Beer taste manufacturing method

Abstract

To provide a method for producing a beer-taste beverage that has an excellent storage stability in which the soft bitterness that is desirable for beer-taste beverage can be maintained (here, "soft bitterness" refers to a smooth bitterness without any stinging bitterness.).SOLUTION: Provided is a method for improving storage stability of beer-taste beverage that comprises a step in which, for bitterness value (BUs), the contained amount of one or more components selected from the group consisting of tetracyclonormal fumol, tetracycloadhumol, tricyclonormalfumol, tricycloadhumol, tricyclocohumen, and isotricyclocohumene is lowered.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a beer-taste beverage, a method for improving the storage stability of a beer-taste beverage, and a method for evaluating the storage stability of a beer-taste beverage. [Background technology]

[0002] Bitterness is an important flavor characteristic of beer-flavored beverages, and its quality is thought to have a significant impact on palatability. While the bitterness value (Bitter Units) is widely used as an indicator of the bitterness intensity of beer-flavored beverages, knowledge about the components that indicate quality is insufficient. In beer production, α-acids contained in hop ingredients have an unpleasant bitterness, so it is considered desirable to convert them through thermal isomerization into iso-α-acids, which have a refreshing bitterness. However, even between beer-flavored beverages with similar iso-α-acid concentrations, the bitterness quality actually varies significantly. This is thought to be due to the influence of bittering components other than iso-α-acids on the bitterness quality. Regarding this, Intelmann and Gahr et al. have shown that the bitterness quality deteriorates during long-term storage of beer-flavored beverages due to the conversion of iso-α-acids to other components (Non-Patent Documents 1 and 2). [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] J. Agric. Food Chem. 2011, 59, 1939-1953 [Non-patent document 2] BrewingScience November / December 2020 (Vol. 73),149-157 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention relates to a method for producing a beer-taste beverage that has excellent storage stability and that can maintain a mild bitterness that is preferable for beer-taste beverages. Here, "mild bitterness" refers to a smooth bitterness without a sticky, prickly bitterness. [Means for solving the problem]

[0005] The present invention relates to the following [1] to [5]. [1] A method for improving the storage stability of a beer-flavored beverage, comprising a step of reducing the content of one or more components selected from the group consisting of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol relative to the bitterness value (BUs). [2] A method for evaluating the storage stability of a beer-flavored beverage using the content of one or more components selected from the group consisting of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol as an indicator of bitterness values ​​(BUs). [3] A method for producing a beer-taste beverage, comprising a step of adjusting (B) / (A), which is the ratio of the bitterness values ​​(BUs) (A) of the beer-taste beverage at the time of preparation to the area ratio (area IS ratio) (B) of the total peak area of ​​tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol to the peak area value of tetrahydroisocohumulone in orbitrap-LC / MS analysis, to be less than 0.35. [4] A beer-flavored beverage obtained by the manufacturing method described in [3]. [5] A beer-flavored beverage in which the ratio (B) / (A), which is the ratio of the bitterness values ​​(BUs) (A) to the total peak area (area IS ratio) (B) of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol to the peak area value of tetrahydroisocohumulone in orbitrap-LC / MS analysis, is less than 0.35. [Effects of the Invention]

[0006] According to the present invention, a method for producing a beer-taste beverage with excellent storage stability can be provided, which is capable of maintaining the mild bitterness that is preferable for beer-taste beverages. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present inventors have conducted extensive research into the above-mentioned problems and have newly discovered that a low content of one or more components selected from the group consisting of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumene, and isotricyclocohumene relative to the bitterness values ​​(BUs) of a beer-taste beverage (hereinafter sometimes referred to as (A)) results in a mild bitterness that is preferable for beer-taste beverages. Furthermore, the present inventors have newly discovered that the storage stability of beer-taste beverages can be improved by reducing the content of one or more components selected from the group consisting of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumene, and isotricyclocohumene relative to the bitterness values ​​(BUs) of an intermediate liquid obtained in the process of producing a beer-taste beverage or a beer-taste beverage. While the mechanism behind this is unclear, it is thought that the above components are the main cause of the sticky, prickly bitterness, and that the lower the content of these components before storage, the less the increase in bitterness that occurs during storage.

[0008] The present invention discloses a production method for reducing the content of one or more components selected from the group consisting of tetracyclo-n-humol, tetracycloadhumol, tricyclo-n-humol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol relative to bitterness values ​​(BUs) in an intermediate solution at any point in the production process of a beer-taste beverage, or in a beer-taste beverage at any point during or after preparation; a beer-taste beverage obtained by the production method; a method for improving storage stability; and a method for evaluating the storage stability of a beer-taste beverage using the content as an index. Preferred embodiments of these methods are described below, but the present invention is not limited to these embodiments. Furthermore, while the production method is described as a representative example, similar embodiments can also be used for the methods for improving and evaluating storage stability.

[0009] The method for producing a beer-taste beverage of this embodiment includes a step of adjusting (B) / (A), which is the ratio of the total peak area of ​​tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclohumol to the peak area of ​​tetrahydroisocohumulone in orbitrap-LC / MS analysis to the bitterness value (BUs) (hereinafter sometimes referred to as (A)) in the beer-taste beverage as prepared, to less than 0.35, preferably 0.32 or less, more preferably 0.30 or less, even more preferably 0.28 or less, even more preferably 0.26 or less, even more preferably 0.24 or less, even more preferably 0.22 or less, and even more preferably 0.20 or less, from the viewpoint of storage stability. The lower limit can be, for example, 0.05 or more, 0.10 or more, etc. Here, the "beer-taste beverage at the time of preparation" refers to the beer-taste beverage at the time of completion of packaging. Furthermore, in this specification, orbitrap-LC / MS analysis is performed according to the method described in the Examples below.

