Beer-flavored beverages

Abstract

Provided is a beer-flavoured beverage which has a total nitrogen amount of 5-85mg / 100mL or less, a bitterness of 5-35BUs, includes 85-850mg / L of malic acid, and uses corn grits as a raw material.

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage. [Background technology]

[0002] In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and distributed on the market. For example, Patent Document 1 describes an invention relating to a beer-flavored beverage containing 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm of quinine, with the aim of providing a beer-flavored beverage that has the bitterness and aftertaste of beer without using hops. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-6077 Summary of the Invention [Problem to be solved by the invention]

[0004] In light of these circumstances, there is a demand for novel beer-flavored beverages that have various characteristics characteristic of beer-flavored beverages (e.g., taste, crisp aftertaste, suppression of undesirable sourness and bitterness, etc.). [Means for solving the problem]

[0005] The present invention provides the following aspects [1] to

[26] . [1] Total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs. The malic acid content is 85 to 850 mg / L. A beer-flavored beverage made with corn grits. [2] The beer-taste beverage according to [1] above, wherein the ratio of the malic acid content (unit: mg / L) to the total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen content] is 1.9 to 18.0. [3] The beer-taste beverage according to [1] or [2] above, wherein the corn grits content (X) is 1 to 28 mass% based on the total mass of all ingredients excluding water and hops. [4] The beer-taste beverage according to any one of [1] to [3] above, which is a beverage using malt as an ingredient. [5] The beer-taste beverage according to [4] above, wherein the malt usage ratio (Y) is 80 mass% or less based on the total amount of ingredients excluding water and hops. [6] The beer-taste beverage according to [4] or [5] above, wherein the ratio of the malt content (Y) to the corn grits content (X) [(Y) / (X)] is 0.9 to 80.0. [7] The beer-taste beverage according to any one of [4] to [6] above, wherein the combined ratio of the corn grits (X) and malt (Y) is 20 to 100 mass% based on the total amount of all ingredients excluding water and hops. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g / 100 mL or more. [9] The beer-taste beverage according to [8] above, wherein the ratio of the malic acid content (unit: mg / L) to the sugar content (unit: g / 100 mL) [malic acid / sugars] is 100 to 6000.

[10] The beer-taste beverage according to any one of [1] to [9] above, wherein the original extract concentration is 5.0 to 20.0% by mass.

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

[10] above, wherein the free amino nitrogen concentration is 3.0 to 16.0 mg / 100 mL.

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

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

[13] Total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs. The malic acid content is 85 to 850 mg / L. A beer-flavored beverage having an original extract concentration of 5.0 to 20.0% by mass.

[14] Total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs. The malic acid content is 85 to 850 mg / L. A beer-flavored beverage having a free amino nitrogen concentration of 3.0 to 16.0 mg / 100 mL.

[15] Total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs. The malic acid content is 85 to 850 mg / L. A beer-flavored beverage in which the ratio of original extract concentration (unit: mass %) to total nitrogen amount (unit: mg / 100 mL) [original extract concentration / total nitrogen amount] is 0.050 to 0.900.

[16] Total nitrogen content is 5 to 85 mg / 100 mL or less, The bitterness value is 5 to 35 BUs. The malic acid content is 85 to 850 mg / L. A beer-flavored beverage in which the ratio of the free amino nitrogen concentration (unit: mg / 100 mL) to the total nitrogen amount (unit: mg / 100 mL) [free amino nitrogen concentration / total nitrogen amount] is 0.010 to 0.800.

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

[13] to

[16] above, wherein the ratio of the malic acid content (unit: mg / L) to the total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen content] is 1.9 to 18.0.

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

[13] to

[17] above, which is a beverage using malt as an ingredient.

[19] The beer-taste beverage according to

[18] above, wherein the malt usage ratio (Y) is 80 mass% or less based on the total amount of ingredients excluding water and hops.

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

[13] to

[19] above, wherein the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g / 100 mL or more. [twenty one] The beer-taste beverage according to

[20] above, wherein the ratio of the malic acid content (unit: mg / L) to the sugar content (unit: g / 100 mL) [malic acid / sugars] is 100 to 6000. [twenty two] The beer-taste beverage according to any one of

[14] to

[21] above, wherein the original extract concentration is 5.0 to 20.0% by mass. [twenty three] The beer-taste beverage according to any one of

[13] and

[15] to

[22] above, wherein the free amino nitrogen concentration is 3.0 to 16.0 mg / 100 mL. [twenty four] The beer-taste beverage according to any one of

[13] to

[23] above, which is a fermented beer-taste beverage. [twenty five] A method for producing a beer-taste beverage according to any one of the above items [1] to

[24] , comprising the following steps (1) and (2): Step (1): A step of subjecting raw materials containing water, malt, and corn grits to at least one of saccharification, boiling, and solids removal treatments to obtain a pre-fermentation liquid. Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.

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

[25] above, further comprising the following step (3): Step (3): A step of checking and / or adjusting at least one of the total nitrogen content, the bitterness value, and the malic acid content. [Effects of the Invention]

[0006] A preferred embodiment of the beer-taste beverage of the present invention can be a beverage that has improved characteristics typical of beer-taste beverages (e.g., taste, crisp aftertaste, suppression of undesirable acidity and bitterness, etc.), and a further preferred embodiment of the beer-taste beverage can be a beverage that, in addition to these characteristics, reduces the feeling of fullness when drinking while suppressing the wateriness that is undesirable for beer-taste beverages. DETAILED DESCRIPTION OF THE INVENTION

[0007] Regarding the numerical ranges described herein, the upper and lower limits can be combined in any combination. For example, when a numerical range is described as "preferably 30 to 100, more preferably 40 to 80," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, when a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more and 100 or less." Furthermore, in defining the upper and lower limits described in this specification, the numerical range from the lower limit to the upper limit can be defined by appropriately selecting from the respective options and combining them arbitrarily. In addition, various features described as preferred embodiments in this specification can be combined in multiple ways.

