Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that has good flavor, aftertaste suitable for beer-flavored beverages, harmonic balance of sweetness and bitterness, and reduced astringent aftertaste unsuitable for beer-flavored beverages.SOLUTION: A beer-flavored beverage has an original extract concentration (OEx) of 7.5 mass% or more, and satisfies at least one condition selected from the group consisting of conditions 1 to 3. (Condition 1): the ratio of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [glucose / REx] is 7.0 or more. (Condition 2): the ratio of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [sucrose / REx] is 3.0 or more. (Condition 3): the ratio of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [fructose / REx] is 9.0 or more.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 Art

[0002] Conventionally, various beer-taste beverages have been studied and provided in response to the diverse preferences of recent consumers. For example, Patent Document 1 discloses a beer-taste beverage containing a predetermined amount of cyclic dipeptide and having a pH adjusted to a predetermined range for the purpose of providing a beer-taste beverage having a beer-like taste.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Under such circumstances, there is a demand for a beer-taste beverage having a taste and an aftertaste (balance of sweetness and bitterness) suitable for a beer-taste beverage, and suppressing an astringent aftertaste unsuitable for a beer-taste beverage.

Means for Solving the Problems

[0005] One aspect of the present invention provides a beer-taste beverage in which one or more selected from the group consisting of the ratio of the glucose content to the real extract concentration, the ratio of the sucrose content to the real extract concentration, and the ratio of the fructose content to the real extract concentration, and the original extract concentration are adjusted to a predetermined range, a method for producing the same, and a method for adjusting the flavor of a beer-taste beverage. The specific aspects are as follows. [1] A beer-taste beverage with an original extract concentration (OEx) of 7.5 mass% or more and satisfying one or more selected from the group consisting of Conditions 1 to 3. (Condition 1): The ratio of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [glucose / REx] is 7.0 or more. (Condition 2): The ratio of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [sucrose / REx] is 3.0 or more. (Condition 3): The ratio of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [fructose / REx] is 9.0 or more. [2] The beer-taste beverage according to [1], wherein the real extract concentration (REx) is 0.50 mass% or more. [3] The beer-taste beverage according to [1] or [2], wherein the ratio of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [glucose / REx] is 2000 or less. [4] The beer-taste beverage according to any one of [1] to [3], wherein the ratio of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [sucrose / REx] is 1000 or less. [5] The beer-taste beverage according to any one of [1] to [4], wherein the ratio of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) [fructose / REx] is 1000 or less. [6] The ratio of the glucose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) [glucose / OEx] is 1.2 or more, The beer-taste beverage according to any one of [1] to [5]. [7] The beer-taste beverage according to any one of [1] to [6], wherein the ratio of the sucrose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) [sucrose / OEx] is 0.5 or more. [8] A beer - flavored beverage according to any one of [1] to [7], wherein the ratio of the fructose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass %) [fructose / OEx] is 1.6 or more. [9] A beer - flavored beverage according to any one of [1] to [8], wherein the glucose content is 12 mass ppm or more and 2800 mass ppm or less.

[10] A beer - flavored beverage according to any one of [1] to [9], wherein the sucrose content is 5.0 mass ppm or more and 1000 mass ppm or less.

[11] A beer - flavored beverage according to any one of [1] to

[10] , wherein the fructose content is 18 mass ppm or more and 1000 mass ppm or less.

[12] A beer - flavored beverage according to any one of [1] to

[11] , wherein the real extract concentration (REx) is 5.00 mass % or less.

[13] A beer - flavored beverage according to any one of [1] to

[12] , wherein the carbohydrate content is 4.00 g / 100 mL or less.

[14] A beer - flavored beverage according to any one of [1] to

[13] , wherein the apparent degree of fermentation is 70% or more.

[15] A beer - flavored beverage according to any one of [1] to

[14] , wherein the alcohol content is 0.50 (v / v)% or more.

[16] A beer - flavored beverage according to any one of [1] to

[15] , wherein the malt ratio is 10 mass % or more and 100 mass % or less.

[17] A method for producing a beer - flavored beverage having one or more selected from the group consisting of steps (a1) to (a3). Step (a1): A step of adjusting the glucose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer - flavored beverage. Step (a2): A step of adjusting the sucrose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer - flavored beverage. Step (a3): A step of adjusting the fructose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer - flavored beverage.

[18] Furthermore, a method for producing a beer - flavored beverage according to

[17] , which has a step (b) of adjusting the glucose content, the sucrose content, or the fructose content according to the original extract concentration (OEx) of the beer - flavored beverage.

[19] In step (a1), the glucose content is adjusted such that the ratio of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) [glucose / REx] is 7.0 or more; in step (a2), the sucrose content is adjusted such that the ratio of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) [sucrose / REx] is 3.0 or more; in step (a3), the fructose content is adjusted such that the ratio of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) [fructose / REx] is 9.0 or more. A method for producing a beer - flavored beverage according to

[17] or

[18] .

[20] A method for adjusting the flavor of a beer - flavored beverage, which has a step (a) of adjusting one or more selected from the group consisting of the glucose content, the sucrose content, and the fructose content according to the real extract concentration (REx) of the beer - flavored beverage, and is adjusted to improve the suitable aftertaste and suppress the inappropriate after - bitterness of the beer - flavored beverage.

[21] Furthermore, a method for adjusting the flavor of a beer - flavored beverage according to

[20] , which has a step (b) of adjusting one or more selected from the group consisting of the glucose content, the sucrose content, and the fructose content according to the original extract concentration (OEx) of the beer - flavored beverage.

Advantages of the Invention

[0006] A beer - flavored beverage according to a preferred embodiment of the present invention can be, for example, a beverage that has a taste and an aftertaste (balance between sweetness and bitterness) suitable for a beer - flavored beverage, and the unpleasant astringency is suppressed.

Mode for Carrying Out the Invention

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

[0008] 1. Beer-taste beverage In this specification, the "beer - flavored beverage" refers to an alcoholic or non - alcoholic carbonated beverage having a beer - like flavor. That is, the beer - flavored beverage in this specification includes any carbonated beverage having a beer flavor unless otherwise specified. Therefore, the "beer - flavored beverage" includes, for example, not only beer, which is a malt - fermented beverage obtained by fermenting malt, hops, and water as raw materials using yeast, and fermented beer - flavored beverages, but also carbonated beverages (non - fermented beer - flavored beverages) to which a beer flavoring containing aroma components such as esters, higher alcohols, and lactones is 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-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc.

[0010] Moreover, the beer-taste beverage according to one aspect of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or may be a non-fermented beer-taste beverage that has not undergone a fermentation process. As a fermented beer - flavored beverage, it may be an ale - beer - flavored beverage brewed through a fermentation process using top - fermenting yeast (such as Saccharomyces), or a lager - beer - flavored beverage (pilsner - beer - flavored beverage) brewed through a fermentation process using bottom - fermenting yeast (such as Saccharomyces). It may also be a fermented beer - flavored beverage obtained by using top - fermenting yeast and bottom - fermenting yeast in the same fermentation process or in separate fermentation processes. Further, the "fermentation" referred to in this specification may be alcoholic fermentation that produces alcohol or non - alcoholic fermentation that does not produce alcohol.

[0011] The beer - flavored beverage of one aspect of the present invention may be an alcohol - containing beer - flavored beverage with an alcohol content of 1 (v / v)% or more, or a non - alcoholic beer - flavored beverage with an alcohol content of less than 1 (v / v)%. Note that the non - alcoholic beer - flavored beverage may be a non - alcoholic fermented beer - flavored beverage produced by removing the alcohol generated in the fermentation process after the fermentation process, or a non - alcoholic non - fermented beer - flavored beverage prepared to have a beer - like flavor without going through a fermentation process. It may also include those that go through a non - alcoholic fermentation process that does not produce alcohol.

[0012] In addition, the beer - flavored beverage of one aspect of the present invention may be a malt - using beer - flavored beverage using malt as a raw material, or a malt - not - using beer - flavored beverage not using malt. Examples of the malt - using beer - flavored beverage include a beer - flavored beverage using barley malt.

[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, from the viewpoint of improving the taste and suitable aftertaste and suppressing inappropriate astringency, and preferably 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.It may be 4 mass% or less, 11.3 mass% or less, 11.2 mass% or less, or 11.1 mass% or less. In addition, the "original extract concentration" in this specification can be measured by the method described in the "BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the Beer Brewing Cooperative, Revised Edition of November 1, 2004)".

[0014] By the way, a beer-taste beverage with a high original extract concentration has an improved taste, but the bitterness becomes prominent, easily disrupting the balance of sweetness and bitterness suitable for a beer-taste beverage, and also easily gives an aftertaste unsuitable for a beer-taste beverage. In order to improve the balance of sweetness and bitterness suitable for such a beer-taste beverage and suppress the aftertaste unsuitable for a beer-taste beverage, the beer-taste beverage according to one aspect of the present invention contains glucose, adjusts the ratio of the content of glucose to the real extract concentration, contains sucrose, adjusts the ratio of the content of sucrose to the real extract concentration, or contains fructose and adjusts the ratio of the content of fructose to the real extract concentration.

