Beer-flavored beverage

Abstract

To provide a beer-flavored beverage with a refreshing, fruit-like flavor profile, and a method for producing the same.SOLUTION: The present invention provides a beer-flavored beverage with a D-glutamic acid content of 0.20 μg / mL or more and 2.00 μg / mL or less, and a propyl acetate content of 40 μg / L or more and 170 μg / L or less.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] In recent years, with the diversification of consumer tastes, there is a demand for the development of beer-flavored beverages with fruit-like flavor characteristics. For example, Patent Document 1 proposes a beer-flavored beverage that uses grapes or the like as an ingredient. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-48502 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, grapes and other ingredients are rarely used in the production of typical beer-flavored beverages, and further improvements are desired.

[0005] The present invention relates to a beer-taste beverage having a refreshing fruit-like flavor characteristic, a method for producing the same, and a method for imparting a refreshing fruit-like flavor to a beer-taste beverage. Here, the refreshing fruit-like flavor refers to a fresh, fruity aroma with a crisp, fruit-like sweetness that does not linger with a sticky sweetness. [Means for solving the problem]

[0006] The present invention relates to the following [1] to [9]. [1] A beer-flavored beverage having a D-glutamic acid content of 0.20 μg / mL or more and 2.00 μg / mL or less, and a propyl acetate content of 40 μg / L or more and 170 μg / L or less. [2] A beer-flavored beverage as described in [1], having a lactic acid content of 200 mg / L or more and 7,500 mg / L or less. [3] The beer-flavored beverage described in [1], having an acetic acid content of 100 mg / L or more and 2,500 mg / L or less. [4] The beer-flavored beverage described in [1], wherein the original wort extract concentration is 0.1 w / w% or more and 35 w / w% or less. [5] The beer-flavored beverage described in [1], having an alcohol content of less than 1 v / v%. [6] The beer-flavored beverage described in [1], having an alcohol content of 1 v / v% or more. [7] The beer-flavored beverage described in [1], having a pH of 2.5 or higher and 5.0 or lower. [8] A method for producing a beer-flavored beverage, comprising a step of adjusting the D-glutamic acid content to between 0.20 μg / mL and 2.00 μg / mL and the propyl acetate content to between 40 μg / L and 170 μg / L. [9] A method for imparting a refreshing fruity flavor to a beer-flavored beverage, comprising the step of adjusting the D-glutamic acid content to 0.20 μg / mL or more and 2.00 μg / mL or less and the propyl acetate content to 40 μg / L or more and 170 μg / L or less. Effect of the Invention

[0007] ADVANTAGEOUS EFFECTS OF THE PRESENT DISCLOSURE The present invention provides a beer-taste beverage having a refreshing, fruity flavor characteristic and a method for producing the same, as well as a method for imparting a refreshing, fruity flavor to a beer-taste beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] As a result of intensive research into the above-mentioned problems, the inventors have newly discovered that a refreshing fruit-like flavor characteristic can be obtained by adjusting the contents of D-glutamic acid and propyl acetate in a beer-taste beverage to specific amounts. Although the mechanism behind this is unclear, it is presumed that a refreshing fruit-like flavor can be achieved by balancing the rich sweetness of D-glutamic acid with the light ester-like sweet aroma.

[0009] In the present specification, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" in the present specification includes all beer-flavored carbonated beverages. In the present specification, a "beer-taste alcoholic beverage" refers to a beer-taste beverage with an alcohol content of 1 v / v% or more, and a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1 v / v%. The beer-taste beverage of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or 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 brewed through a fermentation process using top-fermenting yeast, a bottom-fermented beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast, or a blend of these beer-taste beverages. Fermentation may use yeast (Saccharomyces) or wild yeast (Brettanomyces, etc.) that produces alcohol, or yeast (Saccharomyces, etc.) that does not produce alcohol, wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. In the case of fermented non-alcoholic beer-flavored beverages, they may be produced by adding yeast and stopping fermentation so that the alcohol content is less than 1 v / v%, or by a method in which the alcohol content is reduced to less than 1 v / v% after fermentation through a dealcoholization process.

[0010] The beer-taste beverage of the present invention contains D-glutamic acid and propyl acetate.

[0011] From the standpoint of imparting a refreshing fruit-like flavor, the content of D-glutamic acid in the beer-taste beverage of the present invention is from 0.20 μg / mL to 2.00 μg / mL, preferably 0.25 μg / mL or more, more preferably 0.30 μg / mL or more, even more preferably 0.35 μg / mL or more, even more preferably 0.40 μg / mL or more, even more preferably 0.45 μg / mL or more, even more preferably 0.50 μg / mL or more, even more preferably 0.55 μg / mL or more, even more preferably 0.60 μg / mL or more, even more preferably 0.65 μg / mL or more, even more preferably 0.70 μg / mL or more, even more preferably 0.75 μg / mL or more, even more preferably 0.80 μg / mL or more, even more preferably 0.85 μg / mL or more, Preferably, the concentration is 0.90 μg / mL or more, more preferably 0.95 μg / mL or more, more preferably 1.00 μg / mL or more, more preferably 1.05 μg / mL or more, more preferably 1.10 μg / mL or more, more preferably 1.15 μg / mL or more, more preferably 1.20 μg / mL or more, more preferably 1.25 μg / mL or more, more preferably 1.30 μg / mL or more, more preferably 1.35 μg / mL or more, more preferably 1.40 μg / mL or more, more preferably 1.45 μg / mL or more, more preferably 1.50 μg / mL or more, and also preferably 1.95 μg / mL or less, more preferably 1.90 μg / mL or less, more preferably 1.85 μg / mL or less, and more preferably 1.80 μg / mL or less. In the present specification, the content of D-glutamic acid is measured by LC-MS / MS analysis using a chiral column. The content of D-glutamic acid can be adjusted by adding D-glutamic acid, racemizing L-glutamic acid with racemase possessed by lactic acid bacteria, or by high-temperature maturation.

[0012] The propyl acetate content in the beer-taste beverage of the present invention, from the standpoint of imparting a refreshing fruity flavor, is from 40 μg / L to 170 μg / L, preferably 45 μg / L or more, more preferably 50 μg / L or more, even more preferably 55 μg / L or more, even more preferably 60 μg / L or more, even more preferably 65 μg / L or more, even more preferably 70 μg / L or more, even more preferably 75 μg / L or more, even more preferably 80 μg / L or more, even more preferably 85 μg / L or more, even more preferably 90 μg / L or more, and even more preferably is 95 μg / L or more, more preferably 100 μg / L or more, more preferably 105 μg / L or more, more preferably 110 μg / L or more, more preferably 115 μg / L or more, more preferably 120 μg / L or more, more preferably 125 μg / L or more, more preferably 130 μg / L or more, more preferably 135 μg / L or more, more preferably 140 μg / L or more, and preferably 165 μg / L or less, more preferably 160 μg / L or less, more preferably 155 μg / L or less, and more preferably 150 μg / L or less. In this specification, the content of propyl acetate is measured by GC / MS after extraction with methylene chloride or the like. The content of propyl acetate can be adjusted by adding propyl acetate, microbial fermentation, high-temperature aging, etc.

