Beer-flavored beverage, its manufacturing method, and flavor-enhancing method

Abstract

To provide a beer taste beverage having excellent flavor while being low carbohydrate, to provide a production method of the same, and to provide a flavor improving method.SOLUTION: A production method of a beer taste beverage includes a preparation step of preparing a raw material liquid by using a raw material and water, and a fermentation step of performing alcohol fermentation of the raw material liquid. In more details, the method includes using the raw material containing 50 mass% or more and 80 mass% or less of malt, and adding a polysaccharide decomposition enzyme in the preparation step so as to produce a beer taste beverage having a carbohydrate content in terms of alcohol content 5.0 vol.% of less than 1.0 g / 100 mL. The beer taste beverage has a total nitrogen content in terms of alcohol content 5.0 vol.% of 20 mg / 100 g or more and 55 mg / 100 g or less, and a carbohydrate content in terms of alcohol content 5.0 vol.% of less than 1.0 g / 100 mL.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Patent Document 1 describes a method for producing a fermented malt beverage, characterized in that transglucosidase is added before heat treatment in the mashing step during the production process of the fermented malt beverage.

[0003] Patent Document 2 describes a method for producing a low-alcohol fermented malt beverage, which is characterized by adding transglucosidase to a mash containing malt during the brewing process to saccharify the mash so that the proportion of non-fermentable carbohydrates in the total carbohydrates in the wort before the fermentation process is 30 to 70 mass%, and adding an organic acid at any point during the production process so that the pH of the final product is 3.5 to 4.4.

[0004] Patent Document 3 describes a method for producing a fermented malt beverage, which is characterized by using malt as a raw material, adding glucoamylase in at least one of the mashing process and the fermentation process, and adding transglucosidase in the fermentation process. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-199873 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-239460 [Patent Document 3] International Publication No. 2014 / 196265 Summary of the Invention [Problem to be solved by the invention]

[0006] However, it has traditionally been difficult to create a beer-flavored beverage that is low in sugar and yet has excellent flavor.

[0007] The present invention has been made in consideration of the above-mentioned problems, and one of its objects is to provide a beer-flavored beverage that is low in carbohydrates but has excellent flavor, a method for producing the same, and a method for improving the flavor. [Means for solving the problem]

[0008] A method for producing a beer-taste beverage according to one embodiment of the present invention for solving the above problems comprises a brewing step of preparing a raw material liquid using raw materials and water, and a fermentation step of carrying out alcoholic fermentation of the raw material liquid, wherein the raw materials contain 50% to 80% by mass of malt, and a polysaccharide-degrading enzyme is added in the brewing step to produce a beer-taste beverage with a carbohydrate content of less than 1.0 g / 100 mL, calculated as an alcohol content of 5.0% by volume. According to the present invention, a method for producing a beer-taste beverage that is low in carbohydrates yet has an excellent flavor and aroma is provided.

[0009] The ratio of the fermentable carbohydrate content to the carbohydrate content of the non-malt components of the raw material may be 75% by mass or more. The method may also be used to produce a beer-taste beverage with an alcohol content of 5.0% by volume or more. The polysaccharide-degrading enzyme may include one or more enzymes selected from the group consisting of amylase and glucanase.

[0010] A method for improving the flavor of a beer-taste beverage according to one embodiment of the present invention for solving the above-mentioned problems is a method for producing a beer-taste beverage, comprising a brewing step of preparing a raw material liquid using raw materials and water, and a fermentation step of carrying out alcoholic fermentation of the raw material liquid, in which the raw materials contain 50% to 80% by mass of malt, and a polysaccharide-degrading enzyme is added in the brewing step to obtain a beer-taste beverage with a carbohydrate content of less than 1.0 g / 100 mL, calculated as an alcohol content of 5.0% by volume, thereby improving the flavor of the beer-taste beverage. According to the present invention, a method for effectively improving the flavor of a low-carbohydrate beer-taste beverage is provided.

[0011] One embodiment of the present invention, which aims to solve the above problems, provides a beer-taste beverage having a total nitrogen content of 20 mg / 100 g or more and 55 mg / 100 g or less, calculated as a 5.0% by volume alcohol content, and a carbohydrate content of less than 1.0 g / 100 mL, calculated as a 5.0% by volume alcohol content. This invention provides a beer-taste beverage that is low in carbohydrates yet has an excellent flavor.

[0012] The beer-taste beverage may have a pseudo-extract content of -0.35% by weight or less, calculated as a 5.0% by volume alcohol content. The beer-taste beverage may also have a true extract content of 1.55% by weight or less, calculated as a 5.0% by volume alcohol content. The beer-taste beverage may also have a raw wort extract content of 9.30% by weight or less, calculated as a 5.0% by volume alcohol content. The beer-taste beverage may also have an alcohol content of 5.0% by volume or more.

[0013] The beer-taste beverage may also have a maltose content of 10 mg / L or more. The beer-taste beverage may also have a cellobiose content of 6 mg / L or more. The beer-taste beverage may also have a nigerose content of 6 mg / L or more. The beer-taste beverage may also have an isomaltose content of 6 mg / L or more. The beer-taste beverage may also have a kojibiose content of 6 mg / L or more. [Effects of the Invention]

[0014] According to the present invention, a beer-taste beverage that is low in carbohydrates but has excellent flavor, a method for producing the same, and a method for improving the flavor are provided. [Brief explanation of the drawings]

[0015] [Figure 1] FIG. 1 is an explanatory diagram showing the results of evaluating the flavor of a beer-taste beverage in Example 1 according to one embodiment of the present invention. [Figure 2] FIG. 1 is an explanatory diagram showing the results of an analysis of the components of a beer-taste beverage in Example 2 according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0016] An embodiment of the present invention will be described below, although the present invention is not limited to this embodiment.

[0017] One aspect of a method according to one embodiment of the present invention (hereinafter referred to as "the method") includes a method for producing a beer-taste beverage, which includes a brewing step of preparing a raw material liquid using raw materials and water, and a fermentation step of carrying out alcoholic fermentation of the raw material liquid, using raw materials containing 50% by mass or more and 80% by mass or less of malt, and adding a polysaccharide-degrading enzyme in the brewing step to produce a beer-taste beverage with a carbohydrate content of less than 1.0 g / 100 mL when converted to an alcohol content of 5.0% by volume.

