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

Abstract

The object of the present invention is to provide a low-alcohol fermented beer-flavored beverage that has a refreshing, light drinking experience while also having a rich flavor. The solution to this problem is a low-alcohol fermented beer-flavored beverage that has an apparent degree of fermentation of more than 80% and not more than 98%, a ratio of the total concentration of glucose, disaccharides, and trisaccharides to the total sugar concentration of 0.5 or more, a ratio of the total concentration of glucose and disaccharides to the trisaccharide concentration of 2.5 or more, a total sugar concentration of 8 to 35 mg / ml, a true extract concentration of 1 to 4 mass%, and an alcohol concentration of 2 to 4 v / v%.

Description

Technical Field

[0001] The present invention relates to a low-alcohol fermented beer-taste beverage, and particularly to a low-alcohol fermented beer-taste beverage having an alcohol concentration of 4 v / v% or less.

Background Art

[0002] Low-alcohol beer-taste beverages have attracted attention because they are difficult to get drunk and have a mild impact on health. As used herein, the low-alcohol beer-taste beverage refers to a beer-taste beverage having a lower alcohol concentration compared to ordinary beer.

[0003] Patent Document 1 describes a low-alcohol beer-like beverage containing a wort fermentation broth, containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 at a concentration of 150 to 400 ppb, and having an alcohol concentration of 4 v / v% or less. In Patent Document 1, since the alcohol concentration is low and the pungency is weak, the problem of a low-alcohol beer-like beverage that an oxidized odor and an aged flavor can be felt even if only a little lipid or the like is oxidized and deteriorated is found, and the problem is solved by adjusting the composition of the highly hydrophobic aroma component, and the effect of extending the duration of good flavor is achieved.

[0004] In Patent Document 1, wort saccharified by heating a starch raw material containing malt is fermented with yeast, and then the water content is adjusted to produce a low-alcohol beer-like beverage having a sugar concentration of 0.9 g / 100 ml and an alcohol concentration of 3.5 v / v%.

[0005] Patent Document 2 describes that in the charging step, an enzyme that generates non-fermentable sugars from fermentable sugars and an enzyme that hydrolyzes dextrin are added, and the fermentation broth obtained in the fermentation step is diluted with water, so that a fermented beverage excellent in the balance of the intensity of cereal aroma and body feeling can be produced even at a low alcohol concentration. The fermented beverage of Patent Document 2 has an alcohol concentration of less than 4.0 vol%, an original wort extract concentration of less than 10 mass%, a dextrin concentration of 10.0 g / L or less, and a sweetness degree of 5 or more.

[0006] It is described in Patent Document 2 that the fermented beverage of Example 1 of Patent Document 2 had an intensity suitable for a beer-taste beverage in both cereal aroma and body feeling. As the reason for obtaining such a fermented beverage excellent in the balance of the intensity of cereal aroma and body feeling, Patent Document 2 states that although the dextrin concentration decreased, oligosaccharides with a relatively high sweetness degree in which 2 to 6 glucoses are bonded were generated, enhancing the body feeling, and that the intensity of the cereal aroma was adjusted to be optimal by diluting the fermentation broth with water.

[0007] Patent Document 3 describes that in the charging step, before the saccharification treatment, at least a part of the raw material malt is treated with transglucosidase under specific conditions, so that even when the final fermentation degree is kept low so that the alcohol content of the final beverage is 4% or less, a fermented beer-like foaming beverage with a good balance of bitterness and umami can be produced. The fermented beer-like foaming beverage of Patent Document 3 has an alcohol content of 1 to 4% by volume, a final fermentation degree of 80% or less, an amino nitrogen concentration of 5 to 12 mg / 100 mL, and a bitterness value of 15 to 25 BU.

[0008] In the example of Patent Document 3, it is described that a fermented beer-like foaming beverage with an alcohol content of 3% by volume and a final fermentation degree of 62% or 70% was produced and sensory evaluation was conducted. Regarding the flavor of the fermented beer-like foaming beverage, Patent Document 3 states that when the final fermentation degree is equivalent and the amount of yeast-non-assimilable sugar is equivalent, the higher the amino nitrogen concentration, the stronger the kokumi and sweetness, and the tendency for sharpness and refreshingness to decrease, and that using hops with a high isocohumulone ratio is effective in improving sharpness.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0010] The low-alcohol beer-like beverage of Patent Document 1 achieves a refreshing and light drinking feeling, but it may be considered that the taste quality is too light, and there is still room for improvement in achieving both the lightness of the drinking feeling and the richness of the taste.

[0011] As a means of improving the drinkability of a beer-taste beverage without changing the alcohol concentration, a method of reducing the fermentation degree can be considered. For example, by adjusting the type and amount of polysaccharide-degrading enzymes in the wort, the fermentation degree of the beer-taste beverage can be reduced and the sugar concentration can be increased.

[0012] However, applying the method of Patent Document 2 or 3 to a low-alcohol beer-taste beverage may impair the light drinking feeling of the low-alcohol beer-taste beverage, which may be disadvantageous.

[0013] The present invention solves the above problems, and an object thereof is to provide a low-alcohol fermented beer-taste beverage that exhibits a refreshing and light drinking feeling and is excellent in taste richness.

Means for Solving the Problems

[0014] The present invention provides the following aspects.

[0015] [Aspect 1] An appearance fermentation degree of more than 80% and 98% or less, preferably 85 to 97%, more preferably 88 to 96%, still more preferably 90 to 95%, particularly preferably 91 to 94%, and A ratio of the total concentration of glucose, disaccharides and trisaccharides to the total sugar concentration of 0.5 or more, for example, 0.5 to 0.98, preferably 0.55 to 0.95, more preferably 0.6 to 0.92, still more preferably 0.63 to 0.90, even more preferably 0.65 to 0.88, particularly preferably 0.68 to 0.85, particularly more preferably 0.70 to 0.83, particularly still more preferably 0.78 to 0.82, and A ratio of the total concentration of glucose and disaccharides to the trisaccharide concentration of 2.5 or more, for example, 2.5 to 12.0, preferably 2.6 to 10.0, more preferably 2.7 to 8.0, still more preferably 2.8 to 5.0, even more preferably 2.9 to 4.5, particularly preferably 3.0 to 4.0, particularly more preferably 3.1 to 4.2, particularly still more preferably 3.2 to 3.5, and A total sugar concentration of 8 to 35 mg / ml, preferably 9 to 25 mg / ml, more preferably 10 to 20 mg / ml, still more preferably 12 to 18 mg / ml, even more preferably 13 to 15 mg / ml, particularly preferably 13.5 to 14.5 mg / ml, and A real extract concentration of 1 to 4% by mass, preferably 1.3 to 3.5% by mass, more preferably 1.4 to 3.0% by mass, still more preferably 1.5 to 2.8% by mass, particularly preferably 1.6 to 2.5% by mass, and An alcohol concentration of 2 to 4 v / v%, preferably 3.0 to 4.0 v / v%, more preferably 3.2 to 4.0 v / v%, even more preferably 3.4 to 3.9 v / v%, and particularly preferably 3.5 to 3.8 v / v%, and A low-alcohol fermented beer-taste beverage having

[0016] [Aspect 2] The low-alcohol fermented beer-taste beverage according to Aspect 1, wherein the apparent degree of fermentation is 88 to 96%.

[0017] [Aspect 3] The low-alcohol fermented beer-taste beverage according to Aspect 1 or 2, wherein the alcohol concentration is 3.2 to 4 v / v%.

[0018] [Aspect 4] The low-alcohol fermented beer-taste beverage according to any one of Aspects 1 to 3, having an original wort extract concentration of 5 to 10% by mass, preferably 5.5 to 9% by mass, more preferably 5.8 to 8.5% by mass, even more preferably 6.0 to 8.4, even more preferably 6.5 to 8.2, and particularly preferably 7.0 to 8.0% by mass.

[0019] [Aspect 5] The low-alcohol fermented beer-taste beverage according to any one of Aspects 1 to 4, having a sweetness degree of 2 to 10, preferably 3 to 8, more preferably 3.5 to 6, and even more preferably 4 to 5.

[0020] [Aspect 6] The low-alcohol fermented beer-taste beverage according to any one of Aspects 1 to 6, having a bitterness value of 14 to 20 BU, preferably 15 to 19 BU, and more preferably 16 to 18 BU.

[0021] [Aspect 7] The low-alcohol fermented beer-taste beverage according to any one of Aspects 1 to 6, having a pH of 3.6 to 4.6, more preferably 3.6 to 4.4, and even more preferably 3.6 to 4.1.

[0022] [Aspect 8] A low-alcohol fermented beer-taste beverage according to any one of Aspects 1 to 7, having a malt usage ratio of 50% or more, for example, 50 to 100% by mass, more preferably 50 to 95% by mass, still more preferably 60 to 90% by mass, particularly preferably 70 to 80% by mass.

