Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that has a desirable richness and body, or that has a reduced harsh bitterness unsuitable for beer-flavored beverages.SOLUTION: This beer-flavored beverage has an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and an iso-α acid content of 3.0 ppm by mass 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 flavor improvement method.

Background Art

[0002] Conventionally, in response to the diversified preferences of recent consumers, various beer-taste beverages have been developed and distributed on the market. For example, Patent Document 1 discloses a high-alcohol beer-taste beverage containing citric acid and phenethyl alcohol, wherein the content of citric acid is 270 mg / L or more and 1100 mg / L or less, and the content of phenethyl alcohol is 40 mg / L or more and 180 mg / L or less.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] It has been found by the study of the present inventor that a beer-taste beverage with a high alcohol content can obtain a refreshing taste, but not only is it likely to feel an inappropriate and irritating bitterness, but it is also likely to become a beverage in which it is difficult to feel the richness and body suitable for a beer-taste beverage. Under such circumstances, for example, there is a demand for a beer-taste beverage having a suitable richness and body, or in which the inappropriate and irritating bitterness is suppressed in the beer-taste beverage.

Means for Solving the Problems

[0005] One aspect of the present invention provides a beer-taste beverage or the like having an alcohol content of a predetermined value or more, and a real extract concentration and an isohumulone content of a predetermined value or more. Specifically, the present invention provides, for example, the following aspects [1] to [9]. [1] A beer - flavored beverage having an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and an iso - α - acid content of 3.0 mass ppm or more. [2] The beer - flavored beverage according to [1], having an alcohol content of 9.5 (v / v)% or more and 32.0 (v / v)% or less. [3] The beer - flavored beverage according to [1] or [2], having a real extract concentration of 12.8 (w / w)% or more and 40.0 (w / w)% or less. [4] The beer - flavored beverage according to any one of [1] to [3], having an iso - α - acid content of 4.0 mass ppm or more and 600 mass ppm or less. [5] The ratio [iso - α - acid content / alcohol content] of the iso - α - acid content (unit: mass ppm) to the alcohol content (unit: (v / v)%) of the beer - flavored beverage according to any one of [1] to [4] is 0.10 or more and 60.0 or less. [6] The ratio [iso - α - acid content / real extract concentration] of the iso - α - acid content (unit: mass ppm) to the real extract concentration (unit: (w / w)%) of the beer - flavored beverage according to any one of [1] to [5] is 0.25 or more and 40.0 or less. [7] The ratio [real extract concentration / alcohol content] of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) of the beer - flavored beverage according to any one of [1] to [6] is 0.2 or more and 5.0 or less. [8] A method for producing a beer - flavored beverage, comprising at least the following steps (a) to (c). · Step (a): A step of adjusting and / or confirming the alcohol content of the beer - flavored beverage to 9.0 (v / v)% or more. · Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 12.5 (w / w)% or more. · Step (c): A step of adjusting and / or confirming that the content of iso-α acids in the beer-taste beverage is 3.0 mass ppm or more. [9] A method for improving the flavor of a beer-taste beverage, having at least the following steps (a) to (c). · Step (a): A step of adjusting and / or confirming that the alcohol content of the beer-taste beverage is 9.0 (v / v)% or more. · Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 12.5 (w / w)% or more. · Step (c): A step of adjusting and / or confirming that the content of iso-α acids in the beer-taste beverage is 3.0 mass ppm or more.

Advantages of the Invention

[0006] A beer-taste beverage according to a preferred embodiment of the present invention can have a suitable richness and thickness, and can also be a beverage in which the irritating bitterness unsuitable for a beer-taste beverage is suppressed.

Embodiments 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 described as "preferably 30 to 100, more preferably 40 to 80" as a numerical range, 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 described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less" as a numerical range, 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 "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 As used herein, the term "beer-taste beverage" refers to an alcoholic beverage or a non-alcoholic beverage having a beer-like flavor. That is, the beer-taste beverage in this specification includes any beverage having a beer flavor, unless otherwise specified. Therefore, the "beer-taste 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-taste beverages, but also beverages to which a beer flavoring containing aroma components such as esters, higher alcohols, and lactones is added. Also, the beer-taste beverage according to one aspect of the present invention may be a carbonated beverage or a non-carbonated beverage.

[0009] Furthermore, the beer-taste beverage according to one aspect of the present invention can be consumed as it is, but it may also be diluted with water, ice, an edible aqueous solution, etc. and then consumed. As used herein, the term "edible aqueous solution" refers to a solution in which one or more edible components are dissolved in water. The edible components are not particularly limited and may be solid, liquid such as vegetable oil, or gas such as carbon dioxide gas. Examples of the edible aqueous solution include, for example, carbonated water, cider, ramune, cola and other foaming aqueous solutions, soft drinks, tea, black tea, fruit juice, vegetable juice and other non-foaming aqueous solutions, etc., and two or more kinds may be used in combination. The carbon dioxide gas concentration of the edible aqueous solution may be 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, or 0.45 (w / w)% or more, and may also be 0.90 (w / w)% or less, 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w) or less, or 0.55 (w / w)% or less.

[0010] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-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.

[0011] Further, the beer - flavored beverage of one embodiment of the present invention may be a fermented beer - flavored beverage that has undergone a fermentation process using yeast, or may be a non - fermented alcohol - containing beer - flavored beverage to which spirits (distilled liquor) or the like is added without undergoing a fermentation process. Note that the fermented beer - flavored beverage may be a beverage to which alcohol (spirits, distilled liquor) is added, or may be a beverage to which no alcohol (spirits, distilled liquor) is added. As the fermented beer - flavored beverage, it may be an ale - flavored beverage brewed through a fermentation process using top - fermenting yeast (such as Saccharomyces), or it may be a lager - flavored beverage (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, or it may be a beverage obtained by mixing an ale - flavored beverage and a lager - flavored beverage. Also, the "fermentation" referred to in this specification may be alcoholic fermentation in which alcohol is produced, or may be non - alcoholic fermentation in which no alcohol is produced. In the case of non - alcoholic fermentation, it can be prepared into a beer - flavored beverage with adjusted alcohol content by adding spirits (distilled liquor) or the like.