[0010] In this embodiment of the method for producing a beer-taste beverage, the bitterness value of the beer-taste beverage upon preparation is preferably 5 BUs or more, more preferably 10 BUs or more, even more preferably 15 BUs or more, and even more preferably 20 BUs or more, from the viewpoint of imparting a moderate bitterness. From the same viewpoint, it is preferably 60 BUs or less, more preferably 50 BUs or less, even more preferably 40 BUs or less, and even more preferably 35 BUs or less. In this specification, the bitterness value is measured according to the method described in "BCOJ Beer Analysis Methods (revised November 1, 2004) 8.15 Bitterness Value." Specifically, an acid is added to a degassed sample, followed by extraction with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm against isooctane, and the absorbance is multiplied by a factor to obtain the bitterness value (BU). The bitterness value depends on the content of iso-α acids in the beverage. Iso-α acids are obtained by isomerizing α acids contained in hops. The amount of iso-α acids can be controlled by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature at which hops are added and the holding time at that temperature range, the pH at which hops are added, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, 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.), beer filtration conditions, the addition of dilution water, the addition of carbonated water, etc. It can also be adjusted using commercially available hop processed products (such as iso-α acids), and can be adjusted by adjusting the amount, type, timing of addition, temperature at which addition is made and the holding time at that temperature range, the pH at which addition is made, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, 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.), beer filtration conditions, the addition of dilution water, the addition of carbonated water, etc. Hops may be pelleted hops, hop extracts, or hop bracts. Hops and hop products may be used alone or in combination.

[0011] In the method for producing a beer-taste beverage of this embodiment, the contents of tetracyclo-normal-humol and tetracycloadhumol in the beer-taste beverage at the time of preparation are expressed as the area IS ratio, which is the ratio of the peak area of ​​tetracyclo-normal-humol and tetracycloadhumol to the peak area of ​​tetrahydroisocohumulone when measured in orbitrap-LC / MS analysis using tetrahydroisocohumulone as an internal standard. From the viewpoint of storage stability, the area IS ratio of tetracyclo-normal-humol and tetracycloadhumol to the bitterness value (BUs) is preferably 0.016 or less, more preferably 0.014 or less, even more preferably 0.012 or less, even more preferably 0.010 or less, even more preferably 0.008 or less, and even more preferably 0.006 or less. The lower limit can be, for example, 0 or more, 0.0005 or more, 0.00075 or more, or 0.001 or more. Tetracyclonormalhumol and tetracycloadhumol are components derived mainly from hops, and their contents can be adjusted by the type and amount of hops added, the boiling time and temperature of hops, the pH during boiling, the amount of steam added, etc. For example, the contents of tetracyclonormalhumol and tetracycloadhumol can be reduced by using reduced hops, which are bittering agents that are not easily converted to tetracyclonormalhumol and tetracycloadhumol, shortening the boiling time of hops, lowering the boiling temperature of hops, increasing the pH during boiling, reducing the amount of steam added during boiling, etc.

[0012] In the method for producing a beer-taste beverage of this embodiment, the contents of tricyclo-normal-humol and tricycloadhumol in the beer-taste beverage at the time of preparation are expressed as the area IS ratio, which is the ratio of the peak area of ​​tricyclo-normal-humol and tricycloadhumol to the peak area of ​​tetrahydroisocohumulone when measured in orbitrap-LC / MS analysis using tetrahydroisocohumulone as an internal standard. From the viewpoint of storage stability, the area IS ratio of tricyclo-normal-humol and tricycloadhumol to the bitterness value (BUs) is preferably 0.3 or less, more preferably 0.275 or less, even more preferably 0.25 or less, even more preferably 0.225 or less, even more preferably 0.2 or less, and even more preferably 0.15 or less. The lower limit can be, for example, 0 or more, 0.01 or more, 0.02 or more, or 0.025 or more. Tricyclo-normal humol and tricycloadhumol are components derived mainly from hops, and their content can be adjusted by the type and amount of hops added, the boiling time and temperature of hops, the pH during boiling, the amount of steam added, etc. For example, the content of tricyclo-normal humol and tricycloadhumol can be reduced by using reduced hops, which are bittering agents that are not easily converted to tricyclo-normal humol and tricycloadhumol, shortening the boiling time of hops, lowering the boiling temperature of hops, increasing the pH during boiling, reducing the amount of steam added during boiling, etc.

[0013] In the method for producing a beer-taste beverage of this embodiment, the content of tricyclohumene in the beer-taste beverage at the time of preparation is expressed as the area IS ratio, which is the ratio of the peak area of ​​tricyclohumene to the peak area of ​​tetrahydroisocohumulone when measured in orbitrap-LC / MS analysis using tetrahydroisocohumulone as an internal standard. From the viewpoint of storage stability, the area IS ratio of tricyclohumene to bitterness value (BUs) is preferably 0.016 or less, more preferably 0.014 or less, even more preferably 0.012 or less, even more preferably 0.010 or less, even more preferably 0.005 or less, and even more preferably 0.003 or less. The lower limit can be, for example, 0 or more, 0.00025 or more, 0.0005 or more, or 0.00075 or more. Tricyclohumene is a component derived primarily from hops, and its content can be adjusted by the type and amount of hops added, the hop boiling time and temperature, the pH during boiling, the amount of steam added, etc. For example, the tricyclohumene content can be reduced by using reduced hops, which are bittering agents that are not easily converted to tricyclohumene, shortening the hop boiling time, lowering the hop boiling temperature, increasing the pH during boiling, and reducing the amount of steam added during boiling.

[0014] In the method for producing a beer-taste beverage of this embodiment, the content of isotricyclohumene in the beer-taste beverage at the time of preparation is expressed as the area IS ratio, which is the ratio of the peak area of ​​isotricyclohumene to the peak area of ​​tetrahydroisocohumulone when measured in orbitrap-LC / MS analysis using tetrahydroisocohumulone as an internal standard. From the viewpoint of storage stability, the area IS ratio of isotricyclohumene to bitterness value (BUs) is preferably 0.024 or less, more preferably 0.022 or less, even more preferably 0.020 or less, even more preferably 0.018 or less, even more preferably 0.016 or less, and even more preferably 0.014 or less. The lower limit can be, for example, 0 or more, 0.001 or more, 0.002 or more, 0.003 or more, etc. Isotricyclohumene is a component derived primarily from hops, and its content can be adjusted by the type and amount of hops added, the hop boiling time and temperature, the pH during boiling, the amount of steam added, etc. For example, the isotricyclohumene content can be reduced by using reduced hops, which are bittering agents that are not easily converted to isotricyclohumene, shortening the hop boiling time, lowering the hop boiling temperature, increasing the pH during boiling, and reducing the amount of steam added during boiling.

