Beer-flavored beverage

Abstract

The objective is to provide a beer-flavored beverage that, even with a low alcohol content, possesses the desirable aroma, richness of flavor, and clean finish suitable for beer-flavored beverages. [Solution] A beer-flavored beverage having an alcohol content of 6.0 (v / v)% or less, a ratio [aroma component (A) / alcohol content] of 5.0 or more between the total content (unit: mass ppm) of three aroma components (A) consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3) ​​and the alcohol content (unit: (v / v)%), and a ratio [acid component (B) / alcohol content] of 130 or more between the total content (unit: mass ppm) of three acid components (B) consisting of citric acid (b1), malic acid (b2), and lactic acid (b3) and the alcohol content (unit: (v / v)%).

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage. [Background technology]

[0002] Traditionally, a variety of beer-flavored beverages have been developed and distributed to the market to meet the diverse preferences of consumers today. For example, Patent Document 1 discloses a beer-flavored beverage containing a predetermined amount of cyclic dipeptide and having its pH adjusted to a predetermined range, with the aim of providing a beer-like beverage. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] International Publication No. 2017 / 115438 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] Under these circumstances, there is a demand for beer-flavored beverages, even low-alcohol ones, that possess the aroma, richness of flavor, and clean finish suitable for beer-flavored drinks. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-flavored beverage in which the alcohol content is below a predetermined value, and the content of specific aroma components and specific acid components is adjusted relative to the alcohol content. The following embodiments are provided: [1] to

[21] . [1] The alcohol content is 6.0(v / v)% or less. The ratio of the total content (in mass ppm) of three aroma components (A), consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3), to the alcohol content (in (v / v)%) [aroma component (A) / alcohol content] is 5.0 or higher. The ratio of the total content (in mass ppm) of the three acid components (B), consisting of citric acid (b1), malic acid (b2), and lactic acid (b3), to the alcohol content (in (v / v)%) [acid component (B) / alcohol content] is 130 or higher. Beer-flavored beverage. [2] The beer-flavored beverage described in [1] above, wherein the total content of aroma component (A) is 500 ppm by mass or less. [3] A beer-flavored beverage as described in [1] or [2] above, wherein the total content of acid component (B) is 2400 ppm by mass or less. [4] A beer-flavored beverage as described in any one of the above [1] to [3], wherein the phenethyl alcohol (a2) content is 9.0 ppm by mass or more. [5] A beer-flavored beverage as described in any of the above [1] to [4], wherein the citric acid (b1) content is 900 ppm by mass or less. [6] A beer-flavored beverage as described in any one of the above [1] to [5], wherein the alpha acid content is 0.010 to 5.0 ppm by mass. [7] A beer-flavored beverage according to any one of the above [1] to [6], wherein the acetaldehyde content is 5.0 ppm by mass or less. [8] A beer-flavored beverage as described in any one of the above [1] to [7], wherein the free amino nitrogen (FAN) content is 2.0 mg / 100 mL or more. [9] A beer-flavored beverage as described in any one of the above [1] to [8], wherein the total nitrogen content is 15.0 mg / 100 mL or more.

[10] A beer-flavored beverage as described in any one of the above [1] to [9], wherein the myrcene content is 5.0 ppb by mass or less.

[11] A beer-flavored beverage according to any one of the above [1] to

[10] , wherein the pyroglutamic acid content is 50 ppm by mass or more.

[12] A beer-flavored beverage as described in any one of the above [1] to

[11] , having an alcohol content of 4.0(v / v)% or less.

[13] A beer-flavored beverage as described in any one of the above [1] to

[12] , having an alcohol content of 0.5(v / v)% or higher.

[14] A beer-flavored beverage as described in any one of the above [1] to

[13] , wherein the malt ratio is 50% by mass or more and 100% by mass or less.

[15] The alcohol content is 6.0(v / v)% or less. The ratio of the total content (in mass ppm) of three aroma components (A), consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3), to the alcohol content (in (v / v)%) [aroma component (A) / alcohol content] is 5.0 or higher. The ratio of the total content (in mass ppm) of the three acid components (B), consisting of citric acid (b1), malic acid (b2), and lactic acid (b3), to the alcohol content (in (v / v)%) [acid component (B) / alcohol content] is 140 or higher. A method for manufacturing a beer-flavored beverage, A method for producing a beer-flavored beverage, comprising the following steps (1) to (2) and the following steps (I) to (II). • Process (1): A process to obtain a pre-fermentation liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (2): A step in which yeast is added to the pre-fermentation liquid and alcoholic fermentation is carried out. • Step (I): A step to adjust or confirm the total content of aroma component (A). · Step (II): Adjusting or verifying the total content of the acid component (B).

[16] For a beer - flavored beverage with an alcohol content of 6.0 (v / v)% or less, the ratio [aroma component (A) / alcohol content] of the total content (unit: mass ppm) of three aroma components (A) consisting of n - propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3) to the alcohol content (unit: (v / v)%) is adjusted to 5.0 or more, and the ratio [acid component (B) / alcohol content] of the total content (unit: mass ppm) of three acid components (B) consisting of citric acid (b1), malic acid (b2), and lactic acid (b3) to the alcohol content (unit: (v / v)%) is adjusted to 140 or more, A method for improving the flavor of a beer - flavored beverage, which can improve the suitable aroma, thickness, and crispness of the aftertaste of the beer - flavored beverage in a well - balanced manner.

Advantages of the Invention

[0006] A beer - flavored beverage according to a preferred embodiment of the present invention can be a low - alcohol beverage while having an excellent balance of aroma, taste thickness, and crispness of the aftertaste suitable for a beer - flavored beverage.

Modes for Carrying Out the Invention

[0007] Regarding the numerical ranges described in this specification, the upper limit value and the lower limit value can be arbitrarily combined. For example, when the numerical range is described as "preferably 30 - 100, more preferably 40 - 80", ranges such as "30 - 80" and "40 - 100" are also included in the numerical ranges described in this specification. Also, for example, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", ranges such as "30 - 80" and "40 - 100" are also included in the numerical ranges described in this specification. In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or greater than 60) and 100 or less (100 or less than 100)."

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

[0009] Examples of aroma components found in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanolate. Chloride, γ-Undecalactone, Ethyl Hexanoate, 2-Methylbutyrate Ethyl, n-Butyrate Ethyl, Myrcene, Limonene, Maltol, Ethyl Maltol, Phenylacetic Acid, Furaneol, Furfural, Methional, 3-Methyl-2-Buten-1-Thiol, 3-Methyl-2-Butanethiol, Diacetyl, Ferulic Acid, Geranic Acid, Geranyl Acetate, Ethyl Butyrate, Octanoic Acid, Decanoic Acid, 9-Decenoic Acid, Nonanoic Acid, Tetradecanoic Acid, Propanic Acid, 2-M Tylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal Examples include 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, and phenethyl alcohol.

[0010] Furthermore, a beer-flavored beverage according to one aspect of the present invention may be a fermented beer-flavored beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-flavored beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be a top-fermented beer-flavored beverage (ale-flavored beverage) brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces), or a bottom-fermented beer-flavored beverage (lager-flavored beverage, pilsner-flavored beverage) brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces), or a fermented beer-flavored beverage obtained by using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation that produces alcohol, or to non-alcoholic fermentation that does not produce alcohol.

[0011] In addition, a beer-flavored beverage according to one embodiment of the present invention may be a malt-based beer-flavored beverage using malt as an ingredient, or a malt-free beer-flavored beverage that does not use malt. An example of a malt-based beer-flavored beverage is a beer-flavored beverage using barley malt.

[0012] A beer-flavored beverage according to one aspect of the present invention may be an alcohol-containing beer-flavored beverage with an alcohol content of 1(v / v)% or more, or it may be a non-alcoholic beer-flavored beverage with an alcohol content of less than 1(v / v)%. Furthermore, non-alcoholic beer-flavored beverages may be non-alcoholic fermented beer-flavored beverages produced by removing the alcohol generated during the fermentation process after a fermentation process, or they may be non-alcoholic unfermented beer-flavored beverages prepared to have a beer-like flavor without undergoing a fermentation process. They may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0013] One embodiment of the present invention provides a beer-flavored beverage with an alcohol content of 6.0 (v / v)% or less, making it a low-alcohol beer-flavored beverage that easily induces a pleasant level of intoxication, and thus suitable for consumers who are hesitant to drink alcoholic beverages. From the above viewpoints, the alcohol content of the beer-taste beverage according to one aspect of the present invention may be 5.9 (v / v)% or less, 5.8 (v / v)% or less, 5.7 (v / v)% or less, 5.6 (v / v)% or less, 5.5 (v / v)% or less, 5.4 (v / v)% or less, 5.3 (v / v)% or less, 5.2 (v / v)% or less, 5.1 (v / v)% or less, 5.0 (v / v)% or less, 4.9 (v / v)% or less, 4.8 (v / v)% or less, 4.7 (v / v)% or less, 4.6 (v / v)% or less, 4.5 (v / v)% or less, 4.4 (v / v)% or less, 4.3 (v / v)% or less, 4.2 (v / v)% or less, 4.1 (v / v)% or less, 4.0 (v / v)% or less, 3.9 (v / v)% or less, 3.8 (v / v)% or less, 3.7 (v / v)% or less, 3.6 (v / v)% or less, 3.5 (v / v)% or less, 3.4 (v / v)% or less, 3.3 (v / v)% or less, 3.2 (v / v)% or less, 3.1 (v / v)% or less, 3.0 (v / v)% or less, 2.9 (v / v)% or less, 2.8 (v / v)% or less, 2.7 (v / v)% or less, 2.6 (v / v)% or less, 2.5 (v / v)% or less, 2.4 (v / v)% or less, 2.3 (v / v)% or less, 2.2 (v / v)% or less, 2.1 (v / v)% or less, 2.0 (v / v)% or less, 1.8 (v / v)% or less, 1.6 (v / v)% or less, 1.5 (v / v)% or less, 1.4 (v / v)% or less, 1.3 (v / v)% or less, 1.2 (v / v)% or less, 1.1 (v / v)% or less, 1.0 (v / v)% or less, 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, or less than 0.5 (v / v)%. Furthermore, from the viewpoint of providing a low-alcohol beer-flavored beverage with a better drinking experience, the alcohol content of a beer-flavored beverage according to one embodiment of the present invention is 0.0(v / v)% or more, greater than 0.0(v / v)%, 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, 0.9(v / v)% or more, 1.0(v / v)% or more, 1.0(v / v)% or more, 1.1(v / v)% or more, 1.2(v / v)% or more Above, 1.3(v / v)% or more, 1.4(v / v)% or more, 1.5(v / v)% or more, 1.6(v / v)% or more, 1.7(v / v)% or more, 1.8(v / v)% or more, 1.9(v / v) % or more, 2.0(v / v)% or more, 2.1(v / v)% or more, 2.2(v / v)% or more, 2.3(v / v)% or more, 2.4(v / v)% or more, 2.5(v / v)% or more, 2.6(v / v)% or more, 2.7(v / v)% or more, 2.8(v / v)% or more, 2.9(v / v)% or more, 3.0(v / v)% or more, 3.1(v / v)% or more, 3.2(v / v)% or more, 3. It may also be 3(v / v)% or more, 3.4(v / v)% or more, 3.5(v / v)% or more, 3.6(v / v)% or more, 3.7(v / v)% or more, 3.8(v / v)% or more, 3.9(v / v)% or more, 4.0(v / v)% or more, 4.1(v / v)% or more, 4.2(v / v)% or more, 4.3(v / v)% or more, 4.4(v / v)% or more, or 4.5(v / v)% or more.

[0014] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be divided into, for example, the following four embodiments depending on the alcohol content. (i) A beer-flavored beverage with an alcohol content of 2.0(v / v)% or less. (ii) Beer-flavored beverages with an alcohol content of 2.0 (v / v)% or more and 3.0 (v / v) or less. (iii) Beer-flavored beverages with an alcohol content of 3.0 (v / v)% or more and 4.0 (v / v) or less. (iv) Beer-flavored beverages with an alcohol content of 4.0 (v / v)% or more and 6.0 (v / v) or less. The beer-flavored beverages of the embodiments described in (i) to (iv) above can also be adjusted to satisfy the various requirements of the beer-flavored beverage of one embodiment of the present invention described below. Furthermore, the range of alcohol content for beer-flavored beverages in the embodiments described in (i) to (iv) above can be narrowed or widened as appropriate, based on the lower and upper limits that can be taken as alcohol content as described above.

[0015] In this specification, alcohol content shall be expressed as a percentage of volume / volume ((v / v)%). Furthermore, the alcohol content of a beverage can be measured by any known method, for example, by a vibrating densimeter.

[0016] Furthermore, the alcohol content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted to a desired range by appropriately setting the following: the addition of dilution water or carbonated water and the amount added if so; 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 mashing tank; the protein decomposition time in the mashing tank; the pH in the mashing tank; the pH during the mashing process (from malt addition to the wort production process before yeast addition); the amount of acid added when adjusting the pH; the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time for each temperature range when preparing the 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, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and whether or not spirits or brewing alcohol are added and the amount added if so.

[0017] In one embodiment of the present invention, a beer-flavored beverage may contain a spirit (distilled liquor) derived from grain 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, enzymes, fermenting them with yeast, and then distilling them. As grains used as raw materials for spirits, plants belonging to the grass family are preferred, with barley being more preferred. Furthermore, in order to provide a beer-flavored beverage according to one aspect of the present invention that has a good taste and is a low-alcohol beer-like beverage, it may be a beverage that does not contain spirits.