[0012] In addition, the beer - flavored beverage of one embodiment of the present invention may be a malt - used beer - flavored beverage using malt as a raw material, or may be a malt - not - used beer - flavored beverage without using malt. Examples of the malt - used beer - flavored beverage include a beer - flavored beverage using barley malt.

[0013] The alcohol content (ethanol content) of the beer - flavored beverage of one embodiment of the present invention is 9.0 (v / v)% or more. In this specification, the "high - alcohol beer - flavored beverage" means a beer - flavored beverage with an alcohol content of 9.0 (v / v)% or more.

[0014] The alcohol content (ethanol content) of the beer-taste beverage according to one aspect of the present invention is 9.0 (v / v)% or more, but may be 9.5 (v / v)% or more, 10.0 (v / v)% or more, 10.5 (v / v)% or more, 11.0 (v / v)% or more, 11.5 (v / v)% or more, 12.0 (v / v)% or more, 12.5 (v / v)% or more, 13.0 (v / v)% or more, 13.5 (v / v)% or more, 14.0 (v / v)% or more, 14.5 (v / v)% or more, 15.0 (v / v)% or more, 15.5 (v / v)% or more, 16.0 (v / v)% or more, 16.5 (v / v)% or more, 17.0 (v / v)% or more, 17.5 (v / v)% or more, 18.0 (v / v)% or more, 18.5 (v / v)% or more, 19.0 (v / v)% or more, 19.5 (v / v)% or more, 20.0 (v / v)% or more, 21.0 (v / v)% or more, 22.0 (v / v)% or more, 23.0 (v / v)% or more, 24.0 (v / v)% or more, 25.0 (v / v)% or more, 26.0 (v / v)% or more, 27.0 (v / v)% or more, 28.0 (v / v)% or more, 29.0 (v / v)% or more, or 30.0 (v / v)% or more, and may also be 60.0 (v / v)% or less, 57.0 (v / v)% or less, 55.0 (v / v)% or less, 53.0 (v / v)% or less, 50.0 (v / v)% or less, 47.0 (v / v)% or less, 45.0 (v / v)% or less, 43.0 (v / v)% or less, 40.0 (v / v)% or less, 37.0 (v / v)% or less, 35.0 (v / v)% or less, 34.0 (v / v)% or less, 33.0 (v / v)% or less, 32.0 (v / v)% or less, 31.0 (v / v)% or less, 30.0 (v / v)% or less, 29.0 (v / v)% or less, 28.0 (v / v)% or less, 27.0 (v / v)% or less, 26.0 (v / v)% or less, 25.0 (v / v)% or less, 24.0 (v / v)% or less, 23.0 (v / v)% or less, 22.0 (v / v)% or less, 21.0 (v / v)% or less, or 20.0 (v / v)% or less.

[0015] In the present specification, the alcohol content is indicated as a percentage on a volume / volume basis ((v / v)%). The alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer.

[0016] Also, the alcohol content of the beer-taste beverage of one aspect of the present invention depends on the types of raw materials (such as wheat, malt, corn grits, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the addition amounts of enzymes, 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 addition amount of acid used for pH adjustment, 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 of 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, 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.), and the presence or absence of addition of spirits, brewing alcohol, etc. and the addition amount in the case of addition can be appropriately set and adjusted to a desired range.

[0017] The beer-taste beverage of one aspect of the present invention may contain spirits (distilled liquor) derived from grains as an alcohol component in order to adjust the alcohol content to be within the above range. 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.

[0018] By the way, the higher the alcohol content of the beer-taste beverage, the clearer the taste obtained, but not only is it easier to feel a stimulating bitterness that is unsuitable for the beer-taste beverage, but it also tends to become a beverage in which it is difficult to feel the richness and thickness suitable for the beer-taste beverage. Such problems are particularly likely to occur in high-alcohol beer-taste beverages. In view of the above problems, the beer - flavored beverage according to one embodiment of the present invention is a beer - flavored beverage that suppresses inappropriate pungent bitterness and improves suitable richness and body by adjusting the real extract concentration and the content of iso - α - acids. In particular, the higher the alcohol content of the beer - flavored beverage, the more easily the effect can be felt.

[0019] In the beer - flavored beverage according to one embodiment of the present invention, from the perspective of making a beer - flavored beverage that suppresses inappropriate pungent bitterness and improves suitable richness and body (especially high - alcohol beer - flavored beverage), the real extract concentration may be 12.5 (w / w)% or more, 12.8 (w / w)% or more, 13.0 (w / w)% or more, 13.3 (w / w)% or more, 13.5 (w / w)% or more, 13.8 (w / w)% or more, 14.0 (w / w)% or more, 14.3 (w / w)% or more, 14.5 (w / w)% or more, 14.8 (w / w)% or more, 15.0 (w / w)% or more, 15.3 (w / w)% or more, 15.5 (w / w)% or more, 15.8 (w / w)% or more, 16.0 (w / w)% or more, 16.3 (w / w)% or more, 16.5 (w / w)% or more, 16.8 (w / w)% or more, 17.0 (w / w)% or more, 17.3 (w / w)% or more, 17.5 (w / w)% or more, 17.8 (w / w)% or more, or 18.0 (w / w)% or more. Also, it may be 40.0 (w / w)% or less, 37.0 (w / w)% or less, 35.0 (w / w)% or less, 32.0 (w / w)% or less, 30.0 (w / w)% or less, 29.0 (w / w)% or less, 28.0 (w / w)% or less, 27.0 (w / w)% or less, 26.0 (w / w)% or less, 25.0 (w / w)% or less, 24.0 (w / w)% or less, 23.0 (w / w)% or less, 22.0 (w / w)% or less, 21.0 (w / w)% or less, 20.0 (w / w)% or less, 19.5 (w / w)% or less, 19.0 (w / w)% or less, 18.5 (w / w)% or less, 18.0 (w / w)% or less, 17.5 (w / w)% or less, 17.0 (w / w)% or less, 16.5 (w / w)% or less, 16.0 (w / w)% or less, 15.5 (w / w)% or less, 15.0 (w / w)% or less, 14.5 (w / w)% or less, 14.0 (w / w)% or less, 13.5 (w / w)% or less, 13.0 (w / w)% or less, or 12.8 (w / w)% or less.

