Beer-taste beverage

Abstract

To provide a beer-taste beverage capable of suppressing unsuitable bitter aftertaste even with relatively low total energy quantity, while exhibiting suitable lingering aftertaste and suitable contrast in taste.SOLUTION: A beer-taste beverage wherein the total energy level is 20.0 kcal / 100 mL or less, the content of 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA) is 1.0-800 mg / L, the content of iso-α-acid is 37.0 mass ppm or less, and ethyl acetate is contained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In recent years, various beer-flavored beverages have been developed and offered to meet the diverse tastes of today's consumers. For example, growing health consciousness has led to an increasing demand for beer-flavored beverages with reduced sugar and alcohol content and a low total energy content. For example, Patent Document 1 discloses a beer-like sparkling beverage with a phenylacetic acid concentration of 0.003 ppm or more, which has an enhanced, pleasant drinking sensation, such as a feeling of catching in the throat when drinking, without increasing the sugar content or calories. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2024-101700 Summary of the Invention [Problem to be solved by the invention]

[0004] However, beer-flavored beverages with a relatively low total energy content tend to have a thin overall flavor, leaving a bitter aftertaste that is unsuitable for a beer-flavored beverage.Furthermore, compared to regular beer-flavored beverages, these beverages have the problem of being difficult to perceive as having a lingering aftertaste or a distinct flavor. Under these circumstances, there is a demand for beer-flavored beverages that have a relatively low total energy content, yet suppress an unpleasant bitter aftertaste, and have a favorable lingering aftertaste and a favorable sharpness of flavor. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-flavored beverage having a total energy content of a predetermined amount or less, a content of 3-(4-hydroxy-3-methoxyphenyl)propionic acid (hereinafter also referred to as "HMPA") and iso-α acids within a predetermined range, and further containing ethyl acetate, as well as a method for improving the flavor of a beer-flavored beverage. As specific embodiments, the following embodiments are provided. [1] Total energy content is 20.0 kcal / 100 mL or less, 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA) content: 1.0 to 800 mg / L; The content of iso-α-acid is 37.0 mass ppm or less, A beer-flavored beverage containing ethyl acetate. [2] The beer-taste beverage according to [1] above, wherein the ethyl acetate content is 0.1 to 15.0 ppm by mass. [3] The HMPA content is 1.0 mg / L or more and less than 40 mg / L, and The beer-taste beverage according to [1] or [2] above, wherein the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: mass ppm) [HMPA / ethyl acetate] is 0.7 to 30.0. [4] The HMPA content is 40 mg / L or more but less than 400 mg / L, and The beer-taste beverage according to [1] or [2] above, wherein the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: mass ppm) [HMPA / ethyl acetate] is 4.0 to 200. [5] The HMPA content is 400 mg / L or more and 800 mg / L or less, and The beer-taste beverage according to [1] or [2] above, wherein the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: mass ppm) [HMPA / ethyl acetate] is 50 to 1000. [6] The beer-taste beverage according to any one of the above [3] to [5], wherein the ethyl acetate content is 0.5 to 15.0 ppm by mass. [7] The beer-taste beverage according to any one of the above [1] to [6], wherein the phosphoric acid content is 30 to 700 ppm by mass. [8] The beer-taste beverage according to any one of the above items [1] to [7], which contains phosphoric acid and has a ratio of the HMPA content to the phosphoric acid content [HMPA / phosphoric acid] of 0.01 to 20.0. [9] The beer-taste beverage according to any one of [1] to [8] above, wherein the ratio of the HMPA content (unit: mg / L) to the iso-α acid content (unit: mass ppm) [HMPA / iso-α acid] is 0.10 to 300.

[10] The beer-taste beverage according to any one of [1] to [9] above, wherein the concentration of true extract is less than 5.0% by mass.

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

[10] above, wherein the ratio of the HMPA content (unit: mg / L) to the true extract concentration (unit: mass %) [HMPA / true extract] is 1.0 to 3000.

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

[11] above, wherein the ratio of the iso-α acid content (unit: ppm by mass) to the true extract concentration (unit: % by mass) [iso-α acid / true extract] is 0.5 to 200.

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

[12] , which has a color of 0.1 to 20.0 EBC.

[14] The beer-taste beverage according to any one of the above [1] to

[13] , wherein the content of isoamyl acetate is 0.1 to 10.0 ppm by mass.

[15] The beer-taste beverage according to any one of the above [1] to

[14] , wherein the lactic acid content is 10 to 500 ppm by mass.

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

[15] above, which is a non-fermented beverage.

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

[16] above, which has an alcohol content of less than 1.0 (v / v)%.

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

[17] above, which does not use malt as an ingredient.

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

[17] above, which uses malt as an ingredient.

[20] For beer-flavored beverages with a total energy content of 20.0 kcal / 100 mL or less, 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA) content: 1.0 to 800 mg / L; The content of iso-α-acid is 37.0 mass ppm or less, A method for improving the flavor of a beer-taste beverage, comprising a step of adjusting the beverage so that it contains ethyl acetate. [Effects of the Invention]

[0006] A beer-taste beverage in one preferred embodiment of the present invention has a relatively low total energy content, yet has a reduced unpleasant bitter aftertaste, a favorable lingering aftertaste, and a favorable sharpness of flavor. DETAILED DESCRIPTION OF THE INVENTION

[0007] Regarding the numerical ranges described herein, the upper and lower limits can be combined in any combination. For example, when a numerical range is described as "preferably 30 to 100, more preferably 40 to 80," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, when a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or more) to 100 or less (100 or less)."

[0008] 1. Beer-flavored beverages As used herein, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" as used herein encompasses any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages" include not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.

[0009] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanoic acid. Ton, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-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-hexene Examples of such benzoates include benzoyl alcohol, benzophenone, benzoyl benzoate ...

[0010] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be a top-fermented beer-flavored beverage (ale beer-flavored beverage) brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), a bottom-fermented beer-flavored beverage (lager beer-flavored beverage, pilsner beer-flavored beverage) brewed through a fermentation process using a bottom-fermenting yeast (such as Saccharomyces), or a fermented beer-flavored beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced.

[0011] Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. Examples of malt-based beer-taste beverages include barley malt beer-taste beverages. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses barley as an ingredient, or a barley-free beer-taste beverage that does not use barley. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a hopped beer-taste beverage that uses hops as an ingredient, or a non-hopped beer-taste beverage that does not use hops.

[0012] In one embodiment of the beer-taste beverage of the present invention, the total energy content is adjusted to 20.0 kcal / 100 mL or less, in order to provide a beverage that meets the recent trend toward health consciousness. In view of the above, the total energy content of a beer-taste beverage of one embodiment of the present invention is preferably 19.0 kcal / 100 mL or less, 18.0 kcal / 100 mL or less, 17.0 kcal / 100 mL or less, 16.0 kcal / 100 mL or less, 15.0 kcal / 100 mL or less, 14.0 kcal / 100 mL or less, 13.0 kcal / 100 mL or less, 12.0 kcal / 100 mL or less, 11.0 kcal / 100 mL or less, 10.0 kcal / 100 mL or less, 9.5 kcal / 100 mL or less, 9.0 kcal / 100 mL or less L or less, 8.5kcal / 100mL or less, 8.0kcal / 100mL or less, 7.5kcal / 100mL or less, 7.0kcal / 100mL or less, 6.5kcal / 100mL or less, 6.0kcal / 100mL or less, 5.5kcal / 100mL or less, 5.0kcal / 100mL or less, 4.8kcal / 100mL or less, 4.6kcal / 100mL or less, 4.4kcal / 100mL or less, 4.2kcal / 100mL or less, 4.0kcal / 100mL or less, 3.8kcal / 100mL or less, 3.6kc It is preferable that the calorie intake is 0.0 kcal / 100 mL or less, 3.4 kcal / 100 mL or less, 3.2 kcal / 100 mL or less, 3.0 kcal / 100 mL or less, 2.8 kcal / 100 mL or less, 2.6 kcal / 100 mL or less, 2.4 kcal / 100 mL or less, 2.2 kcal / 100 mL or less, 2.0 kcal / 100 mL or less, 1.8 kcal / 100 mL or less, 1.6 kcal / 100 mL or less, or 1.4 kcal / 100 mL or less. It is also preferable that the calorie intake is 0.0 kcal / 100 mL or more, more than 0.0 kcal / 100 mL , 0.1 kcal / 100 mL or more, 0.2 kcal / 100 mL or more, 0.3 kcal / 100 mL or more, 0.4 kcal / 100 mL or more, 0.5 kcal / 100 mL or more, 0.6 kcal / 100 mL or more, 0.7 kcal / 100 mL or more, 0.8 kcal / 100 mL or more, 0.9 kcal / 100 mL or more, 1.0 kcal / 100 mL or more, 1.1 kcal / 100 mL or more, 1.2 kcal / 100 mL or more, 1.3 kcal / 100 mL or more, or 1.4 kcal / 100 mL or more.

[0013] In this specification, the total energy content can be measured using the measurement method described in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan (Report of the Resources Survey Subcommittee of the Council for Science and Technology, Ministry of Education, Culture, Sports, Science and Technology). According to the above measurement method, the total energy content (kcal / 100mL) is calculated as follows: alcohol concentration (mass%) x 7 + protein x 4 + lipid x 9 + available carbohydrates (monosaccharide equivalents) x 3.75 + total dietary fiber x 2 + sugar alcohols x 2.4 + organic acids x 3.

