Fermented beer-flavored beverage and its manufacturing method

Abstract

To provide a fermented beer-taste beverage having an improved body despite being highly fermented, and a method for producing the same. [Solution] A fermented beer-taste beverage having an apparent fermentation degree of 100.0% or more, and where X is the ratio of the proline concentration (mg / 100 mL) to the original wort extract (% Plato) and Y is the ethyl acetate concentration (mg / L), X is 1.5 or more and Y / X is 4.0 to 7.0. A method for producing the fermented beer-taste beverage includes a brewing step of saccharifying a mixture containing malt and water and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid, and a fermentation step of inoculating the resulting fermentation raw material liquid with yeast to ferment it, and does not include a step of adding or removing components that contribute to ethanol or extract contents (excluding water) after the fermentation step.

Description

[Technical field]

[0001] The present invention relates to a fermented beer-taste beverage with a high degree of fermentation and a method for producing the same. [Background technology]

[0002] Beer and other beer-flavored beverages are popular around the world and are typical alcoholic beverages with a typical alcohol content of 4 to 6% by volume. However, due to the diversification of tastes in recent years, low-alcohol beer-flavored beverages with an alcohol content of less than 4% by volume, low-alcohol beer-flavored beverages with an alcohol content of less than 1.0% by volume, and non-alcoholic beer-flavored beverages (alcohol content of less than 0.05% by volume) are also widely available on the market.

[0003] On the other hand, ethyl acetate is one of the typical aroma components of beer, which has a fruity or solvent-like aroma. In order to improve the flavor of beer, the concentration of ethyl acetate in the beverage has been appropriately adjusted. For example, Patent Document 1 discloses a fermented beer-flavored beverage that has a sufficient depth of flavor and reduces disharmony of flavor due to prominent sourness by adjusting the concentration of acetic acid in the beverage to 20 to 120 mg / L and the total concentration of ethyl acetate and isoamyl acetate to 7 to 30 mg / L. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2022-040388 Summary of the Invention [Problem to be solved by the invention]

[0005] Compared to fermented beer-flavored beverages with a low degree of fermentation, fermented beer-flavored beverages with a high degree of fermentation have a clean taste with fewer unpleasant flavors, but tend to have less richness.

[0006] An object of the present invention is to provide a fermented beer-taste beverage that has an improved body despite being highly fermented, and a method for producing the same. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors discovered that, although it was expected that increasing the concentration of ethyl acetate would improve both the flavor and body, even in highly fermented fermented beer-taste beverages, when the proline concentration per original wort extract is relatively high, simply increasing the concentration of ethyl acetate actually reduces the body, and that the body of a highly fermented fermented beer-taste beverage can be improved by adjusting the ratio of the proline concentration (mg / 100 ml) per original wort extract (% Plato) to the ethyl acetate concentration within a specific range, thereby completing the present invention.

[0008] The present invention is as follows. [1] The apparent fermentation degree is 100.0% or more; A fermented beer-taste beverage in which, when the ratio of the proline concentration (mg / 100 mL) to the original wort extract (% Plato) is X and the ethyl acetate concentration (mg / L) is Y, X is 1.5 or more and Y / X is 4.0 or more and 7.0 or less. [2] The fermented beer-flavored beverage of [1] above, having an alcohol concentration of 4.0% by volume or less. [3] The fermented beer-flavored beverage of [1] or [2] above, having a pH of 4.10 or less. [4] The fermented beer-flavored beverage according to any one of [1] to [3] above, in which Z / X is 12.0 or less, where Z is the linalool concentration (μg / L). [5] The fermented beer-flavored beverage according to any one of [1] to [4] above, wherein the malt usage ratio is 50% or more by mass. [6] The fermented beer-flavored beverage according to any one of [1] to [5] above, wherein 80% or more by mass of the proline in the beverage is derived from malt. [7] A method for producing a fermented beer-taste beverage having an apparent fermentation degree of 100.0% or more, comprising the steps of: A mashing step of saccharifying a mixture containing malt and water, and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid; A fermentation step of inoculating the obtained fermentation raw material liquid with yeast and fermenting it; having There is no process for adding or removing ethanol or components that contribute to extract (except water) after the fermentation process. The method for producing a fermented beer-taste beverage thus produced has a ratio of proline concentration (mg / 100 mL) to original wort extract (% Plato) of X and ethyl acetate concentration (mg / L) of Y, such that X is 1.5 or more and Y / X is 4.0 or more and 7.0 or less. [8] The method for producing a fermented beer-flavored beverage according to [7] above, wherein the malt usage ratio is 50% by mass or more. Effect of the Invention

[0009] The present invention makes it possible to provide a fermented beer-flavor beverage that has an improved richness despite being highly fermented. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present invention and the present specification, "N 1 ~N 2 (N 1 and N 2 is N 1 <N 2 "N 1 More than N 2 "Less than or equal to" means a numerical range.

[0011] In the present invention and this specification, a beer-taste beverage is a beverage that has a beer-like flavor. In the present invention and this specification, "beer-like" means a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, a beer-taste beverage means a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol or not, the amount of alcohol, whether it uses malt or hops, whether it is fermented, etc., and has high thirst quenching properties and drinkability (the ability to continue drinking multiple cups without getting bored).

[0012] In the present invention and this specification, the beer-taste beverage includes both alcoholic beverages and non-alcoholic beverages that do not contain alcohol (beverages with an alcohol concentration of less than 0.05% by volume). Specific examples of the beer-taste beverage according to the present invention include beer, happoshu, low-alcohol beer-taste beverages, non-alcoholic beer, etc.

[0013] In the present invention and this specification, a fermented beer-taste beverage is a beer-taste beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation, but similar to traditional beer production, simple multiple fermentation is preferable, in which the beverage is produced through a saccharification process in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation process in which alcohol is produced from the sugar by yeast, separately. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate are also included in the fermented beer-taste beverage. In the present invention and this specification, a non-fermented beer-taste beverage refers to a beer-taste beverage produced without going through a fermentation process.