[0015] In the beer - flavored beverage according to one aspect of the present invention, the ratio [glucose / REx] of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 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, 40.0 or more, 45.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, 300 or more, 320 or more, 340 or more, 360 or more, 380 or more, 400 or more, 420 or more, 440 or more, 460 or more, 480 or more, 500 or more, 520 or more, 540 or more, 560 or more, 580 or more, 600 or more, 620 or more, 640 or more, 660 or more, 680 or more, 700 or more, 800 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, 1500 or more, or 1600 or more, from the viewpoint of making a beer - flavored beverage that suppresses sweetness, improves the balance between sweetness and bitterness, makes the taste and suitable aftertaste good, and effectively suppresses unpleasant after - astringency.Also, in the beer-taste beverage of one aspect of the present invention, the ratio [glucose / REx] of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is 2000 or less, 1900 or less, 1800 or less, 1700 or less, 1600 or less, 1500 or less, 1400 or less, 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 680 or less, 660 or less, 640 or less, 620 or less, 600 or less, 580 or less, 560 or less, 540 or less, 520 or less, 500 or less, 480 or less, 460 or less, 440 or less, 420 or less, 400 or less, 380 or less, 360 or less, 340 or less, 320 or less, 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 200 or less, 190 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 90.0 or less, 85.0 or less, 80.0 or less, 75.0 or less, 70.0 or less, 65.0 or less, 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 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, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 11.0 or less, or 10.0 or less from the viewpoint of obtaining a beer-taste beverage that suppresses sweetness, improves the balance between sweetness and bitterness, has a good taste and a suitable aftertaste, and effectively suppresses an unpleasant aftertaste.

[0016] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further suppressing the astringency unsuitable for the beer-taste beverage, the glucose content is 12 mass ppm or more, 15 mass ppm or more, 17 mass ppm or more, 20 mass ppm or more, 22 mass ppm or more, 25 mass ppm or more, 27 mass ppm or more, 30 mass ppm or more, 32 mass ppm or more, 35 mass ppm or more, 37 mass ppm or more, 40 mass ppm or more, 42 mass ppm or more, 45 mass ppm or more, 47 mass ppm or more, 50 mass ppm or more, 52 mass ppm or more, 55 mass ppm or more, 57 mass ppm or more, 60 mass ppm or more, 62 mass ppm or more, 65 mass ppm or more, 67 mass ppm or more, 70 mass ppm or more, 72 mass ppm or more, 75 mass ppm or more, 77 mass ppm or more, 80 mass ppm or more, 82 mass ppm or more, 85 mass ppm or more, 87 mass ppm or more, 90 mass ppm or more, 92 mass ppm or more, 95 mass ppm or more, 97 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, 200 mass ppm or more, 220 mass ppm or more, 240 mass ppm or more, 260 mass ppm or more, 280 mass ppm or more, 300 mass ppm or more, 320 mass ppm or more, 340 mass ppm or more, 360 mass ppm or more, 380 mass ppm or more, 400 mass ppm or more, 420 mass ppm or more, 440 mass ppm or more, 460 mass ppm or more, 480 mass ppm or more, 500 mass ppm or more, 600 mass ppm or more, 700 mass ppm or more, 800 mass ppm or more, 900 mass ppm or more, 1000 mass ppm or more, 1100 mass ppm or more, 1200 mass ppm or more, 1300 mass ppm or more, 1400 mass ppm or more, or 1500 mass ppm or more.Also, in the beer-taste beverage according to one aspect of the present invention, from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further suppressing the astringency inappropriate for the beer-taste beverage, the glucose content is 3000 mass ppm or less, 2800 mass ppm or less, 2600 mass ppm or less, 2400 mass ppm or less, 2200 mass ppm or less, 2000 mass ppm or less, 1800 mass ppm or less, 1600 mass ppm or less, 1400 mass ppm or less, 1200 mass ppm or less, 1000 mass ppm or less, 900 mass ppm or less, 800 mass ppm or less, 700 mass ppm or less, 600 mass ppm or less, 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 97 mass ppm or less, 95 mass ppm or less, 92 mass ppm or less, 90 mass ppm or less, 87 mass ppm or less, 85 mass ppm or less, 82 mass ppm or less, 80 mass ppm or less, 77 mass ppm or less, 75 mass ppm or less, 72 mass ppm or less, 70 mass ppm or less, 67 mass ppm or less, 65 mass ppm or less, 62 mass ppm or less, 60 mass ppm or less, 57 mass ppm or less, 55 mass ppm or less, 52 mass ppm or less, 50 mass ppm or less, 47 mass ppm or less, 45 mass ppm or less, 42 mass ppm or less, 40 mass ppm or less, 37 mass ppm or less, 35 mass ppm or less, 32 mass ppm or less, 30 mass ppm or less, 27 mass ppm or less, 25 mass ppm or less, 22 mass ppm or less, 20 mass ppm or less, 17 mass ppm or less, 15 mass ppm or less, or 12 mass ppm or less may be used.

[0017] In the beer-taste beverage according to one aspect of the present invention, the ratio [sucrose / REx] of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.5 or more, 6.0 or more, 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 or more, 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 32 or more, 34 or more, 36 or more, 38 or more, 39 or more, 40 or more, 45 or more, 50 or more, 55 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, 300 or more, 320 or more, 340 or more, 360 or more, 380 or more, or 400 or more from the viewpoint of suppressing sweetness, improving the balance between sweetness and bitterness, making the taste and suitable aftertaste good, and effectively suppressing inappropriate aftertaste, and it may be set as such.Also, in the beer-taste beverage according to one aspect of the present invention, the ratio [sucrose / REx] of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is 1500 or less, 1400 or less, 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 680 or less, 660 or less, 640 or less, 620 or less, 600 or less, 580 or less, 560 or less, 540 or less, 520 or less, 500 or less, 480 or less, 460 or less, 440 or less, 420 or less, 400 or less, 380 or less, 360 or less, 340 or less, 320 or less, 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 200 or less, 190 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, or 5.0 or less from the viewpoint of obtaining a beer-taste beverage that suppresses sweetness, improves the balance between sweetness and bitterness, provides a good taste and a suitable aftertaste, and effectively suppresses an inappropriate aftertaste.

[0018] In the beer-taste beverage according to one aspect of the present invention, the sucrose content is 5 ppm by mass or more, 7 ppm by mass or more, 10 ppm by mass or more, 12 ppm by mass or more, 15 ppm by mass or more, 17 ppm by mass or more, 20 ppm by mass or more, 22 ppm by mass or more, 25 ppm by mass or more, 27 ppm by mass or more, 30 ppm by mass or more, 32 ppm by mass or more, 35 ppm by mass or more, 37 ppm by mass or more, 40 ppm by mass or more, 42 ppm by mass or more, 45 ppm by mass or more, 47 ppm by mass or more, 50 ppm by mass or more, 52 ppm by mass or more, 55 ppm by mass or more, 57 ppm by mass or more, 60 ppm by mass or more, 62 ppm by mass or more, 65 ppm by mass or more, 67 ppm by mass or more, 70 ppm by mass or more, 72 ppm by mass or more, 75 ppm by mass or more, 77 ppm by mass or more, 80 ppm by mass or more, 82 ppm by mass or more, 85 ppm by mass or more, 87 ppm by mass or more, 90 ppm by mass or more, 92 ppm by mass or more, 95 ppm by mass or more, 97 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 140 ppm by mass or more, 160 ppm by mass or more, 180 ppm by mass or more, 200 ppm by mass or more, 220 ppm by mass or more, 240 ppm by mass or more, 260 ppm by mass or more, 280 ppm by mass or more, 300 ppm by mass or more, 320 ppm by mass or more, 340 ppm by mass or more, 360 ppm by mass or more, 380 ppm by mass or more, 400 ppm by mass or more, 420 ppm by mass or more, 440 ppm by mass or more, 460 ppm by mass or more, 480 ppm by mass or more, or 500 ppm by mass or more, from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further suppressing the aftertaste that is unsuitable for the beer-taste beverage.Also, in the beer-taste beverage according to one aspect of the present invention, from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further suppressing the aftertaste unsuitable for the beer-taste beverage, the sucrose content is 1000 mass ppm or less, 900 mass ppm or less, 800 mass ppm or less, 700 mass ppm or less, 600 mass ppm or less, 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 97 mass ppm or less, 95 mass ppm or less, 92 mass ppm or less, 90 mass ppm or less, 87 mass ppm or less, 85 mass ppm or less, 82 mass ppm or less, 80 mass ppm or less, 77 mass ppm or less, 75 mass ppm or less, 72 mass ppm or less, 70 mass ppm or less, 67 mass ppm or less, 65 mass ppm or less, 62 mass ppm or less, 60 mass ppm or less, 57 mass ppm or less, 55 mass ppm or less, 52 mass ppm or less, 50 mass ppm or less, 47 mass ppm or less, 45 mass ppm or less, 42 mass ppm or less, 40 mass ppm or less, 37 mass ppm or less, 35 mass ppm or less, 32 mass ppm or less, 30 mass ppm or less, 27 mass ppm or less, 25 mass ppm or less, 22 mass ppm or less, 20 mass ppm or less, 17 mass ppm or less, 15 mass ppm or less, 12 mass ppm or less, or 10 mass ppm or less may be used.

[0019] In the beer-taste beverage according to one aspect of the present invention, the ratio [fructose / REx] of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is 9 or more, 9.5 or more, 10 or more, 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 32 or more, 34 or more, 36 or more, 38 or more, 39 or more, 40 or more, 45 or more, 50 or more, 55 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, 300 or more, 320 or more, 340 or more, 360 or more, 380 or more, or 400 or more from the viewpoint of obtaining a beer-taste beverage that suppresses sweetness, improves the balance between sweetness and bitterness, makes the taste and pleasant aftertaste good, and effectively suppresses unpleasant aftertaste.Also, in the beer-taste beverage according to one aspect of the present invention, the ratio [fructose / REx] of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is 1500 or less, 1400 or less, 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 800 or less, 700 or less, 680 or less, 660 or less, 640 or less, 620 or less, 600 or less, 580 or less, 560 or less, 540 or less, 520 or less, 500 or less, 480 or less, 460 or less, 440 or less, 420 or less, 400 or less, 380 or less, 360 or less, 340 or less, 320 or less, 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 200 or less, 190 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, or 5.0 or less from the viewpoint of obtaining a beer-taste beverage that suppresses sweetness, improves the balance between sweetness and bitterness, makes the taste and suitable aftertaste good, and effectively suppresses inappropriate aftertaste.