[0014] However, beer-flavored beverages, which have a relatively low total energy content, have a thin overall flavor, which tends to leave an aftertaste that is unsuitable for a beer-flavored beverage, and there is the problem that the aftertaste is less lingering and the flavor is less distinct than with regular beer-flavored beverages. In response to these problems, one embodiment of the beer-flavored beverage of the present invention has a 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA) content and an iso-α acid content within a specified range, and further contains ethyl acetate, resulting in a beer-flavored beverage that solves the above problems.

[0015] In one embodiment of the beer-flavored beverage of the present invention, the HMPA content is set to 1.0 mg / L or more in order to produce a beverage that suppresses the bitterness that is unsuitable for beer-flavored beverages, and the HMPA content is set to 800 mg / L or less in order to produce a beer-flavored beverage that is easy to perceive as having a distinct flavor. In one embodiment of the beer-taste beverage of the present invention, from the perspective of producing a beverage that has a relatively low total energy content but further reduces the bitterness that is unsuitable for beer-taste beverages, the HMPA content is preferably 1.5 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, 5.0 mg / L or more, 6.0 mg / L or more, 7.0 mg / L or more, 8.0 mg / L or more, 9.0 mg / L or more, 10 mg / L or more, 12 mg / L or more, 14 mg / L or more 16 mg / L or more, 18 mg / L or more, 20 mg / L or more, 22 mg / L or more, 24 mg / L or more, 26 mg / L or more, 28 mg / L or more, 30 mg / L or more, 32 mg / L or more, 34 mg / L or more, 36 mg / L or more Above, 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 , 60mg / L or more, 62mg / L or more, 64mg / L or more, 66mg / L or more, 68mg / L or more, 70mg / L or more, 80mg / L or more, 90mg / L or more, 100mg / L or more, 120mg / L or more, 140mg / L 160mg / L or more, 180mg / L or more, 200mg / L or more, 220mg / L or more, 240mg / L or more, 260mg / L or more, 280mg / L or more, 300mg / L or more, 320mg / L or more, 340mg / L or more, 360 mg / L or more, 380 mg / L or more, 400 mg / L or more, 420 mg / L or more, 440 mg / L or more, 460 mg / L or more, 480 mg / L or more, 500 mg / L or more, more than 500 mg / L, 520 mg / L or more, 540 mg / L or more, 560 mg / L or more, 580 mg / L or more, 600 mg / L or more, 620 mg / L or more, 640 mg / L or more, 660 mg / L or more, 680 mg / L or more, or 700 mg / L or more. Furthermore, in one embodiment of the present invention, from the perspective of providing a beer-taste beverage that is relatively low in total energy but still has a pronounced flavor, the HMPA content is preferably 790 mg / L or less, 780 mg / L or less, 770 mg / L or less, 760 mg / L or less, 750 mg / L or less, 740 mg / L or less, 730 mg / L or less, 720 mg / L or less, 710 mg / L or less, 700 mg / L or less, 690 mg / L or less, 680 mg / L or less, 670 mg / L or less, 660 mg / L or less, 650 mg / L or less, 640mg / L or less, 630mg / L or less, 620mg / L or less, 610mg / L or less, 600mg / L or less, 590mg / L or less, 580mg / L or less, 570mg / L or less, 560mg / L or less, 550mg / L or less, 540mg / L or less, 530mg / L or less Lower, 520mg / L or less, 510mg / L or less, 500mg / L or less, 490mg / L or less, 480mg / L or less, 470mg / L or less, 460mg / L or less, 450mg / L or less, 440mg / L or less, 430mg / L or less, 420mg / L or less, 410mg / L Below, 400mg / L or less, 390mg / L or less, 380mg / L or less, 370mg / L or less, 360mg / L or less, 350mg / L or less, 340mg / L or less, 330mg / L or less, 320mg / L or less, 310mg / L or less, 300mg / L or less, 290mg / L or less, 280mg / L or less, 270mg / L or less, 260mg / L or less, 250mg / L or less, 240mg / L or less, 230mg / L or less, 220mg / L or less, 210mg / L or less, 200mg / L or less, 190mg / L or less, 180mg / L or less, 170m g / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 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 Below, it may be 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, or 15 mg / L or less.

[0016] In this specification, the content of HMPA can be measured by HPLC (high performance liquid chromatography). Furthermore, since it is difficult to adjust the HMPA content within the above range by adjusting the type and amount of ingredients used in the beer-taste beverage and by setting various conditions in the saccharification and fermentation processes, it is preferable to adjust the HMPA content by directly adding a purified HMPA product, etc.

[0017] In one embodiment of the beer-taste beverage of the present invention, the iso-α acid content is set to 37.0 ppm by mass or less, in order to produce a beverage in which the bitterness unsuitable for beer-taste beverages is suppressed. In one embodiment of the beer-taste beverage of the present invention, the bitterness unsuitable for beer-taste beverages is further suppressed and the lingering aftertaste suitable for beer-taste beverages is improved despite a relatively low total energy content. Therefore, the iso-α acid content is 36.0 ppm by mass or less, 35.0 ppm by mass or less, 34.0 ppm by mass or less, 33.0 ppm by mass or less, 32.0 ppm by mass or less, 31.0 ppm by mass or less, 30.0 ppm by mass or less, 29.0 ppm by mass or less, 28.0 ppm by mass or less, 27.0 ppm by mass or less, 26.0 ppm by mass or less, 25.0 ppm by mass or less, 24.0 ppm by mass or less, 23.0 ppm by mass or less, 22.0 ppm by mass or less, 21.0 ppm by mass or less, 20.0 ppm by mass or less, 19.0 ppm by mass or less, Quantity ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, 15.0 mass ppm or less, 14.0 mass ppm or less, 13.0 mass ppm or less, 1 2.0 mass ppm or less, 11.0 mass ppm or less, 10.0 mass ppm or less, 9.0 mass ppm or less, 8.0 mass ppm or less, 7.5 mass ppm or less, 7.0 mass ppm or less, 6 .5 mass ppm or less, 6.0 mass ppm or less, 5.5 mass ppm or less, 5.0 mass ppm or less, 4.5 mass ppm or less, 4.0 mass ppm or less, 3.5 mass ppm or less, 3.0 mass ppm or less, 2.5 mass ppm or less, 2.0 mass ppm or less, 1.5 mass ppm or less, 1.0 mass ppm or less, 0.5 mass ppm or less, or 0.1 mass ppm or less.

[0018] Furthermore, the beer-taste beverage of one embodiment of the present invention does not necessarily contain iso-α acids. However, from the perspective of providing a beverage with a relatively low total energy content yet a well-balanced taste suitable for a beer-taste beverage, the iso-α acids content may be 0.1 ppm by mass or more, 0.5 ppm by mass or more, 1.0 ppm by mass or more, 1.5 ppm by mass or more, 2.0 ppm by mass or more, 2.5 ppm by mass or more, 3.0 ppm by mass or more, 3.5 ppm by mass or more, 4.0 ppm by mass or more, 4.5 ppm by mass or more, 5.0 ppm by mass or more, 5.5 ppm by mass or more, 6.0 ppm by mass or more, 6.5 ppm by mass or more, 7.0 ppm by mass or more, 7.5 ppm by mass or more, 8.0 ppm by mass or more Above, 8.5 mass ppm or more, 9.0 mass ppm or more, 9.5 mass ppm or more, 10.0 mass ppm or more, 10.5 mass ppm or more, 11.0 mass ppm or more, 11.5 mass ppm or more, 12.0 mass ppm or more, 12.5 mass ppm or more, 13.0 mass ppm or more, 13.5 mass ppm or more, 14.0 mass ppm or more, 14.5 It may be at least 15.0 mass ppm, at least 15.5 mass ppm, at least 16.0 mass ppm, at least 16.5 mass ppm, at least 17.0 mass ppm, at least 17.5 mass ppm, at least 18.0 mass ppm, at least 18.5 mass ppm, at least 19.0 mass ppm, at least 19.5 mass ppm, or at least 20.0 mass ppm.

[0019] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, and further enhances the desirable lingering aftertaste, the ratio of the HMPA content (unit: mg / L) to the iso-α acid content (unit: ppm by mass) [HMPA / iso-α acid] is preferably 0.10 or more, 0.50 or more, 1.00 or more, 1.50 or more, 2.00 or more, 3.00 or more, 4.00 or more, 5.00 or more, 10.0 or more, 20.00 or more, 30.00 or more, 40.00 or more, 50.00 or more, 60.00 or more, 70.00 or more, 80.00 or more, 90.00 or more, 100.00 or more, 110.00 or more, 120.00 or more, 130.00 or more, 140.00 or more, 150.00 or more, 160.00 or more, 170.00 or more, 180.00 or more, 190.00 or more, 200.00 or more, 210.00 or more, 220.00 or more, 230.00 or more, 240.00 or more, 250.00 or more, 260.00 or more, 270.00 or more, 280.00 or more, 290.00 or more, 300.00 or more, 310.00 or more, 320.00 or more, 330.00 or more, 340.00 or more, 350.00 or It may be 0 or more, 30.0 or more, 40.0 or more, 50.0 or more, 70.0 or more, 100 or more, 120 or more, or 140 or more, or it may be 300 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, 10 or less, 8.0 or less, 6.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.0 or less, 0.80 or less, 0.60 or less, or 0.40 or less.

[0020] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while further improving the desirable lingering aftertaste, when the HMPA content is 1.0 mg / L or more and less than 40 mg / L, the ratio of the HMPA content (unit: mg / L) to the iso-α acid content (unit: ppm by mass) [HMPA / iso-α acid] is 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.00 or more, 1.10 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, 1.9 ... It is preferably 0.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, or 2.00 or more, and is also preferably 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, 3.4 or less, 3.3 or less, 3.2 or less, 3.1 or less, 3.0 or less, 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, 2.4 or less, 2.3 or less, 2.2 or less, 2.1 or less, 2.0 or less, 1.8 or less, 1.5 or less, 1.0 or less, 0.80 or less, 0.60 or less, or 0.40 or less.

