Low-alcohol beer-flavored beverage and method for producing a low-alcohol beer-flavored beverage

Abstract

To provide a low-alcohol beer-flavored beverage that is satisfying to drink while also having a light, beer-like aftertaste, and a method for producing the same. [Solution] A low-alcohol beer-flavored beverage having a ratio of 0.5 or less between the total concentration of 2-3 sugars and the total sugar concentration, and a ratio of 0.19 or more between the total concentration of 4-6 sugars and the total sugar concentration.

Claims

1. The ratio of the total concentration of 2-3 sugars to the total sugar concentration, which is 0.5 or less, and The ratio of the total concentration of 4-6 sugars to the total sugar concentration for values ​​of 0.19 or higher. A low-alcohol beer-flavored beverage containing [specific ingredient / feature].

2. A low-alcohol beer-flavored beverage according to claim 1, having an apparent fermentation degree of 72% or less.

3. A low-alcohol beer-flavored beverage according to claim 1, having an alcohol concentration of 4 v / v% or less.

4. A low-alcohol beer-flavored beverage according to claim 1, having a total sugar concentration of 32 mg / ml or more.

5. Adjust the ratio of the total concentration of two or three sugars to the total sugar concentration to 0.5 or less, and Adjust the ratio of the total concentration of 4-6 sugars to the total sugar concentration to 0.19 or higher. A method for producing a low-alcohol beer-flavored beverage, including [the specified ingredient].

6. Adjust the ratio of the total concentration of two or three sugars to the total sugar concentration to 0.5 or less, and Adjust the ratio of the total concentration of 4-6 sugars to the total sugar concentration to 0.19 or higher. A method to enhance the drinking experience of low-alcohol beer-flavored beverages, including [specific ingredient / method].

7. The method according to claim 5 or 6, comprising adjusting the visible degree of fermentation to 72% or less.

8. The method according to claim 5 or 6, comprising adjusting the alcohol concentration to 4 v / v% or less.

9. The method according to claim 5 or 6, comprising adjusting the total sugar concentration to 32 mg / ml or more.

10. The method according to claim 5 or 6, comprising saccharifying a fermentation raw material containing barley malt and starch raw materials other than malt.

11. The method according to claim 10, wherein the starch raw material has a gelatinization onset temperature of 65°C or higher.

12. The method according to claim 10, wherein the starch raw material is selected from the group consisting of corn, sorghum, amaranth, millet, foxtail millet, barnyard millet, and mixtures thereof.

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