Beer-taste beverage

Abstract

To provide a beer-taste beverage developed to respond to health-related requests in which an undesirable astringent taste is suppressed while a desirable vibrant fragrance is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a total content of α-terpineol and geraniol of 1.0 μg / L 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] In response to the diversifying tastes of consumers today, various beer-flavored beverages have been developed and offered, and among these, there has been an increasing demand for low-sugar beer-flavored beverages from a health perspective. For example, Patent Document 1 describes a low-sugar, beer-flavored fermented alcoholic beverage that uses malt and / or ungerminated wheat as part of its ingredients and has an adjusted concentration of peptides with a specified molecular weight. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-149975 A Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, there is a demand for beer-flavored beverages that suppress the astringent taste that is unsuitable for beer-flavored beverages, improve the desirable, vibrant aroma, and meet health requirements. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-taste beverage in which the carbohydrate content, 2,6-nonadienal content, and total content of α-terpineol and geraniol are adjusted to fall within specific ranges, and a method for producing the same. As specific embodiments, the following embodiments [1] to

[18] are provided. [1] Carbohydrate content is 2.0g / 100mL or less. The content of 2,6-nonadienal is less than 1.00 μg / L, and The total content of α-terpineol and geraniol is 1.0 μg / L or more. Beer-flavored beverage. [2] The beer-flavored beverage according to [1] above, having a purine content of 5.00 mg / 100 mL or less. [3] The content of α-terpineol is 0.50 μg / L or more, The geraniol content is 0.50 μg / L or more. A beer-flavored beverage as described in [1] or [2] above. [4] The beer-taste beverage according to any one of the above [1] to [3], wherein the malt ratio is 50% by mass or more. [5] The beer-taste beverage according to any one of the above [1] to [4], wherein the original extract concentration is 5.0% by mass or more. [6] The beer-taste beverage according to any one of the above [1] to [5], in which the ratio of the 2,6-nonadienal content (unit: μg / L) to the total nitrogen content (unit: mg / 100 mL) [2,6-nonadienal / total nitrogen] is 0.0300 or less. [7] The beer-taste beverage according to any one of the above [1] to [6], having a total nitrogen content of 18.0 mg / 100 mL or more. [8] The beer-taste beverage according to any one of the above-mentioned [1] to [7], wherein the combined content of α-terpineol and geraniol is 15.0 μg / L or more. [9] The beer-taste beverage according to any one of the above [1] to [8], which has a bitterness value of 5.0 BUs or more.

[10] The beer-taste beverage according to any one of the above [1] to [9], which has a color of 2.5 EBC or more.

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

[10] , wherein the total polyphenol content is 40.0 mg / L or more.

[12] 1. The beer-taste beverage according to any one of the above-mentioned [1] to

[11] , which is a fermented beer-taste beverage.

[13] 1. The beer-taste beverage according to any one of the above-mentioned [1] to

[11] , which is a top-fermented beer-taste beverage.

[14] 1. The beer-taste beverage according to any one of the above-mentioned [1] to

[11] , which is a bottom-fermented beer-taste beverage.

[15] A method for producing a beer-taste beverage, comprising the following step (1) and steps (a) to (c): Step (1): A step of obtaining a beverage preliminarily by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (a): adjusting the sugar content of the beer-taste beverage to 2.0 g / 100 mL or less. Step (b): adjusting the 2,6-nonadienal content in the beer-taste beverage to less than 1.00 μg / L. Step (c): adjusting the combined α-terpineol and geraniol content in the beer-taste beverage to 1.0 μg / L or more.

[16] A method for producing a beer-taste beverage as described in

[15] above, further comprising the following step (d): Step (d): adjusting the purine content of the beer-taste beverage to 5.00 mg / 100 mL or less.

[17] A method for producing a beer-taste beverage as described in

[15] or

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

[18] Purine content: 5.00mg / 100mL or less The content of 2,6-nonadienal is less than 1.00 μg / L, and The total content of α-terpineol and geraniol is 1.0 μg / L or more. Beer-flavored beverage. Effect of the Invention

[0006] A preferred embodiment of the beer-taste beverage of the present invention provides a beer-taste beverage that meets health needs, for example by suppressing the astringent taste that is unsuitable for beer-taste beverages and by having a suitable, gorgeous aroma. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

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

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

[0010] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using a top-fermenting yeast (Saccharomyces, etc.), a bottom-fermented beer-taste beverage (lager beer-taste beverage, pilsner beer-taste beverage) brewed through a fermentation process using a bottom-fermenting yeast (Saccharomyces, etc.), or a fermented beer-taste beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

[0011] In addition, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. An example of a malt-based beer-taste beverage is a barley malt-based beer-taste beverage.

[0012] Due to the growing interest in health in recent years, there is an increasing demand for low-sugar beer-flavored beverages. In order to meet such health demands, the beer-flavored beverage of one embodiment of the present invention has a sugar content of 2.0 g / 100 mL or less. The carbohydrate content of the beer-taste beverage of one embodiment of the present invention is 2.0 g / 100 mL or less, 1.99 g / 100 mL or less, 1.90 g / 100 mL or less, 1.89 g / 100 mL or less, 1.80 g / 100 mL or less, 1.79 g / 100 mL or less, less than 1.80 g / 100 mL, 1.79 g / 100 mL or less, 1.70 g / 100 mL or less, 1.69 g / 100 mL or less, 1.79 g / 100 mL or less, 1.70 g / 100 mL or less, 1.69 g / 100 mL or less, 1.79 g / 100 mL or less, 1.79 g / 100 mL or less, 1.79 g / 100 mL or less, 1.6 ... .65g / 100mL or less, 1.60g / 100mL or less, 1.55g / 100mL or less, 1.59g / 100mL or less, 1.50g / 100mL or less, 1.49g / 100mL or less, 1.40g / 100mL or less, 1.39g / 100mL or less, 1.30g / 100mL or less, 1.29g / 100mL or less, 1.20g / 100mL or less, 1.19g / 100mL or less , 1.10g / 100mL or less, 1.09g / 100mL or less, 1.00g / 100mL or less, 0.99g / 100mL or less, 0.90g / 100mL or less, 0.89g / 100mL Below, 0.80g / 100mL or less, 0.79g / 100mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.69g / 100mL or less, 0.65g / 100m L or less, 0.60g / 100mL or less, 0.59g / 100mL or less, 0.55g / 100mL or less, 0.50g / 100mL or less, 0.49g / 100mL or less, 0.45g / 100mL or less, 0.40g / 100mL or less, 0.39g / 100mL or less, 0.35g / 100mL or less, 0.30g / 100mL or less, or 0.29g / 100mL or less. The carbohydrate content of the beer-taste beverage of one embodiment of the present invention may be 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.10 g / 100 mL or more, 0.15 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, 0.30 g / 100 mL or more, 0.35 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more, 0.80 g / 100 mL or more, 0.90 g / 100 mL or more, 1.00 g / 100 mL or more, or 1.10 g / 100 mL or more.

[0013] In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means the carbohydrates remaining after excluding protein, lipids, dietary fiber, ash, alcohol and water from the food in question. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food. The amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heating drying method. In addition, the carbohydrate content can be adjusted by appropriately setting the addition of a diluent selected from dilution water, carbonated water, and spirits (distilled liquor), the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).

