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 9.0 (w / w)% or more, and a carbon dioxide gas content of 4500.0 mg / L or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a 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 in 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 easy to feel the pungent and irritating feeling of carbon dioxide gas, which is not suitable for a beer-taste beverage, but it also tends to be a beverage in which it is difficult to feel the richness and thickness suitable for a beer-taste beverage. Under such circumstances, for example, there is a demand for a beer-taste beverage in which the pungent and irritating feeling of carbon dioxide gas, which is not suitable for a beer-taste beverage, is suppressed, or which has a suitable richness and thickness.

Means for Solving the Problems

[0005] One aspect of the present invention provides a beer - flavored beverage having an alcohol content of a predetermined value or more, a real extract concentration of a predetermined value or more, and a carbon dioxide content of a predetermined value or less. Specifically, the present invention provides, for example, the following aspects [1] to [9]. [1] The beer - flavored beverage has an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 9.0 (w / w)% or more, and a carbon dioxide content of 4500 mg / L or less is a beer - flavored beverage. [2] The beer - flavored beverage according to [1], wherein the alcohol content is 9.5 (v / v)% or more and 32.0 (v / v)% or less. [3] The beer - flavored beverage according to [1] or [2], wherein the real extract concentration is 12.5 (w / w)% or more and 40.0 (w / w)% or less. [4] The beer - flavored beverage according to any one of [1] to [3], wherein the carbon dioxide content is 50 mg / L or more and 4000 mg / L or less. [5] The beer - flavored beverage according to any one of [1] to [4], wherein the ratio of the carbon dioxide content (unit: mg / L) to the alcohol content (unit: (v / v)%) [carbon dioxide content / alcohol content] is 3.00 or more and 450 or less. [6] The beer - flavored beverage according to any one of [1] to [5], wherein the ratio of the carbon dioxide content (unit: mg / L) to the real extract concentration (unit: (w / w)%) [carbon dioxide content / real extract concentration] is 5.0 or more and 350 or less. [7] A container - filled beverage, wherein the beer - flavored beverage according to any one of [1] to [6] is filled in a container. [8] A method for producing a beer - flavored beverage, which comprises 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): Adjusting and / or verifying the real extract concentration of the beer - flavored beverage to 9.0 (w / w)% or more. · Step (c): Adjusting and / or verifying the carbon dioxide content of the beer - flavored beverage to 4500 mg / L or less. [9] A method for improving the flavor of a beer - flavored beverage, which has at least the following steps (a) to (c). · Step (a): Adjusting and / or verifying the alcohol content of the beer - flavored beverage to 9.0 (v / v)% or more. · Step (b): Adjusting and / or verifying the real extract concentration of the beer - flavored beverage to 9.0 (w / w)% or more. · Step (c): Adjusting and / or verifying the carbon dioxide content of the beer - flavored beverage to 4500 mg / L or less.

Advantages of the Invention

[0006] In a preferred embodiment of the beer - flavored beverage of the present invention, the tingling and irritating sensation of carbon dioxide, which is unsuitable for beer - flavored beverages, is suppressed, and the beverage can have a suitable richness and body.

Modes 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 the numerical range is described as "preferably 30 - 100, more preferably 40 - 80", ranges such as "30 - 80" and "40 - 100" are also included in the numerical ranges described in this specification. Also, for example, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", ranges such as "30 - 80" and "40 - 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 - 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-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. Moreover, 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 drunk as it is, or it may be diluted with water, ice, an edible aqueous solution, etc. and then drunk. In this specification, the "edible aqueous solution" is 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 foaming aqueous solutions such as carbonated water, cider, ramune, and cola, and non-foaming aqueous solutions such as soft drinks, tea, black tea, fruit juice, and vegetable juice. Two or more of them may be used in combination. The carbon dioxide gas concentration of the edible aqueous solution may be 3000 mg / L or more, 3500 mg / L or more, 4000 mg / L or more, 4200 mg / L or more, or 4500 mg / L or more, and may also be 9000 mg / L or less, 8000 mg / L or less, 7000 mg / L or less, 6000 mg / L or less, or 5500 mg / L or less.