[0023] [Aspect 9] Adjusting the apparent degree of fermentation to more than 80% and 98% or less, preferably 85 to 97%, more preferably 88 to 96%, still more preferably 90 to 95%, particularly preferably 91 to 94%. Adjusting the ratio of the total concentration of glucose, disaccharides and trisaccharides to the total sugar concentration to 0.5 or more, for example, 0.5 to 0.98, preferably 0.55 to 0.95, more preferably 0.6 to 0.92, still more preferably 0.63 to 0.90, even more preferably 0.65 to 0.88, particularly preferably 0.68 to 0.85, particularly more preferably 0.70 to 0.83, particularly still more preferably 0.78 to 0.82. Adjusting the ratio of the glucose and disaccharide concentration to the trisaccharide concentration to 2.5 or more, for example, 2.5 to 12.0, preferably 2.6 to 10.0, more preferably 2.7 to 8.0, still more preferably 2.8 to 5.0, even more preferably 2.9 to 4.5, particularly preferably 3.0 to 4.0, particularly more preferably 3.1 to 4.2, particularly still more preferably 3.2 to 3.5. Adjusting the total sugar concentration to 8 to 35 mg / ml, preferably 9 to 25 mg / ml, more preferably 10 to 20 mg / ml, still more preferably 12 to 18 mg / ml, even more preferably 13 to 15 mg / ml, particularly preferably 13.5 to 14.5 mg / ml. Adjusting the true extract concentration to 1 to 4% by mass, preferably 1.3 to 3.5% by mass, more preferably 1.4 to 3.0% by mass, still more preferably 1.5 to 2.8% by mass, particularly preferably 1.6 to 2.5% by mass, and Adjusting the alcohol concentration to 2 to 4 v / v%, preferably 3.0 to 4.0 v / v%, more preferably 3.2 to 4.0 v / v%, still more preferably 3.4 to 3.9 v / v%, particularly preferably 3.5 to 3.8 v / v%. A method for producing a low-alcohol fermented beer-flavored beverage, comprising:

[0024] [Aspect 10] Adjusting the apparent degree of fermentation to more than 80% but not more than 98%, preferably 85 to 97%, more preferably 88 to 96%, even more preferably 90 to 95%, and particularly preferably 91 to 94%; The ratio of the total concentration of glucose, disaccharides, and trisaccharides to the total sugar concentration may be 0.5 or more, for example, 0.5 to 0.98, preferably 0.55 to 0.95, more preferably 0.6 to 0.92, even more preferably 0.63 to 0.90, still more preferably 0.65 to 0.88, particularly preferably 0.68 to 0.85, especially more preferably 0.70 to 0.83, and especially more preferably 0.78 to 0.82. adjusting the ratio of glucose and disaccharide concentrations to trisaccharide concentrations to 2.5 or more, for example, 2.5 to 12.0, preferably 2.6 to 10.0, more preferably 2.7 to 8.0, even more preferably 2.8 to 5.0, still more preferably 2.9 to 4.5, particularly preferably 3.0 to 4.0, especially more preferably 3.1 to 4.2, and especially more preferably 3.2 to 3.5; adjusting the total sugar concentration to 8 to 35 mg / ml, preferably 9 to 25 mg / ml, more preferably 10 to 20 mg / ml, even more preferably 12 to 18 mg / ml, still more preferably 13 to 15 mg / ml, and particularly preferably 13.5 to 14.5 mg / ml; Adjusting the concentration of the true extract to 1 to 4% by mass, preferably 1.3 to 3.5% by mass, more preferably 1.4 to 3.0% by mass, even more preferably 1.5 to 2.8% by mass, and particularly preferably 1.6 to 2.5% by mass; and The alcohol concentration is adjusted to 2 to 4 v / v%, preferably 3.0 to 4.0 v / v%, more preferably 3.2 to 4.0 v / v%, even more preferably 3.4 to 3.9 v / v%, and particularly preferably 3.5 to 3.8 v / v%. The method for enhancing the depth of flavor and lightness of a low-alcohol fermented beer-flavored beverage comprises:

[0025] [Aspect 11] Heating a starch raw material containing malt in the presence of transglucosidase as an enzyme for producing yeast-non-assimilable sugar from yeast-assimilable sugar, glucoamylase as an enzyme for hydrolyzing dextrin, and β-glucanase as a β-glucan-degrading enzyme to effect saccharification, and fermenting the resulting saccharified liquid with yeast to obtain a fermented liquid A method for producing a low-alcohol fermented beer-taste beverage having an alcohol concentration of 2 to 4 v / v%.

[0026] [Aspect 12] The method for producing a low-alcohol fermented beer-taste beverage according to Aspect 11, wherein the low-alcohol fermented beer-taste beverage is any one of the low-alcohol fermented beer-taste beverages of Aspects 1 to 9. [Advantages of the Invention]

[0027] According to the present invention, there is provided a low-alcohol fermented beer-taste beverage that exhibits a refreshing and light drinking feeling while having excellent taste richness. [Modes for Carrying Out the Invention]

[0028] Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of a low-alcohol fermented beer-taste beverage and a method for producing the same for embodying the technical idea of the present invention, and the present invention is not limited to the low-alcohol fermented beer-taste beverage and the method for producing the same shown below. In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the intended purpose of the step is achieved. Further, the content of each component in the composition means the total amount of the plurality of substances corresponding to each component in the composition when there are a plurality of substances corresponding to each component in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined.

[0029] [Low-alcohol fermented beer-taste beverage] A low-alcohol fermented beer-taste beverage refers to a fermented beer-taste beverage with an alcohol concentration lower than that of a normal fermented beer-taste beverage, such as beer produced by a normal method.

[0030] In this specification, a fermented beer-taste beverage is a fermented beverage having a beer-like flavor. "Beer-like flavor" means a taste that reminds one of beer in terms of flavor, regardless of the product name or label. That is, a fermented beer-taste beverage means a foaming beverage containing a fermented liquid obtained by saccharifying a starch raw material and fermenting the resulting saccharified liquid with yeast, and having a flavor, taste, and texture equivalent to or similar to that of beer. Sparkling wine and beverages mixed with malt-derived sugar solution, hops, spices, carbon dioxide gas, etc. are included in the fermented beer-taste beverages.

[0031] In this specification, unless otherwise specified, "hops" includes hop processed products in addition to fresh hops, dried hops, hop pellets, etc. Examples of hop processed products include hop processed products containing components obtained by isomerizing bitter components in hops, such as hop extracts obtained by extracting bitter components from hops, isomerized hop extracts, tetrahydroisohumulone, and hexahydroisohumulone.

[0032] <Alcohol concentration> The low-alcohol fermented beer-taste beverage contains alcohol. Alcohol exhibits a pungent taste and a sweet taste. In one form, the alcohol concentration of the low-alcohol fermented beer-taste beverage is 2 to 4 v / v%. If the alcohol concentration of the low-alcohol fermented beer-taste beverage is less than 2 v / v%, the drinking satisfaction may be insufficient, and if it exceeds 4 v / v%, the refreshing drinking feeling (hereinafter also referred to as "refreshing feeling") may decrease. From the perspective of achieving both drinking satisfaction and refreshing feeling, the alcohol concentration is preferably 3.0 to 4.0 v / v%, more preferably 3.2 to 4.0 v / v%, still more preferably 3.4 to 3.9 v / v%, and particularly preferably 3.5 to 3.8 v / v%. The term "alcohol" means ethanol. The alcohol is preferably alcohol derived from the wort fermentation liquid.

[0033] The alcohol concentration is expressed as the percentage of the volume of alcohol contained in the beer - flavored beverage with respect to the volume of the whole beer - flavored beverage, and is measured in accordance with the method specified in the Revised BCOJ Beer Analysis Method (the method described in "8.3 Alcohol" of "BCOJ Beer Analysis Method (2013 Revised Edition)").

[0034] <Extract concentration> The low - alcohol fermented beer - flavored beverage contains extract. The extract refers to the non - volatile solids in the beer - flavored beverage. The extract contains carbohydrates, nitrogen compounds, glycerin, minerals, bitter substances, polyphenols, non - volatile organic acids, etc. The term "extract" means the non - volatile solids themselves, the amount of non - volatile solids, or the concentration (w / w%) of non - volatile solids depending on the context.

[0035] The true extract concentration of the low - alcohol fermented beer - flavored beverage is, for example, 1 to 4% by mass, preferably 1.3 to 3.5% by mass, more preferably 1.4 to 3.0% by mass, still more preferably 1.5 to 2.8% by mass, and particularly preferably 1.6 to 2.5% by mass. If the true extract concentration of the low - alcohol fermented beer - flavored beverage is less than 1% by mass, the body or drinking satisfaction may be insufficient, and if it exceeds 4% by mass, the sharpness or refreshing feeling may decrease.

[0036] The true extract concentration of the beer - flavored beverage is a value calculated according to the method described in "8.4 True (ness) Extract 8.4.3 Alcoholizer Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0037] The extract of the beer - flavored beverage can be adjusted, for example, when manufacturing a beer - flavored beverage, by adding sugar, protein (or its decomposition product), etc. so that the extract is within the above range; by appropriately selecting raw material types such that the extract is within the above range; by suppressing saccharification (production of maltose and maltotriose) through charging in a manufacturing method that controls the activity of β - amylase to obtain a pre - fermentation liquid; by using yeast with low maltose - assimilating ability and / or low maltotriose - assimilating ability; by controlling the fermentation process by methods such as stopping the fermentation process halfway (lowering the fermentation temperature halfway) or fermenting at a low temperature from the beginning of the fermentation process; by appropriately selecting yeast with assimilating ability suitable for making the extract within the above range; and by appropriately combining these methods.

[0038] <Original wort extract concentration> The low - alcohol fermented beer - flavored beverage preferably has an original wort extract concentration of 10% by mass or less. By doing so, there are advantages that the alcohol concentration can be lowered and a refreshing taste can be obtained. The original wort extract concentration of the low - alcohol fermented beer - flavored beverage can be, for example, 5 - 10% by mass, preferably 5.5 - 9% by mass, more preferably 5.8 - 8.5% by mass, still more preferably 6.0 - 8.4% by mass, even more preferably 6.5 - 8.2% by mass, and particularly preferably 7.0 - 8.0% by mass. The original wort extract concentration of the beer - flavored beverage can be calculated, for example, by measuring ethanol by the alcoholizer method in 8.3.6. of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision), measuring the real extract by the alcoholizer method in 8.4.3., and using the extract - related calculation method in 8.5.