[0021] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content but suppresses the bitter aftertaste that is unsuitable for beer-taste beverages and further enhances the desirable lingering aftertaste, when the HMPA content is 40 mg / L or more and less than 400 mg / L, the ratio of the HMPA content (unit: mg / L) to the iso-α acid content (unit: ppm by mass) [HMPA / iso-α acid] is 1.00 or more, 1.10 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, 2.60 or more, 2.80 or more, 3.00 or more, 3.20 or more, 3.40 or more, 3.60 or more, 3.80 or more, 4.0 It is preferable that the β-glucan content is 0 or more, 4.50 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, 10.0 or more, 10.5 or more, 11.0 or more, 11.5 or more, 12.0 or more, 12.5 or more, 13.0 or more, 13.5 or more, or 14.0 or more. It is preferable that the viscosity is 0.0 or less, 46.0 or less, 44.0 or less, 42.0 or less, 40.0 or less, 38.0 or less, 36.0 or less, 34.0 or less, 32.0 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, 14.0 or less, 12.0 or less, 10.0 or less, 8.0 or less, 6.0 or less, or 4.0 or less.

[0022] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while further improving the desirable lingering aftertaste, when the HMPA content is 400 mg / L or more and 800 mg / L or less, the ratio of the HMPA content (unit: mg / L) to the iso-α acid content (unit: ppm by mass) [HMPA / iso-α acid] is 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, 50.0 or more, 60.0 or more, 70.0 or more, 80.0 or more, 90.0 or more, 100.0 or more, 110.0 or more, 120.0 or more, 130.0 or more, 140.0 or more, 150.0 or more, 160.0 or more, 180.0 or more, 200.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, 50 ... It is preferably 0.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100 or more, 110 or more, 120 or more, 130 or more, or 140 or more, and is also preferably 300 or less, 280 or less, 260 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, or 30 or less.

[0023] In this specification, the content of iso-α acids can be measured by the measurement method described in "7.13 Iso-α acids, α acids" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The content of iso-α acids can be controlled, for example, by appropriately adjusting the type of hops, the amount added, and the timing of addition, and may also be adjusted by adding purified iso-α acids, hop extracts, etc. Furthermore, by not using hops as an ingredient, it is possible to produce a beverage that does not contain iso-α acids or a beverage with an iso-α acid content of less than 1.0 ppm by mass.

[0024] The beer-taste beverage of one embodiment of the present invention contains ethyl acetate from the perspective of providing a beverage with an improved aftertaste that is suitable for beer-taste beverages. In one embodiment of the beer-taste beverage of the present invention, the ethyl acetate content is 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, 0.6 ppm by mass or more, 0.7 ppm by mass or more, 0.8 ppm by mass or more, 0.9 ppm by mass or more, 1.0 ppm by mass or more, 1.1 ppm by mass or more, 1.2 ppm by mass or more, 1.3 ppm by mass or more, 1.4 ppm by mass or more, 1.5 ppm by mass or more, etc., in order to produce a beverage with an improved aftertaste that is suitable for beer-taste beverages despite having a relatively low total energy content. 1.6 mass ppm or more, 1.7 mass ppm or more, 1.8 mass ppm or more, 1.9 mass ppm or more, 2.0 mass ppm or more, 2.2 mass ppm or more, 2.4 mass ppm or more, 2.6 mass ppm or more, 2.8 mass ppm or more, 3.0 mass ppm or more, 3.5 mass ppm or more, 4 .0 mass ppm or more, 4.5 mass ppm or more, 5.0 mass ppm or more, 5.5 mass ppm or more, 6.0 mass ppm or more, 6.5 mass ppm or more, 7.0 mass ppm or more, 7.5 mass ppm or more, 8.0 mass ppm or more, 8.5 mass ppm or more, or 9.0 mass ppm or more From the perspective of providing a beverage with an improved taste that is suitable for a beer-flavored beverage, the following may be used: 15.0 ppm by mass or less, 14.5 ppm by mass or less, 15.0 ppm by mass or less, 14.5 ppm by mass or less, 15.0 ppm by mass or less, 14.5 ppm by mass or less, 14.0 ppm by mass or less, 13.5 ppm by mass or less, 13.0 ppm by mass or less, 12.5 ppm by mass or less, 12.0 ppm by mass or less, 11.5 ppm by mass or less, 11.0 ppm by mass or less, 10.5 ppm by mass or less, 10.0 ppm by mass or less, 9.8 ppm by mass or less, 9.6 ppm by mass or less, 9.4 ppm by mass or less Quantity ppm or less, 9.2 mass ppm or less, 9.0 mass ppm or less, 8.8 mass ppm or less, 8.6 mass ppm or less, 8.4 mass ppm or less, 8.2 mass ppm or less, 8.0 mass ppm or less, 7.8 mass ppm or less, 7.6 mass ppm or less, 7.4 mass ppm or less, 7.2 mass ppm 7.0 mass ppm or less, 6.8 mass ppm or less, 6.6 mass ppm or less, 6.4 mass ppm or less, 6.2 mass ppm or less, 6.0 mass ppm or less, 5.8 mass ppm or less, 5.6 mass ppm or less, 5.4 mass ppm or less, 5.2 mass ppm or less, 5.0 mass ppm or less, 4.8 mass ppm or less, 4.6 mass ppm or less, 4.4 mass ppm or less, 4.2 mass ppm or less, 4.0 mass ppm or less, 3.8 mass ppm or less, 3.6 mass ppm or less, 3.4 mass ppm or less, 3.2 mass ppm or less, 3.0 mass ppm or less, 2.8 mass ppm or less ppm or less, 2.6 mass ppm or less, 2.4 mass ppm or less, 2.2 mass ppm or less, 2.0 mass ppm or less, 1.8 mass ppm or less, 1.6 mass ppm or less, 1.4 mass ppm or less, 1.2 mass ppm or less, or 1.0 mass ppm or less. .

[0025] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: ppm by mass) [HMPA / ethyl acetate] is preferably 0.7 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 20.0 or more or more, 30.0 or more, 40.0 or more, 50.0 or more, 100 or more, 200 or more, 300 or more, 400 or more, 500 or more, 440 or more, 440 or more, 480 or more, 500 or more, 510 or more, 520 or more, 530 or more, 540 or more, 550 or more, or 560 or more; and may also be 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, or 30 or less.

[0026] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 1.0 mg / L or more and less than 40 mg / L, the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: ppm by mass) [HMPA / ethyl acetate] is 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 ... It is preferable that the viscosity is 0.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more, 7.6 or more, 7.8 or more, 8.0 or more, or 8.2 or more, and also 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 19.0 or less , 18.0 or less, 17.0 or less, 16.0 or less, 15.0 or less, 14.5 or less, 14.0 or less, 13.5 or less, 13.0 or less, 12.5 or less, 12.0 or less, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less, 9.8 or less, 9.6 or less, 9.4 or less, 9.2 or less, 9.0 or less, 8.8 or less, 8.6 or less, 8.0 or less, 5.0 or less, 3.0 or less, or 2.0 or less is preferable.

[0027] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving the balance between a desirable lingering aftertaste and a desirable sharpness of flavor, when the HMPA content is 40 mg / L or more and less than 400 mg / L, the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: ppm by mass) [HMPA / ethyl acetate] is 4.0 or more, and 4.0 or less. 2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more, 7. 6 or more, 7.8 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more It is preferable that the viscosity is 30.0 or more, 32.0 or more, 34.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 51.0 or more, 52.0 or more, 53.0 or more, 54.0 or more, 55.0 or more, or 56.0 or more, and also 200 or less, 195 or less, 190 or less, 185 or less, 180 or less, 175 or less, 170 or less, 165 or less, 160 or less, 155 or less, 150 or less, 1 It is preferably 45 or less, 140 or less, 135 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 or less, 100 or less, 95.0 or less, 90.0 or less, 85.0 or less, 80.0 or less, 78.0 or less, 76.0 or less, 74.0 or less, 72.0 or less, 70.0 or less, 68.0 or less, 66.0 or less, 64.0 or less, 62.0 or less, 60.0 or less, 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, or 10.0 or less.

[0028] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, when the HMPA content is 400 mg / L or more and 800 mg / L or less, the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: ppm by mass) [HMPA / ethyl acetate] is 50 or more, 55 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, 300 or more, 310 or more, 320 or more, 330 or more, 340 or more, 350 or more, 360 or more, 370 or more, 380 or more, 390 or more, 400 or more, 410 or more, 420 or more, 430 or more, 440 or more, 450 or more, 460 or more, 470 or more, 480 or more, 490 or more, 500 or more, 510 or more, 520 or more, 530 or more, It is preferable that the molecular weight is 0 or more, 200 or more, 220 or more, 240 or more, 260 or more, 280 or more, 300 or more, 320 or more, 340 or more, 360 or more, 380 or more, 400 or more, 420 or more, 440 or more, 440 or more, 480 or more, 500 or more, 510 or more, 520 or more, 530 or more, 540 or more, 550 or more, or 560 or more, and it is also preferable that the molecular weight is 1000 or less, 950 or less, 900 or less, 850 or less, 800 or less, 750 or less, 700 or less, 680 or less, 660 or less, 650 or less, 640 or less, 630 or less, 620 or less, 610 or less, 600 or less, 595 or less, 590 or less, 500 or less, 400 or less, 300 or less, 200 or less, 150 or less, or 100 or less.