[0018] In other words, the inventors of the present invention conducted extensive research into methods for improving the flavor of low-carbohydrate beer-flavored beverages and independently discovered that by using malt in a specific ratio to the raw materials in the brewing process and adding a polysaccharide-degrading enzyme, it is possible to achieve a beer-flavored beverage that is low in carbohydrates yet has excellent flavor, thereby completing the present invention.

[0019] Therefore, in another aspect, the present method includes a method for improving the flavor of a beer-taste beverage by using a raw material containing 50% by mass or more and 80% by mass or less of malt in the production of a beer-taste beverage, which includes a brewing step in which a raw material liquid is prepared using raw materials and water, and a fermentation step in which the raw material liquid is subjected to alcoholic fermentation, and adding a polysaccharide-degrading enzyme in the brewing step to obtain a beer-taste beverage with a carbohydrate content of less than 1.0 g / 100 mL when converted to an alcohol content of 5.0% by volume.

[0020] In the brewing process, raw materials and water are mixed, and the resulting mixture is subjected to an enzyme treatment to prepare a raw material liquid. Here, in this method, malt is used in a proportion of 50% by mass or more and 80% by mass or less relative to the raw materials. The proportion of malt relative to the raw materials is the proportion of the mass of malt contained in the raw materials to the mass of the raw materials (the sum of the mass of malt and the mass of non-malt components).

[0021] The ratio of malt to the raw materials is not particularly limited as long as it is within the range of 50% by mass or more and 80% by mass or less, but for example, it is preferably 50% by mass or more and 75% by mass or less, more preferably 50% by mass or more and 70% by mass or less, and particularly preferably 50% by mass or more and 65% by mass or less.

[0022] The malt is prepared by germinating wheat or barley. The malt is not particularly limited as long as the effects of the present invention can be obtained, but for example, it preferably contains one or more selected from the group consisting of barley malt, wheat malt, oat malt, and rye malt, more preferably contains one or more selected from the group consisting of barley malt and wheat malt, and particularly preferably contains barley malt.

[0023] As the malt, only one type of malt may be used, or two or more types of malt may be used. When two or more types of malt are used, the ratio of malt to the raw materials is the ratio of the total mass of the two or more types of malt to the mass of the raw materials.

[0024] Non-malt components are components of raw materials other than malt. That is, raw materials containing 50% to 80% by mass of malt contain 20% to 50% by mass of non-malt components, raw materials containing 50% to 75% by mass of malt contain 25% to 50% by mass of non-malt components, raw materials containing 50% to 70% by mass of malt contain 30% to 50% by mass of non-malt components, and raw materials containing 50% to 65% by mass of malt contain 35% to 50% by mass of non-malt components.

[0025] The non-malt component is not particularly limited as long as it can achieve the effects of the present invention, but may be, for example, one or more selected from the group consisting of ungerminated wheat, rice, corn, koryan, potato, starch, sugars, fruit, and coriander.

[0026] The ungerminated wheat or barley product is not particularly limited as long as it can achieve the effects of the present invention, but it preferably includes one or more selected from the group consisting of ungerminated barley, ungerminated wheat, ungerminated oats, and ungerminated rye, more preferably includes one or more selected from the group consisting of ungerminated barley and ungerminated wheat, and it is particularly preferable that it includes ungerminated barley.

[0027] The sugars are not particularly limited as long as they can achieve the effects of the present invention, but preferably include one or more selected from the group consisting of liquid sugar, starch, and grits, and particularly preferably include liquid sugar.

[0028] In this method, the ratio of the fermentable carbohydrate content to the carbohydrate content of the non-malt components of the raw material may be 75% by mass or more. That is, in this case, the ratio (hereinafter referred to as "fermentable carbohydrate ratio") of the fermentable carbohydrate content of the non-malt components (if the non-malt components contain multiple types of components, the total fermentable carbohydrate content of the multiple types of components) to the carbohydrate content of the non-malt components (if the non-malt components contain multiple types of components, the total carbohydrate content of the multiple types of components) is adjusted to a range of 75% by mass or more and 100% by mass or less.

[0029] The proportion of fermentable carbohydrates in the non-malt components is not particularly limited as long as it is 75% by mass or more, but for example, it is preferably 80% by mass or more, more preferably 85% by mass or more, even more preferably 90% by mass or more, and particularly preferably 95% by mass or more.

[0030] The term "saccharides" refers to carbohydrate components other than dietary fiber. Fermentable carbohydrates are those that can be assimilated by yeast used in alcoholic fermentation. Specifically, fermentable carbohydrates include monosaccharides (e.g., glucose, fructose), disaccharides (e.g., maltose, sucrose), and trisaccharides (e.g., maltotriose) that can be assimilated by yeast.

[0031] The content of fermentable carbohydrates can be measured, for example, by the method described in "7.8 Fermentable Sugars (IM)" in the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Enlarged Edition (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, published by the Brewery Society of Japan, a public interest incorporated foundation)."

[0032] On the other hand, non-fermentable carbohydrates are carbohydrates that cannot be assimilated by the yeast used in alcoholic fermentation. In other words, non-fermentable carbohydrates are carbohydrate components other than fermentable carbohydrates. Therefore, the carbohydrate content is the sum of the fermentable carbohydrate content and the non-fermentable carbohydrate content. Specifically, for example, if the fermentable carbohydrate ratio of the non-malt components is 75% by mass, the ratio of the non-fermentable carbohydrate content to the carbohydrate content of the non-malt components is 25% by mass.

[0033] The non-malt components preferably contain sugars, and the fermentable carbohydrate ratio of the non-malt components is preferably within any of the above ranges. In this case, the ratio of sugars to the non-malt components (the ratio of the mass of sugars contained in the non-malt components to the mass of the non-malt components) is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 75% by mass or more (75% by mass or more and 100% by mass or less), preferably 80% by mass or more, more preferably 85% by mass or more, even more preferably 90% by mass or more, and particularly preferably 95% by mass or more.

[0034] Furthermore, the fermentable carbohydrate ratio of the sugars contained in the non-malt components (the mass ratio of the fermentable carbohydrate content of the sugars relative to the carbohydrate content of the sugars) is not particularly limited as long as it is within a range in which the effects of the present invention can be obtained, but may be, for example, 75 mass% or more (75 mass% or more, 100 mass% or less), preferably 80 mass% or more, more preferably 85 mass% or more, even more preferably 90 mass% or more, and particularly preferably 95 mass% or more.

[0035] The ratio of ungerminated malts to non-malt components (the ratio of the mass of ungerminated malts contained in the non-malt components to the mass of the non-malt components) is not particularly limited as long as it is within a range in which the effects of the present invention can be obtained, but may be, for example, 25% by mass or less (0% by mass or more, 25% by mass or less), preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, and particularly preferably 5% by mass or less.