[0015] Additionally, from the perspective of imparting a quality bitterness to a beer-flavored beverage (a sharp bitterness that is not harsh and has a pleasant firmness), it is preferable to reduce the amount of iso-α acid conversion products such as tricyclocohumol, normal humulic acid, adhumulic acid, tricyclonormalhumene, tricycloadhumene, isotricyclonormalhumene, isotricycloadhumene, tetracyclocohumol, epitetracyclocohumol, epitetracyclonormalhumol, epitetracycloadhumol, cohumulic acid, alloisocohumulone, alloisonormalhumulone, alloisoadhumulone, hydroperoxyalloisocohumulone, hydroperoxyalloisonormalhumulone, and hydroperoxyalloisoadhumulone. Reducing these components can impart a quality bitterness that differs from a mild bitterness.

[0016] The method for producing a beer-taste beverage of this embodiment is similar to that for producing a typical beer-taste beverage, except that it includes a step of adjusting the (B) / (A) ratio in the beer-taste beverage during preparation to less than 0.35. Adjusting the (B) / (A) ratio in the beer-taste beverage during preparation to less than 0.35 can be performed at any step in the method for producing a beer-taste beverage, and can be adjusted by adjusting the production conditions in one or more steps. Examples of such adjustments include, as described above, reducing the total content of tetracyclo-normal-humol, tetracycloadhumol, tricyclo-normal-humol, tricycloadhumol, tricyclocohumol, and isotricyclocohumene by adjusting production conditions such as shortening the hop boiling time, increasing the pH during boiling, lowering the boiling temperature, or reducing the amount of steam input, or by adding reduced hops, which are bittering agents that are not easily converted to tetracyclo-normal-humol, tetracycloadhumol, tricyclo-normal-humol, tricycloadhumol, tricyclocohumol, and isotricyclocohumene. From the viewpoint of obtaining a good bitterness and reducing off-flavors derived from the wort, a preferred embodiment is to add the hop extract during the boiling process of the raw material liquid. In this embodiment, all of the hop extract can be added during the boiling process, or a portion can be added before the start of boiling the raw material liquid and the remainder can be added during the boiling process. In this embodiment, the boiling time for the entire boiling process can be, for example, 60 minutes or more, 61 minutes or more, 62 minutes or more, 63 minutes or more, 64 minutes or more, 65 minutes or more, 66 minutes or more, 67 minutes or more, 68 minutes or more, 69 minutes or more, or 70 minutes or more, and the upper limit can be, for example, 120 minutes or less, 115 minutes or less, 110 minutes or less, 105 minutes or less, or 100 minutes or less. The boiling time for the hop extract added during the boiling process can be, for example, 30 minutes or more, 31 minutes or more, 32 minutes or more, 33 minutes or more, 34 minutes or more, 35 minutes or more, 36 minutes or more, 37 minutes or more, 38 minutes or more, 39 minutes or more, or 40 minutes or more, and the upper limit can be, for example, 75 minutes or less, 74 minutes or less, 73 minutes or less, 72 minutes or less, 71 minutes or less, 70 minutes or less, 69 minutes or less, 68 minutes or less, 67 minutes or less, 66 minutes or less, or 65 minutes or less.The boiling time for the hop extract added during the boiling process can be 92% or less, 90% or less, 85% or less, 80% or less, 75% or less, or 70% or less of the boiling process, with lower limits of 25% or more, 30% or more, 35% or more, or 40% or more. The boiling time for the entire boiling process is defined as the start time when the boiling kettle is filled with raw material liquid and its temperature reaches 98°C, and the end time when transfer from the boiling kettle to the next process begins. For example, if preheating is performed in the boiling kettle, the start time is the time when the raw material liquid is filled to capacity and then heated to 98°C. If preheating is performed outside the boiling kettle and the raw material liquid is 98°C or higher at the time of filling, the start time is the time when the boiling kettle is completely filled and reaches its full capacity. Here, "full" refers to a state in which the boiling kettle is filled with all raw materials except for those added during the process. The boiling time for the hop extract added during the boiling process begins at the time of addition and ends when the transfer from the boiling kettle to the next process begins. The (B) / (A) ratio can also be adjusted by adjusting the temperature conditions after the hop extract is added during the boiling process. Lowering the temperature conditions can also lower this ratio. For example, any temperature condition can be used within the range of 70°C to 100°C for the raw material liquid.

[0017] Below are methods for producing typical beer-flavored beverages, both using malt as a raw material and not using it.

[0018] Alcohol-containing beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to produce a saccharified liquid. Hops and bittering agents, if necessary, are added to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, followed by boiling. Hops may be added at any stage, from the start of boiling to the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is then filtered, and carbon dioxide gas is added to the filtrate. The saccharified liquid is then filled into containers and sterilized to produce the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcoholic component. Spirits are alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, and corn using yeast, followed by distillation. Barley is the preferred grain for spirits.

[0019] Alcohol-containing beer-flavored beverages produced without using malt as a raw material are prepared by mixing liquid sugar containing a carbon source, a nitrogen source (barley or a non-malt amino acid-containing material), hops, coloring, and other ingredients with warm water to form a liquid sugar solution. This liquid sugar solution is then boiled. When hops are used as an ingredient, the hops may be added to the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract made from ingredients other than malt, to which warm water is added, and the mixture is then boiled. The hops may be added at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate. The resulting beverage is then filled into containers and sterilized to obtain the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcoholic component.

[0020] Non-fermented, alcoholic beer-taste beverages may or may not contain malt, and may be prepared by adjusting the alcohol content of the final product by adding raw material alcohol. The raw material alcohol may be added at any stage from the saccharification process to the packaging process. Grain-derived spirits may also be added as an alcohol component.