[0013] From the viewpoint of imparting a refreshing fruit-like flavor, the lactic acid content in the beer-taste beverage of the present invention is preferably 200 mg / L or more, more preferably 400 mg / L or more, even more preferably 600 mg / L or more, even more preferably 800 mg / L or more, even more preferably 1000 mg / L or more, even more preferably 1200 mg / L or more, even more preferably 1400 mg / L or more, even more preferably 1600 mg / L or more, even more preferably 1800 mg / L or more, even more preferably 2000 mg / L or more, even more preferably 2200 mg / L or more, even more preferably 2400 mg / L or more, even more preferably 2600 mg / L or more, even more preferably 2800 mg / L or more, even more preferably 3000 mg / L or more, and preferably 7500 mg / L or more. L or less, more preferably 7400mg / L or less, more preferably 7200mg / L or less, more preferably 7000mg / L or less, more preferably 6800mg / L or less, more preferably 6600mg / L or less, more preferably 6400mg / L or less, more preferably 6200mg / L or less, more preferably 6000mg / L or less, more preferably 5800mg / L or less, more preferably 5600mg / L or less, more preferably 5400mg / L or less, more preferably 5200mg / L or less, more preferably 5000mg / L or less, more preferably 4800mg / L or less, more preferably 4600mg / L or less, more preferably 4400mg / L or less, more preferably 4200mg / L or less, more preferably 4000mg / L or less. In this specification, the content of lactic acid is measured by high performance liquid chromatography. The lactic acid content can be adjusted by production through microbial fermentation during the production process, or by adding lactic acid or a material containing lactic acid.

[0014] From the viewpoint of imparting a refreshing fruit-like flavor, the content of acetic acid in the beer-taste beverage of the present invention is preferably 100 mg / L or more, more preferably 200 mg / L or more, even more preferably 300 mg / L or more, even more preferably 400 mg / L or more, even more preferably 500 mg / L or more, even more preferably 600 mg / L or more, even more preferably 700 mg / L or more, even more preferably 800 mg / L or more, even more preferably 900 mg / L or more, even more preferably 1000 mg / L or more, even more preferably 1100 mg / L or more, even more preferably 1200 mg / L or more, even more preferably 1300 mg / L or more, even more preferably 1400 mg / L or more, even more preferably 1500 mg / L or more, and is preferably 2500 mg / L or less, more preferably 2400 mg / L or less, even more preferably 2300 mg / L or less, even more preferably 2200 mg / L or less, even more preferably 2100 mg / L or less, and even more preferably 2000 mg / L or less. The beer-taste beverage may contain acetates such as sodium acetate. When acetates are contained, the acetic acid content is the total amount of acetic acid and acetates. In this specification, the acetic acid content is measured by high performance liquid chromatography. The acetic acid content can be adjusted by production by fermentation of microorganisms during the production process, or by adding acetic acid or a material containing acetic acid.

[0015] The mass ratio of the acetic acid content to the lactic acid content (acetic acid / lactic acid) in the beer-taste beverage of the present invention, from the viewpoint of imparting a refreshing fruit-like flavor, is preferably from 0.01 to 10.00, and can be, for example, 0.03 or more, 0.05 or more, 0.08 or more, 0.11 or more, 0.14 or more, 0.17 or more, 0.20 or more, 0.23 or more, 0.26 or more, 0.29 or more, 0.32 or more, or 0.35 or more, and can be 8.00 or less, 5.00 or less, 3.00 or less. below, 2.50 or less, 2.00 or less, 1.80 or less, 1.60 or less, 1.40 or less, 1.20 or less, 1.00 or less, 0.98 or less, 0.95 or less, 0.92 or less, 0.89 or less, 0.86 or less, 0.83 or less, 0.8 or less, 0.77 or less, 0.74 or less, 0.71 or less, 0.68 or less, 0.65 or less, 0.62 or less, 0.59 or less, 0.56 or less, 0.53 or less, 0.50 or less, 0.47 or less, 0.44 or less, 0.41 or less, 0.38 or less, or 0.35 or less.

[0016] The original wort extract (O-Ex) concentration (original extract concentration) in the beer-taste alcoholic beverage of the present invention is preferably 0.1 w / w% or more and 35.0 w / w% or less, and is preferably 35.0 w / w% or less, more preferably 34.5 w / w% or less, even more preferably 34.0 w / w% or less, even more preferably 33.5 w / w% or less, even more preferably 33.0 w / w% or less, even more preferably 32.5 w / w% or less, even more preferably 32.0 w / w% or less, even more preferably 31.5 w / w% or less, even more preferably 31.0 w / w% or less, and even more preferably 3 0.5 w / w% or less, more preferably 30.0 w / w% or less, even more preferably 29.5 w / w% or less, even more preferably 29.0 w / w% or less, even more preferably 28.5 w / w% or less, even more preferably 28.0 w / w% or less, even more preferably 27.5 w / w% or less, even more preferably 27.0 w / w% or less, even more preferably 26.5 w / w% or less, even more preferably 26.0 w / w% or less, even more preferably 25.5 w / w% or less, even more preferably 25.0 w / w% or less, even more preferably 24.5 w / w% or less, even more preferably 24.0 w / w% or less, Preferably, it is 23.5 w / w% or less, more preferably 23.0 w / w% or less, even more preferably 22.5 w / w% or less, even more preferably 22.0 w / w% or less, even more preferably 21.5 w / w% or less, even more preferably 21.0 w / w% or less, even more preferably 20.5 w / w% or less, even more preferably 20.0 w / w% or less, even more preferably 19.5 w / w% or less, even more preferably 19.0 w / w% or less, even more preferably 18.5 w / w% or less, even more preferably 18.0 w / w% or less, even more preferably 17.5 w / w% or less, even more preferably 17.0 w / w% or less. % or less, more preferably 16.5 w / w% or less, and even more preferably 16.0 w / w% or less, and preferably 0.1 w / w% or more, more preferably 1.0 w / w% or more, even more preferably 2.0 w / w% or more, even more preferably 3.0 w / w% or more, even more preferably 4.0 w / w% or more, even more preferably 5.0 w / w% or more, even more preferably 6.0 w / w% or more, even more preferably 7.0 w / w% or more, even more preferably 8.0 w / w% or more, even more preferably 9.0 w / w% or more, even more preferably 10.0 w / w% or more, and even more preferably 11.0 w / w% or more, more preferably 12.0 w / w% or more, more preferably 13.0 w / w% or more, more preferably 14.0 w / w% or more, more preferably 14.5 w / w% or more, more preferably 15.0 w / w% or more, and even more preferably 15.5 w / w% or more. In this specification, the original wort extract (O-Ex) concentration is 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 Brewers Association (Analysis Committee), revised and expanded in 2013. The original wort extract (O-Ex) concentration can be adjusted by adding dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc.