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

[0009] Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, and γ-undecanoic acid. Decalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Propanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, Examples include 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

[0010] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process, but is preferably a fermented beer-taste beverage. The fermented beer-flavored beverage may be an ale-flavored beverage brewed through a fermentation process using a top-fermenting yeast (such as Saccharomyces), or a lager-flavored beverage or a pilsner-flavored beverage brewed through a fermentation process using a bottom-fermenting yeast (such as Saccharomyces). Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

[0011] Furthermore, the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, a beverage produced by stopping the fermentation process using yeast when the alcohol content is less than 1 (v / v)%, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. In addition, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt, although a malt-based beer-taste beverage is preferred, and a barley malt beer-taste beverage is more preferred. Furthermore, one embodiment of the top-fermented beer-flavored beverage of the present invention may be a barley-based beer-flavored beverage that uses barley as an ingredient, or a barley-free top-fermented beer-flavored beverage that does not use malt, but a barley-based top-fermented beer-flavored beverage is preferred, and a barley-based top-fermented beer-flavored beverage is more preferred. Furthermore, the fermented beer-taste beverage of one embodiment of the present invention may be a beer-taste beverage containing distilled alcoholic beverages such as spirits, whiskey, or shochu, with spirit-containing beer-taste beverages being preferred.

[0012] Among these, the beer-taste beverage of one embodiment of the present invention is preferably a fermented beer-taste beverage, more preferably an alcohol-containing fermented beer-taste beverage, and even more preferably a malt-based fermented beer-taste beverage.

[0013] One embodiment of the beer-taste beverage of the present invention has a total nitrogen content of 5 to 85 mg / 100 mL or less, a bitterness value of 5 to 35 BUs, a malic acid content of 85 to 850 mg / L, and is made using corn grits as an ingredient.

[0014] Typical beer-flavored beverages contain nitrogenous compounds such as proteins and amino acids. Beer-flavored beverages that contain a large amount of these nitrogenous compounds tend to make people feel full when they drink them, which can also reduce drinkability. While reducing the nitrogenous compound content in beer-flavored beverages can reduce the feeling of fullness when drinking them, it also creates new problems, such as a reduced taste and a sharper aftertaste, and in some cases a strong sourness that is unsuitable for beer-flavored beverages. In order to solve these problems, the present inventors conducted extensive research and discovered that by adjusting the bitterness value and malic acid content within a specific range in a beer-taste beverage in which the total nitrogen content derived from nitrogen compounds is reduced, it is possible to reduce the feeling of fullness felt when drinking it, suppress the sourness that is unsuitable for a beer-taste beverage, and produce a beer-taste beverage with an excellent taste and crisp aftertaste. The present invention was completed based on this discovery.

[0015] The total nitrogen content of the beer-taste beverage in one embodiment of the present invention is 85 mg / 100 mL or less. From the perspective of providing a beer-taste beverage with improved drinkability by further reducing the feeling of fullness when consuming the beverage, and from the perspective of providing a beer-taste beverage that can further enhance the effect of improving the crispness of the aftertaste that accompanies adjustment of the bitterness value and malic acid content, the total nitrogen content is preferably 80 mg / 100 mL or less, more preferably 77 mg / 100 mL or less, even more preferably 75 mg / 100 mL or less, still more preferably 70 mg / 100 mL or less, and particularly preferably 65 mg / 100 mL or less, and may even be 60 mg / 100 mL or less, 55 mg / 100 mL or less, or 50 mg / 100 mL or less. Furthermore, from the perspective of producing a beer-taste beverage that can further enhance the effects of improving the taste and crispness of the aftertaste that accompany the adjustments to the bitterness value, malic acid content, and mono- to tetrasaccharide content, and from the perspective of producing a beverage in which the acidity that is unsuitable for beer-taste beverages is suppressed, the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 5 mg / 100 mL or more, but is preferably 10 mg / 100 mL or more, more preferably 15 mg / 100 mL or more, even more preferably 20 mg / 100 mL or more, still more preferably 25 mg / 100 mL or more, particularly preferably 30 mg / 100 mL or more, and may even be 35 mg / 100 mL or more, 37 mg / 100 mL or more, or 40 mg / 100 mL or more.

[0016] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials used that can be assimilated by yeast. Specifically, the total nitrogen content can be reduced by reducing the amount of malt or other ingredients with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, 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, the fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). In this specification, the total nitrogen content of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0017] From the perspective of providing a beer-taste beverage in which the total nitrogen content is adjusted to fall within the above-mentioned range, the beer-taste beverage of one embodiment of the present invention is preferably a beverage that uses malt as an ingredient. In view of the above, in a beer-taste beverage of one embodiment of the present invention, the proportion of malt used (Y) may be 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less, based on the total amount (100% by mass) of ingredients excluding water and hops, or may be 0% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. In this specification, the malt usage ratio (Y) can be calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starch obtained from these grains and extracts thereof may also be used.

[0018] The bitterness value of the beer-taste beverage of one embodiment of the present invention is 5 BUs or more, from the perspective of providing a beer-taste beverage with an improved crispness aftertaste, but is preferably 7 BUs or more, more preferably 10 BUs or more, even more preferably 12 BUs or more, even more preferably 15 BUs or more, and particularly preferably 17 BUs or more.Furthermore, from the perspective of providing a beer-taste beverage with reduced bitterness that is unsuitable for beer-taste beverages, the bitterness value is 35 BUs or less, but is preferably 32 BUs or less, more preferably 30 BUs or less, even more preferably 28 BUs or less, even more preferably 27 BUs or less, and particularly preferably 25 BUs or less.

[0019] The bitterness value of the beer-flavored beverage of one embodiment of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition. Furthermore, in this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0020] The malic acid content of the beer-taste beverage in one embodiment of the present invention is 85 mg / L or more, from the perspective of providing a beer-taste beverage with a reduced total nitrogen content and an improved crispness in aftertaste, but is preferably 90 mg / L or more, more preferably 95 mg / L or more, more preferably 100 mg / L or more, more preferably 110 mg / L or more, even more preferably 120 mg / L or more, even more preferably 130 mg / L or more, even more preferably 140 mg / L or more, and even more preferably 150 mg / L or more. The concentration is preferably 150 mg / L or more, even more preferably 160 mg / L or more, even more preferably 180 mg / L or more, and particularly preferably 200 mg / L or more, and may further be 210 mg / L or more, 220 mg / L or more, 250 mg / L or more, 270 mg / L or more, 280 mg / L or more, 290 mg / L or more, 300 mg / L or more, 310 mg / L or more, 320 mg / L or more, 330 mg / L or more, 340 mg / L or more, or 350 mg / L or more. Furthermore, from the perspective of producing a beverage with reduced acidity unsuitable for beer-taste beverages, the malic acid content of a beer-taste beverage in one embodiment of the present invention is 850 mg / L or less, preferably 830 mg / L or less, more preferably 800 mg / L or less, even more preferably 750 mg / L or less, even more preferably 700 mg / L or less, and particularly preferably 650 mg / L or less, but may also be 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 470 mg / L or less, 450 mg / L or less, 430 mg / L or less, 400 mg / L or less, or 380 mg / L or less.