[0010] Examples of aroma components contained in beer flavor include, for example, 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.

[0011] Further, the beer - flavored beverage according to one aspect 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" as used 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 the alcohol content adjusted by adding spirits (distilled liquor) or the like.

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

[0013] The alcohol content (ethanol content) of the beer - flavored beverage according to one aspect 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. Further, it may 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, 20.0 (v / v)% or less, 19.0 (v / v)% or less, 18.0 (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, or 10.0 (v / v)% or less.

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

[0016] Moreover, the alcohol content of the beer - flavored beverage according to 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 strain, 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 or brewing alcohol, etc., and the addition amount when adding. It can be adjusted to a desired range by appropriately setting these factors.

[0017] The beer - flavored beverage according to 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 - mentioned range. In the present 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] Incidentally, in the case of beer-taste beverages, the higher the alcohol content, the clearer the taste, but not only is it easier to feel the tingling sensation of carbon dioxide gas, which is unsuitable for beer-taste beverages, but it also tends to become a beverage in which the richness and body suitable for beer-taste beverages are hardly felt. Such problems are particularly likely to occur in high-alcohol beer-taste beverages. In response to the above problems, the beer-taste beverage according to one aspect of the present invention is a beer-taste beverage in which an inappropriate tingling sensation of carbon dioxide gas is suppressed and suitable richness and body are improved by adjusting the real extract concentration and the carbon dioxide content. In particular, the higher the alcohol content of the beer-taste beverage, the easier the effect is felt.

[0019] In the beer-flavored beverage according to one aspect of the present invention, from the viewpoint of suppressing the irritating feeling of inappropriate carbon dioxide gas and improving the suitable richness and thickness (especially in a high-alcohol beer-flavored beverage), the real extract concentration is 9.0 (w / w)% or more, but may be 9.5 (w / w)% or more, 10.0 (w / w)% or more, 10.5 (w / w)% or more, 11.0 (w / w)% or more, 11.5 (w / w)% or more, 12.0 (w / w)% or more, 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, 12.5 (w / w)% or less, 12.0 (w / w)% or less, 11.5 (w / w)% or less, or 11.0 (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, Revised and Supplemented 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 grinding particle size of malt, the grinding mode 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 enzyme decomposition time, the saccharification time in the mash tun, the protein decomposition time in the mash tun, the pH in the mash tun, the pH in the 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 mashing, fermentation, after fermentation completion, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature range when preparing wort (including during saccharification), the wort filtration time, 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 (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 or brewing alcohol, etc.

[0021] In the beer - flavored beverage according to one aspect of the present invention, the carbon dioxide content (content of carbon dioxide (CO2)) is 4500 mg / L or less from the viewpoint of suppressing the tingling sensation of inappropriate carbon dioxide and improving the suitable richness and body, particularly for a high - alcohol beer - flavored beverage. However, it may also be 4400 mg / L or less, 4300 mg / L or less, 4200 mg / L or less, 4100 mg / L or less, 4000 mg / L or less, 3900 mg / L or less, 3800 mg / L or less, 3700 mg / L or less, 3600 mg / L or less, 3500 mg / L or less, 3400 mg / L or less, 3300 mg / L or less, 3200 mg / L or less, 3100 mg / L or less, 3000 mg / L or less, 2900 mg / L or less, 2800 mg / L or less, 2700 mg / L or less, 2600 mg / L or less, 2500 mg / L or less, 2400 mg / L or less, 2300 mg / L or less, 2200 mg / L or less, 2100 mg / L or less, 2000 mg / L or less, 1900 mg / L or less, 1800 mg / L or less, 1700 mg / L or less, 1600 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 400 mg / L or less, 300 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, or 140 mg / L or less. Also, it may be 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, 200 mg / L or more, 300 mg / L or more, 400 mg / L or more, 500 mg / L or more, 600 mg / L or more, 700 mg / L or more, 800 mg / L or more, 900 mg / L or more, 1000 mg / L or more, 1100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, 1600 mg / L or more,It may be 1700 mg / L or more, 1800 mg / L or more, 1900 mg / L or more, 2000 mg / L or more, 2100 mg / L or more, 2200 mg / L or more, 2300 mg / L or more, 2400 mg / L or more, 2500 mg / L or more, 2600 mg / L or more, 2700 mg / L or more, 2800 mg / L or more, 2900 mg / L or more, 3000 mg / L or more, 3100 mg / L or more, 3200 mg / L or more, 3300 mg / L or more, 3400 mg / L or more, 3500 mg / L or more, 3600 mg / L or more, 3700 mg / L or more, 3800 mg / L or more, 3900 mg / L or more, 4000 mg / L or more, 4100 mg / L or more, or 4200 mg / L or more.