[0017] The apparent extract (A-Ex) concentration (apparent extract concentration) in the beer-taste non-alcoholic beverage of the present invention can be, for example, 0.10 w / w% or more and 5.00 w / w% or less, preferably 0.10 w / w% or more and 1.50 w / w% or less, preferably 1.40 w / w% or less, more preferably 1.30 w / w% or less, even more preferably 1.20 w / w% or less, even more preferably 1.10 w / w% or less, and even more preferably 1. 00 w / w% or less, more preferably 0.90 w / w% or less, even more preferably 0.85 w / w% or less, even more preferably 0.80 w / w% or less, even more preferably 0.75 w / w% or less, 0.70 w / w% or less, even more preferably 0.65 w / w% or less, even more preferably 0.60 w / w% or less, even more preferably 0.55 w / w% or less, even more preferably 0.50 w / w% or less, even more preferably 0.45 w / w% or less, even more preferably 0.4 0 w / w% or less, more preferably 0.395 w / w% or less, even more preferably 0.390 w / w% or less, even more preferably 0.385 w / w% or less, even more preferably 0.380 w / w% or less, even more preferably 0.375 w / w% or less, even more preferably 0.370 w / w% or less, even more preferably 0.365 w / w% or less, even more preferably 0.360 w / w% or less, and also preferably 0.10 w / w% or more, even more preferably 0.200 w / w% or more. / w% or more, preferably 0.300 w / w% or more, more preferably 0.310 w / w% or more, even more preferably 0.320 w / w% or more, more preferably 0.325 w / w% or more, even more preferably 0.330 w / w% or more, even more preferably 0.335 w / w% or more, even more preferably 0.340 w / w% or more, even more preferably 0.345 w / w% or more, even more preferably 0.350 w / w% or more, and even more preferably 0.355 w / w% or more. In this specification, the apparent extract (A-Ex) concentration is 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 Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The apparent extract (A-Ex) concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc.

[0018] The apparent attenuation degree (AA) in the beer-taste beverage of the present invention is 120.0% or less, 119.0% or less, 118.0% or less, 117.0% or less, 116.0% or less, 115.0% or less, 114.0% or less, 113.0% or less, 112.0% or less, 111.0% or less, 110.0% or less, 109.0% or less, 108.0% or less, 107.0% or less, 106.0% or less, 105.0% or less, 104.0% or less, 103.0% or less, 102.8% or less, 102.6% or less, 102.4% or less, 102.2% or less, 102.0% or less, 101.8% or less, 101.6% or less, 101.4% or less, 101.2% or less, 101.0% or less, 100.8% or less, 100.6% or less, 100.4% or less, 100.2% or less, 100.0% or less, 99.8% or less, 99.6% or less, 99.4% or less, 99.2% or less, 99.0% or less, 98.8% or less, 98.6% or less, 98.4% or less, 98.2% or less, 98.0% or less, 97.8% or less, 97.6% or less, 97.4% or less, 97.2% or less, 97.0% or less, 96.8% or less, 96.6% or less, 96.4% or less, 96.2% or less, 96.0% or less, 95.8% or less, 95.6% or less, 95.4% or less, 95.2% or less, 95.0% or less, 94.8% or less, 94.6% or less, 94.4% or less, 94.2% or less, 94.0% or less, 93.8% or less, 93.6% or less, 93.4% or less, 93.2% or less, 93.0% or less, 92.8% or less, 92.6% or less, 92.4% or less, 92.2% or less, 92.0% or less, 91.8% or less, 91.6% or less, 91.4% or less, 91.2% or less, 90.8% or less, 90.6% or less, 90.4% or less, 90.2% or less, 90.0% or less, 89.8% or less, 89.6% or less, 89.4% or less, 89.2% or less, 89.0% or less, 88.8% or less, 88.6% or less, 88.4% or less, 88.2% or less, 88.0% or less, 87.8% or less, 87.6% or less, 87.4% or less, 87.2% or less, 87.0% or less, 86.8% or less, 86.6% or less, 86.4% or less, 86.2% or less, 86.0% or less, 85.8% or less, 85.6% or less, 85.4% or less, 85.2% or less, 85.0% or less, 84.8% or less, 84.6% or less, 84.4% or less, 84.2% or less, 84.0% or less, 83.8% or less, 83.6% or less, 83.4% or less, 83.2% or less, 83.0% or less, 82.8% or less, 82.6% or less, 82.4% or less, 82.2% or less, 82.0% or less, 81.8% or less, 81.6% or less, 81.4% or less, 81.2% or less, 81.0% or less, 80.8% or less, 80 .6% or less, 80.4% or less, 80.2% or less, 80.0% or less, 79.8% or less, 79.6% or less, 79.4% or less, 79.2% or less, 79.0% or less, 78.8% or less, 78.6% or less, 78 0.4% or less, 78.2% or less, 78.0% or less, 77.8% or less, 77.6% or less, 77.4% or less, 77.2% or less, 77.0% or less, 76.8% or less, 76.6% or less, 76.4% or less, 76.2% or less, 76.0% or less, 75.5% or less, 75.0% or less, 74.5% or less, 74.0% or less, 73.5% or less, 73.0% or less, 72.5% or less, 72.0% or less. It can also be 20.0% or more, 25.0% or more, 30.0% or more, 35.0% or more, 40.0% or more, 45.0% or more, 50.0% or more, 55.0% or more, 60.0% or more, 65.0% or more, 70.0% or more. In this specification, the apparent attenuation (AA) is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013). The apparent attenuation (AA) can be adjusted by appropriately setting the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzyme, isomerase enzyme, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the 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 number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0019] The alcohol content (alcohol degree) in the beer-taste alcoholic beverage of the present invention is preferably 1.0 v / v% or more and 20.0 v / v% or less. For example, it can be 1.5 v / v% or more, 2.0 v / v% or more, 2.5 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.1 v / v% or more, 4.2 v / v% or more, 4.3 v / v% or more, 4.4 v / v% or more, 4.5 v / v% or more, 4.6 v / v% or more, 4.7 v / v% or more, 4.8 v / v% or more, 4.9 v / v% or more, 5.0 v / v% or more, 5.1 v / v% or more, 5.2 v / v% or more, 5.3 v / v% or more, 5.4 v / v% or more, 5.5 v / v% or more, 5.6 v / v% or more, 5.7 v / v% or more, 5.8 v / v% or more, 5.9 v / v% or more, 6.0 v / v% or more, 6.1 v / v% or more, 6.2 v / v% or more, 6.3 v / v% or more, 6.4 v / v% or more, 6.5 v / v% or more, 6.6 v / v% or more, 6.7 v / v% or more, 6.8 v / v% or more, 6.9 v / v% or more, 7.0 v / v% or more, 7.1 v / v% or more, 7.2 v / v% or more, 7.3 v / v% or more, 7.4 v / v% or more, 7.5 v / v% or more, 7.6 v / v% or more, 7.7 v / v% or more, 7.8 v / v% or more, 7.9 v / v% or more, 8.0 v / v% or more, 8.1 v / v% or more, 8.2 v / v% or more, 8.3 v / v% or more, 8.4 v / v% or more, 8.5 v / v% or more, 8.6 v / v% or more, 8.7 v / v% or more, 8.8 v / v% or more, 8.9 v / v% or more, or 19.5 v / v% or less, 19.0 v / v% or less, 18.5 v / v% or less, 18.0 v / v% or less, 17.5 v / v% or less, 17.0 v / v% or less, 16.9 v / v% or less, 16.8 v / v% or less, 16.7 v / v% or less, 16.6 v / v% or less, 16.5 v / v% or less, 16.4 v / v% or less, 16.3 v / v% or less, 16.2 v / v% or less, 16.1 v / v% or less, 16.0 v / v% or less, 15.9 v / v% or less, 15.8 v / v% or less, 15.7 v / v% or less, 15.6 v / v% or less, 15.5 v / v% or less, 15.4 v / v% or less, 15.3 v / v% or less, 15.2 v / v% or less, 15.1 v / v% or less, 15.0 v / v% or less, 14.9 v / v% or less, 14.8 v / v% or less, 14.7 v / v% or less, 14.6 v / v% or less, 14.5 v / v% or less, 14.4 v / v% or less, 14.3 v / v% or less, 14.2 v / v% or less, 14.1 v / v% or less, 14.0 v / v% or less, 13.9 v / v% or less, 13.8 v / v% or less, 13.7 v / v% or less, 13.6 v / v% or less, 13.5 v / v% or less, 13.4 v / v% or less, 13.3 v / v% or less, 13.2 v / v% or less, 13.1 v / v% or less, 13.0 v / v% or less, 12.9 v / v% or less, 12.8 v / v% or less, 12.7 v / v% or less, 12.6 v / v% or less, 12.5 v / v% or less, 12.4 v / v% or less, 12.3 v / v% or less, 12.2 v / v% or less, 12.1 v / v% or less, 12.0 v / v% or less, 11.9 v / v% or less, 11.8 v / v% or less, 11.7 v / v% or less, 11.6 v / v% or less, 11.5 v / v% or less, 11.4 v / v% or less, 11.3 v / v% or less, 11.2 v / v% or less, 11.1 v / v% or less, 11.0 v / v% or less, 10.9 v / v% or less, 10.8 v / v% or less, 10.7 v / v% or less, 10.6 v / v% or less, 10.5 v / v% or less, 10.4 v / v% or less, 10.3 v / v% or less, 10.2 v / v% or less, 10.1 v / v% or less, 10.0 v / v% or less, 9.9 v / v% or less, 9.8 v / v% or less, 9.7 v / v% or less, 9.6 v / v% or less, 9.5 v / v% or less, 9.4 v / v% or less, 9.3 v / v% or less, 9.2 v / v% or less, 9.1 v / v% or less, 9.0 v / v% or less. The alcohol content in the non-alcoholic beer-taste beverage of the present invention is preferably less than 0.0050 v / v%. In this specification, the alcohol content is measured by the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0020] The pH of the beer-taste beverage of the present invention is preferably 2.5 or more and 5.0 or less, and may be 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, or 3.3 or more. It may be 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, 4.1 or less, 4.0 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, or 3.4 or less. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of dilution water or carbonated water added, etc. Furthermore, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort production process from malt addition to yeast addition), the type of acid used for pH adjustment (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including 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, etc.), etc. can be appropriately set. In this specification, the pH of a beer-taste beverage is measured according to the method described in section 8.7 pH of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0021] The color of the beer-taste beverage of the present invention is preferably 0.5 EBC or more and 70 EBC or less, but may be, for example, 5 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, 65 EBC or more, 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, 100 EBC or more, or 120 EBC or less, 115 EBC or less, 110 EBC or less, 105 EBC or less, 100 EBC or less, 95 EBC or less, 90 EBC or less, 85 EBC or less, or 80 EBC or less. In this specification, color is measured by the method described in the Revised BCOJ Beer Analysis Methods (issued by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013, section 8.8 Color). Color can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the temperature during mashing, the pH during mashing, the mashing time, the time of wort filtration, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of color components such as caramel color, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the filtration amount of beer filtration, etc.