[0029] In one embodiment of the beer-taste beverage of the present invention, the isoamyl acetate content is 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, 0.6 ppm by mass or more, 0.7 ppm by mass or more, 0.8 ppm by mass or more, 0.9 ppm by mass or more, 1.0 ppm by mass or more, 1.1 ppm by mass or more, 1.2 ppm by mass or more, 1. The concentration may be 3 ppm by mass or more, 1.4 ppm by mass or more, 1.5 ppm by mass or more, 1.6 ppm by mass or more, 1.7 ppm by mass or more, 1.8 ppm by mass or more, 1.9 ppm by mass or more, 2.0 ppm by mass or more, 2.1 ppm by mass or more, 2.2 ppm by mass or more, 2.3 ppm by mass or more, 2.4 ppm by mass or more, or 2.5 ppm by mass or more. Furthermore, from the viewpoint of providing a beverage with improved flavor that is suitable for a beer-flavored beverage, the concentration may be 10.0 ppm by mass or less, 9.8 ppm by mass or less, 9.6 ppm by mass or less, 9.4 mass ppm or less, 9.2 mass ppm or less, 9.0 mass ppm or less, 8.8 mass ppm or less, 8.6 mass ppm or less, 8.4 mass ppm or less, 8.2 mass ppm or less, 8.0 mass ppm or less, 7.8 mass ppm or less, 7.6 mass ppm or less, 7. 4 mass ppm or less, 7.2 mass ppm or less, 7.0 mass ppm or less, 6.8 mass ppm or less, 6.6 mass ppm or less, 6.4 mass ppm or less, 6.2 mass ppm or less, 6.0 mass ppm or less, 5.8 mass ppm or less, 5.6 mass ppm or less, 5.4 quality Quantity ppm or less, 5.2 mass ppm or less, 5.0 mass ppm or less, 4.8 mass ppm or less, 4.6 mass ppm or less, 4.4 mass ppm or less, 4.2 mass ppm or less, 4.0 mass ppm or less, 3.8 mass ppm or less, 3.6 mass ppm or less, 3.4 mass p pm or less, 3.2 mass ppm or less, 3.0 mass ppm or less, 2.9 mass ppm or less, 2.8 mass ppm or less, 2.7 mass ppm or less, 2.6 mass ppm or less, 2.5 mass ppm or less, 2.4 mass ppm or less, or 2.3 mass ppm or less.

[0030] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, the ratio of the HMPA content (unit: mg / L) to the isoamyl acetate content (unit: ppm by mass) [HMPA / isoamyl acetate] is preferably 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, 30.0 or more, 31.0 or more, 32.0 or more, 33.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 37.0 or more, 38.0 or more, 39.0 or more, 40.0 or more, 41.0 or more, 42.0 or more, 43.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 47.0 or more, 48.0 or more, 49.0 or more, 50.0 or more or more, 9.0 or more, 10.0 or more, 20.0 or more, 30.0 or more, 40.0 or more, 50.0 or more, 100 or more, 150 or more, 200 or more, or 250 or more, and may also be 800 or less, 750 or less, 700 or less, 650 or less, 600 or less, 550 or less, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 150 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, or 30 or less.

[0031] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, when the HMPA content is 1.0 mg / L or more and less than 40 mg / L, the ratio of the HMPA content (unit: mg / L) to the isoamyl acetate content (unit: ppm by mass) [HMPA / isoamyl acetate] is 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, It is preferably 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 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, 4.0 or more, 4.1 or more, 4.2 or more, or 4.3 or more, and is preferably 20.0 or less, 19.0 or less, 18.0 or less, 17.0 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, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, or 5.0 or less.

[0032] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, when the HMPA content is 40 mg / L or more and less than 400 mg / L, the ratio of the HMPA content (unit: mg / L) to the isoamyl acetate content (unit: ppm by mass) [HMPA / isoamyl acetate] is 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 11.0 or more, 12.0 or more, It is preferably 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, or 30.0 or more, and is also preferably 100 or less, 95.0 or less, 90.0 or less, 85.0 or less, 80.0 or less, 75.0 or less, 70.0 or less, 65.0 or less, 60.0 or less, 55.0 or less, 50.0 or less, 48.0 or less, 46.0 or less, 44.0 or less, 42.0 or less, 40.0 or less, 38.0 or less, 36.0 or less, 34.0 or less, or 32.0 or less.

[0033] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 400 mg / L or more and 800 mg / L or less, the ratio of the HMPA content (unit: mg / L) to the isoamyl acetate content (unit: ppm by mass) [HMPA / isoamyl acetate] is 50 or more, 60 or more, 70 or more, 80 or more, 90 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, It is preferably 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, or 300 or more, and is also preferably 800 or less, 750 or less, 700 or less, 650 or less, 600 or less, 550 or less, 500 or less, 450 or less, 440 or less, 430 or less, 420 or less, 410 or less, 400 or less, 390 or less, 380 or less, 370 or less, 360 or less, 350 or less, 340 or less, 330 or less, 320 or less, or 310 or less.

[0034] In this specification, the contents of ethyl acetate and isoamyl acetate can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers' Association of Japan (BCOJ). Furthermore, ethyl acetate and isoamyl acetate may be contained in the raw materials of the beer-taste beverage, or may be generated during the manufacturing process. Specific methods for adjusting the ethyl acetate content include adding dilution water or carbonated water, adding an ethyl acetate-containing flavoring or an isoamyl acetate-containing flavoring, the amount of an ethyl acetate-containing flavoring or an isoamyl acetate-containing flavoring, the amount of an ethyl acetate-containing raw material or an isoamyl acetate-containing raw material, adding an ethyl acetate-containing raw material or an isoamyl acetate-containing raw material, the type of raw material containing ethyl acetate or isoamyl acetate, the amount of a substrate for ethyl acetate or isoamyl acetate, the amount of a raw material that serves as a substrate for ethyl acetate or isoamyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in a mashing tank, and protein content in a mashing tank. Examples of methods include appropriately setting the thawing time, pH in the mash tank, pH in the mashing process (the wort production process from malt addition until yeast addition), the amount of acid added when adjusting the pH, timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), set temperatures and holding times for each temperature range when preparing wort (including saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) Alternatively, for example, purified ethyl acetate or purified isoamyl acetate may be added as appropriate to adjust the pH.

[0035] In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content but suppresses the bitter aftertaste that is unsuitable for beer-taste beverages while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, the phosphoric acid content is 30 ppm by mass or more, 32 ppm by mass or more, 34 ppm by mass or more, 36 ppm by mass or more, 38 ppm by mass or more, 40 ppm by mass or more, 42 ppm by mass or more, 44 ppm by mass or more, 46 ppm by mass or more, 48 ppm by mass or more, 50 ppm by mass or more, 52 ppm by mass or more, 54 ppm by mass or more, 56 ppm by mass or more, 58 ppm by mass or more, 60 ppm by mass or more, 62 ppm by mass or more, 64 ppm by mass or more, 66 ppm by mass or more, 68 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, or 00 mass ppm or more, or 700 mass ppm or less, 650 mass ppm or less, 600 mass ppm or less, 550 mass ppm or less, 500 mass ppm or less, 450 mass ppm or less, 400 mass ppm or less , 350 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass p pm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 95 It may be less than or equal to 90 mass ppm, 85 mass ppm or less, 80 mass ppm or less, 75 mass ppm or less, 70 mass ppm or less, 68 mass ppm or less, 66 mass ppm or less, or 64 mass ppm or less.

[0036] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, the ratio of the HMPA content (unit: mg / L) to the phosphate content (unit: ppm by mass) [HMPA / phosphate] is preferably 0.01 or more, 0.02 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, It may be 0.50 or more, 1.00 or more, 2.00 or more, 3.00 or more, 4.00 or more, 5.00 or more, 6.00 or more, 7.00 or more, 8.00 or more, 9.00 or more, or 10.0 or more, or may be 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 5.00 or less, 4.00 or less, 3.00 or less, 2.00 or less, 1.00 or less, 0.80 or less, 0.60 or less, 0.40 or less, or 0.20 or less.

[0037] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 1.0 mg / L or more and less than 40 mg / L, the ratio of the HMPA content (unit: mg / L) to the phosphate content (unit: ppm by mass) [HMPA / phosphate] is 0.01 or more, 0.02 or more, 0.03 or more, 0.04 or more, 0.05 or more, 0.06 or more, 0.07 or more, 0.08 or more, 0. It is preferable that the molecular weight is 0.09 or more, 0.10 or more, 0.11 or more, 0.12 or more, 0.13 or more, 0.14 or more, 0.15 or more, or 0.16 or more, and it is preferable that the molecular weight is 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, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.25 or less, 0.20 or less, 0.18 or less, 0.15 or less, 0.10 or less, or 0.07 or less.

[0038] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 40 mg / L or more and less than 400 mg / L, the ratio of the HMPA content (unit: mg / L) to the phosphate content (unit: ppm by mass) [HMPA / phosphate] is 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 ... It is preferably 45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, or 1.05 or more, and is preferably 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.00 or less, 3.80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.80 or less, 1.60 or less, 1.40 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.70 or less, 0.50 or less, or 0.30 or less.

