Beer-flavored beverages

Abstract

To provide a beer-taste beverage that offers a feeling of ease of drinking both in appearance and at the time of drinking, and has favorable taste.SOLUTION: A beer-taste beverage having a chromaticity of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a content of pyroglutamic acid of 30 mg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In recent years, various beer-flavored beverages have been developed and offered to meet the diverse tastes of today's consumers. For example, some consumers find beer-flavored beverages difficult to drink due to their appearance. Also, some consumers dislike the bitterness that is characteristic of beer-flavored beverages. For consumers who dislike the unique appearance or bitterness of beer-flavored beverages, there is a demand for beer-flavored beverages that are easy to drink. For example, Patent Document 1 discloses a beer or beer-like beverage that is produced by mixing a broth obtained by boiling hops to a pH of 7.5 or higher with a broth obtained by boiling other ingredients to obtain a mixed liquid with a pH of 3.5 to 5, and then filtering the mixed liquid to obtain a color of 0.6 or lower. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-11973 Summary of the Invention [Problem to be solved by the invention]

[0004] Low-color beer-flavored beverages such as those described in Patent Document 1 are achieved by adjusting the selection of raw materials, extract concentration, and degree of filtration, but adjusting the color can result in a loss of flavor, which is a problem. Under these circumstances, there is a demand for beer-flavored beverages that are easy to drink both in appearance and upon consumption, and that have a pleasant taste. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-taste beverage in which the color, bitterness value, and pyroglutamic acid content are adjusted to fall within predetermined ranges, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. As specific embodiments, the following embodiments are provided. [1] A beer-flavored beverage with a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a pyroglutamic acid content of 30 mg / L or more. [2] The beer-taste beverage according to [1] above, having a color of 5.0 EBC or less. [3] The beer-taste beverage according to [1] or [2] above, having a bitterness value of 10.0 BUs or less. [4] The beer-taste beverage according to any one of the above [1] to [3], wherein the pyroglutamic acid content is 40 to 120 mg / L. [5] The beer-taste beverage according to any one of [1] to [4] above, wherein the ethyl acetate content is 10 to 50 mg / L. [6] The beer-taste beverage according to any one of [1] to [5] above, wherein the ratio of the ethyl acetate content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [ethyl acetate / (color × bitterness value)] is 0.10 to 7.00. [7] The beer-taste beverage according to any one of [1] to [6] above, wherein the product of color (unit: EBC) and bitterness value (unit: BUs) [color x bitterness value] is 5.0 to 110. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the ratio of the pyroglutamic acid content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color × bitterness value)] is 0.30 or higher. [9] The beer-taste beverage according to any one of [1] to [8] above, wherein the n-propanol content is 5.0 to 60 mg / L.

[10] The beer-taste beverage according to any one of [1] to [9] above, wherein the ethyl butanoate content is 50 to 500 μg / L.

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

[10] above, wherein the ethyl caproate content is 30 to 400 μg / L.

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

[11] above, wherein the ethyl octanoate content is 50 to 400 μg / L.

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

[12] above, wherein the ethyl decanoate content is 10 to 300 μg / L.

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

[13] , wherein the iso-α acid content is 1.0 to 30 mg / L.

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

[14] above, which is a fermented beer-taste beverage.

[16] A method for producing a beer-taste beverage, comprising the following step (1) and steps (a) to (c): Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the color of the beer-taste beverage to 7.5 EBC or less. Step (b): adjusting the bitterness value of the beer-taste beverage to 15.0 BUs or less. Step (c): adjusting the pyroglutamic acid content of the beer-taste beverage to 30 mg / L or more.

[17] A method for producing a beer-taste beverage as described in

[16] above, further comprising the following step (d): Step (d): adjusting the ethyl acetate content of the beer-taste beverage to 10 to 50 mg / L.

[18] The method for producing a beer-taste beverage according to

[16] or

[17] above, further comprising step (2). Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[19] A flavor improving method for improving the taste of a beer-flavored beverage by adjusting the pyroglutamic acid content of a beer-flavored beverage having a color value of 7.5 EBC or less and a bitterness value of 15.0 BUs or less to 30 mg / L or more.

[20] The method for improving flavor according to

[19] above, further comprising adjusting the ethyl acetate content to 10 to 50 mg / L to improve the drinking experience of the beer-taste beverage. [twenty one] A beer-flavored beverage with a color of 7.5 EBC or less and a pyroglutamic acid content of 30 mg / L or more. [twenty two] A beer-flavored beverage with a bitterness value of 15.0 BUs or less and a pyroglutamic acid content of 30 mg / L or more. [twenty three] A beer-flavored beverage having a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of the pyroglutamic acid content (unit: mg / L) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] of 0.30 or more. [twenty four] A beer-flavored beverage having a color of 7.5 EBC or less, and a ratio of the pyroglutamic acid content (unit: mg / L) to the product of the color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] of 0.30 or more. [twenty five] A beer-flavored beverage having a bitterness value of 15.0 BUs or less, and a ratio of the pyroglutamic acid content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] of 0.30 or more.

[26] A beer-flavored beverage having a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of the ethyl acetate content (unit: mg / L) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (color × bitterness value)] of 0.10 to 7.00.

[27] A beer-flavored beverage having a color of 7.5 EBC or less, and a ratio of the ethyl acetate content (unit: mg / L) to the product of the color (unit: EBC) and bitterness value (unit: BUs) [ethyl acetate / (color x bitterness value)] of 0.10 to 7.00.

[28] A beer-flavored beverage having a bitterness value of 15.0 BUs or less, and a ratio of the ethyl acetate content (unit: mg / L) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (color x bitterness value)] of 0.10 to 7.00. [Effects of the Invention]

[0006] A beer-taste beverage in one preferred embodiment of the present invention has a pleasant appearance and is easy to drink when consumed, while also having a taste that is suitable for a beer-taste beverage. DETAILED DESCRIPTION OF THE INVENTION

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

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

[0009] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanoic acid. Ton, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid , 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexene Examples of such benzoates include benzoyl alcohol, benzophenone, benzoyl benzoate ...

[0010] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be a top-fermented beer-flavored beverage (ale beer-flavored beverage) brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), a bottom-fermented beer-flavored beverage (lager beer-flavored beverage, pilsner beer-flavored beverage) brewed through a fermentation process using a bottom-fermenting yeast (such as Saccharomyces), or a fermented beer-flavored beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced.

[0011] Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. Examples of malt-based beer-taste beverages include barley malt beer-taste beverages. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses barley as an ingredient, or a barley-free beer-taste beverage that does not use barley. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a hopped beer-taste beverage that uses hops as an ingredient, or a non-hopped beer-taste beverage that does not use hops.

[0012] The color of the beer-taste beverage of one embodiment of the present invention is adjusted to 7.5 EBC or less in order to provide a beverage that appears easy to drink from its appearance. On the other hand, beverages with a color of more than 7.5 EBC tend to appear difficult to drink from their appearance. In view of the above, the color of the beer-taste beverage of one embodiment of the present invention may be 7.4EBC or less, 7.3EBC or less, 7.2EBC or less, 7.1EBC or less, 7.0EBC or less, 6.9EBC or less, 6.8EBC or less, 6.7EBC or less, 6.6EBC or less, 6.5EBC or less, 6.4EBC or less, 6.3EBC or less, 6.2EBC or less, 6.1EBC or less, 6.0EBC or less, 5.9EBC or less, 5.8EBC or less, 5.7EBC or less, 5.6EBC or less, 5.5EBC or less, 5.4EBC or less, 5.3EBC or less, 5.2EBC or less, 5.1EBC or less, 5.0EBC or less, 4.9EBC or less, 4.8EBC or less, 4.7EBC or less It is preferable that the viscosity be C or less, 4.6EBC or less, 4.5EBC or less, 4.4EBC or less, 4.3EBC or less, 4.2EBC or less, 4.1EBC or less, 4.0EBC or less, 3.9EBC or less, 3.8EBC or less, 3.7EBC or less, 3.6EBC or less, 3.5EBC or less, 3.4EBC or less, 3.3EBC or less, 3.2EBC or less, 3.1EBC or less, 3.0EBC or less, 2.9EBC or less, 2.8EBC or less, 2.7EBC or less, 2.6EBC or less, 2.5EBC or less, 2.4EBC or less, 2.3EBC or less, 2.2EBC or less, 2.1EBC or less, 2.0EBC or less, 1.9EBC or less, or 1.8EBC or less. Furthermore, from the perspective of providing a beverage that, from its appearance, evokes the satisfying taste and flavor of a beer-taste beverage, the color of the beer-taste beverage of one embodiment of the present invention is 0.1 EBC or more, 0.2 EBC or more, 0.3 EBC or more, 0.4 EBC or more, 0.5 EBC or more, more than 0.6 EBC, 0.7 EBC or more, 0.8 EBC or more, 0.9 EBC or more, more than 1.0 EBC, 1.1 EBC or more, 1.2 EBC or more, 1.3 EBC or more, 1.4 EBC or more, 1.5 EBC or more, 1.6 EBC or more, or 1.7 EBC or more. , 1.8EBC or more, 1.9EBC or more, 2.0EBC or more, 2.1EBC or more, 2.2EBC or more, 2.3EBC or more, 2.4EBC or more, 2.5EBC or more, 2.6EBC or more, 2.7EBC or more, 2.8EBC or more, 2.9EBC or more, 3.0EBC or more, 3.1EBC or more, 3.2EBC or more, 3.3EBC or more, 3.4EBC or more, 3.5EBC or more, 3.6EBC or more, 3.7EBC or more, 3.8EBC or more, 3.9EBC or more, or 4.0EBC or more.

