Beer taste beverage

Abstract

To provide a new beer taste beverage having desirable throat sensation and drinking satisfaction suitable for a beer taste beverage, while suppressing unfavorable aftertastes including astringency and heavy mouthfeel.SOLUTION: Provided is a beer taste beverage in which the alcohol content is 1.0 (v / v)% or more, the total polyphenol amount is 20 to 140 mass ppm, and the real extract value is 3.20 to 6.80 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for producing a beer-taste beverage. The present invention relates to a method for improving the flavor of an ist beverage. [Background technology]

[0002] In response to the diversifying tastes of consumers today, various beer-flavored beverages have been considered. and is provided. For example, Patent Document 1 describes a method for preparing a liquid containing ethanol with an alcohol content of less than 1 v / v% and a pH of less than 4.0. The total polyphenol content (mg / L) relative to the total nitrogen content (mg / 100g) The invention describes a beer-flavored beverage in which the ratio is 3.3 or more. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2023-091244 Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, it is necessary to develop a beer-flavored beverage that has a smooth texture and satisfying taste, There is a demand for new beer-flavored beverages that reduce the unpleasant bitter aftertaste and heavy taste. There are. [Means for solving the problem]

[0005] The present invention provides the following aspects [1] to

[25] . [1] The alcohol content is 1.0 (v / v)% or more, The total amount of polyphenols is 20 to 140 ppm by mass, A beer-flavored beverage having a real extract value of 3.20 to 6.80% by mass. [2] The beer-taste beverage according to [1], wherein the malt ratio is less than 50% by mass. [3] The beer-taste beverage according to [1] or [2], wherein the malt ratio is less than 25% by mass. [4] Satisfying the following formula (1): Formula (1):X1 / Y>4.5 [In the above formula (1), X1 represents the total amount of polyphenols (unit: mass ppm), and Y represents the real The extract value (unit: mass %) is shown. [1] to [3]. Store drinks. [5] Selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol The total content (A) of one or more components to be used is 50.0 mg / L or more, [1] to [ 4] The beer-flavored beverage according to any one of the preceding claims. [6] The group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate The total content (B) of one or more components selected from the above is 100.0 μg / L or more, [1] The beer-flavored beverage according to any one of [1] to [5]. [7] Satisfying the following formula (2): Equation (2): A / X1>0.2 [In the above formula (2), A represents isoamyl alcohol, n-propanol, and isobutanol. The total content (unit: mg / L) of one or more components selected from the group consisting of 1 indicates the total amount of polyphenols (unit: mass ppm). ][1] to [6] 2. A beer-flavored beverage according to claim 1. [8] Satisfying the following formula (3): Formula (3): B / X1>1.0 [In the above formula (3), B is ethyl butyrate, ethyl caproate, ethyl octanoate, and decamethyl The total content (unit: μg / L) of one or more components selected from the group consisting of ethyl phosphate X1 indicates the total amount of polyphenols (unit: mass ppm). 1. The beer-flavored beverage according to claim 1 . [9] [1] to [8], wherein the total polyphenol content is 65 to 90 ppm by mass. The beer-flavored beverage described above.

[10] Any of [1] to [9] in which the acetaldehyde content is 0.2 to 5.0 mg / L. 1. The beer-flavored beverage according to claim 1 .

[11] Any of [1] to

[10] , in which the content of ethyl acetate is 5.0 to 50.0 mg / L. 3. The beer-flavored beverage according to claim 1.

[12] Any of [1] to

[11] in which the content of isoamyl acetate is 0.2 to 5.0 mg / L. 1. The beer-flavored beverage according to claim 1 .

[13] The beer tube according to any one of [1] to

[12] , wherein the color is less than 7.0 EBC. Ist beverages.

[14] [1] to

[13] , wherein the bitterness value is less than 30.0 BUs. A light-tasting beverage.

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

[0014] , wherein the content of free amino nitrogen is less than 20.0 mg / 100 mL.

[16] Any one of [1] to

[15] , in which the total nitrogen content is less than 60.0 mg / 100 mL 2. A beer-flavored beverage according to claim 1.

[17] Any of [1] to

[16] , in which the content of pyroglutamic acid is less than 150 mg / L. 3. The beer-flavored beverage according to claim 1.

[18] The raw material is selected from the group consisting of sugars, yeast extract, and corn protein hydrolysate. The beer-taste beverage according to any one of [1] to

[17] , wherein one or more types are used.

[19] Any of [1] to

[18] , wherein the beer-taste beverage is a fermented beer-taste beverage. 1. The beer-flavored beverage according to claim 1 .

[20] Any of [1] to

[19] , wherein the beer-taste beverage is a filtered beer-taste beverage. 1. The beer-flavored beverage according to claim 1 . [twenty one] The beer tea according to any one of [1] to

[20] , having a turbidity of less than 22 Helm. Store drinks. [twenty two] The beer taste enzyme according to any one of [1] to

[21] , which has invertase activity. Tobacco drinks. [twenty three] A method for producing a beer-taste beverage, comprising the following step (1) and steps (a) to (c): Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (a): adjusting the alcohol content of the beer-taste beverage to 1.0 (v / v)% or more. The adjustment process. Step (b): adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass The process of adjusting to. Step (c): adjusting the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass. The adjustment process. [twenty four] The method for producing a beer-taste beverage according to

[23] , further comprising the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. . [twenty five] of the final product Alcohol content of 1.0 (v / v)% or more, Total polyphenol content is 20 to 140 ppm by mass, Real extract value is 3.20 to 6.80 mass%. The method for improving the flavor of a beer-flavored beverage includes adjusting the flavor of the beer-flavored beverage so that the flavor of the beer-flavored beverage becomes as follows: [Effects of the Invention]

[0006] According to one aspect of the present invention, a beer-flavored beverage having a smooth texture suitable for a beer-flavored beverage is prepared. According to one aspect of the present invention, a beer-flavored beverage having a satisfying taste is provided. According to one aspect of the present invention, the beer-taste beverage According to one aspect of the present invention, a beer-flavored beverage is provided in which the unpleasant astringent aftertaste is reduced. To provide a beer-flavored beverage in which the heavy taste that is unsuitable for beer-flavored beverages is reduced. do. According to another aspect of the present invention, a beer-flavored beverage having a lingering aftertaste suitable for a beer-flavored beverage is prepared. According to another aspect of the present invention, a beer-taste beverage is provided. To provide a beer-flavored beverage having a fruity aroma suitable for beverages. DETAILED DESCRIPTION OF THE INVENTION

[0007] Regarding the numerical ranges described in this specification, the upper and lower limits can be combined in any combination. For example, the numerical range is preferably 30 to 100, more preferably 40 to 100. If "80" is listed, the range "30-80" or "40-100" is also The numerical ranges described in this specification are included in the numerical ranges. It is preferably 30 or more, more preferably 40 or more, and is preferably 100 or less, more preferably If it says "is 80 or less," it should be in the range of "30 to 80" or "40 to 100." and ranges are also included in the numerical ranges described herein. In addition, as a numerical range described in this specification, for example, "60 to 100" The range is "60 or more (60 or over 60) and 100 or less (100 or under 100)." This means that

[0008] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. In other words, the beer-flavored beverage in this specification refers to a carbonated beverage, particularly an alcoholic or non-alcoholic beverage. Unless otherwise specified, the term includes any carbonated beverage that has a beer flavor. Therefore, a "beer-flavored beverage" includes, for example, a beverage made from malt, hops, and water. These are then fermented with yeast to produce beer, a fermented malt beverage. Not only flavored beverages, but also beers containing aroma components such as esters, higher alcohols, and lactones This also includes carbonated beverages (non-fermented beer-flavored beverages) to which flavoring agents have been added.

[0009] The aroma components contained in beer flavorings include, for example, isoamyl acetate, ethyl acetate, n- Propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate Isoamylpropionate, Linalool, Geraniol, Citral, 4-Vinylglycerin Iacol (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 , n-ethyl 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-amino Acetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5- Methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2 -dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuranic acid 2-Acetylfuran, 2-methyltetrahydrofuran-3-one, hexa nal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eutectic alcohol Desmol, 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-hexene Nal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyl acetate Dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexeno Examples of such linalool include γ-terpinene, γ-terpinene, and cis-linalool oxide.

[0010] Furthermore, the beer-taste beverage of one embodiment of the present invention is a fermented beer that has undergone a fermentation process using yeast. It can be a beer-flavored beverage, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. good. Fermented beer-flavored beverages are made using top-fermenting yeast (such as Saccharomyces). It is a top-fermented beer-flavored beverage (ale-flavored beverage) brewed through a process. It may be a bottom fermenting yeast (such as Saccharomyces) that has been brewed through a fermentation process. Fermented beer-flavored beverages (lager beer-flavored beverages, pilsner beer-flavored beverages) The beer-flavored beverage may be a blend of these beer-flavored beverages. In addition, top-fermenting yeast and bottom-fermenting yeast are used in the same fermentation process or in separate fermentation processes. The resulting fermented beer-flavored beverage may also be used. It may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced. It may also be yeast.

[0011] In addition, the beer-taste beverage of one embodiment of the present invention is a malt-based beer that uses malt as an ingredient. It may be a non-malt beer-flavored beverage, or a non-malt beer-flavored beverage that does not use malt. Examples of malt-based beer-flavored beverages include barley malt-based beer-flavored beverages. Beverages are one example.

[0012] The beer-flavored beverage of the present invention has a beer-flavor that is both smooth and satisfying to drink. This beverage has been adjusted for total polyphenol content and real extract value in order to be a healthy beverage. In one embodiment of the beer-taste beverage of the present invention, the total polyphenol content is From the perspective of creating a beer-flavored beverage, the following limits are set: 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more Mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 Mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 52 mass ppm or more, 54 Mass ppm or more, 56 mass ppm or more, 58 mass ppm or more, 60 mass ppm or more, 62 Mass ppm or more, 64 mass ppm or more, 65 mass ppm or more, 66 mass ppm or more, 68 Mass ppm or more, 70 mass ppm or more, 72 mass ppm or more, 74 mass ppm or more, 76 Mass ppm or more, 78 mass ppm or more, 80 mass ppm or more, 82 mass ppm or more, 84 ppm by mass or more, 86 ppm by mass or more, 88 ppm by mass or more, or 90 ppm by mass or more It is preferable to set the concentration to 92 mass ppm or more, 94 mass ppm or more, or 96 mass ppm or more. or more, 98 mass ppm or more, 100 mass ppm or more, 105 mass ppm or more, 110 mass ppm or more ppm or more, 115 mass ppm or more, 120 mass ppm or more, 125 mass ppm or more, 1 30 mass ppm or more, 135 mass ppm or more, 140 mass ppm or more, 145 mass ppm It may be 150 mass ppm or more. In addition, the total polyphenol content is determined from the viewpoint of reducing the bitter aftertaste that is unsuitable for beer-flavored beverages. From, 500 mass ppm or less, 450 mass ppm or less, 400 mass ppm or less, 350 quality Quantity ppm or less, 300 mass ppm or less, 250 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 m or less, 150 mass ppm or less, 140 mass ppm or less, 135 mass ppm or less, 130 Mass ppm or less, 125 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less , 100 mass ppm or less, 98 mass ppm or less, 96 mass ppm or less, 94 mass ppm or less Below, 92 mass ppm or less, 90 mass ppm or less, 88 mass ppm or less, 86 mass ppm or less Below, 84 mass ppm or less, 82 mass ppm or less, 80 mass ppm or less, 78 mass ppm or less Below, 76 mass ppm or less, 74 mass ppm or less, 72 mass ppm or less, 70 mass ppm or less At the most, it is preferable to set the concentration to 68 mass ppm or less, or 66 mass ppm or less. Quantity ppm or less, 60 mass ppm or less, 55 mass ppm or less, 50 mass ppm or less, 45 quality ppm or less by mass, 40 ppm or less by mass, 35 ppm or less by mass, or 30 ppm or less by mass That's fine.

[0013] In this specification, the "total amount of polyphenols" refers to the amount of polyphenols contained in the entire beer-taste beverage. This refers to the total amount of polyphenols present. Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to compounds such as flavonols, isoflavones, tannins, catechins, and kelp. Examples include cetin and anthocyanin. In this specification, the total polyphenol content is measured according to the revised BCOJ beer analysis method (Public Interest Incorporated Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 It can be measured by the method described in the revised version.

[0014] The total polyphenol content is, for example, the polyphenols in barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw materials with a high content. Generally, malt with husks (grain husks) has a high polyphenol content, and soybeans and yeast Mother extract, wheat, wheat malt, etc. have low polyphenol content. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0015] In one embodiment of the beer-taste beverage of the present invention, the real extract value is From the perspective of creating a beer-flavored beverage, the amount of citric acid to be added should be 3.00% by mass or more, 3.10% by mass or more, 3. 20% by mass or more, 3.30% by mass or more, 3.40% by mass or more, 3.50% by mass or more, 3. 60% by mass or more, 3.70% by mass or more, 3.80% by mass or more, 3.90% by mass or more, 4. 00 mass% or more, 4.05 mass% or more, 4.10 mass% or more, 4.15 mass% or more, 4. 20% by mass or more, 4.25% by mass or more, 4.30% by mass or more, 4.35% by mass or more, 4. 40% by mass or more, 4.45% by mass or more, 4.50% by mass or more, 4.55% by mass or more, 4. 60% by mass or more, 4.65% by mass or more, 4.70% by mass or more, 4.75% by mass or more, 4. 80% by mass or more, 4.85% by mass or more, 4.90% by mass or more, 4.95% by mass or more, 5. 00 mass% or more, 5.05 mass% or more, 5.10 mass% or more, 5.15 mass% or more, 5. 20% by mass or more, 5.25% by mass or more, 5.30% by mass or more, 5.35% by mass or more, 5. 40% by mass or more, 5.45% by mass or more, 5.50% by mass or more, 5.55% by mass or more, 5. 60% by mass or more, 5.65% by mass or more, 5.70% by mass or more, 5.75% by mass or more, 5. 80% by mass or more, 5.85% by mass or more, 5.90% by mass or more, 5.95% by mass or more, or It is preferable that the content is 6.00 mass% or more, and also 6.10 mass% or more, 6.20 mass% or more or more, 6.30% by mass or more, 6.40% by mass or more, 6.50% by mass or more, 6.60% by mass or more, 6.70 mass% or more, 6.80 mass% or more, 6.90 mass% or more, or 7.00 mass% or more It may also be 5% or more by mass. Also, from the perspective of reducing the heaviness of the drinking mouth that is unsuitable for the beer - flavored beverage, the real extract value is 10.0% by mass or less, 9.90% by mass or less, 9.80% by mass or less, 9.70% by mass or less, 9.60% by mass or less, 9.50% by mass or less, 9.40% by mass or less, 9.30% by mass or less, 9.20% by mass or less, 9.10% by mass or less, 9.00% by mass or less, 8.90% by mass or less, 8.80% by mass or less, 8.70% by mass or less, 8.60% by mass or less, 8.50% by mass or less, 8.40% by mass or less, 8.30% by mass or less, 8.20% by mass or less, 8.10% by mass or less, 8.00% by mass or less, 7.90% by mass or less, 7.80% by mass or less, 7.70% by mass or less, 7.60% by mass or less, 7.50% by mass or less, 7.40% by mass or less, 7.30% by mass or less, 7.20% by mass or less, 7.10% by mass or less, or 7.00% by mass or less is preferable. Also, 6.90% by mass or less, 6.80% by mass or less, 6.75% by mass or less, 6. 70% by mass or less, 6.65% by mass or less, 6.60% by mass or less, 6.55% by mass or less, 6. 50% by mass or less, 6.45% by mass or less, 6.40% by mass or less, 6.35% by mass or less, 6.​​​​​​​​​​​​​10% by mass or less, 5.05% by mass or less, 5.00% by mass or less, 4.50% by mass or less, or It may be 4.00 mass % or less.