[0014] Furthermore, from the standpoint of providing a beer-taste beverage according to one embodiment of the present invention that meets health concerns, the purine content may be no more than 5.00 mg / 100 mL. The purine content of the beer-taste beverage of one embodiment of the present invention is 5.00 g / 100 mL or less, 4.99 mg / 100 mL or less, 4.95 mg / 100 mL or less, 4.90 mg / 100 mL or less, 4.89 mg / 100 mL or less, 4.80 mg / 100 mL or less, 4.79 mg / 100 mL or less, 4.70 mg / 100 mL or less, 4.69 mg / 100 mL or less, 4.60 mg / 100 mL or less, 4.59 mg / 100 mL or less, 4.50 mg / 100 mL or less, L or less, 4.49 mg / 100 mL or less, 4.40 mg / 100 mL or less, 4.39 mg / 100 mL or less, 4.30 mg / 100 mL or less, 4.29 mg / 100 mL or less, 4.20 mg / 100 mL or less, 4.19 mg / 1 00mL or less, 4.10mg / 100mL or less, 4.09mg / 100mL or less, 4.00mg / 100mL or less, 3.99mg / 100mL or less, 3.95mg / 100mL or less, 3.90mg / 100mL or less, 3.89m g / 100mL or less, 3.85mg / 100mL or less, 3.80mg / 100mL or less, 3.79mg / 100mL or less, 3.75mg / 100mL or less, 3.70mg / 100mL or less, 3.69mg / 100mL or less, 3. 65mg / 100mL or less, 3.60mg / 100mL or less, 3.59mg / 100mL or less, 3.55mg / 100mL or less, 3.50mg / 100mL or less, 3.49mg / 100mL or less, 3.45mg / 100mL or less , 3.40 mg / 100mL or less, 3.39 mg / 100mL or less, 3.35 mg / 100mL or less, 3.30 mg / 100mL or less, 3.29 mg / 100mL or less, 3.25 mg / 100mL or less, 3.20 mg / 100mL or less, 3.19 mg / 100mL or less, 3.15 mg / 100mL or less, 3.10 mg / 100mL or less, 3.09 mg / 100mL or less, 3.05 mg / 100mL or less, or 3.00 mg / 100mL or less. The purine content of the beer-taste beverage of one embodiment of the present invention is preferably 0.01 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.50 mg / 100 mL or more, 0.60 mg / 100 mL or more, 0.70 mg / 100 mL or more, 0.80 mg / 100 mL or more, 0.90 mg / 100 mL or more, 1.00 mg / 100 mL or more, 1.10 mg / 100 mL or more, 1.20 mg / 100 mL or more, 1.30 mg / 100 mL or more, 1.4 The concentration may be 0 mg / 100 mL or more, 1.50 mg / 100 mL or more, 1.60 mg / 100 mL or more, 1.70 mg / 100 mL or more, 1.80 mg / 100 mL or more, 1.90 mg / 100 mL or more, 2.00 mg / 100 mL or more, 2.10 mg / 100 mL or more, 2.20 mg / 100 mL or more, 2.30 mg / 100 mL or more, 2.40 mg / 100 mL or more, 2.50 mg / 100 mL or more, 2.60 mg / 100 mL or more, 2.70 mg / 100 mL or more, 2.80 mg / 100 mL or more, 2.90 mg / 100 mL or more, or 3.00 mg / 100 mL or more.

[0015] In this specification, "purine content" refers to the total content of purine bases consisting of adenine, guanine, xanthine, and hypoxanthine, and can be measured by a method of detection using LC-MS / MS ("Guide to Microanalysis of Purines in Alcoholic Beverages", Japan Food Research Center Foundation, Internet (https: / / www.jfrl.or.jp / storage / file / news_vol4_no23.pdf, searched August 2015)).

[0016] Furthermore, measures for reducing the purine content in the beer-taste beverage of one embodiment of the present invention include, for example, the following (i) to (iv). (i): A method of using alternative raw materials, such as raw materials that do not contain purines or raw materials with a low purine content, as raw materials for making beer-flavored beverages. (ii): A method for adding one or more diluting liquids selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), etc. to the pre-beverage liquid and / or fermentation liquid during the production process of a beer-taste beverage. (iii) A method for physically removing purines during the manufacturing process of a beer-flavored beverage, such as by adding a purine adsorbent such as activated carbon or by performing processes such as membrane filtration. (iv) A method of using an enzyme such as purine nucleosidase to decompose purines that are not assimilable by yeast, such as adenosine and guanosine, into assimilable purines, thereby reducing the assimilable purines through a fermentation process. Although the above method (ii) may be adopted, it is preferable not to adopt the above method (ii) in order to avoid losing flavor and resulting in a watery beverage.

[0017] However, beer-taste beverages with reduced sugar and / or purine content not only lose the gorgeous aroma that is suitable for beer-taste beverages, but also tend to have a very astringent taste that is unsuitable for beer-taste beverages.Therefore, there is a demand for low-sugar and / or low-purine beer-taste beverages that meet health needs while suppressing the astringent taste that is unsuitable for beer-taste beverages and improving the gorgeous aroma that is suitable for beer-taste beverages. In response to these issues, the beer-taste beverage of one embodiment of the present invention focuses on the components 2,6-nonadienal, α-terpineol, and geraniol, and aims to solve the issue by adjusting the contents of these components.

[0018] By adjusting the 2,6-nonadienal content of the beer-taste beverage of one embodiment of the present invention to less than 1.00 μg / L, it is possible to produce a beverage in which the undesirable astringent taste that is easily noticeable in low-sugar and / or low-purine beer-taste beverages is suppressed.

[0019] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage in which undesirable astringent taste is further suppressed, even in a low-sugar and / or low-purine beer-taste beverage, the content of 2,6-nonadienal is preferably less than 1.00 μg / L, 0.99 μg / L or less, 0.98 μg / L or less, 0.97 μg / L or less, 0.96 μg / L or less, 0.95 μg / L or less, 0.90 μg / L or less, 0.85 μg / L or less, 0.80 μg / L or less, 0.75 μg / L or less, 0.70 μg / L or less, 0.65 μg / L or less, 0.60 μg / L or less, 0.57 μg / L or less, It is preferable to set the concentration to 0.55 μg / L or less, 0.52 μg / L or less, 0.50 μg / L or less, 0.47 μg / L or less, 0.45 μg / L or less, 0.40 μg / L or less, 0.35 μg / L or less, 0.30 μg / L or less, 0.25 μg / L or less, 0.20 μg / L or less, 0.17 μg / L or less, 0.15 μg / L or less, 0.12 μg / L or less, or 0.10 μg / L or less, and it may also be 0.000 μg / L or more, more than 0.000 μg / L, 0.001 μg / L or more, 0.005 μg / L or more, 0.01 μg / L or more, or 0.02 μg / L or more.

[0020] In this specification, the content of 2,6-nonadienal can be measured using a gas chromatograph mass spectrometer (GC-MS) as described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach).

[0021] Furthermore, in the beer-taste beverage of one embodiment of the present invention, the content of 2,6-nonadienal can be adjusted by appropriately setting, for example, the addition of a diluent selected from dilution water, carbonated water, spirits (distilled liquor), etc., selection of raw materials with a low content of fatty acids such as linoleic acid which is a precursor of 2,6-nonadienal, the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort (including the time of saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.), cooling timing, etc.

[0022] Furthermore, in one embodiment of the beer-taste beverage of the present invention, by ensuring that the combined α-terpineol and geraniol content is 1.0 μg / L or more, it is possible to produce a beer-taste beverage with an improved, gorgeous aroma that is suitable for beer-taste beverages, even in low-sugar and / or low-purine beer-taste beverages.

