Beer-taste beverage

Abstract

To provide a beer-taste beverage that offers a feeling of ease of drinking both in appearance and at the time of drinking, and has favorable drinkability.SOLUTION: A beer-taste beverage has a chromaticity of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a sugar content of 3.0 g / 100 mL or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer - flavored beverage, a method for producing a beer - flavored beverage, and a method for improving the flavor of a beer - flavored beverage.

Background Art

[0002] In recent years, in response to the diverse preferences of recent consumers, various beer - flavored beverages have been studied and provided. For example, there are consumers who feel that beer - flavored beverages are difficult to drink from their appearance. Also, there are consumers who dislike the unique bitterness of beer - flavored beverages. There is a demand for an easy - to - drink beer - flavored beverage even for consumers who dislike the unique appearance or bitterness of such beer - flavored beverages. For example, Patent Document 1 discloses a beer or beer - like beverage in which a decoction of hops adjusted to have a pH of 7.5 or higher and a decoction of other raw materials are mixed to form a mixed solution adjusted to pH 3.5 - 5, and then the mixed solution is filtered to have a chromaticity of 0.6 or less.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The low - chromaticity beer - flavored beverage as described in Patent Document 1 has a low chromaticity by adjusting the selection of raw materials, the extract concentration, and the degree of filtration, but a problem is that the drinking satisfaction decreases with the adjustment of chromaticity. Under such circumstances, there is a demand for a beer - flavored beverage that feels easy to drink both in appearance and when drinking and has a suitable drinking satisfaction.

Means for Solving the Problems

[0005] One aspect of the present invention provides a beer-taste beverage in which the colority, bitterness value, and carbohydrate content are adjusted within a predetermined range, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. As a specific aspect, the following aspects are provided. [1] A beer-taste beverage having a colority of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a carbohydrate content of 3.0 g / 100 mL or more. [2] The beer-taste beverage according to [1] above, having a colority of 5.0 EBC or less. [3] The beer-taste beverage according to [1] or [2] above, having a bitterness value of 10.0 BUs or less. [4] The beer-taste beverage according to any one of [1] to [3] above, having a proline content of 4.0 mg / 100 mL or more. [5] The beer-taste beverage according to any one of [1] to [3] above, having a proline content of 10.0 mg / 100 mL or more. [6] The beer-taste beverage according to any one of [1] to [5] above, wherein the ratio of the proline content (unit: mg / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [proline / (colority × bitterness value)] is 0.050 or more. [7] The beer-taste beverage according to any one of [1] to [6] above, wherein the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [colority × bitterness value] is 5.0 to 110. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the ratio of the carbohydrate content (unit: g / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [carbohydrate / (colority × bitterness value)] is 0.030 or more. [9] The ratio of the product of the carbohydrate content (unit: g / 100 mL) and the proline content (unit: mg / 100 mL) to the product of the chromaticity (unit: EBC) and the bitterness value (unit: BUs), i.e., [(carbohydrate × proline) / (chromaticity × bitterness value)], is 0.30 or more, and the beer-taste beverage according to any one of [1] to [8] above.

[10] The beer-taste beverage according to any one of [1] to [9] above, wherein the content of isobutyl alcohol is 5.0 to 50 mg / L.

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

[10] above, wherein the content of isoamyl acetate is 0.50 to 7.5 mg / L.

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

[11] above, wherein the content of isoamyl alcohol is 30 to 120 mg / L.

[13] The beer-taste beverage according to any one of [1] to

[12] above, which is a fermented beer-taste beverage.

[14] A method for producing a beer-taste beverage, comprising the following steps (1) and steps (a) to (c). · Step (1): A step of obtaining a pre-beverage by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. · Step (a): A step of adjusting the chromaticity of the beer-taste beverage to 7.5 EBC or less. · Step (b): A step of adjusting the bitterness value of the beer-taste beverage to 15.0 BUs or less. · Step (c): A step of adjusting the carbohydrate content of the beer-taste beverage to 3.0 g / 100 mL or more.

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

[14] above, further comprising the following step (d). · Step (d): A step of adjusting the proline content of the beer-taste beverage to 4.0 mg / 100 mL or more.

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

[14] or

[15] above, further comprising step (2). · Step (2): A step of adding yeast to the pre-beverage obtained in Step (1) and performing alcoholic fermentation.

[17] A flavor improvement method for improving the drinking satisfaction of a beer-taste beverage by adjusting the carbohydrate content to 3.0 g / 100 mL or more for a beer-taste beverage having a colority of 7.5 EBC or less and a bitterness value of 15.0 BUs or less.

[18] Furthermore, the flavor improvement method according to

[16] above, wherein the content of proline is adjusted to 4.0 mg / 100 mL or more to improve the taste of the beer-taste beverage.

[19] A beer-taste beverage having a colority of 7.5 EBC or less and a carbohydrate content of 3.0 g / 100 mL or more.

[20] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a carbohydrate content of 3.0 g / 100 mL or more.

[21] A beer-taste beverage having a colority of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a proline content of 4.0 mg / 100 mL or more.

[22] A beer-taste beverage having a colority of 7.5 EBC or less and a proline content of 4.0 mg / 100 mL or more.

[23] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a proline content of 4.0 mg / 100 mL or more.

[24] A beer-taste beverage having a colority of 7.5 EBC or less and a bitterness value of 15.0 BUs or less, and a ratio of the carbohydrate content (unit: g / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [carbohydrate / (colority × bitterness value)] of 0.030 or more.

[25] A beer-taste beverage having a colority of 7.5 EBC or less, and a ratio of the carbohydrate content (unit: g / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [carbohydrate / (colority × bitterness value)] of 0.030 or more.

[26] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a ratio of carbohydrate content (unit: g / 100 mL) to the product of color intensity (unit: EBC) and bitterness value (unit: BUs) [carbohydrate / (color intensity × bitterness value)] of 0.030 or more.

[27] A beer-taste beverage having a color intensity of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of proline content (unit: mg / 100 mL) to the product of color intensity (unit: EBC) and bitterness value (unit: BUs) [proline / (color intensity × bitterness value)] of 0.050 or more.

[28] A beer-taste beverage having a color intensity of 7.5 EBC or less and a ratio of proline content (unit: mg / 100 mL) to the product of color intensity (unit: EBC) and bitterness value (unit: BUs) [proline / (color intensity × bitterness value)] of 0.050 or more.

[29] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a ratio of proline content (unit: mg / 100 mL) to the product of color intensity (unit: EBC) and bitterness value (unit: BUs) [proline / (color intensity × bitterness value)] of 0.050 or more.

Advantages of the Invention

[0006] The beer-taste beverage according to a preferred embodiment of the present invention has a good drinking feeling suitable for a beer-taste beverage while feeling easy to drink in appearance and during drinking.

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 to 100, more preferably 40 to 80", ranges such as "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. Also, for example, when 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 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. In addition, as the numerical ranges described in this specification, for example, the description "60 to 100" means a range of "60 or more (60 or greater than 60), 100 or less (100 or less than 100)".

[0008] 1. Beer-flavored beverage In this specification, the "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage in this specification includes any carbonated 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 carbonated beverages (non-fermented beer-taste beverages) to which a beer flavoring containing aroma components such as esters, higher alcohols, and lactones is added.

[0009] Examples of aroma components contained in beer flavor include isopentyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isopentyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc.

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

[0011] In addition, the beer - flavored beverage of one aspect of the present invention may be a malt - using beer - flavored beverage that uses malt as a raw material, or it may be a malt - non - using beer - flavored beverage that does not use malt. Examples of the malt - using beer - flavored beverage include beer - flavored beverages that use barley malt. Also, the beer - flavored beverage of one aspect of the present invention may be a cereal - using beer - flavored beverage that uses cereals as a raw material, or it may be a cereal - non - using beer - flavored beverage that does not use cereals. Furthermore, the beer - flavored beverage of one aspect of the present invention may be a hop - using beer - flavored beverage that uses hops as a raw material, or it may be a hop - non - using beer - flavored beverage that does not use hops.

[0012] From the perspective of making the beer - flavored beverage of one aspect of the present invention a beverage that feels easy to drink from its appearance, the color degree is adjusted to 7.5 EBC or less. On the other hand, a beverage with a color degree exceeding 7.5 EBC is likely to feel difficult to drink from its appearance. From the above viewpoints, the color degree of the beer-flavored beverage according to one embodiment of the present invention is preferably 7.4 EBC or less, 7.3 EBC or less, 7.2 EBC or less, 7.1 EBC or less, 7.0 EBC or less, 6.9 EBC or less, 6.8 EBC or less, 6.7 EBC or less, 6.6 EBC or less, 6.5 EBC or less, 6.4 EBC or less, 6.3 EBC or less, 6.2 EBC or less, 6.1 EBC or less, 6.0 EBC or less, 5.9 EBC or less, 5.8 EBC or less, 5.7 EBC or less, 5.6 EBC or less, 5.5 EBC or less, 5.4 EBC or less, 5.3 EBC or less, 5.2 EBC or less, 5.1 EBC or less, 5.0 EBC or less, 4.9 EBC or less, 4.8 EBC or less, 4.7 EBC or less, 4.6 EBC or less, 4.5 EBC or less, 4.4 EBC or less, 4.3 EBC or less, 4.2 EBC or less, 4.1 EBC or less, 4.0 EBC or less, 3.9 EBC or less, 3.8 EBC or less, 3.7 EBC or less, 3.6 EBC or less, 3.5 EBC or less, 3.4 EBC or less, 3.3 EBC or less, 3.2 EBC or less, 3.1 EBC or less, 3.0 EBC or less, 2.9 EBC or less, 2.8 EBC or less, 2.7 EBC or less, 2.6 EBC or less, 2.5 EBC or less, 2.4 EBC or less, 2.3 EBC or less, 2.2 EBC or less, 2.1 EBC or less, 2.0 EBC or less, 1.9 EBC or less, or 1.8 EBC or less. Also, from the viewpoint of making the beverage a beverage that can evoke the drinking response and taste reminiscent of a beer-flavored beverage from the appearance, the color degree of the beer-flavored beverage according to one embodiment of the present invention may be 0.1 EBC or more, 0.2 EBC or more, 0.3 EBC or more, 0.4 EBC or more, 0.5 EBC or more, more than 0.6 EBC, 0.7 EBC or more, 0.8 EBC or more, 0.9 EBC or more, more than 1.0 EBC, 1.1 EBC or more, 1.2 EBC or more, 1.3 EBC or more, 1.4 EBC or more, 1.5 EBC or more, 1.6 EBC or more, 1.7 EBC or more, 1.8 EBC or more, 1.9 EBC or more, 2.0 EBC or more, 2.1 EBC or more, 2.2 EBC or more, 2.3 EBC or more, 2.4 EBC or more, 2.5 EBC or more, 2.6 EBC or more, 2.7 EBC or more, 2.8 EBC or more, 2.9 EBC or more, 3.0 EBC or more, 3.1 EBC or more, 3.2 EBC or more, 3.3 EBC or more, 3.4 EBC or more, 3.5 EBC or more, 3.6 EBC or more, 3.7 EBC or more, 3.8 EBC or more, 3.9 EBC or more, or 4.0 EBC or more.