[0013] In this specification, the "color" of a beer-taste beverage can be measured using the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, expanded and revised). The "color" of a beer-taste beverage is specified using the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter the beverage, and conversely, the larger the value, the darker the beverage.

[0014] The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, ways to adjust the color of a beer-taste beverage to a lower level include increasing the blend ratio of light-colored malt, lowering the boiling temperature, shortening the boiling time, not performing decoction when preparing the saccharified solution, using a finer filter for filtration after fermentation, etc. The color of a beer-taste beverage can also be adjusted to a lower level by lowering the concentration of raw wort extract and the malt ratio.

[0015] The bitterness value of the beer-taste beverage of one embodiment of the present invention is adjusted to 15.0 BUs or less in order to ensure that the beverage is easy to drink not only in appearance but also when consumed. On the other hand, beverages with a bitterness value of more than 15.0 BUs tend to be difficult to drink due to their bitterness. In view of the above, the bitterness value of a beer-taste beverage of one embodiment of the present invention is 14.8 BUs or less, 14.6 BUs or less, 14.4 BUs or less, 14.2 BUs or less, 14.0 BUs or less, 13.8 BUs or less, 13.6 BUs or less, 13.4 BUs or less, 13.2 BUs or less, 13.0 BUs or less, 12.8 BUs or less, 12.6 BUs or less, 12.4 BUs or less, 12.2 BUs or less, 12.0 BUs or less, 11.8 BUs or less, 11.6 BUs or less, 11.4 BUs or less, 11.2 BUs or less, 11.0 BUs or less, 10.8 BUs or less, 10.6 BUs or less, 10.4 BUs or less, 10. It is preferable that the length be 2 BUs or less, less than 10.0 BUs, 9.9 BUs or less, 9.8 BUs or less, 9.7 BUs or less, 9.6 BUs or less, 9.5 BUs or less, 9.4 BUs or less, 9.3 BUs or less, 9.2 BUs or less, 9.1 BUs or less, 9.0 BUs or less, 8.8 BUs or less, 8.6 BUs or less, 8.4 BUs or less, 8.2 BUs or less, 8.0 BUs or less, 7.8 BUs or less, 7.6 BUs or less, 7.4 BUs or less, 7.2 BUs or less, 7.0 BUs or less, 6.8 BUs or less, 6.6 BUs or less, 6.4 BUs or less, 6.2 BUs or less, 6.0 BUs or less, or 5.8 BUs or less. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops. In this embodiment, the bitterness value may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0016] Furthermore, from the perspective of imparting a bitterness characteristic of a beer-taste beverage and improving the drinking experience and flavor, the bitterness value of the beer-taste beverage of one embodiment of the present invention is 0.01 BUs or more, 0.1 BUs or more, 0.2 BUs or more, 0.4 BUs or more, 0.6 BUs or more, 0.8 BUs or more, 1.0 BUs or more, 1.2 BUs or more, 1.4 BUs or more, 1.6 BUs or more, 1.8 BUs or more, 2.0 BUs or more, 2.2 BUs or more, 2.4 BUs or more, 2.6 BUs or more, 2.8 BUs or more, 3.0 BUs or more, 3.2 BUs or more, 3.4 BUs or more, 3.6 BUs or more. Alternatively, it may be 3.8 BUs or more, 4.0 BUs or more, 4.2 BUs or more, 4.4 BUs or more, 4.6 BUs or more, 4.8 BUs or more, 5.0 BUs or more, 5.2 BUs or more, 5.4 BUs or more, 5.6 BUs or more, 5.8 BUs or more, 6.0 BUs or more, 6.2 BUs or more, 6.4 BUs or more, 6.6 BUs or more, 6.8 BUs or more, 7.0 BUs or more, 7.2 BUs or more, 7.4 BUs or more, 7.6 BUs or more, 7.8 BUs or more, 8.0 BUs or more, 8.2 BUs or more, 8.4 BUs or more, 8.6 BUs or more, or 8.8 BUs or more.

[0017] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013). Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

[0018] While a beer-taste beverage with reduced color and bitterness value may have a pleasant appearance and be easy to drink, it suffers from the problem of lacking the desirable taste characteristic of a beer-taste beverage. To solve this problem, one aspect of the beer-taste beverage of the present invention has a beer-taste beverage with a color and bitterness value within the above ranges, but the pyroglutamic acid content is set to 30 mg / L or more, resulting in a beverage that has a pleasant appearance and is easy to drink, while still possessing a desirable taste for a beer-taste beverage. In view of the above, the pyroglutamic acid content of a beer-taste beverage of one embodiment of the present invention is 32 mg / L or more, 34 mg / L or more, 36 mg / L or more, 38 mg / L or more, 40 mg / L or more, 42 mg / L or more, 44 mg / L or more, 46 mg / L or more, 48 mg / L or more, 50 mg / L or more, 52 mg / L or more, 54 mg / L or more, 56 mg / L or more, 58 mg / L or more, 60 mg / L or more, 62 mg / L or more, 64 mg / L or more, 66 mg / L or more, 68 mg / L or more, 69 mg / L or more, 70 mg / L or more, 72 mg / L or more, 74 mg / L or more, 76 mg / L or more, 78 mg / L or more, 79 mg / L or more, 80 mg / L or more, 82 mg / L or more, 84 mg / L or more, 85 mg / L or more, 86 mg / L or more, 87 mg / L or more, 88 mg / L or more, 89 mg / L or more, 90 mg / L or more, 92 mg / L or more, 94 mg / L or more, 96 mg / L or more, 98 mg / L or more, 99 mg / L or more, 10 ... / L or more, 66mg / L or more, 68mg / L or more, 70mg / L or more, 72mg / L or more, 74mg / L or more, 76mg / L or more, 78mg / L or more, 80mg / L or more, 82mg / L or more, 84mg / L or more Above, 86 mg / L or more, 88 mg / L or more, 90 mg / L or more, 92 mg / L or more, 94 mg / L or more, 96 mg / L or more, 98 mg / L or more, 100 mg / L or more, 102 mg / L or more, 104 mg / L or more , 106 mg / L or more, 108 mg / L or more, 110 mg / L or more, 112 mg / L or more, 114 mg / L or more, 116 mg / L or more, or 118 mg / L or more, and also 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, 4 00mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 200mg / L or less, 190mg / L or less, 180mg / L or less, 170mg / L or less, 160mg / L or less, 150m g / L or less, 140 mg / L or less, 130 mg / L or less, 125 mg / L or less, 120 mg / L or less, 115 mg / L or less, 110 mg / L or less, 105 mg / L or less, or 100 mg / L or less.

[0019] In this specification, the content of pyroglutamic acid can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation). Furthermore, pyroglutamic acid may be contained in the raw materials of the beer-taste beverage, or may be generated during the production process. Specific methods for adjusting the pyroglutamic acid content include appropriately adjusting the type and amount of malt used, and various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, and if enzymes are added, the type and timing of enzyme addition, and the type and timing of yeast addition). Alternatively, the pyroglutamic acid content may be adjusted by, for example, appropriately adding a purified pyroglutamic acid product.