[0023] In one embodiment of the beer-taste beverage of the present invention, even in a low-sugar and / or low-purine beer-taste beverage, from the perspective of providing a beverage with an improved, favorable, gorgeous aroma, the total content of α-terpineol and geraniol is preferably 1.0 μg / L or more, 1.2 μg / L or more, 1.5 μg / L or more, 1.7 μg / L or more, 2.0 μg / L or more, 2.5 μg / L or more, 3.0 μg / L or more, 3.5 μg / L or more, 4.0 μg / L or more, 4.5 μg / L or more, 5.0 μg / L or more, 5.5 μg / L or more, 6.0 μg / L or more, 7.0 μg / L or more, 8.0 μg / L or more, / L or more, 9.0μg / L or more, 10.0μg / L or more, 12.0μg / L or more, 15.0μg / L or more, 17.0μg / L or more, 20.0μg / L or more, 22.0μg / L or more, 24.0μg / L or more, 25.0μg / L or more, 26.0μg / L or more, 27.0μg / L or more , 28.0 μg / L or more, 29.0 μg / L or more, 30.0 μg / L or more, 31.0 μg / L or more, 32.0 μg / L or more, 33.0 μg / L or more, 34.0 μg / L or more, 35.0 μg / L or more, 36.0 μg / L or more, 37.0 μg / L or more, 38.0 μg / L or more, 39 .0μg / L or more, 40.0μg / L or more, 42.0μg / L or more, 45.0μg / L or more, 47.0μg / L or more, 50.0μg / L or more, 52.0μg / L or more, 55.0μg / L or more, 57.0μg / L or more, 60.0μg / L or more, 62.0μg / L or more, 65.0μ g / L or more, 67.0μg / L or more, 70.0μg / L or more, 72.0μg / L or more, 75.0μg / L or more, 77.0μg / L or more, 80.0μg / L or more, 81.0μg / L or more, 82.0μg / L or more, 83.0μg / L or more, 84.0μg / L or more, 85.0μg / L 86.0μg / L or more, 87.0μg / L or more, 88.0μg / L or more, 89.0μg / L or more, 90.0μg / L or more, 91.0μg / L or more, 92.0μg / L or more, 93.0μg / L or more, 94.0μg / L or more, 95.0μg / L or more, 97.0μg / L or more, 100.0μg / L or more, 102.0μg / L or more, 105.0μg / L or more, 107.0μg / L or more, 110.0μg / L or more, 112.0μg / L or more, 115.0μg / L or more, 117.0μg / L or more, 120.0μg / L or more, 125.0μg / L or more, 130.It is preferable that the concentration is 0 μg / L or more, 135.0 μg / L or more, 140.0 μg / L or more, 145.0 μg / L or more, 150.0 μg / L or more, 155.0 μg / L or more, 160.0 μg / L or more, 165.0 μg / L or more, 170.0 μg / L or more, 175.0 μg / L or more, or 180.0 μg / L or more. In addition, in a beer-taste beverage of one embodiment of the present invention, the total content of α-terpineol and geraniol is 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 700 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 490 μg / L or less, 480 μg / L or less, 470 μg / L or less, 460 μg / L or less, 450 μg / L or less, 440 μg / L or less, 430 μg / L or less, 420 μg / L or less, 410 μg / L or less, 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 34 The concentration may be 0 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120.0 μg / L or less, 110.0 μg / L or less, 100.0 μg / L or less, or 95.0 μg / L or less.

[0024] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved, favorable, gorgeous aroma even in a low-sugar and / or low-purine beer-taste beverage, the α-terpineol content is preferably 0.5 μg / L or more, 0.6 μg / L or more, 0.7 μg / L or more, 0.8 μg / L or more, 0.9 μg / L or more, 1.0 μg / L or more, 1.2 μg / L or more, 1.5 μg / L or more, 1.7 μg / L or more, 2.0 μg / L or more, 2.5 μg / L or more, 3.0 μg / L or more, 3.5 μg / L or more, 4.0 μg / L or more, 4.5 μg / L or more, 5.0μg / L or more, 5.5μg / L or more, 6.0μg / L or more, 6.5μg / L or more, 7.0μg / L or more, 7.5μg / L or more, 8.0μg / L or more, 8.5μg / L or more, 9.0μg / L or more, 9.5μg / L or more, 10.0μg / L or more, 10.5μg / L or more, 11.0μg / L or more, 11.5μg / L or more, 12.0μg / L or more, 12.5μg / L or more, 13.0μg / L or more, 13.5μg / L or more, 14.0μg / L or more, 14.5μg / L or more, 15.0μg / L or more, 15.5μg / L or more, 16.0μg / L or more, 1 6.5μg / L or more, 17.0μg / L or more, 17.5μg / L or more, 18.0μg / L or more, 18.5μg / L or more, 19.0μg / L or more, 19.5μg / L or more, 20.0μg / L or more, 22.0μg / L or more, 25.0μg / L or more, 27.0μg / L or more, 30 .0μg / L or more, 32.0μg / L or more, 35.0μg / L or more, 36.0μg / L or more, 37.0μg / L or more, 38.0μg / L or more, 39.0μg / L or more, 40.0μg / L or more, 41.0μg / L or more, 42.0μg / L or more, 43.0μg / L or more, 44. 0μg / L or more, 45.0μg / L or more, 46.0μg / L or more, 47.0μg / L or more, 48.0μg / L or more, 49.0μg / L or more, 50.0μg / L or more, 52.0μg / L or more, 55.0μg / L or more, 57.0μg / L or more, 60.0μg / L or more, 62.0μg / L or more, 65.0μg / L or more, 67.0μg / L or more, 70.0μg / L or more, 72.0μg / L or more, 75.0μg / L or more, 77.0μg / L or more, 80.0μg / L or more, 82.0μg / L or more, 85.0μg / L or more, 87.0μg / L or more, or 90.It is preferable that the concentration is 500 μg / L or less, 490 μg / L or less, 480 μg / L or less, 470 μg / L or less, 460 μg / L or less, 450 μg / L or less, 440 μg / L or less, 430 μg / L or less, 420 μg / L or less, 410 μg / L or less, 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 3 It may be 00μg / L or less, 290μg / L or less, 280μg / L or less, 270μg / L or less, 260μg / L or less, 250μg / L or less, 240μg / L or less, 230μg / L or less, 220μg / L or less, 210μg / L or less, 200μg / L or less, 190μg / L or less, 180μg / L or less, 170μg / L or less, 160μg / L or less, 150μg / L or less, 140μg / L or less, 130μg / L or less, 120.0μg / L or less, 110.0μg / L or less, or 100.0μg / L or less.