[0014] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any of those generally classified as distilled alcoholic beverages. For example, it can be raw material alcohol, and can be distilled alcoholic beverages such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu.

[0015] The fermented beer-taste beverage of the present invention has an apparent degree of fermentation of 100.0% or more, preferably 100.0% or more and 115.0% or less, and more preferably 100.0% or more and 110.0% or less. Because the fermented beer-taste beverage of the present invention has a high apparent degree of fermentation, it has a clean taste with little unpleasant flavor. The true degree of fermentation of the fermented beer-taste beverage of the present invention is preferably 80.0% or more, and more preferably 80.0% or more and 95.0% or less.

[0016] Appearance of fermented beer-flavored beverage Fermentation degree (V A The degree of fermentation (V) of a fermented beer-flavored beverage can be measured according to the method specified in "8.5 Extract-Related Calculation Method" of the "BCOJ Beer Analysis Method (2013 Revised Edition)" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan). A ) is the ratio of the original wort extract concentration (P) to the apparent extract concentration (E A ) based on the following formula: The apparent extract is the extract (non-volatile solids) concentration (% by mass) calculated from the specific gravity of the fermented beer-taste beverage that still contains alcohol.

[0017] V A =(PE A ) / P

[0018] The concentration of the apparent extract of fermented beer-taste beverages is determined by measuring the specific gravity and converting it to apparent extract in accordance with the method stipulated in "8.1.4 Alcolyzer Method" of "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0019] The original wort extract concentration of a fermented beer-taste beverage can be measured according to the method stipulated in the analytical method published by the Brewing Society of Japan ("8.5 Extract-related Measurement Methods" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)). Specifically, it can be measured from the alcohol concentration and true extract concentration of the fermented beer-taste beverage.

[0020] The true extract concentration of fermented beer-taste beverages can be determined according to the method specified in "8.4.1 Distillation - Pycnometer Method" of "BCOJ Methods of Beer Analysis (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0021] The alcohol content of fermented beer-taste beverages can be determined in accordance with the method specified in "8.3.1 Distillation-hydrometer method" of "BCOJ Methods of Beer Analysis (2013 revised edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0022] The degree of fermentation is an index showing the progress of fermentation, and the higher the degree of fermentation, the easier it is to produce a fermented beer-taste beverage with a higher alcohol concentration. In fermented beer-taste beverages, for example, the apparent degree of fermentation can be made to be 100% or more by adding starch-degrading enzymes such as α-amylase, glucoamylase, and pullulanase in the saccharification process during brewing to increase the proportion of sugars that can be assimilated by yeast.

[0023] In the fermented beer-taste beverage of the present invention, when the ratio of the proline concentration (mg / 100 mL) to the original wort extract (% Plato) ([proline concentration (mg / 100 mL)] / [original wort extract (% Plato)]) is X, X is 1.5 or more, preferably 1.8 to 4.0, more preferably 2.0 to 3.0. Proline contained in fermented beer-taste beverages is usually derived from malt. For this reason, the higher the malt usage ratio (the ratio of the amount (mass) of malt in the raw materials to the total amount (mass) of raw materials other than hops and water) (%), the larger X tends to be. Thus, X is correlated with the malt usage ratio, and the larger X, the more components that contribute to the grain-like aroma tend to be contained in the fermented beer-taste beverage.

[0024] The proline concentration in the fermented beer-taste beverage can be measured by various methods commonly used for measuring amino acid concentrations in beverages. Specifically, the proline concentration in the beer-taste beverage of the present invention can be measured by high performance liquid chromatography (HPLC) analysis.

[0025] X in the fermented beer-taste beverage of the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of proline-containing raw material used. For example, malt is a raw material that contains relatively large amounts of proline, and therefore, by appropriately adjusting the type and amount of malt used, a fermented beer-taste beverage in which X is within the desired range can be obtained.

[0026] In the fermented beer-taste beverage according to the present invention, the proportion of malt used is not particularly limited, so long as X is within the above-mentioned range. The proportion of malt used in the fermented beer-taste beverage according to the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 65% ​​by mass or more, and even more preferably 70% by mass or more.

[0027] In the fermented beer-taste beverage according to the present invention, the proportion (mass ratio) of malt-derived proline to the total amount of proline in the beverage is preferably 80 mass% or more, more preferably 90 mass% or more, even more preferably 95 mass% or more, and particularly preferably 100 mass%. A fermented beer-taste beverage in which the amount of malt-derived proline to the total amount of proline in the beverage is 100 mass% can be obtained, for example, by production without using any raw materials containing proline other than malt.

[0028] The proline concentration (mg / L) of the fermented beer-taste beverage according to the present invention is not particularly limited, so long as X is within the above-mentioned range. The proline concentration (mg / L) of the fermented beer-taste beverage according to the present invention is, for example, preferably 6.0 mg / L or more, more preferably 8.0 mg / L or more, and even more preferably 10.0 mg / L or more. The upper limit of the proline concentration (mg / L) of the fermented beer-taste beverage according to the present invention is not particularly limited, but is, for example, preferably 35.0 mg / L or less, more preferably 32.5 mg / L or less, and even more preferably 30.0 mg / L or less.

[0029] Ethyl acetate is a major characteristic aroma component of beer, and it is expected that the flavor will be improved by increasing the concentration of ethyl acetate. However, in fermented beer-flavored beverages that are highly attenuated and use a relatively large proportion of malt, a high concentration of ethyl acetate tends to reduce the body of the beverage. Although the reason for this tendency is unclear, it is presumed that in highly attenuated fermented beer-flavored beverages, when the concentration of ethyl acetate is high, the aroma of the ethyl acetate makes it difficult to sense the grain-like aroma, which reduces the body of the beverage.