[0021] Non-alcoholic beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. Hops, bittering agents, and other additives are added as needed to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, followed by boiling. Hops may be added at any stage, from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and other additives are added to the resulting wort, followed by filtration. Carbon dioxide is then added to the resulting filtrate. The resulting mixture is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0022] When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a color, etc. are mixed with warm water to form a liquid sugar solution. The liquid sugar solution is then boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling rather than before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered. Carbon dioxide gas is then added to the resulting liquid sugar solution. The liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0023] In the present invention, a method for evaluating the storage stability of a beer-taste beverage refers to a method for evaluating the quality of the storage stability of a beer-taste beverage based on the content of one or more components selected from the group consisting of tetracyclo-n-humol, tetracycloadhumol, tricyclo-n-humol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol, or by using (B) / (A) as an index. The lower the content or the value of (B) / (A), the less change in the quality of the beverage after storage, particularly in the quality of bitterness. Therefore, by using these values ​​of a beer-taste beverage as an index or by lowering them, the storage stability of the beverage can be evaluated.

[0024] The beer-taste beverage of the present invention obtained by the production method of the present invention will now be described.

[0025] As used herein, "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" as used herein encompasses all beer-flavored carbonated beverages. As used herein, a "beer-taste alcoholic beverage" refers to a beer-taste beverage with an alcohol content of 1% v / v or more, and a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1% v / v. The beer-taste beverage of the present invention may be a fermented beer-taste beverage fermented using yeast, or a non-fermented beer-taste beverage that does not undergo a fermentation process. The fermented beer-taste beverage may be a top-fermented beer-taste beverage brewed using a top-fermenting yeast, or a bottom-fermented beer-taste beverage brewed using a bottom-fermenting yeast. Fermentation may use yeast that produces alcohol (Saccharomyces) or wild yeast (Brettanomyces, etc.), or may use yeast that does not produce alcohol (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. Fermented non-alcoholic beer-flavored beverages may be produced by adding yeast and terminating fermentation so that the alcohol content is less than 1 v / v%, or by a method in which the alcohol content is reduced to less than 1 v / v% after fermentation through a dealcoholization process.

[0026] As the original extract (O-Ex) concentration (original wort concentration) in a beer-taste beverage increases, the beer-like barley flavor becomes more pronounced and the beverage becomes less watery. Therefore, the original wort extract (O-Ex) concentration in the beer-taste beverage of the present invention can be preferably 14.0 w / w% or less, more preferably 13.5 w / w% or less, even more preferably 13.0 w / w% or less, even more preferably 12.5 w / w% or less, even more preferably 12.0 w / w% or less, even more preferably 11.5 w / w% or less, even more preferably 11.0 w / w% or less, even more preferably 10.5 w / w% or less, even more preferably 10.0 w / w% or less, even more preferably 9.5 w / w% or less, and even more preferably 9.0 w / w% or less. Furthermore, from the perspective of providing a beer-taste beverage that suppresses inappropriate feelings of fullness, the original extract concentration of the beer-taste beverage in one embodiment of the present invention is preferably 4.0 w / w% or more, more preferably 4.5 w / w% or more, even more preferably 5.0 w / w% or more, even more preferably 5.5 w / w% or more, even more preferably 6.0 w / w% or more, even more preferably 6.5 w / w% or more, even more preferably 7.0 w / w% or more, even more preferably 7.5 w / w% or more, even more preferably 8.0 w / w% or more, and even more preferably 8.5 w / w% or more. In this specification, the original wort extract (O-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013). The original wort extract (O-Ex) concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, etc.

[0027] The final apparent degree of attenuation (LA) of the beer-taste beverage of the present invention can be 80% or less, 75% 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, 53% or less, or 52% or less, or 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, 36% or more, 38% or more, 40% or more, 42% or more, 44% or more, or 46% or more. In this specification, the final apparent attenuation (LA) is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association (Analysis Committee), revised and expanded in 2013). The final apparent attenuation (LA) can be adjusted by appropriately setting the types of raw materials (malt, corn grits, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the amounts of enzymes (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including during saccharification), etc.

[0028] The alcohol content of the beer-taste alcoholic beverage of the present invention is preferably 1 v / v% or more and 12 v / v% or less from the viewpoint of providing a satisfying beer-taste beverage, and may be, for example, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, 5 v / v% or more, 5.5 v / v% or more, 6 v / v% or more, 6.5 v / v% or more, or 7 v / v% or more. On the other hand, from the viewpoint of providing good drinkability, the alcohol content may be 11.5 v / v% or less, 11 v / v% or less, 10.5 v / v% or less, 10 v / v% or less, 9.5 v / v% or less, 9 v / v% or less, 8.5 v / v% or less, 8 v / v% or less, or 7.5 v / v% or less. The alcohol content (alcohol content) of the non-alcohol beer-taste beverage of the present invention is preferably less than 1.0 v / v%, more preferably 0.95 v / v% or less, even more preferably 0.90 v / v% or less, even more preferably 0.85 v / v% or less, even more preferably 0.80 v / v% or less, even more preferably 0.75 v / v% or less, even more preferably 0.70 v / v% or less, even more preferably 0.60 v / v% or less, even more preferably 0.50 v / v% or less, even more preferably 0.40 v / v% or less, even more preferably 0.30 v / v% or less, even more preferably 0.20 v / v% or less, even more preferably 0.10 v / v% or less, and even more preferably 0.05 v / v% or less. In this specification, alcohol content (alcohol by volume) is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The alcohol content can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the sugar composition of the pre-fermentation liquid, the type of yeast, the amount of yeast, the addition of brewer's alcohol, the addition of distilled alcohol, etc.

[0029] The pH of the beer-taste beverage of the present invention is not particularly limited, but may be 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3 or more, 3.1 or more, 3.2 or more, or 3.3 or more from the viewpoint of improving the flavor of the beverage. Furthermore, from the viewpoint of suppressing the growth of microorganisms, the pH may be 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, 3.4 or less, 3.3 or less, 3.2 or less, 3 or less, or 2.9 or less. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of dilution water or carbonated water added, etc. Furthermore, the type of raw materials (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 mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the type of acid used to adjust the pH (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added to adjust 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 temperature and holding time 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 the like can be set as appropriate. In this specification, the pH of a beer-taste beverage is measured according to the method described in section 8.7 pH of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0030] From the perspective of providing a beer-taste beverage with a strong drinking impact, the color of the beer-taste beverage of the present invention may be, for example, 5 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, 65 EBC or more, 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, or 100 EBC or more. Furthermore, the color of the beer-taste beverage of one embodiment of the present invention may be 120 EBC or less, 115 EBC or less, 110 EBC or less, 105 EBC or less, 100 EBC or less, 95 EBC or less, 90 EBC or less, 85 EBC or less, or 80 EBC or less. In this specification, color is measured by the method described in Section 8.8 Color of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Color can be adjusted by appropriately setting 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 temperature during mashing, the pH during mashing, the mashing time, the wort filtration time, the pH during wort filtration, the boiling time, the boiling temperature, the amount of color components such as caramel color, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the amount of beer filtration, etc.