[0025] In one embodiment of the present invention, even in a low-sugar and / or low-purine beer-taste beverage, from the perspective of providing a beverage with an improved, favorable, gorgeous aroma, the geraniol content is preferably 0.5 μg / L or more, 0.6 μg / L or more, 0.7 μg / L or more, 0.8 μg / L or more, 0.9 μg / L or more, 1.0 μg / L or more, 1.2 μg / L or more, 1.5 μg / L or more, 1.7 μg / L or more, 2.0 μg / L or more, 2.5 μg / L or more, 3.0 μg / L or more, 3.5 μg / L or more, 4.0 μg / L or more, 4.5 μg / L or more, 5.0 μg / L or more, 5.5 μg / L or more, 6.0 μg / L or more, 6.5 μg / L or more, 7.0 μg / L or more, 7.5 μg / L or more, 8.0 μg / L or more, 8.5 μg / L or more, 9.0 μg / L or more, 9.5 μg / L or more, 10.0 μg / L or more, 10.5 μg / L or more, 11 .0μg / L or more, 11.5μg / L or more, 12.0μg / L or more, 12.5μg / L or more, 13.0μg / L or more, 13.5μg / L or more, 14.0μg / L or more, 14.5μg / L or more, 15.0μg / L or more, 15.5μg / L or more, 16.0μg / L or more, 16. 5μg / L or more, 17.0μg / L or more, 17.5μg / L or more, 18.0μg / L or more, 18.5μg / L or more, 19.0μg / L or more, 19.5μg / L or more, 20.0μg / L or more, 22.0μg / L or more, 25.0μg / L or more, 27.0μg / L or more, 30. 0μg / L or more, 32.0μg / L or more, 35.0μg / L or more, 36.0μg / L or more, 37.0μg / L or more, 38.0μg / L or more, 39.0μg / L or more, 40.0μg / L or more, 41.0μg / L or more, 42.0μg / L or more, 43.0μg / L or more, 44.0 μg / L or more, 45.0 μg / L or more, 46.0 μg / L or more, 47.0 μg / L or more, 48.0 μg / L or more, 49.0 μg / L or more, 50.0 μg / L or more, 52.0 μg / L or more, 55.0 μg / L or more, 57.0 μg / L or more, 60.0 μg / L or more, 62.0 μg / L or more, 65.0 μg / L or more, 67.0 μg / L or more, 70.0 μg / L or more, 72.0 μg / L or more, 75.0 μg / L or more, 77.0 μg / L or more, 80.0 μg / L or more, 82.0 μg / L or more, 85.0 μg / L or more, 87.0 μg / L or more, or 90.It is preferable that the concentration is 500 μg / L or less, 490 μg / L or less, 480 μg / L or less, 470 μg / L or less, 460 μg / L or less, 450 μg / L or less, 440 μg / L or less, 430 μg / L or less, 420 μg / L or less, 410 μg / L or less, 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 3 It may be 00μg / L or less, 290μg / L or less, 280μg / L or less, 270μg / L or less, 260μg / L or less, 250μg / L or less, 240μg / L or less, 230μg / L or less, 220μg / L or less, 210μg / L or less, 200μg / L or less, 190μg / L or less, 180μg / L or less, 170μg / L or less, 160μg / L or less, 150μg / L or less, 140μg / L or less, 130μg / L or less, 120.0μg / L or less, 110.0μg / L or less, or 100.0μg / L or less.

[0026] In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and / or low-purine beer-taste beverage, from the perspective of providing a beverage with an improved, favorable, gorgeous aroma, the content ratio of α-terpineol to geraniol [α-terpineol / geraniol], in terms of mass ratio, is preferably 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, It is preferable that the ratio is 0.75 or more, 0.8 or more, 0.85 or more, 0.9 or more, or 0.95 or more, and it is preferable that the ratio is 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, or 1.2 or less.

[0027] In this specification, the contents of α-terpineol and geraniol can be measured using a gas chromatograph mass spectrometer (GC-MS) as described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). In addition, in the beer-taste beverage of one embodiment of the present invention, the contents of α-terpineol and geraniol can be controlled, for example, by adjusting the amounts of α-terpineol and geraniol added, the variety and amount of raw material (e.g., hops) with a high content of α-terpineol and / or geraniol used, and the timing of addition of the raw material. For example, when preparing a pre-beverage solution, adding a raw material with a high content of α-terpineol and / or geraniol, such as hops, before boiling and then boiling the solution can impart bitterness, but the aroma components such as α-terpineol and / or geraniol derived from the raw material are unlikely to remain. On the other hand, adding the raw material before or after the end of boiling can adjust the beverage to have a high content of α-terpineol and / or geraniol. Furthermore, in the case of fermented beer-flavor beverages, a beverage with a high content of α-terpineol and / or geraniol can be prepared by adding raw materials such as hops that have a high content of α-terpineol and / or geraniol to the pre-beverage liquid after cooling after the end of boiling and before the addition of yeast, or to the fermented liquid after the addition of yeast and before filling into a container.

[0028] In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and / or low-purine beer-taste beverage, from the perspective of more effectively suppressing the astringent taste that is unsuitable for beer-taste beverages and further improving the gorgeous aroma that is suitable for beer-taste beverages, the ratio of the 2,6-nonadienal content (unit: μg / L) to the total nitrogen content (unit: mg / 100 mL) [2,6-nonadienal / total nitrogen] is 0.0 300 or less, 0.0299 or less, 0.0298 or less, 0.0297 or less, 0.0296 or less, 0.0295 or less, 0.0290 or less, 0.0280 or less, 0.0270 or less, 0.0260 or less, 0.0250 less than or equal to 0.0240, less than or equal to 0.0230, less than or equal to 0.0220, less than or equal to 0.0210, less than or equal to 0.0200, less than or equal to 0.0190, less than or equal to 0.0180, less than or equal to 0.0170, less than or equal to 0.0160, less than or equal to 0.0150, 0 0.0140 or less, 0.0130 or less, 0.0120 or less, 0.0110 or less, 0.0100 or less, 0.0095 or less, 0.0090 or less, 0.0085 or less, 0.0080 or less, 0.0075 or less, 0.0070 or less, 0.0065 or less, 0.0060 or less, 0.0055 or less, 0.0050 or less, 0.0045 or less, 0.0040 or less, 0.0037 or less, 0.0035 or less, or 0.0032 or less. It is preferable, and may also be 0.0000 or more, more than 0.0000, 0.0001 or more, 0.0002 or more, 0.0005 or more, 0.0007 or more, 0.0008 or more, 0.00009 or more, 0.0010 or more, 0.0011 or more, 0.0012 or more, 0.0013 or more, 0.0014 or more, 0.0015 or more, 0.0016 or more, 0.0017 or more, 0.0018 or more, 0.0019 or more, or 0.0020 or more.

[0029] In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and / or low-purine beer-taste beverage, from the perspective of providing a beverage with an improved gorgeous aroma suitable for beer-taste beverages, the total nitrogen content is preferably 10.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 18.0 mg / 100 mL or more, 20.0 mg / 100 mL or more, 22.0 mg / 100 mL or more, 24.0 mg / 100 mL or more, 26.0 mg / 100 mL or more, 28.0 mg / 100 mL or more, 30.0 mg / 100 mL or more, 32.0 mg / 100 mL or more, 34.0 mg / 100 mL or more, 36.0 mg / 100 mL or more, 38.0 mg / 100 mL or more, 40. It is preferable that the concentration is 0 mg / 100mL or more, or 42.0 mg / 100mL or more, and may also be 120.0 mg / 100mL or less, 110.0 mg / 100mL or less, 100.0 mg / 100mL or less, 90.0 mg / 100mL or less, 80.0 mg / 100mL or less, 70.0 mg / 100mL or less, 65.0 mg / 100mL or less, 60.0 mg / 100mL or less, 55.0 mg / 100mL or less, 52.0 mg / 100mL or less, 50.0 mg / 100mL or less, 49.0 mg / 100mL or less, 48.0 mg / 100mL or less, 47.0 mg / 100mL or less, 46.0 mg / 100mL or less, or 45.0 mg / 100mL or less.

[0030] In this specification, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. Furthermore, in this specification, the total nitrogen content of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0031] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be easily adjusted by adjusting the amount of malt, etc., which has a high nitrogen content, used. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of adding the enzyme, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc.

[0032] The malt ratio of the beer-taste beverage of one embodiment of the present invention may be 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 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, 95% by mass or more, or 100% by mass, or may be 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 87% by mass or less, 85% by mass or less, 82% by mass or less, 80% by mass or less, 78% by mass or less, 76% by mass or less, or 74% by mass or less.