[0036] In the brewing step, hops may be further used to prepare the raw material liquid. The hops are not particularly limited as long as they can provide the effects of the present invention, and may be, for example, one or more selected from the group consisting of hop pellets, hop powder, pressed hops, fresh hops, hop extract, isomerized hops, low hops, tetrahops, and hexahops.

[0037] In the mashing step, a polysaccharide-degrading enzyme is added externally to prepare a raw material liquid. That is, the raw material liquid is prepared by performing an enzymatic treatment with the externally added polysaccharide-degrading enzyme. The polysaccharide-degrading enzyme is not particularly limited as long as it is usable as an additive in the production of beer-taste beverages (for example, a commercially available product produced using a microorganism), but it is preferable that the polysaccharide-degrading enzyme includes, for example, one or more enzymes selected from the group consisting of amylase and glucanase.

[0038] The amylase is not particularly limited as long as it can produce the effects of the present invention, but preferably includes one or more selected from the group consisting of α-amylase, β-amylase, glucoamylase, and pullulanase, more preferably includes one or more selected from the group consisting of α-amylase, glucoamylase, and pullulanase, and particularly preferably includes one or more selected from the group consisting of α-amylase and glucoamylase.

[0039] The glucanase is not particularly limited as long as it can provide the effects of the present invention, but it is preferable that it contains, for example, β-glucanase.

[0040] In this method, transglucosidase (α-glucosidase) may not be added in the brewing step. In this method, transglucosidase may not be added in the fermentation step. In this method, a beer-taste beverage may be produced without adding transglucosidase.

[0041] In addition, in the fermentation process, α-amylase, β-amylase, glucoamylase, or pullulanase may not be added. In addition, amylase may not be added in the fermentation process. In addition, β-glucanase may not be added in the fermentation process. In addition, glucanase may not be added in the fermentation process.

[0042] The amount of polysaccharide-degrading enzyme added in preparing the raw material liquid is not particularly limited as long as it is within a range in which the effects of the present invention can be obtained, but the ratio of the amount added to the malt (the ratio of the mass of the polysaccharide-degrading enzyme added (if multiple types of polysaccharide-degrading enzymes are added, the total mass of the multiple types of polysaccharide-degrading enzymes added) to the mass of the malt used) may be, for example, 0.01% by mass or more and 3.00% by mass or less, preferably 0.01% by mass or more and 2.00% by mass or less, and particularly preferably 0.01% by mass or more and 1.50% by mass or less.

[0043] When amylase is used as the polysaccharide-degrading enzyme, the ratio of the amount of amylase added to the malt (when multiple types of amylases are added, the ratio of the total mass of the multiple types of amylases added to the mass of malt) may be, for example, 0.01% by mass or more and 3.00% by mass or less, preferably 0.01% by mass or more and 2.00% by mass or less, and particularly preferably 0.01% by mass or more and 1.50% by mass or less.

[0044] When α-amylase is added as a polysaccharide-degrading enzyme, the amount of α-amylase added relative to the malt may be, for example, 0.01% by mass or more and 3.00% by mass or less, preferably 0.01% by mass or more and 1.00% by mass or less, and particularly preferably 0.01% by mass or more and 0.50% by mass or less.

[0045] When β-amylase is added as a polysaccharide-degrading enzyme, the amount of β-amylase added relative to the malt may be, for example, 0.01% by mass or more and 3.00% by mass or less, preferably 0.01% by mass or more and 1.00% by mass or less, and particularly preferably 0.01% by mass or more and 0.50% by mass or less.

[0046] When glucoamylase is added as a polysaccharide-degrading enzyme, the amount of glucoamylase added relative to the malt may be, for example, 0.01% by mass or more and 3.00% by mass or less, preferably 0.01% by mass or more and 2.00% by mass or less, and particularly preferably 0.01% by mass or more and 1.00% by mass or less.

[0047] When pullulanase is added as a polysaccharide-degrading enzyme, the amount of pullulanase added relative to the malt may be, for example, 0.01% by mass or more and 2.50% by mass or less, preferably 0.01% by mass or more and 2.00% by mass or less, more preferably 0.01% by mass or more and 1.00% by mass or less, and particularly preferably 0.01% by mass or more and 0.50% by mass or less.

[0048] When glucanase is added as a polysaccharide-degrading enzyme, the ratio of the amount of glucanase added to the malt (when multiple types of glucanases are added, the ratio of the total mass of the multiple types of glucanases added to the mass of malt) may be, for example, 0.01% by mass or more and 0.50% by mass or less, preferably 0.01% by mass or more and 0.30% by mass or less, and particularly preferably 0.01% by mass or more and 0.10% by mass or less.

[0049] When β-glucanase is added as a polysaccharide-degrading enzyme, the amount of β-glucanase added relative to the malt may be, for example, 0.01% by mass or more and 0.50% by mass or less, preferably 0.01% by mass or more and 0.30% by mass or less, and particularly preferably 0.01% by mass or more and 0.10% by mass or less.

[0050] When amylase and glucanase are used as polysaccharide-degrading enzymes, the ratio of the amount of amylase added to the malt to the amount of glucanase added to the malt (the value calculated by dividing the amount of amylase added to the malt by the amount of glucanase added to the malt) is not particularly limited as long as it is within a range in which the effects of the present invention can be obtained, and may be, for example, 0.02 or more and 300 or less, 0.05 or more and 200 or less, or 0.10 or more and 150 or less.

[0051] In the mashing step, after the enzymatic treatment with the polysaccharide-degrading enzyme, the raw material liquid may be heated to a temperature at which the polysaccharide-degrading enzyme is inactivated. In this case, the raw material liquid may be boiled. That is, for example, when hops are used, the raw material liquid to which the hops have been added may be boiled after the enzymatic treatment with the polysaccharide-degrading enzyme.

[0052] The preparation of the raw material solution in the preparation step may be carried out by the all-infusion method or the decoction method, but is preferably carried out by the all-infusion method.

[0053] In this method, a raw material liquid for alcoholic fermentation (a raw material liquid to which yeast is added) is prepared as described above. The fermentable carbohydrate content of this raw material liquid (the ratio of the fermentable carbohydrate content of the raw material liquid to the carbohydrate content of the raw material liquid) is not particularly limited as long as it is within a range in which the effects of the present invention can be obtained, but is preferably, for example, 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, and particularly preferably 90% by mass or more.