[0013] In this specification, the "colority" of a beer-taste beverage can be measured by the measurement method described in "8.8 Colority" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). The "colority" of a 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 denser the color of the beverage.

[0014] The colority of a beer-taste beverage can be controlled, for example, by appropriately adjusting 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 lower the colority of a beer-taste beverage, the blending ratio of pale malt as malt can be increased, the temperature during the boiling process can be lowered, the boiling time can be shortened, decoction can be not carried out when preparing the mash, the mesh of the filter for filtration after fermentation can be made finer, and the like. Also, by lowering the original wort extract concentration and the malt ratio, the colority of the beer-taste beverage can be lowered.

[0015] The beer-taste beverage according to one aspect of the present invention has an IBU adjusted to 15.0 BUs or less from the viewpoint of making the beverage easy to drink not only in appearance but also when drinking. On the other hand, a beverage with an IBU exceeding 15.0 BUs is likely to feel difficult to drink due to bitterness when drinking. From the above viewpoints, the bitterness value of the beer-taste beverage according to one aspect of the present invention is 14.8 BUs or less, 14.6 BUs or less, 14.4 BUs or less, 14.2 BUs or less, 14.0 BUs or less, 13.8 BUs or less, 13.6 BUs or less, 13.4 BUs or less, 13.2 BUs or less, 13.0 BUs or less, 12.8 BUs or less, 12.6 BUs or less, 12.4 BUs or less, 12.2 BUs or less, 12.0 BUs or less, 11.8 BUs or less, 11.6 BUs or less, 11.4 BUs or less, 11.2 BUs or less, 11.0 BUs or less, 10.8 BUs or less, 10.6 BUs or less, 10.4 BUs or less, 10.2 BUs or less, less than 10.0 BUs, 9.9 BUs or less, 9.8 BUs or less, 9.7 BUs or less, 9.6 BUs or less, 9.5 BUs or less, 9.4 BUs or less, 9.3 BUs or less, 9.2 BUs or less, 9.1 BUs or less, 9.0 BUs or less, 8.8 BUs or less, 8.6 BUs or less, 8.4 BUs or less, 8.2 BUs or less, 8.0 BUs or less, 7.8 BUs or less, 7.6 BUs or less, 7.4 BUs or less, 7.2 BUs or less, 7.0 BUs or less, 6.8 BUs or less, 6.6 BUs or less, 6.4 BUs or less, 6.2 BUs or less, 6.0 BUs or less, or 5.8 BUs or less, which is preferable. In the beer-taste beverage according to one aspect of the present invention, it may be a beverage that does not substantially use hops. The bitterness value of this aspect may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0016] Also, from the viewpoint of imparting a bitterness characteristic of a beer-taste beverage and improving the drinking satisfaction and flavor, the bitterness value of the beer-taste beverage according to one aspect of the present invention is 0.01 BUs or more, 0.1 BUs or more, 0.2 BUs or more, 0.4 BUs or more, 0.6 BUs or more, 0.8 BUs or more, 1.0 BUs or more, 1.2 BUs or more, 1.4 BUs or more, 1.6 BUs or more, 1.8 BUs or more, 2.0 BUs or more, 2.2 BUs or more, 2.4 BUs or more, 2.6 BUs or more, 2.8 BUs or more, 3.0 BUs or more, 3.2 BUs or more, 3.4 BUs or more, 3.6 BUs or more, 3.8 BUs or more, 4.0 BUs or more, 4.2 BUs or more, 4.4 BUs or more, 4.6 BUs or more, 4.8 BUs or more, 5.0 BUs or more, 5.2 BUs or more, 5.4 BUs or more, 5.6 BUs or more, 5.8 BUs or more, 6.0 BUs or more, 6.2 BUs or more, 6.4 BUs or more, 6.6 BUs or more, 6.8 BUs or more, 7.0 BUs or more, 7.2 BUs or more, 7.4 BUs or more, 7.6 BUs or more, 7.8 BUs or more, 8.0 BUs or more, 8.2 BUs or more, 8.4 BUs or more, 8.6 BUs or more, or 8.8 BUs or more.

[0017] 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 Federation [Analysis Committee], 2013 Supplement and Revision). Also, the bitterness value of the beer-taste beverage according to one aspect of the present invention is an index of the bitterness imparted 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.

[0018] A beer - flavored beverage with reduced color intensity and bitterness value becomes a beverage that is easy to feel the appearance and palatability during drinking. However, the problem is that it lacks a suitable drinking experience characteristic of a beer - flavored beverage. In the beer - flavored beverage according to one aspect of the present invention, in order to solve this problem, for a beer - flavored beverage having a color intensity and a bitterness value within the above range, by setting the sugar content to 3.0 g / 100 mL or more, it is made into a beverage that has a suitable drinking experience characteristic of a beer - flavored beverage while feeling the appearance and palatability during drinking. From the above viewpoints, the sugar content of the beer - flavored beverage according to one aspect of the present invention is preferably 3.1 g / 100 mL or more, 3.2 g / 100 mL or more, 3.3 g / 100 mL or more, 3.4 g / 100 mL or more, 3.5 g / 100 mL or more, 3.6 g / 100 mL or more, 3.7 g / 100 mL or more, 3.8 g / 100 mL or more, 3.9 g / 100 mL or more, 4.0 g / 100 mL or more, 4.1 g / 100 mL or more, 4.2 g / 100 mL or more, 4.3 g / 100 mL or more, 4.4 g / 100 mL or more, 4.5 g / 100 mL or more, 4.6 g / 100 mL or more, 4.7 g / 100 mL or more, 4.8 g / 100 mL or more, 4.9 g / 100 mL or more, 5.0 g / 100 mL or more, 5.1 g / 100 mL or more, 5.2 g / 100 mL or more, 5.3 g / 100 mL or more, 5.4 g / 100 mL or more, 5.5 g / 100 mL or more, 5.6 g / 100 mL or more, 5.7 g / 100 mL or more, or 5.8 g / 100 mL or more. Further, from the viewpoint of suppressing sweetness, imparting a flavor characteristic of a beer-taste beverage, and further improving the drinking satisfaction, the carbohydrate content of the beer-taste beverage according to one aspect of the present invention is 10.0 g / 100 mL or less, 9.8 g / 100 mL or less, 9.6 g / 100 mL or less, 9.4 g / 100 mL or less, 9.2 g / 100 mL or less, 9.0 g / 100 mL or less, 8.8 g / 100 mL or less, 8.6 g / 100 mL or less, 8.4 g / 100 mL or less, 8.2 g / 100 mL or less, 8.0 g / 100 mL or less, 7.8 g / 100 mL or less, 7.6 g / 100 mL or less, 7.4 g / 100 mL or less, 7.2 g / 100 mL or less, 7.0 g / 100 mL or less, 6.8 g / 100 mL or less, 6.6 g / 100 mL or less, 6.4 g / 100 mL or less, 6.2 g / 100 mL or less, 6.0 g / 100 mL or less, 5.8 g / 100 mL or less, 5.6 g / 100 mL or less, 5.4 g / 100 mL or less, 5.2 g / 100 mL or less, or 5.0 g / 100 mL or less, preferably.

[0019] In this specification, "carbohydrate" refers to carbohydrates based on the food nutrition labeling standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means the amount obtained by removing protein, lipid, dietary fiber, ash, alcohol content, and moisture from the target food. Therefore, the carbohydrate content 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. In addition, the carbohydrate content can be adjusted by appropriately setting the addition amount of a diluent selected from the addition of saccharides, dilution water, carbonated water, spirits (distilled liquor), etc., the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, saccharification time, pH during saccharification, pH in the charging process (wort production process from malt input to before yeast addition), wort filtration time, set temperature and holding time in each temperature range when preparing wort (including during saccharification), original extract concentration of the pre-fermentation liquid, 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 like.

[0020] In the beer-taste beverage according to one aspect of the present invention, the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [color degree × bitterness value] is preferably 110 or less, 108 or less, 106 or less, 104 or less, 102 or less, 100 or less, 98 or less, 96 or less, 94 or less, 92 or less, 90 or less, 88 or less, 86 or less, 84 or less, 82 or less, 80 or less, 78 or less, 76 or less, 74 or less, 72 or less, 70 or less, 68 or less, 66 or less, 64 or less, 62 or less, 60 or less, 58 or less, 56 or less, 54 or less, 52 or less, 50 or less, 48 or less, 46 or less, 44 or less, 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 15 or less, 14 or less, or 13 or less from the viewpoint of making the beverage easy to feel the appearance and drinkability when drinking. Also, from the viewpoint of imparting an appearance and bitterness characteristic of a beer-taste beverage and improving the drinking satisfaction and taste, it is preferably 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, 21 or more, 22 or more, 23 or more, 24 or more, 25 or more, 26 or more, 27 or more, 28 or more, 29 or more, 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, 36 or more, 37 or more, 38 or more, 39 or more, 40 or more, 42 or more, 44 or more, 46 or more, 48 or more, 50 or more, 52 or more, 54 or more, 56 or more, 58 or more, or 60 or more.