[0020] The real extract concentration can be measured by the method described in 8.4.3 Alcoholizer Method of the Revised BCOJ Beer Analysis Method, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Association and supplemented and revised in 2013 (Japan Brewing Association, a public interest incorporated foundation). The adjustment of 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 crushing particle size of malt, the crushing method of malt (wet crushing, dry crushing, etc.), the humidity at the time of malt crushing (degree of humidity adjustment), the temperature at the time of malt crushing, the type of mill used for malt crushing, the amount of raw materials, the type of enzyme, the addition amount of enzyme, the timing of enzyme addition, the time of enzymatic decomposition, the saccharification time in the charge tank, the protein decomposition time in the charge tank, the pH in the charge tank, the pH in the charge 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 (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 of each temperature range when preparing wort (including during saccharification), the time of wort filtration, the temperature during wort filtration, the pH during 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 (such as oxygen concentration, aeration conditions, yeast variety, the addition amount of yeast, yeast growth number, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the addition of spirits or brewing alcohol, etc.

[0021] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of suppressing inappropriate pungent bitterness and improving suitable richness and body to obtain a beer - flavored beverage (particularly, a high - alcohol beer - flavored beverage), the content of iso - α - acids may be 3.0 mass ppm or more, 3.5 mass ppm or more, 4.0 mass ppm or more, 4.5 mass ppm or more, 5.0 mass ppm or more, 5.5 mass ppm or more, 6.0 mass ppm or more, 6.5 mass ppm or more, 7.0 mass ppm or more, 7.5 mass ppm or more, 8.0 mass ppm or more, 8.5 mass ppm or more, 9.0 mass ppm or more, 9.5 mass ppm or more, 10 mass ppm or more, 12 mass ppm or more, 14 mass ppm or more, 16 mass ppm or more, 18 mass ppm or more, 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 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, or 320 mass ppm or more. Also, it may be 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, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, 45 mass ppm or less, 40 mass ppm or less, 35 mass ppm or less, 30 mass ppm or less, 25 mass ppm or less, 20 mass ppm or less, 18 mass ppm or less, 16 mass ppm or less, 14 mass ppm or less, 12 mass ppm or less, 10 mass ppm or less, 9.5 mass ppm or less, 9.0 mass ppm or less, 8.5 mass ppm or less, 8.0 mass ppm or less, 7.It may be 5 mass ppm or less, 7.0 mass ppm or less, 6.5 mass ppm or less, 6.0 mass ppm or less, 5.5 mass ppm or less, or 5.0 mass ppm or less.

[0022] 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 (Supplementary Revision 2013). Iso-α acids can be obtained, for example, by isomerizing α acids contained in hops. To control the amount of iso-α acids, hop varieties, the amount of hops used, the timing of hop addition, the temperature at the time of hop addition and the holding time in that temperature range, the pH at the time of hop addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc., beer filtration conditions, addition of dilution water, addition of carbonated water, etc. can be adjusted. Also, commercially available hop processed products (such as iso-α acids) can be used for adjustment, and can be adjusted by the amount, type, addition timing, temperature at the time of addition and the holding time in that temperature range, pH at the time of addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc., beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Pellet hops made into pellets may be used for hops, extract hops that have been extracted may be used, or hop cones may be used. Hops and hop processed products may be used alone or in combination. Also, the content of iso-α acids may be adjusted by the addition of dilution water, carbonated water, spirits, brewing alcohol, or the like.

[0023] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of making a beer-taste beverage (particularly, a high-alcohol beer-taste beverage) that has a moderate alcoholic pungency while suppressing inappropriate pungent bitterness and further improving richness and body, the ratio of the content of iso-α acids (unit: mass ppm) to the alcohol content (unit: (v / v)%) [content of iso-α acids / alcohol content] is 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.85 or more, 0.9 or more, 0.95 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, 7.5 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, 15.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 52.0 or more, 54.0 or more, 55.0 or more, 56.0 or more, 58.0 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, 240 or more, or 250 or more may be used, and also 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 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.It may be 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, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 10.0 or less, 9.5 or less, 8.0 or less, 7.5 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, 0.95 or less, 0.9 or less, 0.85 or less, 0.8 or less, 0.75 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, 0.2 or less, 0.15 or less, or 0.1 or less.

[0024] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beer-taste beverage (particularly, a high-alcohol beer-taste beverage) that has a moderate alcoholic pungency while suppressing an inappropriate pungent bitterness and further improving the richness and body, the ratio of the content of iso-α acids (unit: mass ppm) to the real extract concentration (unit: (w / w)%) [content of iso-α acids / real extract concentration] is 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.85 or more, 0.9 or more, 0.95 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 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, 7.5 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, 15.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 52.0 or more, 54.0 or more, 55.0 or more, 56.0 or more, 58.0 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.It may be 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, or 250 or more. Also, it may be 400 or less, 380 or less, 360 or less, 350 or less, 340 or less, 320 or less, 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 135 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 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, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 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, 0.95 or less, 0.9 or less, 0.85 or less, 0.8 or less, 0.75 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, or 0.2 or less.