[0030] In the fermented beer-taste beverage of the present invention, when the ethyl acetate concentration (mg / L) is Y, Y / X is 4.0 or more and 7.0 or less, and preferably 5.0 or more and 7.0 or less. By adjusting the ethyl acetate concentration so that Y / X falls within the above range, masking of the grain-like aroma by ethyl acetate is suppressed, and the body is improved (enhanced).

[0031] The ethyl acetate concentration in fermented beer-taste beverages can be measured according to the method stipulated in the analytical method published by the Brewing Society of Japan ("8.22 Low-boiling point aroma components" in "BCOJ Beer Analysis Methods (2013 revised edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)").

[0032] The ethyl acetate concentration of the fermented beer-taste beverage can be controlled by adding ethyl acetate as a raw material to the beverage. The ethyl acetate concentration of the fermented beer-taste beverage can also be controlled during the production process by adjusting factors such as the wort extract concentration, aeration of the wort, fermentation temperature, and tank pressure during fermentation. It is said that the ethyl acetate concentration tends to decrease by lowering the wort extract concentration, increasing aeration of the wort, lowering the fermentation temperature, and increasing the tank pressure during fermentation.

[0033] The ethyl acetate concentration (mg / L) of the fermented beer-taste beverage of the present invention is not particularly limited, so long as Y / X is within the above range. The ethyl acetate concentration (mg / L) of the fermented beer-taste beverage of the present invention is, for example, preferably 3.0 mg / L or more, more preferably 5.0 mg / L or more, and even more preferably 7.0 mg / L or more. The ethyl acetate concentration (mg / L) of the fermented beer-taste beverage of the present invention is, for example, preferably 26.0 mg / L or less, more preferably 24.0 mg / L or less, and even more preferably 22.0 mg / L or less.

[0034] The alcohol concentration of the fermented beer-taste beverage of the present invention is not particularly limited. The fermented beer-taste beverage of the present invention may be an alcohol-containing beverage (a beverage with an alcohol concentration of 0.05% by volume or more) or a non-alcoholic beverage (a beverage with an alcohol concentration of less than 0.05% by volume). The alcohol concentration of the fermented beer-taste beverage of the present invention is preferably 5.5% by volume or less, more preferably 5.0% by volume or less, even more preferably 4.5% by volume or less, even more preferably 4.0% by volume or less, and particularly preferably 0.05% by volume or more and 4.0% by volume or less. Among highly fermented beer-taste beverages, those with a low ethanol concentration lack the richness derived from ethanol, and further improvement of the richness is required, where the effects of the present invention can be more significantly recognized.

[0035] The pH of the fermented beer-taste beverage of the present invention is not particularly limited, and is adjusted appropriately depending on the desired product quality. The pH of the fermented beer-taste beverage of the present invention can be 4.50 or less, and preferably 4.40 or less. In general, the lower the ethanol concentration is, and the closer the pH is to neutral, the lower the microbial durability of the beverage. In beverages with low ethanol concentrations, the pH is often adjusted low to increase the microbial durability, but in beer-taste beverages, a decrease in pH is one factor that causes the richness to be lost. The fermented beer-taste beverage of the present invention has a richness-enhancing effect by adjusting Y / X, and therefore has sufficient richness even at a pH of 4.10 or less.

[0036] The pH of the fermented beer-taste beverage can be adjusted lower by adding an acid such as an organic acid, such as lactic acid, citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, acetic acid, adipic acid, or fumaric acid, or an acid, such as phosphoric acid. Such acids may be added as acidulants or pH adjusters used in the production of ordinary beer-taste beverages. In the production process, these acids can be added at any time, but are preferably added after the boiling treatment of the saccharified solution to avoid a decrease in the utilization rate of the bitterness of hops.

[0037] The bitterness value of the fermented beer-taste beverage according to the present invention is not particularly limited and is appropriately adjusted according to the desired product quality. The bitterness value of the fermented beer-taste beverage according to the present invention can be, for example, 5 BU or more, preferably 8 BU or more and 30 BU or less, and more preferably 12 BU or more and 24 BU or less. The bitterness value of the beer-like sparkling beverage according to the present invention can also be less than 5 BU.

[0038] In the present invention and this specification, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances mainly composed of isohumulone. The bitterness value of a fermented beer-flavored beverage can be measured by the method described in "8.15 Bitterness Value (IM)" of "BCOJ Beer Analysis Methods (2013 revised edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)."

[0039] The bitterness value of the fermented beer-taste beverage can be adjusted, for example, by appropriately setting the variety and amount of hops used as an ingredient, the point in time at which hops are added during the production process, etc. In the present invention and the specification of this application, unless otherwise specified, "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, isoformed hop extracts, and hop processed products containing components obtained by isosimide of bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone.

[0040] As with ethyl acetate, the hop aroma such as linalool becomes less noticeable as the concentration increases. Therefore, in the beer-flavored beverage of the present invention, when the value of linalool concentration (μg / L) is Z, Z / X is preferably 12.0 or less, more preferably 2.0 or more and 10.0 or less, and even more preferably 2.0 or more and 8.0 or less. By adjusting the linalool concentration so that Z / X is within the above range, the masking of the grain-like aroma by linalool is suppressed, and the richness is more sufficiently improved.

[0041] The linalool in the beer-taste beverage according to the present invention usually originates from hops, but when using raw materials such as fruits, fruit juices, herbs, etc., it may also originate from them. When 80% or more, preferably 90% or more, more preferably 95% or more of the linalool contained in the fermented beer-taste beverage according to the present invention originates from hops, the linalool concentration can be an index of the hop aroma intensity. As the beer-taste beverage according to the present invention, it is preferable not to use raw materials containing linalool other than hops.

[0042] The linalool concentration of the fermented beer-taste beverage can be measured by various methods commonly used for measuring the concentration of aroma components in beverages. Specifically, the linalool concentration of the fermented beer-taste beverage according to the present invention can be measured by the gas chromatography-mass spectrometry (GC-MS) method.