[0018] One embodiment of the present invention provides a beer-flavored beverage with a low alcohol content of 6.0 (v / v)% or less, from the viewpoint of providing a low-alcohol beer-flavored beverage that easily induces a pleasant feeling of intoxication. However, beer-flavored beverages with a low alcohol content tend to lack the aroma, depth of flavor, and crisp aftertaste that are desirable in beer-flavored beverages. In response to these problems, one embodiment of the present invention provides a beer-flavored beverage with an alcohol content of 6.0 (v / v)% or less, by adjusting the ratio of the content of a specific flavor component (A) and the content of a specific acid component (B) to the alcohol content.

[0019] In other words, one embodiment of the present invention is a beer-flavored beverage that, despite having a relatively low alcohol content, has been adjusted to satisfy the following requirements (I) and (II) in order to provide a beverage that has a well-balanced improvement in aroma, richness of flavor, and crisp aftertaste suitable for beer-flavored beverages. Requirement (I): The ratio [Fragrance component (A) / Alcohol content] between the total content (in mass ppm) of the three fragrance components (A) consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3) ​​and the alcohol content (in (v / v)%) is 5.0 or higher. Requirement (II): The ratio [acid component (B) / alcohol content] of the total content (unit: mass ppm) of the three acid components (B) consisting of citric acid (b1), malic acid (b2), and lactic acid (b3) to the alcohol content (unit: (v / v)%) is 130 or higher.

[0020] By adjusting the formula to meet requirement (I), it is possible to create a beer-flavored beverage that, in particular, has an improved aroma and rich flavor suitable for beer-flavored beverages, even with a relatively low alcohol content. In a beer-flavored beverage according to one embodiment of the present invention, the aroma component (A) may contain at least one of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3). From the above viewpoint, it is preferable to contain at least n-propanol (a1) and phenethyl alcohol (a2), n-propanol (a1) and ethyl lactate (a3), or phenethyl alcohol (a2) and ethyl lactate (a3), and it is more preferable to contain all of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3).

[0021] The ratio [aroma component (A) / alcohol content] specified in the above requirement (I) is 5.0 or higher, from the perspective of creating a beer-flavored beverage that has improved aroma and flavor richness suitable for beer-flavored beverages despite having a relatively low alcohol content, but is not limited to 5.2 or higher, 5.4 or higher, 5.6 or higher, 5.8 or higher, 6.0 or higher, 6.2 or higher, 6.4 or higher, 6.6 or higher, 6.8 or higher, 7.0 or higher, 7.2 or higher, 7.4 or higher, 7.6 or higher, 7.8 or higher, 8.0 or higher, 8.2 or higher, 8.4 or higher, 8.6 or higher, 8.7 or higher, 8.8 or higher, 8.9 or higher, 9.0 or higher, 9.2 or higher, 9.4 or higher, 9.6 or higher, 9.8 or higher, 10.0 or higher, 10.2 or higher, 10.4 or higher, 10.6 or higher, 10.8 or higher, 11.0 or higher, 11.2 or higher, 11.3 or higher, 1 It is preferable that the alcohol content be 1.4 or higher, 11.6 or higher, 11.8 or higher, 12.0 or higher, 12.2 or higher, 12.4 or higher, or 12.5 or higher. Furthermore, from the viewpoint of creating a beverage that, despite having a relatively low alcohol content, has a well-balanced and improved aroma, richness of flavor, and a clean aftertaste suitable for beer-flavored beverages, it may also be 100.0 or lower, 90.0 or lower, 80.0 or lower, 70.0 or lower, 60.0 or lower, 50.0 or lower, 45.0 or lower, 40.0 or lower, 35.0 or lower, 30.0 or lower, 28.0 or lower, 26.0 or lower, 24.0 or lower, 22.0 or lower, 20.0 or lower, 19.0 or lower, 18.0 or lower, 17.0 or lower, 16.0 or lower, 15.0 or lower, 14.0 or lower, 13.0 or lower, 12.0 or lower, 11.0 or lower, or 10.0 or lower.

[0022] Furthermore, by adjusting the formula to meet requirement (II), it is possible to create a beer-flavored beverage that, despite having a relatively low alcohol content, maintains a good balance of aroma and flavor, while also improving the crisp aftertaste, which is also suitable for beer-flavored beverages. In a beer-flavored beverage according to one aspect of the present invention, the acid component (B) may contain at least one of citric acid (b1), malic acid (b2), and lactic acid (b3). From the above viewpoint, it is preferable to contain at least citric acid (b1) and malic acid (b2), citric acid (b1) and lactic acid (b3), or malic acid (b2) and lactic acid (b3), and it is more preferable to contain all of citric acid (b1), malic acid (b2), and lactic acid (b3).

[0023] The ratio [acid component (B) / alcohol content] specified in the above requirement (II) is 130 or higher, but is preferably 135 or higher, 140 or higher, 145 or higher, 150 or higher, 155 or higher, 160 or higher, 165 or higher, 170 or higher, 172 or higher, 174 or higher, 176 or higher, 178 or higher, 180 or higher, 182 or higher, 184 or higher, 186 or higher, 188 or higher, 190 or higher, 192 or higher, 194 or higher, 196 or higher, 198 or higher, 200 or higher, or 202 or higher, from the viewpoint of producing a beer-flavored beverage that maintains a good aroma and rich flavor suitable for beer-flavored beverages despite a relatively low alcohol content, while also improving the crispness of the aftertaste suitable for beer-flavored beverages. Despite relatively low levels, from the viewpoint of creating a beverage that balances and further improves the aroma, richness of flavor, and crisp aftertaste suitable for beer-flavored beverages, it is preferable to have a value of 1000 or less, 950 or less, 900 or less, 850 or less, 800 or less, 750 or less, 700 or less, 650 or less, 600 or less, 550 or less, 500 or less, 450 or less, 400 or less, 380 or less, 360 or less, 340 or less, 320 or less, 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 205 or less, 200 or less, 198 or less, 196 or less, 194 or less, 192 or less, 190 or less, 188 or less, 186 or less, or 184 or less.

[0024] In a beer-flavored beverage according to one aspect of the present invention, the total content of aroma component (A) is such that, despite the relatively low alcohol content, the beer-flavored beverage has an improved aroma and richness of flavor suitable for beer-flavored beverages, and is therefore as follows: 3.1 ppm or more, 4.0 ppm or more, 5.0 ppm or more, 6.0 ppm or more, 8.0 ppm or more, 10.0 ppm or more, 12.0 ppm or more, 14.0 ppm or more, 16.0 ppm or more, 18.0 ppm or more, 20.0 ppm or more, 21.0 ppm or more, and 22.0 ppm or more. ppm or more, 24.0 mass ppm or more, 26.0 mass ppm or more, 28.0 mass ppm or more, 30.0 mass ppm or more, 32.0 mass ppm or more, 34.0 mass ppm or more, 36.0 mass ppm or more, 38.0 mass ppm or more, 40.0 mass ppm or more, 42.0 mass ppm or more , 44.0 mass ppm or more, 46.0 mass ppm or more, 48.0 mass ppm or more, 50.0 mass ppm or more, 52.0 mass ppm or more, 54.0 mass ppm or more, 56.0 mass ppm or more, 58.0 mass ppm or more, 60.0 mass ppm or more, 61.0 mass ppm or more, or 62 Preferably, the concentration should be 0.0 ppm or higher, and from the viewpoint of creating a beverage with a moderate aroma and flavor, and a good balance of aroma, richness of flavor, and crisp aftertaste suitable for beer-flavored beverages, the following concentrations are preferred: 500 ppm or less, 480 ppm or less, 460 ppm or less, 440 ppm or less, 420 ppm or less, 400 ppm or less, 380 ppm or less, 360 ppm or less, 340 ppm or less, 320 ppm or less, 300 ppm or less, 280 ppm or less, 260 ppm or less, 240 ppm or less, 220 ppm or less, and 200 ppm or less. pm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 95.0 mass ppm or less Lower, 90.0 mass ppm or less, 85.0 mass ppm or less, 80.0 mass ppm or less, 78.0 mass ppm or less, 76.0 mass ppm or less, 74.0 mass ppm or less, 72.0 mass ppm or less, 70.0 mass ppm or less, 68.0 mass ppm or less, 66.0 mass ppm or less, 64.Below 0 ppm, below 63.0 ppm, below 62.0 ppm, below 61.0 ppm, below 60.0 ppm, below 58.0 ppm, below 56.0 ppm, below 54.0 ppm, below 52.0 ppm, below 50.0 ppm, below 48.0 ppm, below 46.0 ppm, below 44.0 ppm, below 42.0 ppm, below 40.0 ppm, below 38.0 ppm, below 36.0 ppm, below 34.0 ppm, below 32.0 ppm, below 30.0 ppm, below 28.0 ppm, below 26.0 ppm, below 24.0 ppm, and also below 22.0 ppm.

[0025] In a beer-flavored beverage according to one aspect of the present invention, the content of n-propanol (a1) constituting the flavor component (A) is such that, despite the relatively low alcohol content, the beer-flavored beverage has an improved aroma and richness of flavor suitable for beer-flavored beverages, and is therefore as follows: 1.0 ppm or more, 2.0 ppm or more, 3.0 ppm or more, 3.5 ppm or more, 4.0 ppm or more, 4.5 ppm or more, 5.0 ppm or more, 5.5 ppm or more, 6.0 ppm or more, 6.5 ppm or more, 7.0 ppm or more, and 7.5 ppm or more. , 8.0 mass ppm or more, 8.5 mass ppm or more, 9.0 mass ppm or more, 9.5 mass ppm or more, 10.0 mass ppm or more, 10.5 mass ppm or more, 11.0 mass ppm or more, 11.5 mass ppm or more, 12.0 mass ppm or more, 12.5 mass ppm or more, 13.0 mass p pm or more, 13.5 mass ppm or more, 14.0 mass ppm or more, 14.5 mass ppm or more, 15.0 mass ppm or more, 15.5 mass ppm or more, 16.0 mass ppm or more, 16.5 mass ppm or more, 17.0 mass ppm or more, 17.5 mass ppm or more, 18.0 mass ppm or more Preferably, the concentration should be 18.5 ppm or more, 19.0 ppm or more, 19.5 ppm or more, 20.0 ppm or more, 20.5 ppm or more, 21.0 ppm or more, 21.5 ppm or more, 22.0 ppm or more, 22.5 ppm or more, 23.0 ppm or more, 23.5 ppm or more, 24.0 ppm or more, 24.5 ppm or more, 25.0 ppm or more, 25.5 ppm or more, 26.0 ppm or more, 26.5 ppm or more, 27.0 ppm or more, or 27.5 ppm or more, and have a moderate flavor. Furthermore, from the perspective of creating a beverage with a superior balance of aroma, flavor richness, and crisp aftertaste suitable for beer-flavored beverages, the following limits were set: 200 ppm or less, 190 ppm or less, 180 ppm or less, 160 ppm or less, 150 ppm or less, 140 ppm or less, 120 ppm or less, 110 ppm or less, 100 ppm or less, 90.0 ppm or less, 80.0 ppm or less, 70.0 ppm or less, 60.0 ppm or less, 50.0 ppm or less, 40.0 ppm or less, 35.0 ppm or less, 30.0 ppm or less, and 25.0 mass ppm or less, 22.0 mass ppm or less, 21.0 mass ppm or less, 20.0 mass ppm or less, 19.0 mass ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, 15.0 mass ppm or less, 14.0 mass ppm or less, 13.0 mass ppm or less, 12.0 mass ppm Hereinafter, it is preferably 11.0 mass ppm or less, 10.0 mass ppm or less, 9.5 mass ppm or less, 9.0 mass ppm or less, 8.5 mass ppm or less, 8.0 mass ppm or less, 7.5 mass ppm or less, 7.0 mass ppm or less, 6.5 mass ppm or less, 6.0 mass ppm or less, or 5.5 mass ppm or less. .

[0026] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beverage with a superior balance of aroma, richness of flavor, and crisp aftertaste suitable for a beer-flavored beverage, the content ratio of n-propanol (a1) relative to 100% by mass of the total amount of flavor component (A) is 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0% by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, and 38. It is preferable that the amount be 0% by mass or more, 40.0% by mass or more, or 42.0% by mass or more, and it is also preferable that it be 75.0% by mass or less, 70.0% by mass or less, 65.0% by mass or less, 60.0% by mass or less, 55.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass or less, 24.0% by mass or less, or 22.0% by mass or less.

