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 taste.SOLUTION: A beer-taste beverage having a chromaticity of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a content of pyroglutamic acid of 30 mg / L 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 peculiar bitterness of beer - flavored beverages. There is a demand for an easily - drinkable beer - flavored beverage even for consumers who dislike the peculiar 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 the deterioration of the taste accompanying the adjustment of the 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 taste.

Means for Solving the Problems

[0005] One aspect of the present invention provides a beer - flavored beverage in which the colority, bitterness value, and pyroglutamic acid are adjusted within a predetermined range, a method for producing a beer - flavored beverage, and a method for improving the flavor of a beer - flavored beverage. As specific aspects, the following aspects are provided. [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 pyroglutamic acid content of 30 mg / L or more. [2] The beer - flavored beverage according to [1] above, having a colority of 5.0 EBC or less. [3] The beer - flavored beverage according to [1] or [2] above, having a bitterness value of 10.0 BUs or less. [4] The beer - flavored beverage according to any one of [1] to [3] above, having a pyroglutamic acid content of 40 - 120 mg / L. [5] The beer - flavored beverage according to any one of [1] to [4] above, having an ethyl acetate content of 10 - 50 mg / L. [6] For the beer - flavored beverage according to any one of [1] to [5] above, the ratio of the ethyl acetate content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (colority × bitterness value)] is 0.10 - 7.00. [7] For the beer - flavored beverage according to any one of [1] to [6] above, the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [colority × bitterness value] is 5.0 - 110. [8] For the beer - flavored beverage according to any one of [1] to [7] above, the ratio of the pyroglutamic acid content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (colority × bitterness value)] is 0.30 or more. [9] The beer - flavored beverage according to any one of [1] to [8] above, having an n - propanol content of 5.0 - 60 mg / L.

[10] The beer - flavored beverage according to any one of [1] to [9] above, wherein the content of ethyl butyrate is 50 to 500 μg / L.

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

[10] above, wherein the content of ethyl caproate is 30 to 400 μg / L.

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

[11] above, wherein the content of ethyl octanoate is 50 to 400 μg / L.

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

[12] above, wherein the content of ethyl decanoate is 10 to 300 μg / L.

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

[13] above, wherein the content of iso - α - acids is 1.0 to 30 mg / L.

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

[14] above, which is a fermented beer - flavored beverage.

[16] A method for producing a beer - flavored 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 color degree of the beer - flavored beverage to 7.5 EBC or less. · Step (b): A step of adjusting the bitterness value of the beer - flavored beverage to 15.0 BUs or less. · Step (c): A step of adjusting the content of pyroglutamic acid in the beer - flavored beverage to 30 mg / L or more.

[17] The method for producing a beer - flavored beverage according to

[16] above, further comprising the following step (d). · Step (d): A step of adjusting the content of ethyl acetate in the beer - flavored beverage to 10 to 50 mg / L.

[18] The method for producing a beer - flavored beverage according to the above

[16] or

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

[19] A flavor - improving method for improving the taste of a beer - flavored beverage by adjusting the content of pyroglutamic acid to 30 mg / L or more in a beer - flavored beverage having a color degree of 7.5 EBC or less and a bitterness value of 15.0 BUs or less.

[20] Furthermore, the flavor - improving method according to the above

[19] , wherein the content of ethyl acetate is adjusted to 10 - 50 mg / L to improve the drinking feel of the beer - flavored beverage.

[21] A beer - flavored beverage having a color degree of 7.5 EBC or less and a content of pyroglutamic acid of 30 mg / L or more.

[22] A beer - flavored beverage having a bitterness value of 15.0 BUs or less and a content of pyroglutamic acid of 30 mg / L or more.

[23] A beer - flavored beverage having a color degree of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of the content of pyroglutamic acid (unit: mg / L) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (color degree × bitterness value)] of 0.30 or more.

[24] A beer - flavored beverage having a color degree of 7.5 EBC or less and a ratio of the content of pyroglutamic acid (unit: mg / L) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (color degree × bitterness value)] of 0.30 or more.

[25] A beer - flavored beverage having a bitterness value of 15.0 BUs or less and a ratio of the content of pyroglutamic acid (unit: mg / L) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (color degree × bitterness value)] of 0.30 or more.

[26] A beer - flavored beverage having a colority of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of the ethyl acetate content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (colority × bitterness value)] of 0.10 to 7.00.

[27] A beer - flavored beverage having a colority of 7.5 EBC or less, and a ratio of the ethyl acetate content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (colority × bitterness value)] of 0.10 to 7.00.

[28] A beer - flavored beverage having a bitterness value of 15.0 BUs or less, and a ratio of the ethyl acetate content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (colority × bitterness value)] of 0.10 to 7.00. [Advantages of the Invention]

[0006] The beer - flavored beverage according to a preferred embodiment of the present invention has a suitable taste for a beer - flavored 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 range described in this specification, for example, the description of "60 to 100" means a range of "60 or more (60 or more than 60), 100 or less (100 or less than 100)".

[0008] 1. Beer-taste beverage In this specification, the "beer - flavored beverage" refers to an alcoholic or non - alcoholic carbonated beverage having a beer - like flavor. That is, the beer - flavored beverages in this specification include any carbonated beverage having a beer flavor, unless otherwise specified. Therefore, the "beer - flavored beverage" includes, for example, not only beer, which is a malt - fermented beverage obtained by fermenting malt, hops, and water as raw materials using yeast, and fermented beer - flavored beverages, but also carbonated beverages (non - fermented beer - flavored beverages) to which a beer flavoring containing aroma components such as esters, higher alcohols, and lactones is added.

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

[0010] Moreover, the beer-taste beverage according to one aspect of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or may be a non-fermented beer-taste beverage that has not undergone a fermentation process. As the fermented beer - flavored beverage, it may be an ale - flavored beverage brewed through a fermentation process using top - fermenting yeast (such as Saccharomyces), or a lager - flavored beverage (lager - beer - flavored beverage, pilsner - beer - flavored beverage) brewed through a fermentation process using bottom - fermenting yeast (such as Saccharomyces), or 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 in which alcohol is produced, or non - alcoholic fermentation in which no alcohol is produced.