[0039] <Carbohydrate concentration> The low-alcohol fermented beer-taste beverage contains carbohydrates. Carbohydrates refer to carbohydrates that are not dietary fiber. The low-alcohol fermented beer-taste beverage of the present invention preferably has a carbohydrate concentration of 1.0 to 2.5 g / 100 ml from the viewpoint of improving the body feeling or taste richness without impairing the refreshing feeling. If the carbohydrate concentration is less than 1.0 g / 100 ml, the body feeling or taste richness may be insufficient, and if it exceeds 2.5 g / 100 ml, the sharpness or refreshing feeling may decrease. The carbohydrate concentration of the low-alcohol fermented beer-taste beverage may be more preferably 1.3 to 2.2 g / 100 ml, and even more preferably 1.5 to 2.0 g / 100 ml.

[0040] The carbohydrate concentration and the following total sugar concentration of the low-alcohol beer-taste beverage can be adjusted, for example, by adding a β-glucan-degrading enzyme such as glucanase during the saccharification process, or activating the action of the enzyme contained in the grains, decomposing the carbon source extracted from the grain raw materials such as malt into sugars that can be assimilated by yeast, and reducing the carbohydrates by allowing the yeast to assimilate them during fermentation; a method of reducing the carbohydrates by increasing the assimilability by yeast using liquid sugar containing a large amount of carbohydrates assimilable by yeast; a method of lowering the concentration of carbohydrates by dilution, etc.

[0041] The carbohydrate concentration of the low-alcohol fermented beer-taste beverage can be calculated according to the method described in Table 2 of the Nutrition Labeling Standards (Consumer Affairs Agency Notification No. 9 of 2009, partial amendment) (calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, and moisture from the weight of the food).

[0042] <Sugar composition> The low-alcohol fermented beer-taste beverage contains sugar. The sugar contained in the low-alcohol fermented beer-taste beverage may be glucose, oligosaccharides (disaccharides to hexasaccharides) in which 2 to 6 glucoses are polymerized, and dextrin. In this specification, the monosaccharide or monosaccharide means glucose. In this specification, the oligosaccharide is a 2- to 6-sugar having glucose as a constituent monosaccharide and having at least one or more glycosidic bonds. Examples of the disaccharide include maltose, isomaltose, trehalose, kojibiose, nigerose, neotrehalose, and gentiobiose. Examples of the trisaccharide include maltotriose, isomaltotriose, and panose. Examples of the tetrasaccharide include maltotetraose and isomaltotetraose. Examples of the pentasaccharide include maltopentaose and isomaltopentaose. Examples of the hexasaccharide include maltohexaose and isomalt hexaose. Dextrin is a starch degradation product and refers to something larger than oligosaccharides. In this specification, sugars in which 7 or more glucoses are polymerized are classified as dextrin.

[0043] The sugar contained in the low-alcohol fermented beer-taste beverage is preferably sugar derived from wort fermentation broth. In that case, the sugar will contain yeast non-assimilable sugar. Examples of the yeast non-assimilable disaccharide include isomaltose, kojibiose, nigerose, neotrehalose, and gentiobiose. Examples of the yeast non-assimilable trisaccharide include isomaltotriose and panose. The yeast non-assimilable sugar is preferably isomaltooligosaccharide. Examples of the isomaltooligosaccharide include isomaltose, isomaltotriose, and panose. In one form, the yeast uses yeast classified as "Type B" in Note 7 of the final fermentation degree in 8.11 of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement Revised Edition) that does not assimilate isomaltose and panose.

[0044] The total sugar concentration of the low-alcohol fermented beer-taste beverage is preferably, for example, 8 to 35 mg / ml. If the total sugar concentration is less than 8 mg / ml, the body feeling or the drinking satisfaction may be insufficient, and if it exceeds 35 mg / ml, the sharpness or lightness may decrease. In the present specification, the "total sugar concentration" refers to the sum of the concentrations of monosaccharides to hexasaccharides and dextrin. The total sugar concentration of the low-alcohol fermented beer-taste beverage is preferably 9 to 25 mg / ml, more preferably 10 to 20 mg / ml, still more preferably 12 to 18 mg / ml, even more preferably 13 to 15 mg / ml, and particularly preferably 13.5 to 14.5 mg / ml.

[0045] The low-alcohol fermented beer-taste beverage may contain glucose. The glucose concentration in the low-alcohol fermented beer-taste beverage is preferably, for example, 0.2 to 10 mg / ml, more preferably 0.5 to 8.0 mg / ml, still more preferably 0.8 to 5.0 mg / ml, even more preferably 0.9 to 2.0 mg / ml, and particularly preferably 0.95 to 1.5 mg / ml.

[0046] The ratio of glucose (mg / ml) to the total sugar concentration (mg / ml) in the low-alcohol fermented beer-taste beverage (glucose concentration / total sugar concentration, hereinafter also referred to as "glucose ratio") is preferably 0.02 to 0.3, more preferably 0.04 to 0.2, even more preferably 0.06 to 0.15, and particularly preferably 0.07 to 0.1 from the viewpoint of improving the richness of the taste.

[0047] The low-alcohol fermented beer-taste beverage may contain disaccharides. The disaccharide concentration in the low-alcohol fermented beer-taste beverage is preferably, for example, 2.5 to 20 mg / ml, more preferably 3 to 18 mg / ml, still more preferably 4 to 15 mg / ml, even more preferably 5 to 12 mg / ml, particularly preferably 6 to 10 mg / ml, and particularly more preferably 7 to 9 mg / ml. When the disaccharide concentration is within the above range, it is easier to achieve the richness of the taste of the low-alcohol fermented beer-taste beverage.

[0048] The low-alcohol fermented beer-taste beverage preferably has a ratio of disaccharide concentration (mg / ml) to alcohol concentration (v / v%) (disaccharide concentration / alcohol concentration, hereinafter also referred to as "disaccharide / alcohol ratio") of 1.0 to 3.5. By adjusting the disaccharide / alcohol ratio within the above range, the richness of the taste can be improved without impairing the light feeling due to the sweetness of the disaccharide, the sweetness of the alcohol, and the stimulation. The disaccharide / alcohol ratio is more preferably 1.1 to 3.4, still more preferably 1.2 to 3.2, even more preferably 1.5 to 3.0, particularly preferably 1.8 to 2.8, particularly more preferably 1.9 to 2.5, and particularly still more preferably 2.0 to 2.3.

[0049] From the viewpoint of improving the richness of the taste, the low-alcohol fermented beer-taste beverage preferably has a ratio of disaccharide concentration (mg / ml) to total sugar concentration (mg / ml) (disaccharide concentration / total sugar concentration, hereinafter also referred to as "disaccharide ratio") of 0.2 to 0.9, more preferably 0.3 to 0.8, even more preferably 0.4 to 0.7, and particularly preferably 0.5 to 0.6.

[0050] The low-alcohol fermented beer-taste beverage may contain trisaccharide. The trisaccharide concentration in the low-alcohol fermented beer-taste beverage is preferably, for example, 1.7 to 10 mg / ml, more preferably 1.8 to 8 mg / ml, still more preferably 2 to 6 mg / ml, particularly preferably 2.2 to 3 mg / ml, and particularly more preferably 2.5 to 2.8 mg / ml. When the trisaccharide concentration is within the above range, the richness of the taste of the low-alcohol fermented beer-taste beverage is likely to be improved.

[0051] From the viewpoint of improving the richness of the taste, the low-alcohol fermented beer-taste beverage preferably has a ratio of trisaccharide concentration (mg / ml) to total sugar concentration (mg / ml) (trisaccharide concentration / total sugar concentration, hereinafter also referred to as "trisaccharide ratio") of 0.13 to 0.3, more preferably 0.15 to 0.25, still more preferably 0.17 to 0.22, and particularly preferably 0.18 to 0.20.

[0052] The total concentration of glucose, disaccharides, and trisaccharides (hereinafter also referred to as "1-3 sugar concentration") in the low-alcohol fermented beer-taste beverage is preferably, for example, 5 to 30 mg / ml, more preferably 6 to 22 mg / ml, still more preferably 7 to 18 mg / ml, even more preferably 9 to 15 mg / ml, and particularly preferably 10 to 12 mg / ml.

[0053] The low-alcohol fermented beer-taste beverage has a ratio of the 1-3 sugar concentration (mg / ml) to the total sugar concentration (mg / ml) (1-3 sugar concentration / total sugar concentration, hereinafter also referred to as "1-3 sugar ratio") of 0.5 or more. The 1-3 sugar ratio may be, for example, 0.98 or less. By adjusting the 1-3 sugar ratio within the above range, the sweetness of the 1-3 sugars can improve the richness of the taste without impairing the lightness. The 1-3 sugar ratio of the low-alcohol fermented beer-taste beverage may be, for example, 0.5 to 0.98, preferably 0.55 to 0.95, more preferably 0.6 to 0.92, still more preferably 0.63 to 0.90, even more preferably 0.65 to 0.88, particularly preferably 0.68 to 0.85, particularly more preferably 0.70 to 0.83, and particularly still more preferably 0.78 to 0.82.

[0054] The low-alcohol fermented beer-taste beverage has a ratio (1-2 sugar concentration / 3 sugar concentration, hereinafter also referred to as "1-2 sugar / 3 sugar ratio") of the total concentration (mg / ml) of glucose and disaccharides to the trisaccharide concentration (mg / ml) of 2.5 or more. By increasing the content rate of 1-2 sugars that exhibit relatively high sweetness, the richness of the taste of the low-alcohol fermented beer-taste beverage is enhanced. The 1-2 sugar / 3 sugar ratio is preferably 2.5 or more, more preferably 2.6 or more, still more preferably 2.8 or more, even more preferably 2.9 or more, particularly preferably 3.0 or more, particularly more preferably 3.1 or more, and particularly still more preferably 3.2 or more. Also, the 1-2 sugar / 3 sugar ratio may be, for example, 10 or less from the viewpoint of suppressing the prominence of sweetness. The 1-2 sugar / 3 sugar ratio of the low-alcohol fermented beer-taste beverage may be, for example, 2.5 to 12.0, preferably 2.6 to 10.0, more preferably 2.7 to 8.0, still more preferably 2.8 to 5.0, even more preferably 2.9 to 4.5, particularly preferably 3.0 to 4.0, particularly more preferably 3.1 to 4.2, and particularly still more preferably 3.2 to 3.5.