[0021] In the beer-taste beverage according to one aspect of the present invention, the ratio of the sugar content (unit: g / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [sugar / (colority × bitterness value)] is, from the viewpoint of making the beverage have a good drinking feeling while feeling the appearance and ease of drinking, 0.030 or more, 0.032 or more, 0.034 or more, 0.036 or more, 0.038 or more, 0.040 or more, 0.042 or more, 0.044 or more, 0.046 or more, 0.048 or more, 0.050 or more, 0.052 or more, 0.054 or more, 0.056 or more, 0.058 or more, 0.060 or more, 0.062 or more, 0.064 or more, 0.066 or more, 0.068 or more, 0.070 or more, 0.072 or more, 0.074 or more, 0.076 or more, 0.078 or more, 0.080 or more, 0.082 or more, 0.084 or more, 0.086 or more, 0.088 or more, 0.090 or more, 0.092 or more, 0.094 or more, 0.096 or more, 0.098 or more, 0.100 or more, 0.102 or more, 0.104 or more, 0.106 or more, 0.108 or more, 0.110 or more, 0.112 or more, 0.114 or more, 0.116 or more, 0.118 or more, 0.120 or more, 0.130 or more, 0.140 or more, 0.150 or more, 0.160 or more, 0.170 or more, 0.180 or more, 0.190 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.230 or more, 0.240 or more, 0.250 or more, 0.260 or more, 0.270 or more, 0.280 or more, 0.290 or more, 0.300 or more, 0.310 or more, 0.320 or more, 0.330 or more, 0.340 or more, 0.350 or more, 0.360 or more, 0.370 or more, 0.380 or more, 0.390 or more, or 0.400 or more is preferably used. Also, from the viewpoint of making the beverage suppress sweetness, impart a beer-like aroma, and further improve the drinking feeling while feeling the appearance and ease of drinking, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.680 or less, 0.660 or less, 0.640 or less, 0.620 or less, 0.600 or less, 0.580 or less, 0.560 or less, 0.540 or less, 0.520 or less, 0.500 or less, 0.490 or less, 0.480 or less, 0.470 or less, 0.460 or less, 0.450 or less, 0.440 or less, 0.430 or less, 0.420 or less, 0.It is preferably 410 or less, 0.400 or less, 0.390 or less, 0.380 or less, 0.370 or less, 0.360 or less, 0.350 or less, 0.340 or less, 0.330 or less, 0.320 or less, 0.310 or less, 0.300 or less, 0.290 or less, 0.280 or less, 0.270 or less, 0.260 or less, 0.250 or less, 0.240 or less, 0.230 or less, 0.220 or less, 0.210 or less, 0.200 or less, 0.190 or less, 0.180 or less, 0.170 or less, 0.160 or less, 0.150 or less, 0.140 or less, 0.130 or less, 0.120 or less, 0.110 or less, 0.100 or less, or 0.090 or less.

[0022] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of making the beverage have a suitable taste while feeling the appearance and ease of drinking during consumption, the content of proline is 4.0 mg / 100 mL or more, 4.2 mg / 100 mL or more, 4.4 mg / 100 mL or more, 4.6 mg / 100 mL or more, 4.8 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.2 mg / 100 mL or more, 5.4 mg / 100 mL or more, 5.6 mg / 100 mL or more, 5.8 mg / 100 mL or more, 6.0 mg / 100 mL or more, 6.2 mg / 100 mL or more, 6.4 mg / 100 mL or more, 6.6 mg / 100 mL or more, 6.8 mg / 100 mL or more, 7.0 mg / 100 mL or more, 7.2 mg / 100 mL or more, 7.4 mg / 100 mL or more, 7.6 mg / 100 mL or more, 7.8 mg / 100 mL or more, 8.0 mg / 100 mL or more, 8.2 mg / 100 mL or more, 8.4 mg / 100 mL or more, 8.6 mg / 100 mL or more, 8.8 mg / 100 mL or more, 9.0 mg / 100 mL or more, 9.2 mg / 100 mL or more, 9.4 mg / 100 mL or more, 9.6 mg / 100 mL or more, 9.8 mg / 100 mL or more, 10.0 mg / 100 mL or more, 10.2 mg / 100 mL or more, 10.4 mg / 100 mL or more, 10.6 mg / 100 mL or more, 10.8 mg / 100 mL or more, 11.0 mg / 100 mL or more, 11.2 mg / 100 mL or more, 11.4 mg / 100 mL or more, 11.6 mg / 100 mL or more, 11.8 mg / 100 mL or more, 12.0 mg / 100 mL or more, 12.2 mg / 100 mL or more, 12.4 mg / 100 mL or more, 12.6 mg / 100 mL or more, 12.8 mg / 100 mL or more, 13.0 mg / 100 mL or more, 13.2 mg / 100 mL or more, 13.4 mg / 100 mL or more, 13.6 mg / 100 mL or more, 13.8 mg / 100 mL or more, 14.0 mg / 100 mL or more, 14.2 mg / 100 mL or more, 14.4 mg / 100 mL or more, 14.6 mg / 100 mL or more, 14.8 mg / 100 mL or more, 15.0 mg / 100 mL or more, or 15.It is preferably 2 mg / 100 mL or more, and may also be 90 mg / 100 mL or less, 80 mg / 100 mL or less, 70 mg / 100 mL or less, 60 mg / 100 mL or less, 50 mg / 100 mL or less, 45 mg / 100 mL or less, 40 mg / 100 mL or less, 35 mg / 100 mL or less, 30 mg / 100 mL or less, 28 mg / 100 mL or less, 26 mg / 100 mL or less, 24 mg / 100 mL or less, 22 mg / 100 mL or less, 20 mg / 100 mL or less, 19 mg / 100 mL or less, 18 mg / 100 mL or less, 17 mg / 100 mL or less, 16 mg / 100 mL or less, 15 mg / 100 mL or less, 14 mg / 100 mL or less, or 13 mg / 100 mL or less.

[0023] Proline is a type of amino acid that is found in relatively large amounts in malt and the like, and its content does not change significantly before and after the fermentation process. Adjusting the proline content can produce a beer-flavored beverage with a better taste. Furthermore, proline may be contained in the raw materials (such as malt) of the beer-taste beverage, may be produced during the manufacturing process, or may be added separately during the manufacturing process (for example, a purified proline product). In this specification, the proline content can be measured using, for example, an automatic amino acid analyzer, Model L-8800A, manufactured by Hitachi, Ltd.

[0024] In the beer-taste beverage according to one aspect of the present invention, the ratio of the proline content (unit: mg / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [proline / (colority × bitterness value)] is 0.050 or more, 0.052 or more, 0.054 or more, 0.056 or more, 0.058 or more, 0.060 or more, 0.062 or more, 0.064 or more, 0.066 or more, 0.068 or more, 0.070 or more, 0.072 or more, 0.074 or more, 0.076 or more, 0.078 or more, 0.080 or more, 0.082 or more, 0.084 or more, 0.086 or more, 0.088 or more, 0.090 or more, 0.092 or more, 0.094 or more, 0.096 or more, 0.098 or more, 0.100 or more, 0.102 or more, 0.104 or more, 0.106 or more, 0.108 or more, 0.110 or more, 0.112 or more, 0.114 or more, 0.116 or more, 0.118 or more, 0.120 or more, 0.130 or more, 0.140 or more, 0.150 or more, 0.160 or more, 0.170 or more, 0.180 or more, 0.190 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.230 or more, 0.240 or more, 0.250 or more, 0.260 or more, 0.270 or more, 0.280 or more, 0.290 or more, 0.300 or more, 0.310 or more, 0.320 or more, 0.330 or more, 0.340 or more, 0.350 or more, 0.360 or more, 0.370 or more, 0.380 or more, 0.390 or more, 0.400 or more, 0.410 or more, 0.420 or more, 0.430 or more, 0.440 or more, 0.450 or more, 0.460 or more, 0.470 or more, 0.480 or more, 0.490 or more, 0.500 or more, 0.520 or more, 0.540 or more, 0.560 or more, 0.580 or more, 0.600 or more, 0.620 or more, 0.640 or more, 0.660 or more, 0.680 or more, 0.700 or more, 0.720 or more, 0.740 or more, 0.760 or more, 0.780 or more, 0.800 or more, 0.820 or more, 0.840 or more, 0.860 or more, 0.880 or more, 0.900 or more, 0.920 or more, 0.940 or more, 0.960 or more, 0.980 or more, 1.00 or more, 1.02 or more, 1.04 or more, 1.06 or more, 1.08 or more, or 1.It is preferably 10 or more, and from the viewpoint of providing a drinkable feeling and taste, which gives an appearance and bitterness characteristic of a beer-like beverage, it may be 5.00 or less, 4.50 or less, 4.00 or less, 3.50 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, or 0.500 or less.

[0025] In the beer-taste beverage according to one aspect of the present invention, the ratio [(carbohydrate × proline) / (colority × bitterness value)] of the product of the carbohydrate content (unit: g / 100 mL) and the proline content (unit: mg / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) is preferably 0.30 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.42 or more, 0.44 or more, 0.46 or more, 0.48 or more, 0.50 or more, 0.52 or more, 0.54 or more, 0.56 or more, 0.58 or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.70 or more, 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, 0.80 or more, 0.82 or more, 0.84 or more, 0.86 or more, 0.88 or more, 0.90 or more, 0.92 or more, 0.94 or more, 0.96 or more, 0.98 or more, 1.00 or more, 1.02 or more, 1.04 or more, 1.06 or more, 1.08 or more, 1.10 or more, 1.12 or more, 1.14 or more, 1.16 or more, 1.18 or more, 1.20 or more, 1.22 or more, 1.24 or more, 1.26 or more, 1.28 or more, 1.30 or more, 1.32 or more, 1.34 or more, 1.36 or more, 1.38 or more, 1.40 or more, 1.42 or more, 1.44 or more, 1.46 or more, 1.48 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.20 or more, 3.40 or more, 3.60 or more, 3.80 or more, 4.00 or more, 4.20 or more, 4.40 or more, 4.60 or more, 4.80 or more, 5.00 or more, 5.20 or more, 5.40 or more, 5.60 or more, 5.80 or more, or 6.00 or more from the viewpoint of improving the drinking response and taste suitable for the beer-taste beverage while feeling the appearance and ease of drinking during consumption. Also, from the viewpoint of imparting an appearance and bitterness characteristic of a beer-taste beverage and improving the drinking response and taste, it is 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 or less, 7.80 or less, 7.60 or less, 7.40 or less, 7.20 or less, 7.00 or less, 6.80 or less, 6.60 or less, 6.40 or less, 6.20 or less, 6.00 or less, 5.80 or less, 5.60 or less, 5.40 or less, 5.20 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.It may be 40 or less, 4.20 or less, 4.00 or less, 3.80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.80 or less, 1.60 or less, 1.40 or less, 1.20 or less, or 1.00 or less.