[0020] In one embodiment of the beer-taste beverage of the present invention, the product of color (unit: EBC) and bitterness value (unit: BUs) [color x bitterness value] is preferably 110 or less, 108 or less, 106 or less, 104 or less, 102 or less, 100 or less, 98 or less, 96 or less, 94 or less, 92 or less, 90 or less, 88 or less, 86 or less, 84 or less, 82 or less, from the viewpoint of providing a beverage that is easy to appreciate in appearance and when drinking. Below, 80 or less, 78 or less, 76 or less, 74 or less, 72 or less, 70 or less, 68 or less, 66 or less, 64 or less, 62 or less, 60 or less, 58 or less, 56 or less, 54 or less, 52 or less, 50 or less Lower, 48 or less, 46 or less, 44 or less, 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, It is preferable to set the β-glucan content to 16 or less, 15 or less, 14 or less, or 13 or less. Furthermore, from the viewpoint of imparting the appearance and bitterness characteristic of a beer-taste beverage and providing a beverage with improved drinking response and taste, it is preferable to set the β-glucan content to 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, 21 or more, 22 or more, 23 or more, 24 or more, 25 or more, 26 or more, 27 or more, 28 or more, 29 or more, 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, 36 or more, 3 or more, 38 or more, 39 or more, 40 or more, 42 or more, 44 or more, 46 or more, 48 or more, 50 or more, 52 or more, 54 or more, 56 or more, 58 or more, or 60 or more.

[0021] In one embodiment of the beer-taste beverage of the present invention, the ratio of the pyroglutamic acid content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] is, from the perspective of providing a beverage that has an improved taste suitable for a beer-taste beverage while still maintaining an appealing appearance and being easy to drink, preferably 0.30 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.42 or more, 0.44 or more, 0.46 or more, 0.48 or more, 0.50 or more, 0.52 or more, 0.54 or more, 0.56 or more, 0.58 or more, or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.70 or more, 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, 0.80 or more, 0.82 or more, 0.84 or more, 0.86 or more, 0.88 or more, 0.90 or more, 0.92 or more, 0.94 or more, 0.96 or more, 0.98 or more, 1.00 or more, 1.02 or more, 1.04 or more, 1.06 or more, 1.08 or more, 1.10 or more, 1.12 or more, 1.14 or more, 1.16 or more, 1.18 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1 .70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more , 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, 4.00 or more, 4.20 or more, 4.40 or more, 4.60 or more, 4.80 or more, 5.00 or more, 5.20 or more, 5.40 or more, 5.60 or more, 5.80 or more, 6.00 or more, 6.20 or more, 6.40 or more It is preferable that the viscosity is 6.60 or more, 6.80 or more, 7.00 or more, 7.20 or more, 7.40 or more, 7.60 or more, 7.80 or more, or 8.00 or more, and it is also preferable that the viscosity is 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.80 or less, 9.60 or less, 9.40 or less, 9.20 or less, 9.00 or less, 8.It may be 80 or less, 8.60 or less, 8.40 or less, 8.20 or less, 8.00 or less, 7.80 or less, 7.60 or less, 7.40 or less, 7.20 or less, 7.00 or less, 6.80 or less, 6.60 or less, 6.40 or less, 6.20 or less, 6.00 or less, 5.80 or less, 5.60 or less, 5.40 or less, 5.20 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.00 or less, or 3.80 or less.

[0022] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has an improved drinking experience suitable for a beer-taste beverage while maintaining a pleasant appearance and easy drinking experience, the ethyl acetate content is preferably 10 mg / L or more, 11 mg / L or more, 12 mg / L or more, 13 mg / L or more, 14 mg / L or more, 15 mg / L or more, 16 mg / L or more, 17 mg / L or more, 18 mg / L or more, 19 mg / L or more, 20 mg / L or more, 21 mg / L or more, 22 mg / L or more, 23 mg / L or more, 24 mg / L or more, 25 mg / L or more, 26 mg / L or more, 27 mg / L or more, 28 mg / L or more, or 29 mg / L or more.Furthermore, this beverage suppresses solvent-like aromas that are unsuitable for beer-taste beverages, and provides a drinking experience and good taste suitable for a beer-taste beverage. From the viewpoint of the above, the following are the standards: 50mg / mL or less, 49mg / L or less, 48mg / L or less, 47mg / L or less, 46mg / L or less, 45mg / L or less, 44mg / L or less, 43mg / L or less, 42mg / L or less, 41mg / L or less, 40mg / mL or less, 39mg / L or less, 38mg / L or less, 37mg / L or less, 36mg / L or less, 35mg / L or less, 34mg / L or less, 33mg / L or less, 32mg / L or less It is preferable that the concentration be 100 mg / L or less, 31 mg / L or less, 30 mg / mL or less, 29 mg / L or less, 28 mg / L or less, 27 mg / L or less, 26 mg / L or less, 25 mg / L or less, 24 mg / L or less, 23 mg / L or less, 22 mg / L or less, 21 mg / L or less, 20 mg / mL or less, 19 mg / L or less, 18 mg / L or less, 17 mg / L or less, 16 mg / L or less, or 15 mg / L or less.

[0023] In this specification, the content of ethyl acetate can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers' Association of Japan (BCOJ). Furthermore, ethyl acetate may be contained in the ingredients of the beer-taste beverage, or may be generated during the production process. Specific methods for adjusting the ethyl acetate content include the addition of dilution water or carbonated water, the addition of an ethyl acetate-containing flavoring, the amount of the ethyl acetate-containing flavoring, the amount of the ethyl acetate-containing raw material, the addition of the ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of the substrate for ethyl acetate, the amount of the raw material that serves as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and methods of appropriately setting fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, for example, purified ethyl acetate or the like may be added as needed to adjust the concentration.

[0024] In one embodiment of the beer-taste beverage of the present invention, the ratio of the ethyl acetate content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [ethyl acetate / (color x bitterness value)] is, from the perspective of providing a beverage that has an improved drinking experience suitable for a beer-taste beverage while still maintaining an appealing appearance and being easy to drink, preferably 0.10 or more, 0.11 or more, 0.12 or more, 0.13 or more, 0.14 or more, 0.15 or more, 0.16 or more, 0.17 or more, 0.18 or more, 0.19 or more, 0.20 or more, 0.21 or more, 0.22 or more, 0.23 or more, 0.24 or more, 0.25 or more, 0.26 or more, 0.27 or more, 0.28 or more, 0.29 or more, 0.30 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.36 or more, 0.37 or more, 0.38 or more, 0.39 or more, 0.40 or more, 0.41 or more, 0.42 or more, 0.43 or more, 0.44 or more, 0.45 or more, 0.46 or more, 0.47 or more, 0.48 or more, 0.49 or more, 0.50 or more, 0.51 or more, 0.52 or more, 0.53 or more, 0.54 or more, 0.55 or more, 0.56 or more, 0.57 or more, 0.58 or more, 0.59 or more, 0.60 or more, .25 or more, 0.26 or more, 0.27 or more, 0.28 or more, 0.29 or more, 0.30 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.36 or more, 0.37 or more, 0.38 or more, 0.39 or more, 0.40 or more, 0.41 or more, 0.42 or more , 0.43 or more, 0.44 or more, 0.45 or more, 0.46 or more, 0.47 or more, 0.48 or more, 0.49 or more, 0.50 or more, 0.52 or more, 0.54 or more, 0.56 or more, 0.58 or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.70 or more It is preferable that the saturation index be 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, or 0.80 or more. Furthermore, from the viewpoint of producing a beverage that suppresses the solvent-like aroma unsuitable for beer-taste beverages and that has a satisfying drinking experience and good taste suitable for beer-taste beverages, it is preferable that the saturation index be 7.00 or less, 6.80 or less, 6.60 or less, 6.40 or less, 6.20 or less, 6.00 or less, 5.80 or less, 5.60 or less, 5.40 or less, 5.20 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.10 or less, 4.00 or less, 3.90 or less, 3.80 or less, 3.70 or less, 3.60 or less, 3.50 or less, 3.40 or less, 3.30 or less, 3.20 or less, 3.10 or less, 3.00 or less, 2.90 or less, 2.80 or less, 2.70 or less, 2.60 or less, 2.50 or less, 2.40 or less, 2.30 or less, 2.20 or less, 2.10 or less Below, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.95 or less, 0.90 or less, 0.85 or less, 0.80 or less, 0.75 or less, 0.70 or less, or 0.It is preferable to keep it at 65 or less.