[0043] The linalool concentration (μg / L) of the beer-taste beverage according to the present invention is not particularly limited and can be appropriately adjusted according to the required product quality. The linalool concentration of the beer-taste beverage according to the present invention is preferably 1.0 μg / L or more, more preferably 2.0 μg / L or more and 50.0 μg / L or less, and even more preferably 4.0 μg / L or more and 30.0 μg / L or less.

[0044] The gas volume of carbon dioxide gas in the fermented beer-taste beverage according to the present invention is not particularly limited and can be appropriately adjusted according to the required product quality. For example, as the gas volume of the fermented beer-taste beverage according to the present invention, the carbon dioxide content at 20°C is preferably 1.5 gas volumes (GV) or less, and it may not contain carbon dioxide gas. Even when the fermented beer-taste beverage according to the present invention does not contain carbon dioxide gas, a fermented beer-taste beverage with a beer-like carbonated sensation can be prepared by diluting with carbonated water or injecting carbon dioxide gas after diluting with water.

[0045] The fermented beer-taste beverage of the present invention can be produced in the same manner as general fermented beer-taste beverages, except that the apparent fermentation degree is adjusted to 100.0% or more, X to 1.5 or more, and Y / X to 4.0 or more and 7.0 or less.

[0046] Fermented beer-flavored beverages can be produced through the steps of brewing (preparation of fermented raw material liquid), fermentation, storage, and filtration.

[0047] In the present invention, malt is used as at least a part of the fermentation raw material. The malt used as the fermentation raw material may be barley malt, wheat malt, or a combination of both. In the method for producing a fermented beer-taste beverage according to the present invention, only malt may be used as the fermentation raw material, or malt and a raw material other than malt may be used in combination, that is, the malt usage ratio may be less than 100% by mass. From the viewpoint of achieving a more beer-like flavor and aroma, the malt usage ratio is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass.

[0048] The grain raw material other than malt used may be one type of grain raw material or a mixture of multiple types of grain raw materials. As the fermentation raw material other than malt, only the grain raw material may be used, only the carbohydrate raw material may be used, or both may be used in combination. Examples of grain raw materials include wheat other than malt, rice, corn, beans such as soybeans, potatoes, etc. Examples of carbohydrate raw materials include sugars such as liquid sugar and sucrose.

[0049] Each grain raw material including malt can be used as grain syrup, grain extract, etc., but is preferably used as a grain pulverized product obtained by pulverization. The pulverization of grains can be carried out by a conventional method. The pulverized grain product may be one that has been subjected to conventional treatment before or after pulverization, such as crushed malt, corn starch, corn grits, etc.

[0050] In the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from the fermentation raw material. Specifically, first, a mixture containing the fermentation raw material and raw material water is prepared and heated to saccharify the starch in the fermentation raw material. Auxiliary materials other than the fermentation raw material and water may be added to the mixture. Examples of the auxiliary materials include hops, yeast extract, protein hydrolyzates, water-soluble dietary fiber, sweeteners, bittering agents, fruit juice, coloring agents, herbs, and flavoring agents.

[0051] By using hops as a raw material, a fermented beer-flavored beverage containing iso-α acids can be produced. Hops contain α acids, which are precursors of iso-α acids. The hops used as a raw material may be fresh hops, dried hops, hop pellets, or processed hop products. The processed hop products used as a raw material may be hop extracts obtained by extracting bitter components from hops. In addition, the processed hop products may include iso-hop extracts, tetrahydroisohumulones, hexahydroisohumulones, and other hop processed components obtained by iso-isolation of bitter components in hops.

[0052] Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more kinds.

[0053] The sweetener may be sugar, a relatively low sweetness, or a high-sweetness sweetener. Specific examples of sweeteners with a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharides refer to carbohydrates formed by polymerization of three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides, mainly according to their size. Oligosaccharides are carbohydrates formed by polymerization of about 3 to 10 monosaccharides, and dextrin refers to carbohydrates obtained by hydrolyzing starch and larger than oligosaccharides. Examples of sweet amino acids include alanine and glycine, and alanine is preferred. Examples of high-sweetness sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia, and the like. These sweeteners may be used alone or in combination of two or more.

[0054] The bittering agent is not particularly limited as long as it exhibits the same or similar bitterness as beer in the finished fermented beer-flavored beverage, and may be a bittering component contained in hops or a bittering component not contained in hops. Specific examples of the bittering agent include bittering agents such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quasin, iso-α acid, tetraiso-α acid, oxides of β acid, quinine, momordicine, quercitrin, theobromine, caffeine, and other bittering agents, as well as bittering materials such as bitter melon, Swertia japonica tea, Kuding tea, Artemisia absinthium extract, gentiana extract, and cinchona extract. These bittering agents may be used alone or in combination of two or more.

[0055] Examples of protein hydrolysates include soy protein hydrolysates. The coloring agent may, for example, be caramel color. Examples of the flavoring include beer flavors, beer aromas, and hop aromas.

[0056] In order to produce a fermented beer-taste beverage with a high degree of fermentation, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, etc., or enzyme agents such as protease, etc., in the brewing process. These enzymes promote the reaction of decomposing non-assimilable sugars in the fermentation raw material into assimilable sugars, making it possible to prepare a fermentation raw material liquid with a low content of non-assimilable sugars. By fermenting a fermentation raw material liquid with a reduced content of non-assimilable sugars, a fermented beer-taste beverage with an apparent degree of fermentation of 100.0% or more can be produced.

