Beer-taste beverage

Abstract

To provide a beer-taste beverage and a method for producing the beer-taste beverage, the beer-taste beverage exhibiting suppressed malt-like astringency and good flavor balance even when drunk without dilution or when drunk after dilution at a low dilution factor.SOLUTION: A beer-taste beverage containing malt as a raw material, wherein a proportion of real extract is 5.0%Plato or more, a ratio of a proline concentration (mg / L) to the real extract (%Plato) is 100 or more, and a ratio of a lactic acid concentration (mg / L) to the proline concentration (mg / L) is 0.50 or more, wherein the beer-taste beverage may be a fermented beer-taste beverage, the beer-taste beverage may be a concentrated-type beer-taste beverage, and the beer-taste beverage may have an alcohol concentration of 5.0 vol.% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a concentrated beer-flavored beverage that is intended to be diluted with water, carbonated water, or the like before consumption. [Background technology]

[0002] Beer and other beer-flavored beverages are popular alcoholic beverages enjoyed around the world, typically with an alcohol content of 4-6% by volume. However, with the diversification of tastes in recent years, low-alcohol beer-flavored beverages with an alcohol content of less than 4% by volume, slightly alcoholic beer-flavored beverages with an alcohol content of less than 1.0% by volume, and non-alcoholic beer-flavored beverages (alcohol content less than 0.05% by volume) have also been widely marketed. Furthermore, relatively high-alcohol beer-flavored beverages with an alcohol content of over 6% by volume, known as strong beer-flavored beverages, are also attracting attention.

[0003] On the other hand, due to the growing interest in environmental conservation, various efforts are being made to reduce the environmental impact during production. For example, in the case of beer-flavored beverages, so-called concentrated beer-flavored beverages have been proposed, which contain a lower proportion of water than regular beer-flavored beverages. Concentrated beer-flavored beverages are expected to be diluted with water, carbonated water, etc. to the same level as regular beer-flavored beverages before consumption. This allows for reductions in weight and volume during production and transportation, making it possible to reduce storage and transportation costs and environmental impact.

[0004] In the case of fermented beer-flavored beverages, methods for producing concentrated beer-flavored beverages include, for example, a high-concentration brewing method in which wort with a higher extract concentration than usual is fermented (Patent Documents 1 and 2). In the case of non-fermented beer-flavored beverages, concentrated non-fermented beer-flavored beverages can be produced by blending raw materials such as hops, malt extract, and flavorings at higher concentrations than in typical non-fermented beer-flavored beverages (Patent Document 3). Concentrated beer-flavored beverages can also be produced by removing a portion of the water content from beer-flavored beverages produced by conventional methods through processes such as freeze concentration and membrane separation. Examples of membrane separation methods for dehydration include filtration using a reverse osmosis (RO) membrane (Patent Document 4) and filtration using a forward osmosis (FO) membrane (Patent Document 5). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 4775805 [Patent Document 2] Patent No. 7163528 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-174571 [Patent Document 4] International Publication No. 2018 / 237015 [Patent Document 5] Special Publication No. 2020-517282 Summary of the Invention [Problem to be solved by the invention]

[0006] Concentrated beer-flavored beverages can be diluted to a desired concentration when consumed, allowing for a wide variety of tastes. For example, they may be consumed undiluted or diluted to a higher concentration than typical beer-flavored beverages. However, many concentrated beer-flavored beverages are formulated to achieve a good flavor balance when diluted at the dilution ratio recommended by the manufacturer. Therefore, if the beverage is diluted at a dilution ratio lower than the manufacturer's recommended dilution ratio, the flavor balance may be disrupted, and a particularly pronounced malty bitterness may become apparent. Furthermore, because concentrated beer-flavored beverages often do not contain carbon dioxide, diluting them with water rather than carbonated water when consumed increases the risk of losing their beer-like flavor.

[0007] To provide a beer-flavored beverage that has an inconspicuous malt-like harshness and a good balance of flavor and taste, even when drunk as is or diluted at a low dilution ratio, and a method for producing the same. [Means for solving the problem]

[0008] The inventors conducted extensive research to solve the above-mentioned problems and found that when a concentrated beer-flavored beverage with a proline concentration (mg / L) to true extract (% Plato) ratio of 1.0 or higher is consumed as is or diluted to a higher concentration than regular beer, the malt-like harshness becomes pronounced and the flavor balance is significantly impaired. Further research revealed that by increasing the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) to 50.0 or higher, the malt-like harshness is improved even when diluted at a low dilution ratio, leading to the completion of the present invention.

[0009] The present invention is as follows. [1] Contains malt as an ingredient. The percentage of genuine extract is 5.0% Plato or more, The ratio of proline concentration (mg / L) to the authentic extract (% Plato) is 100 or more; A beer-flavored beverage in which the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is 0.50 or higher. [2] The beer-flavored beverage according to [1] above, wherein the ratio of the proline concentration (mg / L) to the true extract (% Plato) is 200 or less. [3] The beer-flavored beverage according to [1] or [2] above, wherein the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is 200.0 or less. [4] The beer-flavored beverage according to any one of [1] to [3] above, having a degree of true fermentation of 65% by mass or more. [5] The beer-flavored beverage according to any one of [1] to [4] above, which is a fermented beer-flavored beverage. [6] The beer-flavored beverage according to any one of [1] to [5] above, which is a concentrated beer-flavored beverage. [7] The beer-flavored beverage according to any one of [1] to [6] above, wherein the alcohol concentration is 5.0% by volume or more. [8] The beer-flavored beverage according to any one of [1] to [7] above, wherein the ratio of the lactic acid concentration (mg / L) to the linalool concentration (μg / L) is 30.0 or less. [9] The beer-flavored beverage according to any one of [1] to [8] above, wherein the ratio of the lactic acid concentration (mg / L) to the linalool concentration (μg / L) is 1.0 or more.