[0025] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of obtaining a beer - flavored beverage (particularly, a high - alcohol beer - flavored beverage) that has an appropriate stimulating sensation of alcohol while suppressing an inappropriate pungent bitterness and further improving richness and body, the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] may be 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, or 2.0 or more. Also, it may be 3.0 or less, 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, 2.4 or less, 2.3 or less, 2.2 or less, 2.1 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0026] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of obtaining a beer - flavored beverage (particularly, a high - alcohol beer - flavored beverage) that has an appropriate astringent feeling, the bitterness value may be 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 5.0 BUs or more, 7.0 BUs or more, 10 BUs or more, 12 BUs or more, 15 BUs or more, 17 BUs or more, 20 BUs or more, 22 BUs or more, 25 BUs or more, 27 BUs or more, 30 BUs or more, 32 BUs or more, 35 BUs or more, 37 BUs or more, or 40 BUs or more. Also, it may be 500 BUs or less, 450 BUs or less, 400 BUs or less, 350 BUs or less, 300 BUs or less, 270 BUs or less, 250 BUs or less, 220 BUs or less, 200 BUs or less, 190 BUs or less, 180 BUs or less, 170 BUs or less, 160 BUs or less, 150 BUs or less, 140 BUs or less, 130 BUs or less, 120 BUs or less, 110 BUs or less, 100 BUs or less, 95 BUs or less, or 90 BUs or less. Also, when the beer - flavored beverage of one embodiment of the present invention does not use hops as a raw material, the bitterness value may be less than 7.0 BUs, less than 6.0 BUs, less than 5.0 BUs, less than 4.0 BUs, less than 3.0 BUs, less than 2.0 BUs, less than 1.0 BUs, less than 0.5 BUs, or less than 0.1 BUs.

[0027] 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 of one embodiment of the present invention is an index of bitterness provided by hop - derived components mainly composed of isohumulone, and can be controlled, for example, by appropriately adjusting the type, addition amount, and addition timing of hops.

[0028] In the beer - flavored beverage of one embodiment of the present invention, the sugar content may be 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, 1.2 g / 100 mL or more, 1.3 g / 100 mL or more, 1.4 g / 100 mL or more, 1.5 g / 100 mL or more, 1.6 g / 100 mL or more, 1.7 g / 100 mL or more, 1.8 g / 100 mL or more, 1.9 g / 100 mL or more, 2.0 g / 100 mL or more, and may also be 5.0 g / 100 mL or less, 4.7 g / 100 mL or less, 4.5 g / 100 mL or less, 4.2 g / 100 mL or less, 4.0 g / 100 mL or less, 3.9 g / 100 mL or less, 3.8 g / 100 mL or less, 3.7 g / 100 mL or less, 3.6 g / 100 mL or less, 3.5 g / 100 mL or less, 3.4 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, 3.1 g / 100 mL or less, or 3.0 g / 100 mL or less.

[0029] Incidentally, the carbohydrate content can be appropriately set and adjusted by adding diluted water or carbonated water, the types of raw materials (such as malt, corn grits, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the added amounts of enzymes (including carbohydrases, isomerases, etc.), the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH in the charging process (wort production process from malt input to before yeast addition), the wort filtration time, the set temperatures and holding times 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, the fermentation conditions (oxygen concentration, aeration conditions, yeast strain, added amount of yeast, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, added amount of enzyme, type of enzyme, enzyme addition timing, etc.), and so on. Also, 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). Specifically, it means the amount obtained by removing protein, lipid, dietary fiber, ash, alcohol content, and moisture from the target food. Therefore, the amount of carbohydrates in a 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.

[0030] 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, 65% or more, 67% or more, 70% or more, 72% or more, 75% or more, 77% or more, 80% or more, 82% or more, 85% or more, 87% or more, 90% or more, 92% or more, 95% or more, 97% or more, 100% or more, or 105% or more, and may also be 120% or less, 119% or less, 118% or less, 117% or less, 116% or less, 115% or less, 114% or less, 113% or less, 112% or less, 111% or less, or 110% or less.

[0031] In addition, 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 in the charging process (wort production process from malt input to before yeast addition), the temperature in the charging process, the time for wort filtration, the set temperature and holding time of 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, 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.). In this specification, the "apparent degree of fermentation" means the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation in the total sugar concentration contained in the liquid before fermentation. For example, the apparent degree of fermentation AA of a beer-like beverage can be calculated from the following formula (1). Formula (1): AA(%) = 100×(P - Es) / P In the above formula (1), "P" is the original extract (original wort extract), and it can be measured by the method described in the "BCOJ Beer Analysis Method (edited by the Fermentation and Beer Brewing Association of the Japan Brewing Society, Revised Edition on November 1, 2004)". Also, "Es" represents the apparent extract of the beer-like beverage. The apparent extract can be calculated from the following formula (2) as described in the "BCOJ Beer Analysis Method (edited by the Fermentation and Beer Brewing Association of the Japan Brewing Society, Revised Edition on November 1, 2004)", for example. Formula (2): Es = -460.234 + 662.649×D - 202.414×D2 (In formula (2), D is the specific gravity of the degassed beer-like beverage.) Note that since the apparent extract "Es" may become a negative value depending on D in the above formula (2), the calculated apparent degree of fermentation may exceed 100%.

[0032] The malt ratio of the beer - flavored beverage according to one embodiment of the present invention may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, and may also be less than 100% by mass, 100% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, or less than 50% by mass.

[0033] 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 Interpretative Guidelines for Liquor - related Administrative Laws and Regulations. 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. Examples of the nitrogen source include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, un - germinated grains, and their decomposition products, etc. Examples of un - germinated grains include un - germinated barley, wheat, rye, oats, corn, adzuki beans, potatoes, beans (such as soybeans and peas), buckwheat, sorghum, millet, and foxtail millet, etc. Also, starches obtained from these grains and their extracts (extracts) may be used.

