Beer taste beverage

Abstract

To provide a beer taste beverage which has an excellent balance between sweetness and bitterness and excellent taste suitable for the beer taste beverage and whose unsuitable bitter aftertaste is reduced.SOLUTION: A beer taste beverage has an original extract concentration (OEx) of 7.5 mass% or more, and includes isomaltose. A ratio (isomaltose / REx) of an isomaltose content (unit: mg / L) and a real extract concentration (REx) (unit: mass%) is 108.0 or less.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 adjusting the flavor 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 offered. For example, Patent Document 1 discloses a beer-flavored beverage that contains a specified amount of cyclic dipeptide and has a pH adjusted to a specified range, with the aim of providing a beer-like flavor. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2017 / 115438 Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, there is a demand for a beer-taste beverage that has an excellent balance of sweetness and bitterness and taste suitable for a beer-taste beverage, and that has reduced undesirable aftertaste. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-taste beverage that contains isomaltose and has an adjusted ratio of isomaltose to real extract concentration and original extract concentration within a specified range, a method for producing the same, and a method for adjusting the flavor of a beer-taste beverage. As specific embodiments, the following embodiments [1] to

[13] are provided. [1] The original extract concentration (OEx) is 7.5% by mass or more, Contains isomaltulose, The ratio of isomaltose content (unit: mg / L) to real extract concentration (REx) (unit: mass%) [isomaltose / REx] is 108.0 or less. Beer-flavored beverage. [2] The beer-taste beverage according to [1] above, wherein the ratio of the isomaltose content (unit: mg / L) to the original extract concentration (OEx) (unit: mass%) [isomaltose / OEx] is 1.00 or higher. [3] The beer-taste beverage according to [1] or [2] above, wherein the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass%) [isomaltose / REx] is between 0.10 and 108.0. [4] The beer-taste beverage according to any one of the above [1] to [3], having an isomaltose content of 1.0 mg / L or more and 350 mg / L or less. [5] The beer-taste beverage according to any one of the above [1] to [4], having a real extract concentration (REx) of no less than 0.50% by mass and no more than 5.00% by mass. [6] The beer-taste beverage according to any one of [1] to [5] above, having a carbohydrate content of 3.00 g / 100 mL or less. [7] The beer-taste beverage according to any one of the above [1] to [6], having an apparent degree of fermentation of 70.0% or more. [8] The beer-taste beverage according to any one of the above [1] to [7], having an alcohol content of 0.50 (v / v)% or more. [9] The beer-taste beverage according to any one of the above [1] to [8], wherein the malt ratio is 10 to 100 mass %.

[10] The beer-taste beverage according to any one of the above [1] to [9], wherein the total content of sugars (X) consisting of isomaltose, isomaltotriose, and panose is less than 2000 mg / L.

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

[10] , wherein the sugar (X) consisting of isomaltose, isomaltotriose, and panose has an isomaltose content of 30.0% by mass or more.

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

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

[13] A method for producing a beer-taste beverage, comprising the step (a) of adjusting the isomaltose content in accordance with the real extract concentration (REx) and original extract concentration (OEx) of the beer-taste beverage.

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

[13] above, wherein step (a) is a step of adjusting the isomaltose content so that the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass%) [isomaltose / REx] is 108.0 or less.

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

[14] or

[15] above, comprising a step of adding top-fermenting yeast.

[16] The method for adjusting the flavor of a beer-taste beverage includes a step (a) of adjusting the isomaltose content according to the real extract concentration (REx) and original extract concentration (OEx) of the beer-taste beverage, thereby improving the balance of sweetness and bitterness and the taste suitable for a beer-taste beverage and suppressing unsuitable after-astringency.

[17] The method for adjusting the flavor of a beer-taste beverage according to

[16] above, wherein step (a) is a step of adjusting the isomaltose content so that the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass %) [isomaltose / REx] is 108.0 or less.

[18] The method for adjusting the flavor of a beer-taste beverage according to

[16] or

[17] above, wherein the beer-taste beverage is a top-fermented beer-taste beverage. Effect of the Invention

[0006] A beer-taste beverage in a preferred embodiment of the present invention can be, for example, a beverage that has an excellent balance of sweetness and bitterness and a flavor that is suitable for a beer-taste beverage, and has reduced undesirable aftertaste. 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-decanoyl glycerol, glyceryl stearate ... lactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, 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-methylbutanoic acid, Chiral propanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal , 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

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

[0011] 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 a non-alcohol beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic non-fermented beer-taste beverage prepared to have a beer-like flavor without going through a fermentation process. It may also include beverages that go through a non-alcoholic fermentation process that does not produce alcohol.

[0012] 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.

[0013] In the beer-taste beverage according to one aspect of the present invention, the original extract concentration (OEx) is 7.5% by mass or more, 7.6% by mass or more, 7.7% by mass or more, 7.8% by mass or more, 7.9% by mass or more, 8.0% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, 11.0% by mass or more, 11.1% by mass or more, 11.2% by mass or more, 11.3% by mass or more, 11.4% by mass or more, 11.5% by mass or more, 11.6% by mass or more, 11.7% by mass or more, 11.8% by mass or more, 11.9% by mass or more, 12.0% by mass or more, 12.2% by mass or more, 12.4% by mass or more, 12.6% by mass or more, 12.8% by mass or more, 13.0% by mass or more, 13.2% by mass or more, 13.4% by mass or more, 13.6% by mass or more, 13.8% by mass or more, 14.0% by mass or more, 14.2% by mass or more, 14.4% by mass or more, 14.6% by mass or more, 14.8% by mass or more or 15.0% by mass or more, preferably, and 30.0% by mass or less, 29.0% by mass or less, 28.0% by mass or less, 27.0% by mass or less, 26.0% by mass or less, 25.0% by mass or less, 24.0% by mass or less, 23.0% by mass or less, 22.0% by mass or less, 21.0% by mass or less, 20.0% by mass or less, 19.5% by mass or less, 19.0% by mass or less, 18.5% by mass or less, 18.0% by mass or less, 17.5% by mass or less, 17.0% by mass or less, 16.5% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, 14.5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.It may be 3% by mass or less, 11.2% by mass or less, or 11.1% 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)."

[0014] Meanwhile, beer-taste beverages with high original extract concentrations have improved flavor, but tend to have a noticeable bitterness, which can easily destroy the balance of sweetness and bitterness that is favorable for beer-taste beverages, and can also tend to have an aftertaste that is unsuitable for beer-taste beverages. In order to improve the balance of sweetness and bitterness suitable for such beer-flavored beverages and to produce a beer-flavored beverage that suppresses the after-astringency that is unsuitable for beer-flavored beverages, the beer-flavored beverage of one embodiment of the present invention contains isomaltose and has an adjusted ratio of the isomaltose content to the real extract concentration.