[0031] From the perspective of providing a beer-taste beverage that further improves at least one of the rich flavor, satisfying taste, and fullness of flavor derived from barley, the total nitrogen content in the beer-taste beverage of the present invention may be, for example, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more, 0mL or more, 55mg / 100mL or more, 60mg / 100mL or more, 65mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, 80mg / 100mL or more, 85mg / 100mL or more, 90mg / 100mL or more, 95mg / 100mL or more, 100mg / 100mL or more, 105mg / 100mL or more, 110mg / 100mL or more, 115mg / 100mL or more, or 120mg / 100mL or more. On the other hand, from the perspective of providing a beverage that does not easily cause satiety, the total nitrogen content of the beer-taste beverage of one embodiment of the present invention may be 150 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, or 75 mg / 100 mL or less. The total nitrogen content is the sum of all nitrogen compounds, such as proteins and amino acids. In this specification, the total nitrogen content is measured according to the method described in 8.9 Total Nitrogen in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).The total nitrogen amount can be adjusted by appropriately setting the conditions of beer filtration, such as 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 proteolytic enzymes, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the proteolysis time in the mash tank, the pH in the mash tank, the temperature in the mash tank, 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 temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of sparging water used during wort filtration, the set temperatures and holding times for each temperature range when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and 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.).

[0032] The total polyphenol content of the beer-taste beverage of the present invention may be, for example, 20 ppm by mass or more, 40 ppm by mass or more, 60 ppm by mass or more, 80 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 140 ppm by mass or more, 160 ppm by mass or more, 180 ppm by mass or more, or 200 ppm by mass or more, from the perspective of providing a beer-taste beverage that is improved in at least one of the rich flavor, satisfying taste, and fullness derived from barley. On the other hand, from the perspective of providing a beverage that is less likely to cause a feeling of fullness, the total polyphenol content of the beer-taste beverage of one embodiment of the present invention may be 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, or 220 ppm by mass or less. In this specification, the total polyphenol content is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013) 8.19 Total Polyphenols. The total polyphenol content can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the type of raw materials (raw materials containing polyphenols, such as malt), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the pH in the mash tank, the pH during the mashing process (the wort production process from malt addition to yeast addition), the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and 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, the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt, malt husks, etc. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with high polyphenol content, such as malt.

[0033] The free amino nitrogen (FAN) content in the beer-taste beverage of the present invention is an amount corresponding to the total amount of free α-amino acids. From the perspective of imparting a certain level of fullness of flavor characteristic of a beer-taste beverage, the FAN content in the beer-taste beverage of the present invention can be 1.0 mg / 100 mL or more, 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, or 10.0 mg / 100 mL or more, or can be 20.0 mg / 100 mL or less, 19.0 mg / 100 mL or less, 18.0 mg / 100 mL or less, 17.0 mg / 100 mL or less, 16.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, or 14.0 mg / 100 mL or less. In this specification, the content of FAN is determined according to the revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013, 8.18). The FAN content is measured by the method described in "Free Amino Nitrogen." The FAN content can be adjusted by appropriately adjusting 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 proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, and 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.).

[0034] The content of iso-α acids in the beer-taste beverage of the present invention is preferably 5 ppm by mass or more, more preferably 10 ppm by mass or more, even more preferably 12.5 ppm by mass or more, even more preferably 15 ppm by mass or more, and even more preferably 17.5 ppm by mass or more, from the viewpoint of imparting a moderate bitterness, and from the same viewpoint, is preferably 40 ppm by mass or less, more preferably 35 ppm by mass or less, even more preferably 32.5 ppm by mass or less, even more preferably 30 ppm by mass or less, and even more preferably 27.5 ppm by mass or less. In this specification, the content of iso-α acids is measured according to the revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association [Analysis Committee], revised and expanded in 2013, 8.25). Iso-α acids are measured by the method described in α acids. The content of iso-α acids can be adjusted by the hop variety, the amount of hops used, the timing of hop addition, the temperature at the time of hop addition and the holding time at that temperature, the pH at the time of hop addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, 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.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. It can also be adjusted by commercially available hop processed products (such as iso-α acids), and the amount, type, and addition of hops can be adjusted. The hop content can be adjusted by adjusting the timing of addition, the temperature at the time of addition and the holding time at that temperature, the pH at the time of addition, 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, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the beer filtration conditions, the addition of dilution water, the addition of carbonated water, etc. Hops may be pelleted hops, or a hop extract extracted with supercritical carbon dioxide gas or the like, or hop bracts may be used. Hops and hop processed products may be used alone or in combination.

[0035] The beer-taste beverage of the present invention preferably contains ethyl acetate. The ethyl acetate content can be 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, 0.6 ppm by mass or more, 0.7 ppm by mass or more, 0.8 ppm by mass or more, 0.9 ppm by mass or more, 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, and 60.0 ppm by mass or less, 50.0 ppm by mass or less, 45.0 ppm by mass or less, or 40.0 ppm by mass or less. In this specification, the content of ethyl acetate is measured by gas chromatography. The ethyl acetate content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, addition of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, addition of ethyl acetate-containing raw material, type of raw material containing ethyl acetate, the amount of substrate for ethyl acetate, the amount of raw material that serves as a substrate for ethyl acetate, the amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mashing tank, proteolysis time in the mashing tank, pH in the mashing tank, pH in the mashing process (the wort production process from malt addition until yeast addition), amount of acid added when adjusting the pH, timing of pH adjustment (at mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of the pre-fermentation liquid, original extract concentration in the fermentation process, 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.).