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

[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 colority of the beer-taste 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 drink that can evoke a drinking response and taste characteristic of a beer-taste beverage from its appearance, the colority of the beer-taste 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 the beer-taste beverage can be measured by the measurement method described in "8.8 Colority" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, a public interest incorporated foundation, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). The "colority" of the beer-taste beverage is specified by the unit of colority (EBC unit) defined by the European Brewery Convention. The smaller the numerical value, the lighter and brighter the color of the beverage. Conversely, the larger the numerical value, the darker and more intense the color of the beverage.

[0014] The colority of the 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 adjust the colority of the beer-taste beverage to be low, the blending ratio of pale malt as the malt can be increased, the temperature during the boiling treatment can be lowered, the boiling time can be shortened, decoction can be not carried out during the preparation of 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 adjusted to be low.

[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 embodiment 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 embodiment of the present invention, it may be a beverage that does not substantially use hops. The bitterness value of this embodiment 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 perspective 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 Revised Edition). 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-taste beverage with reduced chromaticity and bitterness value becomes a beverage that is easy to feel the appearance and ease of drinking during consumption. However, there is a problem that the suitable taste characteristic of a beer-taste beverage becomes insufficient. In the beer-taste beverage according to one aspect of the present invention, in order to solve this problem, for a beer-taste beverage having a chromaticity and bitterness value within the above range, the content of pyroglutamic acid is set to 30 mg / L or more, so that while feeling the appearance and ease of drinking during consumption, it is a beverage having a suitable taste for a beer-taste beverage. From the above viewpoints, the content of pyroglutamic acid in the beer-taste beverage according to one aspect of the present invention is preferably 32 mg / L or more, 34 mg / L or more, 36 mg / L or more, 38 mg / L or more, 40 mg / L or more, 42 mg / L or more, 44 mg / L or more, 46 mg / L or more, 48 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, 86 mg / L or more, 88 mg / L or more, 90 mg / L or more, 92 mg / L or more, 94 mg / L or more, 96 mg / L or more, 98 mg / L or more, 100 mg / L or more, 102 mg / L or more, 104 mg / L or more, 106 mg / L or more, 108 mg / L or more, 110 mg / L or more, 112 mg / L or more, 114 mg / L or more, 116 mg / L or more, or 118 mg / L or more. Also, it may be 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 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, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 125 mg / L or less, 120 mg / L or less, 115 mg / L or less, 110 mg / L or less, 105 mg / L or less, or 100 mg / L or less.

[0019] In this specification, the content of pyroglutamic acid can be measured using an analytical instrument such as an HPLC (High Performance Liquid Chromatography) organic acid analysis system (apparatus name: Prominence, manufactured by Shimadzu Corporation). Furthermore, pyroglutamic acid may be contained in the raw materials of the beer-taste beverage or may be generated during the manufacturing process. As a specific method for adjusting the content of pyroglutamic acid, there is a method of appropriately setting the type and amount of malt, various conditions in the fermentation process (fermentation temperature, fermentation time, presence or absence of enzyme addition, type and addition timing of enzyme when adding enzyme, type and addition timing of yeast). Also, for example, it may be adjusted by appropriately adding a pyroglutamic acid purified product or the like.

[0020] In the beer - flavored beverage according to one aspect of the present invention, the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [colority × 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 palatability when drinking. Also, from the viewpoint of imparting an appearance and bitterness characteristic of a beer - flavored 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, 3 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 - flavored beverage according to one aspect of the present invention, the ratio of the content of pyroglutamic acid (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (colority × bitterness value)] is, from the viewpoint of making a beverage that improves the taste suitable for a beer - flavored beverage while feeling the appearance and ease of drinking during consumption, 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, 1.30 or more, 1.40 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 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, 6.00 or more, 6.20 or more, 6.40 or more, 6.60 or more, 6.80 or more, 7.00 or more, 7.20 or more, 7.40 or more, 7.60 or more, 7.80 or more, or 8.00 or more is preferably used. Also, 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.80 or less, 9.60 or less, 9.40 or less, 9.20 or less, 9.00 or less, 8.It may be 80 or less, 8.60 or less, 8.40 or less, 8.20 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, 4.40 or less, 4.20 or less, 4.00 or less, or 3.80 or less.

[0022] In the beer - flavored beverage according to one aspect of the present invention, from the viewpoint of making the content of ethyl acetate such that while feeling the appearance and ease of drinking during consumption, it improves the drinking satisfaction suitable for the beer - flavored beverage, it is preferably 10 mg / L or more, 11 mg / L or more, 12 mg / L or more, 13 mg / L or more, 14 mg / L or more, 15 mg / L or more, 16 mg / L or more, 17 mg / L or more, 18 mg / L or more, 19 mg / L or more, 20 mg / L or more, 21 mg / L or more, 22 mg / L or more, 23 mg / L or more, 24 mg / L or more, 25 mg / L or more, 26 mg / L or more, 27 mg / L or more, 28 mg / L or more, or 29 mg / L or more. Also, from the viewpoint of making the beverage suppress the solvent - like aroma unsuitable for the beer - flavored beverage and making the beverage have good drinking satisfaction and taste suitable for the beer - flavored beverage, it is preferably 50 mg / mL or less, 49 mg / L or less, 48 mg / L or less, 47 mg / L or less, 46 mg / L or less, 45 mg / L or less, 44 mg / L or less, 43 mg / L or less, 42 mg / L or less, 41 mg / L or less, 40 mg / mL or less, 39 mg / L or less, 38 mg / L or less, 37 mg / L or less, 36 mg / L or less, 35 mg / L or less, 34 mg / L or less, 33 mg / L or less, 32 mg / L or less, 31 mg / L or less, 30 mg / mL 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, 20 mg / mL or less, 19 mg / L or less, 18 mg / L or less, 17 mg / L or less, 16 mg / L or less, or 15 mg / L or less.

[0023] In this specification, the ethyl acetate content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in the item "8.22 Low-boiling Aroma Components" of the Revised BCOJ Beer Analysis Method (2013 Supplement and Revision), which is the analysis method defined by the Beer Brewing Association International Technical Committee (BCOJ). Also, ethyl acetate may be contained in the raw materials of beer-taste beverages or may be generated during the manufacturing process. Specific methods for adjusting the ethyl acetate content include adding dilution water or carbonated water, adding ethyl acetate-containing flavorings, the amount of ethyl acetate-containing flavorings, the amount of ethyl acetate-containing raw materials, adding ethyl acetate-containing raw materials, the types of raw materials containing ethyl acetate, the amount of the substrate of ethyl acetate, the amount of the raw material serving as the substrate of ethyl acetate, the type of enzyme, the added amount of enzyme, 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 added amount of acid used for pH adjustment, the timing of pH adjustment (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, added amount of yeast, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc., can be appropriately set. Also, for example, an ethyl acetate purified product or the like may be appropriately added and adjusted.

