverage to 20°C, place the beverage in a water bath at 20°C for at least 30 minutes. A volume measurement device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) was used. It can be measured.

[0070] When the beer-taste beverage according to one embodiment of the present invention is a packaged beverage, the carbonated The gas pressure may be adjusted appropriately within the range of the above carbon dioxide concentration, but it is preferable to set the pressure at 5.0 kg / cm 2 Below, 4.5kg / cm 2 or less than 4.0kg / cm 2It can be less than or equal to 0. 20kg / cm 2 More than 0.50kg / cm 2 or more than 1.0kg / cm 2 That's all. Any of these upper and lower limits may be combined. For example, The acid gas pressure 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 below It may be. 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 a gas pressure gauge. After the measurement, open the stopcock of the gas pressure gauge to release the gas, close the stopcock again, and vibrate the gas pressure gauge. The method of reading the value when the pointer reaches a certain position by moving it back and forth, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0071] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may further include, as necessary, ingredients that do not impair the effects of the present invention. In addition, various additives may be added. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, peanuts, and other additives. Examples of seasonings include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel coloring. can be used. Foam formers are used to produce a beer-like foam in beverages or to maintain the foam in beverages. It is used for this purpose, and contains plant-extracted saponin substances such as soybean saponin and quillaja saponin, Corn, soybean and other vegetable proteins, collagen peptides and other peptide-containing substances, yeast extract , emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin ) etc. can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast. For example, Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0072] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container. The containers used for the packaged beverages may be of any shape and material. Examples of the containers include These include bottles, cans, bottled cans, barrels, PET bottles, plastic bottles, and stainless steel containers. Can be obtained.

[0073] 2. Manufacturing method of beer-flavored beverages A method for producing a beer-taste beverage according to one embodiment of the present invention comprises at least the following steps (I) to (IV) ) is an example of a method. Step (I): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. performing at least one treatment to obtain a pre-beverage solution. Step (II): Adjusting the chromaticity to 40 EBC or higher. Step (III): Adjusting the carbohydrate content to 1.5 g / 100 mL or less. Step (IV): A step of adjusting the linalool content to 1.0 ppb by mass or more. The order of steps (I) to (IV) is not particularly limited. In addition, two or more of steps (II) to (IV) may be carried out simultaneously. One or more of steps (II) to (IV) may be carried out simultaneously with step (I).

[0074] The method for producing a beer-taste beverage according to one embodiment of the present invention is a method for producing a beer-taste beverage via a fermentation process. Alternatively, the method may be a method of producing the lactic acid bacteria without a fermentation step, or a method of producing the lactic acid bacteria by a process of fermentation. The method may also be such that the fermentation is terminated before production. The following describes the method for producing a fermented beer-flavored beverage through a fermentation process, and the process This invention describes a method for producing a non-fermented beer-taste beverage without going through a fermentation process.

[0075] 2.1 Method for producing fermented beer-flavored beverage One embodiment of the present invention for producing a fermented beer-taste beverage includes a fermentation step using yeast. Examples of the method include a method having the following steps (1) and (2). Step (1): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. A process for obtaining a pre-fermentation liquid by performing at least one treatment. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.

[0076] In one embodiment of the present invention, step (1) comprises the steps of: This corresponds to step (I). In addition, the above steps (II) to (IV) as well as the content of phenethyl alcohol, bitterness value, total The amount of polyphenols, dietary fiber content, and pH are adjusted according to any of the following (i) to (iii). In addition, steps (1) and / or (2) can be performed at one or more timings. In this case, steps (II) to (IV) and the above-mentioned adjustments can be carried out simultaneously. There is no need to carry out these steps separately. (i): Simultaneously with at least one of steps (1) and (2). (ii): Between step (1) and step (2) (iii): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below. Reveal.