[0020] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further suppressing the aftertaste that is unsuitable for the beer-taste beverage, the fructose content is 18 mass ppm or more, 20 mass ppm or more, 22 mass ppm or more, 25 mass ppm or more, 27 mass ppm or more, 30 mass ppm or more, 32 mass ppm or more, 35 mass ppm or more, 37 mass ppm or more, 40 mass ppm or more, 42 mass ppm or more, 45 mass ppm or more, 47 mass ppm or more, 50 mass ppm or more, 52 mass ppm or more, 55 mass ppm or more, 57 mass ppm or more, 60 mass ppm or more, 62 mass ppm or more, 65 mass ppm or more, 67 mass ppm or more, 70 mass ppm or more, 72 mass ppm or more, 75 mass ppm or more, 77 mass ppm or more, 80 mass ppm or more, 82 mass ppm or more, 85 mass ppm or more, 87 mass ppm or more, 90 mass ppm or more, 92 mass ppm or more, 95 mass ppm or more, 97 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, 200 mass ppm or more, 220 mass ppm or more, 240 mass ppm or more, 260 mass ppm or more, 280 mass ppm or more, 300 mass ppm or more, 320 mass ppm or more, 340 mass ppm or more, 360 mass ppm or more, 380 mass ppm or more, or 400 mass ppm or more may be used.Also, in the beer-taste beverage according to one aspect of the present invention, from the viewpoint of suppressing bitterness, improving the balance between sweetness and bitterness, and further suppressing the aftertaste that is unsuitable for the beer-taste beverage, the fructose content is 1000 mass ppm or less, 900 mass ppm or less, 800 mass ppm or less, 700 mass ppm or less, 600 mass ppm or less, 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 97 mass ppm or less, 95 mass ppm or less, 92 mass ppm or less, 90 mass ppm or less, 87 mass ppm or less, 85 mass ppm or less, 82 mass ppm or less, 80 mass ppm or less, 77 mass ppm or less, 75 mass ppm or less, 72 mass ppm or less, 70 mass ppm or less, 67 mass ppm or less, 65 mass ppm or less, 62 mass ppm or less, 60 mass ppm or less, 57 mass ppm or less, 55 mass ppm or less, 52 mass ppm or less, 50 mass ppm or less, 47 mass ppm or less, 45 mass ppm or less, 42 mass ppm or less, 40 mass ppm or less, 37 mass ppm or less, 35 mass ppm or less, 32 mass ppm or less, 30 mass ppm or less, 27 mass ppm or less, 25 mass ppm or less, 22 mass ppm or less, or 20 mass ppm or less may also be used.

[0021] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of making the beer - flavored beverage with an improved taste, the real extract concentration (REx) may be 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, and may also be 5.00% by mass or less, 4.90% by mass or less, 4.80% by mass or less, 4.70% by mass or less, 4.60% by mass or less, 4.50% by mass or less, 4.40% by mass or less, 4.30% by mass or less, 4.20% by mass or less, 4.10% by mass or less, 4.00% by mass or less, 3.90% by mass or less, 3.80% by mass or less, 3.70% by mass or less, 3.60% by mass or less, 3.50% by mass or less, 3.40% by mass or less, 3.30% by mass or less, 3.20% by mass or less, 3.10% by mass or less, 3.00% by mass or less, 2.90% by mass or less, 2.80% by mass or less, 2.70% by mass or less, 2.60% by mass or less, 2.50% by mass or less, or 2.40% by mass or less.

[0022] Note that the "real extract concentration" in this specification can be measured by the measurement method described in the "8.4.3 Alcoholizer method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement Revised Edition). In addition, the real extract concentration can be appropriately set by adding dilution water or carbonated water, the type of raw materials (such as malt, corn grits, sugar solution, etc.), the grinding particle size of malt, the grinding method of malt (wet grinding, dry grinding, etc.), the humidity at the time of malt grinding (degree of humidity adjustment), the temperature at the time of malt grinding, the type of mill used for malt grinding, the amount of raw materials, the type of enzyme, the addition amount of enzyme, the timing of enzyme addition, the time of enzymatic hydrolysis, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from malt input to before yeast addition), the addition amount of acid used for pH adjustment, the timing of pH adjustment (at the time of charging, during fermentation), the set temperature and holding time of each temperature region when preparing wort (including during saccharification), the time of wort filtration, the temperature at the time of wort filtration, the pH at the time of wort filtration, the wort recovery amount during wort filtration, the amount of sparging water during wort filtration, the pH of the sparging water during wort filtration, the temperature of the sparging water during wort filtration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewing alcohol, etc.

[0023] In the beer-taste beverage according to one aspect of the present invention, the ratio [glucose / OEx] of the content of glucose (unit: mass ppm) to the original extract concentration (OEx) (unit: mass %) is 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more, 7.6 or more, from the viewpoint of making a beer-taste beverage that more effectively suppresses an inappropriate aftertart taste. It may be 7.8 or more, 8.0 or more, 8.2 or more, 8.4 or more, 8.6 or more, 8.8 or more, 9.0 or more, 9.2 or more, 9.4 or more, 9.6 or more, 9.8 or more, 10.0 or more, 15.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, or 240 or more. Further, in the beer-taste beverage according to one aspect of the present invention, the ratio [glucose / OEx] of the glucose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) is 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 95.0 or less, 90.0 or less, 85.0 or less, 80.0 or less, 75.0 or less, 70.0 or less, 65.0 or less, 60.0 or less, 65.0 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 or less, 44.0 or less, 42.0 or less, 40.0 or less, 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, 10.0 or less, 9.8 or less, 9.6 or less, 9.4 or less, 9.2 or less, 9.0 or less, It may be 8.8 or less, 8.6 or less, 8.4 or less, 8.2 or less, 8.0 or less, 7.8 or less, 7.6 or less, 7.4 or less, 7.2 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, or 1.4 or less.

[0024] In the beer - flavored beverage according to one aspect of the present invention, the ratio [sucrose / OEx] of the sucrose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) is 0.5 or more, 0.6 or more, 0.8 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more, 7.6 or more, 7.8 or more, 8.0 or more, 8.2 or more, 8.4 or more, 8.6 or more, 8.8 or more, 9.0 or more, 9.2 or more, 9.4 or more, 9.6 or more, 9.8 or more, 10.0 or more, 15.0 or more, 20.0 or more, 25.0 or more, or 30.0 or more from the viewpoint of obtaining a beer - flavored beverage that more effectively suppresses an inappropriate after - bitterness. Also, in the beer - flavored beverage according to one aspect of the present invention, the ratio [sucrose / OEx] of the sucrose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) is 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, 10.0 or less, 9.8 or less, 9.6 or less, 9.4 or less, 9.2 or less, 9.0 or less, 8.8 or less, 8.6 or less, 8.4 or less, 8.2 or less, 8.0 or less, 7.8 or less, 7.6 or less, 7.4 or less, 7.2 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, 1.4 or less, 1.2 or less, 1.0 or less, 0.8 or less, or 0.6 or less from the viewpoint of obtaining a beer - flavored beverage that more effectively suppresses an inappropriate after - bitterness.

[0025] In the beer - flavored beverage according to one aspect of the present invention, the ratio [fructose / OEx] of the content of fructose (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) is 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more, 7.6 or more, 7.8 or more, 8.0 or more, 8.2 or more, 8.4 or more, 8.6 or more, 8.8 or more, 9.0 or more, 9.2 or more, 9.4 or more, 9.6 or more, 9.8 or more, 10.0 or more, 15.0 or more, 20.0 or more, 25.0 or more, or 30.0 or more from the viewpoint of obtaining a beer - flavored beverage that more effectively suppresses an inappropriate after - astringency. Further, in the beer - flavored beverage according to one aspect of the present invention, the ratio [fructose / OEx] of the content of fructose (unit: mass ppm) to the original extract concentration (OEx) (unit: mass%) is 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, 10.0 or less, 9.8 or less, 9.6 or less, 9.4 or less, 9.2 or less, 9.0 or less, 8.8 or less, 8.6 or less, 8.4 or less, 8.2 or less, 8.0 or less, 7.8 or less, 7.6 or less, 7.4 or less, 7.2 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, or 1.8 or less from the viewpoint of obtaining a beer - flavored beverage that more effectively suppresses an inappropriate after - astringency.

[0026] In this specification, the contents of glucose, sucrose, and fructose are measured by liquid chromatography-mass spectrometry (LC / MS). Also, for the contents of glucose, sucrose, and fructose in the beer-taste beverage of one embodiment of the present invention, as raw materials, adjusting the usage amount and usage ratio of sweeteners such as liquid sugar containing glucose, sucrose, and fructose and grains, adding dilution water, etc., adjusting the type of enzyme (type of raw material containing the enzyme, etc.), the addition amount of the enzyme, and the timing of enzyme addition, adjusting the set temperature and holding time in each temperature region when preparing the saccharified liquid, adjusting various conditions in the fermentation process (yeast variety, yeast addition amount, yeast addition timing, yeast removal timing, timing of reducing yeast amount, 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.), etc., can be adjusted to a desired content, or it may be adjusted by directly adding glucose, sucrose, and fructose.

