Beer-flavored beverage

Abstract

To provide a novel beer-flavored beverage that possesses various characteristics typical of beer-flavored beverages (e.g., taste, crisp aftertaste, suppression of undesirable acidity and bitterness, etc.). [Solution] A beer-flavored beverage is provided, having a total nitrogen content of 5-85 mg / 100 mL or less, a bitterness value of 5-35 BUs, a malic acid content of 85-850 mg / L, and using corn grits as a raw material.

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage. [Background technology]

[0002] Traditionally, a variety of beer-flavored beverages have been developed and distributed to the market to meet the diverse preferences of consumers today. For example, Patent Document 1 describes an invention relating to a beer-flavored beverage containing 0.3 to 5 ppm of kwashin and / or 0.5 to 5 ppm of quinine, with the aim of providing a beer-flavored beverage that has a beer-like bitterness and a clean finish without using hops. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2017-6077 [Overview of the project] [Problems that the invention aims to solve]

[0004] In this situation, there is a need for novel beer-flavored beverages that possess various characteristics typical of beer-flavored drinks (for example, taste, a clean aftertaste, and suppression of undesirable acidity and bitterness). [Means for solving the problem]

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

[26] . [1] The total nitrogen content is 5-85 mg / 100 mL or less. The bitterness value is 5-35 BUs. The malic acid content is 85-850 mg / L. A beer-flavored beverage made with corn grits as an ingredient. [2] A beer-flavored beverage as described in [1] above, wherein the ratio of malic acid content (in mg / L) to total nitrogen content (in mg / 100mL) [malic acid / total nitrogen] is 1.9 to 18.0. [3] The beer-flavored beverage described in [1] or [2] above, wherein the proportion of corn grits used (X) is 1 to 28% by mass based on the total amount of raw materials excluding water and hops. [4] A beer-flavored beverage as described in any one of the above [1] to [3], which is a beverage made using malt as an ingredient. [5] A beer-flavored beverage as described in [4] above, wherein the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials excluding water and hops. [6] A beer-flavored beverage as described in [4] or [5] above, wherein the ratio of malt usage (Y) to corn grits usage (X) [(Y) / (X)] is between 0.9 and 80.0. [7] A beer-flavored beverage as described in any one of the above [4] to [6], wherein the total usage ratio of corn grits (X) and malt (Y) is 20 to 100% by mass, based on the total amount of raw materials excluding water and hops. [8] A beer-flavored beverage as described in any one of the above [1] to [7], wherein the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g / 100 mL or more. [9] The beer-flavored beverage according to [8] above, wherein the ratio of the malic acid content (in units: mg / L) to the sugar content (in units: g / 100mL) [malic acid / sugars] is 100 to 6000.

[10] A beer-flavored beverage as described in any one of the above [1] to [9], wherein the original extract concentration is 5.0 to 20.0% by mass.

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

[10] , wherein the free amino nitrogen concentration is 3.0 to 16.0 mg / 100 mL.

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

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

[13] The total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, The original extract concentration is 5.0 to 20.0% by mass, a beer - flavored beverage.

[14] The total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, The free amino - nitrogen concentration is 3.0 to 16.0 mg / 100 mL, a beer - flavored beverage.

[15] The total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, The ratio of the original extract concentration (unit: mass%) to the total nitrogen content (unit: mg / 100 mL) [original extract concentration / total nitrogen content] is 0.050 to 0.900, a beer - flavored beverage.

[16] The total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs, The content of malic acid is 85 to 850 mg / L, The ratio of the free amino - nitrogen concentration (unit: mg / 100 mL) to the total nitrogen content (unit: mg / 100 mL) [free amino - nitrogen concentration / total nitrogen content] is 0.010 to 0.800, a beer - flavored beverage.

[17] The ratio of the content of malic acid (unit: mg / L) to the total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen content] is 1.9 to 18.0, the beer - flavored beverage according to any one of the above

[13] to

[16] .

[18] A beer-flavored beverage as described in any one of the above

[13] to

[17] , which is a beverage made using malt as an ingredient.

[19] A beer-flavored beverage as described in

[18] above, wherein the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials excluding water and hops.

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

[13] to

[19] , wherein the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g / 100 mL or more. [twenty one] The beer-flavored beverage according to

[20] above, wherein the ratio of the malic acid content (unit: mg / L) to the sugar content (unit: g / 100mL) [malic acid / sugars] is 100 to 6000. [twenty two] A beer-flavored beverage as described in any one of the above

[14] to

[21] , wherein the original extract concentration is 5.0 to 20.0% by mass. [twenty three] A beer-flavored beverage according to any one of the above

[13] and

[15] to

[22] , wherein the free amino nitrogen concentration is 3.0 to 16.0 mg / 100 mL. [twenty four] A fermented beer-flavored beverage, as described in any one of the above

[13] to

[23] . [twenty five] A method for producing a beer-flavored beverage as described in any one of the above items [1] to

[24] , comprising the following steps (1) to (2). • Process (1): A process to obtain a pre-fermentation liquid by performing at least one of the following treatments on the raw materials, including water, malt, and corn grits: saccharification, boiling, and solids removal. Step (2): This step involves adding yeast to the pre-fermentation liquid obtained in Step (1) and carrying out alcoholic fermentation.

[26] A method for producing a beer-flavored beverage according to

[25] above, further comprising the following step (3). Step (3): A step of checking and / or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content. [Effects of the Invention]

[0006] A preferred embodiment of the present invention provides a beer-flavored beverage that enhances various characteristics typical of beer-flavored beverages (e.g., taste, crisp aftertaste, suppression of undesirable acidity and bitterness), and a further preferred embodiment provides a beer-flavored beverage that, in addition to these characteristics, reduces the feeling of fullness after drinking while suppressing the watery taste unsuitable for beer-flavored beverages. [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. Furthermore, a numerical range described in this specification, such as "60 to 100," means a range of "60 or more and 100 or less." Furthermore, in the provisions for upper and lower limits described herein, the numerical range from the lower limit to the upper limit can be defined by appropriately selecting and combining options from each set of choices as appropriate. In addition, several of the requirements described as preferred embodiments in this specification can be combined.

[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, the term "beer-flavored beverage" includes 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 that have a beer flavor and to which beer flavorings, including esters, higher alcohols, and lactones, have been added.

[0009] Examples of 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, γ-decanolactone, γ-un Decalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, 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-methyl Propanoic 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 a non-fermented beer-flavored beverage that has not undergone a fermentation process, but it is preferable that it be a fermented beer-flavored beverage. The fermented beer-flavored beverage may be an ale-flavored beverage brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces), or a lager-flavored beverage or pilsner-flavored beverage brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces). Furthermore, "fermentation" as used herein may refer to alcoholic fermentation that produces alcohol, or to non-alcoholic fermentation that does not produce alcohol.