[0027] In a beer-flavored beverage according to one aspect of the present invention, the content of phenethyl alcohol (a2) constituting the flavor component (A) is such that, despite the relatively low alcohol content, the beer-flavored beverage has an improved aroma and richness of flavor suitable for beer-flavored beverages, and is therefore set to 2.0 ppm or more, 3.0 ppm or more, 4.0 ppm or more, 5.0 ppm or more, 6.0 ppm or more, 6.5 ppm or more, 7.0 ppm or more, 7.5 ppm or more, 8.0 ppm or more, 8.5 ppm or more, 9.0 ppm or more, and 9.5 ppm or more. , 10.0 mass ppm or more, 10.5 mass ppm or more, 11.0 mass ppm or more, 11.5 mass ppm or more, 12.0 mass ppm or more, 12.5 mass ppm or more, 13.0 mass ppm or more, 13.5 mass ppm or more, 14.0 mass ppm or more, 14.5 mass ppm or more, 15.0 Mass ppm or more, 15.5 mass ppm or more, 16.0 mass ppm or more, 16.5 mass ppm or more, 17.0 mass ppm or more, 17.5 mass ppm or more, 18.0 mass ppm or more, 18.5 mass ppm or more, 19.0 mass ppm or more, 19.5 mass ppm or more, 20.0 mass ppm Preferably, the concentration is 20.5 ppm or more, 21.0 ppm or more, 21.5 ppm or more, 22.0 ppm or more, 22.5 ppm or more, 23.0 ppm or more, 23.5 ppm or more, 24.0 ppm or more, 24.5 ppm or more, 25.0 ppm or more, 25.5 ppm or more, 26.0 ppm or more, 26.5 ppm or more, 27.0 ppm or more, 27.5 ppm or more, or 28.0 ppm or more, and has a moderate aroma and flavor, with a balance of aroma, richness of taste, and crisp aftertaste suitable for beer-flavored beverages. From the perspective of making a better beverage, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 90.0 mass ppm or less, 80.0 mass ppm or less Bottom, 70.0 mass ppm or less, 60.0 mass ppm or less, 50.0 mass ppm or less, 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 25.0 mass ppm or less, 22.0 mass ppm or less, 21.0 mass ppm or less, 20.0 mass ppm or less, 19.0 mass ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, 15.0 mass ppm or less, 14.5 mass ppm or less, 14.0 mass ppm or less, 13.5 mass p pm or less, 13.0 mass ppm or less, 12.5 mass ppm or less, 12.0 mass ppm or less, 11.5 mass ppm or less, 11.0 mass ppm or less, or 10.5 mass ppm or less. .

[0028] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beverage with a superior balance of aroma, richness of flavor, and crisp aftertaste suitable for a beer-flavored beverage, the content ratio of phenethyl alcohol (a2) relative to 100% by mass of the total amount of flavor component (A) is 15.0% by mass or more, 20.0% by mass or more, 25.0% by mass or more, 30.0% by mass or more, 35.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 46.0% by mass or more, 48.0% by mass or more, 50.0% by mass or more, 52.0% by mass or more, and 54% by mass. It is preferable that the amount be 0.0% by mass or more, 56.0% by mass or more, 58.0% by mass or more, or 60.0% by mass or more, and it is also preferable that it be 85.0% by mass or less, 80.0% by mass or less, 75.0% by mass or less, 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, 64.0% by mass or less, 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, or 45.0% by mass or less.

[0029] In a beer-flavored beverage according to one aspect of the present invention, the content of ethyl lactate (a3) ​​constituting the flavor component (A) is set to 0.10 ppm or more, 0.50 ppm or more, 1.0 ppm or more, 1.5 ppm or more, 2.0 ppm or more, 2.2 ppm or more, 2.4 ppm or more, 2.6 ppm or more, 2.8 ppm or more, 3.0 ppm or more, and 3. 2 mass ppm or more, 3.4 mass ppm or more, 3.6 mass ppm or more, 3.8 mass ppm or more, 4.0 mass ppm or more, 4.2 mass ppm or more, 4.4 mass ppm or more, 4.6 mass ppm or more, 4.8 mass ppm or more, 5.0 mass ppm or more, 5.2 mass ppm pm or more, 5.4 mass ppm or more, 5.6 mass ppm or more, 5.8 mass ppm or more, 6.0 mass ppm or more, 6.2 mass ppm or more, 6.4 mass ppm or more, 6.6 mass ppm or more, 6.8 mass ppm or more, 7.0 mass ppm or more, 7.2 mass ppm or more, Preferably, the amount of saturates is 7.4 ppm or more, 7.6 ppm or more, 7.8 ppm or more, 8.0 ppm or more, 8.2 ppm or more, or 8.4 ppm or more. From the viewpoint of creating a beverage with a moderate aroma and flavor, and a good balance of aroma, richness of flavor, and clean aftertaste suitable for beer-flavored beverages, the amounts of saturates are 100 ppm or less, 90.0 ppm or less, 80.0 ppm or less, 70.0 ppm or less, 60.0 ppm or less, 50.0 ppm or less, 40.0 ppm or less, and 30.0 ppm or less. Bottom, 20.0 mass ppm or less, 18.0 mass ppm or less, 16.0 mass ppm or less, 14.0 mass ppm or less, 12.0 mass ppm or less, 10.0 mass ppm or less, 9.5 mass ppm or less, 9.0 mass ppm or less, 8.5 mass ppm or less, 8.0 mass ppm m or less, 7.5 mass ppm or less, 7.0 mass ppm or less, 6.5 mass ppm or less, 6.0 mass ppm or less, 5.5 mass ppm or less, 5.0 mass ppm or less, 4.5 mass ppm or less, 4.0 mass ppm or less, or 3.5 mass ppm or less.

[0030] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beverage with a superior balance of aroma, richness of flavor, and crisp aftertaste suitable for a beer-flavored beverage, the content ratio of ethyl lactate (a3) ​​relative to 100% by mass of the total amount of flavor component (A) is 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, 13.0% by mass or more, 14.0% by mass or more, 15.0% by mass or more, and 16.0% by mass. Preferably, the amount is 17.0% by mass or more, 18.0% by mass or more, or 19.0% by mass or more, and also preferably 50.0% by mass or less, 45.0% by mass or less, 40.0% by mass or less, 35.0% by mass or less, 30.0% by mass or less, 25.0% by mass or less, 22.0% by mass or less, 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, 15.0% by mass or less, 14.0% by mass or less, 13.0% by mass or less, or 12.0% by mass or less.

[0031] In this specification, the content of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3) ​​constituting the aroma component (A) can be measured, for example, by headspace GC. Furthermore, n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3) ​​may be included in the raw materials of the fermented beverage, or they may be added separately during the manufacturing process (for example, purified n-propanol, purified phenethyl alcohol, and purified ethyl lactate). The adjustment of the content of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3) ​​is performed by adding dilution water or carbonated water and the amount added if so, adding each purified product of components (a1) to (a3), the type of raw materials containing each component (a1) to (a3) ​​(malt, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which ethyl acetate originates (malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, and the enzymatic reaction time in the mashing process (from the addition of raw materials such as malt to the wort production process before yeast addition). The pH during the mashing process, the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing the 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.), and the addition of spirits or brewing alcohol can be set as appropriate.

[0032] In a beer-flavored beverage according to one aspect of the present invention, the total content of acid component (B) is such that, despite having a relatively low alcohol content, the beverage has a more pronounced aftertaste suitable for beer-flavored beverages, and the total content of acid component (B) is such that, from the viewpoint of providing a beer-flavored beverage with a more pronounced aftertaste, the total content is such that: 100 ppm or more, 150 ppm or more, 200 ppm or more, 250 ppm or more, 300 ppm or more, 320 ppm or more, 340 ppm or more, 360 ppm or more, 380 ppm or more, 400 ppm or more, 420 ppm or more, 440 ppm or more, 460 ppm or more, and 480 ppm or more. Quantity ppm or more, 500 mass ppm or more, 520 mass ppm or more, 540 mass ppm or more, 560 mass ppm or more, 580 mass ppm or more, 600 mass ppm or more, 620 mass ppm or more, 640 mass ppm or more, 660 mass ppm or more, 680 mass ppm or more, 700 mass ppm m or more, 720 mass ppm or more, 740 mass ppm or more, 760 mass ppm or more, 780 mass ppm or more, 800 mass ppm or more, 820 mass ppm or more, 840 mass ppm or more, 860 mass ppm or more, 880 mass ppm or more, 900 mass ppm or more, 920 mass ppm or more Preferably, the amount is 940 ppm or more, 960 ppm or more, 980 ppm or more, 1000 ppm or more, or 1010 ppm or more, and from the viewpoint of making a beverage with a moderate aroma and flavor, and a good balance of aroma, richness of flavor, and crisp aftertaste suitable for beer-flavored beverages, the amounts are 2400 ppm or less, 2300 ppm or less, 2200 ppm or less, 2100 ppm or less, 2000 ppm or less, 1900 ppm or less, 1800 ppm or less, 1700 ppm or less, 1600 ppm or less, 1500 ppm or less, 1400 mass ppm or less, 1300 mass ppm or less, 1200 mass ppm or less, 1100 mass ppm or less, 1050 mass ppm or less, 1000 mass ppm or less, 950 mass ppm or less, 900 mass ppm or less, 850 mass ppm or less, 800 mass ppm or less, 780 mass ppm Below, 760 mass ppm or less, 740 mass ppm or less, 720 mass ppm or less, 700 mass ppm or less, 680 mass ppm or less, 660 mass ppm or less, 640 mass ppm or less, 620 mass ppm or less, 600 mass ppm or less, 580 mass ppm or less, 560 mass ppm or less,It is preferable to have a concentration of 540 ppm by mass or less, 520 ppm by mass or less, 500 ppm by mass or less, 480 ppm by mass or less, 460 ppm by mass or less, 440 ppm by mass or less, 420 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, or 380 ppm by mass or less.

[0033] In a beer-flavored beverage according to one aspect of the present invention, the content of citric acid (b1) constituting the acid component (B) is such that, despite having a relatively low alcohol content, the beer-flavored beverage has an improved crisp aftertaste suitable for beer-flavored beverages, and is therefore set to 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, 110 ppm or more, 120 ppm or more, 130 ppm or more, 140 ppm or more, 150 ppm or more, Preferably, the concentration should be 160 ppm or more, 170 ppm or more, 180 ppm or more, 190 ppm or more, 200 ppm or more, 210 ppm or more, 220 ppm or more, 230 ppm or more, 240 ppm or more, 250 ppm or more, 260 ppm or more, 270 ppm or more, 280 ppm or more, 290 ppm or more, 300 ppm or more, 310 ppm or more, 320 ppm or more, 330 ppm or more, or 340 ppm or more, and it should also have a moderate acidity and beer taste. From the perspective of creating a beverage with a superior balance of aroma, flavor depth, and clean aftertaste suitable for smoky beverages, the following concentrations are used: 900 ppm or less, 850 ppm or less, 800 ppm or less, 750 ppm or less, 700 ppm or less, 650 ppm or less, 600 ppm or less, 550 ppm or less, 500 ppm or less, 480 ppm or less, 460 ppm or less, 440 ppm or less, 420 ppm or less, 400 ppm or less, 380 ppm or less, 360 ppm or less, 350 ppm or less, and 340 ppm or less. ppm or less, 330 mass ppm or less, 320 mass ppm or less, 310 mass ppm or less, 300 mass ppm or less, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 It is preferably at most 220 mass ppm, at most 210 mass ppm, at most 200 mass ppm, at most 190 mass ppm, at most 180 mass ppm, at most 170 mass ppm, at most 160 mass ppm, at most 150 mass ppm, or at most 140 mass ppm.

[0034] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beverage with a better balance of aroma, richness of flavor, and crisp aftertaste suitable for a beer-flavored beverage, the content ratio of citric acid (b1) to 100% by mass of the total amount of acid component (B) is 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0% by mass or more, 32.0% by mass or more, 34 It is preferable that the amount be 0.0% by mass or more, 35.0% by mass or more, or 36.0% by mass or more, and it is also preferable that it be 80.0% by mass or less, 75.0% by mass or less, 70.0% by mass or less, 65.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 39.0% by mass or less, 38.0% by mass or less, 37.0% by mass or less, 36.0% by mass or less, or 35.0% by mass or less.

[0035] In a beer-flavored beverage according to one aspect of the present invention, the content of malic acid (b2) constituting the acid component (B) is such that, despite the relatively low alcohol content, the beer-flavored beverage has an improved crisp aftertaste suitable for beer-flavored beverages, and is set to 10 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 65 ppm or more, 70 ppm or more, 75 ppm or more, 80 ppm or more, 85 ppm or more, 90 ppm or more, and 95 ppm or more. Quantity ppm or more, 100 mass ppm or more, 105 mass ppm or more, 110 mass ppm or more, 115 mass ppm or more, 120 mass ppm or more, 125 mass ppm or more, 130 mass ppm or more, 135 mass ppm or more, 140 mass ppm or more, 145 mass ppm or more, 150 mass ppm or more, 155 mass ppm or more, 160 mass ppm or more, 165 mass ppm or more, 170 mass ppm or more, 175 mass ppm or more, 180 mass ppm or more, 185 mass ppm or more, 190 mass ppm or more, 195 mass ppm or more, 200 mass ppm Preferably, the concentration is 205 ppm by mass or more, or 210 ppm by mass or more. Furthermore, from the viewpoint of creating a beverage with a moderate acidity and a good balance of aroma, flavor depth, and crisp aftertaste suitable for beer-flavored beverages, the concentrations are 500 ppm or less, 450 ppm or less, 400 ppm or less, 450 ppm or less, 400 ppm or less, 380 ppm or less, 360 ppm or less, 340 ppm or less, 320 ppm or less, 300 ppm or less, 290 ppm or less, 280 ppm or less, and 270 ppm by mass. ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 1 It is preferably 60 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, or 70 mass ppm or less.

[0036] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beverage with a superior balance of aroma, richness of flavor, and crisp aftertaste suitable for a beer-flavored beverage, the content ratio of malic acid (b2) relative to 100% by mass of the total amount of acid component (B) is 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, 13.0% by mass or more, 14.0% by mass or more, 15.0% by mass or more, 16.0% by mass or more, and 17.0% by mass or more. Preferably, the amount is 18.0% by mass or more, 19.0% by mass or more, 20.0% by mass or more, or 21.0% by mass or more, and also preferably 50.0% by mass or less, 45.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass or less, 24.0% by mass or less, 22.0% by mass or less, 21.0% by mass or less, 20.0% by mass or less, 19.0% by mass or less, or 18.0% by mass or less.