[0026] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of making the beverage more balanced and improved in the drinking response and taste suitable for the beer-taste beverage while feeling the appearance and ease of drinking during drinking, the content of isobutyl alcohol may be 5.0 mg / L or more, 5.5 mg / L or more, 6.0 mg / L or more, 6.5 mg / L or more, 7.0 mg / L or more, 7.5 mg / L or more, 8.0 mg / L or more, 8.5 mg / L or more, 9.0 mg / L or more, 9.5 mg / L or more, 10.0 mg / L or more, 10.5 mg / L or more, 11.0 mg / L or more, 11.5 mg / L or more, 12.0 mg / L or more, 12.5 mg / L or more, 13.0 mg / L or more, 13.5 mg / L or more, 14.0 mg / L or more, 14.5 mg / L or more, 15.0 mg / L or more, 15.5 mg / L or more, 16.0 mg / L or more, 16.2 mg / L or more, 16.4 mg / L or more, 16.6 mg / L or more, 16.8 mg / L or more, 17.0 mg / L or more, 17.2 mg / L or more, 17.4 mg / L or more, 17.6 mg / L or more, 17.8 mg / L or more, 18.0 mg / L or more, 18.2 mg / L or more, 18.4 mg / L or more, 18.6 mg / L or more, 18.8 mg / L or more, 19.0 mg / L or more, 20.0 mg / L or more, 21.0 mg / L or more, 22.0 mg / L or more, or 23.0 mg / L or more, and may also be 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 38 mg / L or less, 36 mg / L or less, 34 mg / L or less, 32 mg / L or less, 30 mg / L or less, 29 mg / L or less, 28 mg / L or less, 27 mg / L or less, 26 mg / L or less, 25 mg / L or less, 24 mg / L or less, 23 mg / L or less, 22 mg / L or less, 21 mg / L or less, or 20 mg / L or less.

[0027] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of making a beverage that while feeling the appearance and ease of drinking during consumption, more favorably balances the drinking satisfaction and taste suitable for a beer - flavored beverage, the content of isoamyl acetate is 0.50 mg / L or more, 0.55 mg / L or more, 0.60 mg / L or more, 0.65 mg / L or more, 0.70 mg / L or more, 0.75 mg / L or more, 0.80 mg / L or more, 0.85 mg / L or more, 0.90 mg / L or more, 0.95 mg / L or more, 1.00 mg / L or more, 1.05 mg / L or more, 1.10 mg / L or more, 1.15 mg / L or more, 1.20 mg / L or more, 1.25 mg / L or more, 1.30 mg / L or more, 1.35 mg / L or more, 1.40 mg / L or more, 1.42 mg / L or more, 1.44 mg / L or more, 1.46 mg / L or more, 1.48 mg / L or more, 1.50 mg / L or more, 1.52 mg / L or more, 1.54 mg / L or more, 1.56 mg / L or more, 1.58 mg / L or more, 1.60 mg / L or more, 1.62 mg / L or more, 1.64 mg / L or more, 1.66 mg / L or more, 1.68 mg / L or more, 1.70 mg / L or more, 1.72 mg / L or more, 1.74 mg / L or more, 1.76 mg / L or more, 1.78 mg / L or more, 1.80 mg / L or more, 1.82 mg / L or more, 1.84 mg / L or more, 1.86 mg / L or more, 1.88 mg / L or more, 1.90 mg / L or more, 2.00 mg / L or more, 2.10 mg / L or more, 2.20 mg / L or more, 2.30 mg / L or more, or 2.40 mg / L or more, and may also be 7.5 mg / L or less, 7.0 mg / L or less, 6.5 mg / L or less, 6.0 mg / L or less, 5.5 mg / L or less, 5.0 mg / L or less, 4.5 mg / L or less, 4.0 mg / L or less, 3.5 mg / L or less, 3.0 mg / L or less, 2.8 mg / L or less, 2.6 mg / L or less, 2.5 mg / L or less, 2.4 mg / L or less, 2.3 mg / L or less, 2.2 mg / L or less, 2.1 mg / L or less, or 2.0 mg / L or less.

[0028] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of making the beverage have a better drinking response and taste suitable for a beer-taste beverage while feeling the appearance and ease of drinking during consumption, the content of isoamyl alcohol may be 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 52 mg / L or more, 54 mg / L or more, 56 mg / L or more, 58 mg / L or more, 60 mg / L or more, 62 mg / L or more, 64 mg / L or more, 66 mg / L or more, 68 mg / L or more, 70 mg / L or more, 72 mg / L or more, 74 mg / L or more, 76 mg / L or more, 78 mg / L or more, 80 mg / L or more, 82 mg / L or more, 84 mg / L or more, or 86 mg / L or more, and may also be 120 mg / L or less, 115 mg / L or less, 110 mg / L or less, 105 mg / L or less, 100 mg / L or less, 98 mg / L or less, 96 mg / L or less, 94 mg / L or less, 92 mg / L or less, 90 mg / L or less, 88 mg / L or less, 86 mg / L or less, 84 mg / L or less, 82 mg / L or less, 80 mg / L or less, 78 mg / L or less, 76 mg / L or less, 74 mg / L or less, 72 mg / L or less, 70 mg / L or less, or 68 mg / L or less.

[0029] In this specification, the contents of isobutyl alcohol, isoamyl acetate, and isoamyl alcohol can be measured by headspace gas chromatography with an FID detector in accordance with the method described in the item "8.22 Low-boiling-point aroma components" of the Revised BCOJ Beer Analysis Method (Supplementary Revision in 2013), which is an analysis method defined by the Beer Brewing Association of Japan International Technical Committee (BCOJ). Also, these components may be contained in the raw materials of the beer-taste beverage, may be generated during the manufacturing process, or may be separately added in the manufacturing process (for example, purified products of each component).

[0030] The malt ratio of the beer-taste beverage according to one aspect of the present invention is 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, or 99% by mass or more, and is 100% by mass or less, but less than 100% by mass, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less,67% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, 35% by mass or less, 34% by mass or less, 33% by mass or less, 32% by mass or less, 31% by mass or less, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, or 11% by mass or less may be used.

[0031] 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 Tax and Related Administrative Laws and Regulations. When suppressing the malt ratio, it is preferable to increase raw materials other than malt (carbon source, nitrogen source) 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. Here, wheat malt may be used, but from the perspective of allergens, it is preferable not to use wheat malt. Examples of unsprouted grains include unsprouted barley, wheat, rye, crow wheat, oats, adzuki beans, rice (white rice, brown rice, etc.), corn, kidney beans, potatoes, beans (soybeans, pea beans, etc.), buckwheat, sorghum, millet, and foxtail millet, etc. Further, starches obtained from these grains and extracts (extracts) thereof may be used.