[0022] The carbon dioxide gas contained in the beer-taste beverage according to one aspect of the present invention may be dissolved by mixing with carbonated water or adding carbon dioxide gas or the like. Also, the carbon dioxide gas generated in the fermentation process of the beer-taste beverage can be used as it is. Examples of methods for increasing the content of carbon dioxide gas include, for example, dissolving carbon dioxide gas, adding carbonated water or a carbonated edible aqueous solution having a high content of carbon dioxide gas, using fermentation conditions that generate more carbon dioxide gas, and the like. Examples of methods for reducing the content of carbon dioxide gas include, for example, adding carbonated water having a low content of carbon dioxide gas, a carbonated edible aqueous solution, dilution water, spirits, brewed alcohol, etc., using fermentation conditions that are less likely to generate carbon dioxide gas, shaking the beverage or the like to remove carbon dioxide gas, and the like. In this specification, the content of carbon dioxide gas is measured using a gas volume measuring device (such as GVA-500 manufactured by Kyoto Electronics Industry Co., Ltd.) after immersing the container containing the target beverage in a 20°C water tank for 30 minutes or more while occasionally shaking it to adjust the beverage to 20°C.

[0023] 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) with improved richness and body while suppressing the irritating feeling of inappropriate carbon dioxide gas, the ratio of the content of carbon dioxide gas (unit: mg / L) to the alcohol content (unit: (v / v)%) [content of carbon dioxide gas / alcohol content] may be 3.00 or more, 4.00 or more, 6.00 or more, 8.00 or more, 10.0 or more, 20.0 or more, 30.0 or more, 40.0 or more, 50.0 or more, 60.0 or more, 70.0 or more, 80.0 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, 350 or more, or 400 or more, and may also be 450 or less, 400 or less, 350 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, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, or 6.80 or less.

[0024] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of making a beer - flavored beverage (particularly, a high - alcohol beer - flavored beverage) that has a moderately pungent and stimulating feeling of alcohol while further improving richness and body, the ratio of the content of carbon dioxide gas (unit: mg / L) to the real extract concentration (unit: (w / w)%) [content of carbon dioxide gas / real extract concentration] may be 5.0 or more, 7.0 or more, 9.0 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 25 or more, 30 or more, 35 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, 95 or more, 100 or more, 105 or more, 110 or more, 115 or more, 120 or more, 125 or more, 130 or more, 135 or more, 140 or more, 145 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, or 230 or more. Also, it may be 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 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, 35 or less, 30 or less, 25 or less, 20 or less, 18 or less, 16 or less, 14 or less, or 12 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 (especially a high - alcohol beer - flavored beverage) having an appropriate tingling sensation of alcohol while 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, and may also 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 (especially a high - alcohol beer - flavored 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, 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, and may also 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. When the beer - flavored beverage according to one aspect 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). In addition, the bitterness value of the beer - flavored beverage according to one aspect of the present invention is an index of bitterness given 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 according to one aspect 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] Note that 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 addition 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 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 addition, 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] 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 added 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 charging process (wort production process from malt input to before yeast addition), the temperature during the charging process, the time for wort filtration, 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, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, added amount of yeast, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, added amount of enzymes, types of enzymes, timing of enzyme addition, 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), which 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-taste 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 Interpretation Guidelines of Liquor-related Administrative Laws and Regulations. When suppressing the malt ratio, it is preferable to increase the 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., 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. Examples of unsprouted grains include, for example, unsprouted barley, wheat, rye, oats, corn, millet, rice (white rice, brown rice, etc.), sorghum, buckwheat, and foxtail millet. Also, starches obtained from these grains and their extracts (extracts) may be used.