[0016] Real extracts are the dissolved substances, especially in fermented beverages, that make the beverage (fermented) If there are any insoluble matters such as mother pulp or protein coagulation, filter them out) and gently heat to remove moisture, When all the alcohol, carbon dioxide, and other volatile components have evaporated, the liquid remains dry without evaporating. This refers to the solid matter remaining after evaporation (soluble evaporation residue) or its content (mass%). The real extract value of beer-flavored beverages in the Ming era is, for example, based on the revised BCOJ Beer Analysis Method (Public Interest Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in the revised and expanded version.

[0017] Furthermore, the real extract value of the beer-taste beverage of one embodiment of the present invention is the same as that of diluted water or carbonated water. Additions and their amounts, types of raw materials (wheat, malt, corn grits, sugar liquid, etc.), amounts of raw materials , type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mash tank, The protein decomposition time, pH in the brewing tank, and the brewing process (from malt addition to wort production before yeast addition) The pH during the process, the amount of acid used to adjust the pH, and the timing of pH adjustment (at the time of preparation, During fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid (pre-fermentation liquid), The original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast Amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, diacid Carbon dioxide concentration, etc.), and whether or not spirits or brewer's alcohol is added, if any The amount of the additives can be adjusted to fall within a desired range by appropriately setting the amount of the additives.

[0018] A beer-taste beverage according to one embodiment of the present invention satisfies the following formula (1): may be. Formula (1):X1 / Y>4.5 [In the above formula (1), X1 represents the total amount of polyphenols (unit: mass ppm), and Y represents the real The extract value (unit: mass%) is shown. In the above formula (1), the ratio (X1 / Y) of the total polyphenol amount to the real extract value is To improve the smoothness of beer-flavored beverages, the ABV should be 4.6 or higher, 4.7 or higher, 4.8 or higher, 4.9 or higher, 5.0 or higher, 5.2 or higher, 5.4 or higher, 5.6 or higher, 5.8 or higher Above, 6.0 or above, 6.2 or above, 6.4 or above, 6.6 or above, 6.8 or above, 7.0 or above, 7. 5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 10.5 or more Above, 11.0 or above, 11.5 or above, 12.0 or above, 12.5 or above, 13.0 or above, 13. 5 or more, 14.0 or more, 14.5 or more, 15.0 or more, 15.5 or more, 16.0 or more, 1 6.5 or higher, 17.0 or higher, 17.5 or higher, 18.0 or higher, 18.5 or higher, 19.0 or higher , 19.5 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 It may be 0.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, or 50.0 or more. . In addition, in the above formula (1), the ratio of the total polyphenol amount to the real extract value (X1 / Y ) is set to 100.0 or less from the viewpoint of providing a beverage with a balanced texture and smoothness. , 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 55.0 or less, 50.0 Below, 45.0 or below, 40.0 or below, 38.0 or below, 36.0 or below, 34.0 or below, 32 .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, 23.0 or less, 22.0 or less, 21.0 or less, 20.0 or less Lower, 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, 9.0 or less, 8. It may be 0 or less, 7.0 or less, 6.0 or less, or 5.0 or less.

[0019] The beer-taste beverage of one embodiment of the present invention is an alcoholic beverage having an alcohol content of 1 (v / v)% or more. It may be an alcohol-containing beer-flavored beverage, and the alcohol content is less than 1 (v / v)%. It may also be a non-alcoholic beer-flavored beverage. Non-alcoholic beer-flavored beverages are made by fermenting the alcoholic beverages. It may also be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol. Non-alcoholic, non-fermented beer that has been prepared without going through the fermentation process to have a beer-like flavor. It may also be a flavorful beverage. It may also be a beverage that has undergone a non-alcoholic fermentation process that does not produce alcohol. It may also include those that

[0020] When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage The alcohol content (ethanol content) must be 1.0 (v / v)% or more, 1.2 (v / v )% or more, 1.5(v / v)% or more, 1.7(v / v)% or more, 2.0(v / v)% or more , 2.2(v / v)% or more, 2.5(v / v)% or more, 2.7(v / v)% or more, 3.0 (v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v) )% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5(v / v)% or more , 4.7 (v / v)% or more, or 5.0 (v / v)% or more, and 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0( v / v)% or more, 6.2(v / v)% or more, 6.5(v / v)% or more, 6.7(v / v) % or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, 8.0(v / v)% or more, 8.2(v / v)% or more, 8.5( It may be 8.7(v / v)% or more, 8.7(v / v)% or more, or 9.0(v / v)% or more. In addition, the alcohol content is 20.0 (v / v)% or less, 19.0 (v / v)% or less, 1 8.0(v / v)% or less, 17.0(v / v)% or less, 16.0(v / v)% or less, 15 .0(v / v)% or less, 14.0(v / v)% or less, 13.0(v / v)% or less, 12. 0(v / v)% or less, 11.0(v / v)% or less, 10.0(v / v)% or less, or 9. It is preferable that the content is 5 (v / v)% or less, and also 9.0 (v / v)% or less, 8.7 (v / v)% or less. / v)% or less, 8.5(v / v)% or less, 8.2(v / v)% or less, 8.0(v / v)% Below, 7.7(v / v)% or less, 7.5(v / v)% or less, 7.2(v / v)% or less, 7 .0(v / v)% or less, 6.7(v / v)% or less, 6.5(v / v)% or less, 6.2(v / v)% or less, 6.0(v / v)% or less, 5.7(v / v)% or less, 5.5(v / v)% 5.3(v / v)% or less, 5.0(v / v)% or less, 4.5(v / v)% or less, or may be 4.0 (v / v)% or less.

[0021] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage The alcohol content (ethanol content) 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, 0.05(v / v)% or less, 0.01(v / v)% or less, 0.0050(v / v)% or less, or 0.00 It may be 25(v / v)% or less, or 0.0000(v / v)% or more, 0.00( v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0.2(v / v) % or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0. It may be 9 (v / v)% or more.

[0022] In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of the beverage may be measured by any known method. It can be measured by, for example, a vibration type density meter.

[0023] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention is determined by the amount of dilution water or carbonated water. Additions and their amounts, types of raw materials (wheat, malt, corn grits, sugar liquid, etc.), amounts of raw materials , type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mash tank, The protein decomposition time, pH in the brewing tank, and the brewing process (from malt addition to wort production before yeast addition) The pH during the process, the amount of acid used to adjust the pH, and the timing of pH adjustment (at the time of preparation, During fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid (pre-fermentation liquid), The original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast Amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, diacid Carbon dioxide concentration, etc.), and whether or not spirits or brewer's alcohol is added, if any The amount of the additives can be adjusted to fall within a desired range by appropriately setting the amount of the additives.

[0024] The beer-flavored beverage of one embodiment of the present invention is prepared so that its alcohol content falls within the above range. In order to achieve this, spirits (distilled alcoholic beverages) derived from grains may be included as an alcoholic component. good. In this specification, spirits include spirits made from wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. The grain is used as a raw material, and is saccharified using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by distilling after being crushed. The plant is preferably a plant belonging to the Poaceae family, and more preferably wheat. The beer-flavored beverage of one embodiment of the present invention has a high-quality taste and a low, beer-like flavor. From the perspective of creating an alcoholic beer-flavored beverage, it can also be used as a beverage without spirits. good.

[0025] The beer-taste beverage of one embodiment of the present invention is characterized in that the malt ratio (the ratio of all malts used) is limited. Specifically, the beer-taste beverage of one embodiment of the present invention may be The malt ratio of the beer is less than 100% by mass, 95% by mass or less, 90% by mass or less, or 85% by mass or less. , 80% by mass or less, 75% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less , 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass Below, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass Less than 60% by mass, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass Below, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass Below, 50% by mass or less, less than 50% by mass, 45% by mass or less, 40% by mass or less, 35% by mass Below, 30% by mass or less, 25% by mass or less, less than 25% by mass, 20% by mass or less, 15% by mass Below, 10% by mass or less, 5% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.1% by mass It may be 0.01% by mass or less, 0.001% by mass or less, or 0% by mass. The beer-taste beverage of one embodiment of the present invention is a beverage containing a limited malt content, but is still a beverage containing a total polysaccharide content of 100% or less. By adjusting the amount of phenols and / or real extract, it is possible to create a beer-flavored beverage. The smoothness and / or drinking sensation can be improved. The malt ratio of the beer-taste beverage of one embodiment of the present invention may be adjusted to a range that does not impair the effects of the present invention. It may be a certain value or more, for example, 1 mass % or more, 5 mass % or more, 10 mass % or more, 1 5% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 4 0 mass% or more, 45 mass% or more, 50 mass% or more, 51 mass% or more, 52 mass% or more, 5 3% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 5 8% by mass or more, 59% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, or may be 75% by mass or more.

[0026] In this specification, the "malt ratio" refers to the ratio of malt to malt in accordance with the Liquor Tax Act and the Liquor Tax Law, which came into effect on April 1, 2018. This means the value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations. In addition, when reducing the malt ratio, raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source) It is preferable to increase the amount of the raw material carbon source that can be assimilated by yeast. Examples of nitrogen sources include yeast extract and corn protein. , soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, Examples include decomposition products of The beer-taste beverage of one embodiment of the present invention may use wheat malt as an ingredient. However, from an allergen perspective, it is preferable not to use wheat malt. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, oats, and oats. Barley, Job's tears, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans) , peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. The obtained starch and extracts thereof may also be used.

[0027] In addition, in one aspect of the beer-taste beverage of the present invention, isoamyl alcohol, n-propyl alcohol, Total content of one or more components selected from the group consisting of propanol and isobutanol By setting the amount (A) to 50.0 mg / L or more, it has a good throat feel and a satisfying taste. While providing a beer-flavored beverage, the aftertaste is improved to provide a flavor suitable for beer-flavored beverages. It can be a beverage containing

[0028] In view of the above, in one aspect of the beer-taste beverage of the present invention, isoamyl alcohol , n-propanol, and isobutanol. Total content (A) is 55.0 mg / L or more, 60.0 mg / L or more, 65.0 mg / L or more or more, 70.0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85.0 mg / L or more, 90.0mg / L or more, 95.0mg / L or more, 100.0mg / L or more , 105.0mg / L or more, 110.0mg / L or more, 115.0mg / L or more, 120 .0mg / L or more, 125.0mg / L or more, 130.0mg / L or more, 135.0mg / L or more, 140.0mg / L or more, 145.0mg / L or more, 150.0mg / L or more , 155.0mg / L or more, 160.0mg / L or more, 165.0mg / L or more, 170 .0mg / L or more, 175.0mg / L or more, 180.0mg / L or more, 185.0mg / L or more, 190.0mg / L or more, 195.0mg / L or more, 200.0mg / L or more , 210.0mg / L or more, 220.0mg / L or more, 230.0mg / L or more, 240 .0mg / L or more, 250.0mg / L or more, 275.0mg / L or more, or 300mg / L or more, and is a beverage that is easy to feel smooth and / or satisfying to drink. From the viewpoint of ensuring the above, 500.0mg / L or less, 400.0mg / L or less, 300.0mg / L Below, 250.0mg / L or less, 200.0mg / L or less, 190.0mg / L or less, 1 80.0mg / L or less, 170.0mg / L or less, 160.0mg / L or less, 150.0 mg / L or less, 140.0 mg / L or less, 130.0 mg / L or less, 120.0 mg / L Below, 110.0mg / L or less, 100.0mg / L or less, 95.0mg / L or less, 90 It may be 0.0 mg / L or less, 85.0 mg / L or less, or 80.0 mg / L or less.

[0029] As used herein, isoamyl alcohol, n-propanol, and isobutanol The content can be measured by a known method using an apparatus such as GC-MS. do. Isoamyl alcohol, n-propanol, and isobutanol are also beta- It may be included in the ingredients of the isto beverage, but is added separately during the manufacturing process. (e.g., purified isoamyl alcohol, purified n-propanol, purified isobutanol) It may also be a product. In the beer-taste beverage of one embodiment of the present invention, the total content (A) of the above components is adjusted The addition of diluted water or carbonated water and the amount to be added, the addition of various refined substances, isoamyl raw materials containing n-propanol, raw materials containing n-propanol, and raw materials containing isobutanol (Barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.) The origin of isoamyl alcohol, n-propanol, and isobutanol (wheat, Sprouts, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), types of raw materials During the enzyme reaction in the brewing process (the wort production process from the addition of raw materials such as malt to the addition of yeast) The pH during the preparation process, the amount of acid used to adjust the pH, and the timing of pH adjustment (finishing During mashing, fermentation, completion of fermentation, before beverage filtration, after beverage filtration, etc.), when preparing wort (during mashing) (including the temperature setting and holding time for each temperature range), the original extract of the pre-beverage liquid (pre-fermentation liquid) Concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, Amount of yeast added, number of yeast multiplications, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, Carbon dioxide concentration, etc.), and the addition of spirits or brewer's alcohol, etc. can be set appropriately. can.

[0030] In one embodiment of the beer-taste beverage of the present invention, the content of isoamyl alcohol is From the viewpoint of improving the aftertaste suitable for alcohol-flavored beverages, the concentration is 10.0 mg / L or more, 5.0mg / L or more, 20.0mg / L or more, 25.0mg / L or more, 30.0mg / L or more, 35.0mg / L or more, 40.0mg / L or more, 45.0mg / L or more, 50.0 mg / L or more, 52.0 mg / L or more, 54.0 mg / L or more, 56.0 mg / L or more, 58.0mg / L or more, 60.0mg / L or more, 62.0mg / L or more, 64.0mg / L or more, 66.0mg / L or more, 68.0mg / L or more, 70.0mg / L or more, 72. 0mg / L or more, 74.0mg / L or more, 76.0mg / L or more, 78.0mg / L or more , 80.0mg / L or more, 82.0mg / L or more, 84.0mg / L or more, 86.0mg / L or more, 88.0mg / L or more, 90.0mg / L or more, 92.0mg / L or more, 94 .0mg / L or more, 96.0mg / L or more, 98.0mg / L or more, 100.0mg / L or more, 110.0mg / L or more, 120.0mg / L or more, 130.0mg / L or more, 1 It may be 40.0 mg / L or more, or 150.0 mg / L or more, and also good throat feel. From the viewpoint of making the beverage easy to drink and / or satisfying to drink, the 90.0mg / L or less, 180.0mg / L or less, 170.0mg / L or less, 160.0 mg / L or less, 150.0 mg / L or less, 140.0 mg / L or less, 130.0 mg / L Below, 120.0mg / L or less, 110.0mg / L or less, 100.0mg / L or less, 9 5.0mg / L or less, 90.0mg / L or less, 85.0mg / L or less, 80.0mg / L Below, 75.0mg / L or less, 70.0mg / L or less, 65.0mg / L or less, 60.0 mg / L or less, 55.0 mg / L or less, or 50.0 mg / L or less. In addition, the method for measuring the content of isoamyl alcohol and the content of isoamyl alcohol The adjustment method is as described above.

