Fermented beverage

Abstract

To provide a fermented beverage using hop, having a good stimulation feeling while reducing a glutinous taste.SOLUTION: The fermented beverage uses hops as a starting material, has a proline content of 15mg / 100mL or less, and satisfies the following formula (1): A / B ≥ 2.0 Expression (1): In the above Expression (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the content of proline (unit: mg / 100mL). ] SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fermented beverage, a method for improving the flavor of a fermented beverage, and a method for producing a fermented beverage. [Background technology]

[0002] Various fermented beverages have been developed and offered to meet the diverse tastes of consumers today. For example, fermented beer-flavored beverages use hops as an ingredient, and some consumers find the hop-derived flavor unpleasant and avoid them. For this reason, development of hop-free fermented beer-flavored beverages is also underway. For example, Patent Document 1 describes a beer-flavored beverage that contains one or more aroma components selected from the group consisting of carboxylic acid esters, aldehydes, and pentyl alcohols, and terpenoids, and does not use hops as an ingredient. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-000061 Summary of the Invention [Problem to be solved by the invention]

[0004] However, while there is a demand for hop-free beverages as described in Patent Document 1, there is also a need for fermented beverages that are easy to drink while still retaining the aroma and flavor of hops. Under these circumstances, there is a demand for fermented beverages that use hops and have a reduced heavy taste while still providing a pleasant stimulating sensation. [Means for solving the problem]

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

[23] . [1] Hops are used as raw materials, The proline content is 15 mg / 100 mL or less, A fermented beverage that satisfies the following formula (1): Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).] [2] The fermented beverage according to [1], wherein the total content of valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine is 1.0 mg / 100 mL or more. [3] The fermented beverage according to [1] or [2], which satisfies the following formula (2): Formula (2): C1 / B>0.1 [In the above formula (2), B represents the proline content (unit: mg / 100 mL), and C1 represents the valine content (unit: mg / 100 mL).] [4] The fermented beverage according to any one of [1] to [3], which satisfies the following formula (3): Formula (3): C / B>0.4 [In the above formula (3), B represents the proline content (unit: mg / 100 mL), and C represents the total content of valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine (unit: mg / 100 mL)] [5] The fermented beverage according to any one of [1] to [4], wherein the total amount of polyphenols is 15.0 mg / L or more. [6] The fermented beverage according to any one of [1] to [5], wherein the β-damascenone content is 0.001 to 5.0 μg / L. [7] The fermented beverage according to any one of [1] to [6], which satisfies the following formula (4): Formula (4): D / B≧1.0 [In the above formula (4), D represents the β-glucan content (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).] [8] The fermented beverage according to any one of [1] to [7], which satisfies the following formula (5): Formula (5): E / F≧5.0 [In the above formula (5), E represents the content of ethyl acetate (unit: mg / L), and F represents the content of β-damascenone (unit: μg / L)] [9] The fermented beverage according to any one of [1] to [8], wherein the original extract concentration is 5.0% by mass or more.

[10] The fermented beverage according to any one of [1] to [9], wherein the ethyl acetate content is 2.0 to 50.0 mg / L.

[11] The fermented beverage according to any one of [1] to

[10] , which has a β-glucan content of 0.001 to 60.0 mg / L.

[12] The fermented beverage according to any one of [1] to

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

[13] The fermented beverage according to any one of [1] to

[12] , wherein the malt ratio is less than 60% by mass.

[14] The fermented beverage according to any one of [1] to

[12] , wherein the malt ratio is less than 25% by mass.

[15] The fermented beverage according to any one of [1] to

[12] , which does not substantially use malt as a raw material.

[16] The fermented beverage according to any one of [1] to

[15] , wherein sugars are used as raw materials.

[17] The fermented beverage according to any one of [1] to

[16] , wherein yeast extract is used as a raw material.

[18] The fermented beverage according to any one of [1] to

[17] , wherein a corn protein hydrolysate is used as a raw material.

[19] The fermented beverage according to any one of [1] to

[18] , which uses soy protein as a raw material.

[20] The fermented beverage according to any one of [1] to

[19] , wherein pea protein is used as a raw material. [twenty one] A method for producing a fermented beverage using hops as a raw material, comprising the following steps (1) and (a) and (b): Step (1): A step of obtaining a pre-beverage solution by using raw materials containing hops and performing at least one of saccharification, boiling, and solids removal. Step (a): adjusting the proline content of the fermented beverage to 15 mg / 100 mL or less. Step (b): A step of adjusting the fermented beverage so that it satisfies the following formula (1): Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).] [twenty two] The method for producing a fermented beverage according to

[21] , further comprising the following step (2): Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation. [twenty three] Adjust the proline content to 15 mg / 100 mL or less, and A method for improving the flavor of a fermented beverage that uses hops as a raw material, comprising adjusting the content of hops so that the following formula (1) is satisfied: Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).] [Effects of the Invention]

[0006] According to one aspect of the present invention, a fermented beverage is provided that has a reduced heavy taste that is unsuitable for hop-based fermented beverages. Also, according to another aspect of the present invention, a fermented beverage is provided that has a stimulating taste that is suitable for hop-based fermented beverages. DETAILED DESCRIPTION OF THE INVENTION

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

[0008] 1. Fermented drinks As used herein, the term "fermented beverage" broadly encompasses beverages produced through a fermentation process using yeast, and "fermentation" may refer to either alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced. Thus, the fermented beverage of one embodiment of the present invention may be an alcoholic fermented beverage with an alcohol content of 1.0% (v / v) or more, or a non-alcoholic fermented beverage with an alcohol content of less than 1.0% (v / v). Specific examples of alcohol-containing fermented beverages include beer-flavored beverages, sake, wine, chuhai made by blending lactic acid bacteria fermentation liquid, etc. Specific examples of non-alcoholic fermented beverages include non-alcoholic beer-flavored beverages, lactic acid bacteria beverages, fermented tea, and non-alcoholic fermented beverages obtained by removing the alcohol from the above-mentioned alcohol-containing fermented beverages.

[0009] One embodiment of the fermented beverage of the present invention is a hop-based fermented beverage that uses hops as a raw material. Furthermore, the fermented beverage of one embodiment of the present invention may be a malt-based fermented beverage that uses malt as a raw material, or may be a malt-free fermented beverage that does not substantially use malt. In this specification, "substantially no malt is used" means that malt is not actively used as a raw material when producing a fermented beverage, and includes cases where malt is inevitably mixed in during production. Additionally, whether or not malt is actively used as an ingredient can be confirmed from the ingredient labeling established by the Liquor Tax Act, Food Labeling Act, Food Sanitation Act, JAS Act, Act against Unjustifiable Premiums and Misleading Representations, Health Promotion Act, or rules and voluntary standards established by industry groups. For example, if malt is actively used as an ingredient, the ingredient name will be listed as "malt." On the other hand, beverages that "do not substantially use malt" will not list "malt" as an ingredient name on the ingredient labeling. Furthermore, the fermented beverage of one embodiment of the present invention may be a barley-based fermented beverage that uses unmalted barley (e.g., barley, wheat, etc.) as a raw material, or it may be a barley-free fermented beverage that does not substantially use barley.

[0010] Furthermore, the fermented beverage of one embodiment of the present invention may be a fermented beer-flavored beverage. As used herein, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic beverage that has a beer-like flavor. Fermented beer-flavored beverages include beverages brewed through a fermentation process using beer yeast, and specifically may be top-fermented beer-flavored beverages (ale beer-flavored beverages) brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), bottom-fermented beer-flavored beverages (lager beer-flavored beverages, pilsner beer-flavored beverages) brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.), or blends of these beer-flavored beverages.Furthermore, the fermented beer-flavored beverage may be obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes.

[0011] The composition and properties of a fermented beverage (including a fermented beer-taste beverage) according to one embodiment of the present invention will be described below.