[0034] Also, the beer-taste 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 means what is defined in 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-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 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-taste beverage can be discriminated 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 Association [Analysis Committee], 2013 Supplement and Revision). The "colority" of the beer-taste 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. 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 treatment can be increased, the boiling time can be lengthened, decoction can be carried out during the preparation of the mash, colorants such as caramel pigment can be added, and so on. Also, the colority can be adjusted higher by increasing the original wort extract concentration or the malt ratio. Also, the colority can be adjusted higher by increasing the original extract concentration or the real extract concentration and by 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 - flavored beverage according to one aspect of the present invention may be in any form as long as it is filled in a container. Examples of the container include, for example, bottles, PET bottles, cans, bottle cans, or barrels. From the perspective of being particularly easy to carry, bottles, PET bottles, cans, or bottle cans are preferred.

[0040] 1.1 Raw materials As the main raw material 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 without using hops. In addition, preservatives, sweeteners, water - soluble dietary fibers, bitter agents or bitterness - imparting agents, antioxidants, flavors, acidulants, salts, etc. may also 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 glutinous millet that have been germinated, dried, and root - removed. The place of 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 - flavored 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 etc. 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.

[0042] In the beer - flavored beverage according to one aspect of the present invention, the malt to be used is preferably appropriately selected according to the desired color degree of the beer - flavored beverage. 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 other than malt (barley, wheat, rye, crow wheat, oats, pearl barley, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, adzuki beans, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, foxtail millet, 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 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., soybean protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and their decomposition products, etc.

[0045] Note that the beer-taste beverage of 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 of one aspect of the present invention may be a beverage that does not substantially use soybean peptides having a weight average molecular weight of less than 10,000 as a raw material, or a beverage that does not use such soybean peptides. Note that the "beverage that does not substantially use wheat malt" and the "beverage that does not substantially use soybean peptides" mean a beverage in which the usage amount of the wheat malt or the soybean 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 in the beverage.

[0046] Fruits, pericarp, bark, 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, etc. Examples of citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyo oranges, kumquats, kabosu, daidai, sudachi, etc. Examples of soft fruits include peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscats, currants, etc. 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, etc. 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 as a squeezed product (such as fruit juice). These may be used alone or in combination of two or more. These can be appropriately used according to consumers' preferences. However, in order to enjoy a refreshing and crisp 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 usage amount. In particular, since currants produce a milky aroma unsuitable for beer, it is preferable not to use currants or currant juice as raw materials, or to minimize the usage amount.

[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, 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 is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials of the beverage.

[0048] In addition, a beer - flavored beverage using hops as a raw material becomes a beverage containing iso - alpha acids, which are components derived from hops. The content of iso - alpha 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 - alpha acids in a beer - flavored 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 - flavored beverage. In this specification, the content of iso - alpha 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 The 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 para - hydroxybenzoate and butyl para - hydroxybenzoate; dimethyl dicarbonate; etc. Also, commercially available preparations such as Strong Sampler (manufactured by San-Ei Gen F.F.I., Inc., 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 the beer - flavored beverage according to one aspect of the present invention, the blending amount of the preservative is preferably 5 - 1200 mass ppm, more preferably 10 - 1100 mass ppm, still more preferably 15 - 1000 mass ppm, and even more preferably 20 - 900 mass ppm.

[0051] 1.1.4 Sweeteners The beer - flavored beverage according to one aspect of the present invention may further be a beverage containing a sweetener. Examples of the sweetener 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 saccharides, 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. In addition, there are no particular restrictions on the type of raw material grain of 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 higher ratio of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions (syrups) thereof can also be used. Examples of artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.