[10] The beer-taste beverage according to any one of [1] to [9] above, wherein the ratio of the lactic acid concentration (mg / L) to the iso-α acid concentration (mg / L) is 20.0 or less.

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

[10] above, wherein the ratio of the lactic acid concentration (mg / L) to the iso-α acid concentration (mg / L) is 10.0 or higher.

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

[11] above, wherein the carbon dioxide gas volume is 1.5 GV or less.

[13] Made from malt, A method for manufacturing a beer - flavored beverage, which adjusts the real extract, alcohol concentration, proline concentration, and lactic acid concentration such that the proportion of the real extract is 5.0% Plato or more, the ratio of the proline concentration (mg / L) to the real extract (% Plato) is 100 or more, and the ratio of the lactic acid concentration (mg / L) to the proline concentration (mg / L) is 50.0 or more.

[14] The method for manufacturing the beer - flavored beverage according to

[13] , which further adjusts the real extract and alcohol concentration such that the real fermentation degree is 65 mass% or more.

[15] A method for reducing the malty astringency of a beer - flavored beverage containing malt as a raw material, where the beer - flavored beverage has a proportion of the real extract of 5.0% Plato or more and a ratio of the proline concentration (mg / L) to the real extract (% Plato) of 100 or more, and adjusts the proline concentration and lactic acid concentration such that the ratio of the lactic acid concentration (mg / L) to the proline concentration (mg / L) is 50.0 or more.

[16] The method according to

[15] , where the beer - flavored beverage has a real fermentation degree of 65 mass% or more. [[ID=~11]]

Advantages of the Invention

[0010] According to the present invention, a beer - flavored beverage with less prominent malty astringency and a good flavor balance can be provided, whether it is consumed as it is or diluted at a low dilution ratio.

Embodiments for Carrying out the Invention

[0011] In the present invention and this specification, "X to Y (X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0012] In this invention and this specification, a beer-taste beverage is a beverage that has a beer-like flavor. In this invention and this specification, "beer-like" refers to a flavor or taste that is reminiscent of beer, regardless of the product name or labeling. In other words, a beer-taste beverage refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol or its alcohol content, whether it uses malt or hops, or whether it is fermented or not, and that has high thirst-quenching properties and drinkability (the ability to drink multiple cups without getting bored).

[0013] In the present invention and the specification, unless otherwise specified, the term "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, iso-hop extracts, and hop products containing iso-forms of bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone.

[0014] In the present invention and this specification, beer-taste beverages include both alcoholic beverages and non-alcoholic beverages that do not contain alcohol (beverages with an alcohol concentration of less than 0.05% by volume). Specific examples of beer-taste beverages according to the present invention include beer, happoshu (low-malt beer), low-alcohol beer-taste beverages, and non-alcoholic beer.

[0015] In the present invention and this specification, a fermented beer-taste beverage is a beer-taste beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation. However, similar to traditional beer production, simple multiple fermentation is preferred, in which the beverage is produced through separate processes: a saccharification process in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation process in which alcohol is produced from the sugars using yeast. In addition, liqueurs obtained by blending a beverage produced through a fermentation process with an alcohol-containing distillate are also included in the fermented beer-taste beverage. In the present invention and this specification, a non-fermented beer-taste beverage is a beer-taste beverage produced without going through a fermentation process.

[0016] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any alcohol generally classified as a distilled alcoholic beverage, such as raw alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu.

[0017] The beer-taste beverage according to the present invention may be a regular beer-taste beverage intended to be consumed as is, but is preferably a concentrated beer-taste beverage, which can be consumed as is but is intended to be diluted with water or carbonated water before consumption.

[0018] The beer-taste beverage of the present invention has a genuine extract content of 5.0% Plato or more, allowing it to be diluted to an appropriate concentration. The genuine extract content of the beer-taste beverage of the present invention is not particularly limited as long as it is 5.0% Plato or more, and is, for example, preferably 7.5% Plato or more, more preferably 10.0% Plato or more, and even more preferably 12.0% Plato or more. The genuine extract content of the beer-taste beverage of the present invention is not particularly limited, and is, for example, preferably 25.0% Plato or less, more preferably 22.5% Plato or less, even more preferably 20.0% Plato or less, and even more preferably 18.0% Plato or less.

[0019] The true extract concentration of beer-flavored beverages can be measured according to the method specified in "8.4.1 Distillation - Pycnometer Method" of the "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0020] The beer-taste beverage according to the present invention contains malt as an ingredient, and has a ratio of proline concentration (mg / L) to true extract (% Plato) (hereinafter, sometimes referred to as "Pro / RE") of 100 or more. Malt is an ingredient that contains a lot of proline, and the more malt used, the higher the proline concentration in the beer-taste beverage tends to be. As shown in the Reference Examples below, beer-taste beverages with a true extract ratio of 5.0% Plato or more and a Pro / RE of 100 or more have a strong malty bitterness, but by appropriately adjusting the lactic acid activity, the malty bitterness can be reduced and the flavor balance improved.

