Beer-flavored beverage

Abstract

There is a demand for beer-flavored beverages that use naturally derived sweeteners while possessing a suitable taste for beer-flavored drinks, with undesirable sweetness reduced, and other desirable flavor characteristics. [Solution] A beer-flavored beverage containing 20-1800 mg / L of lactic acid and less than 150 mg / L of stevia extract.

Description

[Technical Field]

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

[0002] Traditionally, beer-flavored beverages have sometimes had artificial sweeteners (such as acesulfame potassium, aspartame, and sucralose) added to them to achieve a beer-like sweetness. However, with a growing preference for naturally derived ingredients in food and beverages, naturally derived sweeteners are also attracting attention. However, it is known that naturally derived sweeteners such as stevia have undesirable characteristics such as astringency and a lingering sweetness (Patent Documents 1 and 2). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] WO2015 / 132974 publication [Patent Document 2] Japanese Patent Publication No. 2018-93822 [Overview of the project] [Problems that the invention aims to solve]

[0004] Under these circumstances, there is a need for a beer-flavored beverage that uses naturally derived sweeteners, yet possesses a taste suitable for beer-flavored beverages, with undesirable sweetness reduced and other desirable flavor characteristics. [Means for solving the problem]

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

[22] . [1] The lactic acid content is 20-1800 mg / L. A beer-flavored beverage containing less than 150 mg / L of stevia extract. [2] The beer-flavored beverage according to [1], wherein the stevia extract is non-enzyme-treated stevia. [3] The beer-flavored beverage according to [1] or [2], wherein the stevia extract does not contain an α-glucosylated steviol glycoside obtained by enzymatic treatment with α-glucosyltransferase. [4] A beer-flavored beverage according to any one of [1] to [3], wherein the content of the stevia extract is the steviol glycoside content, which is the sum of the content of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, and steviolbioside. [5] A beer-flavored beverage according to any one of [1] to [4], wherein the content ratio of rebaudioside A is 50% by mass or more relative to the total amount of steviol glycosides contained in the stevia extract. [6] A beer-flavored beverage according to any one of [1] to [5], wherein the content of stevioside is less than 4.0% by mass relative to the total amount of the steviol glycoside. [7] A beer-flavored beverage according to any one of items [1] to [6], wherein the visible extract concentration is greater than 0.10% by mass and less than 4.00% by mass. [8] A beer-flavored beverage listed in any one of the items [1] to [7] below, which satisfies the following formula (1). Equation (1): X / Y > 0.001 [In formula (1) above, X represents the stevia extract (unit: mg / L), and Y represents the lactic acid content (unit: mg / L).] [9] A beer-flavored beverage that satisfies the following formula (2), as described in any one of items [1] to [8]. Formula (2): Z / X>0.0001 [In the above formula (2), X represents the stevia extract (unit: mg / L), and Z represents the appearance extract concentration (unit: mass%).]

[10] The beer-taste beverage according to any one of [1] to [9], which satisfies the following formula (3). Formula (3): Z / Y > 0.0001 [In the above formula (3), Y represents the lactic acid content (unit: mg / L), and Z represents the appearance extract concentration (unit: mass%).]

[11] The beer-taste beverage according to any one of [1] to

[10] , which satisfies the following formula (4). Formula (4): X × Z > 0.5 [In the above formula (4), X represents the stevia extract (unit: mg / L), and Z represents the appearance extract concentration (unit: mass%).]

[12] The beer-taste beverage according to any one of [1] to

[11] , having an alcohol content of less than 1.0 (v / v)%.

[13] The beer-taste beverage according to any one of [1] to

[12] , wherein the beer-taste beverage is a non-fermented beer-taste beverage.

[14] The beer-taste beverage according to any one of [1] to

[13] , which uses malt as a raw material.

[15] The beer-taste beverage according to any one of [1] to

[14] , which uses hops as a raw material.

[16] The beer-taste beverage according to any one of [1] to

[15] , which does not use resistant dextrin as a raw material.

[17] The beer-taste beverage according to any one of [1] to

[16] , which does not use soybeans as a raw material.

[18] A beer-taste beverage according to any one of [1] to

[17] , which does not contain one or more artificial sweeteners selected from the group consisting of aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, and trisodium glycyrrhizinate.

[19] A beer-taste beverage according to any one of [1] to

[18] , which contains one or more components selected from the group consisting of rose hip extract, GABA (γ-aminobutyric acid), and quercetin glycoside.

[20] A beer-taste beverage according to any one of [1] to

[19] , which is a container-packed beverage.

[21] A method for producing a beer-taste beverage, which has the following steps (1) and steps (a) to (b). · Step (1): A step of obtaining a pre-beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. · Step (a): A step of adjusting the lactic acid content of the beer-taste beverage to 20 to 1800 mg / L. · Step (b): A step of adjusting so that the content of stevia extract becomes less than 150 mg / L. n

[22] In a beer-taste beverage having a lactic acid content of 20 to 1800 mg / L, A method for improving the flavor of a beer-taste beverage, which includes adjusting so that the content of stevia extract becomes less than 150 mg / L.

Advantages of the Invention

[0006] According to one aspect of the present invention, a beer-flavored beverage having a suitable taste is provided. Furthermore, according to one aspect of the present invention, a beer-flavored beverage with reduced undesirable sweetness is provided. Furthermore, according to one aspect of the present invention, a beer-flavored beverage having a suitable aroma is provided. Furthermore, according to one aspect of the present invention, a beer-flavored beverage with reduced undesirable heaviness is provided. Furthermore, according to one aspect of the present invention, a beer-flavored beverage with a suitable crispness is provided. Furthermore, according to one aspect of the present invention, a beer-flavored beverage with reduced undesirable acidity is provided. [Modes for carrying out the invention]

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

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

[0009] Examples of aroma components found in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, and cytophosphate. Lar, 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, ethyl octanoate, decanoic acid, ethyl decanoate, ethyl lactate, citronellyl acetate, α-terpineol, α-humulene, geranyl isobutyrate, nerolidol, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrate Lolactone, 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, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β Examples include caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyldimethyl trisulfide acetate, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxide, etc.

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

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

[0012] A beer-flavored beverage according to one embodiment of the present invention contains stevia extract. Stevia extract is obtained by hot water extraction of the leaves and stems of Stevia rebaudiana, a member of the Asteraceae family, followed by filtration, resin purification, concentration, and drying. It contains steviol glycosides, which have steviol, a type of diterpenoid, as their backbone. Many steviol glycosides exhibit a sweetness tens to hundreds of times greater than that of sugar, and are therefore used in the food and beverage industry as calorie-free sweeteners. In this invention, a taste suitable for beer-flavored beverages is achieved by replacing some or all of the conventionally used artificial sweeteners with stevia extract, and further by using stevia extract in combination with lactic acid. On the other hand, by limiting the amount of stevia extract to below a certain level, the sweetness unsuitable for beer-flavored beverages is reduced. As will be described later, in one embodiment of this invention, the beer-flavored beverage may use the stevia extract in combination with artificial sweeteners and / or sugars.

[0013] In one embodiment of the present invention, from the viewpoint of obtaining a beer-flavored beverage with reduced undesirable sweetness, the stevia extract content is preferably less than 150 mg / L, 145 mg / L or less, 140 mg / L or less, 135 mg / L or less, 130 mg / L or less, 125 mg / L or less, 120 mg / L or less, 115 mg / L or less, 110 mg / L or less, 105 mg / L or less, or 100 mg / L or less. Furthermore, the amount may be 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, or 5.0 mg / L or less. Furthermore, from the viewpoint of obtaining a beer-flavored beverage with a suitable taste, the stevia extract content is preferably 0.0001 mg / L or more, 0.001 mg / L or more, 0.005 mg / L or more, 0.01 mg / L or more, 0.05 mg / L or more, 0.1 mg / L or more, 0.5 mg / L or more, 1.0 mg / L or more, 1.5 mg / L or more, 2.0 mg / L or more, 2.5 mg / L or more, 3.0 mg / L or more, 3.5 mg / L or more, 4.0 mg / L or more, 4.5 mg / L or more, or 5.0 mg / L or more. It may also be 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, or 100 mg / L or more.

