Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that offers a pleasing barley-based taste, enjoyable drinking experience, and reduced unwanted watery texture.SOLUTION: The present invention provides a beer-flavored beverage having a malt ratio ranging from 5 mass% to less than 100 mass%, an alcoholicity ranging from 1.0 (v / v)% to less than 4.5 (v / v)%, and an apparent degree of fermentation ranging from 5% to less than 65%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage. [Background technology]

[0002] Traditionally, a variety of beer-flavored beverages have been considered and offered to meet the diverse preferences of consumers today. For example, Patent Document 1 discloses a beer-flavored beverage containing a predetermined amount of proline and amino nitrogen, with an alcohol concentration of less than 1% (v / v). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2021-180688 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] Beer-flavored beverages with a low alcohol content tended to taste watery or lacked a satisfying drinking experience. Therefore, there is a need for a low-alcohol beer-flavored beverage that is less watery and has a satisfying drinking experience. [Means for solving the problem]

[0005] The present invention provides a low-alcohol beer-flavored beverage in which the malt ratio and the degree of fermentation are adjusted to a predetermined range. In other words, the present invention includes the following embodiments of the invention. [1] The malt ratio is 5% by mass or more and less than 100% by mass. The alcohol content is 1.0(v / v)% or more and less than 4.5(v / v)%, A beer-flavored beverage with an external fermentation level of 5% or more and less than 65%. [2] A beer-flavored beverage as described in [1], having a proline content of 1-80 mg / 100 mL. [3] A beer-flavored beverage as described in [1] or [2], having a pyroglutamic acid content of 1 to 300 mg / L. [4] A beer-flavored beverage as described in any one of the following items [1] to [3], having a total nitrogen content of 1 to 200 mg / 100 mL. [5] A beer-flavored beverage as described in any one of the following items [1] to [4], having a carbohydrate content of more than 0.5g / 100mL. [6] A bottled beverage, a beer-flavored beverage as described in any one of items [1] to [5]. [7] A method for producing a beer-flavored beverage having a malt ratio of 5% by mass or more and less than 100% by mass, and an alcohol content of 1.0 (v / v)% or more and less than 4.5 (v / v)%, comprising a step of adjusting the degree of fermentation to 5% or more and less than 65%. [8] A method for improving the taste of a beer-flavored beverage having a malt ratio of 5% by mass or more and less than 100% by mass, and an alcohol content of 1.0 (v / v)% or more and less than 4.5 (v / v)%, characterized in that the degree of fermentation of the appearance is adjusted to 5% or more and less than 65%. [Effects of the Invention]

[0006] According to one preferred embodiment of the present invention, a beer-flavored beverage with a good taste derived from barley is provided. Furthermore, according to another preferred embodiment of the present invention, a beer-flavored beverage with a satisfying drinking experience is provided. Furthermore, according to another preferred embodiment of the present invention, a beer-flavored beverage with undesirable wateriness is provided. [Modes for carrying out the invention]

[0007] The numerical ranges described herein can be any combination of upper and lower limits. For example, if the numerical range is described as "preferably 3.0 to 15, more preferably 3.2 to 13," then the ranges of "3.0 to 13" and "3.2 to 15" are also included in the numerical range described herein. Similarly, if the numerical range is described as "preferably 30 or more, more preferably 40 or more, and also preferably 100 or less, more preferably 80 or less," then the ranges of "30 to 80" and "40 to 100" are also included in the numerical range described herein. Furthermore, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or greater than 60) and 100 or less (100 or less than 100)." Furthermore, in the provisions for upper and lower limits described herein, the numerical range from the lower limit to the upper limit can be defined by appropriately selecting and combining options from each set of choices as appropriate. In addition, several of the requirements described as preferred embodiments in this specification can be combined.

[0008] 1. Beer-flavored beverage In this specification, "beer-flavored beverage" means an alcohol-containing carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, "beer-flavored beverage" in this specification includes 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, and fermented beer-flavored beverages, but also carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. have been added, as well as sparkling alcoholic beverages and sparkling liqueurs as defined by the Japanese Liquor Tax Law. One embodiment of the present invention is a beer-flavored beverage.

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

[0010] Furthermore, a beer-flavored beverage according to one aspect of the present invention may be an ale-flavored beverage brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces), or a lager-flavored beverage, pilsner-flavored beverage, etc., brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces). Also, "fermentation" as used herein may be alcoholic fermentation that produces alcohol, or non-alcoholic fermentation that does not produce alcohol.