[0011] Furthermore, 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 a non-alcoholic beer-flavored beverage with an alcohol content of less than 1(v / v)%. The non-alcoholic beer-flavored beverage may be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol produced in the fermentation process after a fermentation process, or a beverage produced by stopping the fermentation process using yeast at a stage where the alcohol content is less than 1(v / v)%, or a non-alcoholic unfermented beer-flavored beverage prepared to have a beer-like flavor without undergoing a fermentation process. In addition, a beer-flavored beverage according to one embodiment of the present invention may be a malt-based beer-flavored beverage using malt as an ingredient, or a malt-free beer-flavored beverage that does not use malt, but a malt-based beer-flavored beverage is preferred, and a barley malt-based beer-flavored beverage is more preferred. Furthermore, one embodiment of the present invention may be a beer-flavored beverage using cereals as raw materials, or a beer-flavored beverage that does not use malt and does not use cereals. However, a beer-flavored beverage using cereals is preferred, and a beer-flavored beverage using barley is more preferred. Furthermore, a fermented beer-flavored beverage according to one aspect of the present invention may be a distilled spirit-containing beer-flavored beverage that contains distilled spirits such as spirits, whiskey, or shochu, and among these, a spirit-containing beer-flavored beverage is preferred.

[0012] Among these, the beer-flavored beverage according to one embodiment of the present invention is preferably a fermented beer-flavored beverage, more preferably an alcohol-containing fermented beer-flavored beverage, and even more preferably a malt-based fermented beer-flavored beverage.

[0013] A beer-flavored beverage according to one aspect of the present invention has a total nitrogen content of 5 to 85 mg / 100 mL or less, a bitterness value of 5 to 35 BUs, a malic acid content of 85 to 850 mg / L, and uses corn grits as a raw material.

[0014] Typical beer-flavored beverages contain nitrogen compounds such as proteins and amino acids. Beer-flavored beverages with high levels of these nitrogen compounds tend to cause a feeling of fullness after consumption, which can reduce their drinkability. Reducing the nitrogen compound content in beer-flavored beverages can alleviate the feeling of fullness, but this also creates new problems, such as a decrease in flavor and aftertaste, and the possibility of developing an unsuitable sourness in some beer-flavored beverages. To solve these problems, the inventors conducted various studies and found that by reducing the total amount of nitrogen derived from nitrogen compounds in a beer-flavored beverage, and adjusting the bitterness value and malic acid content to a predetermined range, it is possible to reduce the feeling of fullness when drinking, suppress the acidity unsuitable for beer-flavored beverages, and create a beer-flavored beverage with excellent taste and a clean aftertaste. The present invention was completed based on this finding.

[0015] The total nitrogen content of the beer-flavored beverage in one embodiment of the present invention is 85 mg / 100 mL or less. However, from the viewpoint of further reducing the feeling of fullness when drinking and creating a beer-flavored beverage with superior drinkability, and from the viewpoint of creating a beer-flavored beverage that can further enhance the effect of improving the crispness of the aftertaste by adjusting the bitterness value and malic acid content, it is preferably 80 mg / 100 mL or less, more preferably 77 mg / 100 mL or less, even more preferably 75 mg / 100 mL or less, even more preferably 70 mg / 100 mL or less, particularly preferably 65 mg / 100 mL or less, and may also be 60 mg / 100 mL or less, 55 mg / 100 mL or less, or 50 mg / 100 mL or less. Furthermore, from the viewpoint of creating a beer-flavored beverage that can further enhance the effect of improving the crispness of the taste and aftertaste by adjusting the bitterness value, malic acid content, and 1-4 sugar content, and from the viewpoint of creating a beverage that suppresses the acidity unsuitable for beer-flavored beverages, the total nitrogen content of the beer-flavored beverage in one embodiment of the present invention is 5 mg / 100 mL or more, preferably 10 mg / 100 mL or more, more preferably 15 mg / 100 mL or more, even more preferably 20 mg / 100 mL or more, even more preferably 25 mg / 100 mL or more, particularly preferably 30 mg / 100 mL or more, and may also be 35 mg / 100 mL or more, 37 mg / 100 mL or more, or 40 mg / 100 mL or more.

[0016] In this invention, "total nitrogen content" refers to the total amount of all nitrogen compounds, such as proteins and amino acids. The total nitrogen content of a beer-flavored beverage according to one embodiment of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be reduced by reducing the amount of malt and other materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, oats, pearl oats, oats, soybeans, and peas. In addition to matters related to raw materials, the total nitrogen content can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). In this specification, the total nitrogen content of beer-flavored beverages can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0017] From the viewpoint of providing a beer-flavored beverage in which the total nitrogen content is adjusted to the above range, it is preferable that the beer-flavored beverage according to one embodiment of the present invention is a beverage using malt as a raw material. From the above viewpoint, in a beer-flavored beverage according to one embodiment of the present invention, the malt usage ratio (Y) may be 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less, based on the total amount of raw materials excluding water and hops (100% by mass), or it may be 0% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. In this specification, the malt usage ratio (Y) may be calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of other raw materials (carbon sources, nitrogen sources) that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl oats, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains, or their extracts, may also be used.

[0018] The bitterness value of a beer-flavored beverage according to one embodiment of the present invention is 5 BUs or more, preferably 7 BUs or more, more preferably 10 BUs or more, even more preferably 12 BUs or more, even more preferably 15 BUs or more, and particularly preferably 17 BUs or more, and also, from the viewpoint of a beer-flavored beverage with a more improved crisp aftertaste, it is 35 BUs or less, preferably 32 BUs or less, more preferably 30 BUs or less, even more preferably 28 BUs or less, even more preferably 27 BUs or less, and particularly preferably 25 BUs or less.

[0019] 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. Furthermore, in this specification, the "bitterness value" of a beverage may 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).

[0020] The malic acid content of a beer-flavored beverage according to one embodiment of the present invention is 85 mg / L or more, from the viewpoint of providing a beverage with a cleaner aftertaste in a beer-flavored beverage with reduced total nitrogen content, but preferably 90 mg / L or more, more preferably 95 mg / L or more, more preferably 100 mg / L or more, more preferably 110 mg / L or more, even more preferably 120 mg / L or more, even more preferably 130 mg / L or more, even more preferably 140 mg / L or more, and even more Preferably, it is 150 mg / L or more, more preferably 160 mg / L or more, even more preferably 180 mg / L or more, and particularly preferably 200 mg / L or more. It may also be 210 mg / L or more, 220 mg / L or more, 250 mg / L or more, 270 mg / L or more, 280 mg / L or more, 290 mg / L or more, 300 mg / L or more, 310 mg / L or more, 320 mg / L or more, 330 mg / L or more, 340 mg / L or more, or 350 mg / L or more. Furthermore, the malic acid content of a beer-flavored beverage according to one embodiment of the present invention is 850 mg / L or less, from the viewpoint of providing a beverage that suppresses the acidity unsuitable for beer-flavored beverages, but is preferably 830 mg / L or less, more preferably 800 mg / L or less, even more preferably 750 mg / L or less, even more preferably 700 mg / L or less, particularly preferably 650 mg / L or less, but may also be 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 470 mg / L or less, 450 mg / L or less, 430 mg / L or less, 400 mg / L or less, or 380 mg / L or less.

