Beer-taste beverage and method for producing the same

Abstract

To provide a novel beer-taste beverage that has a suitable drinking sensation and is more beer-like than existing ones.SOLUTION: In a beer-taste beverage, the total content of protein with a molecular weight of 10-20 kDa and protein with a molecular weight of 35-45 kDa (unit: mass ppm) (A) and the content of protein with a molecular weight of 35-45 kDa (unit: mass ppm) (B) satisfy formula (1): B / A≥0.58.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the drinking experience of a beer-taste beverage. [Background technology]

[0002] In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and distributed on the market. For example, Patent Document 1 describes an invention relating to a beer-flavored beverage that contains 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm of quinine, with the aim of providing a beer-flavored beverage that has a beer-like bitterness and aftertaste without using hops. [Prior art documents] [Patent documents]

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

[0004] In light of this situation, there is a demand for beer-taste beverages that are satisfying to drink and that more closely resemble beer-taste beverages. [Means for solving the problem]

[0005] [1] A beer-flavored beverage, in which the total content (unit: ppm by mass) of proteins with molecular weights of 10 to 20 kDa and proteins with molecular weights of 35 to 45 kDa (A), and the content (unit: ppm by mass) of proteins with molecular weights of 35 to 45 kDa (B) in the beer-flavored beverage satisfy formula (1). Formula (1): B / A≧0.58 [2] The beer-taste beverage according to [1], wherein the combined content (A) of proteins having molecular weights of 10 to 20 kDa and proteins having molecular weights of 35 to 45 kDa is 30 ppm by mass or more. [3] The beer-taste beverage according to [1] or [2], wherein the concentration of pyroglutamic acid is 1.0 ppm by mass or more. [4] The beer-taste beverage according to any one of [1] to [3], wherein the original extract concentration is 0.1% by mass or more. [5] The beer-taste beverage according to any one of [1] to [4], wherein the total nitrogen content is 1.0 mg / 100 mL or more. [6] The beer-flavored beverage according to any one of [1] to [5], having a carbohydrate content of 10.00 g / 100 mL or less. [7] The carbohydrate content is 2.00g / 100mL or less. The beer-taste beverage according to any one of [1] to [6], wherein the content of proteins having a molecular weight of 35 to 45 kDa (B) is 25 ppm by mass or more. [8] The carbohydrate content is 2.00g / 100mL or less. The beer-taste beverage according to any one of [1] to [6], wherein the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein having a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 2600 or more. [9] The carbohydrate content is more than 2.00 g / 100 mL, The beer-taste beverage according to any one of [1] to [6], wherein the content of proteins having a molecular weight of 35 to 45 kDa (B) is 50 ppm by mass or more.

[10] The carbohydrate content is more than 2.00 g / 100 mL, The beer-taste beverage according to any one of [1] to [6], wherein the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein having a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 5,000 or more.

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

[10] , wherein the transglutaminase content per 1 mg of total nitrogen is 0.02 U (units) / mg or more.

[12] A beer-flavored beverage as described in any one of [1] to

[11] , wherein the raw materials include grain ingredients.

[13] The beer-flavored beverage described in

[12] , wherein the grain ingredients include malt.

[14] The beer-taste beverage according to

[13] , wherein the malt ratio is 5% by mass or more.

[15] The beer-taste beverage according to any one of [1] to

[14] , wherein the carbonated beverage is a fermented beer-taste beverage.

[16] adding transglutaminase, A method for producing a beer-taste beverage, in which the total content (unit: ppm by mass) of proteins having a molecular weight of 10 to 20 kDa and proteins having a molecular weight of 35 to 45 kDa in the beer-taste beverage (A), and the content (unit: ppm by mass) of proteins having a molecular weight of 35 to 45 kDa in the beer-taste beverage satisfy formula (1). Formula (1): B / A≧0.30

[17] The method for producing a beer-taste beverage according to

[16] , wherein the amount of transglutaminase added per 1 mg of total nitrogen is 0.02 U (units) / mg or more.

[18] The method for producing a beer-taste beverage according to

[16] or

[17] , wherein the total content (A) of proteins having molecular weights of 10 to 20 kDa and proteins having molecular weights of 35 to 45 kDa is 20 ppm by mass or more.

[19] The method for producing a beer-taste beverage according to any one of

[16] to

[18] , wherein the concentration of pyroglutamic acid is 2.5 ppm by mass or more.

[20] The method for producing a beer-taste beverage according to any one of

[16] to

[19] , wherein the original extract concentration is 0.3% by mass or more. [twenty one] The method for producing a beer-taste beverage according to any one of

[16] to

[20] , wherein the total nitrogen content is 1.0 mg / 100 mL or more. [twenty two] The method for producing a beer-taste beverage according to any one of

[16] to

[21] , wherein the raw materials include grain ingredients. [twenty three] The method for producing a beer-taste beverage described in

[22] , wherein the grain raw material contains malt. [twenty four] The method for producing a beer-taste beverage according to

[23] , wherein the malt ratio is 5% by mass or more. [twenty five] adding transglutaminase, A method for improving the drinkability of a beer-taste beverage, in which the total content (unit: ppm by mass) of proteins having a molecular weight of 10 to 20 kDa and proteins having a molecular weight of 35 to 45 kDa in the beer-taste beverage (A), and the content (unit: ppm by mass) of proteins having a molecular weight of 35 to 45 kDa in the beer-taste beverage satisfy formula (1). Formula (1): B / A≧0.30 Effect of the Invention

[0006] A beer-taste beverage in a preferred embodiment of the present invention can, for example, have the satisfying taste of a beer-taste beverage and become a beverage that more closely resembles a beer-taste beverage. 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-decanolactone, and γ-undecalactone. , Ethyl hexanoate, Ethyl 2-methylbutyrate, Ethyl n-butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl maltol, Phenylacetic acid, Furaneol, Furfural, Methional, 3-Methyl-2-butene-1-thiol, 3-Methyl-2-butanethiol, Diacetyl, Ferulic acid, Geranic acid, Geranyl acetate, Ethyl butyrate, Octanoic acid, Decanoic acid, 9-Decenoic acid, Nonanoic acid, Tetradecanoic acid, Propanoic acid, 2-Methylpropanoic acid, γ-Butyrolactone, 2-Amino Acetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 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, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, and the like.

[0010] In one embodiment of the beer-taste beverage of the present invention, the total content (unit: ppm by mass) of proteins having molecular weights of 10 to 20 kDa and 35 to 45 kDa (A), and the content (unit: ppm by mass) of proteins having molecular weights of 35 to 45 kDa (B) satisfy formula (1). Formula (1): B / A≧0.58

[0011] The adjustment to satisfy formula (1) can be performed by controlling the content of proteins of predetermined molecular weights, for example, by adjusting the content (C) of proteins of molecular weights of 10 to 20 kDa and the content (B) of proteins of molecular weights of 35 to 45 kDa. Methods for increasing the content of proteins with molecular weights of 10 to 20 kDa and the content of proteins with molecular weights of 35 to 45 kDa include, for example, adding proteins of these molecular weights, increasing the amount of raw materials containing a large amount of proteins of these molecular weights, adopting fermentation conditions that increase or do not decrease proteins of these molecular weights, and adding enzymes such as transglutaminase. Methods for reducing the content of proteins with specific molecular weights include, for example, removing proteins with these molecular weights by filtration, reducing the amount of raw materials containing a large amount of proteins with these molecular weights, adopting fermentation conditions that reduce or do not increase proteins with these molecular weights, and adding enzymes such as transglutaminase.

[0012] The value of formula (1) for a beer-taste beverage of one embodiment of the present invention is, for example, 0.58 or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.70 or more, 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, 0.80 or more, 0.82 or more, 0.84 or more, 0.86 or more, 0.88 or more, 0.90 or more, 0.92 or more. , 0.94 or more, 0.96 or more, 0.98 or more, etc., and can be 1.00 or less, 0.98 or less, 0.96 or less, 0.94 or less, 0.92 or less, 0.90 or less, 0.88 or less, 0.86 or less, 0.84 or less, 0.82 or less, 0.80 or less, 0.78 or less, 0.76 or less, 0.74 or less, 0.72 or less, 0.70 or less, etc.

[0013] The total content (A) of proteins with molecular weights of 10 to 20 kDa and proteins with molecular weights of 35 to 45 kDa in the beer-taste beverage of one embodiment of the present invention is, for example, 5 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, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 mass ppm or more, 160 mass ppm or more, 170 mass ppm or more, 180 mass ppm or more, 190 mass ppm or more, 200 mass ppm or more, 250 mass ppm or more, 300 mass ppm or more, 400 mass ppm or more, etc. In addition, 400 mass ppm or less, 350 mass ppm or less, 300 mass ppm or less, 250 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less Below, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, 40 mass ppm or less, 30 mass ppm or less, 20 mass ppm or less, 10 mass ppm or less, etc.