[0037] In a beer-flavored beverage according to one aspect of the present invention, the content of lactic acid (b3) constituting the acid component (B) is such that, despite having a relatively low alcohol content, the beer-flavored beverage has an improved crisp aftertaste suitable for beer-flavored beverages, and is set to 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, 110 ppm or more, 120 ppm or more, 130 ppm or more, 140 ppm or more, 150 ppm or more, 160 ppm or more, 170 ppm or more, and 1 80 mass ppm or more, 190 mass ppm or more, 200 mass ppm or more, 210 mass ppm or more, 220 mass ppm or more, 230 mass ppm or more, 240 mass ppm or more, 250 mass ppm or more, 260 mass ppm or more, 270 mass ppm or more, 280 mass ppm or more, 290 quality Quantity ppm or more, 300 mass ppm or more, 310 mass ppm or more, 320 mass ppm or more, 330 mass ppm or more, 340 mass ppm or more, 350 mass ppm or more, 360 mass ppm or more, 370 mass ppm or more, 380 mass ppm or more, 390 mass ppm or more, 400 mass ppm Preferably, the concentration is 1000 ppm or less, 900 ppm or less, 800 ppm or less, 700 ppm or less, 650 ppm or less, 600 ppm or less, 550 ppm or less, 500 ppm or less, 480 ppm or less, or 460 ppm or more. Furthermore, from the viewpoint of creating a beverage with a moderate acidity and a good balance of aroma, flavor depth, and crisp aftertaste suitable for beer-flavored beverages, the concentrations are 1000 ppm or less, 900 ppm or less, 800 ppm or less, 700 ppm or less, 650 ppm or less, 600 ppm or less, 550 ppm or less, 500 ppm or less, 480 ppm or less, or 460 ppm or less. ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 350 mass ppm or less, 340 mass ppm or less, 330 mass ppm or less, 320 mass ppm or less, 310 mass ppm or less, 300 mass ppm Below, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less,Alternatively, it is preferable to have a concentration of 180 ppm by mass or less.

[0038] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beverage with a superior balance of aroma, richness of flavor, and crisp aftertaste suitable for a beer-flavored beverage, the content ratio of lactic acid (b3) to 100% by mass of the total amount of acid component (B) is 5.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0% by mass or more, 32.0% by mass or more, 34.0% by mass or more, and 36.0% by mass or more. Preferably, the amount is 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 45.0% by mass or more, or 46.0% by mass or more, and also preferably 90.0% by mass or less, 85.0% by mass or less, 80.0% by mass or less, 75.0% by mass or less, 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, 64.0% by mass or less, 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, or 45.0% by mass or less.

[0039] In this specification, the respective contents of citric acid (b1), malic acid (b2), and lactic acid (b3) can be measured using an analytical instrument such as an HPLC (High Performance Liquid Chromatography) organic acid analysis system (for example, instrument name: Prominence, manufactured by Shimadzu Corporation). The respective contents of citric acid (b1), malic acid (b2), and lactic acid (b3) can be adjusted by appropriately setting the type and amount of malt used, and the various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type and timing of enzyme addition if enzymes are added, and the type and timing of yeast addition). Furthermore, if necessary, refined products of these acids may be added as needed to adjust the balance.

[0040] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may further contain one or more selected from ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate.

[0041] In a beer-flavored beverage according to one embodiment of the present invention, the ethyl butanoate content may be 10 ppb by mass or more, 20 ppb by mass or more, 30 ppb by mass or more, 40 ppb by mass or more, 50 ppb by mass or more, 60 ppb by mass or more, 70 ppb by mass or more, 80 ppb by mass or more, 90 ppb by mass or more, or 100 ppb by mass or more, or 500 ppb by mass or less, 450 ppb by mass or less, 400 ppb by mass or less, 350 ppb by mass or less, 300 ppb by mass or less, 250 ppb by mass or less, 200 ppb by mass or less, or 150 ppb by mass or less.

[0042] In a beer-flavored beverage according to one embodiment of the present invention, the ethyl hexanoate content may be 10 ppb by mass or more, 20 ppb by mass or more, 30 ppb by mass or more, 40 ppb by mass or more, 50 ppb by mass or more, 60 ppb by mass or more, 70 ppb by mass or more, or 80 ppb by mass or more, or 400 ppb by mass or less, 350 ppb by mass or less, 300 ppb by mass or less, 250 ppb by mass or less, 200 ppb by mass or less, 150 ppb by mass or less, or 100 ppb by mass or less.

[0043] In a beer-flavored beverage according to one embodiment of the present invention, the ethyl octanoate content may be 10 ppb by mass or more, 20 ppb by mass or more, 30 ppb by mass or more, 40 ppb by mass or more, 50 ppb by mass or more, 60 ppb by mass or more, 70 ppb by mass or more, 80 ppb by mass or more, 90 ppb by mass or more, 100 ppb by mass or more, or 110 ppb by mass or more. Alternatively, it may be 500 ppb by mass or less, 450 ppb by mass or less, 400 ppb by mass or less, 350 ppb by mass or less, 300 ppb by mass or less, 250 ppb by mass or less, 200 ppb by mass or less, or 150 ppb by mass or less.

[0044] In a beer-flavored beverage according to one embodiment of the present invention, the ethyl decanoate content may be 5 ppb by mass or more, 10 ppb by mass or more, 15 ppb by mass or more, 20 ppb by mass or more, 25 ppb by mass or more, 30 ppb by mass or more, 35 ppb by mass or more, 40 ppb by mass or more, 45 ppb by mass or more, or 50 ppb by mass or more, or 300 ppb by mass or less, 250 ppb by mass or less, 200 ppb by mass or less, 150 ppb by mass or less, 100 ppb by mass or less, 90 ppb by mass or less, 80 ppb by mass or less, or 70 ppb by mass or less.

[0045] In this specification, the respective contents of ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate can be measured, for example, by headspace GC.

[0046] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may further contain one or more substances selected from phosphoric acid, pyruvic acid, succinic acid, formic acid, and acetic acid.

[0047] In a beer-flavored beverage according to one aspect of the present invention, the phosphoric acid content may be 50 ppm by mass or more, 100 ppm by mass or more, 150 ppm by mass or more, 200 ppm by mass or more, 250 ppm by mass or more, or 300 ppm by mass or more, or 700 ppm by mass or less, 650 ppm by mass or less, 600 ppm by mass or less, 550 ppm by mass or less, 500 ppm by mass or less, 450 ppm by mass or less, or 400 ppm by mass or less.

[0048] In a beer-flavored beverage according to one embodiment of the present invention, the pyruvic acid content may be 5 ppm or more by mass, 10 ppm or more by mass, 15 ppm or more by mass, 20 ppm or more by mass, 25 ppm or more by mass, 30 ppm or more by mass, 35 ppm or more by mass, or 40 ppm or more by mass, or 200 ppm or less by mass, 180 ppm or less by mass, 160 ppm or less by mass, 140 ppm or less by mass, 120 ppm or less by mass, 100 ppm or less by mass, 80 ppm or less by mass, or 60 ppm or less by mass.

[0049] In a beer-flavored beverage according to one embodiment of the present invention, the succinic acid content may be 10 ppm or more by mass, 15 ppm or more by mass, 20 ppm or more by mass, 25 ppm or more by mass, 30 ppm or more by mass, 35 ppm or more by mass, 40 ppm or more by mass, 45 ppm or more by mass, or 50 ppm or more by mass, or 200 ppm or less by mass, 180 ppm or less by mass, 160 ppm or less by mass, 140 ppm or less by mass, 120 ppm or less by mass, 100 ppm or less by mass, 80 ppm or less by mass, or 70 ppm or less by mass.

[0050] In a beer-flavored beverage according to one embodiment of the present invention, the formic acid content may be 0.5 ppm by mass or more, 1.0 ppm by mass or more, 1.5 ppm by mass or more, 2.0 ppm by mass or more, 2.5 ppm by mass or more, 3.0 ppm by mass or more, 3.5 ppm by mass or more, 4.0 ppm by mass or more, or 4.5 ppm by mass or more, or 50 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, 20 ppm by mass or less, 15 ppm by mass or less, 10 ppm by mass or less, 8.0 ppm by mass or less, or 7.0 ppm by mass or less.

[0051] In a beer-flavored beverage according to one aspect of the present invention, the acetic acid content may be 2 ppm or more by mass, 4 ppm or more by mass, 6 ppm or more by mass, 8 ppm or more by mass, 10 ppm or more by mass, 12 ppm or more by mass, 14 ppm or more by mass, 16 ppm or more by mass, or 18 ppm or more by mass, or it may be 100 ppm or less by mass, 90 ppm or less by mass, 80 ppm or less by mass, 70 ppm or less by mass, 60 ppm or less by mass, 50 ppm or less by mass, 40 ppm or less by mass, or 30 ppm or less by mass.

[0052] In this specification, the respective contents of phosphoric acid, pyruvic acid, succinic acid, formic acid, and acetic acid can be measured using an analytical instrument such as an HPLC (High Performance Liquid Chromatography) organic acid analysis system (e.g., instrument name: Prominence, manufactured by Shimadzu Corporation).

[0053] The pH of a beer-flavored beverage according to one embodiment of the present invention is set to 4.30 or higher, 4.32 or higher, 4.34 or higher, 4.36 or higher, 4.38 or higher, 4.40 or higher, 4.42 or higher, 4.44 or higher, 4.46 or higher, 4.48 or higher, 4.50 or higher, 4.52 or higher, 4.54 or higher, 4.56 or higher, 4.58 or higher, and 4.60 or higher, from the viewpoint of providing a beverage that can further improve the crispness of the aftertaste suitable for beer-flavored beverages and suppress wateriness. Preferably, the values ​​are 4.62 or higher, 4.64 or higher, 4.66 or higher, 4.68 or higher, 4.70 or higher, 4.72 or higher, 4.74 or higher, 4.76 or higher, 4.78 or higher, or 4.80 or higher. Alternatively, the values ​​may be 5.70 or lower, 5.60 or lower, 5.50 or lower, 5.40 or lower, 5.30 or lower, 5.20 or lower, 5.10 or lower, 5.00 or lower, 4.90 or lower, 4.80 or lower, 4.70 or lower, or 4.60 or lower.

[0054] In a beer-flavored beverage according to one aspect of the present invention, the total nitrogen content is preferably 15.0 mg / 100 mL or more, 20.0 mg / 100 mL or more, 25.0 mg / 100 mL or more, 30.0 mg / 100 mL or more, 35.0 mg / 100 mL or more, 40.0 mg / 100 mL or more, 45.0 mg / 100 mL or more, 50.0 mg / 100 mL or more, 55.0 mg / 100 mL or more, 60.0 mg / 100 mL or more, 65.0 mg / 100 mL or more, 70.0 mg / 100 mL or more, 75.0 mg / 100 mL or more, 80.0 mg / 100 mL or more, 85.0 mg / 100 mL or more, 90.0 mg / 100 mL or more, or 95.0 mg / 100 mL or more, from the viewpoint of providing a beverage with a richer flavor suitable for beer-flavored beverages. From the perspective of reducing heaviness and improving the pleasant drinkability suitable for beer-flavored beverages, the following concentrations were considered: 200mg / 100mL or less, 180mg / 100mL or less, 160mg / 100mL or less, 140mg / 100mL or less, 120mg / 100mL or less, 110mg / 100mL or less, 100mg / 100mL or less, 95.0mg / 100mL or less, 90.0mg / 1 It is preferable to use a concentration of 00 mL or less, 85.0 mg / 100 mL or less, 80.0 mg / 100 mL or less, 75.0 mg / 100 mL or less, 70.0 mg / 100 mL or less, 65.0 mg / 100 mL or less, 60.0 mg / 100 mL or less, 55.0 mg / 100 mL or less, 50.0 mg / 100 mL or less, 45.0 mg / 100 mL or less, or 40.0 mg / 100 mL or less.

[0055] In this specification, "total nitrogen content" refers to the total amount of all nitrogen compounds, such as proteins and amino acids. Furthermore, in this specification, the total nitrogen content of beer-flavored beverages can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition).

[0056] The total nitrogen content of a beer-flavored beverage according to one embodiment of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be easily adjusted by adjusting the amount of malt and other materials with a high nitrogen content used. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, oats, pearl oats, oats, soybeans, and peas. In addition to matters related to raw materials, the total nitrogen content can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.).