[0034] 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, hops, and water as raw materials using yeast, and specifically, it means the one defined in the Liquor Tax Law with an enforcement date of April 1, 2018 and the Interpretative Guidelines for Liquor - related Administrative Laws and Regulations. That is, when the beer-taste beverage of one aspect of the present invention is beer, the above alcohol content is adjusted by a fermentation process using yeast.

[0035] The color of the beer-taste beverage of one aspect of the present invention is not particularly limited, and may be amber or golden like ordinary beer, black like dark beer, or colorless and transparent, or may be colored with a coloring agent or the like to give a desired color. The color of the beer-taste beverage can be determined by the naked eye, or may be defined by the total light transmittance, chromaticity, etc.

[0036] The chromaticity of the beer-taste beverage of one aspect of the present invention may be 0.5 EBC or more, 1.0 EBC or more, 2.0 EBC or more, 3.0 EBC or more, 5.0 EBC or more, 7.0 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, 65 EBC or more, 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, 100 EBC or more, 105 EBC or more, 110 EBC or more, 115 EBC or more, 120 EBC or more, 125 EBC or more, 130 EBC or more, 135 EBC or more, 145 EBC or more, or 150 EBC or more, and may also be 500 EBC or less, 450 EBC or less, 400 EBC or less, 350 EBC or less, 300 EBC or less, 270 EBC or less, 250 EBC or less, 240 EBC or less, 230 EBC or less, 220 EBC or less, 210 EBC or less, 200 EBC or less, 190 EBC or less, 180 EBC or less, 170 EBC or less, 160 EBC or less, 155 EBC or less, 150 EBC or less, 145 EBC or less, 140 EBC or less, 135 EBC or less, 130 EBC or less, 125 EBC or less, 120 EBC or less, 115 EBC or less, 110 EBC or less, 105 EBC or less, 100 EBC or less, 95 EBC or less, 90 EBC or less, 85 EBC or less, 80 EBC or less, 75 EBC or less, or 70 EBC or less.

[0037] In this specification, the "colority" of the beer-taste 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 Federation [Analysis Committee], 2013 Supplement and Revision). The "colority" of the beer-taste beverage is specified by the colority unit (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. Also, the colority of the beer-taste beverage according to one aspect of the present invention 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 colority of the beer-taste beverage, the blending ratio of dark malt as malt can be increased, the temperature during the boiling process can be increased, the boiling time can be lengthened, decoction can be carried out during the preparation of the mash, a colorant such as caramel pigment can be added, and so on. In addition, the colority can be adjusted to be higher by increasing the original wort extract concentration or increasing the malt ratio. Also, the colority can be adjusted to be higher by increasing the original extract concentration or the real extract concentration and increasing the malt ratio.

[0038] The pH of the beer-taste 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, or 4.5 or less.

[0039] The beer-taste beverage according to one aspect of the present invention may be in a form where the beverage is packed in a container. Examples of the container include, for example, bottles, PET bottles, cans, bottle cans, or barrels. However, from the viewpoint of being particularly easy to carry, bottles, PET bottles, cans, or bottle cans are preferable.

[0040] 1.1 Raw materials As the main raw material of the beer-taste 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-taste 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, bittering agents or bitterness-imparting agents, antioxidants, flavors, acidulants, salts, etc. may be used.

[0041] 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, oats, millet, and sorghum that have been germinated, dried, and root-removed, and the place of origin and variety can be any. As the malt used in one aspect of the present invention, barley malt is preferable. 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 may be used. Furthermore, in addition to ordinary malt, colored malt etc. can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

[0042] In the beer-taste beverage according to one aspect of the present invention, it is preferable that the malt to be used is 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.

[0043] Also, grains other than malt may be used together with malt or in place of malt. Examples of such grains include cereals that do not correspond to malt (barley, wheat, rye, crow wheat, oats, foxtail millet, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, adzuki beans, potatoes, beans (soybeans, broad beans, etc.), buckwheat, sorghum, millet, panic grass, and starches obtained from them, extracts (extracts) thereof, and the like.

[0044] In addition, when suppressing the malt ratio or 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 materials 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 (e.g., soy protein, etc.), soybeans, yeast extract, broad beans, wheat malt, the above-mentioned ungerminated grains, and their decomposition products, etc.

[0045] The beer-taste beverage according to one aspect of the present invention may be a beverage using wheat malt or a beverage that does not substantially use wheat malt. Also, 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 a beverage that does not use such soy peptides. The "beverage that does not substantially use wheat malt" and the "beverage that does not substantially use soy peptides" mean a beverage in which the amount of use of the wheat malt or the soy peptides 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 excluding water of the beverage.

[0046] The fruits, peels, barks, leaves, flowers, stems, roots, and seeds of plants other than Gramineae plants such as wheat that can be used as raw materials can be appropriately selected. Examples of plants other than specific gramineous plants include citrus fruits, soft fruits, herbs, spices, and the like. Examples of citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyo oranges, kumquats, kabosu, daidai, sudachi, and the like. Examples of soft fruits include peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscats, and currants. Examples of herbs and spices include coriander, pepper, fennel, Chinese prickly ash, sansho pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, 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 obtained by extraction with an extraction solvent such as water or ethanol, or used in the form of squeezed juice (such as fruit juice). These may be used alone or in combination of two or more. These can be used as appropriate according to consumer preferences. However, in order to enjoy a refreshing and clean taste characteristic of beer, it is preferable not to use any of the above-mentioned citrus fruits, soft fruits, herbs, and spices as raw materials, or to minimize the amount used. In particular, since currants produce a milky aroma inappropriate for beer, it is preferable not to use currants or currant juice as raw materials, or to minimize the amount used.