[0077] 2.1.1 Process (1) In step (1), various raw materials are subjected to a saccharification process, a boiling process, and a solid content removal process. This is a process in which at least one treatment is carried out to obtain a pre-fermentation liquid. For example, when malt is used as a raw material, water and raw materials containing malt are mixed. The mixture is then put into a rice brewing kettle or preparation tank, and enzymes such as amylase are added as necessary. This makes it easier to adjust the sugar content of the resulting beverage to within the desired range. In addition to malt, various raw materials include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents, etc. Various additives such as bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may also be added. may be added before or during the saccharification treatment, or may be added at the end of the saccharification treatment. They may also be added after the subsequent fermentation step.

[0078] 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 saccharification process depend on the type of malt used, the malt ratio, water and raw materials other than malt. The appropriate amount of enzyme to be used, the type and amount of enzyme to be used, and the final concentration of the raw wort extract in the beverage should be considered. For example, in one embodiment of the present invention, the sugar content of the beer-taste beverage is In order to adjust the mass concentration and turbidity to the above ranges, the saccharification temperature is 55 to 75°C. The saccharification time is preferably 30 to 240 minutes.

[0079] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, Hops and bittering agents are preferably added between the start and end of boiling the saccharified liquid. It may be possible. In addition, if raw materials with a high linalool content such as hops are added before the boiling process, However, by boiling, bitterness can be imparted and the bitterness value can be adjusted to a predetermined range. The aroma components such as linalool derived from the raw materials are removed. In order to adjust the linalool content of the material to a desired range, the boiling treatment in step (1) and the boiling treatment are carried out At least one stage after the boiling process, raw materials with a high linalool content, such as hops, are added. It is preferable to carry out the treatment in this manner.

[0080] After the boiling process is completed, the water is transferred to a whirlpool, cooled to 0-23℃, and then cooled to a coolant. It is preferable to carry out a treatment to remove solid matters such as coagulated proteins. The concentration of the soybean extract can be adjusted to the above range. In this manner, a pre-fermentation liquid is obtained. In this step, in order to remove the solid content, a pore size of a predetermined size (for example, a pore size of 3 Filtration through a filter (<0.0 μm) may also be performed.

[0081] Instead of the saccharification liquid, malt extract is added to warm water and boiled to make pre-fermentation liquid. In this preparation method, the timing of adding hops is the same as described above. be. In addition, when malt is not used as a raw material, liquid sugar containing a carbon source, wheat or Nitrogen source as an amino acid-containing raw material other than malt, hops, dietary fiber, preservative, sweetener, oxidation A sugar solution is prepared by mixing the sugar inhibitor, bitterness imparting agent, flavoring, acidulant, coloring, etc. with warm water. The liquid sugar solution may be subjected to a boiling treatment to prepare a pre-fermentation liquid.

[0082] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out fermentation. do. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. The yeast can be appropriately selected taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast can be used. good.

[0083] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be centrifuged or sedimented. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be appropriately determined. For example, .0×10 6 cells / ml ~ 1.0 × 10 9 cells / ml.

[0084] The fermentation conditions can be set appropriately, but the sugar content of the beer-flavored beverage is In order to adjust the concentration and alcohol content to the above ranges, the fermentation temperature is 5 to 25°C. In addition, the sugar content and alcohol content of the beer-taste beverage are preferably The type, amount and timing of addition of polysaccharide-degrading enzymes such as glucosidase should be appropriately determined. The temperature of the fermentation liquid can be adjusted by setting the temperature at a constant value. If necessary, the temperature of the fermentation liquid (heating or lowering the temperature) or pressure may be changed.

[0085] After fermentation, a filtration process may be carried out to remove yeast from the beer-taste beverage. In addition, filtration is not necessary. If necessary, water or the above-mentioned various additives may be added. good.

[0086] 2.1.3 Process (3), Process (4) In one embodiment of the present invention, when producing a non-alcoholic fermented beer-taste beverage, Alternatively, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in the above step (2). In addition, we are producing non-alcoholic fermented beer-flavored beverages using alcohol-producing yeast. In the case of manufacturing the above-mentioned process, steps (3) and (4) are further carried out in addition to steps (1) and (2). is preferred. Step (3): A step of removing the alcohol from the fermentation liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0087] In step (3), the alcohol produced by the fermentation process in step (2) is removed. The preferred method is to remove the fluorine by heat treatment. In this case, the same conditions as in the production method of a non-alcoholic beer-taste beverage can be applied. After step (3), the alcohol is removed from the solution and carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas in step (4). The amount of carbon dioxide gas can be adjusted by mixing the solution after step (3) with carbonated water. Alternatively, carbon dioxide gas may be added directly to the solution after step (3). good.