[0014] The stevia extract content can be measured using known analytical methods such as liquid chromatography. For example, it can also be measured by HPLC in accordance with JECFA (2010). The stevia extract content can be adjusted by the amount added (blended amount). Furthermore, the stevia extract may be obtained by extracting the stevia plant with hot or warm water and then performing the aforementioned filtration, resin purification, concentration, drying, etc., or a commercially available stevia extract (stevia sweetener) may be used. Moreover, in one embodiment of the present invention, the stevia extract may be enzyme-treated stevia or non-enzyme-treated stevia.

[0015] In this specification, "enzyme-treated stevia" refers to a product containing α-glucosylated steviol glycosides obtained by enzymatic treatment of stevia extract or steviol glycosides with α-glucosyltransferase. One embodiment of the present invention uses unenzyme-treated stevia as the stevia extract in order to improve the richness and complexity of the flavor and to further enhance the taste suitable for beer-flavored beverages. That is, the stevia extract used in one embodiment of the present invention does not contain α-glucosylated steviol glycosides obtained by enzymatic treatment of stevia extract or steviol glycosides with α-glucosyltransferase.

[0016] Examples of steviol glycosides contained in stevia extract include stevioside, rebaudioside A (hereinafter, rebaudioside may be abbreviated as Reb), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, steviol monoside, rubusoside, and steviol bioside. Furthermore, the steviol glycosides contained in the stevia extract may be steviol glycosides derived from the stevia plant, or steviol glycosides synthesized chemically or biologically.

[0017] In one aspect of the present invention, the content of the stevia extract may be the steviol glycoside content, which is the sum of the content of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, and steviolbioside. As mentioned above, the steviol glycoside content can be measured using known analytical methods such as liquid chromatography. For example, it can also be measured by HPLC in accordance with JECFA (2010).

[0018] In one aspect of the present invention, the content of rebaudioside A in the stevia extract may be 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, or 95% by mass or more, relative to the total amount of steviol glycosides contained in the stevia extract. Alternatively, it may be less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, or 90% by mass or less.

[0019] In one aspect of the present invention, the stevioside content in the stevia extract may be less than 4.0% by mass, 3.8% by mass or less, 3.6% by mass or less, 3.4% by mass or less, 3.2% by mass or less, 3.0% by mass or less, 2.8% by mass or less, 2.6% by mass or less, 2.4% by mass or less, 2.2% by mass or less, 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, or 1.0% by mass or less, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages.

[0020] In one aspect of the present invention, the content of rebaudioside B in the stevia extract may be 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, or 1.0% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract. Alternatively, it may be 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, or 1.0% by mass or more.

[0021] In one aspect of the present invention, the rebaudioside C content in the stevia extract may be 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages. Alternatively, it may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0022] In one aspect of the present invention, the content of rebaudioside D in the stevia extract may be 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages. Alternatively, it may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0023] In one aspect of the present invention, the content of rebaudioside F in the stevia extract may be 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages. Alternatively, it may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0024] In one aspect of the present invention, the content of dulcoside A in the stevia extract may be 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages. Alternatively, it may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0025] In one aspect of the present invention, the rubusoside content in the stevia extract may be 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages. Alternatively, it may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0026] In one aspect of the present invention, the content of steviol bioside in the stevia extract may be 2.0% by mass or less, 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract, from the viewpoint of improving the richness and complexity of the flavor and further enhancing the taste suitable for beer-flavored beverages. Alternatively, it may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0027] In one aspect of the present invention, the stevia extract used improves the richness and complexity of the flavor and further enhances the taste suitable for beer-flavored beverages, with the ratio of rebaudioside A (RebA / (RebA+Stev)) to the total content of rebaudioside A (RebA) and stevioside (Stev) being 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, and 9% by mass or more. It may be 0% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, 99% by mass or more, or 100% by mass, and it may also be less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, or 90% by mass or less.

[0028] In one embodiment of the present invention, a beer-flavored beverage can be made suitable for a beer-flavored beverage by using lactic acid in combination with stevia extract, and it is also possible to suppress the undesirable sweetness caused by the stevia extract. In addition to the above viewpoint, a beer-flavored beverage according to one aspect of the present invention preferably has a lactic acid content of 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, or 55 mg / L or more, and also preferably 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, or 160 mg / L or more, from the viewpoint of obtaining a beer-flavored beverage with improved refreshingness. The above may also be 170 mg / L or higher, 180 mg / L or higher, 190 mg / L or higher, 200 mg / L or higher, 220 mg / L or higher, 240 mg / L or higher, 260 mg / L or higher, 280 mg / L or higher, 300 mg / L or higher, 350 mg / L or higher, 400 mg / L or higher, 450 mg / L or higher, 500 mg / L or higher, 550 mg / L or higher, 600 mg / L or higher, 700 mg / L or higher, 800 mg / L or higher, 900 mg / L or higher, 1000 mg / L or higher, 1100 mg / L or higher, 1200 mg / L or higher, 1300 mg / L or higher, 1400 mg / L or higher, or 1500 mg / L or higher. Furthermore, from the viewpoint of obtaining a beer-flavored beverage with reduced undesirable acidity, the lactic acid content is preferably 1800 mg / L or less, 1700 mg / L or less, 1600 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, or 1000 mg / L or less. It may also be 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, or 200 mg / L or less.

[0029] Lactic acid may be present in the raw materials of the beer-flavored beverage, may be produced during fermentation based on the substrate present in the raw materials, or may be added separately during the manufacturing process (for example, as a lactic acid refined product). The lactic acid content can be adjusted by appropriately setting the following: the addition and amount of dilution water or carbonated water, the addition of lactic acid refined products, the type of lactic acid-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which lactic acid originates (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (from the addition of raw materials such as malt to the wort production process before yeast addition), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time in each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in 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 the addition of spirits or brewing alcohol. Furthermore, the lactic acid content can be measured using known methods with high-performance liquid chromatography (HPLC).

[0030] In one embodiment of the present invention, from the viewpoint of obtaining a beer-flavored beverage with improved desirable aroma, the visible extract concentration is preferably 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, greater than 0.10% by mass, 0.11% by mass or more, 0.12% by mass or more, 0.13% by mass or more, 0.14% by mass or more, 0.15% by mass or more, 0.16% by mass or more, 0.17% by mass or more, 0.18% by mass or more, 0.19% by mass or more, or 0.20% by mass or more, and also preferably 0.25% by mass or more, 0.30% by mass or more, 0.35% by mass or more, or 0.4% by mass or more. 0 mass% or more, 0.45 mass% or more, 0.50 mass% or more, 0.55 mass% or more, 0.60 mass% or more, 0.65 mass% or more, 0.70 mass% or more, 0.75 mass% or more, 0.80 mass% or more, 0.85 mass% or more, 0.90 mass% or more, 0.95 mass% or more, 1.00 mass% or more, 1 It may be .20 mass% or more, 1.40 mass% or more, 1.60 mass% or more, 1.80 mass% or more, 2.00 mass% or more, 2.20 mass% or more, 2.40 mass% or more, 2.60 mass% or more, 2.80 mass% or more, 3.00 mass% or more, 3.50 mass% or more, or 4.00 mass% or more. Furthermore, the apparent extract concentration is preferably 5.00% by mass or less, 4.80% by mass or less, 4.60% by mass or less, 4.40% by mass or less, 4.20% by mass or less, or less than 4.00% by mass, from the viewpoint of obtaining a beer-flavored beverage with reduced undesirable heaviness. It may also be 4.00% by mass or less, 3.80% by mass or less, 3.60% by mass or less, 3.40% by mass or less, 3.20% by mass or less, 3.00% by mass or less, 2.50% by mass or less, 2.00% by mass or less, 1.50% by mass or less, 1.00% by mass or less, or 0.50% by mass or less.

[0031] Appearance extract (pseudoextract) refers to the extract concentration calculated from the specific gravity of a beer-flavored beverage that still contains alcohol. The appearance extract concentration of the beer-flavored beverage of the present invention 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).