[0055] The total concentration of disaccharides and trisaccharides (hereinafter also referred to as "2-3 sugar concentration") in the low-alcohol fermented beer-taste beverage is preferably, for example, 4.2 to 30 mg / ml, more preferably 5.8 to 22 mg / ml, still more preferably 7 to 18 mg / ml, even more preferably 8.8 to 13 mg / ml, and particularly preferably 9.5 to 11.8 mg / ml.

[0056] The low-alcohol fermented beer-taste beverage has a ratio of the disaccharide concentration (mg / ml) to the trisaccharide concentration (mg / ml) (disaccharide concentration / trisaccharide concentration, hereinafter also referred to as "disaccharide / trisaccharide ratio") of 2.2 or more. By increasing the content rate of disaccharides, which exhibit a relatively high sweetness, the taste richness of the low-alcohol fermented beer-taste beverage is enhanced. The disaccharide / trisaccharide ratio is preferably 2.3 or more, more preferably 2.4 or more, still more preferably 2.5 or more, even more preferably 2.6 or more, particularly preferably 2.7 or more, particularly more preferably 2.8 or more, and particularly still more preferably 2.9 or more. Also, from the viewpoint of suppressing the prominence of sweetness, the disaccharide / trisaccharide ratio may be, for example, 10 or less. The disaccharide / trisaccharide ratio of the low-alcohol fermented beer-taste beverage may be, for example, 2.2 to 10, preferably 2.3 to 8.0, more preferably 2.4 to 6.0, still more preferably 2.5 to 5.0, even more preferably 2.6 to 4.0, particularly preferably 2.7 to 3.5, particularly more preferably 2.8 to 3.3, and particularly still more preferably 2.9 to 3.0.

[0057] The low-alcohol fermented beer-taste beverage has a ratio of the disaccharide concentration (mg / ml) to the trisaccharide concentration (mg / ml) (disaccharide concentration / trisaccharide concentration, hereinafter also referred to as "disaccharide / trisaccharide ratio") of 2.2 or more. By increasing the content rate of disaccharides, which exhibit a relatively high sweetness, the taste richness of the low-alcohol fermented beer-taste beverage is enhanced. The disaccharide / trisaccharide ratio is preferably 2.3 or more, more preferably 2.4 or more, still more preferably 2.5 or more, even more preferably 2.6 or more, particularly preferably 2.7 or more, particularly more preferably 2.8 or more, and particularly still more preferably 2.9 or more. Also, from the viewpoint of suppressing the prominence of sweetness, the disaccharide / trisaccharide ratio may be, for example, 10 or less. The disaccharide / trisaccharide ratio of the low-alcohol fermented beer-taste beverage may be, for example, 2.2 to 10, preferably 2.3 to 8.0, more preferably 2.4 to 6.0, still more preferably 2.5 to 5.0, even more preferably 2.6 to 4.0, particularly preferably 2.7 to 3.5, particularly more preferably 2.8 to 3.3, and particularly still more preferably 2.9 to 3.0.

[0058] The low-alcohol fermented beer-taste beverage may preferably contain 4 to 6 sugars. The total concentration of 4 to 6 sugars in the low-alcohol fermented beer-taste beverage is preferably, for example, 0.5 to 2.8 mg / ml, more preferably 0.6 to 2.5 mg / ml, still more preferably 0.7 to 2.0 mg / ml, and particularly preferably 0.8 to 1.5 mg / ml. When the total concentration of 4 to 6 sugars is within the above range, it is easy to improve the body feeling without impairing the light feeling of the low-alcohol fermented beer-taste beverage.

[0059] For the low-alcohol fermented beer-taste beverage, the ratio of the total concentration (mg / ml) of 4 to 6 sugars to the total sugar concentration (mg / ml) (4 to 6 sugar concentration / total sugar concentration, hereinafter also referred to as "4 to 6 sugar ratio") is preferably 0.2 or less. Thereby, it becomes easy to maintain the light feeling of the low-alcohol fermented beer-taste beverage. The 4 to 6 sugar ratio may be, for example, 0.01 to 0.2, preferably 0.03 to 0.18, more preferably 0.04 to 0.15, still more preferably 0.05 to 0.12, even more preferably 0.06 to 0.10, and particularly preferably 0.07 to 0.08.

[0060] The low-alcohol fermented beer-taste beverage may contain dextrin. The dextrin concentration in the low-alcohol fermented beer-taste beverage may be, for example, 0.3 to 8 mg / ml, preferably 0.4 to 7 mg / ml, more preferably 0.5 to 6 mg / ml, still more preferably 0.6 to 5 mg / ml, even more preferably 0.7 to 4 mg / ml, particularly preferably 0.8 to 3 mg / ml, particularly more preferably 1 to 2 mg / ml, and particularly still more preferably 1.2 to 1.7 mg / ml. When the dextrin concentration is within the above range, it is easy to improve the body feeling without impairing the light feeling of the low-alcohol fermented beer-taste beverage.

[0061] In low-alcohol fermented beer-flavored beverages, the ratio of dextrin concentration (mg / ml) to total sugar concentration (mg / ml) (dextrin concentration / total sugar concentration, hereinafter also referred to as "dextrin ratio") is preferably 0.5 or less. This helps to maintain the light and refreshing feel of low-alcohol fermented beer-flavored beverages. The dextrin ratio of low-alcohol fermented beer-flavored beverages may be, for example, 0.01 to 0.5, preferably 0.03 to 0.48, more preferably 0.06 to 0.36, even more preferably 0.08 to 0.24, even more preferably 0.09 to 0.20, and particularly preferably 0.1 to 0.15.

[0062] In a low-alcohol fermented beer-flavored beverage, the ratio of the total concentration (mg / ml) of 1-6 sugars to the dextrin concentration (mg / ml) (1-6 sugar concentration / dextrin concentration, hereinafter also referred to as the "1-6 sugar / dextrin ratio") is preferably 0.7 or higher. By increasing the content of low-molecular-weight sugars and decreasing the content of high-molecular-weight sugars, it is possible to improve the depth of flavor without sacrificing lightness. Furthermore, the 1-6 sugar / dextrin ratio of a low-alcohol fermented beer-flavored beverage may be 10 or less to prevent overt sweetness. The 1-6 sugar / dextrin ratio of a low-alcohol fermented beer-flavored beverage may be, for example, 0.7 to 10, preferably 1 to 9.9, more preferably 1.1 to 9.8, even more preferably 1.8 to 9.5, even more preferably 2.5 to 9.2, particularly preferably 3.2 to 9, especially more preferably 5 to 8.5, and especially even more preferably 7.5 to 8.

[0063] The sugar concentrations in the low-alcohol fermented beer-taste beverage can be measured using high-performance liquid chromatography (HPLC) according to the method described in the Examples. The dextrin concentration is measured as the analytical value of sugars with molecular weights larger than that of maltohexaose, according to the method described in the Examples.

[0064] <Fermented wort> The low-alcohol fermented beer-taste beverage contains a wort fermentation liquid. By containing the wort fermentation liquid, the low-alcohol fermented beer-taste beverage is imparted with a complex taste characteristic of beer, a richness in flavor, a drinking satisfaction, and a body feeling. The wort fermentation liquid is a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in this specification means the wort (saccharified liquid) used in the production of ordinary beer, which contains malt and, if necessary, hops.

[0065] The wort fermentation liquid can be produced, for example, by a method including a charging step of obtaining a saccharified liquid (wort) from a protein raw material and a fermentation step of fermenting the obtained saccharified liquid (wort) with yeast to obtain a fermentation liquid.

[0066] The method for producing the wort fermentation liquid includes a charging step of obtaining a saccharified liquid from a protein raw material (hereinafter also simply referred to as the "charging step"). In the charging step, it is preferable to prepare a mixture containing a protein raw material and raw water (hereinafter also referred to as "mash"), heat it, and perform a saccharification treatment to saccharify the protein of the protein raw material to obtain a saccharified liquid.

[0067] The protein raw material is not particularly limited as long as it is a fermentation raw material containing protein, but preferably contains malt. Examples of the malt used in the present invention preferably include at least one selected from the group consisting of barley malt, wheat malt, rye malt, and oat malt. Malt can be obtained by germinating barley, wheat, rye, oats, etc. by a general malting process. Specifically, malt can be produced by soaking the harvested barley, wheat, rye, oats, etc. in water, germinating them appropriately, and then drying them with hot air. The malt may be used as a ground product ground by a conventional method.

[0068] Examples of protein raw materials other than malt include barley, wheat, corn starch, corn grits, rice, and sorghum.

[0069] The protein raw material may be used alone or in combination of two or more.

[0070] From the perspective of enhancing the drinking satisfaction and body feeling, the malt usage ratio in the starch raw material is preferably 25% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, even more preferably 60% by mass or more, 70% by mass or more; and from the perspective of adjusting the balance of taste, it is preferably 100% by mass or less, more preferably 90% by mass or less, still more preferably 80% by mass or less. The malt usage ratio may be, for example, 25 to 100% by mass, preferably 40 to 100% by mass, more preferably 50 to 95% by mass, still more preferably 60 to 90% by mass, particularly preferably 70 to 80% by mass.

[0071] In the charging step, saccharide raw materials such as liquid sugar and granulated sugar may be added in addition to the starch raw material. Here, the liquid sugar is produced by decomposing, saccharifying, and isomerizing starch by an acid or an enzyme, and mainly contains glucose, fructose, sucrose, maltose, maltotriose, etc. The saccharide raw materials may be used singly or in combination of two or more.