[0012] The fermented beverage of one embodiment of the present invention has a proline content limited to 15 mg / 100 mL or less. This reduces the heavy, sluggish taste that is derived from raw materials such as malt. From the viewpoint of further reducing the heavy taste, the proline content is set to 14.5 mg / 100 mL or less, 14.0 mg / 100 mL or less, 13.5 mg / 100 mL or less, 13.0 mg / 100 mL or less, 12.5 mg / 100 mL or less, 12.0 mg / 100 mL or less, 11.5 mg / 100 mL or less, 11.0 mg / 100 mL or less, 10.5 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.7 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.3 mg / 100 mL or less, 9.5 ... It is preferable that the concentration is 7.7mg / 100mL or less, 7.5mg / 100mL or less, 7.3mg / 100mL or less, 7.0mg / 100mL or less, 6.7mg / 100mL or less, 6.5mg / 100mL or less, 6.3mg / 100mL or less, 6.0mg / 100mL or less, 5.7mg / 100mL or less, 5.5mg / 100mL or less, 5. 3mg / 100mL or less, 5.0mg / 100mL or less, 4.7mg / 100mL or less, 4.5mg / 100mL or less, 4.3mg / 100mL or less, 4.0mg / 100mL or less, 3.8mg / 100mL or less, 3.6mg / 100mL or less, 3.4 2.4m g / 100mL or less, 2.3mg / 100mL or less, 2.2mg / 100mL or less, 2.15mg / 100mL or less, 2.1mg / 100mL or less, 2.05mg / 100mL or less, 2.0mg / 100mL or less, 1.95mg / 100mL or less, 1. 9mg / 100mL or less, 1.85mg / 100mL or less, 1.8mg / 100mL or less, 1.7mg / 100mL or less, 1.6mg / 100mL or less, 1.5mg / 100mL or less, 1.4mg / 100mL or less, 1.3mg / 100mL or less, 1.The concentration may be 2 mg / 100 mL or less, 1.1 mg / 100 mL or less, 1.0 mg / 100 mL or less, 0.9 mg / 100 mL or less, 0.8 mg / 100 mL or less, 0.6 mg / 100 mL or less, 0.4 mg / 100 mL or less, or 0.2 mg / 100 mL or less. In addition, from the viewpoint of improving the drinking experience, the proline content is set to 0.01mg / 100mL or more, 0.05mg / 100mL or more, 0.1mg / 100mL or more, 0.15mg / 100mL or more, 0.2mg / 100mL or more, 0.25mg / 100mL or more, 0.3mg / 100mL or more, 0.4mg / 100mL or more, 0.5mg / 100mL or more, 0.75mg / 100mL or more, 1.0mg / 100mL or more, 1.1mg / 100mL or more, 1.15mg / 100mL or more, 1.2mg / 100mL or more, 1.25mg / 100mL or more, 1.3mg g / 100mL or more, 1.35mg / 100mL or more, 1.4mg / 100mL or more, 1.45mg / 100mL or more, 1.5mg / 100mL or more, 1.55mg / 100mL or more, 1.6mg / 100mL or more, 1.65mg / 100mL or more, 1.7mg / 100mL or more, 1.75mg / 100mL or more, 1.8mg / 100mL or more, 1.85mg / 100mL or more, 1.9mg / 100mL or more, 1.93mg / 100mL or more, 1.95mg / 100mL or more, 1.98mg / 100mL or more, or 2.0mg / 100mL or more.

[0013] The proline content can be measured by a known method, for example, using high performance liquid chromatography. Furthermore, proline may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (for example, purified proline). The proline content can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the addition of purified proline, the type of proline-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of proline-source raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits or brewer's alcohol, etc.

[0014] As described above, the fermented beverage of one embodiment of the present invention is a beverage with a limited proline content, which reduces the heavy taste and provides a refreshing flavor. However, limiting the proline content tends to result in a lack of the stimulating sensation that is desirable for fermented beverages, resulting in a feeling of unsatisfaction when consumed. In response to this problem, the present inventors discovered that by incorporating a certain amount or more of polyphenols relative to the proline content, the heavy taste can be reduced and a good stimulating sensation can be obtained, thereby completing the present invention. Normally, limiting the content of proline derived from raw materials such as malt also reduces the total amount of polyphenols derived from raw materials such as malt, but in one embodiment of the present invention, a relatively large amount of hops is used as a raw material, so a large amount of hop-derived polyphenols can be contained. Therefore, in the present invention, the proline content, which would normally be reduced, is limited and the total polyphenol amount is set high, thereby achieving both a reduction in the heavy taste and a good stimulating sensation.

[0015] In one embodiment of the fermented beverage of the present invention, the total polyphenol content is preferably 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, or 30 mg / L or more, from the viewpoint of providing a beverage with a good stimulating sensation, and further preferably 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 77 mg / L or more, 80 mg / L or more, 83 mg / L or more, 85 mg / L or more, 87 mg / L or more, 90 mg / L or more, or mg / L or more, 93 mg / L or more, 95 mg / L or more, 97 mg / L or more, 100 mg / L or more, 103 mg / L or more, 105 mg / L or more, 107 mg / L or more, 110 mg / L or more, 113 mg / L or more, 115 mg / L or more, 117 mg / L or more, 120 mg / L or more, 123 mg / L or more, 125 mg / L or more, 127 mg / L or more, 130 mg / L or more, 133 mg / L or more, 135 mg / L or more, 137 mg / L or more, 140 mg / L or more, 143 mg / L or more, 145 mg / L or more, 147 mg / L or more, or 150 mg / L or more. Furthermore, in order to prevent the drink from having a heavy taste, the total polyphenol content may be 500 mg / L or less, 400 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 125 mg / L or less, 123 mg / L or less, 120 mg / L or less, 117 mg / L or less, 115 mg / L or less, 113 mg / L or less, 110 mg / L or less, 107 mg / L or less, 105 mg / L or less, 103 mg / L or less, 100 mg / L or less, 97 mg / L or less, 95 mg / L or less, 93 mg / L or less, or 90 mg / L or less.

[0016] In this specification, the term "total amount of polyphenols" refers to the total amount of polyphenols contained in the total amount (100% by mass) of the fermented beverage. Polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been substituted with hydroxyl groups, and specific examples include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like. In this specification, the amount of total polyphenols can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0017] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt, malt husks, and hops. Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content within a desired range.

[0018] The fermented beverage of one embodiment of the present invention satisfies the following formula (1). Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

[0019] From the viewpoint of obtaining a beverage that has a good stimulating sensation while reducing a heavy taste, the value of A / B in the above formula (1) is set to 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more , 34.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, or 1000 or more is preferable. Furthermore, from the viewpoint of providing a beverage that is satisfying to drink and prevents it from having a heavy taste, the value of A / B in the above formula (1) may be 3000 or less, 2500 or less, 2000 or less, 1500 or less, 1400 or less, 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 800 or less, 750 or less, 700 or less, 600 or less, 500 or less, 400 or less, 300 or less, 250 or less, 200 or less, 150 or less, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, or 50.0 or less.

[0020] The fermented beverage of one embodiment of the present invention also contains an amino acid having a hydrophobic side chain. The hydrophobic side chain may be an amino group (-NH2). Examples of amino acids having a hydrophobic side chain include valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine. The fermented beverage of one embodiment of the present invention may contain one or more of these amino acids. For example, the fermented beverage of one embodiment of the present invention may contain one or more, two or more, three or more, four or more, five or more, or all six of the amino acids selected from valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine. In the following, all of the amino acids listed above will be collectively referred to as "various amino acids."

[0021] In one aspect of the present invention, combinations of amino acids containing two types of amino acids include valine and methionine, valine and leucine, valine and isoleucine, valine and tyrosine, valine and phenylalanine, methionine and leucine, methionine and isoleucine, methionine and tyrosine, methionine and phenylalanine, leucine and isoleucine, leucine and tyrosine, leucine and phenylalanine, isoleucine and tyrosine, isoleucine and phenylalanine, and tyrosine and phenylalanine.

[0022] In one aspect of the present invention, when three different amino acids are contained, the combination of amino acids includes, but is not limited to, valine, methionine and leucine; valine, methionine and isoleucine; valine, methionine and tyrosine; valine, methionine and phenylalanine; valine, leucine and isoleucine; valine, leucine and tyrosine; valine, leucine and phenylalanine; valine, isoleucine and tyrosine; valine, isoleucine and phenylalanine; valine, tyrosine and phenylalanine; etc., and may be any combination of three different amino acids.

[0023] In one aspect of the present invention, when four different amino acids are contained, the combination of amino acids may include, but is not limited to, valine, methionine, leucine, and isoleucine; valine, methionine, leucine, and tyrosine; valine, methionine, leucine, and phenylalanine; and may be any combination of four different amino acids.

[0024] In one aspect of the present invention, when five different amino acids are contained, the combination of amino acids may include, but is not limited to, valine, methionine, leucine, isoleucine, and tyrosine; valine, methionine, leucine, isoleucine, and phenylalanine; and may be any combination of five different amino acids.