[0014] The content of proteins having a molecular weight of 35 to 45 kDa (B) in the beer-taste beverage of one embodiment of the present invention is, for example, 5 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, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, 200 ppm by mass or more, 250 ppm by mass or more, or 300 ppm by mass or more. , 400 mass ppm or more, etc., and can also be 400 mass ppm or less, 350 mass ppm or less, 300 mass ppm or less, 250 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less , 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, 40 mass ppm or less, 30 mass ppm or less, 20 mass ppm or less, 10 mass ppm or less.

[0015] The content (C) of a tannic acid substance having a molecular weight of 10 to 20 kDa in a vitamin T beverage in one embodiment of the present invention is, for example, 1 mass ppm or more, 2 mass ppm or more, 3 mass ppm or more, 4 mass ppm or more, 5 mass ppm or more, 6 mass ppm or more, 7 mass ppm or more, 8 mass ppm or more, 9 mass ppm or more, 10 mass ppm or more, 11 mass ppm or more, 12 mass ppm or more, 13 mass ppm or more, 14 mass ppm or more, 15 mass ppm or more, 16 mass ppm or more, 17 mass ppm or more, 18 mass ppm or more, 19 mass ppm or more, 20 mass ppm or more ppm or more, 21 mass ppm or more, 22 mass ppm or more, 23 mass ppm or more, 24 mass ppm or more, 25 mass ppm or more, 26 mass ppm or more, 27 mass ppm or more, 28 mass ppm or more, 29 mass ppm or more, 30 mass ppm or more, 32 mass ppm or more, 34 mass ppm or more, 36 mass ppm or more, 38 mass ppm or more, 40 mass ppm or more, 42 mass ppm or more, 44 mass ppm or more, 46 mass ppm or more, 48 mass ppm or more, 50 mass ppm or more, 52 mass ppm or more, 54 mass ppm or more, 56 mass ppm or more, 58 mass ppm or more ppm or more, or 60 mass ppm or more, or 60 mass ppm or less, 58 mass ppm or less, 56 mass ppm or less, 54 mass ppm or less, 52 mass ppm or less, 50 mass ppm or less, 48 ​​mass ppm or less, 46 mass ppm or less, 44 mass ppm or less, 42 mass ppm or less, 40 mass ppm or less, 38 mass ppm or less, 36 mass ppm or less, 34 mass ppm or less, 32 mass ppm or less, 30 mass ppm or less, 29 mass ppm or less, 28 mass ppm or less, 27 mass ppm or less, 26 mass ppm or less, 25 mass ppm or less, 24 mass ppm or less The content of the aqueous solution of 1 mass ppm or less, 23 mass ppm or less, 22 mass ppm or less, 21 mass ppm or less, 20 mass ppm or less, 19 mass ppm or less, 18 mass ppm or less, 17 mass ppm or less, 16 mass ppm or less, 15 mass ppm or less, 14 mass ppm or less, 13 mass ppm or less, 12 mass ppm or less, 11 mass ppm or less, 10 mass ppm or less, 9 mass ppm or less, 8 mass ppm or less, 7 mass ppm or less, 6 mass ppm or less, 5 mass ppm or less, 4 mass ppm or less, 3 mass ppm or less, 2 mass ppm or less, 1 mass ppm or less, etc.

[0016] In this specification, the content of a protein of a given molecular weight is measured by the method described below. Protein measurement is a delicate process, so there is a possibility that the analytical value may vary depending on the method, but it is known that the measurement can be performed with a coefficient of variation of 10% if performed by the method described below. Specifically, the LabChip TM GXII Touch (PerkinElmer ), reagent kit: Protein Express Reagent Kit (PerkinElmer, product number: CLS960008), and LabChip: Protein Express LabChip (PerkinElmer, product number: 760499) are used to evaluate proteins in beer using the Protein Express assay. For the LabChip, the specified reagents are added to the specified locations to prepare for measurement. The content of proteins with a specified molecular weight can be measured by the following procedure. (i) Prepare a denaturant by adding 24.5 μl of 1 mol / L (±)-dithiothreitol (DTT) solution (Fujifilm Wako Pure Chemical Industries, part number: 044-33871) to 700 μl of Sample Buffer. Add 7 μl of denaturant to each well of the PCR tube, add 5 μl of the sample to be measured, and mix using a vortex mixer (Scientific Industries, part number: SI-0286). Add 12 μl of Protein Ladder to the PCR tube. (ii) Cap the PCR tube and treat the sample at 100°C for 5 minutes. Add 32 μl of milliQ water to the sample and 120 μl of milliQ water to the Protein Ladder, and mix using a vortex mixer. (iii) The sample is placed in a designated sample plate, and the Protein Ladder is placed in a Ladder Tube, and then centrifuged at 3,000 rpm for 5 minutes using a centrifuge called PlateSpin II manufactured by Kubota Shoji Co., Ltd., and it is confirmed that the sample has fallen to the bottom. (iv) Place the sample plate and ladder tube on the LabChip. TMSet it on the GXII Touch and perform the measurement. (v) Set the HT Protein Express 200 High Sersitivy and perform the analysis in high sensitivity mode. Protein detection is performed using fluorescence detection. The molecular weight of the protein is corrected using the Lower Marker (a 1.4 kDa peptide with a fluorescent substance) added to the sample as an internal standard, and identified by comparing it with the Protein Ladder. (vi) Calculate the amount of protein with the molecular weight to be quantified based on the following formula (1). Protein quantification before correction for measurement variation is performed by comparing the lower marker added as an internal standard to the sample and protein ladder, and the protein concentration is quantified based on the protein concentration in the protein ladder. Equation (1): Uncorrected protein content (ppm by mass) = E × F / D × H / G In the above formula (1), D: Peak intensity of the Lower Marker in the sample E: Peak intensity to be quantified in the sample F: Peak intensity of the lower marker in the protein ladder G: Protein peak intensity near the peak to be quantified in the protein ladder H: Concentration of the protein in the vicinity of the peak to be quantified in the protein ladder (ppm by mass) It is. In addition, the standard substances are measured at the same time to correct for the measurement variation. As standard substances with molecular weights of 10 to 20 kDa, lysozyme with a molecular weight of 14.3 kDa derived from chicken eggs (Sigma-Aldrich, product number: L4919) and albumin with a molecular weight of 35 to 45 kDa and a molecular weight of 44.3 kDa derived from chicken egg white (Sigma-Aldrich, product number: L2512) are dissolved in MiliiQ water to a concentration of 50 mass ppm each. The same treatment as for the above samples is carried out, and analysis is carried out between the measurements of the samples to correct for the measurement variation according to the following formula (2). Formula (2): Corrected protein content (ppm by mass) = Uncorrected protein content (ppm by mass) × 50 / I In the above formula (2), I: Uncorrected protein concentration measurement results of standard samples (ppm by mass) It is. Here, the content of proteins with a molecular weight of 10 to 20 kDa (B) and the content of proteins with a molecular weight of 35 to 45 kDa (C) are calculated as mass ppm using the method described above from the peaks observed near the molecular weights of 10 to 20 kDa and 35 to 45 kDa, respectively.

[0017] The concentration of pyroglutamic acid in the beer-taste beverage of one embodiment of the present invention may be 1.0 ppm by mass or more, 2.5 ppm by mass or more, 5.0 ppm by mass or more, 7.5 ppm by mass or more, 10.0 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, 90.0 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, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, and ppm or more, 180 ppm by mass or more, 190 ppm by mass or more, 200 ppm by mass or more, 210 ppm by mass or more, 220 ppm by mass or more, 230 ppm by mass or more, 240 ppm by mass or more, 250 ppm by mass or more, 260 ppm by mass or more, 270 ppm by mass or more, 280 ppm by mass or more, 290 ppm by mass or more, 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 330 ppm by mass or more, 340 ppm by mass or more, 350 ppm by mass or more, 360 ppm by mass or more, 370 ppm by mass or more, 380 ppm by mass or more, 390 ppm by mass or more, 400 ppm by mass or more, etc. From the viewpoint of providing a beer-taste beverage that maintains the refreshing feeling of a beer-taste beverage while being imparted with a more complex taste, the concentration of pyroglutamic acid is preferably 30 ppm by mass or more. Furthermore, from the standpoint of producing a beer-taste beverage with a well-balanced aroma and flavor, the concentration of pyroglutamic acid is 500 ppm by mass or less, 490 ppm by mass or less, 480 ppm by mass or less, 470 ppm by mass or less, 460 ppm by mass or less, 450 ppm by mass or less, 440 ppm by mass or less, 430 ppm by mass or less, 420 ppm by mass or less, 410 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, 380 ppm by mass or less, 370 ppm by mass or less, 360 ppm by mass or less, 350 ppm by mass or less, 340 ppm by mass or less, 330 ppm by mass or less, 320 ppm by mass or less, 310 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less, and 270 ppm by mass or less. , 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 100 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less Below, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 90.0 mass ppm or less, 80.0 mass ppm or less, 70.0 mass ppm or less, 60.0 mass ppm or less, 50.0 mass ppm or less, 40.0 mass ppm or less, 30.0 mass ppm or less, 20.0 mass ppm or less, 10.0 mass ppm or less, etc.

[0018] In this specification, the "concentration of pyroglutamic acid" can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).