[0057] In one embodiment of the present invention, in order to provide a beer-flavored beverage that has a richer flavor suitable for beer-flavored beverages despite having a relatively low alcohol content, the content of free amino nitrogen (FAN) is set to 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, 4.2 mg / 100 mL or more, 4.4 mg / 100 mL or more, 4.6 mg / 100 mL or more, 4.8 mg / 100 mL or more, 5.0 mg / 100 mL or more, and 5.2 mg / 100 mL or more. mg / 100mL or more, 5.4mg / 100mL or more, 5.6mg / 100mL or more, 5.8mg / 100mL or more, 6.0mg / 100mL or more, 6.2mg / 100mL or more, 6.4mg / 100mL or more, 6.6mg / 100mL or more, 6.8mg / 100mL 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 Above, 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, 10.0 mg / 100 mL or more, 10.2 mg / 100 mL or more, 10.4 mg / 100 mL or more, 10.6 mg / 100 mL or more, 10.8 mg / 100 mL or more, 11.0 mg / 100 mL or more, 11.2 mg / 100 mL or more, 11.4 mg / 100 mL or more, 11.6 mg / 100 mL or more, 11.8 mg / 100 mL or more, 12.0 mg / 100 mL L or more, 12.2 mg / 100 mL or more, 12.4 mg / 100 mL or more, 12.6 mg / 100 mL or more, 12.8 mg / 100 mL or more, 13.0 mg / 100 mL or more, 13.2 mg / 100 mL or more, 13.4 mg / 100 mL or more, 13.6 mg / 100 mL or more , 13.8 mg / 100 mL or more, 14.0 mg / 100 mL or more, 14.2 mg / 100 mL or more, 14.4 mg / 100 mL or more, 14.6 mg / 100 mL or more, 14.8 mg / 100 mL or more, 15.0 mg / 100 mL or more, 15.2 mg / 100 mL or more, 15.The dosage may be 4 mg / 100 mL or more, 15.6 mg / 100 mL or more, 15.8 mg / 100 mL or more, 16.0 mg / 100 mL or more, 16.2 mg / 100 mL or more, 16.4 mg / 100 mL or more, or 16.6 mg / 100 mL or more. Alternatively, it may be 40.0 mg / 100 mL or less, 35.0 mg / 100 mL or less, 30.0 mg / 100 mL or less, 29.0 mg / 100 mL or less, 28.0 mg / 100 mL or less, 27.0 mg / 100 mL or less, 26.0 mg / 100 mL or less, 25.0 mg / 100 mL or less, 24.0 mg / 100 mL or less, or 23.0 mg / 100 mL or less. The dosage may be 22.0 mg / 100 mL or less, 21.0 mg / 100 mL or less, 20.0 mg / 100 mL or less, 19.0 mg / 100 mL or less, 18.0 mg / 100 mL or less, 17.0 mg / 100 mL or less, 16.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, 14.0 mg / 100 mL or less, 13.0 mg / 100 mL or less, 12.0 mg / 100 mL or less, 11.0 mg / 100 mL or less, 10.0 mL or less, 9.5 mL or less, 9.0 mL or less, 8.5 mL or less, 8.0 mL or less, 7.5 mL or less, 7.0 mL or less, 6.5 mL or less, or 6.0 mL or less.

[0058] In this specification, the FAN content can be measured, for example, by the method described in 8.18 Free Amino Nitrogen in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition). Furthermore, the FAN content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the raw wort extract concentration of the pre-fermentation liquid, the raw wort extract concentration in the fermentation process, and 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.).

[0059] In one embodiment of the present invention, in order to provide a beer-flavored beverage that has a relatively low alcohol content while still having a richer flavor suitable for beer-flavored beverages, the pyroglutamic acid content is 50 ppm or more by mass, 60 ppm or more by mass, 70 ppm or more by mass, 80 ppm or more by mass, 85 ppm or more by mass, 90 ppm or more by mass, 95 ppm or more by mass, 100 ppm or more by mass, and 105 ppm or more by mass. , 110 mass ppm or more, 115 mass ppm or more, 120 mass ppm or more, 125 mass ppm or more, 130 mass ppm or more, 135 mass ppm or more, 140 mass ppm or more, 145 mass ppm or more, 150 mass ppm pm or more, 155 mass ppm or more, 160 mass ppm or more, 165 mass ppm or more, 170 mass ppm or more, 175 mass ppm or more, 180 mass ppm or more, 185 mass ppm or more, 190 mass ppm or more, 195 Preferably, the concentration is 400 ppm or less, 380 ppm or less, 360 ppm or less, 340 ppm or less, 320 ppm or less, 300 ppm or less, 280 ppm or less, 260 ppm or less, and 250 ppm or less. Mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less , 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, 100 mass ppm or less, or 90 mass ppm or less.

[0060] In this specification, the content of each pyroglutamic acid can be measured using an analytical instrument such as an HPLC (High Performance Liquid Chromatography) organic acid analysis system (instrument name: Prominence, manufactured by Shimadzu Corporation). The pyroglutamic acid content can be adjusted by appropriately setting the type and amount of malt used, and various conditions in the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type and timing of enzyme addition if enzymes are added, and the type and timing of yeast addition). Furthermore, if necessary, purified pyroglutamic acid may be added as needed to adjust the content.

[0061] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a low-alcohol beer-flavored beverage that balances appropriate body and crispness, the total polyphenol content is set to 10 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 55 ppm or more, 60 ppm or more, 65 ppm or more, 70 ppm or more, 75 ppm or more, 80 ppm or more, 85 ppm or more, 90 ppm or more, 95 ppm or more, 100 ppm or more, 105 ppm or more, 110 ppm or more, 115 ppm or more, 120 ppm or more, 125 ppm or more, 130 ppm or more, 135 ppm or more, 140 ppm or more, 145 ppm or more, 150 ppm or more, It is preferable to have a concentration of 155 ppm or more, 160 ppm or more, 165 ppm or more, 170 ppm or more, 175 ppm or more, 180 ppm or more, 185 ppm or more, 190 ppm or more, 195 ppm or more, 200 ppm or more, 205 ppm or more, 210 ppm or more, or 215 ppm or more. It is also preferable to have a concentration of 500 ppm or less, 450 ppm or less, 400 ppm or less, 350 ppm or less, 300 ppm or less, 250 ppm or less, 220 ppm or less, 200 ppm or less, 180 ppm or less, 160 ppm or less, 140 ppm or less, 130 ppm or less, 120 ppm or less, 110 ppm or less, 100 ppm or less, or 90 ppm or less.

[0062] In this specification, "total polyphenol content" means the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-flavored beverage. Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced by hydroxyl groups. Specific examples include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In this specification, the total polyphenol content may be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition).

[0063] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks (grain husks), used. Generally, malt containing the husk (grain husk) has a high polyphenol content, while soybeans, yeast extract, wheat, and wheat malt have a low polyphenol content. By appropriately selecting these raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content to the desired range.

[0064] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a low-alcohol beer-flavored beverage with an appropriate firmness, the iso-α-acid content is 0.10 ppm or more, 0.50 ppm or more, 1.0 ppm or more, 2.0 ppm or more, 3.0 ppm or more, 4.0 ppm or more, 5.0 ppm or more, 6.0 ppm or more, 7.0 ppm or more, 8.0 ppm or more, 9.0 ppm or more, 10.0 ppm or more, 11.0 ppm or more, 12.0 ppm or more, 13.0 ppm or more, 14.0 ppm or more, 15.0 ppm or more, 16.0 ppm or more, 17.0 ppm or more, 18 It is preferable to have a concentration of 0.0 ppm by mass or more, or 19.0 ppm by mass or more, and it is also preferable to have a concentration of 60.0 ppm by mass or less, 55.0 ppm by mass or less, 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, 20.0 ppm by mass or less, 19.0 ppm by mass or less, 18.0 ppm by mass or less, 17.0 ppm by mass or less, 16.0 ppm by mass or less, 15.0 ppm by mass or less, 14.0 ppm by mass or less, 13.0 ppm by mass or less, or 12.0 ppm by mass or less. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a beer-flavored beverage that does not use hops, and the iso-α-acid content in this embodiment may be less than 0.10 ppm by mass based on the total amount (100% by mass) of the beer-flavored beverage.

[0065] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a low-alcohol beer-flavored beverage with an appropriate firmness, the alpha-acid content is 0.010 ppm or more, 0.050 ppm or more, 0.10 ppm or more, 0.20 ppm or more, 0.40 ppm or more, 0.60 ppm or more, 0.80 ppm or more, 1.0 ppm or more, 1.2 ppm or more, 1.4 ppm or more, 1.6 ppm or more, 1.8 ppm or more, and 2.0 ppm or more. It is preferable that the amount be ppm or more, 2.2 mass ppm or more, 2.4 mass ppm or more, or 2.6 mass ppm or more, and it is also preferable that it be 5.0 mass ppm or less, 4.0 mass ppm or less, 3.0 mass ppm or less, 2.8 mass ppm or less, 2.6 mass ppm or less, 2.4 mass ppm or less, 2.2 mass ppm or less, 2.0 mass ppm or less, 1.8 mass ppm or less, 1.6 mass ppm or less, 1.4 mass ppm or less, 1.2 mass ppm or less, or 1.0 mass ppm or less.

[0066] In this specification, the content of iso-alpha acids and alpha acids refers to the values ​​measured by the high-performance liquid chromatography (HPLC) analysis method described in "8.25 ​​Iso-alpha acids, alpha acids" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). Furthermore, the content of iso-α-acids and α-acids in a beer-flavored beverage according to one embodiment of the present invention can be controlled by appropriately adjusting, for example, the type of hops, the amount added, and the timing of addition; the boiling time and pH in the boiling process; the concentration of raw wort extract in the pre-fermentation liquid; the concentration of raw wort extract in the fermentation process; and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0067] In one embodiment of the present invention, the bitterness value may be 1.0 BUs or higher, 2.0 BUs or higher, 3.0 BUs or higher, 4.0 BUs or higher, 5.0 BUs or higher, 6.0 BUs or higher, 7.0 BUs or higher, 8.0 BUs or higher, 9.0 BUs or higher, 10.0 BUs or higher, 11.0 BUs or higher, 12.0 BUs or higher, 13.0 BUs or higher, 14.0 BUs or higher, 15.0 BUs or higher, 16.0 BUs or higher, 17.0 BUs or higher, 18.0 BUs or higher, 19.0 BUs or higher, 20.0 BUs or higher, 21.0 BUs or higher, or 22.0 BUs or higher, from the viewpoint of providing a low-alcohol beer-flavored beverage with an appropriate crispness, or 150 BUs or higher. It may also be s 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, 38.0 BUs or less, 36.0 BUs or less, 34.0 BUs or less, 32.0 BUs or less, 30.0 BUs or less, 29.0 BUs or less, 28.0 BUs or less, 27.0 BUs or less, 26.0 BUs or less, 25.0 BUs or less, 24.0 BUs or less, 23.0 BUs or less, 22.0 BUs or less, 21.0 BUs or less, 20.0 BUs or less, 19.0 BUs or less, 18.0 BUs or less, 17.0 BUs or less, or 16.0 BUs or less.

[0068] Furthermore, in one embodiment of the present invention, a beer-flavored beverage may be a beverage that substantially does not use hops. The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0069] In this specification, the "bitterness value" of beer-flavored beverages can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). Furthermore, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is an indicator of bitterness provided by hop-derived components, mainly isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

[0070] In a beer-flavored beverage according to one embodiment of the present invention, the acetaldehyde content is preferably 5.0 ppm by mass or less, 4.5 ppm by mass or less, 4.0 ppm by mass or less, 3.8 ppm by mass or less, 3.6 ppm by mass or less, 3.4 ppm by mass or less, 3.2 ppm by mass or less, 3.0 ppm by mass or less, 2.8 ppm by mass or less, 2.6 ppm by mass or less, 2.4 ppm by mass or less, 2.2 ppm by mass or less, 2.0 ppm by mass or less, 1.8 ppm by mass or less, 1.6 ppm by mass or less, 1.4 ppm by mass or less, 1.2 ppm by mass or less, 1.0 ppm by mass or less, 0.90 ppm by mass or less, or 0.80 ppm by mass or less, from the viewpoint of producing a beer-flavored beverage with suppressed immature odor.

[0071] In this specification, the acetaldehyde content can be measured by the analytical method described in "Analysis of Formaldehyde in Beer" (Miyagawa et al., Tokyo Metropolitan Institute of Public Health Research Annual Report No. 58, reprint, 2007). Furthermore, the acetaldehyde content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by appropriately setting the ratio of malt used in the wort preparation process, the yeast strain used in the fermentation process, the fermentation temperature, the fermentation time, and so on.

[0072] In the beer - flavored beverage of one aspect of the present invention, from the viewpoint of obtaining a beer - flavored beverage that brews a suitable aroma of hops, the content of β - myrcene is 5.0 mass ppb or less, 4.5 mass ppb or less, 4.0 mass ppb or less, 3.5 mass ppb or less, 3.0 mass ppb or less, 2.8 mass ppb or less, 2.6 mass ppb or less, 2.4 mass ppb or less, 2.2 mass ppb or less, 2.0 mass ppb or less, 1.8 mass ppb or less, 1.6 mass ppb or less, 1.4 mass ppb or less, 1.2 mass ppb or less, 1.0 mass ppb or less, 0.80 mass ppb or less, 0.60 mass ppb or less, 0.50 mass ppb or less, or 0.40 mass ppb or less, and preferably, it may be 0.010 mass ppb or more, 0.020 mass ppb or more, 0.040 mass ppb or more, 0.060 mass ppb or more, 0.080 mass ppb or more, 0.10 mass ppb or more, 0.15 mass ppb or more, 0.20 mass ppb or more, 0.25 mass ppb or more, 0.30 mass ppb or more, 0.35 mass ppb or more, 0.40 mass ppb or more, 0.45 mass ppb or more, 0.50 mass ppb or more, 0.55 mass ppb or more, 0.60 mass ppb or more, 0.65 mass ppb or more, 0.70 mass ppb or more, 0.75 mass ppb or more, 0.80 mass ppb or more, 0.85 mass ppb or more, 0.90 mass ppb or more, 0.95 mass ppb or more, 1.0 mass ppb or more, 1.1 mass ppb or more, 1.2 mass ppb or more, 1.3 mass ppb or more, 1.4 mass ppb or more, 1.5 mass ppb or more, 1.6 mass ppb or more, 1.7 mass ppb or more, 1.8 mass ppb or more, 1.9 mass ppb or more, 2.0 mass ppb or more, 2.1 mass ppb or more, or 2.2 mass ppb or more.