[0021] The Pro / RE of the beer-taste beverage according to the present invention is not particularly limited as long as it is 100 or more, but in order to be able to expect a stronger effect of improving flavor balance according to the present invention, the Pro / RE of the beer-taste beverage according to the present invention is preferably 110 or more, and more preferably 120 or more. The upper limit of the Pro / RE of the beer-taste beverage according to the present invention is not particularly limited, but in order to obtain a better beer-like flavor, it is preferably 200 or less, more preferably 180 or less, and even more preferably 160 or less.

[0022] The proline concentration in a beer-taste beverage can be measured by various methods commonly used to measure amino acid concentrations in beverages. Specifically, the proline concentration in the beer-taste beverage of the present invention can be measured by high-performance liquid chromatography (HPLC) analysis.

[0023] The beer-taste beverage according to the present invention has a ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) (hereinafter sometimes referred to as "LA / Pro") of 0.50 or higher. An LA / Pro ratio of 0.50 or higher indicates a sufficient amount of lactic acid relative to the malt raw material. Therefore, despite the beer-taste beverage according to the present invention containing malt as an ingredient, having a true extract ratio of 5.0% Plato or higher, and a Pro / RE ratio of 100 or higher, the harshness of malt is not noticeable, resulting in a beer-taste beverage with a well-balanced flavor and aroma.

[0024] The LA / Pro ratio of the beer-taste beverage according to the present invention is not particularly limited as long as it is 0.50 or higher, but from the viewpoint of obtaining a greater effect of improving flavor balance, it is preferably 0.52 or higher, more preferably 0.53 or higher, even more preferably 0.65 or higher, even more preferably 0.71 or higher, and particularly preferably 0.88 or higher. The upper limit of the LA / Pro ratio of the beer-taste beverage according to the present invention is not particularly limited, but from the viewpoint of obtaining a more favorable beer-like flavor, it is preferably 2.00 or lower, more preferably 1.50 or lower, and even more preferably 1.25 or lower.

[0025] The proline concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, as long as it is an amount that results in an LA / Pro ratio of 0.50 or greater. The proline concentration (mg / L) of the beer-taste beverage according to the present invention is, for example, preferably 600 mg / L or greater, more preferably 800 mg / L or greater, and even more preferably 1000 mg / L or greater. The upper limit of the proline concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but is, for example, preferably 2500 mg / L or less, more preferably 2250 mg / L or less, and even more preferably 2000 mg / L or less.

[0026] The lactic acid concentration of a beer-taste beverage can be measured by various methods commonly used to measure the concentration of organic acids in beverages. Specifically, the lactic acid concentration of the beer-taste beverage according to the present invention can be measured by high-performance liquid chromatography (HPLC) analysis.

[0027] The LA / Pro ratio of the beer-taste beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing lactic acid and proline. For example, malt is a raw material that contains relatively large amounts of lactic acid and proline, and therefore, by appropriately adjusting the type and amount of malt used, a beer-taste beverage with an LA / Pro ratio within the desired range can be obtained. Furthermore, lactic acid is widely used as an acidulant for food and beverages, and the LA / Pro ratio of a beer-taste beverage can also be adjusted to a desired range by adding an appropriate amount of lactic acid.

[0028] The beer-taste beverage of the present invention is preferably an alcohol-containing beverage (a beverage with an alcohol concentration of 0.05% by volume or more). To ensure that the flavor balance improvement effect achieved by optimizing LA / Pro is fully realized, the alcohol concentration of the beer-taste beverage of the present invention is preferably 5.0% by volume or more, more preferably 7.5% by volume or more, even more preferably 10.0% by volume or more, even more preferably 12.5% ​​by volume or more, particularly preferably 15.0% by volume or more, and most preferably 17.5% by volume or more. The upper limit of the alcohol concentration of the beer-taste beverage of the present invention is not particularly limited, but is preferably 35.0% by volume or less, more preferably 30.0% by volume or less, and even more preferably 25.0% by volume or less.

[0029] The alcohol concentration of beer-flavored beverages can be measured according to the method specified in "8.3.1 Distillation-hydrometer Method" of the "BCOJ Beer Analysis Methods (2013 revised edition)" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

[0030] The beer-taste beverage according to the present invention preferably has a true fermentation degree of 65.0% by mass or more, and more preferably 67.0% by mass or more. There are no particular limitations on the upper limit of the true fermentation degree of the beer-taste beverage according to the present invention, but it is preferably 80.0% by mass or less, more preferably 78.0% by mass or less, even more preferably 75.0% by mass or less, and even more preferably 73.0% by mass or less.

[0031] The true fermentation degree of a beer-flavored beverage can be calculated from the alcohol concentration and true extract concentration according to the method specified in "8.5" of the "BCOJ Beer Analysis Methods (2013 revised edition)" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan). The true fermentation degree of the beer-taste beverage can be adjusted to fall within a desired range by adjusting the alcohol concentration and true extract concentration.