[0019] In one embodiment of the beer-taste beverage of the present invention, the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein having a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 2000 or more, 2200 or more, 2400 or more, 2600 or more, 2800 or more, 3000 or more, 3200 or more, 3400 or more, 3600 or more, 3800 or more, 4000 or more, 4200 or more, 4400 or more, 4600 or more, 4800 or more, 5000 or more, 5200 or more, 5400 or more, 5600 or more, 5800 or more, 6000 or more, 6200 or more, 6400 or more, 6600 or more, 6800 or more, 7000 or more, 7200 or more, 7400 or more, 7600 or more or more, 7800 or more, 8000 or more, 8200 or more, 8400 or more, 8600 or more, 8800 or more, 9000 or more, 9200 or more, 9400 or more, 9600 or more, 9800 or more, 10000 or more, 12000 or more, 14000 or more, 16000 or more, 18000 or more, 20000 or more, 22000 or more, 24000 or more, 26000 or more, 28000 or more, 30000 or more, 32000 or more, 34000 or more, 36000 or more, 38000 or more, 40000 or more, 42000 or more, 44000 or more, 46000 or more, 48000 or more, 50000 or more, 52000 or more, 54000 or more, 56000 or more, 58000 or more, 60000 or more, 15000 or more, 20000 or more, 25000 or more, 30000 or more, 35000 or more, 40000 or more, 45000 or more, 50000 or more, etc. The greater the product of the pyroglutamic acid concentration (unit: ppm by mass) and the content of protein with a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass), the more the beer-flavored beverage is likely to feel satisfying to drink. In addition, the product can be 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 15,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, 7,000 or less, 6,000 or less, 5,000 or less, 4,000 or less, 3,000 or less, etc.

[0020] When the carbohydrate content of the beer-taste beverage of one embodiment of the present invention is 2.00 g / 100 mL or less, the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein with a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 2600 or more, 2800 or more, 3000 or more, 3200 or more, 3400 or more, 3600 or more, 3800 or more, 4000 or more, 4200 or more, 4400 or more, 4600 or more, 4800 or more, 50 ... It may be 200 or more, 5400 or more, 5600 or more, 5800 or more, 6000 or more, 6200 or more, 6400 or more, 6600 or more, 6800 or more, 7000 or more, 7200 or more, 7400 or more, or 7600 or more, or it may be 50,000 or less, 45,000 or less, 40,000 or less, 35,000 or less, 30,000 or less, 25,000 or less, 20,000 or less, 15,000 or less, 10,000 or less, 9,000 or less, 8,000 or less, etc.

[0021] When the sugar content of the beer-taste beverage of one embodiment of the present invention exceeds 2.00 g / 100 mL, the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein having a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 5000 or more, 5200 or more, 5400 or more, 5600 or more, 5800 or more, 6000 or more, 6200 or more, 6400 or more, 6600 or more, 6800 or more, 7000 or more, 7200 or more, 7400 or more, 7600 or more, 7800 or more, 8000 or more, 8200 or more, 8400 or more, 8600 or more, 8800 or more, 9000 or more, 9200 or more, 9400 or more, 9600 or more, 9800 or more, 10000 or more, 12000 or more, 14000 or more, or more, 16000 or more, 18000 or more, 20000 or more, 22000 or more, 24000 or more, 26000 or more, 28000 or more, 30000 or more, 32000 or more, 34000 or more, 36000 or more, 38000 or more, 40000 or more, 42000 or more, 44000 or more, 46000 or more, 48000 or more, 50000 or more, 520 00 or more, 54000 or more, 56000 or more, 58000 or more, 60000 or more, 15000 or more, 20000 or more, 25000 or more, 30000 or more, 35000 or more, 40000 or more, 45000 or more, 50000 or more, or it may be 50000 or less, 45000 or less, 40000 or less, 35000 or less, etc.

[0022] The beer-taste beverage of one embodiment of the present invention may contain transglutaminase. Transglutaminase is an enzyme that has the activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is used as a donor and a lysine residue is used as an acceptor, and transglutaminase from various origins is known, for example, from mammals, fish, microorganisms, etc. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and transglutaminase from any origin can be used. Alternatively, a recombinant enzyme may be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples include transglutaminase sold by Ajinomoto Co., Inc. under the trade names "Activa (registered trademark) TG" (Ajinomoto Co., Inc.), "KS-CT", "KS-STG-MS" (Ajinomoto Co., Inc.), etc., but are not limited thereto.

[0023] In this specification, the activity unit of transglutaminase is measured and defined as follows: Transglutaminase is allowed to act in a reaction system containing benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at 37° C. and pH 6.0, and the generated hydroxamic acid is allowed to form an iron complex in the presence of trichloroacetic acid. The absorbance at 525 nm is then measured, and the amount of hydroxamic acid is determined using a calibration curve. The amount of enzyme that generates 1 μmole of hydroxamic acid per minute is defined as 1 unit (1U) (see JP-A-64-27471).

[0024] The beer-taste beverage of one embodiment of the present invention contains transglutaminase, thereby enabling the content of proteins of a predetermined molecular weight to be controlled within a predetermined range. In the beer-taste beverage of one embodiment of the present invention, the content of transglutaminase per mL of the beverage (unit: U (unit) / mL) is 0.001 U / mL or more, 0.005 U / mL or more, 0.01 U / mL or more, 0.03 U / mL or more, 0.05 U / mL or more, 0.07 U / mL or more, 0.10 U / mL or more, 0.13 U / mL or more, 0.15 U / mL or more, 0.17 U / mL or more, 0.20 U / mL or more, 0.23 U / mL or more, 0.25 U / mL or more, 0.17 U / mL or more, 0.30 U / mL or more, 0.33U / mL or more, 0.35U / mL or more, 0.37U / mL or more, 0.40U / mL or more, 0.43U / mL or more, 0.45U / mL or more, 0.47U / mL or more, 0.50U / mL or more, 0.53U / mL or more, 0.55U / mL or more, 0 .57U / mL or more, 0.60U / mL or more, 0.63U / mL or more, 0.65U / mL or more, 0.67U / mL or more, 0.70U / mL or more, 0.73U / mL or more, 0.75U / mL or more, 0.77U / mL or more, 0.80U / mL or more, 0.83U / mL mL or more, 0.85U / mL or more, 0.87U / mL or more, 0.90U / mL or more, 0.93U / mL or more, 0.95U / mL or more, 0.97U / mL or more, 1.00U / mL or more, 1.03U / mL or more, 1.05U / mL or more, 1.07U / mL or more , 1.10U / mL or higher, 1.13U / mL or higher, 1.15U / mL or higher, 1.17U / mL or higher, 1.20U / mL or higher, 1.23U / mL or higher, 1.25U / mL or higher, 1.27U / mL or higher, 1.30U / mL or higher, 1.33U / mL or higher, 1.35 U / mL or more, 1.37 U / mL or more, 1.40 U / mL or more, 1.43 U / mL or more, 1.45 U / mL or more, 1.47 U / mL or more, 1.50 U / mL or more, 1.70 U / mL or more, 2.00 U / mL or more, 2.30 U / mL or more, 2.50 U / mL or more, 2.70U / mL or more, 3.00U / mL or more, 3.30U / mL or more, 3.50U / mL or more, 3.70U / mL or more, 4.00U / mL or more, 4.30U / mL or more, 4.50U / mL or more, 4.70U / mL or more, 5.00U / mL or more, 5.30U / mL or more, 5.50U / mL or more, 5.70U / mL or more, 6.00U / mL or more, 6.30U / mL or more, 6.50U / mL or more, 6.70U / mL or more, 7.00U / mL or more, 7.30U / m L or more, 7.50U / mL or more, 7.70U / mL or more, 8.00U / mL or more, 8.30U / mL or more, 8.50U / mL or more, 8.70U / mL or more, 9.00U / mL or more, 9.30U / mL or more, 9. It can be 50 U / mL or more, 9.70 U / mL or more, 10.00 U / mL or more, 10.30 U / mL or more, 10.50 U / mL or more, 10.70 U / mL or more, 11.00 U / mL or more, 12.00 U / mL or more, 13.00 U / mL or more, 15.00 U / mL or more, 17.00 U / mL or more, 20.00 U / mL or more, 25.00 U / mL or more, 30.00 U / mL or more, or 40.00 U / mL or more.