[0024] In the beer - flavored beverage according to one aspect of the present invention, the ratio of the ethyl acetate content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (colority × bitterness value)] is, from the viewpoint of making the beverage have a good drinking response suitable for the beer - flavored beverage while feeling the appearance and ease of drinking during consumption, preferably 0.10 or more, 0.11 or more, 0.12 or more, 0.13 or more, 0.14 or more, 0.15 or more, 0.16 or more, 0.17 or more, 0.18 or more, 0.19 or more, 0.20 or more, 0.21 or more, 0.22 or more, 0.23 or more, 0.24 or more, 0.25 or more, 0.26 or more, 0.27 or more, 0.28 or more, 0.29 or more, 0.30 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.36 or more, 0.37 or more, 0.38 or more, 0.39 or more, 0.40 or more, 0.41 or more, 0.42 or more, 0.43 or more, 0.44 or more, 0.45 or more, 0.46 or more, 0.47 or more, 0.48 or more, 0.49 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, or 0.80 or more. Also, from the viewpoint of suppressing a solvent - like smell unsuitable for the beer - flavored beverage and making the beverage have a good drinking response and taste suitable for the beer - flavored beverage, it is 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, 4.40 or less, 4.20 or less, 4.10 or less, 4.00 or less, 3.90 or less, 3.80 or less, 3.70 or less, 3.60 or less, 3.50 or less, 3.40 or less, 3.30 or less, 3.20 or less, 3.10 or less, 3.00 or less, 2.90 or less, 2.80 or less, 2.70 or less, 2.60 or less, 2.50 or less, 2.40 or less, 2.30 or less, 2.20 or less, 2.10 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, 0.95 or less, 0.90 or less, 0.85 or less, 0.80 or less, 0.75 or less, 0.70 or less, or 0.It is preferably 65 or less.

[0025] 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 drinking satisfaction and taste suitable for the beer-taste beverage while feeling the appearance and ease of drinking during drinking, the content of n-propanol is 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, 16.5 mg / L or more, 17.0 mg / L or more, 17.5 mg / L or more, 18.0 mg / L or more, 18.5 mg / L or more, 19.0 mg / L or more, 19.5 mg / L or more, 20.0 mg / L or more, 20.5 mg / L or more, 21.0 mg / L or more, 21.5 mg / L or more, 22.0 mg / L or more, 22.5 mg / L or more, 23.0 mg / L or more, 23.5 mg / L or more, 24.0 mg / L or more, or 24.5 mg / L or more, and may also be 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 48 mg / L or less, 46 mg / L or less, 44 mg / L or less, 42 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, or 26 mg / L or less.

[0026] In the beer - flavored 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 - flavored beverage while feeling the appearance and ease of drinking during consumption, the content of ethyl butyrate is 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, 150 μg / L or more, 155 μg / L or more, 160 μg / L or more, 165 μg / L or more, 170 μg / L or more, 175 μg / L or more, 180 μg / L or more, 185 μg / L or more, 190 μg / L or more, or 195 μg / L or more, and may also be 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, or 210 μg / L or less.

[0027] 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 drinking satisfaction and taste suitable for a beer-taste beverage while feeling the appearance and ease of drinking during consumption, the content of ethyl caproate may be 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 62 μg / L or more, 64 μg / L or more, 66 μg / L or more, 68 μg / L or more, 70 μg / L or more, 72 μg / L or more, 74 μg / L or more, 76 μg / L or more, 78 μg / L or more, 80 μg / L or more, 82 μg / L or more, 84 μg / L or more, 86 μg / L or more, 88 μg / L or more, 90 μg / L or more, 92 μg / L or more, 94 μg / L or more, 96 μg / L or more, 98 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, or 130 μg / L or more, and may also be 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, or 150 μg / 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 more balanced and improved drinking satisfaction and taste suitable for a beer-taste beverage while feeling the appearance and ease of drinking during consumption, the content of ethyl octanoate is 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, 150 μg / L or more, 155 μg / L or more, 160 μg / L or more, 165 μg / L or more, 170 μg / L or more, 175 μg / L or more, or 180 μg / L or more, and may also be 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, or 200 μg / L or less.

[0029] 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 drinking satisfaction and taste suitable for a beer-taste beverage while feeling the appearance and ease of drinking during consumption, the content of ethyl decanoate may be 10 μg / L or more, 12 μg / L or more, 14 μg / L or more, 16 μg / L or more, 18 μg / L or more, 20 μg / L or more, 22 μg / L or more, 24 μg / L or more, 26 μg / L or more, 28 μg / L or more, 30 μg / L or more, 32 μg / L or more, 34 μg / L or more, 36 μg / L or more, 38 μg / L or more, 40 μg / L or more, 42 μg / L or more, 44 μg / L or more, 46 μg / L or more, 48 μg / L or more, 50 μg / L or more, 52 μg / L or more, 54 μg / L or more, 56 μg / L or more, 58 μg / L or more, 60 μg / L or more, 62 μg / L or more, 64 μg / L or more, 66 μg / L or more, 68 μg / L or more, 70 μg / L or more, 72 μg / L or more, 74 μg / L or more, or 76 μg / L or more, and may also be 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, 95 μg / L or less, or 90 μg / L or less.

[0030] In the present specification, the contents of n-propanol, ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate 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 (2013 Supplement and Revision), which is an analytical 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).