[0033] In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0034] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved gorgeous aroma suitable for beer-taste beverages, the original extract concentration (original wort extract concentration) is preferably 5.0% by mass or more, 5.2% by mass or more, 5.5% by mass or more, 5.7% by mass or more, 6.0% by mass or more, 6.2% by mass or more, 6.5% by mass or more, 6.7% by mass or more, 7.0% by mass or more, 7.2% by mass or more, 7.5% by mass or more, 7.7% by mass or more, 8.0% by mass or more, 8.2% by mass or more, or It is preferable that the content be 8.5% by mass or more, 8.7% by mass or more, 9.0% by mass or more, 9.2% by mass or more, 9.4% by mass or more, 9.6% by mass or more, 9.8% by mass or more, or 10.0% by mass or more, and it may be 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, 14.0% by mass or less, 13.0% by mass or less, 12.0% by mass or less, or 11.5% by mass or less. In addition, the "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised November 1, 2004)."

[0035] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved gorgeous aroma suitable for beer-taste beverages, the product of the malt ratio (unit: mass %) and the original extract concentration (unit: mass %) [malt ratio x original extract concentration] is 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, 300 or more, 310 or more, 320 or more, 330 or more, 340 or more, 350 or more, 360 or more, 370 or more, 380 or more, 390 or more, 400 or more, 410 or more, 420 or more, 430 or more, 440 or more, It is preferable that the molecular weight is 450 or more, 460 or more, 470 or more, 480 or more, 490 or more, 500 or more, 510 or more, 520 or more, 530 or more, 540 or more, 550 or more, 560 or more, 570 or more, 580 or more, 590 or more, 600 or more, 610 or more, 620 or more, 630 or more, 640 or more, 650 or more, or 660 or more, and may be 2000 or less, 1900 or less, 1800 or less, 1700 or less, 1600 or less, 1500 or less, 1400 or less, 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 850 or less, 800 or less, 750 or less, or 700 or less.

[0036] In the beer-taste beverage of one embodiment of the present invention, from the perspective of providing a beer-taste beverage that has an improved, suitable, balanced blend of richness and fullness while still having an improved, favorable, gorgeous aroma, the amount of total polyphenols is preferably 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, 40.0 mg / L or more, 45.0 mg / L or more, or 50.0 mg / L or more, and even more preferably 55.0 mg / L or more, 60.0 mg / L or more, 65.0 mg / L or more, 70.0 mg / L or more, 75.0 mg / L or more, 80.0 mg / L or more, 85.0 mg / L or more, or more preferably 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, 40.0 mg / L or more, 45.0 mg / L or more, or 50.0 mg / L or more. / L or more, 90.0 mg / L or more, 95.0 mg / L or more, 100.0 mg / L or more, or 105.0 mg / L or more, and preferably 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and may further be 100.0 mg / L or less, 95.0 mg / L or less, 90.0 mg / L or less, 85.0 mg / L or less, 80.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less.

[0037] In this specification, the term "total amount of polyphenols" refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage. The polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with a hydroxyl group, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like. In this specification, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0038] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks. Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amount used, it is possible to adjust the polyphenol content to a desired range. Barley and malt, which have low total polyphenol content, tend to have low purine content, so using ingredients with low total polyphenol content can also make it possible to create a low-purine beer-flavored beverage.

[0039] In the beer-taste beverage of one embodiment of the present invention, the apparent fermentation degree is 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, 103% or more , 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, or may be 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

[0040] The apparent fermentation degree can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw material (malt, corn grits, sugar liquid, etc.), amount of raw material, type of enzyme, amount of enzyme (including carbohydrate decomposition enzyme, isomerase, etc.) added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH during the mashing process (wort production process from malt addition to before yeast addition), temperature during the mashing process, time of wort filtration, set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). In this specification, "apparent fermentation degree" refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the liquid before fermentation. For example, the apparent fermentation degree AA of a beer-taste beverage can be calculated using the following formula (1). Formula (1): AA(%)=100×(P-Es) / P In the above formula (1), "P" is the original extract (original wort extract) and can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised November 1, 2004)." Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract can be calculated from the following formula (2), for example, as described in "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised November 1, 2004)". Formula (2): Es=-460.234+662.649×D-202.414×D2 (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) In addition, since the apparent extract "Es" may become a negative value due to D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

[0041] The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic non-fermented beer-taste beverage prepared to have a beer-like flavor without going through a fermentation process. It may also include beverages that go through a non-alcoholic fermentation process that does not produce alcohol.

[0042] When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage is preferably 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.5 (v / v)% or more, 1.7 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.5 (v / v)% or more, 2.7 (v / v)% or more, 3. 0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5(v / v)% or more, 4.7(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v)% or more , 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, or 8.0(v / v)% or more, and may be 50.0(v / v)% or less, 45.0(v / v)% or less, 40.0(v / v)% or less, 35.0(v / v)% or less, 30.0(v / v)% or less, 25.0(v / v)% or less, (v / v)% or less, 20.0(v / v)% or less, 17.0(v / v)% or less, 15.0(v / v)% or less, 12.0(v / v)% or less, 10.0(v / v)% or less, 9.0(v / v)% Below, it may be 8.0(v / v)% or less, 7.0(v / v)% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v)% or less, or 4.5(v / v)% or less.

[0043] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, less than 0.5 (v / v), 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, or 0.05 (v / v)% or less. , 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or may be 0.0000 (v / v)% or more, 0.00 (v / v)% or more, 0.0 (v / v)% or more, 0.1 (v / v)% or more, 0.2 (v / v)% or more, 0.3 (v / v)% or more, 0.4 (v / v)% or more, 0.5 (v / v)% or more, 0.6 (v / v)% or more, 0.7 (v / v)% or more, 0.8 (v / v)% or more, or 0.9 (v / v)% or more.

[0044] In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter.

[0045] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition of dilution water or carbonated water and the amount thereof, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), as well as the presence or absence of addition of spirits, brewer's alcohol, etc. and the amount added if added, etc.

[0046] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting saccharified grains. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is more preferred. Furthermore, from the perspective of providing a beer-taste beverage with a good taste and low alcohol content that resembles beer, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits.

[0047] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with an appropriate firmness, the bitterness value is preferably 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, 25.0 It may be 26.0 BUs or more, 27.0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, 50.0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80.0 BUs or more, 90.0 BUs or more, or 100 BUs or more, and may be 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, or 35.0 BUs or less.

[0048] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops. The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0049] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hops, the amount added, and the timing of addition.

[0050] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, which are fermented with yeast, and specifically means the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, which came into effect on April 1, 2018. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted through a fermentation process using yeast.

[0051] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0052] The color of the beer-taste beverage of one embodiment of the present invention may be 0.1EBC or more, more than 1.0EBC, 1.5EBC or more, 2.0EBC or more, 2.5EBC or more, 3.0EBC or more, 3.5EBC or more, 4.0EBC or more, 4.5EBC or more, 5.0EBC or more, 5.5EBC or more, 6.0EBC or more, 6.5EBC or more, 7.0EBC or more, 7.5EBC or more, 8.0EBC or more, 8.5EBC or more, 9.0EBC or more, 9.5EBC or more, 10.0EBC or more, 10.5EBC or more, 11.0EBC or more, It may be 11.5EBC or more, or 12.0EBC or more, or it may be 250EBC or less, 220EBC or less, 200EBC or less, 180EBC or less, 160EBC or less, 140EBC or less, 120EBC or less, 100EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, or 15EBC or less. In this specification, the "color" of a beer-taste beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The "color" of a beer-taste beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and lighter the beverage, and conversely, the higher the value, the darker and darker the beverage. The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling treatment, extending the boiling time, and performing decoction when preparing the saccharified liquid. The color can also be adjusted to be higher by increasing the original extract concentration or the malt ratio.

