Beer-flavored beverage

Abstract

There is a demand for beer-flavored beverages that are low in carbohydrates while possessing a clean aftertaste and pleasant aroma suitable for beer-flavored drinks. [Solution] A beer-flavored beverage having a malt ratio of 50% by mass or more and 100% by mass or less, a carbohydrate concentration of less than 0.50 g / 100 mL, an invertase activity value of 1 unit or more, and a proline content of 5.0 mg / 100 mL or more.

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] In recent years, a variety of beer-flavored beverages have been developed and offered to meet the diverse preferences of consumers. Among these, there has been a growing demand for low-sugar beer-flavored beverages from a health perspective. For example, Patent Document 1 describes a low-carbohydrate beer-flavored fermented alcoholic beverage that uses malt and / or ungerminated grains as part of its raw materials and prepares a peptide concentration of a predetermined molecular weight. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2016-149975 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] Under these circumstances, there is a demand for beer-flavored beverages that are low in carbohydrates while possessing a clean aftertaste and a good balance of flavor that is suitable for beer-flavored drinks. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-flavored beverage having a predetermined carbohydrate concentration and malt ratio, wherein the invertase activity is set to a predetermined value or higher, and the proline content is adjusted. The following embodiments are provided: [1] to

[25] . [1] The malt ratio is 50% by mass or more and 100% by mass or less. The carbohydrate concentration is 0.50g / 100mL or less. The invertase activity level is 1 unit or more. A beer-flavored beverage containing 5.0 mg / 100 mL or more of proline. [2] A beer-flavored beverage as described in [1] above, which is a fermented beer-flavored beverage. [3] A draft beer, or a beer-flavored beverage as described in [1] or [2] above. [4] A beer-flavored beverage as described in any one of the above [1] to [3], having a purine concentration of 9.0 mg / 100 mL or less. [5] A beer-flavored beverage as described in any one of the above [1] to [4], wherein the pyroglutamic acid content is 40 ppm by mass or more. [6] A beer-flavored beverage according to any one of the above [1] to [5], wherein the total content of the acid component (X), consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, is 2500 ppm by mass or less. [7] The phosphoric acid content is 50-600 ppm by mass. The citric acid content is 40-300 ppm by mass. The pyruvic acid content is 10-250 ppm by mass. The malic acid content is 10-250 ppm by mass. The succinic acid content is 5-150 ppm by mass. The lactic acid content is 40-500 ppm by mass. The formic acid content is 0.01 to 15 ppm by mass. The acetic acid content is 5 to 100 ppm by mass, and The pyroglutamic acid content is 40-400 ppm by mass. A beer-flavored beverage as described in any one of the above items [1] to [6]. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the total content of amino acid (Y) consisting of aspartic acid (Asp), glutamic acid (Glu), histidine (His), lysine (Lys), arginine (Arg), threonine (Thr), serine (Ser), glycine (Gly), alanine (Ala), cysteine (Cys), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), and tryptophan (Trp) is 100 mg / 100 mL or less. [9] The content of aspartic acid (Asp) is 0.01 to 3.00 mg / 100 mL, The content of glutamic acid (Glu) is 0.05 to 3.00 mg / 100 mL, The content of histidine (His) is 0.05 to 3.00 mg / 100 mL, The content of lysine (Lys) is 0.01 to 3.00 mg / 100 mL, The content of arginine (Arg) is 0.01 to 3.00 mg / 100 mL, The content of threonine (Thr) is 0.01 to 2.00 mg / 100 mL, The content of serine (Ser) is 0.01 to 1.50 mg / 100 mL, The content of glycine (Gly) is 0.10 to 6.00 mg / 100 mL, The content of alanine (Ala) is 1.00 to 20.0 mg / 100 mL, The content of cysteine (Cys) is 0.01 to 1.50 mg / 100 mL, The content of valine (Val) is 0.10 to 6.00 mg / 100 mL, The content of methionine (Met) is 0.01 to 1.50 mg / 100 mL, The content of isoleucine (Ile) is 0.01 to 2.50 mg / 100 mL, The content of leucine (Leu) is 0.01 to 2.50 mg / 100 mL, The content of tyrosine (Tyr) is 0.10 to 6.00 mg / 100 mL, The content of phenylalanine (Phe) is 0.10 - 6.00 mg / 100 mL, and The content of tryptophan (Trp) is 0.01 - 5.00 mg / 100 mL, and the beer - flavored beverage according to any one of the above [1] - [8].

[10] The content of β - glucan is 2.0 - 130.0 mg / L, and the beer - flavored beverage according to any one of the above [1] - [9].

[11] The content of acetaldehyde is 10.0 mg / L or less, and the beer - flavored beverage according to any one of the above [1] -

[10] .

[12] The content of ethyl acetate is 5.0 - 50.0 mg / L, and the beer - flavored beverage according to any one of the above [1] -

[11] .

[13] The content of β - myrcene is 10.0 μg / L or less, and the beer - flavored beverage according to any one of the above [1] -

[12] .

[14] The content of phenethyl alcohol is 1.0 - 80.0 mg / L, and the beer - flavored beverage according to any one of the above [1] -

[13] .

[15] The content of β - damascenone is 0.01 - 2.0 μg / L, and the beer - flavored beverage according to any one of the above [1] -

[14] .

[16] The original extract concentration is 5.0 mass% or more, and the beer - flavored beverage according to any one of the above [1] -

[15] .

[17] The total polyphenol amount is 20 mass ppm or more, and the beer - flavored beverage according to any one of the above [1] -

[16] .

[18] As raw materials, together with malt, one or more selected from the group consisting of corn grits and saccharides are used, and the beer - flavored beverage according to any one of the above [1] -

[17] .

[19] The beer-flavored beverage described in

[18] above, wherein the proportion of corn grits in the ingredients other than hops and water is 1% by mass or more and 50% by mass or less.

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

[19] , having an alcohol content of 3.0(v / v)% or higher. [twenty one] The malt ratio is 50% by mass or more and 100% by mass or less. The carbohydrate concentration is 0.50g / 100mL or less. The invertase activity level is 1 unit or more. A method for producing a beer-flavored beverage having a proline content of 5.0 mg / 100 mL or more, A method for producing a beer-flavored beverage, comprising the following steps (1) to (2), but without a step after step (2) for adjusting the invertase activity value to less than 1 unit. • 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. [twenty two] A method for producing a beer-flavored beverage as described in

[21] above, wherein a polysaccharide-degrading enzyme is used in step (1). [twenty three] A method for producing a beer-flavored beverage as described in

[21] or

[22] above, wherein a polysaccharide-degrading enzyme is not used in step (2). [twenty four] A method for producing a beer-flavored beverage as described in

[21] to

[23] above, wherein one or more ingredients selected from the group consisting of corn grits and sugars are used together with malt. [twenty five] The malt ratio is 50% by mass or more and 100% by mass or less. For beer-flavored beverages with a carbohydrate concentration of 0.50g / 100mL or less, The invertase activity level is 1 unit or more, and The proline content must be 5.0 mg / 100 mL or more. A method for enhancing the flavor of beer-flavored beverages, specifically by improving the clean aftertaste and pleasant aroma. [Effects of the Invention]

[0006] A preferred embodiment of the present invention provides a beer-flavored beverage that is low in carbohydrates while possessing an excellent balance of a clean aftertaste and good aroma suitable for a beer-flavored beverage. [Modes for carrying out the invention]

[0007] The numerical ranges described herein can be any combination of upper and lower limits. For example, if the numerical range is described as "preferably 30 to 100, more preferably 40 to 80," then the ranges of "30 to 80" and "40 to 100" are also included in the numerical range described herein. Similarly, if the numerical range is described as "preferably 30 or more, more preferably 40 or more, and also preferably 100 or less, more preferably 80 or less," then the ranges of "30 to 80" and "40 to 100" are also included in the numerical range described herein. In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or 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) that use at least malt as an ingredient and have beer flavorings added, which include aroma components such as esters, higher alcohols, and lactones.

[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] 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.

[0012] In one embodiment of the present invention, when a beer-flavored beverage is an alcohol-containing beer-flavored beverage, the alcohol content is 1.0(v / v)% or more, 1.2(v / v)% or more, 1.4(v / v)% or more, 1.5(v / v)% or more, 1.6(v / v)% or more, 1.8(v / v)% or more, 2.0(v / v)% or more, 2.2(v / v)% or more, 2.4(v / v)% or more, 2.5(v / v)% or more, 2.6(v / v)% or more, 2.8(v / v)% or more, 3.0(v / v)% or more, 3.2(v / v)% or more, 3.4(v / v)% or more, 3.5(v / v)% or more, 3.6(v / v)% or more. )% or more, 3.8(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.4(v / v)% or more, 4.5(v / v)% or more, 4.6(v / v)% or more, 4.8(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v)% or more, 5.4(v / v)% or more, 5.5(v / v)% or more, 5.6(v / v)% or more, 5.8(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v)% or more, 6.4(v / v)% or more, 6.5(v / v)% or more, 6.6(v / v)% or more, 6.8(v / v)% or more, 7.0(v / v)% or more, 7.2(v) / v)% or more, 7.4(v / v)% or more, 7.5(v / v)% or more, 7.6(v / v)% or more, 7.8(v / v)% or more, 8.0(v / v)% or more, 8.2(v / v)% or more, 8.4(v / v)% or more, or 8.5(v / v)% or more, or 20.0(v / v)% Below, 19.0(v / v)% or less, 18.0(v / v)% or less, 17.0(v / v)% or less, 16.0(v / v)% or less, 15.0(v / v)% or less, 14.0(v / v)% or less, 13.0(v / v)% or less, 12.0(v / v)% or less, 11.0(v / v)% or less, 10.0( v / v)% or less, 9.5(v / v)% or less, 9.0(v / v)% or less, 8.9(v / v)% or less, 8.8(v / v)% or less, 8.7(v / v)% or less, 8.6(v / v)% or less, 8.5(v / v)% or less, 8.4(v / v)% or less, 8.3(v / v)% or less, 8.2(v / v)% 8.1(v / v)% or less, 8.0(v / v)% or less, 7.9(v / v)% or less, 7.8(v / v)% or less, 7.7(v / v)% or less, 7.6(v / v)% or less, 7.5(v / v)% or less, 7.4(v / v)% or less, 7.3(v / v)% or less, 7.2(v / v)% or less, 7.1(v / v)% or less, 7.0(v / v)% or less, 6.9(v / v)% or less, 6.8(v / v)% or less, 6.7(v / v)% or less, 6.6(v / v)% or less, 6.5(v / v)% or less, 6.4(v / v)% or less, 6.3 (v / v)% or less, 6.2(v / v)% or less, 6.1(v / v)% or less, 6.0(v / v)% or less, 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, or 4.0(v / v)% or less. .