[0031] In one embodiment of the beer-taste beverage of the present invention, the content of n-propanol is From the viewpoint of improving the aftertaste suitable for flavored beverages, 1.0 mg / L or more, 3.0 mg g / L or more, 5.0mg / L or more, 7.0mg / L or more, 10.0mg / L or more, 12. 0mg / L or more, 14.0mg / L or more, 16.0mg / L or more, 18.0mg / L or more , 20.0mg / L or more, 21.0mg / L or more, 22.0mg / L or more, 23.0mg / L or more, 24.0mg / L or more, 25.0mg / L or more, 26.0mg / L or more, 27 .0mg / L or more, 28.0mg / L or more, 29.0mg / L or more, 30.0mg / L or more Above, 31.0mg / L or more, 32.0mg / L or more, 33.0mg / L or more, 34.0m g / L or more, 35.0mg / L or more, 36.0mg / L or more, 37.0mg / L or more, 3 8.0mg / L or more, 39.0mg / L or more, 40.0mg / L or more, 45.0mg / L or more, or 50.0 mg / L or more, and also good throat feel and / or drinking From the viewpoint of making beverages that are easy to tolerate, the content should be 100.0 mg / L or less and 90.0 mg / L or less. , 80.0mg / L or less, 70.0mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 48.0mg / L or less, 46.0mg / L or less, 44.0mg / L or less, 42 .0mg / L or less, 40.0mg / L or less, 38.0mg / L or less, 36.0mg / L or less Bottom, 34.0mg / L or less, 32.0mg / L or less, 30.0mg / L or less, 28.0m g / L or less, 26.0 mg / L or less, 24.0 mg / L or less, 22.0 mg / L or less, or may be 20.0 mg / L or less. The method for measuring the content of n-propanol and the method for adjusting the content of n-propanol are as follows: The law is as stated above.

[0032] In one embodiment of the beer-taste beverage of the present invention, the content of isobutanol is In order to improve the aftertaste of an esthetic beverage, 1.0 mg / L or more, 3.0 mg / L or more, 5.0mg / L or more, 7.0mg / L or more, 10.0mg / L or more, 12.0 mg / L or more, 14.0 mg / L or more, 16.0 mg / L or more, 18.0 mg / L or more, 20.0mg / L or more, 21.0mg / L or more, 22.0mg / L or more, 23.0mg / L or more, 24.0mg / L or more, 25.0mg / L or more, 26.0mg / L or more, 27. 0mg / L or more, 28.0mg / L or more, 29.0mg / L or more, 30.0mg / L or more , 31.0mg / L or more, 32.0mg / L or more, 33.0mg / L or more, 34.0mg / L or more, 35.0mg / L or more, 36.0mg / L or more, 37.0mg / L or more, 38 .0mg / L or more, 39.0mg / L or more, 40.0mg / L or more, 45.0mg / L or more or 50.0 mg / L or more, and also good throat feel and / or drinking sensation. From the viewpoint of making beverages that are easy to sense, 100.0mg / L or less, 90.0mg / L or less, 80.0mg / L or less, 70.0mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 48.0 mg / L or less, 46.0 mg / L or less, 44.0 mg / L or less, 42. 0mg / L or less, 40.0mg / L or less, 38.0mg / L or less, 36.0mg / L or less , 34.0mg / L or less, 32.0mg / L or less, 30.0mg / L or less, 28.0mg / L or less, 26.0mg / L or less, 24.0mg / L or less, 22.0mg / L or less, or It may be 20.0 mg / L or less. The method for measuring the isobutanol content and the method for adjusting the isobutanol content are as follows: , as mentioned above.

[0033] In addition, in one embodiment of the beer-taste beverage of the present invention, ethyl butyrate, ethyl caproate ethyl octanoate, and ethyl decanoate. By making the total content (B) 100.0 μg / L or more, it is possible to achieve a smooth and satisfying taste. The beer-flavored beverage has the same flavor as the beer-flavored beverage, and further has fruity flavors suitable for beer-flavored beverages. This results in a beverage with an improved flavor.

[0034] In view of the above, in one aspect of the beer-taste beverage of the present invention, ethyl butyrate, capron, one or more selected from the group consisting of ethyl octanoate, ethyl octanoate, and ethyl decanoate The total content of the components (B) is 150.0 μg / L or more, 200.0 μg / L or more, 25 0.0μg / L or more, 300.0μg / L or more, 325.0μg / L or more, 350.0μ g / L or more, 375.0μg / L or more, 400.0μg / L or more, 420.0μg / L or more Above, 440.0μg / L or more, 460.0μg / L or more, 480.0μg / L or more, 50 0.0μg / L or more, 520.0μg / L or more, 540.0μg / L or more, 560.0μ g / L or more, 580.0μg / L or more, 600.0μg / L or more, 620.0μg / L or more Above, 640.0 μg / L or more, 660.0 μg / L or more, 680.0 μg / L or more, 70 0.0μg / L or more, 720.0μg / L or more, 740.0μg / L or more, 760.0μ g / L or more, 780.0μg / L or more, 800.0μg / L or more, 820.0μg / L or more Above, 840.0μg / L or more, 860.0μg / L or more, 880.0μg / L or more, 90 0.0μg / L or more, 920.0μg / L or more, 940.0μg / L or more, 960.0μ g / L or more, 980.0 μg / L or more, or 1000.0 μg / L or more, In addition, from the perspective of creating a beverage that is easy to swallow and / or satisfying to drink, 2000. 0μg / L or less, 1900.0μg / L or less, 1800.0μg / L or less, 1700.0 μg / L or less, 1600.0μg / L or less, 1500.0μg / L or less, 1400.0μ g / L or less, 1300.0μg / L or less, 1200.0μg / L or less, 1100.0μg / L or less, 1000.0μg / L or less, 950.0μg / L or less, 900.0μg / L or less Bottom, 850.0μg / L or less, 800.0μg / L or less, 750.0μg / L or less, 70 0.0μg / L or less, 650.0μg / L or less, 600.0μg / L or less, 550.0μ g / L or less, or 500.0 μg / L or less.

[0035] As used herein, ethyl butyrate, ethyl caproate, ethyl octanoate, and decanoate are The content of ethyl acetate can be measured by a known method using an apparatus such as GC-MS. This can be done. Also, ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate are It may be included in the ingredients of the beer-flavored beverage, or may be added separately during the manufacturing process. (e.g., purified ethyl butyrate, purified ethyl caproate, purified ethyl octanoate) ethyl decanoate purified product). In the beer-taste beverage of one embodiment of the present invention, the total content (B) of the above-mentioned components is adjusted The addition of diluted water or carbonated water and the amount to be added, the addition of various refined products, ethyl butyrate, raw materials containing ethyl caproate, raw materials containing ethyl octanoate, and decane Ingredients containing ethyl acetate (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, ethanol) types of cereals (such as corn, etc.), ethyl butyrate, ethyl caproate, ethyl octanoate, and decanoate Ethyl origin raw materials (wheat, malt, corn grits, sugar solution, yeast extract, corn, soybeans, The type of malt, amount of raw materials, and brewing process (from adding raw materials such as malt to adding yeast) Enzyme reaction time during the soup production process, pH during the preparation process, and the amount of acid used to adjust the pH , pH adjustment timing (during preparation, during fermentation, when fermentation is complete, before beverage filtration, after beverage filtration, etc.) When preparing wort (including saccharification), the set temperature and holding time for each temperature range, the pre-beverage liquid (development The original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen Concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature degree, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits or brewer's alcohol, etc. etc. can be set appropriately.

[0036] In one embodiment of the beer-taste beverage of the present invention, the content of ethyl butyrate is From the perspective of improving the fruity aroma suitable for beverages, the concentration should be 10.0 μg / L or more, 50. 0μg / L or more, 75.0μg / L or more, 100.0μg / L or more, 110.0μg / L 120.0μg / L or higher, 130.0μg / L or higher, 140.0μg / L or higher, 1 50.0μg / L or more, 155.0μg / L or more, 160.0μg / L or more, 165.0 μg / L or more, 170.0μg / L or more, 175.0μg / L or more, 180.0μg / L or more, 185.0μg / L or more, 190.0μg / L or more, 195.0μg / L or more, 2 00.0μg / L or more, 210.0μg / L or more, 220.0μg / L or more, 230.0 μg / L or more, 240.0μg / L or more, 250.0μg / L or more, 260.0μg / L or more, 270.0μg / L or more, 280.0μg / L or more, 290.0μg / L or more, 3 00.0μg / L or more, 310.0μg / L or more, 320.0μg / L or more, 330.0 μg / L or more, 340.0μg / L or more, 350.0μg / L or more, 375.0μg / L or more, 400.0μg / L or more, 450.0μg / L or more, or 500.0μg / L or more It may also be possible to make the beverage smooth and / or satisfying to drink. From 1000.0μg / L or less, 900.0μg / L or less, 800.0μg / L or less, 700.0μg / L or less, 600.0μg / L or less, 500.0μg / L or less, 450. 0μg / L or less, 400.0μg / L or less, 350.0μg / L or less, 300.0μg / L or less, 250.0μg / L or less, 200.0μg / L or less, 190.0μg / L or less, 180.0μg / L or less, 170.0μg / L or less, 160.0μg / L or less, or 15 It may be 0.0 μg / L or less. The method for measuring the content of ethyl butyrate and the method for adjusting the content of ethyl butyrate are the same as those described above. That is exactly right.

[0037] In one embodiment of the beer-taste beverage of the present invention, the content of ethyl caproate is From the viewpoint of improving the fruity aroma suitable for flavored beverages, 10.0 μg / L or more, 30.0μg / L or more, 50.0μg / L or more, 70.0μg / L or more, 80.0μg / L or more, 90.0μg / L or more, 100.0μg / L or more, 105.0μg / L or more, 1 10.0μg / L or more, 115.0μg / L or more, 120.0μg / L or more, 125.0 μg / L or more, 130.0μg / L or more, 135.0μg / L or more, 140.0μg / L 145.0μg / L or higher, 150.0μg / L or higher, 155.0μg / L or higher, 1 60.0μg / L or more, 165.0μg / L or more, 170.0μg / L or more, 175.0 μg / L or more, 180.0μg / L or more, 185.0μg / L or more, 190.0μg / L or more, 195.0μg / L or more, 200.0μg / L or more, 220.0μg / L or more, 2 40.0μg / L or more, 260.0μg / L or more, 280.0μg / L or more, 300.0 μg / L or more, 350.0μg / L or more, 400.0μg / L or more, 450.0μg / L or more, or 500.0 μg / L or more, and also good throat feel and / or drinking In order to make the beverage more satisfying, the limit is 1000.0μg / L or less, and 900.0μg / L or less, 800.0μg / L or less, 700.0μg / L or less, 600.0μg / L or less, 500.0μg / L or less, 400.0μg / L or less, 300.0μg / L or less, 250. 0μg / L or less, 200.0μg / L or less, 190.0μg / L or less, 180.0μg / L or less, 170.0μg / L or less, 160.0μg / L or less, 150.0μg / L or less, 140.0μg / L or less, 130.0μg / L or less, 120.0μg / L or less, 110. It may be 0 μg / L or less, or 100.0 μg / L or less. The method for measuring the content of ethyl caproate and the method for adjusting the content of ethyl caproate are as follows: The law is as stated above.

[0038] In one embodiment of the beer-taste beverage of the present invention, the content of ethyl octanoate is From the viewpoint of improving the fruity aroma suitable for flavored beverages, 10.0 μg / L or more, 50.0μg / L or more, 75.0μg / L or more, 100.0μg / L or more, 110.0μ g / L or more, 120.0μg / L or more, 130.0μg / L or more, 140.0μg / L or more Above, 150.0 μg / L or more, 155.0 μg / L or more, 160.0 μg / L or more, 16 5.0μg / L or more, 170.0μg / L or more, 175.0μg / L or more, 180.0μ g / L or more, 185.0μg / L or more, 190.0μg / L or more, 195.0μg / L or more Above, 200.0μg / L or more, 210.0μg / L or more, 220.0μg / L or more, 23 0.0μg / L or more, 240.0μg / L or more, 250.0μg / L or more, 260.0μ g / L or more, 270.0μg / L or more, 280.0μg / L or more, 290.0μg / L or more Above, 300.0μg / L or more, 310.0μg / L or more, 320.0μg / L or more, 33 0.0μg / L or more, 340.0μg / L or more, 350.0μg / L or more, 375.0μ g / L or more, 400.0μg / L or more, 450.0μg / L or more, or 500.0μg / It may be 1L or more, and the beverage should be easy to drink and / or have a good throat feel. From the viewpoint of the above, 1000.0μg / L or less, 900.0μg / L or less, 800.0μg / L Below, 700.0μg / L or less, 600.0μg / L or less, 500.0μg / L or less, 4 50.0μg / L or less, 400.0μg / L or less, 350.0μg / L or less, 300.0 μg / L or less, 250.0μg / L or less, 200.0μg / L or less, 190.0μg / L Below, 180.0μg / L or less, 170.0μg / L or less, 160.0μg / L or less, or may be 150.0 μg / L or less. The method for measuring the content of ethyl octanoate and the method for adjusting the content of ethyl octanoate are as follows: The law is as stated above.

[0039] In one embodiment of the beer-taste beverage of the present invention, the content of ethyl decanoate is From the viewpoint of improving the fruity aroma suitable for iced beverages, 1.0 μg / L or more, 5. 0μg / L or more, 10.0μg / L or more, 25.0μg / L or more, 50.0μg / L or more , 55.0μg / L or more, 60.0μg / L or more, 62.0μg / L or more, 64.0μg / L or more, 66.0μg / L or more, 68.0μg / L or more, 70.0μg / L or more, 72 .0μg / L or more, 74.0μg / L or more, 76.0μg / L or more, 78.0μg / L or more Above, 80.0μg / L or more, 82.0μg / L or more, 84.0μg / L or more, 86.0μ g / L or more, 88.0μg / L or more, 90.0μg / L or more, 92.0μg / L or more, 9 4.0μg / L or more, 96.0μg / L or more, 98.0μg / L or more, 100.0μg / L or more, 105.0μg / L or more, 110.0μg / L or more, 115.0μg / L or more, 120.0μg / L or more, 130.0μg / L or more, 140.0μg / L or more, 150. 0μg / L or more, 175.0μg / L or more, 200.0μg / L or more, 250.0μg / It may be 300.0 μg / L or more, or 300.0 μg / L or more, and also good throat feel and / or drinkability. To make the beverage more palatable, the limit is set at 500.0μg / L or less, and 400.0μg / L or less, 300.0μg / L or less, 250.0μg / L or less, 200.0μg / L or less, 190.0μg / L or less, 180.0μg / L or less, 170.0μg / L or less, 160. 0μg / L or less, 150.0μg / L or less, 140.0μg / L or less, 130.0μg / L or less, 120.0μg / L or less, 110.0μg / L or less, or 100.0μg / L or less It may be below. The method for measuring the content of ethyl decanoate and the method for adjusting the content of ethyl decanoate are as follows: , as mentioned above.