[0039] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 400 mg / L or more and 800 mg / L or less, the ratio of the HMPA content (unit: mg / L) to the phosphate content (unit: ppm by mass) [HMPA / phosphate] is 0.10 or more, 0.20 or more, 0.40 or more, 0.60 or more, 0.80 or more, 1.00 or more, 1.20 or more, 1.40 or more, 1.60 or more, 1.80 or more, 2.00 or more, 2.50 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, 5.00 or more, 5.50 or more, 6.00 or more, It is preferably 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, 10.0 or more, or 10.5 or more, and is also preferably 20.0 or less, 19.5 or less, 19.0 or less, 18.5 or less, 18.0 or less, 17.5 or less, 17.0 or less, 16.5 or less, 16.0 or less, 15.5 or less, 15.0 or less, 14.8 or less, 1 It is preferably 4.6 or less, 14.4 or less, 14.2 or less, 14.0 or less, 13.8 or less, 13.6 or less, 13.4 or less, 13.2 or less, 13.0 or less, 12.8 or less, 12.6 or less, 12.4 or less, 12.2 or less, 12.0 or less, 11.8 or less, 11.6 or less, 11.4 or less, 11.2 or less, 11.0 or less, 10.0 or less, 5.0 or less, or 3.0 or less.

[0040] In one aspect of the beer-taste beverage of the present invention, the total energy content is relatively low, but from the perspective of providing a beverage that suppresses the bitter aftertaste that is unsuitable for beer-taste beverages while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, the lactic acid content is preferably 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 mass ppm or more, 60 mass ppm or more, 65 mass ppm or more, 70 mass ppm or more, 75 mass ppm or more, 80 mass ppm or more, 85 mass ppm or more, 90 mass ppm or more, 95 mass ppm or more, 100 mass ppm or more Top, 105 mass ppm or more, 110 mass ppm or more, 115 mass ppm or more, 120 mass ppm or more, 125 mass ppm or more, 130 mass ppm or more, 135 mass ppm or more, 140 mass ppm or more, 145 mass ppm or more, 1 50 mass ppm or more, 155 mass ppm or more, 160 mass ppm or more, or 170 mass ppm or more, and 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less Quantity ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm m or less, 220 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less , 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, or 40 mass ppm or less.

[0041] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, the ratio of the HMPA content (unit: mg / L) to the lactic acid content (unit: ppm by mass) [HMPA / lactic acid] is preferably 0.01 or more, 0.02 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 1.0 ... or more, 2.00 or more, 4.00 or more, 6.00 or more, 8.00 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, or 20.0 or more, and may be 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 5.00 or less, 4.00 or less, 3.00 or less, 2.00 or less, 1.00 or less, 0.80 or less, 0.60 or less, or 0.40 or less.

[0042] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 1.0 mg / L or more and less than 40 mg / L, the ratio of the HMPA content (unit: mg / L) to the lactic acid content (unit: ppm by mass) [HMPA / lactic acid] is 0.01 or more, 0.02 or more, 0.03 or more, 0.04 or more, 0.05 or more, 0.06 or more, 0.07 or more, 0.08 or more, 0.09 or more, 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 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, 0.51 or more, 0.52 or more, 0.53 or more, 0.54 or more, 0.55 or more, 0 It is preferably 1 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, or 0.32 or more, and is preferably 4.00 or less, 3.80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.90 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, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, or 0.40 or less.

[0043] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content but suppresses the bitter aftertaste that is unsuitable for beer-taste beverages while improving a favorable lingering aftertaste and favorable flavor sharpness in a well-balanced manner, when the HMPA content is 40 mg / L or more but less than 400 mg / L, the ratio of the HMPA content (unit: mg / L) to the lactic acid content (unit: ppm by mass) [HMPA / lactic acid] is 0.02 or more, 0.04 or more, 0.06 or more, 0.08 or more, 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.00 or more, 1.10 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, or 2.20 or more; and also 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, 4.50 or less, 4.60 or less, 4.70 or less, 4.80 or less, 4.9 ... It is preferable that the refractive index be 0.20 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, 2.00 or less, 1.50 or less, 1.00 or less, 0.50 or less, or 0.30 or less.

[0044] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content but suppresses the bitter aftertaste that is unsuitable for beer-taste beverages while improving a favorable lingering aftertaste and favorable flavor sharpness in a balanced manner, when the HMPA content is 400 mg / L or more and 800 mg / L or less, the ratio of the HMPA content (unit: mg / L) to the lactic acid content (unit: ppm by mass) [HMPA / lactic acid] is 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more , 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, or 23.0 or more, and also preferably 50.0 or less, 48.0 or less, 46.0 or less, 44.0 or less, 42.0 or less, 40.0 or less, 39.0 or less, 38.0 or less, 37.0 or less, 36.0 or less, 35.0 or less, 34.0 or less, 33.0 or less, 32.0 or less, 31.0 or less, 30.0 or less, 29.0 or less, 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, or 7.0 or less.

[0045] In this specification, the contents of phosphoric acid and lactic acid can be measured, for example, by using HPLC (high performance liquid chromatography). The phosphoric acid and lactic acid contents can be adjusted by appropriately setting the type and amount of malt used, the various conditions for the saccharification process (saccharification temperature, saccharification time, whether or not enzymes are added, and if enzymes are added, the type and timing of addition, etc.), and the various conditions for the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, and if enzymes are added, the type and timing of addition, etc.), and the content of phosphoric acid and lactic acid can also be adjusted by adding phosphoric acid or lactic acid as needed.

[0046] In one embodiment of the beer-taste beverage of the present invention, the true extract concentration is appropriately set so that the total energy amount is 20.0 kcal / 100 mL or less, and may be, for example, less than 5.0% by mass, 4.9% by mass or less, 4.8% by mass or less, 4.7% by mass or less, 4.6% by mass or less, 4.5% by mass or less, 4.4% by mass or less, 4.3% by mass or less, 4.2% by mass or less, 4.1% by mass or less, 4.0% by mass or less, 3.9% by mass or less, 3.8% by mass or less, or Mass% or less, 3.7 mass% or less, 3.6 mass% or less, 3.5 mass% or less, 3.4 mass% or less, 3.3 mass% or less, 3.2 mass% or less, 3.1 mass% or less, 3.0 mass% or less, 2.9 mass% or less, 2.8 mass% % or less, 2.7 mass% or less, 2.6 mass% or less, 2.5 mass% or less, 2.4 mass% or less, 2.3 mass% or less, 2.2 mass% or less, 2.1 mass% or less, 2.0 mass% or less, 1.9 mass% or less, 1.8 mass% or less The content may be 1.7% by mass or less, 1.6% by mass or less, 1.5% by mass or less, 1.4% by mass or less, 1.3% by mass or less, 1.2% by mass or less, 1.1% by mass or less, 1.0% by mass or less, 0.90% by mass or less, 0.80% by mass or less, 0.70% by mass or less, 0.60% by mass or less, 0.50% by mass or less, or 0.40% by mass or less. From the viewpoint of producing a beer-taste beverage with a rich flavor, the content may be 0.10% by mass or more, 0.1 5% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.30% by mass or more, 0.35% by mass or more, 0.40% by mass or more, 0.45% by mass or more, 0.50% by mass or more, 0.55% by mass or more, 0.60 quality It may be at least 0.65% by mass, at least 0.70% by mass, at least 0.75% by mass, at least 0.80% by mass, at least 0.85% by mass, at least 0.90% by mass, at least 0.95% by mass, or at least 1.0% by mass.

[0047] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, and further enhances the desirable lingering aftertaste, the ratio of the HMPA content (unit: mg / L) to the true extract concentration (unit: mass %) [HMPA / true extract] is preferably 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 or more, 30.0 or more, 40.0 or more, 50.0 or more, 70.0 or more, 10 It may be 0 or more, 150 or more, 200 or more, 300 or more, 400 or more, 500 or more, 700 or more, 1000 or more, 1200 or more, 1400 or more, 1600 or more, 1800 or more, or 2000 or more, or it may be 3000 or less, 2800 or less, 2600 or less, 2400 or less, 2200 or less, 2000 or less, 1500 or less, 1000 or less, 500 or less, 300 or less, 200 or less, 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less.

[0048] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while further improving the desirable lingering aftertaste, when the HMPA content is 1.0 mg / L or more and less than 40 mg / L, the ratio of the HMPA content (unit: mg / L) to the true extract concentration (unit: mass %) [HMPA / true extract] is 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, 30.0 or more, 31.0 or more, 32.0 or more, 33.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 37.0 or more, 38.0 or more, 39.0 or more, 40.0 or more, 4 It is preferable that the viscosity is 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, or 28.0 or more, and it is also preferable that the viscosity is 50.0 or less, 48.0 or less, 46.0 or less, 44.0 or less, 42.0 or less, 40.0 or less, 39.0 or less, 38.0 or less, 37.0 or less, 36.0 or less, 35.0 or less, 34.0 or less, 33.0 or less, 32.0 or less, 31.0 or less, 30.0 or less, 29.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, 7.0 or less, or 5.0 or less.

[0049] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while further improving the desirable lingering aftertaste, when the HMPA content is 40 mg / L or more and less than 400 mg / L, the ratio of the HMPA content (unit: mg / L) to the true extract concentration (unit: mass %) [HMPA / true extract] is 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 40.0 or more, 50.0 or more, 60.0 or more, 70.0 or more, 80.0 or more, 90.0 or more, 100.0 or more, 110.0 or more, 120.0 or more, 130.0 or more, 140.0 or more, 150.0 or more, 160.0 or more, 170.0 or more, 180.0 or more, 190.0 or more, 200.0 or more, 250.0 or more, 300.0 or more, 400.0 or more, 500.0 or more, 600.0 or more, 700.0 or more, 800.0 or more, 900.0 or more, 10 ... It is preferable that the viscosity is 0.0 or more, 80.0 or more, 90.0 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, or 200 or more, and it is also preferable that the viscosity is 500 or less, 480 or less, 460 or less, 440 or less, 420 or less, 400 or less, 390 or less, 380 or less, 370 or less, 360 or less, 350 or less, 340 or less, 330 or less, 320 or less, 310 or less, 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 200 or less, 150 or less, 100 or less, 70 or less, or 50 or less.