[0013] If a beer-flavored beverage according to one aspect of the present invention is a non-alcoholic beer-flavored beverage, the alcohol content may be less than 1.0(v / v)%, 0.9(v / v)% or less, 0.8(v / v)% or less, 0.7(v / v)% or less, 0.6(v / v)% or less, 0.5(v / v)% or less, or less than 0.5(v / v)%, or 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, or 0.9(v / v)% or more.

[0014] 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.

[0015] 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.

[0016] 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.

[0017] A beer-flavored beverage according to one aspect 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 definition in the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, which came into effect on April 1, 2018. In other words, when a beer-flavored beverage according to one aspect of the present invention is beer, the above-mentioned alcohol content is adjusted by the fermentation process using yeast.

[0018] The malt ratio of a beer-flavored beverage according to one aspect of the present invention is 50% by mass or more, but is not limited to over 50% by mass, 51% or more, 52% or more, 53% or more, 54% or more, 55% or more, 56% or more, 57% or more, 58% or more, 59% or more, 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, 65% or more, 66% or more, 67% or more, 68% or more, 69% or more, 70% or more, or 71% or less by mass. Above, 72 mass% or more, 73 mass% or more, 74 mass% or more, 75 mass% or more, 76 mass% or more, 77 mass% or more, 78 mass% or more, 79 mass% or more, 80 mass% or more, 81 mass% or more, 82 mass% or more, 83 mass% or more, 84 mass% or more Above, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more , 98% by mass or more, or 99% by mass or more, and 100% by mass or less, but less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less. Bottom, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less , 79 mass% or less, 78 mass% or less, 77 mass% or less, 76 mass% or less, 75 mass% or less, 74 mass% or less, 73 mass% or less, 72 mass% or less, 71 mass% or less, 70 mass% or less, 69 mass% or less, 68 mass% or less, 67 mass% or less , 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, or 55% by mass or less.

[0019] 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. Furthermore, when reducing the malt ratio, 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. While wheat malt may be used here, it is preferable not to use wheat malt from the standpoint of allergens. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, pearl barley, rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starches obtained from these grains, or their extracts, may also be used.

[0020] Among these, in one embodiment of the present invention, it is preferable to use malt along with one or more selected from corn grits and sugars as raw materials.

[0021] In the beer-taste beverage according to one aspect of the present invention, the ratio of saccharides in raw materials other than hops and water may be 0% by mass or more, more than 0% by mass, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, or 45% by mass or more, and may also be 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, 35% by mass or less, 34% by mass or less, 33% by mass or less, 32% by mass or less, 31% by mass or less, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less.

[0022] In the beer-taste beverage according to one aspect of the present invention, the ratio of corn grits in raw materials other than hops and water may be 0% by mass or more, more than 0% by mass, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, or 40% by mass or more, and may also be 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, 35% by mass or less, 34% by mass or less, 33% by mass or less, 32% by mass or less, 31% by mass or less, 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less.

[0023] In a beer-flavored beverage according to one embodiment of the present invention, the carbohydrate concentration is 0.50 g / 100 mL or less, but is less than 0.50 g / 100 mL, 0.49 g / 100 mL or less, 0.48 g / 100 mL or less, 0.47 g / 100 mL or less, 0.46 g / 100 mL or less, 0.45 g / 100 mL or less, 0.44 g / 100 mL or less, 0.43 g / 100 mL or less, 0.42 g / 100 mL or less, 0.41 g / 100 mL or less, 0.40 g / 100 mL or less, 0.40 g / 100 mL or less. Less than 0 mL, 0.39 g / 100 mL or less, 0.38 g / 100 mL or less, 0.37 g / 100 mL or less, 0.36 g / 100 mL or less, 0.35 g / 100 mL or less, 0.34 g / 100 mL or less, 0.33 g / 100 mL or less, 0.32 g / 100 mL or less, 0.31 g / 100 mL or less, 0.30 g / 100 mL or less, less than 0.30 g / 100 mL, 0.29 g / 100 mL or less, 0.28 g / 100 mL or less, 0.27 g / 100 mL or less, 0.26 g / 1 It may also be 0.00 mL or less, 0.25 g / 100 mL or less, 0.24 g / 100 mL or less, 0.23 g / 100 mL or less, 0.22 g / 100 mL or less, 0.21 g / 100 mL or less, or 0.20 g / 100 mL or less, and also 0.10 g / 100 mL or more, 0.11 g / 100 mL or more, 0.12 g / 100 mL or more, 0.13 g / 100 mL or more, 0.14 g / 100 mL or more, 0.15 g / 100 mL or more, 0.16 g / 100 mL or more, 0.17 g / 10 It may also be 0 mL or more, 0.18 g / 100 mL or more, 0.19 g / 100 mL or more, 0.20 g / 100 mL or more, greater than 0.20 g / 100 mL, 0.21 g / 100 mL or more, 0.22 g / 100 mL or more, 0.23 g / 100 mL or more, 0.24 g / 100 mL or more, 0.25 g / 100 mL or more, 0.26 g / 100 mL or more, 0.27 g / 100 mL or more, 0.28 g / 100 mL or more, 0.29 g / 100 mL or more, or 0.30 g / 100 mL or more.

[0024] 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, sugars, etc.), the type of enzyme, the amount of enzymes added (including carbohydrate-degrading enzymes and isomerases), 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 enzymes added, type of enzymes, timing of enzyme addition, etc.).

[0025] In recent years, from a health-conscious perspective, there has been a growing demand for "sugar-free" beer-flavored beverages with a sugar concentration of less than 0.50g / 100mL. Typical low-sugar beer-flavored beverages reduce the malt content to less than 50% by mass, thereby lowering the sugar concentration and making it difficult to perceive the malt flavor, resulting in a beverage that lacks the characteristics of beer. Alternatively, a low-sugar beer-flavored beverage can be prepared by diluting a beer-flavored beverage with a higher malt content of 50% by mass or more with water to reduce the sugar concentration. However, such diluted beer-flavored beverages tend to have reduced aroma, flavor, and overall beer-like characteristics.

[0026] Therefore, in beer-flavored beverages with a high malt ratio of 50% by mass or more, enzyme preparations are added during the fermentation process to reduce the sugar concentration. The enzyme preparations added during the fermentation process are deactivated by heat treatment after the completion of fermentation. However, while heat-treated beer-flavored beverages have enhanced aroma and superior flavor due to the heat treatment process, they tend to have a harsh aftertaste, making them less palatable compared to unheat-treated beverages. On the other hand, beer-flavored beverages manufactured without heat treatment, with a sugar concentration of 0.50g / 100mL or less, tend to have less of a harsh aftertaste, but they often lack flavor. To address these problems, one embodiment of the present invention provides a beer-flavored beverage with a clean aftertaste and a good balance of flavor, suitable for beer-flavored beverages, by adjusting the invertase activity value to 1 unit or more and the proline content to 5.0 mg / 100 mL or more.

[0027] In one embodiment of the present invention, the degree of heat load on the beer-flavored beverage is evaluated by the "invertase activity value." In heat-treated beverages, the enzymes contained in the beverage are deactivated by the heat, resulting in lower activity values ​​for enzymes such as invertase, proteases, amylase, glucosidase, and lipase. Conversely, in beverages that have not been heat-treated, the enzymes are not deactivated, resulting in higher activity values ​​for these enzymes. In this specification, "invertase activity value" refers to the value measured by the method described in the examples below.

[0028] In a beer-flavored beverage according to one embodiment of the present invention, the invertase activity value is 1 unit or more, but from the viewpoint of providing a beer-flavored beverage that is low in carbohydrates, suppresses a harsh aftertaste, and easily provides a clean aftertaste suitable for a beer-flavored beverage, it is preferable that the value be 1 unit or more, 3 units or more, 5 units or more, 7 units or more, 10 units or more, 12 units or more, 14 units or more, 16 units or more, 18 units or more, 20 units or more, 22 units or more, 24 units or more, 26 units or more, 28 units or more, or 30 units or more, and furthermore, 32 units or more, 34 units or more, 36 units or more, 38 units or more, 40 units or more. It may be more than 50 units, 42 units or more, 44 units or more, 46 units or more, 48 units or more, 50 units or more, 55 units or more, or more than 55 units, and it may also be 100 units or less, 95 units or less, 90 units or less, 85 units or less, 80 units or less, 75 units or less, 70 units or less, 65 units or less, 60 units or less, 58 units or less, 56 units or less, 54 units or less, 52 units or less, 50 units or less, 48 ​​units or less, 46 units or less, 44 units or less, 42 units or less, or 40 units or less, 38 units or less, 36 units or less, 34 units or less, or 32 units or less.

[0029] A beer-flavored beverage according to one aspect of the present invention may be draft beer, which is beer that has not been heat-treated. A beer-flavored beverage according to one aspect of the present invention may be "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, or it may be "low-malt beer". Furthermore, in this specification, the term "draft beer" is defined in accordance with the Fair Competition Rules and Implementing Regulations concerning the labeling of beer.

[0030] In a beer-flavored beverage according to one aspect of the present invention, the proline content is 5.0 mg / 100 mL or more. However, from the viewpoint of providing a beer-flavored beverage that is easy to perceive good aroma and flavor while maintaining a clean aftertaste suitable for beer-flavored beverages even with low sugar content, the proline content is 5.0 mg / 100 mL or more, 5.2 mg / 100 mL or more, or 5.4 mg / 100 mL or more. , 5.6 mg / 100 mL or more, 5.8 mg / 100 mL or more, 6.0 mg / 100 mL or more, 6.2 mg / 100 mL or more, 6.4 mg / 100 mL or more, 6.6 mg / 100 mL or more, 6.8 mg / 100 mL or more, 7.0 mg / 100 mL or more, 7.2 mg / 100 mL or more, 7.4 mg / 100 mL or more, 7.6 mg / 100 mL or more, 7.8 mg / 100 mL or more, 8.0 mg / 100 mL or more, 8.2 mg / 100 mL or more, 8.4 mg / 100 mL or more, 8. 6mg / 100mL or more, 8.8mg / 100mL or more, 9.0mg / 100mL or more, 9.2mg / 100mL or more, 9.4mg / 100mL or more, 9.6mg / 100mL or more, 9.8mg / 100mL or more, 10.0mg / 100m L or more, 10.5mg / 100mL or more, 11.0mg / 100mL or more, 11.5mg / 100mL or more, 12.0mg / 100mL or more, 12.5mg / 100mL or more, 13.0mg / 100mL or more, 13.5mg / 100mL or more Preferably, the amount is 14.0 mg / 100 mL or more, 14.5 mg / 100 mL or more, 15.0 mg / 100 mL or more, 15.5 mg / 100 mL or more, 16.0 mg / 100 mL or more, 16.5 mg / 100 mL or more, 17.0 mg / 100 mL or more, 17.5 mg / 100 mL or more, 18.0 mg / 100 mL or more, 18.5 mg / 100 mL or more, 19.0 mg / 100 mL or more, 19.5 mg / 100 mL or more, or 20.0 mg / 100 mL or more. 2.0 mg / 100 mL or more, 24.0 mg / 100 mL or more, 26.0 mg / 100 mL or more, 28.0 mg / 100 mL or more, 30.0 mg / 100 mL or more, 32.0 mg / 100 mL or more, 34.0 mg / 100 mL or more, 36.0 mg / 100 mL or more, 38.0 mg / 100 mL or more, 40.0 mg / 100 mL or more, 42.0 mg / 100 mL or more, 44.0 mg / 100 mL or more, 46.0 mg / 100 mL or more, 48.0 mg / 100 mL or more, or 50.It may also be 0 mg / 100 mL or more, and also 500 mg / 100 mL or less, 450 mg / 100 mL or less, 400 mg / 100 mL or less, 350 mg / 100 mL or less, 300 mg / 100 mL or less, 280 mg / 100 mL or less, 260 mg / 100 mL or less, 240 mg / 100 mL or less, 220 mg / 100 mL or less, 200 mg / 100 mL or less, 180 mg / 100 mL or less, 160 mg / 100 mL or less, 140 mg / 100 mL or less, 120 mg / 100 mL or less, 100 mg / 100 mL or less, 90.0 mg / 100 mL or less, 80.0 mg / 100 mL or less, 75.0 mg / 100 mL or less, 7 It is also acceptable to set the dosage to 0.0 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, 48.0 mg / 100 mL or less, 46.0 mg / 100 mL or less, 44.0 mg / 100 mL or less, 42.0 mg / 100 mL or less, 40.0 mg / 100 mL or less, 38.0 mg / 100 mL or less, 36.0 mg / 100 mL or less, 34.0 mg / 100 mL or less, 32.0 mg / 100 mL or less, 30.0 mg / 100 mL or less, 28.0 mg / 100 mL or less, 26.0 mg / 100 mL or less, or 24.0 mg / 100 mL or less.