[0053] The pH of the beer-taste beverage of one embodiment of the present invention is preferably 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, and is preferably 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, or 4.1 or less.

[0054] The beer-taste beverage of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. From the viewpoint of ease of transport in particular, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0055] 1.1 Raw Materials The main raw materials for the beer-taste beverage of one embodiment of the present invention may include malt together with water, or may not include malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may include hops as an ingredient, or may not include hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0056] 1.1.1 Malt and non-malt cereals When malt is used as a raw material, the malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, pearl barley, and oats, which have been germinated, dried, and have had their roots removed, and may be of any origin or variety. As the malt used in one embodiment of the present invention, barley malt is preferred. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. Furthermore, in addition to normal malt, colored malt may also be used. When using colored malt, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

[0057] Furthermore, in the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type, or two or more types may be selected in combination.

[0058] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include wheat, barley, rye, oats, oats, pearl barley, oats, etc. that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0059] In addition, when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and nitrogen sources include yeast extract, amino acid-containing materials (e.g., soybean protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides with a weight-average molecular weight of less than 10,000 as an ingredient, or may be a beverage that does not use such soybean peptides. In addition, a "beverage that does not substantially use soybean peptides" refers to a beverage in which the amount of soybean peptides used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients excluding water of the beverage.

[0060] Fruits, fruit skins, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than Gramineae include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, shekwasha, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Chinese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used after squeezing (such as fruit juice). These may be used alone, or two or more of them may be used in combination. The above can be used as appropriate according to consumer preferences, but in order to enjoy a refreshing, clean taste that is characteristic of beer, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use the minimum amount of them. In particular, since black currant imparts an unsuitable milky aroma to beer, it is preferable to not use any black currant or black currant juice as ingredients, or to use the minimum amount of them.

[0061] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops can be, for example, pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1 mass % based on the total amount (100 mass %) of the raw materials for the beverage.

[0062] Furthermore, a beer-taste beverage that uses hops as an ingredient is a beverage that contains iso-α acid, which is a component derived from hops. The content of iso-α acid in a beer-taste beverage that uses hops may be more than 0.1 ppm by mass or more than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acids in a beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0063] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Examples of the preservative used in one embodiment of the present invention include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, dimethyl dicarbonate, etc. In addition, commercially available preparations such as Strong Sunprezer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative. These preservatives may be used alone or in combination of two or more kinds.

[0064] When a preservative is incorporated into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0065] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage in which the content of sugar (A) is adjusted to fall within the above-mentioned range, and a sweetener is further added. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, sugars of three or more sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the treatment conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0066] 1.1.5 Soluble dietary fiber The beer-taste beverage of one embodiment of the present invention may be a beverage further containing water-soluble dietary fiber, or it may be a beverage to which no water-soluble dietary fiber is contained (added). Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. The beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.) even if it does not contain (add) resistant dextrin. The content of water-soluble dietary fiber derived from the ingredients is described, for example, in the 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan.

[0067] In the beer-taste beverage of one embodiment of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more. Good, also 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0068] The content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the production process to be within the above range. When a commercially available product is added, the content of water-soluble dietary fiber within the above range can suppress powderiness unsuitable for beer-taste beverages. When the content of dietary fiber is adjusted in the production process, the content of water-soluble dietary fiber within the above range can improve filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the water-soluble dietary fiber content during the production process, the water-soluble dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by adjusting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time, etc.

[0069] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further comprising one or more selected from the group consisting of bittering agents and bitterness imparting agents. In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the following bittering agent or bitterness imparting agent may be used together with hops. Alternatively, hops may not be used and the following bittering agent or bitterness imparting agent may be used in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay, mulberry, caffeine, absinthin, naringin, Phellodendron amplexicaule, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, and the like. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

[0070] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant. The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more kinds.

[0071] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring. The flavoring is not particularly limited, and a general beer flavoring can be used. The beer flavoring is used to impart a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradec ... Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3- Examples of such amines include hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

[0072] The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance. In cases involving alcoholic fermentation, the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration or amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0073] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may be a beverage further comprising an acidulant blended therein. The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more kinds.

[0074] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further comprising a salt blended therein. Examples of salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.

[0075] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. The carbon dioxide gas generated during the fermentation process of the beer-taste beverage can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

[0076] 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, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, still more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, and particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0077] When the beer-taste beverage of one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be appropriately adjusted so as to achieve the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be less than 5.0 kg / cm. 2 Below, 4.5kg / cm 2 or less than 4.0kg / cm 2 It may be less than 0.20 kg / cm 2 More than 0.50kg / cm 2 or more than 1.0kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.

[0078] 1.3 Other additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention as necessary, provided the effects of the present invention are not impaired. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

[0079] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage that is packaged in a container. Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles, with cans, bottle-shaped cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability.

[0080] 2. Manufacturing method of beer-flavored beverages One embodiment of the method for producing a beer-taste beverage of the present invention includes the following steps (1), (b), and (c), and can also include at least one of steps (a) and (d). Step (1): A step of obtaining a beverage preliminarily by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (a): adjusting the sugar content of the beer-taste beverage to 2.0 g / 100 mL or less. Step (b): adjusting the 2,6-nonadienal content in the beer-taste beverage to less than 1.00 μg / L. Step (c): adjusting the combined α-terpineol and geraniol content in the beer-taste beverage to 1.0 μg / L or more. Step (d): adjusting the purine content of the beer-taste beverage to 5.00 mg / 100 mL or less.

[0081] The method for producing a beer-taste beverage in one embodiment of the present invention may be a method that involves a fermentation step, or a method that involves no fermentation step.

[0082] Examples of methods for producing a fermented beer-taste beverage via a fermentation process include methods that further include the following step (2) in addition to the steps described above. Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0083] Furthermore, examples of methods for producing non-fermented beer-taste beverages without going through a fermentation step include methods that further include the following step (3) in addition to the steps described above. Step (3): Cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0084] In the production method according to one aspect of the present invention, steps (a) to (d) may be carried out together with step (1) or after step (1). In addition, steps (a) to (d) may be carried out after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3). The adjustment of steps (a) to (d) also includes the selection of raw materials prior to step (1). The steps (a) to (d) may include checking whether each physical property value falls within a desired range.

[0085] <Process (a)> Step (a) is a step of adjusting the carbohydrate content of the beer-taste beverage to 2.0 g / 100 mL or less. Methods for adjusting the carbohydrate content include the methods described above. In one embodiment of the manufacturing method of the present invention, step (a) can be carried out together with step (1) or steps (1) and (2). Furthermore, after step (1), (2) or (3), the carbohydrate content may be checked and adjusted, if necessary, by adding a diluent selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), and the like.

[0086] <Process (b)> Step (b) is a step of adjusting the 2,6-nonadienal content in the beer-taste beverage to less than 1.00 μg / L. The method for adjusting the content of 2,6-nonadienal includes the methods described above. In one embodiment of the production method of the present invention, step (b) can be carried out together with step (1), step (2), or step (3). Furthermore, after step (1), (2), or (3), the content of 2,6-nonadienal may be confirmed and adjusted, if necessary, by adding a diluent selected from dilution water, carbonated water, spirits (distilled liquor), and the like.