[0022] The bitterness value of the beer-taste beverage of the present invention may be, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, 6.0 BUs or more, 6.5 BUs or more, 7.0 BUs or more, 7.5 BUs or more, or 8.0 BUs or more, or 30 BUs or less, 25 BUs or less, 20 BUs or less, 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, or 8.5 BUs or less. In this specification, the bitterness value is measured according to the method described in Section "BCOJ Beer Analysis Methods (revised November 1, 2004) 8.15 Bitterness Value." Specifically, the degassed sample is extracted with isooctane after adding an acid, and the absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a reference, and the bitterness value (BU) can be obtained by multiplying it by a factor. The bitterness value depends on the content of iso-α acids in the beverage. Iso-α acids are obtained by isomerizing the α acids contained in hops. The amount of iso-α acids can be controlled by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature when hops are added and the holding time at that temperature range, the pH when hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. In addition, it can be adjusted using commercially available hop processed products (iso-α acid, etc.), and can be adjusted by the amount, type, timing of addition, temperature at the time of addition and holding time at that temperature range, pH at the time of addition, original extract concentration of pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. As for the hops, pelleted pellet hops, extract hops, or hop bracts may be used. Hops and hop processed products may be used alone or in combination.

[0023] The total nitrogen content in the beer-taste beverage of the present invention is, for example, 1 mg / 100 mL or more, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more Above, 55mg / 100mL or more, 60mg / 100mL or more, 65mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, 80mg / 100mL or more, 85mg / 100mL or more, 90mg / 100mL or more, 95mg / 100mL or more, 100mg / 100mL or more, 105mg / 100mL or more, 110mg / 100mL or more, 115mg / It may be 100mL or more, 120mg / 100mL or more, 300mg / 100mL or less, 275mg / 100mL or less, 250mg / 100mL or less, 225mg / 100mL or less, 200mg / 100mL or less, 175mg / 100mL or less, 170mg / 100mL or less, 160mg / 100mL or less, 150mg / 100mL or less, 140mg / 100mL or less, The total nitrogen content may be 130 mg / 100 mL or less, 125 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, or 75 mg / 100 mL or less. The total nitrogen content is the total amount of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen content is measured by the method described in 8.9 Total Nitrogen, Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).The total nitrogen amount can be adjusted by appropriately setting the conditions of beer filtration, such as the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the protein decomposition time in the brewing tank, the pH in the brewing tank, the temperature 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 temperature in the brewing process, the temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of sparging water used in wort filtration, the set temperature and holding time of each temperature range when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (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.).