[0040] A beer-taste beverage according to one embodiment of the present invention satisfies the following formula (2): may be. Equation (2): A / X1>0.2 [In the above formula (2), A represents isoamyl alcohol, n-propanol, and isobutanol. The total content (unit: mg / L) of one or more components selected from the group consisting of 1 indicates the total amount of polyphenols (unit: mass ppm). In the above formula (2), isoamyl alcohol, n-propanol, and isobutanol The total content of one or more components selected from the group consisting of phenols (A) and the total amount of polyphenols The ratio (A / X1) is based on the idea of ​​making a beverage that has a good throat feel and an improved aftertaste. From the point, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more Above, 2.2 or above, 2.4 or above, 2.6 or above, 2.8 or above, 3.0 or above, 3.2 or above, 3. 4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or higher, 5.0 or higher, 5.5 or higher, 6.0 or higher, 6.5 or higher, 7.0 or higher, 7.5 or higher Above, 8.0 or above, 8.5 or above, 9.0 or above, 9.5 or above, 10.0 or above, 15.0 or above, Or it may be 20.0 or more. In the above formula (2), isoamyl alcohol, n-propanol, and isoamyl alcohol are The total content (A) of one or more components selected from the group consisting of butanol and total polyphenols The ratio of the amount of alcohol (A / X1) to the amount of sugar is set at 50. 0 or less, 40.0 or less, 30.0 or less, 20.0 or less, 15.0 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, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 It may be 2.5 or less, or 2.0 or less.

[0041] A beer-taste beverage according to one embodiment of the present invention satisfies the following formula (3): may be. Formula (3): B / X1>1.0 [In the above formula (3), B is ethyl butyrate, ethyl caproate, ethyl octanoate, and decamethyl The total content (unit: μg / L) of one or more components selected from the group consisting of ethyl phosphate X1 indicates the total amount of polyphenols (unit: mass ppm). In the above formula (3), ethyl butyrate, ethyl caproate, ethyl octanoate, and dextran are The total content (B) of one or more components selected from the group consisting of ethyl acetate and total polyphenols The ratio of the amount of alcohol (B / X1) is such that it has a good throat feel and an improved fruity aroma. From the perspective of making it a beverage that is easy to drink, the recommended values ​​are 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, and 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 above, 7.5 or above, 8.0 or above, 8.5 or above, 9.0 or above, 9.5 or above, 10.0 or above, 10.5 or higher, 11.0 or higher, 11.5 or higher, 12.0 or higher, 12.5 or higher, 13.0 or higher Above, 13.5 or above, 14.0 or above, 14.5 or above, 15.0 or above, 15.5 or above, 16. 0 or more, 16.5 or more, 17.0 or more, 17.5 or more, 18.0 or more, 18.5 or more, 1 9.0 or more, 19.5 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, 35.0 or more, 40.0 or more, 45.0 or more, or 50.0 or more You may do so. In the above formula (3), ethyl butyrate, ethyl caproate, ethyl octanoate, and The total content (B) of one or more components selected from the group consisting of ethyl decanoate and ... the total content (B) of one or more components selected from the group consisting of ethyl decanoate and ethyl decanoate The ratio of the amount of phenol (B / X1) is set to 100% from the viewpoint of making a drink that is easy to feel after drinking. , 100.0 or less, 75.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35. 0 or less, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 2 0.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 10.0 or less , 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, or 5.0 or less.

[0042] In one embodiment of the beer-taste beverage of the present invention, the acetaldehyde content is preferably To improve the soft fragrance (the lingering aroma and fullness of the fragrance), the concentration is 0.2 mg / L or more, 0 .4mg / L or more, 0.6mg / L or more, 0.8mg / L or more, 1.0mg / L or more, 1 .2mg / L or more, 1.4mg / L or more, 1.6mg / L or more, 1.8mg / L or more, 2 .0mg / L or more, 2.2mg / L or more, 2.4mg / L or more, 2.6mg / L or more, 2 .8mg / L or more, 3.0mg / L or more, 3.5mg / L or more, 4.0mg / L or more, 4 0.5mg / L or more, 5.0mg / L or more, 5.5mg / L or more, or 6.0mg / L or more It may also be possible to make the beverage smooth and / or satisfying to drink. From 10.0mg / L or less, 9.0mg / L or less, 8.0mg / L or less, 7.0mg / L or less, 6.0mg / L or less, 5.5mg / L or less, 5.0mg / L or less, 4.5mg / L or less, 4.0mg / L or less, 3.5mg / L or less, 3.0mg / L or less, 2.8mg / L or less, 2.6mg / L or less, 2.4mg / L or less, 2.2mg / L or less, 2.0mg / It may be 1.5 mg / L or less, or 1.5 mg / L or less.

[0043] In this specification, the content of acetaldehyde is measured using an apparatus such as GC-MS. This can be measured by known methods. In addition, acetaldehyde may be contained in the raw materials of beer-flavored beverages. , even if it is added separately in the manufacturing process (e.g., purified acetaldehyde) good. In one embodiment of the beer-taste beverage of the present invention, the acetaldehyde content is adjusted by Addition of purified water or carbonated water and the amount to be added, addition of purified acetaldehyde, Ingredients containing toaldehyde (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans) , peas, etc.), the source of acetaldehyde (wheat, malt, corn grits, sugar type of raw material (liquor, yeast extract, corn, soybeans, peas, etc.), amount of raw materials, brewing process (malt, etc.) The enzyme reaction time during the wort production process (from the addition of raw materials to the addition of yeast), the pH during the brewing process, The amount of acid used to adjust the pH, and the timing of pH adjustment (during preparation, during fermentation, and after fermentation) Setting of each temperature range when preparing wort (including during mashing), before and after beverage filtration, etc. Constant temperature and holding time, original extract concentration of pre-fermented beverage (pre-fermented liquid), oligosaccharides during the fermentation process Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast species, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), The addition of Ritz or brewer's alcohol can be adjusted as needed.

[0044] In the beer-taste beverage of one embodiment of the present invention, the content of ethyl acetate is From the viewpoint of improving the fragrance, the following are recommended: 1.0mg / L or more, 3.0mg / L or more, 5.0mg / L or more, 7.0mg / L or more, 10.0mg / L or more, 12.0mg / L or more, 14.0 mg / L or more, 16.0 mg / L or more, 18.0 mg / L or more, 20.0 mg / L or more, 21.0mg / L or more, 22.0mg / L or more, 23.0mg / L or more, 24.0mg / L or more, 25.0mg / L or more, 26.0mg / L or more, 27.0mg / L or more, 28. 0mg / L or more, 29.0mg / L or more, 30.0mg / L or more, 31.0mg / L or more , 32.0mg / L or more, 33.0mg / L or more, 34.0mg / L or more, 35.0mg / L or more, 36.0mg / L or more, 37.0mg / L or more, 38.0mg / L or more, 39 It may be 0.0 mg / L or more, or 40.0 mg / L or more, and also good throat feel and / Or, from the viewpoint of making the beverage easy to drink, 50.0mg / L or less, 45.0m g / L or less, 40.0mg / L or less, 35.0mg / L or less, 30.0mg / L or less, 2 9.0mg / L or less, 28.0mg / L or less, 27.0mg / L or less, 26.0mg / L Below, 25.0mg / L or less, 24.0mg / L or less, 23.0mg / L or less, 22.0 It may be 21.0 mg / L or less, or 20.0 mg / L or less.

[0045] In this specification, the content of ethyl acetate can be determined by a known method using an apparatus such as GC-MS. It can be measured by the method described below. Ethyl acetate may be contained in the raw materials of beer-flavored beverages, and It may be something that is added separately in the process (for example, purified ethyl acetate). In one embodiment of the beer-taste beverage of the present invention, the ethyl acetate content is adjusted by adjusting the dilution water or The addition of carbonated water and the amount added if added, the addition of purified ethyl acetate, and the addition of raw materials containing ethyl acetate. Ingredients (barley, malt, corn grits, sugar liquid, yeast extract, corn, soybeans, peas, etc.) Class, ethyl acetate origin raw materials (wheat, malt, corn grits, sugar solution, yeast extract, corn, The type of raw material (soybeans, peas, etc.), the amount of raw materials, the brewing process (from adding raw materials such as malt to adding yeast) The enzyme reaction time during the wort production process, the pH during the mashing process, and the acid used for pH adjustment The amount of addition, timing of pH adjustment (during preparation, during fermentation, at the end of fermentation, before beverage filtration, after beverage filtration) After mashing, etc.), the set temperature and holding time for each temperature range when preparing wort (including during mashing), The original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions Conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal) fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), spirits and brewing alcohol The amount of addition can be set appropriately.

[0046] In one embodiment of the beer-taste beverage of the present invention, the content of isoamyl acetate is preferably From the viewpoint of improving the delicate fragrance, the concentration is 0.2mg / L or more, 0.4mg / L or more, and 0.6mg / L or more. g / L or more, 0.8mg / L or more, 1.0mg / L or more, 1.1mg / L or more, 1.2m g / L or more, 1.3mg / L or more, 1.4mg / L or more, 1.5mg / L or more, 1.6m g / L or more, 1.7mg / L or more, 1.8mg / L or more, 1.9mg / L or more, 2.0m g / L or more, 2.1mg / L or more, 2.2mg / L or more, 2.3mg / L or more, 2.4m g / L or more, 2.5mg / L or more, 2.6mg / L or more, 2.7mg / L or more, 2.8m g / L or more, 2.9 mg / L or more, 3.0 mg / L or more, 3.5 mg / L or more, or 4. It may be 0 mg / L or more, and it is easy to feel a good throat feel and / or a satisfying taste when drinking. From the viewpoint of beverages, the concentration is 10.0 mg / L or less, 9.0 mg / L or less, and 8.0 mg / L or less , 7.0mg / L or less, 6.0mg / L or less, 5.5mg / L or less, 5.0mg / L or less , 4.5mg / L or less, 4.0mg / L or less, 3.5mg / L or less, 3.0mg / L or less , 2.5mg / L or less, 2.0mg / L or less, 1.5mg / L or less, or 1.0mg / L The following may also be used.

[0047] In this specification, the content of isoamyl acetate is measured using an apparatus such as GC-MS. It can be measured by known methods. In addition, isoamyl acetate may be contained in the ingredients of beer-taste beverages, It may be added separately during the manufacturing process (for example, purified isoamyl acetate). . In one embodiment of the beer-taste beverage of the present invention, the isoamyl acetate content is adjusted by adjusting the dilution time. Addition of water or carbonated water and the amount to be added, addition of purified isoamyl acetate, isoamyl acetate Amyl-containing ingredients (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, corn Type of dough, etc.), origin of isoamyl acetate (wheat, malt, corn grits, sugar solution, yeast Extract, corn, soybeans, peas, etc.), type of raw material, amount of raw materials, brewing process (raw materials such as malt Enzyme reaction time during the wort production process (before adding yeast), pH during the mashing process, pH adjustment The amount of acid used and the timing of pH adjustment (during preparation, fermentation, completion of fermentation, drinking) Before filtration, after beverage filtration, etc.), when preparing wort (including during saccharification), and and holding time, original extract concentration of pre-beverage liquid (pre-fermentation liquid), original extract concentration during the fermentation process Yeast concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growth, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), spirits and The addition of brewer's alcohol or the like can be set appropriately.

[0048] The beer-taste beverage of one embodiment of the present invention is a beverage with an improved depth of flavor. From this perspective, the total nitrogen content should be 10.0 mg / 100 mL or more, 15.0 mg / 100 mL or more , 18.0mg / 100mL or more, 20.0mg / 100mL or more, 22.0mg / 10 0mL or more, 24.0mg / 100mL or more, 26.0mg / 100mL or more, 28.0 mg / 100mL or more, 30.0mg / 100mL or more, 32.0mg / 100mL or more , 34.0mg / 100mL or more, 36.0mg / 100mL or more, 38.0mg / 10 0 mL or more, or 40.0 mg / 100 mL or more, and a good throat feel From the viewpoint of making it a drink that is easy to sense, the 0mL or less, 80.0mg / 100mL or less, 70.0mg / 100mL or less, 60.0 mg / 100mL or less, less than 60.0mg / 100mL, 55.0mg / 100mL or less , 50.0mg / 100mL or less, 48.0mg / 100mL or less, 46.0mg / 10 0mL or less, 44.0mg / 100mL or less, 42.0mg / 100mL or less, 40.0 mg / 100mL or less, 35.0mg / 100mL or less, or 30.0mg / 100mL The following may also be used.

[0049] In this specification, the term "total nitrogen content" refers to the total nitrogen content of all nitrogen compounds such as proteins, amino acids, etc. This is the total amount. In this specification, the total nitrogen amount is determined, for example, according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in the revised version.

[0050] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention is determined by the amount of raw materials used that can be assimilated by yeast. Specifically, the amount of malt with a high nitrogen content can be adjusted. By adjusting the nitrogen content, it is easy to adjust the total nitrogen content. , malt, soybeans, yeast extract, corn, peas, ungerminated grains, etc. In addition to the raw materials, the total nitrogen content also depends on the type of enzyme, enzyme (proteolytic enzyme) The amount of enzymes added, the timing of enzyme addition, the protein decomposition time in the brewing tank, pH, temperature settings and holding times for each temperature range when preparing wort, boiling time during the boiling process, pH, original extract concentration of pre-beverage liquid (pre-fermentation liquid), original extract concentration during the fermentation process Concentration, fermentation conditions (yeast variety, amount of yeast added, number of yeast multiplications, timing of yeast removal, fermentation temperature The temperature can also be adjusted by appropriately setting the temperature, fermentation time, pressure setting, etc.

[0051] The beer-taste beverage of one embodiment of the present invention is a beverage with an improved depth of flavor. From this perspective, the free amino nitrogen content should be 1.0 mg / 100 mL or more, and 1.5 mg / 1 00mL or more, 2.0mg / 100mL or more, 2.5mg / 100mL or more, 3.0mg / 100mL or more, 3.5mg / 100mL or more, 4.0mg / 100mL or more, 4.5 mg / 100mL or more, 5.0mg / 100mL or more, 5.5mg / 100mL or more, 6 .0mg / 100mL or more, 6.5mg / 100mL or more, 7.0mg / 100mL or more , 7.5mg / 100mL or more, 8.0mg / 100mL or more, 8.5mg / 100mL or more, 9.0 mg / 100 mL or more, 9.5 mg / 100 mL or more, or 10.0 mg / It may be 100 mL or more, and from the viewpoint of making it a drink that is easy to feel after drinking, 50.0mg / 100mL or less, 40.0mg / 100mL or less, 30.0mg / 100 mL or less, 25.0mg / 100mL or less, 20.0mg / 100mL or less, 20.0m g / 100mL or less, 15.0mg / 100mL or less, 14.0mg / 100mL or less, 13.0mg / 100mL or less, 12.0mg / 100mL or less, 11.0mg / 100 mL or less, or 10.0 mg / 100 mL or less.