[0032] Furthermore, the apparent extract concentration of a beer-flavored beverage according to one embodiment of the present invention is determined by the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, hops, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the amount of acid added when adjusting the pH, and the timing of pH adjustment (during mashing, during fermentation, and after fermentation). The desired range can be adjusted by appropriately setting the temperature and holding time in each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-drink liquid (pre-fermentation liquid), the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, 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 if so, the amount added.

[0033] A beer-flavored beverage according to one aspect of the present invention may satisfy the following formula (1). Equation (1): X / Y > 0.001 [In formula (1) above, X represents the stevia extract (unit: mg / L), and Y represents the lactic acid content (unit: mg / L).]

[0034] The value of X / Y in formula (1) above is preferably 0.005 or higher, 0.010 or higher, 0.030 or higher, or 0.050 or higher, from the viewpoint of obtaining a beer-flavored beverage that has a suitable taste and reduced unsuitable sweetness and unsuitable acidity. It may also be 0.070 or higher, 0.090 or higher, 0.100 or higher, 0.150 or higher, 0.200 or higher, 0.250 or higher, 0.300 or higher, 0.350 or higher, 0.400 or higher, 0.450 or higher, 0.500 or higher, 0.600 or higher, 0.700 or higher, 0.800 or higher, 0.900 or higher, 1.000 or higher, 1.200 or higher, 1.400 or higher, 1.600 or higher, 1.800 or higher, 2.000 or higher, 2.500 or higher, or 3.000 or higher. Furthermore, the value of X / Y in formula (1) above is preferably 5.000 or less, 4.500 or less, 4.000 or less, 3.500 or less, 3.000 or less, or less than 3.000, and may also be 2.800 or less, 2.600 or less, 2.400 or less, 2.200 or less, 2.000 or less, 1.800 or less, 1.600 or less, 1.400 or less, 1.200 or less, 1.000 or less, 0.900 or less, 0.800 or less, 0.700 or less, 0.600 or less, or 0.500 or less.

[0035] A beer-flavored beverage according to one embodiment of the present invention may satisfy the following formula (2). Formula (2): Z / X>0.0001 [In formula (2) above, X represents stevia extract (unit: mg / L), and Z represents the apparent extract concentration (unit: mass%).]

[0036] The value of Z / X in formula (2) above is preferably 0.0005 or higher, 0.001 or higher, 0.002 or higher, 0.003 or higher, 0.004 or higher, 0.005 or higher, 0.006 or higher, 0.007 or higher, 0.008 or higher, 0.009 or higher, or 0.010 or higher, from the viewpoint of obtaining a beer-flavored beverage with a good balance of desirable aroma and taste. It may also be 0.015 or higher, 0.020 or higher, 0.025 or higher, 0.030 or higher, 0.050 or higher, 0.070 or higher, 0.090 or higher, 0.100 or higher, 0.150 or higher, 0.200 or higher, 0.250 or higher, 0.300 or higher, 0.350 or higher, 0.400 or higher, 0.450 or higher, or 0.500 or higher. Furthermore, the value of Z / X in formula (2) above is preferably 3.000 or less, 2.500 or less, 2.000 or less, 1.500 or less, 1.000 or less, 0.800 or less, 0.600 or less, or 0.400 or less, and may also be 0.200 or less, 0.100 or less, 0.090 or less, 0.080 or less, 0.070 or less, 0.060 or less, 0.050 or less, 0.040 or less, 0.030 or less, 0.020 or less, or 0.010 or less.

[0037] A beer-flavored beverage according to one aspect of the present invention may satisfy the following formula (3). Equation (3): Z / Y > 0.0001 [In formula (3) above, Y represents the lactic acid content (unit: mg / L), and Z represents the apparent extract concentration (unit: mass%).]

[0038] The value of Z / Y in formula (3) above is preferably 0.0002 or higher, 0.0003 or higher, 0.0004 or higher, 0.0005 or higher, 0.0006 or higher, 0.0007 or higher, 0.0008 or higher, 0.0009 or higher, or 0.001 or higher, from the viewpoint of obtaining a beer-flavored beverage with a good balance of desirable aroma and crispness. It may also be 0.002 or higher, 0.003 or higher, 0.004 or higher, 0.005 or higher, 0.006 or higher, 0.007 or higher, 0.008 or higher, 0.009 or higher, 0.010 or higher, 0.015 or higher, 0.020 or higher, 0.025 or higher, 0.030 or higher, or 0.050 or higher. Furthermore, the value of Z / Y in formula (3) above is preferably 1.000 or less, 0.800 or less, 0.600 or less, 0.400 or less, 0.200 or less, or 0.100 or less, from the same viewpoint as above, and may also be 0.090 or less, 0.080 or less, 0.070 or less, 0.060 or less, 0.050 or less, 0.040 or less, 0.030 or less, 0.020 or less, or 0.010 or less.

[0039] A beer-flavored beverage according to one aspect of the present invention may satisfy the following formula (4). Formula (4):X×Z>0.5 [In formula (4) above, X represents stevia extract (unit: mg / L), and Z represents the apparent extract concentration (unit: mass%).]

[0040] The value of X × Z in the above formula (4) is preferably 1.0 or higher, 1.5 or higher, 1.7 or higher, 1.9 or higher, 2.0 or higher, 2.5 or higher, 3.0 or higher, 3.5 or higher, 4.0 or higher, 4.5 or higher, 5.0 or higher, 5.5 or higher, 6.0 or higher, 6.5 or higher, 7.0 or higher, 7.5 or higher, 8.0 or higher, 8.5 or higher, 9.0 or higher, 9.5 or higher, or 10.0 or higher, from the viewpoint of obtaining a beer-flavored beverage with a good taste and aroma. It may also be 11.0 or higher, 12.0 or higher, 13.0 or higher, 14.0 or higher, 15.0 or higher, 20.0 or higher, 22.0 or higher, 24.0 or higher, 26.0 or higher, 28.0 or higher, 30.0 or higher, 35.0 or higher, 40.0 or higher, 45.0 or higher, 50.0 or higher, 55.0 or higher, 60.0 or higher, 70.0 or higher, 80.0 or higher, 90.0 or higher, 100 or higher, 120 or higher, 140 or higher, 160 or higher, 180 or higher, or 200 or higher. Furthermore, the value of X × Z in formula (4) above may be 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 280 or less, 260 or less, 240 or less, 220 or less, 200 or less, 180 or less, 160 or less, 140 or less, 120 or less, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, or 40.0 or less, from the viewpoint of obtaining a beer-flavored beverage with reduced undesirable sweetness or heaviness.

[0041] If a beer-flavored beverage according to one aspect of the present invention is an alcohol-containing beer-flavored beverage, the alcohol content (ethanol content) should be, from the viewpoint of improving the drinking experience, 1.0(v / v)% or more, 1.2(v / v)% or more, 1.5(v / v)% or more, 1.7(v / v)% or more, 2.0(v / v)% or more, 2.2(v / v)% or more, 2.5(v / v)% or more, 2.7(v / v)% or more, 3.0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5 It is preferable to have (v / v)% or more, 4.7(v / v)% or more, or 5.0(v / v)% or more, and it may also be 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v)% or more, 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, 8.0(v / v)% or more, 8.2(v / v)% or more, 8.5(v / v)% or more, 8.7(v / v)% or more, or 9.0(v / v)% or more. Furthermore, from the viewpoint of reducing undesirable spiciness, the alcohol content is preferably 20.0(v / v)% or less, 19.0(v / v)% or less, 18.0(v / v)% or less, 17.0(v / v)% or less, 16.0(v / v)% or less, 15.0(v / v)% or less, 14.0(v / v)% or less, 13.0(v / v)% or less, 12.0(v / v)% or less, 11.0(v / v)% or less, 10.0(v / v)% or less, or 9.5(v / v)% or less, and also 9.0(v / v)% or less, 8.7(v / v )% or less, 8.5(v / v)% or less, 8.2(v / v)% or less, 8.0(v / v)% or less, 7.7(v / v)% or less, 7.5(v / v)% or less, 7.2(v / v)% or less, 7.0(v / v)% or less, 6.7(v / v)% or less, 6.5(v / v) )% or less, 6.2(v / v)% or less, 6.0(v / v)% or less, 5.7(v / v)% or less, 5.5(v / v)% or less, 5.3(v / v)% or less, 5.0(v / v)% or less, 4.5(v / v)% or less, or 4.0(v / v)% or less.