[0021] The beer-taste beverage of one embodiment of the present invention may contain an organic acid other than malic acid. The malic acid content of the beer-taste beverage of the present invention can be controlled by directly adding malic acid or by diluting with extract-adjusted water, or by selecting raw materials with a high malic acid content (e.g., apples, apple juice, processed foods derived from apples, etc.) and adjusting the amount of these raw materials used. In addition, in this specification, the content of malic acid can be measured, for example, by high performance liquid chromatography.

[0022] In one embodiment of the beer-taste beverage of the present invention, the ratio of the malic acid content (unit: mg / L) to the total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen] is preferably 1.9 or more, more preferably 2.0 or more, more preferably 2.2 or more, more preferably 2.3 or more, even more preferably 2.5 or more, even more preferably 2.8 or more, even more preferably 3.0 or more, still more preferably 3.2 or more, even more preferably 3.5 or more, particularly preferably 3.8 or more, and may even be 4.0 or more, 4.2 or more, 4.5 or more, 4.7 or more, 5.0 or more, 5.2 or more, 5.5 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.5 or more, 6.8 or more, 7.0 or more, 7.2 or more, or 7.5 or more, from the perspective of producing a beer-taste beverage with a reduced total nitrogen content and an improved crispness in aftertaste. Furthermore, from the perspective of producing a beer-taste beverage with a reduced total nitrogen content that has an improved crispness in the aftertaste while suppressing the acidity that is unsuitable for beer-taste beverages, the ratio of the malic acid content (unit: mg / L) to the total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen] in one embodiment of the beer-taste beverage of the present invention is preferably 18.0 or less, more preferably 17.0 or less, more preferably 16.0 or less, even more preferably 15.0 or less, even more preferably 14.5 or less, still more preferably 14.0 or less, particularly preferably 13.5 or less, and may even be 13.0 or less, 12.5 or less, 12.0 or less, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, or 8.0 or less.

[0023] In one embodiment of the beer-flavored beverage of the present invention, it is preferable to use corn grits as an ingredient, from the viewpoint of producing a beverage that reduces the feeling of fullness when consuming it, suppresses the wateriness that is unsuitable for beer-flavored beverages, and improves flavor. In one embodiment of the beer-taste beverage of the present invention, the proportion (X) of corn grits used, based on the total amount (100% by mass) of ingredients excluding water and hops, is, from the above-mentioned viewpoints, preferably at least 1% by mass, more preferably at least 3% by mass, more preferably at least 5% by mass, even more preferably at least 7% by mass, even more preferably at least 9% by mass, and particularly preferably at least 10% by mass; and, from the viewpoint of providing a beer-taste beverage with a suppressed grain-like aroma, is preferably at most 28% by mass, more preferably at most 26% by mass, even more preferably at most 25% by mass, even more preferably at most 23% by mass, and particularly preferably at most 20% by mass, and may even be at most 18% by mass, 17% by mass, 16% by mass, or 15% by mass. In this specification, the corn grits usage ratio (X) can be calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0024] Furthermore, from the perspective of producing a beer-taste beverage with a reduced total nitrogen content and an improved flavor, the beer-taste beverage of one embodiment of the present invention preferably uses corn grits and malt as ingredients. From the above viewpoints, the ratio of the malt usage rate (Y) to the corn grit usage rate (X) [(Y) / (X)] is preferably 0.9 or more, more preferably 1.0 or more, more preferably 1.5 or more, even more preferably 1.7 or more, still more preferably 2.0 or more, and particularly preferably 2.3 or more, and may further be 2.5 or more, 2.7 or more, 3.0 or more, 3.2 or more, 3.5 or more, 3.7 or more, or 3.9 or more; and is preferably 80.0 or less, more preferably 70.0 or less, more preferably 60.0 or less, even more preferably 50.0 or less, still more preferably 40.0 or less, particularly preferably 30.0 or less, and may further be 27.0 or less, 25.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, 15.0 or less, 12.0 or less, or 10.0 or less.

[0025] Furthermore, in one aspect of the present invention, from the perspective of providing a beer-taste beverage with a reduced total nitrogen content and with an improved flavor, the combined ratio of corn grits (X) and malt (Y) is preferably 20% by mass or more, more preferably 23% by mass or more, even more preferably 25% by mass or more, even more preferably 27% by mass or more, still more preferably 30% by mass or more, and particularly preferably 40% by mass or more, based on the total amount of ingredients excluding water and hops. is 35% by mass or more, and may further be 40% by mass or more, 42% by mass or more, 45% by mass or more, 47% by mass or more, 50% by mass or more, 52% by mass or more, 55% by mass or more, or 57% by mass or more, or may be 100% by mass or less, 98% by mass or less, 95% by mass or less, 93% by mass or less, 90% by mass or less, 88% by mass or less, 85% by mass or less, 83% by mass or less, 80% by mass or less, 78% by mass or less, 75% by mass or less, 73% by mass or less, or 70% by mass or less.

[0026] The original extract concentration of the beer-taste beverage of one embodiment of the present invention may be adjusted to reduce the feeling of fullness felt when consuming it, while suppressing the wateriness that is unsuitable for beer-taste beverages and improving the flavor. The original extract concentration of the beer-taste beverage in one embodiment of the present invention is, based on the total amount (100% by mass) of the beer-taste beverage, preferably 5.0% by mass or more, more preferably 6.0% by mass or more, more preferably 7.0% by mass or more, even more preferably 8.0% by mass or more, even more preferably 9.0% by mass or more, still more preferably 10.0% by mass or more, and particularly preferably 11.0% by mass or more, from the perspective of suppressing the wateriness unsuitable for beer-taste beverages and producing a beverage with improved flavor; and from the perspective of further reducing the feeling of fullness when drinking and producing a beer-taste beverage with excellent drinkability, the original extract concentration is preferably 20.0% by mass or less, more preferably 18.0% by mass or less, more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, still more preferably 14.0% by mass or less, and particularly preferably 13.0% by mass or less.