[0015] In one embodiment of the beer-taste beverage of the present invention, the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass %) [isomaltose / REx] is, from the perspective of providing a beer-taste beverage with reduced sweetness and an improved balance between sweetness and bitterness, preferably not more than 108.0, more preferably not more than 107.0, more preferably not more than 105.0, more preferably not more than 103.0, more preferably not more than 100.0, more preferably not more than 98.0, more preferably not more than 96.0. Lower, 94.0 or less, 92.0 or less, 90.0 or less, 88.0 or less, 86.0 or less, 84.0 or less, 82.0 or less, 80.0 or less, 78.0 or less, 76.0 or less, 74.0 or less, 72.0 or less, 7 0.0 or less, 68.0 or less, 66.0 or less, 64.0 or less, 62.0 or less, 60.0 or less, 58.0 or less, 56.0 or less, 54.0 or less, 52.0 or less, 50.0 or less, 48.0 or less, 46.0 It is preferable that the average molecular weight is 0.10 or more, 0.50 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further effectively suppressing undesirable after-astringency. , 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 36.0 or more, 38.0 or more, 39.0 or more, or 40.0 or more.

[0016] In one embodiment of the present invention, from the perspective of producing a beer-taste beverage that suppresses bitterness, improves the balance between sweetness and bitterness, and further effectively suppresses undesirable after-astringency, the isomaltose content is preferably 1.0 mg / L or more, 2.0 mg / L or more, 5.0 mg / L or more, 7.0 mg / L or more, 10.0 mg / L or more, 12.0 mg / L or more, 15.0 mg / L or more, 17.0 mg / L or more, 20.0 mg / L or more, 22.0 mg / L or more, 25.0 mg / L or more, 27.0 mg / L or more. Above, 30.0 mg / L or more, 32.0 mg / L or more, 35.0 mg / L or more, 37.0 mg / L or more, 40.0 mg / L or more, 42.0 mg / L or more, 45.0 mg / L or more, 47.0 mg / L or more, 50.0 mg / L or more, 52.0 mg / L or more, 55.0mg / L or more, 57.0mg / L or more, 60.0mg / L or more, 62.0mg / L or more, 65.0mg / L or more, 67.0mg / L or more, 70.0mg / L or more, 72.0mg / L or more, 75.0mg / L or more, 77.0mg / L or more, 80. From the standpoint of producing a beer-flavored beverage with a reduced sweetness and an improved balance between sweetness and bitterness, it is preferable for the sweetness level to be 350 mg / L or less, 340 mg / L or less, 330 mg / L or less, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, 260 mg / L or less, 250 mg / L or less, 240 mg / L or less, 230 mg / L or less. / L or less, 220 mg / L or less, 210 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 155 mg / L or less, 150 mg / L or less, 145 mg / L or less, 140 mg / L or less, 135 mg / L or less, 130 mg / L or less, 125 mg / L or less, 120 mg / L or less, 115 mg / L or less, 110 mg / L or less, 105 mg / L or less, 100 mg / L or less, 95 mg / L or less, or 90 mg / L or less.

[0017] In the beer-taste beverage of one aspect of the present invention, from the perspective of providing a beer-taste beverage with an improved flavor, the real extract concentration (REx) is preferably 0.50% by mass or more, 0.60% by mass or more, 0.70% by mass or more, 0.80% by mass or more, 0.90% by mass or more, 1.00% by mass or more, 1.10% by mass or more, 1.20% by mass or more, 1.30% by mass or more, 1.40% by mass or more, 1.50% by mass or more, 1.60% by mass or more, 1.70% by mass or more, 1.80% by mass or more, 1.90% by mass or more, 2.00% by mass or more, or 2.10% by mass or more. Mass% or less, 4.80 mass% or less, 4.70 mass% or less, 4.60 mass% or less, 4.50 mass% or less, 4.40 mass% or less, 4.30 mass% or less, 4.20 mass% or less, 4.10 mass% or less, 4.00 mass% or less, 3.90 mass% or less, 3.80 mass% or less, 3.70 mass% or less, 3.60 mass% % or less, 3.50 mass% or less, 3.40 mass% or less, 3.30 mass% or less, 3.20 mass% or less, 3.10 mass% or less, 3.00 mass% or less, 2.90 mass% or less, 2.80 mass% or less, 2.70 mass% or less, 2.60 mass% or less, 2.50 mass% or less, or 2.40 mass% or less.

[0018] In this specification, the "real extract concentration" can be measured by the measurement method described in "8.4.3 Alcolyzer Method" of 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). In addition, the real extract concentration is determined by the addition of dilution water or carbonated water, type of raw materials (malt, corn grits, sugar liquid, etc.), malt grinding particle size, malt grinding method (wet grinding, dry grinding, etc.), humidity during malt grinding (degree of humidity control), temperature during malt grinding, type of mill used for malt grinding, amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, enzyme hydrolysis time, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, pH during the brewing process (wort production process from malt addition until yeast addition), amount of acid added when adjusting the pH, pH adjustment The timing of (brewing, fermentation), set temperature and holding time for each temperature range when preparing wort (including saccharification), time for wort filtration, temperature for wort filtration, pH for wort filtration, amount of wort recovered during wort filtration, amount of sparging water for wort filtration, pH of the sparging water for wort filtration, temperature of the sparging water for wort filtration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewing alcohol, etc. can be set as appropriate.

[0019] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage in which undesirable after-astringency is more effectively suppressed, the ratio of the isomaltose content (unit: mg / L) to the original extract concentration (OEx) (unit: mass %) [isomaltose / OEx] is preferably 1.00 or more, 1.20 or more, 1.40 or more, 1.60 or more, 1.80 or more, 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.20 or more, 3.40 or more, 3.60 or more, 3.80 or more, 4.00 or more, 4.20 or more, 4.40 or more, 4.60 or more, 4.80 or more, 5.00 or more, 5.20 or more, 5.40 or more, 5.60 or more, 5.80 or more, 6.00 or more, 6.50 or more, 7 ... It is preferable that the viscosity is 60.0 or less, 58.0 or less, 56.0 or less, 54.0 or less, 52.0 or less, 50.0 or less, 48.0 or less, 46.0 or less, 44.0 or less, 42.0 or less, 40.0 or less. It may be 38.0 or less, 36.0 or less, 34.0 or less, 32.0 or less, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 19.0 or less, 18.0 or less, 17.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, or 10.0 or less.

[0020] In one embodiment of the beer-taste beverage of the present invention, from the standpoint of providing a beer-taste beverage with a refreshing flavor, the isomaltotriose content may be 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 100 mg / L or less, 80 mg / L or less, 60 mg / L or less, 40 mg / L or less, or 20 mg / L or less.

[0021] In one embodiment of the beer-taste beverage of the present invention, from the standpoint of providing a beer-taste beverage with a refreshing flavor, the isomaltotetraose content may be 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 100 mg / L or less, 80 mg / L or less, 60 mg / L or less, 40 mg / L or less, or 20 mg / L or less.