[0032] The linalool concentration (μg / L) of the beer-taste beverage of the present invention is not particularly limited. Because the acidic irritation of lactic acid is alleviated and the flavor balance is improved, the ratio of the lactic acid concentration (mg / L) to the linalool concentration (μg / L) of the beer-taste beverage of the present invention (hereinafter sometimes referred to as "LA / L") is preferably 30.0 or less, more preferably 20.0 or less, and even more preferably 10.0 or less. The lower limit of the LA / L of the beer-taste beverage of the present invention is not particularly limited, but is preferably 1.0 or more, more preferably 2.0 or more, and even more preferably 4.0 or more.

[0033] The LA / L of the beer-taste beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing lactic acid and linalool. For example, linalool is mainly contained in hops, and therefore, by appropriately adjusting the type of hop used, the processing method, the amount used, the timing of addition, etc., a beer-taste beverage with an LA / L within the desired range can be obtained. Furthermore, linalool is widely used as a flavoring agent for food and beverages or a component thereof, and the LA / L of a beer-taste beverage can also be adjusted to a desired range by adding linalool or a flavoring agent containing linalool.

[0034] The linalool concentration of the beer-taste beverage can be measured by various methods commonly used to measure the concentration of aroma components in beverages. Specifically, the linalool concentration of the beer-taste beverage of the present invention can be measured by gas chromatography-mass spectrometry (GC-MS).

[0035] The iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is not particularly limited. Because iso-α acids are the main component responsible for the bitterness of beer-taste beverages, the iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is appropriately adjusted depending on the desired product quality. In order to achieve a beer-like bitterness, the iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is preferably, for example, 25.0 mg / L or more, more preferably 50.0 mg / L or more, and even more preferably 70.0 mg / L or more. The iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is, for example, preferably 150.0 mg / L or less, and more preferably 120.0 mg / L or less.

[0036] The iso-α acid concentration in beer-flavored beverages can be measured according to the method specified in "8.25 ​​HPLC Method" of the "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0037] In order to reduce the acidic irritation caused by lactic acid and improve flavor balance, the ratio of lactic acid concentration (mg / L) to iso-α acid concentration (mg / L) in the beer-taste beverage of the present invention (hereinafter sometimes referred to as "LA / Iso") is preferably 20.0 or less, more preferably 18.0 or less, and even more preferably 16.0 or less. The lower limit of LA / Iso in the beer-taste beverage of the present invention is not particularly limited, but is preferably 10.0 or more, more preferably 13.0 or more.

[0038] The LA / Iso ratio of the beer-taste beverage of the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing lactic acid and iso-α acids. For example, iso-α acids are mainly found in hops, and therefore, by appropriately adjusting the type of hop used, the processing method, amount used, timing of addition, etc., a beer-taste beverage with an LA / Iso ratio within the desired range can be obtained.

[0039] The gas volume of carbon dioxide in the beer-taste beverage of the present invention is not particularly limited and can be adjusted appropriately depending on the desired product quality. For example, the gas volume of the beer-taste beverage of the present invention is preferably 1.5 gas volumes (GV) or less of carbon dioxide content at 20°C, and it is not necessary for the beverage to contain any carbon dioxide. Even if the beer-taste beverage of the present invention does not contain any carbon dioxide, it is possible to prepare a beer-taste beverage with a beer-like carbonated taste by diluting it with carbonated water or by diluting it with water and then injecting carbon dioxide gas into it.

[0040] The beer-taste beverage according to the present invention may be a fermented beer-taste beverage or a non-fermented beer-taste beverage.

[0041] The beer-flavored beverage of the present invention can be produced in the same manner as general fermented beer-flavored beverages and non-fermented beer-flavored beverages, except that it is made from malt as a raw material and the proportion of true extract is adjusted to 5.0% Plato or more, Pro / RE to 100 or more, and LA / Pro to 0.50 or more.

[0042] Fermented beer-flavored beverages can be produced through the steps of brewing (preparing the fermented raw material liquid), fermentation, storage, and filtration.

[0043] In the present invention, malt is used as at least a portion of the fermentation raw material. The malt used as the fermentation raw material may be barley malt, wheat malt, or a combination of both. In the method for producing a fermented beer-taste beverage according to the present invention, malt alone may be used as the fermentation raw material, or malt and a raw material other than malt may be used in combination, i.e., the malt usage ratio (the proportion of malt used in the total fermentation raw materials) may be less than 100% by mass. In order to achieve a more beer-like flavor and aroma, the malt usage ratio is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass.

[0044] The grain raw material other than malt used may be one type of grain raw material or a mixture of multiple types of grain raw materials. As the fermentation raw material other than malt, only a grain raw material may be used, only a carbohydrate raw material may be used, or both may be used in combination. Examples of grain raw materials include wheat other than malt, rice, corn, beans such as soybeans, potatoes, etc. Examples of carbohydrate raw materials include sugars such as liquid sugar and sucrose.

[0045] Each grain raw material including malt can be used as grain syrup, grain extract, etc., but is preferably used as a ground grain product obtained by grinding. The grinding of grains can be carried out by a conventional method. The ground grain product may be one that has been subjected to conventional treatments before or after grinding, such as crushed malt, corn starch, corn grits, etc.

[0046] In the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from the fermentation raw material. Specifically, first, a mixture containing the fermentation raw material and raw material water is prepared and heated to saccharify the starch in the fermentation raw material. To this mixture, auxiliary materials other than the fermentation raw material and water may be added. Examples of such auxiliary materials include hops, yeast extract, protein hydrolysates, water-soluble dietary fiber, sweeteners, bittering agents, fruit juice, coloring agents, herbs, and flavoring agents.