[0027] Furthermore, in the beer-taste beverage of one embodiment of the present invention, the ratio of the original extract concentration (unit: mass %) to the total nitrogen amount (unit: mg / 100 mL) [original extract concentration / total nitrogen amount] is, from the perspective of suppressing the wateriness that is unsuitable for beer-taste beverages and producing a beverage with improved flavor, preferably 0.050 or more, more preferably 0.070 or more, more preferably 0.100 or more, even more preferably 0.120 or more, still more preferably 0.150 or more, and particularly preferably 0.160 or more, and even more preferably 0.170 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.230 or more, Alternatively, from the standpoint of further reducing the feeling of fullness when consumed and providing a beer-taste beverage with excellent drinkability, the β-glucan content is preferably 0.900 or less, more preferably 0.800 or less, more preferably 0.700 or less, even more preferably 0.600 or less, still more preferably 0.500 or less, and particularly preferably 0.450 or less, and may further be 0.420 or less, 0.400 or less, 0.370 or less, 0.360 or less, 0.350 or less, 0.340 or less, 0.330 or less, 0.320 or less, 0.310 or less, or 0.300 or less.

[0028] In this specification, the "original extract concentration" refers to the extract content defined by the Japanese Liquor Tax Law for alcoholic beverages with an alcohol content of 1 (v / v)% or more, i.e., the concentration of the extract in an original volume of 100 cm at a temperature of 15°C. 3 For non-alcoholic beverages with an alcohol content of less than 1% (v / v), it refers to the extract value (mass%) measured on a degassed sample in accordance with the analytical method established by the Brewers Association of Japan (BOCJ Beer Analysis Methods (Fermentation, Brewery Society of Japan, edited by the Brewers Association of Japan, revised and expanded edition 2013)).

[0029] The free amino nitrogen concentration of the beer-taste beverage of one embodiment of the present invention may be adjusted to reduce the feeling of fullness felt when consuming it, while suppressing the wateriness that is unsuitable for beer-taste beverages and improving the flavor. The free amino nitrogen concentration of the beer-taste beverage in one embodiment of the present invention is preferably 3.0 mg / 100 mL or more, more preferably 3.2 mg / 100 mL or more, even more preferably 3.5 mg / 100 mL or more, still more preferably 3.7 mg / 100 mL or more, and particularly preferably 4.0 mg / 100 mL or more, and may further be 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.5 mg / 100 mL or more, 6.0 mg / 100 mL or more, 6.5 mg / 100 mL or more, or 7.0 mg / 100 mL or more, from the viewpoint of suppressing the wateriness that is unsuitable for beer-taste beverages and providing a beverage with improved taste, and From the perspective of producing a beer-flavored beverage that can further enhance the effect of improving the crispness of the aftertaste that accompanies adjustment of the bitterness value and malic acid content, the malic acid content is preferably 16.0 mg / 100 mL or less, more preferably 15.0 mg / 100 mL or less, even more preferably 14.0 mg / 100 mL or less, still more preferably 13.5 mg / 100 mL or less, and particularly preferably 13.0 mg / 100 mL or less, and may even be 12.5 mg / 100 mL or less, 12.0 mg / 100 mL or less, 11.5 mg / 100 mL or less, 11.0 mg / 100 mL or less, 10.5 mg / 100 mL or less, 10.0 mg / 100 mL or less, 9.5 mg / 100 mL or less, 9.0 mg / 100 mL or less, 8.5 mg / 100 mL or less, or 8.0 mg / 100 mL or less.

[0030] In one embodiment of the beer-taste beverage of the present invention, the ratio of the free amino nitrogen concentration (unit: mg / 100 mL) to the total nitrogen amount (unit: mg / 100 mL) [free amino nitrogen concentration / total nitrogen amount] is, from the perspective of suppressing the wateriness that is unsuitable for beer-taste beverages and providing a beverage with improved flavor, preferably 0.010 or more, more preferably 0.030 or more, more preferably 0.050 or more, even more preferably 0.070 or more, still more preferably 0.100 or more, and particularly preferably 0.120 or more, and even more preferably 0.130 or more, 0.140 or more, 0.150 or more, It may be 0 or higher, or 0.160 or higher, and from the standpoint of further reducing the feeling of fullness when consumed and providing a beer-taste beverage with excellent drinkability, it is preferably 0.800 or lower, more preferably 0.700 or lower, more preferably 0.600 or lower, even more preferably 0.500 or lower, still more preferably 0.400 or lower, and particularly preferably 0.350 or lower, and may even be 0.300 or lower, 0.270 or lower, 0.250 or lower, 0.230 or lower, 0.220 or lower, 0.210 or lower, 0.200 or lower, 0.190 or lower, or 0.180 or lower.

[0031] In this specification, the free amino nitrogen concentration can be measured by the method described in "8.18 Free Amino Acid Nitrogen (IM) Ninhydrin Colorimetric Method" in the Revised BCOJ Beer Analysis Methods (edited by the International Technical Committee of the Brewers Association of Japan, 2013). The free amino nitrogen concentration can be adjusted by appropriately setting, for example, the type of raw material (malt, corn grits, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, 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 fermentation conditions (yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). For example, in the raw material mashing process, extending the time for decomposition of proteins contained in raw materials such as malt promotes protein decomposition and increases the free amino nitrogen concentration. On the other hand, in the fermentation process, increasing the yeast concentration or raising the fermentation temperature increases the consumption of amino acids by the yeast, thereby decreasing the free amino nitrogen concentration.

[0032] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a reduced total nitrogen content that has an improved flavor while more effectively suppressing undesirable acidity, the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides (hereinafter also referred to as the "mono- to tetrasaccharide content") is preferably 0.10 g / 100 mL or more, more preferably 0.15 g / 100 mL or more, more preferably 0.20 g / 100 mL or more, even more preferably 0.25 g / 100 mL or more, still more preferably 0.30 g / 100 mL or more, particularly preferably 0.35 g / 100 mL or more, and even more preferably 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.55 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more, 0.80 g / 100 mL or more, 00mL or more, 0.90g / 100mL or more, 1.00g / 100mL or more, 1.10g / 100mL or more, 1.20g / 100mL or more, 1.30g / 100mL or more, 1.40g / 100mL or more, or 1.50g / 100mL or more, and may also be 5.0g / 100mL or less, 4.5g / 100mL or less, 4.0g / 100mL or less, 3.5g / 100mL or less, 3.0g / 100mL or less Bottom, 2.5g / 100mL or less, 2.0g / 100mL or less, 1.8g / 100mL or less, 1.7g / 100mL or less, 1.6g / 100mL or less, 1.5g / 100mL or less, 1.4g / 100m L or less, 1.3g / 100mL or less, 1.2g / 100mL or less, 1.1g / 100mL or less, 1.0g / 100mL or less, 0.9g / 100mL or less, or 0.8g / 100mL or less.

