Beer-taste fermented malt beverage

Abstract

To provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v / v), which offers robust feeling of drinking, has excellent sweetness in harmony with sourness, and has beer-like flavor.SOLUTION: A beer-taste fermented malt beverage contains a wort fermented liquid, has a real extract content of 3.5% (w / w) or more, and an alcohol concentration of less than 1% (v / v).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste fermented malt beverage, and particularly to a beer-taste fermented malt beverage having an alcohol concentration of less than 1% (v / v). In this specification, the phrase "alcohol concentration of less than 1% (v / v)" means both containing alcohol in an amount less than 1% (v / v) and not containing alcohol. Also, the word "alcohol" means ethanol.

[0002] "Fermented malt beverage" refers to a beverage obtained through a process of using malt as a raw material and fermenting it. "Beer taste" refers to the taste and aroma that evoke beer. "Beer" refers to a beverage obtained by fermenting malt, hops, water, etc. with yeast as raw materials.

Background Art

[0003] Non-alcoholic beer-taste beverages may be manufactured without going through an alcohol fermentation process for the purpose of achieving non-alcohol. The flavor of beer, which is a fermented product, is complex, and it is generally difficult to reproduce it by blending flavors and the like. Therefore, there is still room for improvement in non-fermented non-alcoholic beer-taste beverages with respect to the mouthfeel felt in the throat, the balance between sweetness and sourness, and the beer-like flavor.

[0004] On the other hand, low-alcohol beer made by removing the alcohol content from normal beer is known. When removing the alcohol content from beer, which is a fermented product, a beer-taste beverage is provided by leaving the flavor components generated during the alcohol fermentation process.

[0005] Patent Document 1 describes a beer-taste beverage obtained by subjecting fermented beer to dealcoholization treatment to remove the alcohol content. In paragraph 0003 thereof, regarding such a non-alcoholic beer-like beverage, it is pointed out that when the alcohol content is removed, the aroma and sweetness of the alcohol content are removed, and as a result, in terms of sensory evaluation, there is a lack of a beer-like aroma, less sweetness, and problems such as insufficient richness and sharpness.

[0006] In Patent Document 1, an attempt is made to solve the problem by adding a predetermined amount of malt extract and saccharides (Claim 1). However, malt extract has an unpleasant odor called so-called wort flavor. Therefore, a non-alcoholic beer-like beverage to which this is added is imparted with an unpleasant odor in addition to a beer-like flavor, resulting in inferior palatability.

[0007] Patent Document 2 describes a method for producing a low-alcohol fermented malt beverage, characterized in that in the charging step, transglucosidase is added to mash containing malt to saccharify so that the proportion of non-fermentable carbohydrates in all carbohydrates in the wort before the fermentation step is 30 to 70% by mass, and an organic acid is added at any point in the production process so that the pH of the final product becomes 3.5 to 4.4 (Claim 1). The resulting low-alcohol fermented malt beverage has a well-balanced taste and flavor comparable to ordinary beers.

[0008] However, since the low-alcohol fermented malt beverage of Patent Document 2 still has a relatively high alcohol concentration of 4% by volume or less (Claim 7), the aroma and sweetness of the alcohol content contribute to its sensory properties. The method of Patent Document 2 does not perform dealcoholization treatment and does not particularly provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v / v).

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0010] The present invention solves the above problems, and provides a beer-like fermented malt beverage having excellent palatability, excellent sweetness harmonious with acidity, a beer-like aroma, and an alcohol concentration of less than 1% (v / v). In this specification, "palatability" refers to the tactile sensation or catching feeling felt in the throat when drinking a liquid. Also, "sweetness harmonious with acidity" refers to sweetness that alleviates the irritation of acidity and is not too strong as a beer taste.

Means for Solving the Problems

[0011] The present invention provides a beer-like fermented malt beverage containing a wort fermentation broth, having a true extract of 3.5% (w / w) or more, and an alcohol concentration of less than 1% (v / v).