[0073] In the present specification, the content of β - myrcene can be measured using a gas chromatograph - mass spectrometer (GC - MS) described in J. Agric. Food Chem., 2013, 61 (47), pp 11303 - 1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). Furthermore, the β-myrcene content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by appropriately setting the sugar and amino acid composition of the pre-fermentation liquid before adding dilution water or carbonated water, the sugar and amino acid concentrations of the pre-fermentation liquid, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, etc. In addition, if necessary, purified β-myrcene may be added as appropriate to adjust the content.

[0074] In the beer-taste beverage of one aspect of the present invention, the carbohydrate content may be 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, 1.2 g / 100 mL or more, 1.3 g / 100 mL or more, 1.4 g / 100 mL or more, 1.5 g / 100 mL or more, 1.6 g / 100 mL or more, 1.7 g / 100 mL or more, 1.8 g / 100 mL or more, 1.9 g / 100 mL or more, 2.0 g / 100 mL or more, 2.1 g / 100 mL or more, 2.2 g / 100 mL or more, 2.3 g / 100 mL or more, 2.4 g / 100 mL or more, 2.5 g / 100 mL or more, 2.6 g / 100 mL or more, 2.7 g / 100 mL or more, 2.8 g / 100 mL or more, 2.9 g / 100 mL or more, 3.0 g / 100 mL or more, 3.1 g / 100 mL or more, 3.2 g / 100 mL or more, 3.3 g / 100 mL or more, 3.4 g / 100 mL or more, 3.5 g / 100 mL or more, 3.6 g / 100 mL or more, 3.7 g / 100 mL or more, 3.8 g / 100 mL or more, 3.9 g / 100 mL or more, or 4.0 g / 100 mL or more, and also 8.0 g / 100 mL or less, 7.5 g / 100 mL or less, 7.0 g / 100 mL or less, 6.9 g / 100 mL or less, 6.8 g / 100 mL or less, 6.7 g / 100 mL or less, 6.6 g / 100 mL or less, 6.5 g / 100 mL or less, 6.4 g / 100 mL or less, 6.3 g / 100 mL or less, 6.2 g / 100 mL or less, 6.1 g / 100 mL or less, 6.0 g / 100 mL or less, 5.9 g / 100 mL or less, 5.8 g / 100 mL or less, 5.7 g / 100 mL or less, 5.6 g / 100 mL or less, 5.5 g / 100 mL or less, 5.4 g / 100 mL or less, 5.3 g / 100 mL or less, 5.2 g / 100 mL or less, 5.1 g / 100 mL or less, 5.0 g / 100 mL or less, 4.9 g / 100 mL or less, 4.8 g / 100 mL or less, 4.7 g / 100 mL or less, 4.6 g / 100 mL or less, 4.5 g / 100 mL or less, 4.4 g / 100 mL or less, 4.3 g / 100 mL or less, 4.2 g / 100 mL or less, 4.1 g / 100 mL or less, 4.0 g / 100 mL or less, 3.9 g / 100 mL or less, 3.8 g / 100 mL or less, 3.7 g / 100 mL or less, 3.6 g / 100 mL or less, 3.The dosage may be 5g / 100mL or less, 3.4g / 100mL or less, 3.3g / 100mL or less, 3.2g / 100mL or less, 3.1g / 100mL or less, or 3.0g / 100mL or less.

[0075] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially amended by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means what remains after removing protein, lipids, dietary fiber, ash, alcohol, and water from the food in question. Therefore, the carbohydrate content in food can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and moisture can be measured by the methods specified in the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipids by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced-pressure heating and drying method. Furthermore, the carbohydrate content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and 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, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).

[0076] In a beer-flavored beverage according to one embodiment of the present invention, the true extract concentration is set to 0.10g / 100mL or more, 0.20g / 100mL or more, 0.30g / 100mL or more, 0.40g / 100mL or more, 0.50g / 100mL or more, 0.60g / 100mL or more, 0.70g / 100mL or more, 0.80g / 100mL or more, 0.90g / 100mL or more, 1.00g / 100mL or more, 1.10g / 100mL or more, and 1.20g / 100mL or more, from the viewpoint of providing a beer-flavored beverage with a better taste and a better drinking experience. g / 100mL or more, 1.30g / 100mL or more, 1.40g / 100mL or more, 1.50g / 100mL or more, 1.60g / 100mL or more, 1.70g / 100mL or more, 1.80g / 100mL or more, 1.90g / 100mL or more, 2.00g / 100mL or more, 2 .10g / 100mL or more, 2.20g / 100mL or more, 2.30g / 100mL or more, 2.40g / 100mL or more, 2.50g / 100mL or more, 2.60g / 100mL or more, 2.70g / 100mL or more, 2.80g / 100mL or more, 2.90g / 100mL or more Preferably, the amount is 3.00g / 100mL or more, and from the viewpoint of producing a beer-flavored beverage with a clean aftertaste, the amounts are 8.00g / 100mL or less, 7.80g / 100mL or less, 7.60g / 100mL or less, 7.40g / 100mL or less, 7.20g / 100mL or less, 7.00g / 100mL or less, 6.80g / 100mL or less, 6.60g / 100mL or less, 6.40g / 100mL or less, 6.20g / 100mL or less, 6.00g / 100mL or less, 5.90g / 100mL or less, 5.80g / 100mL or less, 5.70g / Less than 100mL, 5.60g / 100mL or less, 5.50g / 100mL or less, 5.40g / 100mL or less, 5.30g / 100mL or less, 5.20g / 100mL or less, 5.10g / 100mL or less, 5.00g / 100mL or less, 4.90g / 100mL or less, 4.80g / 100mL or less, 4.70g / 100mL or less, 4.60g / 100mL or less, 4.50g / 100mL or less, less than 4.50g / 100mL, 4.40g / 100mL or less, 4.30g / 100mL or less, 4.20g / 100mL or less, 4.10g / 100mL or less, 4.It is preferable to use a concentration of 00g / 100mL or less, 3.90g / 100mL or less, 3.80g / 100mL or less, 3.70g / 100mL or less, 3.60g / 100mL or less, 3.50g / 100mL or less, or 3.40g / 100mL or less.

[0077] Furthermore, the "true extract concentration" as used herein can be measured by the measurement method described in "8.4.3 Alcoholizer Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). Furthermore, the true extract concentration is affected by the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the particle size of the malt, the method of malt grinding (wet grinding, dry grinding, etc.), the humidity during malt grinding (degree of humidity control), the temperature during malt grinding, the type of mill used for malt grinding, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the time of enzymatic decomposition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the amount of acid added for pH adjustment, and pH adjustment. The timing of mashing (during mashing and fermentation), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the time of wort filtration, the temperature during wort filtration, the pH during wort filtration, the amount of wort recovered during wort filtration, the amount of sparging water during wort filtration, the pH of the sparging water during wort filtration, the temperature of the sparging water during wort filtration, 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 brewing alcohol can be set as appropriate.

[0078] In a beer-flavored beverage according to one embodiment of the present invention, the wort extract (O-Ex) concentration may be 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, 9.5% by mass or more, or 10.0% by mass or more, or 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, or 13.5% by mass or less. Furthermore, the "original wort extract concentration" as used in this specification can be measured by the method described in "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewers Association, revised November 1, 2004)."

[0079] The malt ratio of a beer-flavored beverage according to one embodiment of the present invention may be 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, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, and may also be 100% by mass or less, less than 100% by mass, 98% by mass or less, 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, 68% by mass or less, 67% by mass or less, or 66% by mass or less.

[0080] In this specification, "malt ratio" means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of other raw materials (carbon sources, nitrogen sources) that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, Job's tears, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains, or their extracts, may also be used.

[0081] Furthermore, the beer-flavored beverage according to one embodiment of the present invention may be beer. In this specification, "beer" means a beverage obtained by fermenting malt, hops, and water using yeast, and specifically refers to the beer as defined in the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018. In other words, if the beer-flavored beverage according to one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation process using yeast.

[0082] The color of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like dark beer, or colorless and transparent, or a desired color may be given by adding colorants or the like. The color of the beer-flavored beverage can be distinguished with the naked eye, but may also be defined by total light transmittance, chromaticity, etc.

[0083] The chromaticity of the beer-flavored beverage according to one embodiment of the present invention may be 0.1 EBC or higher, greater than 1.0 EBC, 1.5 EBC or higher, 2.0 EBC or higher, 2.5 EBC or higher, 3.0 EBC or higher, 3.5 EBC or higher, 4.0 EBC or higher, 4.5 EBC or higher, 5.0 EBC or higher, 6.0 EBC or higher, 6.5 EBC or higher, 7.0 EBC or higher, 7.5 EBC or higher, 8.0 EBC or higher, 8.5 EBC or higher, 9.0 EBC or higher, 9.5 EBC or higher, 10.0 EBC or higher, 10.5 EBC or higher, 11.0 EBC or higher, 11.5 EBC or higher, 12.0 EBC or higher, 12.5 EBC or higher, or 13.0 EBC or higher. It may also be 500 EBC or less, 450 EBC or less, 400 EBC or less, 350 EBC or less, 300 EBC or less, 270 EBC or less, 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, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, 15 EBC or less, 14 EBC or less, or 12 EBC or less. In this specification, the "chromaticity" of beer-flavored beverages can be measured using the measurement method described in "8.8 Chromaticity" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). The "chromaticity" of beer-flavored beverages is specified by the units of chromaticity (EBC units) established by the European Brewery Convention. A smaller value indicates a lighter and brighter colored beverage, while a larger value indicates a darker and more intense colored beverage. Furthermore, the color of beer-flavored beverages can be controlled by appropriately adjusting factors such as the type of malt used, the mixing ratio if two or more types of malt are used, and the boiling conditions when preparing the pre-fermentation liquid. More specifically, for example, to increase the color of a beer-flavored beverage, it can be adjusted by increasing the proportion of dark malt used, increasing the boiling temperature, increasing the boiling time, and performing decoction when preparing the saccharified liquid. Additionally, the color can be adjusted to be higher by increasing the concentration of the raw wort extract or increasing the malt ratio.

[0084] A beer-flavored beverage according to one aspect of the present invention may be any form in which the beverage is packaged in a container. Examples of containers include bottles, PET bottles, cans, bottle cans, or kegs, but bottles, PET bottles, cans, or bottle cans are preferred, particularly from the viewpoint of ease of transport.

[0085] 1.1 Ingredients In one embodiment of the present invention, the main ingredients of the beer-flavored beverage may include malt along with water, or it may not include malt. Furthermore, in one embodiment of the present invention, the beer-flavored beverage may be a beverage that uses hops as an ingredient, or it may be a beverage that does not use hops. Other ingredients that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc.

[0086] 1.1.1 Malt and other grains When malt is used as a raw material, the malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, and Job's tears, with the roots removed. The origin and variety of the malt may be any of these. In one embodiment of the present invention, barley malt is preferred as the malt used. Barley malt is one of the most commonly used malts as an ingredient in beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and any of them may be used. Furthermore, in addition to regular malt, colored malts may also be used. When using colored malts, different types of colored malts may be used in appropriate combinations, or only one type of colored malt may be used.

[0087] In one embodiment of the present invention, the malt used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and the selected malt may be a single type or two or more types may be used in combination.

[0088] In addition, other grains may be used along with or in place of malt. Examples of such grains include grains that do not qualify as malt (barley, wheat, rye, oats, oats, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from them, as well as extracts thereof.

[0089] Furthermore, when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of other raw materials (carbon source, nitrogen source) that yeast can utilize. Examples of carbon sources that yeast can utilize include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the aforementioned ungerminated grains, and their decomposition products. Wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Furthermore, a beer-flavored beverage according to one aspect of the present invention may be a beverage that substantially does not use soy peptides with a weight-average molecular weight of less than 10,000 as raw materials, or a beverage that does not use such soy peptides at all. Furthermore, "a beverage that substantially does not use soy peptides" means a beverage in which the amount of soy peptides used, relative to the total amount of raw materials (100% by mass) excluding water, is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass.

[0090] Fruits, pericarps, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat can be selected as appropriate and used as raw materials. Examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscat grapes, and blackcurrants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These can be used as is, crushed, extracted with an extraction solvent such as water or ethanol, or used as juice (fruit juice, etc.). They can be used individually or in combination of two or more. While the above ingredients can be used as appropriate to suit consumer preferences, to enjoy a crisp and refreshing taste characteristic of beer, it is preferable to either completely omit or minimize the use of the above-mentioned citrus fruits, soft fruits, herbs, and spices in the ingredients. In particular, since blackcurrant imparts an undesirable milky aroma to the beer, it is preferable to either completely omit or minimize the use of blackcurrant or blackcurrant juice in the ingredients.

[0091] 1.1.2 Hops In one embodiment of the present invention, when hops are used, examples of the hops include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. In one embodiment of the present invention, when hops are used, the amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the beverage raw materials.

[0092] 1.1.3 Preservatives A beer-flavored beverage according to one aspect of the present invention may be a beverage containing a preservative. Examples of preservatives used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available formulations such as Strong Sumpler (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as preservatives. These preservatives may be used individually or in combination of two or more.