[0021] A beer-flavored beverage according to one aspect of the present invention may contain organic acids other than malic acid. Furthermore, the malic acid content of the beer-flavored beverage of the present invention can be controlled by directly adding malic acid or diluting it with extract-adjusted water, or by selecting raw materials with a high malic acid content (for example, apples, apple juice, or processed foods derived from apples) and adjusting the amount of those raw materials used. Furthermore, in this specification, the malic acid content can be measured, for example, by high-performance liquid chromatography.

[0022] In a beer-flavored beverage according to one embodiment of the present invention, the ratio of malic acid content (unit: mg / L) to total nitrogen content (unit: mg / 100mL) [malic acid / total nitrogen content] is preferably 1.9 or higher, more preferably 2.0 or higher, more preferably 2.2 or higher, more preferably 2.3 or higher, even more preferably 2.5 or higher, even more preferably 2.8 or higher, even more preferably 3.0 or higher, even more preferably 3.2 or higher, even more preferably 3.5 or higher, particularly preferably 3.8 or higher, and may also be 4.0 or higher, 4.2 or higher, 4.5 or higher, 4.7 or higher, 5.0 or higher, 5.2 or higher, 5.5 or higher, 5.8 or higher, 6.0 or higher, 6.2 or higher, 6.5 or higher, 6.8 or higher, 7.0 or higher, 7.2 or higher, or 7.5 or higher. Furthermore, in a beer-flavored beverage with reduced total nitrogen content, from the viewpoint of improving the crispness of the aftertaste while suppressing the acidity unsuitable for beer-flavored beverages, in one embodiment of the present invention, the ratio of malic acid content (unit: mg / L) to total nitrogen content (unit: mg / 100mL) [malic acid / total nitrogen content] is preferably 18.0 or less, more preferably 17.0 or less, more preferably 16.0 or less, even more preferably 15.0 or less, even more preferably 14.5 or less, even more preferably 14.0 or less, particularly preferably 13.5 or less, and may also be 13.0 or less, 12.5 or less, 12.0 or less, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, or 8.0 or less.

[0023] In one embodiment of the present invention, a beer-flavored beverage is preferable to use corn grits as a raw material, from the viewpoint of providing a beverage that reduces the feeling of fullness when consumed, suppresses the watery taste unsuitable for beer-flavored beverages, and improves the taste. In a beer-flavored beverage according to one embodiment of the present invention, the usage ratio (X) of corn grits is, based on the total amount of raw materials excluding water and hops (100% by mass), preferably 1% by mass or more, more preferably 3% by mass or more, more preferably 5% by mass or more, even more preferably 7% by mass or more, even more preferably 9% by mass or more, and particularly preferably 10% by mass or more, and from the viewpoint of producing a beer-flavored beverage with suppressed grain-like aroma, preferably 28% by mass or less, more preferably 26% by mass or less, even more preferably 25% by mass or less, even more preferably 23% by mass or less, particularly preferably 20% by mass or less, and may also be 18% by mass or less, 17% by mass or less, 16% by mass or less, or 15% by mass or less. In this specification, the usage ratio (X) of corn grits may be 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.

[0024] Furthermore, from the viewpoint of providing a beer-flavored beverage with a reduced total nitrogen content that offers an improved taste, it is preferable that the beer-flavored beverage according to one embodiment of the present invention uses corn grits and malt as raw materials. From the above viewpoint, the ratio of malt usage (Y) to corn grits usage (X) [(Y) / (X)] is preferably 0.9 or more, more preferably 1.0 or more, more preferably 1.5 or more, even more preferably 1.7 or more, even more preferably 2.0 or more, particularly preferably 2.3 or more, and may also be 2.5 or more, 2.7 or more, 3.0 or more, 3.2 or more, 3.5 or more, 3.7 or more, or 3.9 or more. Furthermore, it is preferably 80.0 or less, more preferably 70.0 or less, more preferably 60.0 or less, even more preferably 50.0 or less, even more preferably 40.0 or less, particularly preferably 30.0 or less, and may also be 27.0 or less, 25.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, 15.0 or less, 12.0 or less, or 10.0 or less.

[0025] Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of providing a beverage with improved taste in a beer-flavored beverage with reduced total nitrogen content, the total usage ratio of corn grits (X) and malt (Y) is preferably 20% by mass or more, more preferably 23% by mass or more, more preferably 25% by mass or more, even more preferably 27% by mass or more, even more preferably 30% by mass or more, and particularly preferably 27% by mass or more, based on the total amount of raw materials excluding water and hops. It is 35% by mass or more, and may be 40% by mass or more, 42% by mass or more, 45% by mass or more, 47% by mass or more, 50% by mass or more, 52% by mass or more, 55% by mass or more, or 57% by mass or more, and may also be 100% by mass or less, 98% by mass or less, 95% by mass or less, 93% by mass or less, 90% by mass or less, 88% by mass or less, 85% by mass or less, 83% by mass or less, 80% by mass or less, 78% by mass or less, 75% by mass or less, 73% by mass or less, or 70% by mass or less.

[0026] In one embodiment of the present invention, the original extract concentration may be adjusted to provide a beer-flavored beverage that reduces the feeling of fullness when consumed, suppresses the watery taste unsuitable for beer-flavored beverages, and improves the overall flavor. The original extract concentration of a beer-flavored beverage according to one embodiment of the present invention is, based on the total amount (100% by mass) of the beer-flavored beverage, preferably 5.0% by mass or more, more preferably 6.0% by mass or more, more preferably 7.0% by mass or more, even more preferably 8.0% by mass or more, even more preferably 9.0% by mass or more, even more preferably 10.0% by mass or more, and particularly preferably 11.0% by mass or more, from the viewpoint of making a beverage that suppresses the watery taste unsuitable for beer-flavored beverages and improves the taste. Furthermore, from the viewpoint of making a beer-flavored beverage with superior drinkability by further reducing the feeling of fullness when drinking, preferably 20.0% by mass or less, more preferably 18.0% by mass or less, more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, even more preferably 14.0% by mass or less, and particularly preferably 13.0% by mass or less.