[0088] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container. The resulting products are then distributed to the market. The method for packaging the beer-taste beverage is not particularly limited, and may be any method known to those skilled in the art. The beer-taste beverage of the present invention can be packed into containers by the packaging process. The product is filled into a container and sealed. Containers of any shape and material may be used for the container filling process. Examples of containers include those listed in "1.4 Packaged beverages."

[0089] 2.2 Manufacturing method for non-fermented beer-taste beverage As one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, there is provided a method which does not involve a fermentation step. Any method may be used, and an example of the method includes the following steps (a) to (c). Step (a): The raw material is subjected to at least one of saccharification, boiling, and solid content removal treatments. A process to obtain a beverage pre-liquid by carrying out one treatment. Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.

[0090] Step (a) corresponds to step (I) above and is the same as the above-mentioned "Method for Producing a Fermented Beer-Taste Beverage." This is the same as the step (1) of obtaining a pre-fermentation liquid in the above process. The method of adding carbon dioxide gas in step (b) is to cool the beverage preliminaries obtained in step (a). The carbon dioxide may be added by mixing the cooled beverage preliminaries with carbonated water, or by adding carbon dioxide to the cooled beverage concentrate. Alternatively, carbon dioxide gas may be added directly to the mixture at the same time as in step (b). If necessary, additives such as preservatives, sweeteners, flavors, acidulants, colorants, etc. may be added.

[0091] In addition, when a non-fermented beer-flavored beverage is made into a non-fermented alcohol-containing beer-flavored beverage, In this case, the method includes the following step (c): Step (c): A step of blending an alcohol component after at least step (a).

[0092] Step (c) may be carried out at least after step (a), and may be, for example, any one of the following: This can be done at the above timing. Between process (a) and process (b) Simultaneous with step (b) After step (b) Among these, step (c) is a step of cooling the beverage preliminaries obtained in step (a) to obtain a cooled beverage concentrate. It is preferable to carry out the process after the adjustment and before adding carbon dioxide gas. The alcohol component to be added in step (c) is spirits (distilled alcohol) derived from the above-mentioned grains. Distilled sake) is preferred.

[0093] In addition, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, ) to (IV), as well as the phenethyl alcohol content, bitterness value, total polyphenol content, and dietary intake. The fiber content and pH are adjusted according to one or more of the following timings (i) to (v): In addition, by carrying out steps (a) to (c), steps (II) to (III) can be carried out simultaneously. If the adjustments in (IV) and above can be performed, there is no need to carry out these steps separately. (i): Simultaneously with at least one of steps (a), (b), and (c). (ii): Between step (a) and step (b) (iii): Between step (a) and step (c) (iv): After step (b) or between step (b) and step (c) (v): After step (c)

[0094] The non-fermented beer-flavored beverage obtained in this manner is filled into a specified container and sold as a product. and then distributed in the market. The method for packaging the non-fermented beer-taste beverage is not particularly limited, and may be any method well known to those skilled in the art. A packaging method can be used. The packaging process produces a non-fermented beer-taste beverage. The product is filled into a container and sealed. Any container of any shape and material may be used for the container filling process. Examples of the container are as described above. EXAMPLES

[0095] The present invention will be described in more detail below with reference to examples. is not restricted. The sensory evaluation methods for the beer-taste beverages obtained in the Examples and Comparative Examples were as follows: do.

[0096] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples were cooled to about 4°C. Panelists were asked to rate the score from 3.0 (maximum) to 1.0 (minimum) based on the following criteria: The panelists evaluated the taste in the range of 0.1 increments, and the average scores of the five panelists were calculated. The evaluation will be based on the following criteria: "3.0", "2.5", "2.0", "1.5" and Samples conforming to "1.0" and "2.0" were prepared in advance to unify the standards among the panelists. In addition, in the sensory evaluations shown in Tables 1 to 8 below, the same beverage was used for each part. No differences in scores greater than 1.5 were identified between nurses.