[0027] Due to the increasing concern for health in recent years, the demand for low-carbohydrate beer-taste beverages has been increasing. The beer-taste beverage of one embodiment of the present invention preferably has its carbohydrate content adjusted low to meet the recent health demands. The carbohydrate content of the beer-taste beverage according to one aspect of the present invention may be 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 g / 100 mL or less, 2.05 g / 100 mL or less, 2.00 g / 100 mL or less, 1.99 g / 100 mL or less, 1.90 g / 100 mL or less, 1.89 g / 100 mL or less, 1.80 g / 100 mL or less, 1.79 g / 100 mL or less, 1.70 g / 100 mL or less, 1.69 g / 100 mL or less, 1.65 g / 100 mL or less, 1.60 g / 100 mL or less, 1.59 g / 100 mL or less, 1.55 g / 100 mL or less, 1.50 g / 100 mL or less, 1.49 g / 100 mL or less, 1.45 g / 100 mL or less, 1.40 g / 100 mL or less, 1.39 g / 100 mL or less, 1.35 g / 100 mL or less, 1.30 g / 100 mL or less, 1.29 g / 100 mL or less, 1.25 g / 100 mL or less, 1.20 g / 100 mL or less, 1.19 g / 100 mL or less, 1.15 g / 100 mL or less, 1.10 g / 100 mL or less, 1.09 g / 100 mL or less, 1.05 g / 100 mL or less, 1.00 g / 100 mL or less, 0.99 g / 100 mL or less, 0.95 g / 100 mL or less, 0.90 g / 100 mL or less, 0.89 g / 100 mL or less, 0.85 g / 100 mL or less, 0.80 g / 100 mL or less, 0.79 g / 100 mL or less, 0.75 g / 100 mL or less, 0.70 g / 100 mL or less, 0.69 g / 100 mL or less, 0.65 g / 100 mL or less, 0.60 g / 100 mL or less, 0.59 g / 100 mL or less, 0.55 g / 100 mL or less, 0.50 g / 100 mL or less, 0.49 g / 100 mL or less, 0.45 g / 100 mL or less, or 0.40 g / 100 mL or less. Also, the carbohydrate content of the beer-taste beverage according to one aspect of the present invention may be 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.10 g / 100 mL or more, 0.15 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, 0.30 g / 100 mL or more, 0.35 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.55 g / 100 mL or more, 0.60 g / 100 mL or more, 0.65 g / 100 mL or more, 0.70 g / 100 mL or more, 0.75 g / 100 mL or more, 0.80 g / 100 mL or more, 0.85 g / 100 mL or more, 0.90 g / 100 mL or more, 0.95 g / 100 mL or more, 1.00 g / 100 mL or more, 1.05 g / 100 mL or more, or 1.10 g / 100 mL or more.

[0028] In this specification, "carbohydrate" 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 amount obtained by removing protein, lipid, dietary fiber, ash, alcohol, and moisture from the target food. Therefore, the carbohydrate content in food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. Here, the amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen determination 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 moisture can be measured by the vacuum heating drying method. In addition, the carbohydrate content can be adjusted by appropriately setting the addition of diluents such as dilution water, carbonated water, and spirits (distilled liquor), the types of raw materials (such as malt, corn grits, sugar solution, etc.), the amount of raw materials, the types of enzymes, the addition amount of enzymes (including carbohydrases, isomerases, etc.), the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH in the mashing process (wort production process from malt input to before yeast addition), the wort filtration time, the set temperature and holding time in each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme addition amount, enzyme type, enzyme addition timing, etc.).

[0029] In the beer-taste beverage according to one aspect of the present invention, the apparent degree of fermentation may be 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, 100% or more, 101% or more, 102% or more, 103% or more, 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, and may also be 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, 100% or less, 99% or less, 98% or less, 97% or less, 96% or less, 95% or less, 94% or less, 93% or less, 92% or less, or 91% or less.

[0030] Note that the apparent degree of fermentation can be appropriately set and adjusted by adding dilution water or carbonated water, the types of raw materials (such as malt, corn grits, sugar solution, etc.), the amount of raw materials, the types of enzymes, the addition amount of enzymes (including carbohydrases, isomerases, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (wort production process from malt input to before yeast addition), the temperature during the mashing process, the wort filtration time, the set temperature and holding time of each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme addition amount, enzyme type, enzyme addition timing, etc.), and so on. In this specification, the "apparent degree of fermentation" means the ratio of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the liquid before fermentation. Also, in this specification, the "apparent degree of fermentation" of a beer-taste beverage is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Federation, 2013 Supplement and Revision).

[0031] The alcohol content of the beer-taste beverage according to one aspect of the present invention may be 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, 2.50 (v / v)% or more, 2.70 (v / v)% or more, 3.00 (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. Also, it may be 50.0 (v / v)% or less, 45.0 (v / v)% or less, 40.0 (v / v)% or less, 35.0 (v / v)% or less, 30.0 (v / v)% or less, 25.0 (v / v)% or less, 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, 7.50 (v / v)% or less, 7.It may be 00 (v / v)% or less, 6.50 (v / v)% or less, or 6.00 (v / v)% or less.

[0032] When the beer - flavored beverage according to one aspect of the present invention is a non - alcoholic beer - flavored beverage, the alcohol content of the non - alcoholic beer - flavored beverage may be 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, 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. Also, it 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.

[0033] In this specification, the alcohol content is indicated as a percentage on a volume / volume basis ((v / v)%). Also, the alcohol content of the beverage is measured by a vibrating densitometer.

[0034] In addition, the alcohol content of the beer-like beverage according to one aspect 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 of addition thereof, the types of raw materials (such as wheat, malt, corn grits, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the amounts of enzyme addition, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from malt input to before yeast addition), the amount of acid added when adjusting the pH, the timing of pH adjustment (such as at the time of charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time in each temperature region 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, the amount of yeast added, yeast growth number, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the presence or absence of addition of spirits, brewing alcohol, etc. and the amount of addition when adding.

[0035] In order to adjust the alcohol content of the beer-like beverage according to one aspect of the present invention to be within the above range, as an alcohol component, it may contain spirits (distilled liquor) derived from grains. In this specification, spirits means liquors obtained by using grains such as wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. as raw materials, saccharifying them using malt or, if necessary, an enzyme agent, fermenting them using yeast, and then further distilling. As the grains that are the raw materials of spirits, plants belonging to the Gramineae family are preferred, and wheat is more preferred. In addition, the beer-like beverage according to one aspect of the present invention may be a beverage that does not contain spirits from the perspective of having a good taste and being a low-alcohol beer-like beverage with a beer-like flavor.

[0036] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of making a low - carbohydrate beer - flavored beverage have a more improved taste thickness suitable for beer - flavored beverages, the total nitrogen content is preferably 10 mg / 100 mL or more, 15 mg / 100 mL or more, 18 mg / 100 mL or more, 20 mg / 100 mL or more, 22 mg / 100 mL or more, 24 mg / 100 mL or more, 26 mg / 100 mL or more, 28 mg / 100 mL or more, 30 mg / 100 mL or more, 32 mg / 100 mL or more, 35 mg / 100 mL or more, 37.5 mg / 100 mL or more, 40 mg / 100 mL or more, 42.5 mg / 100 mL or more, 45 mg / 100 mL or more, 47.5 mg / 100 mL or more, 50 mg / 100 mL or more, 52.5 mg / 100 mL or more, 55 mg / 100 mL or more, 57.5 mg / 100 mL or more, 60 mg / 100 mL or more, 62.5 mg / 100 mL or more, 65 mg / 100 mL or more, 67.5 mg / 100 mL or more, 70 mg / 100 mL or more, 72.5 mg / 100 mL or more, or 75 mg / 100 mL or more, and may also be 120 mg / 100 mL or less, 110 mg / 100 mL or less, 100 mg / 100 mL or less, 97.5 mg / 100 mL or less, 95 mg / 100 mL or less, 92.5 mg / 100 mL or less, 90 mg / 100 mL or less, 87.5 mg / 100 mL or less, 85 mg / 100 mL or less, 82.5 mg / 100 mL or less, 80 mg / 100 mL or less, 77.5 mg / 100 mL or less, 75 mg / 100 mL or less, 72.5 mg / 100 mL or less, 70 mg / 100 mL or less, 67.5 mg / 100 mL or less, 65 mg / 100 mL or less, 62.5 mg / 100 mL or less, 60 mg / 100 mL or less, 57.5 mg / 100 mL or less, 55 mg / 100 mL or less, 52 mg / 100 mL or less, 50 mg / 100 mL or less, 49 mg / 100 mL or less, 48 mg / 100 mL or less, 47 mg / 100 mL or less, 46 mg / 100 mL or less, or 45 mg / 100 mL or less.

[0037] In this specification, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. In addition, in this specification, the total nitrogen content of the beer-taste beverage is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement Revised Edition).

[0038] The total nitrogen content of the beer-taste beverage according to one aspect of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, by adjusting the amount of use of malt and the like with a high nitrogen content, the total nitrogen content can be easily adjusted. 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, millet, adzuki beans, soybeans, and peas. In addition to matters related to raw materials, the total nitrogen content can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the protein decomposition time in the charging tank, the pH in the charging tank, the set temperature and holding time in each temperature region when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and fermentation conditions (yeast strain, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, etc.).

[0039] The malt ratio of the beer-taste beverage according to one aspect 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 even 100% by mass, and may also 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.

[0040] In this specification, the "malt ratio" means a value calculated in accordance with the Liquor Tax Law with an enforcement date of April 1, 2018 and the Interpretation Circulars of Laws and Regulations Related to Liquor Administration, etc. In addition, when suppressing the malt ratio, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of the carbon source of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, etc., and examples of the nitrogen source include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, unsprouted grains, and their decomposition products, etc. Here, wheat malt may be used, but from the perspective of allergens, it is preferable not to use wheat malt. Examples of unsprouted grains include unsprouted barley, wheat, rye, crow wheat, oats, pearl barley, rice (white rice, brown rice, etc.), corn, adzuki beans, potatoes, beans (soybeans, pea beans, etc.), buckwheat, sorghum, millet, and foxtail millet, etc. In addition, starch obtained from these grains and their extracts (extracts) may also be used.

[0041] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of further improving the suitable taste thickness and improving the appropriate drinking feeling and astringency in a well - balanced manner, the total polyphenol content is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more. Further, it may be 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 105 mg / L or more, 110 mg / L or more, 115 mg / L or more, 120 mg / L or more, 125 mg / L or more, 130 mg / L or more, 135 mg / L or more, 140 mg / L or more, 145 mg / L or more, 150 mg / L or more, or 155 mg / L or more. Also, it is preferably 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 225 mg / L or less, 200 mg / L or less, 195 mg / L or less, 190 mg / L or less, 185 mg / L or less, 180 mg / L or less, 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. Further, it may be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less.