[0054] In the fermentation step, yeast is added to the raw material liquid prepared as described above to carry out alcoholic fermentation. That is, yeast is first added to the cooled raw material liquid to prepare a fermentation liquid, and then the fermentation liquid is maintained at a predetermined fermentation temperature for a predetermined time to carry out alcoholic fermentation. The density of yeast in the fermentation liquid at the start of alcoholic fermentation is not particularly limited, but may be, for example, 1 × 10 6pcs / mL or more, 3×10 9 Alcoholic fermentation is carried out, for example, by maintaining a fermentation liquid containing yeast at a temperature of 0° C. or higher and 40° C. or lower for 1 day or longer and 14 days or shorter.

[0055] The yeast is not particularly limited as long as it is a yeast that can carry out alcoholic fermentation, but is preferably one or more selected from the group consisting of beer yeast, wine yeast, shochu yeast, and sake yeast, and is particularly preferably beer yeast.

[0056] In the fermentation process, aging may be carried out after alcoholic fermentation. In this embodiment, alcoholic fermentation corresponds to main fermentation or pre-fermentation in the production of beer or happoshu, and aging corresponds to storage or post-fermentation in the production of beer or happoshu.

[0057] This method ultimately produces a beer-taste beverage, for example, by subjecting the fermented liquid after the fermentation step to filtration and / or sterilization to obtain a beer-taste beverage.

[0058] This method allows for the production of a low-sugar beer-taste beverage with excellent flavor and aroma. Specifically, for example, a low-sugar beer-taste beverage can be realized that has a fresh aroma with reduced grain aroma, a sufficient amount of refreshing acidity, and effectively reduces the heavy aftertaste associated with aftertaste.

[0059] The beer-taste beverage according to this embodiment (hereinafter sometimes referred to as "the beverage") is preferably produced by this method. The beer-taste beverage produced by this method is a low-sugar beer-taste beverage with a carbohydrate content of less than 1.0 g / 100 mL, calculated as a 5.0% by volume alcohol content. The carbohydrate content of a beer-taste beverage calculated as a 5.0% by volume alcohol content is the carbohydrate content of the beer-taste beverage when the alcohol content of the beer-taste beverage is adjusted to 5.0% by volume, if necessary, by dilution or concentration.

[0060] Specifically, for example, if a beer-flavored beverage with an alcohol content of 8.0% by volume is ultimately obtained, the carbohydrate content of the 8.0% by volume beer-flavored beverage converted to an alcohol content of 5.0% by volume is the value calculated by multiplying the measured carbohydrate content of the beer-flavored beverage by 0.625 (= 5.0 / 8.0), or the measured carbohydrate content of a diluted beverage with an alcohol content of 5.0% by volume obtained by diluting the beer-flavored beverage with water or carbonated water.

[0061] The carbohydrate content of the present beverage, calculated as a 5.0% by volume alcohol content, is not particularly limited as long as it is less than 1.0 g / 100 mL, but is preferably 0.9 g / 100 mL or less, more preferably 0.8 g / 100 mL or less, and particularly preferably 0.7 g / 100 mL or less. Note that a carbohydrate content of less than 1.0 g / 100 mL means that the carbohydrate content obtained by rounding the figure to one decimal place is less than 1.0 g / 100 mL.

[0062] The carbohydrate content of the present beverage, converted into an alcohol content of 5.0% by volume, may be, for example, greater than 0.0 g / 100 mL, greater than or equal to 0.1 g / 100 mL, greater than or equal to 0.2 g / 100 mL, greater than or equal to 0.3 g / 100 mL, greater than or equal to 0.4 g / 100 mL, greater than or equal to 0.5 g / 100 mL, or greater than or equal to 0.6 g / 100 mL. The carbohydrate content of the present beverage, converted into an alcohol content of 5.0% by volume, may be specified by any combination of any of the above lower limit values ​​and any of the above upper limit values.

[0063] The beer-taste beverage is not particularly limited as long as it has a beer-like flavor. The alcohol content of the beer-taste beverage is not particularly limited as long as it is within a range that achieves the effects of the present invention, but may be, for example, 1.0% by volume or more (alcohol content of 1% or more), preferably 2.0% by volume or more, more preferably 3.0% by volume or more, even more preferably 4.0% by volume or more, and particularly preferably 5.0% by volume or more.

[0064] The alcohol content of a beer-taste beverage may be, for example, 20.0% by volume or less, 10.0% by volume or less, or 7.0% by volume or less. The alcohol content of a beer-taste beverage may be specified by any combination of any of the above lower limits and any of the above upper limits.

[0065] In this method, alcoholic fermentation may be carried out in the fermentation step so that the alcohol content of the fermented liquid at the end of the fermentation step falls within the above-mentioned range. Note that an alcohol content of 5.0% by volume or more means that the alcohol content obtained by rounding the number to one decimal place is 5.0% by volume or more.

[0066] The alcohol content is measured by the method described in "8.3 Alcohol" and "8.3.6 Alcoholizer Method" in the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Expanded Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, Public Interest Incorporated Foundation)."

[0067] The present beverage may be a malt beverage. In this case, the present beverage is a beer-taste beverage and is a malt beverage. A malt beverage is a beverage produced using ingredients containing malt. Therefore, the malt beverage contains malt-derived components. Specifically, for example, the present beverage produced by the present method is a malt beverage.

[0068] The beverage preferably has a total nitrogen content of 20 mg / 100 g or more and 55 mg / 100 g or less, calculated based on an alcohol content of 5.0% by volume. The total nitrogen content of a beer-taste beverage varies depending on the amount of nitrogen-containing components contained in the ingredients. Specifically, for example, if the beer-taste beverage is a malt beverage, the total nitrogen content of the beer-taste beverage will vary depending on the ratio of malt to the ingredients.

[0069] The total nitrogen content of the present beverage, calculated as a 5.0% alcohol content by volume, is preferably 25 mg / 100 g or more, more preferably 30 mg / 100 g or more, even more preferably 35 mg / 100 g or more, and particularly preferably 37 mg / 100 g or more. The total nitrogen content of the present beverage, calculated as a 5.0% alcohol content by volume, is preferably 50 mg / 100 g or less, and particularly preferably 45 mg / 100 g or less. The total nitrogen content of the present beverage, calculated as a 5.0% alcohol content by volume, may be specified by any combination of any of the above lower limit values ​​and any of the above upper limit values. The total nitrogen content is measured by the method described in "8.9 Total Nitrogen" and "8.9.2 Combustion Method (Improved Dumas Method)" in the document "Revised BCOJ Beer Analysis Methods, 2013 Supplement and Revised Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, Public Interest Incorporated Foundation)." The total nitrogen content converted into a 5.0% by volume alcohol content can be calculated from the measured total nitrogen content in the same manner as the sugar content converted into a 5.0% by volume alcohol content described above.