[0097] [Scoring criteria for a refreshing, crisp taste suitable for beer-flavored beverages] - "3.0": A very strong refreshing sharpness that is appropriate for a beer-flavored beverage. 2.5: A strong, refreshing sharpness that is appropriate for a beer-flavored beverage. - "2.0": A refreshing, crisp taste that is appropriate for a beer-flavored beverage. - "1.5": There is almost no refreshing sharpness. - "1.0": No refreshing sharpness at all.

[0098] [Scoring criteria for the presence or absence of an appropriate fullness of aroma for beer-flavored beverages] - "3.0": A very strong, full-bodied aroma appropriate for a beer-flavored beverage. 2.5: A strong, full-bodied aroma appropriate for a beer-flavored beverage. - "2.0": A full, full-bodied aroma appropriate for a beer-flavored beverage. 1.5: The fragrance is barely perceptible. - "1.0": No sense of fullness of fragrance at all.

[0099] [Scoring criteria for appropriate flavor depth for beer-flavored beverages] - "3.0": A very strong flavor that is appropriate for a beer-flavored beverage. - "2.5": A strong, rich flavor that is appropriate for a beer-flavored beverage. - "2.0": A full, rich flavor that is appropriate for a beer-flavored beverage. 1.5: The flavor is barely noticeable. 1.0: No depth of flavor whatsoever.

[0100] In Tables 1 and 2, the sensory evaluation of only "refreshing crispness appropriate for a beer-flavored beverage" is Based on the evaluation, an overall evaluation was conducted using the following criteria. [comprehensive evaluation] "A": The average score of the sensory evaluation is 2.5 or higher. "B": The average score of the sensory evaluation is 2.0 or more and less than 2.5. "C": The average score of the sensory evaluation is less than 2.0.

[0101] In Tables 3 to 8, the overall evaluation is based on the following criteria, based on all three evaluation items. was carried out. [comprehensive evaluation] "A": All three sensory evaluation items tested have an average score of 2.5 or higher. "B": All three sensory evaluation items tested had an average score of 2.0 or higher, and , at least one of the average scores of the three sensory evaluation items is 2.0 or more and less than 2.5. "C": At least one of the three tested sensory evaluation items had an average score of less than 2.0. do.

[0102] Examples 1-1 to 1-3, Comparative Example 1-1 In crushed barley malt (dark malt and light malt) and in Examples 1-1 to 1-3, polysaccharide decomposition The enzyme is added to a tank containing 40L of hot water kept at 30-55℃, and the temperature is gradually increased. The mixture is heated to 78°C by repeatedly heating and holding, then filtered to remove the malt residue. Next, sugar solution was added to the saccharified liquid so that the malt ratio was 64% by mass, and then malt was added to the saccharified liquid. After boiling, hops were added again and the mixture was left to stand for a certain period of time. A clear wort was obtained by solid-liquid separation. The wort was then cooled to obtain a pre-fermentation liquid, and beer yeast was added to the cooled pre-fermentation liquid. Top-fermenting yeast was added as the mother yeast, and the fermentation temperature and fermentation time, as well as Examples 1-1 to 1- In 5, the amount and timing of polysaccharide decomposition enzyme addition were adjusted to obtain the carbohydrate content shown in Table 1. After alcoholic fermentation, the yeast is removed by filtration, and the resulting beer is classified as beer under the Liquor Tax Law. We produced a milk-flavored beverage. The bitterness value of the beer-flavored beverage produced in each Example was 10 to 35 BUs, and the total polyphenols were The alcohol content is 70-200 ppm by mass, the pH is 3.5-4.5, and the alcohol content is 1 (v / v). % or more. The color level varies depending on the type of barley malt, the degree of grinding, and the type of dark or light malt used. The ratio of buds, the method of preparing the sugar solution, and the conditions of the boiling process (boiling temperature, boiling time, etc.) are appropriately adjusted. The settings were adjusted to the values ​​shown in Table 1. Linalool content also varies with the type of hops, the amount of hops added before and after boiling, and The conditions for the boiling treatment (boiling temperature, boiling time, etc.) are appropriately set, and lina is added as necessary. The roll was added to adjust the value to the value shown in Table 1. The produced beer-taste beverages were subjected to a sensory evaluation according to the method described above. The results are shown in Table 1.