[0050] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while further improving the desirable lingering aftertaste, when the HMPA content is 400 mg / L or more and 800 mg / L or less, the ratio of the HMPA content (unit: mg / L) to the true extract concentration (unit: mass %) [HMPA / true extract] is 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, 1000 or more, 1100 or more, 1200 or more, 1300 or more, 1400 or more, 1500 or more, 1600 or more, 1700 or more, 1800 or more, 1900 or more, 2000 or more, 2500 or more, 3000 or more, 4500 or more, 5000 or more, 6000 or more, 7000 or more, 8000 or more, 9000 or more, 10000 or more, 11000 or more, 12000 or more, 13000 or more, 14000 or more, 15000 or more, 16000 or more, 17000 or more, 18000 or more, 1 It is preferable that the molecular weight is 3000 or less, 2900 or less, 2800 or less, 2700 or less, 2600 or less, 2500 or less, 2400 or less, 2300 or less, 2200 or less, 2100 or less, 2000 or less, 1500 or less, 1000 or less, 500 or less, 1500 or less, 1000 or less, 500 or less.

[0051] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a relatively low total energy content, yet suppresses the bitter aftertaste that is unsuitable for beer-taste beverages, while further improving the desirable lingering aftertaste, the ratio of the iso-α acid content (unit: ppm by mass) to the true extract concentration (unit: % by mass) [iso-α acids / true extract] is preferably 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, It is preferably 18.0 or more, 19.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, or 95.0 or more. It is also preferably 200 or less, 190 or less, 180 or less, 190 or less, 200 or less, 200 or less, 250 or less, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or It is preferable that the value be 0 or less, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 10 or less, or 5.0 or less.

[0052] The "true extract concentration" in this specification can be measured by the measurement method described in "8.4.3 Alcolyzer Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). In addition, the true extract concentration is determined by the addition of diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the malt grinding particle size, the malt grinding method (wet grinding, dry grinding, etc.), the humidity during malt grinding (degree of humidity control), the temperature during malt grinding, the type of mill used for malt grinding, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the enzymatic hydrolysis time, the saccharification time in the mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, and the pH adjustment. The timing of (mashing, fermentation), the set temperature and holding time for each temperature range when preparing the wort (including saccharification), the time for filtration of the wort, the temperature when filtration of the wort, the pH when filtration of the wort, the amount of wort recovered during filtration of the wort, the amount of sparging water when filtration of the wort, the pH of the sparging water when filtration of the wort, the temperature of the sparging water when filtration of the wort, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc. can be set as appropriate.

[0053] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that can evoke from its appearance the satisfying taste and flavor of a beer-taste beverage, the color may be 0.1 EBC or more, 0.2 EBC or more, 0.4 EBC or more, 0.6 EBC or more, 0.8 EBC or more, 0.9 EBC or more, 1.0 EBC or more, 1.2 EBC or more, 1.4 EBC or more, 1.6 EBC or more, 1.8 EBC or more, 2.0 EBC or more, 2.2 EBC or more, 2.4 EBC or more, 2.6 EBC or more, 2.8 EBC or more, 3.0 EBC or more, 3.2 EBC or more, 3.4 EBC or more, 3.6 EBC or more, 3.8 EBC or more or more, 4.0EBC or more, 4.2EBC or more, 4.4EBC or more, 4.6EBC or more, 4.8EBC or more, 5.0EBC or more, 5.2EBC or more, 5.4EBC or more, 5.6EBC or more, 5.8EBC or more, 6.0EBC or more, 6.2EBC or more, 6.4EBC or more, 6.6EBC or more, 6.8EBC or more, 7.0EBC or more, 7.2EBC or more, 7.4EBC or more, 7.6EBC or more, 7.8EBC or more, 8.0EBC or more, 8.2EBC or more, or 8.4EBC or more, and the appearance may suggest that the product is easy to drink and has excellent health benefits. From the perspective of beverages, the following are recommended: 20.0EBC or less, 19.0EBC or less, 18.0EBC or less, 17.0EBC or less, 16.0EBC or less, 15.0EBC or less, 14.0EBC or less, 13.0EBC or less, 12.0EBC or less, 11.0EBC or less, 10.0EBC or less, 9.8EBC or less, 9.6EBC or less, 9.4EBC or less, 9.2EBC or less, 9.0EBC or less, 8.8EBC or less, 8.6EBC or less, 8.4EBC or less, 8.2EBC or less, 8.0EBC or less, 7.8EBC or less, 7.6EBC or less, 7.4EBC or less, 7.2EBC or less, 7.0EBC or less BC or less, 6.8EBC or less, 6.6EBC or less, 6.4EBC or less, 6.2EBC or less, 6.0EBC or less, 5.8EBC or less, 5.6EBC or less, 5.4EBC or less, 5.2EBC or less, 5.0EBC or less, 4.8EBC or less, 4.6EBC or less, 4.4EBC or less, 4.2 EBC or less, 4.0EBC or less, 3.8EBC or less, 3.6EBC or less, 3.4EBC or less, 3.2EBC or less, 3.0EBC or less, 2.8EBC or less, 2.6EBC or less, 2.4EBC or less, 2.2EBC or less, 2.0EBC or less, 1.8EBC or less, 1.6EBC or less, 1.It may be 4 EBC or less, 1.2 EBC or less, or 1.0 EBC or less.

[0054] In this specification, the "color" of a beer-taste beverage can be measured using the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, expanded and revised). The "color" of a beer-taste beverage is specified using the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter the beverage, and conversely, the larger the value, the darker the beverage.

[0055] The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, methods for adjusting the color of a beer-taste beverage to a lower level include increasing the blend ratio of light-colored malt, lowering the boiling temperature, shortening the boiling time, not performing decoction when preparing the saccharified solution, and using a finer filter for filtration after fermentation. The color of a beer-taste beverage can also be adjusted to a lower level by lowering the concentration of raw wort extract and the malt ratio. Furthermore, the color can also be adjusted by adding caramel coloring or the like.

[0056] 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 also 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 mass% or less, 66 mass% or less, 65 mass% or less, 64 mass% or less, 63 mass% or less, 62 mass% or less, 61 mass% or less, 60 mass% or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% % or less, 52 mass% or less, 51 mass% or less, 50 mass% or less, 49 mass% or less, 48 mass% or less, 47 mass% or less, 46 mass% or less, 45 mass% or less, 44 mass% or less, 43 mass% or less, 42 mass% or less, 41 mass% or less, 40 mass% or less, 39 mass% or less, 38 mass% or less, 37 mass% or less, 36 mass% or less, 35 mass% or less, 34 mass% or less, 33 mass% or less, 32 mass% or less, 31 mass% or less, 30 mass% or less, 29 mass% or less, 28 mass% or less, 27 mass% or less, 26 mass% or less, 25 mass% or less, 24 mass% % or less, 23 mass% or less, 22 mass% or less, 21 mass% or less, 20 mass% or less, 19 mass% or less, 18 mass% or less, 17 mass% or less, 16 mass% or less, 15 mass% or less, 14 mass% or less, 13 mass% or less, 12 mass% or less, or 11 mass% or less. ,

[0057] In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0058] The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. It may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0059] When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage is appropriately set so that the total energy content is 20.0 kcal / 100 mL or less, and may be, for example, 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 It may be 3.4(v / v)% or less, 3.2(v / v)% or less, 3.0(v / v)% or less, 2.8(v / v)% or less, 2.6(v / v)% or less, 2.4(v / v)% or less, 2.2(v / v)% or less, 2.0(v / v)% or less, 1.8(v / v)% or less, 1.6(v / v)% or less, 1.4(v / v)% or less, or 1.2(v / v)% or less.

[0060] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is 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, or 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, or may be 0.0000(v / v)% or more, 0.00(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.

[0061] In this specification, alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, such as a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound. The sample is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Non-alcoholic beverages with an alcohol content of less than 1.0 (v / v)% can also be measured using a commercially available alcohol measurement device or gas chromatography.

[0062] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

[0063] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. As the grains used as the raw material for spirits, plants belonging to the grass family are preferred, and barley is more preferred. Note that the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the perspective of being a low-alcohol beer-taste beverage that has a good taste and resembles beer.

[0064] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, fermented with yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Notice on the Interpretation of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.

[0065] The pH of the beer-taste beverage of one embodiment 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, or 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.

[0066] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. However, from the viewpoint of ease of portability, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0067] 1.1 Raw materials The beer-taste beverage of one embodiment of the present invention may contain malt together with water as the main ingredient, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may contain hops as an ingredient, or may not contain hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0068] 1.1.1 Malt and non-malt grains When malt is used as a raw material, the malt refers to seeds of wheat or other grains such as barley, wheat, rye, oats, oats, and pearl barley that have been germinated, dried, and have had their roots removed, and can be from any place of origin or variety. 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.

[0069] 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.

[0070] 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, soy protein, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0071] 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.

[0072] Fruits, fruit skins, bark, leaves, flowers, stems, roots and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, 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, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juice (such as fruit juice).These may be used alone or in combination of two or more. While the above can be used as appropriate according to consumer preferences, to enjoy the clean, refreshing taste characteristic of beer, it is preferable to avoid using any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use only the minimum amount of them. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to avoid using any black currant or black currant juice as ingredients, or to use only the minimum amount.

[0073] 1.1.2 Hop When hops are used in one embodiment of the present invention, the hops may be in the form of, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, the hops used may be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0074] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative, or may be a beverage containing no preservative (added). Preservatives used in one embodiment of the present invention include, for example, benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate, dimethyl dicarbonate, etc. Commercially available preservatives such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more.