[0011] One embodiment of the present invention is a low-alcohol beer-flavored beverage. In this specification, "low-alcohol" refers to a beer-flavored beverage with an alcohol content (ethanol content) of 0.5(v / v)% or more and less than 5.0(v / v)%. From the viewpoint of providing a beer-flavored beverage with a satisfying taste, the alcohol content of one embodiment of the present invention is preferably 0.6(v / v)% or more, more preferably 0.7(v / v)% or more, even more preferably 0.8(v / v)% or more, even more preferably 0.9(v / v)% or more, particularly preferably 1.0(v / v)% or more, and also 1.1(v / v)% or more, 1.2(v / v)% or more, 1.3(v / v)% or more, 1.4(v / v)% or more, 1.5(v / v)% or more, 1.6(v / v)% or more, and 1.7(v / v)%. It may also be )% or more, 1.8(v / v)% or more, 1.9(v / v)% or more, 2.0(v / v)% or more, 2.1(v / v)% or more, 2.2(v / v)% or more, 2.3(v / v)% or more, 2.4(v / v)% or more, 2.5(v / v)% or more, 2.6(v / v)% or more, 2.7(v / v)% or more, 2.8(v / v)% or more, 2.9(v / v)% or more, 3.0(v / v)% or more, 3.1(v / v)% or more, 3.2(v / v)% or more, 3.3(v / v)% or more, 3.4(v / v)% or more, or 3.5(v / v)% or more. From the perspective of making it easy to drink, the alcohol content of the beer-taste beverage according to one aspect of the present invention is preferably 4.9 (v / v)% or less, more preferably 4.8 (v / v)% or less, still more preferably 4.7 (v / v)% or less, even more preferably 4.6 (v / v)% or less, still more preferably 4.5 (v / v)% or less, particularly preferably less than 4.5 (v / v)%, and may also be 4.4 (v / v)% or less, 4.3 (v / v)% or less, 4.2 (v / v)% or less, 4.1 (v / v)% or less, 4.0 (v / v)% or less,  3.9 (v / v)% or less, 3.8 (v / v)% or less, 3.7 (v / v)% or less, 3.6 (v / v)% or less, 3.5 (v / v)% or less, 3.4 (v / v)% or less, 3.3 (v / v)% or less, 3.2 (v / v)% or less, 3.1 (v / v)% or less, 3.0 (v / v)% or less, 2.9 (v / v)% or less, 2.8 (v / v)% or less, 2.7 (v / v)% or less, 2.6 (v / v)% or less, 2.5 (v / v)% or less, 2.4 (v / v)% or less, 2.3 (v / v)% or less, 2.2 (v / v)% or less, 2.1 (v / v)% or less, 2.0 (v / v)% or less. In this specification, the alcohol content is expressed as a percentage by volume / volume ((v / v)%). Further, the alcohol content of the beverage can be measured by any known method, for example, it can be measured by a vibrating densitometer. The adjustment of the alcohol content can be appropriately set by adding dilution water or carbonated water, the type of raw materials (such as malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the added amount of enzyme, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from malt input to before yeast addition), the added amount of acid used for pH adjustment, the timing of pH adjustment (such as at the time of charging, during fermentation, after fermentation completion, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature region when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (such as oxygen concentration, aeration conditions, yeast variety, added amount of yeast, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits or brewing alcohol, etc.

[0012] The beer-flavored beverage of the present invention has an apparent fermentation level of 5% or more and less than 65%. Beer-flavored beverages with a high apparent fermentation level can suppress satiety, but the umami flavor is reduced and the taste becomes watery. Therefore, in the beer-flavored beverage of the present invention, by adjusting the saccharification and fermentation conditions so that the apparent fermentation level is 5% or more and less than 65%, it is possible to produce a beer-flavored beverage that is satisfying to drink even with a low alcohol content, effectively suppresses wateriness, and further enhances the rich flavor derived from malt.