[0103] [Table 1]

[0104] As shown in Table 1, the beverages produced in Examples 1-1 to 1-3 had a lower color than the beverage produced in Comparative Example 1-1. Despite its high alcohol content, the result was a refreshing, crisp taste that is appropriate for a beer-flavored beverage. .

[0105] Examples 2-1 to 2-6 Crushed barley malt (dark malt and light malt) and polysaccharide decomposing enzymes were stored at 30 to 55°C. After being poured into a tank containing 40L of warm water, the temperature is gradually increased and maintained. After heating the mixture to 78°C, the mixture was filtered to remove the malt residue, and a saccharified liquid was obtained. Sugar solution was added so that the malt ratio was 64% by mass, and then hops were added and boiled. After boiling, hops were added again and the mixture was left to stand for a certain period of time, after which it was subjected to solid-liquid separation to obtain clear malt. Then, top-fermenting yeast was added as beer yeast to the pre-fermentation liquid obtained by cooling the wort. In addition, the fermentation temperature and time, as well as the amount and timing of polysaccharide decomposition enzyme addition, are adjusted. After adjusting the contents, alcoholic fermentation was carried out to obtain the sugar content shown in Table 2. The yeast was then filtered. The beer-flavored beverage was produced by removing the alcohol and brewing it into a beer-flavored beverage under the Liquor Tax Act. The bitterness value of the beer-flavored beverage produced in each Example was 10 to 35 BUs, and the total polyphenols were The alcohol content is 70-200 ppm by mass, the pH is 3.5-4.5, and the alcohol content is 1 (v / v). % or more. The color level varies depending on the type of barley malt, the degree of grinding, and the type of dark or light malt used. The ratio of buds, the method of preparing the molasses, the type of hops added to the wort, and the hops before and after boiling The amount of addition and the boiling treatment conditions (boiling temperature, boiling time, etc.) were appropriately set as shown in Table 2. was adjusted to the value. Linalool content also varies with the type of hops, the amount of hops added before and after boiling, and The conditions for the boiling treatment (boiling temperature, boiling time, etc.) are appropriately set, and lina is added as necessary. The roll was added to adjust the value to the value shown in Table 2. The produced beer-taste beverages were subjected to a sensory evaluation according to the method described above. The results are shown in Table 2.

[0106] [Table 2]

[0107] As shown in Table 2, the beverages produced in Examples 2-1 to 2-6 all had a wide range of color. The result was a refreshing, crisp taste that is appropriate for a beer-flavored beverage.