[0047] By using hops or hop processed products as raw materials, it is possible to produce a fermented beer-flavored beverage containing iso-α acids. Hops contain α acids, which are precursors of iso-α acids. The hops used as raw materials may be fresh hops, dried hops, or hop pellets. The hop processed products used as raw materials may also be hop extracts obtained by extracting bitter components from hops. They may also be hop processed products containing iso-formed components of bitter components in hops, such as iso-formed hop extracts, tetrahydroisohumulones, and hexahydroisohumulones.

[0048] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fibers used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0049] The sweetener may be sugar, a sweetener with a relatively low sweetness, or a sweetener with a high sweetness. Specific examples of sweeteners with a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharides refer to carbohydrates formed by the polymerization of three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides, mainly based on their size. Oligosaccharides are carbohydrates formed by the polymerization of approximately 3 to 10 monosaccharides, and dextrin refers to carbohydrates obtained by hydrolyzing starch and larger than oligosaccharides. Examples of sweet amino acids include alanine and glycine, with alanine being preferred. Examples of high-sweetness sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia, etc. These sweeteners may be used alone or in combination.

[0050] The bittering agent is not particularly limited as long as it imparts a bitterness identical to or similar to that of beer in the final fermented beer-flavored beverage, and may be a bittering component contained in hops or a bittering component not contained in hops. Specific examples of the bittering agent include bittering components such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quasin, iso-α acids, tetraiso-α acids, β acid oxides, quinine, momordicin, quercitrin, theobromine, and caffeine, as well as bittering materials such as bitter melon, Swertia japonica tea, Kuding tea, wormwood extract, gentian extract, and cinchona extract. These bittering agents may be used alone or in combination.

[0051] Examples of protein hydrolysates include soy protein hydrolysates. Examples of coloring agents include caramel color. Examples of flavorings include beer flavors, beer aromas, and hop aromas.

[0052] In order to prepare a beer-taste beverage with a true extract content of 5.0% Plato or more, a high-concentration fermentation raw material liquid is prepared in the brewing step. The fermentation raw material liquid is preferably one that will result in a raw wort extract concentration of 20.0% Plato or more, more preferably 25.0% Plato or more, even more preferably 30.0% Plato or more, and even more preferably 35.0% Plato or more in the resulting beer-taste beverage.

[0053] The original wort extract concentration of a fermented beer-flavored beverage can be measured according to the analytical method published by the Brewing Society of Japan ("8.5 Extract-Related Measurement Methods" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)." Specifically, it can be measured from the alcohol concentration and true extract concentration of the fermented beer-flavored beverage.

[0054] In the mashing step, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, etc., or enzyme preparations such as protease, etc. These enzymes promote the decomposition reaction of non-assimilable sugars in the fermentation raw material into assimilable sugars, and even when a fermentation raw material with a high malt content is used, it is possible to prepare a fermentation raw material liquid with a low content of non-assimilable sugars.

[0055] Saccharification is carried out using enzymes derived from the grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted as appropriate, taking into consideration the type of grain raw materials used, the proportion of the grain raw materials in the total fermentation raw materials, the type and amount of enzymes added, and the desired quality of the fermented beer-taste beverage. For example, saccharification can be carried out by conventional methods, such as by maintaining a mixture containing the grain raw materials at 35 to 70°C for 20 to 90 minutes. Adjusting the saccharification time can control the saccharification efficiency and adjust the carbohydrate content of the final fermented beer-taste beverage to fall within a desired range.

[0056] The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0057] By adding herbs and other ingredients as appropriate before or during the boiling process, a fermented beer-flavored beverage with the desired flavor can be produced. Hops are particularly preferably added before or during the boiling process. Boiling in the presence of hops allows the flavor and aroma components of the hops to be efficiently extracted. The amount of hops to be added, the manner of addition (e.g., adding them in several batches), and the boiling conditions can be determined as appropriate.

[0058] After the mashing step and before the fermentation step, it is preferable to remove dregs such as proteins generated by precipitation from the prepared broth. The removal of dregs can be carried out by any solid-liquid separation process, but typically, a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time should be 15°C or higher, and is generally about 50 to 100°C. The broth (filtrate) after dregs removal is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after dregs removal becomes the fermentation raw material liquid.

[0059] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be subjected to the fermentation step as is, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts normally used in the production of alcoholic beverages. Either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0060] Furthermore, in the storage step, the resulting fermented liquor is aged in a storage tank and stored at low temperatures of around 0°C for stabilization. Then, in the filtration step, the aged fermented liquor is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining the desired fermented beer-flavored beverage. Any method capable of filtering out the yeast may be used for this filtration, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of around 0.4 to 1.0 μm. Furthermore, to achieve the desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the liquor.

[0061] Before or after the filtration treatment, a membrane filtration treatment to remove water can be further performed. As the membrane filtration treatment, a known membrane treatment used in a concentration treatment, such as an RO membrane treatment or an FO membrane treatment, can be used.

[0062] In addition, in a step subsequent to the yeast fermentation step, for example, by mixing with an alcohol-containing distillate, a fermented beer-flavored beverage equivalent to a liqueur under the Liquor Tax Act can be produced. The alcohol-containing distillate can be added before or after adding water to adjust the alcohol concentration. Barley spirits is preferred as the alcohol-containing distillate to be added, as this allows for the production of a fermented beer-flavored beverage with a more desirable barley flavor.