[0036] The isoamyl acetate content in the beer-taste beverage of the present invention can be, for example, 1 ppm by mass or more, 2 ppm by mass or more, 3 ppm by mass or more, 4 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 9 ppm by mass or more, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, or 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, or 110 ppm by mass or less. In this specification, the isoamyl acetate content is measured by gas chromatography. The content of isoamyl acetate can be adjusted by adding diluted water or carbonated water, adding flavorings containing isoamyl acetate, the amount of flavorings containing isoamyl acetate, the amount of raw materials containing isoamyl acetate, adding raw materials containing isoamyl acetate, the type of raw materials containing isoamyl acetate, the amount of substrate for isoamyl acetate, the amount of raw materials that serve as substrates for isoamyl acetate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process (from the addition of malt to before the addition of yeast). The pH during the wort production process (i.e., the wort preparation process), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set as appropriate.

[0037] The isoamyl alcohol content in the beer-taste beverage of the present invention can be 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, or 30.0 ppm by mass or more, or 100.0 ppm by mass or less, 90.0 ppm by mass or less, 80.0 ppm by mass or less, 70.0 ppm by mass or less, 60.0 ppm by mass or less, 50.0 ppm by mass or less, or 40.0 ppm by mass or less. In this specification, the isoamyl alcohol content is measured by gas chromatography. The content of isoamyl alcohol can be adjusted by adding diluted water or carbonated water, adding flavorings containing isoamyl alcohol, the amount of flavorings containing isoamyl alcohol, the amount of raw materials containing isoamyl alcohol, adding raw materials containing isoamyl alcohol, the type of raw materials containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw materials that serve as substrates for isoamyl alcohol, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process ( The pH during the wort production process (from the addition of malt until the addition of yeast), the amount of acid used to adjust the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time 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, 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.), etc. can be set as appropriate.

[0038] The content of ethyl caproate in the beer-taste beverage of the present invention is known as a compound having a ginjo aroma, and from the standpoint of imparting a lingering aftertaste to the beer-taste beverage, as well as being easy to drink and providing a light, smooth throat feel typical of beer, is preferably 1.0 mass ppb or more, 2.0 mass ppb or more, 3.0 mass ppb or more, 4.0 mass ppb or more, 5.0 mass ppb or more, 6.0 mass ppb or more, 7.0 mass ppb or more, 8.0 mass ppb or more, 9.0 mass ppb or more, 10.0 mass ppb or more, 15.0 mass ppb or more, 20.0 mass ppb or more, 25.0 mass ppb or more, The ethyl caproate concentration can be 900.0 mass ppb or less, 800.0 mass ppb or less, 700.0 mass ppb or less, 650.0 mass ppb or less, 600.0 mass ppb or less, 550.0 mass ppb or less, 500.0 mass ppb or less, 450.0 mass ppb or less, or 400.0 mass ppb or less, to suppress pineapple-like flavors unsuitable for beer-flavored beverages. In this specification, the ethyl caproate content is measured by gas chromatography.The ethyl caproate content can be adjusted by adding dilution water or carbonated water, adding flavorings containing ethyl caproate, the amount of flavorings containing ethyl caproate, the amount of raw materials containing ethyl caproate, adding raw materials containing ethyl caproate, the type of raw materials containing ethyl caproate, the amount of substrate for ethyl caproate, the amount of raw materials that serve as substrates for ethyl caproate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process (from adding malt to adding yeast). The pH during the wort production process before addition of acid, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time 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, 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.), etc. can be set as appropriate.

[0039] The 4-vinylguaiacol (4VG) content in the beer-taste beverage of the present invention can be, for example, 1 μg / L or more, 50 μg / L or more, 100 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, or 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 750 μg / L or less, 700 μg / L or less, 650 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 450 μg / L or less, or 400 μg / L or less. In this specification, the 4-vinylguaiacol content is measured by gas chromatography. The content of 4-vinylguaiacol can be adjusted by adding diluted water or carbonated water, adding flavorings containing 4-vinylguaiacol, the amount of flavorings containing 4-vinylguaiacol, the amount of raw materials containing 4-vinylguaiacol, adding raw materials containing 4-vinylguaiacol, the type of raw materials containing 4-vinylguaiacol, the amount of substrates for 4-vinylguaiacol (ferulic acid, etc.), the amount of raw materials that serve as substrates for 4-vinylguaiacol (ferulic acid, etc.), the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, and the protein content in the mash tank. The thawing time, pH in the brewing tank, pH during the brewing process (the wort production process from the addition of malt until the addition of yeast), the amount of acid used to adjust the pH, the timing of pH adjustment (during brewing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time 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, 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.), etc. can be set as appropriate.

[0040] The main ingredients of the beer-taste beverage of the present invention may be malt or no malt together with water, and may further include hops, as well as preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, spirits, etc.

[0041] Malt refers to germinated, dried, and de-rooted seeds of barley, wheat, rye, oats, oats, pearl barley, oats, and other wheat species. It may be of any origin or variety, with barley malt being preferred. Barley malt is one of the malts most commonly used as an ingredient in beer-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. In addition to regular malt, colored malt may also be used. When using colored malt, different types of colored malt may be used in combination, or a single type of colored malt may be used.

[0042] In addition to malt, grains other than malt, proteins, yeast extracts, sugar solutions, etc. may also be used. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn (corn grits, etc.), koryan (rice flour), potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof. Among these, corn (corn grits, etc.) is preferably used. Examples of proteins include soybean protein, pea protein, yeast extract, and hydrolyzed products thereof.

[0043] In cases where malt is not used, examples of beer-flavored beverages include liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

[0044] Examples of hops include pelleted hops, powdered hops, hop extracts, etc. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used.

[0045] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I., Inc.), may also be used. These preservatives may be used alone or in combination of two or more. The amount of preservative is preferably 5 ppm by mass or more and 1200 ppm by mass or less, more preferably 10 ppm by mass or more and 1100 ppm by mass or less, even more preferably 15 ppm by mass or more and 1000 ppm by mass or less, and even more preferably 20 ppm by mass or more and 900 ppm by mass or less.