[0108] Examples 3-1 to 3-6, Examples 4-1 to 4-6, Comparative Examples 3-1 to 3-2 Crushed barley malt (dark malt and light malt) and polysaccharide decomposing enzymes were stored at 30 to 55°C. After being poured into a tank containing 40L of warm water, the temperature is gradually increased and maintained. After heating the mixture to 78°C, the mixture was filtered to remove the malt residue, and a saccharified liquid was obtained. Sugar solution was added so that the malt ratio was 64% by mass, and then hops were added and boiled. In Examples 3-1 to 3-6 and Examples 4-1 to 4-6, hops were added again after boiling. The mixture was allowed to stand for a certain period of time, and then subjected to solid-liquid separation to obtain a clear wort. In 3-2, after boiling, clear wort was obtained by solid-liquid separation without adding hops. The wort is cooled and then top-fermenting yeast is added as beer yeast to the pre-fermentation liquid, and the fermentation temperature and The fermentation time, amount of polysaccharide decomposition enzyme, and timing of addition were adjusted to obtain the results shown in Tables 3 and 4. After alcoholic fermentation is carried out to achieve the sugar content shown in 4, the yeast is removed by filtration, and the sake is We have produced a beer-flavored beverage that is considered beer under tax law. The bitterness value of the beer-flavored beverage produced in each Example was 10 to 35 BUs, and the total polyphenols were The alcohol content is 70-200 ppm by mass, the pH is 3.5-4.5, and the alcohol content is 1 (v / v). % or more. The color level varies depending on the type of barley malt, the degree of grinding, and the type of dark or light malt used. The ratio of buds, the method of preparing the molasses, the type of hops added to the wort, and the hops before and after boiling The amount of addition and the boiling treatment conditions (boiling temperature, boiling time, etc.) are appropriately set, and the results are shown in Tables 3 and The value was adjusted to be the value shown in FIG. Linalool content also varies with the type of hops, the amount of hops added before and after boiling, and The conditions for the boiling treatment (boiling temperature, boiling time, etc.) are appropriately set, and lina is added as necessary. The roll was added to adjust the values ​​shown in Tables 3 and 4. The phenethyl alcohol content varies depending on the yeast strain, fermentation temperature, fermentation pressure, and aeration amount. The composition is appropriately set and, if necessary, phenethyl alcohol is added to obtain the composition shown in Tables 3 and 4. was adjusted to the value. The produced beer-taste beverages were subjected to a sensory evaluation according to the method described above. The results are shown in Tables 3 and 4.

[0109] [Table 3]

[0110] [Table 4]

[0111] As shown in Tables 3 and 4, the beverages produced in Examples 3-1 to 3-6 and Examples 4-1 to 4-6 were It has a good balance of refreshing sharpness, full aroma, and rich flavor, which are appropriate for beer-flavored beverages. On the other hand, the beverages produced in Comparative Examples 3-1 and 3-2 had a low sugar content. The low linalool content means that the aroma profile appropriate for beer-flavored beverages is inferior. The result was as follows.

[0112] Examples 5-1 to 5-12, Examples 6-1 to 6-12, Examples 7-1 to 7-12, Example 8 -1~8-12 Crushed barley malt (dark malt and light malt) and polysaccharide decomposing enzymes were stored at 30 to 55°C. After being poured into a tank containing 40L of warm water, the temperature is gradually increased and maintained. After heating the mixture to 78°C, the mixture was filtered to remove the malt residue, and a saccharified liquid was obtained. If necessary, add sugar liquid to achieve the malt ratio shown in each table, and then add hops. After boiling, hops were added again and the mixture was left to stand for a certain period of time, after which it was subjected to solid-liquid separation. The wort was cooled to obtain a clear wort. The wort was then cooled to obtain a pre-fermentation liquid, and the brewer's yeast was added to the cooled pre-fermentation liquid. Surface fermentation yeast or bottom fermentation yeast is added, and the fermentation temperature and time, as well as polysaccharide decomposition enzymes are added. Adjust the amount and timing of alcohol to achieve the sugar content shown in each table. After fermentation, the yeast is removed by filtration to produce a beer-flavored beverage that is considered beer under the Liquor Tax Law. Manufactured. The bitterness value of the beer-flavored beverage produced in each Example was 10 to 35 BUs, and the total polyphenols were The alcohol content is 70-200 ppm by mass, the pH is 3.5-4.5, and the alcohol content is 1 (v / v). % or more. The color level varies depending on the type of barley malt, the degree of grinding, and the type of dark or light malt used. The ratio of buds, the method of preparing the molasses, the type of hops added to the wort, and the hops before and after boiling The amount of additive and the boiling treatment conditions (boiling temperature, boiling time, etc.) are appropriately set and shown in each table. was adjusted to the value. Linalool content also varies with the type of hops, the amount of hops added before and after boiling, and The conditions for the boiling treatment (boiling temperature, boiling time, etc.) are appropriately set, and lina is added as necessary. Roll was added to adjust the value to the value shown in each table. The phenethyl alcohol content varies depending on the yeast strain, fermentation temperature, fermentation pressure, and aeration amount. Set the value appropriately and add phenethyl alcohol as necessary to obtain the value shown in each table. It was adjusted as follows. The produced beer-taste beverages were subjected to a sensory evaluation according to the method described above. The results are shown in Tables 5 to 8.