[0070] The present beverage produced using ingredients containing hops contains a hop-derived component. The hop-derived component is not particularly limited as long as it is a component derived from hops, but is preferably a bitter component and / or an aromatic component. The hop-derived bitter component is preferably an iso-α acid. The present beverage may also contain hop-derived α acids. The hop-derived aromatic component may be a terpene. The terpene may be one or more selected from the group consisting of myrcene, humulene, linalool, β-citronellol, and geraniol.

[0071] The present beverage may be a beverage having a bitter taste. That is, the present beverage may have a bitterness value (BU) of 10 or more, preferably 15 or more, and particularly preferably 18 or more. The BU of the present beverage may be 40 or less, preferably 30 or less, and particularly preferably 25 or less. The BU of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values. The BU is measured by the method described in "8.15 Bitterness Value (IM)" in the document "Revised BCOJ Beer Analysis Methods, 2013 Supplement and Revised Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, a Public Interest Incorporated Foundation)."

[0072] The beer-taste beverage may be a sparkling beverage. A sparkling beverage is a beverage that has foaming properties and foam retention properties. That is, a sparkling beverage is, for example, a beverage that contains carbon dioxide gas, and preferably has foaming properties that form a layer of foam above the liquid surface when poured into a container such as a glass, and foam retention properties that allow the formed foam to be maintained for a certain period of time or more.

[0073] The NIBEM value of a sparkling beverage may be 50 seconds or more, preferably 80 seconds or more, more preferably 150 seconds or more, and particularly preferably 200 seconds or more. The NIBEM value of a sparkling beverage is measured by the method described in "8.29 Foam - Foam retention measurement method using NIBEM-T" in the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Enlarged Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, a Public Interest Incorporated Foundation)."

[0074] Sparkling drinks have a carbon dioxide pressure of 1.0 kg / cm 2 It may be 2.0 kg / cm or more. 2 The upper limit of the carbon dioxide pressure of the sparkling beverage is not particularly limited, but the carbon dioxide pressure may be 3.0 kg / cm or more. 2The carbon dioxide pressure of a sparkling beverage is measured by the method described in "8.21 Gas Pressure" in the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Enlarged Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, a Public Interest Incorporated Foundation)."

[0075] The color of the beverage may be 3 EBC units or more, preferably 5 EBC units or more, and particularly preferably 7 EBC units or more, calculated based on an alcohol content of 5.0% by volume. The color of the beverage may be 30 EBC units or less, preferably 20 EBC units or less, and particularly preferably 15 EBC units or less. The color of the beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values. Color is measured according to the method described in "8.8 Color" and "8.8.2 Absorbance Method (IM)" in the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Expanded Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, Public Interest Incorporated Foundation)."

[0076] The true extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be 1.55% by weight or less, or 1.50% by weight or less, preferably 1.45% by weight or less, more preferably 1.40% by weight or less, even more preferably 1.35% by weight or less, and particularly preferably 1.30% by weight or less. The true extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be 0.70% by weight or more, preferably 0.80% by weight or more, more preferably 0.90% by weight or more, even more preferably 1.00% by weight or more, and particularly preferably 1.10% by weight or more. The true extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values. True extract is measured using the method described in "8.4 True Extract" and "8.4.3 Alcolyzer Method" in the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Expanded Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan). The true extract converted to a 5.0% alcohol content by volume can be calculated from the measured true extract in the same manner as the carbohydrate content converted to a 5.0% alcohol content by volume method described above.

[0077] The pseudo-extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be -0.35% by weight or less, preferably -0.40% by weight or less, more preferably -0.45% by weight or less, even more preferably -0.50% by weight or less, and particularly preferably -0.55% by weight or less. Furthermore, the pseudo-extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be, for example, -1.00% by weight or more, preferably -0.95% by weight or more, more preferably -0.90% by weight or more, even more preferably -0.85% by weight or more, and particularly preferably -0.80% by weight or more. The pseudo-extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values. The pseudo extract is measured using the method described in "8.4.3 Alcolyzer Method" in "8.4 True Extract" of the document "Revised BCOJ Beer Analysis Methods, 2013 Revised and Expanded Edition" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, published by the Brewery Society of Japan). The pseudo extract converted to a 5.0% alcohol content by volume can be calculated from the measured pseudo extract in the same manner as the carbohydrate content converted to a 5.0% alcohol content by volume described above.

[0078] The original wort extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be 9.30% by weight or less, preferably 9.25% by weight or less, more preferably 9.20% by weight or less, and particularly preferably 9.15% by weight or less. The original wort extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be, for example, 6.00% by weight or more, preferably 7.00% by weight or more, and particularly preferably 8.00% by weight or more. The original wort extract of the present beverage, calculated as a 5.0% by volume alcohol content, may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values. The original wort extract is measured according to "8.4.3 Alcolyzer Method" in the document "Revised BCOJ Beer Analysis Methods, 2013 Supplement and Revised Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, Public Interest Incorporated Foundation)." Furthermore, the original wort extract of a beer-taste beverage can be calculated, for example, using the following formula (Balling's formula) based on the alcohol content and true extract of the beer-taste beverage: original wort extract (wt%) = {(alcohol content (volume%) × 2.0665 + true extract (wt%)) ÷ (100 + alcohol content (volume%) × 1.0665)} × 100. The original wort extract converted into a 5.0% by volume alcohol content can be determined from the measured original wort extract in the same manner as the carbohydrate content converted into a 5.0% by volume alcohol content described above.

[0079] The present beverage is a low-sugar beverage, but preferably contains an appropriate amount of sugars that can contribute to excellent flavor. The present beverage preferably contains, for example, fermentable monosaccharides. The present beverage also preferably contains fermentable disaccharides. The present beverage also preferably contains non-fermentable disaccharides.