[0072] From the perspective of adjusting the sugar composition (hereinafter, also simply referred to as "sugar composition") such as the glucose ratio, disaccharide ratio, trisaccharide ratio, 1-3 sugar ratio, 2-3 sugar ratio, 1-2 sugar / 3 sugar ratio, 2 sugar / 3 sugar ratio, 4-6 sugar ratio, dextrin ratio, 1-6 sugar / dextrin ratio, etc. in the obtained low-alcohol fermented beer-taste beverage within the above range, in the charging step, it is preferable to add an enzyme that generates yeast non-assimilable sugar (hereinafter, also simply referred to as "non-assimilable sugar") from yeast assimilable sugar (hereinafter, also simply referred to as "assimilable sugar"), and an enzyme that hydrolyzes dextrin.

[0073] In the charging process, by adding an enzyme that generates non-fermentable sugars from fermentable sugars, the fermentable sugars are converted into non-fermentable sugars. Specifically, fermentable sugars such as glucose, fructose, sucrose, maltose, and maltotriose are converted into non-fermentable sugars such as kojibiose, nigerose, isomaltose, panose, isomaltotriose, neotrehalose, and gentiobiose. Among these, as the non-fermentable sugars generated by the enzyme, isomaltooligosaccharides are preferable from the viewpoints of adjusting the alcohol concentration and enhancing the body feeling.

[0074] Isomaltooligosaccharides are oligosaccharides with a degree of polymerization of 2 or more and 6 or less, having glucose as a constituent sugar and having at least one or more of α-1,6 bonds, α-1,2 bonds, and α-1,3 bonds in the molecule. Examples of isomaltooligosaccharides include isomaltose, isomaltotriose, and panose.

[0075] Non-fermentable sugars are not used for fermentation in the fermentation process. Therefore, disaccharides and trisaccharides converted into non-fermentable sugars can be left in the resulting low-alcohol fermented beer-taste beverage, and the sugar composition in the resulting low-alcohol fermented beer-taste beverage can be adjusted within the above range. In addition, since the production of alcohol can be suppressed, the alcohol concentration of the resulting low-alcohol fermented beer-taste beverage can be reduced.

[0076] Enzymes that generate non-fermentable sugars from fermentable sugars preferably contain transglucosidase from the perspective of regulating the sugar composition in the resulting low-alcohol fermented beer-taste beverage. The transglucosidase is not particularly limited as long as it is an enzyme having catalytic activity for the sugar transfer reaction, and transglucosidases derived from various organisms can be appropriately used. Its form may be any of a liquid, a powder, one immobilized on a carrier, etc. Also, commercially available transglucosidase may be used. Examples of commercially available transglucosidases include Transglucosidase L "Amano" (manufactured by Amano Enzyme Inc.) and "DIAZYME (registered trademark) NOLO" (manufactured by International Flavors & Fragrances Inc.). Transglucosidase can be used alone or in combination of two or more kinds.

[0077] From the perspective of regulating the sugar composition in the resulting low-alcohol fermented beer-taste beverage, for example, when adding transglucosidase, the addition amount of the enzyme that generates non-fermentable sugars from fermentable sugars is preferably 0.1 to 1 part by mass, more preferably 0.2 to 0.8 part by mass, and even more preferably 0.3 to 0.5 part by mass with respect to 100 parts by mass of the starch raw material. When adjusting the addition amount of the enzyme according to the activity value, it is preferably 5 to 120 U, more preferably 10 to 100 U, and even more preferably 15 to 60 U with respect to 100 parts by mass of the starch raw material. Regarding the activity value of transglucosidase in this specification, it can be measured according to methods commonly known to those skilled in the art, specifically, the method described in Doctor of Agriculture Dissertation B No. 17665 of the University of Tokyo (2012), P. 15-16, etc. The preferable addition amounts in the case of using commercially available transglucosidase are shown in Table 1 below.

[0078]

Table 1

[0079] In Table 1, "Amano" represents transglucosidase L "Amano" manufactured by Amano Enzyme Inc., and "NOLO" represents "DIAZYME (registered trademark) NOLO" manufactured by International Flavors & Fragrances Inc.

[0080] The addition of an enzyme that generates a non-assimilable sugar from an assimilable sugar is not particularly limited as long as the reaction by the enzyme added is sufficiently carried out by the end of the charging step. For example, when using transglucosidase as an enzyme that generates a non-assimilable sugar from an assimilable sugar, transglucosidase may be added together with the protein raw material during the preparation of a mixture (mash) containing the protein raw material and raw water, or may be added during the saccharification treatment of the protein in the protein raw material. In the present invention, from the viewpoint of allowing the enzyme reaction to proceed sufficiently, it is preferable to add transglucosidase at an early stage of the charging step, and more preferably to add it during the preparation of the mash in the charging step.

[0081] From the viewpoint of adjusting the sugar composition in the resulting low-alcohol fermented beer-taste beverage, it is preferable to add an enzyme that hydrolyzes dextrin in addition to the enzyme that generates a non-assimilable sugar from an assimilable sugar in the charging step. By adding an enzyme that hydrolyzes dextrin in the charging step, the dextrin generated when saccharifying the protein in the protein raw material is hydrolyzed and converted into monosaccharides, disaccharides, and oligosaccharides. As a result, the resulting saccharified liquid (wort) has a sugar composition with a high ratio of low-molecular-weight sugars, so that the fermentability of the resulting low-alcohol fermented beer-taste beverage can be increased, or the ratio of low-molecular-weight sugars such as disaccharides and trisaccharides in the resulting low-alcohol fermented beer-taste beverage can be increased.

[0082] As the enzyme for hydrolyzing dextrin, there is no particular limitation as long as it is an enzyme that hydrolyzes the α-1,6 glucoside bond or α-1,4 glucoside bond of dextrin. Examples of the enzyme that hydrolyzes the α-1,6 glucoside bond of dextrin include pullulanase and isoamylase, and it is preferably included pullulanase. Examples of the enzyme that hydrolyzes the α-1,4 glucoside bond of dextrin include α-amylase and β-amylase. Examples of the enzyme that hydrolyzes both the α-1,4 glucoside bond and α-1,6 glucoside bond include glucoamylase.

[0083] Among these, from the viewpoint of appropriately controlling the sugar composition and fermentation degree in the obtained low-alcohol fermented beer-taste beverage, the enzyme for hydrolyzing dextrin is preferably at least one selected from the group consisting of an enzyme that hydrolyzes the α-1,6 glucoside bond of dextrin, and an enzyme that hydrolyzes both the α-1,4 glucoside bond and α-1,6 glucoside bond of dextrin, more preferably includes at least an enzyme that hydrolyzes both the α-1,4 glucoside bond and α-1,6 glucoside bond of dextrin, and still more preferably includes an enzyme that hydrolyzes the α-1,6 glucoside bond of dextrin and an enzyme that hydrolyzes both the α-1,4 glucoside bond and α-1,6 glucoside bond of dextrin. For example, the enzyme for hydrolyzing dextrin preferably includes at least one selected from the group consisting of pullulanase and glucoamylase, more preferably includes at least glucoamylase, and still more preferably includes pullulanase and glucoamylase.

[0084] From the viewpoint of adjusting the sugar composition in the obtained low-alcohol fermented beer-taste beverage, for example, when adding pullulanase and glucoamylase, the addition amount of the enzyme for hydrolyzing dextrin is preferably 0.6 to 1.6 parts by mass, more preferably 0.7 to 1.3 parts by mass, and still more preferably 0.8 to 1.1 parts by mass based on 100 parts by mass of the starch raw material.

[0085] As pullulanase, there is no particular limitation as long as it is an enzyme having catalytic activity for the decomposition reaction of pullulan, and pullulanases derived from various organisms can be appropriately used. Its form may be any of liquid, powder, immobilized on a carrier, etc. Also, commercially available pullulanase may be used. Examples of commercially available pullulanase include pullulanase "Amano" 3 (manufactured by Amano Enzyme Inc.). Pullulanase can be used alone or in combination of two or more kinds.

[0086] The addition amount of pullulanase is preferably 0.01 to 0.4 parts by mass, more preferably 0.05 to 0.3 parts by mass, and still more preferably 0.08 to 0.2 parts by mass with respect to 100 parts by mass of the starch raw material. When adjusting the addition amount according to the activity value, it is preferably 300 to 15000 U, more preferably 1800 to 11000 U, and still more preferably 3000 to 7500 U with respect to 100 parts by mass of the starch raw material. Regarding the activity value of pullulanase in this specification, it can be measured by methods commonly known to those skilled in the art, specifically, using the Limit Dextrinase Activity Assay Kit K-PLLG6 of Megazyme etc.

[0087] As glucoamylase, there is no particular limitation as long as it is an enzyme having an activity to catalyze the reaction of hydrolyzing α-1,4-glucoside bonds into glucose units from the non-reducing end, and glucoamylases derived from various organisms can be appropriately used. Its form may be any of liquid, powder, immobilized on a carrier, etc. Also, commercially available glucoamylase may be used. Examples of commercially available glucoamylase include "Diazyme X4" (manufactured by International Flavors & Fragrances Inc.), "Gluczyme NLP" (manufactured by Amano Enzyme Inc.), "Atenzyme Core" (manufactured by Novonesis). Glucoamylase can be used alone or in combination of two or more kinds.

[0088] The addition amount of glucoamylase is preferably 0.1 to 1.2 parts by mass, more preferably 0.5 to 1.0 parts by mass, and still more preferably 0.7 to 0.9 parts by mass with respect to 100 parts by mass of the starch raw material. When adjusting the addition amount according to the activity value, it is preferably 50 to 1000 U, more preferably 300 to 900 U, and still more preferably 400 to 800 U with respect to 100 parts by mass of the starch raw material. Regarding the activity value of glucoamylase in this specification, it can be measured by a method commonly known to those skilled in the art, specifically, using an amyloglucosidase (glucoamylase) activity measurement kit R-AMGR3 manufactured by Megazyme.