[0024] The total polyphenol amount in the beer-taste beverage of the present invention may be, for example, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, or 150 ppm by mass or more. , 160 mass ppm or more, 170 mass ppm or more, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less. In this specification, the total polyphenol content is measured by the method described in Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The total polyphenol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (raw material containing polyphenols such as malt), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, 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 time of wort filtration, the set temperature and holding time of each temperature range when preparing wort (including 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 proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In addition, the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw material with a high polyphenol content, such as barley malt and malt husks (grain husks). Specifically, the total polyphenol content can be increased by increasing the amount of raw material with a high polyphenol content, such as malt.

[0025] The content of pyroglutamic acid in the beer-taste beverage of the present invention is preferably 5 ppm by mass or more and 500 ppm by mass or less, and can be, for example, 5 ppm by mass or more, 25 ppm by mass or more, 45 ppm by mass or more, 65 ppm by mass or more, 85 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 140 ppm by mass or more, 160 ppm by mass or more, 180 ppm by mass or more, or 200 ppm by mass or more, and can also be 500 ppm by mass or less, 480 ppm by mass or less, 460 ppm by mass or less, 440 ppm by mass or less, 420 ppm by mass or less, 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, or 220 ppm by mass or less. In this specification, the amount of pyroglutamic acid can be adjusted by fermentation conditions, etc., and can be measured by high performance liquid chromatography.

[0026] The free amino nitrogen (FAN) content in the beer-taste beverage of the present invention is 1.0 mg / 100 mL or more, 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10.0 mg / 100 mL or more, 11.0 mg / 100 mL or more, 12.0 mg / 100 mL or more, 13.0 mg / 100 mL or more, L or more, 14.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 16.0 mg / 100 mL or more, 17.0 mg / 100 mL or more, 18.0 mg / 100 mL or more, 19.0 mg / 100 mL or more, 20.0 mg / 100 mL or more, and 30.0 mg / 100 mL or less, 25.0 mg / 100 mL or less, 24.0 mg / 100 mL or less, 23.0 mg / 100 mL or less, 22.0 mg / 100 mL or less, 21.0 mg / 100 mL or less. In this specification, the content of FAN is based on the revised BCOJ Beer Analysis Method (issued 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, 8.18). The FAN content is measured by the method described in Free Amino Nitrogen. The FAN content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the protein decomposition time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (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.).

[0027] The content of iso-α acids in the beer-taste beverage of the present invention is preferably 0.02 ppm by mass or more, more preferably 0.03 ppm by mass or more, even more preferably 0.04 ppm by mass or more, even more preferably 0.05 ppm by mass or more, even more preferably 0.06 ppm by mass or more, even more preferably 0.07 ppm by mass or more, even more preferably 0.08 ppm by mass or more, even more preferably 0.09 ppm by mass or more, even more preferably 0.10 ppm by mass or more, even more preferably 0.11 ppm by mass or more, even more preferably 0.12 ppm by mass or more, and even more preferably 0.13 ppm by mass or more. pm or more, more preferably 0.14 ppm by mass or more, more preferably 0.15 ppm by mass or more, more preferably 0.16 ppm by mass or more, more preferably 0.17 ppm by mass or more, more preferably 0.18 ppm by mass or more, more preferably 0.19 ppm by mass or more, 0.20 ppm by mass or more, more preferably 0.21 ppm by mass or more, more preferably 0.22 ppm by mass or more, more preferably 0.23 ppm by mass or more, more preferably 0.24 ppm by mass or more, more preferably 0.25 ppm by mass or more, more preferably 0.26 ppm by mass or more, and more preferably or 0.27 ppm by mass or more, more preferably 0.28 ppm by mass or more, even more preferably 0.29 ppm by mass or more, 0.30 ppm by mass or more, even more preferably 0.31 ppm by mass or more, even more preferably 0.32 ppm by mass or more, even more preferably 0.33 ppm by mass or more, even more preferably 0.34 ppm by mass or more, even more preferably 0.35 ppm by mass or more, even more preferably 0.36 ppm by mass or more, even more preferably 0.37 ppm by mass or more, even more preferably 0.38 ppm by mass or more, even more preferably 0.39 ppm by mass or more, 0.40 ppm by mass or more, More preferably, it is 0.41 ppm by mass or more, more preferably 0.42 ppm by mass or more, more preferably 0.43 ppm by mass or more, more preferably 0.44 ppm by mass or more, more preferably 0.45 ppm by mass or more, more preferably 0.46 ppm by mass or more, more preferably 0.47 ppm by mass or more, more preferably 0.48 ppm by mass or more, more preferably 0.49 ppm by mass or more, 0.50 ppm by mass or more, more preferably 0.51 ppm by mass or more, more preferably 0.52 ppm by mass or more, more preferably 0.53 ppm by mass or more, and more preferably 0.54 ppm by mass or more, more preferably 0.55 ppm by mass or more, more preferably 0.56 ppm by mass or more, more preferably 0.57 ppm by mass or more, more preferably 0.58 ppm by mass or more, more preferably 0.59 ppm by mass or more, more preferably 0.60 ppm by mass or more, more preferably 0.65 ppm by mass or more, more preferably 0.70 ppm by mass or more, more preferably 0.75 ppm by mass or more, more preferably 0.80 ppm by mass or more, more preferably 0.85 ppm by mass or more, more preferably 0.90 ppm by mass or more, and more preferably 0.95 ppm by mass or more, more preferably 1.00 ppm by mass or more, more preferably 2.00 ppm by mass or more, more preferably 3.00 ppm by mass or more, more preferably 4.00 ppm by mass or more, more preferably 5.00 ppm by mass or more, more preferably 6.00 ppm by mass or more, more preferably 7.00 ppm by mass or more, more preferably 8.00 ppm by mass or more, more preferably 9.00 ppm by mass or more, more preferably 10.00 ppm by mass or more, more preferably 11.00 ppm by mass or more, more preferably 12.00 ppm by mass or more, and more preferably Preferably, the content is 13.00 ppm by mass or more, more preferably 14.00 ppm by mass or more, more preferably 15.00 ppm by mass or more, more preferably 16.00 ppm by mass or more, more preferably 17.00 ppm by mass or more, more preferably 18.00 ppm by mass or more, more preferably 19.00 ppm by mass or more, and more preferably 20.00 ppm by mass or more. Also, preferably, the content is 50.00 ppm by mass or less, more preferably 49.00 ppm by mass or less, more preferably 48.00 ppm by mass or less, more preferably 47.00 ppm by mass or less, and more preferably or 46.00 ppm by mass or less, more preferably 45.00 ppm by mass or less, more preferably 44.00 ppm by mass or less, more preferably 43.00 ppm by mass or less, more preferably 42.00 ppm by mass or less, more preferably 41.00 ppm by mass or less, more preferably 40.00 ppm by mass or less, more preferably 39.00 ppm by mass or less, more preferably 38.00 ppm by mass or less, more preferably 37.00 ppm by mass or less, more preferably 36.00 ppm by mass or less, more preferably 35.00 ppm by mass or less, and more preferably 34.00 ppm by mass or less, more preferably 33.00 ppm by mass or less, more preferably 32.00 ppm by mass or less, more preferably 31.00 ppm by mass or less, more preferably 30.00 ppm by mass or less, more preferably 29.00 ppm by mass or less, more preferably 28.00 ppm by mass or less, more preferably 27.00 ppm by mass or less, more preferably 26.00 ppm by mass or less, more preferably 25.00 ppm by mass or less, more preferably 24.00 ppm by mass or less, more preferably 23.00 ppm by mass or less, more preferably 22.00 ppm by mass or less, more preferably 21.00 ppm by mass or less, more preferably 20.00 ppm by mass or less. In this specification, the content of iso-α acid is measured by the method described in Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011). The content of iso-α-acids can be adjusted by the hop variety, the amount of hops used, the timing of adding hops, the temperature at the time of adding hops and the holding time at that temperature range, the pH at the time of adding hops, 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, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. It can also be adjusted by commercially available hop processed products (iso-α-acids, etc.), and can be adjusted by the amount, type, timing of addition, the temperature at the time of addition and the holding time at that temperature range, the pH at the time of addition, 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, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. Hops may be pelleted hops, extracted hops, or hop bracts. Hops and hop processed products may be used alone or in combination.