[0025] Furthermore, in the beer-taste beverage of one embodiment of the present invention, the transglutaminase content per 1 mL of the beverage (unit: U (unit) / mL) is 50.00 U / mL or less, 45.00 U / mL or less, 40.00 U / mL or less, 35.00 U / mL or less, 30.00 U / mL or less, 25.00 U / mL or less, 20.00 U / mL or less, 17.00 U / mL or less, 15.00 U / mL or less, 13.00 U / mL or less, 11.00 U / mL or less, 10.00 U / mL or less, 9.70 U / mL or less, 9.50 U / mL or less, 9.30 U / mL or less, 9.40 U / mL or less, 9.50 U / mL or less, 9.60 U / mL or less, 9.70 U / mL or less, 9.80 U / mL or less, 9.80 U / mL or less, 9.9 ... mL or less, 9.00U / mL or less, 8.70U / mL or less, 8.50U / mL or less, 8.30U / mL or less, 8.00U / mL or less, 7.70U / mL or less, 7.50U / mL or less, 7.30U / mL or less, 7.00U / mL or less, 6.70U / mL or less, 6.50U / m L or less, 6.30U / mL or less, 6.00U / mL or less, 5.70U / mL or less, 5.50U / mL or less, 5.30U / mL or less, 5.00U / mL or less, 4.90U / mL or less, 4.80U / mL or less, 4.70U / mL or less, 4.60U / mL or less, 4.50U / mL Below, 4.40U / mL or less, 4.30U / mL or less, 4.20U / mL or less, 4.10U / mL or less, 4.00U / mL or less, 3.90U / mL or less, 3.80U / mL or less, 3.70U / mL or less, 3.60U / mL or less, 3.50U / mL or less, 3.40U / mL or less Bottom, 3.30U / mL or less, 3.20U / mL or less, 3.10U / mL or less, 3.00U / mL or less, 2.90U / mL or less, 2.80U / mL or less, 2.70U / mL or less, 2.60U / mL or less, 2.50U / mL or less, 2.40U / mL or less, 2.30U / mL or less , 2.20 U / mL or less, 2.10 U / mL or less, 2.00 U / mL or less, 1.90 U / mL or less, 1.80 U / mL or less, 1.70 U / mL or less, 1.60 U / mL or less, 1.50 U / mL or less, 1.40 U / mL or less, 1.30 U / mL or less, 1.20 U / mL or less, 1.10 U / mL or less, 1.00 U / mL or less, 0.70 U / mL or less, 0.50 U / mL or less, 0.30 U / mL or less, 0.10 U / mL or less, 0.07 U / mL or less, 0.05 U / mL or less, 0.03 U / mL or less, or 0.01 U / mL or less.

[0026] In the beer-taste beverage of one embodiment of the present invention, the content of transglutaminase per 1 mg of total nitrogen (unit: U (unit) / mg) is 0.002 U / mg or more, 0.01 U / mg or more, 0.02 U / mg or more, 0.05 U / mg or more, 0.1 U / mg or more, 0.15 U / mg or more, 0.20 U / mg or more, 0.25 U / mg or more, 0.50 U / mg or more, 0.75 U / mg or more, 1.00 U / mg or more, 1.25 U / mg or more, 1.50 U / mg or more, 1.75 U / mg or more, 2.00 U / mg or more, 2.25 U / mg or more Above, 2.50U / mg or more, 2.75U / mg or more, 3.00U / mg or more, 3.25U / mg or more, 3.50U / mg or more, 3.75U / mg or more, 4.00U / mg or more, 4.25U / mg or more, 4.50U / mg or more, 4.75U / mg or more, 5.00U / mg 5.25U / mg or more, 5.50U / mg or more, 5.75U / mg or more, 6.00U / mg or more, 6.25U / mg or more, 6.50U / mg or more, 6.75U / mg or more, 7.00U / mg or more, 7.25U / mg or more, 7.50U / mg or more, 7.75U / m g or more, 8.00U / mg or more, 8.25U / mg or more, 8.50U / mg or more, 8.75U / mg or more, 9.00U / mg or more, 9.25U / mg or more, 9.50U / mg or more, 9.75U / mg or more, 10.00U / mg or more, 10.25U / mg or more, 10.5 0U / mg or more, 10.75U / mg or more, 11.00U / mg or more, 11.25U / mg or more, 11.50U / mg or more, 11.75U / mg or more, 12.00U / mg or more, 12.25U / mg or more, 12.50U / mg or more, 12.75U / mg or more, 13.0 0U / mg or more, 13.25U / mg or more, 13.50U / mg or more, 13.75U / mg or more, 14.00U / mg or more, 14.25U / mg or more, 14.50U / mg or more, 14.75U / mg or more, 15.00U / mg or more, 15.25U / mg or more, 15.5 0U / mg or more, 15.75U / mg or more, 16.00U / mg or more, 16.25U / mg or more, 16.50U / mg or more, 16.75U / mg or more, 17.00U / mg or more, 17.25U / mg or more, 17.50U / mg or more, 17.75U / mg or more, 18.0 0U / mg or more, 18.25U / mg or more, 18.50U / mg or more, 18.75U / mg or more, 19.00U / mg or more, 19.25U / mg or more, 19.50U / mg or more, 19.75U / mg or more, 20.00U / mg or more, 20.25U / mg or more, 20.50U / mg or more, 20.75U / mg or more, 21.00U / mg or more, 21. 25U / mg or more, 21.50U / mg or more, 21.75U / mg or more, 22.00U / mg or more, 22.25U / mg or more, 22.50U / mg or more, 22.75U / m g or more, 23.00U / mg or more, 23.25U / mg or more, 23.50U / mg or more, 23.75U / mg or more, 24.00U / mg or more, 24.25U / mg or more, 24 .50U / mg or more, 24.75U / mg or more, 25.00U / mg or more, 25.25U / mg or more, 25.50U / mg or more, 25.75U / mg or more, 26.00U / mg or more, 26.25U / mg or more, 26.50U / mg or more, 26.75U / mg or more, 27.00U / mg or more, 27.25U / mg or more, 27.50U / mg or more, 3 It can be 0.00 U / mg or more, 32.50 U / mg or more, 35.00 U / mg or more, 37.50 U / mg or more, 40.00 U / mg or more, 42.50 U / mg or more, 45.00 U / mg or more, 47.50 U / mg or more, 50.00 U / mg or more, 62.50 U / mg or more, 75.00 U / mg or more, or 100.00 U / mg or more.

[0027] In addition, in the beer-taste beverage of one embodiment of the present invention, the transglutaminase content per 1 mg of total nitrogen (unit: U (unit) / mg) is 125.00 U / mg or less, 112.50 U / mg or less, 100.00 U / mg or less, 87.50 U / mg or less, 75.00 U / mg or less, 62.50 U / mg or less, 50.00 U / mg or less, 45.00 U / mg or less, 40.00 U / mg or less, 35.00 U / mg or less, 30.00 U / mg or less, 25.00 U / mg or less, 24.00 U / mg or less, 23.00 U / mg or less, 13 .00U / mg or less, 12.50U / mg or less, 12.25U / mg or less, 12.00U / mg or less, 11.75U / mg or less, 11.50U / mg or less, 11.25U / mg or less, 11.00U / mg or less, 10.75U / mg or less, 10.50U / mg or less , 10.25U / mg or less, 10.00U / mg or less, 9.75U / mg or less, 9.50U / mg or less, 9.25U / mg or less, 9.00U / mg or less, 8.75U / mg or less, 8.50U / mg or less, 8.25U / mg or less, 8.00U / mg or less, 7.7 5U / mg or less, 7.50U / mg or less, 7.25U / mg or less, 7.00U / mg or less, 6.75U / mg or less, 6.50U / mg or less, 6.25U / mg or less, 6.00U / mg or less, 5.75U / mg or less, 5.50U / mg or less, 5.25U / mg or less , 5.00 U / mg or less, 4.75 U / mg or less, 4.50 U / mg or less, 4.25 U / mg or less, 4.00 U / mg or less, 3.75 U / mg or less, 3.50 U / mg or less, 3.25 U / mg or less, 3.00 U / mg or less, 2.75 U / mg or less, 2.50 U / mg or less, 2.25 U / mg or less, 2.00 U / mg or less, 1.75 U / mg or less, 1.50 U / mg or less, 1.25 U / mg or less, 1.00 U / mg or less, 0.75 U / mg or less, 0.50 U / mg or less, or 0.25 U / mg or less.

[0028] 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-flavored beverage may be a top-fermented beer-flavored beverage (ale beer-flavored beverage) brewed through a fermentation process using a top-fermenting yeast (Saccharomyces, etc.), or a bottom-fermented beer-flavored beverage (lager beer-flavored beverage, pilsner beer-flavored beverage) brewed through a fermentation process using a bottom-fermenting yeast (Saccharomyces, etc.), and the top-fermenting yeast and the bottom-fermenting yeast may be fermented in the same fermentation process or in separate fermentations. The fermented beer-taste beverage may be a fermented beer-taste beverage obtained by using the process described above. Furthermore, the "fermentation" referred to in this specification may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which alcohol is not produced.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] From the standpoint of providing a beverage with improved flavor depth that is suitable for the beer-taste beverage of one embodiment of the present invention, the total nitrogen content is preferably 1.0 mg / 100 mL or more, 1.5 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, 3.0 mg / 100 mL or more, 3.5 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, g / 100mL or more, 7.0mg / 100mL or more, 8.0mg / 100mL or more, 9.0mg / 100mL or more, 10.0mg / 100mL or more, 15.0mg / 100mL or more, 18.0mg / 1 00mL or more, 20.0mg / 100mL or more, 22.0mg / 100mL or more, 24.0mg / 100mL or more, 26.0mg / 100mL or more, 28.0mg / 100mL or more, 30.0mg / 1 00mL or more, or 32.0mg / 100mL or more, and preferably 200.0mg / 100mL or less, 190.0mg / 100mL or less, 180.0mg / 100mL or less, 170.0mg / 100mL or less, 160.0mg / 100mL or less, 150.0mg / 100mL or less, 140.0mg / 100mL or less, 120.0mg / 100mL or less, 110.0mg / 100mL or less below, 100.0mg / 100mL or less, 90.0mg / 100mL or less, 80.0mg / 100mL or less, 70.0mg / 100mL or less, 65.0mg / 100mL or less, 60.0mg / 100mL or less, 55.0mg / 100mL or less, 52.0mg / 100mL or less, 50.0mg / 100mL or less, 49.0mg / 100mL or less, 48.0mg / 100mL or less, 47.0mg / 100mL It may be 46.0 mg / 100 mL or less, or 45.0 mg / 100 mL or less.