[0087] <Process (c)> Step (c) is a step of adjusting the combined α-terpineol and geraniol content in the beer-taste beverage to 1.0 μg / L or more. Methods for adjusting the contents of α-terpineol and geraniol include the methods described above. In one embodiment of the manufacturing method of the present invention, step (c) can be carried out together with step (1), step (2), or step (3), and further, may be adjusted by directly adding at least one of α-terpineol and geraniol after step (1), (2), or (3).

[0088] <Process (d)> Step (d) is a step of adjusting the purine content in the beer-taste beverage to 5.00 mg / 100 mL or less. Methods for adjusting the purine content include the following methods. (i): A method of using alternative raw materials, such as raw materials that do not contain purines or raw materials with a low purine content, as raw materials for making beer-flavored beverages. (ii): A method for adding one or more diluting liquids selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), etc. to the pre-beverage liquid and / or fermentation liquid during the production process of a beer-taste beverage. (iii) A method for physically removing purines during the manufacturing process of a beer-flavored beverage, such as by adding a purine adsorbent such as activated carbon or by performing processes such as membrane filtration. (iv) A method of using an enzyme such as purine nucleosidase to decompose purines that are not assimilable by yeast, such as adenosine and guanosine, into assimilable purines, thereby reducing the assimilable purines through a fermentation process.

[0089] The above step (ii) may be carried out on the pre-beverage liquid obtained in step (1), or may be carried out after step (2) or step (3). The above step (iii) may be carried out after step (1), or after step (1) and / or step (2). Although the above step (iii) may be carried out, it is preferable not to carry out the above step (iii) from the viewpoint of avoiding loss of flavor and resulting in a watery beverage. The above (iv) is an adjustment method that can be applied to the production method of fermented beer-taste beverages, and the purine content can be reduced by adding an enzyme such as purine nucleosidase in step (1) and then going through step (2).

[0090] A method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention are described below.

[0091] 2.1 Method for producing fermented beer-flavored beverage One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and in addition to a step selected from steps (a) to (d) above, includes the following steps (1) and (2): Step (1): A step of obtaining a pre-beverage liquid (pre-fermentation liquid) by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (2): A step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

[0092] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (a) to (d) and adjustments of the total nitrogen content, total polyphenol content, bitterness value, color, and pH can be carried out at one or more of the following times (a) to (c). Furthermore, if steps (a) to (d) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately. (A): Simultaneously with at least one of steps (1) and (2) (A): Between step (1) and step (2) (U): 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.

[0093] 2.1.1 Process (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-beverage liquid (pre-fermentation liquid). For example, when malt is used as the various raw materials, water and various raw materials including malt are charged into a brewing kettle or brewing tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Also, these may be added after fermentation in the next step.

[0094] The mixture of various raw materials is heated and the starch in the raw materials is saccharified to carry out a saccharification process. The temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the original wort extract in the final beverage, etc. For example, in one aspect of the present invention, from the viewpoint of adjusting the carbohydrate concentration and turbidity of the beer-taste beverage to within the above-mentioned ranges, the saccharification treatment temperature is preferably 55 to 75°C and the saccharification treatment time is preferably 30 to 240 minutes.

[0095] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these materials. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling.

[0096] After the boiling process is completed, it is preferable to transfer the mixture to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins. This process allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained. In this step, in order to remove solids, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0097] Instead of the above-mentioned saccharified liquid, a pre-beverage liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc. to a malt extract and hot water, followed by boiling. In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, flavorings, acidulants, colorants, etc. may be mixed with warm water to prepare a liquid sugar solution, which is then boiled to prepare a pre-beverage liquid (pre-fermentation liquid). When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0098] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) to carry out fermentation. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0099] The yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw material liquid can be appropriately determined, but for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 The concentration is approximately 1.5 mg / ml.

[0100] The fermentation conditions for fermentation can be set as appropriate, but from the perspective of adjusting the carbohydrate content and alcohol content of the beer-taste beverage to within the above-mentioned ranges, the fermentation temperature is preferably 5 to 25° C. (more preferably 10 to 22° C.). The carbohydrate content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount to be added, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and glucoamylase, and the temperature (heating up or down) or pressure of the fermentation liquid may be changed during the fermentation process as necessary.

[0101] After fermentation, the beer-taste beverage may be filtered to remove yeast from the beverage, or may not be filtered. Water and the various additives described above may be added as necessary.

[0102] 2.1.3 Process (2a), Process (2b) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in the above step (2). Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further carry out steps (2a) and (2b) in addition to the above steps (1) and (2). Step (2a): A step of removing the alcohol from the fermentation liquid after step (2). Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0103] In step (2a), the alcohol generated by the fermentation step in step (2) is preferably removed by a heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. In addition, after the step (2a), the alcohol content is removed from the solution and carbon dioxide gas is also removed, so it is preferable to adjust the amount of carbon dioxide gas in the step (2b). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (2a) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (2a).

[0104] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into specified containers and distributed on the market as a finished product. There are no particular limitations on the method for packaging the beer-taste beverage, and any method known to those skilled in the art can be used. In the packaging step, the beer-taste beverage of the present invention is filled and sealed in a container. In the packaging step, containers of any shape and material may be used, and examples of containers include those described in "1.4 Packaged Beverages."

[0105] 2.2 Manufacturing method for non-fermented beer-taste beverage One embodiment of the present invention can be a method for producing a non-fermented beer-taste beverage as long as it does not involve a fermentation step, and can be, for example, a method comprising the following steps (1) and (3). Step (1): A step of subjecting a raw material to at least one of saccharification, boiling, and solid content removal treatments to obtain a beverage preliminarily. Step (3): Cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0106] Step (1) is the same as step (1) for obtaining a pre-beverage solution in the above-mentioned “Method for producing a fermented beer-taste beverage”. In step (3), carbon dioxide gas may be added by mixing the cooled beverage preliminaries obtained in step (1) with carbonated water, or carbon dioxide gas may be added directly to the cooled beverage concentrate. In addition, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as necessary when carbon dioxide gas is added at the same timing as step (3).

[0107] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented, alcohol-containing beer-taste beverage, the method includes the following step (3a). Step (3a): A step of blending an alcohol component after at least step (1).

[0108] Step (3a) may be carried out at least after step (1), and may be carried out, for example, at any one or more of the following times (α), (β), and (γ): (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, it is preferable that step (3a) is carried out after the beverage preliminaries obtained in step (1) are cooled to prepare a cooled beverage concentrate, and before the carbon dioxide gas is added. The alcohol component to be added in step (3a) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

[0109] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (a) to (d) and adjustments of the total nitrogen content, total polyphenol content, bitterness value, color, and pH can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (a) to (d) and the above-mentioned adjustments can be carried out simultaneously by carrying out step (1), step (3), and step (3a), there is no need to carry out these steps separately. (i): Simultaneously with at least one of step (1), step (3), and step (3a). (ii): Between step (1) and step (3) (iii): Between step (1) and step (3a) (iv): After step (3) or between step (3) and step (3a) (v): After step (3a)

[0110] The non-fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above. EXAMPLES