[0025] In one embodiment of the present invention, the total content of amino acids when two types of amino acids are contained is, from the viewpoint of providing a beverage with a satisfying taste typical of a fermented beverage, 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.5 mg / 100 mL or more, 0.7 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more. Alternatively, from the standpoint of providing a beverage with a pleasant aftertaste, the content may be 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.5 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.5 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.5 mg / 100 mL or less, or 5.0 mg / 100 mL or less.

[0026] In one embodiment of the present invention, the total content of amino acids when three different amino acids are contained is 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.5 mg / 100 mL or more, 0.7 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, from the viewpoint of providing a beverage with a satisfying taste typical of a fermented beverage. Alternatively, from the standpoint of providing a beverage with a pleasant aftertaste, the content may be 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.5 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.5 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.5 mg / 100 mL or less, or 5.0 mg / 100 mL or less.

[0027] Furthermore, in one embodiment of the present invention, when four types of amino acids are contained, the total content of amino acids is, from the viewpoint of providing a beverage with a satisfying taste typical of a fermented beverage, 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.5 mg / 100 mL or more, 0.7 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, 3.0 mg / 100 mL or more, 3.5 mg / 100 mL or more. , 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, or 5.0 mg / 100 mL or more, and from the standpoint of providing a beverage with a pleasant aftertaste, the content may be 20.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.5 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.5 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.5 mg / 100 mL or less, or 5.0 mg / 100 mL or less.

[0028] Furthermore, in one embodiment of the present invention, when five different amino acids are contained, the total content of amino acids is, from the viewpoint of providing a beverage with a satisfying taste typical of a fermented beverage, 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.5 mg / 100 mL or more, 0.7 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, 3.0 mg / 100 mL or more, 3.5 mg / 100 mL or more, 4.0 mg / 100 mL or more. , 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.5 mg / 100 mL or more, or 6.0 mg / 100 mL or more, and from the standpoint of providing a beverage with a pleasant aftertaste, the content may be 20.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.5 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.5 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.5 mg / 100 mL or less, or 5.0 mg / 100 mL or less.

[0029] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a satisfying drinking experience typical of a fermented beverage, the total content of six amino acids consisting of valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine is 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.5 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.5 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, 3.0 mg / 100 mL or more, 3.5 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.5 mg / 100 mL or more, or 6.0 mg / 100 mL or more. and may also be 6.2 mg / 100 mL or more, 6.4 mg / 100 mL or more, 6.6 mg / 100 mL or more, 6.8 mg / 100 mL or more, 7.0 mg / 100 mL or more, 7.2 mg / 100 mL or more, 7.4 mg / 100 mL or more, 7.6 mg / 100 mL or more, 7.8 mg / 100 mL or more, 8.0 mg / 100 mL or more, 8.2 mg / 100 mL or more, 8.4 mg / 100 mL or more, 8.6 mg / 100 mL or more, 8.8 mg / 100 mL or more, 9.0 mg / 100 mL or more, 9.2 mg / 100 mL or more, 9.4 mg / 100 mL or more, 9.6 mg / 100 mL or more, 9.8 mg / 100 mL or more, or 10.0 mg / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the total content of various amino acids may be 30.0 mg / 100 mL or less, 25.0 mg / 100 mL or less, 20.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.5 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.5 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.5 mg / 100 mL or less, or 5.0 mg / 100 mL or less.

[0030] The contents of various amino acids can be measured by a known method, for example, using high performance liquid chromatography. Furthermore, the various amino acids may be those contained in the raw materials of the fermented beverage, or may be those added separately during the production process (for example, purified valine). The content of various amino acids can be adjusted by appropriately adjusting the addition of dilution water or carbonated water and the amount added if added, the addition of various purified amino acid products, the type of raw materials containing various amino acids (barley, malt, corn grits, yeast extract, soybeans, peas, etc.), the type of raw materials from which the various amino acids originate (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH during the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the addition of spirits or brewer's alcohol.

[0031] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a satisfying drinking experience typical of a fermented beverage, the valine content is preferably 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, or 0.4 mg / 100 mL or more, and also preferably 0.5 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.7 mg / 100 mL or more, or 0.8 mg / 100 mL or more. , 0.9 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, 3.0 mg / 100 mL or more, 3.5 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, or 5.0 mg / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the valine content may be 10.0 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.5 mg / 100 mL or less, 5.0 mg / 100 mL or less, 4.5 mg / 100 mL or less, 4.0 mg / 100 mL or less, 3.5 mg / 100 mL or less, 3.0 mg / 100 mL or less, 2.5 mg / 100 mL or less, 2.0 mg / 100 mL or less, 1.5 mg / 100 mL or less, or 1.0 mg / 100 mL or less. The methods for measuring the valine content and adjusting the content are as described above.

[0032] In order to provide a fermented beverage with a satisfying taste typical of a fermented beverage, the fermented beverage of one embodiment of the present invention preferably has a methionine content of 0.001 mg / 100 mL or more, 0.01 mg / 100 mL or more, 0.02 mg / 100 mL or more, 0.03 mg / 100 mL or more, or 0.04 mg / 100 mL or more, and more preferably has a methionine content of 0.05 mg / 100 mL or more, 0.06 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.08 mg / 100 mL or more, 0.09 mg / 100 mL or more, 0.1 mg / 100 mL or more, or g / 100mL or more, 0.12mg / 100mL or more, 0.14mg / 100mL or more, 0.16mg / 100mL or more, 0.18mg / 100mL or more, 0.2mg / 100mL or more, 0.25mg / 100mL or more, 0.30mg / 100mL or more, 0.35mg / 100mL or more, 0.4mg / 100mL or more, 0.45mg / 100mL or more, 0.5mg / 100mL or more, 0.6mg / 100mL or more, 0.7mg / 100mL or more, or 0.8mg / 100mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the methionine content may be 1.0 mg / 100 mL or less, 0.9 mg / 100 mL or less, 0.8 mg / 100 mL or less, 0.7 mg / 100 mL or less, 0.6 mg / 100 mL or less, 0.55 mg / 100 mL or less, 0.5 mg / 100 mL or less, 0.45 mg / 100 mL or less, 0.4 mg / 100 mL or less, 0.35 mg / 100 mL or less, 0.3 mg / 100 mL or less, 0.25 mg / 100 mL or less, 0.2 mg / 100 mL or less, 0.15 mg / 100 mL or less, or 0.1 mg / 100 mL or less. The methods for measuring the methionine content and adjusting the content are as described above.

[0033] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a satisfying taste typical of a fermented beverage, the isoleucine content is preferably 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, or 0.4 mg / 100 mL or more, and also preferably 0.5 mg / 100 mL or more, 0.55 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.65 mg / 100 mL or more, 0.7 mg / 100 mL or more, 0.75 mg / 100 mL or more, The concentration may be 0.8 mg / 100 mL or more, 0.85 mg / 100 mL or more, 0.9 mg / 100 mL or more, 0.95 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.05 mg / 100 mL or more, 1.1 mg / 100 mL or more, 1.15 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.25 mg / 100 mL or more, 1.3 mg / 100 mL or more, 1.35 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.45 mg / 100 mL or more, or 1.5 mg / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the isoleucine content may be 3.0 mg / 100 mL or less, 2.0 mg / 100 mL or less, 1.5 mg / 100 mL or less, 1.0 mg / 100 mL or less, 0.9 mg / 100 mL or less, 0.8 mg / 100 mL or less, 0.7 mg / 100 mL or less, 0.6 mg / 100 mL or less, or 0.5 mg / 100 mL or less. The method for measuring the isoleucine content and the method for adjusting the content are as described above.

[0034] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a satisfying taste typical of a fermented beverage, the leucine content is preferably 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.4 mg / 100 mL or more, 0.5 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.7 mg / 100 mL or more, 0.8 mg / 100 mL or more, 0.9 mg / 100 mL or more, or 1.0 mg / 100 mL or more, and may also be 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, or 3.0 mg / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the leucine content may be 5.0 mg / 100 mL or less, 4.5 mg / 100 mL or less, 4.0 mg / 100 mL or less, 3.5 mg / 100 mL or less, 3.0 mg / 100 mL or less, 2.5 mg / 100 mL or less, 2.0 mg / 100 mL or less, 1.5 mg / 100 mL or less, or 1.0 mg / 100 mL or less. The methods for measuring the leucine content and adjusting the content are as described above.