[0075] When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0076] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a sweetener, or may be a beverage without containing (adding) a sweetener. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0077] The beer-taste beverage of one embodiment of the present invention may be a beverage containing a high-intensity sweetener, or may be a beverage in which the content of high-intensity sweetener is limited. The amount of high-intensity sweetener contained in a beer-taste beverage with limited high-intensity sweetener content may be, based on the total amount (100% by mass) of the beer-taste beverage, 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. The high-intensity sweeteners include both natural high-intensity sweeteners and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monak fruit sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS), and the like. , monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, erythritol, polypodoside A, pterocaryoside A, pterocaryoside B, mukurodioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0078] The beer-taste beverage of one embodiment of the present invention may be a beverage containing rebaudioside A, or may be a beverage in which the rebaudioside A content is limited. The amount of rebaudioside A contained in a beer-taste beverage with a restricted content of rebaudioside A may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1,000 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.

[0079] The beer-taste beverage of one embodiment of the present invention may be a beverage containing erythritol, or may be a beverage in which the erythritol content is limited. The erythritol content in a beer-taste beverage with a limited erythritol content may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1000 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.

[0080] 1.1.5 Soluble dietary fiber The beer-taste beverage of one embodiment of the present invention may be a beverage further containing water-soluble dietary fiber, or may be a beverage to which no water-soluble dietary fiber is added (blended). Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. Even without the inclusion of (addition of) resistant dextrin, the beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.). The content of water-soluble dietary fiber derived from the ingredients is listed, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.

[0081] In one embodiment of the beer-taste beverage of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 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. Good, also 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0082] The water-soluble dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When a commercially available product is added, ensuring that the water-soluble dietary fiber content falls within the above range can suppress the powdery texture that is unsuitable for beer-flavored beverages. When adjusting the dietary fiber content during the production process, ensuring that the water-soluble dietary fiber content falls within the above range can improve filterability during, for example, wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the content of water-soluble dietary fiber during the production process, the content of water-soluble dietary fiber in the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type of raw material (barley, malt, corn, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), adjusting the set temperatures, pH, and retention time of each temperature range when preparing the saccharified solution.

[0083] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness-imparting agents, or may be a beverage that does not contain (add) any bittering agents and / or bitterness-imparting agents. In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or the following bittering agents or bitterness imparting agents may be used together with hops. Alternatively, hops may not be used, and the following bittering agents or bitterness imparting agents may be used instead of hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent used as a bittering agent in ordinary beer or happoshu, such as rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, and alginic acid. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0084] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant, or may be a beverage to which no antioxidant is added (blended). The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0085] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage containing a flavoring other than the above-mentioned ethyl acetate and isoamyl acetate. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor. Aroma components contained in beer flavorings include esters other than ethyl acetate and isoamyl acetate, and higher alcohols, etc., specifically 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-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetrahydrofuran Ladecanoic 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 fragrances may be used alone or in combination of two or more.

[0086] The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance. When alcoholic fermentation is involved, the content of aroma components of esters or higher alcohols may 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 the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0087] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may be a beverage containing an acidulant other than the above-mentioned phosphoric acid and lactic acid. The acidulant other than phosphoric acid and lactic acid is not particularly limited as long as it is a substance having a sour taste, but examples thereof include tartaric acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, citric acid, acetic acid, and salts thereof is more preferred, and tartaric acid is even more preferred. These acidulants may be used alone or in combination of two or more.

[0088] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts, or may be a beverage without containing (adding) any salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0089] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. Carbon dioxide gas generated during the fermentation process of the beer-taste beverage can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

[0090] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, or 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w)% or less, or 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0091] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be 0.20 kg / cm or less. 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2It may be 5.0 kg / cm or more. 2 Below 4.5kg / cm 2 or less than 4.0 kg / cm 2 The following may also be used. In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0092] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided that the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Coloring agents are used to give beverages a beer-like color, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc., which can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

[0093] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages, and examples of such containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

[0094] 2. Manufacturing method of beer-flavored beverages One embodiment of the method for producing a beer-taste beverage of the present invention includes a production method comprising at least one of the following steps (1), steps (a) to (c), and steps (d) to (g). Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the total energy content of the beer-taste beverage. Step (b): A step of adjusting the iso-α acid content of the beer-taste beverage. Step (c): adjusting the HMPA content in the beer-taste beverage. Step (d): adjusting the ethyl acetate content of the beer-taste beverage. Step (e): A step of adjusting the phosphoric acid content of the beer-taste beverage. Step (f): A step of adjusting the lactic acid content of the beer-taste beverage. Step (g): A step of adjusting the isoamyl acetate content in the beer-taste beverage.

[0095] The method for producing a beer-taste beverage according to one embodiment of the present invention may be a method that involves a fermentation step, or a method that does not involve a fermentation step.

[0096] Examples of methods for producing fermented beer-taste beverages via a fermentation process include methods that further include the following step (2) in addition to the steps described above. Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0097] Furthermore, examples of methods for producing non-fermented beer-taste beverages without going through a fermentation step include methods that further include the following step (3) in addition to the steps described above. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0098] In the production method of one embodiment of the present invention, steps (a) to (g) may be performed together with step (1) or after step (1). Furthermore, steps (a) to (g) may be performed after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3). The preferred ranges of the physical property values in steps (a) to (g) and the specific adjustment methods are as described above. The adjustment of steps (a) to (g) also includes the selection of raw materials before step (1). Steps (a) to (g) may include checking whether each physical property value falls within a desired range.

[0099] The following describes a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention.

[0100] 2.1 Fermented beer-flavored beverage manufacturing method One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and includes the following steps (1) and (2) in addition to a step selected from steps (a) to (g) above. Step (1): A step of using various raw materials and performing at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid (pre-fermentation liquid). Step (2): A step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

[0101] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (a) to (g) and adjustment of the alcohol content and pH can be carried out at one or more of the following times (A) to (C). Furthermore, if steps (a) to (g) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately. (A): Simultaneously with at least one of step (1) and step (2) (A): Between step (1) and step (2) (C): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below.

[0102] 2.1.1 Process (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-drink liquid (pre-fermentation liquid). For example, when malt is used as the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash 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 fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the fermentation in the subsequent step.

[0103] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, the concentration of the raw wort extract in the final beverage, etc. For example, in one aspect of the present invention, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0104] This saccharified solution is preferably subjected to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.

[0105] After completion of the boiling treatment, it is preferable to transfer the malt to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins from the cooled liquid. This treatment allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solid content.

[0106] Instead of the saccharified liquid, a pre-drink liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage liquid (pre-fermentation liquid). When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0107] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) and carrying out fermentation. The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0108] The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and completely removing the supernatant. The amount of yeast added to the raw material solution can be determined as appropriate, but for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0109] The fermentation conditions can be set as appropriate, but the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C).

[0110] After fermentation, the beer-taste beverage may be filtered to remove yeast, or may not be filtered. Water and the various additives described above may be added as needed.

[0111] 2.1.3 Process (2a), Process (2b) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2) above. Furthermore, when producing a non-alcoholic fermented beer-taste beverage using an alcohol-producing yeast, it is preferable to further carry out steps (2a) and (2b) in addition to steps (1) and (2) above. Step (2a): A step of removing alcohol from the fermented liquid after step (2). Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0112] In step (2a), the alcohol produced by the fermentation step in step (2) is preferably removed by heat treatment, and the heat treatment conditions can be the same as those used in general production methods for non-alcoholic beer-taste beverages. After step (2a), the alcohol is removed from the solution and carbon dioxide is also removed, so it is preferable to adjust the amount of carbon dioxide in step (2b). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (2a) with carbonated water, or by adding carbon dioxide gas directly to the solution after step (2a).

[0113] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages."

[0114] 2.2 Manufacturing method for non-fermented beer-flavored beverages One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention may be any method that does not involve a fermentation step, and may include, for example, a method comprising the following steps (1) and (3). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling, and solid content removal treatment to obtain a pre-beverage solution. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0115] Step (1) is the same as step (1) in the above-mentioned "method for producing a fermented beer-taste beverage" to obtain a pre-beverage solution. Carbon dioxide gas may be added in step (3) by mixing the cooled beverage preliminaries obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the cooled beverage concentrate. Furthermore, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as needed when adding carbon dioxide gas at the same time as step (3).

[0116] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented alcohol-containing beer-taste beverage, the following step (3a) is included. Step (3a): A step of blending an alcohol component after at least step (1).

[0117] Step (3a) may be carried out at least after step (1), and may be carried out, for example, at one or more of the following times (α), (β), and (γ): (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, step (3a) is preferably carried out after the beverage pre-liquid obtained in step (1) is cooled to prepare a cooled beverage concentrate, and before adding carbon dioxide gas. The alcohol component to be added in step (3a) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

[0118] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (a) to (g) and adjustment of the alcohol content and pH can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (a) to (g) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1), (3), and (3a), there is no need to carry out 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)

[0119] The non-fermented beer-taste beverage obtained in this manner is filled into a predetermined container and distributed to the market as a finished product. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0120] 3. How to improve the flavor of beer-flavored beverages A method for enhancing the flavor of a beer-taste beverage in one embodiment of the present invention comprises step (I) of making at least one of the following adjustments (a) to (c) to a beer-taste beverage having a total energy content of 20.0 kcal / 100 mL or less: (a): Adjust the HMPA content to 1.0 to 800 mg / L. (i): Adjustment to make the content of iso-α-acids 37.0 mass ppm or less. (c): Adjustment to include ethyl acetate. The method for enhancing the flavor of a beer-taste beverage according to one embodiment of the present invention may further include step (II) of making at least one of the following adjustments (d) to (f): (d): Adjustment of the phosphoric acid content to 30 to 700 ppm by mass. (E): Adjustment of the lactic acid content to 10 to 500 ppm by mass. (F): Adjustment of the isoamyl acetate content to 0.1 to 10.0 ppm by mass.