[0012] In one embodiment, the sum of the concentrations of isomaltose, isomaltotriose, and panose in the beer-like fermented malt beverage is 4.0 mg / ml or more.

[0013] In one embodiment, the beer-like fermented malt beverage contains a dealcoholized wort fermentation broth.

[0014] In one embodiment, the apparent final fermentation degree of the wort fermentation broth is 80% or less.

[0015] Further, the present invention includes a step of subjecting a transglucosidase-treated wort containing 20% by weight or more of non-assimilable saccharides based on the total carbohydrate mass to yeast fermentation to obtain a wort fermentation broth having an apparent final fermentation degree of 80% or less; a step of reducing the alcohol concentration to less than 1% (v / v) by removing alcohol from the wort fermentation broth; Provided is a method for producing a beer - flavored fermented malt beverage having an alcohol concentration of less than 1% (v / v) and containing

[0016] In one form, the real extract of the beer - flavored fermented malt beverage is 3.5% (w / w) or more.

[0017] In one form, the sum of the concentrations of isomaltose, isomaltotriose and panose in the beer - flavored fermented malt beverage is 4.0 mg / ml or more.

Advantages of the Invention

[0018] The beer - flavored fermented malt beverage of the present invention with an alcohol concentration of less than 1% (v / v) has excellent drinkability, excellent sweetness harmonized with acidity, and has a beer - like aroma.

Embodiments for Carrying Out the Invention

[0019] The beer - flavored fermented malt beverage of the present invention can be produced by adding transglucosidase to mash containing malt and saccharifying it in a method for producing a beer - flavored fermented malt beverage having an alcohol concentration of less than 1% (v / v) using malt as a raw material.

[0020] The transglucosidase used in the present invention is not particularly limited as long as it is an enzyme having catalytic activity for the sugar - transfer reaction, and transglucosidases derived from various organisms can be used. For example, any of the commercially available transglucosidases can be used, or these can be used in combination.

[0021] The addition of transglucosidase to the koji is not particularly limited as long as the enzymatic reaction by the transglucosidase added by the end of the charging process is sufficiently carried out. For example, the transglucosidase may be added together with fermentation raw materials such as malt at the time of preparing the koji, or may be added during the saccharification reaction. In the present invention, since the enzymatic reaction by the transglucosidase can be sufficiently advanced, it is preferable to add the transglucosidase at the time of preparing the koji or at an early stage of the charging process, and it is more preferable to add it at the time of preparing the koji.

[0022] For example, first, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare koji. The preparation of koji can be carried out by a conventional method. For example, first, it is held at 35 to 60 °C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids and the like, and then transferred to the saccharification process. At that time, if necessary, in addition to the main raw material and the auxiliary raw material, enzymes such as transglucosidase, and flavor components such as spices and herbs are added.

[0023] Thereafter, the koji is gradually heated and held at a predetermined temperature for a certain period of time to saccharify the starch using the enzymes derived from malt or the enzymes added to the koji. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of koji, the quality of the target wort fermentation broth, etc. For example, it can be carried out by holding at 60 to 72 °C for 30 to 90 minutes. After the saccharification treatment, after holding at 76 to 78 °C for about 10 minutes, the koji is filtered in a wort filtration tank to obtain a transparent sugar solution. Also, when performing the saccharification treatment, an appropriate amount of enzyme may be added within the necessary range.

[0024] The raw materials subjected to saccharification include malt. The content of malt in the raw materials subjected to saccharification is not particularly limited, but is 25% or more, preferably 50% or more, more preferably 67% or more. The raw materials subjected to saccharification may be 100% in terms of the malt usage ratio. Here, the ratio (%) of malt to all raw materials excluding water is referred to as the malt usage ratio. Generally, the higher the malt usage ratio, the stronger the umami, richness and drinkability derived from malt in the obtained wort.

[0025] Adjuncts mean raw materials other than malt and hops. Examples of such adjuncts include starch raw materials such as barley, wheat, corn starch, corn grits, rice, sorghum, and sugar raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, etc. In addition, spices, herbs, fruits, etc. used for the purpose of imparting or improving flavor are also included in the adjuncts.