[0052] Free amino nitrogen (FAN) is the total amount of free α-amino nitrogen in the raw material. It is used as a numerical index of the amino acids contained. The content of free amino nitrogen can be expressed, for example, as follows: Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, and published by the International Technical Committee of the Brewers Association of Japan) (Edited by the Committee on Analysis, 2013, Revised and Enlarged) 8.18 Free Amino Nitrogen It can be measured by the methods currently available.

[0053] The content of free amino nitrogen in the beer-taste beverage of one embodiment of the present invention is determined based on the amount of free amino nitrogen assimilated by yeast. This can be controlled by adjusting the amount of raw materials used. By adjusting the amount of buds used, it is easy to adjust the free amino nitrogen content. Common ingredients include malt, soybeans, yeast extract, corn, peas, and ungerminated grains. Examples include: In addition to the raw materials, the content of free amino nitrogen also depends on the type of enzyme, enzyme ( The amount of enzymes (including proteolytic enzymes) to be added, the timing of enzyme addition, and protein degradation in the mash tank Time, pH in the mash tank, set temperatures and holding times for each temperature range when preparing wort, boiling process The boiling time and pH of the pre-fermentation liquid, the original extract concentration of the pre-fermentation liquid, and the fermentation process Original extract concentration, fermentation conditions (yeast variety, amount of yeast added, number of yeast growth, yeast removal time) You can also adjust the fermentation temperature, fermentation time, pressure setting, etc. can be done.

[0054] In one embodiment of the beer-taste beverage of the present invention, the final product, the beer-taste beverage, The original extract concentration (raw wort extract concentration) is determined from the perspective of improving the depth of flavor. 5.0 mass% or more, 5.2 mass% or more, 5.5 mass% or more, 5.7 mass% or more, 6.0 quality % by weight or more, 6.2% by mass or more, 6.5% by mass or more, 6.7% by mass or more, 7.0% by mass or more , 7.2% by mass or more, 7.5% by mass or more, 7.7% by mass or more, 8.0% by mass or more, 8.2 % by mass or more, 8.5% by mass or more, 8.7% by mass or more, or 9.0% by mass or more. From the viewpoint of providing a beverage with drinkability suitable for a beer-flavored beverage From, 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass Below, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, 14.5% by mass Below, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% ​​by mass It may be 12.0 mass % or less, 11.5 mass % or less, or 11.0 mass % or less. . In this specification, the "original extract concentration" refers to the concentration of the extract obtained by the BCOJ beer analysis method (Japan The method described in "The Brewing Association of Japan, edited by the Beer Brewers Association, revised November 1, 2004" It can be measured by:

[0055] In one embodiment of the beer-taste beverage of the present invention, the bitterness value is determined by the amount of beer having an appropriate firmness. From the perspective of creating a cool-tasting beverage, the minimum volume is 1.0 BUs, 2.0 BUs, or 3.0 BUs. or more, 4.0BUs or more, 5.0BUs or more, 6.0BUs or more, 7.0BUs or more, 8 .0BUs or more, 9.0BUs or more, 10.0BUs or more, 11.0BUs or more, 12. 0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16. 0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20. 0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24. 0 BUs or more, 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28. 0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, or 5 It may be 0.0 BUs or more, and from the viewpoint of making the beverage not too bitter, it is 100B Us or less, 90.0BUs or less, 80.0BUs or less, 70.0BUs or less, 60.0B Us or less, 50.0BUs or less, 40.0BUs or less, 30.0BUs or less, 30.0B Less than Us, 29.0BUs or less, 28.0BUs or less, 27.0BUs or less, 26.0B Us or less, 25.0BUs or less, 20.0BUs or less, 15.0BUs or less, or 10. It may be 0 BUs or less.

[0056] In addition, in one embodiment of the beer-taste beverage of the present invention, a beverage that does not substantially contain hops is The bitterness value in this embodiment may be less than 1.0 BUs, less than 0.5 BUs, or less than 0.1 BUs. It may be less than 0.01 BUs or less than 0.01 BUs.

[0057] In this specification, the "bitterness value" of a beer-taste beverage is determined according to the revised BCOJ Beer Analysis Method ( Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2010 It can be measured by the method described in "8.15 Bitterness Value" of the "2001 Revised and Enlarged Edition" do. Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is determined by the following: It is an index of bitterness imparted by hop-derived components, and can be used to evaluate the bitterness of hops, for example, by the type of hops, the amount of hops added, and the bitterness of hops. The amount can be controlled by appropriately adjusting the amount and timing of addition.

[0058] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be similar to that of regular beer. It may be amber or golden, black like dark beer, or colorless or transparent, or A desired color may be achieved by adding coloring agents. The color of the beer-taste beverage is not visible to the naked eye. However, it may be specified by total light transmittance, chromaticity, etc.

[0059] The color of the beer-taste beverage of one embodiment of the present invention is such that it is easy to feel a good, satisfying taste. From the viewpoint of the above, the following criteria are considered: 0.1EBC or more, over 1.0EBC, 1.5EBC or more, and 2.0EBC or less. Above, 2.5EBC or above, 3.0EBC or above, 3.2EBC or above, 3.4EBC or above, 3. 6EBC or more, 3.8EBC or more, 4.0EBC or more, 4.2EBC or more, 4.4EBC or above, 4.6EBC or above, 4.8EBC or above, 5.0EBC or above, 5.5EBC or above, 6 .0EBC or more, 6.5EBC or more, 7.0EBC or more, 7.5EBC or more, 8.0EB C or higher, 8.5EBC or higher, 9.0EBC or higher, 9.5EBC or higher, or 10.0EBC From the viewpoint of making the beverage visually easy to drink, it is acceptable to set the value to 50 EBC or less, 4 0EBC or less, 30EBC or less, 25EBC or less, 20EBC or less, 15EBC or less, 1 4EBC or less, 13EBC or less, 12EBC or less, 11EBC or less, 10EBC or less, 9 .0EBC or less, 8.0EBC or less, 7.0EBC or less, less than 7.0EBC, 6.0EB C or less, 5.0EBC or less, 4.0EBC or less, 3.0EBC or less, or 2.0EBC or more It can also be below. In this specification, the "color" of a beer-taste beverage is determined according to the revised BCOJ Beer Analysis Method (public Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 201 It can be measured using the measurement method described in "8.8 Chromaticity" of the 2003 revised and enlarged edition. The "color" is the color specified by the European Brewery Convention. The lower the value, the lighter and brighter the beverage. Conversely, the higher the number, the darker the drink. The color of beer-flavored beverages can also be determined by, for example, the type of malt used, or by the use of two or more types of malt. When using them in combination, the blending ratio and boiling conditions when preparing the pre-drinking liquid (pre-fermentation liquid) should be adjusted appropriately. More specifically, for example, to increase the color, the amount of malt used can be adjusted. Increasing the blending ratio of dark malt, increasing the temperature during boiling, and extending the boiling time This can be adjusted by reducing the amount of sugar and by performing decoction when preparing the sugar solution. In addition, by increasing the original extract concentration and the malt ratio, The chromaticity can be adjusted to a high level.

[0060] The pH of the beer-taste beverage in one embodiment of the present invention is 2.0 or higher, 2.2 or higher, or 2.4 or higher. , 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 above, 3.5 or above, 3.6 or above, 3.7 or above, 3.8 or above, 3.9 or above, or 4.0 or above It is preferable that the ratio is 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. It is preferably 2 or less, or 4.1 or less.

[0061] The beer-taste beverage of one embodiment of the present invention is a filtered beer obtained by filtering microorganisms such as yeast. Specifically, the present invention relates to a process for producing a beverage containing lactic acid bacteria, which is produced by any process after the fermentation process using yeast. It is a filtered beer-flavored beverage that has been filtered through a filter with a pore size of less than 30 μm. That's fine. Furthermore, the beer-taste beverage of one embodiment of the present invention has a turbidity of less than 22 Helm, and Less than m, Less than 18 Helm, Less than 16 Helm, Less than 14 Helm, Less than 12 Helm, Less than 10 Helm, Less than 8 Helm, Less than 6 Helm, Less than 4 Helm, or 2 Helm As used herein, "turbidity" refers to the value measured by Analytica EBC, Method 9.29, Ha The measurement can be performed by the method described in Ze in Beer. Place in a constant temperature water bath at ℃ and keep for 48 hours. Stir gently to make the sample homogenous and remove air bubbles. After placing it in the constant temperature water bath at 0°C and holding it for a few minutes, the value of the 90° scattered light for the total turbidity was measured. It can be measured by reading it as "turbidity." The turbidity of the beer-taste beverage of one embodiment of the present invention can be adjusted, for example, by performing the filtration described above. It can be adjusted.

[0062] Furthermore, the beer-taste beverage of one embodiment of the present invention is a beer-taste beverage that has not been subjected to heat treatment. Such a beer-taste beverage has invertase activity. The above-mentioned "invertase activity" is an index that indicates the degree of heat stress on beer-flavored beverages. Invertase is an enzyme derived from yeast, and is used in the heating process after the yeast is added. If no heat treatment is performed, invertase is not inactivated. Depending on the conditions of heat treatment, invertase is inactivated and the invertase activity decreases. The presence or absence of invertase activity can be measured by known methods.

[0063] 1.1 Raw materials The main ingredients of the beer-taste beverage of the present invention are those commonly used in various beer-taste beverages. In one embodiment of the present invention, the beer-taste beverage may contain malt. In the case of a beer-flavored beverage, the main ingredients are malt and water, and as necessary Other secondary ingredients (carbohydrate ingredients) may be used depending on the situation. In the case of beer-flavored beverages that do not essentially use sugars, the main ingredients are sugar solutions and other carbohydrates. These beer-flavored beverages are made using hops. The beverage may be a hop-free beverage or may be a hop-free beverage. Other additives include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, and flavoring agents. Acidulants, acidulants, salts, etc. may also be used.

[0064] 1.1.1 Malt and non-malt grains When malt is used as an ingredient, the malt is barley, wheat, rye, oats, oats, etc. It refers to the seeds of wheat species such as barley, adlay, and oats that have been germinated, dried, and then the roots removed. The area and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. It is one of the most commonly used malts for making flavorful beverages. There are varieties of barley, such as barley and six-row barley, and any of these can be used. Colored malt can also be used. When using colored malt, it is recommended to use different types of colored malt. They may be used in combination as appropriate, or one type of colored malt may be used.

[0065] In the beer-taste beverage of one embodiment of the present invention, the malt used is selected from the group consisting of malts of the desired beer, ... It is preferable to select the malt appropriately depending on the color of the desired beverage. or two or more of them may be used in combination.

[0066] Additionally, grains other than malt may be used together with or instead of malt. Such grains include, for example, grains that do not fall under the category of malt (barley, wheat, rye, corn, etc.). wheat, oats, pearl barley, barley, etc.), rice (white rice, brown rice, etc.), corn, corn Potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and other grains Examples of starches include starches obtained from these plants, and extracts thereof.

[0067] Furthermore, if the malt ratio is reduced or no malt is used, the yeast can utilize the malt. It is preferable to increase the amount of raw materials other than germ (carbon source, nitrogen source). The beer-taste beverage of one embodiment of the present invention is made using sugars as ingredients. , yeast extract, and corn protein hydrolysate. It may also be something.

[0068] Fruits, fruit skins, bark, and leaves of plants other than grasses such as wheat that can be used as raw materials Flowers, stems, roots and seeds can be selected as appropriate. Specific examples of plants other than grasses include citrus fruits, soft fruits, and herbs. Citrus fruits include oranges, yuzu, lemons, limes, Mandarin oranges, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shekwasha, Examples include friends and family. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, and Examples include chigo, pear, muscat, and blackcurrant. Herbs and spices include Under, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, Mace, Juniper Berry, Allspice, Vanilla, Elderberry, Grains Examples include paradise, anise, and star anise. These may be used as they are or after crushing. It may be used in the form of an extract extracted with a solvent, or squeezed juice (such as fruit juice). These may be used alone or in combination of two or more. The above can be used as appropriate according to the consumer's preference, but it is recommended to enjoy a clean and refreshing taste. does not use any of the above citrus fruits, soft fruits, herbs, or spices as ingredients. It is preferable not to use them or to minimize their use. Cassis in particular is inappropriate for beer. Because blackcurrants and blackcurrant juice give it a strong, milky aroma, they do not use any blackcurrants or blackcurrant juice as ingredients. It is preferable to use the minimum amount possible.

[0069] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pellets. Hops, powdered hops, hop extracts, etc. are examples of the hops used. Hop processed products such as hops and reduced hops may also be used. When hops are used in one embodiment of the present invention, the amount of hops added may be adjusted as appropriate. Preferably, the content is 0.0001 to 1% by mass based on the total amount (100% by mass) of the ingredients of the beverage. .

[0070] In addition, beer-flavored beverages that use hops as an ingredient contain ingredients derived from hops. The iso-α-acid content of beverages made with hops is 0. .1mg / L or more, 1.0mg / L or more, 1.0mg / L or more, 2.0mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, 5.0 mg / L or more, 5.5 mg / L or more, 6.0 mg / L or more, 6.5 mg / L or more, 7.0 mg / L or more, 7.5 mg / L or more, 8.0 mg / L or more, 8.5 mg / L or more, 9.0 mg / L or more, 9.5 mg / L or more, 10. 0mg / L or more, 10.5mg / L or more, 11.0mg / L or more, 12.0mg / L or more , 13.0mg / L or more, 14.0mg / L or more, 15.0mg / L or more, 16.0mg / L or more, 17.0mg / L or more, 18.0mg / L or more, 19.0mg / L or more, 20 or greater than 0.0 mg / L, greater than 25.0 mg / L, or greater than 30.0 mg / L; Also, 50.0mg / L or less, 45.0mg / L or less, 40.0mg / L or less, 35.0 mg / L or less, 30.0 mg / L or less, 25.0 mg / L or less, 20.0 mg / L or less, May be 15.0 mg / L or less, 10.0 mg / L or less, or 5.0 mg / L or less . On the other hand, the content of iso-α-acids in beverages that do not use hops is 0.1 mg / L or less. It is also possible.

[0071] In addition, beer-flavored beverages that use hops as an ingredient contain residual alpha acids. Alpha acids are components that are iso-converted into iso-alpha acids by heating. In one embodiment of the beer-taste beverage of the present invention, the α acid content is 0.01 mg / L or more. Above, 0.05mg / L or more, 0.1mg / L or more, 0.3mg / L or more, 0.5mg / L or more, 0.7mg / L or more, 1.0mg / L or more, 1.2mg / L or more, 1.4mg / L 1.6mg / L or higher, 1.8mg / L or higher, 2.0mg / L or higher, 2.5mg / L or more, 3.0mg / L or more, 3.5mg / L or more, 4.0mg / L or more, 4.5mg / L or more, or 5.0 mg / L or more, and may be 10.0 mg / L or less, 9.0 mg g / L or less, 8.0mg / L or less, 7.0mg / L or less, 6.0mg / L or less, 5.0m g / L or less, 4.0 mg / L or less, 3.0 mg / L or less, 2.0 mg / L or less, or 1. It may be 0 mg / L or less. In this specification, the content of iso-α acids and α acids is determined according to the revised BCOJ Beer Analysis Method ( Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2010 The analytical method is measured by the high performance liquid chromatography (HPLC) method described in the 2001 supplement and revision. It is possible.