[0089] The preferred addition amounts when using commercially available glucoamylase are shown in Table 2 below.

[0090]

Table 2

[0091] In Table 2, “Diazyme” represents “Diazyme X4” manufactured by International Flavors & Fragrances Inc., “Gluczyme” represents “Gluczyme NLP” manufactured by Amano Enzyme Inc., and “Atenzyme Core” represents “Atenzyme Core” manufactured by Novonesis.

[0092] The addition of the enzyme for hydrolyzing dextrin is not particularly limited as long as the reaction by the enzyme added by the end of the charging step is sufficiently carried out. For example, when using pullulanase and glucoamylase as the enzyme for hydrolyzing dextrin, pullulanase and glucoamylase may be added together with the starch raw material during the preparation of the mixture (mash) containing the starch raw material and raw water, or may be added during the saccharification treatment of the starch in the starch raw material. In the present invention, from the viewpoint of allowing the enzyme reaction to proceed sufficiently, it is preferable to add pullulanase and glucoamylase at an early stage of the charging step, and more preferably to add them during the preparation of the mash in the charging step.

[0093] The ratio (enzyme for producing non-fermentable sugar from fermentable sugar / enzyme for hydrolyzing dextrin) of the addition amount (parts by mass) of the enzyme for producing non-fermentable sugar from fermentable sugar to the addition amount (parts by mass) of the enzyme for hydrolyzing dextrin is, from the viewpoint of adjusting the sugar composition in the resulting low-alcohol fermented beer-taste beverage, for example, when using transglucosidase as the enzyme for producing non-fermentable sugar from fermentable sugar and pullulanase and glucoamylase as the enzymes for hydrolyzing dextrin, preferably 0.1 to 0.8, more preferably 0.3 to 0.6, and even more preferably 0.4 to 0.5.

[0094] In the charging step, from the viewpoint of adjusting the sugar concentration and the total sugar concentration, in addition to the enzyme for producing yeast non-fermentable sugar from yeast fermentable sugar and the enzyme for hydrolyzing dextrin, a β-glucan-degrading enzyme may be further added. Specific examples of the β-glucan-degrading enzyme include β-glucanase.

[0095] The saccharification treatment is carried out by holding the mash at a predetermined temperature for a certain period of time, using the enzymes derived from the starch raw material and the added enzymes. The preparation of the mash can be carried out by a conventional method such as holding at 35°C or higher and 70°C or lower for 20 minutes or longer and 180 minutes or shorter. The temperature and time during the saccharification treatment can be appropriately adjusted in consideration of the type and amount of the starch raw material, etc., the type and amount of the added enzymes, the amount of the mash, the quality of the target low-alcohol fermented beer-taste beverage, etc. For example, the saccharification treatment can be carried out by gradually raising the temperature of the mash and holding it at 50°C or higher and 72°C or lower for 30 minutes or longer and 180 minutes or shorter. When adding two or more enzymes as the enzyme for hydrolyzing dextrin, after adding the enzyme for hydrolyzing dextrin to the mash, it is preferable to raise the temperature stepwise and hold it near the optimum temperature of each enzyme. After the saccharification treatment, it is preferable to hold at 76°C or higher and 78°C or lower for about 10 minutes to inactivate the enzyme, and then filter the saccharified mash in a wort filtration tank to obtain clear wort as the saccharified liquid.

[0096] The obtained saccharified liquid (wort) is boiled. The boiling method and its conditions can be appropriately determined. Before or during the boiling treatment, by appropriately adding herbs, spices, etc., a fermented beverage having a desired flavor can be produced. In the present invention, it is preferable to add hops before or during the boiling treatment. By boiling in the presence of hops, the flavor and aroma of hops can be extracted. The addition amount of hops, the addition mode (for example, adding in several portions), and the boiling conditions can be appropriately determined. The boiled saccharified liquid (wort) is preferably transferred to a tank called a whirlpool to remove hop residues and coagulated proteins generated by boiling. Then, it is cooled to an appropriate fermentation temperature by a plate cooler to obtain a cooled saccharified liquid (wort). The fermentation temperature is usually 8°C or higher and 25°C or lower.

[0097] The method for producing a wort fermentation liquid includes a fermentation step (hereinafter, also simply referred to as the "fermentation step") of fermenting the obtained saccharified liquid (wort) with yeast to obtain a fermentation liquid. By fermenting the obtained wort with yeast, a wort fermentation liquid is obtained.

[0098] In the fermentation step, it is preferable to inoculate yeast into the cooled saccharified liquid (wort) obtained in the charging step, transfer it to a fermentation tank, and perform fermentation. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected from yeasts used in the production of alcoholic beverages. The yeast used for fermentation may be top-fermenting yeast or bottom-fermenting yeast, but from the viewpoint of easy application to large-scale brewing facilities, it is preferably yeast having sedimentation properties, and more preferably bottom-fermenting yeast.

[0099] The apparent attenuation degree of the wort fermentation broth is preferably adjusted to more than 80% and 98% or less from the viewpoints of not reducing the beer-like flavor and improving the beer-like refreshing feeling. When the apparent attenuation degree is 80% or less, the sweetness may be prominent and the beer-like flavor and refreshing feeling may not be felt. From the viewpoints of the beer-like flavor and refreshing feeling, the apparent attenuation degree is preferably 85 to 97%, more preferably 88 to 96%, still more preferably 90 to 95%, and particularly preferably 91 to 94%. Further, when the apparent attenuation degree is too low, gunpowder smell, chemical smell, and stickiness after drinking may occur due to the reduction of the alcohol concentration.

[0100] The attenuation degree is an important index indicating how much fermentation has progressed and the progress of fermentation in the beer after fermentation. Further, the attenuation degree means the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. The apparent attenuation degree refers to the attenuation degree calculated using the apparent extract, that is, the extract concentration (w / w%) obtained from the specific gravity of the beer containing alcohol.

[0101] The apparent attenuation degree V of the wort fermentation broth can be determined, for example, by the following formula (1). V(%)={(P-E) / P}×100 (1) [In the formula, P is the original wort extract, and E is the apparent extract.]

[0102] The original wort extract P can calculate the original wort extract concentration by measuring ethanol with the alcoholizer method in 8.3.6 of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision), measuring the real extract with the alcoholizer method in 8.4.3, and using the extract relationship calculation method in 8.5. The concentration V of the apparent extract can be determined by measuring the specific gravity and converting it to the apparent extract according to the method specified in "8.1.4 Alcoholizer Method" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee])". The apparent degree of fermentation can be measured according to the method specified in "8.5 Extract Relationship Calculation Method" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee])".

[0103] Since the apparent extract is calculated from the specific gravity including the alcohol of the extract, it may show a negative value. As a result, the apparent degree of fermentation may exceed 100%.

[0104] The apparent degree of fermentation of the wort fermentation broth can be controlled by adjusting saccharification conditions such as the presence or absence of enzymes used during saccharification of raw materials, the type and addition amount of enzymes used during saccharification of raw materials, and the type and blending amount of raw materials. For example, if the saccharification time of the raw materials is prolonged, the sugar concentration that can be used by yeast can be increased, and the apparent degree of fermentation of the wort fermentation broth can be increased. Also, when using an enzyme that generates non-assimilable sugars from assimilable sugars during the saccharification process, the apparent degree of fermentation of the wort fermentation broth can be kept low.

[0105] The wort fermentation broth may be a top-fermented wort broth or a bottom-fermented wort broth, but from the perspective of making the aftertaste clean, it is preferably a bottom-fermented wort broth. The top-fermented wort broth refers to a wort fermentation broth obtained by inoculating top-fermenting yeast into wort and fermenting it for several days under normal fermentation conditions, such as at 15 - 25°C. The bottom-fermented wort broth refers to a wort fermentation broth obtained by inoculating bottom-fermenting yeast into wort and fermenting it for approximately one week under normal fermentation conditions, such as around 10°C.

[0106] The amount and concentration of the wort fermentation broth contained in the low-alcohol beer-like beverage can be appropriately adjusted so as to provide a desired alcohol concentration or a beer-like flavor. The wort fermentation broth is preferably a diluted wort fermentation broth, more preferably a wort fermentation broth diluted with water.

[0107] <Apparent degree of fermentation> The low-alcohol fermented beer-taste beverage is a fermented beverage. The apparent degree of fermentation of the low-alcohol fermented beer-taste beverage is preferably more than 80% and 98% or less from the viewpoints of not reducing the beer-like flavor and improving the beer-like refreshing feeling. When the apparent degree of fermentation is 80% or less, the sweetness may be prominent and the beer-like flavor and refreshing feeling may not be felt. The apparent degree of fermentation is preferably 85 to 97%, more preferably 88 to 96%, still more preferably 90 to 95%, and particularly preferably 91 to 94% from the viewpoints of the beer-like flavor and refreshing feeling. Further, when the apparent degree of fermentation is too low, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to the reduction of the alcohol concentration.

[0108] The apparent degree of fermentation of the low-alcohol fermented beer-taste beverage can be determined in the same manner as the apparent degree of fermentation of the wort fermentation broth.

[0109] <Highly hydrophobic aroma component> The low-alcohol fermented beer-taste beverage preferably contains a highly hydrophobic aroma component from the viewpoint of extending the duration of a good flavor by reinforcing the reduced odor of alcohol.