[0035] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a satisfying drinking experience typical of a fermented beverage, the tyrosine content is preferably 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, or 0.4 mg / 100 mL or more, and may also be 0.5 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.7 mg / 100 mL or more, 0.8 mg / 100 mL or more, 0.9 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, or 2.0 mg / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the tyrosine content may be 5.0 mg / 100 mL or less, 4.5 mg / 100 mL or less, 4.0 mg / 100 mL or less, 3.5 mg / 100 mL or less, 3.0 mg / 100 mL or less, 2.5 mg / 100 mL or less, 2.0 mg / 100 mL or less, 1.5 mg / 100 mL or less, or 1.0 mg / 100 mL or less. The methods for measuring the tyrosine content and adjusting the content are as described above.

[0036] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a satisfying drinking experience typical of a fermented beverage, the phenylalanine content is preferably 0.01 mg / 100 mL or more, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, 0.4 mg / 100 mL or more, 0.5 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.7 mg / 100 mL or more, 0.8 mg / 100 mL or more, 0.9 mg / 100 mL or more, or 1.0 mg / 100 mL or more, and may also be 1.2 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.6 mg / 100 mL or more, 1.8 mg / 100 mL or more, or 2.0 mg / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the phenylalanine content may be 5.0 mg / 100 mL or less, 4.5 mg / 100 mL or less, 4.0 mg / 100 mL or less, 3.5 mg / 100 mL or less, 3.0 mg / 100 mL or less, 2.5 mg / 100 mL or less, 2.0 mg / 100 mL or less, 1.5 mg / 100 mL or less, or 1.0 mg / 100 mL or less. The method for measuring the phenylalanine content and the method for adjusting the content are as described above.

[0037] The fermented beverage of one embodiment of the present invention satisfies the following formula (2). Formula (2): C1 / B>0.1 [In the above formula (2), B represents the proline content (unit: mg / 100 mL), and C1 represents the valine content (unit: mg / 100 mL).]

[0038] From the viewpoint of obtaining a beverage that has a pleasant aftertaste while reducing a heavy taste, the value of C1 / B in the above formula (2) is set to 0.2 or more, 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, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more. , 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, or 5.0 or more is preferable. Furthermore, the upper limit of C1 / B in the above formula (2) is not particularly limited, but may be 20.0 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.

[0039] The fermented beverage of one embodiment of the present invention satisfies the following formula (3). Formula (3): C / B>0.4 [In the above formula (3), B represents the proline content (unit: mg / 100 mL), and C represents the total content of valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine (unit: mg / 100 mL)]

[0040] From the viewpoint of reducing the heavy taste and providing a beverage with a good aftertaste, the value of C / B in the above formula (3) is set to 0.5 or more, 0.7 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, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more. It is preferable that the molecular weight is 4.8 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, 50.0 or more, 55.0 or more, or 60.0 or more. Furthermore, the upper limit of C / B in the above formula (3) is not particularly limited, but may be 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, or 10.0 or less.

[0041] In order to provide a fermented beverage according to one embodiment of the present invention with a moderately sweet aroma, the β-damascenone content is preferably 0.001 μg / L or more, 0.01 μg / L or more, 0.05 μg / L or more, or 0.1 μg / L or more, and more preferably 0.2 μg / L or more, 0.3 μg / L or more, 0.4 μg / L or more, 0.5 μg / L or more, 0.6 μg / L or more. / L or more, 0.7 μg / L or more, 0.8 μg / L or more, 0.9 μg / L or more, 1.0 μg / L or more, 1.1 μg / L or more, 1.2 μg / L or more, 1.3 μg / L or more, 1.4 μg / L or more, 1.5 μg / L or more, 1.6 μg / L or more, 1.7 μg / L or more, 1.8 μg / L or more, 1.9 μg / L or more, or 2.0 μg / L or more. From the same viewpoints as above, the content of β-damascenone is preferably 5.0 μg / L or less, 4.0 μg / L or less, 3.0 μg / L or less, 2.8 μg / L or less, 2.6 μg / L or less, 2.4 μg / L or less, 2.2 μg / L or less, 2.0 μg / L or less, 1.8 μg / L or less, or less than 1.8 μg / L, and may also be 1.6 μg / L or less, 1.4 μg / L or less, 1.2 μg / L or less, 1.0 μg / L or less, 0.9 μg / L or less, 0.8 μg / L or less, 0.7 μg / L or less, 0.6 μg / L or less, 0.5 μg / L or less, 0.4 μg / L or less, 0.3 μg / L or less, 0.2 μg / L or less, or 0.1 μg / L or less.

[0042] In this specification, the content of β-damascenone can be measured by a known method using a gas chromatograph mass spectrometer (GC-MS). The β-damascenone content can be controlled, for example, by adjusting the amount of β-damascenone added, the variety and amount of raw material (e.g., hops) with a high β-damascenone content, and the timing of adding the raw material. For example, when preparing a pre-beverage solution (pre-fermentation solution), adding a raw material with a high β-damascenone content, such as hops, before boiling and then boiling the solution can impart bitterness, but the aroma components, such as β-damascenone, derived from the raw material are unlikely to remain. On the other hand, adding the raw material before or after the end of boiling can prepare a beverage with a high β-damascenone content. Furthermore, in the case of a fermented beer-flavored beverage, a beverage with a high β-damascenone content can also be prepared by adding a raw material with a high β-damascenone content, such as hops, to the pre-beverage solution after cooling and before the addition of yeast, or to the fermentation solution after the addition of yeast and before filling into a container.

[0043] In order to provide a fermented beverage having a stimulating sensation typical of a fermented beverage, the fermented beverage of one embodiment of the present invention preferably has a β-glucan content of 0.001 mg / L or more, 0.01 mg / L or more, 0.1 mg / L or more, 0.5 mg / L or more, 1.0 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, or 5.0 mg / L or more, and more preferably 6.0 mg / L or more, 7.0 mg / L or more, 8.0 mg / L or more, 9.0 mg / L or more. or more, 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 32.0 mg / L or more, 34.0 mg / L or more, 36.0 mg / L or more, 38.0 mg / L or more, 40.0 mg / L or more, 42.0 mg / L or more, 44.0 mg / L or more, 46.0 mg / L or more, 48.0 mg / L or more, 50.0 mg / L or more, 55.0 mg / L or more, or 60.0 mg / L or more. Furthermore, from the viewpoint of suppressing a rough aftertaste, the β-glucan content is preferably 100.0 mg / L or less, 90.0 mg / L or less, 80.0 mg / L or less, 75.0 mg / L or less, 70.0 mg / L or less, 65.0 mg / L or less, or 60.0 mg / L or less, and may also be 55.0 mg / L or less, 50.0 mg / L or less, 45.0 mg / L or less, 40.0 mg / 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, 15.0 mg / L or less, or 10.0 mg / L or less.

[0044] The β-glucan content can be measured by post-column calcofluor flow injection analysis (FIA) as described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Furthermore, the β-glucan may be one contained in the raw materials of the fermented beverage, or may be one added separately during the production process (for example, a purified β-glucan product). The β-glucan content can be adjusted by adding diluted water or carbonated water and the amount added if added, adding purified β-glucan, the type of β-glucan-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which β-glucan originates (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH during the mashing process, and the acid used to adjust the pH. The amount of yeast to be added, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast to be added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc. can be set as appropriate.