[0047] 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, and the like. 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.

[0048] In addition, a beer-flavored 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-flavored 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-flavored beverage. On the other hand, the content of iso-α acids in a beer-flavored beverage without using hops may be 0.1 mass ppm or less, based on the total amount (100% by mass) of the beer-flavored 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 Association [Analysis Committee], 2013 Supplement and Revision).

[0049] 1.1.3 Preservatives A beer-flavored 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, commercially available preparations such as Strong Sampler (manufactured by Sanyoen FF Japan Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative. These preservatives may be used alone or in combination of two or more.

[0050] When a preservative is blended in a beer-flavored beverage according to one aspect of the present invention, the blending amount of the preservative 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.

[0051] 1.1.4 Sweeteners A beer-flavored beverage according to one aspect of the present invention may be a beverage further containing a sweetener. Examples of the sweeteners used in one aspect 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, sugars having three or more saccharide units, 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. These saccharides may be in the form of 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 starch purification method, and the treatment conditions such as hydrolysis with an enzyme or an acid. For example, by appropriately setting the conditions for hydrolysis with an enzyme or an acid, saccharides with a high ratio of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions (syrups) thereof, etc. can also be used. Examples of the artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc.

[0052] 1.1.5 Water-soluble dietary fiber The beer-taste beverage of one aspect of the present invention may be a beverage further blended with a water-soluble dietary fiber, or may be a beverage without blending (adding) a water-soluble dietary fiber. Examples of the water-soluble dietary fiber include resistant dextrin, polydextrose, hydrolyzate of guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferable. Note that the beer-taste beverage of one aspect of the present invention may be a beverage without blending (adding) resistant dextrin as a raw material. The beer-taste beverage of this aspect contains water-soluble dietary fiber derived from raw materials (e.g., malt, etc.) even without blending (adding) resistant dextrin. The content of the water-soluble dietary fiber derived from the raw materials is described, for example, in the 2020 Edition of the Japanese Food Standard Composition Table (8th Edition).

[0053] In the beer-taste beverage according to one aspect of the present invention, the content of the water-soluble dietary fiber is 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. Further, 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, 0.40% by mass or less, 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.

[0054] Note that for the water-soluble dietary fiber, the content may be adjusted by adding a commercially available product to be within the above range, or the content of the dietary fiber derived from raw materials such as malt may be adjusted in the manufacturing process to be 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 inappropriate 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 temperatures, pH, and holding times in each temperature region when preparing the saccharified solution.

[0055] 1.1.6 Bittering agents, bitterness imparting agents The beer - flavored beverage according to one aspect of the present invention may also be a beverage containing one or more selected from bitter agents and bitterness - imparting agents. In the beer - flavored beverage according to one aspect of the present invention, the bitterness may be imparted by hops, or a bitter agent or bitterness - imparting agent shown below may be used together with hops. Also, without using hops, a bitter agent or bitterness - imparting agent shown below may be used in place of hops. The bitter agent or bitterness - imparting agent is not particularly limited, and those usually used as bitterness - imparting agents in ordinary beer and low - malt beer can be used. For example, wax myrtle, Chinese date, star anise, juniper berry, sage, rosemary, Ganoderma lucidum, laurel, quassin, caffeine, absinthin, naringin, prickly ash, citrus extract, prickly ash extract, coffee extract, tea extract, bitter gourd extract, germ extract of the oil - palm, aloe vera extract, wax myrtle extract, Chinese date extract, laurel extract, sage extract, caraway extract, mugwort extract, absinthin, alginic acid, etc. can be mentioned. These bitter agents and bitterness - imparting agents may be used alone or in combination of two or more.

[0056] 1.1.7 Antioxidants The beer - flavored beverage according to one aspect of the present invention may also be a beverage containing an antioxidant. The antioxidant is not particularly limited, and those usually used as antioxidants in ordinary beer and low - malt beer can be used. For example, ascorbic acid, erythorbic acid, catechin, etc. can be mentioned. These antioxidants may be used alone or in combination of two or more.

[0057] 1.1.8 Flavors The beer - flavored beverage according to one aspect of the present invention may also be a beverage containing a flavoring. The flavoring is not particularly limited, and general beer flavorings can be used. The beer flavoring contains aroma components and is used for beer - like flavoring. 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. The flavoring used in one aspect of the present invention may be used alone or in combination of two or more.

[0058] 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. When alcohol fermentation is involved, 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 species, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0059] 1.1.9 Acidulants The beer-taste beverage according to one embodiment of the present invention may further be a beverage containing 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 even more preferable. These acidulants may be used alone or in combination of two or more.

[0060] 1.1.10 Salts The beer-taste beverage according to one embodiment of the present invention may further be a beverage containing 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, and the like. These salts may be used alone or in combination of two or more.

[0061] 1.2 Carbon dioxide The beer-taste beverage according to one aspect of the present invention may be a carbonated beverage containing carbon dioxide gas. The carbon dioxide gas contained in the beer-taste beverage according to one aspect 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. Note that the carbon dioxide gas generated in the fermentation process of the beer-taste beverage can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0062] The carbon dioxide gas concentration of the beer-taste beverage according to one aspect 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 can be 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 it from time to time to adjust the beverage to 20°C.

[0063] When the beer-taste beverage according to one aspect of the present invention is a container-packed beverage, the carbon dioxide gas pressure of the container-packed beverage may be appropriately adjusted within the range that provides the above carbon dioxide gas concentration, but it is 5.0 kg / cm 2 or less, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less. Also, it may be 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of the 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. 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.

[0064] 1.3 Other additives The beer-taste 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, foam formers, fermentation promoters, yeast extracts, proteinaceous 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.