[0031] The proline content can be measured, for example, using high-performance liquid chromatography. Furthermore, proline may be present in the raw materials of the fermented beverage, or it may be added separately during the manufacturing process (for example, as a proline refined product). The adjustment of proline content involves the addition of dilution water or carbonated water and the amount added if so, the addition of proline refined product, the type of proline-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw material from which proline originates (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw material, 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 in the mashing process, the amount of acid added when adjusting the pH, and pH adjustment. The process can be carried out by appropriately setting the timing of adjustments (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, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the amount of spirits or brewing alcohol added.

[0032] Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of providing a beverage that meets health-related demands, the purine content is set to 9.0 mg / 100 mL or less, 8.8 mg / 100 mL or less, 8.6 mg / 100 mL or less, 8.4 mg / 100 mL or less, 8.2 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.8 mg / 100 mL or less, 7.6 mg / 100 mL or less, 7.4 mg / 100 mL or less, 7.2 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.8 mg / 100 mL or less, 6.6 mg / 100 mL or less, and 6.4 mg / 100 mL or less. Bottom, 6.2mg / 100mL or less, 6.0mg / 100mL or less, 5.8mg / 100mL or less, 5.6mg / 100mL or less, 5.4mg / 100mL or less, 5.2mg / 100mL or less, 5.0mg / 100mL or less, 4.8mg / 100mL or less, 4.7mg / 100m L or less, 4.6 mg / 100 mL or less, 4.5 mg / 100 mL or less, 4.4 mg / 100 mL or less, 4.3 mg / 100 mL or less, 4.2 mg / 100 mL or less, 4.1 mg / 100 mL or less, 4.0 mg / 100 mL or less, 3.9 mg / 100 mL or less, 3.8 mg / 100 Preferably, the amount is 0.01 mg / 100 mL or less, 0.05 mg / 100 mL or less, 0.1 mg / 100 mL or less, 0.2 mg / 100 mL or less, 0.4 mg / 100 mL or less, 0.6 mg / 100 mL or less, or 0.8 mg / 100 mL or less. / 100mL or more, 1.0mg / 100mL or more, 1.2mg / 100mL or more, 1.4mg / 100mL or more, 1.6mg / 100mL or more, 1.8mg / 100mL or more, 2.0mg / 100mL or more, 2.2mg / 100mL or more, 2.4mg / 100mL or more, 2.6mg / 100mL or more, 2.8mg / 100mL or more, 3.0mg / 100mL or more, 3.2mg / 100mL or more, 3.4mg / 100mL or more, 3.6mg / 100mL or more, 3.8mg / 100mL or more, 4.0mg / 100mL or more, 4.2mg / 100mL or more, 4.The dosage may be 4 mg / 100 mL or higher, 4.6 mg / 100 mL or higher, 4.8 mg / 100 mL or higher, or 5.0 mg / 100 mL or higher.

[0033] In this specification, "purine content" means the total content of purine bases consisting of adenine, guanine, xanthine, and hypoxanthine, and can be measured by detection using LC-MS / MS ("Guide to Trace Analysis of Purines in Alcoholic Beverages," Japan Food Research Laboratories, Internet (https: / / www.jfrl.or.jp / storage / file / news_vol4_no23.pdf, accessed August 2015)).

[0034] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the total content of the acid component (X) consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 2500 ppm by mass or less, 2400 ppm by mass or less, 2300 ppm by mass or less, and 2200 ppm by mass. ppm or less, 2100 mass ppm or less, 2000 mass ppm or less, 1900 mass ppm or less, 1800 mass ppm or less, 1700 mass ppm or less, 1600 mass ppm or less, 1500 mass ppm or less, 1400 mass ppm or less ppm or less, 1350 mass ppm or less, 1300 mass ppm or less, 1250 mass ppm or less, 1200 mass ppm or less, 1150 mass ppm or less, 1100 mass ppm or less, 1050 mass ppm or less, or 1000 quality It is preferable to have a quantity of ppm or less, and further, it may be 980 ppm by mass or less, 960 ppm by mass or less, 940 ppm by mass or less, 920 ppm by mass or less, 900 ppm by mass or less, or 880 ppm by mass or less, and also 200 ppm by mass or more, 300 ppm by mass or more, 350 ppm by mass or more, 400 ppm by mass or more, 450 ppm by mass or more, 500 ppm by mass or more, 550 ppm by mass or more, 600 ppm by mass or more, or 620 ppm by mass. Preferably, the concentration is 1 / 3 or more, 640 ppm by mass or more, 660 ppm by mass or more, 680 ppm by mass or more, 700 ppm by mass or more, 720 ppm by mass or more, 740 ppm by mass or more, 760 ppm by mass or more, 780 ppm by mass or more, or 800 ppm by mass or more. Furthermore, it may be 820 ppm by mass or more, 840 ppm by mass or more, 860 ppm by mass or more, 880 ppm by mass or more, 900 ppm by mass or more, or 920 ppm by mass or more.

[0035] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the phosphoric acid content shall be 50 ppm or more by mass, 60 ppm or more by mass, 70 ppm or more by mass, 80 ppm or more by mass, 90 ppm or more by mass, 100 ppm or more by mass, 110 ppm or more by mass, 120 ppm or more by mass, 130 ppm or more by mass, 140 ppm or more by mass, 150 ppm or more by mass, 160 ppm or more by mass, 170 ppm or more by mass, 180 ppm or more by mass, 190 ppm or more by mass, 200 ppm or more by mass, 210 ppm or more by mass, 220 ppm or more by mass, 230 ppm or more by mass, 240 ppm or more by mass, 250 ppm or more by mass, 260 ppm or more by mass, 270 ppm or more by mass, 280 ppm or more by mass, or 290 ppm or more by mass. is preferable, and also 600 mass ppm or less, 550 mass ppm or less, 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm or less m 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, or 300 mass ppm or less It is preferable to do so, and furthermore, the concentration may be 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, 250 ppm by mass or less, 240 ppm by mass or less, 230 ppm by mass or less, 220 ppm by mass or less, 210 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, or 150 ppm by mass or less.

[0036] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the citric acid content is 40 ppm or more, 45 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, or 140 ppm It is preferable to set it to m or more, and it is also preferable to set it to 300 ppm or less by mass, 290 ppm or less by mass, 280 ppm or less by mass, 270 ppm or less by mass, 260 ppm or less by mass, 250 ppm or less by mass, 240 ppm or less by mass, 230 ppm or less by mass, 220 ppm or less by mass, 210 ppm or less by mass, 200 ppm or less by mass, 190 ppm or less by mass, 180 ppm or less by mass, 170 ppm or less by mass, 160 ppm or less by mass, or 150 ppm or less by mass. Furthermore, it may be 140 ppm or less by mass, 135 ppm or less by mass, 130 ppm or less by mass, 125 ppm or less by mass, 120 ppm or less by mass, 115 ppm or less by mass, 110 ppm or less by mass, 105 ppm or less by mass, or 100 ppm or less by mass.

[0037] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the pyruvic acid content is preferably 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, 50 ppm or more by mass, 55 ppm or more by mass, 60 ppm or more by mass, 65 ppm or more by mass, 70 ppm or more by mass, 75 ppm or more by mass, 80 ppm or more by mass, 85 ppm or more by mass, 90 ppm or more by mass, or 95 ppm or more by mass. 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 Below, it is preferably 115 mass ppm or less, or 110 mass ppm or less, and further may be 105 mass ppm or less, 100 mass ppm or less, 95 mass ppm or less, 90 mass ppm or less, 85 mass ppm or less, 80 mass ppm or less, 75 mass ppm or less, 70 mass ppm or less, 65 mass ppm or less, or 60 mass ppm or less.

[0038] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the malic acid content is preferably 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, 50 ppm or more by mass, 55 ppm or more by mass, 60 ppm or more by mass, 65 ppm or more by mass, or 70 ppm or more by mass, and also preferably 250 ppm or less by mass, 240 ppm or less by mass, or 230 ppm by mass. m 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, 115 mass ppm or less, It is preferably 110 mass ppm or less, 105 mass ppm or less, 100 mass ppm or less, 95 mass ppm or less, 90 mass ppm or less, 85 mass ppm or less, or 80 mass ppm or less, and may further be 75 mass ppm or less, 70 mass ppm or less, 65 mass ppm or less, or 60 mass ppm or less.

[0039] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the succinic acid content is preferably 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, 40 ppm or more by mass, or 45 ppm or more by mass, and also 150 ppm or less by mass, 140 ppm by mass. Preferably, the concentration is 130 ppm by mass or less, 120 ppm by mass or less, 115 ppm by mass or less, 110 ppm by mass or less, 105 ppm by mass or less, 100 ppm by mass or less, 95 ppm by mass or less, 90 ppm by mass or less, 85 ppm by mass or less, 80 ppm by mass or less, 75 ppm by mass or less, 70 ppm by mass or less, 65 ppm by mass or less, 60 ppm by mass or less, or 55 ppm by mass or less. Furthermore, it may be 50 ppm by mass or less, 45 ppm by mass or less, 40 ppm by mass or less, or 35 ppm by mass or less.