[0027] Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, the ratio of the original extract concentration (unit: mass%) to the total nitrogen content (unit: mg / 100 mL) [original extract concentration / total nitrogen content] is preferably 0.050 or higher, more preferably 0.070 or higher, more preferably 0.100 or higher, even more preferably 0.120 or higher, even more preferably 0.150 or higher, particularly preferably 0.160 or higher, and even more preferably 0.170 or higher, 0.200 or higher, 0.210 or higher, 0.220 or higher, 0.230 or higher. The above values ​​may be 0.240 or higher, or 0.250 or higher. Furthermore, from the viewpoint of reducing the feeling of fullness when drinking and creating a beer-flavored beverage with superior drinkability, the values ​​are preferably 0.900 or lower, more preferably 0.800 or lower, more preferably 0.700 or lower, even more preferably 0.600 or lower, even more preferably 0.500 or lower, particularly preferably 0.450 or lower. In addition, the values ​​may be 0.420 or lower, 0.400 or lower, 0.370 or lower, 0.360 or lower, 0.350 or lower, 0.340 or lower, 0.330 or lower, 0.320 or lower, 0.310 or lower, or 0.300 or lower.

[0028] In this specification, "original extract concentration" refers to the extract content under Japanese liquor tax law for alcoholic beverages with an alcohol content of 1 (v / v)% or more, i.e., 100 ml of original volume at a temperature of 15°C. 3 This refers to the number of grams of non-volatile components contained within. In the case of non-alcoholic beverages with an alcohol content of less than 1(v / v)%, it refers to the extract value (mass %) measured from a degassed sample according to the analytical method established by the International Technical Committee of the Brewers Association of Japan (BCOJ) (BOCJ Beer Analysis Method (Japan Brewing Association Fermentation, Beer Brewers Association, 2013 revised and enlarged edition)).

[0029] In one embodiment of the present invention, the free amino nitrogen concentration of a beer-flavored beverage may be adjusted to reduce the feeling of fullness when consumed, suppress the watery taste unsuitable for beer-flavored beverages, and improve the overall flavor. The free amino nitrogen concentration of a beer-flavored beverage according to one embodiment of the present invention is preferably 3.0 mg / 100 mL or more, more preferably 3.2 mg / 100 mL or more, even more preferably 3.5 mg / 100 mL or more, even more preferably 3.7 mg / 100 mL or more, particularly preferably 4.0 mg / 100 mL or more, and may also be 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.5 mg / 100 mL or more, 6.0 mg / 100 mL or more, 6.5 mg / 100 mL or more, or 7.0 mg / 100 mL or more, and also from the viewpoint of reducing the feeling of fullness when drinking and making it a beer-flavored beverage with superior drinkability, From the viewpoint of creating a beer-flavored beverage that can further enhance the effect of improving the crispness of the aftertaste by adjusting the bitterness value and malic acid content, the content is preferably 16.0 mg / 100 mL or less, more preferably 15.0 mg / 100 mL or less, even more preferably 14.0 mg / 100 mL or less, even more preferably 13.5 mg / 100 mL or less, particularly preferably 13.0 mg / 100 mL or less, and may also be 12.5 mg / 100 mL or less, 12.0 mg / 100 mL or less, 11.5 mg / 100 mL or less, 11.0 mg / 100 mL or less, 10.5 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, or 8.0 mg / 100 mL or less.

[0030] In a beer-flavored beverage according to one aspect of the present invention, the ratio of the free amino nitrogen concentration (unit: mg / 100 mL) to the total nitrogen amount (unit: mg / 100 mL) [free amino nitrogen concentration / total nitrogen amount] is preferably 0.010 or higher, more preferably 0.030 or higher, more preferably 0.050 or higher, even more preferably 0.070 or higher, even more preferably 0.100 or higher, particularly preferably 0.120 or higher, and further preferably 0.130 or higher, 0.140 or higher, 0.15 It may be 0 or greater, or 0.160 or greater. Furthermore, from the viewpoint of reducing the feeling of fullness when drinking and creating a beer-flavored beverage with superior drinkability, it is preferably 0.800 or less, more preferably 0.700 or less, more preferably 0.600 or less, even more preferably 0.500 or less, even more preferably 0.400 or less, particularly preferably 0.350 or less. It may also be 0.300 or less, 0.270 or less, 0.250 or less, 0.230 or less, 0.220 or less, 0.210 or less, 0.200 or less, 0.190 or less, or 0.180 or less.

[0031] In this specification, the free amino nitrogen concentration can be measured by the method described in "8.18 Free Amino Acid Nitrogen (IM) Ninhydrin Colorimetric Method" of the Revised BCOJ Beer Analysis Method (edited by the International Technical Committee of the Beer Brewers Association, 2013). Furthermore, the free amino nitrogen concentration can be adjusted by appropriately setting factors such as the type of raw materials (malt, corn grits, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the protein decomposition time in the mashing tank, the pH in the mashing tank, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). For example, in the raw material preparation process, extending the time for protein decomposition in raw materials such as malt promotes protein decomposition and increases the free amino nitrogen concentration. On the other hand, in the fermentation process, increasing the yeast concentration or raising the fermentation temperature increases the amount of amino acids consumed by the yeast, thereby lowering the free amino nitrogen concentration.

[0032] In one embodiment of the present invention, in a beer-flavored beverage with reduced total nitrogen content, from the viewpoint of improving the taste while more effectively suppressing undesirable acidity, the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides (hereinafter also referred to as "1-4 sugar content") is preferably 0.10 g / 100 mL or more, more preferably 0.15 g / 100 mL or more, more preferably 0.20 g / 100 mL or more, even more preferably 0.25 g / 100 mL or more, even more preferably 0.30 g / 100 mL or more, particularly preferably 0.35 g / 100 mL or more, and further preferably 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.55 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more, 0.80 g / 1 It may also be 00 mL or more, 0.90 g / 100 mL or more, 1.00 g / 100 mL or more, 1.10 g / 100 mL or more, 1.20 g / 100 mL or more, 1.30 g / 100 mL or more, 1.40 g / 100 mL or more, or 1.50 g / 100 mL or more, and also 5.0 g / 100 mL or less, 4.5 g / 100 mL or less, 4.0 g / 100 mL or less, 3.5 g / 100 mL or less, 3.0 g / 100 mL or less. Bottom, 2.5g / 100mL or less, 2.0g / 100mL or less, 1.8g / 100mL or less, 1.7g / 100mL or less, 1.6g / 100mL or less, 1.5g / 100mL or less, 1.4g / 100m L or less, 1.3g / 100mL or less, 1.2g / 100mL or less, 1.1g / 100mL or less, 1.0g / 100mL or less, 0.9g / 100mL or less, or 0.8g / 100mL or less.