[0111] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0112] Examples 1 to 44, Comparative Examples 1 to 17 <Beverage preparation> 40 kg of crushed barley malt was put into a brewing tank containing 200 L of hot water held at 50°C, and the temperature was raised to 78°C while repeatedly raising and holding the temperature in stages, and then filtered to remove malt grains to obtain a saccharified liquid. Next, sugar liquid was added to the saccharified liquid so as to obtain the malt ratio shown in Tables 1 to 14, and hops were further added, followed by boiling and solid-liquid separation to obtain a clear wort. Then, polysaccharide decomposition enzyme was added to the pre-fermentation liquid obtained by cooling the wort, and top-fermenting yeast was added in Examples and Comparative Examples other than Examples 33 to 39, and bottom-fermenting yeast was added in Examples 33 to 39. The fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, and the product was cooled and the yeast was removed by filtration to produce a beverage that is considered to be beer under the Liquor Tax Act and has an alcohol content of 3.5 to 6.5 (v / v)%. The apparent fermentation degree was 95% or more. In each of the Examples and Comparative Examples, the type of malt used, the set temperatures and holding times of each temperature range when preparing the saccharified solution, the amount and timing of addition of the polysaccharide degrading enzyme, the type of hops, the amount and timing of addition, and the fermentation temperature and fermentation time were appropriately set to adjust the 2,6-nonadienal content, α-terpineol and geraniol content, carbohydrate content, purine content, total nitrogen content, total polyphenol content, bitterness value, and color to the values ​​shown in Tables 1 to 14. In addition, the 2,6-nonadienal content was adjusted by producing the beverages using raw materials with a low content of fatty acids such as linoleic acid, which is a precursor of 2,6-nonadienal, among the above conditions, and directly adding 2,6-nonadienal to beverages with a high content of 2,6-nonadienal. The contents of α-terpineol and geraniol were adjusted by appropriately setting the amount and timing of hop addition among the above conditions. Furthermore, the content of purines was adjusted by using malt with a low content of purines among the above conditions, and no adjustment was made using activated carbon.

[0113] <Sensory evaluation> For the beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C, five trained panelists evaluated each test beverage for "the presence or absence of an astringent taste unsuitable for a beer-taste beverage" and "the presence or absence of a gorgeous aroma suitable for a beer-taste beverage" using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value) based on the following scoring criteria, and the average scores of the five panelists were calculated. The results are shown in Tables 1 to 14. In addition, for the evaluation, samples conforming to the following criteria of "3.0", "2.5", "2.0", "1.5" and "1.0" were prepared in advance to unify the criteria among each panelist. Furthermore, in all of the sensory evaluations in Tables 1 to 14, no difference in scores of 1.5 or more was confirmed among each panelist for the same beverage.

[0114] [Score criteria for the presence or absence of an astringent taste that is unsuitable for beer-flavored beverages] - "3.0": No astringent taste that is unsuitable for a beer-flavored beverage is detectable. 2.5: Almost no astringency, which is unsuitable for a beer-flavored beverage. - "2.0": There is little sense of the astringency that is unsuitable for a beer-flavored beverage. 1.5: The beer has an astringent taste that is inappropriate for a beer-flavored beverage and is difficult to drink. - "1.0": The beer has a strong astringent taste that is inappropriate for a beer-flavored beverage and is very difficult to drink.

[0115] [Score criteria for the presence or absence of a gorgeous aroma suitable for beer-flavored beverages] - "3.0": A very strong, gorgeous aroma that is ideal for beer-flavored beverages. 2.5: A strong, gorgeous aroma that is ideal for beer-flavored beverages. - "2.0": A gorgeous aroma that is perfect for a beer-flavored beverage. 1.5: The gorgeous aroma that is suitable for beer-flavored beverages is not very noticeable. - "1.0": The gorgeous aroma that is suitable for beer-flavored beverages is barely detectable.

[0116] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: Scores of 2.5 or higher for both "presence or absence of an astringent taste unsuitable for a beer-taste beverage" and "presence or absence of a floral aroma suitable for a beer-taste beverage." B: Does not fall under "A" or "C" above. C: At least one of the scores for "presence or absence of an astringent taste unsuitable for a beer-taste beverage" and "presence or absence of a floral aroma suitable for a beer-taste beverage" is less than 2.0.

[0117] [Table 1]

[0118] [Table 2]

[0119] [Table 3]

[0120] [Table 4]

[0121] [Table 5]

[0122] [Table 6]

[0123] [Table 7]

[0124] [Table 8]

[0125] [Table 9]

[0126] [Table 10]

[0127] [Table 11]

[0128] [Table 12]

[0129] [Table 13]

[0130] [Table 14]

[0131] As can be seen from Tables 1 to 14, the beer-flavored beverages prepared in Examples 1 to 44, although low in carbohydrate and purine, had a desirable, gorgeous aroma while suppressing the astringent taste that is unsuitable for a beer-flavored beverage. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 3, 7 to 9, and 13 to 14 had a total content of α-terpineol and geraniol below the specified value, and therefore were inferior in the gorgeous aroma suitable for beer-taste beverages. Also, the beer-taste beverages prepared in Comparative Examples 4 to 6, 10 to 12, and 15 to 17 had a content of 2,6-nonadienal above the specified value, and therefore were insufficiently able to suppress the astringent taste unsuitable for beer-taste beverages.

Claims

1. Carbohydrate content is 2.0g / 100mL or less. The content of 2,6-nonadienal is less than 1.00 μg / L, and The total content of α-terpineol and geraniol is 1.0 μg / L or more. Beer-flavored beverage.

2. 2. The beer-taste beverage according to claim 1, having a purine content of 5.00 mg / 100 mL or less.

3. The content of α-terpineol is 0.50 μg / L or more, The content of geraniol is 0.50 μg / L or more.

3. The beer-taste beverage according to claim 1 or 2.

4. 3. The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 50 mass% or more.

5. 3. The beer-taste beverage according to claim 1 or 2, wherein an original extract concentration is 5.0% by mass or more.

6. 3. The beer-taste beverage according to claim 1, wherein the ratio of the 2,6-nonadienal content (unit: μg / L) to the total nitrogen content (unit: mg / 100 mL) [2,6-nonadienal / total nitrogen content] is 0.0300 or less.

7. 3. The beer-taste beverage according to claim 1 or 2, wherein the total nitrogen content is 18.0 mg / 100 mL or more.

8. 3. The beer-taste beverage according to claim 1 or 2, wherein the combined content of α-terpineol and geraniol is 15.0 μg / L or more.

9. 3. The beer-taste beverage according to claim 1 or 2, which has a bitterness value of 5.0 BUs or more.

10. 3. The beer-taste beverage according to claim 1 or 2, which has a color of 2.5 EBC or more.

11. 3. The beer-taste beverage according to claim 1 or 2, wherein the total amount of polyphenols is 40.0 mg / L or more.

12. 3. The beer-taste beverage according to claim 1 or 2, which is a fermented beer-taste beverage.

13. 3. The beer-taste beverage according to claim 1 or 2, which is a top-fermented beer-taste beverage.

14. 3. The beer-taste beverage according to claim 1 or 2, which is a bottom-fermented beer-taste beverage.

15. A method for producing a beer-taste beverage, comprising the following step (1) and steps (a) to (c): Step (1): A step of obtaining a pre-beverage liquid by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (a): adjusting the sugar content of the beer-taste beverage to 2.0 g / 100 mL or less. Step (b): adjusting the 2,6-nonadienal content in the beer-taste beverage to less than 1.00 μg / L. Step (c): adjusting the combined α-terpineol and geraniol content in the beer-taste beverage to 1.0 μg / L or more.

16. 16. The method for producing a beer-taste beverage according to claim 15, further comprising the step (d) of: Step (d): adjusting the purine content of the beer-taste beverage to 5.00 mg / 100 mL or less.

17. 17. The method for producing a beer-taste beverage according to claim 15 or 16, further comprising the following step (2): Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

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