[0022] In one embodiment of the beer-taste beverage of the present invention, from the standpoint of providing a beer-taste beverage with a refreshing flavor, the maltotetraose content may be 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 100 mg / L or less, 80 mg / L or less, 60 mg / L or less, 40 mg / L or less, or 20 mg / L or less.

[0023] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a refreshing flavor, the maltotriose content is preferably 5,000 mg / L or less, 4,500 mg / L or less, 4,000 mg / L or less, 3,500 mg / L or less, 3,000 mg / L or less, 2,500 mg / L or less, 2,000 mg / L or less, 1,500 mg / L or less, 1,000 mg / L or less, 900 mg / L or less, or L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 100 mg / L or less, 80 mg / L or less, 60 mg / L or less, 40 mg / L or less, or 20 mg / L or less.

[0024] In one embodiment of the beer-taste beverage of the present invention, from the standpoint of providing a beer-taste beverage with a refreshing flavor, the kojibiose content may be 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3500 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, 2000 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, or 300 mg / L or less.

[0025] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a refreshing flavor, the nigerose content may be 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3500 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, 2000 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, or 300 mg / L or less.

[0026] In one embodiment of the beer-taste beverage of the present invention, from the standpoint of providing a beer-taste beverage with a refreshing flavor, the cellobiose content may be 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3500 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, 2000 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, or 300 mg / L or less.

[0027] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a refreshing flavor, the panose content is preferably 2000 mg / L or less, 1900 mg / L or less, 1800 mg / L or less, 1700 mg / L or less, 1600 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, 1000 mg / L or less. It may be less than, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 100 mg / L or less, 80 mg / L or less, 60 mg / L or less, 40 mg / L or less, or 20 mg / L or less.

[0028] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a refreshing flavor, the total content of saccharides (X) consisting of isomaltose, isomaltotriose, and panose is preferably less than 9,000 mg / L, less than 8,000 mg / L, less than 7,000 mg / L, less than 6,000 mg / L, less than 5,000 mg / L, less than 4,000 mg / L, less than 3,000 mg / L, less than 2,000 mg / L, 1,900 mg / L or less, 1,800 mg / L or less, 1,700 mg / L or less, 1,600 mg / L or less, 1,500 mg / L or less, 1,400 mg / L or less, 1,300 mg / L or less, 1,200 mg / L or less, 1,100 mg / L or less, 1,000 mg / L or less, 950 mg / L or less, 900 mg / L or less, It is preferable that the concentration is 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 240 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 90 mg / L or less, 80 mg / L or less, 70 mg / L or less, or 60 mg / L or less.

[0029] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a refreshing flavor, the content of isomaltose in saccharides (X) consisting of isomaltose, isomaltotriose, and panose is preferably 30.0% by mass or more, 35.0% by mass or more, 40.0% by mass or more, 45.0% by mass or more, 50.0% by mass or more, 55.0% by mass or more, 60.0% by mass or more, 65.0% by mass or more, 66.7% by mass or more, 68.0% by mass or more, 70.0% by mass or more, It is preferable that the content is 72.0% by mass or more, 74.0% by mass or more, 76.0% by mass or more, 78.0% by mass or more, 80.0% by mass or more, or 82.0% by mass or more, and it may be 100% by mass or less, 98.0% by mass or less, 95.0% by mass or less, 92.0% by mass or less, 90.0% by mass or less, 87.0% by mass or less, 85.0% by mass or less, 82.0% by mass or less, 80.0% by mass or less, 77.0% by mass or less, 75.0% by mass or less, 72.0% by mass or less, or 70.0% by mass or less.

[0030] In this specification, the contents of isomaltose, isomaltotriose, isomaltotetraose, maltotetraose, maltotriose, kojibiose, nigerose, cellobiose, and panose can be measured by, for example, high performance liquid chromatography (HPLC). Furthermore, the isomaltose content in the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired content by adjusting the amounts and ratios of sweeteners such as isomaltose-containing liquid sugar and grains used as raw materials, adding dilution water, etc., adjusting the type of enzyme (such as the type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperatures and holding times for each temperature range when preparing the saccharified solution, and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.). Furthermore, in the beer-taste beverage of one embodiment of the present invention, in order to adjust the isomaltose content, a purified isomaltose product may be directly added, or the isomaltose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified isomaltose product. The contents of isomaltotriose, isomaltotetraose, maltotetraose, maltotriose, kojibiose, nigerose, cellobiose, and panose can also be adjusted in the same manner as the above-mentioned content of isomaltose.

[0031] Due to the growing interest in health in recent years, there has been an increasing demand for low-sugar beer-taste beverages. In order to provide a beverage that meets recent health needs, it is preferable for the beer-taste beverage of one embodiment of the present invention to have a low sugar content. The carbohydrate content of the beer-taste beverage of one embodiment of the present invention is 3.00 g / 100 mL or less, 2.90 g / 100 mL or less, 2.80 g / 100 mL or less, 2.70 g / 100 mL or less, 2.60 g / 100 mL or less, 2.55 g / 100 mL or less, 2.50 g / 100 mL or less, 2.45 g / 100 mL or less, 2.40 g / 100 mL or less, 2.35 g / 100 mL or less, 2.30 g / 100 mL or less, 2.25 g / 100 mL or less, 2.20 g / 100 mL or less, 2.15 g / 100 mL or less, 2.10 1.70 g / 100mL or less, 1.69g / 100mL or less, 1.65g / 100mL or less, 1.60g / 100mL or less, 1.59g / 100mL or less, 1.55g / 100mL or less, 1.50g / 100mL or less, 1.49g / 100mL or less, 1.45g / 100mL or less, 1.40g / 100mL or less, 1.39g / 100mL or less, 1.35g / 100mL or less, 1.30g / 100mL or less, 1.29g / 100mL or less, 1.25g / 100mL or less, 1.20g / 100mL or less, 1.19g / 100mL or less, 1.15g / 100mL or less, 1.10g / 100mL or less, 1.09g / 100mL or less, 1.05g / 100mL or less, 1.00g / 100mL or less, 0.99g / 100mL or less, 0.95g / 100mL or less, 0.90g / The concentration may be 100mL or less, 0.89g / 100mL or less, 0.85g / 100mL or less, 0.80g / 100mL or less, 0.79g / 100mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.69g / 100mL or less, 0.65g / 100mL or less, 0.60g / 100mL or less, 0.59g / 100mL or less, 0.55g / 100mL or less, 0.50g / 100mL or less, 0.49g / 100mL or less, 0.45g / 100mL or less, or 0.40g / 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, or more, 0.55g / 100mL or more, 0.60g / 100mL or more, 0.65g / 100mL or more, 0.70g / 100mL or more, 0.75g / 100mL or more, 0.80g / 100mL or more, 0.85g / 100mL or more, 0.90g / 100mL or more, 0.95g / 100mL or more, 1.00g / 100mL or more, 1.05g / 100mL or more, or 1.10g / 100mL or more.