[0025] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced drinking experience and taste that is suitable for a beer-taste beverage, the n-propanol content is preferably 5.0 mg / L or more, 5.5 mg / L or more, 6.0 mg / L or more, 6.5 mg / L or more, 7.0 mg / L or more, 7.5 mg / L or more, 8.0 mg / L or more, 8.5 mg / L or more, or g / L or more, 9.0mg / L or more, 9.5mg / L or more, 10.0mg / L or more, 10.5mg / L or more, 11.0mg / L or more, 11.5mg / L or more, 12.0mg / L or more, 12.5mg / L or more, 13.0mg / L or more, 13.5mg / L or more, 14.0mg / L or more, 14.5mg / L or more, 15.0mg / L or more, 15.5mg / L or more, 16.0mg / L or more, 16.5mg / L or more, 17.0mg / L or more, 17.5mg / L or more, 18.0mg / L or more, 18.5mg / L or more, 19.0mg / L or more, 19.5mg / L or more, 20.0mg / L or more, 20.5mg / L or more, 21.0mg / L or more, 21.5mg / L or more, 22.0mg / L or more, 22.5mg / L or more, 23.0mg / L or more, 23.5mg / L or more, 24.0mg / L or more, or 24.5mg g / L or more, or may be 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 48 ​​mg / L or less, 46 mg / L or less, 44 mg / L or less, 42 mg / L or less, 40 mg / L or less, 38 mg / L or less, 36 mg / L or less, 34 mg / L or less, 32 mg / L or less, 30 mg / L or less, 29 mg / L or less, 28 mg / L or less, 27 mg / L or less, or 26 mg / L or less.

[0026] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced improved drinking experience and taste suitable for a beer-taste beverage, the ethyl butanoate content is preferably 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, 150 μg / L or more, 160 μg / L or more, 170 μg / L or more, 180 μg / L or more, 190 μg / L or more, 200 μg / L or more, 210 μg / L or more, 220 μg / L or more, 230 μg / L or more, 240 μg / L or more, 250 μg / L or more, 260 μg / L or more, 270 μg / L or more, 280 μg / L or more, 290 μg / L or more, 300 μg / L or more, 310 μg / L or more, 320 μg / L or more, 330 μg / L or more, 340 μg / L or more, 350 μg / L or more, 360 μ g / L or more, 155 mg / L or more, 160 μg / L or more, 165 μg / L or more, 170 μg / L or more, 175 μg / L or more, 180 μg / L or more, 185 μg / L or more, 190 μg / L or more, or 195 μg / L or more, and may also be 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, The concentration may be 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, or 210 μg / L or less.

[0027] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink while also having a well-balanced improved drinking experience and taste suitable for a beer-taste beverage, the ethyl caproate content is preferably 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 62 μg / L or more 64 μg / L or more, 66 μg / L or more, 68 μg / L or more, 70 μg / L or more, 72 μg / L or more, 74 μg / L or more, 76 μg / L or more, 78 μg / L or more, 80 μg / L or more, 8 2μg / L or more, 84μg / L or more, 86μg / L or more, 88μg / L or more, 90μg / L or more, 92μg / L or more, 94μg / L or more, 96μg / L or more, 98μg / L or more, 100μg / L It may be 400μg / L or less, 390μg / L or less, 380μg / L or less, 370μg / L or less, 360μg / L or less, 350μg / L or less, 340μg / L or less, 330μg / L or less, 320μg / L or less, 310μg / L or less, 40 ... The concentration may be 100μg / L or less, 300μg / L or less, 290μg / L or less, 280μg / L or less, 270μg / L or less, 260μg / L or less, 250μg / L or less, 240μg / L or less, 230μg / L or less, 220μg / L or less, 210μg / L or less, 200μg / L or less, 190μg / L or less, 180μg / L or less, 170μg / L or less, 160μg / L or less, or 150μg / L or less.

[0028] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced improved drinking experience and taste suitable for a beer-taste beverage, the ethyl octanoate content is preferably 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, 150 μg / L or more, 160 μg / L or more, 170 μg / L or more, 180 μg / L or more, 190 μg / L or more, 200 μg / L or more, 210 μg / L or more, 220 μg / L or more, 230 μg / L or more, 240 μg / L or more, 250 μg / L or more, 260 μg / L or more, 270 μg / L or more, 280 μg / L or more, 290 μg / L or more, 300 μg / L or more, 310 μg / L or more, 320 μg / L or more, 330 μg / L or more, 340 μg / L or more, 350 μg / L or more, 36 μg / L or more, 155μg / L or more, 160μg / L or more, 165μg / L or more, 170μg / L or more, 175μg / L or more, or 180μg / L or more, or 400μg / L or less, 390μg / L or less, 380μg / L or less, 370μg / L or less, 360μg / L or less, 350μg / L or less, 340μg / L or less, The concentration may be 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, or 200 μg / L or less.

[0029] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced drinking experience and taste that is suitable for a beer-taste beverage, the ethyl decanoate content is preferably 10 μg / L or more, 12 μg / L or more, 14 μg / L or more, 16 μg / L or more, 18 μg / L or more, 20 μg / L or more, or 22 μg / L or more. , 24μg / L or more, 26μg / L or more, 28μg / L or more, 30μg / L or more, 32μg / L or more, 34μg / L or more, 36μg / L or more, 38μg / L or more, 40μg / L or more, 42μg / L or more, 44μg / L or more, 46μg / L or more, 48μg / L or more, 50μg / L or more, 52μg / L or more, 54μg / L or more, 56μg / L or more, 58μg / L or more, 6 It may be 0 μg / L or more, 62 μg / L or more, 64 μg / L or more, 66 μg / L or more, 68 μg / L or more, 70 μg / L or more, 72 μg / L or more, 74 μg / L or more, or 76 μg / L or more, and may also be 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 23 The concentration may be 0 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, 95 μg / L or less, or 90 μg / L or less.

[0030] In this specification, the contents of n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, and ethyl decanoate can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Methods (2013 revised and expanded), an analytical method established by the Brewers Association of Japan (BCOJ) International Technical Committee. Furthermore, these components may be contained in the ingredients of the beer-taste beverage, may be generated during the manufacturing process, or may be added separately during the manufacturing process (for example, purified products of each component).

[0031] In one embodiment of the beer-taste beverage of the present invention, from the perspective of imparting a moderate bitterness while maintaining a pleasant appearance and drinkability, and providing a beverage with a well-balanced and improved drinking experience and taste suitable for a beer-taste beverage, the iso-α acid content is 1.0 mg / L or more, 1.2 mg / L or more, 1.4 mg / L or more, 1.6 mg / L or more, 1.8 mg / L or more, 2.0 mg / L or more, 2.2 mg / L or more, 2.4 mg / L or more, 2.6 mg / L or more, 2.8 mg / L or more, 3.0 mg / L or more, 3.2 mg / L or more, 3.4 mg / L or more, 3.6 mg / L or more, 3.8 mg / L or more, 4.0 mg / L or more, 4.2 mg / L or more, 4.4 mg / L or more, 4.6 mg / L or more, 4.8 mg / L or more, 5.0 ... The concentration may be 30 mg / L or less, 28 mg / L or less, 26 mg / L or less, 24 mg / L or less, 22 mg / L or less, 20 mg / L or less, 18 mg / L or less, 16 mg / L or less, 15 mg / L or less, 14 mg / L or less, 13 mg / L or less, 12 mg / L or less, 11 mg / L or less, 10 mg / L or less, 9.5 mg / L or less, 9.0 mg / L or less, 8.5 mg / L or less, or 8.0 mg / L or less. In this specification, the content of iso-α acids can be measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Furthermore, iso-α acids may be contained in the raw materials of beer-flavored beverages (especially hops), may be produced during the manufacturing process, or may be added separately during the manufacturing process (e.g., purified iso-α acids, hop extracts).

[0032] The malt ratio of the beer - flavored beverage according to one aspect of the present invention is 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 967 mass% or less, 66 mass% or less, 65 mass% or less, 64 mass% or less, 63 mass% or less, 62 mass% or less, 61 mass% or less, 60 mass% or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% % or less, 52 mass% or less, 51 mass% or less, 50 mass% or less, 49 mass% or less, 48 ​​mass% or less, 47 mass% or less, 46 mass% or less, 45 mass% or less, 44 mass% or less, 43 mass% or less, 42 mass% or less, 41 mass% or less, 40 mass% or less, 39 mass% or less, 38 mass% or less, 37 mass% or less, 36 mass% or less, 35 mass% or less, 34 mass% or less, 33 mass% or less, 32 mass% or less, 31 mass% or less, 30 mass% or less, 29 mass% or less, 28 mass% or less, 27 mass% or less, 26 mass% or less, 25 mass% or less, 24 mass% % or less, 23 mass% or less, 22 mass% or less, 21 mass% or less, 20 mass% or less, 19 mass% or less, 18 mass% or less, 17 mass% or less, 16 mass% or less, 15 mass% or less, 14 mass% or less, 13 mass% or less, 12 mass% or less, or 11 mass% or less. ,