[0031] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of providing an appropriate bitterness while feeling the appearance and ease of drinking during consumption, and further improving the drinking satisfaction and taste suitable for the beer-taste beverage in a well-balanced manner, the content of iso-α acids may be 1.0 mg / L or more, 1.2 mg / L or more, 1.4 mg / L or more, 1.6 mg / L or more, 1.8 mg / L or more, 2.0 mg / L or more, 2.2 mg / L or more, 2.4 mg / L or more, 2.6 mg / L or more, 2.8 mg / L or more, 3.0 mg / L or more, 3.2 mg / L or more, 3.4 mg / L or more, 3.6 mg / L or more, 3.8 mg / L or more, 4.0 mg / L or more, 4.2 mg / L or more, 4.4 mg / L or more, 4.6 mg / L or more, 4.8 mg / L or more, 5.0 mg / L or more, 5.2 mg / L or more, 5.4 mg / L or more, 5.6 mg / L or more, 5.8 mg / L or more, 6.0 mg / L or more, 6.2 mg / L or more, 6.4 mg / L or more, 6.6 mg / L or more, 6.8 mg / L or more, or 7.0 mg / L or more. Also, it may be 30 mg / L or less, 28 mg / L or less, 26 mg / L or less, 24 mg / L or less, 22 mg / L or less, 20 mg / L or less, 18 mg / L or less, 16 mg / L or less, 15 mg / L or less, 14 mg / L or less, 13 mg / L or less, 12 mg / L or less, 11 mg / L or less, 10 mg / L or less, 9.5 mg / L or less, 9.0 mg / L or less, 8.5 mg / L or less, or 8.0 mg / L or less. In this specification, the content of iso-α acids can be measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). Also, the iso-α acids may be contained in the raw materials (especially hops) of the beer-taste beverage, may be generated during the manufacturing process, or may be separately added in the manufacturing process (for example, iso-α acid purified products, hop extracts).

[0032] 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.

[0033] In this specification, the "malt ratio" means a value calculated in accordance with the Liquor Tax Law with an enforcement date of April 1, 2018 and the Interpretation Guidelines for Liquor Tax and Related Administrative Laws and Regulations. When suppressing the malt ratio, it is preferable to increase the amount of 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, oats, corn, adzuki beans, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and foxtail millet, etc. Also, starch obtained from these grains and their extracts (extracts) may be used.

[0034] In the beer-taste beverage according to one aspect of the present invention, from the viewpoint of making the beverage have a more balanced and improved drinking satisfaction and taste suitable for a beer-taste 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, 1 .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.It may be 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. Also, from the viewpoint of making a beverage with a refreshing aroma and a sweet aroma characteristic of a beer-like beverage, it is 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.It may be 8% by mass or less, 5.7% by mass or less, 5.6% by mass or less, 5.5% by mass or less, 5.4% by mass or less, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less. In addition, the "original extract concentration" in this specification can be measured by the method described in the "BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the Beer Brewing Cooperative, revised edition of November 1, 2004)".

[0035] In the beer-taste beverage of one aspect of the present invention, from the viewpoint of making the beverage have a better drinking response and taste suitable for beer-taste beverages while feeling the appearance and ease of drinking during consumption, 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.

[0036] In this specification, the "total polyphenol amount" means the total amount of polyphenols contained in the total amount (100% by 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 Brewers Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement Revised Edition).

[0037] The total polyphenol content can be controlled, for example, by adjusting the usage amount of raw materials with a high polyphenol content such as barley malt and malt husks (hulls). Generally, malt with husks (hulls) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the usage amount, it is possible to adjust the polyphenol content to the desired range. Barley and malt with a low total polyphenol content tend to have a low purine content. Therefore, by using raw materials with a low total polyphenol content, it is also possible to adjust to a low-purine beer-taste beverage.

[0038] 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.

[0039] Note that 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 amount of raw materials, the types of enzymes, the addition amount of enzymes (including carbohydrases, isomerases, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the charging process (wort production process from malt input to before yeast addition), the temperature during the charging process, the wort filtration time, the set temperature and holding time of each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (such as oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme addition amount, enzyme type, enzyme addition timing, etc.). In this specification, the "apparent attenuation degree" means the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation in the total sugar concentration contained in the liquid before fermentation. For example, the apparent 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, for example, 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.) Note that 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%.

[0040] The beer - flavored beverage according to one aspect of the present invention may be an alcoholic beer - flavored beverage with an alcohol content of 1 (v / v)% or more, or may be a non - alcoholic beer - flavored beverage with an alcohol content of less than 1 (v / v)%. In addition, the non - alcoholic beer - flavored beverage may be a non - alcoholic fermented beer - flavored beverage produced by removing the alcohol generated in the fermentation process after passing through the fermentation process, or may be a non - alcoholic 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 - alcoholic fermentation process that does not produce alcohol.

[0041] When the beer - flavored beverage according to one aspect of the present invention is an alcoholic beer - flavored beverage, the alcohol content of the alcoholic 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. Also, it may be 50 (v / v)% or less, 45 (v / v)% or less, 40 (v / v)% or less, 35 (v / v)% or less, 30 (v / v)% or less, 25 (v / v)% or less, 20 (v / v)% or less, 17 (v / v)% or less, 15 (v / v)% or less, 12 (v / v)% or less, 10 (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.

[0042] When the beer - flavored beverage according to one aspect of the present invention is a non - alcoholic beer - flavored beverage, the alcohol content of the non - alcoholic beer - flavored beverage may be less than 1.0 (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. Also, it may 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.

[0043] In this specification, the alcohol content is defined as a percentage on a volume / volume basis ((v / v)%). Also, the alcohol content of the beverage can be measured by any known method. For example, it can be measured by a vibrating densitometer. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves, and then the sample is distilled over a direct flame. The density of the resulting distillate at 15°C is measured and can be obtained by conversion using the "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)" which is an attached table of the National Tax Agency's Prescribed Analytical Method (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007). Also, 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.

[0044] In addition, the alcohol content of the beer-taste beverage according to one aspect of the present invention can be adjusted to a desired range by appropriately setting the addition of dilution water or carbonated water and the amount 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.

[0045] The beer-taste beverage according to one aspect of the present invention may contain spirits (distilled liquor) derived from grains as an alcohol component in order to adjust the alcohol content to be within the above range. In this specification, spirits means liquors obtained by using grains such as wheat, rice, buckwheat, corn, taro, sugarcane, etc. as raw materials, saccharifying them with malt or, if necessary, an enzyme agent, fermenting them with yeast, and then further distilling. As the grains that are the raw materials of spirits, plants belonging to the Gramineae family are preferred, and wheat is more preferred. In addition, the beer-taste beverage according to one aspect of the present invention may be a beverage that does not contain spirits from the viewpoint of having a good taste and being a low-alcohol beer-taste beverage with a beer-like taste.