[0052] 1.1.5 Water-soluble dietary fiber The beer - flavored 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 water - soluble dietary fibers include, for example, indigestible dextrin, polydextrose, degraded guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. In addition, the beer - flavored beverage of one aspect of the present invention may be a beverage without blending (adding) indigestible dextrin as a raw material. The beer - flavored beverage of this aspect contains water - soluble dietary fiber derived from raw materials (for example, malt, etc.) even without blending (adding) indigestible dextrin. The content of water - soluble dietary fiber derived from raw materials is described, for example, in the 2020 edition (eighth edition) of the Japanese Food Standard Composition Table.

[0053] In a beer - flavored beverage according to one aspect of the present invention, the content of the 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 - flavored 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, 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 to fall within the above range by adding commercially available products, or the content of the dietary fiber derived from raw materials such as malt may be adjusted in the manufacturing process so as to fall within the above range. When adding commercially available products, 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 - flavored 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 - flavored beverage according to one aspect of the present invention can be adjusted by, for example, adding dilution water or carbonated water, changing the types of raw materials (such as wheat, malt, corn, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the added amounts of enzymes, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during aging, etc.), and adjusting the set temperature, pH, and holding time in each temperature range when preparing the saccharified liquid.

[0055] 1.1.6 Bittering agents, bitterness imparting agents The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with one or more 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 the following bitter agents or bitterness-providing agents may be used together with hops. Further, without using hops, the following bitter agents or bitterness-providing agents may be used in place 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, mannen wax, raisins, star anise, juniper berries, sage, rosemary, mannentake, laurel, quassin, caffeine, absinthin, naringin, phellodendron, citrus extract, nigaaki extract, coffee extract, tea extract, bitter gourd extract, hasu embryo extract, kidadachi aloe extract, mannen wax extract, raisin extract, laurel extract, sage extract, caraway extract, houttuynia cordata extract, absinthin, alginic acid, etc. can be mentioned. These bitter agents and bitterness-providing agents may be used alone or in combination of two or more.

[0056] 1.1.7 Antioxidants The beer-taste beverage according to one aspect of the present invention may 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. can be mentioned. These antioxidants may be used alone or in combination of two or more.

[0057] 1.1.8 Flavors The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a flavor. The flavor is not particularly limited, and a general beer flavor can be used. The beer flavor contains aroma components and is used for beer-like flavoring. Examples of the aroma components contained in the beer flavor 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. may be mentioned. The flavor 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 occurs during the production process, the fragrance may not be added, or it may be adjusted by alcohol fermentation together with the addition of the fragrance. When accompanied by 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 acids, 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 an 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 Other additives The beer-taste beverage according to one embodiment 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 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 beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysophosphatidylcholine), etc. can be appropriately used. The fermentation promoter is used to promote 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.

[0062] 1.3 Bottled or canned beverage The beer-taste beverage according to one embodiment 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 bottles, cans, bottle cans, barrels or PET bottles. However, from the viewpoint of easy portability, cans, bottle cans, bottles, or PET bottles are preferred.

[0063] 2. Manufacturing method of beer-taste beverage A method for producing a beer - flavored 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 - 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 carbon dioxide gas content of the beer - flavored beverage is 4500 mg / L or less.

[0064] Note that the order of steps (a) to (c) is not particularly limited. Further, the method for producing a beer - flavored beverage according to one aspect of the present invention is not particularly limited, and it may be a method of producing through a fermentation process or a method of producing without going through a fermentation process. Hereinafter, a method for producing a fermented beer - flavored beverage produced through a fermentation process and a method for producing a non - fermented beer - flavored beverage produced without going through a fermentation process will be described.

[0065] 2.1 Manufacturing method of fermented beer-taste beverage As a method for producing 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. For example, 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 fermentation.