[0033] In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl millet, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0034] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced improved drinking experience and taste suitable for a beer-taste beverage, the original extract concentration (original wort extract concentration) is preferably 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 6.10% by mass or more, 6.11% by mass or more, 6.12% by mass or more, 6.13% by mass or more, 6.14% by mass or more, 6.15% by mass or more, 6.16% by mass or more, 6.17% by mass or more, 6.18% by mass or more, 6.19% by mass or more, 6.20% by mass or more, 6.21% by mass or more, 6.22% by mass or more, 6.23% by mass or more, 6.24% by mass or more, 6.25% by mass or more, 6.26% by mass or more, 6.27% by mass or more, 6.28% by mass or more, 6.29% by mass or more, 6.30% by mass or more, 6.31% by mass or more Mass% or more, 6.6 mass% or more, 6.7 mass% or more, 6.8 mass% or more, 6.9 mass% or more, 7.0 mass% or more, 7.1 mass% or more, 7.2 mass% or more, 7.3 mass% or more, 7.4 mass% or more, 7.5 mass% or more, 7.6 mass% or more, 7.7 mass% or more, 7.8 mass% or more, 7 .9 mass% or more, 8.0 mass% or more, 8.1 mass% or more, 8.2 mass% or more, 8.3 mass% or more, 8.4 mass% or more, 8.5 mass% or more, 8.6 mass% or more, 8.7 mass% or more, 8.8 mass% or more, 8.9 mass% or more, 9.0 mass% or more, 9.1 mass% or more, 9.2 mass% or more , 9.3 mass% or more, 9.4 mass% or more, 9.5 mass% or more, 9.6 mass% or more, 9.7 mass% or more, 9.8 mass% or more, 9.9 mass% or more, 10.0 mass% or more, 10.1 mass% or more, 10.2 mass% or more, 10.3 mass% or more, 10.4 mass% or more, 10.5 mass% or more, 10.6 mass% or more, 10.7 mass% or more, 10.8 mass% or more, 10.9 mass% or more, 11.0 mass% or more, 11.1 mass% or more, 11.2 mass% or more, 11.3 mass% or more, 11.4 mass% or more, 11.5 mass% or more, 11.6 mass% or more, 11.7 mass% or more, 11.8 Mass% or more, 11.9 mass% or more, 12.0 mass% or more, 12.1 mass% or more, 12.2 mass% or more, 12.3 mass% or more, 12.4 mass% or more, 12.5 mass% or more, 12.6 mass% or more, 12.7 mass% or more, 12.8 mass% or more, 12.9 mass% or more, 13.0 mass% or more Above, 13.1 mass% or more, 13.2 mass% or more, 13.3 mass% or more, 13.4 mass% or more, 13.5 mass% or more, 13.6 mass% or more, 13.7 mass% or more, 13.8 mass% or more, 13.9 mass% or more, 14.0 mass% or more, 14.1 mass% or more, 14.2 mass% or more, 14.It may be 3% by mass or more, 14.4% by mass or more, 14.5% by mass or more, 14.6% by mass or more, 14.7% by mass or more, 14.8% by mass or more, 14.9% by mass or more, 15.0% by mass or more, 15.1% by mass or more, 15.2% by mass or more, 15.3% by mass or more, 15.4% by mass or more, 15.5% by mass or more, 15.6% by mass or more, 15.7% by mass or more, 15.8% by mass or more, 15.9% by mass or more, 16.0% by mass or more, 16.1% by mass or more, 16.2% by mass or more, 16.3% by mass or more, 16.4% by mass or more, 16.5% by mass or more, 16.6% by mass or more, 16.7% by mass or more, 16.8% by mass or more, 16.9% by mass or more, 17.0% by mass or more, 17.1% by mass or more, 17.2% by mass or more, 17.3% by mass or more, 17.4% by mass or more, 17.5% by mass or more, 17.6% by mass or more, 17.7% by mass or more, 17.8% by mass or more, 17.9% by mass or more, 18.0% by mass or more, 18.1% by mass or more, 18.2% by mass or more, 18.3% by mass or more, 18.4% by mass or more, 18.5% by mass or more, 18.6% by mass or more, 18.7% by mass or more, 18.8% by mass or more, 18.9% by mass or more, 19.0% by mass or more, 19.1% by mass or more, 19.2% by mass or more, 19.3% by mass or more, 19.4% by mass or more, 19.5% by mass or more, 19.6% by mass or more, 19.7% by mass or more, 19.8% by mass or more, or 19.9% by mass or more. Also, from the perspective of making a beverage with a refreshing aroma and a sweet aroma characteristic of a beer-like beverage, it is 20.0% by mass or less, 19.9% by mass or less, 19.8% by mass or less, 19.7% by mass or less, 19.6% by mass or less, 19.5% by mass or less, 19.4% by mass or less, 19.3% by mass or less, 19.2% by mass or less, 19.1% by mass or less, 19.0% by mass or less, 18.9% by mass or less, 18.8% by mass or less, 18.7% by mass or less, 18.6% by mass or less, 18.5% by mass or less, 18.4% by mass or less, 18.3% by mass or less, 18.2% by mass or less, 18.1% by mass or less, 18.0% by mass or less, 17.9% by mass or less, 17.8% by mass or less, 17.7% by mass or less, 17.6% by mass or less, 17.5% by mass or less, 17.4% by mass or less, 17.3% by mass or less, 17.2% by mass or less, 17.1% by mass or less, 17.0% by mass or less, 16.Less than 2% by mass, less than 16.1% by mass, less than 16.0% by mass, less than 15.9% by mass, less than 15.8% by mass, less than 15.7% by mass, less than 15.6% by mass, less than 15.5% by mass, less than 15.4% by mass, less than 15.3% by mass, less than 15.2% by mass, less than 15.1% by mass, less than 15.0% by mass, less than 14.9% by mass, less than 14.8% by mass, less than 14.7% by mass, less than 14.6% by mass, less than 14.5% by mass, less than 14.4% by mass, less than 14.3% by mass, less than 14.2% by mass, less than 14.1% by mass, less than 14.0% by mass, less than 13.9% by mass, less than 13.8% by mass, less than 13% by mass. Below 0.7%, 13.6%, 13.5%, 13.4%, 13.3%, 13.2%, 13.1%, 13.0%, 12.9%, 12.8%, 12.7%, 12.6%, 12.5%, 12.4%, 12.3%, 12.2%, 12.1%, 12.0%, 11.9%, 11.8%, 11.7%, 11.6%, 11.5%, 11.4%, 11.3%, 11% of the total mass. Less than 0.2% of mass, less than 11.1% of mass, less than 11.0% of mass, less than 10.9% of mass, less than 10.8% of mass, less than 10.7% of mass, less than 10.6% of mass, less than 10.5% of mass, less than 10.4% of mass, less than 10.3% of mass, less than 10.2% of mass, less than 10.1% of mass, less than 10.0% of mass, less than 9.9% of mass, less than 9.8% of mass, less than 9.7% of mass, less than 9.6% of mass, less than 9.5% of mass, less than 9.4% of mass, less than 9.3% of mass, less than 9.2% of mass, less than 9.1% of mass, less than 9.0% of mass, less than 8.9% of mass, less than 8.8% of mass, less than 8.7% of mass, less than 8.6% of mass. Below 8.5% of mass, below 8.4% of mass, below 8.3% of mass, below 8.2% of mass, below 8.1% of mass, below 8.0% of mass, below 7.9% of mass, below 7.8% of mass, below 7.7% of mass, below 7.6% of mass, below 7.5% of mass, below 7.4% of mass, below 7.3% of mass, below 7.2% of mass, below 7.1% of mass, below 7.0% of mass, below 6.9% of mass, below 6.8% of mass, below 6.7% of mass, below 6.6% of mass, below 6.5% of mass, below 6.4% of mass, below 6.3% of mass, below 6.2% of mass, below 6.1% of mass, below 6.0% of mass, below 5.9% of mass, 5.It may be 8% by mass or less, 5.7% by mass or less, 5.6% by mass or less, 5.5% by mass or less, 5.4% by mass or less, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less. . The "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

[0035] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good balance of satisfying drinking experience and flavor suitable for a beer-taste beverage while still maintaining a pleasant appearance and easy drinking experience, the total polyphenol content is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more, and even more preferably 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, or 85 mg / L or more. , 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, or 105 mg / L or more, and is preferably 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and may further be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less.

[0036] In this specification, the term "total polyphenol content" refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage. Polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been substituted with hydroxyl groups, and specific examples include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like. In this specification, the amount of total polyphenols can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0037] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks (grain husks). Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content within a desired range. Barley and malt, which have low total polyphenol content, tend to be low in purines. Therefore, using ingredients with low total polyphenol content can also make it possible to create a low-purine beer-flavored beverage.