[0028] The content of ethyl acetate in the beer-taste beverage of the present invention is preferably 20 ppm by mass or more, more preferably 30 ppm by mass or more, even more preferably 40 ppm by mass or more, even more preferably 50 ppm by mass or more, even more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 130 ppm by mass or more, even more preferably 140 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 160 ppm by mass or more, even more preferably 170 ppm by mass or more, even more preferably 180 ppm by mass or more, and even more preferably 190 ppm by mass or more. pm or more, more preferably 200 mass ppm or more, more preferably 210 mass ppm or more, more preferably 230 mass ppm or more, more preferably 250 mass ppm or more, more preferably 270 mass ppm or more, more preferably 290 mass ppm or more, and more preferably 310 mass ppm or more, and preferably 650 mass ppm or less, more preferably 600 mass ppm or less, more preferably 550 mass ppm or less, more preferably 500 mass ppm or less, more preferably 450 mass ppm or less, more preferably 430 mass ppm or less, more preferably 400 mass ppm or less, more preferably 380 mass ppm or less, more preferably 360 mass ppm or less, more preferably 340 mass ppm or less, and more preferably 320 mass ppm or less. In this specification, the content of ethyl acetate is measured by gas chromatography.The ethyl acetate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, the addition of ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of substrate for ethyl acetate, the amount of raw material serving as substrate for ethyl acetate, the amount of raw material, the type of raw material, 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, pH in the brewing tank, pH in the brewing process (wort production process from malt introduction to yeast addition), 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 temperature and holding time of each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and 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.).

[0029] The content of ethyl lactate in the beer-taste beverage of the present invention is preferably 10 ppm by mass or more, more preferably 20 ppm by mass or more, even more preferably 30 ppm by mass or more, even more preferably 40 ppm by mass or more, even more preferably 50 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 130 ppm by mass or more, and even more preferably 140 ppm by mass or more. m or more, more preferably 150 ppm by mass or more, more preferably 160 ppm by mass or more, more preferably 170 ppm by mass or more, more preferably 180 ppm by mass or more, more preferably 190 ppm by mass or more, more preferably 200 ppm by mass or more, more preferably 210 ppm by mass or more, more preferably 230 ppm by mass or more, more preferably 250 ppm by mass or more, more preferably 270 ppm by mass or more, more preferably 290 ppm by mass or more, and preferably 800 ppm by mass or less, more preferably 700 ppm by mass or less. 50 ppm by mass or less, more preferably 700 ppm by mass or less, more preferably 670 ppm by mass or less, more preferably 660 ppm by mass or less, more preferably 650 ppm by mass or less, more preferably 630 ppm by mass or less, more preferably 610 ppm by mass or less, more preferably 600 ppm by mass or less, more preferably 590 ppm by mass or less, more preferably 570 ppm by mass or less, more preferably 550 ppm by mass or less, more preferably 530 ppm by mass or less, more preferably 510 ppm by mass or less, and more preferably More preferably, the content of ethyl lactate is 500 ppm by mass or less, more preferably 490 ppm by mass or less, more preferably 470 ppm by mass or less, more preferably 450 ppm by mass or less, more preferably 430 ppm by mass or less, more preferably 410 ppm by mass or less, more preferably 400 ppm by mass or less, more preferably 390 ppm by mass or less, more preferably 370 ppm by mass or less, more preferably 350 ppm by mass or less, more preferably 330 ppm by mass or less, more preferably 310 ppm by mass or less, and more preferably 300 ppm by mass or less. In this specification, the content of ethyl lactate is measured by gas chromatography.The ethyl lactate content can be adjusted by adding dilution water or carbonated water, adding flavoring containing ethyl lactate, amount of flavoring containing ethyl lactate, amount of raw materials containing ethyl lactate, adding raw materials containing ethyl lactate, type of raw materials containing ethyl lactate, amount of substrate for ethyl lactate, amount of raw materials that serve as substrate for ethyl lactate, amount of raw materials, type of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in brewing tank, protein hydrolysis time in brewing tank, pH in brewing tank, brewing process (wort production process from malt addition to yeast addition) The fermentation process can be carried out by appropriately setting the pH at the pre-fermentation stage, the amount of acid used to adjust 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 in 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.), etc.

[0030] The content of isoamyl acetate in the beer-taste beverage of the present invention can be, for example, 1 ppm by mass or more, 2 ppm by mass or more, 3 ppm by mass or more, 4 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 9 ppm by mass or more, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, or 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, or 110 ppm by mass or less. In this specification, the content of isoamyl acetate is measured by gas chromatography. The content of isoamyl acetate is adjusted by adding dilution water or carbonated water, adding flavoring containing isoamyl acetate, amount of flavoring containing isoamyl acetate, amount of raw materials containing isoamyl acetate, adding raw materials containing isoamyl acetate, type of raw materials containing isoamyl acetate, amount of substrate for isoamyl acetate, amount of raw materials that become substrate for isoamyl acetate, amount of raw materials, type of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in brewing tank, protein hydrolysis time in brewing tank, pH in brewing tank, brewing process (from malt addition to before yeast addition) The pH in the wort production process (i.e., the wort production process), the amount of acid used to adjust 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 in 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.), etc. can be appropriately set.