[0072] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Preservatives used in one embodiment of the present invention include, for example, benzoic acid; sodium benzoate, etc. Benzoates: benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate Examples of preservatives include strong Sanplazer (Sanei Source: F.F.I. Co., Ltd. (a mixture of sodium benzoate and butyl benzoate) Commercially available formulations may also be used. These preservatives may be used alone or in combination of two or more.

[0073] In one embodiment of the present invention, when a preservative is added, the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, and even more preferably 15 The concentration is preferably from 20 to 1000 ppm by mass, and even more preferably from 20 to 900 ppm by mass.

[0074] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage containing a sweetener. The sweetener used in one aspect of the present invention is a sweetener obtained by decomposing starch derived from grains with an acid or enzyme. Commercially available sugars such as sugar solutions and starch syrup, sucrose, sugars with three or more sugars, isomerized sugar, sugar alcohols, etc. Examples of sweeteners include 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. In addition, the types of grains from which starch is made, starch refining methods, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the sugar content, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, malto Tetraose, isomaltose, isomaltotriose, isomaltotetraose, pano It is also possible to use sugars and their solutions (sugar solutions). Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc.

[0075] 1.1.5 Soluble dietary fiber The beer-taste beverage of one embodiment of the present invention can also be used as a beverage containing water-soluble dietary fiber. Alternatively, the beverage may be one to which no water-soluble dietary fiber is added. Examples of water-soluble dietary fiber include β-glucan, indigestible dextrin, and polydextrin. Roasted guar gum, pectin, glucomannan, alginic acid, laminarin, fuco Examples include glycerin, glycerin, and carrageenan. From the viewpoint of versatility, such as stability and safety, β-glucan is the most popular. , indigestible dextrin or polydextrose are preferred. The beer-taste beverage of one embodiment of the present invention contains indigestible dextrin as an ingredient. The beverage may be one in which indigestible dextrin is not blended (added). Even without (addition), water-soluble dietary fiber (e.g., β glucan) is included.

[0076] A beer-taste beverage according to one embodiment of the present invention has a β-glucan content of 1.0 mg / L or more. , 5.0mg / L or more, 10.0mg / L or more, 15.0mg / L or more, 20.0mg / L or more, 25.0mg / L or more, 30.0mg / L or more, 35.0mg / L or more, 40. 0mg / L or more, 45.0mg / L or more, 50.0mg / L or more, 55.0mg / L or more , 60.0mg / L or more, 65.0mg / L or more, 70.0mg / L or more, 75.0mg / L or more, or 80.0 mg / L or more, and may be 100.0 mg / L or less, 90.0mg / L or less, 80.0mg / L or less, 70.0mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 40.0mg / L or less, 30.0mg / L or less, 20. It may be 0 mg / L or less, or 10.0 mg / L or less. The content of beta-glucan was measured using the revised BCOJ beer analysis method (Brewing Association of Japan, a public interest incorporated foundation). Published by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013. Measured by post-column calcofluor flow injection analysis (FIA) It is possible.

[0077] In addition, water-soluble dietary fiber can be adjusted to fall within the above range by adding commercially available products. Alternatively, the amount of water-soluble dietary fiber (e.g., β-glucan) derived from raw materials such as malt may be within the above range. The amount may be adjusted in the manufacturing process as described above. When adjusting the content of water-soluble dietary fiber in the production process, the beer pulp of one embodiment of the present invention is The amount of water-soluble dietary fiber in Ist drinks varies depending on the amount of diluted water or carbonated water added, the ingredients (barley, malt, etc.) type of raw material (corn, sugar solution, etc.), amount of raw material, type of enzyme, amount of enzyme added, and enzyme addition The timing of addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), the time when preparing the saccharified liquid, The temperature can be adjusted by adjusting the set temperature, pH and holding time of each temperature range when This can be done.

[0078] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention further comprises one or more bittering agents selected from bittering agents and bitterness imparting agents. The beverage may be a blend of more than one species. In one embodiment of the beer-taste beverage of the present invention, bitterness may be imparted by hops. In addition, the following bittering agents or bitterness imparting agents may be used together with hops. In place of hops, the following bittering agents or bitterness imparting agents may be used. The bittering agent or bitterness imparting agent is not particularly limited, and a bitterness imparting agent may be used in ordinary beer or happoshu. For example, rosemary, lychee, fennel, juniper fruit, and sesame , Ganoderma lucidum, laurel, mulberry, caffeine, absinthin, naringin, quince Citrus extract, bitter orange extract, coffee extract, tea extract, bitter melon extract, lotus germ extract Extracts, Aloe arborescens extract, Rosemary extract, Ganoderma lucidum extract, Laurel extract, Salvia officinalis extract extract, caraway extract, wormwood extract, absinthin, alginic acid, etc. can be done. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0079] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention is a beverage further containing an antioxidant. Good too. The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. It can be obtained. These antioxidants may be used alone or in combination of two or more.

[0080] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. . The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The seasoning is used to give the brewer a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetone Aldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool 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 hexane, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral , limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural methyl-2-butene-1-thiol, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol ol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octyl Tannoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Propanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropion Ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl Sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methyl Tilbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2- Methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexene Nal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methyl Pentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2- Ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol ethanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl- 3-Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol β-damascenone, menthone, menthyl acetate dimethyl trisulfide, 2-ethyl-3 ,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxides, etc. These fragrances may be used alone or in combination of two or more.

[0081] The content of esters and higher alcohols is calculated separately for fragrances containing these fragrance components. However, if alcoholic fermentation is involved in the manufacturing process, flavorings may be added. It may be adjusted by alcoholic fermentation without or with the addition of flavorings. In cases where alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols is as follows: Addition of diluted water or carbonated water, sugar composition and amino acid composition of the pre-fermentation liquid before adding yeast, sugar concentration The strength and amino acid concentration, the original extract concentration of the pre-fermentation liquid (pre-fermentation liquid), yeast variety, fermentation conditions, Conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal) fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. You can adjust it by

[0082] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may further contain an acidulant. stomach. The acidulant is not particularly limited as long as it has a sour taste. For example, phosphoric acid , citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid or salts thereof, etc. These acidulants may be used alone or in combination of two or more. These acidulants may also be included in the ingredients of beer-flavored beverages. It may be produced during fermentation from a substrate contained in the raw material, or it may be produced separately in the manufacturing process. It may also be a substance added during the process (for example, purified products of various acidulants). The content of various acidulants can be adjusted by adding dilution water or carbonated water and the amount added if added. , the addition of refined products of various acidulants, raw materials containing various acidulants (wheat, malt, corn grits , sugar solution, yeast extract, corn, soybeans, peas, etc.), and the origin of various acidulants (wheat , malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.) types and raw materials The amount of ingredients, enzyme reaction during the brewing process (from adding raw materials such as malt to the wort production process before adding yeast) Reaction time, pH during the preparation process, amount of acid used to adjust pH, timing of pH adjustment (During brewing, during fermentation, when fermentation is complete, before drinking, after drinking, etc.), when preparing wort (sugar The set temperature and holding time for each temperature range (including fermentation), the original enzyme of the pre-beverage liquid (pre-fermentation liquid) Kisu concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast product Seed, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting The amount of alcohol added, such as spirits or brewer's alcohol, should be adjusted appropriately. This can be done. The content of these acidulants can be measured by known methods depending on the type. and can be measured, for example, by high performance liquid chromatography (HPLC) analysis. can.

[0083] In the beer-taste beverage of one embodiment of the present invention, the content of phosphoric acid is such that the beverage has a moderate acidity and aftertaste. To give a clean, crisp taste, the concentration should be 10.0 mg / L or more and 30.0 mg / L or less. Above, 50.0mg / L or more, 70.0mg / L or more, 100.0mg / L or more, 110. 0mg / L or more, 120.0mg / L or more, 130.0mg / L or more, 140.0mg / L or more, 150.0mg / L or more, 160.0mg / L or more, 170.0mg / L or more, 180.0mg / L or more, 190.0mg / L or more, 200.0mg / L or more, 210. 0mg / L or more, 220.0mg / L or more, 230.0mg / L or more, 240.0mg / L or more, 250.0 mg / L or more, or 300.0 mg / L or more, To ensure that the beverage is not too sour, the acidity should be 1000.0 mg / L or less, and 900.0 mg / L or less. Below, 800.0mg / L or less, 700.0mg / L or less, 600.0mg / L or less, 5 00.0mg / L or less, 450.0mg / L or less, 400.0mg / L or less, 350.0 mg / L or less, 300.0mg / L or less, 250.0mg / L or less, 200.0mg / L Below, 180.0mg / L or less, 160.0mg / L or less, 140.0mg / L or less, 1 It may be 20.0 mg / L or less, or 100.0 mg / L or less.

[0084] In the beer-taste beverage of one embodiment of the present invention, the content of citric acid is such that it has a moderate acidity and To give a refreshing sour and clean aftertaste, the concentration should be 10.0mg / L or more, 20.0mg / L or more. mg / L or more, 30.0 mg / L or more, 40.0 mg / L or more, 50.0 mg / L or more, 55.0mg / L or more, 60.0mg / L or more, 65.0mg / L or more, 70mg / L or more Above, 75.0mg / L or more, 80.0mg / L or more, 85.0mg / L or more, 90.0m g / L or more, 95.0mg / L or more, 100.0mg / L or more, 105.0mg / L or more , 110.0mg / L or more, 115.0mg / L or more, 120.0mg / L or more, 130 .0mg / L or more, 140.0mg / L or more, 150.0mg / L or more, or 200.0 mg / L or more, and from the perspective of making the beverage not too sour, 1000. 0mg / L or less, 900.0mg / L or less, 800.0mg / L or less, 700.0mg / L or less, 600.0mg / L or less, 500.0mg / L or less, 400.0mg / L or less, 300.0mg / L or less, 250.0mg / L or less, 200.0mg / L or less, 150. 0mg / L or less, 140.0mg / L or less, 130.0mg / L or less, 120.0mg / L or less, 110.0mg / L or less, 100.0mg / L or less, 90.0mg / L or less, 8 0.0mg / L or less, 70.0mg / L or less, 60.0mg / L or less, or 50.0mg / L or less.

[0085] In one embodiment of the beer-taste beverage of the present invention, the content of pyruvic acid is such that the beverage has a moderate acidity. From the viewpoint of providing a mellow taste and a lingering aftertaste, the concentration should be 1.0 mg / L or more and 5.0 mg / L or less. Above, 10.0mg / L or more, 15.0mg / L or more, 20.0mg / L or more, 22.0m g / L or more, 24.0mg / L or more, 26.0mg / L or more, 28.0mg / L or more, 3 0.0mg / L or more, 32.0mg / L or more, 34.0mg / L or more, 36.0mg / L or more, 38.0mg / L or more, 40.0mg / L or more, 45.0mg / L or more, 50.0 mg / L or more, 55.0 mg / L or more, or 60.0 mg / L or more; and , in order to make the beverage not too sour, 500.0mg / L or less, 400.0mg / L Below, 300.0mg / L or less, 250.0mg / L or less, 200.0mg / L or less, 1 50.0mg / L or less, 100.0mg / L or less, 90.0mg / L or less, 80.0mg / L or less, 70.0mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 40 .0mg / L or less, 30.0mg / L or less, 20.0mg / L or less, or 10.0mg / It may be L or less.

[0086] In one embodiment of the beer-taste beverage of the present invention, the content of malic acid is such that the beverage has a moderate acidity and From the viewpoint of adding depth to the flavor, 10.0mg / L or more, 30.0mg / L or more, 50.0 mg / L or more, 70.0 mg / L or more, 100.0 mg / L or more, 110.0 mg / L or more Above, 120.0mg / L or more, 130.0mg / L or more, 140.0mg / L or more, 15 0.0mg / L or more, 160.0mg / L or more, 170.0mg / L or more, 180.0m g / L or more, 190.0mg / L or more, 200.0mg / L or more, 210.0mg / L or more Above, 220.0mg / L or more, 230.0mg / L or more, 240.0mg / L or more, 25 It may be 0.0 mg / L or more, or 300.0 mg / L or more, and it may be too acidic. From the viewpoint of ensuring that beverages are free of chlorine, the following standards are set: 1000.0mg / L or less, 900.0mg / L or less, 800 .0mg / L or less, 700.0mg / L or less, 600.0mg / L or less, 500.0mg / L or less, 450.0mg / L or less, 400.0mg / L or less, 350.0mg / L or less , 300.0mg / L or less, 250.0mg / L or less, 200.0mg / L or less, 180 .0mg / L or less, 160.0mg / L or less, 140.0mg / L or less, 120.0mg / L or less, or 100.0 mg / L or less. Note that malic acid is synthetic malic acid. Alternatively, synthetic malic acid and fermented malic acid may be used. They may be used in combination.

[0087] In the beer-taste beverage of one embodiment of the present invention, the succinic acid content is such that the beverage has a moderate acidity and From the perspective of providing a refreshing feeling, the recommended values ​​are 10.0 mg / L or more, 20.0 mg / L or more, and 30. 0mg / L or more, 40.0mg / L or more, 50.0mg / L or more, 55.0mg / L or more , 60.0mg / L or more, 65.0mg / L or more, 70.0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85.0mg / L or more, 90.0mg / L or more, 95 .0mg / L or more, 100.0mg / L or more, 105.0mg / L or more, 110.0mg / L or more, 115.0mg / L or more, 120.0mg / L or more, 130.0mg / L or more , 140.0 mg / L or more, 150.0 mg / L or more, or 200.0 mg / L or more In order to make the beverage not too sour, the acidity of the beverage should be 300.0 mg / L or less, 2 50.0mg / L or less, 200.0mg / L or less, 150.0mg / L or less, 140.0 mg / L or less, 130.0 mg / L or less, 120.0 mg / L or less, 110.0 mg / L Below, 100.0mg / L or less, 90.0mg / L or less, 80.0mg / L or less, 70. It may be 0 mg / L or less, 60.0 mg / L or less, or 50.0 mg / L or less.

[0088] In one embodiment of the beer-taste beverage of the present invention, the content of lactic acid is such that the beverage has a moderate acidity and a mellow taste. From the perspective of providing freshness and a lingering aftertaste, 10.0 mg / L or more, 50.0 mg / L or more , 100.0mg / L or more, 120.0mg / L or more, 140.0mg / L or more, 160 .0mg / L or more, 180.0mg / L or more, 200.0mg / L or more, 210mg / L or more, 220.0mg / L or more, 230.0mg / L or more, 240.0mg / L or more, 2 50.0mg / L or more, 260.0mg / L or more, 270.0mg / L or more, 280.0 mg / L or more, 290.0mg / L or more, 300.0mg / L or more, 350.0mg / L or more, 400.0 mg / L or more, 450.0 mg / L or more, or 500.0 mg / L or more In order to make the beverage not too sour, it is acceptable to use a sourness level of 900.0 mg / L or less. , 800.0mg / L or less, 700.0mg / L or less, 600.0mg / L or less, 500 .0mg / L or less, 400.0mg / L or less, 300.0mg / L or less, 250.0mg / L or less, 200.0mg / L or less, 190.0mg / L or less, 180.0mg / L or less , 170.0mg / L or less, 160.0mg / L or less, 150.0mg / L or less, or 1 It may be 0.0 mg / L or less.