[0045] In one embodiment of the fermented beverage of the present invention, from the viewpoint of improving the fruity aroma, the ethyl acetate content is 1.0 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, 5.0 mg / L or more, 7.5 mg / L or more, 10.0 mg / L or more, 11.0 mg / L or more, 12.0 mg / L or more, 13.0 mg / L or more, 14.0 mg / L or more, 14.5 mg / L or more, 15.0 mg / L or more, 15.3 mg / L or more, 15.5 mg / L or more, 15.0 mg / L or more, 15.5 ... Preferably, the concentration is 10.5 mg / L or more, 15.7 mg / L or more, 16.0 mg / L or more, 16.3 mg / L or more, 16.5 mg / L or more, 16.7 mg / L or more, or 17.0 mg / L or more, 17.3 mg / L or more, 17.5 mg / L or more, 17.7 mg / L or more, and also preferably 18.0 mg / L or more, 18.3 mg / L or more, 18.5 mg / L or more, 18.7 mg / L or more, 19.0 mg / L or more, 19.5 mg / L or more, 20.0 mg / L or more, 21.0 mg / L or more, 22.0 mg / L or more, 23.0 mg / L or more, 24.0 mg / L or more, 25.0 mg / L or more, 26.0 mg / L or more, 27.0 mg / L or more, 28.0 mg / L or more, 29.0 mg / L or more, 30.0 mg / L or more, 31.0 mg / L or more, 32.0 mg / L or more, 33.0 mg / L or more, 34.0 mg / L or more, 35.0 mg / L or more, 36.0 mg / L or more, 37.0 mg / L or more, 38.0 mg / L or more, 39.0 mg / L or more, 39.0 mg / L or more, 40.0 mg / L or more, 41.0 mg / L or more, 42.0 mg / L or more, 43.0 mg / L or more, 44.0 mg / L or more, 45.0 mg / L or more, 46.0 mg / L or more, 47.0 mg / L or more, 48.0 mg / 0.5mg / L or more, 21.0mg / L or more, 21.5mg / L or more, 22.0mg / L or more, 22.5mg / L or more, 23.0mg / L or more, 23.5mg / L or more, 24.0mg / L or more, 24.5mg / L or more, 25.0mg / L or more, 25.5mg / L or more, 26.0mg / L or more, 26.5mg / L or more, 27.0mg / L or more, 27.5mg / L or more, 28.0mg / L or more, 28.5mg / L or more, 29.0mg / L or more , 29.5 mg / L or more, 30.0 mg / L or more, 31.0 mg / L or more, 32.0 mg / L or more, 33.0 mg / L or more, 34.0 mg / L or more, 35.0 mg / L or more, 36.0 mg / L or more, 37.0 mg / L or more, 38.0 mg / L or more, 39.0 mg / L or more, 40.0 mg / L or more, 42.0 mg / L or more, 44.0 mg / L or more, 46.0 mg / L or more, 48.0 mg / L or more, or 50.0 mg / L or more. Furthermore, from the viewpoint of reducing an inappropriate solvent-like odor, the content of ethyl acetate is preferably 100 mg / L or less, 90.0 mg / L or less, 80.0 mg / L or less, 70.0 mg / L or less, 60.0 mg / L or less, 50.0 mg / L or less, 45.0 mg / L or less, 40.0 mg / L or less, 39.0 mg / L or less, 38.0 mg / L or less, 37.0 mg / L or less, 36.0 mg / L or less, 35.0 mg / L or less, 34.0 mg / L or less, 33.0 mg / L or less, 32.0 mg / L or less, 31.0 mg / L or less, or 30.0 mg / L or less. Preferably, the concentration may be 29.5 mg / L or less, 29.0 mg / L or less, 28.5 mg / L or less, 28.0 mg / L or less, 27.5 mg / L or less, 27.0 mg / L or less, 26.5 mg / L or less, 26.0 mg / L or less, 25.5 mg / L or less, 25.0 mg / L or less, 24.5 mg / L or less, 24.0 mg / L or less, 23.5 mg / L or less, 23.0 mg / L or less, 22.5 mg / L or less, 22.0 mg / L or less, 21.5 mg / L or less, 21.0 mg / L or less, 20.5 mg / L or less, or 20.0 mg / L or less.

[0046] In this specification, the content of ethyl acetate can be measured by a known method using, for example, a gas chromatograph mass spectrometer (GC-MS). Furthermore, ethyl acetate may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (for example, purified ethyl acetate). In the fermented beverage of one embodiment of the present invention, the ethyl acetate content can be adjusted by the addition of dilution water or carbonated water and the amount of addition if added, the addition of purified ethyl acetate, the type of ethyl acetate-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw material from which the ethyl acetate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw material, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the amount of ethyl acetate used in adjusting the pH. The amount of acid to be added, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc. can be set as appropriate.

[0047] The fermented beverage of one embodiment of the present invention satisfies the following formula (4). Formula (4): D / B≧1.0 [In the above formula (4), D represents the β-glucan content (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

[0048] From the viewpoint of obtaining a beverage that has a good stimulating sensation while reducing the heavy taste, the value of D / B in the above formula (4) is set to 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 6.6 or more, 6.8 or more, 6.9 ... It is preferable that the value be 0.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, 50.0 or more, 55.0 or more, or 60.0 or more. Furthermore, the upper limit of D / B in the above formula (4) is not particularly limited, but may be 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, or 50.0 or less.

[0049] The fermented beverage of one embodiment of the present invention satisfies the following formula (5). Formula (5): E / F≧5.0 [In the above formula (5), E represents the content of ethyl acetate (unit: mg / L), and F represents the content of β-damascenone (unit: μg / L)]

[0050] From the perspective of obtaining a beverage that has a good stimulating sensation while reducing the heavy taste, the value of E / F in the above formula (5) is set to 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 33.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 37.0 or more, 38.0 or more, 39.0 or more, 40.0 or more, 41.0 or more, 42.0 or more, 43.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 47.0 or more, 48.0 or more, 49.0 or more, 50.0 or more, 51.0 or more, 52.0 or more, 53.0 or more, 54.0 or more, 55.0 or more, 56.0 or more, 57.0 or more, 58.0 or more, 59.0 or more, 60.0 or more, 61.0 or more, 62.0 or more, 63.0 or more, 64.0 or more, 65.0 or more, 66.0 or more, 67.0 or more, 68.0 or more, 69.0 or more, 70.0 or more, 71.0 or more, 7 It is preferably 0 or more, 34.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100 or more, 150 or more, 200 or more, 250 or more, 300 or more, 350 or more, or 400 or more. The upper limit of E / F in the above formula (5) is not particularly limited, but may be 1000 or less, 750 or less, 500 or less, 250 or less, 200 or less, 150 or less, or 100 or less.

[0051] In one embodiment of the fermented beverage of the present invention, the original extract concentration (original wort extract concentration) is, from the viewpoint of improving the depth of flavor, 5.0% by mass or more, 5.2% by mass or more, 5.5% by mass or more, 5.7% by mass or more, 6.0% by mass 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, 8.0 ... It is preferable to set it to 0.7% by mass or more, or 9.0% by mass or more, and it may also be set to 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, 14.5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% ​​by mass or less, 12.0% by mass or less, 11.5% by mass or less, or 11.0% by mass or less. The "original extract concentration" in this specification can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The original extract concentration can be adjusted by appropriately setting the amount of dilution water or carbonated water added and, if added, the type of raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, the amount of spirits or brewer's alcohol added, etc.

[0052] When the fermented beverage of one embodiment of the present invention is an alcohol-containing fermented beverage, the alcohol content (ethanol content) may be, from the viewpoint of improving the drinkability, 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 4.7(v / v)% or more, or 5.0(v / v)% or more, and may also be 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(v / v)% or more, 8.7(v / v)% or more, or 9.0(v / v)% or more. In addition, from the viewpoint of reducing undesirable pungency, the alcohol content is preferably 20.0(v / v)% or less, 19.0(v / v)% or less, 18.0(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 9.5(v / v)% or less. )% or less, 8.5(v / v)% or less, 8.2(v / v)% or less, 8.0(v / v)% or less, 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)% or less, 5.3(v / v)% or less, 5.0(v / v)% or less, 4.5(v / v)% or less, or 4.0(v / v)% or less.

[0053] When the fermented beverage of one embodiment of the present invention is a non-alcoholic fermented 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, )% or less, 0.0050(v / v)% or less, or 0.0025(v / v)% or less, or may be 0.0000(v / v)% or more, 0.00(v / v)% or more, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0.2(v / v)% or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9(v / v)% or more. The non-alcoholic fermented beverage may be a non-alcoholic fermented beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic fermented beverage produced through a non-alcoholic fermentation process that does not produce alcohol.

[0054] In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0055] Furthermore, the alcohol content of the fermented beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits or brewer's alcohol, etc., and the amount added if added.

[0056] The fermented beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. As the grains used as the raw material for spirits, plants belonging to the grass family are preferred, and barley is more preferred. In addition, the fermented beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the viewpoint of being a low-alcohol fermented beverage with a good taste.