[0066] Further, in the method for producing 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 bitterness value, color degree, sugar content, and pH, can be performed at any one or more of the following timings (a) to (u). 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) ·(B): Between step (1) and step (2) ·(C): After step (2)

[0067] Regarding step (a), it may be carried out while performing the fermentation step of step (2), and if necessary, spirits or the like may be blended after step (2). Regarding step (b), it may be carried out in steps (1) and (2), and if necessary, dietary fiber, saccharides (such as starch, sweeteners, carbohydrates, etc.) may be added after step (2). Regarding step (c), it may be carried out in steps (1) and (2), and if necessary, the carbon dioxide content may be adjusted by adding dilution water or carbonated water, dissolving carbon dioxide gas, or removing carbon dioxide gas by shaking after step (2). Hereinafter, each step in the method for producing a fermented beer - flavored beverage according to one aspect of the present invention will be described.

[0068] 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 fiber, bitter 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.

[0069] 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 as appropriate in consideration of the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the original wort extract concentration of the finally obtained beverage, and the like. For example, in one aspect of the present invention, from the viewpoint of adjusting the sugar concentration and turbidity of the beer-taste beverage to the above-mentioned ranges, 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.

[0070] Note that it is preferable to perform a boiling treatment on this saccharified liquid. When performing this boiling treatment, when using hops, bitter agents, etc. as raw materials, it is preferable to add them. Hops, bitter agents, etc. may be added during the period from the start of boiling of the saccharified liquid to before the end of boiling.

[0071] After the boiling treatment is completed, 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-mentioned 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 having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0072] Instead of the above-mentioned saccharified liquid, warm water may be added to malt extract, hops, bitter agents, etc. may be added, and a boiling treatment may be performed 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, bittering agents, flavors, acidulants, pigments, etc. are mixed with warm water to prepare a liquid sugar solution, and a boiling treatment is performed on the liquid sugar solution to prepare a pre-fermentation liquid. When using hops, they may be added before the boiling treatment or during the period from the start of boiling to before the end of boiling of the liquid sugar solution.

[0073] 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 desired flavor, fermentation conditions, etc. It is possible to use top-fermenting yeast or bottom-fermenting yeast.

[0074] 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 supernatant completely removed may be added. The addition amount of yeast to the stock solution can be set as appropriate. For example, it is about 5.0×10 6 cells / ml to 1.0×10 9 cells / ml.

[0075] The fermentation conditions during fermentation can be appropriately set. However, from the viewpoint of adjusting the alcohol content and sugar concentration of the beer-taste beverage to the above-mentioned range, the fermentation temperature is preferably 5 to 25°C. Also, the alcohol content and sugar concentration 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. By adjusting the fermentation conditions in this way, the content of carbon dioxide gas contained in the beverage can be adjusted.

[0076] After fermentation, a filtration treatment for removing yeast in the beer-taste beverage may be performed, or the filtration treatment may not be performed. Also, water and the above-mentioned various additives may be added as necessary.

[0077] The beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product. As a method for filling a container with the beer - flavored beverage, it 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 beer - flavored beverage of the present invention is filled and sealed in a container. In the container - filling step, containers of any form and material may be used. Examples of the container include the containers described in "1.4 Beverages in Containers".

[0078] 2.2 Manufacturing method of non-fermented beer-taste beverage As a method for producing the non - fermented beer - flavored beverage according to one aspect of the present invention, any method that does not go through a fermentation step 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.

[0079] 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 - Flavored Beverage". As a method for adding carbon dioxide gas in step (ii), methods such as dissolving carbon dioxide gas in the pre - beverage liquid obtained in step (i), adding carbonated water or a carbon - dioxide - containing edible aqueous solution can be mentioned. 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.

[0080] And in the method for producing the non - fermented beer - flavored 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 - mentioned 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, regarding steps (b) and (c), they may be performed between step (i) and step (ii), or may be performed in step (i) and step (ii).

[0081] 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 packaging the non-fermented beer-taste beverage is not particularly limited, and a packaging method well-known to those skilled in the art can be used. Through the packaging process, the non-fermented beer-taste beverage is filled and sealed in the container. Any form and material of container may be used in the packaging process, and examples of the container are as described above.