[0042] If the beer-flavored beverage according to one aspect of the present invention is a non-alcoholic beer-flavored beverage, the alcohol content (ethanol content) is less than 1.0(v / v)%, 0.9(v / v)% or less, 0.8(v / v)% or less, 0.7(v / v)% or less, 0.6(v / v)% or less, 0.5(v / v)% or less, less than 0.5(v / v)%, 0.4(v / v)% or less, 0.3(v / v)% or less, 0.2(v / v)% or less, 0.1(v / v)% or less, 0.05(v / v)% or less, 0.01(v / v)% or less, 0.0050(v / v)% or less, or less than 0.0050(v / v)%, 0.0 It may also be 0.25(v / v)% or less, 0.0020(v / v)% or less, 0.0015(v / v)% or less, 0.0010(v / v)% or less, 0.0005(v / v)% or less, 0.0001(v / v)% or less, or 0.0000(v / v)% or more, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0.2(v / v)% or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9(v / v)% or more. Furthermore, the non-alcoholic beer-flavored beverage may be a non-alcoholic beer-flavored beverage manufactured by removing the alcohol produced during the fermentation process after the fermentation process has been completed, or it may be a non-alcoholic beer-flavored beverage manufactured through a non-alcoholic fermentation process that does not produce alcohol.

[0043] 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.

[0044] Furthermore, the alcohol content of a beer-flavored beverage according to one embodiment of the present invention depends on the addition and amount of dilution water or carbonated water, the type and amount of raw materials (barley, malt, hops, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), 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 used for pH adjustment, and the timing of pH adjustment (during mashing, during fermentation, and after fermentation). The desired range can be adjusted by appropriately setting the temperature and holding time in each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-drink liquid (pre-fermentation liquid), the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, 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 if so, the amount added.

[0045] In one embodiment of the present invention, a beer-flavored beverage may contain a spirit (distilled liquor) derived from grain as an alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, enzymes, fermenting them with yeast, and then distilling them. As grains used as raw materials for spirits, plants belonging to the grass family are preferred, and barley is more preferred. Furthermore, in order to provide a beer-flavored beverage with a good taste that is low in alcohol or non-alcoholic, one embodiment of the present invention may be a beverage that does not contain spirits.

[0046] The chromaticity of a beer-flavored beverage according to one embodiment of the present invention is set to 250 EBC or less, 220 EBC or less, 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, and 30 EBC, from the viewpoint of making the crisp taste more easily perceived. Below that, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, 15 EBC or less, 14 EBC or less, 13 EBC or less, 12 EBC or less, 11 EBC or less, 10 EBC or less, 9.0 EBC or less, 8.0 EBC or less, 7.0 EBC or less, 6.0 EBC or less, 5.0 EBC or less, 4.0 EBC or less, 3.0 EBC or less, or 2.0 EBC or less. It is also good to use these values, and from the perspective of making it less likely to feel an unsuitable lack of flavor (weakness or wateriness), use values ​​of 0.1 EBC or higher, 0.2 EBC or higher, 0.3 EBC or higher, 0.4 EBC or higher, 0.5 EBC or higher, 0.6 EBC or higher, 0.7 EBC or higher, 0.8 EBC or higher, 0.9 EBC or higher, over 1.0 EBC, 1.5 EBC or higher, 2.0 EBC or higher, 2.5 EBC or higher, 3.0 EBC or higher, 3.5 EBC or higher. It may also be EBC or higher, 4.0EBC or higher, 4.5EBC or higher, 5.0EBC or higher, 5.5EBC or higher, 6.0EBC or higher, 6.5EBC or higher, 7.0EBC or higher, 7.5EBC or higher, 8.0EBC or higher, 8.5EBC or higher, 9.0EBC or higher, 9.5EBC or higher, 10.0EBC or higher, 10.5EBC or higher, 11.0EBC or higher, 11.5EBC or higher, or 12.0EBC or higher.

[0047] In this specification, chromaticity can be measured by the measurement method described in "8.8 Chromaticity" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). "Chromaticity" is specified by the units of chromaticity (EBC units) established by the European Brewing Convention. A smaller value indicates a lighter and brighter colored beverage, while a larger value indicates a darker and more intense colored beverage. Furthermore, the color of beer-flavored beverages can be controlled by appropriately adjusting factors such as the type and amount of malt used, the temperature, time, and pH during the brewing process, the blending ratio when using two or more types of malt, and the boiling conditions when preparing the pre-beverage liquid (pre-fermentation liquid). More specifically, to increase the color, for example, it can be adjusted by increasing the blending ratio of dark malt, increasing the boiling temperature, increasing the boiling time, and performing decoction when preparing the saccharified liquid. The color can also be increased by increasing the concentration of the original extract or increasing the malt ratio. Alternatively, coloring agents such as pigments (e.g., caramel color) may be added to achieve the desired color.

[0048] In a beer-flavored beverage according to one embodiment of the present invention, the bitterness value is set to 1.0 BUs or higher, 2.0 BUs or higher, 3.0 BUs or higher, 4.0 BUs or higher, 5.0 BUs or higher, 6.0 BUs or higher, 7.0 BUs or higher, 8.0 BUs or higher, 9.0 BUs or higher, 10.0 BUs or higher, 11.0 BUs or higher, 12.0 BUs or higher, 13.0 BUs or higher, 14.0 BUs or higher, 15.0 BUs or higher, 16.0 BUs or higher, 17.0 BUs or higher, 18.0 BUs or higher, 19.0 BUs or higher, 20.0 BUs or higher, 21.0 BUs or higher, 22.0 BUs or higher, 23.0 BUs or higher, 24.0 BUs or higher, 25.0 BUs or higher, 26.0 BUs or higher, and 27.0 BUs or higher, from the viewpoint of providing a beer-flavored beverage with an appropriate crispness. , 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, 50.0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80.0 BUs or more, 90.0 BUs or more, or 100 BUs or more, and also 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, It may also be 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, 35.0 BUs or less, 30.0 BUs or less, 25.0 BUs or less, 20.0 BUs or less, 15.0 BUs or less, or 10.0 BUs or less.

[0049] In this specification, the bitterness value can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). Furthermore, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is an indicator of bitterness provided by hop-derived components, mainly isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

[0050] The pH of a beer-flavored beverage according to one embodiment of the present invention is preferably 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher, and preferably 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.55 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, 4.0 or lower, 3.9 or lower, 3.8 or lower, 3.7 or lower, 3.5 or lower, 3.4 or lower, 3.3 or lower, 3.2 or lower, 3.1 or lower, or 3.0 or lower.

[0051] 1.1 Ingredients The main ingredients of a beer-flavored beverage according to one aspect of the present invention can be those commonly used in various beer-flavored beverages. When a beer-flavored beverage according to one aspect of the present invention is a beer-flavored beverage using malt, the main ingredients are carbohydrate raw materials such as malt and water. When a beer-flavored beverage according to one aspect of the present invention is a beer-flavored beverage that does not substantially use malt, the main ingredients are carbohydrate raw materials such as sugar solution and water. Other ingredients that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc.

[0052] 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 a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and 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.

[0053] In addition, in a beer-flavored beverage according to one embodiment of the present invention, the malt used is preferably selected appropriately according to the desired color, and the selected malt may be a single type or two or more types may be used in combination. A beer-flavored beverage according to one aspect of the present invention may use raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source). 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, corn protein, soy protein, pea protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. As mentioned above, wheat malt may be used, but from the viewpoint of allergens, it may not be necessary to use wheat malt. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, oats, Job's tears, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains, or extracts thereof, may also be used.

[0054] 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. Herein, a beer-flavored beverage according to one embodiment of the present invention may not use beans (soybeans, peas, etc.) as raw materials.

[0055] 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 clean and refreshing taste, it is preferable to either not use any of the above-mentioned citrus fruits, soft fruits, herbs, and spices in the ingredients, or to use them in minimal amounts. In particular, since blackcurrants impart an unsuitable milky aroma to beer, it is preferable to either not use any blackcurrants or blackcurrant juice in the ingredients, or to use them in minimal amounts.