[0110] The hydrophobicity of the aroma component can be specified based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component having a LogP of 3.0 or more. The LogP of the highly hydrophobic aroma component is preferably from 3.0 to 4.3, more preferably from 3.0 to 3.8. Specific examples of the highly hydrophobic aroma component include, for example, myrcene (LogP: 4.3), β-ionone (LogP: 4.0), linalool (LogP: 3.0), citronellol (LogP: 3.9), geraniol (LogP: 3.6), ethyl octanoate (LogP: 3.8), and the like.

[0111] In the low-alcohol fermented beer-taste beverage, the concentration of the highly hydrophobic aroma component may preferably be from 100 to 400 ppb, more preferably from 110 to 350 ppb, still more preferably from 120 to 300 ppb, even more preferably from 130 to 250 ppb, and particularly preferably from 140 to 230 ppb.

[0112] The concentration of the highly hydrophobic aroma component can be measured with a headspace GC apparatus using an internal standard substance, or can be subjected to a GC / MS apparatus and quantified from the relative intensity of specific ions.

[0113] The highly hydrophobic aroma component contains a terpene compound. A terpene compound refers to a compound having a skeleton (C5H8) based on isoprene n [wherein, n is an integer of 2 or more]. The terpene compound includes myrcene, β-ionone, linalool, citronellol, and geraniol. Among them, preferred terpene compounds include linalool and myrcene. The terpene compound preferably contains at least one selected from the group consisting of linalool and myrcene, and more preferably contains linalool.

[0114] Examples of raw materials containing linalool and myrcene include hops, hop extracts, and hop flavors. Linalool and myrcene may be those isolated or extracted from natural products, those chemically synthesized by food-chemically acceptable methods, those derived from raw materials containing linalool, or those derived from raw materials containing precursors that are converted to linalool in the manufacturing process.

[0115] The highly hydrophobic aroma component may include an ester compound. The ester compound refers to a compound having a skeleton R-COO-R' [wherein R and R' are alkyl groups] based on an ester bond. The ester compound includes ethyl octanoate. The ester compound is preferably ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but those available as a compound or a fragrance may be added separately.

[0116] The low-alcohol fermented beer-taste beverage preferably contains linalool, which is a highly hydrophobic aroma component. The linalool concentration may preferably be 2 to 50 ppb, more preferably 3 to 30 ppb, still more preferably 5 to 15 ppb.

[0117] <Sweetness degree> From the viewpoints of taste richness and umami, the low-alcohol fermented beer-taste beverage preferably has a sweetness degree of 2 or more, and from the viewpoint of lightness, preferably has a sweetness degree of 10 or less. The sweetness degree of the low-alcohol fermented beer-taste beverage is preferably 2 to 10, more preferably 3 to 8, still more preferably 3.5 to 6, and particularly preferably 4 to 5.

[0118] In this specification, the sweetness degree of the low-alcohol fermented beer-taste beverage is calculated as the total value of the product of the sweetness degree when sucrose of each sugar contained in the low-alcohol fermented beer-taste beverage is set to 1 and the concentration (mg / ml) of each sugar in the low-alcohol fermented beer-taste beverage. Specifically, it can be calculated by the method described in the examples.

[0119] <Bitterness value> The low-alcohol fermented beer-taste beverage preferably has a bitterness value of 14 to 20 BU. The bitterness value is an index of bitterness given by a group of hop-derived substances mainly composed of isohumulone (unit: BU). If the bitterness value of the low-alcohol fermented beer-taste beverage is less than 14 BU, the beer-like aroma may be insufficient. If the bitterness value exceeds 20 BU, the bitterness may become strong and the lightness may decrease. The bitterness value of the low-alcohol fermented beer-taste beverage is more preferably 15 to 19 BU, and even more preferably 16 to 18 BU. The bitterness value can be measured, for example, by the method described in the Beer Brewing Association of Japan: BCOJ Beer Analysis Method, 8.15 (2004).

[0120] The bitterness value of the low-alcohol fermented beer-taste beverage can be adjusted by adjusting the variety and amount of use of raw materials containing bitter substances (such as hops, etc.), the timing of addition of the raw materials, or by appropriately adding bitter substances. As the bitter substance, isolated iso-α-acid can be used. Iso-α-acid is contained in hops and can also be used as hops or hop extract. Hops or hop extract refers to the leaves of hops, their ground products, extracts obtained by extracting them with water or hot water, concentrates and dried products of the extracts.

[0121] <ph> The low-alcohol fermented beer-taste beverage preferably has a pH of 4.6 or less. This improves the durability of the low-alcohol fermented beer-taste beverage against microorganisms. On the other hand, if the pH is too low, the resulting low-alcohol beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will deteriorate, and the palatability will decrease. The pH of the low-alcohol fermented beer-taste beverage is more preferably 3.6 to 4.6, still more preferably 3.6 to 4.4, and particularly preferably 3.6 to 4.1.

[0122] In this specification, the pH of the low-alcohol fermented beer-taste beverage is the pH of the final product. The pH of the low-alcohol fermented beer-taste beverage can be adjusted by adding a pH adjuster at any point in the manufacturing process. The pH adjuster may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among them, the preferred pH adjusters are phosphoric acid or lactic acid.

[0123] The low-alcohol fermented beer-taste beverage contains carbon dioxide gas. From the viewpoint of improving bacteriostasis, the carbon dioxide gas pressure of the low-alcohol fermented beer-taste beverage is preferably 0.22 MPa or more, more preferably 0.24 MPa or more. Also, the carbon dioxide gas pressure is preferably 0.27 MPa or less. The carbon dioxide gas pressure of the low-alcohol fermented beer-taste beverage is preferably 0.22 to 0.27 MPa, more preferably 0.24 to 0.26 MPa.

[0124] In this specification, unless otherwise specified, the carbon dioxide gas pressure means the carbon dioxide gas pressure at a sample temperature of 20°C. The carbon dioxide gas pressure of the low-alcohol fermented beer-taste beverage at 20°C can be measured according to methods commonly known to those skilled in the art, specifically, the method specified in "8.21 Gas Pressure" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee))".

[0125] <Method for producing a low-alcohol fermented beer-taste beverage> The method for producing a low-alcohol fermented beer-taste beverage includes incorporating a wort fermentation liquid into the low-alcohol fermented beer-taste beverage. That is, the method for producing a low-alcohol fermented beer-taste beverage of the present invention includes the charging step and the fermentation step described above as the method for producing a wort fermentation liquid. The wort fermentation liquid can be used as a base liquid for the low-alcohol fermented beer-taste beverage.

[0126] The method for producing a low-alcohol fermented beer-taste beverage further includes, as a beer aging step, aging the obtained wort fermentation liquid in a beer aging tank and storing it under low-temperature conditions of about 0°C for stabilization. Then, as a filtration step, the fermented liquid after aging can be filtered to remove yeast, proteins, etc.

[0127] The method for producing a low-alcohol fermented beer-taste beverage can include a dilution step (hereinafter, also simply referred to as the "dilution step") of diluting the obtained wort fermentation liquid with water. In the dilution step, a low-alcohol fermented beer-taste beverage can be obtained by adding and mixing water or carbonated water to the wort fermentation liquid. The degree of dilution in the dilution step, that is, the addition amount of water or carbonated water, can be appropriately adjusted according to the above-specified characteristics for the low-alcohol fermented beer-taste beverage.

[0128] Such characteristics of the low-alcohol fermented beer-taste beverage include alcohol concentration, appearance extract concentration, real extract concentration, original wort extract concentration, carbohydrate concentration, glucose concentration, disaccharide concentration, trisaccharide concentration, disaccharide-trisaccharide concentration, tetrasaccharide-hexasaccharide concentration, disaccharide-hexasaccharide concentration, monosaccharide-hexasaccharide concentration, dextrin concentration, total sugar concentration, ratio of disaccharide concentration to alcohol concentration, glucose ratio, disaccharide ratio, disaccharide / trisaccharide ratio, tetrasaccharide-hexasaccharide ratio, dextrin ratio, or ratio of the total concentration of monosaccharide-hexasaccharide to dextrin concentration.

[0129] The above-specified characteristics of the low-alcohol fermented beer-taste beverage can be adjusted by increasing or decreasing the characteristics of the wort fermentation liquid or by increasing or decreasing the content of the wort fermentation liquid. The above-specified characteristics of the low-alcohol fermented beer-taste beverage can also be determined in the same manner as the characteristics of the wort fermentation liquid.

[0130] In one embodiment, a method for producing a low-alcohol fermented beer-taste beverage may include a saccharification step of heating a starch raw material containing malt in the presence of an enzyme that generates yeast-non-assimilable sugars from yeast-assimilable sugars and an enzyme that hydrolyzes dextrin, and a step of fermenting the obtained wort with yeast to obtain a fermentation broth. The type and content of the enzyme that generates non-assimilable sugars from assimilable sugars, and / or the type and content of the enzyme that hydrolyzes dextrin can be selected and adjusted in the same manner as in the case of producing a wort fermentation broth.

[0131] The step of saccharifying the starch raw material may be carried out in the presence of a β-glucan-degrading enzyme in addition to these from the viewpoint of adjusting the sugar concentration and the total sugar concentration. Specific examples of the β-glucan-degrading enzyme include β-glucanase.

[0132] The method for producing a low-alcohol fermented beer-taste beverage may then include a step of adjusting the alcohol concentration by diluting the obtained wort fermentation broth.

[0133] The above-mentioned characteristics of the low-alcohol fermented beer-taste beverage may be adjusted by mixing two or more wort fermentation broths having different characteristics. Wort fermentation broths having different characteristics can be produced by methods such as making a difference in the presence or absence of enzyme addition, the type and amount of enzyme to be added, and manufacturing conditions in the charging step.

[0134] The method for producing a low-alcohol fermented beer-taste beverage may further include steps such as adding caramel pigment, etc., a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc., using known equipment, etc.