[0013] The apparent degree of fermentation of a beer-flavored beverage according to one embodiment of the present invention is less than 65% from the above viewpoint, but is preferably 65% ​​or less, more preferably 64% or less, even more preferably 63% or less, even more preferably 62% or less, even more preferably 61% or less, and particularly preferably 60% or less. It may also be 59% or less, 58% or less, 57% or less, 56% or less, 55% or less, 54% or less, 53% or less, 52% or less, 51% or less, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, or 40% or less. On the other hand, the apparent fermentation level of a beer-flavored beverage according to one embodiment of the present invention is 5% or more, but from the viewpoint of providing a beer-flavored beverage that suppresses an unsuitable feeling of fullness, it is preferably 6% or more, more preferably 7% or more, even more preferably 8% or more, even more preferably 9% or more, particularly preferably 10% or more, and also 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, 19% or more, and 20% or less. The percentages above may be 21% or more, 22% or more, 23% or more, 24% or more, 25% or more, 26% or more, 27% or more, 28% or more, 29% or more, 30% or more, 31% or more, 32% or more, 33% or more, 34% or more, 35% or more, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, or 50% or more.

[0014] In this specification, "visual fermentation degree" means the proportion of the total sugar concentration in the liquid before fermentation that can be consumed by the yeast as a nutrient source for alcoholic fermentation. For example, the visual fermentation degree AA of the beer-flavored beverage of the present invention can be calculated from the following formula (1). Equation (1): AA(%) = 100 × (P - Es) ​​ / P In formula (1) above, "P" is the original extract (original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Method (edited by the Japan Brewing Association Fermentation and the Beer Brewers Association, revised November 1, 2004)". Furthermore, "Es" represents the visual extract of the beer-flavored beverage. The visual extract can be calculated using the following formula (2), as described in, for example, the "BCOJ Beer Analysis Method (edited by the Japan Brewing Association Fermentation and the Beer Brewers Association, revised November 1, 2004)". Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the deflated beer-flavored beverage.) Furthermore, since the visible extract "Es" can be negative due to D in formula (2) above, the calculated visible fermentation degree may exceed 100%.

[0015] The degree of fermentation in the appearance of beer-flavored beverages can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), the temperature during the enzymatic reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, 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.), the cooling timing, cooling temperature, and cooling time.

[0016] In one embodiment of the present invention, the original extract (O-Ex) concentration (original wort concentration) of the beer-flavored beverage is 1 to 20% by mass. A higher original extract concentration in the beer-flavored beverage reduces the perception of wateriness. Therefore, the original extract concentration of the beer-flavored beverage in one embodiment of the present invention is preferably 1.5% by mass or more, more preferably 2% by mass or more (2.0% by mass or more), even more preferably 2.5% by mass or more, particularly preferably 3% by mass or more (3.0% by mass or more), and also 3.1% by mass or more, 3.2% by mass or more, 3.3% by mass or more, 3.4% by mass or more, 3.5% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.0% by mass or more, and 4.1% by mass. 4.2 mass% or more, 4.3 mass% or more, 4.4 mass% or more, 4.5 mass% or more, 4.6 mass% or more, 4.7 mass% or more, 4.8 mass% or more, 4.9 mass% or more, 5 mass% or more, 5.1 mass% or more, 5.2 mass% or more, 5.3 mass% or more Above, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more Top, 6.6 mass% or more, 6.7 mass% or more, 6.8 mass% or more, 6.9 mass% or more, 7.0 mass% or more, 7.1 mass% or more, 7.2 mass% or more, 7.3 mass% or more, 7.4 mass% or more, 7.5 mass% or more, 7.6 mass% or more, 7.7 mass% 7.8% by mass or more, 7.9% by mass or more, 8.0% by mass or more, 8.1% by mass or more, 8.2% by mass or more, 8.3% by mass or more, 8.4% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass It may be % or more, 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.5% by mass or more, 11.0% by mass or more, 11.5% by mass or more, 12.0% by mass or more, 12.5% ​​by mass or more, 13.0% by mass or more, 13.5% by mass or more, 14.0% by mass or more, 14.5% by mass or more, or 15.0% by mass or more. Furthermore, the original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 18% by mass or less, more preferably 17% by mass or less, even more preferably 16% by mass or less, and particularly preferably 15% by mass or less, and also 14% by mass or less, 13.9% by mass or less, 13.8% by mass or less, 13.7% by mass or less, 13.6% by mass or less, 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, and 12.4% by mass or less. % or less, 12.3 mass% or less, 12.2 mass% or less, 12.1 mass% or less, 12.0 mass% or less, 11.9 mass% or less, 11.8 mass% or less, 11.7 mass% or less Bottom, 11.6 mass% or less, 11.5 mass% or less, 11.4 mass% or less, 11.3 mass% or less, 11.2 mass% or less, 11.1 mass% or less, 11.0 mass% or less, 1 It may be 0.9 mass% or less, 10.8 mass% or less, 10.7 mass% or less, 10.6 mass% or less, 10.5 mass% or less, 10.4 mass% or less, 10.3 mass% or less, 10.2 mass% or less, 10.1 mass% or less, 10.0 mass% or less, 9.5 mass% or less, 9.0 mass% or less, 8.5 mass% or less, or 8.0 mass% or less. The concentration of the original extract can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewing alcohol added, etc. The original extract (wort extract) of the beer-flavored beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition).