[0080] The present beverage preferably contains one or more fermentable monosaccharides selected from glucose and fructose, and particularly preferably contains glucose and fructose. The present beverage may have a total fermentable monosaccharide content (e.g., the sum of the glucose content and fructose content) of 20.0 mg / L or more, preferably 50.0 mg / L or more, more preferably 90.0 mg / L or more, even more preferably 120.0 mg / L or more, and particularly preferably 150.0 mg / L or more. The total fermentable monosaccharide content of the present beverage may be 220.0 mg / L or less, and preferably 210.0 mg / L or less. The total fermentable monosaccharide content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0081] The glucose content of the beverage may be 10.0 mg / L or more, or 20.0 mg / L or more, preferably 30.0 mg / L or more, more preferably 50.0 mg / L or more, even more preferably 80.0 mg / L or more, and particularly preferably 90.0 mg / L or more. The glucose content of the beverage may be 120.0 mg / L or less, preferably 115.0 mg / L or less. The glucose content of the beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0082] The fructose content of the beverage may be 10.0 mg / L or more, 20.0 mg / L or more, or 30.0 mg / L or more, preferably 40.0 mg / L or more, more preferably 60.0 mg / L or more, even more preferably 70.0 mg / L or more, and particularly preferably 80.0 mg / L or more. The fructose content of the beverage may be 100.0 mg / L or less, particularly preferably 95.0 mg / L or less. The fructose content of the beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0083] The present beverage preferably contains one or more fermentable disaccharides selected from maltose and sucrose, and particularly preferably contains maltose and sucrose. The present beverage may have a total fermentable disaccharide content (e.g., the sum of the maltose content and the sucrose content) of 10.0 mg / L or more, preferably 15.0 mg / L or more. The total fermentable disaccharide content of the present beverage may be 35.0 mg / L or less, preferably 30.0 mg / L or less, and particularly preferably 25.0 mg / L or less. The total fermentable disaccharide content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0084] The maltose content of the present beverage may be 6.0 mg / L or more, preferably 8.0 mg / L or more, more preferably 10.0 mg / L or more, even more preferably 11.0 mg / L or more, and particularly preferably 12.0 mg / L or more. The maltose content of the present beverage may be 30.0 mg / L or less, preferably 20.0 mg / L or less, more preferably 17.0 mg / L or less, even more preferably 16.0 mg / L or less, and particularly preferably 15.0 mg / L or less. The maltose content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0085] The sucrose content of the beverage may be 6.0 mg / L or more, preferably 7.0 mg / L or more, more preferably 8.0 mg / L or more, and particularly preferably 8.5 mg / L or more. The sucrose content of the beverage may be 15.0 mg / L or less, preferably 13.0 mg / L or less, and particularly preferably 11.0 mg / L or less. The sucrose content of the beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0086] The present beverage preferably contains one or more non-fermentable disaccharides selected from nigerose, cellobiose, kojibiose, and isomaltose, and particularly preferably contains nigerose, cellobiose, kojibiose, and isomaltose.

[0087] The total content of non-fermentable disaccharides in the present beverage (e.g., the sum of the nigerose content, cellobiose content, kojibiose content, and isomaltose content) may be 20.0 mg / L or more, preferably 300.0 mg / L or more, more preferably 500.0 mg / L or more, even more preferably 700.0 mg / L or more, and particularly preferably 800.0 mg / L or more. Furthermore, the total content of non-fermentable disaccharides in the present beverage may be 1400.0 mg / L or less, preferably 1300.0 mg / L or less, more preferably 1200.0 mg / L or less, and particularly preferably 1100.0 mg / L or less. The total content of non-fermentable disaccharides in the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0088] The nigerose content of the present beverage may be 6.0 mg / L or more, preferably 20.0 mg / L or more, more preferably 100.0 mg / L or more, even more preferably 150.0 mg / L or more, and particularly preferably 170.0 mg / L or more. The nigerose content of the present beverage may be 350.0 mg / L or less, preferably 300.0 mg / L or less, more preferably 280.0 mg / L or less, and particularly preferably 250.0 mg / L or less. The nigerose content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0089] The cellobiose content of the beverage may be 6.0 mg / L or more, or 20.0 mg / L or more, preferably 40.0 mg / L or more, more preferably 50.0 mg / L or more, even more preferably 60.0 mg / L or more, and particularly preferably 70.0 mg / L or more. The cellobiose content of the beverage may be 100.0 mg / L or less, preferably 95.0 mg / L or less, and particularly preferably 90.0 mg / L or less. The cellobiose content of the beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0090] The kojibiose content of the present beverage may be 6.0 mg / L or more, preferably 50.0 mg / L or more, more preferably 90.0 mg / L or more, even more preferably 100.0 mg / L or more, and particularly preferably 110.0 mg / L or more. The kojibiose content of the present beverage may be 190.0 mg / L or less, or 170.0 mg / L or less, preferably 160.0 mg / L or less, more preferably 150.0 mg / L or less, even more preferably 140.0 mg / L or less, and particularly preferably 130.0 mg / L or less. The kojibiose content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0091] The isomaltose content of the present beverage may be 6.0 mg / L or more, 50.0 mg / L or more, or 100.0 mg / L or more, preferably 200.0 mg / L or more, more preferably 300.0 mg / L or more, even more preferably 350.0 mg / L or more, and particularly preferably 400.0 mg / L or more. The isomaltose content of the present beverage may be 750.0 mg / L or less, preferably 700.0 mg / L or less, more preferably 650.0 mg / L or less, even more preferably 600.0 mg / L or less, and particularly preferably 550.0 mg / L or less. The isomaltose content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0092] The total disaccharide content of the present beverage (e.g., the sum of the fermentable disaccharide content and the non-fermentable disaccharide content) may be 50.0 mg / L or more, or 300.0 mg / L or more, preferably 600.0 mg / L or more, more preferably 700.0 mg / L or more, even more preferably 800.0 mg / L or more, and particularly preferably 850.0 mg / L or more. The total disaccharide content of the present beverage may be 1450.0 mg / L or less, preferably 1300.0 mg / L or less, more preferably 1200.0 mg / L or less, and particularly preferably 1100.0 mg / L or less. The total disaccharide content of the present beverage may be specified by any combination of any one of the above lower limit values ​​and any one of the above upper limit values.

[0093] Next, a specific example according to this embodiment will be described. [Example]

[0094] [Example 1] A beer-taste beverage was produced using a raw material containing 100% malt by mass and adding a polysaccharidase. First, barley malt and hot water were mixed, and then the polysaccharidase was added to carry out saccharification accompanied by enzymatic treatment with the polysaccharidase.

[0095] The polysaccharide-degrading enzymes used were commercially available β-glucanase (0.08% by mass relative to malt), commercially available α-amylase (0.30% by mass relative to malt), commercially available pullulanase (0.10% by mass relative to malt), and commercially available glucoamylase (1.00% by mass relative to malt).