[0026] Saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α-amylase, glucoamylase, pullulanase, etc.

[0027] The operation of boiling the wort may be carried out according to the methods and conditions usually used in beer production. For example, transfer the sugar solution with adjusted pH to a boiling kettle and boil it. Add hops during the standing of the whirlpool from the start of boiling the sugar solution. As hops, hop extract or components extracted from hops may be used. The sugar solution is then transferred to a sedimentation tank called a whirlpool, and after removing hop residues and coagulated proteins generated by boiling, it is cooled to an appropriate temperature by a plate cooler. By the above operations up to boiling the wort, transglucosidase-treated wort is obtained.

[0028] Non-assimilable carbohydrates refer to carbohydrates that brewer's yeast does not utilize as a nutrient source for alcohol fermentation or the like. The brewer's yeast used in the present invention assimilates glucose, fructose, maltose, and maltotriose. Therefore, carbohydrates other than these are collectively referred to as non-assimilable carbohydrates. Specific examples of non-assimilable carbohydrates contained in the transglucosidase-treated wort include isomaltose, isomaltotriose, panose, oligosaccharides of 4 sugars or more, and non-assimilable polysaccharides. Non-assimilable carbohydrates remain even after undergoing the fermentation process and alcohol removal process described later.

[0029] The amount of transglucosidase used when preparing the mash is appropriately adjusted in consideration of its type and reaction conditions so that the amount of non-assimilable carbohydrates in the wort is within the above range. Generally, it is 0.05 - 20 g / kg, preferably 0.1 - 7 g / kg, more preferably 0.25 - 5 g / kg based on the solid content of the mash.

[0030] The obtained transglucosidase-treated wort is fermented with yeast. The fermentation of the wort may be carried out according to a conventional method. For example, brewer's yeast is inoculated into the cooled wort, transferred to a fermentation tank, and alcohol fermentation is carried out.

[0031] The final apparent attenuation degree of the wort fermentation broth is preferably 80% or less. When the final apparent attenuation degree of the wort fermentation broth exceeds 80%, the drinkability of the resulting beer-taste beverage is insufficient, and the sour taste tends to become strong. The final apparent attenuation degree of the wort fermentation broth of the present invention is preferably 45 - 80%, more preferably 50 - 75%.

[0032] Fermentation degree is an important index indicating how much fermentation has progressed and the progress of fermentation in the beer after fermentation. And the final fermentation degree further means the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the one obtained by subtracting the extract contained in the product beer (i.e., the extract remaining after all the extract that can be utilized by brewer's yeast has been fermented (referred to as the final extract)) from the original wort extract. The apparent final fermentation degree refers to the final fermentation degree calculated using the value of the final extract and the apparent extract, i.e., the extract concentration (%(w / w)) obtained from the specific gravity of the beer containing alcohol.

[0033] Note that the extract refers to non-volatile solids. The term "extract" means non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids depending on the context.

[0034] The apparent final fermentation degree Vend of the wort fermentation broth can be determined, for example, by the following formula (1).

[0035] Vend(%) = {(P - Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the apparent final extract.]

[0036] The original wort extract P is calculated by inversely calculating the value of the wort extract before theoretical alcohol fermentation according to Balling's formula from the alcohol concentration and the extract value of the product beer. Specifically, it can be determined by the method shown in Analytica-EBC(9.4)(2007). Also, the apparent final extract Eend can be determined by collecting the beer in a flask, adding a large amount of fresh pressed yeast, fermenting while stirring at 25°C until the extract value no longer decreases (24 hours), and measuring the value of the apparent extract in the remaining beer.

[0037] Since the apparent final extract Eend is calculated from the specific gravity of the final extract containing alcohol, it may show a negative value. As a result, the apparent final fermentation degree may exceed 100%.

[0038] The final fermentation degree of the appearance can be controlled by adjusting, for example, saccharification conditions, the use or non-use of enzymes when saccharifying raw materials, and the types and blending amounts of raw materials. For example, by reducing the amount of assimilable carbohydrates contained in the mash, the final fermentation degree of the appearance can be reduced.