[0017] In one embodiment of the present invention, the real extract concentration in a beer-flavored beverage is 0.1 to 15% by mass. Real extract refers to the solid matter itself (soluble evaporation residue) that remains after drying without evaporating when the beverage is gently heated (after filtering out any insoluble matter such as yeast or protein coagulations) to evaporate all water, alcohol, carbon dioxide, and other volatile components, or the amount (by mass) of real extract that remains. The real extract concentration of a beer-flavored beverage according to one embodiment of the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, even more preferably 1.0% by mass or more, even more preferably 1.1% by mass or more, even more preferably 1.2% by mass or more, even more preferably 1.3% by mass or more, even more preferably 1.4% by mass or more, and particularly preferably 1.5% by mass or more, and also 1.6% by mass or more, 1.7% by mass or more, 1.78% by mass or more, 1.8% by mass or more, 1.9% by mass or more, 2.0% by mass or more, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.37% by mass or more, 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.7% by mass or more, and 2.8% by mass or more. % by mass or more, 2.9% by mass or more, 3.0% by mass or more, 3.1% by mass or more, 3.2% by mass or more, 3.3% by mass or more, 3.4% by mass or more, 3.5% by mass or more, 3.6% by mass or more, 3.7 quality % or more, 3.8% by mass or more, 3.9% by mass or more, 4.0% by mass or more, 4.1% by mass or more, 4.2% by mass or more, 4.3% by mass or more, 4.4% by mass or more, 4.5% by mass or more, 4.6% by mass It may be % or more, 4.7% by mass or more, 4.8% by mass or more, 4.86% by mass or more, 4.9% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.42% by mass or more, 6.5% by mass or more, 6.83% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 8.93% by mass or more, or 9.0% by mass or more. On the other hand, the real extract concentration of a beer-flavored beverage according to one embodiment of the present invention is preferably 14.8% by mass or less, more preferably 14.6% by mass or less, even more preferably 14.4% by mass or less, even more preferably 14.2% by mass or less, particularly preferably 14.0% by mass or less, and also 13.8% by mass or less, 13.54% by mass or less, 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass or less, 12.8% by mass or less, 12.6% by mass or less, 12.4% by mass or less, 12.2% by mass or less, 12.0% by mass or less, 11.8% by mass or less, 11.6% by mass or less, and 11 .4 mass% or less, 11.2 mass% or less, 11.0 mass% or less, 10.8 mass% or less, 10.6 mass% or less, 10.4 mass% or less, 10.2 mass% or less, 10.0 mass% or less, 9.8 mass% or less, 9.6 mass% or less, 9.4 mass% or less, 9.2 mass% or less, 9.0 mass% or less, 8.8 mass% or less, 8.6 mass% or less, 8. It may be 4% by mass or less, 8.2% by mass or less, 8.0% by mass or less, 7.8% by mass or less, 7.6% by mass or less, 7.4% by mass or less, 7.2% by mass or less, 7.0% by mass or less, 6.8% by mass or less, 6.6% by mass or less, 6.4% by mass or less, 6.2% by mass or less, 6.0% by mass or less, 5.8% by mass or less, or 5.4% by mass or less.

[0018] The real extract concentration can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewing alcohol added, etc. The real extract concentration of the beer-flavored beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition).