[0042] In this specification, the "total polyphenol content" means the total amount of polyphenols contained in the total amount (100% by mass) of the beer - flavored beverage. Polyphenol means a compound in which two or more hydrogens of aromatic hydrocarbons are substituted with hydroxyl groups. Specifically, flavonol, isoflavone, tannin, catechin, quercetin, anthocyanin, etc. are included. In this specification, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, a public interest incorporated foundation, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement Revised Edition).

[0043] The total polyphenol content can be controlled, for example, by adjusting the usage amount of raw materials with a high polyphenol content such as barley malt and malt husks (hulls). Generally, malt with husks (hulls) 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 usage amount, it is possible to adjust the polyphenol content to the desired range. Barley and malt with a low total polyphenol content tend to have a low purine content. Therefore, by using raw materials with a low total polyphenol content, it is also possible to adjust to a low-purine beer-taste beverage.

[0044] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beer-taste beverage having an appropriate astringency, the bitterness value may be 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 BUs or more, 11 BUs or more, 12 BUs or more, 13 BUs or more, 14 BUs or more, 15 BUs or more, 16 BUs or more, 17 BUs or more, 18 BUs or more, 19 BUs or more, 20 BUs or more, 21 BUs or more, 22 BUs or more, 23 BUs or more, 24 BUs or more, 25 BUs or more, 26 BUs or more, 27 BUs or more, 28 BUs or more, 29 BUs or more, 30 BUs or more, 40 BUs or more, 50 BUs or more, 60 BUs or more, 70 BUs or more, 80 BUs or more, 90 BUs or more, or 100 BUs or more. Further, it may be 150 BUs or less, 120 BUs or less, 100 BUs or less, 90 BUs or less, 80 BUs or less, 70 BUs or less, 60 BUs or less, 50 BUs or less, 45 BUs or less, 40 BUs or less, 39 BUs or less, 38 BUs or less, 37 BUs or less, 36 BUs or less, 35 BUs or less, 34 BUs or less, 33 BUs or less, 32 BUs or less, 31 BUs or less, 30 BUs or less, 29 BUs or less, 28 BUs or less, 27 BUs or less, 26 BUs or less, 25 BUs or less, 24 BUs or less, 23 BUs or less, 22 BUs or less, 21 BUs or less, 20 BUs or less, 19 BUs or less, 18 BUs or less, or 17 BUs or less.

[0045] Further, in the beer-taste beverage according to one aspect of the present invention, it may be a beverage that substantially does not use hops. The bitterness value in this aspect may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0046] 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 Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision). Also, the bitterness value of the beer - flavored beverage according to one embodiment of the present invention is an index of bitterness provided by a hop - derived component mainly composed of isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the addition amount, and the timing of addition.

[0047] Also, the beer - flavored beverage according to one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage obtained by fermenting malt, hop, and water as raw materials using yeast. Specifically, it means the one defined by the Liquor Tax Law with an enforcement date of April 1, 2018 and the interpretation guidelines of liquor - related administrative laws and regulations. That is, when the beer - flavored beverage according to one embodiment of the present invention is beer, the above - mentioned alcohol content is adjusted by the fermentation process using yeast.

[0048] The color of the beer - flavored beverage according to one embodiment of the present invention is not particularly limited, and may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a coloring agent or the like may be added to give a desired color. The color of the beer - flavored beverage can be discriminated by the naked eye, or may be defined by the total light transmittance, chromaticity, etc.

[0049] The colority of the beer - flavored beverage according to one aspect of the present invention is 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 5.5 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, 10.0 EBC or more, 10.5 EBC or more, 11.0 EBC or more, 11.5 EBC or more, or 12.0 EBC or more. Also, it may be 250 EBC or less, 220 EBC or less, 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, 15 EBC or less, 14 EBC or less, 13 EBC or less, 12 EBC or less, or 11 EBC or less. In this specification, the "colority" of the beer - flavored beverage can be measured by the measurement method described in "8.8 Colority" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision). Note that the "colority" of the beer - flavored beverage is specified by the unit of colority (EBC unit) defined by the European Brewery Convention. The smaller the numerical value, the lighter and brighter the color of the beverage. Conversely, the larger the numerical value, the darker and more intense the color of the beverage. In addition, the color intensity of the beer - flavored beverage can be controlled by appropriately adjusting, for example, the type of malt used, the blending ratio when using two or more types of malt in combination, the boiling conditions when preparing the pre - fermentation liquid, and the like. More specifically, for example, to increase the color intensity of the beer - flavored beverage, it is possible to adjust by increasing the blending ratio of dark malt as the malt, increasing the temperature during the boiling process, increasing the boiling time, and performing decoction during the preparation of the mash liquid. Also, the color intensity can be increased by increasing the original extract concentration or increasing the malt ratio.

[0050] The pH of the beer - flavored beverage according to one aspect 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 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.

[0051] The beer - flavored beverage according to one aspect of the present invention may be in a form where the beverage is filled in a container. Examples of the container include, for example, a bottle, a PET bottle, a can, a bottle - can, or a cask. However, from the viewpoint of being particularly easy to carry, a bottle, a PET bottle, a can, or a bottle - can is preferred.

[0052] 1.1 Raw materials As the main raw materials of the beer - flavored beverage according to one aspect of the present invention, malt may be used together with water, or malt may not be used. Furthermore, the beer - flavored beverage according to one aspect of the present invention may be a beverage using hops as a raw material, or may be a beverage not using hops. In addition, preservatives, sweeteners, water - soluble dietary fibers, bitter agents or bitterness - imparting agents, antioxidants, flavors, acidulants, salts, etc. may be used.

[0053] 1.1.1 Malt, grains other than malt When using malt as a raw material, the malt refers to the seeds of cereals such as barley, wheat, rye, crow wheat, oat, millet, and Job's tears that have been germinated, dried, and root-removed, and the origin and variety can be any. As the malt used in one aspect of the present invention, barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are types of barley such as two-row barley and six-row barley, and any of them can be used. Furthermore, in addition to ordinary malt, colored malt and the like can also be used. When using colored malt, different types of colored malt can be appropriately combined and used, or one type of colored malt can be used.

[0054] In addition, in the beer-taste beverage of one aspect of the present invention, the malt to be used is preferably appropriately selected according to the chromaticity of the desired beer-taste beverage, and the malt to be selected may be used alone or in combination of two or more.

[0055] Also, grains other than malt may be used together with malt or instead of malt. Examples of such grains include cereals that do not correspond to malt (barley, wheat, rye, crow wheat, oat, millet, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, adzuki bean, potato, beans (soybean, pea, etc.), buckwheat, sorghum, millet, panic grass, and starches obtained from them, extracts (extracts) of these, etc.

[0056] In addition, when suppressing the malt ratio or when not using malt, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of the carbon source of the raw material that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, etc. Examples of the nitrogen source include yeast extract, amino acid-containing materials (for example, soy protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and their decomposition products, etc. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. In addition, the beer-taste beverage according to one aspect of the present invention may be a beverage that does not substantially use soy peptides having a weight average molecular weight of less than 10,000 as a raw material, or may be a beverage that does not use such soy peptides. The term "beverage that does not substantially use soy peptides" means a beverage in which the amount of the soy 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 with respect to the total amount (100% by mass) of the raw materials of the beverage excluding water.

[0057] The fruits, peels, barks, leaves, flowers, stems, roots, and seeds of plants other than Gramineae plants such as wheat, which can be used as raw materials, can be appropriately selected. Specific examples of plants other than Gramineae plants include, for example, citrus fruits, soft fruits, herbs, and spices. Examples of citrus fruits include orange, yuzu, lemon, lime, mandarin orange, grapefruit, iyo orange, kumquat, kabosu, daidai, sudachi, and the like. Examples of soft fruits include peach, grape, banana, apple, grape, pineapple, strawberry, pear, muscat, and blackcurrant. Examples of herbs and spices include coriander, pepper, fennel, Chinese prickly ash, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grains of paradise, anise, star anise, and the like. These may be used as they are, used after being crushed, used in the form of an extract extracted with an extraction solvent such as water or ethanol, or used as a squeezed product (such as fruit juice). These may be used alone or in combination of two or more. Although the above can be appropriately used according to the preferences of consumers, in order to enjoy a refreshing and crisp taste characteristic of beer, it is preferable not to use any of the above citrus fruits, soft fruits, herbs, and spices as raw materials, or to minimize the amount used.

[0058] 1.1.2 Hops When using hops in one aspect of the present invention, examples of the form of the hops include pellet hops, powder hops, hop extracts, etc. Further, as the hops to be used, processed hop products such as isomerized hops and reduced hops may be used. When using hops in one aspect of the present invention, the addition amount of hops is appropriately adjusted, but based on the total amount (100% by mass) of the raw materials of the beverage, it is preferably 0.0001 to 1% by mass.

[0059] In addition, a beer-taste beverage using hops as a raw material becomes a beverage containing iso-α acids, which are components derived from hops. The content of iso-α acids in the beer-taste beverage using hops may exceed 0.1 mass ppm, or may exceed 1.0 mass ppm, 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 mass ppm or less, based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids means the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision).

[0060] 1.1.3 Preservatives A beer-taste beverage according to one aspect of the present invention may be a beverage containing a preservative. Examples of the preservative used in one aspect 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. Further, as the preservative, commercially available preparations such as Strong Sampler (manufactured by Sanyo Foods Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.

[0061] When a preservative is added to the beer - flavored beverage according to one embodiment of the present invention, the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.