[0057] In one embodiment of the fermented beverage of the present invention, from the viewpoint of making the refreshing taste more noticeable, the color of the fermented beverage may be 250 EBC or less, 220 EBC or less, 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27EBC or less, 25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, 15EBC or less, 14EBC 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, 6.0EBC or less, 5.0EBC or less, 4.0EBC or less, 3.0EBC or less, or 2.0EBC or less From the viewpoint of making it less likely that an undesirable lack of flavor (weakness or wateriness) will occur, the following may be used: 0.1EBC or more, 0.2EBC or more, 0.3EBC or more, 0.4EBC or more, 0.5EBC or more, 0.6EBC or more, 0.7EBC or more, 0.8EBC or more, 0.9EBC or more, over 1.0EBC, 1.5EBC or more, 2.0EBC or more, 2.5EBC or more, 3.0EBC or more, 3.5EBC or more or more, 4.0EBC or more, 4.5EBC or more, 5.0EBC or more, 5.5EBC or more, 6.0EBC or more, 6.5EBC or more, 7.0EBC or more, 7.5EBC or more, 8.0EBC or more, 8.5EBC or more, 9.0EBC or more, 9.5EBC or more, 10.0EBC or more, 10.5EBC or more, 11.0EBC or more, 11.5EBC or more, or 12.0EBC or more.

[0058] In this specification, color can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, expanded and revised). The "color" is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter the beverage, and conversely, the larger the value, the darker the beverage. The color of a fermented beverage can be controlled by, for example, appropriately adjusting the type and amount of malt used, the temperature, time, and pH during the brewing process, the blending ratio of two or more types of malt when used in combination, and the boiling conditions during preparation of the pre-beverage solution (pre-fermentation solution). More specifically, for example, increasing the blending ratio of dark-colored malt, increasing the boiling temperature, extending the boiling time, and performing decoction during preparation of the saccharified solution can be used to adjust the color. The color can also be increased by increasing the original extract concentration or the malt ratio. Alternatively, a desired color can be achieved by adding a coloring agent such as a pigment.

[0059] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a fermented beverage with an appropriate firmness, the bitterness value is 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs 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, It may be 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or more, 50.0 BUs or more, 90.0 BUs or more, or 100 BUs or more, or it may be 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, 35.0 BUs or less, 30.0 BUs or less, 25.0 BUs or less, 20.0 BUs or less, 15.0 BUs or less, or 10.0 BUs or less.

[0060] In this specification, the bitterness value can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Furthermore, the bitterness value of the fermented beverage of one embodiment of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

[0061] The pH of the fermented beverage of one embodiment of the present invention is preferably 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher, and is preferably 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.55 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, 4.0 or lower, 3.9 or lower, 3.8 or lower, 3.7 or lower, 3.5 or lower, 3.4 or lower, 3.3 or lower, 3.2 or lower, 3.1 or lower, or 3.0 or lower.

[0062] 1.1 Raw materials The main raw materials for the fermented beverage of one embodiment of the present invention can be those commonly used in various fermented beverages. When the fermented beverage of one embodiment of the present invention is a beer-taste beverage that uses malt, the main raw materials are a carbohydrate raw material such as malt and water. When the fermented beverage of one embodiment of the present invention is a beer-taste beverage that does not substantially use malt, the main raw materials are a carbohydrate raw material such as sugar solution and water. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0063] 1.1.1 Malt and non-malt grains When malt is used as a raw material, the malt refers to seeds of wheat or rye, such as barley, wheat, rye, oats, oats, adlay, or oats, which have been germinated, dried, and have their roots removed, and may be of any origin or variety. The malt used in one embodiment of the present invention is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used.

[0064] In addition, in the fermented beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color, and the malt selected may be a single type or two or more types may be selected in combination.

[0065] The fermented beverage of one embodiment of the present invention may be a fermented beverage in which the malt ratio (the ratio of all malts used) is limited from the viewpoint of improving a suitable lightness. Specifically, the malt ratio of the fermented beverage of one embodiment of the present invention is 100% by mass or less, less than 100% by mass, 95% by mass or less, 90% by mass or less, 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 or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, less than 60% by mass, 59% by mass or less, or 58% by mass or less. , 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, less than 50% by mass, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 2 It may be 5% by mass or less, less than 25% by mass, 20% by mass or less, 15% by mass or less, 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 or less, 0.01% by mass or less, 0.001% by mass or less, or 0% by mass. One embodiment of the fermented beverage of the present invention is a beverage in which the malt ratio is limited, but by adjusting the proline content and the ratio of the proline content to the total polyphenol content within a predetermined range, the beverage has an improved taste (e.g., a refreshing feeling, a stimulating feeling, and other flavor characteristics) that is characteristic of a fermented beverage made with hops. The malt ratio of the fermented beverage of one embodiment of the present invention may be a certain value or more within a range that does not impair the effects of the present invention, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, or 75% by mass or more.

[0066] In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while nitrogen sources include yeast extract, corn protein, soy protein, pea protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. As mentioned above, wheat malt may be used, but from the viewpoint of allergens, wheat malt may not be used. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl millet, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0067] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include barley, wheat, rye, oats, oats, pearl millet, oats, etc. that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0068] Furthermore, when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Raw materials that can be assimilated by yeast are as described above. The fermented beverage of one embodiment of the present invention may use one or more raw materials selected from the group consisting of sugars, yeast extract, corn protein hydrolysate, soy protein, and pea protein.

[0069] Fruits, fruit skins, bark, leaves, flowers, stems, roots and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juice (such as fruit juice).These may be used alone or in combination of two or more. While the above can be used as appropriate according to consumer preferences, to enjoy a clean, refreshing taste, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use the minimum amount of them. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to not use any black currant or black currant juice as ingredients, or to use the minimum amount.

[0070] 1.1.2 Hop In one embodiment of the present invention, hops are used as a raw material. Examples of the form of hops include pelleted hops, powdered hops, and hop extract. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used. The amount of hops added in one embodiment of the present invention is adjusted as appropriate.

[0071] Fermented beverages such as beer-flavored beverages that use hops as an ingredient contain iso-α acids, which are components derived from hops. The iso-α acid content of a beverage that uses hops may be greater than 0.1 ppm by mass, based on the total amount (100% by mass) of the beverage, and may be greater than 1.0 ppm by mass, 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.2 ppm by mass or more, 3.4 ppm by mass or more, 3.6 ppm by mass or more, 3.8 ppm by mass or more, 4.0 ppm by mass or more, 4.2 ppm by mass or more, 4.4 ppm by mass or more, 4.6 ppm by mass or more, 4.8 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, 16.0 ppm by mass or more, 17.0 ppm by mass or more, 18.0 ppm by mass or more, 19.0 ppm by mass or more, 20.0 ppm by mass or more, 21.0 ppm by mass or more, 22.0 ppm by mass or more, 23.0 ppm by mass or more, 24.0 ppm by mass or more, 25.0 ppm by mass or more The concentration may be 0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, 16.0 ppm by mass or more, 17.0 ppm by mass or more, 18.0 ppm by mass or more, 19.0 ppm by mass or more, or 20.0 ppm by mass or more, and may be 50.0 ppm by mass or less, 45.0 ppm by mass or less, 40.0 ppm by mass or less, 35.0 ppm by mass or less, 30.0 ppm by mass or less, 28.0 ppm by mass or less, 26.0 ppm by mass or less, 24.0 ppm by mass or less, 22.0 ppm by mass or less, or 20.0 ppm by mass or less. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0072] 1.1.3 Preservatives The fermented beverage according to 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, benzoates such as sodium benzoate, benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate, dimethyl dicarbonate, etc. Commercially available preservatives such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more.

[0073] 1.1.4 Sweeteners The fermented beverage according to one embodiment of the present invention may be a beverage containing a sweetener. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, panose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0074] 1.1.5 Soluble dietary fiber The fermented beverage according to one embodiment of the present invention may be a beverage containing water-soluble dietary fiber, or may be a beverage containing no water-soluble dietary fiber (added). Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. The fermented beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as a raw material. The beverage of this embodiment contains water-soluble dietary fiber derived from the raw materials (e.g., malt, etc.) even without containing (adding) resistant dextrin. The content of water-soluble dietary fiber derived from the raw materials is listed, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.

[0075] In one embodiment of the fermented beverage of the present invention, the content of water-soluble dietary fiber may be, based on the total amount (100% by mass) of the beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more, 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, less than 0.60 mass% It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0076] The content of water-soluble dietary fiber may be adjusted to fall within the above range by adding a commercially available product, or the content of dietary fiber derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When a commercially available product is added, by adjusting the content of water-soluble dietary fiber to fall within the above range, undesirable powdery texture can be suppressed. When adjusting the content of dietary fiber during the production process, by adjusting the content of water-soluble dietary fiber to fall within the above range, filterability during wort filtration and beer filtration, for example, can be improved, thereby increasing production efficiency. When adjusting the content of water-soluble dietary fiber during the production process, the content of water-soluble dietary fiber in the fermented beverage of one embodiment of the present invention can be adjusted by adding dilution water or carbonated water, the type of raw material (barley, malt, corn, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), adjusting the set temperature, pH, and holding time of each temperature range when preparing the saccharified solution, etc.