[0093] In a beer-flavored beverage according to one embodiment of the present invention, when a preservative is added, the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0094] 1.1.4 Sweeteners A beer-flavored beverage according to one aspect of the present invention may be a beverage in which the content of sugars (A) is adjusted to the above range, and a sweetener is further added. Sweeteners used in one aspect of the present invention include commercially available saccharified liquids obtained by decomposing grain-derived starch with acid or enzymes, commercially available sugars such as corn syrup, sucrose, trisaccharides or higher, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used individually 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. Furthermore, there are no particular restrictions on the type of grain used as the raw material for starch, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis with enzymes or acids, sugars with a higher proportion of maltose may be used. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomalttriose, isomalttetraose, and solutions of these (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0095] 1.1.5 Water-soluble dietary fiber A beer-flavored beverage according to one aspect of the present invention may further contain water-soluble dietary fiber, or it may not contain (add) water-soluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, indigestible glucan, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a beverage that does not contain (add) indigestible dextrin as an ingredient. Even without containing (adding) indigestible dextrin, the beer-flavored beverage according to this embodiment contains water-soluble dietary fiber derived from the raw materials (e.g., malt, etc.). The amount of water-soluble dietary fiber derived from the raw materials is listed, for example, in the Standard Tables of Food Composition in Japan 2020 (8th Revised Edition). Furthermore, the beer-flavored beverage according to one aspect of the present invention may be a beverage that does not contain indigestible glucan, or a beverage that contains indigestible glucan.

[0096] In a beer-flavored beverage according to one aspect of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-flavored 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. It is also acceptable to have 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by mass, less than 1.0% by mass, less than 0.75% by mass, less than 0.60% by mass, less than 0.50% by mass, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, 0.25% by mass or less, 0.20% by mass or less, 0.15% by mass or less, 0.10% by mass or less, or less than 0.10% by mass.

[0097] Furthermore, the amount of water-soluble dietary fiber may be adjusted to the above range by adding commercially available products, or the amount of dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process to the above range. When adding commercially available products, the amount of water-soluble dietary fiber can be adjusted to the above range to suppress the powdery texture unsuitable for beer-flavored beverages. When adjusting the amount of dietary fiber during the manufacturing process, the amount of water-soluble dietary fiber can be adjusted to the above range to improve the filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the water-soluble dietary fiber content in the manufacturing process, the water-soluble dietary fiber content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by adding dilution water or carbonated water, adjusting the type and amount of raw materials (barley, malt, corn, sugar solution, etc.), 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.), the set temperature in each temperature range when preparing the saccharified solution, the pH and the holding time.

[0098] 1.1.6 Bittering agents, bittering agents A beer-flavored beverage according to one embodiment of the present invention may further be a beverage containing one or more bittering agents selected from bittering agents and bittering tampers. In a beer-flavored beverage according to one embodiment of the present invention, bitterness may be imparted by hops, or by using the bittering agents or bittering agents listed below in combination with hops. Alternatively, hops may be omitted, and the bittering agents or bittering agents listed below may be used instead of hops. The bittering agent or bittering agent is not particularly limited, and any bittering agent commonly used in beer or sparkling wine can be used. Examples include rosemary, reishi mushroom, dwarf fennel, juniper berries, sage, Ganoderma lucidum, bay leaf, kwasin, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter jasmine extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, etc. These bittering agents and bittering agents may be used individually or in combination of two or more.

[0099] 1.1.7 Antioxidants A beer-flavored beverage according to one embodiment of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used individually or in combination of two or more.

[0100] 1.1.8 Flavorings A beer-flavored beverage according to one embodiment of the present invention may further be a beverage containing flavorings. The flavorings used are not particularly limited; general beer flavorings can be used. Beer flavorings are used to give the product a beer-like flavor. The aromatic components contained in beer flavorings include esters and higher alcohols, specifically isoamyl acetate, ethyl acetate, isobutanol, 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, and 2,3-diethyl-5-methylpyridine N, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, pu Ropanic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexano Examples include ru, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, 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, etc. These fragrances may be used individually or in combination of two or more.

[0101] The content of esters and higher alcohols can be adjusted by adding fragrances containing these components separately. However, if alcoholic fermentation is involved in the manufacturing process, the content may be adjusted without adding fragrances, or by adding fragrances and adjusting through alcoholic fermentation. In cases involving alcoholic fermentation, the content of esters and higher alcohols may be adjusted by appropriately setting the sugar and amino acid composition, sugar and amino acid concentrations of the pre-fermentation liquid before yeast addition, the original extract concentration of the pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and cooling timing.

[0102] 1.1.9 Acidulants A beer-flavored beverage according to one aspect of the present invention may further be a beverage containing an acidulant. The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include tartaric acid, gluconic acid, phytic acid, glucono delta-lactone, or salts thereof. Among these, at least one selected from tartaric acid, gluconic acid, phytic acid, and their salts is preferred, and at least one selected from tartaric acid and their salts is more preferred. These acidulants may be used individually or in combination of two or more.

[0103] 1.1.10 Salts A beer-flavored beverage according to one embodiment of the present invention may further be a beverage containing salts. Examples of salts include sodium chloride, acid potassium phosphate, acid 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 individually or in combination of two or more.

[0104] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be obtained by utilizing the carbon dioxide contained in the raw materials, or by dissolving it by mixing with carbonated water or by adding carbon dioxide. The carbon dioxide produced during the fermentation process of the beer-flavored beverage can be used as is, but the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0105] The carbon dioxide concentration of the beer-flavored beverage according to one aspect 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 also 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 (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage by immersing the container containing the beverage in a 20°C water bath for 30 minutes or more while shaking it occasionally.

[0106] When a beer-flavored beverage according to one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be adjusted appropriately within the range of the above-mentioned carbon dioxide concentration, but 5.0 kg / cm³ 2 Below 4.5kg / cm 2 The following, or 4.0 kg / cm³ 2 The following is also acceptable, and also 0.20 kg / cm³ 2 More than 0.50kg / cm 2 Above, or 1.0 kg / cm³ 2 The above limits may also be used. Furthermore, any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage may be 0.20 kg / cm³. 2 More than 5.0kg / cm 2 Below 0.50kg / cm2 Above 4.5 kg / cm 2 Below, or 1.0 kg / cm 2 Above 4.0 kg / cm 2 It may be below. 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, after fixing a sample at 20 °C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken until the pointer reaches a constant position, and the value at that time is read. Or it can be measured using a commercially available gas pressure measuring device.

[0107] 1.3 Other additives The beer-taste beverage according to one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel dyes etc. can be used. The foaming agent is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysophosphatidylcholine), etc. can be appropriately used. The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0108] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage. Any form and material of container may be used for the packaged beverage. Examples of containers include bottles, cans, bottle cans, kegs, or PET bottles, but cans, bottle cans, bottles, or PET bottles are preferred, particularly from the viewpoint of ease of carrying.

[0109] 2. Method for manufacturing beer-flavored beverages A method for producing a beer-flavored beverage according to one aspect of the present invention is preferably a method having at least the following steps (I) to (II), more preferably a method having the following steps (I) to (III), and even more preferably a method having the following steps (I) to (IV). • Step (I): A step to adjust or confirm the total content of aroma component (A). • Step (II): A step to adjust or confirm the total content of acid component (B). • Process (III): A process for adjusting or confirming the alcohol content. Step (IV): A step of adjusting or confirming at least one physical property value of the following: true extract concentration, carbohydrate content, color, degree of fermentation, pH, bitterness value, total nitrogen content, free amino nitrogen content, total polyphenol content, iso-α acid content, α acid content, ammonia content, acetaldehyde content, β-myrcene content, and pyroglutamic acid content. The order of steps (I) to (IV) is not particularly restricted.

[0110] In steps (I) to (IV), it is confirmed whether the physical properties of each beer-flavored beverage fall within the above-mentioned range. If the physical properties are not within the desired range, adjustments can be made based on the method described above.

[0111] In step (I), the total content of aroma component (A) can be adjusted by adjusting the content of each of the components that constitute aroma component (A): n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3). If the total content of aroma component (A) is less than the desired range, it can be adjusted by adding at least one of components (a1) to (a3). If the total content of aroma component (A) is more than the desired range, it can be adjusted by dilution. The ratio [aroma component (A) / alcohol content] may be adjusted in step (I), in step (III), or in both steps (I) and (III).

[0112] In step (II), the total content of acid component (B) can be adjusted by adjusting the individual content of citric acid (b1), malic acid (b2), and lactic acid (b3) that constitute acid component (B). If the total content of acid component (B) is less than the desired range, it can be adjusted by adding at least one of components (b1) to (b3). If the total content of acid component (B) is more than the desired range, it can be adjusted by dilution. The ratio [acid component (B) / alcohol content] may be adjusted in step (II), in step (III), or in both steps (II) and (III).

[0113] In step (III), if the alcohol content is lower than the desired range, it can be adjusted by adding spirits or brewing alcohol, and if the alcohol content is higher than the desired range, it can be adjusted by dilution. In step (IV), adjustments can also be made using the method described above.

[0114] Furthermore, the method for producing a beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but may be a method that involves a fermentation process or a method that does not involve a fermentation process. The following describes the manufacturing methods for fermented beer-flavored beverages produced through a fermentation process, and the manufacturing methods for non-fermented beer-flavored beverages produced without a fermentation process.

[0115] 2.1 Method for manufacturing fermented beer-flavored beverages One embodiment of the present invention as a method for producing a fermented beer-flavored beverage includes a method that involves a fermentation process using yeast, and includes one or more steps selected from the above steps (I) to (IV), in addition to the following steps (1) to (2). • Process (1): A process to obtain a pre-fermentation liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (2): A step in which yeast is added to the pre-fermentation liquid and alcoholic fermentation is carried out.

[0116] Furthermore, in a method for producing a fermented beer-flavored beverage according to one embodiment of the present invention, the adjustments in steps (I) to (IV) above can be carried out at one or more of the following timings (i) to (iii). Also, if the adjustments in steps (I) to (IV) can be carried out simultaneously by performing steps (1) and (2), it is not necessary to perform these steps separately. (i): Simultaneously with at least one of steps (1) and (2) (ii): Between process (1) and process (2) (iii): After step (2) The following describes each step in the method for producing a fermented beer-flavored beverage according to one embodiment of the present invention.

[0117] 2.1.1 Process (1) Step (1) is a process in which various raw materials are subjected to at least one of the following treatments: saccharification, boiling, and solid content removal, in order to obtain a pre-fermentation liquid. For example, when using malt as one of the raw materials, water and the malt, along with other raw materials, are placed in a brewing kettle or mash, and enzymes such as amylase are added as needed. Other raw materials that may be added include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, colorings, and other additives. These may be added before the saccharification process, during the saccharification process, or after the completion of the saccharification process. They may also be added after the fermentation process in the next step.

[0118] The mixture of various raw materials is heated, and the starch in the raw materials is saccharified through a saccharification process. The temperature and time of the saccharification process are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and other raw materials, the type and amount of enzymes used, and the concentration of the raw wort extract in the final beverage. For example, in one embodiment of the present invention, from the viewpoint of adjusting the sugar concentration and turbidity of the beer-flavored beverage to the above range, the temperature of the saccharification process is preferably 55 to 75°C and the time of the saccharification process is preferably 30 to 240 minutes.

[0119] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc., as raw materials during this boiling process, it is preferable to add them. Hops, bittering agents, etc., may be added between the start of boiling and the end of boiling of the saccharification solution.

[0120] After boiling, it is preferable to transfer the mixture to a whirlpool, cool it to 0-23°C to obtain a coolant, and then remove solid components such as coagulated proteins. This process allows the raw wort extract concentration to be adjusted to the above range. In this way, a pre-fermentation liquid is obtained. In addition, in this process, filtration may be performed by passing the material through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) in order to remove solid matter.

[0121] Alternatively, instead of the saccharified liquid described above, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc., to malt extract, adding warm water, and boiling the mixture. Furthermore, if malt is not used as a raw material, a liquid sugar solution may be prepared by mixing a carbon source-containing liquid sugar, a nitrogen source as an amino acid-containing raw material other than malt or barley, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorants, etc., with warm water, and then boiling the liquid sugar solution to prepare the pre-fermentation liquid. If hops are used, they may be added before boiling, or they may be added between the start and end of boiling of the liquid sugar solution.

[0122] 2.1.2 Process (2) Step (2) is the process of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out fermentation. The yeast used in this process can be appropriately selected considering 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.

[0123] Yeast may be added to the raw material solution as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the stock solution. Alternatively, the supernatant may be completely removed after centrifugation and then added. The amount of yeast to be added to the stock solution can be set as appropriate, for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 The density is approximately cells / ml.

[0124] The fermentation conditions can be set as appropriate, but from the viewpoint of adjusting the sugar content and alcohol content of the beer-flavored beverage to the above range, a fermentation temperature of 5 to 25°C is preferable. Furthermore, the sugar content and alcohol content of the beer-flavored beverage can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and if necessary, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.

[0125] After fermentation, the beer-flavored beverage may or may not be filtered to remove the yeast. Water and the various additives mentioned above may also be added as needed.

[0126] 2.1.3 Process (3), Process (4) In one embodiment of the present invention, when producing a fermented beer-flavored beverage with a reduced alcohol content or a non-alcoholic fermented beer-flavored beverage, the production process may include a non-alcoholic fermentation step using yeast that does not easily produce alcohol or yeast that does not produce alcohol. In this case, such yeast may be used in step (2) above. Furthermore, when producing a non-alcoholic fermented beer-flavored beverage using alcohol-producing yeast, it is preferable to carry out steps (3) and (4) in addition to steps (1) and (2) above. • Step (3): A step to remove alcohol from the fermentation liquid after step (2). • Step (4): A step to adjust the amount of carbon dioxide after step (3).

[0127] In step (3), a preferred method for removing the alcohol produced by the fermentation process in step (2) is by heat treatment. The heat treatment conditions can be the same as those for general non-alcoholic beer-flavored beverage manufacturing methods. Furthermore, after step (3), the alcohol is removed from the solution, and carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide in step (4). The amount of carbon dioxide can be adjusted by mixing the solution after step (3) with carbonated water, or by directly adding carbon dioxide to the solution after step (3).