[0057] The saccharification treatment is carried out using enzymes derived from the grain raw materials, etc., or enzymes added separately. The temperature and time during the saccharification treatment are appropriately adjusted taking into consideration the type of grain raw materials, etc. used, the ratio of the grain raw materials to the total fermentation raw materials, the type of enzymes added and the amount of the mixture, the quality of the desired fermented beer-taste beverage, etc. For example, the saccharification treatment can be carried out by a conventional method, such as by holding a mixture containing the grain raw materials, etc. at 35 to 70°C for 20 to 90 minutes. By adjusting the saccharification treatment time, the saccharification efficiency can be controlled, and the carbohydrate content of the finally obtained fermented beer-taste beverage can be adjusted to within a desired range.

[0058] The saccharified liquid obtained after the saccharification treatment can be boiled to prepare a broth (a boiled product of the saccharified liquid). It is preferable to filter the saccharified liquid before the boiling treatment, and to boil the obtained filtrate. Alternatively, instead of the filtrate of the saccharified liquid, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be appropriately determined.

[0059] By adding herbs and the like as appropriate before or during the boiling process, a fermented beer-flavored beverage with the desired flavor can be produced. In particular, it is preferable to add hops before or during the boiling process. By performing the boiling process in the presence of hops, the flavor and aroma components of the hops can be efficiently extracted. The amount of hops to be added, the manner of addition (for example, adding in several portions), and the boiling conditions can be determined as appropriate.

[0060] After the preparation step and before the fermentation step, it is preferable to remove dregs such as proteins generated by precipitation from the prepared broth. The removal of the dregs may be performed by any solid-liquid separation process, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time may be 15°C or higher, and generally, the temperature is about 50 to 100°C. The broth (filtrate) after removing the dregs is cooled to an appropriate fermentation temperature by a plate cooler or the like. This broth after removing the dregs becomes the fermentation raw material liquid.

[0061] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and may be appropriately selected from yeasts normally used in the production of alcoholic beverages. Although top-fermenting yeast or bottom-fermenting yeast may be used, bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0062] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions of about 0°C for stabilization, and then in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins that are insoluble in the temperature range, thereby obtaining the desired fermented beer-taste beverage. The filtration process may be any method that can filter out the yeast, and examples of such filtration include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm. In addition, in order to achieve the desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the liquid.

[0063] Before or after the filtration treatment, a membrane filtration treatment for removing water can be further performed. As the membrane filtration treatment, a known membrane treatment used in a concentration treatment, such as an RO membrane treatment or an FO membrane treatment, can be used.

[0064] The addition and removal of ethanol and the increase and decrease of extract components lead to fluctuations in the original wort extract and the degree of fermentation, thereby undermining the technical significance of the richness-enhancing effect achieved by adjusting Y / X in the present invention. For this reason, the production of the fermented beer-taste beverage of the present invention preferably does not include a step of adding or removing ethanol or components that contribute to the extract components (excluding water) after the fermentation step. Components that contribute to the extract components are components other than water, the addition or removal of which increases or decreases the extract content of the beverage.

[0065] The produced fermented beer-taste beverage can be filled into a container and sealed to produce a packaged fermented beer-taste beverage. The container can be filled and sealed by a conventional method. The empty space of the packaged fermented beer-taste beverage may be filled with an inert gas such as nitrogen or carbon dioxide. The inert gas can reduce the amount of oxygen present in the container.

[0066] The container into which the packaged fermented beer-taste beverage is filled is not particularly limited. Specific examples include glass bottles, cans, flexible containers, and the like. Examples of cans include two-piece beverage cans, three-piece beverage cans, bottle cans, and the like. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0067] The fermented beer-taste beverage of the present invention may be subjected to heat sterilization as necessary during its production process. Heat sterilization may be performed before or after filling into containers. Sterilization may be performed by a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization. EXAMPLES

[0068] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0069] Unless otherwise specified, various components in the fermented beer-taste beverage were measured by the following methods. The alcohol concentration was measured according to the method described in "8.3.1 Distillation-hydrometer method" of "BCOJ Beer Analysis Method (2013 revised edition)". The true extract concentration was measured using the method described in "8.4.1 Pycnometer Method" of the "BCOJ Beer Analysis Method (2013 revised edition)". The original wort extract concentration was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Methods 8.5). The true fermentation degree was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Methods 8.5). The apparent fermentation degree was calculated by dividing the calculated original wort extract concentration (P) by the apparent extract concentration (E A ) (Refer to Revised BCOJ Beer Analysis Method 8.5). The bitterness value was measured according to the method described in "8.15 Bitterness Value (IM)" of "BCOJ Beer Analysis Methods (2013 revised edition)". The ethyl acetate concentration was measured by the method described in "8.22 Low-boiling point aroma components" of "BCOJ Beer Analysis Methods (2013 revised edition)."

[0070] <Measurement of proline concentration> Proline concentrations in the beverages were analyzed using a Waters ACQUITY UPLC System. First, 100 mL of each beverage was sonicated to remove the carbon dioxide. If the beverage was cloudy or had precipitates, it was filtered through a hydrophilic filter (0.45 μm). Next, 200 μL of each beverage was mixed with 160 μL of water and 40 μL of Norvaline (1000 pmol / μL). 10 μL of the resulting solution was mixed with 70 μL of borate buffer and 20 μL of AQC derivatization reagent to react.