[0046] Examples of sweeteners include commercially available saccharified solutions obtained by hydrolyzing grain-derived starch with acid or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of liquids such as solutions or solids such as powders. There are no particular limitations on the type of grain from which the starch is derived, the starch purification method, or the processing 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 examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar solutions). Isomerized sugars such as isomaltose and isomaltotriose can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. Sweeteners may be used alone or in combination.

[0047] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, soybean dietary fiber, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan, and from the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

[0048] The bittering agent or bitterness imparting agent is not particularly limited, and in addition to hops, examples include rosemary, lychee, anise, juniper nut, sage, ramosa, Ganoderma lucidum, bay laurel, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, absinthin, artemisia absinthium, and artemisia absinthium extract.

[0049] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, including, for example, ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechin.

[0050] The flavoring agent is not particularly limited, and common beer flavoring agents can be used. Beer flavoring agents are used to impart a beer-like flavor and include brewing components generated by fermentation. Examples of beer flavoring agents include esters, higher alcohols, and lactones, such as isoamyl 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, and myrcene.

[0051] The acidulant is not particularly limited as long as it is a substance having 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 acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0052] In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Barley is preferred as the grain used as the raw material for spirits.

[0053] One embodiment of the beer-taste beverage of the present invention is a packaged beverage. Examples of containers include bottles, PET bottles, cans, and barrels, with cans, bottles, and PET bottles being preferred from the perspective of ease of portability. However, since colorless, transparent bottles and PET bottles are exposed to sunlight and fluorescent light, colored bottles, colored PET bottles, cans, or barrels are preferred.

[0054] The malt ratio of the beer-taste beverage of the present invention can be 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 42% or more, 45% or more, or 50% or more, from the viewpoint of enabling a rich malt-derived flavor and a stronger barley flavor to be experienced, and can also be 100% or less, 90% or less, 80% or less, 75% or less, 70% or less, 67% or less, 66.6% or less, 65% or less, 60% or less, 55% or less, or 52% or less. In this specification, malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0055] The use of corn grits in the beer-taste beverage of the present invention can enhance the fullness characteristic of a beer-taste beverage. When corn grits are used, the product will be labeled as corn, corn grits, maize, etc., so whether or not they are used can be confirmed by checking the ingredient label.

[0056] The corn grits ratio in the beer-taste beverage of the present invention can be, for example, 0% or more, 5% or more, 7.5% or more, 10% or more, 12.5% ​​or more, 15% or more, 17.5% or more, 20% or more, or 50% or less, 47.5% or less, 45% or less, 42.5% or less, 40% or less, 37.5% or less, 35% or less, 32.5% or less, 30% or less, 27.5% or less, 25% or less, or 22.5% or less. In this specification, the corn grits ratio refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0057] When liquid sugar is used in the present invention, it can provide a refreshing aftertaste to beer-flavored beverages. Liquid sugar refers to a sugar containing at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and may contain two or more of these. Liquid liquid sugar is preferred from the viewpoint of ease of handling during processing, but powdered (powdered, etc.) or solid sugar may also be used. Even when powdered (powdered, etc.) or solid sugar is used, it is preferable that the sugar contains at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and two or more may be used. When liquid sugar is used, the sugars and other ingredients are labeled on the product, so whether or not it is used can be confirmed from the ingredient label.

[0058] The liquid sugar ratio of the present invention can be, for example, 0% or more, 2% or more, 4% or more, 6% or more, 8% or more, 10% or more, 12% or more, 14% or more, 16% or more, 18% or more, 20% or more, or 50% or less, 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, or 22% or less.In this specification, liquid sugar ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0059] The amount of carbon dioxide in the beer-taste beverage of the present invention is expressed in terms of the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm. 2 , 4.5kg / cm 2 , or 4.0 kg / cm 2 and the lower limit is 0.20 kg / cm 2 , 0.50kg / cm 2 , or 1.0 kg / cm 2 Any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage may be 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 or less. In this specification, gas pressure refers to the gas pressure inside a container, except in special cases. The pressure is measured by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, and swinging the internal gas pressure gauge until the pointer reaches a certain position and reading the value, or by using a commercially available gas pressure measuring device.

[0060] The beer-taste beverage of the present invention may contain various additives as needed, such as coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, amino acids (glycine, proline, etc.), and flavorings such as amino acids.

[0061] The coloring agent is used to give the beverage a beer-like color, and caramel color or the like can be used.

[0062] Foam-forming agents are used to form beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, etc., as appropriate.

[0063] 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. [Example]

[0064] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0065] <Preparation of beer-flavored alcoholic beverage 1> Examples 1 and 2, Comparative Example 1 A raw material liquid was produced in a conventional manner using a raw material consisting of 100% malt by mass. Specifically, malt pulverization was performed, the resulting saccharified liquid was filtered, and the resulting raw material liquid was then boiled. The boiling times for each raw material liquid and the timing of hop extract addition were as follows. The liquid was then subjected to sedimentation in a settling tank and cooled to obtain a cold wort. Lager yeast was added to this, and the resulting liquid was fermented in a conventional manner, to which an appropriate amount of carbon dioxide gas was then added. The product was then filtered and bottled to obtain a beer-flavored alcoholic beverage.

[0066] Comparative Example 1 The raw material liquid was boiled for 90 minutes. An appropriate amount of hop extract was added at the start of boiling the raw material liquid and boiled for 90 minutes. An appropriate amount of pelleted hops was added at the end of boiling.

[0067] Example 1 The raw material liquid was boiled for 90 minutes. Hop extract was added 30 minutes after the start of boiling the raw material liquid in an amount equal to that of Comparative Example 1, and boiled for 60 minutes. Furthermore, pelleted hops were added at the end of boiling in an amount equal to that of Comparative Example 1.

[0068] Example 2 The raw material liquid was boiled for 90 minutes. Hop extract was added 50 minutes after the start of boiling the raw material liquid in an amount equal to that of Comparative Example 1, and boiled for 40 minutes. Furthermore, pelleted hops were added at the end of boiling in an amount equal to that of Comparative Example 1.