[0033] In beer-flavored beverages with reduced total nitrogen content, the ratio of malic acid content (in mg / L) to 1-4 sugar content (in g / 100mL) [malic acid / 1-4 sugars] is preferably 100 or more, more preferably 120 or more, more preferably 140 or more, more preferably 150 or more, even more preferably 170 or more, even more preferably 190 or more, even more preferably 200 or more, even more preferably 220 or more, and especially preferably 240 or more. Furthermore, it may be 250 or more, 260 or more, 280 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, or 700 or more. Preferably, it is 6000 or less, more preferably 5000 or less, more preferably 4000 or less, even more preferably 3000 or less, even more preferably 2000 or less, particularly preferably 1500 or less. Furthermore, it may be 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 800 or less, or 750 or less.

[0034] In this specification, the sugar content of 1-4 refers to the total content of glucose, sucrose, maltose, isomaltose, maltotriose, isomalttriose, fructose, maltotetraose, and isomalttetraose contained in the beverage, and the content of these sugars can be measured, for example, by high-performance liquid chromatography (HPLC). Furthermore, the 1-4 sugar content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted to a desired content by adjusting the amount and ratio of sweeteners such as liquid sugar containing 1-4 sugars and grains used as raw materials, adjusting the type of enzyme (type of raw material containing enzymes, etc.), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperature and holding time for each temperature range when preparing the saccharified liquid, and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing yeast amount, number of yeast cells, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).

[0035] As described above, a beer-flavored beverage according to one aspect of the present invention may be an alcohol-containing beer-flavored beverage or a non-alcoholic beer-flavored beverage. In the case of an alcohol-containing beer-flavored beverage, the alcohol content of a beer-flavored beverage according to one embodiment of the present invention is 1.0(v / v)% or more, 1.5(v / v)% or more, 2.0(v / v)% or more, 2.5(v / v)% or more, 3.0(v / v)% or more, 3.5(v / v)% or more, 4.0(v / v)% or more, 4.5(v / v)% or more, 5.0(v / v)% or more, 5 It can be 0.5(v / v)% or more, or 6.0(v / v)% or more, and it can also be 20.0(v / v)% or less, 17.0(v / v)% or less, 15.0(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, 9.0(v / v)% or less, or 8.0(v / v)% or less. In this specification, alcohol content shall be expressed as a percentage of volume / volume ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibrating densimeter.

[0036] 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 for pH adjustment; 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.

[0037] Furthermore, in order to adjust the alcohol content of a beer-flavored beverage according to one aspect of the present invention to fall within the above range, the alcohol component may also contain spirits derived from grains. Here, "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. However, in order to provide a beer-flavored beverage according to one aspect of the present invention that has a good taste and is a beer-like beer-flavored beverage, it may be a beverage that does not contain spirits.

[0038] Furthermore, from the same viewpoint as described above, the beer-flavored beverage in one embodiment of the present invention is preferably beer. In this specification, "beer" means a beverage obtained by fermenting malt, hops, and water using yeast, and specifically refers to the beer as defined in the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018. In other words, if the beer-flavored beverage according to one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation process using yeast.

[0039] The color of the top-fermented beer-flavored beverage in 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 coloring agents, etc. The color of the top-fermented beer-flavored beverage can be determined with the naked eye, but may also be defined by total light transmittance, chromaticity, etc.

[0040] The pH of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. If the pH of the beer-flavored beverage is 5.0 or lower, the growth of microorganisms can be suppressed, and if the pH is 2.0 or higher, the flavor of the beverage is easily improved. Furthermore, the pH of the beer-flavored beverage according to one embodiment of the present invention may be 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher, and may also be 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, or 4.5 or lower.

[0041] 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, or kegs, but cans, bottles, and PET bottles are preferred, particularly from the viewpoint of ease of transport.

[0042] 1.1 Ingredients In one embodiment of the present invention, the main ingredients of the beer-flavored beverage may include malt along with water and corn grits, or it may not include malt. Furthermore, in one embodiment of the present invention, the beer-flavored beverage may be a beverage that uses hops as an ingredient, or it may not use hops, but it is preferable that it is a beverage that uses hops. Other ingredients that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc.

[0043] 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, pearl oats, and oats, 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. In one embodiment of the present invention, the malt used preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity and turbidity of the wort increase, and production efficiency such as wort filterability and beer filterability deteriorates. Therefore, it is preferable to use malt with a modification of 80% or more. In the examples and comparative examples described later, malt with a modification of 80% or more was used. Modification can be measured by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. 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.

[0044] 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, pearl oats, 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.

[0045] Furthermore, when the malt ratio is reduced or malt is not used, 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, their sugar solutions, and liquid sugars containing carbon sources. Examples of nitrogen sources include amino acid-containing materials other than malt, such as the aforementioned grains (for example, soy protein, soybeans, yeast extract, peas, wheat malt, the aforementioned ungerminated grains, and their decomposition products).

[0046] 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.

[0047] In one embodiment of the present invention, from the viewpoint of providing a beer-flavored beverage with excellent taste, it is preferable to use as little barley as possible before malting. The term "malting" above refers to the process of germinating barley and producing malt. For example, barley becomes barley malt through the malting process. By malting the barley, flavor can be added, and using malt allows for the creation of a rich-tasting beer-flavored beverage. On the other hand, beer-flavored beverages made with barley before malting tend to lack flavor. In particular, beverages made with barley before malting may have a prominent grain-like aroma that is unsuitable for beer-flavored beverages. From the above viewpoint, a beer-flavored beverage according to one embodiment of the present invention is preferably a beer-flavored beverage that does not substantially use barley before malting, and more preferably a beer-flavored beverage that does not substantially use barley before malting.

[0048] Furthermore, in this specification, the provision "substantially does not use unprocessed wheat (barley)" is a provision that rejects the use of unprocessed wheat (barley) for a specific purpose, and does not reject the use of unprocessed wheat (barley) in raw materials in a manner that is unintentional or unavoidable. However, in a beer-flavored beverage according to one embodiment of the present invention, it is preferable that the proportion of unmalted barley used is small. Specifically, the proportion of unmalted barley used is usually less than 20 parts by mass per 100 parts by mass of malt used as a raw material, taking into account cases where it may be unintentionally or inevitably mixed in or present, but it may also be less than 10 parts by mass, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass.

[0049] 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 preferably adjusted appropriately so that the bitterness value falls within the range described above.

[0050] Furthermore, beer-flavored beverages that use hops as an ingredient will contain iso-alpha acids, which are components derived from hops. The iso-alpha acid content of a beer-flavored beverage using hops may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the iso-alpha acid content in beer-flavored beverages that do not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-flavored beverage. In this specification, the iso-alpha acid content refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0051] 1.1.3 Preservatives A beer-flavored beverage according to one aspect of the present invention may be a beverage containing a preservative. Examples of preservatives used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available formulations such as Strong Sumpler (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as preservatives. These preservatives may be used individually or in combination of two or more.

[0052] 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.