[0113] [Table 5]

[0114] [Table 6]

[0115] [Table 7]

[0116] [Table 8]

[0117] From Tables 5 to 8, Examples 5-1 to 5-12, Examples 6-1 to 6-12, and Examples 7-1 to 7 The beverages produced in Examples 8-1 to 8-12 and 8-1 to 8-12 are suitable for beer-flavored beverages. The result was a well-balanced drink with a refreshing crispness, full aroma, and rich flavor.

Claims

1. The color is 40 EBC or more, The carbohydrate content is 1.5 g / 100 mL or less, The linalool content is 1.0 mass ppb or more, The phenethyl alcohol content is 3.0 ppm by mass or more, The ratio of the linalool content (unit: mass ppb) to the phenethyl alcohol content (unit: mass ppm) [linalool / phenethyl alcohol] is 0.010 or more and 50 or less; the ratio of the color (unit: EBC) to the phenethyl alcohol content (unit: mass ppm) [color / phenethyl alcohol] is 0.50 or more and 60 or less, the ratio of the phenethyl alcohol content (unit: mass ppm) to the carbohydrate content (unit: g / 100 mL) [phenethyl alcohol / carbohydrate content] is 1.0 or more and 500 or less; Beer-flavored beverage.

2. 2. The beer-taste beverage according to claim 1, wherein the malt ratio is from 50% by mass to 100% by mass.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the beer-taste beverage is beer.

4. A beer-flavored beverage as described in claim 1 or 2, having a phenethyl alcohol content of 4.5 ppm by mass or more and 90 ppm by mass or less.

5. A beer-flavored beverage as described in claim 1 or 2, in which the ratio of the linalool content (unit: mass ppb) to the phenethyl alcohol content (unit: mass ppm) [linalool / phenethyl alcohol] is 0.015 or more and 9.0 or less.

6. A beer-flavored beverage as described in claim 1 or 2, in which the ratio of color (unit: EBC) to the phenethyl alcohol content (unit: mass ppm) [color / phenethyl alcohol] is 0.90 or more and 20 or less.

7. 3. The beer-taste beverage according to claim 1 or 2, wherein the ratio of the phenethyl alcohol content (unit: ppm by mass) to the carbohydrate content (unit: g / 100 mL) [phenethyl alcohol / carbohydrate content] is 3.0 or more and 350 or less.

8. 3. The beer-taste beverage according to claim 1, wherein the ratio of color (unit: EBC) to linalool content (unit: mass ppb) [color / linalool] is 0.10 or more and 300 or less.

9. 3. The beer-taste beverage according to claim 1, wherein the ratio of color (unit: EBC) to carbohydrate content (unit: g / 100 mL) [color / carbohydrate content] is 20 or more and 600 or less.

10. A beer-flavored beverage according to claim 1 or 2, wherein the ratio of the linalool content (unit: mass ppb) to the carbohydrate content (unit: g / 100 mL) [linalool / carbohydrate content] is 0.60 or more and 400 or less.

11. 3. The beer-taste beverage according to claim 1 or 2, having a carbohydrate content of 0.50 g / 100 mL or less.

12. A beer-flavored beverage as described in claim 1 or 2, having a carbohydrate content of more than 0.50 g / 100 mL.

13. 3. The beer-taste beverage according to claim 1 or 2, wherein the sulfur dioxide content is less than 1.0 ppm by mass based on the total amount of the beer-taste beverage.

14. 3. The beer-taste beverage according to claim 1, wherein the sulfur dioxide content is from 1.0 ppm by mass to 15.0 ppm by mass, based on the total amount of the beer-taste beverage.

15. 3. A method for producing the beer-taste beverage according to claim 1, comprising the following steps (1) and (2): - Step (1): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal, in which hops are added at least during or after the boiling process. Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out alcoholic fermentation.