[0033] In order to provide a beer-taste beverage with a reduced total nitrogen content that has an improved taste while more effectively suppressing undesirable acidity, the ratio of the malic acid content (unit: mg / L) to the mono- to tetrasaccharide content (unit: g / 100 mL) [malic acid / mono- to tetrasaccharides] is preferably 100 or more, more preferably 120 or more, more preferably 140 or more, more preferably 150 or more, even more preferably 170 or more, even more preferably 190 or more, even more preferably 200 or more, still more preferably 220 or more, and particularly preferably 240 or more. and may be 250 or more, 260 or more, 280 or more, 300 or more, 350 or more, 400 or more, 450 or more, 500 or more, 550 or more, 600 or more, 650 or more, or 700 or more; and is preferably 6000 or less, more preferably 5000 or less, more preferably 4000 or less, even more preferably 3000 or less, still more preferably 2000 or less, particularly preferably 1500 or less, and may be 1300 or less, 1200 or less, 1100 or less, 1000 or less, 900 or less, 800 or less, or 750 or less.

[0034] In this specification, the content of mono- to tetrasaccharides refers to the total content of the following sugars contained in the beverage: glucose, sucrose, maltose, isomaltose, maltotriose, isomaltotriose, fructose, maltotetraose, and isomaltotetraose. The content of these sugars can be measured, for example, by high performance liquid chromatography (HPLC). Furthermore, the mono- to tetrasaccharide content in the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired content by adjusting the amounts and ratios of the grains and sweeteners, such as liquid sugar containing mono- to tetrasaccharides, used as raw materials; adjusting the type of enzyme (e.g., the type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition; adjusting the set temperatures and holding times for each temperature range when preparing the saccharified solution; and adjusting various conditions of the fermentation process (e.g., yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of yeast reduction, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting).

[0035] As described above, the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage. In the case of an alcohol-containing beer-flavored beverage, the alcohol content of the beer-flavored beverage of one embodiment of the present invention is 1.0 (v / v)% or more, 1.5 (v / v)% or more, 2.0 (v / v)% or more, 2.5 (v / v)% or more, 3.0 (v / v)% or more, 3.5 (v / v)% or more, 4.0 (v / v)% or more, 4.5 (v / v)% or more, 5.0 ... It can be 0.5(v / v)% or more, or 6.0(v / v)% or more, and can be 20.0(v / v)% or less, 17.0(v / v)% or less, 15.0(v / v)% or less, 13.0(v / v)% or less, 12.0(v / v)% or less, 11.0(v / v)% or less, 10.0(v / v)% or less, 9.0(v / v)% or less, or 8.0(v / v)% or less. In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0036] The alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

[0037] The beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits as an alcohol component in order to adjust the alcohol content to fall within the above range. Here, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. The grains used as the raw material for spirits are preferably plants belonging to the grass family, and more preferably barley. However, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the perspective of having a good taste and being a beer-like beer-taste beverage.

[0038] From the same viewpoint as above, the beer-taste beverage of one embodiment of the present invention is preferably beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, fermented with yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Notice on the Interpretation of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.

[0039] The color of the top-fermented beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the top-fermented beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0040] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. A beer-taste beverage with a pH of 5.0 or less can inhibit the growth of microorganisms, while a pH of 2.0 or higher tends to improve the flavor and aroma of the beverage. Furthermore, the pH of the beer-taste beverage of one embodiment of the present invention may be 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, or may be 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, or 4.5 or less.

[0041] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include glass bottles, plastic bottles, cans, and barrels. However, cans, glass bottles, and plastic bottles are preferred, particularly from the viewpoint of ease of portability.

[0042] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention may be water, corn grits, and / or malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage that does not use hops, but is preferably a beverage that uses hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0043] 1.1.1 Malt and non-malt grains When malt is used as a raw material, the malt refers to seeds of wheat or barley, such as barley, wheat, rye, oats, oats, adlay, or oats, which have been germinated, dried, and have their roots removed, and may be of any origin or variety. The malt used in one embodiment of the present invention is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used. The malt used in one embodiment of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the wort viscosity and turbidity increase, resulting in a deterioration in production efficiency, such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In the examples and comparative examples described below, malt with a modification of 80% or more was used. Modification can be measured by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method - EBC) in MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products, Published by the Chairman Dr. Fritz Jacob, Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0044] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include barley, wheat, rye, oats, oats, pearl millet, oats, etc. that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0045] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, and liquid sugars containing carbon sources. Examples of nitrogen sources include amino acid-containing materials such as the above-mentioned grains other than malt (e.g., soy protein, soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof).

[0046] Fruits, fruit skins, bark, leaves, flowers, stems, roots and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juice (such as fruit juice).These may be used alone or in combination of two or more kinds. While the above can be used as appropriate according to consumer preferences, to enjoy the clean, refreshing taste characteristic of beer, it is preferable to avoid using any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use only the minimum amount of them. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to avoid using any black currant or black currant juice as ingredients, or to use only the minimum amount.

[0047] In one aspect of the present invention, from the viewpoint of producing a beer-taste beverage with excellent flavor, the smaller the amount of barley used before malting, the more preferable. The above-mentioned "malting" refers to the process of germinating barley to produce malt. For example, barley becomes barley malt through the malting process. By turning barley into malt through the malting process, it is possible to impart umami flavor, and by using malt, it is possible to produce a beer-flavored beverage with a rich flavor. On the other hand, beer-flavored beverages made with barley before malting tend to lack flavor. In particular, beverages made with barley before malting may result in beverages with a pronounced grain-like aroma that is unsuitable for beer-flavored beverages. From the above perspective, the beer-taste beverage of one embodiment of the present invention is preferably a pre-malting barley-free beer-taste beverage that does not substantially use pre-malting barley, and more preferably a pre-malting barley-free beer-taste beverage that does not substantially use at least pre-malting barley.

[0048] In this specification, the provision "substantially does not use pre-processed wheat (barley)" denies the use of pre-processed wheat (barley) for a specified purpose, but does not extend to the case where pre-processed wheat (barley) is unintentionally or unavoidably mixed in or present in the raw materials. However, in the beer-taste beverage of one embodiment of the present invention, the lower the proportion of unde-malted barley (barley) used, the more preferable. Specifically, the proportion of unde-malted barley (barley) used is typically less than 20 parts by mass per 100 parts by mass of malt used as a raw material, taking into consideration unintentional or unavoidable contamination or presence of unde-malted barley, but may also be less than 10 parts by mass, 5 parts by mass, 1 part by mass, 0.1 parts by mass, 0.01 parts by mass, 0.001 parts by mass, or 0.0001 parts by mass.