[0040] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the lactic acid content is preferably 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, or 160 ppm or more, and also 500 ppm or less, 480 ppm or less, 460 ppm or less, 440 ppm or less, 420 ppm or less Mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm Hereinafter, it is preferably 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, or 170 mass ppm or less, and further may be 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, or 100 mass ppm or less.

[0041] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the formic acid content may be 0.01 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.4 ppm or more, 0.6 ppm or more, 0.8 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, 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, or 3.0 ppm or more. It is also preferable to have a concentration of 15 ppm by mass or less, 12 ppm by mass or less, 10 ppm by mass or less, 9.0 ppm by mass or less, 8.0 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, 6.0 ppm by mass or less, 5.5 ppm by mass or less, 5.0 ppm by mass or less, 4.8 ppm by mass or less, 4.6 ppm by mass or less, 4.4 ppm by mass or less, 4.2 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, or 3.0 ppm by mass or less. Furthermore, it may be 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, or 2.0 ppm by mass or less.

[0042] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in sugar while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the acetic acid content is 5 ppm or more, 7 ppm or more, 10 ppm or more, 12 ppm or more, 14 ppm or more, 16 ppm or more, 18 ppm or more, 20 ppm or more, 22 ppm or more, 24 ppm or more, 26 ppm or more, 28 ppm or more, 30 ppm or more, 32 ppm or more, 34 ppm or more, 36 ppm or more, and 38 ppm. Preferably, the concentration is 40 ppm by mass or more, 42 ppm by mass or more, or 44 ppm by mass or more. It is also preferable to have a concentration of 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, 65 ppm by mass or less, 60 ppm by mass or less, 55 ppm by mass or less, 50 ppm by mass or less, or 48 ppm by mass or less. Furthermore, it may be 46 ppm by mass or less, 44 ppm by mass or less, 42 ppm by mass or less, 40 ppm by mass or less, 38 ppm by mass or less, 36 ppm by mass or less, 34 ppm by mass or less, 32 ppm by mass or less, 30 ppm by mass or less, or 28 ppm by mass or less.

[0043] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the pyroglutamic acid content is preferably 40 ppm or more by mass, 50 ppm or more by mass, 60 ppm or more by mass, 65 ppm or more by mass, 70 ppm or more by mass, 75 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, 105 ppm or more by mass, or 110 ppm or more by mass, and further preferably 115 ppm or more by mass, 120 ppm or more by mass, 130 ppm or more by mass, 140 ppm or more by mass, 150 ppm or more by mass, and 1 It may be 60 ppm by mass or more, or 170 ppm by mass or more, and it is preferable to set it to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 250 ppm by mass or less, 240 ppm by mass or less, 230 ppm by mass or less, 220 ppm by mass or less, 210 ppm by mass or less, or 200 ppm by mass or less, and it may also be 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, or 115 ppm by mass or less.

[0044] In this specification, the content of each component constituting the acid component (X) 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 total content of acid component (X), and the content of each component constituting acid component (X), can be adjusted by appropriately setting the following: the type of raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (from the input of raw materials such as malt to the wort production process before yeast addition), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time in 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 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.). Furthermore, if necessary, the refined products of each acid constituting acid component (X) may be added as appropriate to adjust the results.

[0045] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while maintaining a good balance of a clean aftertaste and good aroma suitable for beer-flavored beverages, the following are added: aspartic acid (Asp), glutamic acid (Glu), histidine (His), lysine (Lys), arginine (Arg), threonine (Thr), serine (Ser), glycine (Gly), alanine (Ala), cysteine ​​(Cys), valine (Val), methionine (Met), isoleucine (Ile), leucine (Le) The total content of amino acids (Y), consisting of u), tyrosine (Tyr), phenylalanine (Phe), and tryptophan (Trp), is 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, 70 mg / 100 mL or less, 65 mg / 100 mL or less, 60 mg / 100 mL or less, 55 mg / 100 mL or less, 50 mg / 100 mL or less, 45 mg / 100 mL or less, 40 mg / 100 mL or less, and 38 mg / 1 Preferably, the amount should be 00 mL or less, 36 mg / 100 mL or less, 34 mg / 100 mL or less, 32 mg / 100 mL or less, 30 mg / 100 mL or less, 29 mg / 100 mL or less, 28 mg / 100 mL or less, 27 mg / 100 mL or less, 26 mg / 100 mL or less, 25 mg / 100 mL or less, 24 mg / 100 mL or less, 23 mg / 100 mL or less, 22 mg / 100 mL or less, 21 mg / 100 mL or less, 20 mg / 100 mL or less, or 19 mg / 100 mL or less. Also, 1.0 mg / 100 mL or more, 2.0 mg It is preferable to use a concentration of 1.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10 mg / 100 mL or more, 11 mg / 100 mL or more, 12 mg / 100 mL or more, 13 mg / 100 mL or more, 14 mg / 100 mL or more, 15 mg / 100 mL or more, 16 mg / 100 mL or more, 17 mg / 100 mL or more, or 18 mg / 100 mL or more.

[0046] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the aspartic acid (Asp) content is preferably 0.01 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.10 mg / 100 mL or more, or 0.20 mg / 100 mL or more, and also 3.00 mg / 100 mL or less, 2.50 mg / 100 mL or less, or 2.00 mg / 100 mL. It is preferable to use a concentration of g / 100mL or less, 1.80 mg / 100mL or less, 1.60 mg / 100mL or less, 1.40 mg / 100mL or less, 1.20 mg / 100mL or less, 1.10 mg / 100mL or less, 1.00 mg / 100mL or less, 0.90 mg / 100mL or less, 0.80 mg / 100mL or less, 0.70 mg / 100mL or less, 0.60 mg / 100mL or less, 0.50 mg / 100mL or less, 0.40 mg / 100mL or less, or 0.30 mg / 100mL or less.

[0047] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the glutamic acid (Glu) content is set to 0.05 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.50 mg / 100 mL or more, and 0.60 mg / 100 mL. Preferably, the concentration is 0.70 mg / 100 mL or more, 0.80 mg / 100 mL or more, or 0.90 mg / 100 mL or more. It is also preferable that the concentration be 3.00 mg / 100 mL or less, 2.50 mg / 100 mL or less, 2.00 mg / 100 mL or less, 1.80 mg / 100 mL or less, 1.60 mg / 100 mL or less, 1.40 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.10 mg / 100 mL or less, or 1.00 mg / 100 mL or less.

[0048] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the histidine (His) content is set to 0.05 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.50 mg / 100 mL or more, 0.60 mg / 100 mL or more, and 0.70 mg / 100 mL or more. Preferably, the amount is 0.80 mg / 100 mL or more, 0.90 mg / 100 mL or more, or 1.00 mg / 100 mL or more. Furthermore, it is preferable to have an amount of 3.00 mg / 100 mL or less, 2.50 mg / 100 mL or less, 2.00 mg / 100 mL or less, 1.80 mg / 100 mL or less, 1.60 mg / 100 mL or less, 1.50 mg / 100 mL or less, or 1.40 mg / 100 mL or less. Moreover, it is preferable to have an amount of 1.30 mg / 100 mL or less, or 1.20 mg / 100 mL or less.

[0049] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the lysine (Lys) content is 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, or 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, 0.40 mg / 100 mL or more, or 0.50 mg / 100 mL or more. It is preferable that the concentration be mg / 100mL or more, and more preferably 3.00 mg / 100mL or less, 2.50 mg / 100mL or less, 2.00 mg / 100mL or less, 1.80 mg / 100mL or less, 1.60 mg / 100mL or less, 1.40 mg / 100mL or less, 1.20 mg / 100mL or less, 1.00 mg / 100mL or less, 0.90 mg / 100mL or less, 0.80 mg / 100mL or less, 0.70 mg / 100mL or less, 0.60 mg / 100mL or less, or 0.50 mg / 100mL or less.

[0050] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the arginine (Arg) content is set to 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, 0.40 mg / 100 mL or more, and 0.50 mg It is preferable to have a concentration of 0.60 mg / 100 mL or more, and it is also preferable to have a concentration of 3.00 mg / 100 mL or less, 2.50 mg / 100 mL or less, 2.00 mg / 100 mL or less, 1.80 mg / 100 mL or less, 1.60 mg / 100 mL or less, 1.40 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.90 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, or 0.60 mg / 100 mL or less.

[0051] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the threonine (Thr) content shall be 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.10 mg / 100 mL or more, or 0.20 mg / 100 mL or more. Preferably, the concentration is 2.00 mg / 100 mL or less, 1.70 mg / 100 mL or less, 1.50 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, 0.60 mg / 100 mL or less, 0.50 mg / 100 mL or less, 0.40 mg / 100 mL or less, 0.30 mg / 100 mL or less, or 0.20 mg / 100 mL or less.

[0052] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the serine (Ser) content is 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.10 mg / 100 mL or more, or 0.20 mg / 100 mL. It is preferable that the amount be g / 100mL or more, and more preferably 1.50 mg / 100mL or less, 1.20 mg / 100mL or less, 1.00 mg / 100mL or less, 0.80 mg / 100mL or less, 0.70 mg / 100mL or less, 0.60 mg / 100mL or less, 0.50 mg / 100mL or less, 0.40 mg / 100mL or less, 0.30 mg / 100mL or less, or 0.20 mg / 100mL or less.

[0053] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the glycine (Gly) content is set to 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.50 mg / 100 mL or more, 0.60 mg / 100 mL or more, 0.70 mg / 100 mL or more, 0.80 mg / 100 mL or more, 0.90 mg / 100 mL or more, 1.00 mg / 100 mL or more, 1.10 mg / 100 mL or more, and 1.20 mg / 100 mL or more. Preferably, the amount is 1.40 mg / 100 mL or more, 1.60 mg / 100 mL or more, 1.80 mg / 100 mL or more, or 2.00 mg / 100 mL or more, and also preferably 6.00 mg / 100 mL or less, 5.50 mg / 100 mL or less, 5.00 mg / 100 mL or less, 4.50 mg / 100 mL or less, 4.00 mg / 100 mL or less, 3.50 mg / 100 mL or less, 3.00 mg / 100 mL or less, 2.80 mg / 100 mL or less, 2.60 mg / 100 mL or less, 2.40 mg / 100 mL or less, 2.20 mg / 100 mL or less, or 2.00 mg / 100 mL or less.