[0032] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of making the beverage have a better balance of drinking satisfaction and taste suitable for a beer - flavored beverage while feeling the appearance and ease of drinking during consumption, the original extract concentration (original wort extract concentration) is 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 7.0% by mass or more, 7.1% by mass or more, 7.2% by mass or more, 7.3% by mass or more, 7.4% by mass or more, 7.5% by mass or more, 7.6% by mass or more, 7.7% by mass or more, 7.8% by mass or more, 7.9% by mass or more, 8.0% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, 11.0% by mass or more, 11.1% by mass or more, 11.2% by mass or more, 11.3% by mass or more, 11.4% by mass or more, 11.5% by mass or more, 11.6% by mass or more, 11.7% by mass or more, 11.8% by mass or more, 11.9% by mass or more, 12.0% by mass or more, 12.1% by mass or more, 12.2% by mass or more, 12.3% by mass or more, 12.4% by mass or more, 12.5% by mass or more, 12.6% by mass or more, 12.7% by mass or more, 12.8% by mass or more, 12.9% by mass or more, 13.0% by mass or more, 13.1% by mass or more, 13.2% by mass or more, 13.3% by mass or more, 13.4% by mass or more, 13.5% by mass or more, 13.6% by mass or more, 13.7% by mass or more, 13.8% by mass or more, 13.9% by mass or more, 14.0% by mass or more, 14.1% by mass or more, 14.2% by mass or more, 14.3% by mass or more, 14.4% by mass or more, 14.5% by mass or more, 14.6% by mass or more, 14.7% by mass or more, 14.8% by mass or more, 14.9% by mass or more, 15.0% by mass or more, 15.1% by mass or more, 15.2% by mass or more, 15.3% by mass or more, 15.4% by mass or more, 15.5% by mass or more, 15.6% by mass or more, 15.7% by mass or more, 15.8% by mass or more, 15.9% by mass or more, 16.0% by mass or more, 16.1% by mass or more, 16.2% by mass or more, 16.3% by mass or more, 16.4% by mass or more, 16.5% by mass or more, 16.6% by mass or more, 16.7% by mass or more, 16.8% by mass or more, 16.9% by mass or more, 17.0% by mass or more, 17.1% by mass or more, 17.2% by mass or more, 17.3% by mass or more, 17.4% by mass or more, 17.5% by mass or more, 17.6% by mass or more, 17.7% by mass or more, 17.8% by mass or more, 17.9% by mass or more, 18.0% by mass or more, 18.1% by mass or more, 18.2% by mass or more, 18.3% by mass or more, 18.4% by mass or more, 18.5% by mass or more, 18.6% by mass or more, 18.7% by mass or more, 18.8% by mass or more, 18.9% by mass or more, 19.0% by mass or more, 19.1% by mass or more, 19.2% by mass or more, 19.3% by mass or more, 19.4% by mass or more, 19.5% by mass or more, 19.6% by mass or more, 19.7% by mass or more, 19.8% by mass or more, or 19.9% by mass or more may be used, and also 20.0% by mass or less, 19.9% by mass or less, 19.8% by mass or less, 19.7% by mass or less, 19.6% by mass or less, 19.5% by mass or less, 19.4% by mass or less, 19.3% by mass or less, 19.2% by mass or less, 19.1% by mass or less, 19.0% by mass or less, 18.9% by mass or less, 18.8% by mass or less, 18.7% by mass or less, 18.6% by mass or less, 18.5% by mass or less, 18.4% by mass or less, 18.3% by mass or less, 18.2% by mass or less, 18.1% by mass or less, 18.0% by mass or less, 17.9% by mass or less, 17.8% by mass or less, 17.7% by mass or less, 17.6% by mass or less, 17.5% by mass or less, 17.4% by mass or less, 17.3% by mass or less, 17.2% by mass or less, 17.1% by mass or less, 17.0% by mass or less, 16.9% by mass or less, 16.8% by mass or less, 16.7% by mass or less, 16.6% by mass or less, 16.5% by mass or less, 16.4% by mass or less, 16.3% by mass or less, 16.2% by mass or less, 16.1% by mass or less, 16.0% by mass or less, 15.9% by mass or less, 15.8% by mass or less, 15.7% by mass or less, 15.6% by mass or less, 15.5% by mass or less, 15.4% by mass or less, 15.3% by mass or less, 15.2% by mass or less, 15.1% by mass or less, 15.0% by mass or less, 14.9% by mass or less, 14.8% by mass or less, 14.7% by mass or less, 14.6% by mass or less, 14.5% by mass or less, 14.4% by mass or less, 14.3% by mass or less, 14.2% by mass or less, 14.1% by mass or less, 14.0% by mass or less, 13.9% by mass or less, 13.8% by mass or less, 13.7% by mass or less, 13.6% by mass or less, 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.3% by mass or less, 11.2% by mass or less, 11.1% by mass or less, 11.0% by mass or less, 10.9% by mass or less, 10.8% by mass or less, 10.7% by mass or less, 10.6% by mass or less, 10.5% by mass or less, 10.4% by mass or less, 10.3% by mass or less, 10.2% by mass or less, 10.1% by mass or less, 10.0% by mass or less, 9.9% by mass or less, 9.8% by mass or less, 9.7% by mass or less, 9.6% by mass or less, 9.5% by mass or less, 9.4% by mass or less, 9.3% by mass or less, 9.2% by mass or less, 9.1% by mass or less, 9.0% by mass or less, 8.9% by mass or less, 8.8% by mass or less, 8.7% by mass or less, 8.6% by mass or less, 8.5% by mass or less, 8.4% by mass or less, 8.3% by mass or less, 8.2% by mass or less, 8.1% by mass or less, 8.0% by mass or less, 7.9% by mass or less, 7.8% by mass or less, 7.7% by mass or less, 7.6% by mass or less, 7.5% by mass or less, 7.4% by mass or less, 7.3% by mass or less, 7.2% by mass or less, 7.1% by mass or less, 7.0% by mass or less, 6.9% by mass or less, 6.8% by mass or less, 6.7% by mass or less, 6.6% by mass or less, 6.5% by mass or less, 6.4% by mass or less, 6.3% by mass or less, 6.2% by mass or less, 6.1% by mass or less, 6.0% by mass or less, 5.9% by mass or less, 5.8% by mass or less, 5.7% by mass or less, 5.6% by mass or less, 5.5% by mass or less, 5.It may be 4 mass% or less, 5.3 mass% or less, 5.2 mass% or less, or 5.1 mass% or less. In addition, the "original extract concentration" in this specification can be measured by the method described in the "BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the Beer Brewing Cooperative, revised edition on November 1, 2004)".

[0033] In the beer-taste beverage of one aspect of the present invention, from the viewpoint of making it a beverage that further improves the drinking response and taste suitable for beer-taste beverages in a well-balanced manner while feeling the appearance and ease of drinking during drinking, the total polyphenol amount is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more, and further may be 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, or 105 mg / L or more, and also preferably 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and further may be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less.

[0034] In this specification, the "total polyphenol amount" means the total amount of polyphenols contained in the total amount (100 mass%) of the beer-taste beverage. Polyphenol means a compound in which two or more hydrogens of an aromatic hydrocarbon are substituted with hydroxyl groups, and specifically includes flavonol, isoflavone, tannin, catechin, quercetin, anthocyanin, etc. In this specification, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0035] The total polyphenol content can be controlled, for example, by adjusting the usage amount of raw materials with a high polyphenol content such as barley malt and malt husks (hulls). Generally, malt with husks (hulls) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the usage amount, it is possible to adjust the polyphenol content to a desired range. Barley and malt with a low total polyphenol content tend to have a low purine content. Therefore, by using raw materials with a low total polyphenol content, it is also possible to adjust to a low-purine beer-taste beverage.

[0036] In the beer-taste beverage according to one aspect of the present invention, the apparent degree of fermentation may be 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, 103% or more, 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, and may also be 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

[0037] Incidentally, the apparent attenuation degree 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 amounts of raw materials, the types of enzymes, the added amounts of enzymes (including carbohydrases, isomerases, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH in the charging process (wort production process from malt input to before yeast addition), the temperature in the charging process, the wort filtration time, the set temperature and holding time of each temperature region when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, added amount of yeast, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, added amount of enzyme, type of enzyme, enzyme addition timing, etc.). In this specification, the "apparent attenuation degree" means the ratio of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the liquid before fermentation. For example, the apparent attenuation degree AA of a beer-taste 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 concentration (original wort extract concentration), and it can be measured by the method described in the "BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the Beer Brewing Association, revised edition on November 1, 2004). Also, "Es" represents the apparent extract concentration of the beer-taste beverage. The apparent extract concentration can be calculated from the following formula (2) as described in the "BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the Beer Brewing Association, revised edition on November 1, 2004). Formula (2): Es = -460.234 + 662.649×D - 202.414×D 2 (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) Incidentally, since the apparent extract concentration "Es" may become a negative value depending on D in the above formula (2), the calculated apparent attenuation degree may exceed 100%.

[0038] The beer - flavored beverage according to one aspect of the present invention may be an alcohol - containing beer - flavored beverage with an alcohol content of 1.0 (v / v)% or more, or may be a non - alcohol beer - flavored beverage with an alcohol content of less than 1.0 (v / v)%. In addition, the non - alcohol beer - flavored beverage may be a non - alcohol fermented beer - flavored beverage produced by removing the alcohol generated in the fermentation process after going through the fermentation process, or may be a non - alcohol non - fermented beer - flavored beverage prepared to have a beer - like flavor without going through the fermentation process. Also, it may include those that go through a non - alcohol fermentation process that does not produce alcohol.

[0039] When the beer - flavored beverage according to one aspect of the present invention is an alcohol - containing beer - flavored beverage, the alcohol content of the alcohol - containing beer - flavored beverage may be 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.5 (v / v)% or more, 1.7 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.5 (v / v)% or more, 2.7 (v / v)% or more, 3.0 (v / v)% or more, 3.2 (v / v)% or more, 3.5 (v / v)% or more, 3.7 (v / v)% or more, 4.0 (v / v)% or more, 4.2 (v / v)% or more, 4.5 (v / v)% or more, 4.7 (v / v)% or more, 5.0 (v / v)% or more, 5.2 (v / v)% or more, 5.5 (v / v)% or more, 5.7 (v / v)% or more, 6.0 (v / v)% or more, 6.2 (v / v)% or more, 6.5 (v / v)% or more, 6.7 (v / v)% or more, 7.0 (v / v)% or more, 7.2 (v / v)% or more, 7.5 (v / v)% or more, 7.7 (v / v)% or more, or 8.0 (v / v)% or more, and may also be 50.0 (v / v)% or less, 45.0 (v / v)% or less, 40.0 (v / v)% or less, 35.0 (v / v)% or less, 30.0 (v / v)% or less, 25.0 (v / v)% or less, 20.0 (v / v)% or less, 17.0 (v / v)% or less, 15.0 (v / v)% or less, 12.0 (v / v)% or less, 10.0 (v / v)% or less, 9.0 (v / v)% or less, 8.0 (v / v)% or less, 7.0 (v / v)% or less, 6.0 (v / v)% or less, 5.5 (v / v)% or less, 5.0 (v / v)% or less, or 4.5 (v / v)% or less.

[0040] When the beer-taste beverage according to one aspect of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage may be less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, less than 0.5 (v / v)%, 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, and may also be 0.0000 (v / v)% or more, 0.00 (v / v)% or more, 0.0 (v / v)% or more, 0.1 (v / v)% or more, 0.2 (v / v)% or more, 0.3 (v / v)% or more, 0.4 (v / v)% or more, 0.5 (v / v)% or more, 0.6 (v / v)% or more, 0.7 (v / v)% or more, 0.8 (v / v)% or more, or 0.9 (v / v)% or more.

[0041] In this specification, the alcohol content shall be expressed as a percentage by volume / volume ((v / v)%). The alcohol content of the beverage can be measured by any known method. For example, it can be measured by a vibrating densitometer. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves is prepared from the beverage, and the sample is distilled over a direct flame. The density of the resulting distillate at 15°C is measured and converted using the "Table 2 Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)", which is an appendix to the National Tax Agency's Prescribed Analytical Method (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007). In addition, for non-alcoholic beverages with an alcohol content of less than 1.0 (v / v)%, it can also be measured using a commercially available alcohol measuring device or gas chromatography.

[0042] In addition, the alcohol content of the beer-taste beverage according to one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition of dilution water or carbonated water and the amount thereof, the types of raw materials (such as wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the types of enzymes, the addition amount of enzymes, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from malt input to before yeast addition), the addition amount of acid used for pH adjustment, the timing of pH adjustment (such as at the time of charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature region when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the presence or absence of addition of spirits, brewing alcohol, etc. and the addition amount when adding.