[0032] In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means the carbohydrates remaining after excluding protein, lipids, dietary fiber, ash, alcohol and water from the food in question. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food. The amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heating drying method. In addition, the carbohydrate content can be adjusted by appropriately setting the addition of a diluent selected from dilution water, carbonated water, and spirits (distilled liquor), the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).

[0033] In the beer-taste beverage of one embodiment of the present invention, the apparent fermentation degree is 56.0% or more, 58.0% or more, 60.0% or more, 62.0% or more, 64.0% or more, 66.0% or more, 68.0% or more, 70.0% or more, 72.0% or more, 74.0% or more, 76.0% or more, 78.0% or more, 80.0% or more, 82.0% or more, 84.0% or more Above, 86.0% or more, 88.0% or more, 90.0% or more, 91.0% or more, 92.0% or more, 93.0% or more, 94.0% or more, 95.0% or more, 96.0% or more, 97.0% or more, 98.0% or more, 99.0% or more, 100.0% or more, 101.0% or more, 102.0% or more, 103.0% or more, 104.0% or more, 105. It may be 0% or more, 106.0% or more, 107.0% or more, 108.0% or more, 109.0% or more, or 110.0% or more, or it may be 120.0% or less, 118.0% or less, 116.0% or less, 114.0% or less, 112.0% or less, 111.0% or less, 110.0% or less, 109.0% or less, 108.0% or less, 107.0 %, 106.0% or less, 105.0% or less, 104.0% or less, 103.0% or less, 102.0% or less, 101.0% or less, 100.0% or less, 99.0% or less, 98.0% or less, 97.0% or less, 96.0% or less, 95.0% or less, 94.0% or less, 93.0% or less, 92.0% or less, or 91.0% or less.

[0034] The apparent fermentation degree can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw material (malt, corn grits, sugar liquid, etc.), amount of raw material, type of enzyme, amount of enzyme (including carbohydrate decomposition enzyme, isomerase, etc.) added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH during the mashing process (wort production process from malt addition to before yeast addition), temperature during the mashing process, time of wort filtration, set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). In this specification, "apparent fermentation degree" refers to the ratio of the sugar concentration that can be consumed by yeast as a nutrient source for alcohol fermentation to the total sugar concentration contained in the liquid before fermentation. Furthermore, in this specification, the "apparent fermentation degree" of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0035] The alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 0.00(v / v)% or more, more than 0.00(v / v)%, 0.10(v / v)% or more, 0.20(v / v)% or more, 0.30(v / v)% or more, 0.40(v / v)% or more, 0.50(v / v)% or more, 0.60(v / v)% or more, 0.70(v / v)% or more, 0.80(v / v)% or more, 0.90(v / v)% or more, 1.00(v / v)% or more, 1.20(v / v)% or more, 1.50(v / v)% or more, 1.70(v / v)% or more, 2.00(v / v)% or more, 2.20(v / v)% or more, 2.5 0(v / v)% or more, 2.70(v / v)% or more, 3.00(v / v)% or more, 3.00(v / v)% or more, 3.10(v / v)% or more, 3 .20(v / v)% or more, 3.50(v / v)% or more, 3.70(v / v)% or more, 4.00(v / v)% or more, 4.10(v / v)% or more , 4.20(v / v)% or more, 4.30(v / v)% or more, 4.40(v / v)% or more, 4.50(v / v)% or more, 4.60(v / v) % or more, 4.70(v / v)% or more, 4.80(v / v)% or more, 4.90(v / v)% or more, 5.00(v / v)% or more, 5.10(v / v)% or more, 5.20(v / v)% or more, 5.30(v / v)% or more, 5.40(v / v)% or more, 5.50(v / v)% or more, 5.60(v / v)% or more, 5.70(v / v)% or more, 5.80(v / v)% or more, 5.90(v / v)% or more, 6.00(v / v)% or more, 6.20(v / v)% or more, 6.50(v / v)% or more, 6.70(v / v)% or more, 7.00(v / v)% or more, 7.20(v / v)% or more, 7.50(v / v)% or more, 7.70(v / v)% or more, 8.00(v / v)% or more, or 8.20(v / v)% or more, , 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, 20.0(v / v)% or less, 17.0(v / v)% or less, 16.0(v / v)% or less, 15.0(v / v)% or less, 14.0(v / v)% or less, 13.0(v / v)% or less, 12.0(v / v)% or less, 11.0(v / v)% or less, 10.0(v / v)% or less, 9.50(v / v)% or less, 9.00(v / v)% or less, 8.50(v / v)% or less, 8.00(v / v)% or less, 7.It may be 50(v / v)% or less, 7.00(v / v)% or less, 6.50(v / v)% or less, or 6.00(v / v)% or less.

[0036] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is less than 1.00 (v / v)%, 0.90 (v / v)% or less, 0.80 (v / v)% or less, 0.70 (v / v)% or less, 0.60 (v / v)% or less, 0.50 (v / v)% or less, less than 0.50 (v / v), 0.40 (v / v)% or less, 0.30 (v / v)% or less, 0.20 (v / v)% or less, 0.10 (v / v)% or less, or 0.05 (v / v)% or less. , 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or may be 0.0000 (v / v)% or more, 0.00 (v / v)% or more, 0.01 (v / v)% or more, 0.10 (v / v)% or more, 0.20 (v / v)% or more, 0.30 (v / v)% or more, 0.40 (v / v)% or more, 0.50 (v / v)% or more, 0.60 (v / v)% or more, 0.70 (v / v)% or more, 0.80 (v / v)% or more, or 0.90 (v / v)% or more.

[0037] 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.

[0038] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition of dilution water or carbonated water and the amount thereof, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), as well as the presence or absence of addition of spirits, brewer's alcohol, etc. and the amount added if added, etc.

[0039] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting saccharified grains. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is more preferred. Furthermore, from the perspective of providing a beer-taste beverage with a good taste and low alcohol content that resembles beer, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits.