[0033] 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).

[0034] 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.

[0035] In the beer-taste beverage of one embodiment of the present invention, from the perspective of providing a beverage with an improved depth of flavor suitable for a beer-taste beverage, the original extract concentration (original wort extract concentration) is preferably 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 1.2% by mass or more, 1.4% by mass or more, 1.6% by mass or more, 1.8% by mass or more, 2.0% by mass or more, 2.2% by mass or more, 2.4% by mass or more, 2.6% by mass or more, 2.8% by mass or more, 3.0% by mass or more, 3.2% by mass or more, 3.4% by mass or more, 3.6% by mass or more, 3.8% by mass or more, 4.0% by mass or more, 4.2% by mass or more, It is preferable that the content is 4.4% by mass or more, 4.6% by mass or more, 4.8% by mass or more, 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, 8.5% by mass or more, 8.7% by mass or more, 9.0% by mass or more, or 9.2% by mass or more, and may also 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)."

[0036] The carbohydrate content of the beer-taste beverage of one embodiment of the present invention is 10.00 g / 100 mL or less, 9.50 g / 100 mL or less, 9.00 g / 100 mL or less, 8.50 g / 100 mL or less, 8.00 g / 100 mL or less, 7.50 g / 100 mL or less, 7.00 g / 100 mL or less, 6.50 g / 100 mL or less, 6.00 g / 100 mL or less, 5.50 g / 100 mL or less, 00mL or less, 5.00g / 100mL or less, 4.50g / 100mL or less, 4.00g / 100mL or less, 3.90g / 100mL or less, 3.80g / 100mL or less, 3.8 0g / 100mL or less, 3.70g / 100mL or less, 3.60g / 100mL or less, 3.50g / 100mL or less, 3.40g / 100mL or less, 3.30g / 100mL or less , 3.20g / 100mL or less, 3.10g / 100mL or less, 3.00g / 100mL or less, 2.90g / 100mL or less, 2.80g / 100mL or less, 2.70g / 100mL or less, 2.60g / 100m L or less, 2.50g / 100mL or less, 2.40g / 100mL or less, 2.30g / 100mL or less, 2.20g / 100mL or less, 2.10g / 100mL or less, 2.00g / 100mL or less, 1.95g / 10 0mL or less, 1.90g / 100mL or less, 1.85g / 100mL or less, 1.80g / 100mL or less, 1.77g / 100mL or less, 1.75g / 100mL or less, 1.73g / 100mL or less, 1.70g / 100mL or less, 1.67g / 100mL or less, 1.65g / 100mL or less, 1.63g / 100mL or less, 1.60g / 100mL or less, 1.57g / 100mL or less, 1.55g / 100mL or less, 1.53 g / 100mL or less, 1.50g / 100mL or less, 1.45g / 100mL or less, 1.40g / 100mL or less, 1.35g / 100mL or less, 1.30g / 100mL or less, 1.25g / 100mL or less, 1 .20g / 100mL or less, 1.15g / 100mL or less, 1.10g / 100mL or less, 1.05g / 100mL or less, 1.00g / 100mL or less, 0.95g / 100mL or less, 0.90g / 100mL or less , 0.85g / 100mL or less, 0.80g / 100mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.65g / 100mL or less, 0.60g / 100mL or less, 0.55g / 100mL or less, 0.50g / 100mL or less, 0.45g / 100mL or less, 0.40g / 100mL or less, 0.35g / 100mL or less, 0.30g / 100mL or less, or 0.25g / 100mL or less. The carbohydrate content of the beer-taste beverage of one embodiment of the present invention is preferably 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, or more, 0.90 g / 100 mL or more, 1.00 g / 100 mL or more, 1.10 g / 100 mL or more, 1.20 g / 100 mL or more, 1.30 g / 100 mL or more, 1.40 g / 100 mL or more, 1.50 g / 100 mL or more, 1.60 g / 100 mL or more, 1.70 g / 100 mL or more, 1.80 g / 100 mL or more, 1.90 g / 100 mL or more, 2.00 g / 100 mL or more, more than 2.00 g / 100 mL, 2.10 g / 100 mL or more, or 2.20 g / 100 mL or more.

[0037] 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.).

[0038] 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. The present invention may include those that

[0039] 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, It may be 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 also 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)% or less 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.

[0040] 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 preferably 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, 0.05 (v / v)% or less, It may be 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or it 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.

[0041] 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.

[0042] 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 settings, 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.

[0043] The beer-taste beverage of one embodiment of the present invention contains spirits (distilled alcohol) derived from grains as the alcohol component in order to adjust the alcohol content to fall within the above range. Good too. 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.

[0044] 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 refers to 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.

[0045] 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.

[0046] 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, 12.0EBC or more, 13.0EBC or more, 14.0EBC or more, 15.0EBC or more, 16.0EBC or more, 17.0EBC or more, 18.0EBC or more, 19.0EBC or more, 20.0EBC or more, 21.0EBC or more, 22.0EBC or more, 23.0EBC or more, 24.0EBC or more, 25.0EBC or more, 26.0EBC or more, 27.0EBC or more, 28.0EBC or more, 29.0EBC or more, 30.0EBC or more, 31.0EBC or more, 32.0EBC or more, 33.0EBC or more, 34.0EBC or more, 35.0EBC or more, 36.0EBC or more, 37.0EBC or more, 38.0EBC or more, 39.0EBC or more, 40.0EBC or more, It may be 1.5EBC 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.

[0047] The pH of the beer-taste beverage in one embodiment of the present invention is 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. or higher, and 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.

[0048] 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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).

[0057] 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.

[0058] When a preservative is added to the beer-taste beverage of one embodiment of the present invention, the addition of the preservative The total amount is preferably from 5 to 1200 ppm by mass, more preferably from 10 to 1100 ppm by mass, even more preferably from 15 to 1000 ppm by mass, and still more preferably from 20 to 900 ppm by mass.

[0059] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage further comprising a sweetener blended therein. 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.

[0060] 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 fibers include resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. 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.

[0061] 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. Alternatively, it may be 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%, less than 0.60 mass%, 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%.

[0062] The content of water-soluble dietary fiber may be adjusted to fall within 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 manufacturing process to fall within the above range. When a commercially available product is added, the content of water-soluble dietary fiber within the above range can be adjusted to suppress powdery texture that is unsuitable for beer-flavored beverages. When adjusting the content, by setting the content of water-soluble dietary fiber within the above range, for example, filterability in wort filtration and beer filtration can be improved, thereby increasing production efficiency. When adjusting the content of water-soluble dietary fiber during the production process, the content of water-soluble dietary fiber in 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 addition of yeast, after addition of yeast, during maturation, etc.), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time, etc.

[0063] 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, artemisia absinthium 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.

[0064] 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.

[0065] 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, and 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, 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, 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.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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.

[0070] 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 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, 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.

[0071] 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.

[0072] 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.

[0073] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed 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.

[0074] 2. Manufacturing method of beer-flavored beverages A method for producing a beer-taste beverage according to one embodiment of the present invention includes the step of adding transglutaminase.

[0075] The timing of adding transglutaminase may be any time during the production process of the beer-taste beverage, and it may be added all at once or in multiple portions, or it may be added by using a raw material containing transglutaminase.