[0071] (Analysis conditions) Instrument: ACQUITY UPLC / TUV + Empower2 software Column: ACQUITY UPLC AccQ·Tag Ultra (2.1×100mm) Column temperature: 60℃ Flow rate: 0.7mL / min Measurement wavelength: 260nm Mobile phase conditions: Cell culture medium method was used (Mobile phase A: AccQ·Tag Ultra eluent A (concentrated) 100mL + water 900mL, Mobile phase B: AccQ·Tag Ultra eluent B)

[0072] [Table 1]

[0073] <Measurement of linalool concentration> The concentration of linalool in the beverage was determined by stirring a polydimethylsiloxane (PDMS)-coated stirrer (Twister) in the sample liquid, collecting the linalool contained in the sample, thermally desorbing it, and introducing it into a GC-MS device for analysis (SBSE (stir bar extraction) method). Compounds were identified and quantified from the retention time and fragment ion intensity specific to each compound. Linalool was M / Z=136 (TI), RT=9.372). The GC conditions and calibration curve range were as follows:

[0074] (GC conditions) Equipment: HP 6890 GC HP 5973 MSD (Agilent Technologies) Column: DB-WAX (Agilent 121-7022) (20 m x 0.18 mm (ID) x 0.18 μm (FT)) D (Agilent Technologies) Column temperature: 35°C (2 min) → 13.5°C / min → 240°C (4.5 min) Transfer line temperature: 240℃ Injection port (CIS): Solvent vent (Vent time: 0.01 min, Vent flow rate: 50.0 mL / min, Vent pressure: 99.25 kPa, Purge flow rate: 50 mL / min, Purge time: 2.0 min, Total flow: 53.72 mL / min) Gas: Helium gas (constant flow mode, carrier gas flow rate: 0.72 mL / min) MSD: SIM mode (quadrupole: 150℃, ion source: 240℃) Config: Set switching valve to Lowsplit.

[0075] [Table 2]

[0076] <Sensory evaluation test> The sensory evaluation test was conducted based on the "Revised 2nd Edition BCOJ Sensory Evaluation Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, 2018) 11. Ranking Method." Specifically, the test was conducted by eight trained panelists and evaluated according to the following procedure. The panelists conducted a preliminary discussion and a preliminary test to confirm the definition of koku. The samples were poured into odorless colored glasses (250 mL capacity) in 70 mL portions and presented at 4° C. The five samples were presented simultaneously in random order, and panelists swallowed the samples to evaluate them. The panelists ranked the sample with the strongest body as 1, the sample with the next strongest body as 2, and so on. Note that tying the same rank was prohibited. The rank sums for each sample were calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman).

[0077] [Example 1] Various amounts of ethyl acetate were added to a fermented beer-flavored beverage containing 70% malt and with an apparent fermentation degree of 100.0% or more, and the effect on the intensity of the flavor was examined.

[0078] <Test Area 1-1> 28 kg of crushed malt and 12 kg of cornstarch liquefied using a portion of the malt were mixed with 50 g of pullulanase and hot water, saccharified, and filtered to prepare 160 L of wort. Sediments were removed from the wort, hops were added, and the mixture was boiled, adjusted to 10% extract, and cooled. An appropriate amount of yeast was added to the cooled wort while aerating it. Primary fermentation was carried out under pressure at 8°C for 7 days, and maturation was carried out at 8°C for 10 days. After cooling, water was added and the mixture was filtered to obtain a fermented beer-taste beverage. The analysis results are shown in Table 3. The resulting fermented beer-taste beverage had a proline concentration of 16.0 mg / mL and an ethyl acetate concentration of 9.0 mg / L.

[0079] <Test Area 1-2>~<Test Area 1-5> Ethyl acetate was added to the fermented beer-taste beverage of Test Plot 1-1 to the concentrations shown in Table 3, to produce the fermented beer-taste beverages of Test Plots 1-2 to 1-5. The analysis results are shown in Table 3.

[0080] [Table 3]

[0081] <Sensory evaluation test> A sensory evaluation test using the ranking method was conducted to compare the full-bodiedness of the fermented beer-taste beverages from test plots 1-1 to 1-5. The rank sum of each fermented beer-taste beverage is shown in Table 3. From the rank sum results, the full-bodiedness intensity of each beverage was as follows: test plot 1-1 < test plot 1-5 < test plot 1-2 < test plot 1-4 < test plot 1-3, with R = 24 and F = 21.7. Because the Friedman's F value was greater than the chi-square value of 13.28 with degrees of freedom 5-1 = 4 (significance level 0.01), it was estimated that there was a difference at the significance level of 1% between test plots 1-1 to 1-5.

[0082] Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of significant differences. Table 3 shows the results of significant differences for Test Plot 1-1 or Test Plot 1-5. It was confirmed that the fermented beer-taste beverages of Test Plots 1-2 to 1-4, in which ethyl acetate was added so that Y / X was between 4.0 and 7.0, had a significantly enhanced full-bodied flavor compared to the fermented beer-taste beverage of Test Plot 1-1. Furthermore, the fermented beer-taste beverages of Test Plots 1-3 and 1-4, in which Y / X was between 5.0 and 7.0, had a significantly enhanced full-bodied flavor compared to the fermented beer-taste beverage of Test Plot 1-5, in which Y / X exceeded 7.0.

[0083] [Example 2] Various amounts of ethyl acetate were added to a fermented beer-flavored beverage containing 100% malt and with an apparent fermentation degree of 100.0% or more, and the effect on the intensity of the flavor was investigated.

[0084] <Test Area 2-1> 40 kg of ground malt was mixed with 50 g of pullulanase and hot water, saccharified, and filtered to prepare 160 L of wort. A fermented beer-taste beverage was obtained from the resulting wort in the same manner as in Example 1. The analysis results are shown in Table 4. The resulting fermented beer-taste beverage had a proline concentration of 27.0 mg / mL and an ethyl acetate concentration of 10.9 mg / L.

[0085] <Test Area 2-2>~<Test Area 2-5> Ethyl acetate was added to the fermented beer-taste beverage of Test Plot 2-1 to the concentrations shown in Table 4, to produce the fermented beer-taste beverages of Test Plots 2-2 to 2-5. The analysis results are shown in Table 4.

[0086] [Table 4]

[0087] <Sensory evaluation test> To compare the full-bodiedness of the fermented beer-taste beverages from test plots 2-1 to 2-5, a sensory evaluation test using the ranking method was conducted in the same manner as in Example 1. The rank sum of each fermented beer-taste beverage is shown in Table 4. The rank sum results showed that the full-bodiedness intensity of each beverage was: test plot 2-1<test plot 2-5<test plot 2-2<test plot 2-4<test plot 2-3, with R=24 and F=10.1. Friedman's F value was χ 2 Since the value of (significance level 0.05) was greater than 9.49, it was estimated that there was a difference at the significance level of 5% between test plots 2-1 to 2-5.