[0056] 1.1.2 Hops In one aspect of the present invention, hops are used as a raw material. Examples of the hops include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. In one embodiment of the present invention, when hops are used, the amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the beverage raw materials.

[0057] 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 hop-based beverages may exceed 0.1 ppm by mass on a total beverage basis, and may also exceed 1.0 ppm by mass, 1.2 ppm or more, 1.4 ppm or more, 1.6 ppm or more, 1.8 ppm or more, 2.0 ppm or more, 2.2 ppm or more, 2.4 ppm or more, 2.6 ppm or more, 2.8 ppm or more, 3.0 ppm or more, 3.2 ppm or more, 3.4 ppm or more, 3.6 ppm or more, 3.8 ppm or more, 4.0 ppm or more, 4.2 ppm or more, 4.4 ppm or more, 4.6 ppm or more, 4.8 ppm or more, 5.0 ppm or more, 6.0 ppm or more, and 7.0 ppm by mass. It may also be 50.0 ppm or less, 45.0 ppm or less, 40.0 ppm or less, 35.0 ppm or less, 30.0 ppm or less, 28.0 ppm or less, 26.0 ppm or less, 24.0 ppm or less, 22.0 ppm or less, or 20.0 ppm or less. 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).

[0058] 1.1.3 Preservatives A beer-flavored beverage according to one aspect of the present invention may be a beverage containing a preservative. Examples of preservatives used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. These preservatives may be used individually or in combination of two or more. When a preservative is incorporated into a beer-flavored beverage according to one embodiment of the present invention, 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.

[0059] 1.1.4 Sweeteners A beer-flavored beverage according to one aspect of the present invention may be a beverage containing sweeteners other than the stevia extract described above. 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 starch syrup, sucrose, sugars of three saccharides or more, isomerized sugar, sugar alcohols, artificial sweeteners, and the like. These sweeteners may be used individually or in combination of two or more. These sugars may be in liquid form, such as a solution, or in solid form, such as a powder. Specifically, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomalttriose, isomaltotetetraose, panose, and solutions of these (sugar solutions) can be used. Furthermore, in order to provide a taste suitable for beer-flavored beverages, a beer-flavored beverage according to one embodiment of the present invention may not contain artificial sweeteners (synthetic sweeteners) such as aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, and trisodium glycyrrhizinate as raw materials. Furthermore, in one embodiment of the present invention, the beer-flavored beverage may use these artificial sweeteners in combination with stevia extract.

[0060] 1.1.5 Water-soluble dietary fiber A beer-flavored beverage according to one aspect of the present invention may be a beverage containing water-soluble dietary fiber, or it may be a beverage without water-soluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a beverage that does not use indigestible dextrin as an ingredient. Even without the addition of indigestible dextrin, the beverage according to this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt). The amount of water-soluble dietary fiber derived from the ingredients is listed, for example, in the Standard Tables of Food Composition in Japan 2020 (8th Revised Edition).

[0061] In a beer-flavored beverage according to one aspect of the present invention, the content of water-soluble dietary fiber may be 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more, based on the total amount (100% by mass) of the beverage. Also, 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by mass, less than 1.0% by mass, less than 0.75% by mass, 0.60% by mass It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0062] Furthermore, the amount of water-soluble dietary fiber may be adjusted to the above range by adding commercially available products, or the amount of dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process to the above range. When adding commercially available products, the amount of water-soluble dietary fiber can be adjusted to the above range to suppress undesirable powderiness. When adjusting the amount of dietary fiber during the manufacturing process, the amount of water-soluble dietary fiber can be adjusted to the above range to improve filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the water-soluble dietary fiber content in the manufacturing process, the water-soluble dietary fiber content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by adding dilution water or carbonated water, the type and amount of raw materials (barley, malt, hops, corn grits, sugar solution, yeast extract, soybeans, peas, 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.

[0063] 1.1.6 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 by using the bittering agents or bittering fertilizers listed below together with hops. Alternatively, a portion of the hops may be replaced with the bittering agents or bittering fertilizers listed below. The bittering agent or bittering agent is not particularly limited, and any bittering agent commonly used in beer or sparkling wine can be used. Examples include rosemary, reishi mushroom, dwarf fennel, juniper berries, sage, Ganoderma lucidum, bay leaf, kwasin, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter jasmine extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, etc. These bittering agents and bittering agents may be used individually or in combination of two or more.

[0064] 1.1.7 Antioxidants A beer-flavored beverage according to one embodiment of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used individually or in combination of two or more.

[0065] 1.1.8 Flavorings A beer-flavored beverage according to one embodiment of the present invention may further be a beverage containing flavorings. The flavorings used are not particularly limited; general beer flavorings can be used. Beer flavorings are used to give the product a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols, specifically isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl 2-methylbutyrate, n-Ethyl 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, ethyl octanoate, decanoic acid, ethyl decanoate, ethyl lactate, citronellyl acetate, α-terpineol, α-humulene, geranyl isobutyrate, nerolidol, 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, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentane-2 Examples include -one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyldimethyl trisulfide acetate, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxide, etc. These fragrances may be used individually or in combination of two or more.

[0066] The content of esters and higher alcohols can be adjusted by adding fragrances containing these components separately. However, if alcoholic fermentation is involved in the manufacturing process, the content may be adjusted without adding fragrances, or by adding fragrances and adjusting through alcoholic fermentation. In cases involving alcoholic fermentation, the content of esters and higher alcohols may be adjusted by appropriately setting the sugar and amino acid composition, sugar and amino acid concentrations of the pre-fermentation liquid before yeast addition, the original extract concentration of the pre-drinking liquid (pre-fermentation liquid), yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and cooling timing.

[0067] 1.1.9 Acidulants A beer-flavored beverage according to one aspect of the present invention may be a beverage further containing an acidulant other than lactic acid, to the extent that it does not interfere with the effects of the present invention. The acidulant is not particularly limited as long as it is a substance with a sour taste, but examples include acetic acid, tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, glucono delta-lactone, or salts thereof. Among these, in addition to lactic acid, tartaric acid, phosphoric acid, and combinations thereof are preferred. These acidulants may be used individually or in combination of two or more.

[0068] 1.1.10 Salts A beer-flavored beverage according to one embodiment of the present invention may further be a beverage containing salts. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used individually or in combination of two or more.

[0069] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be obtained by utilizing the carbon dioxide contained in the raw materials, or by dissolving it by mixing with carbonated water or by adding carbon dioxide. The carbon dioxide produced during the fermentation process can be used as is, but the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0070] The carbon dioxide concentration of the beer-flavored beverage according to one aspect of the present invention is preferably 0.30(w / w)% or more, more preferably 0.35(w / w)% or more, more preferably 0.40(w / w)% or more, even more preferably 0.42(w / w)% or more, even more preferably 0.45(w / w)% or more, even more preferably 0.47(w / w)% or more, particularly preferably 0.50(w / w)% or more, and also preferably 0.80(w / w)% or less, more preferably 0.70(w / w)% or less, even more preferably 0.60(w / w)% or less, even more preferably 0.57(w / w)% or less, particularly preferably 0.55(w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage by immersing the container containing the beverage in a 20°C water bath for 30 minutes or more while shaking it occasionally.

[0071] When a beer-flavored beverage according to one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be adjusted appropriately within the range of the above-mentioned carbon dioxide concentration, but 5.0 kg / cm³

[0072] , Hereinafter, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less may be used. Also, 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more may be used. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of a beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by methods well known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken, and the value when the pointer reaches a constant position is read, or it can be measured using a commercially available gas pressure measuring device.

[0072] 1.3 Other additives The beer-taste beverage of one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments etc. can be used. The foaming agent is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysophosphatidylcholine) etc. can be appropriately used. 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.

[0073] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may contain a component selected from rosehip extract (including tiliroside, etc.), GABA (γ-aminobutyric acid), and quercetin glycosides (isoquercitrin, hyperoside, etc.).