[0040] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with improved depth of flavor suitable for a beer-taste beverage, even in a low-sugar beer-taste beverage, the total nitrogen content is preferably 10.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 18.0 mg / 100 mL or more, 20.0 mg / 100 mL or more, 22.0 mg / 100 mL or more, 24.0 mg / 100 mL or more, 26.0 mg / 100 mL or more, 28.0 mg / 100 mL or more, 30.0 mg / 100 mL or more, 32.0 mg / 100 mL or more, 36.0 mg / 100 mL or more, 38.0 mg / 100 mL or more, 39.0 mg / 100 mL or more, 40.0 mg / 100 mL or more, 41.0 mg / 100 mL or more, 42.0 mg / 100 mL or more, 43.0 mg / 100 mL or more, 44.0 mg / 100 mL or more, 45.0 mg / 100 mL or more, 46.0 mg / 100 mL or more, 47.0 mg / 100 mL or more, 48.0 mg / 100 mL or more, 49.0 mg / 100 mL or more, 50.0 mg / 100 mL or more, 51.0 mg / 100 mL or more, 52.0 mg / 100 mL or more, 53.0 mg / 100 mL or more, 54.0 mg / 100 mL or more, 55.0 mg / 100 mL or more, 56.0 mg / 100 mL or more, 57.0 mg / 100 mL or more, 58.0 mg / 100 mL or more, 59.0 5.0mg / 100mL or more, 37.5mg / 100mL or more, 40.0mg / 100mL or more, 42.5mg / 100mL or more, 45.0mg / 100mL or more, 47.5mg / 100mL or more, 50.0mg / 100mL or more, 52.5mg / 100mL or more, 55.0mg / 100mL or more, 57.5mg / 100mL or more, 60.0mg / 100mL or more, 62.5mg / 100mL or more, 65.0mg / 100mL or more, 67.5mg / 100mL or more, 70.0mg / 100mL or more, 72.5mg / 10 0 mg / 100 mL or more, or 75.0 mg / 100 mL or more, and also 120.0 mg / 100 mL or less, 110.0 mg / 100 mL or less, 100.0 mg / 100 mL or less, 97.5 mg / 100 mL or less, 95.0 mg / 100 mL or less, 92.5 mg / 100 mL or less, 90.0 mg / 100 mL or less, 87.5 mg / 100 mL or less, 85.0 mg / 100 mL or less, 82.5 mg / 100 mL or less, 80.0 mg / 100 mL or less, 77.5 mg / 100 mL or less, 75.0 mg / 100 mL or less , 72.5 mg / 100mL or less, 70.0 mg / 100mL or less, 67.5 mg / 100mL or less, 65.0 mg / 100mL or less, 62.5 mg / 100mL or less, 60.0 mg / 100mL or less, 57.5 mg / 100mL or less, 55.0 mg / 100mL or less, 52.0 mg / 100mL or less, 50.0 mg / 100mL or less, 49.0 mg / 100mL or less, 48.0 mg / 100mL or less, 47.0 mg / 100mL or less, 46.0 mg / 100mL or less, or 45.0 mg / 100mL or less.

[0041] 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).

[0042] 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, 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.

[0043] The malt ratio of the beer-taste beverage of one embodiment of the present invention may be 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.

[0044] 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.

[0045] In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage that has an improved, suitable balance between richness of flavor and appropriate drinkability and firmness, the total polyphenol content is preferably 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, 40.0 mg / L or more, 45.0 mg / L or more, or 50.0 mg / L or more. and more preferably 55.0 mg / L or more, 60.0 mg / L or more, 65.0 mg / L or more, 70.0 mg / L or more, 75.0 mg / L or more, 80.0 mg / L or more, 85.0 mg / L or more, 90.0 mg / L or more, 95.0 mg / L or more, 100.0 mg / L or more, 105.0 mg / L or more, 110.0 mg / L or more, 115.0 mg / L or more, 120.0 mg / L or more, 125.0 mg / L or more, 130.0 mg / L or more. / L or more, 135.0mg / L or more, 140.0mg / L or more, 145.0mg / L or more, 150.0mg / L or more, or 155.0mg / L or more, and 500mg / L or less, 450mg / L or less, 4 00mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 225mg / L or less, 200mg / L or less, 195mg / L or less, 190mg / L or less, 185mg / L or less, 180mg / L or less It is preferable to set the concentration to 175 mg / L or less, 170 mg / L or less, 165 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and further may be set to 100.0 mg / L or less, 95.0 mg / L or less, 90.0 mg / L or less, 85.0 mg / L or less, 80.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less.

[0046] In this specification, the term "total amount of polyphenols" refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage. The polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with a hydroxyl group, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like. In this specification, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0047] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks. Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amount used, it is possible to adjust the polyphenol content to a desired range. Barley and malt, which have low total polyphenol content, tend to have low purine content, so using ingredients with low total polyphenol content can also make it possible to create a low-purine beer-flavored beverage.

[0048] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with an appropriate firmness, the bitterness value is preferably 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0BUs or more, 17.0BUs or more, 18.0BUs or more, 19.0BUs or more, 20.0BUs or more, 21.0BUs or more, 22.0BUs or more, 23.0BUs or more, 24.0BUs or more, 25.0BUs or more, 26.0BUs or more, 27.0BUs or more, 28.0BUs or more, 29.0BUs or more, 30.0BUs or more, 40.0BUs or more, 50.0BUs or more, 60.0BUs or more, 70.0 It may be 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, 35.0 BUs or less. It may be 34.0BUs or less, 33.0BUs or less, 32.0BUs or less, 31.0BUs or less, 30.0BUs or less, 29.0BUs or less, 28.0BUs or less, 27.0BUs or less, 26.0BUs or less, 25.0BUs or less, 24.0BUs or less, 23.0BUs or less, 22.0BUs or less, 21.0BUs or less, 20.0BUs or less, 19.0BUs or less, 18.0BUs or less, or 17.0BUs or less.

[0049] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops. The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0050] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hops, the amount added, and the timing of addition.

[0051] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, which are fermented with yeast, and specifically means the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, which came into effect on April 1, 2018. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted through a fermentation process using yeast.

[0052] 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.

[0053] The color of the beer-taste beverage of one embodiment of the present invention is 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, 11.5EBC or more, or 12.0EBC or more. It may be EBC 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, 15EBC or less, 14EBC or less, 13EBC or less, 12EBC or less, or 11EBC 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 boiling treatment, lengthening 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.

[0054] The pH of the beer-taste beverage of one embodiment of the present invention is preferably 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, and is preferably 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, or 4.1 or less.

[0055] 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.

[0056] 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.

[0057] 1.1.1 Malt and non-malt cereals When malt is used as a raw material, the malt refers to the seeds of wheat, such as barley, wheat, rye, oats, oats, and pearl barley, 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.

[0058] 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.

[0059] 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, 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.

[0060] 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.

[0061] 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 ingredients can be used as appropriate according to consumer preferences, but in order to enjoy the clean, refreshing 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 them in the minimum amount possible.

[0062] 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.

[0063] 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).

[0064] 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.

[0065] When a preservative is incorporated into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0066] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage in which the content of sugar (A) is adjusted to fall within the above-mentioned range, and a sweetener is further added. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, sugars of three or more sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the treatment conditions for hydrolysis with enzymes or acids. For example, sugars with an adjusted isomaltose content may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0067] 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, resistant glucan, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. The beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.) even if it does not contain (add) resistant dextrin. The content of water-soluble dietary fiber derived from the ingredients is described, for example, in the 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain resistant glucan, or may be a beverage that contains resistant glucan.