[0088] Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of significant differences. The results of the significant differences for Test Plot 2-1 or Test Plot 2-5 are shown in Table 4. It was confirmed that the fermented beer-taste beverages of Test Plots 2-3 and 2-4, to which ethyl acetate was added so that Y / X was between 5.0 and 7.0, had a significantly enhanced body compared to the fermented beer-taste beverages of Test Plots 2-1 and 2-5.

[0089] [Example 3] Various amounts of ethyl acetate were added to a fermented beer-flavored beverage containing 30% malt and with an apparent fermentation degree of 100.0% or more, and the effect on the intensity of the flavor was investigated.

[0090] <Test Area 3-1> 30 kg of crushed malt and 10 kg of corn starch liquefied using a portion of the malt were mixed with 70 g of pullulanase and hot water, saccharified, and filtered to prepare 160 L of wort. Sediments were removed from the wort, and hops were added and boiled, after which the extract was adjusted to 9% and cooled. A fermented beer-taste beverage was obtained from the resulting cooled wort in the same manner as in Example 1. The analysis results are shown in Table 5. The resulting fermented beer-taste beverage had a proline concentration of 20.0 mg / mL and an ethyl acetate concentration of 9.2 mg / L.

[0091] <Test Area 3-2>~<Test Area 3-5> Ethyl acetate was added to the fermented beer-taste beverage of Test Plot 3-1 to the concentrations shown in Table 5, to produce the fermented beer-taste beverages of Test Plots 3-2 to 3-5. The analysis results are shown in Table 5.

[0092] [Table 5]

[0093] <Sensory evaluation test> To compare the full-bodiedness of the fermented beer-taste beverages from test plots 3-1 to 3-5, a sensory evaluation test using the ranking method was conducted in the same manner as in Example 1. The rank sum of each fermented beer-taste beverage is shown in Table 5. The rank sum results showed that the full-bodiedness intensity of each beverage was: test plot 3-1<test plot 3-5<test plot 3-2<test plot 3-4<test plot 3-3, with R=24 and F=12.7. Friedman's F value was χ 2 Since the value of (significance level 0.05) was greater than 9.49, it was estimated that there was a difference at the significance level of 5% between test plots 3-1 to 3-5.

[0094] Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of significant differences. Table 5 shows the results of significant differences for Test Plot 3-1 or Test Plot 3-5. It was confirmed that the fermented beer-taste beverages of Test Plots 3-2 to 3-4, in which ethyl acetate was added so that Y / X was 4.0 or greater and 7.0 or less, had significantly enhanced full-bodiedness compared to the fermented beer-taste beverage of Test Plot 3-1. Furthermore, the fermented beer-taste beverages of Test Plots 3-3 and 3-4, in which Y / X was 5.0 or greater and 7.0 or less, had significantly enhanced full-bodiedness compared to the fermented beer-taste beverage of Test Plot 3-5, in which Y / X was greater than 7.0.

[0095] [Example 4] Various amounts of ethyl acetate were added to a fermented beer-flavored beverage containing 50% malt and with an apparent fermentation degree of 100.0% or more, and the effect on the intensity of the flavor was investigated.

[0096] <Test Area 4-1> 20 kg of crushed malt and 20 kg of corn starch liquefied using a portion of the malt were mixed with 30 g of pullulanase and hot water, saccharified, and filtered to prepare 160 L of wort. Sediments were removed from the wort, and hops were added and boiled, after which the extract was adjusted to 7% and cooled. A fermented beer-taste beverage was obtained from the resulting cooled wort in the same manner as in Example 1. The analysis results are shown in Table 6. The resulting fermented beer-taste beverage had a proline concentration of 12.6 mg / mL and an ethyl acetate concentration of 7.0 mg / L.

[0097] <Test Area 4-2>~<Test Area 4-5> Ethyl acetate was added to the fermented beer-taste beverage of Test Plot 4-1 to the concentrations shown in Table 6, to produce the fermented beer-taste beverages of Test Plots 4-2 to 4-5. The analysis results are shown in Table 6.

[0098] [Table 6]

[0099] <Sensory evaluation test> To compare the full-bodiedness of the fermented beer-taste beverages from test plots 4-1 to 4-5, a sensory evaluation test using the ranking method was conducted in the same manner as in Example 1. The rank sum of each fermented beer-taste beverage is shown in Table 6. The rank sum results showed that the full-bodiedness intensity of each beverage was: test plot 4-1<test plot 4-5<test plot 4-2<test plot 4-4<test plot 4-3, with R=24 and F=9.5. Friedman's F value was χ 2 Since the value of (significance level 0.05) was greater than 9.49, it was estimated that there was a difference at the significance level of 5% between test plots 4-1 to 4-5.

[0100] Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of significant differences. The results of significant differences for Test Plot 4-1 or Test Plot 4-5 are shown in Table 6. It was confirmed that the fermented beer-taste beverages of Test Plots 4-2 to 4-4, in which ethyl acetate was added so that Y / X was between 4.0 and 7.0, had a significantly enhanced body compared to the fermented beer-taste beverage of Test Plot 4-1.

[0101] The results of Examples 1 to 4 revealed that in fermented beer-taste beverages with an apparent fermentation degree of 100.0% or more, the richness of the flavor was enhanced by increasing the concentration of ethyl acetate, but if the concentration of ethyl acetate was too high, the effect of enhancing the richness of the flavor was reduced. This was presumably because if the concentration of ethyl acetate was too high, the aroma of the ethyl acetate made it difficult to sense the grain aroma.