[0128] The beer-flavored beverage obtained in this manner according to one aspect of the present invention is filled into a predetermined container and distributed to the market as a product. The method for packaging the beer-flavored beverage is not particularly limited, and any packaging method well known to those skilled in the art can be used. The beer-flavored beverage of the present invention is filled and sealed into a container by the packaging process. Any form or material of container may be used in the packaging process, and an example of a container is the container described in "1.4 Packaged Beverage".

[0129] 2.2 Method for manufacturing non-fermented beer-flavored beverages A method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention is any method that does not involve a fermentation process, for example, a method having the following steps (a) to (c). • Process (a): A process of performing at least one of the following treatments on the raw materials: saccharification treatment, boiling treatment, and solid content removal treatment, in order to obtain a pre-beverage liquid. • Step (b): A step in which the pre-beverage liquid obtained in step (a) is cooled and carbon dioxide is added.

[0130] Step (a) is the same as the step (1) in the "Method for Manufacturing Fermented Beer-Flavored Beverages" described above, which is the step for obtaining the pre-fermentation liquid. In step (b), carbon dioxide may be added by mixing the cooled pre-beverage liquid obtained in step (a) with carbonated water, or by directly adding carbon dioxide to the cooled beverage concentrate. Also, at the same time as step (b), when adding carbon dioxide, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed.

[0131] Furthermore, when a non-fermented beer-flavored beverage is made into a non-fermented alcohol-containing beer-flavored beverage, the following step (c) is required. • Step (c): A step in which an alcohol component is added at least after step (a).

[0132] Step (c) may be performed at least after step (a), and can be performed at one or more of the following timings: (α), (β), and (γ). • (α): Between process (a) and process (b) • (β): Simultaneous with process (b) (γ): After process (b) Among these, step (c) is preferably performed after cooling the pre-beverage liquid obtained in step (a) to prepare the chilled beverage stock, and before adding carbon dioxide. As the alcohol component to be blended in step (c), spirits (distilled liquor) derived from the aforementioned grains are preferred.

[0133] Furthermore, in a method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention, steps (I) to (IV) above can be performed at one or more of the following timings (i) to (v). Also, if steps (a) to (c) can be performed simultaneously with steps (I) to (IV) and the above-mentioned adjustments, these steps do not need to be performed separately. (i): Simultaneously with at least one of processes (a), (b), and (c) (ii): Between process (a) and process (b) (iii): Between process (a) and process (c) (iv): After process (b) or between process (b) and process (c) • (v): After process (c)

[0134] The non-fermented beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging non-fermented beer-flavored beverages is not particularly limited, and any packaging method well known to those skilled in the art may be used. In the packaging process, the non-fermented beer-flavored beverage is filled and sealed into a container. Any form or material of container may be used in the packaging process, and examples of containers are as described above.

[0135] 3. Methods for improving the flavor of beer-flavored beverages As one aspect of the present invention, a method for improving the flavor of beer-flavored beverages with an alcohol content of 6.0 (v / v)% or less is also provided. For beer-flavored beverages with an alcohol content of 6.0(v / v)% or less, The ratio of the total content (in mass ppm) of three aroma components (A), consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3), to the alcohol content (in (v / v)%) [aroma component (A) / alcohol content] is adjusted to 5.0 or higher, and, The ratio of the total content (in mass ppm) of the three acid components (B), consisting of citric acid (b1), malic acid (b2), and lactic acid (b3), to the alcohol content (in (v / v)%) [acid component (B) / alcohol content] is adjusted to 140 or higher. A method for enhancing the aroma and flavor of beer, achieving a balanced improvement in desirable aroma, body, and a clean finish.

[0136] In one embodiment of the present invention, the total content of aroma component (A) and the individual content of components (a1) to (a3), the total content of acid component (B) and the individual content of components (b1) to (b3), the alcohol content, and the various properties, components, and their content of the beer-flavored beverage in these methods are as described in "1. Beer-flavored beverage" above. [Examples]

[0137] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0138] Examples 1-8, Comparative Examples 1-8 <Beverage Preparation> Crushed barley malt was added to a mashing tank containing 100 L of warm water maintained at 40-55°C. The temperature was gradually increased and maintained until it reached 78°C, after which it was filtered to remove the spent grain and obtain a saccharified liquid. Hops were then added to the saccharified liquid and boiled, followed by solid-liquid separation to obtain a clear wort. Brewer's yeast was then added to the cooled pre-fermentation liquid of the wort, and alcoholic fermentation was carried out by adjusting the fermentation temperature and time. After that, the yeast was filtered out to produce a beverage that meets the criteria for beer under the Liquor Tax Law. The true extract concentration of the produced beverage was 2.5-5.1 g / 100 mL, the carbohydrate content was 2.5-4.5 g / 100 mL, and the color was 6-12 EBC. In each example and comparative example, the type of barley malt used as the raw material, the set temperature and holding time for each temperature range when preparing the saccharified liquid, the presence or absence of enzyme addition and the timing of its addition if present, the fermentation temperature and fermentation time were appropriately set, and the alcohol content, the content of each aroma component (A) and acid component (B), bitterness value, total nitrogen content, free amino nitrogen (FAN) content, and the content of each iso-α acid, α acid, ammonia, acetaldehyde, β-myrcene, and pyroglutamic acid were adjusted to the values ​​shown in Table 1. In addition, regarding the content of each aroma component (A) and acid component (B), in addition to setting the above conditions, purified products of each component constituting aroma component (A) and acid component (B) were added as needed to adjust to the values ​​shown in Tables 1 and 2.

[0139] The beer-flavored beverage prepared in Example 5 contained the following ester and acid components: (Ester components) Ethyl butanoate: 112.1 ppb by mass, ethyl hexanoate: 84.2 ppb by mass, ethyl octanoate: 134.4 ppb by mass, ethyl decanoate: 57.7 ppb by mass. (acid component) Phosphoric acid: 346 ppm by mass, pyruvic acid: 42 ppm by mass, succinic acid: 58 ppm by mass, formic acid: 5 ppm by mass, acetic acid: 20 ppm by mass.

[0140] <Sensory evaluation> For the beverages obtained in the examples and comparative examples, which were cooled to approximately 4°C, five regularly trained panelists evaluated each test beverage based on the following scoring criteria, using scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1, for the following: "presence or absence of wateriness unsuitable for beer-flavored beverages," "presence or absence of flavor richness suitable for beer-flavored beverages," and "presence or absence of a suitable aftertaste suitable for beer-flavored beverages." The average of the five panelists' scores was calculated. The results are shown in Table 1. For the evaluation, samples meeting the following criteria of "3.0", "2.5", "2.0", "1.5", and "1.0" were prepared in advance to ensure consistency in the criteria among the panelists. Furthermore, in all of the sensory evaluations shown in Table 1, no differences in scores of 1.5 or higher were observed among the panelists for the same beverage.

[0141] [Scoring criteria for determining the presence or absence of aromas suitable for beer-flavored beverages] • "3.0": The aroma is very strong and suitable for beer-flavored beverages. • "2.5": A strong aroma is detected that is suitable for beer-flavored beverages. • "2.0": The aroma is sufficiently present, making it suitable for beer-flavored beverages. • "1.5": Lacks much of the aroma suitable for a beer-flavored beverage. • "1.0": Almost no aroma is detected, making it unsuitable for beer-flavored beverages.

[0142] [Scoring criteria for determining whether a beer-flavored beverage has sufficient depth of flavor] • "3.0": The richness of the flavor is very strong, making it suitable for beer-flavored beverages. • "2.5": A strong sense of depth of flavor, suitable for beer-flavored beverages. • "2.0": The flavor has sufficient depth, making it suitable for beer-flavored beverages. • "1.5": It lacks the depth of flavor that is desirable in beer-flavored beverages. • "1.0": Lacking the depth of flavor that is desirable for beer-flavored beverages.

[0143] [Scoring criteria for the presence or absence of a crisp aftertaste suitable for beer-flavored beverages] • "3.0": The aftertaste is very crisp and clean, making it suitable for beer-flavored beverages. • "2.5": A strong, crisp aftertaste that is suitable for beer-flavored beverages. • "2.0": Provides a sufficiently crisp aftertaste, making it suitable for beer-flavored beverages. • "1.5": The aftertaste lacks the crispness that is desirable in beer-flavored beverages. • "1.0": The aftertaste, which is desirable for beer-flavored beverages, is almost imperceptible.

[0144] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: The scores for "Presence or absence of aroma suitable for beer-flavored beverages," "Presence or absence of richness of flavor suitable for beer-flavored beverages," and "Presence or absence of a clean aftertaste suitable for beer-flavored beverages" are all 2.3 or higher. B: Does not fall under either "A" or "C" above. C: At least one of the following scores is less than 2.0: "Presence or absence of aroma suitable for beer-flavored beverages," "Presence or absence of richness of flavor suitable for beer-flavored beverages," and "Presence or absence of a clean aftertaste suitable for beer-flavored beverages."

[0145] [Table 1]

[0146] [Table 2]

[0147] Tables 1-2 show that the beer-flavored beverages prepared in Examples 1-8, despite being low-alcohol beverages, exhibited an excellent balance of aroma, flavor richness, and a clean aftertaste, all desirable for beer-flavored beverages. On the other hand, the beer-flavored beverages prepared in Comparative Examples 1, 3, 5, and 7 were inferior in terms of aroma, flavor depth, and clean aftertaste, all of which are desirable for beer-flavored beverages. Furthermore, the beer-flavored beverages prepared in Comparative Examples 2, 4, 6, and 8 were inferior in terms of clean aftertaste.

Claims

1. The alcohol content is 6.0 (v / v) or less. The ratio of the total content (in mass ppm) of three aroma components (A), consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3), to the alcohol content (in (v / v)%) [aroma component (A) / alcohol content] is 5.0 or higher. The ratio of the total content (in mass ppm) of the three acid components (B), consisting of citric acid (b1), malic acid (b2), and lactic acid (b3), to the alcohol content (in (v / v)%) [acid component (B) / alcohol content] is 130 or higher. Beer-flavored beverage.

2. The beer-flavored beverage according to claim 1, wherein the total content of aroma component (A) is 500 ppm by mass or less.

3. The beer-flavored beverage according to claim 1, wherein the total content of acid component (B) is 2400 ppm by mass or less.

4. A beer-flavored beverage according to any one of claims 1 to 3, wherein the phenethyl alcohol (a2) content is 9.0 ppm by mass or more.

5. A beer-flavored beverage according to any one of claims 1 to 3, wherein the content of citric acid (b1) is 900 ppm by mass or less.

6. A beer-flavored beverage according to any one of claims 1 to 3, wherein the alpha acid content is 0.010 to 5.0 ppm by mass.

7. A beer-flavored beverage according to any one of claims 1 to 3, wherein the acetaldehyde content is 5.0 ppm by mass or less.

8. A beer-flavored beverage according to any one of claims 1 to 3, wherein the free amino nitrogen (FAN) content is 2.0 mg / 100 mL or more.

9. A beer-flavored beverage according to any one of claims 1 to 3, wherein the total nitrogen content is 15.0 mg / 100 mL or more.

10. A beer-flavored beverage according to any one of claims 1 to 3, wherein the myrcene content is 5.0 ppb by mass or less.

11. A beer-flavored beverage according to any one of claims 1 to 3, wherein the pyroglutamic acid content is 50 ppm by mass or more.

12. A beer-flavored beverage according to any one of claims 1 to 3, wherein the alcohol content is 4.0 (v / v)% or less.

13. A beer-flavored beverage according to any one of claims 1 to 3, wherein the alcohol content is 0.5 (v / v)% or more.

14. A beer-flavored beverage according to any one of claims 1 to 3, wherein the malt ratio is 50% by mass or more and 100% by mass or less.

15. The alcohol content is 6.0 (v / v) or less. The ratio of the total content (in mass ppm) of three aroma components (A), consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3), to the alcohol content (in (v / v)%) [aroma component (A) / alcohol content] is 5.0 or higher. The ratio of the total content (in mass ppm) of the three acid components (B), consisting of citric acid (b1), malic acid (b2), and lactic acid (b3), to the alcohol content (in (v / v)%) [acid component (B) / alcohol content] is 140 or higher. A method for manufacturing a beer-flavored beverage, A method for producing a beer-flavored beverage, comprising the following steps (1) to (2) and the following steps (I) to (II). Process (1): A process to obtain a pre-fermentation liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (2): A step in which yeast is added to the pre-fermentation liquid and alcoholic fermentation is carried out. • Process (I): A process to adjust or confirm the total content of aroma components (A). • Process (II): A process to adjust or confirm the total content of acid component (B).

16. For beer-flavored beverages with an alcohol content of 6.0 (v / v) or less, The ratio of the total content (in mass ppm) of three aroma components (A), consisting of n-propanol (a1), phenethyl alcohol (a2), and ethyl lactate (a3), to the alcohol content (in (v / v)%) [aroma component (A) / alcohol content] is adjusted to 5.0 or higher, and, The ratio of the total content (in mass ppm) of the three acid components (B), consisting of citric acid (b1), malic acid (b2), and lactic acid (b3), to the alcohol content (in (v / v)%) [acid component (B) / alcohol content] is adjusted to 140 or higher. A method for enhancing the flavor of beer-flavored beverages, which balances the desirable aroma, body, and clean finish characteristic of beer.

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