[0089] In the beer-taste beverage of one embodiment of the present invention, the content of formic acid is such that the beverage has a moderate acidity and a pleasant taste. From the viewpoint of providing a safe level, the concentration should be 0.01 mg / L or more, 0.05 mg / L or more, or 0.1 mg / L or more, 0.5mg / L or more, 0.7mg / L or more, 1.0mg / L or more, 1.2mg / L 1.4mg / L or higher, 1.6mg / L or higher, 1.8mg / L or higher, 2.0mg / L or more, 2.5mg / L or more, 3.0mg / L or more, 3.5mg / L or more, 4.0mg / L Above, 4.5mg / L or above, 5.0mg / L or above, 6.0mg / L or above, 7.0mg / L or more, 8.0 mg / L or more, 9.0 mg / L or more, or 10.0 mg / L or more In order to make the beverage not too sour, the acidity should be 50.0mg / L or less, and 40.0mg / L or less. g / L or less, 30.0mg / L or less, 20.0mg / L or less, 10.0mg / L or less, 9 .0mg / L or less, 8.0mg / L or less, 7.0mg / L or less, 6.0mg / L or less, 5 .0mg / L or less, 4.0mg / L or less, 3.0mg / L or less, 2.0mg / L or less, or may be 1.0 mg / L or less.

[0090] In one embodiment of the beer-taste beverage of the present invention, the content of acetic acid is such that the beverage has a moderate sourness and a refreshing taste. From the viewpoint of providing sharpness, 10.0mg / L or more, 20.0mg / L or more, 30.0mg / L or more g / L or more, 40.0mg / L or more, 50.0mg / L or more, 55.0mg / L or more, 6 0.0mg / L or more, 65.0mg / L or more, 70.0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85.0mg / L or more, 90.0mg / L or more, 95.0 mg / L or more, 100.0mg / L or more, 105.0mg / L or more, 110.0mg / L or more, 115.0mg / L or more, 120.0mg / L or more, 130.0mg / L or more, 1 40.0 mg / L or more, 150.0 mg / L or more, or 200.0 mg / L or more From the viewpoint of making a beverage that is not too sour, the limit is 300.0 mg / L or less, 250 .0mg / L or less, 200.0mg / L or less, 150.0mg / L or less, 140.0mg / L or less, 130.0mg / L or less, 120.0mg / L or less, 110.0mg / L or less , 100.0mg / L or less, 90.0mg / L or less, 80.0mg / L or less, 70.0m g / L or less, 60.0 mg / L or less, or 50.0 mg / L or less.

[0091] Furthermore, the beer-taste beverage of one embodiment of the present invention may contain, in addition to the acidulant, other ingredients that enhance the depth of flavor. From the viewpoint of enhancing the solubility of the organic acid, pyroglutamic acid may be contained as the organic acid. The content is 1.0 mg / L or more, 3.0 mg / L or more, 5.0 mg / L or more, 7.0 mg / L or more, 10.0mg / L or more, 15.0mg / L or more, 20.0mg / L or more, 25 .0mg / L or more, 30.0mg / L or more, 35.0mg / L or more, 40.0mg / L or more Above, 45.0mg / L or more, 50.0mg / L or more, 55.0mg / L or more, 60.0m g / L or more, 65.0mg / L or more, 70.0mg / L or more, 75.0mg / L or more, 8 0.0mg / L or more, 85.0mg / L or more, 90.0mg / L or more, 95.0mg / L or more, 100.0mg / L or more, 110.0mg / L or more, 120.0mg / L or more, 1 30.0 mg / L or more, 140.0 mg / L or more, or 150.0 mg / L or more In order to prevent undesirable sourness, the concentration should be 500.0 mg / L or less, 40 0.0mg / L or less, 300.0mg / L or less, 200.0mg / L or less, 190.0m g / L or less, 180.0mg / L or less, 170.0mg / L or less, 160.0mg / L or less Below, less than 150.0 mg / L, 150.0 mg / L or less, 140.0 mg / L or less, 13 0.0mg / L or less, 120.0mg / L or less, 110.0mg / L or less, 100.0m g / L or less, 90.0mg / L or less, 80.0mg / L or less, 70.0mg / L or less, 6 It may be 0.0 mg / L or less, or 50.0 mg / L or less.

[0092] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may further contain salts. . Examples of salts include sodium chloride, acid potassium phosphate, and acid calcium phosphate. , ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0093] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is produced by dissolving the carbon dioxide contained in the raw materials. Alternatively, the compound may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. . The carbon dioxide gas generated during the fermentation process can be used as is, but carbonated water can also be added as needed. Additionally, the amount of carbon dioxide gas may be adjusted.

[0094] The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w / w )% or more, more preferably 0.35(w / w)% or more, more preferably 0.40(w / w )% or more, more preferably 0.42(w / w)% or more, and even more preferably 0.45(w / w)% or more, even more preferably 0.47(w / w)% or more, and particularly preferably 0.50( (w / w)% or more, and preferably 0.80 (w / w)% or less, more preferably 0 0.70(w / w)% or less, more preferably 0.60(w / w)% or less, even more preferably is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w) or less. In this specification, the carbon dioxide concentration is measured by occasionally shaking the container containing the beverage. After adjusting the temperature of the beverage to 20°C, the beverage is immersed in a water bath at 20°C for at least 30 minutes. A volume measurement device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) was used. It can be measured.

[0095] When the beer-taste beverage according to one embodiment of the present invention is a packaged beverage, the carbonated The gas pressure may be adjusted appropriately within the range of the above carbon dioxide concentration, but it is recommended to set the pressure to 5.0 kg / cm2 Below 4.5kg / cm 2 or less than 4.0 kg / cm 2 It can be less than or equal to 0. 20kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 That's all. Any of these upper and lower limits may be combined. For example, Acid gas pressure is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 below It may be. 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 at 20°C to a gas pressure gauge. After setting the pressure, open the stopcock of the gas pressure gauge to release the gas, then close the stopcock again and vibrate the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0096] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain, as needed, ingredients that do not impair the effects of the present invention. Various additives may be added. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, and peptide-containing substances. and seasonings such as protein-based substances, amino acids, etc. Coloring agents are used to give beverages a beer-like color, such as caramel color. Foaming agents can be used to create a beer-like foam in the beverage or to enhance the flavor of the beverage. It is used to maintain the foam of the ingredients, and contains soybean saponin, quillaja saponin, and other plant-based saponins. Extracted saponin substances, plant proteins such as corn and soybeans, and collagen peptides Peptide-containing ingredients, yeast extract, emulsifier (sucrose fatty acid ester, glycerin fatty acid ester) Lecithin, lecithin, lysolecithin, etc. can be used appropriately. Fermentation accelerators are used to promote fermentation by yeast, and are used in the production of rice, Bran ingredients such as barley, vitamins, and minerals can be used alone or in combination. Cut.

[0097] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. The containers used for the packaged beverages may be of any shape or material, and examples of the containers include bottles, Examples include cans, bottle cans, barrels, and plastic bottles, but these are particularly suitable for easy transport. From this viewpoint, cans, bottle cans, glass bottles, or plastic bottles are preferred.

[0098] 2. Manufacturing method of beer-flavored beverages A method for producing a beer-taste beverage according to one embodiment of the present invention comprises the following steps (1) and (a): The production method includes the steps (a) to (c). Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (a): adjusting the alcohol content of the beer-taste beverage to 1.0 (v / v)% or more. The adjustment process. Step (b): adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass The process of adjusting to. Step (c): adjusting the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass. The adjustment process.

[0099] A method for producing a beer-taste beverage according to one embodiment of the present invention is a method for producing a beer-taste beverage via a fermentation process. Alternatively, the beer may be produced by a method without a fermentation step. The method for producing Ist beverages is a method for producing fermented beer-flavored beverages through a fermentation process. may be.

[0100] The manufacturing method of fermented beer-flavored beverages produced through the fermentation process is as follows: In addition, the method further includes the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. .

[0101] In addition, as a method for producing a non-fermented beer-flavored beverage without going through a fermentation process, the above-mentioned In addition to the above steps, the method further includes the following step (3): Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0102] In one embodiment of the production method of the present invention, steps (a) to (c) are carried out together with step (1). Alternatively, step (1) may be followed by step (2) or (3). It may be carried out before step (2) or together with step (3), and step (2) or (3) It may be done after. The adjustment of steps (a) to (c) also includes the selection of raw materials before step (1). In steps (a) to (c), it is confirmed whether each physical property value falls within a desired range. This may include:

[0103] <Process (a)> In step (a), the alcohol content of the beer-taste beverage is increased to 1.0 (v / v)% or more. This is the adjustment process. The alcohol content can be adjusted by the methods described above. In the production method of one aspect of the present invention, step (a) is step (1) or step (1) and and (2) together, and further, after step (1), (2) or (3), an alcohol may be added. Check the alcohol content and, if necessary, add diluted water, carbonated water, or spirits (distilled alcohol). The selected diluent may be added to adjust the concentration.

[0104] <Process (b)> In step (b), the total polyphenol content of the beer-taste beverage is adjusted to 20 to 140 pp by mass. This is the process of adjusting to m. The total polyphenol content can be adjusted by the methods described above. In the production method of one aspect of the present invention, step (b) is performed in combination with step (1), (2), or (3). The total polyphenols may be measured after step (1), (2), or (3). Check the amount and, if necessary, add diluted water, carbonated water, or spirits (distilled alcohol). The concentration may be adjusted by adding a diluting solution.

[0105] <Process (c)> In step (c), the real extract value of the beer-taste beverage is adjusted to 3.20 to 6.80% by mass. This is the process of adjusting the Methods for adjusting the real extract value include the methods described above. In the production method of one aspect of the present invention, step (c) is performed in combination with step (1), (2), or (3). Furthermore, after step (1), (2) or (3), a diluted solution may be added as needed. You can also adjust the dilution by adding a diluent selected from pure water, carbonated water, and spirits (distilled alcoholic beverages). stomach.

[0106] The following describes a method for producing a fermented beer-flavored beverage and a method for producing a non-fermented beer-flavored beverage according to one embodiment of the present invention. A method for producing a beverage will be described.

[0107] 2.1 Fermented beer-flavored beverage manufacturing method One embodiment of the present invention provides a method for producing a fermented beer-taste beverage, which includes a fermentation step using yeast. In addition to the above steps (a) to (c), the following steps (1) to (2) may be included: ) is an example of a method. Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. .

[0108] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the step (a) ~(c), the content of various aroma components, the content of various acidulants or organic acids, the total nitrogen content, the free amino acid content The content of nitrogen in the form of nitrate, the concentration of the original extract, the bitterness value, the color, and the pH are adjusted according to the following (A). It can be carried out at one or more timings of steps (1) to (3). 2), steps (a) to (c) and the above-mentioned adjustments can be performed simultaneously. There is no need to perform 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. Reveal.

[0109] 2.1.1 Process (1) In step (1), various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments. This is a process in which at least one treatment is carried out to obtain a pre-drink solution. For example, when malt is used as the raw material, water, malt, and various ingredients other than malt are used. Various raw materials including carbohydrate raw materials are put into a brewing kettle or brewing tank, and enzymes such as amylase are added as needed. In addition to malt, various ingredients include hops, preservatives, sweeteners, water-soluble dietary fiber, Various additives such as bittering agents or bitterness imparting agents, antioxidants, flavoring agents, acidulants, and coloring agents may be added. These may be added before or during the saccharification treatment. They may be added after the completion of the curing step, or after the fermentation step.

[0110] The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of saccharification treatment depend on the type of malt used, the malt ratio, water and ingredients other than malt. The amount of enzyme to be used and the concentration of the raw wort extract in the final beverage should be taken into consideration. For example, in one embodiment of the present invention, the saccharification temperature is adjusted to 55 to 7 The temperature may be 5°C, and the saccharification treatment time may be 30 to 240 minutes.

[0111] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, add these. Hops, bittering agents, etc. are preferably added between the start and end of boiling the saccharified liquid. That's fine.

[0112] After the boiling process is completed, the water is transferred to a whirlpool, cooled to 0-23°C, and then used as a cooling liquid. It is preferable to carry out a treatment to remove solids such as coagulated proteins. The concentration of the liquid can be adjusted. In this way, a pre-drinking liquid is obtained. In this step, in order to remove the solid content, a predetermined pore size (for example, a pore size of 3 Filtration through a filter (less than 0 μm) may also be performed.

[0113] Instead of the saccharified liquid, malt extract is mixed with warm water and then hops and bittering agents are added. A pre-drink liquid (pre-fermentation liquid) may be prepared by boiling the fermented soybean extract. In addition, when malt is not used as a raw material, liquid sugar containing a carbon source, barley or wheat Nitrogen source as an amino acid-containing raw material other than sprouts, hops, dietary fiber, preservatives, sweeteners, antioxidants A liquid sugar solution is prepared by mixing the sugar inhibitor, bittering agent, flavoring agent, acidulant, coloring agent, etc. with warm water. The liquid sugar solution may be boiled to prepare a pre-drink solution (pre-fermentation solution). If hops are used, they may be added before the boiling treatment, or from the start to the end of boiling the liquid sugar solution. It may be added before the end of the period.

[0114] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. That's about it. The yeast used in this process is determined based on the type of beer-flavored beverage to be produced, the desired flavor and fermentation characteristics, and the desired characteristics. The yeast can be appropriately selected in consideration of the conditions, etc., and top-fermenting yeast may be used, or bottom-fermenting yeast may be used. may also be used.

[0115] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be determined as appropriate. .0×10 6cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0116] The fermentation conditions can be set as appropriate, but the fermented beer-flavored beverage From the viewpoint of adjusting the alcohol content to the above range, the fermentation temperature is preferably 5 to 25°C (more preferably The temperature is preferably 10 to 22°C. The number of polysaccharide-degrading enzymes, such as transglucosidase and glucoamylase, is The amount and timing of addition can be appropriately set and adjusted, and fermentation can be performed as needed. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the process.

[0117] After fermentation, a filtration process may be carried out to remove yeast from the fermented beer-flavored beverage. In addition, filtration may not be necessary. If necessary, water or the various additives described above may be added. That's fine.

[0118] The fermented beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container. The product is then distributed to the market. The method for packaging the fermented beer-flavored beverage is not particularly limited, and may be any method known to those skilled in the art. The packaging method can be used. The packaging process can produce the fermented beer taste of the present invention. The beverage is filled into a container and sealed. The packaging process can be carried out using any type of container and any material. Examples of containers include those described in "1.4 Packaged beverages."

[0119] 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 is a method that does not involve a fermentation step. Any method may be used, and examples thereof include a method comprising the following steps (1) and (3). Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0120] Step (1) is the same as step ( This is the same as the step 1) for obtaining the pre-drink liquid. In step (3), carbon dioxide gas is added by cooling the pre-liquid obtained in step (1). It may be added by mixing the cooled beverage preliminaries with carbonated water, or by adding carbonated water to the cooled beverage concentrate. Alternatively, carbon dioxide gas may be added directly at the same time as in step (3). If necessary, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added.

[0121] In addition, when a non-fermented beer-flavored beverage is designated as a non-fermented alcohol-containing beer-flavored beverage, In this case, the method includes the following step (3a): Step (3a): A step of blending an alcohol component after at least step (1).