[0038] In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, 103% or more , 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, or may be 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

[0039] The apparent degree of fermentation can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the mashing process, the time for wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). As used herein, "apparent attenuation" refers to the percentage of sugars that can be consumed by yeast as a nutrient source for alcoholic fermentation relative to the total sugar concentration in the liquid before fermentation. For example, the apparent attenuation AA of a beer-taste beverage can be calculated using the following formula (1): Formula (1): AA (%) = 100 × (P-Es) / P In the above formula (1), "P" is the original extract concentration (concentration of original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)." Furthermore, "Es" indicates the apparent extract concentration of the beer-taste beverage. The apparent extract concentration can be calculated using the following formula (2), as described in, for example, "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewers Association, revised November 1, 2004)." Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the degassed beer-taste beverage.) Note that the apparent extract concentration "Es" may take a negative value depending on D in the above formula (2), and therefore the calculated apparent fermentation degree may exceed 100%.

[0040] The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. It may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0041] When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage may be 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.5 (v / v)% or more, 1.7 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.5 (v / v)% or more, 2.7 (v / v) % or more, 3.0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5( v / v)% or more, 4.7(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, It may be 6.2(v / v)% or more, 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, or 8.0(v / v)% or more, and may also be 50(v / v)% or less, 45(v / v)% or less, 40(v / v)% or less, 35(v / v)% or less, 30(v / v)% or less. Lower, 25(v / v)% or less, 20(v / v)% or less, 17(v / v)% or less, 15(v / v)% or less, 12(v / v)% or less, 10(v / v)% or less, 9.0(v / v)% or less, It may be 8.0(v / v)% or less, 7.0(v / v)% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v)% or less, or 4.5(v / v)% or less.

[0042] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, less than 0.5 (v / v), 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, or 0.05 (v / v)% or less. , 0.01(v / v)% or less, 0.0050(v / v)% or less, or 0.0025(v / v)% or less, or may be 0.0000(v / v)% or more, 0.00(v / v)% or more, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0.2(v / v)% or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9(v / v)% or more.

[0043] In this specification, alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, such as a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound. The sample is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Non-alcoholic beverages with an alcohol content of less than 1.0 (v / v)% can also be measured using a commercially available alcohol measurement device or gas chromatography.

[0044] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

[0045] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. As the grains used as the raw material for spirits, plants belonging to the grass family are preferred, and barley is more preferred. Note that the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the perspective of being a low-alcohol beer-taste beverage that has a good taste and resembles beer.

[0046] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, fermented with yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Notice on the Interpretation of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.

[0047] The pH of the beer-taste beverage of one embodiment of the present invention may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, or may be 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.95 or less, 3.9 or less, 3.85 or less, or 3.8 or less.

[0048] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. However, from the viewpoint of ease of portability, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0049] 1.1 Raw materials The beer-taste beverage of one embodiment of the present invention may contain malt together with water as the main ingredient, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may contain hops as an ingredient, or may not contain hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0050] 1.1.1 Malt and non-malt grains When malt is used as a raw material, the malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, and pearl barley, which have been germinated, dried, and have had their roots removed, and can be from any place of origin or variety. The malt used in one embodiment of the present invention is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used.

[0051] In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0052] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include barley, wheat, rye, oats, oats, adlay, etc., which do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0053] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides with a weight-average molecular weight of less than 10,000 as ingredients, or may be a beverage that does not use such soybean peptides. In addition, "a beverage that does not substantially use soy peptides" means a beverage in which the amount of soy peptides used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients of the beverage excluding water.

[0054] Fruits, fruit skins, bark, leaves, flowers, stems, roots and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juice (such as fruit juice).These may be used alone or in combination of two or more kinds. While the above can be used as appropriate according to consumer preferences, to enjoy the clean, refreshing taste characteristic of beer, it is preferable to avoid using any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use only the minimum amount of them. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to avoid using any black currant or black currant juice as ingredients, or to use only the minimum amount.

[0055] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, the hops used may also be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0056] Furthermore, beer-taste beverages that use hops as an ingredient contain iso-α acids, which are components derived from hops. The content of iso-α acids in a hop-containing beer-taste beverage may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acids in a hop-free beer-taste beverage may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage.

[0057] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative, or may be a beverage containing no preservative (added). Preservatives used in one embodiment of the present invention include, for example, benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate, dimethyl dicarbonate, etc. Commercially available preservatives such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more.

[0058] When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0059] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a sweetener, or may be a beverage without containing (adding) a sweetener. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0060] The beer-taste beverage of one embodiment of the present invention may be a beverage containing a high-intensity sweetener, or may be a beverage in which the content of high-intensity sweetener is limited. The amount of high-intensity sweetener contained in a beer-taste beverage with limited high-intensity sweetener content may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1000 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 40 ppm by mass, less than 30 ppm by mass, less than 25 ppm by mass, less than 20 ppm by mass, less than 15 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass. The high-intensity sweeteners include both natural high-intensity sweeteners and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monak fruit sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS), and the like. , monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, erythritol, polypodoside A, pterocaryoside A, pterocaryoside B, mukurodioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0061] The beer-taste beverage of one embodiment of the present invention may be a beverage containing rebaudioside A, or may be a beverage in which the rebaudioside A content is limited. The amount of rebaudioside A contained in a beer-taste beverage with a restricted content of rebaudioside A may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1,000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass.

[0062] The beer-taste beverage of one embodiment of the present invention may be a beverage containing erythritol, or may be a beverage in which the erythritol content is limited. The erythritol content in a beer-taste beverage with a limited erythritol content may be, based on the total amount (100% by mass) of the beer-taste beverage, less than 1000 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass.

[0063] 1.1.5 Soluble dietary fiber The beer-taste beverage of one embodiment of the present invention may be a beverage further containing water-soluble dietary fiber, or may be a beverage to which no water-soluble dietary fiber is added (blended). Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. Even without the inclusion of (addition of) resistant dextrin, the beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.). The content of water-soluble dietary fiber derived from the ingredients is listed, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.

[0064] In one embodiment of the beer-taste beverage of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more. Good, also 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0065] The water-soluble dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When a commercially available product is added, ensuring that the water-soluble dietary fiber content falls within the above range can suppress the powdery texture that is unsuitable for beer-flavored beverages. When adjusting the dietary fiber content during the production process, ensuring that the water-soluble dietary fiber content falls within the above range can improve filterability during, for example, wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the content of water-soluble dietary fiber during the production process, the content of water-soluble dietary fiber in the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type of raw material (barley, malt, corn, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), adjusting the set temperatures, pH, and retention time of each temperature range when preparing the saccharified solution.

[0066] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness-imparting agents, or may be a beverage that does not contain (add) any bittering agents and / or bitterness-imparting agents. In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or the following bittering agents or bitterness imparting agents may be used together with hops. Alternatively, hops may not be used, and the following bittering agents or bitterness imparting agents may be used instead of hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent used as a bittering agent in ordinary beer or happoshu, such as rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, and alginic acid. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0067] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant, or may be a beverage to which no antioxidant is added (blended). The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0068] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3- Examples include hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

[0069] The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance. When alcoholic fermentation is involved, the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0070] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant. The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more.

[0071] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts, or may be a beverage without containing (adding) any salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0072] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. Carbon dioxide gas generated during the fermentation process of the beer-taste beverage can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

[0073] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, or 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w)% or less, or 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0074] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be 0.20 kg / cm or less. 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2It may be 5.0 kg / cm or more. 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 The following may also be used. In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0075] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided that the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Coloring agents are used to give beverages a beer-like color, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc., which can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

[0076] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages, and examples of such containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

[0077] 2. Manufacturing method of beer-flavored beverages One embodiment of the method for producing a beer-taste beverage of the present invention includes the following step (1), at least one of steps (a) and (b), and at least one of steps (c) to (f). Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the color of the beer-taste beverage to 7.5 EBC or less. Step (b): adjusting the bitterness value of the beer-taste beverage to 15.0 BUs or less. Step (c): adjusting the pyroglutamic acid content of the beer-taste beverage to 30 mg / L or more. Step (d): adjusting the ethyl acetate content of the beer-taste beverage to 10 to 50 mg / L. Step (e): adjusting the ratio of the pyroglutamic acid content (unit: mg / L) to the product of the color (unit: EBC) and bitterness value (unit: BUs) of the beer-taste beverage [pyroglutamic acid / (color × bitterness value)] to 0.30 or more. Step (f): adjusting the ratio of the ethyl acetate content (unit: mg / 100 mL) to the product of the color (unit: EBC) and bitterness value (unit: BUs) of the beer-taste beverage [ethyl acetate / (color × bitterness value)] to 0.10 to 7.00.

[0078] The method for producing a beer-taste beverage according to one embodiment of the present invention may be a method that involves a fermentation step, or a method that does not involve a fermentation step.