[0031] The isoamyl alcohol content in the beer-taste beverage of the present invention may be 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 30.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, 80.0 ppm by mass or more, 85.0 ppm by mass or more, or The isoamyl alcohol content may be 300.0 ppm by mass or less, 250.0 ppm by mass or less, 200.0 ppm by mass or less, 190.0 ppm by mass or less, 180.0 ppm by mass or less, 170.0 ppm by mass or less, 160.0 ppm by mass or less, 150.0 ppm by mass or less, 140.0 ppm by mass or less, or 130.0 ppm by mass or less. In this specification, the content of isoamyl alcohol is measured by gas chromatography.The isoamyl alcohol content can be adjusted by adding dilution water or carbonated water, adding flavorings containing isoamyl alcohol, the amount of flavorings containing isoamyl alcohol, the amount of raw materials containing isoamyl alcohol, adding raw materials containing isoamyl alcohol, the type of raw materials containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw materials that serve as substrate for isoamyl alcohol, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, brewing process ( This can be done by appropriately setting the pH during the wort production process (from the addition of malt to before the addition of yeast), the amount of acid used to adjust 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 temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during 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.), etc.

[0032] The main raw materials for the beer-taste beverage of the present invention may be malt together with water, or may not be malt. Hops may also be used, and other ingredients may include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, spirits, etc.

[0033] Malt refers to the germinated seeds of wheat, wheat, rye, oats, oats, pearl barley, oats, etc., which have been dried and the roots removed. The origin and variety of the malt may be any, with barley malt being 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-row barley and six-row barley, and either may be used. In addition to normal malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

[0034] In addition, malt may be used together with grains other than malt, proteins, yeast extracts, sugar liquids, etc. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that does not fall under malt, rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, and extracts thereof. Among these, it is preferable to use corn (corn grits, etc.). Examples of proteins include soybean protein, pea protein, yeast extract, and decomposition products thereof.

[0035] In cases where malt is not used, examples of beer-flavored beverages include those that use liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

[0036] Examples of hops include pelleted hops, powdered hops, hop extracts, etc. Furthermore, the hops used may be processed hops such as isomerized hops and reduced hops.

[0037] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; and dimethyl dicarbonate. In addition, commercially available preparations such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.) may be used as preservatives. These preservatives may be used alone or in combination of two or more. The amount of preservative to be added is preferably 5 mass ppm or more and 1200 mass ppm or less, more preferably 10 mass ppm or more and 1100 mass ppm or less, even more preferably 15 mass ppm or more and 1000 mass ppm or less, and even more preferably 20 mass ppm or more and 900 mass ppm or less.

[0038] Examples of sweeteners include commercially available saccharified solutions obtained by decomposing starch derived from grains with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. The form of these sugars may be liquid such as a solution, or solid such as a powder. There are also no particular limitations on the type of grain from which starch is made, the method of refining starch, and the treatment conditions such as 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 examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) thereof. Isomerized sugars such as isomaltose and isomaltotriose may also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like. The sweeteners may be used alone, or two or more types may be used in combination.

[0039] Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, soybean dietary fiber, 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.

[0040] The bittering agent or bitterness imparting agent is not particularly limited, and in addition to hops, examples include rose wax, lychee, anise, juniper nut, sage, ramie serrata, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, absinthin, wormwood, and wormwood extract.

[0041] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, including, for example, ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechin.

[0042] The flavoring is not particularly limited, and general beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor, and include brewing components generated by fermentation, etc.Beer flavorings include esters, higher alcohols, and lactones, such as isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), 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, and 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-hydroxybenzoic acid, Cis-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, acetic acid 2- Examples of beer flavorings (flavorings that evoke the aroma of beer) include methylbutyl, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, and cinnamaldehyde.

[0043] The acidulant is not particularly limited as long as it is a substance having an acidic taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, or salts thereof. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0044] In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverages. Wheat is preferred as the grain used as the raw material for spirits.

[0045] One embodiment of the beer-taste beverage of the present invention is a packaged beverage. Examples of containers include bottles, PET bottles, cans, and barrels, with cans, bottles, and PET bottles being preferred from the viewpoint of ease of portability. When using colorless, transparent bottles or PET bottles, they will be exposed to sunlight or fluorescent light, so colored bottles, colored PET bottles, cans, or barrels are preferred.

[0046] The malt ratio of the beer-taste beverage of the present invention is 20 mass% or more, 25 mass% or more, 30 mass% or more, 35 mass% or more, 40 mass% or more, 42 mass% or more, 44 mass% or more, 45 mass% or more, 46 mass% or more, 47 mass% or more, 48 mass% or more, 49 mass% or more, 50 mass% or more, 51 mass% or more, 52 mass% or more, 53 Mass% or more, 54 mass% or more, 55 mass% or more, 56 mass% or more, 57 mass% or more, 58 mass% or more, 60 mass% or more, 62 mass% or more, 64 mass% or more, 66 mass% or more, 66.6 mass% or more, 67 mass% or more, 68 mass% or more, 70 mass% or more, 72 mass% or more, 74 mass% or more, 76 mass% or more, 78 mass% or more , 80% by mass or more, 90% by mass or more, 95% by mass or more, and 100% by mass or less, 95% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into force on April 1, 2018.

[0047] The use of corn grits in the beer-taste beverage of the present invention can enhance the fullness characteristic of a beer-taste beverage. When corn grits are used, the product will be labeled as corn, corn grits, maize, etc., so whether or not they are used can be confirmed from the ingredient label.

[0048] The corn grits ratio in the beer-taste beverage of the present invention can be, for example, 0% by mass or more, 5% by mass or more, 7.5% by mass or more, 10% by mass or more, 12.5% ​​by mass or more, 15% by mass or more, 17.5% by mass or more, 20% by mass or more, or 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 27.5% by mass or less, 25% by mass or less, or 22.5% by mass or less. In this specification, the corn grits ratio refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0049] When liquid sugar is used in the present invention, the aftertaste of the beer-flavored beverage can be made refreshing. Liquid sugar refers to sugar containing at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and may contain two or more of these. Liquid liquid sugar is preferable from the viewpoint of ease of handling during the process, but sugar in powder form (powder form, etc.) or solid form may be used. Even when sugar in powder form (powder form, etc.) or solid form is used, it is preferable that the sugar contains at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and two or more may be used. When liquid sugar is used, the product is labeled with sugars, so whether or not it is used can be confirmed from the ingredients label.

[0050] The liquid sugar ratio of the present invention may be, for example, 0% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 60% by mass or less, 75% by mass or less, 70% by mass or less, 6 ...0% by mass or less, 70% by mass or less, 60% by mass or less, 70% by mass or less, 60% % by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, or 22% by mass or less. In this specification, the liquid sugar ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0051] The amount of carbon dioxide in the beer-taste beverage of the present invention is expressed by the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm. 2 , 4.5kg / cm 2 , or 4.0 kg / cm 2 and the lower limit is 0.20 kg / cm 2 , 0.50kg / cm 2 , or 1.0 kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beverage is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2or less. In this specification, gas pressure refers to the gas pressure inside the container, except in special cases. The pressure is measured 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 pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0052] The beer-taste beverage of the present invention may contain various additives as necessary, such as colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, amino acids (glycine, proline, etc.), and flavorings such as amino acids.