[0054] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the alanine (Ala) content is 1.00 mg / 100 mL or more, 1.20 mg / 100 mL or more, 1.40 mg / 100 mL or more, 1.60 mg / 100 mL or more, 1.80 mg / 100 mL or more, and 2.00 mg / 100 mL. L or more, 2.20mg / 100mL or more, 2.40mg / 100mL or more, 2.60mg / 100mL or more, 2.80mg / 100mL or more, 3.00mg / 100mL or more, 3.20mg / 100mL or more, 3 .40mg / 100mL or more, 3.60mg / 100mL or more, 3.80mg / 100mL or more, 4.00mg / 100mL or more, 4.20mg / 100mL or more, 4.40mg / 100mL or more, 4.60mg Preferably, the amount is 4.80 mg / 100 mL or more, 5.00 mg / 100 mL or more, 5.20 mg / 100 mL or more, 5.40 mg / 100 mL or more, 5.60 mg / 100 mL or more, or 5.80 mg / 100 mL or more, and also 20.0 mg / 100 mL or less, 18.0 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, 1 It is preferable to use a concentration of 3.0 mg / 100 mL or less, 12.0 mg / 100 mL or less, 11.0 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.50 mg / 100 mL or less, 9.00 mg / 100 mL or less, 8.50 mg / 100 mL or less, 8.00 mg / 100 mL or less, 7.50 mg / 100 mL or less, 7.00 mg / 100 mL or less, 6.50 mg / 100 mL or less, or 6.00 mg / 100 mL or less.

[0055] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the cysteine ​​(Cys) content is preferably 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, or 0.10 mg / 100 mL or more. Furthermore, it is preferable that the content be 1.50 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, 0.60 mg / 100 mL or less, 0.50 mg / 100 mL or less, 0.40 mg / 100 mL or less, 0.30 mg / 100 mL or less, or 0.20 mg / 100 mL or less.

[0056] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the valine (Val) content is set to 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.60 mg / 100 mL or more, 0.80 mg / 100 mL or more, 1.00 mg / 100 mL or more, 1.20 mg / 100 mL or more, 1.40 mg / 100 mL or more, 1.50 mg / 100 mL or more, 1.60 mg / 100 mL or more, and 1.70 mg / 100 mL or more. Preferably, the amount is 1.80 mg / 100 mL or more, 1.90 mg / 100 mL or more, 2.00 mg / 100 mL or more, 2.10 mg / 100 mL or more, or 2.20 mg / 100 mL or more, and also preferably 6.00 mg / 100 mL or less, 5.50 mg / 100 mL or less, 5.00 mg / 100 mL or less, 4.50 mg / 100 mL or less, 4.00 mg / 100 mL or less, 3.50 mg / 100 mL or less, 3.00 mg / 100 mL or less, 2.80 mg / 100 mL or less, 2.60 mg / 100 mL or less, 2.40 mg / 100 mL or less, or 2.20 mg / 100 mL or less.

[0057] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the methionine (Met) content is preferably 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, or 0.10 mg / 100 mL or more, and also preferably 1.50 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, 0.60 mg / 100 mL or less, 0.50 mg / 100 mL or less, 0.40 mg / 100 mL or less, 0.30 mg / 100 mL or less, or 0.20 mg / 100 mL or less.

[0058] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the isoleucine (Ile) content is set to 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, or 0.40 mg / 100 mL or less. Preferably, the amount is above or 0.50 mg / 100 mL or more, and also preferably 2.50 mg / 100 mL or less, 2.00 mg / 100 mL or less, 1.80 mg / 100 mL or less, 1.60 mg / 100 mL or less, 1.40 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.90 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, 0.60 mg / 100 mL or less, or 0.50 mg / 100 mL or less.

[0059] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the leucine (Leu) content is 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, and 0.40 mg / 100 mL or more. Preferably, the amount is 0.50 mg / 100 mL or more, or 0.60 mg / 100 mL or more, and also preferably 2.50 mg / 100 mL or less, 2.00 mg / 100 mL or less, 1.80 mg / 100 mL or less, 1.60 mg / 100 mL or less, 1.40 mg / 100 mL or less, 1.20 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.90 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, or 0.60 mg / 100 mL or less.

[0060] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the tyrosine (Tyr) content is set to 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.60 mg / 100 mL or more, 0.80 mg / 100 mL or more, 1.00 mg / 100 mL or more, 1.10 mg / 100 mL or more, 1.20 mg / 100 mL or more, 1.30 mg / 100 mL or more, 1.40 mg / 100 mL or more, and 1.50 mg It is preferable to have a concentration of 1.60 mg / 100 mL or more, or 1.70 mg / 100 mL or more, and it is also preferable to have a concentration of 6.00 mg / 100 mL or less, 5.50 mg / 100 mL or less, 5.00 mg / 100 mL or less, 4.50 mg / 100 mL or less, 4.00 mg / 100 mL or less, 3.50 mg / 100 mL or less, 3.00 mg / 100 mL or less, 2.80 mg / 100 mL or less, 2.60 mg / 100 mL or less, 2.40 mg / 100 mL or less, 2.20 mg / 100 mL or less, 2.00 mg / 100 mL or less, or 1.80 mg / 100 mL or less.

[0061] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the phenylalanine (Phe) content is set to 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.40 mg / 100 mL or more, 0.50 mg / 100 mL or more, 0.60 mg / 100 mL or more, 0.70 mg / 100 mL or more, 0.80 mg / 100 mL or more, 0.90 mg / 100 mL or more, 1.00 mg / 100 mL or more, 1.10 mg / 100 mL or more, and 1.20 mg / 100 mL or more. Preferably, the amount is mg / 100mL or more, 1.40 mg / 100mL or more, 1.60 mg / 100mL or more, or 1.80 mg / 100mL or more, and also preferably 6.00 mg / 100mL or less, 5.50 mg / 100mL or less, 5.00 mg / 100mL or less, 4.50 mg / 100mL or less, 4.00 mg / 100mL or less, 3.50 mg / 100mL or less, 3.00 mg / 100mL or less, 2.80 mg / 100mL or less, 2.60 mg / 100mL or less, 2.40 mg / 100mL or less, 2.20 mg / 100mL or less, or 2.00 mg / 100mL or less.

[0062] In one embodiment of the present invention, in order to provide a beer-flavored beverage that is low in carbohydrates while also having a well-balanced and improved clean aftertaste and good aroma suitable for beer-flavored beverages, the tryptophan (Trp) content is preferably 0.01 mg / 100 mL or more, 0.03 mg / 100 mL or more, 0.05 mg / 100 mL or more, 0.07 mg / 100 mL or more, 0.10 mg / 100 mL or more, 0.20 mg / 100 mL or more, 0.30 mg / 100 mL or more, 0.40 mg / 100 mL or more, or 0.50 mg / 100 mL or more, and also 5.00 mg / 100 mL or less, 4.5 Preferably, the concentration is 0 mg / 100 mL or less, 4.00 mg / 100 mL or less, 3.50 mg / 100 mL or less, 3.00 mg / 100 mL or less, 2.50 mg / 100 mL or less, 2.00 mg / 100 mL or less, 1.80 mg / 100 mL or less, 1.60 mg / 100 mL or less, 1.40 mg / 100 mL or less, or 1.30 mg / 100 mL or less. Furthermore, it is not necessary to have a concentration of 1.10 mg / 100 mL or less, 1.00 mg / 100 mL or less, 0.90 mg / 100 mL or less, 0.80 mg / 100 mL or less, 0.70 mg / 100 mL or less, 0.60 mg / 100 mL or less, or 0.50 mg / 100 mL or less.

[0063] In this specification, the content of each component constituting amino acid (Y) can be measured using high-performance liquid chromatography. The total content of amino acid (Y), and the content of each component constituting amino acid (Y), can be adjusted by appropriately setting the following: the type of raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (from the input of raw materials such as malt to the wort production process before yeast addition), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time in 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 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.). Furthermore, if necessary, purified forms of each amino acid that make up amino acid (Y) may be added as appropriate to adjust the composition. In addition, the content may be adjusted by adding dilution water, carbonated water, spirits, brewing alcohol, etc.

[0064] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beer-flavored beverage that suppresses an aftertaste unsuitable for beer-flavored beverages, the β-glucan content is 2.0 mg / L or more, 5.0 mg / L or more, 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, 40.0 mg / L or more, 45.0 mg / L or more, 50.0 mg / L or more, and 55.0 mg / L or more. It is preferable that the concentration be 60.0 mg / L or higher, 65.0 mg / L or higher, or 70.0 mg / L or higher, and it is also preferable that it be 130.0 mg / L or lower, 125.0 mg / L or lower, 120.0 mg / L or lower, 115.0 mg / L or lower, 110.0 mg / L or lower, 105.0 mg / L or lower, 100.0 mg / L or lower, 95.0 mg / L or lower, 90.0 mg / L or lower, 85.0 mg / L or lower, 80.0 mg / L or lower, or 75.0 mg / L or lower.

[0065] In a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of providing a beer-flavored beverage with an improved aroma and taste suitable for beer-flavored beverages, the ethyl acetate content is preferably 5.0 mg / L or more, 7.0 mg / L or more, 10.0 mg / L or more, 12.0 mg / L or more, 14.0 mg / L or more, 15.0 mg / L or more, 16.0 mg / L or more, 18.0 mg / L or more, 20.0 mg / L or more, or 22.0 mg / L or more. Furthermore, it is preferable that the content be 50.0 mg / L or less, 45.0 mg / L or less, 40.0 mg / L or less, 38.0 mg / L or less, 36.0 mg / L or less, 34.0 mg / L or less, 32.0 mg / L or less, 30.0 mg / L or less, 28.0 mg / L or less, 26.0 mg / L or less, or 24.0 mg / L or less.

[0066] In a beer-flavored beverage according to one aspect of the present invention, the phenethyl alcohol content is set to 1.0 mg / L or more, 2.0 mg / L or more, 4.0 mg / L or more, 6.0 mg / L or more, 8.0 mg / L or more, 10.0 mg / L or more, 11.0 mg / L or more, 12.0 mg / L or more, 13.0 mg / L or more, and 14 mg / L or more, from the viewpoint of providing a beer-flavored beverage with an improved aroma and depth of flavor suitable for beer-flavored beverages. Preferably, the concentration should be 0.0 mg / L or higher, 15.0 mg / L or higher, 16.0 mg / L or higher, 17.0 mg / L or higher, or 18.0 mg / L or higher, and more preferably 20.0 mg / L or higher, 22.0 mg / L or higher, 24.0 mg / L or higher, 26.0 mg / L or higher, 28.0 mg / L or higher, 30.0 mg / L or higher, 32.0 mg / L or higher, 34.0 mg / L or higher, 36.0 mg / L or higher, or 38.0 mg / L or higher. Or it may be 40.0 mg / L or more, and from the viewpoint of having a moderate flavor and a good balance of aroma, richness of flavor, and crisp aftertaste suitable for beer-flavored beverages, the following are recommended: 80.0 mg / L or less, 75.0 mg / L or less, 70.0 mg / L or less, 65.0 mg / L or less, 60.0 mg / L or less, 58.0 mg / L or less, 56.0 mg / L or less, 54.0 mg / L or less, 52.0 mg / L or less. Preferably, the concentration should be 50.0 mg / L or less, 48.0 mg / L or less, 46.0 mg / L or less, or 44.0 mg / L or less. Furthermore, it may be 42 mg / L or less, 40.0 mg / L or less, 38.0 mg / L or less, 36.0 mg / L or less, 34.0 mg / L or less, 32.0 mg / L or less, 30.0 mg / L or less, 28.0 mg / L or less, 26.0 mg / L or less, or 24.0 mg / L or less.