[0039] After the fermentation is completed, as a further aging process, the obtained wort fermentation broth is aged in a storage tank and stored under low-temperature conditions of about 0 °C for stabilization. Then, as a filtration process, the aged wort fermentation broth is filtered to remove yeast, proteins, etc.

[0040] The wort fermentation broth from which yeast, proteins, etc. have been removed has the contained carbon dioxide gas removed as necessary. Also, the wort fermentation broth is subjected to a dealcoholization process to remove the contained alcohol. The dealcoholization process is carried out until the alcohol concentration of the wort fermentation broth becomes, for example, less than 1% (v / v), preferably less than 0.5% (v / v), more preferably less than 0.1% (v / v). The dealcoholization process is carried out using a conventionally known method. For example, the vacuum distillation method can be used. In this case, it is preferable to use a method of retaining the flavor components generated during the alcohol fermentation process.

[0041] The dealcoholized wort fermentation broth preferably has a real extract concentration of 3.5% (w / w) or more. When the real extract concentration of the dealcoholized wort fermentation broth is less than 3.5% (w / w), it becomes difficult to appropriately adjust the extract concentration of the resulting beer-taste beverage, and as a result, the drinkability becomes insufficient and the sourness tends to become strong. The real extract concentration of the dealcoholized wort fermentation broth is preferably 3.5 to 10.0% (w / w), more preferably 4.0 to 7.5% (w / w).

[0042] The true extract concentration refers to the concentration % (w / w) of non-volatile solids. The true extract concentration of the beer-taste fermented malt beverage can be measured, for example, by the EBC method (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 7.2 (2004)).

[0043] The de-alcoholized wort fermentation broth contains isomaltose, isomaltotriose, and panose at a total concentration of 4.0 mg / ml or more. If the above concentration is less than 4.0 mg / ml, the drinkability of the beer-taste fermented malt beverage is insufficient and the sour taste tends to be strong. The above concentration of the de-alcoholized wort fermentation broth is preferably 6.0 - 25.0 mg / ml, more preferably 10.0 - 23.0 mg / ml.

[0044] The concentrations of isomaltose, isomaltotriose, and panose contained in the de-alcoholized wort fermentation broth can be measured, for example, using a high-performance liquid chromatograph (HPLC) or an ultra-high-performance liquid chromatograph-mass spectrometer (UHPLC-MS / MS), etc.

[0045] The de-alcoholized wort fermentation broth is, if necessary, added with a pH adjuster to lower the pH. By sufficiently lowering the pH, bacteriostatic properties required for marketing the beverage are imparted, and the beer-taste fermented malt beverage of the present invention can be obtained. The beer-taste fermented malt beverage of the present invention may have a low pH to the extent that the effect of preventing spoilage is obtained. The specific upper limit value of the pH is less than 4.2, preferably less than pH 4.1, more preferably less than 4.0. On the other hand, the specific lower limit value of the pH is 3.0 or more, preferably 3.3 or more, more preferably 3.6 or more.

[0046] The type of pH adjuster is not limited. It can be used not only as a food additive, but also as an acid, its salt, or a beer raw material having the ability to lower pH that can be used in beverages and foods and their manufacturing processes. Examples of beer raw materials having the ability to lower pH include sour malt and dark malt. Preferred pH adjusters are phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusters are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Considering the influence on the flavor of the beer-taste beverage, phytic acid with less acidity is most preferred among these.

[0047] Bitter substances are added to the de-alcoholized wort fermentation broth as needed to adjust the bitterness value. Isolated iso-α acids can be used as the bitter substances. Also, iso-α acids are contained in hops and can also be used as hops or hop extracts. Hops or hop extracts refer to the leaves of hops, their ground products, extracts obtained by extracting them with water or hot water, concentrates of the extracts, and dried products.