[0135] The method for producing a low-alcohol fermented beer-taste beverage may further include a step of adding dietary fiber, soy peptide, carbonic acid, extracts, flavors, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0136] The low-alcohol fermented beer-taste beverage is preferably a beverage produced without heat treatment after the fermentation process (unheated fermented beverage). When heat treatment is not performed after the fermentation process, even if the yeast is removed by solid-liquid separation, some of the various yeast-derived enzymes remain active. Therefore, invertase activity and protease activity are detected in unheated fermented beverages. In other words, the low-alcohol beer-like beverage of the present invention preferably has invertase activity and protease activity.

[0137] In one embodiment, the low-alcohol fermented beer-taste beverage has an invertase activity of 50 U or more, preferably 100 to 1500 U, and more preferably 300 to 1000 U. Note that invertase activity and protease activity can be measured by standard methods.

[0138] The low-alcohol fermented beer-taste beverage obtained by the above-described production method is usually filled into containers such as cans, bottles, and barrels in a filling process and shipped as a finished product. [Example]

[0139] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0140] <Sugar concentration measurement> The sugar concentrations (mg / ml) of the beer-taste beverages were measured by high-performance liquid chromatography (HPLC) as follows.

[0141] (HPLC conditions) Equipment: High-performance liquid chromatograph "LC-20A" (Shimadzu Corporation) Column: Aminex HPX-42A column for sugar analysis (300 x 7.8 mm, manufactured by Bio-RAD) Column temperature: 80℃ Detector: Differential refractive index detector Mobile phase: ultrapure water Flow rate: 0.5mL / min Preparation of sample: The beer - flavored beverage was diluted with ultrapure water (Milli - Q water) and then filtered through a 0.45 - μm filter to obtain a sample. Sample injection volume: 5 μL

[0142] Using reagents of D( - ) - fructose, D( + ) - glucose, maltose monohydrate (disaccharide), maltotriose (trisaccharide), maltotetraose (tetrasaccharide), maltopentaose (pentasaccharide), and maltohexaose (hexasaccharide), the same positions as the peaks of these reagents were regarded as fructose, glucose, disaccharide, trisaccharide, tetrasaccharide, pentasaccharide, and hexasaccharide respectively.

[0143] Due to the characteristics of this analytical method, branched - chain sugars are not separated. Therefore, the analytical value of disaccharide is the total amount of maltose, isomaltose, trehalose, kojibiose, nigerose, neotrehalose, and gentiobiose; the analytical value of trisaccharide is the total amount of maltotriose, isomaltotriose, and panose; the analytical value of tetrasaccharide is the total amount of maltotetraose and isomaltotetraose; the analytical value of pentasaccharide is the total amount of maltopentaose and isomaltopentaose; the analytical value of hexasaccharide is the total amount of maltohexaose and isomaltohexaose. The analytical value of sugars with a molecular weight larger than maltohexaose was measured as the high - degree - polymerization fraction (dextrin).

[0144] <Calculation of sweetness degree> When the sucrose of each sugar contained in the low - alcohol fermented beer - flavored beverage was set to 1, the total value of the product of the sweetness degree (the numerical value in parentheses shown in Table 3) and the fructose concentration, glucose concentration, and the concentration of each sugar (mg / ml) of disaccharides to hexasaccharides in the low - alcohol fermented beer - flavored beverage was calculated as the sweetness degree of the low - alcohol fermented beer - flavored beverage.

[0145] 1. Example To the water with adjusted hardness, 3.4 kg of crushed malt and 10.9 kg of corn starch as starch raw materials were added and mixed so that the mass ratio of the amount of raw material water to the amount of starch raw material (the ratio of added water) was 3, and the gelatinization and liquefaction reactions of starch were carried out in a charging kettle. The target temperature at the start of the reaction was 55°C, and rests were provided at 70°C for 10 minutes and at 99°C for 30 minutes. The temperature was raised at a speed of 1°C / min, and constant stirring was carried out during the reaction. Next, in a charging tank, the raw material water with adjusted hardness was added to 24.6 kg of malt so that the ratio of added water was 2.5. Furthermore, 1 g of pullulanase (Pullulanase "Amano" 3 manufactured by Amano Enzyme Inc.), 4 g of transglucosidase (Transglucosidase L "Amano" manufactured by Amano Enzyme Inc.), 0.25 g of β-glucanase, and 8.4 g of glucoamylase ("Diazyme X4" manufactured by International Flavors & Fragrances Inc.) were added per 1 kg of raw material based on the total amount of malt and corn starch added to the kettle tank. After heating at 55°C for 30 minutes, additional water was added to the charging tank so that the ratio of added water after merging was 4, and then the contents were merged into the kettle tank. After merging, saccharification treatment was carried out by heating at 62°C for 60 minutes, and then enzyme inactivation was carried out at 76°C to obtain saccharified mash.

[0146] The saccharified mash was filtered, and the obtained saccharified liquid (wort) was put into a boiling kettle, and water was added so that the original wort extract concentration became 12% by mass. Next, an appropriate amount of hops was added, and after boiling for 70 minutes, water was added so that the original wort extract concentration became 12% by mass, and solid-liquid separation was carried out in a whirlpool (swirl separator), and then the wort was cooled by a heat exchanger. Next, yeast was added to the cooled wort and fermented, and clarification by filtration was carried out to obtain a wort fermentation broth. The apparent degree of fermentation of the wort fermentation broth was 93%. The obtained wort fermentation broth was diluted with water to adjust the alcohol concentration to 3.7 v / v%. In this way, a low-alcohol fermented beer-taste beverage was obtained.

[0147] The original wort extract concentration, apparent degree of fermentation, real degree of fermentation, apparent extract concentration, real extract concentration, carbohydrate concentration, each sugar concentration, and sweetness of the obtained low-alcohol fermented beer-taste beverage were measured and calculated. The results are shown in Table 3. Also, the low-alcohol fermented beer-taste beverage of the example contained high-hydrophobic aroma components and had a linalool concentration of 6.49 ppb. Further, the bitterness value of the low-alcohol fermented beer-taste beverage of the example was 17 BU, and the pH was 4.05.

[0148] 2. Comparative Example In the preparation of the low-alcohol fermented beer-taste beverage of the example, a low-alcohol fermented beer-taste beverage was obtained in the same manner as in the example, except that pullulanase and transglucosidase were not added and the glucoamylase addition amount was changed to 0.7 g per 1 kg of the raw material. The same measurements and calculations as in the example were performed. The results are shown in Table 3. The low-alcohol fermented beer-taste beverage of the comparative example contained high-hydrophobic aroma components and had a linalool concentration of 8.61 ppb. The bitterness value of the low-alcohol fermented beer-taste beverage of the comparative example was 17 BU, and the pH was 4.05.

[0149] 3. Sensory Evaluation Sensory evaluation was performed on the produced beer samples. For the sensory evaluation, 10 beer experts tasted each beer sample adjusted to 4°C, and scored the taste richness and lightness according to the criteria described below.

[0150] <Sensory Evaluation of Taste Richness and Lightness> Based on a commercially available regular beer ("Asahi Super Dry" (trade name) manufactured by Asahi Breweries, Ltd., alcohol concentration 5 v / v%, carbohydrate concentration 3.0 g / 100 ml), whether the intensities of taste richness and lightness are equivalent or not, and according to the degree, each of the 10 expert panelists scored on a 7-point scale (equivalent to the commercially available regular beer) to 1 point (considerably inferior to the commercially available regular beer) as shown in the following evaluation criteria. The scoring results of each panelist were averaged, and the value rounded to the first decimal place was used as the evaluation score.

[0151] [Scoring Criteria] 7: It is equivalent to commercially available ordinary beer. 5: It is almost equivalent to commercially available ordinary beer. 3: It is slightly inferior to commercially available ordinary beer. 1: It is considerably inferior to commercially available ordinary beer.

[0152]

Table 3

Claims

**Claim 1**: A low-alcohol fermented beer-taste beverage having an apparent degree of fermentation of 88 to 96%, a ratio of the total concentration of glucose, disaccharides and trisaccharides to the total sugar concentration of 0.5 or more, a ratio of the total concentration of glucose and disaccharides to the trisaccharide concentration of 2.5 or more, a total sugar concentration of 8 to 35 mg / ml, a real extract concentration of 1 to 4% by mass, an alcohol concentration of 3.2 to 4% v / v, which comprises a wort fermentation broth that is a saccharification treatment liquid of charged raw materials, wherein the charged raw materials include a starch raw material containing malt, transglucosidase as an enzyme for producing yeast-non-assimilable sugars from yeast-assimilable sugars, glucoamylase and pullulanase as enzymes for hydrolyzing dextrin, and β-glucanase as a β-glucan-degrading enzyme. A low-alcohol fermented beer-taste beverage. **Claim 2**: The low-alcohol fermented beer-taste beverage according to claim 1, having an original wort extract concentration of 6.0 to 8.4% by mass. **Claim 3**: The low-alcohol fermented beer-taste beverage according to claim 1, having a sweetness of 2 to 10. **Claim 4**: The low-alcohol fermented beer-taste beverage according to claim 1, having a bitterness value of 14 to 20 BU. **Claim 5**: The low-alcohol fermented beer-taste beverage according to claim 1, having a pH of 3.6 to 4.

6. **Claim 6**: The low-alcohol fermented beer-taste beverage according to claim 1, having a malt usage ratio of 50% or more. **Claim 7**: A method for producing a low-alcohol fermented beer-taste beverage according to any one of claims 1 to 6, comprising: saccharifying a starch raw material containing malt by heating in the presence of transglucosidase as an enzyme for producing yeast-non-assimilable sugars from yeast-assimilable sugars, glucoamylase and pullulanase as enzymes for hydrolyzing dextrin, and β-glucanase as a β-glucan-degrading enzyme; and fermenting the obtained saccharified liquid with yeast to obtain a fermentation broth. ​ ​ ​ ​ ​ ​ ​

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