[0067] In a beer-flavored beverage according to one embodiment of the present invention, the β-damascenone content is preferably 0.01 μg / L or more, 0.02 μg / L or more, 0.05 μg / L or more, 0.07 μg / L or more, 0.10 μg / L or more, 0.12 μg / L or more, 0.14 μg / L or more, 0.16 μg / L or more, 0.18 μg / L or more, or 0.20 μg / L or more, from the viewpoint of providing a beverage with a taste suitable for beer-flavored beverages. Furthermore, from the viewpoint of creating a beverage that suppresses the sweet aroma unsuitable for beer-flavored beverages, it is preferable to set the glucose concentration to 2.0 μg / L or less, 1.8 μg / L or less, 1.6 μg / L or less, 1.5 μg / L or less, 1.4 μg / L or less, 1.3 μg / L or less, 1.2 μg / L or less, 1.1 μg / L or less, 1.0 μg / L or less, 0.90 μg / L or less, 0.80 μg / L or less, 0.70 μg / L or less, 0.60 μg / L or less, or 0.50 μg / L or less.

[0068] In this specification, the β-glucan content can be measured by analytical instruments such as HPLC (high-performance liquid chromatography). Furthermore, the content of ethyl acetate, phenethyl alcohol, and β-damascenone can be measured by GC / MS (gas chromatography-mass spectrometry). The respective contents of β-glucan, ethyl acetate, phenethyl alcohol, and β-damascenone can be adjusted by appropriately setting the type and amount of raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the enzyme 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 in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time in 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 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.). Furthermore, the content of each substance may be adjusted by directly adding purified products of β-glucan, ethyl acetate, phenethyl alcohol, and β-damascenone. On the other hand, if the content of each substance is to be reduced, spirits or brewing alcohol may be added as appropriate to adjust the concentration.

[0069] In a beer-flavored beverage according to one aspect of the present invention, from the viewpoint of providing a beer-flavored beverage that suppresses aromas unsuitable for beer-flavored beverages, the acetaldehyde content is 10.0 mg / L or less, 9.5 mg / L or less, 9.0 mg / L or less, 8.5 mg / L or less, 8.0 mg / L or less, 7.5 mg / L or less, 7.0 mg / L or less, 6.5 mg / L or less, 6.0 mg / L or less, 5.5 mg / L or less, 5.0 mg / L or less, 4.5 mg / L or less, and 4.0 mg It is preferable to have a concentration of 0.1 mg / L or less, 0.5 mg / L or more, 1.0 mg / L or more, 1.5 mg / L or more, 2.0 mg / L or more, 2.5 mg / L or more, 3.0 mg / L or more, 3.5 mg / L or more, 4.0 mg / L or more, 4.5 mg / L or more, 5.0 mg / L or more, 5.5 mg / L or more, 6.0 mg / L or more, 6.5 mg / L or more, or 7.0 mg / L or more. In this specification, measurements can be taken using known methods with instruments such as GC-MS. 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.

[0070] In a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of providing a beer-flavored beverage that suppresses aromas unsuitable for beer-flavored beverages, the β-myrcene content is 10.0 μg / L or less, 9.0 μg / L or less, 8.0 μg / L or less, 7.0 μg / L or less, 6.0 μg / L or less, 5.0 μg / L or less, 4.5 μg / L or less, 4.0 μg / L or less, 3.5 μg / L or less, 3.0 μg / L or less, 2.5 μg / L or less, 2.0 μg / L or less, and 1.8 μg Preferably, the concentration is 0.1 μg / L or less, 1.6 μg / L or less, 1.4 μg / L or less, 1.2 μg / L or less, 1.0 μg / L or less, or 0.8 μg / L or less. It may also be 0.1 μg / L or more, 0.2 μg / L or more, 0.3 μg / L or more, 0.4 μg / L or more, 0.5 μg / L or more, 0.6 μg / L or more, 0.7 μg / L or more, 0.8 μg / L or more, 0.9 μg / L or more, 1.0 μg / L or more, 1.1 μg / L or more, or 1.2 μg / L or more. In this specification, the β-myrcene content can be measured by GC / MS (gas chromatography-mass spectrometry).

[0071] In a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of providing a beer-flavored beverage that balances appropriate body and crispness, the total polyphenol content is 20 ppm or more, 30 ppm or more, 40 ppm or more, 45 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, or 90 ppm or more. It is preferable to have a concentration of 500 ppm or more by mass, and it may also be 500 ppm or less by mass, 450 ppm or less by mass, 400 ppm or less by mass, 350 ppm or less by mass, 300 ppm or less by mass, 250 ppm or less by mass, 220 ppm or less by mass, 200 ppm or less by mass, 180 ppm or less by mass, 160 ppm or less by mass, 140 ppm or less by mass, 130 ppm or less by mass, 120 ppm or less by mass, 110 ppm or less by mass, 105 ppm or less by mass, or 100 ppm or less by mass.

[0072] 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).

[0073] 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.

[0074] In one embodiment of the present invention, in order to provide a beer-flavored beverage that balances a taste suitable for a beer-flavored beverage with a pleasant drinkability, the original extract concentration (original wort extract concentration) is 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, and 6.7% by mass or more. Preferably, it can be 20.0% or more by mass, 19.8% or more by mass, 19% or less by mass, 19% or less by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or more by mass, 19% or less .6 mass% or less, 19.4 mass% or less, 19.2 mass% or less, 19.0 mass% or less, 18.8 mass% or less, 18.6 mass% or less, 18.4 mass% or less, 18.2 mass% or less, 18.0 mass% or less, 17.8 mass% or less, 17.6 mass% or less, 17.4 mass% or less, 17.2 mass% or less % or less, 17.0 mass% or less, 16.8 mass% or less, 16.6 mass% or less, 16.4 mass% or less, 16.2 mass% or less, 16.0 mass% or less, 15.8 mass% or less, 15.6 mass% or less, 15.4 mass% or less, 15.2 mass% or less, 15.0 mass% or less, 14.8 mass% or less, 1 4.6 mass% or less, 14.4 mass% or less, 14.2 mass% or less, 14.0 mass% or less, 13.8 mass% or less, 13.6 mass% or less, 13.4 mass% or less, 13.2 mass% or less, 13.0 mass% or less, 12.8 mass% or less, 12.6 mass% or less, 12.4 mass% or less, 12.2 mass% % or less, 12.0 mass% or less, 11.8 mass% or less, 11.6 mass% or less, 11.4 mass% or less, 11.2 mass% or less, 11.0 mass% or less, 10.8 mass% or less, 10.6 mass% or less, 10.4 mass% or less, 10.2 mass% or less, 10.0 mass% or less, 9.9 mass% or less, 9.It is preferably 8% by mass or less, 9.7% by mass or less, 9.6% by mass or less, 9.5% by mass or less, 9.4% by mass or less, 9.3% by mass or less, 9.2% by mass or less, 9.1% by mass or less, or 9.0% by mass or less, furthermore, 8.9% by mass or less, 8.8% by mass or less, 8.7 mass% or less, 8.6 mass% or less, 8.5 mass% or less, 8.4 mass% or less, 8.3 mass% or less, 8.2 mass% or less, 8.1 mass% or less, 8.0 mass% or less, 7.9 mass% or less, 7.8 mass% or less, 7.7 mass% or less, 7.6 mass% or less, 7.5 mass% 7.4% by mass or less, 7.3% by mass or less, 7.2% by mass or less, 7.1% by mass or less, 7.0% by mass or less, 6.9% by mass or less, 6.8% by mass or less, 6.7% by mass or less, 6.6% by mass or less, 6.5% by mass or less, 6.4% by mass or less, 6.3% by mass or less, 6. It may be 2% by mass or less, 6.1% by mass or less, 6.0% by mass or less, 5.9% by mass or less, 5.8% by mass or less, 5.7% by mass or less, 5.6% by mass or less, 5.5% by mass or less, 5.4% by mass or less, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less. .

[0075] Furthermore, the "original extract concentration" 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)."

[0076] The pH of a beer-flavored beverage according to one embodiment of the present invention is preferably 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher, 4.5 or higher, 4.6 or higher, 4.7 or higher, or 4.8 or higher, and may also be 5.7 or lower, 5.6 or lower, 5.5 or lower, 5.4 or lower, 5.3 or lower, 5.2 or lower, 5.1 or lower, 5.0 or lower, 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.5 or lower, or 4.4 or lower.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] The chromaticity of a beer-flavored beverage according to one embodiment of the present invention is 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, 3.2 EBC or higher, 3.4 EBC or higher, 3.6 EBC or higher, 3.8 EBC or higher, 4.0 EBC or higher, 4.2 EBC or higher, 4.4 EBC or higher, 4.6 EBC or higher, 4.8 EBC or higher, 5.0 EBC or higher, 5.2 EBC or higher, 5.4 EBC or higher, 5.6 EBC or higher, 5.8 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. It may also be 12.0 EBC or higher, 12.5 EBC or higher, or 13.0 EBC or higher, or 500 EBC or lower, 450 EBC or lower, 400 EBC or lower, 350 EBC or lower, 300 EBC or lower, 270 EBC or lower, 250 EBC or lower, 220 EBC or lower, 200 EBC or lower, 180 EBC or lower, 160 EBC or lower, 140 EBC or lower, 120 EBC or lower, 100 EBC or lower, 80 EBC or lower, 70 EBC or lower, 60 EBC or lower, 50 EBC or lower, 40 EBC or lower, 35 EBC or lower, 30 EBC or lower, 27 EBC or lower, 25 EBC or lower, 23 EBC or lower, 20 EBC or lower, 18 EBC or lower, 16 EBC or lower, 15 EBC or lower, 14 EBC or lower, 13 EBC or lower, or 12 EBC or lower. In this specification, the "chromaticity" of beer-flavored beverages can be measured by 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.

[0082] 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.

[0083] 1.1 Ingredients The main ingredients of a beer-flavored beverage according to one embodiment of the present invention are water and malt, but one or more auxiliary ingredients selected from the group consisting of corn grits and sugars may also be used. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a beverage that uses hops as an ingredient, or 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.

[0084] 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.

[0085] 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.

[0086] 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.

[0087] 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.

[0088] 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 a 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.

[0089] 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.

[0090] 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. These preservatives may be used individually or in combination of two or more.

[0091] 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.

[0092] 1.1.4 Sweeteners A beer-flavored beverage according to one aspect of the present invention may be a beverage containing a sweetener. 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.

[0093] 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.

[0094] In a beer-flavored beverage according to one aspect of the present invention, the content of water-soluble dietary fiber may be 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, based on the total amount (100% by mass) of the beer-flavored beverage. Good, also 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0095] Furthermore, the amount of water-soluble dietary fiber may be adjusted by adding commercially available products to reach the above range, or the amount of dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process to reach the above range. 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.