[0076] The amount of transglutaminase to be added per mL of beer-flavored beverage should be 0.001U (unit) / mL or more, 0.005U / mL or more, 0.01U / mL or more, 0.03U / mL or more, 0.05U / mL or more, 0.07U / mL or more, 0.10U / mL or more, 0.13U / mL or more, 0.15U / mL or more, 0.17U / mL or more, 0.20U / mL or more, 0.23U / mL or more, 0.25U / mL or more, 0.17U / mL or more, 0.30U / mL or more, 0.33U / mL or more, 0.35U / mL or more, 0.37U / mL or more, 0.40U / mL or more, 0.43U / mL or more, 0.45U / mL or more, 0.47U / mL or more, 0.50U / mL or more, 0.53U / mL or more, 0.55U / mL or more, 0.57U / mL or more, 0.60U / mL or more, 0.63U / mL or more, 0.65U / mL or more, 0.67U / mL or more, 0.70 U / mL or higher, 0.73 U / mL or higher, 0.75 U / mL or higher, 0.77 U / mL or higher, 0.80 U / mL or higher, 0.83 U / mL or higher, 0.85 U / mL or higher, 0.87 U / mL or higher, 0.90 U / mL or higher, 0.93 U / mL or higher, 0.95 U / mL or higher, 0.97 U / mL 1.00U / mL or higher, 1.03U / mL or higher, 1.05U / mL or higher, 1.07U / mL or higher, 1.10U / mL or higher, 1.13U / mL or higher, 1.15U / mL or higher, 1.17U / mL or higher, 1.20U / mL or higher, 1.23U / mL or higher, 1.25U / mL or higher, 1 .27U / mL or more, 1.30U / mL or more, 1.33U / mL or more, 1.35U / mL or more, 1.37U / mL or more, 1.40U / mL or more, 1.43U / mL or more, 1.45U / mL or more, 1.47U / mL or more, 1.50U / mL or more, 1.70U / mL or more, 2.00U / mL or more, 2.30U / mL or more, 2.50U / mL or more, 2.70U / mL or more, 3.00U / mL or more, 3.30U / mL or more, 3.50U / mL or more, 3.70U / mL or more, 4.00U / mL or more, 4.30U / mL or more, 4.50U / mL or more, 4.70U / mL or more Above, 5.00U / mL or more, 5.30U / mL or more, 5.50U / mL or more, 5.70U / mL or more, 6.00U / mL or more, 6.30U / mL or more, 6.50U / mL or more, 6.70U / mL or more, 7.00U / mL or more, 7.30U / mL or more, 7.50U / mL or more, 7.It can be 70 U / mL or more, 8.00 U / mL or more, 8.30 U / mL or more, 8.50 U / mL or more, 8.70 U / mL or more, 9.00 U / mL or more, 9.30 U / mL or more, 9.50 U / mL or more, 9.70 U / mL or more, 10.00 U / mL or more, 10.30 U / mL or more, 10.50 U / mL or more, 10.70 U / mL or more, 11.00 U / mL or more, 12.00 U / mL or more, 13.00 U / mL or more, 15.00 U / mL or more, 17.00 U / mL or more, 20.00 U / mL or more, 25.00 U / mL or more, 30.00 U / mL or more, or 40.00 U / mL or more.

[0077] In addition, the amount of transglutaminase to be added per 1 mL of the beer-flavored beverage should be 50.00 U / mL or less, 45.00 U / mL or less, 40.00 U / mL or less, 35.00 U / mL or less, 30.00 U / mL or less, 25.00 U / mL or less, 20.00 U / mL or less, 17.00 U / mL or less, 15.00 U / mL or less, 13.00 U / mL or less, 11.00 U / mL or less, 10.00 U / mL or less, 9.70 U / mL or less, 9.50 U / mL or less, 9.30 U / mL or less, 9.00 U / mL or less, 8.70 U / mL or less, 8.50 U / mL or less, and 8.30 U / mL or less. , 8.00U / mL or less, 7.70U / mL or less, 7.50U / mL or less, 7.30U / mL or less, 7.00U / mL or less, 6.70U / mL or less, 6.50U / mL or less, 6.30U / mL or less, 6.00U / mL or less, 5.70U / mL or less, 5.50U / mL or less, 5.30U / mL Below, 5.00U / mL or less, 4.90U / mL or less, 4.80U / mL or less, 4.70U / mL or less, 4.60U / mL or less, 4.50U / mL or less, 4.40U / mL or less, 4.30U / mL or less, 4.20U / mL or less, 4.10U / mL or less, 4.00U / mL or less, 3.90U / mL or less mL or less, 3.80U / mL or less, 3.70U / mL or less, 3.60U / mL or less, 3.50U / mL or less, 3.40U / mL or less, 3.30U / mL or less, 3.20U / mL or less, 3.10U / mL or less, 3.00U / mL or less, 2. 90U / mL or less, 2.80U / mL or less, 2.70U / mL or less, 2.60U / mL or less, 2.50U / mL or less, 2.40U / mL or less, 2.30U / mL or less, 2.20U / mL or less, 2.10U / mL or less, 2.00U / mL or less The concentration can be 1.90 U / mL or less, 1.80 U / mL or less, 1.70 U / mL or less, 1.60 U / mL or less, 1.50 U / mL or less, 1.40 U / mL or less, 1.30 U / mL or less, 1.20 U / mL or less, 1.10 U / mL or less, 1.00 U / mL or less, 0.70 U / mL or less, 0.50 U / mL or less, 0.30 U / mL or less, 0.10 U / mL or less, 0.07 U / mL or less, 0.05 U / mL or less, 0.03 U / mL or less, or 0.01 U / mL or less.

[0078] The amount of transglutaminase added per 1 mL of beer-taste beverage can be 0.01 to 10.00 U / mL, 0.05 to 7.00 U / mL, 0.10 to 6.00 U / mL, 0.30 to 5.00 U / mL, 0.50 to 4.00 U / mL, 0.80 to 3.00 U / mL, or 1.00 to 2.50 U / mL.

[0079] The amount of transglutaminase to be added per 1 mg of total nitrogen (unit: U (unit) / mg) is 0.002U / mg or more, 0.01U / mg or more, 0.02U / mg or more, 0.05U / mg or more, 0.1U / mg or more, 0.15U / mg or more, 0.20U / mg or more, 0.25U / mg or more, 0.50U / mg or more, 0.75U / mg or more, 1.00U / mg or more, 1.25U / mg or more, 1.50U / mg or more, 1.75U / mg or more, 2.00U / mg or more, 2.25U / mg or more, 2.50U / mg or more, 2.75U / mg or more, 3.00U / mg 3.25U / mg or more, 3.50U / mg or more, 3.75U / mg or more, 4.00U / mg or more, 4.25U / mg or more, 4.50U / mg or more, 4.75U / mg or more, 5.00U / mg or more, 5.25U / mg or more, 5.50U / mg or more, 5.75U / mg or more, 6.00U / mg or more, 6.25U / mg or more, 6.50U / mg or more, 6.75U / mg or more, 7.00U / mg or more, 7.25U / mg or more, 7.50U / mg or more, 7.75U / mg or more, 8.00U / mg or more, 8.25U / mg or more, 8.50U / mg or more, 8.75 U / mg or more, 9.00U / mg or more, 9.25U / mg or more, 9.50U / mg or more, 9.75U / mg or more, 10.00U / mg or more, 10.25U / mg or more, 10.50U / mg or more, 10.75U / mg or more, 11.00U / mg or more, 11.25U / mg or more, 1 1.50U / mg or more, 11.75U / mg or more, 12.00U / mg or more, 12.25U / mg or more, 12.50U / mg or more, 12.75U / mg or more, 13.00U / mg or more, 13.25U / mg or more, 13.50U / mg or more, 13.75U / mg or more, 14.00U / mg or more, 14.25U / mg or more, 14.50U / mg or more, 14.75U / mg or more, 15.00U / mg or more, 15.25U / mg or more, 15.50U / mg or more, 15.75U / mg or more, 16.00U / mg or more, 16.25U / mg or more, 16.50U / mg or more Above, 16.75U / mg or more, 17.00U / mg or more, 17.25U / mg or more, 17.50U / mg or more, 17.75U / mg or more, 18.00U / mg or more, 18.25U / mg or more, 18.50U / mg or more, 18.75U / mg or more, 19.00U / mg or more, 19.25U / mg or more, 19.50U / mg or more, 19.75U / mg or more, 20.00U / mg or more, 20.25U / mg or more, 20.50U / mg or more, 20.75U / mg or more, 21.00U / mg or more, 21.25U / mg or more, 21.50U / mg or more, 21.75U / mg or more, 22.00U / mg or more, 22.25U / mg or more, 22.50U / mg or more, 22.75U / mg or more, 23.00U / mg or more, 23.25U / mg or more, 23.50U / mg or more, 23.75U / mg or more, 24.00U / mg or more, 24.25U / mg or more, 24.50U / mg or more, 24.75U / mg or more, 25.00U / mg or more, 25.25U / mg or more, 25.50U / mg or more, 25.75U / mg or more, 26. The infusion may be 0.00 U / mg or more, 26.25 U / mg or more, 26.50 U / mg or more, 26.75 U / mg or more, 27.00 U / mg or more, 27.25 U / mg or more, 27.50 U / mg or more, 30.00 U / mg or more, 32.50 U / mg or more, 35.00 U / mg or more, 37.50 U / mg or more, 40.00 U / mg or more, 42.50 U / mg or more, 45.00 U / mg or more, 47.50 U / mg or more, 50.00 U / mg or more, 62.50 U / mg or more, 75.00 U / mg or more, or 100.00 U / mg or more.