[0077] 1.1.6 Bittering agents and bittering agents The fermented beverage according to one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness imparting agents. In the fermented beverage of one embodiment of the present invention, bitterness may be imparted by hops, or the hops may be used together with a bittering agent or bitterness imparting agent as described below. Also, a portion of the hops may be replaced with the bittering agent or bitterness imparting agent as described below. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, alginic acid, and the like. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0078] 1.1.7 Antioxidants The fermented beverage according to one embodiment of the present invention may be a beverage further containing an antioxidant. The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0079] 1.1.8 Flavorings The fermented beverage according to 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 beer flavoring agent is used to impart a beer-like flavor. Aroma components contained in beer flavorings include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, and γ- Undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone Non, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, Dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene , β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyl acetate dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxide, and the like. These fragrances may be used alone or in combination of two or more.

[0080] The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance. When alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-drink liquid (pre-fermentation liquid), the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0081] 1.1.9 Acidulants The fermented beverage according to one embodiment of the present invention may be a beverage further containing an acidulant. The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples thereof include acetic acid, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, and salts thereof. These acidulants may be used alone or in combination of two or more.

[0082] 1.1.10 Salts The fermented beverage according to one embodiment of the present invention may be a beverage further containing salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0083] 1.2 Carbon dioxide The carbon dioxide contained in the fermented beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. The carbon dioxide gas produced in the fermentation process can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as needed.

[0084] The carbon dioxide concentration of the fermented beverage of 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, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, even more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, even more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0085] When the fermented beverage according to one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range in which the carbon dioxide concentration is as described above. 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 It may be less than 0.20 kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0086] 1.3 Other additives Various additives may be added to the fermented beverage of one embodiment of the present invention as needed, as long as the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Coloring agents are used to give beverages a beer-like color, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc., which can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

[0087] 1.4 Packaged beverages The fermented beverage according to one embodiment of the present invention may be a packaged beverage. The packaged beverage may be packaged in a container of any shape or material, and examples of the container include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. However, cans, bottle-shaped cans, bottles, and plastic bottles are preferred from the viewpoint of portability.

[0088] 2. Fermented beverage manufacturing method One embodiment of the method for producing a fermented beverage of the present invention includes a production method comprising the following step (1) and steps (a) and (b). Step (1): A step of obtaining a pre-beverage solution by using raw materials containing hops and performing at least one of saccharification, boiling, and solids removal. Step (a): adjusting the proline content of the fermented beverage to 15 mg / 100 mL or less. Step (b): A step of adjusting the fermented beverage so that it satisfies the following formula (1): Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

[0089] In one embodiment of the method for producing a fermented beverage of the present invention, in addition to the steps described above, the method may further include the following step (2): Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0090] In the production method of one embodiment of the present invention, steps (a) and (b) may be performed together with step (1) or after step (1). Alternatively, steps (a) and (b) may be performed after step (1) and before step (2), or together with step (2), or after step (2). The adjustment of steps (a) and (b) also includes the selection of raw materials before step (1). Steps (a) and (b) may include checking whether each physical property value falls within a desired range.

[0091] Furthermore, in one embodiment of the method for producing a fermented beverage of the present invention, steps (a) and (b) and adjustments of the total polyphenol content, the contents of various amino acids, the β-damascenone content, the β-glucan content, the ethyl acetate content, the original extract concentration, the bitterness value, the color, and the pH can be performed at one or more of the following times (A) to (C). Furthermore, if steps (a) and (b) and the above-mentioned adjustments can be performed simultaneously by performing steps (1) and (2), 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)

[0092] Each step in the method for producing a fermented beverage according to one embodiment of the present invention will be described below.

[0093] <Process (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-beverage solution. For example, when malt is used as the various raw materials, water, malt, and various raw materials including various carbohydrate raw materials other than malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as necessary. Various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added as the various raw materials other than malt. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the fermentation in the subsequent step.

[0094] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of saccharification treatment are preferably adjusted appropriately taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, the concentration of the raw wort extract in the final beverage, etc. For example, in one embodiment of the present invention, the saccharification treatment temperature may be 55 to 75°C, and the saccharification treatment time may be 30 to 240 minutes.

[0095] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.

[0096] After the boiling treatment, the liquor is preferably transferred to a whirlpool, cooled to 0 to 23°C, and then treated to remove solids such as coagulated proteins. This treatment allows the concentration of the raw wort extract to be adjusted. In this way, a beverage pre-liquid is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solid content.

[0097] Instead of the saccharified liquid, a pre-drink liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage liquid (pre-fermentation liquid). Hops may be added before the boiling treatment, or may be added between the start and end of boiling of the liquid sugar solution.

[0098] <Process (2)> Step (2) is a step of adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0099] The yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material liquid can be determined as appropriate, but for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0100] The fermentation conditions for fermentation can be set as appropriate, but from the perspective of adjusting the alcohol content of the fermented beverage to within the above-mentioned range, the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C). The alcohol content of the fermented beverage can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and glucoamylase. Furthermore, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process, as necessary.

[0101] After fermentation, the fermented beverage may be subjected to a filtration treatment to remove yeast from the beverage, or may not be subjected to a filtration treatment. Furthermore, water and the various additives described above may be added as needed.

[0102] <Process (a)> Step (a) is a step of adjusting the proline content of the fermented beverage to 0.01 mg / 100 mL or more and 15 mg / 100 mL or less. Methods for adjusting the proline content include the methods described above. In one embodiment of the production method of the present invention, step (a) can be carried out together with step (1) or steps (1) and (2). Furthermore, after step (1) or (2), the proline content can be checked and, if necessary, proline can be added, or a diluent selected from diluted water, carbonated water, spirits (distilled alcoholic beverages), and the like can be added to adjust the proline content.

[0103] <Process (b)> Step (b) is a step of adjusting the fermented beverage so that it satisfies the above formula (1). Methods for adjusting the total polyphenol content and the proline content include the methods described above. In one embodiment of the production method of the present invention, step (b) can be carried out together with step (1) or steps (1) and (2). Furthermore, after step (1) or (2), the total polyphenol amount and proline content can be checked to confirm whether they satisfy the above formula (1). If necessary, polyphenols and / or proline can be added, or a diluent selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), and the like can be added to adjust the content.

[0104] The fermented beverage according to one embodiment of the present invention thus obtained is filled into a predetermined container and distributed on the market as a finished product. The method for packaging the fermented beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the fermented beverage of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages."

[0105] 3. Method for improving the flavor of fermented beverages A method for improving the flavor of a fermented beverage according to one embodiment of the present invention comprises at least the following steps (I) and (II). Procedure (I): Adjust the proline content to 15 mg / 100 mL or less. Operation (II): Adjust so as to satisfy the following formula (1). Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

[0106] The steps (I) and (II) correspond to steps (a) and (b), respectively, in the method for producing a fermented beverage described above. By adjusting the proline content and the ratio of the total polyphenol content to the proline content within predetermined ranges by the steps (I) and (II), it is possible to reduce the heavy taste of fermented beverages that use hops and improve their stimulating flavor. In the flavor improving method of one embodiment of the present invention, the beverage that serves as the reference for flavor improvement may be a fermented beverage prepared without carrying out any one or more of the operations (I) to (II). The proline content, the preferred range of the ratio of the total polyphenol content to the proline content, as well as the various properties of the fermented beverage, the various components and their contents, etc. are as described above in "1. Fermented beverages." [Example]

[0107] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0108] Examples 1 to 39, Comparative Examples 1 to 3 <Beverage preparation> 46.4 kg of sugars (sugar solution), 450 g of yeast extract, 120 g of corn protein hydrolysate, and 55 L of warm water were added to a boiling kettle and dissolved at 75°C. The total volume was then adjusted to 100 L, and boiled for 60 minutes, followed by the addition of hops. The raw material liquid was transferred to a settling tank, where the precipitate was separated and removed, and then cooled to 19°C to obtain a pre-beverage liquid (pre-fermentation liquid). This pre-beverage liquid was inoculated with a polysaccharide-degrading enzyme and top-fermenting yeast, and subjected to alcoholic fermentation. After fermentation to an alcohol content of approximately 12% (v / v), the liquid was diluted to an alcohol content of 2.0 to 8.0% (v / v), and the yeast was removed by filtration to obtain a malt-free fermented beverage (fermented beer-flavored beverage). In each example and comparative example, the set temperature and holding time for each temperature range when preparing the raw material liquid, the amount and timing of polysaccharide degrading enzyme addition, the type of hop, the amount and timing of addition, and the fermentation temperature and time were appropriately set, and if necessary, the mixture was diluted with dilution water to adjust the total polyphenol content, proline content, amino acid content, β-glucan content, ethyl acetate content, and β-damascenone content to the values ​​shown in each table. The contents of these components were adjusted by directly adding purified products as necessary. In addition, the iso-α acid content of the beverages in each example and comparative example was 2 to 30 ppm by mass, and the bitterness value was 5 to 80 BUs.