[0096] 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.

[0097] 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.

[0098] 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 aroma components contained in beer flavorings include esters and higher alcohols, specifically isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl- 5-Methylpyrazine, γ-Decanolactone, γ-Undecalactone, Ethyl Hexanoate, Ethyl 2-Methylbutyrate, Ethyl n-Butyrate, 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 , propanoic 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, hexanol, cis-3-hexanal Examples include xenal, 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. These fragrances may be used individually or in combination of two or more.

[0099] 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.

[0100] 1.1.9 Acidulants A beer-flavored beverage according to one aspect of the present invention may further contain an acidulant other than the above-mentioned acid component (X). The acidulant is not particularly limited as long as it is a substance that has a sour taste other than the acid component (X) mentioned above, 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.

[0101] 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.

[0102] 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.

[0103] 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.

[0104] 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 2The above may be used. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of the beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. 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 fixed position, and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0105] 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 pigments and the like 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, peptide-containing substances such as collagen peptides, yeast extracts, and emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, lysophosphatidylcholine) can be appropriately used. The fermentation promoter is used to promote the 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.

[0106] 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.

[0107] 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 (III), more preferably a method having one or more of the following steps (IV) to (VI), and even more preferably a method having all of the following steps (I) to (VI). • Step (I): A step to adjust and / or confirm the carbohydrate concentration. • Step (II): Step to adjust and / or confirm the invertase activity level. • Step (III): A step to adjust and / or confirm the proline content. Step (IV): A step to adjust or confirm the content of one or more components that constitute the acid component (X), including phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. Step (V): A step to adjust or confirm the content of one or more of the following components that constitute amino acids (Y): aspartic acid (Asp), glutamic acid (Glu), histidine (His), lysine (Lys), arginine (Arg), threonine (Thr), serine (Ser), glycine (Gly), alanine (Ala), cysteine ​​(Cys), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), and tryptophan (Trp). • Step (VI): A step to adjust and / or confirm the purine concentration. The order of steps (I) to (VI) is not particularly restricted.

[0108] In steps (I) to (VI), 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, they can be adjusted based on the method described above. The specific adjustment methods in processes (I) to (VI) are as described above.

[0109] 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. Furthermore, the adjustment methods in steps (I) to (VI) may be carried out in conjunction with the following methods for producing fermented beer-flavored beverages and non-fermented beer-flavored beverages. 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.

[0110] 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 (VI), in addition to the following steps (1) to (2), and omits a step after step (2) for adjusting the invertase activity value to less than 1 unit. • 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.

[0111] In a method for producing a fermented beer-flavored beverage according to one aspect of the present invention, the adjustment in step (II) can be achieved by omitting the step for adjusting the invertase activity value to less than 1 unit. Processes to adjust the invertase activity level to less than 1 unit include heat treatment and non-heat treatment sterilization. Furthermore, adjustments to processes (I) and (III)-(VI) can be made at one or more of the following timings (i)-(iii). Also, if the adjustments to processes (I)-(IV) can be made simultaneously by performing processes (1) and (2), then these processes do not need to be performed 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.

[0112] 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. It is preferable to use one or more ingredients selected from the group consisting of malt, corn grits, and sugars. When using malt as one of the raw materials, the various raw materials, including water and malt, are put into a mashing kettle or mashing tank, and enzymes such as amylase are added as needed. Furthermore, from the viewpoint of making adjustments in steps (I) to (IV) above, it is preferable in step (1) to add polysaccharide-degrading enzymes such as glucoamylase, pullulanase, and β-amylase after adding water and various raw materials including malt to the brewing kettle or mashing tank. In addition to malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and colorings may be added. 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.

[0113] 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 80°C and the time of the saccharification process is preferably 30 to 240 minutes.

[0114] 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.

[0115] 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 this process, filtration may be performed by passing the material through a filter with a predetermined pore size (for example, less than 30 μm) to remove solid components, or it may not be necessary to perform such filtration.

[0116] 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.

[0117] 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.

[0118] 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.

[0119] While the fermentation conditions can be set as appropriate, a fermentation temperature of 5 to 25°C is preferable from the viewpoint of adjusting the sugar content and alcohol content of the beer-flavored beverage to the above-mentioned range. Furthermore, from the viewpoint of performing the adjustments in steps (III) to (IV) above, it is preferable not to add enzymes in the fermentation step (2).

[0120] 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. Furthermore, from the viewpoint of adjusting step (II) above, in one embodiment of the present invention, it is preferable not to perform any treatment after the fermentation step to adjust the invertase activity value to less than 1 unit. Examples of such treatment include heat treatment and non-heat sterilization treatment.

[0121] 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 the production method of this embodiment, in step (2) above, yeast that does not easily produce alcohol or yeast that does not produce alcohol may be used.

[0122] 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).

[0123] 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).

[0124] 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".

[0125] 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.

[0126] 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 pre-beverage liquid. Also, at the same time as in step (b), when adding carbon dioxide, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed.

[0127] 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).

[0128] 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.

[0129] Furthermore, in a method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention, the adjustment in step (II) can be achieved by omitting a step after step (a) to adjust the invertase activity value to less than 1 unit. Examples of such steps include a heat treatment step and a non-heat treatment sterilization step. Furthermore, adjustments to processes (I) and (III)-(VI) can be made at one or more of the following timings (i)-(v). Also, if processes (a)-(c) can be performed simultaneously with processes (I)-(IV) and the adjustments mentioned above, these processes 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)

[0130] 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.

[0131] 3. Methods for improving the flavor of beer-flavored beverages As one aspect of the present invention, a method for improving the flavor of a beer-flavored beverage is also provided, wherein the malt ratio is 50% by mass or more and 100% by mass or less, and the carbohydrate concentration is 0.50 g / 100 mL or less. "The malt ratio is 50% by mass or more and 100% by mass or less." For beer-flavored beverages with a carbohydrate concentration of 0.50g / 100mL or less, The invertase activity level is 1 unit or more, and The proline content must be 5.0 mg / 100 mL or more. A method for enhancing the flavor of beer-flavored beverages, specifically for achieving a clean aftertaste and a pleasant aroma.

[0132] In the flavor enhancement method according to one aspect of the present invention, the invertase activity value, proline content, and various properties, various components, and their content of the beer-flavored beverage are as described in "1. Beer-flavored beverage" above. [Examples]

[0133] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0134] <Method for measuring invertase activity levels> (1) Preparation of various reagents (Acetate buffer) A solution was prepared by dissolving 4.536 g of sodium acetate trihydrate (CH3COONa·3H2O) in approximately 350 mL of distilled water. While measuring the pH of the solution with a pH meter, approximately 1.9 mL of acetic acid (CH3COOH) was added to the solution to adjust the pH to 4.5. Then, distilled water was added to bring the volume to 500 mL to prepare an acetate buffer solution. (substrate solution) 30.0 g of sucrose was dissolved in 125 mL of the acetate buffer prepared as described above, and distilled water was added to make a total solution of 500 mL to prepare the substrate solution. (DNSA solution) A DNSA solution was prepared by dissolving 127.5g of Rochelle salt (potassium sodium tartrate), 4.4g of 3,5-dinitrosalicylic acid (DNSA), 3.5g of phenol, and 3.5g of sodium metabisulfite in distilled water to a volume of 1L. (2)Measurement method A control sample beverage was prepared by first heat-treating the beer-flavored beverage to be measured at 100°C for 10 minutes. Then, 1.25 mL of the beer-flavored beverage to be measured was added to 5 mL of the substrate solution and reacted at 30°C for exactly 1 hour. After 1 hour, 0.5 mL of this reaction solution was added to 5 mL of distilled water, which had been placed in a separate test tube, to prepare a diluent. This 0.5 mL of the diluent was then quickly added to 5 mL of DNSA solution in another test tube and mixed thoroughly. Furthermore, this DNSA solution was heated in a 100°C water bath for 3 minutes to allow the color reaction to occur, and then quickly cooled to room temperature after heating. Furthermore, the control sample beverages that had undergone heat treatment as described above were subjected to the same procedure as the test beverages, including the color reaction, and then cooled to room temperature. Then, using a heat-treated control sample beverage as a blank, the absorbance of the test beverage at 540 nm was measured. From the absorbance value, the mass X (in mg) of the reducing sugar produced was determined using a calibration curve created by adding glucose of known concentration. Subsequently, the invertase activity value was calculated using the following formula. Invertase activity value (Unit) = X × D × 2 (In the above formula, X is the mass of the reducing sugar identified from the absorbance (unit: mg), and D is the dilution ratio (D=55 in this measurement).)

[0135] Examples 1-15, Comparative Examples 1-14 <Beverage Preparation> Crushed barley malt and, if necessary, corn grits were added to a mashing tank containing 40 liters of warm water maintained at 30-55°C. Polysaccharide-degrading enzymes such as glucoamylase, pullulanase, and β-amylase were then added. The mixture was then heated to 78°C through a series of stepwise heating and maintenance cycles, after which it was filtered to remove the spent grain and obtain the saccharified liquid. Next, sugar solution was added to the saccharified liquid to achieve the malt ratios shown in Tables 1-4, and then hops were added and the mixture was boiled. After boiling, hops were added again and the mixture was allowed to stand for a certain period of time, followed by solid-liquid separation to obtain a clear wort. Then, to the cooled pre-fermentation liquid of this wort, bottom-fermenting yeast or top-fermenting yeast was added as brewer's yeast, and without adding polysaccharide-degrading enzymes, alcoholic fermentation was carried out by adjusting the fermentation temperature and fermentation time to achieve the carbohydrate concentration and proline content shown in Tables 1-4. After fermentation, the yeast was filtered out, and in Examples 1 to 15, beer-flavored beverages were produced without heat treatment or sterilization. These beer-flavored beverages are beer under the Liquor Tax Law and fall under the category of unpasteurized beer (non-heat-treated beer) as described in the Fair Competition Rules and Enforcement Regulations concerning the labeling of beer. On the other hand, in Comparative Examples 1 to 14, heat treatment was performed to achieve the invertase activity values ​​shown in Tables 3 to 4, resulting in the production of beer-flavored beverages that, while classified as beer under the Liquor Tax Law, do not fall under the category of draft beer according to the Fair Competition Rules and Enforcement Regulations concerning the labeling of beer. The manufactured beer-flavored beverages had an alcohol content of 3.0-6.0 (v / v)%, a pH of 3.9-4.4, a bitterness value of 15.0-30.0 BUs, and a color of 6.0-13.0 EBC. In each example and comparative example, the type of barley malt used as a raw material, the malt ratio, the sugar ratio, the corn grits ratio, the original extract concentration, the set temperature and holding time for each temperature range when preparing the saccharified solution, the type of enzyme, the type of yeast, the fermentation temperature and fermentation time, etc. were appropriately set to adjust the carbohydrate content and proline content.