[0079] Examples of methods for producing fermented beer-taste beverages via a fermentation process include methods that further include the following step (2) in addition to the steps described above. Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0080] Furthermore, examples of methods for producing non-fermented beer-taste beverages without going through a fermentation step include methods that further include the following step (3) in addition to the steps described above. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0081] In the production method of one embodiment of the present invention, steps (a) to (f) may be performed together with step (1) or after step (1). Furthermore, steps (a) to (f) may be performed after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3). The adjustment of steps (a) to (f) also includes the selection of raw materials before step (1). Steps (a) to (f) may include checking whether each physical property value falls within a desired range.

[0082] The following describes a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention.

[0083] 2.1 Fermented beer-flavored beverage manufacturing method One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and includes the following steps (1) and (2) in addition to a step selected from steps (a) to (f) above. Step (1): A step of using various raw materials and performing at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid (pre-fermentation liquid). Step (2): A step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

[0084] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (a) to (f), and adjustments to the contents of n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acids, the total polyphenol content, the alcohol content, and the pH can be performed at one or more of the following times (A) to (C). Furthermore, if steps (a) to (f) and the above-mentioned adjustments can be performed simultaneously by performing steps (1) and (2), there is no need to perform these steps separately. (A): Simultaneously with at least one of step (1) and step (2) (A): Between step (1) and step (2) (C): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below.

[0085] 2.1.1 Process (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-drink liquid (pre-fermentation liquid). For example, when malt is used as the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the fermentation in the subsequent step.

[0086] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, the concentration of the raw wort extract in the final beverage, etc. For example, in one aspect of the present invention, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0087] This saccharified solution is preferably subjected to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution. Hops may be added to a saccharified liquid prepared from other raw materials and boiled to extract hop-derived components, or a hop broth prepared by boiling hops separately may be added to a saccharified liquid prepared from other raw materials. The pH of the hop broth may be less than 7.5, 7.4 or less, 7.2 or less, or 7.0 or less.

[0088] After completion of the boiling treatment, it is preferable to transfer the malt to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins from the cooled liquid. This treatment allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solid content.

[0089] Instead of the saccharified liquid, a pre-drink liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage liquid (pre-fermentation liquid). When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0090] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) and carrying out fermentation. The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0091] The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and completely removing the supernatant. The amount of yeast added to the raw material solution can be determined as appropriate, but for example, 5.0 × 10 6 cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0092] The fermentation conditions can be set as appropriate, but the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C).

[0093] After fermentation, the beer-taste beverage may be filtered to remove yeast, or may not be filtered. Water and the various additives described above may be added as needed.

[0094] 2.1.3 Process (2a), Process (2b) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2) above. Furthermore, when producing a non-alcoholic fermented beer-taste beverage using an alcohol-producing yeast, it is preferable to further carry out steps (2a) and (2b) in addition to steps (1) and (2) above. Step (2a): A step of removing alcohol from the fermented liquid after step (2). Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0095] In step (2a), the alcohol produced by the fermentation step in step (2) is preferably removed by heat treatment, and the heat treatment conditions can be the same as those used in general production methods for non-alcoholic beer-taste beverages. After step (2a), the alcohol is removed from the solution and carbon dioxide is also removed, so it is preferable to adjust the amount of carbon dioxide in step (2b). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (2a) with carbonated water, or by adding carbon dioxide gas directly to the solution after step (2a).

[0096] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages."

[0097] 2.2 Manufacturing method for non-fermented beer-flavored beverages One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention may be any method that does not involve a fermentation step, and may include, for example, a method comprising the following steps (1) and (3). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling, and solid content removal treatment to obtain a pre-beverage solution. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0098] Step (1) is the same as step (1) in the above-mentioned "method for producing a fermented beer-taste beverage" to obtain a pre-beverage solution. Carbon dioxide gas may be added in step (3) by mixing the cooled beverage preliminaries obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the cooled beverage concentrate. Furthermore, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as needed when adding carbon dioxide gas at the same time as step (3).

[0099] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented alcohol-containing beer-taste beverage, the following step (3a) is included. Step (3a): A step of blending an alcohol component after at least step (1).

[0100] Step (3a) may be carried out at least after step (1), and may be carried out, for example, at one or more of the following times (α), (β), and (γ): (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, step (3a) is preferably carried out after the beverage pre-liquid obtained in step (1) is cooled to prepare a cooled beverage concentrate, and before adding carbon dioxide gas. The alcohol component to be added in step (3a) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

[0101] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (a) to (f), and adjustments to the contents of n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acid components, the total polyphenol content, the alcohol content, and the pH can be performed at one or more of the following times (i) to (v). Furthermore, if steps (a) to (d) and the above-mentioned adjustments can be performed simultaneously by performing steps (1), (3), and (3a), these steps do not need to be performed separately. (i): Simultaneously with at least one of step (1), step (3), and step (3a). (ii): Between step (1) and step (3) (iii): Between step (1) and step (3a) (iv): After step (3) or between step (3) and step (3a) (v): After step (3a)

[0102] The non-fermented beer-taste beverage obtained in this manner is filled into a predetermined container and distributed to the market as a finished product. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0103] 3. How to improve the flavor of beer-flavored beverages One embodiment of the present invention relates to a method for enhancing the flavor of a beer-taste beverage, which involves adjusting a beer-taste beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less as described below in (A) and / or (B). This method improves at least the taste of the beer-taste beverage. (a) Adjust the content of pyroglutamic acid to 30 mg / L or more. (i) Adjustment so that the ratio of the pyroglutamic acid content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color × bitterness value)] is 0.30 or more.

[0104] One embodiment of the present invention relates to a method for enhancing the flavor of a beer-taste beverage, which involves adjusting a beer-taste beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less as described below in (c) and / or (d). This method at least improves the drinking experience of the beer-taste beverage. (c) Adjust the ethyl acetate content to 10-50 mg / L. (d) Adjust the ratio of the ethyl acetate content (unit: mg / 100 mL) to the product of the color (unit: EBC) and bitterness value (unit: BUs) [ethyl acetate / (color × bitterness value)] to 0.10 to 7.00.

[0105] In one embodiment of the method for enhancing the flavor of a beer-taste beverage of the present invention, a method for improving the drinking experience and taste of a beer-taste beverage includes adjusting at least one of the above (a) and (b) and at least one of the above (c) and (d) for a beer-taste beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less.

[0106] In the method for enhancing the flavor of a beer-taste beverage according to one embodiment of the present invention, the preferred ranges and adjustment methods for the color, bitterness value, pyroglutamic acid content, ratio [pyroglutamic acid / (color × bitterness value)], ethyl acetate content, and ratio [ethyl acetate / (color × bitterness value)] are as described above. [Example]

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

[0108] Examples 1 to 46, Comparative Examples 1 to 9 <Beverage preparation> 40 kg of crushed barley malt was placed in a mash tank containing 160 L of hot water maintained at 50°C, and the temperature was raised to 78°C by repeatedly raising and maintaining the temperature in stages. The temperature was then filtered to remove the malt grains, yielding a saccharified liquid. Next, a sugar solution was added to the saccharified liquid, and hops were then added. The mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. Bottom-fermenting yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and time were adjusted to carry out alcoholic fermentation. The mixture was then cooled, and the yeast was removed by filtration to produce a beer-taste beverage. The apparent degree of attenuation was 70% or higher. In each example and comparative example, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the amount of sugar solution added, the type of hops, the amount and timing of addition, the fermentation temperature and time, and the filtration method were appropriately set to adjust the color, bitterness value, and the contents of each component, pyroglutamic acid, ethyl acetate, n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acid, to the values ​​shown in Tables 1 to 10. In addition, the content of pyroglutamic acid was adjusted by adding pyroglutamic acid as needed, and the content of ethyl acetate was adjusted by adding ethyl acetate as needed. The beer-taste beverages prepared in Examples 1 to 46 and Comparative Examples 1 to 9 had a malt ratio of 15 to 49 mass % and a total polyphenol content of 60 to 120 mg / 100 mL.

[0109] <Sensory evaluation> Five trained panelists observed the appearance of the beverages obtained in the Examples and Comparative Examples after cooling to approximately 4°C and pouring them into transparent containers. They rated the "appearance of a drinkable beer-taste beverage" based on the following criteria, using a scale ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1. The average scores of the five panelists were calculated. Each test beverage poured into a container was also tasted, and the panelists evaluated the beverages for "drinkability suitable for a beer-taste beverage," "taste suitable for a beer-taste beverage," "fullness suitable for a beer-taste beverage," and "solvent-like aroma unsuitable for a beer-taste beverage" based on the following criteria, using a scale ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1. The average scores of the five panelists were calculated. The results are shown in Tables 1 to 10. For the evaluation, samples conforming to the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity among panelists. Furthermore, in the sensory evaluations shown in Tables 1 to 10, no differences in scores of 1.5 or greater were observed among panelists for the same beverage.