[0074] If a beer-flavored beverage according to one embodiment of the present invention contains rosehip extract, the tiliroside content in the beer-flavored beverage is 0.0001 mg / L or more, 0.0005 mg / L or more, 0.001 mg / L or more, 0.005 mg / L or more, 0.01 mg / L or more, 0.05 mg / L or more, 0.10 mg / L or more, 0.11 mg / L or more, 0.12 mg / L or more, 0.13 mg / L or more, 0.14 mg / L or more, 0.15 mg / L or more, 0.16 mg / L or more, 0.17 mg / L or more, 0.18 mg / L or more, 0.1 9mg / L or more, 0.20mg / L or more, 0.21mg / L or more, 0.22mg / L or more, 0.23mg / L or more, 0.24mg / L or more, 0.25mg / L or more, 0.26mg / L or more, 0.27mg / L or more, 0.28mg / L or more, 0.29mg / L or more, 0.30mg / L or more, 0.31mg / L or more, 0.32mg / L or more, 0.33mg / L or more, 0.34mg / L or more, 0.35mg / L or more, 0.36mg / L or more, 0.37mg / L or more, 0.38mg / L or more, 0.39mg / L or more, 0.40mg / L or more The above may also be 0.45 mg / L or higher, 0.50 mg / L or higher, 0.60 mg / L or higher, 0.70 mg / L or higher, 0.80 mg / L or higher, 0.90 mg / L or higher, 1.00 mg / L or higher, 1.10 mg / L or higher, 1.20 mg / L or higher, 1.30 mg / L or higher, 1.40 mg / L or higher, 1.50 mg / L or higher, 1.60 mg / L or higher, 1.70 mg / L or higher, 1.80 mg / L or higher, 1.90 mg / L or higher, 2.00 mg / L or higher, 3.00 mg / L or higher, 4.00 mg / L or higher, or 5.00 mg / L or higher, and also 10. It may be 0 mg / L or less, 8.00 mg / L or less, 6.00 mg / L or less, 5.00 mg / L or less, 4.50 mg / L or less, 4.00 mg / L or less, 3.50 mg / L or less, 3.00 mg / L or less, 2.50 mg / L or less, 2.00 mg / L or less, 1.80 mg / L or less, 1.60 mg / L or less, 1.50 mg / L or less, 1.40 mg / L or less, 1.30 mg / L or less, 1.20 mg / L or less, 1.10 mg / L or less, 1.00 mg / L or less, 0.80 mg / L or less, 0.60 mg / L or less, or 0.40 mg / L or less. The tiliroside content can be measured using known methods with high-performance liquid chromatography (HPLC).

[0075] When a beer-flavored beverage according to one aspect of the present invention contains GABA (γ-aminobutyric acid), the GABA (γ-aminobutyric acid) content in the beer-flavored beverage is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 30 mg / L or more, 50 mg / L or more, 70 mg / L or more, 90 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, 230 mg / L or more, 240 mg / L or more, 250 mg / L or more, 260 mg / L or more. g / 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, 350 mg / L or more, 360 mg / L or more, 370 mg / L or more, 380 mg / L or more, 390 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 600 mg / L or more, 700 mg / L or more, 800 mg / L or more, 900 mg / L or more, 1000 mg / L or more, 1 It may be 100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, 1600 mg / L or more, 1700 mg / L or more, 1800 mg / L or more, 1900 mg / L or more, 2000 mg / L or more, 2500 mg / L or more, 3000 mg / L or more, 3500 mg / L or more, 4000 mg / L or more, 4500 mg / L or more, or 5000 mg / L or more, and also 10000 mg / L or less, 8000 mg / L or less, 6000 mg / L The following may also be 5000 mg / L or less, 4000 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, 2000 mg / L or less, 1500 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, or 100 mg / L or less. The GABA (γ-aminobutyric acid) content can be measured using known methods with high-performance liquid chromatography (HPLC).

[0076] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage. Any form or material of container may be used for the packaged beverage. Examples of containers include bottles, cans, bottle cans, kegs, or PET bottles, but cans, bottle cans, bottles, or PET bottles are preferred, particularly from the viewpoint of ease of carrying.

[0077] 2. Method for manufacturing beer-flavored beverages One embodiment of the present invention is a method for producing a beer-flavored beverage, comprising the following steps (1) and (a) to (b). • Process (1): A process to obtain a pre-beverage liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (a): A step to adjust the lactic acid content of the beer-flavored beverage to 20-1800 mg / L. • Step (b): A step to adjust the amount of stevia extract so that it is less than 150 mg / L.

[0078] A method for producing a beer-flavored beverage according to one aspect of the present invention may be a method that involves a fermentation process, or a method that does not involve a fermentation process.

[0079] A method for producing a fermented beer-flavored beverage through a fermentation process includes the above-mentioned steps, plus the following step (2). Step (2): A step in which yeast is added to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0080] Furthermore, as a method for producing a non-fermented beer-flavored beverage without going through a fermentation process, a method comprising the above steps plus the following step (3) can be mentioned. • Step (3): A step in which the pre-beverage liquid obtained in step (1) is cooled and carbon dioxide is added.

[0081] In a manufacturing method according to one embodiment of the present invention, steps (a) to (b) may be performed together with step (1) or after step (1). Alternatively, they may be performed after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3). Furthermore, the adjustments in processes (a) and (b) also include the selection of raw materials prior to process (1). Furthermore, steps (a) and (b) may include confirming whether each physical property falls within the desired range.

[0082] <Process (a)> Step (a) is a step of adjusting the lactic acid content of the beer-flavored beverage to 20 to 1800 mg / L. The methods described above are examples of ways to adjust the lactic acid content. In one embodiment of the present invention, step (a) can be performed together with step (1) or steps (1) and (2). Furthermore, after steps (1), (2), or (3), the lactic acid content may be checked, and if necessary, a diluent selected from dilution water, carbonated water, and spirits (distilled liquor) may be added to adjust the result.

[0083] <Process (b)> Step (b) is a step in which the amount of stevia extract is adjusted to be less than 150 mg / L. The methods described above are examples of ways to adjust the stevia extract content. In one embodiment of the present invention, step (b) may be carried out together with step (1), step (2), or step (3). Furthermore, after step (1), (2), or (3), the stevia extract content may be checked, and if necessary, a diluent selected from dilution water, carbonated water, and spirits (distilled liquor) may be added to adjust the result.

[0084] The following describes a method for producing a fermented beer-flavored beverage and a non-fermented beer-flavored beverage according to one aspect of the present invention.

[0085] 2.1 Method for manufacturing fermented beer-flavored beverages One embodiment of the present invention as a method for producing a fermented beer-flavored beverage is a method that involves a fermentation process using yeast, and in addition to the above steps (a) to (b), a method comprising the following steps (1) to (2) is also included. • Process (1): A process to obtain a pre-beverage liquid (pre-fermentation liquid) by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (2): A step in which yeast is added to the pre-drinking liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

[0086] Furthermore, in a method for producing a fermented beer-flavored beverage according to one embodiment of the present invention, the above steps (a) to (b), and the adjustment of the appearance extract concentration, bitterness value, color, pH, etc., can be carried out at one or more of the following timings (a) to (c). Also, if steps (1) and (2) can be performed simultaneously with steps (a) to (b) and the above adjustments, there is no need to perform these steps separately. (a): Simultaneously with at least one of process (1) and process (2). • (i): Between process (1) and process (2) (c): After step (2) The following describes each step in the method for producing a fermented beer-flavored beverage according to one embodiment of the present invention.

[0087] 2.1.1 Process (1) Step (1) is a process in which various raw materials are subjected to at least one of the following treatments: saccharification, boiling, and solid content removal, in order to obtain a pre-beverage liquid (pre-fermentation liquid). For example, when using malt as one of the raw materials, water and the malt, along with other raw materials, are placed in a brewing kettle or mash, and enzymes such as amylase are added as needed. Other raw materials that may be added include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, colorings, and other additives. These may be added before the saccharification process, during the saccharification process, or after the completion of the saccharification process. They may also be added after the fermentation process in the next step.

[0088] The mixture of various raw materials is heated, and the starch in the raw materials is saccharified through a saccharification process. The temperature and time of the saccharification process should preferably be adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, the water and other raw materials used, the type and amount of enzymes used, and the concentration of the raw wort extract in the final beverage. For example, the temperature of the saccharification process may be 55-75°C, and the time of the saccharification process may be 30-240 minutes.