[0136] <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 for "the presence or absence of a clean aftertaste suitable for a beer-flavored beverage" and "the presence or absence of an aroma suitable for a beer-flavored beverage" based on the following scoring criteria, using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value). The average of the five panelists' scores was calculated. The results are shown in Tables 1 to 4. 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 among the panelists. Furthermore, in all of the sensory evaluations shown in Tables 1-4, no differences in scores of 1.5 or higher were observed among the panelists for the same beverage.

[0137] [Scoring criteria for the presence or absence of a clean aftertaste suitable for beer-flavored beverages] • "3.0": A very strong, clean aftertaste that is suitable for beer-flavored beverages. • "2.5": A strong, clean aftertaste is noticeable, making it suitable for beer-flavored beverages. • "2.0": Provides a sufficiently clean aftertaste, making it suitable for beer-flavored beverages. • "1.5": It lacks the clean aftertaste that is typical of beer-flavored beverages, and instead leaves a slightly rough, irritating aftertaste. • "1.0": There is absolutely no clean aftertaste, which is desirable for beer-flavored beverages; instead, there is a strong, harsh aftertaste.

[0138] [Scoring criteria for determining the presence or absence of flavors suitable for beer-flavored beverages] • "3.0": The aroma is very strong and suitable for beer-flavored beverages. • "2.5": A strong aroma and flavor that is suitable for beer-flavored beverages. • "2.0": The aroma and flavor are sufficiently present, making it suitable for beer-flavored beverages. • "1.5": Lacks much of the flavor and aroma suitable for a beer-flavored beverage. • "1.0": The flavor profile is almost entirely lacking in the characteristics suitable for a beer-flavored beverage.

[0139] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: The scores for "Presence or absence of a clean aftertaste suitable for beer-flavored beverages" and "Presence or absence of aromas suitable for beer-flavored beverages" are both 2.5 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 a clean aftertaste suitable for beer-flavored beverages" and "Presence or absence of aromas suitable for beer-flavored beverages".

[0140] [Table 1]

[0141] [Table 2]

[0142] [Table 3]

[0143] [Table 4]

[0144] Tables 1-2 show that the beer-flavored beverages prepared in Examples 1-15 were low in carbohydrates while exhibiting an excellent balance of clean aftertaste and flavor, making them suitable for beer-flavored beverages. On the other hand, Tables 3-4 show that the beer-flavored beverages prepared in Comparative Examples 1-14 had an unpleasant, irritating aftertaste.

[0145] Examples 16-36, Comparative Examples 15-17 <Beverage Preparation> Crushed barley malt and, if necessary, corn grits were added to a mashing tank containing 40 liters of warm water maintained at 30-55°C. Polysaccharide-degrading enzymes such as glucoamylase, pullulanase, and β-amylase were then added. The mixture was then heated to 78°C through a series of stepwise heating and maintenance cycles, after which it was filtered to remove the spent grain and obtain the saccharified liquid. Next, sugar solution was added to the saccharified liquid to achieve the malt ratios shown in Tables 5-7, and then hops were added and the mixture was boiled. After boiling, hops were added again and the mixture was allowed to stand for a certain period of time, followed by solid-liquid separation to obtain a clear wort. Then, bottom-fermenting yeast was added to the cooled pre-fermentation liquid of the wort, and alcoholic fermentation was carried out by adjusting the fermentation temperature and time without adding polysaccharide-degrading enzymes, so that the content of each component reached the values ​​shown in Tables 5-7. After fermentation, the yeast was filtered out, and the beer-flavored beverage was manufactured without heat treatment or sterilization. This beer-flavored beverage is beer under the Liquor Tax Law and falls under the category of unpasteurized beer (unheat-treated beer) as described in the Fair Competition Rules and Enforcement Regulations concerning the labeling of beer. The manufactured beer-flavored beverages had an alcohol content of 3.0-6.0 (v / v)%, a pH of 3.9-4.4, a bitterness value of 15.0-30.0 BUs, and a color of 6.0-13.0 EBC. In each example and comparative example, the type of barley malt used as raw material, the malt ratio, the sugar ratio, the corn grits ratio, the original extract concentration, the set temperature and holding time for each temperature range when preparing the saccharified solution, the type of enzyme, the type of yeast, the fermentation temperature and fermentation time, etc., were appropriately set to adjust the content of each component. Furthermore, the proline content was adjusted by adding purified proline as needed to achieve the values ​​shown in Tables 5 to 7.

[0146] <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 for "the presence or absence of a clean aftertaste suitable for a beer-flavored beverage" and "the presence or absence of an aroma suitable for a beer-flavored beverage" based on the same scoring criteria as above, using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value). The average of the five panelists' scores was calculated. The results are shown in Tables 5 to 7. 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 Tables 5 to 7, no differences in scores of 1.5 or higher were observed among the panelists for the same beverage.

[0147] [Table 5]

[0148] [Table 6]

[0149] [Table 7]

[0150] Tables 5-7 show that the beer-flavored beverages prepared in Examples 16-36 were low in carbohydrates while exhibiting an excellent balance of clean aftertaste and flavor suitable for beer-flavored beverages. On the other hand, the beer-flavored beverages prepared in Comparative Examples 15-17 lacked flavor.

Claims

1. The malt ratio is 50% by mass or more and 100% by mass or less. The carbohydrate concentration is 0.50 g / 100 mL or less. The invertase activity level is 1 unit or more. A beer-flavored beverage containing 5.0 mg / 100 mL or more of proline.

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

3. The beer-flavored beverage according to claim 1, which is draft beer.

4. A beer-flavored beverage according to any one of claims 1 to 3, wherein the purine concentration is 9.0 mg / 100 mL or less.

5. A beer-flavored beverage according to any one of claims 1 to 3, wherein the pyroglutamic acid content is 40 ppm by mass or more.

6. A beer-flavored beverage according to any one of claims 1 to 3, wherein the total content of an acid component (X) consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 2500 ppm by mass or less.

7. The phosphoric acid content is 50-600 ppm by mass. The citric acid content is 40 to 300 ppm by mass. The pyruvic acid content is 10 to 250 ppm by mass. The malic acid content is 10 to 250 ppm by mass. The succinic acid content is 5 to 150 ppm by mass. The lactic acid content is 40-500 ppm by mass. The formic acid content is 0.01 to 15 ppm by mass. The acetic acid content is 5 to 100 ppm by mass, and The pyroglutamic acid content is 40 to 400 ppm by mass. A beer-flavored beverage according to any one of claims 1 to 3.

8. A beer-flavored beverage according to any one of claims 1 to 3, wherein the total content of the amino acid (Y) consisting of aspartic acid (Asp), glutamic acid (Glu), histidine (His), lysine (Lys), arginine (Arg), threonine (Thr), serine (Ser), glycine (Gly), alanine (Ala), cysteine ​​(Cys), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), and tryptophan (Trp) is 100 mg / 100 mL or less.

9. The aspartic acid (Asp) content is 0.01 to 3.00 mg / 100 mL. The glutamic acid (Glu) content is 0.05 to 3.00 mg / 100 mL. The histidine (His) content is 0.05 to 3.00 mg / 100 mL. Lysine (Lys) content: 0.01 to 3.00 mg / 100 mL The arginine (Arg) content is 0.01 to 3.00 mg / 100 mL. The threonine (Thr) content is 0.01 to 2.00 mg / 100 mL. The serine (Ser) content is 0.01 to 1.50 mg / 100 mL. The glycine (Gly) content is 0.10 to 6.00 mg / 100 mL. The alanine (Ala) content is 1.00 to 20.0 mg / 100 mL. The cysteine ​​(Cys) content is 0.01 to 1.50 mg / 100 mL. The valine (Val) content is 0.10 to 6.00 mg / 100 mL. The methionine (Met) content is 0.01 to 1.50 mg / 100 mL. The isoleucine (Ile) content is 0.01 to 2.50 mg / 100 mL. The leucine (Leu) content is 0.01 to 2.50 mg / 100 mL. The tyrosine (Tyr) content is 0.10 to 6.00 mg / 100 mL. The phenylalanine (Phe) content is 0.10 to 6.00 mg / 100 mL, and A beer-flavored beverage according to any one of claims 1 to 3, wherein the tryptophan (Trp) content is 0.01 to 5.00 mg / 100 mL.

10. A beer-flavored beverage according to any one of claims 1 to 3, wherein the β-glucan content is 2.0 to 130.0 mg / L.

11. A beer-flavored beverage according to any one of claims 1 to 3, wherein the acetaldehyde content is 10.0 mg / L or less.

12. A beer-flavored beverage according to any one of claims 1 to 3, wherein the ethyl acetate content is 5.0 to 50.0 mg / L.

13. A beer-flavored beverage according to any one of claims 1 to 3, wherein the β-myrcene content is 10.0 μg / L or less.

14. A beer-flavored beverage according to any one of claims 1 to 3, wherein the phenethyl alcohol content is 1.0 to 80.0 mg / L.

15. A beer-flavored beverage according to any one of claims 1 to 3, wherein the β-damascenone content is 0.01 to 2.0 μg / L.

16. A beer-flavored beverage according to any one of claims 1 to 3, wherein the original extract concentration is 5.0% by mass or more.

17. A beer-flavored beverage according to any one of claims 1 to 3, wherein the total polyphenol content is 20 ppm by mass or more.

18. A beer-flavored beverage according to any one of claims 1 to 3, wherein, as an ingredient, one or more selected from the group consisting of malt, corn grits, and sugars is used together.

19. The beer-flavored beverage according to claim 18, wherein the proportion of corn grits in the raw materials other than hops and water is 1% by mass or more and 50% by mass or less.

20. A beer-flavored beverage according to any one of claims 1 to 3, wherein the alcohol content is 4.5 (v / v) or higher.

21. The malt ratio is 50% by mass or more and 100% by mass or less. The carbohydrate concentration is 0.50 g / 100 mL or less. The invertase activity level is 1 unit or more. A method for producing a beer-flavored beverage having a proline content of 5.0 mg / 100 mL or more, A method for producing a beer-flavored beverage, comprising the following steps (1) to (2), but without a step after step (2) for adjusting the invertase activity value to less than 1 unit. 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.

22. A method for producing a beer-flavored beverage according to claim 21, wherein a polysaccharide-degrading enzyme is used in step (1).

23. A method for producing a beer-flavored beverage according to claim 21 or 22, wherein a polysaccharide-degrading enzyme is not used in step (2).

24. A method for producing a beer-flavored beverage according to claim 21 or 22, wherein one or more ingredients selected from the group consisting of corn grits and sugars are used together with malt as raw materials.

25. The malt ratio is 50% by mass or more and 100% by mass or less. For beer-flavored beverages with a carbohydrate concentration of 0.50 g / 100 mL or less, The invertase activity value is 1 unit or more, and The proline content shall be 5.0 mg / 100 mL or more. A method for enhancing the flavor of beer-flavored beverages, specifically by improving the clean aftertaste and pleasant aroma.

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