Examples

[0082] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0083] Examples 1 to 19, Comparative Examples 1 to 4 <Preparation of Beverage> After crushed barley malt was put into a charging tank containing 40 L of warm water maintained at 40 to 55°C, the temperature was raised to 78°C while repeatedly raising and maintaining the temperature step by step, and then filtered to remove malt dregs 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 alcohol fermentation was carried out to reach a predetermined alcohol content. After that, the yeast was removed by filtration 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, and the pH was 4.2 to 4.7. In each of the examples and comparative examples, the set temperature and holding time in each temperature range when preparing the saccharified liquid, the addition amount of hops, the fermentation temperature and fermentation time, etc. were appropriately set. Furthermore, as needed, the carbon dioxide gas dissolved by shaking was removed or carbon dioxide gas was dissolved to adjust the alcohol content, real extract concentration, and carbon dioxide content to the values shown in Tables 1 to 2, respectively.

[0084] <Sensory Evaluation> Regarding the beer - flavored beverages obtained in the examples and comparative examples cooled to about 4°C, two panelists who had been trained regularly evaluated the "tingling sensation of carbon dioxide" and "richness and thickness" 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, during the evaluation, 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.

[0085] [Score Criteria for the Tingling Sensation of Carbon Dioxide] · "5.0": No tingling sensation of carbon dioxide inappropriate for beer - flavored beverages is felt at all. · "4.0": Almost no tingling sensation of carbon dioxide inappropriate for beer - flavored beverages is felt. · "3.0": Generally, no tingling sensation of carbon dioxide inappropriate for beer - flavored beverages is felt. · "2.0": A strong tingling sensation of carbon dioxide inappropriate for beer - flavored beverages is felt. · "1.0": A very strong tingling sensation of carbon dioxide inappropriate for beer - flavored beverages is felt.

[0086] [Score Criteria for Richness and Thickness] · "5.0": A very strong sense of richness and thickness suitable for beer - flavored beverages is felt. · "4.0": A strong sense of richness and thickness suitable for beer - flavored beverages is felt. · "3.0": A sufficient sense of richness and thickness suitable for beer - flavored beverages is felt. · "2.0": The richness and thickness are not felt very much. · "1.0": The richness and thickness are hardly felt.

[0087] Beverages with a score of the tingling sensation of carbon dioxide gas and a score of kokumi and thickness of 2.5 or less were used as comparative examples, and the rest were used as examples.

[0088]

Table 1

[0089]

Table 2

[0090] The beer - flavored beverages of Examples 1 to 22 were beverages in which the tingling sensation of carbon dioxide gas, which is unsuitable for beer - flavored beverages, was suppressed, and kokumi and thickness suitable for beer - flavored beverages were felt. On the other hand, the beer - flavored beverages of Comparative Examples 1 to 4 had an insufficient inhibitory effect on the tingling sensation of carbon dioxide gas, which is unsuitable for beer - flavored beverages, and as a result, kokumi and thickness were hardly felt.

Claims

1. The alcohol content is 9.0 (v / v)% or more, the real extract concentration is 9.0 (w / w)% or more, and the carbon dioxide content is 4500 mg / L or less for a beer-flavored beverage.

2. The beer-flavored beverage according to Claim 1, wherein the alcohol content 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 12.5 (w / w)% or more and 40.0 (w / w)% or less.

4. The beer-flavored beverage according to Claim 1 or 2, wherein the carbon dioxide content is 50 mg / L or more and 4000 mg / L or less.

5. The beer-flavored beverage according to Claim 1 or 2, wherein the ratio [carbon dioxide content / alcohol content] of the carbon dioxide content (unit: mg / L) to the alcohol content (unit: (v / v)%) is 3.00 or more and 450 or less.

6. The beer-flavored beverage according to Claim 1 or 2, wherein the ratio [carbon dioxide content / real extract concentration] of the carbon dioxide content (unit: mg / L) to the real extract concentration (unit: (w / w)%) is 5.0 or more and 350 or less.

7. A container-packed beverage, wherein the beer-flavored beverage according to Claim 1 or 2 is packed in a container.

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 that the alcohol content 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 9.0 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the carbon dioxide content of the beer-flavored beverage is 4500 mg / L or less.

9. 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 alcohol content 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 9.0 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the carbon dioxide content of the beer-flavored beverage is 4500 mg / L or less.

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