[0089] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc., as raw materials during this boiling process, it is preferable to add them. Hops, bittering agents, etc., may be added between the start of boiling and the end of boiling of the saccharification solution.

[0090] After boiling, it is preferable to transfer the mixture to a whirlpool, cool it to 0-23°C to obtain a coolant, and then remove solid components such as coagulated proteins. This process allows for adjustment of the raw wort extract concentration. In this way, a pre-drinking liquid is obtained. In addition, in this process, filtration may be performed by passing the material through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) in order to remove solid matter.

[0091] Alternatively, instead of the saccharified liquid mentioned above, a pre-drinking liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc., to malt extract with warm water and boiling it. Furthermore, if malt is not used as a raw material, a liquid sugar solution may be prepared by mixing a carbon source-containing liquid sugar, a nitrogen source as an amino acid-containing raw material other than malt or barley, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc., with warm water to prepare a liquid sugar solution, and then boiling the liquid sugar solution to prepare a pre-drinking liquid (pre-fermentation liquid). If hops are used, they may be added before boiling, or they may be added between the start and end of boiling of the liquid sugar solution.

[0092] 2.1.2 Process (2) Step (2) is the process of adding yeast to the pre-drinking liquid (pre-fermentation liquid) obtained in step (1) and carrying out fermentation. The yeast used in this process can be appropriately selected considering the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0093] Yeast may be added to the raw material solution as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the stock solution. Alternatively, the supernatant may be completely removed after centrifugation and then added. The amount of yeast to be added to the stock solution can be set as appropriate, for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 The density is approximately cells / ml.

[0094] The fermentation conditions can be set as appropriate, but from the viewpoint of adjusting the visible extract concentration and alcohol content of the beer-flavored beverage to the above range, a fermentation temperature of 5 to 25°C (more preferably 10 to 22°C) is preferable. Furthermore, the visible extract concentration and alcohol content of the beer-flavored beverage can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and glucoamylase, and if necessary, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.

[0095] After fermentation, the beer-flavored beverage may or may not be filtered to remove the yeast. Water and the various additives mentioned above may also be added as needed.

[0096] 2.1.4 Process (2a), Process (2b) In one embodiment of the present invention, when producing a non-alcoholic fermented beer-flavored beverage, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, in step (2) above, yeast that does not produce alcohol may be used. Furthermore, when producing a non-alcoholic fermented beer-flavored beverage using alcohol-producing yeast, it is preferable to carry out steps (2a) and (2b) in addition to steps (1) and (2) above. • Step (2a): A step to remove alcohol from the fermentation liquid after step (2). • Process (2b): A process to adjust the amount of carbon dioxide after process (2a).

[0097] In step (2a), a preferred method for removing the alcohol produced by the fermentation process in step (2) is by heat treatment. The heat treatment conditions can be the same as those for general non-alcoholic beer-flavored beverage manufacturing methods. Furthermore, after step (2a), 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 (2b). The amount of carbon dioxide can be adjusted by mixing the solution after step (2a) with carbonated water, or by directly adding carbon dioxide to the solution after step (2a).

[0098] 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".

[0099] 2.2 Method for manufacturing non-fermented beer-flavored beverages A method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention is any method that does not involve a fermentation process, and for example, a method having the following steps (1) and (3) can be cited. • Process (1): A process of obtaining a pre-drinking liquid by performing at least one of the following treatments on the raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Alternatively, a process of obtaining a pre-drinking liquid by mixing raw materials such as malt extract, liquid sugar, and iso-alpha acid with water or hot water. • Step (3): A step in which the pre-beverage liquid obtained in step (1) is cooled and carbon dioxide is added.

[0100] Step (1) is the same as the step (1) in the "Method for Manufacturing Fermented Beer-Flavored Beverages" described above, which is the step for obtaining the pre-beverage liquid. In step (3), carbon dioxide may be added by mixing the cooled pre-beverage liquid obtained in step (1) with carbonated water, or by directly adding carbon dioxide to the cooled beverage concentrate. Also, at the same time as step (3), when adding carbon dioxide, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed.

[0101] Furthermore, when a non-fermented beer-flavored beverage is made into a non-fermented alcohol-containing beer-flavored beverage, the following step (3a) is taken. • Step (3a): A step of adding alcohol components at least after step (1).

[0102] Step (3a) may be performed at least after step (1), and can be performed at one or more of the following timings: (α), (β), and (γ). • (α): Between process (1) and process (3) • (β): Simultaneously with process (3) (γ): After step (3) Among these, step (3a) is preferably performed after cooling the pre-beverage liquid obtained in step (1) to prepare the cooled beverage stock, and before adding carbon dioxide. As the alcohol component to be blended in step (3a), spirits (distilled liquor) derived from the aforementioned grains are preferred.

[0103] Furthermore, in a method for producing a non-fermented beer-flavored beverage according to one embodiment of the present invention, steps (a) to (b) above, as well as the adjustment of the appearance extract concentration, bitterness value, color, pH, etc., can be carried out at one or more of the following timings (i) to (v). Also, if steps (1), (3), and (3a) can be carried out simultaneously with steps (a) to (b) and the above-mentioned adjustments, there is no need to carry out these steps separately. (i): Simultaneously with at least one of the processes (1), (3), and (3a) (ii): Between process (1) and process (3) (iii): Between process (1) and process (3a) (iv): After step (3) or between step (3) and step (3a) • (v): After step (3a)

[0104] The non-fermented beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging non-fermented beer-flavored beverages is not particularly limited, and any packaging method well known to those skilled in the art may be used. In the packaging process, the non-fermented beer-flavored beverage is filled and sealed into a container. Any form or material of container may be used in the packaging process, and examples of containers are as described above.

[0105] 3. Methods for improving the flavor of beer-flavored beverages A method for improving the flavor of a beer-flavored beverage according to one aspect of the present invention comprises at least the following steps (I) to (II). Procedure (I): Adjust the lactic acid content to 20-1800 mg / L. Procedure (II): Adjust the amount of stevia extract so that it is less than 150 mg / L.

[0106] Operations (I) to (II) correspond to steps (a) to (b) in the above-described method for producing a beer-flavored beverage. In one embodiment of the present invention, the beverage used as the standard for flavor improvement may be a beer-flavored beverage prepared without performing one or more of operations (I) to (II). The lactic acid content, stevia extract content, and various properties, components, and their contents of the beer-flavored beverage are as described in "1. Beer-flavored beverage" above. [Examples]

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

[0108] Examples 1-46, Comparative Examples 1-8 <Beverage Preparation> 40 kg of barley malt was added to 240 L of 50°C hot water, and the temperature was gradually increased while saccharification was carried out according to conventional methods. After that, the wort was filtered, hops were added before boiling, and the sediment was separated using a whirlpool. The amount of hops added was adjusted so that the bitterness value of the beer-flavored beverage was in the range of 10 to 50 BUs. In addition, lactic acid and the concentrations of each component were added or diluted so that they matched the values ​​in each table, and the pH was adjusted to 3.5 to 4.0. Subsequently, the mixture was cooled to below 5°C, and beer flavoring, stevia extract (non-enzyme-treated stevia), and sodium ascorbate were added. Furthermore, caramel coloring was added, and the carbon dioxide concentration was adjusted to 0.48-0.56 (w / w)%, and the color of the beer-flavored beverage was adjusted to a range of 5.0-20.0 EBC. The appearance extract concentration was adjusted by adding water to the values ​​shown in each table. In addition, tiliroside was added to Examples 29-37 according to the content shown in the table, and γ-aminobutyric acid was added to Examples 38-46 according to the content shown in the table. Finally, the product was sterilized and then filled into containers. No alcohol was added. The visible extract concentration was measured based on the pycnometer 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). Furthermore, the stevia extract used (non-enzyme-treated stevia) contained rebaudioside A at a concentration of 90% by mass or more, stevioside at a concentration of 3% by mass or less, and rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, and steviolbioside, each at a concentration of 2% by mass or less, relative to the total amount of steviol glycosides contained in the stevia extract. The composition and properties of the obtained beer-flavored beverages are shown in the following tables.