[0043] In order to adjust the alcohol content of the beer-taste beverage according to one embodiment of the present invention to be within the above range, as an alcohol component, it may contain spirits (distilled liquor) derived from grains. In this specification, spirits means liquors obtained by using grains such as wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. as raw materials, saccharifying them using malt or, if necessary, an enzyme agent, fermenting them using yeast, and then further distilling. As the grains that are the raw materials of spirits, plants belonging to the Gramineae family are preferred, and wheat is more preferred. In addition, from the perspective of having a good taste and being a low-alcohol beer-taste beverage with a beer-like taste, the beer-taste beverage according to one embodiment of the present invention may be a beverage that does not contain spirits.

[0044] Also, the beer-taste beverage according to one embodiment of the present invention may be beer. In this specification, "beer" means a beverage obtained by using malt, hops, and water as raw materials and fermenting them using yeast, and specifically means what is defined in the Liquor Tax Law with an enforcement date of April 1, 2018 and the interpretation notices of liquor administrative related laws and regulations. That is, when the beer - flavored beverage of one aspect of the present invention is beer, the above - mentioned alcohol content is adjusted by a fermentation process using yeast.

[0045] The pH of the beer - flavored beverage of one aspect of the present invention may be 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 may be 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.95 or less, 3.9 or less, 3.85 or less, or 3.8 or less.

[0046] The beer - flavored beverage of one aspect of the present invention may be in a form where the beverage is packed in a container. Examples of the container include, for example, a bottle, a PET bottle, a can, a bottle - can, or a cask. However, from the viewpoint of being particularly easy to carry, a bottle, a PET bottle, a can, or a bottle - can is preferable.

[0047] 1.1 Raw materials As the main raw material of the beer - flavored beverage of one aspect of the present invention, malt may be used together with water, or malt may not be used. Further, the beer - flavored beverage of one aspect of the present invention may be a beverage using hops as a raw material, or may be a beverage not using hops. In addition, preservatives, sweeteners, water - soluble dietary fibers, bitter agents or bitterness - imparting agents, antioxidants, flavors, acidulants, salts, etc. may be used.

[0048] 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, and millet that have been germinated, dried, and root - removed, and the place of origin and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used.

[0049] In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0050] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include barley, wheat, rye, oats, oats, adlay, etc., which do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0051] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides with a weight-average molecular weight of less than 10,000 as ingredients, or may be a beverage that does not use such soybean peptides. The term "beverage that does not substantially use soy peptides" means a beverage in which the amount of the soy peptides used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass with respect to the total amount (100% by mass) of the raw materials of the beverage excluding water.

[0052] Fruits, peels, barks, leaves, flowers, stems, roots, and seeds of plants other than Gramineae plants such as wheat that can be used as raw materials can be appropriately selected. Specific plants other than Gramineae plants include, for example, citrus fruits, soft fruits, herbs, and spices. 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, grapes, pineapples, strawberries, pears, muscats, currants, etc. Examples of herbs and spices include coriander, pepper, fennel, Chinese prickly ash, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, used after being crushed, used in the form of an extract extracted with an extraction solvent such as water or ethanol, or used as squeezed juice (such as fruit juice). These may be used alone or in combination of two or more. The above can be appropriately used according to the preferences of consumers. However, in order to enjoy a refreshing and crisp taste characteristic of beer, it is preferable not to use any of the above citrus fruits, soft fruits, herbs, and spices as raw materials, or to minimize the amount used. In particular, since currants produce an inappropriate milky aroma in beer, it is preferable not to use currants or currant juice as raw materials, or to minimize the amount used.

[0053] 1.1.2 Hops When using hops in one aspect of the present invention, examples of the form of the hops include pellet hops, powdered 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.

[0054] Also, a beer-taste beverage using hops as a raw material becomes a beverage containing iso-α acid, which is a component derived from hops. The content of iso-α acid in the beer-taste beverage using hops may exceed 0.1 ppm by mass, and may exceed 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acid in a beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acid means the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement Revised Edition).

[0055] 1.1.3 Preservatives The beer-taste beverage of one aspect of the present invention may be a beverage containing a preservative, or may be a beverage without a preservative (added). Examples of the preservative used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, etc. Further, as the preservative, commercially available preparations such as Strong Sampler (manufactured by Sanyo Foods Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.

[0056] 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 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.

[0057] 1.1.4 Sweeteners The beer - flavored beverage according to one aspect of the present invention may be a beverage further blended with a sweetener, or may be a beverage without blending (adding) 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. Also, there are no particular restrictions on the type of raw material grains of starch, the method of purifying starch, 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 their solutions (syrups), etc. can also be used. Examples of artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc.

[0058] The beer - flavored beverage according to one aspect of the present invention may be a beverage containing a high - sweetness sweetener or may be a beverage with the content of the high - sweetness sweetener restricted. The content of the high-intensity sweetener contained in the beer-flavored beverage with the content of the high-intensity sweetener restricted may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 40 ppm by mass, less than 30 ppm by mass, less than 25 ppm by mass, less than 20 ppm by mass, less than 15 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass based on the total amount (100% by mass) of the beer-flavored beverage. Note that the high-intensity sweeteners include both natural high-intensity sweeteners and artificial high-intensity sweeteners. Examples thereof include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siaenoside, monatin and its salts (monatin SS, monatin RR, monatin RS, monatin SR), curculin, glycyrrhizinic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandezine, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osthenoside, erythritol, polypodoside A, pterocaryoside A, pterocaryoside B, momordicoside, fromisoside I, perandrin I, abrusoside A, and cyclocarioside I.

[0059] The beer-flavored beverage according to one aspect of the present invention may be a beverage containing rebaudioside A or a beverage with the content of rebaudioside A restricted. The content of rebaudioside A contained in the beer-flavored beverage with the content of rebaudioside A restricted may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass based on the total amount (100% by mass) of the beer-flavored beverage.

[0060] The beer-taste beverage according to one aspect of the present invention may be a beverage containing erythritol or a beverage with a restricted content of erythritol. The content of erythritol contained in the beer-taste beverage with a restricted content of erythritol may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass based on the total amount (100% by mass) of the beer-taste beverage.

[0061] 1.1.5 Water-soluble dietary fiber The beer-taste beverage according to one aspect of the present invention may further be a beverage containing a water-soluble dietary fiber or a beverage without adding a water-soluble dietary fiber. Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guargum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. Note that the beer-taste beverage according to one aspect of the present invention may be a beverage without adding indigestible dextrin as a raw material. The beer-taste beverage of this aspect contains water-soluble dietary fiber derived from raw materials (e.g., malt, etc.) even without adding indigestible dextrin. The content of water-soluble dietary fiber derived from raw materials is described, for example, in the Japanese Food Standard Ingredients Table 2020 Edition (Eighth Edition).

[0062] In the beer - flavored beverage according to one aspect of the present invention, the content of the water - soluble dietary fiber is 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more, based on the total amount (100% by mass) of the beer - 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.

[0063] Note that for the water - soluble dietary fiber, the content may be adjusted by adding commercially available products to fall within the above range, or the content of the dietary fiber derived from raw materials such as malt may be adjusted in the manufacturing process to 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 inappropriate 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, the type of raw materials (such as wheat, malt, corn, sugar solution, etc.), the amount of raw materials, the type of enzyme, the addition amount of enzyme, 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 region when preparing the saccharified liquid.

[0064] 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, or may be a beverage without blending (adding) bitter agents and / or bitterness-providing agents. In the beer-taste beverage according to one aspect of the present invention, the bitterness may be imparted by hops, or a bitter agent or bitterness-providing agent shown below may be used together with hops. Further, instead of using hops, a bitter agent or bitterness-providing agent shown below 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, mannentake, laurel, quassin, caffeine, absinthin, naringin, phellodendron, citrus extract, nigaaki extract, coffee extract, tea extract, bitter melon extract, hasu embryo extract, aloe vera extract, mannen wax extract, raisin extract, laurel extract, sage extract, caraway extract, mugwort 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.

[0065] 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, or may be a beverage without blending (adding) 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.

[0066] 1.1.8 Flavors The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a flavoring agent. The flavoring agent is not particularly limited, and general beer flavoring agents can be used. The beer flavoring agent is used for imparting a beer-like flavor. Examples of aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc. These flavorings may be used alone or in combination of two or more.

[0067] 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 manufacturing 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 acid, the original extract concentration of the pre-fermentation liquid, yeast strain, 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.), cooling timing, etc.

[0068] 1.1.9 Acidulants The beer-taste beverage according to one aspect of the present invention may further be a beverage containing an acidulant. The acidulant is not particularly limited as long as it is a substance having acidity. Examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferable, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof 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.

[0069] 1.1.10 Salts The beer-taste beverage according to one aspect of the present invention may further be a beverage containing salts, or may be a beverage without adding 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.

[0070] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer-taste beverage according to one embodiment of the present invention may utilize the carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. Note that the carbon dioxide gas generated in the fermentation process of the beer-taste beverage can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0071] The carbon dioxide gas concentration of the beer-taste beverage according to one embodiment of the present invention is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, or 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w)% or less, or 0.55 (w / w)% or less. In this specification, the carbon dioxide gas concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)) after immersing the container containing the target beverage in a water tank at 20°C for 30 minutes or more while occasionally shaking the container so that the beverage reaches 20°C.

[0072] When the beer-taste beverage according to one embodiment of the present invention is a container-packed beverage, the carbon dioxide gas pressure of the container-packed beverage may be appropriately adjusted within the range corresponding to the above carbon dioxide gas concentration, but is 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2The above may be used, and also, 5.0 kg / cm 2 or less, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less may be used. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well-known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, open the valve of the internal gas pressure gauge once to release the gas, close the valve again, shake the internal gas pressure gauge, and read the value when the pointer reaches a fixed position. Or it can be measured using a commercially available gas pressure measuring device.

[0073] 1.3 Other additives The beer-taste beverage according to one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foam-forming 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 foam-forming agent is used to form a 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, and emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysophosphatidylcholine) 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.