[0053] 1.1.4 Sweeteners A beer-flavored beverage according to one embodiment of the present invention may further 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, sugars of three saccharides or more, 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.

[0054] Examples of water-soluble dietary fiber include indigestible dextrin, 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, the amount of dietary fiber may be adjusted to the above range by adding commercially available products, or the amount of dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process to the above range. When adding commercially available products, adjusting the amount of dietary fiber to the above range can suppress the powdery texture unsuitable for beer-flavored beverages. When adjusting the amount of dietary fiber during the manufacturing process, adjusting the amount of dietary fiber to the above range can improve the filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the dietary fiber content during the manufacturing process, the 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.

[0055] 1.1.5 Bittering agents, bittering agents A beer-flavored beverage according to one embodiment of the present invention may further contain 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 the bittering agents or bittering agents listed below may be used together with 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, maizenberry, Ganoderma lucidum, bay leaf, kwasin, caffeine, absinthin, naringin, citrus extract, quaternary 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.

[0056] 1.1.6 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.

[0057] 1.1.7 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. Examples of 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, and 2,3-diethyl-5-methylpyridine. N, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, 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-hex Examples include cenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc. These fragrances may be used individually or in combination of two or more.

[0058] The content of esters and higher alcohols in the fragrance can be adjusted by adding them separately, or it can be adjusted by alcoholic fermentation. In addition to adjusting the content of esters and higher alcohols in the flavorings by directly adding them or by adding diluting water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before adding yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the cooling timing may also be adjusted as appropriate.

[0059] 1.1.8 Acidulants A beer-flavored beverage according to one aspect of the present invention may further be a beverage containing other acidulants other than malic acid. The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include tartaric acid, phosphoric acid, gluconic acid, lactic acid, citric acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, gluconic acid, lactic acid, citric acid, phytic acid, acetic acid, succinic acid, and their salts is preferred, at least one selected from tartaric acid, phosphoric acid, lactic acid, tartaric acid, acetic acid, and their salts is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used individually or in combination of two or more.

[0060] In addition, in a beer-flavored beverage according to one embodiment of the present invention, the acidulant content may be 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3500 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, or 2000 mg / L or less. Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, it is preferable to include phosphoric acid from the viewpoint of imparting a refreshing taste characteristic of beer-flavored beverages, and the phosphoric acid content is preferably 50 mg / L or more, more preferably 100 mg / L or more, even more preferably 150 mg / L or more, and even more preferably 200 mg / L or more, and from the viewpoint of suppressing acidity unsuitable for beer-flavored beverages, it is preferably 750 mg / L or less, more preferably 700 mg / L or less, even more preferably 650 mg / L or less, and even more preferably 600 mg / L or less. Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, it is preferable to include lactic acid from the viewpoint of imparting a taste characteristic of a beer-flavored beverage, and the lactic acid content is preferably 20 mg / L or more, more preferably 50 mg / L or more, even more preferably 80 mg / L or more, and even more preferably 100 mg / L or more, and from the viewpoint of suppressing acidity unsuitable for a beer-flavored beverage, it is preferably 800 mg / L or less, more preferably 750 mg / L or less, and even more preferably 700 mg / L or less.

[0061] 1.1.9 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.

[0062] 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. In addition, the carbon dioxide gas generated in the fermentation process of the beer-taste beverage can be used as it is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide gas.

[0063] The carbon dioxide gas concentration of the beer-taste beverage according to one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, still 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 the present specification, the carbon dioxide gas concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.) etc.) after immersing the container containing the target beverage in a water tank at 20°C for 30 minutes or more while shaking the container from time to time so that the beverage reaches 20°C.

[0064] When the beer-taste beverage according to one embodiment of the present invention is a container-packed beverage, the carbon dioxide gas pressure of the container-packed beverage may be appropriately adjusted within the range that gives the above carbon dioxide gas concentration, but 5.0 kg / cm 2 or less, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less may also be used, and 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more may also 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, gas pressure refers to the gas pressure inside a container, unless otherwise specified. Pressure can be measured using methods well known to those skilled in the art, such as fixing a sample at 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, and shaking the gas pressure gauge until the needle reaches a certain position, at which point the value is read; or it can be measured using a commercially available gas pressure measuring device.

[0065] 1.3 Other additives A beer-flavored beverage according to one aspect of the present invention may contain various additives as needed, provided that they do not interfere with the effects of the present invention. Examples of such additives include colorants, foaming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing materials, and seasonings such as amino acids. Coloring agents are used to give the beverage a beer-like color, and caramel coloring can be used. Foaming agents are used to create beer-like foam in the beverage or to maintain the foam in the beverage, and plant-derived saponin substances such as soy saponin and quillaja saponin, plant proteins such as corn and soy, peptide-containing substances such as collagen peptides, and yeast extract can be used as appropriate. Fermentation accelerators are used to promote fermentation by yeast, and can be used individually or in combination with other substances such as yeast extract, rice or wheat bran components, vitamins, and minerals.

[0066] 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, kegs, or PET bottles, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of carrying.

[0067] 2. Method for manufacturing beer-flavored beverages The method for producing a beer-flavored beverage according to one aspect 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. However, a method that includes a step of adding yeast to the raw materials and carrying out alcoholic fermentation is preferred. A specific method for producing a beer-flavored beverage according to one aspect of the present invention includes, for example, a method comprising the following steps (1) to (2). • Process (1): A process to obtain a pre-fermentation liquid by performing at least one of the following treatments on the raw materials, including water, malt, and corn grits: saccharification, boiling, and solids removal. Step (2): This step involves adding yeast to the pre-fermentation liquid obtained in Step (1) and carrying out alcoholic fermentation.

[0068] Furthermore, it is preferable to have the following step (3). Step (3): A step of checking and / or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content. The following describes each step in a method for producing a beer-flavored beverage according to one embodiment of the present invention.

[0069] 2.1 Process (1) Step (1) is a step in which the raw materials, including water, malt, and corn grits, are subjected to at least one of the following treatments: saccharification, boiling, and solids removal, in order to obtain a pre-fermentation liquid. As mentioned above, the malt used as a raw material is barley malt, but barley malt is preferred. In this process, the raw materials are placed in a mashing kettle or mashing tank, and enzymes such as amylase and protease are added as needed. In addition to malt and corn grits, various additives such as liquid sugar, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, 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 alcoholic fermentation in the next process.

[0070] The mixture of 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 should preferably be adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, the water and other raw materials, the type and amount of enzymes used, and the concentration of the original extract in the final beverage. For example, the temperature of the saccharification process should preferably be 55-75°C, and the time of the saccharification process should preferably be 30-240 minutes.

[0071] 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 and end of boiling of the saccharified liquid. In this case, it is preferable to appropriately adjust the boiling conditions (boiling temperature, etc.) according to the desired bitterness value of the beer-flavored beverage.