[0062] 1.1.4 Sweeteners The beer - flavored beverage according to one embodiment of the present invention may be a beverage in which, after adjusting the content of the saccharide (A) within the above - mentioned range, a sweetener is further added. Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified liquids obtained by decomposing starch derived from grains with an acid or an enzyme, etc., saccharides such as commercially available maltose, sucrose, saccharides having three or more sugars, isomerized sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. The form of these saccharides may be a liquid such as a solution or a solid such as a powder. Also, there are no particular restrictions on the type of raw material grain of the starch, the method for purifying the starch, and the treatment conditions such as hydrolysis with an enzyme or an acid. For example, saccharides with adjusted contents of glucose, sucrose, and fructose may be used by appropriately setting the conditions for hydrolysis with an enzyme or an acid. In addition, sucrose, maltose, isomaltose, trehalose, maltotriose, maltotetraose, isomaltotriose, isomaltotetraose, and their solutions (syrups), etc. can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc.

[0063] 1.1.5 Water-soluble dietary fiber The beer - flavored beverage according to one embodiment of the present invention may be a beverage further containing a water - soluble dietary fiber, or may be a beverage without adding a water - soluble dietary fiber. Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the perspective of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. In addition, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) indigestible dextrin as a raw material. The beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from raw materials (such as malt, etc.) even without containing (adding) indigestible dextrin. The content of water-soluble dietary fiber derived from raw materials is described, for example, in the Japanese Food Standard Composition Table 2020 Edition (Eighth Edition).

[0064] In the beer-taste beverage of one embodiment of the present invention, the content of water-soluble dietary fiber may be 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, based on the total amount (100% by mass) of the beer-taste beverage. Also, it may be 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, less than 0.60% by mass, less than 0.50% by mass, less than 0.40% by mass, 0.35% by mass or less, 0.30% by mass or less, 0.25% by mass or less, 0.20% by mass or less, 0.15% by mass or less, 0.10% by mass or less, or less than 0.10% by mass.

[0065] In addition, for the water-soluble dietary fiber, the content may be adjusted by adding a commercially available product to fall within the above range, or the dietary fiber derived from raw materials such as malt may be adjusted in the manufacturing process to fall within the above range. When adding a commercially available product, by setting the content of the water-soluble dietary fiber within the above range, it is possible to suppress the powdery feeling that is unsuitable for the beer-taste beverage. When adjusting the content of the dietary fiber in the manufacturing process, by setting the content of the water-soluble dietary fiber within the above range, for example, the filterability in wort filtration and beer filtration can be improved, and the production efficiency can be increased. When adjusting the content of the water-soluble dietary fiber in the manufacturing process, the content of the water-soluble dietary fiber in the beer-taste beverage according to one aspect of the present invention can be adjusted by adjusting, for example, the addition of dilution water or carbonated water, the types of raw materials (such as wheat, malt, corn, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the addition amounts of enzymes, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during aging, etc.), the set temperature, pH, and holding time in each temperature region when preparing the saccharified liquid.

[0066] 1.1.6 Bittering agents, bitterness imparting agents The beer-taste beverage according to one aspect of the present invention may also be a beverage containing at least one selected from bitter agents and bitterness-providing agents. In the beer-taste beverage according to one aspect of the present invention, the bitterness may be imparted by hops, or a bitter agent or bitterness-providing agent shown below may be used together with hops. Further, without using hops, a bitter agent or bitterness-providing agent shown below may be used instead of hops. The bitter agent or bitterness-providing agent is not particularly limited, and those usually used as bitterness-providing agents in ordinary beer and sparkling sake can be used. For example, mannan wax, raisin, star anise, juniper berry, sage, ganoderma lucidum, laurel tree, quassin, caffeine, absinthin, naringin, pittosporum tobira, citrus extract, phellodendron extract, coffee extract, tea extract, bitter melon extract, rape embryo extract, aloe vera extract, mannan wax extract, raisin extract, laurel extract, sage extract, caraway extract, mugwort extract, absinthin, alginic acid, etc. can be mentioned. These bittering agents and bitterness-providing agents may be used alone or in combination of two or more kinds.

[0067] 1.1.7 Antioxidants The beer-taste beverage according to one embodiment of the present invention may also be a beverage further blended with an antioxidant. The antioxidant is not particularly limited, and those usually used as antioxidants in ordinary beer and sparkling sake can be used. For example, ascorbic acid, erythorbic acid, catechin, etc. may be mentioned. These antioxidants may be used alone or in combination of two or more kinds.

[0068] 1.1.8 Flavors The beer-taste beverage according to one embodiment of the present invention may also be a beverage further blended with a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used for imparting a beer-like flavor. Examples of aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc. These flavorings may be used alone or in combination of two or more.

[0069] The content of aroma components such as esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components. However, when alcohol fermentation is involved in the manufacturing process, the fragrance may not be added, or it may be adjusted by alcohol fermentation together with the addition of the fragrance. In the case of involving alcohol fermentation, the content of aroma components such as esters and higher alcohols can be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before adding yeast, the concentration of sugar and amino acid, the original extract concentration of the pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0070] 1.1.9 Acidulants The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with an acidulant. The acidulant is not particularly limited as long as it is a substance having acidity. For example, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone or their salts can be mentioned. 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 their salts is preferable, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid and their salts is more preferable, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is still more preferable. These acidulants may be used alone or in combination of two or more.

[0071] 1.1.10 Salts The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with salts. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, sodium citrate, disodium citrate, trisodium citrate, etc. These salts may be used alone or in combination of two or more.

[0072] 1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer - flavored beverage of one embodiment of the present invention may utilize the carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas, etc. Note that the carbon dioxide gas generated in the fermentation process of the beer - flavored beverage can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0073] The carbon dioxide gas concentration of the beer - flavored beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)% or more, further preferably 0.42 (w / w)% or more, still further preferably 0.45 (w / w)% or more, even more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, still more preferably 0.60 (w / w)% or less, even more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)%. In this specification, the carbon dioxide gas concentration is measured using a gas volume measuring device (for example, GVA - 500 (manufactured by Kyoto Electronics Industry Co., Ltd., etc.)) after immersing the container containing the target beverage in a water tank at 20°C for 30 minutes or more while shaking the container from time to time so that the beverage reaches 20°C.

[0074] When the beer - flavored beverage of one embodiment of the present invention is a container - filled beverage, the carbon dioxide gas pressure of the container - filled beverage may be appropriately adjusted within the range corresponding to the above - mentioned carbon dioxide gas concentration, but is 5.0 kg / cm2 The following, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less may also be used, and also, 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more may also be used. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of a beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less may be used. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken until the pointer reaches a fixed position, and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0075] 1.3 Other additives The beer - flavored beverage according to one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation accelerators, yeast extracts, protein - based substances such as peptide - containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments and the like can be used. The foaming agent is used to form a beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extract, emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, lysophosphatidylcholine), etc. can be appropriately used. The fermentation promoter is used to promote the fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0076] 1.4 Bottled beverage The beer-taste beverage according to one aspect of the present invention may be a container-packed beverage packed in a container. Any form and material of the container may be used for the container-packed beverage, and examples of the container include bottles, cans, bottle cans, barrels or PET bottles, but cans, bottle cans, bottles, or PET bottles are preferred from the viewpoint of being particularly easy to carry.

[0077] 2. Manufacturing method of beer-taste beverage Examples of the method for producing a beer-taste beverage according to one aspect of the present invention include a production method having one or more selected from the group consisting of the following steps (a1) to (a3), and may further have steps (b) and (c) (hereinafter, steps (a1) to (a3) are collectively referred to as "step (a)"). · Step (a1): A step of adjusting the content of glucose according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-taste beverage. · Step (a2): A step of adjusting the content of sucrose according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-taste beverage. · Step (a3): A step of adjusting the content of fructose according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-taste beverage. · Step (b): A step of checking or adjusting the original extract concentration (OEx) of the beer-taste beverage. · Step (c): A step of checking or adjusting the real extract concentration (REx) of the beer-taste beverage. Note that the order of steps (a) to (c) is not particularly limited.

[0078] In steps (a) to (c), when the content of glucose, the content of sucrose, the content of fructose, the original extract concentration (OEx), and the real extract concentration of the beer-taste beverage are not within the desired ranges, they can be adjusted based on the above-mentioned methods. For example, when the content of glucose is less than the desired range, it can be adjusted by adding glucose, and when the content of glucose is more than the desired range, it can be adjusted by dilution. In step (a1), it is preferable to adjust the content of glucose so that the ratio [glucose / REx] of the content of glucose (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 7.0 or more. The ratio [glucose / REx] is preferably adjusted as appropriate so as to be within the above-mentioned range. In step (a2), it is preferable to adjust the content of sucrose so that the ratio [sucrose / REx] of the content of sucrose (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 3.0 or more. The ratio [sucrose / REx] is preferably adjusted as appropriate so as to be within the above-mentioned range. In step (a3), it is preferable to adjust the content of fructose so that the ratio [fructose / REx] of the content of fructose (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 3.0 or more. The ratio [sucrose / REx] is preferably adjusted as appropriate so as to be within the above-mentioned range.

[0079] The method for producing a beer-taste beverage according to one aspect of the present invention is not particularly limited, and may be a method of production through a fermentation process or a method of production without going through a fermentation process. Hereinafter, a method for manufacturing a fermented beer - flavored beverage produced through a fermentation process and a method for manufacturing a non - fermented beer - flavored beverage produced without going through a fermentation process will be described.

[0080] 2.1 Manufacturing method of fermented beer-taste beverage As a method for manufacturing a fermented beer - flavored beverage according to one aspect of the present invention, a method that has gone through a fermentation process using yeast can be mentioned. In addition to one or more steps selected from the above steps (a) to (c), a method having the following steps (1) to (2) can be mentioned. · Step (1): A step of obtaining a pre - fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid - content removal treatment using various raw materials. · Step (2): A step of adding yeast to the pre - fermentation liquid and performing alcoholic fermentation.