[0068] In the beer-taste beverage of one embodiment of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more. Good, also 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by mass, less than 1.0% by mass, less than 0.75% by mass, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0069] The content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the production process to be within the above range. When a commercially available product is added, the content of water-soluble dietary fiber within the above range can suppress powderiness unsuitable for beer-taste beverages. When the content of dietary fiber is adjusted in the production process, the content of water-soluble dietary fiber within the above range can improve filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the water-soluble dietary fiber content during the production process, the water-soluble dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by adjusting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time, etc.

[0070] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further comprising one or more selected from the group consisting of bittering agents and bitterness imparting agents. In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the following bittering agent or bitterness imparting agent may be used together with hops. Alternatively, hops may not be used and the following bittering agent or bitterness imparting agent may be used in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay, mulberry, caffeine, absinthin, naringin, Phellodendron amplexicaule, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, and the like. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

[0071] 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.

[0072] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring. The flavoring is not particularly limited, and a general beer flavoring can be used. The beer flavoring is used to impart a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl- 5-Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid , propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexanol Examples of such amines include xenal, 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.

[0073] 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.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, still more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w)% or less, and particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0078] 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.

[0079] 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.

[0080] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage that is packaged in a container. Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles, with cans, bottle-shaped cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability.

[0081] 2. Manufacturing method of beer-flavored beverages One embodiment of the present invention relates to a method for producing a beer-taste beverage, which includes the following step (a) and may further include step (b) and / or step (c). Step (a): A step of adjusting the isomaltose content according to the real extract concentration (REx) and original extract concentration (OEx) of the beer-taste beverage. Step (b): A step of confirming or adjusting the original extract concentration (OEx) of the beer-taste beverage. Step (c): A step of confirming or adjusting the real extract content (REx) of the beer-taste beverage. The order of steps (a) to (c) is not particularly limited.

[0082] In steps (a) to (c), if the isomaltose content, original extract concentration (OEx), and real extract concentration of the beer-taste beverage are not within the desired ranges, they can be adjusted based on the methods described above. For example, if the isomaltose content is lower than the desired range, it can be adjusted by adding isomaltose, and if the isomaltose content is higher than the desired range, it can be adjusted by dilution. In step (a), the isomaltose content is preferably adjusted so that the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass%) [isomaltose / REx] is 108.0 or less. The ratio [isomaltose / REx] is preferably appropriately adjusted so as to be within the above-mentioned range.

[0083] Furthermore, the method for producing a beer-taste beverage of one aspect of the present invention may include a step (d) of adjusting the content of at least one kind selected from isomaltotriose, isomaltotetraose, maltotetraose, maltotriose, kojibiose, nigerose, cellobiose, and panose. The method may also include a step (e) of adjusting the total content of the sugars (X) consisting of isomaltose, isomaltotriose, and panose and / or the content ratio of isomaltose in the sugars (X). The content of each component in steps (d) and (e) is preferably adjusted to be within the above-mentioned range. The specific adjustment method is as described above.

[0084] The method for producing the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be a method involving a fermentation step or a method involving no fermentation step. Below, we will explain a method for producing a fermented beer-taste beverage through a fermentation process, and a method for producing a non-fermented beer-taste beverage without going through a fermentation process.

[0085] 2.1 Method for producing fermented beer-flavored beverage One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and in addition to one or more steps selected from steps (a) to (c) above, also includes the following steps (1) to (2): Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.

[0086] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (a) to (c), as well as adjustments to the carbohydrate content, total nitrogen amount, total polyphenol amount, bitterness value, color, and pH, can be carried out at one or more of the following times (i) to (iii). Furthermore, if steps (a) to (c) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately. (i): Simultaneously with at least one of steps (1) and (2). (ii): Between step (1) and step (2) (iii): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below.

[0087] 2.1.1 Process (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid. For example, when malt is used as the various raw materials, water and various raw materials including malt are charged into a brewing kettle or brewing tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Also, these may be added after fermentation in the next step.

[0088] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzymes used, the original extract concentration and real extract concentration of the final beverage, etc. For example, in one embodiment of the present invention, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0089] 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.

[0090] After the boiling process is completed, it is preferable to transfer the mixture to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins. This process allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained. In this step, in order to remove solids, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0091] 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 hot water, followed by boiling. In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, flavorings, acidulants, colorants, etc. may be mixed with warm water to prepare a liquid sugar solution, which is then boiled to prepare a pre-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.

[0092] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out fermentation. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0093] The yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw material liquid can be appropriately determined, but for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 The concentration is approximately 1.5 mg / ml.

[0094] The fermentation conditions for fermentation can be set as appropriate, but from the perspective of adjusting the carbohydrate content and alcohol content of the beer-taste beverage to the above-mentioned ranges, the fermentation temperature is preferably 5 to 25° C. Furthermore, the carbohydrate content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount to be added, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and the temperature (heating up or down) or pressure of the fermentation liquid may be changed during the fermentation process as necessary.

[0095] After fermentation, the beer-taste beverage may be filtered to remove yeast from the beverage, or may not be filtered. Water and the various additives described above may be added as necessary.

[0096] 2.1.3 Process (3), Process (4) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in the above step (2). Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further carry out steps (3) and (4) in addition to the above steps (1) and (2). Step (3): A step of removing the alcohol from the fermentation liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0097] In step (3), the alcohol generated by the fermentation step in step (2) is preferably removed by a heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. In addition, after the step (3), the alcohol is removed from the solution and carbon dioxide gas is also removed, so it is preferable to adjust the amount of carbon dioxide gas in the step (4). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (3) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (3).

[0098] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into specified containers and distributed on the market as a finished product. There are no particular limitations on the method for packaging the beer-taste beverage, and any method known to those skilled in the art can be used. In the packaging step, the beer-taste beverage of the present invention is filled and sealed in a container. In the packaging step, containers of any shape and material may be used, and examples of containers include those described in "1.4 Packaged Beverages."

[0099] 2.2 Manufacturing method for non-fermented beer-taste beverage One embodiment of the present invention can be a method for producing a non-fermented beer-taste beverage as long as it does not involve a fermentation step, and examples include methods having the following steps (I) and (II). Step (I): A step of subjecting the raw material to at least one of saccharification, boiling, and solid content removal treatments to obtain a beverage preliminarily. Step (II): A step of cooling the pre-beverage liquid obtained in step (I) and adding carbon dioxide gas.

[0100] Step (I) is the same as step (1) of obtaining a pre-fermentation liquid in the above-mentioned “Method for producing a fermented beer-taste beverage”. The carbon dioxide gas may be added in step (II) by mixing the cooled beverage preliminaries obtained in step (I) with carbonated water, or may be added directly to the cooled beverage concentrate. In addition, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as necessary when adding carbon dioxide gas at the same timing as step (II).