[0074] 1.4 Bottled beverage The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages, and examples of such containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

[0075] 2. Manufacturing method of beer-flavored beverage One embodiment of the method for producing a beer-taste beverage of the present invention includes the following step (1), at least one of steps (a) and (b), and at least one of steps (c) to (f). Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the color of the beer-taste beverage to 7.5 EBC or less. Step (b): adjusting the bitterness value of the beer-taste beverage to 15.0 BUs or less. Step (c): adjusting the sugar content of the beer-taste beverage to 3.0 g / 100 mL or more. Step (d): adjusting the proline content of the beer-taste beverage to 4.0 mg / 100 mL or more. Step (e): adjusting the ratio of the carbohydrate content (unit: g / 100 mL) to the product of the color (unit: EBC) and bitterness value (unit: BUs) of the beer-taste beverage [carbohydrates / (color × bitterness value)] to 0.030 or more. Step (f): adjusting the ratio of the proline content (unit: mg / 100 mL) to the product of the color (unit: EBC) and bitterness value (unit: BUs) of the beer-taste beverage [proline / (color × bitterness value)] to 0.050 or more.

[0076] The method for producing a beer-taste beverage according to one embodiment of the present invention may be a method that involves a fermentation step, or a method that does not involve a fermentation step.

[0077] As a method for producing a fermented beer - flavored beverage produced through a fermentation process, in addition to the above - mentioned steps, a method having the following step (2) can be mentioned. · Step (2): A step of adding yeast to the pre - beverage obtained in step (1) and performing alcoholic fermentation.

[0078] Also, as a method for producing a non - fermented beer - flavored beverage produced without going through a fermentation process, in addition to the above - mentioned steps, a method having the following step (3) can be mentioned. · Step (3): A step of cooling the pre - beverage obtained in step (1) and adding carbon dioxide gas.

[0079] In the production method of one aspect of the present invention, steps (a) to (f) may be carried out together with step (1), or may be carried out after step (1). Also, they may be carried out after step (1), before step (2) or (3), together with step (2) or (3), or after step (2) or (3). Also, the adjustment of steps (a) to (f) includes the selection of raw materials before step (1). In addition, in steps (a) to (f), it may include checking whether each physical property value belongs to a desired range.

[0080] Hereinafter, the production method of the fermented beer - flavored beverage and the production method of the non - fermented beer - flavored beverage of one aspect of the present invention will be described.

[0081] 2.1 Manufacturing method of fermented beer-flavored beverage As a production method of the fermented beer - flavored beverage of one aspect of the present invention, a method that has gone through a fermentation process using yeast can be mentioned. In addition to the steps selected from the above - mentioned steps (a) to (f), a method having the following steps (1) to (2) can be mentioned. · Step (1): A step of using various raw materials to perform at least one of saccharification treatment, boiling treatment, and solid - content removal treatment to obtain a pre - beverage (pre - fermentation liquid). · Step (2): A step of adding yeast to the pre - beverage (pre - fermentation liquid) and performing alcoholic fermentation.

[0082] Also, in the method for producing a fermented beer - flavored beverage according to one aspect of the present invention, in the above steps (a) to (f), the adjustment of the content of isobutyl alcohol, the content of isoamyl acetate, the content of isoamyl alcohol, the total polyphenol amount, the alcohol content, and the pH can be carried out at any one or more timings of the following (a) to (c). Further, when steps (1) and (2) are carried out, and at the same time, steps (a) to (f) and the above - mentioned adjustments can be carried out, there is no need to carry out these steps separately. ·(a): Simultaneously with at least one of steps (1) and (2) ·(i): Between step (1) and step (2) ·(c): 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.

[0083] 2.1.1 Step (1) Step (1) is a step of obtaining a pre - beverage liquid (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 as necessary. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water - soluble dietary fibers, bitter agents or bitterness - imparting agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before the saccharification treatment, during the saccharification treatment, or after the completion of the saccharification treatment. Also, these may be added after fermentation in the next step.

[0084] 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, raw materials other than water and 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 carbohydrate content of the beer-taste beverage to the above-mentioned range, 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.

[0085] This saccharified liquid is preferably subjected to a boiling treatment. When performing this boiling treatment, when using hops, bittering agents, etc. as raw materials, it is preferable to add them. Hops, bittering agents, etc. may be added between the start and the end of the boiling of the saccharified liquid. In addition, hops may be put into the saccharified liquid prepared from other raw materials and boiled to extract the components derived from hops, or separately prepared hop boiled juice may be put into the saccharified liquid prepared from other raw materials. The pH of the hop boiled juice may be less than 7.5, 7.4 or less, 7.2 or less, or 7.0 or less.

[0086] After completion of the boiling treatment, it is preferably transferred to a whirlpool, cooled to 0 to 23°C to obtain a cooling liquid, and then subjected to a treatment for removing solid components such as coagulated proteins. By this treatment, the original wort extract concentration can be adjusted to the above-mentioned range. In this way, the pre-fermentation liquid is obtained. In addition, in this step, in order to perform the treatment for removing solid components, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0087] Instead of the above-mentioned saccharified liquid, hot water may be added to malt extract, hops, bittering agents, etc. may be added, and a boiling treatment may be performed to prepare a pre-beverage liquid (pre-fermentation liquid). Also, when not using malt as various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidulants, pigments, etc. may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be subjected to a boiling treatment to prepare a pre-beverage liquid (pre-fermentation liquid). When using hops, it may be added before the boiling treatment, or it may be added between the start and the end of the boiling of the liquid sugar solution.

[0088] 2.1.2 Step (2) Step (2) is a step of adding yeast to the pre-fermented beverage (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 may use top-fermenting yeast or bottom-fermenting yeast.

[0089] 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 appropriately. For example, it is about 5.0×10 6 cells / ml to 1.0×10 9 cells / ml.

[0090] The fermentation conditions during fermentation can be set appropriately. However, from the viewpoint of adjusting the sugar content and alcohol degree of the beer-taste beverage to the above ranges, the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C).

[0091] 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 various additives may be added as necessary.

[0092] 2.1.3 Step (2a), Step (2b) In one aspect of the present invention, when producing a non-alcohol fermented beer-taste beverage, it may be produced through a non-alcohol fermentation process using yeast that does not produce alcohol. In this case, in the above step (2), yeast that does not produce alcohol may be used. In addition, when manufacturing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to perform steps (2a) and (2b) in addition to the above steps (1) to (2). · Step (2a): A step of removing the alcohol content from the fermented liquid after step (2). · Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0093] In step (2a), as a method for removing the alcohol content generated by the fermentation step of step (2), a method of removing it by heat treatment is preferable. As the conditions for the heat treatment, the same conditions as those for a general method for manufacturing a non-alcoholic beer-taste beverage can be applied. In addition, after step (2a), while the alcohol content is removed from the solution, the carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas by step (2b). As a method for adjusting the amount of carbon dioxide gas, it may be added by mixing the solution after performing step (2a) with carbonated water, or carbon dioxide gas may be directly added to the solution after performing step (2a).

[0094] The beer-taste beverage of one aspect of the present invention thus obtained is filled into a predetermined container and distributed on the market as a product. The method for filling the container with the beer-taste beverage is not particularly limited, and a method for filling the container well-known to those skilled in the art can be used. By the container filling step, the beer-taste beverage of the present invention is filled and sealed in the container. Any form and material of the container may be used in the container filling step, and examples of the container include the containers described in "1.4 Container-filled Beverages".

[0095] 2.2 Manufacturing method of non-fermented beer-flavored beverage As a method for manufacturing a non-fermented beer-taste beverage of 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 (1) and (3) can be mentioned. · Step (1): A step of subjecting raw materials to at least one of saccharification treatment, boiling treatment, and solid content removal treatment to obtain a pre-beverage liquid. · Step (3): A step of cooling the pre-beverage liquid obtained in Step (1) and adding carbon dioxide gas.

[0096] Regarding Step (1), it is the same as the step of obtaining the pre-beverage liquid in Step (1) in the above-mentioned "method for producing a fermented beer-taste beverage". As a method of adding carbon dioxide gas in Step (3), it may be added by mixing the cooled pre-beverage liquid obtained in Step (1) with carbonated water, or carbon dioxide gas may be directly added to the cooled pre-beverage stock solution. Also, at the same timing as Step (3), when adding carbon dioxide gas, additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as necessary.

[0097] In addition, when the non-fermented beer-taste beverage is a non-fermented alcohol-containing beer-taste beverage, it has the following Step (3a). · Step (3a): A step of blending an alcohol component at least after Step (1).

[0098] Step (3a) may be performed at least after Step (1), and for example, it can be performed at any one or more of the following timings (α), (β), and (γ). · (α): Between Step (1) and Step (3) · (β): Simultaneously with Step (3) · (γ): After Step (3) Among these, Step (3a) is preferably performed after cooling the pre-beverage liquid obtained in Step (1) to adjust the cooled pre-beverage stock solution and before adding carbon dioxide gas. As the alcohol component blended in Step (3a), the above-mentioned spirits (distilled liquor) derived from grains are preferred.

[0099] Also, in the method for producing a non-fermented beer-taste beverage according to one aspect of the present invention, the adjustment of the above steps (a) to (f), the content of isobutyl alcohol, the content of isoamyl acetate, the content of isoamyl alcohol, the total polyphenol amount, the alcohol content, and the pH can be performed at any one or more timings of the following (i) to (v). Further, when steps (1), (3), and (3a) are carried out and, at the same time, steps (a) to (d) and the above-mentioned adjustments can be carried out, there is no need to carry out these steps separately. · (i): Simultaneously with at least one of steps (1), (3), and (3a) · (ii): Between step (1) and step (3) · (iii): Between step (1) and step (3a) · (iv): After step (3) or between step (3) and step (3a) · (v): After step (3a)

[0100] The non-fermented beer-taste beverage thus obtained is filled into a predetermined container and distributed on the market as a product. The method for filling the non-fermented beer-taste beverage into a container is not particularly limited, and a container filling method well known to those skilled in the art can be used. By the container filling step, the non-fermented beer-taste beverage is filled and sealed in the container. Any form and material of container may be used in the container filling step, and examples of the container are as described above.