[0081] Also, in the method for manufacturing a fermented beer - flavored beverage according to one aspect of the present invention, the adjustment of the above steps (a) to (c), as well as the sugar content, total nitrogen content, total polyphenol content, bitterness value, chromaticity, and pH, can be performed at any one or more of the following timings (i) to (iii). Also, when steps (1) and (2) are performed and at the same time steps (a) to (c) and the above - mentioned adjustments can be performed, there is no need to perform these steps separately. · (i): Simultaneously with at least one of step (1) and step (2) · (ii): Between step (1) and step (2) · (iii): After step (2) Hereinafter, each step in the method for manufacturing a fermented beer - flavored beverage according to one aspect of the present invention will be described.

[0082] 2.1.1 Step (1) Step (1) is a step of obtaining a pre - fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid - content removal treatment using various raw materials. For example, when using malt as various raw materials, various raw materials including water and malt are charged into a charging kettle or a charging 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 fibers, bittering agents or bitterness imparting agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before the saccharification treatment, during the saccharification treatment, or after the completion of the saccharification treatment. Also, these may be added after fermentation in the next step.

[0083] The mixture of various raw materials is heated to saccharify the starch in the raw materials and perform the saccharification treatment. The temperature and time of the saccharification treatment are preferably adjusted as appropriate in consideration of the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of the enzyme used, the original extract concentration and real extract concentration of the finally obtained beverage, etc. For example, in one aspect of the present invention, the temperature of the saccharification treatment is preferably 55 to 75°C, and the time of the saccharification treatment is preferably 30 to 240 minutes.

[0084] Note that it is preferable to perform a boiling treatment on this saccharified liquid. When performing this boiling treatment, when using hops, bittering agents, etc. as raw materials, it is preferable to add them. Hops, bittering agents, etc. may be added between the start of boiling and before the end of boiling of the saccharified liquid.

[0085] After the completion of the boiling treatment, it is preferably transferred to a whirlpool, cooled to 0 to 23°C to obtain a cooling liquid, and then a solid content removal treatment such as coagulated protein is performed. By this treatment, the original wort extract concentration can be adjusted to the above range. In this way, a pre-fermentation liquid is obtained. Note that in this step, in order to perform the solid content removal treatment, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0086] Instead of the above saccharified liquid, warm water may be added to malt extract, and hops, bittering agents, etc. may be added to perform a boiling treatment to prepare a pre-fermentation liquid. Also, when not using malt as various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidulants, pigments, etc. may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be subjected to a boiling treatment to prepare a pre-fermentation liquid. When using hops, it may be added before the boiling treatment or may be added during the period from the start to before the end of the boiling of the liquid sugar solution.

[0087] 2.1.2 Step (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and performing fermentation. The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the intended flavor, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast may be used.

[0088] The yeast may be added to the raw material liquid as a yeast suspension, or a slurry in which the yeast is concentrated by centrifugation or sedimentation may be added to the stock solution. Also, after centrifugation, the completely removed supernatant may be added. The addition amount of the yeast to the stock solution can be set appropriately. For example, it is about 5.0×10 6 cells / ml to 1.0×10 9 cells / ml.

[0089] The fermentation conditions during fermentation can be set appropriately. However, from the viewpoint of adjusting the sugar content and alcohol content of the beer-taste beverage to the above ranges, the fermentation temperature is preferably 5 to 25°C. Also, the sugar content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, addition amount, and addition timing of polysaccharide-degrading enzymes such as transglucosidase. Further, if necessary, the temperature (heating or cooling) or pressure of the fermentation liquid may be changed during the fermentation process.

[0090] After fermentation, a filtration process may be performed to remove yeast in the beer - flavored beverage, or the filtration process may not be performed. Also, water and the various additives described above may be added as necessary.

[0091] 2.1.3 Step (3), Step (4) In one aspect of the present invention, when manufacturing a non - alcoholic fermented beer - flavored beverage, it may be manufactured through a non - alcoholic fermentation process using yeast that does not produce alcohol. In this case, in the above step (2), yeast that does not produce alcohol may be used. When manufacturing a non - alcoholic fermented beer - flavored beverage using yeast that produces alcohol, it is preferable to further perform steps (3) and (4) together with the above steps (1) and (2). · Step (3): A step of removing the alcohol content from the fermented liquid after step (2). · Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0092] In step (3), as a method for removing the alcohol content generated by the fermentation step of step (2), a method of removing it by heat treatment is preferable. As the conditions of the heat treatment, the same conditions as those of a general method for manufacturing a non - alcoholic beer - flavored beverage can be applied. Also, after step (3), the alcohol content is removed from the solution, and at the same time, carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas by step (4). As a method for adjusting the amount of carbon dioxide gas, it may be added by mixing the solution after performing step (3) with carbonated water, or carbon dioxide gas may be directly added to the solution after performing step (3).

[0093] The beer - flavored beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product. The method of filling the container with the beer-taste beverage is not particularly limited, and a container filling method well-known to those skilled in the art can be used. By the container filling process, the beer-taste beverage of the present invention is filled and sealed in a container. Any form and material of container may be used in the container filling process, and examples of the container include the containers described in "1.4 Beverages in Containers".

[0094] 2.2 Manufacturing method of non-fermented beer-taste beverage As a method for producing the non-fermented beer-taste beverage according to one aspect of the present invention, any method that does not go through a fermentation process may be used. For example, a method having the following steps (I) to (II) can be mentioned. · Step (I): A step of obtaining a pre-beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment on raw materials. · Step (II): A step of cooling the pre-beverage liquid obtained in step (I) and adding carbon dioxide gas.

[0095] Regarding step (I), it is the same as the step of obtaining the pre-fermentation liquid in step (1) in the above-mentioned "Method for Producing Fermented Beer-Taste Beverage". As a method of adding carbon dioxide gas in step (II), it may be added by mixing the cooled pre-beverage liquid obtained in step (I) with carbonated water, or carbon dioxide gas may be directly added to the cooled pre-beverage stock solution. Also, at the same timing as step (II), when adding carbon dioxide gas, additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as necessary.

[0096] When the non-fermented beer-taste beverage is made into a non-fermented alcohol-containing beer-taste beverage, it has the following step (III). · Step (III): A step of blending an alcohol component at least after step (I).

[0097] Step (III) may be performed at least after step (I), and for example, it can be performed 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, Step (III) is preferably carried out after cooling the pre-beverage obtained in Step (I) to adjust the cooled raw beverage and before adding carbon dioxide gas. As the alcohol component to be blended in Step (III), spirits (distilled liquor) derived from the above-mentioned grains are preferred.

[0098] Further, in the method for producing a non-fermented beer-taste beverage according to one aspect of the present invention, the above Steps (I) to (III), and the adjustment of the sugar content, total nitrogen content, total polyphenol content, bitterness value, chromaticity, and pH can be carried out at any one or more timings of the following (i) to (v). Also, when Steps (I) to (III) are carried out, and at the same time, when the above Steps (a) to (c) and the above-mentioned adjustments can be carried out, there is no need to carry out these steps separately. ·(i): Simultaneously with at least one of Step (I), Step (II), and Step (III) ·(ii): Between Step (I) and Step (II) ·(iii): Between Step (I) and Step (III) ·(iv): After Step (b) or between Step (II) and Step (III) ·(v): After Step (III)

[0099] The non-fermented beer-taste beverage thus obtained is filled into a predetermined container and distributed on the market as a product. The method for filling a container with a non-fermented beer-taste beverage is not particularly limited, and a container filling method well known to those skilled in the art can be used. By the container filling step, the non-fermented beer-taste beverage is filled and sealed in the container. Any form and material of the container may be used in the container filling step, and examples of the container are as described above.

[0100] 3. Aroma adjustment method of beer-taste beverage As one aspect of the present invention, there is also provided a flavor adjustment method for a beer-like beverage (hereinafter, also referred to as "flavor adjustment method") that improves a suitable aftertaste and adjusts to suppress an unsuitable aftertaste by having a step (a) of adjusting the glucose content according to the real extract concentration (REx) of the beer-like beverage. Further, in the flavor adjustment method of one aspect of the present invention, it is preferable to have a step (b) of adjusting the glucose content according to the original extract concentration (OEx) of the beer-like beverage. Furthermore, it is preferable that the step (a) is one or more selected from the group consisting of the following steps (a1) to (a3). Step (a1): A step of adjusting the glucose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-like beverage. Step (a2): A step of adjusting the sucrose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-like beverage. Step (a3): A step of adjusting the fructose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-like beverage.

[0101] Also, in step (a1), the ratio [glucose / REx] of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is preferably within the above range. In step (a2), the ratio [sucrose / REx] of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is preferably within the above range. In step (a3), the ratio [fructose / REx] of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass %) is preferably within the above range. Further, in step (b), the ratio [glucose / OEx] of the glucose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass %), the ratio [sucrose / OEx] of the sucrose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass %), or the ratio [fructose / OEx] of the fructose content (unit: mass ppm) to the original extract concentration (OEx) (unit: mass %) is preferably within the above range.

[0102] The flavor adjustment method according to one aspect of the present invention preferably further includes an operation of adjusting the real extract concentration (REx), the original extract concentration (OEx), the carbohydrate content, the total nitrogen amount, the total polyphenol amount, the alcohol degree, the external fermentation degree, the bitterness value, the chromaticity, and the pH. These physical property values are preferably adjusted to be within the above ranges.