[0065] 1.4 Bottled or canned 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 container may be used for the container-packed beverage, and examples of the container include a bottle, a can, a bottle can, a barrel or a PET bottle. From the viewpoint of being particularly easy to carry, a can, a bottle can, a bottle, or a PET bottle is preferable.

[0066] 2. Manufacturing method of beer-taste beverage The method for producing the beer-taste beverage according to one aspect of the present invention includes at least the following steps (a) to (c). · Step (a): A step of adjusting and / or confirming that the alcohol content of the beer-taste beverage is 9.0 (v / v)% or more. · Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 12.5 (w / w)% or more. · Step (c): A step of adjusting and / or confirming that the content of iso-α acids in the beer-taste beverage is 3.0 mass ppm or more.

[0067] Note that the order of steps (a) to (c) is not particularly limited. Moreover, 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 producing a fermented beer-taste beverage produced through a fermentation process and a method for producing a non-fermented beer-taste beverage produced without going through a fermentation process will be described.

[0068] 2.1 Manufacturing method of fermented beer-taste beverage Examples of the method for producing a fermented beer-taste beverage according to one aspect of the present invention include a method that goes through a fermentation process using yeast, for example, a method having the following steps (1) to (2). · 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 fermentation.

[0069] In addition, in the method for producing a fermented beer-taste beverage according to one aspect of the present invention, the above steps (a) to (c), as well as the adjustment of bitterness value, chromaticity, sugar content, and pH, can be performed at any one or more of the following timings (a) to (c). 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. · (a): Simultaneously with at least one of step (1) and step (2) · (i): Between step (1) and step (2) · (c): After step (2)

[0070] Regarding step (a), it may be performed while carrying out the fermentation process of step (2), and if necessary, by blending spirits or the like after step (2). Regarding step (b), it may be performed in steps (1) and (2), and if necessary, by adding dietary fiber, saccharides (such as starch, sweeteners, sugars, etc.) after step (2). Regarding step (c), while performing steps (1) and (2), if necessary, after step (2), it may be carried out by adding isohumulone or a purified product of isohumulone, etc. Hereinafter, each step in the method for producing a fermented beer - flavored beverage according to one aspect of the present invention will be described.

[0071] 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 put into a charging kettle or a charging tank, and enzymes such as amylase are added if 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 performing 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.

[0072] The mixture of various raw materials is heated to saccharify the starch of the raw materials and perform the saccharification treatment. The temperature and time of the saccharification treatment are preferably adjusted appropriately 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 wort extract concentration of the finally obtained beverage, etc. For example, in one aspect of the present invention, from the viewpoint of adjusting the sugar concentration and turbidity of the beer - flavored beverage within the above - mentioned range, the temperature of the saccharification treatment is 55 - 75°C, and the time of the saccharification treatment is preferably 30 - 240 minutes.

[0073] In addition, 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 from the start of boiling of the saccharified liquid until before the end of boiling.

[0074] After the boiling treatment, transfer it to a whirlpool, cool it to 0 - 23°C to obtain a cooling liquid, and then it is preferable to perform a treatment for removing solid components such as coagulated proteins. By this treatment, the original wort extract concentration can be adjusted to the above-mentioned range. In this way, the pre-fermentation liquid is obtained. In addition, in this step, in order to perform the treatment for removing solid components, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0075] Instead of the above-mentioned saccharified liquid, hot water may be added to malt extract, and then hops, bitter agents, etc. may be added for boiling treatment to prepare a pre-fermentation liquid. Also, as various raw materials, when malt is not used, 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. are mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution is subjected to boiling treatment to prepare a pre-fermentation liquid. When using hops, they may be added before the boiling treatment or during the period from the start to before the end of the boiling of the liquid sugar solution.

[0076] 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 and aroma, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast may be used.

[0077] The yeast may be added to the raw material liquid as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the stock solution. Also, after centrifugation, the one with the supernatant completely removed may be added. The addition amount of the yeast to the stock solution can be set appropriately, for example, about 5.0×10 6 cells / ml to 1.0×10 9 cells / ml.

[0078] The fermentation conditions during fermentation can be set as appropriate. However, from the perspective of adjusting the alcohol content and sugar concentration of the beer - flavored beverage to the above - mentioned ranges, the fermentation temperature is preferably 5 to 25°C. Also, the alcohol content and sugar concentration of the beer - flavored beverage can be adjusted by appropriately setting the type, addition amount, and addition timing of polysaccharide - degrading enzymes such as transglucosidase. Additionally, if necessary, the temperature (heating or cooling) or pressure of the fermentation broth may be changed during the fermentation process.

[0079] 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 or various additives described above may be added as necessary.

[0080] The beer - flavored beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed on the market as a product. The method of filling the container of the beer - flavored 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 - flavored beverage of the present invention is filled and sealed in the container. Any form and material of the container may be used in the container - filling process. Examples of the container include the containers described in "1.4 Container - filled Beverages".

[0081] 2.2 Manufacturing method of non-fermented beer-taste beverage As a method for manufacturing a non - fermented beer - flavored beverage of one embodiment 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 the raw materials. · Step (ii): A step of cooling the pre - beverage liquid obtained in step (i) and adding carbon dioxide gas.

[0082] 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 Manufacturing Fermented Beer - Flavored Beverage". As a method of adding carbon dioxide gas in step (ii), it may be added by mixing the pre-beverage liquid obtained in step (i), which has been cooled to a cooled pre-beverage liquid, 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.

[0083] And in the method for producing a non-fermented beer-taste beverage according to one aspect of the present invention, it is preferable to perform step (a) by blending spirits or the like, at least after the above step (i). Note that step (a) may be performed between step (i) and step (ii), or may be performed in step (i) and step (ii). Also, for steps (b) and (c), they may be performed between step (i) and step (ii), or may be performed in step (i) and step (ii).