[0069] For the beer-flavored alcoholic beverages obtained above, Comparative Example 1, and Examples 1 and 2, bitterness values ​​were analyzed according to the method described in Section "BCOJ Beer Analysis Methods (revised November 1, 2004) 8.15 Bitterness Value," and the area IS ratios of tetracyclo-normal humol, tetracycloadhumol, tricyclo-normal humol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol were determined using orbitrap-LC / MS under the following conditions. Furthermore, the obtained samples were stored at 28°C for 3 weeks, and then the area IS ratios were similarly determined. The component index values ​​(B) / (A) for each level before and after 3 weeks of storage at 28°C are shown in Table 1.

[0070] Orbitrap-LC / MS analysis was performed using a Thermo Fisher Ultimate 3000 Q Exactive Focus. The "area IS ratio" refers to the ratio of the peak area of ​​the target component to the peak area of ​​tetrahydroisocohumulone measured after adding tetrahydroisocohumulone to the sample as an internal standard. The tetrahydroisocohumulone-containing reagent, Tetra, ICS-T2, purchased from the American Society of Brewing Chemists, was used. Specifically, 100 μl of a 200 ppm methanol solution of Tetra, ICS-T2 was added to 40 g of sample filtered through a 0.45 μm pore size PVDF filter, and 10 ml of the solution was passed through an Oasis® HLB Plus LP Extraction Cartridge solid-phase extraction column. After elution with 5 ml of 0.1% formic acid in methanol, the mixture was concentrated and adjusted to an equal ratio of 0.1% formic acid in water and 0.1% formic acid in methanol to obtain a 2 ml sample for analysis. The obtained analytical sample was analyzed in PRM mode using an Ultimate3000 Q Exactive Focus under the following conditions, and analyzed using the analysis software Thermo Scientific Xcalibur version 4.1.31.9. The analytical conditions and the precursor ions, product ions, and retention times (RT) of each component are as follows: <Analysis conditions> Column: ACQUITY UPLC(registered trademark) BEH C18 (1.7 μm, 2.1×100 mm) Column Oven: 40℃ Eluent: [A] 0.1% formic acid in water, [B] 0.1% formic acid in acetonitrile Gradient : [B] 20% (0min) - 40% (1min) -60% (7min) - 100% (8 - 11min)-20%(16min) Flow rate: 400 μL / min Ionization: ESI (negative) Scan mode: PRM (negative) <Precursor ion, product ion, RT of each component> Tetrahydroisocohumulone Precursor ion: 351.2180 m / z Product ion: 231.1416 m / z RT:8.89-9.00min Tetracyclonormalhumol and tetracycloadhumol Precursor ion: 379.2123 m / z Product ion: 321.1704 m / z RT: 2.82-2.94 min Tricyclonormalhumol and tricycloadhumol Precursor ion: 379.2123 m / z Product ion: 197.0812 m / z RT: 2.74-3.26 min Tricyclocovmen Precursor ion: 347.1864 m / z Product ion: 183.0656 m / z RT: 5.22-5.44 min Isotricycloheptane Precursor ion: 347.1864 m / z Product ion: 329.1757 m / z RT: 5.59-5.81 min

[0071] <Soft bitterness> The resulting beer-flavored alcoholic beverages were tasted and evaluated by six expert panelists for "soft bitterness" according to the following criteria. The results are shown in Table 1. (Evaluation criteria) ◎: Clearly felt ○: Feel △: Feel a little ×: No feeling

[0072] [Table 1]

[0073] As shown in Table 1, the lower the (B) / (A) ratio, the softer the bitterness and the better the bitterness quality. Compared with those with a (B) / (A) ratio of less than 0.35 before storage, those with a (B) / (A) ratio of 0.35 or more showed a small change in the soft bitterness and were superior in storage stability. Furthermore, in Examples 1 and 2, where the (B) / (A) ratio before storage was low, the difference (Δ) from the (B) / (A) ratio after storage was small, indicating that Δ is an indicator of the magnitude of change in the quality of bitterness. [Industrial Applicability]

[0074] According to the present invention, a method for producing a beer-taste beverage with excellent storage stability and a new taste can be provided.

Claims

1. A method for improving the storage stability of a beer-flavored beverage produced by adding hops and / or hop processed products before the start of boiling of a raw material liquid and / or during the boiling process, comprising a step of lowering the content of one or more components selected from the group consisting of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol relative to the bitterness values ​​(BUs), wherein (B) / (A), which is the ratio of the area ratio (area IS ratio) (B) of the total peak area of ​​tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol relative to the peak area value of tetrahydroisocohumulone in orbitrap-LC / MS analysis relative to the bitterness values ​​(BUs) (A) in the beer-flavored beverage at the time of preparation, is less than 0.

35.

2. A method for evaluating the storage stability of a beer-taste beverage uses the content of one or more components selected from the group consisting of tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol as an index relative to the bitterness value (BUs), wherein the method uses as an index the ratio (B) / (A), which is the ratio of the area ratio (area IS ratio) (B) of the total peak area of ​​tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol to the peak area value of tetrahydroisocohumulone in orbitrap-LC / MS analysis, relative to the bitterness value (BUs) (A).

3. A method for producing a beer-flavored beverage by adding hops and / or hop processed products before the start of boiling of the raw material liquid and / or during the boiling process, comprising a step in the production process of the beer-flavored beverage, wherein (B) / (A), which is the ratio of the bitterness values ​​(BUs) (A) in the beer-flavored beverage at the time of preparation to the area ratio (area IS ratio) (B) of the total peak area of ​​tetracyclonormalhumol, tetracycloadhumol, tricyclonormalhumol, tricycloadhumol, tricyclocohumol, and isotricyclocohumol to the peak area value of tetrahydroisocohumulone in orbitrap-LC / MS analysis, is less than 0.

35.

4. A beer-flavored beverage using hops and / or hop processed products as raw materials, in which the ratio (B) / (A), which is the area ratio (area IS ratio) (B) of the total peak area of ​​tetracyclo-normal-humol, tetracycloadhumol, tricyclo-normal-humol, tricycloadhumol, tricyclocohumene, and isotricyclocohumene to the peak area value of tetrahydroisocohumulone in orbitrap-LC / MS analysis relative to the bitterness values ​​(BUs) (A), is less than 0.35.

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