[0049] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, the hops used may also be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is preferably adjusted appropriately so that the bitterness value falls within the above-mentioned range.

[0050] Furthermore, beer-taste beverages that use hops as an ingredient contain iso-α acids, which are components derived from hops. The content of iso-α acids in a hop-containing beer-taste beverage may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acids in a hop-free beer-taste beverage may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0051] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Preservatives used in one embodiment of the present invention include, for example, benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate, dimethyl dicarbonate, etc. Commercially available preservatives such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more.

[0052] When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0053] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a sweetener. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars of three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0054] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. The dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When a commercially available product is added, ensuring that the dietary fiber content falls within the above range can suppress a powdery texture unsuitable for beer-flavored beverages. When adjusting the dietary fiber content during the production process, ensuring that the dietary fiber content falls within the above range can improve filterability during, for example, wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the dietary fiber content during the production process, the dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type of raw material (barley, malt, corn, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), adjusting the set temperatures, pH, and retention time of each temperature range when preparing the saccharified solution.

[0055] 1.1.5 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness imparting agents. In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or a bittering agent or bitterness imparting agent described below may be used together with the hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent used as a bittering agent in ordinary beer or happoshu, such as rosemary, lychee, anise, juniper nut, sage, elm stalk, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, and alginic acid. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0056] 1.1.6 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant. The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0057] 1.1.7 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor. Beer flavoring agents include esters and higher alcohols, specifically isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and the like. , γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, Propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexanol Examples of such alkyl esters include octenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

[0058] The content of ester or higher alcohol fragrance can be adjusted by adding these separately, but may also be adjusted by alcoholic fermentation. The content of the ester or higher alcohol flavoring may be adjusted by directly adding them or by adding dilution water or carbonated water, or may be adjusted by appropriately setting the sugar composition or amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration or amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0059] 1.1.8 Acidulants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant other than malic acid. The acidulant is not particularly limited as long as it is a substance that has a sour taste, and examples thereof include tartaric acid, phosphoric acid, gluconic acid, lactic acid, citric acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, gluconic acid, lactic acid, citric acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, lactic acid, tartaric acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more.

[0060] In one embodiment of the beer-taste beverage of the present invention, the acidulant content may be 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3500 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, or 2000 mg / L or less. Furthermore, in one embodiment of the beer-taste beverage of the present invention, it is preferable for the beverage to contain phosphoric acid, from the viewpoint of imparting a refreshing taste characteristic of beer-taste beverages, and the phosphoric acid content is preferably 50 mg / L or more, more preferably 100 mg / L or more, even more preferably 150 mg / L or more, and even more preferably 200 mg / L or more. Furthermore, from the viewpoint of suppressing acidity that is unsuitable for beer-taste beverages, the phosphoric acid content is preferably 750 mg / L or less, more preferably 700 mg / L or less, even more preferably 650 mg / L or less, and even more preferably 600 mg / L or less. Furthermore, in one embodiment of the beer-taste beverage of the present invention, from the viewpoint of imparting a taste characteristic of a beer-taste beverage, it is preferable for the beverage to contain lactic acid, and the lactic acid content is preferably 20 mg / L or more, more preferably 50 mg / L or more, even more preferably 80 mg / L or more, and even more preferably 100 mg / L or more, and from the viewpoint of suppressing acidity that is unsuitable for a beer-taste beverage, it is preferably 800 mg / L or less, more preferably 750 mg / L or less, and even more preferably 700 mg / L or less.

[0061] 1.1.9 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0062] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. Carbon dioxide gas generated during the fermentation process of the beer-taste beverage can be used as is, but the amount of carbon dioxide gas may also be adjusted by adding carbonated water as appropriate.

[0063] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, especially preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, especially preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0064] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be 5.0 kg / cm or less. 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 It may be less than 0.20 kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm or more. 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 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0065] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided that the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, etc. 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.

[0066] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages. Examples of containers include glass bottles, cans, barrels, and plastic bottles. Cans, glass bottles, and plastic bottles are preferred, as they are particularly easy to carry.

[0067] 2. Manufacturing method of beer-flavored beverages The method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, and may be a method that involves a fermentation step or a method that does not involve a fermentation step. However, a method that includes a step of adding yeast to the raw materials and causing alcoholic fermentation is preferred. A specific example of a method for producing a beer-taste beverage according to one embodiment of the present invention includes the following steps (1) and (2). Step (1): A step of subjecting raw materials containing water, malt, and corn grits to at least one of saccharification, boiling, and solids removal treatments to obtain a pre-fermentation liquid. Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.

[0068] It is preferable that the method further includes the following step (3). Step (3): A step of checking and / or adjusting at least one of the total nitrogen content, the bitterness value, and the malic acid content. Each step in the method for producing a beer-taste beverage according to one embodiment of the present invention will be described below.

[0069] 2.1 Process (1) Step (1) is a step of obtaining a pre-fermentation liquid by subjecting raw materials containing water, malt, and corn grits to at least one of saccharification, boiling, and solid content removal. The malt used as a raw material is as described above, but barley malt is preferred. In this process, raw materials are placed in a mash kettle or mash tank, and enzymes such as amylase and protease are added as needed. Various additives such as liquid sugar, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, and colorings may be added as raw materials other than malt and corn grits. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the alcoholic fermentation in the next step.

[0070] The mixture of raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, the original extract concentration of the final beverage, etc. For example, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0071] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution. In this case, it is preferable to appropriately adjust the boiling treatment conditions (boiling temperature, etc.) depending on the bitterness value of the desired beer-taste beverage.

[0072] After completion of the boiling treatment, it is preferable to transfer the liquor to a whirlpool and carry out a treatment to remove solids such as coagulated proteins, hop residues, etc. After removal treatment in the whirlpool, the liquor is cooled to 0 to 25°C to obtain a pre-fermentation liquid.

[0073] Instead of the saccharified solution, a pre-fermentation solution may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Alternatively, various raw materials such as liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, and colorants may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution, and it is preferable to adjust the amount of hops appropriately depending on the bitterness value of the desired beer-taste beverage.

[0074] 2.2 Process (2) Step (2) is a step in which yeast is added to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation. The yeast used in this step can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0075] The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a concentrated yeast slurry obtained by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and the supernatant completely removed. The amount of yeast added to the raw material solution can be determined as appropriate, but for example, 5 × 10 6 cells / ml ~ 1 × 10 8 It is about cells / ml.

[0076] The fermentation conditions for alcoholic fermentation can be set appropriately, but for example, fermentation may be carried out at a fermentation temperature of 5 to 25° C. for 5 to 10 days. If necessary, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorings may be added as needed.