[0110] (1) Score criteria for the appearance of a beer-flavored beverage that is easy to drink 3.0: The appearance of the beverage gives a very strong impression of being easy to drink. · "2.5": The appearance of the beverage gives a strong impression of being easy to drink. 2.0: The appearance of the beverage gives the impression that it will be easy to drink. 1.5: The appearance of the beverage does not give the impression that it will be easy to drink, and in fact it seems somewhat difficult to drink. 1.0: The appearance of the beverage does not give the impression that it will be easy to drink, and in fact gives the strong impression that it will be difficult to drink.

[0111] (2) Score criteria for whether or not a beer-flavored beverage is easy to drink 3.0: A very strong sense of drinkability that is ideal for a beer-flavored beverage. 2.5: A strong sense of drinkability that is ideal for a beer-flavored beverage. - "2.0": A beer-flavored beverage that is easy to drink. 1.5: Not particularly easy to drink as a beer-flavored beverage, and instead feels somewhat difficult to drink. 1.0: The drinkability desirable for a beer-flavored beverage is hardly felt, and instead it is perceived as being very difficult to drink.

[0112] (3) Scoring criteria for the presence or absence of a flavor suitable for beer-flavored beverages 3.0: A very strong flavor suitable for a beer-flavored beverage. 2.5: A strong flavor suitable for a beer-flavored beverage. 2.0: A taste that is suitable for a beer-flavored beverage. 1.5: The flavor is not particularly suitable for a beer-flavored beverage. 1.0: Almost no taste suitable for a beer-flavored beverage.

[0113] (4) Scoring criteria for beer-flavored beverages based on whether they have a satisfying taste 3.0: A very strong, satisfying taste that is ideal for a beer-flavored beverage. 2.5: A strong, satisfying taste that is ideal for a beer-flavored beverage. - "2.0": A satisfying taste that is ideal for a beer-flavored beverage. 1.5: Not very satisfying to drink, which is ideal for a beer-flavored beverage. 1.0: The desired drinking experience for a beer-flavored beverage is barely noticeable.

[0114] (5) Scoring criteria for the presence or absence of solvent-like aromas that are unsuitable for beer-flavored beverages 3.0: No solvent-like aroma, which is unsuitable for beer-flavored beverages, is detected. 2.5: There is almost no detectable solvent-like aroma, which is unsuitable for beer-flavored beverages. 2.0: The solvent-like aroma that is unsuitable for beer-flavored beverages is largely absent. 1.5: A slightly strong solvent-like aroma that is unsuitable for a beer-flavored beverage. 1.0: A very strong solvent-like aroma that is unsuitable for a beer-flavored beverage.

[0115] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All scores in (1) to (5) above are 2.5 or higher. B: Does not fall under "A" or "C". C: At least one of the scores (1) to (5) above is less than 2.0.

[0116] [Table 1]

[0117] [Table 2]

[0118] [Table 3]

[0119] [Table 4]

[0120] [Table 5]

[0121] [Table 6]

[0122] [Table 7]

[0123] [Table 8]

[0124] [Table 9]

[0125] [Table 10]

[0126] As can be seen from Tables 1 to 10, the beer-taste beverages prepared in Examples 1 to 46 were easy to drink both in appearance and upon consumption, while also possessing the taste and satisfying texture appropriate for a beer-taste beverage. The solvent-like aroma unsuitable for beer-taste beverages was also suppressed. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 9 were easy to drink both in appearance and when consumed, but the taste and drinking response were inferior to those suitable for beer-taste beverages.

Claims

1. The malt ratio is less than 50% by mass, The color is 0.1 EBC or more and 7.5 EBC or less, the bitterness value is 0.01 BUs or more and 15.0 BUs or less, and the content of pyroglutamic acid is 30 mg / L or more and 300 mg / L or less, The content of ethyl acetate is 10 to 50 mg / L, The content of n-propanol is 5.0 to 60 mg / L, The content of ethyl butanoate is 50 to 500 μg / L, The content of ethyl caproate is 30 to 400 μg / L, The content of ethyl octanoate is 50 to 400 μg / L, The content of ethyl decanoate is 10 to 300 μg / L. Beer-flavored beverage.

2. The malt ratio is less than 50% by mass, The color is 0.1 EBC or more and 5.0 EBC or less, the bitterness value is 0.01 BUs or more and 15.0 BUs or less, and the content of pyroglutamic acid is 30 mg / L or more and 300 mg / L or less, The content of ethyl acetate is 10 to 50 mg / L, The content of n-propanol is 5.0 to 60 mg / L, The content of ethyl butanoate is 50 to 500 μg / L, The content of ethyl caproate is 30 to 400 μg / L, The content of ethyl octanoate is 50 to 400 μg / L, The content of ethyl decanoate is 10 to 300 μg / L. Beer-flavored beverage.

3. 2. The beer-taste beverage according to claim 1, wherein the bitterness value is 10.0 BUs or less.

4. 2. The beer-taste beverage according to claim 1, wherein the pyroglutamic acid content is 40 to 120 mg / L.

5. 2. The beer-taste beverage according to claim 1, wherein the ethyl acetate content is 11 to 49 mg / L.

6. 6. The beer-taste beverage according to claim 5, wherein the ratio of the ethyl acetate content (unit: mg / L) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (color × bitterness value)] is 0.10 to 7.

00.

7. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the product of color (unit: EBC) and bitterness value (unit: BUs) [color x bitterness value] is 5.0 to 110.

8. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the ratio of the pyroglutamic acid content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color × bitterness value)] is 0.30 or greater.

9. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the n-propanol content is 5.5 to 55 mg / L.

10. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the ethyl butanoate content is 55 to 450 μg / L.

11. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the ethyl caproate content is 35 to 390 μg / L.

12. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the ethyl octanoate content is 55 to 390 μg / L.

13. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the ethyl decanoate content is 12 to 290 μg / L.

14. 7. The beer-taste beverage according to claim 1, wherein the iso-α acid content is 1.0 to 30 mg / L.

15. The beer-taste beverage according to any one of claims 1 to 6, which is a fermented beer-taste beverage.

16. A method for producing a beer-taste beverage having a malt ratio of less than 50% by mass, comprising: A method for producing a beer-taste beverage, comprising the following steps (1), (a) to (d), and (g1) to (g5): Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (a): adjusting the color of the beer-taste beverage to 0.1 EBC or more and 7.5 EBC or less. Step (b): adjusting the bitterness value of the beer-taste beverage to 0.01 BUs or more and 15.0 BUs or less. Step (c): adjusting the pyroglutamic acid content of the beer-taste beverage to 30 mg / L or more and 300 mg / L or less. Step (d): adjusting the ethyl acetate content of the beer-taste beverage to 10 to 50 mg / L. Step (g1): adjusting the n-propanol content of the beer-taste beverage to 5.0 to 60 mg / L. Step (g2): adjusting the ethyl butanoate content in the beer-taste beverage to 50 to 500 μg / L. Step (g3): adjusting the ethyl caproate content of the beer-taste beverage to 30 to 400 μg / L. Step (g4): adjusting the ethyl octanoate content in the beer-taste beverage to 50 to 400 μg / L. Step (g5): adjusting the ethyl decanoate content in the beer-taste beverage to 10 to 300 μg / L.

17. 17. The method for producing a beer-taste beverage according to claim 16, further comprising the following step (d): Step (d): adjusting the ethyl acetate content of the beer-taste beverage to 11 to 49 mg / L.

18. 18. The method for producing a beer-taste beverage according to claim 16 or 17, further comprising step (2). Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

19. A beer-taste beverage having a malt ratio of less than 50% by mass, a color value of 0.1 EBC or more and 7.5 EBC or less, and a bitterness value of 0.01 BUs or more and 15.0 BUs or less, The content of pyroglutamic acid is 30 mg / L or more and 300 mg / L or less, The content of ethyl acetate is 10 to 50 mg / L. n-propanol content of 5.0 to 60 mg / L; Ethyl butanoate content: 50 to 500 μg / L; The content of ethyl caproate is 30 to 400 μg / L. The content of ethyl octanoate is 50 to 400 μg / L. The content of ethyl decanoate is 10 to 300 μg / L, This method for improving the flavor of a beer-flavored beverage is described.

20. 20. The method for enhancing flavor according to claim 19, further comprising adjusting the ethyl acetate content to 11 to 49 mg / L to improve the drinking experience of the beer-taste beverage.

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