[0101] 3. Manufacturing method of beer-flavored beverage The method for improving the flavor of a beer-taste beverage according to one aspect of the present invention includes a method of performing the following (a) and / or (i) adjustments on a beer-taste beverage having a colority of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less. By this method, at least the drinkability of the beer-taste beverage is improved. · (a) Adjustment to make the sugar content 3.0 g / 100 mL or more. · (i) Adjustment to make the ratio of the sugar content (unit: g / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [sugar / (colority × bitterness value)] 0.030 or more.

[0102] A method for improving the flavor of a beer - flavored beverage according to one aspect of the present invention is a method of performing the following adjustment (c) and / or (e) on a beer - flavored beverage having a color degree of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less. By this method, at least the taste of the beer - flavored beverage is improved. · (c) Adjustment to make the content of proline 4.0 mg / 100 mL or more. · (e) Adjustment to make the ratio of the content of proline (unit: mg / 100 mL) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [proline / (color degree × bitterness value)] 0.050 or more.

[0103] In the method for improving the flavor of a beer - flavored beverage according to one aspect of the present invention, as a method for improving the drinking feeling and taste of the beer - flavored beverage, for a beer - flavored beverage having a color degree of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less, a method of performing at least one of the above adjustments (a) and (i) and at least one of the above adjustments (c) and (e), and a method of performing the following adjustment (o), a method of performing at least one of the above adjustments (a) and (i), at least one of the above adjustments (c) and (e), and the following adjustment (o) are mentioned. · (o) Adjustment to make the ratio of the product of the carbohydrate content (unit: g / 100 mL) and the proline content (unit: mg / 100 mL) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [(carbohydrate × proline) / (color degree × bitterness value)] 0.30 or more.

[0104] Note that the preferred ranges and adjustment methods of the above - mentioned color degree, bitterness value, carbohydrate content, ratio [carbohydrate / (color degree × bitterness value)], proline content, ratio [proline / (color degree × bitterness value)], and ratio [(carbohydrate × proline) / (color degree × bitterness value)] in the method for improving the flavor of a beer - flavored beverage according to one aspect of the present invention are as described above.

Examples

[0105] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

[0106] Examples 1 to 46, Comparative Examples 1 to 9 <Beverage preparation> 40 kg of crushed barley malt was placed in a mash tank containing 160 L of hot water maintained at 50°C, and the temperature was raised to 78°C by repeatedly raising and maintaining the temperature in stages. The temperature was then filtered to remove the malt grains, yielding a saccharified liquid. Next, a sugar solution was added to the saccharified liquid, and hops were then added. The mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. Bottom-fermenting yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and time were adjusted to carry out alcoholic fermentation. The mixture was then cooled, and the yeast was removed by filtration to produce a beer-taste beverage. The apparent degree of attenuation was 70% or higher. In each of the Examples and Comparative Examples, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the amount of sugar solution added, the type of hops, the amount and timing of addition, the fermentation temperature and time, and the filtration method were appropriately set to adjust the color, bitterness value, sugar content, proline content, isobutyl alcohol content, isoamyl acetate content, and isoamyl alcohol content to the values shown in Tables 1 to 9. In addition, the sugar content was adjusted by adding sugar solution to the solution after fermentation as needed, and the proline content was adjusted by adding proline to the solution after fermentation as needed. The beer-taste beverages prepared in Examples 1 to 46 and Comparative Examples 1 to 9 had a malt ratio of 15 to 49 mass % and a total polyphenol content of 60 to 120 mg / L.

[0107] <Sensory evaluation> Five trained panelists observed the appearance of the beverages obtained in the Examples and Comparative Examples after cooling to approximately 4°C and pouring them into transparent containers. They rated the "appearance of a beer-taste beverage that is easy to drink" based on the following criteria, ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1. The average scores of the five panelists were calculated. Each test beverage poured into a container was also tasted, and the panelists rated the "drinkability of a beer-taste beverage," "drinkability of a beer-taste beverage," and "taste of a beer-taste beverage" based on the following criteria, ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1. The average scores of the five panelists were calculated. The results are shown in Tables 1 to 10. For the evaluation, samples conforming to the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity among panelists. Furthermore, in the sensory evaluations shown in Tables 1 to 9, no differences in scores of 1.5 or more were observed among panelists for the same beverage.

[0108] (1) Score criteria for the appearance of a beer-flavored beverage that is easy to drink 3.0: The appearance of the beverage gives a very strong impression of being easy to drink. · "2.5": The appearance of the beverage gives a strong impression of being easy to drink. 2.0: The appearance of the beverage gives the impression that it will be easy to drink. 1.5: The appearance of the beverage does not give the impression that it will be easy to drink, and in fact it seems somewhat difficult to drink. 1.0: The appearance of the beverage does not give the impression that it will be easy to drink, and in fact gives the strong impression that it will be difficult to drink.

[0109] (2) Score criteria for whether or not a beer-flavored beverage is easy to drink 3.0: A very strong sense of drinkability that is ideal for a beer-flavored beverage. · "2.5": It is strongly felt that it is easy to drink, which is suitable for beer - flavored beverages. · "2.0": It is felt that it is easy to drink, which is suitable for beer - flavored beverages. · "1.5": It is not felt much that it is easy to drink as a beer - flavored beverage. On the contrary, a slight difficulty in drinking is felt. · "1.0": It is hardly felt that it is easy to drink as a beer - flavored beverage. On the contrary, a strong difficulty in drinking is felt.

[0110] (3) Score criteria for the presence or absence of a drinking response suitable for beer - flavored beverages · "3.0": A very strong drinking response suitable for beer - flavored beverages is felt. · "2.5": A strong drinking response suitable for beer - flavored beverages is felt. · "2.0": A sufficient drinking response suitable for beer - flavored beverages is felt. · "1.5": A drinking response suitable for beer - flavored beverages is not felt much. · "1.0": A drinking response suitable for beer - flavored beverages is hardly felt.

[0111] (4) Score criteria for the presence or absence of a taste suitable for beer - flavored beverages · "3.0": A very strong taste suitable for beer - flavored beverages is felt. · "2.5": A strong taste suitable for beer - flavored beverages is felt. · "2.0": A sufficient taste suitable for beer - flavored beverages is felt. · "1.5": A taste suitable for beer - flavored beverages is not felt much. · "1.0": A taste suitable for beer - flavored beverages is hardly felt.

[0112] And the comprehensive evaluation was carried out based on the following criteria. [Comprehensive evaluation] · A: All scores of (1) - (4) above are 2.5 or more. · B: It does not fall under "A" or "C". C: At least one of the scores (1) to (4) above is less than 2.0.

[0113] [Table 1]

[0114] [Table 2]

[0115] [Table 3]

[0116] [Table 4]

[0117] [Table 5]

[0118] [Table 6]

[0119] [Table 7]

[0120] [Table 8]

[0121] [Table 9]

[0122] From Tables 1 to 9, the beer-taste beverages prepared in Examples 1 to 46 were found to have an easy-to-drink quality both in terms of appearance and when consumed, and also had a drinking response and taste suitable for beer-taste beverages. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 9 were found to be easy to drink both in terms of appearance and when consumed, but at least had a poor drinking response suitable for beer-taste beverages.

Claims

1. A beer - flavored beverage having a colority of 7.5 EBC or less, a bitterness value of 15.0 BUS or less, and a sugar content of 3.0 g / 100 mL or more.

2. The beer - flavored beverage according to Claim 1, having a colority of 5.0 EBC or less.

3. The beer - flavored beverage according to Claim 1, having a bitterness value of 10.0 BUS or less.

4. The beer - flavored beverage according to Claim 1, having a proline content of 4.0 mg / 100 mL or more.

5. The beer - flavored beverage according to Claim 1, having a proline content of 10.0 mg / 100 mL or more.

6. The beer - flavored beverage according to Claim 4, wherein the ratio of the proline content (unit: mg / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) [proline / (colority × bitterness value)] is 0.050 or more.

7. The beer - flavored beverage according to any one of Claims 1 to 6, wherein the product of the colority (unit: EBC) and the bitterness value (unit: BUS) [colority × bitterness value] is 5.0 to 110.

8. The beer - flavored beverage according to any one of Claims 1 to 6, wherein the ratio of the sugar content (unit: g / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) [sugar / (colority × bitterness value)] is 0.030 or more.

9. The beer - flavored beverage according to any one of Claims 1 to 6, wherein the ratio of the product of the sugar content (unit: g / 100 mL) and the proline content (unit: mg / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) [(sugar × proline) / (colority × bitterness value)] is 0.30 or more.

10. The beer - flavored beverage according to any one of Claims 1 to 6, having an isobutyl alcohol content of 5.0 to 50 mg / L.

11. The beer - flavored beverage according to any one of Claims 1 to 6, having an isoamyl acetate content of 0.50 to 7.5 mg / L.

12. The beer - flavored beverage according to any one of Claims 1 to 6, having an isoamyl alcohol content of 30 to 120 mg / L.

13. The beer - flavored beverage according to any one of Claims 1 to 6, which is a fermented beer - flavored beverage.

14. A method for producing a beer - flavored beverage, comprising the following steps (1) and (a) - (c). - Step (1): A step of obtaining a pre-beverage by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. - Step (a): A step of adjusting the color degree of the beer-like beverage to 7.5 EBC or less. - Step (b): A step of adjusting the bitterness value of the beer-like beverage to 15.0 BUS or less. - Step (c): A step of adjusting the carbohydrate content of the beer-like beverage to 3.0 g / 100 mL or more.

15. The method for producing a beer-like beverage according to claim 14, further comprising the following step (d). - Step (d): A step of adjusting the proline content of the beer-like beverage to 4.0 mg / 100 mL or more.

16. The method for producing a beer-like beverage according to claim 14 or 15, further comprising step (2). - Step (2): A step of adding yeast to the pre-beverage obtained in step (1) and performing alcoholic fermentation.

17. A flavor improvement method for improving the drinkability of a beer-like beverage by adjusting the carbohydrate content to 3.0 g / 100 mL or more for a beer-like beverage having a color degree of 7.5 EBC or less and a bitterness value of 15.0 BUS or less.

18. The flavor improvement method according to claim 17, further adjusting the proline content to 4.0 mg / 100 mL or more to improve the taste of the beer-like beverage.

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