[0102] Furthermore, when comparing Examples 1 and 3, which used fermented beer-taste beverages with similar X values ​​but different ethanol concentrations, it was found that the effect of enhancing full-bodiedness was more clearly distinguishable in Example 1, which used a fermented beer-taste beverage with a lower ethanol concentration. Furthermore, when comparing Examples 3 and 4, which used fermented beer-taste beverages with similar ethanol concentrations but different X values, the reduction in richness due to masking of the grain aroma was more pronounced in Example 4, which used a fermented beer-taste beverage with a higher proline / original wort extract value.

[0103] [Example 5] Various amounts of ethyl acetate were added to a fermented beer-flavored beverage with a malt content of 70%, an apparent fermentation degree of 100.0% or more, and a pH of 4.0, and the effect on the intensity of the flavor was investigated.

[0104] <Test Area 5-1>~<Test Area 5-5> Phosphoric acid was added to the fermented beer-taste beverage of Test Plot 1-1 in Example 1 and the pH was adjusted to 4.0 to produce a fermented beer-taste beverage designated Test Plot 5-1. Ethyl acetate was added to the fermented beer-taste beverage of Test Plot 5-1 to the concentrations listed in Table 7, thereby producing the fermented beer-taste beverages of Test Plots 5-2 to 4-5. The analysis results are shown in Table 7.

[0105] [Table 7]

[0106] <Sensory evaluation test> To compare the full-bodiedness of the fermented beer-taste beverages from test plots 5-1 to 5-5, a sensory evaluation test using the ranking method was conducted in the same manner as in Example 1. The rank sum of each fermented beer-taste beverage is shown in Table 7. The rank sum results showed that the full-bodiedness intensity of each beverage was: test plot 5-1<test plot 5-5<test plot 5-2<test plot 5-4<test plot 5-3, with R=24 and F=24.3. Friedman's F value was χ 2 Since the value of (significance level 0.01) is greater than 13.28, it was estimated that there is a difference at the significance level of 5% between test plots 5-1 to 5-5.

[0107] Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of significant differences. Table 7 shows the results of significant differences for test plot 5-1 or test plot 5-5. It was confirmed that the fermented beer-taste beverages of test plots 5-2 to 5-4, in which ethyl acetate was added so that Y / X was 4.0 or more and 7.0 or less, had significantly enhanced richness compared to the fermented beer-taste beverages of test plots 5-1 and 5-5. Furthermore, when compared with the results of Example 1, the difference between test plot 5-2 and test plot 5-5 was also significant at the significance level of 5%, indicating that the effect of enhancing richness was more clearly distinguishable in Example 5, which used a fermented beer-taste beverage with a pH of 4.00, than in Example 1, which used a fermented beer-taste beverage with a pH of 4.20.

[0108] [Example 6] Various amounts of linalool were added to a fermented beer-flavored beverage with a malt content of 70%, an apparent fermentation degree of 100.0% or more, and a pH of 4.0, and the effect on the intensity of the flavor was investigated.

[0109] <Test Area 6-1>~<Test Area 6-5> Linalool was added to the fermented beer-taste beverage of Test Plot 5-3 in Example 5 to the concentrations shown in Table 8, to produce the fermented beer-taste beverages of Test Plots 6-1 to 6-5. The analysis results are shown in Table 8.

[0110] [Table 8]

[0111] <Sensory evaluation test> To compare the full-bodiedness of the fermented beer-taste beverages from test plots 6-1 to 6-5, a sensory evaluation test using the ranking method was conducted in the same manner as in Example 1. The rank sum of each fermented beer-taste beverage is shown in Table 8. The rank sum results showed that the full-bodiedness intensity of each beverage was: test plot 6-5<test plot 6-4<test plot 6-3<test plot 6-4<test plot 6-1, with R=24 and F=12.7. Friedman's F value was χ 2 Since the value of (significance level 0.05) was greater than 9.49, it was estimated that there was a difference at the significance level of 5% between test plots 6-1 to 6-5.

[0112] Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of significant differences. The results of significant differences for test plot 6-1 or test plot 6-5 are shown in Table 8. From these results, it was found that when the Z / X value was 12.0 or less, the full-bodiedness was reduced. This was presumed to be because when the linalool concentration was too high, the linalool aroma made it difficult to sense the grain-like aroma.

Claims

1. The apparent fermentation degree is 100.0% or more, A fermented beer-taste beverage, in which X is a ratio of the proline concentration (mg / 100 mL) to the original wort extract (% Plato) and Y is an ethyl acetate concentration (mg / L), where X is 1.5 or more and Y / X is 4.0 or more and 7.0 or less.

2. 2. The fermented beer-taste beverage according to claim 1, having an alcohol concentration of 4.5% by volume or less.

3. 2. The fermented beer-taste beverage according to claim 1, having a pH of 4.10 or less.

4. 2. The fermented beer-taste beverage according to claim 1, wherein Z / X is 12.0 or less, where Z is the linalool concentration (μg / L).

5. 2. The fermented beer-taste beverage according to claim 1, wherein the proportion of malt used is 50% by mass or more.

6. 2. The fermented beer-taste beverage according to claim 1, wherein at least 80% by mass of the proline in the beverage is derived from malt.

7. 1. A method for producing a fermented beer-taste beverage having an apparent fermentation degree of 100.0% or more, comprising: A mashing step of saccharifying a mixture containing malt and water, and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid; A fermentation step of inoculating the obtained fermentation raw material liquid with yeast and fermenting it; having There is no step of adding or removing ethanol or components that contribute to extract (except water) after the fermentation step, The method for producing a fermented beer-taste beverage thus produced has a ratio of proline concentration (mg / 100 mL) to original wort extract (% Plato) of X and ethyl acetate concentration (mg / L) of Y, such that X is 1.5 or more and Y / X is 4.0 or more and 7.0 or less.

8. 8. A method for producing a fermented beer-taste beverage as claimed in claim 7, wherein the proportion of malt used is 50% by mass or more.

Images