[0122] Step (3a) may be carried out at least after step (1), for example, by using the following (α), ( It can be performed at one or more of the timings of (β) and (γ). (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, step (3a) is a step of cooling the pre-beverage liquid obtained in step (1) to obtain a cooled beverage concentrate. It is preferable to carry out this step after adjusting the above and before adding carbon dioxide gas. The alcohol component to be blended in step (3a) is spirits derived from the above-mentioned grains ( Distilled alcoholic beverages are preferred.

[0123] In one embodiment of the present invention, a method for producing a non-fermented beer-taste beverage further comprises the steps of: ) to (c), as well as the contents of various aroma components, the contents of various acidulants or organic acids, and the total nitrogen content. The free amino nitrogen content, original extract concentration, bitterness value, color, and pH adjustment are as follows: It can be carried out at one or more of the timings of (i) to (v) above. 1), step (3) and step (3a) are carried out, and steps (a) to (c) and the above-mentioned If adjustments can be made, these separate steps are not necessary. (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)

[0124] The non-fermented beer-flavored beverage obtained in this way is filled into a specified container and sold as a finished product. and distributed in the market. The method for packaging the non-fermented beer-flavored beverage is not particularly limited, and may be any method well known to those skilled in the art. A packaging method can be used. The packaging process produces a non-fermented beer-flavored beverage. The product is filled into a container and sealed. Any container of any shape or material may be used for the container filling process. Examples of the container are as described above.

[0125] 3. Method for improving the flavor of beer-flavored beverages A method for improving the flavor of a beer-taste beverage according to one embodiment of the present invention comprises at least the following steps (I) to (II): In another aspect of the present invention, the method for improving the flavor of a beer-taste beverage comprises at least The process comprises at least the following steps (II) and (III). Operation (I): Check and / or adjust the alcohol content to 1.0 (v / v)% or more. . Procedure (II): Check and / or adjust the total polyphenol content to 20 to 140 ppm by mass. The operation. Procedure (III): Check and / or adjust the real extract value to 3.20-6.80% by mass. The operation. Operations (I) to (III) are the steps (a) of the above-mentioned method for producing a beer-taste beverage. The total amount of polyphenols and By adjusting the lactic acid bacteria and real extract values ​​to the specified ranges, it is possible to create a beer-flavored beverage that is suitable for this purpose. The smoothness and / or drinking sensation can be improved. In the flavor improving method according to one embodiment of the present invention, the beverage to be used as the reference for flavor improvement is prepared by the following procedure ( A beer-flavored beverage prepared without performing one or more of II) and (III). In another aspect of the flavor improving method of the present invention, the beverage to be used as the reference for flavor improvement is a barley beverage. The beer-flavored beverage may be produced without limiting the sprout ratio. Preferred ranges for alcohol content, total polyphenol content and real extract value, and beer For details on the various properties, ingredients and their contents of flavored beverages, please refer to the above section "1. Beer As described in "Ist Beverages." [Example]

[0126] The present invention will be described in more detail below with reference to examples. is not restricted.

[0127] Examples 1 to 9, Comparative Examples 1 to 8 <Beverage preparation> 40 kg of crushed barley malt is placed in a mash tank containing 200 L of hot water maintained at 50°C. The temperature is raised to 78°C by repeatedly raising and holding the temperature in stages, and then filtered to remove the malt grains. Then, sugar solution was added to the saccharified solution, and hops were added and boiled. The wort was then subjected to solid-liquid separation to obtain a clear wort. The wort was then cooled to obtain a pre-drinking liquid (pre-fermentation liquid). The mash (liquor) was inoculated with polysaccharide-degrading enzymes and top-fermenting yeast, and alcoholic fermentation was carried out. The alcohol content of the resulting beverage was 100%. The number of fertilizers is 5-8 (v / v)%, the original extract concentration is 11-17 mass%, and the total nitrogen content is 20- 50mg / 100mL, free amino nitrogen content is 3-10mg / 100mL, bitterness value The color temperature was 6 to 15 BUs and the chromaticity was 2 to 6 EBC. The malt content of the beverages was 10 to 38% by mass.

[0128] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then analyzed by 6 trained The panelists evaluated each test beverage on the following points: "Does it have a smooth texture suitable for a beer-flavored beverage?" "Whether there is a bitter aftertaste that is unsuitable for beer-flavored beverages" and "Whether there is a suitable aftertaste for beer-flavored beverages" The following questions were asked: "Whether or not there is a heavy taste in the mouth, which is unsuitable for a beer-flavored beverage." Based on the above score criteria, the score is calculated in increments of 0.1 in the range of 3.0 (maximum) to 1.0 (minimum). The evaluation was based on scores, and the average scores of the six panelists were calculated. The results are shown in Tables 1 and 2. . The evaluation is based on the following criteria: "3.0", "2.5", "2.0", "1.5" and Samples conforming to "1.0" were prepared in advance to unify the standards among the panelists. In addition, in all of the sensory evaluations in Tables 1 and 2, there was a 100% difference between the panelists for the same beverage. No differences in scores greater than .5 were identified.

[0129] [Score criteria for the presence or absence of a smooth finish suitable for beer-flavored beverages] 3.0: A very strong, smooth finish ideal for a beer-flavored beverage. 2.5: A strong, smooth finish ideal for a beer-flavored beverage. 2.0: A smooth finish ideal for a beer-flavored beverage. 1.5: The smoothness that is ideal for a beer-flavored beverage is not very noticeable. 1.0: The smoothness that is ideal for a beer-flavored beverage is barely noticeable.

[0130] [Scoring criteria for the presence or absence of an astringent aftertaste that is unsuitable for beer-flavored beverages] 3.0: No bitter aftertaste, which is unsuitable for beer-flavored beverages. 2.5: There is almost no bitter aftertaste, which is unsuitable for a beer-flavored beverage. 2.0: The bitter aftertaste that is unsuitable for beer-flavored beverages is not very noticeable. 1.5: The aftertaste is bitter and unsuitable for a beer-flavored beverage, making it difficult to drink. "1.0": The aftertaste is strong and astringent, which is unsuitable for a beer-flavored beverage, making it very difficult to drink. stomach.

[0131] [Score criteria for beer-flavored beverages to assess whether they have a satisfying taste] 3.0: A very strong, satisfying taste that is ideal for a beer-flavored beverage. 2.5: A strong, satisfying taste that is ideal for a beer-flavored beverage. - "2.0": A satisfyingly satisfying taste that is ideal for a beer-flavored beverage. 1.5: Not very satisfying to drink, which is ideal for a beer-flavored beverage. 1.0: The beer-flavored beverage has almost no body to it.

[0132] [Scoring criteria for the presence or absence of a heavy taste that is unsuitable for beer-flavored beverages] 3.0: There is absolutely no heaviness in the mouth that is unsuitable for a beer-flavored beverage. 2.5: The heavy taste that is unsuitable for beer-flavored beverages is hardly noticeable. - "2.0": The heavy taste that is unsuitable for beer-flavored beverages is not felt at all. 1.5: The taste is heavy and difficult to drink, which is unsuitable for a beer-flavored beverage. "1.0": The taste is heavy and unsuitable for a beer-flavored beverage. Difficult.

[0133] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All evaluation items have a score of 2.5 or higher. B: Does not fall under "A" or "C" above. C: The score for any evaluation item is less than 2.0.

[0134] [Table 1]

[0135] [Table 2]

[0136] Examples 10 to 19 <Beverage preparation> Fermented beer-flavored beverages were obtained according to the methods of Examples 1 to 9. The set temperature and holding time for each temperature range when preparing the saccharified liquid, the type of hops, the amount of hops to be added, and and timing of addition, setting of fermentation temperature and time, and addition of refined products as necessary. The contents of various aroma components shown in Table 3 were adjusted by adding and / or diluting the resulting mixture. The alcohol content of the beverage is 5-8 (v / v)%, and the original extract concentration is 11-17% by mass. , total nitrogen content is 20-50mg / 100mL, free amino nitrogen content is 3-10mg / The bitterness value was 6 to 15 BUs and the color was 2 to 6 EBC. The malt content of 19 beverages ranged from 10 to 38% by mass. <Sensory evaluation> The resulting fermented beer-flavored beverage was subjected to a sensory evaluation in the same manner as described above. Furthermore, based on the following criteria, the samples were evaluated for "presence or absence of a lingering aftertaste suitable for a beer-flavored beverage." " and "Whether or not it has a fruity aroma suitable for beer-flavored beverages." Scores based on core criteria, ranging from 3.0 (maximum) to 1.0 (minimum), in increments of 0.1 The results are shown in Table 3.

[0137] [Score 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.

[0138] [Score criteria for the presence or absence of a fruity aroma suitable for beer-flavored beverages] 3.0: A very strong fruity aroma suitable for beer-flavored beverages. 2.5: A strong fruity aroma suitable for beer-flavored beverages. 2.0: A fruity aroma that is perfect for beer-flavored beverages. 1.5: The fruity aroma that is ideal for beer-flavored beverages is not very noticeable. 1.0: The fruity aroma that is ideal for beer-flavored beverages is barely detectable.

[0139] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All evaluation items have a score of 2.5 or higher. B: Does not fall under "A" or "C" above. C: The score for any evaluation item is less than 2.0.

[0140] [Table 3]

[0141] Examples 20 to 23 <Beverage preparation> Fermented beer-flavored beverages were obtained according to the methods of Examples 1 to 9. The set temperature and holding time for each temperature range when preparing the saccharified liquid, the type of hops, the amount of hops to be added, and and timing of addition, setting of fermentation temperature and time, and addition of refined products as necessary. The contents of the various components shown in Table 4 were adjusted by adding and / or diluting the mixture. The alcohol content of 23 drinks ranges from 5 to 8% (v / v), and the original extract concentration ranges from 11 to 1 The malt ratio was 24 to 26% by mass. <Sensory evaluation> The resulting fermented beer-flavored beverage was subjected to a sensory evaluation in the same manner as described above. The results are shown in Table 4.

[0142] [Table 4]

[0143] As shown in Tables 1 to 4, the beer-flavored beverages prepared as examples contained the following total polyphenols: By adjusting the real extract value to a predetermined range, the above-mentioned various evaluation items can be compared. The beverage was superior to the example beverage and had an overall excellent flavor. The beer-flavored beverages prepared in Examples 10 to 23 contain various types of higher alcohols and / or esters. By adjusting the amount of citric acid to a specific range, a lingering aftertaste and / or a fruity aroma can be achieved. It was an excellent drink. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 8 had a low total polyphenol content and a low riboflavin content. Since any of the above-mentioned evaluation items does not meet the specified numerical range, One or more of the results were inferior.

Claims

1. The alcohol content is 1.0 (v / v)% or more, The total amount of polyphenols is 20 to 140 ppm by mass, A beer-flavored beverage having a real extract value of 3.20 to 6.80% by mass.

2. 2. The beer-taste beverage according to claim 1, wherein the malt ratio is less than 50% by mass.

3. 2. The beer-taste beverage according to claim 1, wherein the malt ratio is less than 25% by mass.

4. Satisfies the following formula (1): Formula (1): X1 / Y>4.5 [In the above formula (1), X1 represents the total amount of polyphenols (unit: mass ppm), and Y represents the real The extract value (unit: mass%) is shown. ] Virtese according to any one of claims 1 to 3 Tobacco drinks.

5. Selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol The total content (A) of one or more components to be added is 50.0 mg / L or more.

4. The beer-taste beverage according to any one of claims 3 to 3.

6. The group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate The total content (B) of one or more components selected from the above is 100.0 μg / L or more; The beer-taste beverage according to any one of claims 1 to 3.

7. Satisfies the following formula (2): Formula (2): A / X1>0.2 [In the above formula (2), A represents isoamyl alcohol, n-propanol, and isobutanol.] and X represents the total content (unit: mg / L) of one or more components selected from the group consisting of 1 indicates the total amount of polyphenols (unit: ppm by mass). Tobacco drinks.

8. Satisfies the following formula (3): Formula (3): B / X1>1.0 [In the above formula (3), B represents ethyl butyrate, ethyl caproate, ethyl octanoate, and decamethyl methyl ester.] The total content (unit: μg / L) of one or more components selected from the group consisting of ethyl phosphate and X1 represents the total amount of polyphenols (unit: ppm by mass). A light-tasting beverage.

9. The method according to any one of claims 1 to 3, wherein the total amount of polyphenols is 65 to 90 mass ppm. A beer-flavored beverage.

10. 4. The method according to claim 1, wherein the content of acetaldehyde is 0.2 to 5.0 mg / L.

3. The beer-flavored beverage according to claim 1.

11. 4. The method according to claim 1, wherein the content of ethyl acetate is 5.0 to 50.0 mg / L. Item 1. A beer-flavored beverage according to item 1.

12. 4. The method according to claim 1, wherein the content of isoamyl acetate is 0.2 to 5.0 mg / L.

1. The beer-flavored beverage according to claim 1.

13. The beer taste according to any one of claims 1 to 3, wherein the color is less than 7.0 EBC. Tobacco drinks.

14. The beer tea according to any one of claims 1 to 3, wherein the bitterness value is less than 30.0 BUs. Ist beverages.

15. The method according to any one of claims 1 to 3, wherein the content of free amino nitrogen is less than 20.0 mg / 100 mL. The beer-taste beverage according to any one of claims 1 to 4.

16. The method according to any one of claims 1 to 3, wherein the total nitrogen content is less than 60.0 mg / 100 mL. A beer-flavored beverage.

17. 4. The method according to claim 1, wherein the content of pyroglutamic acid is less than 150 mg / L. Item 1. A beer-flavored beverage according to item 1.

18. The raw material is selected from the group consisting of sugars, yeast extract, and corn protein hydrolysate. The beer-taste beverage according to any one of claims 1 to 3, wherein one or more types of lactic acid bacteria are used.

19. 4. The method according to claim 1, wherein the beer-taste beverage is a fermented beer-taste beverage.

1. The beer-flavored beverage according to claim 1.

20. 4. The method according to claim 1, wherein the beer-taste beverage is a filtered beer-taste beverage.

1. The beer-flavored beverage according to claim 1.

21. The beer taste according to any one of claims 1 to 3, wherein the turbidity is less than 22 Helm. Beverage.

22. The beer-taste beverage according to any one of claims 1 to 3, which has invertase activity. Fee.

23. A method for producing a beer-taste beverage, comprising the following steps (1) and (a) to (c): Step (1): Various raw materials are subjected to at least one of saccharification, boiling, and solid content removal. a step of performing at least one treatment to obtain a pre-beverage solution. Step (a): Adjusting the alcohol content of the beer-taste beverage to 1.0 (v / v)% or more. The adjustment process. Step (b): adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass The process of adjusting to. Step (c): increasing the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass. The adjustment process.

24. 24. The method for producing a beer-taste beverage according to claim 23, further comprising the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. 。

25. of the final product Alcohol content of 1.0 (v / v)% or more, The total amount of polyphenols is 20 to 140 ppm by mass, Real extract value is 3.20 to 6.80% by mass, The method for improving the flavor of a beer-flavored beverage includes adjusting the flavor of the beer-flavored beverage so that the flavor of the beer-flavored beverage becomes as follows:

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