[0080] In addition, the amount of transglutaminase added per 1 mg of total nitrogen (unit: U (unit) / mg) is 125.00U / mg or less, 112.50U / mg or less, 100.00U / mg or less, 87.50U / mg or less, 75.00U / mg or less, 62.50U / mg or less, 50.00U / mg or less, 45.00U / mg or less, 40.00U / mg or less, 35.00U / mg or less, 30.00U / mg or less, 25.00U / mg or less, 24.00U / mg or less, 23.00U / mg or less, 22.00U / mg or less. Lower, 21.00U / mg or less, 20.00U / mg or less, 19.00U / mg or less, 18.00U / mg or less, 17.00U / mg or less, 16.00U / mg or less, 15.00U / mg or less, 14.00U / mg or less, 13.00U / mg or less, 12.5 0U / mg or less, 12.25U / mg or less, 12.00U / mg or less, 11.75U / mg or less, 11.50U / mg or less, 11.25U / mg or less, 11.00U / mg or less, 10.75U / mg or less, 10.50U / mg or less, 10.25U / mg or less Lower, 10.00U / mg or less, 9.75U / mg or less, 9.50U / mg or less, 9.25U / mg or less, 9.00U / mg or less, 8.75U / mg or less, 8.50U / mg or less, 8.25U / mg or less, 8.00U / mg or less, 7.75U / mg or less, 7.50U / mg or less, 7.25U / mg or less, 7.00U / mg or less, 6.75U / mg or less, 6.50U / mg or less, 6.25U / mg or less, 6.00U / mg or less, 5.75U / mg or less, 5.50U / mg or less, 5.25U / mg or less, 5.00 U / mg or less, 4.75U / mg or less, 4.50U / mg or less, 4.25U / mg or less, 4.00U / mg or less, 3.75U / mg or less, 3.50U / mg or less, 3.25U / mg or less, 3.00U / mg or less, 2.75U / mg or less, 2.50U / mg or less, 2.25U / mg or less, 2.00U / mg or less, 1.75U / mg or less, 1.50U / mg or less, 1.25U / mg or less, 1.00U / mg or less, 0.75U / mg or less, 0.50U / mg or less, or 0.25U / mg or less.

[0081] In addition, the amount of transglutaminase added per 1 mg of total nitrogen (unit: U (unit) / mg) can be 0.02 to 25.00 U / mg, 0.1 to 20.00 U / mg, 0.25 to 15.00 U / mg, 0.50 to 12.50 U / mg, 1.00 to 10.00 U / mg, 2.00 to 7.50 U / mg, or 2.50 to 6.25 U / mg.

[0082] Transglutaminase has the property of cross-linking proteins. When transglutaminase is added during the production process of a beer-taste beverage, the proportion of proteins with a molecular weight above a certain value increases in the beer-taste beverage, resulting in effects such as an improved drinking experience for the beer-taste beverage.

[0083] The method for producing a beer-taste beverage of one embodiment of the present invention preferably includes a step of adjusting the protein content. By adding transglutaminase to a beverage with an adjusted protein content, proteins with relatively small molecular weights tend to crosslink with each other to form proteins with relatively large molecular weights. Therefore, in the method for producing a beer-taste beverage of one embodiment of the present invention, the drinking experience is improved by increasing the ratio of the content of proteins with a molecular weight of 35 to 45 kDa (B) to the total content of proteins with a molecular weight of 10 to 20 kDa and proteins with a molecular weight of 35 to 45 kDa (A). The protein content of beer-flavored beverages was set at 0.01g / 100mL or more, 0.02g / 100mL or more, 0.04g / 100mL or more, and 0.06g / 100mL or less. The concentration can be adjusted to 0.08g / 100mL or more, 0.10g / 100mL or more, 0.12g / 100mL or more, 0.14g / 100mL or more, 0.16g / 100mL or more, 0.18g / 100mL or more, 0.20g / 100mL or more, 0.22g / 100mL or more, 0.24g / 100mL or more, 0.26g / 100mL or more, 0.28g / 100mL or more, etc. Also, the concentration can be adjusted to 0.40g / 100mL or less, 0.38g / 100mL or less, 0.36g / 100mL or less, 0.40g / 100mL or less, 0.40g / 100mL or less, 0.50g / 100mL or less, 0.60g / 100mL or less, 0.70g / 100mL or less, 0.80g / 100mL or less, 0.90g / 100mL or less, 0.10g / 100mL or more, 0.12g / 100mL or more, 0.14g / 100mL or more, 0.16g / 100mL or more, 0.18g / 100mL or more, 0.20g / 100mL or more, 0.22g / 100mL or more, 0.24g / 100mL or more, 0.26g / 100mL or more, 0.28g / 100mL or more, etc. / 100mL or less, 0.34g / 100mL or less, 0.32g / 100mL or less, 0.30g / 100mL or less, 0.28g / 100mL or less, 0.26g / 100mL or less, 0.24g / 100mL or less, 0.22g / 100mL or less, 0.20g / 100mL or less, 0.18g / 100mL or less, 0.16g / 100mL or less, 0.14g / 100mL or less, 0.12g / 100mL or less, 0.10g / 100mL or less, etc. The protein content can be adjusted by adding proteins or protein-containing additives, or by adjusting raw materials, production conditions, fermentation conditions, etc.

[0084] The method for producing a beer-taste beverage according to one embodiment of the present invention preferably includes a step of adding hops. By including a step of adding hops, the aroma of the hops is trapped in high-quality foam, providing a beer-taste beverage in which the hop flavor is easily perceived. Adding hops makes it possible to adjust the bitterness value of the beer-taste beverage.

[0085] The method for producing a beer-taste beverage of the present invention will be described below using the method for producing a beer-taste beverage as an example. A method for producing a beer-taste beverage according to one embodiment of the present invention includes a step of adding transglutaminase. A method for producing a beer-taste beverage according to one embodiment of the present invention will be described in detail below, divided into a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage.

[0086] 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 comprising the following steps (1) to (3). Step (1): A step of obtaining a pre-fermentation liquid by subjecting a raw material to at least one of saccharification, boiling, and solid content removal. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

[0087] In the method for producing a fermented beer-taste beverage, the step of adding transglutaminase can be carried out at any one or more of the following (i) to (v) timings. (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3). (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3)

[0088] Furthermore, in the step of adding transglutaminase, an additive having transglutaminase may be added.

[0089] In the method for producing a fermented beer-taste beverage, when a beverage with a bitterness value of 5 BUs or more is produced using raw materials, it is preferable to include a step of adding hops. On the other hand, when a beverage with a bitterness value of less than 5 BUs is produced using raw materials, it is preferable not to include a step of adding hops.

[0090] <Process (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid. For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and, if necessary, an enzyme agent that promotes the conversion of components derived from the raw materials may be added before fermentation. Examples of the enzyme agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, etc. In addition, the enzyme agent may be the enzyme agent that corresponds to "(3) the following enzyme agents added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Articles not to be treated as ingredients of alcoholic beverages" of the Liquor Tax Act and the Notification of Liquor Administration Laws (revised on June 27, 2018). By adding these enzyme agents, the component composition of the resulting fermented beer-taste beverage can be efficiently adjusted. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Furthermore, these may be added after the alcoholic fermentation in the next step.

[0091] 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 appropriately 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 embodiment of the present invention, the saccharification treatment temperature is preferably 35 to 80°C, and the saccharification treatment time is preferably 10 to 360 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0092] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling. Instead of the above-mentioned saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and warm water, followed by boiling.

[0093] In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0094] <Process (2)> Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After completion of the boiling treatment, the mixture is transferred to a whirlpool and cooled to 0 to 20° C. After cooling, a treatment for removing solid matters such as coagulated proteins may be carried out to adjust the concentration of the original wort extract. Through such treatment, a cooled pre-fermentation liquid is obtained.

[0095] <Process (3)> In step (3), yeast is added to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. It is a process. 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 may be either top-fermenting yeast or bottom-fermenting yeast. In addition, wine yeast, sake yeast, wild yeast capable of producing alcohol, etc. may also be used.

[0096] The yeast may be added to the raw material as a yeast suspension, or the yeast may be concentrated by centrifugation or sedimentation to form a slurry, which is then added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw material can be appropriately determined, but for example, 5×10 6 cells / mL ~ 1×108 The concentration is approximately 1.5 mg / mL.

[0097] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, can be appropriately set, and for example, fermentation may be performed at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as necessary.

[0098] These steps may be followed by steps such as a storage step and a filtration step that are well known to those skilled in the art in the production of beer-taste beverages. The fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product. The method for packaging the fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the fermented beer-taste beverage is filled into a container and sealed. In the packaging process, containers of any shape and material can be used, and examples of containers are as described above.

[0099] 2.2 Manufacturing method for non-fermented beer-taste beverage One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention includes a method comprising the following steps (1), (2), and (4). 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 (2): A step of cooling the pre-beverage liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (4): A step of adding carbon dioxide gas to the cooled beverage preliminaries obtained in step (2).

[0100] Steps (1) and (2) are the same as the methods for preparing the "pre-fermentation liquid" and "cooled pre-fermentation liquid" in the above-mentioned "Method for producing a fermented beer-taste beverage." If a non-fermented, non-alcoholic beer-flavored beverage is to be produced, step (4) may be carried out immediately. When preparing a non-fermented, alcohol-containing beer-flavored beverage, the pre-beverage liquid obtained in step (1) and / or the cooled pre-beverage liquid obtained in step (2) may be further blended with a distilled alcoholic beverage such as spirits, whiskey, or shochu to prepare an alcohol-containing beverage.