[0096] Next, hops were added, the mixture was boiled, and then cooled to obtain a raw material liquid. The raw material liquid was prepared by the all-infusion method. After that, brewer's yeast was added to the raw material liquid to carry out alcoholic fermentation. After alcoholic fermentation, the liquid was further stored. In this way, a beer-flavored beverage (100% malt beer) with an alcohol content of 7.3% by volume was obtained.

[0097] [Example 2] A beer-flavored beverage (100% malt beer) with an alcohol content of 5.0% by volume was produced in the same manner as in Example 1 above, except that no polysaccharide-degrading enzyme was added.

[0098] [Example 3] In Example 3, a beer-taste beverage was produced using a raw material containing 65% by mass of malt and adding a polysaccharide-degrading enzyme. As a non-malt component, liquid sugar with a fermentable carbohydrate ratio of 100% by mass (35% by mass of the raw material) was used.

[0099] First, barley malt, liquid sugar, and hot water were mixed, and then polysaccharide-degrading enzymes were added to carry out saccharification with the enzyme treatment. The polysaccharide-degrading enzymes used were commercially available β-glucanase (0.08% by mass relative to the malt), commercially available α-amylase (0.30% by mass relative to the malt), commercially available pullulanase (0.10% by mass relative to the malt), and commercially available glucoamylase (1.00% by mass relative to the malt).

[0100] Hops were then added, the mixture was boiled, and cooled to obtain a raw material liquid. The raw material liquid was prepared by the all-infusion method. Brewer's yeast was then added to the raw material liquid to carry out alcoholic fermentation. After alcoholic fermentation, the liquid was further stored. In this way, a beer-flavored beverage (beer) with an alcohol content of 7.3% by volume was obtained.

[0101] [Example 4] A beer-flavored beverage (beer) with an alcohol content of 5.0% by volume was produced in the same manner as in Example 3 above, except that a raw material containing 67% malt by mass and including rice, corn, and starch as non-malt components was used and no polysaccharide-degrading enzyme was added.

[0102] [Example 5] A beer-flavored beverage (beer) with an alcohol content of 5.0% by volume was produced in the same manner as in Example 3 above, except that raw materials containing 52% by mass of malt and 48% by mass of liquid sugar as a non-malt component were used.

[0103] [Example 6] A beer-flavored beverage (beer) with an alcohol content of 4.7% by volume was produced in the same manner as in Example 5 above, except that only commercially available β-glucanase (0.003% by mass relative to malt) was used as the polysaccharide-degrading enzyme.

[0104] [Example 7] A beer-flavored beverage (happoshu) with an alcohol content of 7.2% by volume was produced in the same manner as in Example 3 above, except that raw materials containing 40% by mass of malt and 60% by mass of liquid sugar as a non-malt component were used.

[0105] [Sensory test] The beer-taste beverages produced in each example as described above were subjected to a sensory test by three panelists selected as individuals with the ability to discern between the different flavors. In the sensory test, each panelist awarded a score of 1, 2, 3, 4, or 5 points for each of the following categories: "fresh aroma with subdued cereal aroma," "refreshing acidity," and "heavy aftertaste with a lingering aftertaste," based on the beer-taste beverage produced in Example 7.

[0106] Specifically, for "fresh aroma with subdued grain aroma," the better the aroma, the higher the score was given. For "refreshing acidity," the stronger the acidity, the higher the score was given. For "heavy aftertaste with aftertaste," the weaker the aftertaste, the higher the score was given. For all three of these indicators, the higher the score given, the better the flavor.

[0107] [result] Figure 1 shows the mass percentage of malt and polysaccharide-degrading enzyme used to prepare the raw material liquid, the carbohydrate content of the produced beer-taste beverage converted into a 5.0% alcohol content by volume ("Carbohydrates converted into 5% alcohol (g / 100 mL)"), and the results of the sensory test for each example. Note that the scores for the sensory test results are arithmetic means calculated by dividing the sum of the scores given by three panelists by the number of panelists.

[0108] As shown in Figure 1, the beer-taste beverage of Example 1, which was produced using 100% malt by mass and with the addition of polysaccharidase, had a reduced carbohydrate content, calculated as an alcohol content of 5.0% by volume, compared to the beer-taste beverage of Example 2, which was produced using 100% malt by mass and without the addition of polysaccharidase, but was not evaluated in a sensory test as having a significantly superior flavor.

[0109] Furthermore, the beer-flavored beverage of Example 7, which was produced using 40% malt by mass and to which polysaccharide-degrading enzymes were added, had a reduced carbohydrate content of 0.5 g / 100 mL calculated based on an alcohol content of 5.0% by volume, but was evaluated in a sensory test as not having an excellent flavor.

[0110] On the other hand, the beer-taste beverage of Example 3, which was produced using 65% malt by mass and with the addition of polysaccharide-degrading enzymes, had a reduced carbohydrate content of 0.7 g / 100 mL, calculated as an alcohol content of 5.0% by volume, compared to the beer-taste beverage of Example 4, which was produced using 67% malt by mass and without the addition of polysaccharide-degrading enzymes.In addition, in a sensory test, the beer-taste beverage was evaluated as having an extremely excellent flavor, with a significantly enhanced ``fresh aroma with reduced cereal aroma'' and ``refreshing acidity'' and a significantly reduced ``heavy aftertaste with a lingering aroma.''

[0111] Furthermore, the beer-taste beverage of Example 5, which was produced using 52% malt by mass and with the addition of polysaccharide-degrading enzymes, had a reduced carbohydrate content of 0.6 g / 100 mL, calculated as an alcohol content of 5.0% by volume, compared to the beer-taste beverage of Example 6, which was produced using 52% malt by mass and with the addition of a trace amount of polysaccharide-degrading enzymes.In addition, in a sensory test, the beer-taste beverage was evaluated as having an extremely excellent flavor, with a significantly enhanced ``fresh aroma with reduced grain aroma'' and ``refreshing acidity'' and a significantly reduced ``heavy aftertaste with a lingering aroma.'' [Example]

[0112] [Example 8] A beer-taste beverage (beer) was produced using a raw material containing 100% by mass of malt and adding a polysaccharide-degrading enzyme in the same manner as in Example 1 of Example 1 above, except that water was added to adjust the alcohol content of the final beer-taste beverage to approximately 5.0% by volume.

[0113] [Example 9] A beer-taste beverage (beer) was produced using a raw material containing 65% by mass of malt and adding a polysaccharide-degrading enzyme in the same manner as in Example 3 of Example 1 above, except that water was added to adjust the alcohol content of the final beer-taste beverage to approximately 5.0% by volume.