[0109] <Sensory evaluation> Seven trained panelists evaluated the beverages obtained in the Examples and Comparative Examples cooled to approximately 4°C for "presence or absence of a thick taste unsuitable for fermented beverages using hops" and "presence or absence of a stimulating sensation suitable for fermented beverages using hops" based on the following scoring criteria, using scores in increments of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum), and the average scores of the seven panelists were calculated. The results are shown in the tables. For the evaluation, samples that met the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure standardization among panelists. Furthermore, in all sensory evaluations, no differences in scores of 1.5 or more were observed among panelists for the same beverage.

[0110] [Scoring criteria for the presence or absence of a thick taste that is unsuitable for fermented beverages made with hops] 3.0: There is absolutely no thick taste that is unsuitable for fermented beverages made with hops. 2.5: The thick taste that is unsuitable for fermented beverages made with hops is barely noticeable. 2.0: The thick taste that is unsuitable for fermented drinks made with hops is not particularly noticeable. 1.5: The drink has a thick, heavy taste that is unsuitable for a fermented beverage made with hops, making it difficult to drink. 1.0: A strong, thick taste that is unsuitable for a fermented beverage made with hops, making it very difficult to drink.

[0111] [Score criteria for the presence or absence of a desirable stimulating sensation in fermented beverages using hops] 3.0: A very strong, stimulating flavor that is ideal for fermented beverages made with hops. 2.5: A strong, stimulating flavor that is ideal for fermented beverages made with hops. 2.0: A strong enough spiciness that is ideal for fermented drinks made with hops. 1.5: Not much of a sharp kick, which is ideal for fermented drinks made with hops. 1.0: Almost no spiciness, ideal for fermented beverages made with hops.

[0112] 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.

[0113] [Table 1]

[0114] [Table 2]

[0115] [Table 3]

[0116] Examples 40 to 102, Comparative Examples 4 to 9 <Beverage preparation> 40 kg of crushed barley malt was placed in a mash tank containing 200 L of hot water maintained at 50°C. The temperature was gradually increased and maintained until it reached 78°C, after which the malt residue was removed by filtration to obtain a saccharified liquid. Next, a sugar solution was added to the saccharified liquid to achieve the malt ratio shown in Tables 4 to 9, and hops were then added. The resulting mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. The wort was then cooled to obtain a pre-beverage liquid (pre-fermentation liquid), which was inoculated with a polysaccharide-degrading enzyme and top-fermenting yeast and subjected to alcoholic fermentation. After fermentation to an alcohol content of approximately 12% (v / v), the mixture was diluted to an alcohol content of 2.0 to 8.0% (v / v), and the yeast was removed by filtration to obtain a fermented malt beverage (fermented beer-flavored beverage). In each example and comparative example, the set temperature and holding time for each temperature range when preparing the raw material liquid, the amount and timing of polysaccharide degrading enzyme addition, the type of hop, the amount and timing of addition, and the fermentation temperature and time were appropriately set, and if necessary, the mixture was diluted with dilution water to adjust the total polyphenol content, proline content, amino acid content, β-glucan content, ethyl acetate content, and β-damascenone content to the values ​​shown in each table. The contents of these components were adjusted by directly adding purified products as necessary. In addition, the iso-α acid content of the beverages in each example and comparative example was 2 to 30 ppm by mass, and the bitterness value was 5 to 80 BUs. The resulting beverages were subjected to sensory evaluation in the same manner as above, and the results are shown in the tables.

[0117] [Table 4]

[0118] [Table 5]

[0119] [Table 6]

[0120] [Table 7]

[0121] [Table 8]

[0122] [Table 9]

[0123] As can be seen from Tables 1 to 9, the fermented beer-flavored beverages prepared as examples were superior to the comparative beverages in the various evaluation items described above by adjusting the proline content and the ratio of proline content to total polyphenols within the specified numerical ranges, resulting in beverages with an overall superior flavor. On the other hand, the fermented beer-flavored beverage prepared as a comparative example was inferior in one or more of the various evaluation items mentioned above.

Claims

1. Hops are used as raw materials, The proline content is 15 mg / 100 mL or less, A fermented beverage that satisfies the following formula (1): Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

2. The fermented beverage according to claim 1, wherein the total content of valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine is 1.0 mg / 100 mL or more.

3. The fermented beverage according to claim 2, which satisfies the following formula (2): Formula (2): C1 / B>0.1 [In the above formula (2), B represents the proline content (unit: mg / 100 mL), and C1 represents the valine content (unit: mg / 100 mL)]

4. The fermented beverage according to claim 2, which satisfies the following formula (3): Formula (3): C / B>0.4 [In the above formula (3), B represents the proline content (unit: mg / 100 mL), and C represents the total content of valine, methionine, leucine, isoleucine, tyrosine, and phenylalanine (unit: mg / 100 mL)]

5. The fermented beverage according to any one of claims 1 to 4, wherein the total amount of polyphenols is 15.0 mg / L or more.

6. The fermented beverage according to any one of claims 1 to 4, having a β-damascenone content of 0.001 to 5.0 μg / L.

7. The fermented beverage according to any one of claims 1 to 4, which satisfies the following formula (4): Formula (4): D / B≧1.0 [In the above formula (4), D represents the β-glucan content (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

8. The fermented beverage according to any one of claims 1 to 4, which satisfies the following formula (5): Formula (5): E / F≧5.0 [In the above formula (5), E represents the content of ethyl acetate (unit: mg / L), and F represents the content of β-damascenone (unit: μg / L)]

9. The fermented beverage according to any one of claims 1 to 4, having an original extract concentration of 5.0% by mass or more.

10. The fermented beverage according to any one of claims 1 to 4, wherein the ethyl acetate content is 2.0 to 50.0 mg / L.

11. The fermented beverage according to any one of claims 1 to 4, having a β-glucan content of 0.001 to 60.0 mg / L.

12. The fermented beverage according to any one of claims 1 to 4, wherein the fermented beverage is a fermented beer-taste beverage.

13. The fermented beverage according to any one of claims 1 to 4, wherein the malt ratio is less than 60% by mass.

14. The fermented beverage according to any one of claims 1 to 4, wherein the malt ratio is less than 25% by mass.

15. The fermented beverage according to any one of claims 1 to 4, which does not substantially use malt as a raw material.

16. The fermented beverage according to any one of claims 1 to 4, wherein sugars are used as raw materials.

17. The fermented beverage according to any one of claims 1 to 4, wherein yeast extract is used as a raw material.

18. The fermented beverage according to any one of claims 1 to 4, wherein a corn protein hydrolysate is used as a raw material.

19. The fermented beverage according to any one of claims 1 to 4, wherein soy protein is used as a raw material.

20. The fermented beverage according to any one of claims 1 to 4, wherein pea protein is used as a raw material.

21. A method for producing a fermented beverage using hops as a raw material, comprising the following steps (1) and (a) to (b): Step (1): A step of obtaining a pre-beverage solution by using raw materials containing hops and performing at least one of saccharification, boiling, and solids removal. Step (a): adjusting the proline content of the fermented beverage to 15 mg / 100 mL or less. Step (b): A step of adjusting the fermented beverage so that it satisfies the following formula (1): Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

22. The method for producing a fermented beverage according to claim 21, further comprising the following step (2): Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

23. Adjusting the proline content to 15 mg / 100 mL or less; and A method for improving the flavor of a fermented beverage that uses hops as a raw material, comprising adjusting the content of hops so that the following formula (1) is satisfied: Formula (1): A / B≧2.0 [In the above formula (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the proline content (unit: mg / 100 mL).]

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