[0101] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented, alcohol-containing beer-taste beverage, the method comprises the following step (III). Step (III): A step of adding an alcohol component after at least step (I).

[0102] Step (III) may be carried out at least after step (I), and may be carried out, for example, at any one or more of the following timings (α), (β) and (γ). (α): Between step (I) and step (II) (β): Simultaneously with step (II) (γ): After step (II) Among these, it is preferable that step (III) is carried out after the pre-beverage liquid obtained in step (I) is cooled to prepare a cooled beverage concentrate, and before carbon dioxide gas is added. The alcohol component to be added in step (III) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

[0103] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (I) to (III) and adjustment of the carbohydrate content, total nitrogen amount, total polyphenol amount, bitterness value, color, and pH can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (I) to (III) allow the above steps (a) to (c) and the above-mentioned adjustments to be carried out simultaneously, there is no need to carry out these steps separately. (i): Simultaneously with at least one of the steps (I), (II), and (III). (ii): Between step (I) and step (II) (iii): Between step (I) and step (III) (iv): After step (b) or between steps (II) and (III) (v): After step (III)

[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 process, the non-fermented, beer-taste beverage is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0105] 3. Method for improving the flavor of beer-flavored beverages As one aspect of the present invention, there is also provided a method for adjusting the flavor of a beer-taste beverage (hereinafter also referred to as the "flavor adjustment method"), which comprises the step (a) of adjusting the isomaltose content depending on the real extract concentration (REx) and original extract concentration (OEx) of the beer-taste beverage, thereby improving the balance of sweetness and bitterness and taste suitable for a beer-taste beverage, and suppressing unsuitable after-astringency. In one embodiment of the flavor adjusting method of the present invention, it is preferable that step (a) is a step of adjusting the isomaltose content so that the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass %) [isomaltose / REx] is 108.0 or less. It is preferable to appropriately adjust the ratio [isomaltose / REx] so that it falls within the above-mentioned range.

[0106] The flavor adjusting method of one embodiment of the present invention preferably further includes adjusting the real extract concentration (REx), original extract concentration (OEx), carbohydrate content, total nitrogen content, total polyphenol content, alcohol content, apparent fermentation degree, bitterness value, color, and pH. These physical property values ​​are preferably adjusted to be within the above-mentioned ranges. EXAMPLES

[0107] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0108] Examples 1 to 31, Comparative Examples 1 to 7 <Beverage preparation> 40 kg of crushed barley malt was put into a brewing tank containing 200 L of hot water held at 50°C, and the temperature was raised to 78°C by repeatedly raising and holding the temperature in stages, after which the malt lees were removed by filtration, and dilution water was added as necessary to obtain a saccharified liquid. Hops were then added to the saccharified liquid, which was then boiled and subjected to solid-liquid separation to obtain a clear wort. Top-fermenting yeast was then added to the pre-fermentation liquid obtained by cooling the wort, and polysaccharide degrading enzymes were added as necessary, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, followed by cooling and filtering to remove the yeast, to produce a beer-taste beverage that would be considered beer under the Liquor Tax Act. The produced beer-taste beverage had a total nitrogen content of 40 to 99 mg / 100 mL, a total polyphenol content of 100 to 200 mg / L, a bitterness value of 11.5 to 21.5 BUs, a color value of 6 to 12 EBC, a pH of 3.90 to 4.60, and the contents of isomaltotriose, isomaltotetraose, maltotetraose, kojibiose, nigerose, and cellobiose were each 1000 mg / L or less, the maltotriose content was 5000 mg / L or less, and the panose content was 2000 mg / L or less. In addition, in each of the Examples and Comparative Examples, the type of malt used, whether or not dilution water was added, the amount of dilution water added, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the type of hops, the amount and timing of addition, whether or not polysaccharidase was added in the fermentation process, the amount and timing of addition if polysaccharidase was added, and the fermentation temperature and fermentation time were appropriately set to adjust the original extract concentration (OEx), real extract concentration (REx), isomaltose content, alcohol content, apparent fermentation degree, and carbohydrate content to the values ​​shown in Tables 1 to 4.

[0109] <Sensory evaluation> Seven trained panelists evaluated the beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, on the "flavor," "suitable balance of sweetness and bitterness for a beer-taste beverage," and "unsuitable after-astringency for a beer-taste beverage," based on the following scoring criteria, using scores in increments of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum), and the average scores of the seven panelists were calculated. The results are shown in Tables 1 to 4. In addition, for the evaluation, samples conforming to the following criteria of "3.0", "2.5", "2.0", "1.5" and "1.0" were prepared in advance to unify the criteria among each panelist. Furthermore, in all of the sensory evaluations in Tables 1 to 4, no difference in scores of 1.5 or more was confirmed among each panelist for the same beverage.

[0110] [Taste score criteria] - "3.0": The taste of a beer-flavored beverage is very strong. - "2.5": Has a strong beer-like flavor. - "2.0": You can fully feel the taste of a beer-flavored beverage. - "1.5": The flavor doesn't really resemble a beer-flavored beverage. - "1.0": The taste is almost not reminiscent of a beer-flavored beverage. [Score criteria for the ideal balance of sweetness and bitterness for beer-flavored beverages] - "3.0": An excellent balance of sweetness and bitterness that is ideal for a beer-flavored beverage. - "2.5": An excellent balance of sweetness and bitterness that is ideal for a beer-flavored beverage. - "2.0": A good balance of sweetness and bitterness that is ideal for a beer-flavored beverage. 1.5: The balance of sweetness and bitterness ideal for a beer-flavored beverage is slightly off, and the sweetness or bitterness is somewhat bothersome. 1.0: The balance of sweetness and bitterness ideal for a beer-flavored beverage is off, and the sweetness or bitterness is very noticeable. [Score criteria for unsuitable after-bitterness for beer-flavored beverages] - "3.0": No aftertaste that is unsuitable for a beer-flavored beverage is detectable. 2.5: Almost no aftertaste that is unsuitable for a beer-flavored beverage. - "2.0": There is little aftertaste that is unsuitable for a beer-flavored beverage. 1.5: The beer has an astringent aftertaste that is unsuitable for a beer-flavored beverage and is difficult to drink. - "1.0": Has a strong astringent aftertaste that is unsuitable for a beer-flavored beverage and is very difficult to drink.

[0111] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: The scores for "flavor," "suitable balance of sweetness and bitterness for a beer-taste beverage," and "unsuitable after-astringency for a beer-taste beverage" are all 2.2 or higher. B: Does not fall under "A" above or "C" below. C: At least one of the scores for "flavor," "suitable balance of sweetness and bitterness for a beer-taste beverage," and "unsuitable after-astringency for a beer-taste beverage" was less than 2.0.