[0121] The preferred ranges and adjustment methods for (a) to (f) above in the method for enhancing the flavor of a beer-taste beverage according to one embodiment of the present invention are as described above. [Example]

[0122] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0123] Examples 1 to 43, Comparative Examples 1 to 19 40 kg of ground barley malt was placed in a mash tank containing 240 L of hot water maintained at 50°C. The temperature was gradually increased and maintained until it reached 78°C, after which the malt residue was removed by filtration to obtain a saccharified solution. Hops were then added to the mash to achieve the iso-α acid content shown in Tables 1 to 9, followed by boiling and solid-liquid separation to obtain a clear wort. The wort was then cooled to below 5°C, and, as needed, purified HMPA (manufactured by Tokyo Chemical Industry Co., Ltd.), ethyl acetate, isoamyl acetate, phosphoric acid, and lactic acid were added to achieve the values shown in Tables 1 to 9 (HMPA was not added in Comparative Examples 3 to 11). Furthermore, 25 mg / L of acesulfame potassium and 100 mg / L of vitamin C were added. Caramel color was added as needed to adjust the color to the values shown in Tables 1 to 9. Water was then added as needed to adjust the true extract concentration and total energy content to the values shown in Tables 1 to 9. Carbon dioxide was then added to the mixture to achieve a carbon dioxide concentration of 0.52 (w / w)%, and sterilization was performed to produce a non-alcoholic, non-fermented beer-flavored beverage with an alcohol content of 0 (v / v)%.

[0124] Examples 44 to 46 0.2 kg of soy peptide and 0.8 kg of dietary fiber were added to 100 L of warm water. Hops were then added to achieve the iso-α acid content shown in Table 10, followed by boiling and solid-liquid separation to obtain a clear base solution. The base solution was then cooled to 5°C or below, and, if necessary, purified HMPA (manufactured by Tokyo Chemical Industry Co., Ltd.), ethyl acetate, isoamyl acetate, phosphoric acid, and lactic acid were added to achieve the values shown in Table 10. Furthermore, 25 mg / L of acesulfame potassium and 100 mg / L of vitamin C were added. Caramel color was added as needed to adjust the color to the values shown in Table 10. Water was then added as needed to adjust the true extract concentration and total energy content to the values shown in Table 10. Carbon dioxide was then added to achieve a carbon dioxide concentration of 0.52 (w / w)%, and the mixture was sterilized to produce a non-alcoholic, non-fermented, beer-flavored beverage with an alcohol content of 0 (v / v)%.

[0125] <Sensory evaluation> Five trained panelists tasted each test beverage produced in the Examples and Comparative Examples, cooled to approximately 4°C, and evaluated the beverages for "presence or absence of a bitter aftertaste unsuitable for a beer-taste beverage," "presence or absence of a lingering aftertaste suitable for a beer-taste beverage," and "presence or absence of a distinct flavor suitable for a beer-taste beverage" using scores in increments of 0.1 within a range of 3.0 (maximum) to 1.0 (minimum) based on the following scoring criteria, and the average scores of the five panelists were calculated. Note that for each test beverage produced in Comparative Examples 3 to 11 in Table 8, only the "presence or absence of a bitter aftertaste unsuitable for a beer-taste beverage" was evaluated. The results are shown in Tables 1 to 10. For the evaluation, samples conforming to the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity among panelists. Furthermore, in the sensory evaluations shown in Tables 1 to 10, no differences in scores of 1.5 or greater were observed among panelists for the same beverage.

[0126] (1) Scoring criteria for the presence or absence of bitter aftertaste that is unsuitable for beer-flavored beverages 3.0: No bitter aftertaste, which is unsuitable for a beer-flavored beverage. 2.5: There is almost no bitter aftertaste, which is undesirable for a beer-flavored beverage. 2.0: There is a slight bitter aftertaste that is unsuitable for a beer-flavored beverage, but it is well-controlled. 1.5: A bitter aftertaste that is unsuitable for a beer-flavored beverage, making it somewhat difficult to drink. "1.0": The aftertaste is strong and bitter, which is unsuitable for a beer-flavored beverage, making it very difficult to drink.

[0127] (2) Scoring criteria for the presence or absence of a lingering aftertaste suitable for beer-flavored beverages 3.0: A very strong aftertaste that is ideal for a beer-flavored beverage. 2.5: A strong, lingering aftertaste that is ideal for a beer-flavored beverage. 2.0: A lingering aftertaste that is perfect for a beer-flavored beverage. 1.5: Not much of a lingering aftertaste, which is ideal for a beer-flavored beverage. 1.0: Almost no lingering aftertaste, which is ideal for a beer-flavored beverage.

[0128] (3) Scoring criteria for the presence or absence of flavor sharpness suitable for beer-flavored beverages 3.0: A very strong taste that is ideal for a beer-flavored beverage. 2.5: A strong, well-balanced flavor ideal for a beer-flavored beverage. 2.0: A well-balanced flavor that is ideal for a beer-flavored beverage. 1.5: The flavor lacks the sharpness that is ideal for a beer-flavored beverage. 1.0: The flavor profile ideal for a beer-flavored beverage is barely noticeable.

[0129] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All scores for (1) to (3) above are 2.3 or higher. B: Does not fall under "A" or "C". C: At least one of the scores (1) to (3) above is less than 2.0.

[0130] [Table 1]

[0131] [Table 2]

[0132] [Table 3]

[0133] [Table 4]

[0134] [Table 5]

[0135] [Table 6]

[0136] [Table 7]

[0137] [Table 8]

[0138] [Table 9]

[0139] [Table 10]

[0140] As can be seen from Tables 1 to 10, the beer-taste beverages prepared in Examples 1 to 46 had a relatively low total energy content, yet suppressed an unpleasant bitter aftertaste and provided a favorable lingering aftertaste and a favorable sharpness of flavor. On the other hand, the beverages prepared in Comparative Examples 1 to 19 fell into one of the following categories: they had a bitter aftertaste that was unsuitable for a beer-flavored beverage, they did not have a lingering aftertaste that was suitable for a beer-flavored beverage, and they did not have a sharp taste that was suitable for a beer-flavored beverage.

Claims

1. Total energy content is 20.0 kcal / 100 mL or less, a content of 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA) of 1.0 to 800 mg / L; The content of iso-α acid is 37.0 ppm by mass or less, A beer-flavored beverage containing ethyl acetate.

2. 2. The beer-taste beverage according to claim 1, wherein the ethyl acetate content is 0.1 to 15.0 ppm by mass.

3. The content of HMPA is 1.0 mg / L or more and less than 40 mg / L, and 2. The beer-taste beverage according to claim 1, wherein the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: mass ppm) [HMPA / ethyl acetate] is 0.7 to 30.

0.

4. The content of HMPA is less than 40 mg / L or 400 mg / L, and 2. The beer-taste beverage according to claim 1, wherein the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: mass ppm) [HMPA / ethyl acetate] is 4.0 to 200.

5. The content of HMPA is 400 mg / L or less and 800 mg / L or less, and 2. The beer-taste beverage according to claim 1, wherein the ratio of the HMPA content (unit: mg / L) to the ethyl acetate content (unit: mass ppm) [HMPA / ethyl acetate] is 50 to 1,000.

6. The beer-taste beverage according to any one of claims 3 to 5, wherein the ethyl acetate content is 0.5 to 15.0 ppm by mass.

7. The beer-taste beverage according to any one of claims 1 to 5, wherein the phosphoric acid content is 30 to 700 ppm by mass.

8. 6. The beer-taste beverage according to any one of claims 1 to 5, which contains phosphoric acid, and in which the ratio of the HMPA content to the phosphoric acid content [HMPA / phosphoric acid] is 0.01 to 20.

0.

9. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the ratio of the HMPA content (unit: mg / L) to the iso-α acid content (unit: mass ppm) [HMPA / iso-α acid] is 0.10 to 300.

10. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the concentration of true extract is less than 5.0% by mass.

11. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the ratio of the HMPA content (unit: mg / L) to the true extract concentration (unit: mass %) [HMPA / true extract] is 1.0 to 3,000.

12. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the ratio of the iso-α acid content (unit: ppm by mass) to the true extract concentration (unit: % by mass) [iso-α acid / true extract] is 0.5 to 200.

13. The beer-taste beverage according to any one of claims 1 to 5, having a color of 0.1 to 20.0 EBC.

14. The beer-taste beverage according to any one of claims 1 to 5, wherein the isoamyl acetate content is 0.1 to 10.0 ppm by mass.

15. The beer-taste beverage according to any one of claims 1 to 5, wherein the lactic acid content is 10 to 500 ppm by mass.

16. The beer-taste beverage according to any one of claims 1 to 5, which is a non-fermented beverage.

17. 6. The beer-taste beverage according to any one of claims 1 to 5, having an alcohol content of less than 1.0 (v / v)%.

18. The beer-taste beverage according to any one of claims 1 to 5, which does not use malt as an ingredient.

19. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein malt is used as an ingredient.

20. For beer-flavored beverages with a total energy content of 20.0 kcal / 100 mL or less, The content of 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA) is 1.0 to 800 mg / L, The content of iso-α acid is 37.0 ppm by mass or less, A method for improving the flavor of a beer-taste beverage, comprising a step of adjusting the beverage to contain ethyl acetate.

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