[0046] Also, the beer-taste beverage according to one aspect of the present invention may be beer. In this specification, "beer" refers to a beverage obtained by using malt, hops, and water as raw materials and fermenting them with yeast, and specifically means those defined in the Liquor Tax Law and the Interpretation Circular of Liquor Administration-related Laws and Regulations, etc., the enforcement date of which is April 1, 2018. 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.

[0047] 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.

[0048] 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, bottles, PET bottles, cans, bottle cans, or barrels. However, from the viewpoint of being particularly easy to carry, bottles, PET bottles, cans, or bottle cans are preferred.

[0049] 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. Furthermore, 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.

[0050] 1.1.1 Malt, grains other than malt When malt is used 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.

[0051] 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.

[0052] 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.

[0053] 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. In addition, the "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.

[0054] Fruits, peels, barks, leaves, flowers, stems, roots, and seeds of plants other than Gramineae plants such as wheat, which can be used as raw materials, can be appropriately selected. Specific 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, and blackcurrants. 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 a squeezed product (such as fruit juice). These may be used alone or in combination of two or more. These can be appropriately used according to 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-mentioned citrus fruits, soft fruits, herbs, and spices as raw materials or to minimize the amount used. In particular, since blackcurrants produce a milky aroma inappropriate for beer, it is preferable not to use blackcurrants or blackcurrant juice as raw materials or to minimize the amount used.

[0055] 1.1.2 Hops When using hops in one aspect of the present invention, examples of the form of the hops include pellet hops, powder hops, hop extracts, etc. Further, as the hops to be used, processed hop products such as isomerized hops and reduced hops may be used. When using hops in one aspect of the present invention, the addition amount of the hops is appropriately adjusted, but based on the total amount (100% by mass) of the raw materials of the beverage, it is preferably 0.0001 to 1% by mass.

[0056] In addition, a beer - flavored beverage using hops as a raw material becomes a beverage containing iso - alpha acids, which are components derived from hops. The content of iso - alpha acids in the beer - flavored beverage using hops may exceed 0.1 ppm by mass, and may also exceed 1.0 ppm by mass, based on the total amount (100% by mass) of the beer - flavored beverage. On the other hand, the content of iso - alpha acids in a beer - flavored beverage that does not use hops may be 0.1 ppm by mass or less, based on the total amount (100% by mass) of the beer - flavored beverage.

[0057] 1.1.3 Preservatives The beer - flavored beverage of one aspect of the present invention may be a beverage blended with a preservative, or may be a beverage without blending (adding) a preservative. Examples of the preservatives used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl para - hydroxybenzoate and butyl para - hydroxybenzoate; dimethyl dicarbonate, etc. Further, as the preservative, commercially available preparations such as Strong Sampler (a mixture of sodium benzoate and butyl benzoate, manufactured by San - Ei Gen F.F.I., Inc.) may be used. These preservatives may be used alone or in combination of two or more.

[0058] When blending a preservative in the beer - flavored beverage of one aspect of the present invention, the blending amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, still more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0059] 1.1.4 Sweeteners The beer-taste 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 syrup, 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 purification method of 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 solutions (syrups) thereof, etc. can also be used. Examples of artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc.

[0060] The beer-taste beverage according to one aspect of the present invention may be a beverage containing a high-intensity sweetener, or may be a beverage with the content of the high-intensity 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, cyanomoside, monatin and its salts (monatin SS, monatin RR, monatin RS, monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandezulin, philodendroside, glyciphilin, phloridzin, trilobatin, baiyunoside, osthenoside, erythritol, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, fromisoside I, perandrin I, abrusoside A, and cyclocarioside I.

[0061] The beer-flavored beverage according to one aspect of the present invention may be a beverage containing rebaudioside A or may be 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.

[0062] The beer - flavored beverage according to one aspect of the present invention may be a beverage containing erythritol or may be a beverage with a restricted content of erythritol. The content of erythritol contained in the beer - flavored 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 - flavored beverage.

[0063] 1.1.5 Water-soluble dietary fiber The beer - flavored beverage according to one aspect of the present invention may further be a beverage containing water - soluble dietary fiber, or may also be a beverage without blending (adding) water - soluble dietary fiber. Examples of the water - soluble dietary fiber include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. In addition, the beer - flavored beverage according to one aspect of the present invention may be a beverage without blending (adding) indigestible dextrin as a raw material. The beer - flavored beverage of this aspect contains water - soluble dietary fiber derived from raw materials (such as malt, etc.) even without blending (adding) indigestible dextrin. The content of water - soluble dietary fiber derived from raw materials is described, for example, in the Japanese Food Standard Ingredients Table 2020 Edition (Eighth Edition).

[0064] 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.

[0065] Note that for the water - soluble dietary fiber, the content may be adjusted by adding commercially available products to be within the above - mentioned range, or the dietary fiber derived from raw materials such as malt may be adjusted in the manufacturing process to be within the above - mentioned range. When adding commercially available products, by setting the content of the water - soluble dietary fiber within the above - mentioned range, it is possible to suppress the powdery feeling that is unsuitable for the beer - flavored beverage. When adjusting the content of the dietary fiber in the manufacturing process, by setting the content of the water - soluble dietary fiber within the above - mentioned 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.

[0066] 1.1.6 Bittering agents, bitterness imparting agents The beer - flavored beverage according to one embodiment of the present invention may be a beverage further blended with one or more selected from bittering agents and bitterness - imparting agents, or may be a beverage without blending (adding) bittering agents and / or bitterness - imparting agents. In the beer - flavored beverage according to one embodiment of the present invention, the bitterness may be imparted by hops, or a bittering agent or bitterness - imparting agent shown below may be used together with hops. Also, without using hops, a bittering agent or bitterness - imparting agent shown below may be used instead of hops. The bittering agent or bitterness - imparting agent is not particularly limited, and those usually used as bitterness - imparting agents in ordinary beer and sparkling sake can be used. For example, mannan wax, raisins, star anise, juniper berries, sage, perennial mushroom, laurel tree, quassin, caffeine, absinthin, naringin, prickly ash, citrus extract, bitter orange extract, coffee extract, tea extract, bitter gourd extract, castor germ extract, aloe vera extract, mannan wax extract, raisin extract, laurel extract, sage extract, caraway extract, mugwort extract, absinthin, alginic acid, etc. can be mentioned. These bittering agents and bitterness - imparting agents may be used alone or in combination of two or more.