[0112] [Table 1]

[0113] [Table 2]

[0114] [Table 3]

[0115] [Table 4]

[0116] As can be seen from Tables 1 to 4, the beer-taste beverages prepared in Examples 1 to 31 had an excellent balance of sweetness and bitterness and a good taste suitable for a beer-taste beverage, and undesirable aftertaste was suppressed. On the other hand, the beer-taste beverage prepared in Comparative Example 1 had an original extract concentration below the specified value, and therefore tasted inferior. In addition, the beer-flavored beverages prepared in Comparative Examples 2, 4, 5 and 7 had a ratio of isomaltose content to real extract concentration greater than the specified value, resulting in a noticeable sweetness and a poor balance of sweetness and bitterness that is suitable for a beer-flavored beverage. Furthermore, because the beer-taste beverages prepared in Comparative Examples 3 and 6 did not contain isomaltose, they had a noticeable bitterness, lacked the balance of sweetness and bitterness suitable for a beer-taste beverage, and did not sufficiently suppress the after-astringency that is unsuitable for a beer-taste beverage.

[0117] Examples 32 to 40, Comparative Example 8 <Beverage preparation> 40 kg of crushed barley malt was put into a brewing tank containing 200 L of hot water held at 50°C, and the temperature was raised to 78°C by repeatedly raising and holding the temperature in stages, after which the malt lees were removed by filtration, and dilution water was added as necessary to obtain a saccharified liquid. Hops were then added to the saccharified liquid, which was then boiled and subjected to solid-liquid separation to obtain a clear wort. Top-fermenting yeast was then added to the pre-fermentation liquid obtained by cooling the wort, and polysaccharide degrading enzymes were added as necessary, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, followed by cooling and filtering to remove the yeast, to produce a beer-taste beverage that would be considered beer under the Liquor Tax Act. The produced beer-taste beverage had a total nitrogen content of 40-99 mg / 100 mL, a total polyphenol content of 100-200 mg / L, a bitterness value of 11.5-21.5 BUs, a color value of 6-12 EBC, a pH of 3.90-4.60, and each of the isomaltotriose, isomaltotetraose, maltotetraose, maltotriose, and panose contents was 20 mg / L or less, and each of the kojibiose, nigerose, and cellobiose contents was 1000 mg / L or less. In addition, in each of the Examples and Comparative Examples, the type of malt used, whether or not dilution water was added, the amount of dilution water added, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the type of hops, the amount and timing of addition, whether or not polysaccharidase was added in the fermentation process, the amount and timing of addition if polysaccharidase was added, and the fermentation temperature and time were appropriately set to adjust the original extract concentration (OEx), real extract concentration (REx), isomaltose content, alcohol content, apparent fermentation degree, and carbohydrate content to the values ​​shown in Table 5.

[0118] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were evaluated by five trained panelists on the "flavor," "suitable balance of sweetness and bitterness for a beer-taste beverage," and "unsuitable after-astringency for a beer-taste beverage" of each test beverage, based on the above-mentioned scoring criteria, using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value), and the average score of the five panelists was calculated. In addition, an overall evaluation was also performed based on the above-mentioned description. The results are shown in Table 5. In addition, samples that met the above criteria of "3.0", "2.5", "2.0", "1.5" and "1.0" were prepared in advance for the evaluation, and the criteria were standardized among each panelist. Furthermore, in all of the sensory evaluations in Table 5, no differences in scores of 1.5 or more were confirmed among each panelist for the same beverage.

[0119] [Table 5]

[0120] As can be seen from Table 5, the beer-taste beverages prepared in Examples 32 to 40 had an excellent balance of sweetness and bitterness and a good taste suitable for a beer-taste beverage, and undesirable aftertaste was suppressed. On the other hand, the beer-taste beverage prepared in Comparative Example 8 did not contain isomaltose, and therefore had a noticeable bitterness, was inferior in balance between sweetness and bitterness suitable for a beer-taste beverage, and did not sufficiently suppress the after-astringency that is unsuitable for a beer-taste beverage.

Claims

1. The original extract concentration (OEx) is 7.5% by mass or more, Contains isomaltulose, The ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass%) [isomaltose / REx] is 108.0 or less; Beer-flavored beverage.

2. 2. The beer-taste beverage according to claim 1, wherein the ratio of the isomaltose content (unit: mg / L) to the original extract concentration (OEx) (unit: mass %) [isomaltose / OEx] is 1.00 or more.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass %) [isomaltose / REx] is 0.10 or greater and 108.0 or less.

4. 3. The beer-taste beverage according to claim 1 or 2, wherein the isomaltose content is from 1.0 mg / L to 350 mg / L.

5. 3. The beer-taste beverage according to claim 1 or 2, wherein the real extract concentration (REx) is equal to or greater than 0.50% by mass and equal to or less than 5.00% by mass.

6. 3. The beer-taste beverage according to claim 1 or 2, having a carbohydrate content of 3.00 g / 100 mL or less.

7. 3. The beer-taste beverage according to claim 1 or 2, wherein the apparent degree of fermentation is 70.0% or more.

8. 3. The beer-taste beverage according to claim 1 or 2, having an alcohol content of 0.50 (v / v)% or more.

9. 3. The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 10 to 100 mass %.

10. 3. The beer-taste beverage according to claim 1 or 2, wherein the total content of saccharides (X) consisting of isomaltose, isomaltotriose, and panose is less than 2,000 mg / L.

11. 3. The beer-taste beverage according to claim 1 or 2, wherein the sugar (X) consisting of isomaltose, isomaltotriose, and panose has an isomaltose content of 30.0% by mass or more.

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

13. A method for producing a beer-taste beverage, comprising the step (a) of adjusting the isomaltose content in accordance with the real extract concentration (REx) and original extract concentration (OExx) of the beer-taste beverage.

14. 14. The method for producing a beer-taste beverage according to claim 13, wherein step (a) is a step of adjusting the isomaltose content so that the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass %) [isomaltose / REx] is 108.0 or less.

15. 15. The method for producing a beer-taste beverage according to claim 13 or 14, comprising a step of adding top-fermenting yeast.

16. The method for adjusting the flavor of a beer-taste beverage includes a step (a) of adjusting the isomaltose content according to the real extract concentration (REx) and original extract concentration (OExx) of the beer-taste beverage, thereby improving the balance of sweetness and bitterness and the taste suitable for the beer-taste beverage and suppressing unsuitable after-astringency.

17. 17. The method for adjusting the flavor of a beer-taste beverage according to claim 16, wherein step (a) is a step of adjusting the isomaltose content so that the ratio of the isomaltose content (unit: mg / L) to the real extract concentration (REx) (unit: mass %) [isomaltose / REx] is 108.0 or less.

18. 18. The method for adjusting the flavor of a beer-taste beverage according to claim 16 or 17, wherein the beer-taste beverage is a top-fermented beer-taste beverage.

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