[0101] In addition, the carbon dioxide gas may be added in step (4) by mixing the chilled beverage preliminaries obtained in step (2) with carbonated water, or the carbon dioxide gas may be added directly to the chilled beverage concentrate. When carbon dioxide gas is added, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added, if necessary.

[0102] In the method for producing a non-fermented beer-taste beverage, the step of adding transglutaminase can be carried out at any one or more of the following (i) to (v) timings. (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (4). (iii): Between step (1) and step (2) (iv): Between step (2) and step (4) (v): After step (4) When preparing a non-fermented alcohol-containing beer-flavored beverage, a step of adding transglutaminase may be carried out at the same time as blending distilled alcohol such as spirits, whiskey, or shochu.

[0103] In the method for producing a non-fermented beer-taste beverage, when a beverage with a bitterness value of 5 BUs or more is produced using raw materials, it is preferable to include a step of adding hops. When a beverage with a bitterness value of less than 5 BUs is produced using raw materials, it is preferable not to include a step of adding hops. The step of adding hops is preferably carried out simultaneously with step (1).

[0104] 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 step, the non-fermented, beer-taste beverage is filled into a container and sealed. In the packaging step, containers of any shape and material can be used, and examples of containers are as described above.

[0105] 3. Methods for improving the drinking experience of beer-flavored beverages The present invention also relates to a method for improving the drinking experience of a beer-taste beverage. One aspect of the present invention relates to a method for improving the drinking experience of a beer-taste beverage, the method comprising the step of adding transglutaminase. Transglutaminase has the property of cross-linking proteins. When transglutaminase is added during the production process of a beer-taste beverage, the proportion of proteins with a molecular weight above a certain value increases in the beer-taste beverage, thereby improving the drinkability of the beer-taste beverage. EXAMPLES

[0106] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0107] [Examples 1 to 3, Comparative Examples 1 to 3] <Beverage preparation> 24 kg of crushed barley malt was put into a brewing tank containing 96 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 to perform saccharification (saccharification process), and the malt cake was removed by filtration to obtain a saccharified liquid. Next, liquid sugar was added to the saccharified liquid so as to obtain the malt ratio shown in Table 1, and hops were further added, followed by boiling and solid-liquid separation to obtain a clear wort (liquid sugar was not added in Example 2 and Comparative Example 2). Then, yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, followed by cooling, and the yeast was removed by filtration. Then, transglutaminase (manufactured by Ajinomoto Co., Inc.) was added as shown in Table 1 to produce beer. For the comparative example, transglutaminase was not added. In each of the Examples and Comparative Examples, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified liquid, the amount and timing of polysaccharide degrading enzyme to be added, the type of hops, the amount and timing of addition, and the fermentation temperature and fermentation time were appropriately set, and the original extract concentration, total nitrogen content, carbohydrate content, pyroglutamic acid concentration, molecular weight The total content of proteins of 10 to 20 kDa and proteins of 35 to 45 kDa (A), the content of proteins of molecular weight 35 to 45 kDa (B), and the content of proteins of molecular weight less than 10 to 20 kDa (C) were each adjusted to the values ​​shown in Table 1.

[0108] <Evaluation of drinking experience> For the beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C, five trained panelists evaluated the "drinkability" of each test beverage using a score 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 score of the five panelists was calculated. The results are shown in Table 1. In addition, for the evaluation, samples that met the following criteria of "3.0", "2.5", "2.0", "1.5" and "1.0" were prepared in advance to unify the standards among the panelists. In addition, in the evaluation of the drinking experience in Table 1, no difference in the scores of 1.5 or more was confirmed among the panelists for the same beverage.

[0109] [Evaluation criteria for drinkability] 3.0: Feels very satisfying to drink 2.5: Clearly feels satisfying to drink 2.0: Feels satisfying to drink 1.5: Not very satisfying to drink 1.0: Not satisfying to drink

[0110] [Table 1]

[0111] The results in Table 1 show that beer with improved drinkability can be produced when the total content (A) of proteins with molecular weights of 10-20 kDa and proteins with molecular weights of 35-45 kDa in a beer-taste beverage, and the content (B) of proteins with molecular weights of 35-45 kDa in the beer-taste beverage satisfy the above formula (1). It was also found that the addition of transglutaminase in the production process of a beer-taste beverage reduces the content (C) of proteins with molecular weights of 10-20 kDa and increases the content (B) of proteins with molecular weights of 35-45 kDa, thereby increasing the value of the above formula (1).

Claims

1. A beer-taste beverage in which the total content (unit: ppm by mass) of proteins having a molecular weight of 10 to 20 kDa and proteins having a molecular weight of 35 to 45 kDa in the beer-taste beverage (A) and the content (unit: ppm by mass) of proteins having a molecular weight of 35 to 45 kDa in the beer-taste beverage satisfy formula (1). Formula (1): B / A≧0.58

2. 2. The beer-taste beverage according to claim 1, wherein the combined content (A) of proteins having molecular weights of 10 to 20 kDa and proteins having molecular weights of 35 to 45 kDa is 30 ppm by mass or more.

3. 2. The beer-taste beverage according to claim 1, wherein the concentration of pyroglutamic acid is 1.0 ppm by mass or more.

4. 2. The beer-taste beverage according to claim 1, wherein the original extract concentration is 0.1% by mass or more.

5. 2. The beer-taste beverage according to claim 1, wherein the total nitrogen content is 1.0 mg / 100 mL or more.

6. 2. The beer-taste beverage according to claim 1, having a carbohydrate content of 10.00 g / 100 mL or less.

7. The carbohydrate content is 2.00 g / 100 mL or less, 2. The beer-taste beverage according to claim 1, wherein the content of proteins having a molecular weight of 35 to 45 kDa (B) is 25 ppm by mass or more.

8. The carbohydrate content is 2.00 g / 100 mL or less, 2. The beer-taste beverage according to claim 1, wherein the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein having a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 2,600 or more.

9. The carbohydrate content is more than 2.00 g / 100 mL; 2. The beer-taste beverage according to claim 1, wherein the content of proteins having a molecular weight of 35 to 45 kDa (B) is 50 ppm by mass or more.

10. The carbohydrate content is more than 2.00 g / 100 mL; 2. The beer-taste beverage according to claim 1, wherein the product of the concentration of pyroglutamic acid (unit: ppm by mass) and the content of protein having a molecular weight of 35 to 45 kDa (B) (unit: ppm by mass) is 5,000 or more.

11. 2. The beer-taste beverage according to claim 1, wherein the transglutaminase content per mg of total nitrogen is 0.02 U (unit) / mg or more.

12. 2. The beer-taste beverage according to claim 1, wherein the raw materials include a grain raw material.

13. 13. The beer-taste beverage according to claim 12, wherein the grain ingredients include malt.

14. 14. The beer-taste beverage according to claim 13, wherein the malt ratio is 5 mass% or more.

15. 2. The beer-taste beverage according to claim 1, wherein the carbonated beverage is a fermented beer-taste beverage.

16. adding transglutaminase, A method for producing a beer-taste beverage, in which the total content (unit: ppm by mass) of proteins having a molecular weight of 10 to 20 kDa and proteins having a molecular weight of 35 to 45 kDa in a beer-taste beverage (A), and the content (unit: ppm by mass) of proteins having a molecular weight of 35 to 45 kDa in a beer-taste beverage satisfy formula (1). Formula (1): B / A≧0.30

17. 17. A method for producing a beer-taste beverage as claimed in claim 16, wherein the amount of transglutaminase added per mg of total nitrogen is 0.02 U (unit) / mg or more.

18. 17. The method for producing a beer-taste beverage according to claim 16, wherein the total content (A) of proteins having molecular weights of 10 to 20 kDa and proteins having molecular weights of 35 to 45 kDa is 20 ppm by mass or more.

19. 17. The method for producing a beer-taste beverage according to claim 16, wherein the concentration of pyroglutamic acid is 2.5 ppm by mass or more.

20. 17. The method for producing a beer-taste beverage according to claim 16, wherein the original extract concentration is 0.3% by mass or more.

21. 17. The method for producing a beer-taste beverage according to claim 16, wherein the total nitrogen content is 1.0 mg / 100 mL or more.

22. 17. The method for producing a beer-taste beverage according to claim 16, wherein the raw materials include a grain raw material.

23. 23. The method for producing a beer-taste beverage according to claim 22, wherein the grain raw material contains malt.

24. 24. The method for producing a beer-taste beverage according to claim 23, wherein the malt ratio is 5 mass% or more.

25. adding transglutaminase, A method for improving the drinking experience of a beer-taste beverage, in which the total content (unit: ppm by mass) of proteins having molecular weights of 10 to 20 kDa and 35 to 45 kDa in the beer-taste beverage (A), and the content (unit: ppm by mass) of proteins having molecular weights of 35 to 45 kDa in the beer-taste beverage (B) satisfy formula (1). Formula (1): B / A≧0.30

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