[0114] [Component analysis] The components of the beer-taste beverages produced in Examples 8 and 9 were analyzed as described above. The fermentable and non-fermentable carbohydrate contents of the beer-taste beverages were analyzed using a modified version of the method described in J Agric Food Chem 2007, 55, 2, 231-236 and Trends Food Sci Technol 2009, 20, 557-566. Specifically, 10 μL of the sample (beer-taste beverage) was placed in a 1.5 mL tube, to which 10 μL of an internal standard (1000 mg / L lactose solution) was added and gently stirred. The resulting mixture was dried using a centrifugal evaporator and a freeze dryer. 20 μL of a 2% methoxyamine hydrochloride pyridine solution was added to the solid obtained by drying, followed by stirring and heating at 30°C for 90 minutes. Furthermore, 40 μL of MSTFA (N-Methyl-N-(trimethylsilyl)trifluoroacetamide) was added, and after stirring, the mixture was heated at 37° C. for 30 minutes. The fermentable and non-fermentable carbohydrates contained in the resulting mixture were analyzed by GC-MS.

[0115] [result] Figure 2 shows the results obtained from analyzing the components of the beer-taste beverages produced in Examples 8 and 9, including the original wort extract (wt%), pseudo extract (wt%), true extract (g / 100 mL), alcohol content (volume %), color (EBC units), total nitrogen content (mg / 100 g), carbohydrate content (g / 100 mL), monosaccharide (fructose and glucose) content (mg / L), and disaccharide (sucrose, maltose, nigerose, cellobiose, kojibiose, and isomaltose) content (mg / L). Note that the original wort extract, pseudo extract, true extract, color, total nitrogen content, and carbohydrate content shown in Figure 2 are values ​​converted into an alcohol content of 5.0% by volume ("Alc5% conversion").

[0116] As shown in Figure 2, the beer-taste beverage of Example 8, which was produced using ingredients containing 100% malt by mass, had a carbohydrate content of 1.0 g / 100 mL converted to a 5.0% by volume alcohol content, whereas the beer-taste beverage of Example 9, which was produced using ingredients containing 65% malt by mass, had a carbohydrate content of 0.7 g / 100 mL converted to a 5.0% by volume alcohol content, achieving a sufficiently low carbohydrate content.

[0117] Furthermore, the beer-taste beverage of Example 9, while low in carbohydrates, contained specific amounts of monosaccharides and disaccharides (fermentable disaccharides and non-fermentable disaccharides). Specifically, the beer-taste beverage of Example 9 had a total fructose and glucose content of 197.6 mg / L, a total sucrose and maltose content of 23.0 mg / L, and a total nigerose, cellobiose, kojibiose, and isomaltose content of 937.0 mg / L. The beer-taste beverage of Example 8 had a total fructose and glucose content of 228.3 mg / L, a total sucrose and maltose content of 26.6 mg / L, and a total nigerose, cellobiose, kojibiose, and isomaltose content of 1511.9 mg / L.

Claims

1. a preparation step of preparing a raw material liquid using raw materials and water; a fermentation step of performing alcoholic fermentation of the raw material liquid; Including, The raw material contains 50% by mass or more and 80% by mass or less of malt and 20% by weight or more and 50% by weight or less of liquid sugar, In the mashing step, glucoamylase is added in an amount of 0.01% by mass or more and 2.00% by mass or less relative to the malt, and pullulanase is added in an amount of 0.01% by mass or more and 0.50% by mass or less relative to the malt, as polysaccharide-degrading enzymes; A beer-taste beverage is produced in which the carbohydrate content, calculated as a 5.0% by volume alcohol content, is less than 1.0 g / 100 mL, the original wort extract, calculated as a 5% alcohol content, is 9.30% by weight or less, the total content of glucose and fructose is 50.0 mg / L or more and 220.0 mg / L or less, and the sucrose content is 15.0 mg / L or less. A method for producing a beer-flavored beverage.

2. In the mashing step, α-amylase and β-glucanase are further added in an amount of 0.01% by mass or more and 3.00% by mass or less relative to the malt as polysaccharide-degrading enzymes, and β-glucanase is further added in an amount of 0.01% by mass or more and 0.50% by mass or less relative to the malt. A method for producing a beer-taste beverage according to claim 1.

3. The ratio of the fermentable carbohydrate content to the carbohydrate content of the non-malt components of the raw material is 75% by mass or more.

3. A method for producing a beer-taste beverage according to claim 1 or 2.

4. producing the beer-taste beverage having an alcohol content of 5.0% by volume or more; A method for producing a beer-taste beverage according to any one of claims 1 to 3.

5. The beer-flavored beverage has a true extract content of 1.55% by weight or less, calculated as 5% alcohol. A method for producing a beer-taste beverage according to any one of claims 1 to 4.

6. The beer-taste beverage has a pseudo-extract content of -0.35% by weight or less, calculated as a 5% alcohol content. A method for producing a beer-taste beverage according to any one of claims 1 to 5.

7. The beer-flavored beverage has a total nitrogen content, calculated as 5% alcohol, of 20 mg / 100 g or more and 55 mg / 100 g or less. A method for producing a beer-taste beverage according to any one of claims 1 to 6.

8. The beer-flavored beverage has a total content of non-fermentable disaccharides of 20.0 mg / L or more and 1400.0 mg / L or less. A method for producing a beer-taste beverage according to any one of claims 1 to 7.

9. A method for producing a beer-taste beverage, comprising a brewing step of preparing a raw material liquid using raw materials and water, and a fermentation step of carrying out alcoholic fermentation of the raw material liquid, A method for improving the flavor of a beer-taste beverage, comprising using a raw material containing 50% by mass or more and 80% by mass or less of malt and 20% by mass or more and 50% by mass or less of liquid sugar, and adding, as polysaccharide-degrading enzymes, glucoamylase in an amount of 0.01% by mass or more and 2.00% by mass or less relative to the malt, and pullulanase in an amount of 0.01% by mass or more and 0.50% by mass or less relative to the malt, in a mashing step, to obtain a beer-taste beverage having a carbohydrate content of less than 1.0 g / 100 mL when converted to a 5.0% by volume alcohol content, a raw wort extract of 9.30% by weight or less when converted to a 5% alcohol content, a total glucose and fructose content of 50.0 mg / L or more and 220.0 mg / L or less, and a sucrose content of 15.0 mg / L or less.

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