[0048] The bitterness value of the beer-taste beverage is adjusted to be equivalent to that of beer. Specifically, the bitterness value of the beer-taste beverage is adjusted to 5 - 100 BU, preferably 10 - 35 BU, more preferably 15 - 27 BU. The bitterness value of the beer-taste beverage can be measured by the method described in the Beer Brewing Association of Japan Editorial: BCOJ Beer Analysis Method, 8.15 (2004).

[0049] Carbon dioxide gas is added to the de-alcoholized wort fermentation broth by a carbonation process. Thereby, the beer-taste fermented malt beverage of the present invention is obtained. The addition amount of carbon dioxide gas is adjusted to have the same foaming property as beer. Specifically, the addition amount of carbon dioxide gas is adjusted to be 1.2 - 5.0 gas volumes, preferably 2.4 - 3.5 gas volumes, more preferably 2.6 - 3.2 gas volumes.

[0050] The beer-taste fermented malt beverage of the present invention contains an extract derived from a wort fermentation broth at a concentration of 3.5% (w / w) or more. When the concentration of the extract derived from the wort fermentation broth is less than 3.5% (w / w), the drinkability of the beer-taste fermented malt beverage is insufficient and the sourness tends to be strong. The concentration of the extract derived from the wort fermentation broth of the beer-taste fermented malt beverage is preferably 3.5 to 10.0% (w / w), more preferably 4.0 to 7.5% (w / w).

[0051] The beer-taste fermented malt beverage of the present invention contains isomaltose, isomaltotriose and panose in a total concentration of 4.0 mg / ml or more. When the above concentration is less than 4.0 mg / ml, the drinkability of the beer-taste fermented malt beverage is insufficient and the sourness tends to be strong. The above concentration of the beer-taste fermented malt beverage is preferably 6.0 to 25.0 mg / ml, more preferably 10.0 to 23.0 mg / ml.

[0052] The present invention will be described in more detail by the following examples, but the present invention is not limited thereto. In the examples, the units of concentration and content are on a weight basis unless otherwise specified.

Examples

[0053] <Example 1> [Method for producing a beer-taste fermented malt beverage] Malted barley, warm water, and transglucosidase ("Transglucosidase L" manufactured by Amano Enzyme Inc.) were added to the charging tank. After performing protein rest at around 55°C, the liquid was transferred from the charging kettle to the charging tank, and saccharification was carried out at a temperature in the range of 60°C to 76°C. This saccharified liquid was filtered using a filter press, and then transferred to a boiling kettle, where hops were added and boiled for 60 minutes. After boiling, warm water for evaporation was added, and heat was removed using a heat exchanger in a whirlpool tank. Then, it was cooled to 8°C using a plate cooler to obtain transglucosidase-treated wort. The addition amount of transglucosidase was 0.5% (w / w) for test solution A, 0.15% (w / w) for test solution B, and 0.025% (w / w) for test solution C based on the amount of malt used, and it was not added to test solution D.

[0054] Beer yeast was added to this transglucosidase-treated wort and fermented at around 10°C for 7 days, after which the beer yeast was removed. After transferring the tank and aging for 7 days, it was cooled to around -1°C and stabilized for 14 days. Then, deaerated water was added and diluted to an original wort extract of 10% (w / w), and filtered using diatomaceous earth to obtain a wort fermentation broth.

[0055] In accordance with a conventional method, the apparent final fermentation degree of the obtained wort fermentation broth was measured. As a result, it was 52% for test solution A, 60% for test solution B, 80% for test solution C, and 86% for test solution D.

[0056] Next, the obtained wort fermentation broth was sprayed into a degassing tank under a reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. Then, it was brought into contact with steam heated to around 50°C in a reduced-pressure column at around 90 mbar, and volatile components were adsorbed by the steam to remove alcohol and volatile components, obtaining a de-alcoholized wort fermentation broth with an alcohol concentration of 0.02% (v / v).

[0057] Carbon dioxide gas was dissolved in the obtained de-alcoholized wort fermentation broth to a volume of 2.9 gas volumes to obtain a beer-taste fermented malt beverage.

[0058] The true extract (%(w / w)) of the beer - flavored fermented malt beverage was measured using the EBC method.