[0053] The coloring agent is used to give the beverage a beer-like color, and may be, for example, caramel color.

[0054] Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include, as appropriate, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, etc.

[0055] 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.

[0056] The beer-taste beverage of the present invention can be produced in the same manner as a general beer-taste beverage, except that the content of D-glutamic acid is adjusted to 0.20 μg / mL or more and 2.00 μg / mL or less, and the content of propyl acetate is adjusted to 40 μg / L or more and 170 μg / L or less. The above-mentioned adjustment steps can be carried out at any time during the production process. Examples of the adjustment steps include an adjustment by adding D-glutamic acid or propyl acetate, or an adjustment based on the raw materials or production conditions, such as fermentation with a microorganism other than yeast or maturation at high temperature after fermentation. Below, typical production methods for beer-taste beverages are shown for both the case where malt is used as a raw material and the case where it is not used.

[0057] A beer-flavored beverage containing alcohol produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering the mixture, and obtaining a saccharified liquid. Hops and bittering agents are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the saccharification process, boiling process, solids removal process, and the like. Known conditions may be used for the fermentation and storage processes. Other microorganisms may be used in addition to yeast for fermentation. Storage may also be performed at a higher temperature than usual for a longer period of time. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate. The mixture is then filled into containers and sterilized to obtain the desired beer-flavored beverage. Spirits derived from grains may be added as an alcohol component. Spirits refers to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast and then distilling them. Wheat is preferred as the grain used as the raw material for spirits. In each of the above steps, the adjustment step may be performed at any step up to the filling step, but it is preferred to perform the adjustment step during the fermentation step, since yeast fermentation enhances the flavor suitable for beer.

[0058] A beer-flavored beverage containing alcohol that is produced without using malt as a raw material is prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt or malt, hops, a coloring, and the like with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. As an alternative to this saccharified liquid, hops may be added to an extract using a raw material other than malt and warm water, and then the mixture is boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage process. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate. The product is then filled into a container and sterilized to obtain the desired beer-flavored beverage. In addition, spirits derived from grains may be added as an alcohol component. In each of the above processes, the adjustment process may be performed at any stage up to filling, but it is preferable to perform the adjustment process during the fermentation process, since yeast fermentation enhances the flavor and aroma suitable for beer.

[0059] Non-fermented, alcohol-containing beer-taste beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw material alcohol may be added at any step from the saccharification step to the filling step. Grain-derived spirits may also be added as an alcohol component. In each of the above steps, the adjustment step may be performed at any step up to the filling step of the enzyme treatment step, but from the viewpoint of purine removal efficiency, it is preferable to perform it in a step after the blending of the raw materials.

[0060] A non-alcoholic beer-flavored beverage produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering the mixture, and obtaining a saccharified liquid. Hops, bittering agents, and the like are added to the saccharified liquid as necessary, and the mixture is boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, solids removal process, and the like. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and the like are added to the obtained wort, which is then filtered, and carbon dioxide gas is added to the obtained filtrate. The mixture is then filled into a container and sterilized to obtain the desired non-alcoholic beer-flavored beverage. In each of the above steps, the adjustment step may be carried out at any step up to the filling step.

[0061] When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorings such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the obtained wort, which is then filtered. Carbon dioxide gas is added to the obtained liquid sugar solution. The liquid sugar solution is then filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In each of the above steps, the adjustment step may be performed at any step up to filling.

[0062] Furthermore, the beer-taste beverage obtained by the production method of the present invention is imparted with a refreshing fruit-like flavor characteristic. Thus, the present invention also provides a method for imparting a refreshing fruit-like flavor to a beer-taste beverage. Details of the steps in each method of the present invention are the same as those in the production method of the present invention. EXAMPLES

[0063] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0064] <Preparation of beer-flavored beverage> Examples 1 to 7, Comparative Example 1 25 kg of crushed grain raw material was put into a brewing tank containing 100 L of hot water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains and the like. After filtration, the raw material liquid and hops were put into a boiling kettle, and the volume was adjusted to 100 L with hot water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 50 L of pre-fermentation liquid before the addition of yeast. Beer yeast was added to the pre-fermentation liquid thus obtained, and fermented at a specified fermentation temperature and fermentation time, and after a further maturation period, the yeast was removed by filtration. D-glutamic acid, propyl acetate, lactic acid, and acetic acid were appropriately added to the obtained beer sample so as to obtain the contents shown in Table 1, and the concentrations were adjusted to obtain a beer-taste beverage.

[0065] The beer-taste beverages of each Example and Comparative Example were cooled to 4°C, after which six expert panelists tasted them and rated them for refreshing fruity flavor according to the following criteria. A score of 2 or more was deemed pass for all items. The average values ​​are shown in Table 1. Prior to the evaluation of each item, samples that would receive a rating of "3" were prepared in advance to ensure standardization of standards among the panelists. <Clean fruity aroma> "1": Not felt. "2": Not much feeling. “3”: Feel. "4": Feel clearly. "5": Feels strong.

[0066] [Table 1]

[0067] As shown in Table 1, all of Examples 1 to 7 had an excellent refreshing fruity flavor. [Industrial Applicability]

[0068] According to the present invention, a beverage with a new taste having a refreshing fruity flavor characteristic can be provided.

Claims

1. A beer-taste beverage having a D-glutamic acid content of 0.20 μg / mL or more and 2.00 μg / mL or less, and a propyl acetate content of 40 μg / L or more and 170 μg / L or less.

2. 2. The beer-taste beverage according to claim 1, wherein the lactic acid content is from 200 mg / L to 7,500 mg / L.

3. 2. The beer-taste beverage according to claim 1, wherein the acetic acid content is from 100 mg / L to 2,500 mg / L.

4. 2. The beer-taste beverage according to claim 1, wherein the original wort extract concentration is from 0.1 w / w % to 35 w / w %.

5. 2. The beer-taste beverage according to claim 1, having an alcohol content of less than 1 v / v %.

6. 2. The beer-taste beverage according to claim 1, having an alcohol content of 1 v / v % or more.

7. 2. The beer-taste beverage according to claim 1, having a pH of 2.5 or more and 5.0 or less.

8. A method for producing a beer-taste beverage, comprising a step of adjusting the D-glutamic acid content to 0.20 μg / mL or more and 2.00 μg / mL or less, and the propyl acetate content to 40 μg / L or more and 170 μg / L or less.

9. The method for imparting a refreshing fruity flavor to a beer-taste beverage includes a step of adjusting the D-glutamic acid content to 0.20 μg / mL or more and 2.00 μg / mL or less and the propyl acetate content to 40 μg / L or more and 170 μg / L or less.

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