[0063] Non-fermented beer-taste beverages, which are produced without a fermentation process, can generally be produced by mixing ingredients (blending method). For example, specifically, they can be produced by a blending step in which ingredients are mixed to prepare a blend, and a gas introduction step in which carbon dioxide gas is added to the resulting blend.

[0064] First, in the blending step, the raw materials are mixed to prepare a blended liquid. In the blending step, it is preferable to prepare a blended liquid in which all raw materials except carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by dissolving the previously added raw materials and then adding the remaining raw materials. Furthermore, for example, solid raw materials (e.g., powder or granular) and alcohol may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions, alcohol, and, if necessary, raw material water may be mixed. Furthermore, heated raw materials may be added to the raw material water, or the prepared blended liquid may be heated.

[0065] Examples of ingredients include bittering agents, acidulants, sweetening agents, caramel coloring, flavoring agents, ethanol (raw alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their decomposition products, etc. As the bittering agent, those listed above can be used.

[0066] Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners. These sweeteners may be used alone or in combination of two or more. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

[0067] Acidulants include organic acids such as lactic acid, citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, adipic acid, and fumaric acid. Flavoring agents include beer extracts, beer flavorings, hop flavorings, and the like.

[0068] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0069] Examples of polysaccharides include starch, dextrin, etc. Dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than an oligosaccharide (a carbohydrate formed by polymerizing approximately 3 to 10 monosaccharides).

[0070] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc.

[0071] If insoluble matter is generated in the preparation prepared in the preparation step, it is preferable to subject the preparation to a treatment to remove the insoluble matter, such as filtration, before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be carried out by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0072] Next, in the gas introduction step, carbon dioxide gas is added to the preparation obtained in the blending step. This results in a non-fermented beer-flavored beverage. The addition of carbon dioxide imparts a refreshing sensation similar to that of beer. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the preparation obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation obtained in the blending step.

[0073] After the addition of carbon dioxide, the resulting non-fermented beer-taste beverage may be further subjected to a process to remove insoluble matter, such as filtration. The process for removing insoluble matter is not particularly limited, and may be carried out by a method commonly used in the art.

[0074] If the beer-taste beverage according to the present invention does not contain carbon dioxide, the gas introduction step can be omitted. In this case, the desired non-fermented beer-taste beverage can be obtained by subjecting the prepared liquid in the preparation step to a process such as filtration to remove insoluble matter.

[0075] The produced beer-taste beverage can be filled into a container and sealed to produce a packaged beer-taste beverage. The container can be filled and sealed using conventional methods. The empty space of the packaged beer-taste beverage may also be filled with an inert gas such as nitrogen or carbon dioxide. The inert gas can reduce the amount of oxygen present in the container.

[0076] The container into which the packaged beer-taste beverage is filled is not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle-shaped cans. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0077] The beer-taste beverage of the present invention may be subjected to heat sterilization as necessary during its production process. Heat sterilization may be carried out before or after filling into containers. Sterilization may be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization. [Example]

[0078] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0079] Unless otherwise specified, various components in the beer-taste beverage were measured by the following methods. The alcohol concentration was measured by the distillation-hydrometer method (see revised BCOJ Beer Analysis Methods 8.3.1). The true extract concentration was measured by the pycnometer method (see revised BCOJ Beer Analysis Method 8.4.1). The original wort extract concentration was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Methods 8.5). The true fermentation degree was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Methods 8.5). The iso-α-acid concentration was quantified by HPLC (see Revised BCOJ Beer Analysis Method 8.25).

[0080] <Measurement of linalool concentration> The linalool concentration in the beverage was measured by stirring a polydimethylsiloxane (PDMS)-coated stir bar (Twister) in the sample solution, capturing the linalool contained in the sample, thermally desorbing it, and then introducing it into a GC-MS system for analysis (SBSE (stir bar extraction) method). Compounds were identified and quantified based on their specific retention times and fragment ion intensities. Linalool was M / Z = 136 (TI), RT = 9.372). The GC conditions and calibration curve range were as follows:

[0081] (GC conditions) Equipment: HP 6890 GC, HP 5973 MSD (Agilent Technologies) Column: DB-WAX (Agilent 121-7022) (20 m x 0.18 mm (ID) x 0.18 μm (FT)) D (Agilent Technologies) Column temperature: 35°C (2 min) → 13.5°C / min → 240°C (4.5 min) Transfer line temperature: 240℃ Inlet (CIS): Solvent vent (Vent time: 0.01 min, Vent flow rate: 50.0 mL / min, Vent pressure: 99.25 kPa, Purge flow rate: 50 mL / min, Purge time: 2.0 min, Total flow: 53.72 mL / min) Gas: Helium gas (constant flow mode, carrier gas flow rate: 0.72 mL / min) MSD: SIM mode (quadrupole: 150°C, ion source: 240°C) Config: Set the switching valve to Lowsplit.

[0082] [Table 1]

[0083] <Measurement of proline concentration> Proline concentrations in the beverages were analyzed using a Waters ACQUITY UPLC system. First, 100 mL of each beverage was sonicated to remove carbon dioxide. If the beverage was cloudy or contained precipitate, it was filtered through a hydrophilic filter (0.45 μm). Next, 200 μL of each beverage was mixed with 160 μL of water and 40 μL of Norvaline (1000 pmol / μL). 10 μL of the resulting solution was mixed with 70 μL of borate buffer and 20 μL of AQC derivatization reagent for reaction.