[0072] After boiling, it is preferable to transfer the mixture to a whirlpool to remove solids such as coagulated proteins and hop residue. After the removal process in the whirlpool, the mixture is cooled to 0-25°C to obtain the pre-fermentation liquid.

[0073] 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. Alternatively, various raw materials such as liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, and colorants may be mixed with warm water to prepare a liquid sugar solution, and this liquid sugar solution may be boiled to prepare a pre-fermentation liquid. When using hops, they may be added before boiling, or between the start and end of boiling of the liquid sugar solution, and it is preferable to adjust the bitterness value as appropriate according to the desired bitterness value of the beer-flavored beverage.

[0074] 2.2 Process (2) Step (2) is the process of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out alcoholic 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.

[0075] Yeast may be added to the raw material liquid 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 × 10 6 cells / ml ~ 1 × 10 8 The density is approximately cells / ml.

[0076] The fermentation conditions for alcoholic fermentation can be set as appropriate, but for example, fermentation may be carried out at a temperature of 5-25°C for 5-10 days. In addition, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process as needed. Furthermore, after this process is complete, the yeast may be removed using a filter or similar device, and water, flavorings, acidulants, colorants, and other additives may be added as needed.

[0077] In one embodiment of the present invention, when producing a non-alcoholic beer-flavored beverage, steps (4) and (5) described below may be omitted, and alcohol fermentation may be stopped in step (2) when the alcohol content is less than 1 (v / v)%, thereby producing a non-alcoholic fermented beer-flavored beverage with an alcohol content of less than 1 (v / v)%.

[0078] 2.3 Process (3) Step (3) is a step of confirming and / or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content. The total nitrogen content, bitterness value, and malic acid content can also be adjusted in steps (1) and (2) by appropriately setting the varieties and proportions of raw materials, brewing conditions (timing of raw material addition, etc.), yeast type, and fermentation conditions. Therefore, in step (3), it is preferable to measure these physical properties and confirm that they are within the above range. If these physical properties are outside the range, it is preferable to adjust them by adding components that can adjust each physical property or by dilution.

[0079] The adjustment of each physical property in this process may be performed in parallel with process (1) and / or process (2), between process (1) and process (2), or after process (2). Furthermore, the verification of each physical property in this process may be performed at any of the above timings, but it is preferable to verify each physical property after process (2) and, if any components require adjustment as a result, to adjust those physical properties.

[0080] 2.4 Process (4), Process (5) In one embodiment of the present invention, when producing a non-alcoholic fermented beer-flavored beverage, it is preferable to further carry out steps (4) and (5). • Step (4): A step to remove alcohol from the fermentation liquid after step (3). • Step (5): A step to adjust the amount of carbon dioxide after step (4).

[0081] In step (4), a method for removing the alcohol produced by the fermentation process in step (2) is preferably 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 (4), 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 (5). The amount of carbon dioxide can be adjusted by mixing the solution after step (4) with carbonated water, or by directly adding carbon dioxide to the solution after step (4).

[0082] 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". [Examples]

[0083] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0084] Examples 1-17, Comparative Examples 1-7 <Beverage Preparation> Crushed barley malt, corn grits, and an enzyme containing proteolytic enzymes were added to a mashing tank containing 120 L of warm water. The temperature was then gradually increased and maintained, and the mixture was filtered to remove spent grain and obtain wort. The wort was then poured into a boiling kettle, and liquid sugar and hops were added for boiling. The amounts of barley malt, corn grits, liquid sugar, and hops added were adjusted to achieve the usage ratios and bitterness values ​​of each ingredient as shown in Tables 1-6. After boiling, solid-liquid separation was performed, and the resulting clear wort was cooled and then aeration with oxygen was carried out to obtain the pre-fermentation liquid before yeast addition. Brewer's yeast (bottom-fermenting yeast) was added to the pre-fermentation liquid obtained in this way, and fermentation was carried out at a predetermined fermentation temperature and time. After a further maturation period of about one week, the yeast was removed by filtration to obtain beer-flavored beverages. In each example and comparative example, the total nitrogen content, bitterness value, malic acid content, free amino nitrogen concentration, and the "1-4 sugar content," which is the total content of monosaccharides, disaccharides, trisaccharides, and tetrasaccharides, were adjusted to the values ​​shown in Tables 1-6 as follows. • Total nitrogen content: This was adjusted by appropriately setting the type of raw materials (malt and corn grits, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). • Bitterness level: The bitterness level was adjusted by appropriately setting the type and amount of hops added, the timing of addition, and various conditions of the boiling process (boiling temperature, boiling time, etc.). • Malic acid content: The malic acid content was adjusted by appropriately setting the type of malt and corn grits, the type of yeast, and the fermentation conditions, and then adding extract-adjusted water and malic acid as needed. • Free amino nitrogen concentration: This was adjusted by appropriately setting the type of raw materials (malt, corn grits, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). • 1-4 Sugar content: The ratio of liquid sugar used, type of enzyme, amount of enzyme added, timing of enzyme addition, set temperature and holding time for each temperature range when preparing the saccharified solution, and various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing yeast amount, number of yeast cells, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.) were adjusted as appropriate.

[0085] <Sensory evaluation> For the beverages obtained in the Examples and Comparative Examples, cooled to approximately 4°C, five regularly trained panelists evaluated each beverage based on the following scoring criteria, using a score range of 3 (maximum) to 1 (minimum) in increments of 0.1. This evaluation assessed the "taste characteristic of a beer-flavored beverage," the "crisp aftertaste characteristic of a beer-flavored beverage," and the "presence or absence of acidity unsuitable for a beer-flavored beverage." For Examples 1, 14, 15, and Comparative Example 7, they also evaluated the "presence or absence of bitterness unsuitable for a beer-flavored beverage." The average of the five panelists' scores was calculated. The results are shown in Tables 1-6. 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 Table 1, no differences in scores of 1.0 or higher were observed among the panelists for the same beverage. [Scoring criteria for a beer-like taste in beverages] • "3.0": The beer-flavored beverage taste is very strong. • "2.5": The taste is strongly reminiscent of a beer-flavored beverage. • "2.0": It has a taste that is typical of a beer-flavored beverage. • "1.5": It doesn't really taste like a beer-flavored beverage. • "1.0": It barely tastes like a beer-flavored beverage. [Scoring criteria for the crisp aftertaste characteristic of beer-flavored beverages] • "3.0": The crisp aftertaste, typical of beer-flavored beverages, is very strongly felt. • "2.5": It has a strong, crisp aftertaste, typical of beer-flavored beverages. • "2.0": It has a crisp aftertaste that is characteristic of beer-flavored beverages. • "1.5": It lacks the crisp aftertaste typical of beer-flavored beverages. • "1.0": There is almost no crisp aftertaste typical of beer-flavored beverages. [Scoring criteria for determining whether a beverage has unsuitable acidity for beer-flavored drinks] • "3.0": There is absolutely no sourness, which is unsuitable for beer-flavored beverages. • "2.5": Almost no sourness is present, which is unsuitable for beer-flavored beverages. • "2.0": It has almost no sourness, which is unsuitable for beer-flavored beverages. • "1.5": A slight sourness is noticeable, making it unsuitable for a beer-flavored beverage. • "1.0": The acidity is too strong and unsuitable for a beer-flavored beverage. [Scoring criteria for determining whether a beer-flavored beverage has a bitter taste unsuitable for it] • "3.0": There is absolutely no bitterness, which is unsuitable for beer-flavored beverages. • "2.5": Almost no bitterness is noticeable, which is unsuitable for beer-flavored beverages. • "2.0": There is almost no bitterness, which is unsuitable for beer-flavored beverages. • "1.5": A slight bitterness is noticeable, making it unsuitable for a beer-flavored beverage. • "1.0": The bitterness is too strong and unsuitable for a beer-flavored beverage.