Examples

[0103] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0104] Examples 1 to 20, Comparative Examples 1 to 3 <Preparation of Beverage> 40 kg of crushed barley malt was put into a charging tank containing 200 L of warm water maintained at 50°C. While repeating the stepwise temperature increase and holding, the temperature was raised to 78°C, and then filtered to remove malt dregs. Dilution water was added as needed to obtain a saccharified solution. Next, hops were added to the saccharified solution and boiled, followed by solid-liquid separation to obtain a clear wort. Then, bottom-fermenting yeast was added to the cooled pre-fermentation liquid of the wort, and polysaccharidase was added as needed. After adjusting the fermentation temperature and fermentation time to perform alcohol fermentation, it was cooled, and the yeast was filtered off to produce a beer-taste beverage that becomes beer under the Liquor Tax Law. Also, in each of the examples and comparative examples, the type of malt used, the presence or absence of addition of dilution water, the addition amount of dilution water, the set temperature and holding time in each temperature region when preparing the saccharified solution, the type, addition amount and addition timing of hops, the presence or absence of addition of polysaccharidase in the fermentation process, the addition amount and addition timing when adding polysaccharidase, and the fermentation temperature and fermentation time, etc. were appropriately set. Also, when the content of glucose, sucrose, or fructose was below a predetermined value, these were added to adjust the original extract concentration (OEx), real extract concentration (REx), glucose content, sucrose content, fructose content, alcohol degree, apparent degree of fermentation, and carbohydrate content to the values shown in Tables 1 to 5. Also, in the examples and comparative examples, the content of glucose, sucrose, and fructose was measured by liquid chromatography-mass spectrometry (LC / MS). The InfinityLab LC / MSD iQ of Agilent Technologies, Inc. was used as the measuring instrument. Regarding the produced beer-taste beverage, the total nitrogen content was 40 to 80 mg / 100 mL, the total polyphenol content was 100 to 200 mg / L, the bitterness value was 15 to 30 BUs, the color degree was 5 to 12 EBC, and the pH was 4.2 to 4.5.

[0105] <Sensory evaluation> Regarding the beverages obtained in the examples and comparative examples cooled to about 4°C, seven panelists who had been trained regularly evaluated the "taste", "aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness)", and "astringency unsuitable for beer - flavored beverages" of each test beverage based on the following scoring criteria within the range of 3.0 (maximum value) to 1.0 (minimum value) in 0.1 - point increments. The average value of the scores of five panelists excluding the maximum and minimum scores was calculated. The results are shown in Tables 1 - 4. In the evaluation, samples conforming to the following criteria "3.0", "2.5", "2.0", "1.5", and "1.0" were prepared in advance to standardize the criteria among the panelists. Also, in any of the sensory evaluations in Tables 1 - 4, for the same beverage, no difference in scores of 1.5 or more was confirmed among the panelists.

[0106] [Scoring criteria for taste] · "3.0": A very strong taste characteristic of a beer - flavored beverage is felt. · "2.5": A strong taste characteristic of a beer - flavored beverage is felt. · "2.0": A sufficient taste characteristic of a beer - flavored beverage is felt. · "1.5": A taste characteristic of a beer - flavored beverage is not felt very much. · "1.0": A taste characteristic of a beer - flavored beverage is hardly felt. [Scoring criteria for aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness)] · "3.0": The aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness) is extremely excellent. · "2.5": The aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness) is excellent. · "2.0": The aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness) is good. · "1.5": The aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness) is slightly off - balance, and the sweetness or bitterness is slightly bothersome. · "1.0": The aftertaste suitable for beer - flavored beverages (balance of sweetness and bitterness) is off - balance, and the sweetness or bitterness is very bothersome. [Score Criteria for Aftertaste Unsuitable for Beer-Taste Beverages] · "3.0": No aftertaste unsuitable for beer-taste beverages is felt at all. · "2.5": Almost no aftertaste unsuitable for beer-taste beverages is felt. · "2.0": Little aftertaste unsuitable for beer-taste beverages is felt. · "1.5": An aftertaste unsuitable for beer-taste beverages is felt and it is difficult to drink. · "1.0": A strong aftertaste unsuitable for beer-taste beverages is felt and it is very difficult to drink.

[0107] And the comprehensive evaluation was made based on the following criteria. [Comprehensive Evaluation] · A: The scores of "taste", "balance of sweetness and bitterness suitable for beer-taste beverages", and "aftertaste unsuitable for beer-taste beverages" are all 2.2 or more. · B: It does not fall under the above "A" or the following "C". · C: The score of at least one of "taste", "balance of sweetness and bitterness suitable for beer-taste beverages", and "aftertaste unsuitable for beer-taste beverages" is less than 2.0.

[0108] [Table 1] [Table 2] [Table 3] [Table 4] [Table 5]

[0109] From Tables 1 to 3, the beer - flavored beverages of Examples 1 to 14 were excellent in the balance of sweetness and bitterness suitable for beer - flavored beverages and taste, and as a result, inappropriate after - astringency was suppressed. On the other hand, since the original extract concentration of the beer - flavored beverage of Comparative Example 1 was less than the predetermined value, and since the ratio of the glucose content to the real extract concentration [glucose / REx] of the beer - flavored beverage of Comparative Example 2 was less than the predetermined value, the sensory evaluation was inferior. From Table 4, the beer - flavored beverages of Examples 15 to 17 were excellent in the balance of sweetness and bitterness suitable for beer - flavored beverages and taste, and as a result, inappropriate after - astringency was suppressed. On the other hand, since the ratio of the sucrose content to the real extract concentration [sucrose / REx] of the beer - flavored beverage of Comparative Example 3 was less than the predetermined value, the sensory evaluation was inferior. From Table 5, the beer - flavored beverages of Examples 18 to 20 were excellent in the balance of sweetness and bitterness suitable for beer - flavored beverages and taste, and as a result, inappropriate after - astringency was suppressed. On the other hand, since the ratio of the fructose content to the real extract concentration [fructose / REx] of the beer - flavored beverage of Comparative Example 4 was less than the predetermined value, the sensory evaluation was inferior.

Claims

1. A beer - flavored beverage with an original extract concentration (OEx) of 7.5% by mass or more, and satisfying one or more selected from the group consisting of Conditions 1 to 3. (Condition 1): The ratio [glucose / REx] of the content of glucose (unit: ppm by mass) to the real extract concentration (REx) (unit: % by mass) is 7.0 or more. (Condition 2): The ratio [sucrose / REx] of the content of sucrose (unit: ppm by mass) to the real extract concentration (REx) (unit: % by mass) is 3.0 or more. (Condition 3): The ratio [fructose / REx] of the content of fructose (unit: ppm by mass) to the real extract concentration (REx) (unit: % by mass) is 9.0 or more.

2. The beer - flavored beverage according to Claim 1, wherein the real extract concentration (REx) is 0.50% by mass or more.

3. The beer - flavored beverage according to Claim 1, wherein the ratio [glucose / REx] of the content of glucose (unit: ppm by mass) to the real extract concentration (REx) (unit: % by mass) is 2000 or less.

4. The beer - flavored beverage according to Claim 1, wherein the ratio [sucrose / REx] of the content of sucrose (unit: ppm by mass) to the real extract concentration (REx) (unit: % by mass) is 1000 or less.

5. The beer - flavored beverage according to Claim 1, wherein the ratio [fructose / REx] of the content of fructose (unit: ppm by mass) to the real extract concentration (REx) (unit: % by mass) is 1000 or less.

6. The beer - flavored beverage according to Claim 1, wherein the ratio [glucose / OEx] of the content of glucose (unit: ppm by mass) to the original extract concentration (OEx) (unit: % by mass) is 1.2 or more.

7. The beer - flavored beverage according to Claim 1, wherein the ratio [sucrose / OEx] of the content of sucrose (unit: ppm by mass) to the original extract concentration (OEx) (unit: % by mass) is 0.5 or more.

8. The beer - flavored beverage according to Claim 1, wherein the ratio [fructose / OEx] of the content of fructose (unit: ppm by mass) to the original extract concentration (OEx) (unit: % by mass) is 1.6 or more.

9. The beer - flavored beverage according to Claim 1, wherein the content of glucose is 12 ppm by mass or more and 2800 ppm by mass or less.

10. The beer - flavored beverage according to Claim 1, wherein the content of sucrose is 5.0 ppm by mass or more and 1000 ppm by mass or less.

11. The beer-taste beverage according to claim 1, wherein the fructose content is 18 mass ppm or more and 1000 mass ppm or less.

12. The beer-taste beverage according to claim 1, wherein the real extract concentration (REx) is 5.00 mass% or less.

13. The beer-taste beverage according to claim 1, wherein the carbohydrate content is 4.00 g / 100 mL or less.

14. The beer-taste beverage according to claim 1, wherein the apparent degree of fermentation is 70% or more.

15. The beer-taste beverage according to claim 1 or 2, wherein the alcohol content is 0.50 (v / v)% or more.

16. The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 10 mass% or more and 100 mass% or less.

17. A method for producing a beer-taste beverage having one or more selected from the group consisting of steps (a1) to (a3). Step (a1): A step of adjusting the glucose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-taste beverage. Step (a2): A step of adjusting the sucrose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-taste beverage. Step (a3): A step of adjusting the fructose content according to the real extract concentration (REx) and the original extract concentration (OEx) of the beer-taste beverage.

18. The method for producing a beer-taste beverage according to claim 17, further comprising a step (b) of adjusting the glucose content, the sucrose content, or the fructose content according to the original extract concentration (OEx) of the beer-taste beverage.

19. In step (a1), the glucose content is adjusted so that the ratio [glucose / REx] of the glucose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 7.0 or more. In step (a2), the sucrose content is adjusted so that the ratio [sucrose / REx] of the sucrose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 3.0 or more. In step (a3), the fructose content is adjusted so that the ratio [fructose / REx] of the fructose content (unit: mass ppm) to the real extract concentration (REx) (unit: mass%) is 9.0 or more. The method for producing a beer-taste beverage according to claim 17 or 18.

20. A method for adjusting the flavor of a beer-taste beverage, which has a step (a) of adjusting one or more selected from the group consisting of the content of glucose, the content of sucrose, and the content of fructose according to the real extract concentration (REx) of the beer-taste beverage, and is adjusted to improve the suitable aftertaste and suppress the inappropriate aftertaste of the beer-taste beverage.

21. Furthermore, the method for adjusting the flavor of a beer-taste beverage according to claim 20, which has a step (b) of adjusting one or more selected from the group consisting of the content of glucose, the content of sucrose, and the content of fructose according to the original extract concentration (OEx) of the beer-taste beverage.

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