[0077] In one embodiment of the present invention, when producing a non-alcoholic beer-flavored beverage, steps (4) and (5) described below may be omitted, and instead alcoholic fermentation may be stopped in step (2) when the alcohol content reaches less than 1 (v / v)%, thereby producing a non-alcoholic fermented beer-flavored beverage with an alcohol content of less than 1 (v / v)%.

[0078] 2.3 Process (3) Step (3) is a step of confirming and / or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content. The total nitrogen content, bitterness value, and malic acid content can also be adjusted in steps (1) and (2) by appropriately setting the types and amounts of raw materials, brewing conditions (such as the timing of adding raw materials), yeast species, fermentation conditions, etc. Therefore, in step (3), it is preferable to measure these physical property values ​​to confirm whether they are within the above-mentioned ranges. If these physical property values ​​are outside the ranges, it is preferable to adjust them by adding components that can adjust the physical property values ​​or by dilution.

[0079] The adjustment of each physical property value in this step may be carried out in parallel with step (1) and / or step (2), between step (1) and step (2), or after step (2). The confirmation of each physical property value in this step may be carried out at any of the above-mentioned times, but it is preferable to confirm each physical property value after step (2), and if the result shows that there is a component that needs to be adjusted, to adjust the physical property value.

[0080] 2.4 Process (4), Process (5) In one embodiment of the present invention, when a non-alcoholic fermented beer-taste beverage is produced, it is preferable to further carry out steps (4) and (5). Step (4): A step of removing alcohol from the fermented liquid after step (3). Step (5): A step of adjusting the amount of carbon dioxide gas after step (4).

[0081] In step (4), the alcohol produced during the fermentation step in step (2) is preferably removed by heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. After step (4), the alcohol is removed from the solution, and carbon dioxide is also removed, so it is preferable to adjust the amount of carbon dioxide in step (5). The amount of carbon dioxide gas may be adjusted by mixing the solution after step (4) with carbonated water, or by adding carbon dioxide gas directly to the solution after step (4).

[0082] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages." [Example]

[0083] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0084] Examples 1 to 17, Comparative Examples 1 to 7 <Beverage preparation> Milled barley malt, corn grits, and enzymes containing proteolytic enzymes were added to a mash tank containing 120 L of warm water, and the temperature was gradually increased and maintained. The water was then filtered to remove malt grains, yielding wort. The wort was then placed in a boiling kettle, and liquid sugar and hops were added, followed by boiling. The amounts of barley malt, corn grits, liquid sugar, and hops added were adjusted to achieve the raw material usage ratios and bitterness values ​​shown in Tables 1 to 6. After boiling, solid-liquid separation was performed, and the resulting clear wort was cooled and aerated with oxygen to obtain a pre-fermentation liquid before the addition of yeast. Beer yeast (bottom-fermenting yeast) was added to the pre-fermentation liquid obtained in this manner, and fermentation was carried out at a specified fermentation temperature and for a specified fermentation time. After a further maturation period of approximately one week, the yeast was removed by filtration to obtain each beer-flavored beverage. In each of the Examples and Comparative Examples, the total nitrogen content, bitterness value, malic acid content, free amino nitrogen concentration, and "mono- to tetrasaccharide content" which is the total content of monosaccharides, disaccharides, trisaccharides, and tetrasaccharides were adjusted as follows to the values ​​shown in Tables 1 to 6. Total nitrogen content: This was adjusted by appropriately setting the type of raw materials (malt, corn grits, etc.), type of enzyme, amount of enzyme (including proteolytic enzyme) added, timing of enzyme addition, proteolysis time in the mash tank, pH in the mash tank, set temperatures and holding times for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). Bitterness value: This was adjusted by appropriately setting the type of hops, the amount added, the timing of addition, and the boiling conditions (boiling temperature, boiling time, etc.). Malic acid content: After appropriately setting the type of malt and corn grits, the type of yeast, and the fermentation conditions, the content was adjusted by adding extract adjustment water and malic acid as needed. Free amino nitrogen concentration: This was adjusted by appropriately setting the type of raw material (malt, corn grits, etc.), type of enzyme, amount of enzyme (including proteolytic enzyme) added, timing of enzyme addition, proteolysis time in the mash tank, pH in the mash tank, set temperature and holding time for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). - 1 to 4 sugar contents: These were adjusted by appropriately setting the ratio of liquid sugar used, type of enzyme, amount of enzyme added, timing of enzyme addition, set temperature and holding time for each temperature range when preparing the saccharified solution, and various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of yeast reduction, yeast growth rate, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).

[0085] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples were cooled to approximately 4°C. Five trained panelists evaluated each beverage for its "taste typical of a beer-taste beverage," "crisp aftertaste typical of a beer-taste beverage," and "presence or absence of sourness unsuitable for a beer-taste beverage." Additionally, for Examples 1, 14, and 15 and Comparative Example 7, they further evaluated its "presence or absence of bitterness unsuitable for a beer-taste beverage." Based on the following scoring criteria, the panelists used scores ranging from 3 (maximum) to 1 (minimum) in increments of 0.1, and calculated the average of the scores. The results are shown in Tables 1 to 6. For the evaluation, samples that met the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure standardization among panelists. Furthermore, in all of the sensory evaluations in Table 1, no differences in scores of 1.0 or higher were observed among panelists for the same beverage. [Score criteria for beer-like beverage taste] 3.0: The taste of a beer-flavored beverage is very strong. 2.5: A strong beer-like flavor. - "2.0": A taste typical of a beer-flavored beverage. 1.5: Doesn't really have the typical beer-flavored flavor. 1.0: The taste of a beer-flavored beverage is barely detectable. [Score criteria for the crispness of the aftertaste typical of beer-flavored beverages] - "3.0": The aftertaste is very sharp, typical of a beer-flavored beverage. 2.5: A strong, crisp aftertaste typical of a beer-flavored beverage. - "2.0": A crisp aftertaste typical of a beer-flavored beverage. 1.5: The aftertaste is not as crisp as you'd expect from a beer-flavored beverage. - "1.0": There is almost no crisp aftertaste that is typical of beer-flavored beverages. [Scoring criteria for the presence or absence of sourness that is unsuitable for beer-flavored beverages] 3.0: No trace of sourness, which is unsuitable for a beer-flavored beverage. 2.5: There is almost no noticeable acidity, which is undesirable for a beer-flavored beverage. 2.0: There is almost no trace of acidity, which is unsuitable for a beer-flavored beverage. 1.5: A slight sourness that is unsuitable for a beer-flavored beverage. 1.0: A strong sourness that is unsuitable for a beer-flavored beverage. [Scoring criteria for the presence or absence of bitterness that is unsuitable for beer-flavored beverages] 3.0: No bitterness, which is unsuitable for a beer-flavored beverage, is detected. 2.5: There is almost no bitterness that is unsuitable for a beer-flavored beverage. 2.0: There is almost no bitterness, which is unsuitable for a beer-flavored beverage. 1.5: A slight bitterness that is unsuitable for a beer-flavored beverage. 1.0: A strong bitterness that is unsuitable for a beer-flavored beverage.