[0086] Furthermore, based on the average scores of each of the above sensory evaluation items, an overall evaluation was conducted using a three-level scale according to the following criteria. [Overall evaluation of beer-flavored beverages] • "A": The average score for all the sensory evaluation items tested is 2.5 or higher. • "B": Does not fall under "A" or "C". • "C": The average score of one or more of the sensory evaluation items examined is less than 2.0.

[0087] [Table 1]

[0088] [Table 2]

[0089] [Table 3]

[0090] [Table 4]

[0091] [Table 5]

[0092] [Table 6]

[0093] Tables 1-6 show that the beer-flavored beverages of Examples 1-17 had an excellent beer-like taste and clean aftertaste, with undesirable acidity suppressed. On the other hand, the beer-flavored beverages of Comparative Examples 1-6 had the problem of poor aftertaste, and the beer-flavored beverages of Comparative Examples 2, 4, and 6 had the problem of poor aftertaste and also had an undesirable acidity. Furthermore, the beer-flavored beverage of Comparative Example 7 had an undesirable bitterness.

[0094] Comparative Examples 8 and 9 In Comparative Example 8, a beer-flavored beverage was produced in the same manner as in Example 1, except that corn grits and liquid sugar were not used. In Comparative Example 9, a beer-flavored beverage was produced in the same manner as in Example 1, except that corn grits were not used, the proportion of liquid sugar used was changed to 51% by mass, and the original extract concentration and free amino nitrogen concentration were set to the values ​​shown in Table 7.

[0095] Then, eight well-trained panelists evaluated the beer-flavored beverages of Example 1 and Comparative Examples 8 and 9, which had been cooled to approximately 4°C, based on the following scoring criteria. They evaluated each beverage for "presence or absence of satiety" and "presence or absence of wateriness unsuitable for a beer-flavored beverage," using scores ranging from 3 (maximum) to 1 (minimum) in increments of 0.5. The average of the scores from five panelists was then calculated. The results are shown in Table 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 among the panelists. Furthermore, in all of the sensory evaluations shown in Table 1, no differences in scores of 1.0 or higher were observed among the panelists for the same beverage. [Scoring criteria for feeling full] • "3.0": I don't feel full at all after drinking it. • "2.5": I hardly feel full after drinking it. • "2.0": I hardly feel full after drinking it. • "1.5": You feel slightly full after drinking it. • "1.0": You feel very full after drinking it. [Scoring criteria for determining whether a beer-flavored beverage is watery or not] • "3.0": There is absolutely no watery taste that is unsuitable for beer-flavored beverages. • "2.5": It has almost no watery taste, which is unsuitable for beer-flavored beverages. • "2.0": It has almost no watery taste, which is unsuitable for beer-flavored beverages. • "1.5": It has a slightly watery taste that makes it unsuitable for beer-flavored beverages. • "1.0": It has a strong watery taste that makes it unsuitable for beer-flavored beverages.

[0096] [Table 7]

[0097] Table 7 shows that the beer-flavored beverage of Comparative Example 8 had a high total nitrogen content, resulting in a feeling of fullness. While the beer-flavored beverage of Comparative Example 9 showed improved satiety, it lacked corn grits and had an undesirable watery texture. On the other hand, the beer-flavored beverage of Example 1 showed improved satiety and reduced wateriness compared to Comparative Examples 8 and 9.

Claims

1. The total nitrogen content is 5 to 85 mg / 100 mL or less. The bitterness value is 5 to 35 BUs. The malic acid content is 85-850 mg / L. A beer-flavored beverage made with corn grits as an ingredient.

2. The beer-flavored beverage according to claim 1, wherein the ratio of malic acid content (unit: mg / L) to total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen content] is 1.9 to 18.

0.

3. The beer-flavored beverage according to claim 1 or 2, wherein the proportion of corn grits used (X) is 1 to 28% by mass based on the total amount of raw materials excluding water and hops.

4. A beer-flavored beverage according to any one of claims 1 to 3, wherein the beverage uses malt as a raw material.

5. The beer-flavored beverage according to claim 4, wherein the malt usage ratio (Y) is 80% by mass or less based on the total amount of raw materials excluding water and hops.

6. A beer-flavored beverage according to claim 4 or 5, wherein the ratio of the proportion of malt used (Y) to the proportion of corn grits used (X) [(Y) / (X)] is 0.9 to 80.

0.

7. A beer-flavored beverage according to any one of claims 4 to 6, wherein the total usage ratio of corn grits (X) and malt (Y) is 20 to 100% by mass based on the total amount of raw materials excluding water and hops.

8. A beer-flavored beverage according to any one of claims 1 to 7, wherein the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g / 100 mL or more.

9. The beer-flavored beverage according to claim 8, wherein the ratio of the malic acid content (unit: mg / L) to the sugar content (unit: mg / 100 mL) [malic acid / sugars] is 100 to 6000.

10. A beer-flavored beverage according to any one of claims 1 to 9, wherein the original extract concentration is 5.0 to 20.0% by mass.

11. A beer-flavored beverage according to any one of claims 1 to 10, wherein the free amino nitrogen concentration is 3.0 to 16.0 mg / 100 mL.

12. A beer-flavored beverage according to any one of claims 1 to 11, which is a fermented beer-flavored beverage.

13. A method for producing a beer-flavored beverage according to any one of claims 1 to 12, comprising the following steps (1) to (2). Process (1): A process to obtain a pre-fermentation liquid by performing at least one of the following treatments on the raw materials, including water, malt, and corn grits: saccharification treatment, boiling treatment, and solids removal treatment. Step (2): This step involves adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out alcoholic fermentation.

14. A method for producing a beer-flavored beverage according to claim 13, further comprising the following step (3). Step (3): A step of confirming and / or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content.

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