[0109] <Sensory evaluation> Six panelists, who are regularly trained, evaluated the beverages obtained in the examples and comparative examples, cooled to approximately 4°C, based on the following scoring criteria. They assessed each test beverage for "presence or absence of a taste suitable for a beer-flavored beverage," "presence or absence of sweetness unsuitable for a beer-flavored beverage," "presence or absence of aroma suitable for a beer-flavored beverage," "presence or absence of heaviness unsuitable for a beer-flavored beverage," "presence or absence of crispness suitable for a beer-flavored beverage," and "presence or absence of acidity unsuitable for a beer-flavored beverage," using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value). The average of the scores from the six panelists was calculated. The results are shown in the respective tables. 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 sensory evaluations, no differences in scores of 1.5 or higher were observed among the panelists for the same beverage.

[0110] [Scoring criteria for determining whether a beer-flavored beverage has a suitable taste] • "3.0": The flavor is very strong and suitable for beer-flavored beverages. • "2.5": A strong flavor that is suitable for beer-flavored beverages. • "2.0": The flavor is sufficiently suitable for beer-flavored beverages. • "1.5": It doesn't have much of the flavor you'd expect from a beer-flavored beverage. • "1.0": The taste is almost entirely unsuitable for a beer-flavored beverage.

[0111] [Scoring criteria for determining whether a beer-flavored beverage is unsuitable for sweetness] • "3.0": There is absolutely no sweetness that is unsuitable for beer-flavored beverages. • "2.5": It has almost no sweetness, which is unsuitable for beer-flavored beverages. • "2.0": Generally, the sweetness unsuitable for beer-flavored beverages is not noticeable. • "1.5": The sweetness is too strong and unsuitable for a beer-flavored beverage. • "1.0": The sweetness is extremely strong and unsuitable for a beer-flavored beverage.

[0112] [Scoring criteria for determining the presence or absence of aroma suitable for beer-flavored beverages] • "3.0": A very strong aroma is present, making it suitable for beer-flavored beverages. • "2.5": A strong aroma is felt, making it suitable for beer-flavored beverages. • "2.0": It has a sufficiently pleasant aroma, making it suitable for beer-flavored beverages. • "1.5": It lacks the desirable aroma for a beer-flavored beverage. • "1.0": Almost no aroma is present, which is desirable for beer-flavored beverages.

[0113] [Scoring criteria for determining whether a beer-flavored beverage is too heavy or not] • "3.0": It completely lacks the heaviness often associated with beer-flavored beverages. • "2.5": It has almost no heaviness that is unsuitable for beer-flavored beverages. • "2.0": Generally, it lacks the heaviness that is unsuitable for beer-flavored beverages. • "1.5": A strong heaviness is felt, making it unsuitable for a beer-flavored beverage. • "1.0": The heavy taste is very strong and unsuitable for a beer-flavored beverage.

[0114] [Scoring criteria for determining whether a beer-flavored beverage has a refreshing taste] • "3.0": A very strong sense of crispness, making it suitable for beer-flavored beverages. • "2.5": A strong sense of crispness is felt, making it suitable for beer-flavored beverages. • "2.0": It offers a sufficiently refreshing taste, making it suitable for beer-flavored beverages. • "1.5": It lacks the crispness that is desirable in beer-flavored beverages. • "1.0": Lacks almost all of the crispness that is desirable in beer-flavored beverages.

[0115] [Scoring criteria for determining whether a beer-flavored beverage has unsuitable acidity] • "3.0": There is absolutely no sourness that is unsuitable for beer-flavored beverages. • "2.5": Almost no sourness is detected, which is unsuitable for beer-flavored beverages. • "2.0": Generally, the acidity unsuitable for beer-flavored beverages is not noticeable. • "1.5": The acidity is too strong and unsuitable for a beer-flavored beverage. • "1.0": The acidity is extremely strong and unsuitable for a beer-flavored beverage.

[0116] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All evaluation items have a score of 2.4 or higher. B: Does not fall under either "A" or "C" above. • C: The score for any of the evaluation items is less than 2.0.

[0117] [Table 1]

[0118] [Table 2]

[0119] [Table 3]

[0120] [Table 4]

[0121] [Table 5]

[0122] [Table 6]

[0123] Tables 1-6 show that the beer-flavored beverage prepared as an example, by adjusting the lactic acid content and stevia extract content to within predetermined numerical ranges, exhibited superior performance in the various evaluation items mentioned above compared to the comparative example beverage, resulting in a beverage with overall superior flavor. On the other hand, the beer-flavored beverage prepared as a comparative example performed poorly in one or more of the evaluation items mentioned above.

Claims

1. The lactic acid content is 20 to 1800 mg / L. A beer-flavored beverage containing less than 150 mg / L of stevia extract.

2. The beer-flavored beverage according to claim 1, wherein the stevia extract is non-enzyme-treated stevia.

3. The beer-flavored beverage according to claim 1, wherein the stevia extract does not contain α-glucosylated steviol glycosides obtained by enzymatic treatment with α-glucosyltransferase.

4. The beer-flavored beverage according to claim 1, wherein the content of the stevia extract is the steviol glycoside content, which is the sum of the content of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

5. The beer-flavored beverage according to claim 1, wherein the content ratio of rebaudioside A is 50% by mass or more relative to the total amount of steviol glycosides contained in the stevia extract.

6. The beer-flavored beverage according to claim 1, wherein the content of stevioside is less than 4.0% by mass relative to the total amount of the steviol glycoside.

7. The beer-flavored beverage according to claim 1, wherein the visible extract concentration is greater than 0.10% by mass and less than 4.00% by mass.

8. A beer-flavored beverage according to claim 1, satisfying the following formula (1). Equation (1): X / Y > 0.001 [In the above formula (1), X represents the stevia extract (unit: mg / L), and Y represents the lactic acid content (unit: mg / L).]

9. A beer-flavored beverage according to claim 1, satisfying the following formula (2). Formula (2): Z / X>0.0001 [In formula (2) above, X represents the stevia extract (unit: mg / L), and Z represents the apparent extract concentration (unit: mass%).]

10. A beer-flavored beverage according to claim 1, satisfying the following formula (3). Formula (3): Z / Y>0.0001 [In formula (3) above, Y represents the lactic acid content (unit: mg / L), and Z represents the apparent extract concentration (unit: mass%).]

11. A beer-flavored beverage according to claim 1, satisfying the following formula (4). Formula (4): X×Z>0.5 [In formula (4) above, X represents the stevia extract (unit: mg / L), and Z represents the apparent extract concentration (unit: mass%).]

12. A beer-flavored beverage according to claim 1, wherein the alcohol content is less than 1.0 (v / v)%.

13. The beer-flavored beverage according to claim 1, wherein the beer-flavored beverage is a non-fermented beer-flavored beverage.

14. A beer-flavored beverage according to claim 1, wherein malt is used as a raw material.

15. A beer-flavored beverage according to claim 1, wherein hops are used as an ingredient.

16. A beer-flavored beverage according to claim 1, wherein indigestible dextrin is not used as a raw material.

17. A beer-flavored beverage according to claim 1, wherein soybeans are not used as an ingredient.

18. A beer-flavored beverage according to claim 1, which does not contain one or more artificial sweeteners selected from the group consisting of aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, and trisodium glycyrrhizinate as raw materials.

19. The beer-flavored beverage according to claim 1, comprising one or more components selected from the group consisting of rosehip extract, GABA (γ-aminobutyric acid), and quercetin glycosides.

20. A beer-flavored beverage according to any one of claims 1 to 19, which is a packaged beverage.

21. A method for producing a beer-flavored beverage, comprising the following steps (1) and (a) to (b). Process (1): A process to obtain a pre-beverage liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (a): A step of adjusting the lactic acid content of the beer-flavored beverage to 20 to 1800 mg / L. Step (b): A step to adjust the amount of stevia extract so that it is less than 150 mg / L.

22. In beer-flavored beverages with a lactic acid content of 20 to 1800 mg / L, A method for improving the flavor of a beer-flavored beverage, including adjusting the amount of stevia extract to less than 150 mg / L.

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