[0084] 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 the non-fermented beer-taste beverage into a container is not particularly limited, and a method for filling a container 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 container may be used in the container filling step, and examples of the container are as described above.

Examples

[0085] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0086] Examples 1 to 48, Comparative Examples 1 to 8 <Preparation of Beverage> After putting the crushed barley malt into a charging tank containing 40 L of warm water maintained at 40 to 55°C, the temperature was raised step by step and maintained repeatedly until it reached 78°C, and then it was filtered to remove the malt residue to obtain a saccharified liquid. Next, hops were further added to the saccharified liquid and boiled, and then solid-liquid separation treatment was performed to obtain a clear wort. Then, beer yeast (bottom-fermenting yeast) was added to the cooled pre-fermentation liquid of the wort, the fermentation temperature and fermentation time were adjusted, and after alcohol fermentation was carried out to reach a predetermined alcohol content, the yeast was filtered and removed to obtain a fermentation liquid. Then, maltose and / or spirits were added to the fermentation liquid as needed to produce a beer-taste beverage. For the produced beer-taste beverage, the bitterness value was 40 to 90 BUs, the sugar content was 1.0 to 3.5 g / 100 mL, the pH was 4.2 to 4.7, and the carbon dioxide concentration was 0.205 to 0.304 (w / w)%. In each of the examples and comparative examples, the set temperature and holding time in each temperature region when preparing the saccharified liquid, the addition amount of hops, the fermentation temperature and fermentation time, etc. were appropriately set. Furthermore, as needed, the type of hops, the usage amount, the addition amount of iso-α acids, and the addition amount of spirits were adjusted so that the alcohol content, the real extract concentration, and the content of iso-α acids became the values shown in Tables 1 to 2.

[0087] <Sensory evaluation> Regarding the beer-taste beverages obtained in the examples and comparative examples cooled to about 4°C, two panelists who had been trained daily evaluated the "richness and thickness" and "stimulating bitterness" of each beverage based on the following score criteria in the range of 5.0 (maximum value) to 1.0 (minimum value) with a score increment of 0.5, and the average value of the scores of the two panelists was calculated. The results are shown in Tables 1 and 2. In addition, when evaluating, samples conforming to the following criteria "5.0", "4.0", "3.0", "2.0", and "1.0" were prepared in advance to unify the criteria among the panelists. Also, in any of the sensory evaluations in Tables 1 and 2, for the same beverage, no difference in score values of 1.5 or more was confirmed among the panelists.

[0088] [Score criteria for richness and thickness] · "5.0": The richness and body suitable for beer - flavored beverages are felt very strongly. · "4.0": The richness and body suitable for beer - flavored beverages are strongly felt. · "3.0": The richness and body suitable for beer - flavored beverages are sufficiently felt. · "2.0": The richness and body are not felt much. · "1.0": The richness and body are hardly felt.

[0089] [Score Criteria for the Suppression Effect of Stimulating Bitterness] · "5.0": No stimulating bitterness unsuitable for beer - flavored beverages is felt at all. · "4.0": Hardly any stimulating bitterness unsuitable for beer - flavored beverages is felt. · "3.0": Generally, no stimulating bitterness unsuitable for beer - flavored beverages is felt. · "2.0": A strong stimulating bitterness unsuitable for beer - flavored beverages is felt. · "1.0": A very strong stimulating bitterness unsuitable for beer - flavored beverages is felt.

[0090] Beverages with a score of 2.5 or less for the richness and body, and the score for the suppression effect of stimulating bitterness were used as comparative examples, and the rest were used as examples.

[0091]

Table 1

[0092]

Table 2

[0093] The beer - flavored beverages of Examples 1 - 44 were beverages in which the richness and body suitable for beer - flavored beverages were felt, and the unsuitable stimulating bitterness was suppressed. On the other hand, the beer - flavored beverages of Comparative Examples 1 - 8 had an insufficient suppression effect on the stimulating bitterness unsuitable for beer - flavored beverages, and as a result, the richness and body were hardly felt.

Claims

1. An alcoholic strength by volume of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and an isohumulone content of 3.0 mass ppm or more, a beer - flavored beverage.

2. The beer - flavored beverage according to claim 1, wherein the alcoholic strength by volume is 9.5 (v / v)% or more and 32.0 (v / v)% or less.

3. The beer - flavored beverage according to claim 1 or 2, wherein the real extract concentration is 12.8 (w / w)% or more and 40.0 (w / w)% or less.

4. The beer - flavored beverage according to claim 1 or 2, wherein the isohumulone content is 4.0 mass ppm or more and 600 mass ppm or less.

5. The beer - flavored beverage according to claim 1 or 2, wherein the ratio [isohumulone content / alcoholic strength by volume] of the isohumulone content (unit: mass ppm) to the alcoholic strength by volume (unit: (v / v)%) is 0.10 or more and 60.0 or less.

6. The beer - flavored beverage according to claim 1 or 2, wherein the ratio [isohumulone content / real extract concentration] of the isohumulone content (unit: mass ppm) to the real extract concentration (unit: (w / w)%) is 0.25 or more and 40.0 or less.

7. A method for producing a beer - flavored beverage, comprising at least the following steps (a) to (c). - Step (a): A step of adjusting and / or confirming that the alcoholic strength by volume of the beer - flavored beverage is 9.0 (v / v)% or more. - Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer - flavored beverage is 12.5 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the isohumulone content of the beer - flavored beverage is 3.0 mass ppm or more.

8. A method for improving the flavor of a beer - flavored beverage, comprising at least the following steps (a) to (c). - Step (a): A step of adjusting and / or confirming that the alcoholic strength by volume of the beer - flavored beverage is 9.0 (v / v)% or more. - Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer - flavored beverage is 12.5 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the isohumulone content of the beer - flavored beverage is 3.0 mass ppm or more.

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