[0059] The concentrations of isomaltose, isomaltotriose, and panose in the beer - flavored fermented malt beverage were measured by the following method. First, the decarbonated beer - flavored fermented malt beverage was appropriately diluted with distilled water, then filter - filtered and subjected to UHPLC analysis. The measurement conditions of UHPLC were as follows.

[0060] [Table 1]

[0061] [Sensory evaluation method] Sensory evaluations were performed on these test solutions A - D. As evaluation items, three items were set: drinkability, harmony of sweetness and sourness, and beer - like aroma. Ten trained beer - specialized panelists scored according to the criteria described below. The average value of the scores of all panelists was taken as the score for each evaluation item. The liquid temperature of the samples used for evaluation was around 4°C.

[0062] [Evaluation items and criteria] Drinkability: The touch or catching feeling felt in the throat during drinking was evaluated as "drinkability". The beer "Asahi Super Dry" (trade name) manufactured by Asahi Breweries, Ltd. was scored 5 points, and water was scored 1 point, with a 5 - level scoring.

[0063] Harmony of sweetness and sourness: The sweetness that alleviates the sourness stimulation and is not too strong as a beer flavor was evaluated as "harmony of sweetness and sourness". The beer "Asahi Super Dry" (trade name) manufactured by Asahi Breweries, Ltd. was scored 5 points, and water was scored 1 point, with a 5 - level scoring.

[0064] Beer - like aroma: Regarding the "beer - like aroma", the beer "Asahi Super Dry" (trade name) manufactured by Asahi Breweries, Ltd. was scored 5 points, and water was scored 1 point, with a 5 - level scoring.

[0065] Palatability: When the ratings of "drinkability", "harmony of sweetness and sourness", and "beer-like aroma" were all 3.0 or higher, "Palatability" was marked as "○", and otherwise as "×".

[0066] [Table 2]

Claims

1. A beer-flavored fermented malt beverage containing a fermented wort broth and having an alcohol concentration of less than 1% (v / v). The wort fermentation liquid is a dealcoholized wort fermentation liquid having an alcohol concentration of less than 1%; The final apparent fermentation degree of the fermented wort liquid is 45 to 60%; the concentration of the extract derived from the wort fermentation liquor is 7.5 to 10.0% (w / w); the sum of the concentrations of isomaltose, isomaltotriose and panose is 4.0 mg / ml or more; A beer-flavored fermented malt beverage.

2. 2. The beer-taste fermented malt beverage according to claim 1, wherein the sum of the concentrations of isomaltose, isomaltotriose and panose is 23 mg / ml or more.

3. A beer-flavored fermented malt beverage as described in claim 1 or 2, wherein the sum of the concentrations of isomaltose, isomaltotriose and panose is 4.0 mg / ml or more and 25.0 mg / ml or less.

4. A beer-flavored fermented malt beverage described in any one of claims 1 to 3, having a pH of less than 4.

2.

5. fermenting the wort with yeast to obtain a fermented wort liquid having an apparent final attenuation of 45 to 60%; removing alcohol from the fermented wort liquor to reduce the alcohol concentration to less than 1% (v / v); A method for producing a beer-flavored fermented malt beverage having an alcohol concentration of less than 1% (v / v), comprising: the beer-taste fermented malt beverage has an extract derived from the fermented wort liquor at a concentration of 7.5 to 10.0% (w / w); A method for producing a beer-taste fermented malt beverage, wherein the sum of the concentrations of isomaltose, isomaltotriose and panose in the beer-taste fermented malt beverage is 4.0 mg / ml or more.

6. 6. The method for producing a beer-taste fermented malt beverage according to claim 5, wherein the sum of the concentrations of isomaltose, isomaltotriose and panose in the beer-taste fermented malt beverage is 23 mg / ml or more.

7. A method for producing a beer-flavored fermented malt beverage as described in claim 5 or 6, wherein the sum of the concentrations of isomaltose, isomaltotriose and panose in the beer-flavored fermented malt beverage is 4.0 mg / ml or more and 25.0 mg / ml or less.