[0084] (Analysis conditions) Instrument: ACQUITY UPLC / TUV + Empower2 software Column: ACQUITY UPLC AccQ·Tag Ultra (2.1 x 100 mm) Column temperature: 60℃ Flow rate: 0.7mL / min Measurement wavelength: 260nm Mobile phase conditions: Cell culture medium method was used (Mobile phase A: AccQ·Tag Ultra Eluent A (concentrated) 100 mL + water 900 mL, Mobile phase B: AccQ·Tag Ultra Eluent B).

[0085] [Table 2]

[0086] <Acid concentration measurement> The concentrations of phosphoric acid and organic acids in the beverages were analyzed using an HPLC organic acid analysis system (Prominence, Shimadzu Corporation).

[0087] (separation conditions) Separation method: ion exclusion chromatography Column: Shim-pack SCR-102H (300 mmL x 8 mm(ID)), 2 columns connected in series Mobile phase: 5mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8mL / min Temperature: 40℃

[0088] (Detection conditions) Detection method: Post-column pH buffered electrical conductivity detection Reagents: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-tris aqueous solution containing 100 μmol / L EDTA Flow rate: 0.8mL / min

[0089] [Reference example 1] Commercially available pilsner-style beer was concentrated using an RO membrane and then degassed to remove carbon dioxide, yielding the beer-flavored beverages of Test Plots 1-1 to 1-6 shown in Table 3.

[0090] A sensory evaluation test was conducted on the resulting beer-taste beverages to compare the degree of malt bitterness. The test was repeated three times on different days by 15 trained panelists. In the test, the degree of malt bitterness was evaluated on a scale of 0 to 6 (0 being the weakest, 6 being the strongest). Note that a standard sample was used to fix the 3 and 5 on the scale. The panelists conducted preliminary discussions and preliminary tests to reach a common understanding of the definition of malty astringency and to refine the scores so that the psychological intervals between each score were equal. Panelists were not given details about the individual samples, they tasted in individual booths, and no post-tasting discussion was held. The samples were poured into 70 mL clear 250 mL glasses and presented at 12° C. The six samples were presented simultaneously in a random order, and panelists swallowed and evaluated the samples. The scores (average values) for each sample are shown in Table 3.

[0091] [Table 3]

[0092] The results of the sensory evaluation were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant, so the significant differences between panelists were determined to be secondary. Furthermore, a multiple comparison (subordinate test) was performed on the samples using the Bonferroni method. As a result, it was confirmed that there was a significant difference at the 5% level between test plots 1-1 to 1-3 and test plots 1-4 to 1-6 in terms of malt-like bitterness.

[0093] From the above evaluation results, it was confirmed that in beer-flavored beverages with a genuine extract ratio of 5.0% Plato or more, when the Pro / RE ratio is 100 or more, a strong malty bitterness is perceived.

[0094] [Example 1] Beer-taste beverages were prepared by adding phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, acetic acid, and lactic acid to the beer-taste beverages of Test Plots 1-4 in Reference Example 1 at concentrations shown in Table 4. The resulting beverages were compared for their level of malt-like bitterness by sensory evaluation in the same manner as in Reference Example 1. The evaluation results are shown in Table 4.

[0095] [Table 4]

[0096] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, multiple comparisons (subordinate tests) were performed on the samples using the Bonferroni method. As a result, there was no significant difference in malt-like astringency between Test Plot 1-4 and Test Plots 2-1 to 2-6, which were supplemented with phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, or acetic acid, respectively. On the other hand, Test Plot 2-7, which was supplemented with lactic acid in Test Plot 1-4, was significantly different from Test Plots 1-4 and 2-1 to 2-6 at the 5% level. These results demonstrate that the malt-like astringency of beer-flavored beverages with a true extract content of 5.0% Plato or higher and a Pro / RE of 100 or higher can be reduced by increasing the lactic acid concentration.

[0097] [Example 2] Beer-taste beverages were prepared by adding lactic acid to the beer-taste beverages of Test Plots 1-4 and 1-6 of Reference Example 1 at the concentrations shown in Tables 5 and 6. The resulting beverages were compared for their level of malt-like bitterness by sensory evaluation in the same manner as in Reference Example 1. The evaluation results are shown in Tables 5 and 6.

[0098] [Table 5]

[0099] [Table 6]

[0100] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, multiple comparisons (subordinate tests) were performed on the samples using the Bonferroni method. Results confirmed that there was a significant difference at the 5% level in terms of malt-like astringency between Test Plot 1-4 and Test Plots 3-1 to 3-5, to which lactic acid had been added. Similarly, there was a significant difference at the 5% level between Test Plot 1-6 and Test Plots 3-6 to 3-10, to which lactic acid had been added. These results demonstrate that for beer-flavored beverages with a true extract ratio of 5.0% Plato or higher and a Pro / RE ratio of 100 or higher, the malt-like astringency can be reduced by increasing the lactic acid concentration so that the LA / Pro ratio is 0.50 or higher.

[0101] [Example 3] As shown in Examples 1 and 2, in beer-flavored beverages with a genuine extract ratio of 5.0% or more and a Pro / RE ratio of 100 or more, increasing the lactic acid concentration to a ratio of LA / Pro of 0.50 or more reduced the malty astringency, but increased lactic acid also increased the acidic irritation. Therefore, the effect of linalool on this acidic irritation was investigated.