[0067] 1.1.7 Antioxidants The beer - flavored beverage according to one embodiment 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.

[0068] 1.1.8 Flavors The beer - flavored beverage according to one embodiment 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 the aroma components contained in the beer flavor include esters and higher alcohols. Specifically, they include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc. These flavors may be used alone or in combination of two or more.

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

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

[0071] 1.1.10 Salts The beer-taste beverage according to one embodiment 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.

[0072] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer - flavored 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, etc. Note that the carbon dioxide gas generated in the fermentation process of the beer - flavored beverage can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0073] The carbon dioxide gas concentration of the beer - flavored beverage 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 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.) etc.) after immersing the container containing the target beverage in a 20°C water tank for 30 minutes or more while shaking the container from time to time so that the beverage reaches 20°C.

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

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

[0076] 1.4 Bottled / canned beverage The beer - flavored beverage according to one aspect of the present invention may be a container - filled beverage filled in a container. Any form and material of container may be used for the container - filled beverage. Examples of the container include a bottle, a can, a bottle - can, a barrel, or a PET bottle. However, from the viewpoint of being particularly easy to carry, a can, a bottle - can, a bottle, or a PET bottle is preferable.

[0077] 2. Manufacturing method of beer-taste beverage The manufacturing method of the beer - flavored beverage according to one aspect of the present invention includes at least one of the following steps (1), steps (a) and (b), and at least one of steps (c) to (f). · Step (1): A step of obtaining a pre - beverage liquid 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 - flavored beverage to 7.5 EBC or less. · Step (b): A step of adjusting the bitterness value of the beer - flavored beverage to 15.0 BUs or less. · Step (c): A step of adjusting the content of pyroglutamic acid in the beer - flavored beverage to 30 mg / L or more. · Step (d): A step of adjusting the content of ethyl acetate in the beer - flavored beverage to 10 - 50 mg / L. · Step (e): A step of adjusting the ratio of the content of pyroglutamic acid (unit: mg / L) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) of the beer - flavored beverage [pyroglutamic acid / (color degree × bitterness value)] to 0.30 or more. · Step (f): A step of adjusting the ratio of the content of ethyl acetate (unit: mg / 100 mL) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) of the beer - flavored beverage [ethyl acetate / (color degree × bitterness value)] to 0.10 - 7.00.

[0078] The manufacturing method of the beer - flavored beverage according to one aspect of the present invention may be a method of manufacturing through a fermentation process or a method of manufacturing without going through a fermentation process.

[0079] As a method for producing a fermented beer - flavored beverage produced through a fermentation process, in addition to the above 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.

[0080] Also, as a method for producing a non - fermented beer - flavored beverage produced without going through a fermentation process, in addition to the above 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.

[0081] 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). Note that in steps (a) to (f), it may include checking whether each physical property value belongs to a desired range.

[0082] Hereinafter, the production method of a fermented beer - flavored beverage and the production method of a non - fermented beer - flavored beverage of one aspect of the present invention will be described.

[0083] 2.1 Manufacturing method of fermented beer-taste beverage As a production method of a 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 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.

[0084] 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 contents of each component of n - propanol, ethyl butyrate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso - α - acid, the total polyphenol amount, the alcohol content, and the pH can be carried out at any one or more of the following timings (a) to (c). Also, 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.

[0085] 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 charged into a charging kettle or a charging tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water - soluble dietary fibers, bitter agents or bitterness - imparting agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before performing the saccharification treatment, during the saccharification treatment, or after the completion of the saccharification treatment. Also, these may be added after fermentation in the next step.

[0086] The mixture of various raw materials is heated to saccharify the starch of the raw materials and perform the saccharification treatment. The temperature and time of the saccharification treatment are preferably adjusted as appropriate in consideration of the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the original wort extract concentration of the final beverage obtained, and the like. For example, in one aspect of the present invention, the temperature of the saccharification treatment is preferably 55 to 75 °C, and the time of the saccharification treatment is preferably 30 to 240 minutes.

[0087] This saccharified liquid is preferably subjected to a boiling treatment. When using hops, bittering agents, etc. as raw materials during this boiling treatment, it is preferable to add them. Hops, bittering agents, etc. may be added between the start and end of the boiling of the saccharified liquid. In addition, the hops may be added to the saccharified liquid prepared from other raw materials and boiled to extract the components derived from the hops, or separately, the hop decoction obtained by boiling the hops may be added to the saccharified liquid prepared from other raw materials. The pH of the hop decoction may be less than 7.5, 7.4 or less, 7.2 or less, or 7.0 or less.

[0088] 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 solids such as coagulated proteins. By this treatment, the original wort extract concentration can be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained. In addition, in this step, in order to perform the treatment for removing solids, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0089] Instead of the above-mentioned saccharified liquid, hot water may be added to malt extract, and then hops, bittering agents, etc. may be added to perform a boiling treatment to prepare a pre-beverage liquid (pre-fermentation liquid). Also, when not using malt as various raw materials, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, flavors, acidulants, pigments, etc. are mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution is subjected to a boiling treatment to prepare a pre-beverage liquid (pre-fermentation liquid). When using hops, they may be added before the boiling treatment or during the period from the start to before the end of boiling of the liquid sugar solution.

[0090] 2.1.2 Step (2) Step (2) is a step of adding yeast to the pre-beverage liquid (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. Top-fermenting yeast or bottom-fermenting yeast may be used.

[0091] 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 may be completely removed and added. The addition amount of yeast to the stock solution can be set as appropriate. For example, 5.0×10 6 cells / ml to 1.0×10 9 cells / ml or so.

[0092] The fermentation conditions during fermentation can be appropriately set, but it is preferable that the fermentation temperature is 5 to 25°C (more preferably 10 to 22°C).

[0093] After fermentation, a filtration treatment may be performed to remove yeast in the beer-taste beverage, or the filtration treatment may not be performed. Also, water or various additives described above may be added as necessary.