[0086] In addition, based on the average scores of each of the above sensory evaluation items, an overall evaluation was made on a three-point scale according to the following criteria. [Overall rating of beer-flavored beverages] "A": The average score for all verified sensory evaluation items is 2.5 or higher. - "B": Does not fall under "A" or "C". "C": The average score of one or more of the sensory evaluation items tested is less than 2.0.

[0087] [Table 1]

[0088] [Table 2]

[0089] [Table 3]

[0090] [Table 4]

[0091] [Table 5]

[0092] [Table 6]

[0093] As can be seen from Tables 1 to 6, the beer-taste beverages of Examples 1 to 17 had a beer-like taste and a crisp aftertaste, and were beverages with reduced undesirable acidity. On the other hand, the beer-taste beverages of Comparative Examples 1 to 6 had a problem with a poor crisp aftertaste, and the beer-taste beverages of Comparative Examples 2, 4, and 6 had a problem with a poor crisp aftertaste and also had an undesirable acidity. Furthermore, the beer-taste beverage of Comparative Example 7 was a beverage with an undesirable bitterness.

[0094] Comparative Examples 8 and 9 In Comparative Example 8, a beer-taste beverage was produced in the same manner as in Example 1, except that corn grits and liquid sugar were not used. In Comparative Example 9, a beer-taste beverage was produced in the same manner as in Example 1, except that corn grits were not used, the liquid sugar usage ratio was changed to 51 mass%, and the original extract concentration and free amino nitrogen concentration were set to the values ​​shown in Table 7.

[0095] Eight trained panelists then evaluated the beer-taste beverages of Example 1 and Comparative Examples 8 and 9, each cooled to approximately 4°C, on the following criteria for "whether or not they caused a feeling of fullness" and "whether or not they were watery, which is unsuitable for a beer-taste beverage." The panelists then used scores ranging from 3 (maximum) to 1 (minimum) in increments of 0.5, based on the following criteria, and the average scores of the five panelists were calculated. The results are shown in Table 7. For the evaluation, samples that met the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure standardization among panelists. Furthermore, in all of the sensory evaluations in Table 1, no differences in scores of 1.0 or higher were observed among panelists for the same beverage. [Score criteria for feeling full or not] 3.0: I don't feel full at all after drinking it. 2.5: I barely feel full after drinking it. 2.0: You will hardly feel full after drinking it. 1.5: Feels slightly full after drinking. 1.0: Feels very full after drinking. [Score criteria for wateriness that is unsuitable for beer-flavored beverages] 3.0: There is absolutely no wateriness, which is unsuitable for a beer-flavored beverage. 2.5: There is almost no wateriness, which is undesirable for a beer-flavored beverage. 2.0: There is almost no wateriness, which is undesirable for a beer-flavored beverage. 1.5: A slight wateriness that is unsuitable for a beer-flavored beverage. 1.0: A strong wateriness that is unsuitable for a beer-flavored beverage.

[0096] [Table 7]

[0097] As can be seen from Table 7, the beer-taste beverage of Comparative Example 8 was a beverage that left a feeling of fullness due to its high total nitrogen content. The beer-taste beverage of Comparative Example 9 improved the feeling of fullness, but did not use corn grits, resulting in an undesirable watery taste. On the other hand, the beer-taste beverage of Example 1 improved the feeling of fullness and the undesirable watery taste compared to Comparative Examples 8 and 9.

Claims

1. The total nitrogen content is 5 to 85 mg / 100 mL, The bitterness value is 5 to 35 BUs, The malic acid content is 85 to 850 mg / L, The free amino nitrogen concentration is 3.0 to 16.0 mg / 100 mL, A beer-flavored beverage made with corn grits.

2. 2. The beer-taste beverage according to claim 1, wherein the ratio of the malic acid content (unit: mg / L) to the total nitrogen content (unit: mg / 100 mL) [malic acid / total nitrogen] is 1.9 to 18.

0.

3. 3. The beer-taste beverage according to claim 1, wherein the corn grits content (X) is 1 to 28 mass % based on the total mass of all ingredients excluding water and hops.

4. The beer-taste beverage according to any one of claims 1 to 3, which is a beverage using malt as an ingredient.

5. 5. The beer-taste beverage according to claim 4, wherein the proportion (Y) of malt used is 80 mass % or less based on the total amount of ingredients excluding water and hops.

6. 6. The beer-taste beverage according to claim 4 or 5, wherein the ratio (Y) of the malt used to the corn grits used (X) [(Y) / (X)] is 0.9 to 80.

0.

7. 7. The beer-taste beverage according to any one of claims 4 to 6, wherein the combined ratio of the corn grits (X) and the malt (Y) is 20 to 100 mass% based on the total amount of all raw materials excluding water and hops.

8. 8. The beer-taste beverage according to any one of claims 1 to 7, wherein the content of sugars selected from monosaccharides, disaccharides, trisaccharides, and tetrasaccharides is 0.10 g / 100 mL or more.

9. 9. The beer-taste beverage according to claim 8, wherein the ratio of the malic acid content (unit: mg / L) to the sugars content (unit: g / 100 mL) [malic acid / sugars] is 100 to 6,000.

10. 10. The beer-taste beverage according to any one of claims 1 to 9, wherein the original extract concentration is 5.0 to 20.0% by mass.

11. The beer-taste beverage according to any one of claims 1 to 10, which is a fermented beer-taste beverage.

12. A method for producing a beer-taste beverage according to any one of claims 1 to 11, comprising the following steps (1) and (2): Step (1): A step of obtaining a pre-fermentation liquid by subjecting raw materials containing water, malt, and corn grits to at least one of saccharification, boiling, and solid content removal. Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.

13. 13. The method for producing a beer-taste beverage according to claim 12, further comprising the following step (3): Step (3): A step of confirming and / or adjusting at least one of the total nitrogen content, bitterness value, and malic acid content.

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