[0102] Specifically, beer-taste beverages were prepared by adding linalool to the beer-taste beverages of Test Group 3-3 in Example 2 to the concentrations shown in Table 7. The resulting beverages were compared for their degree of acidic irritation by a sensory evaluation test.

[0103] The sensory evaluation test was conducted by 15 trained panelists, with evaluation repeated three times on different days. In the test, the degree of acid irritation was evaluated on a scale of 0 to 6 (0 being the weakest and 6 being the strongest), with 3 and 5 on the scale fixed using a standard sample. The panelists conducted a preliminary discussion and a preliminary test to reach a common understanding of the definition of acid irritation and to refine the scores so that the psychological intervals between each score were equal. Panelists were not given details about the individual samples, they tasted in individual booths, and no post-tasting discussion was held. The samples were poured into 70 mL clear 250 mL glasses and presented at 12° C. The six samples were presented simultaneously in a random order, and panelists swallowed and evaluated the samples. The scores (average values) for each sample are shown in Table 7.

[0104] [Table 7]

[0105] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, a Bonferroni multiple comparison (subordinate test) was performed on the samples. The results confirmed a significant difference at the 5% level in terms of acidic irritation between Test Group 3-3 and Test Groups 4-1 to 4-5, to which linalool had been added. These results demonstrate that for beer-flavored beverages with a true extract ratio of 5.0% or more, a Pro / RE ratio of 100 or more, and an LA / Pro ratio of 0.50 or more, adjusting the linalool concentration so that the LA / L ratio is 30.0 or less can reduce acidic irritation and further improve the balance of beer-like flavors.

[0106] [Example 4] The effect of iso-α-acids on the acidic stimulation of beer-flavored beverages with a genuine extract ratio of 5.0% Plato or more, a Pro / RE ratio of 100 or more, and a LA / Pro ratio of 0.50 or more was investigated.

[0107] Specifically, beer-taste beverages were prepared by adding iso-α-acid and linalool to the beer-taste beverages of Test Group 3-3 in Example 2 to the concentrations shown in Table 8. The resulting beverages were compared for their degree of acidic irritation by a sensory evaluation test in the same manner as in Example 3.

[0108] [Table 8]

[0109] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, a Bonferroni multiple comparison (subordinate test) was performed on the samples. The results confirmed a significant difference in acidic irritation at the 5% level between Test Group 3-3 and Test Groups 5-1 to 5-4, to which iso-α acids had been added. These results demonstrate that for beer-flavored beverages with a true extract ratio of 5.0% or more, a Pro / RE ratio of 100 or more, and an LA / Pro ratio of 0.50 or more, adjusting the iso-α acid concentration so that the LA / Iso ratio is 20.0 or less can reduce acidic irritation and further improve the balance of beer-like flavors.

Claims

1. Contains malt as an ingredient, The proportion of genuine extract is 5.0% Plato or more, The ratio of proline concentration (mg / L) to authentic extract (% Plato) is 100 or more; A beer-taste beverage in which the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is 0.50 or higher.

2. 2. The beer-taste beverage according to claim 1, wherein the ratio of proline concentration (mg / L) to true extract (% Plato) is 200 or less.

3. 2. The beer-taste beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is 2.00 or less.

4. 2. The beer-taste beverage according to claim 1, wherein the true degree of fermentation is 65% by mass or more.

5. 2. The beer-taste beverage according to claim 1, which is a fermented beer-taste beverage.

6. 2. The beer-taste beverage according to claim 1, which is a concentrated beer-taste beverage.

7. 2. The beer-taste beverage according to claim 1, wherein the alcohol concentration is 5.0% by volume or more.

8. 2. The beer-taste beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) is 30.0 or less.

9. 2. The beer-taste beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) is 1.0 or greater.

10. 2. The beer-taste beverage according to claim 1, wherein the ratio of the lactic acid concentration (mg / L) to the iso-α acid concentration (mg / L) is 20.0 or less.

11. 2. The beer-taste beverage according to claim 1, wherein the ratio of the lactic acid concentration (mg / L) to the iso-α acid concentration (mg / L) is 10.0 or higher.

12. 2. The beer-taste beverage according to claim 1, wherein the carbon dioxide has a gas volume of 1.5 GV or less.

13. Made from malt, A method for producing a beer-flavored beverage in which the authentic extract, alcohol concentration, proline concentration, and lactic acid concentration are adjusted so that the proportion of authentic extract is 5.0% Plato or more, the ratio of proline concentration (mg / L) to authentic extract (% Plato) is 100 or more, and the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is 50.0 or more.

14. 14. The method for producing a beer-taste beverage according to claim 13, further comprising adjusting the concentrations of the true extract and alcohol so that the true fermentation degree is 65% by mass or more.

15. A method for reducing the malty bitterness of a beer-taste beverage containing malt as an ingredient, comprising: the beer-taste beverage has a true extract percentage of 5.0% Plato or more and a ratio of the proline concentration (mg / L) to the true extract (% Plato) of 100 or more; A method for adjusting the proline concentration and the lactic acid concentration so that the ratio of the lactic acid concentration (mg / L) to the proline concentration (mg / L) is 50.0 or more.

16. 16. The method according to claim 15, wherein the beer-taste beverage has a degree of true fermentation of 65% by mass or more.

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