[0094] 2.1.3 Step (2a), Step (2b) In one aspect of the present invention, when producing a non-alcoholic fermented beer-taste beverage, it may be produced through a non-alcoholic fermentation step using yeast that does not produce alcohol. In this case, in the above step (2), yeast that does not produce alcohol may be used. Also, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further perform steps (2a) and (2b) together with the above steps (1) to (2). · Step (2a): A step of removing the alcohol content from the fermentation broth after step (2). · Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0095] 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 the production method of general non-alcohol beer-taste beverages can be applied. Also, after step (2a), while the alcohol content is removed from the solution, 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 step (2a) with carbonated water, or carbon dioxide gas may be directly added to the solution after step (2a).

[0096] The beer-taste beverage of one embodiment of the present invention thus obtained is filled in 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 container filling method 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 container may be used in the container filling step, and examples of the container include the containers described in "1.4 Container-filled Beverages".

[0097] 2.2 Manufacturing method of non-fermented beer-taste beverage As a method for producing the non-fermented beer-taste beverage of one embodiment 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 performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment on the raw materials 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.

[0098] For step (1), it is the same as the step of obtaining the pre-beverage liquid in step (1) of 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 pre-beverage liquid obtained in step (1) with carbonated water after cooling to obtain a cooled pre-beverage liquid, 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.

[0099] Also, when making the non-fermented beer-taste beverage into 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).

[0100] 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, it is preferable that step (3a) is 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 preferable.

[0101] Also, in the method for producing a non-fermented beer-taste beverage according to one aspect of the present invention, the adjustment of the contents of the above steps (a) to (f), n-propanol, ethyl butyrate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acid, the total polyphenol amount, the alcohol content, and the pH can be performed at any one or more of the following timings (i) to (v). Also, when steps (1), (3), and (3a) are performed, and at the same time, steps (a) to (d) and the above-mentioned adjustments can be performed, there is no need to perform these steps separately. ·(i): Simultaneously with at least one of step (1), step (3), and step (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)

[0102] 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 container with the non-fermented beer-taste beverage is not particularly limited, and a container filling method well-known to those skilled in the art can be used. By the container filling step, the non-fermented beer-taste beverage is filled and sealed in the container. Any form and material of container may be used in the container filling step, and examples of the container are as described above.

[0103] 3. Method for improving the aroma of beer-taste beverage A 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 adjustments (a) and / or (i) 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 taste of the beer-taste beverage is improved. ·(a) Adjustment to make the content of pyroglutamic acid 30 mg / L or more. ·(i) Adjustment to make the ratio of the content of pyroglutamic acid (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (colority × bitterness value)] 0.30 or more.

[0104] A 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 adjustments (c) and / or (e) 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. ·(c) Adjustment to make the content of ethyl acetate 10 - 50 mg / L. ·Adjustment to make the ratio of the ethyl acetate content (unit: mg / 100 mL) to the product of the colority (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (colority × bitterness value)] be between 0.10 and 7.00.

[0105] In the method for improving the flavor of a beer-taste beverage according to one aspect of the present invention, as a method for improving the drinking feeling and taste of the beer-taste beverage, for a beer-taste beverage having a colority of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less, at least one of the above adjustments (a) and (i) and at least one of the above adjustments (u) and (e) are performed.

[0106] Note that the preferred ranges and adjustment methods of the above colority, bitterness value, content of pyroglutamic acid, ratio [pyroglutamic acid / (colority × bitterness value)], ethyl acetate content, and ratio [ethyl acetate / (colority × bitterness value)] in the method for improving the flavor of a beer-taste beverage according to one aspect of the present invention are as described above.

Examples

[0107] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0108] Examples 1 to 46, Comparative Examples 1 to 9 <Preparation of Beverage> 40 kg of crushed barley malt was put into a charging tank containing 160 L of warm water maintained at 50°C, and the temperature was raised to 78°C while repeating stepwise temperature increase and holding, and then filtered to remove malt dregs to obtain a saccharified liquid. Next, a sugar solution was added to the saccharified liquid, and hops were further added and boiled, followed by solid-liquid separation treatment to obtain a clear wort. Then, bottom-fermenting yeast was added to the cooled pre-fermentation liquid of the wort, the fermentation temperature and fermentation time were adjusted, and after alcohol fermentation, it was cooled, and the yeast was filtered off to produce a beer-taste beverage. Note that the apparent degree of fermentation was 70% or more. In each of the examples and comparative examples, the type of malt used, the set temperature and holding time in each temperature range when preparing the saccharified liquid, the addition amount of the sugar solution, the type, addition amount and addition timing of hops, the fermentation temperature and fermentation time, and the filtration method were appropriately set, and the colority, bitterness value, and the contents of each component of pyroglutamic acid, ethyl acetate, n-propanol, ethyl butyrate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acid were adjusted to the values shown in Tables 1 to 10, respectively. In addition, regarding the content of pyroglutamic acid, pyroglutamic acid was added as necessary, and the content of ethyl acetate was adjusted by adding ethyl acetate as necessary. For the beer-taste beverages prepared in Examples 1 to 46 and Comparative Examples 1 to 9, the malt ratio was 15 to 49% by mass, and the total polyphenol amount was 60 to 120 mg / 100 mL.

[0109] <Sensory Evaluation> Regarding the beverages obtained in the examples and comparative examples cooled to about 4°C, five panelists who had been trained regularly observed the appearance when each test beverage was poured into a transparent container, and evaluated it with a score of 3.0 (maximum value) to 1.0 (minimum value) in increments of 0.1 based on the following score criteria for "an appearance that is easy to drink and suitable as a beer-taste beverage", and calculated the average value of the scores of the five panelists. In addition, each test beverage poured into the container was tasted, and regarding "the presence or absence of drinkability suitable as a beer-taste beverage", "the presence or absence of a taste suitable for a beer-taste beverage", "the presence or absence of a drinking response suitable for a beer-taste beverage", and "the presence or absence of a solvent-like aroma unsuitable for a beer-taste beverage", it was evaluated with a score of 3.0 (maximum value) to 1.0 (minimum value) in increments of 0.1 based on the following score criteria, and the average value of the scores of the five panelists was calculated. These results are shown in Tables 1 to 10. In addition, when evaluating, samples conforming to the following criteria "3.0", "2.5", "2.0", "1.5", and "1.0" were prepared in advance to standardize the criteria among the panelists. Also, in any of the sensory evaluations in Tables 1 to 10, for the same beverage, no difference in the score value of 1.5 or more was confirmed among the panelists.

[0110] (1) Score criteria for the appearance of an easy-to-drink beer-like beverage · "3.0": From the appearance of the beverage, an impression of being very easy to drink is strongly felt. · "2.5": From the appearance of the beverage, an impression of being easy to drink is strongly felt. · "2.0": From the appearance of the beverage, an impression of being easy to drink is sufficiently felt. · "1.5": From the appearance of the beverage, an impression of being easy to drink is not felt much, and conversely, an impression of being difficult to drink is slightly felt. · "1.0": From the appearance of the beverage, an impression of being easy to drink is hardly felt, and conversely, an impression of being difficult to drink is strongly felt.

[0111] (2) Score criteria for the presence or absence of drinkability suitable for a beer-like beverage · "3.0": The drinkability suitable for a beer-like beverage is very strongly felt. · "2.5": The drinkability suitable for a beer-like beverage is strongly felt. · "2.0": The drinkability suitable for a beer-like beverage is felt. · "1.5": The drinkability suitable for a beer-like beverage is not felt much, and conversely, the difficulty of drinking is slightly felt. · "1.0": The drinkability suitable for a beer-like beverage is hardly felt, and conversely, the difficulty of drinking is strongly felt.

[0112] (3) Score criteria for the presence or absence of a taste suitable for a beer-like beverage · "3.0": A taste suitable for a beer-like beverage is very strongly felt. · "2.5": A taste suitable for a beer-like beverage is strongly felt. · "2.0": A taste suitable for a beer-like beverage is sufficiently felt. · "1.5": A taste suitable for a beer-like beverage is not felt much. · "1.0": A taste suitable for a beer-like beverage is hardly felt.

[0113] (4) Score criteria for the presence or absence of a drinking satisfaction suitable for a beer - flavored beverage · "3.0": A very strong drinking satisfaction suitable for a beer - flavored beverage is felt. · "2.5": A strong drinking satisfaction suitable for a beer - flavored beverage is felt. · "2.0": A sufficient drinking satisfaction suitable for a beer - flavored beverage is felt. · "1.5": A drinking satisfaction suitable for a beer - flavored beverage is hardly felt. · "1.0": A drinking satisfaction suitable for a beer - flavored beverage is scarcely felt.

[0114] (5) Score criteria for the presence or absence of a solvent - like smell unsuitable for a beer - flavored beverage · "3.0": A solvent - like smell unsuitable for a beer - flavored beverage is not felt at all. · "2.5": A solvent - like smell unsuitable for a beer - flavored beverage is hardly felt. · "2.0": A solvent - like smell unsuitable for a beer - flavored beverage is generally not felt. · "1.5": A solvent - like smell unsuitable for a beer - flavored beverage is felt somewhat strongly. · "1.0": A solvent - like smell unsuitable for a beer - flavored beverage is felt very strongly.

[0115] And the comprehensive evaluation was made based on the following criteria. [Comprehensive Evaluation] · A: All scores of (1) - (5) above are 2.5 or more. · B: Does not fall under "A" or "C". · C: At least one score of (1) - (5) above is less than 2.0.

[0116]

Table 1

[0117]

Table 2

[0118]

Table 3

[0119]

Table 4

[0120]

Table 5

[0121]

Table 6

[0122]

Table 7

[0123]

Table 8

[0124]

Table 9

[0125]

Table 10

[0126] From Tables 1 to 10, the beer-taste beverages prepared in Examples 1 to 46 were found to have a drinkability both in terms of appearance and when being drunk, and had a taste and drinking experience suitable for beer-taste beverages. Also, the solvent-like aroma unsuitable for beer-taste beverages was suppressed. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 9 were easy to drink both in terms of appearance and when consumed, but the taste and drinking experience suitable for beer-taste beverages were inferior as a result.

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 pyroglutamic acid content of 30 mg / L 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 pyroglutamic acid content of 40 - 120 mg / L.

5. The beer - flavored beverage according to Claim 1, having an ethyl acetate content of 10 - 50 mg / L.

6. The beer - flavored beverage according to Claim 5, wherein the ratio of the ethyl acetate content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) [ethyl acetate / (colority × bitterness value)] is 0.10 - 7.

00.

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

8. The beer - flavored beverage according to any one of Claims 1 - 6, wherein the ratio of the pyroglutamic acid content (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) [pyroglutamic acid / (colority × bitterness value)] is 0.30 or more.

9. The beer - flavored beverage according to any one of Claims 1 - 6, having an n - propanol content of 5.0 - 60 mg / L.

10. The beer - flavored beverage according to any one of Claims 1 - 6, having an ethyl butyrate content of 50 - 500 μg / L.

11. The beer - flavored beverage according to any one of Claims 1 - 6, having an ethyl caproate content of 30 - 400 μg / L.

12. The beer - flavored beverage according to any one of Claims 1 - 6, having an ethyl octanoate content of 50 - 400 μg / L.

13. The beer - flavored beverage according to any one of Claims 1 - 6, having an ethyl decanoate content of 10 - 300 μg / L.

14. The beer - flavored beverage according to any one of Claims 1 - 6, having an iso - α - acid content of 1.0 - 30 mg / L.

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

16. A method for producing a beer-taste beverage, comprising the following steps (1) and (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 colority 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 content of pyroglutamic acid in the beer-taste beverage to 30 mg / L or more.

17. The method for producing a beer-taste beverage according to claim 16, further comprising the following step (d). - Step (d): A step of adjusting the content of ethyl acetate in the beer-taste beverage to 10 to 50 mg / L.

18. The method for producing a beer-taste beverage according to claim 16 or 17, further comprising step (2). - Step (2): A step of adding yeast to the pre-beverage obtained in step (1) and performing alcoholic fermentation.

19. A flavor improvement method for improving the taste of a beer-taste beverage by adjusting the content of pyroglutamic acid to 30 mg / L or more in a beer-taste beverage having a colority of 7.5 EBC or less and a bitterness value of 15.0 BUS or less.

20. The flavor improvement method according to claim 19, further adjusting the content of ethyl acetate to 10 to 50 mg / L to improve the drinking feel of the beer-taste beverage.

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