[0019] The proline content of a beer-flavored beverage according to one embodiment of the present invention is 1 mg / 100 mL or more, preferably 3 mg / 100 mL or more, more preferably 5 mg / 100 mL or more, even more preferably 7 mg / 100 mL or more, particularly preferably 10 mg / 100 mL or more, and also 11 mg / 100 mL or more, 12 mg / 100 mL or more, from the viewpoint of providing a beer-flavored beverage that suppresses undesirable wateriness and improves at least one of the following: rich flavor derived from malt, body, depth of flavor, and complexity of flavor. It may also be 13 mg / 100 mL or more, 14 mg / 100 mL or more, 15 mg / 100 mL or more, 16 mg / 100 mL or more, 17 mg / 100 mL or more, 18 mg / 100 mL or more, 19 mg / 100 mL or more, 20 mg / 100 mL or more, 21 mg / 100 mL or more, 22 mg / 100 mL or more, 23 mg / 100 mL or more, 24 mg / 100 mL or more, 25 mg / 100 mL or more, 26 mg / 100 mL or more, 27 mg / 100 mL or more, 28 mg / 100 mL or more, 29 mg / 100 mL or more, or 30 mg / 100 mL or more. On the other hand, from the viewpoint of providing a beer-flavored beverage that does not easily give a feeling of fullness, the proline content of a beer-flavored beverage according to one embodiment of the present invention is 80 mg / 100 mL or less, preferably 75 mg / 100 mL or less, more preferably 70 mg / 100 mL or less, even more preferably 65 mg / 100 mL or less, even more preferably 60 mg / 100 mL or less, even more preferably 55 mg / 100 mL or less, even more preferably 52 mg / 100 mL or less, even more preferably 50 mg / 100 mL or less, even more preferably 45 mg / 100 mL or less, and particularly preferably 40 mg / 100 mL or less. It may be g / 100mL or less, 38 mg / 100mL or less, 37 mg / 100mL or less, 36 mg / 100mL or less, 35 mg / 100mL or less, 34 mg / 100mL or less, 33 mg / 100mL or less, 32 mg / 100mL or less, 31 mg / 100mL or less, 30 mg / 100mL or less, 29 mg / 100mL or less, 28 mg / 100mL or less, 27 mg / 100mL or less, 26 mg / 100mL or less, 25 mg / 100mL or less, 24 mg / 100mL or less, 23 mg / 100mL or less, 22 mg / 100mL or less, 21 mg / 100mL or less, or 20 mg / 100mL or less. In this specification, the proline content can be measured using, for example, an automated amino acid analyzer such as the Hitachi, Ltd. L-8800A.

[0020] Proline is an amino acid found in nitrogen-containing raw materials such as malt, and because it is not used as a nutrient source by yeast during the fermentation process, it has the aforementioned effect on the flavor of the final product, a beer-flavored beverage. Proline may be present in the raw materials of the beer-flavored beverage, or it may be added separately during the manufacturing process (for example, as a proline extract). The proline content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water; the type and amount of amino acid-containing raw materials (malt, barley, corn grits, sugar solution, yeast extract, soybeans, peas, proline refined product, etc.); the type of enzyme (protein-degrading enzyme, etc.); the amount of enzyme added; the timing of enzyme addition; the saccharification time in the mashing tank; the protein degradation time in the mashing tank; the pH in the mashing tank; the pH during the mashing process (from malt addition to the wort production process before yeast addition); the amount of acid added when adjusting the pH; the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time for each temperature range when preparing the wort (including during saccharification); the original extract concentration of the pre-fermentation liquid; the original extract concentration during the fermentation process; the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewing alcohol.

[0021] The pyroglutamic acid content in a beer-flavored beverage according to one embodiment of the present invention is 1 mg / L or more, preferably 3 mg / L or more, more preferably 5 mg / L or more, even more preferably 6 mg / L or more, even more preferably 7 mg / L or more, even more preferably 8 mg / L or more, even more preferably 9 mg / L or more, particularly preferably 10 mg / L or more, and also 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 34 mg / 100 mL or more, 35 mg / L or more, 37.5 mg / L or more. 40mg / L or more, 42.5mg / L or more, 45mg / L or more, 47.5mg / L or more, 50mg / L or more, 55mg / 100mL or more, 60mg / 100mL or more, 64mg / 10 0mL or more, 68mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, 80mg / 100mL or more, 85mg / 100mL or more, 89mg / 100mL or more The above may be 90 mg / 100 mL or more, 95 mg / 100 mL or more, 98 mg / 100 mL or more, 100 mg / 100 mL or more, 102 mg / 100 mL or more, 105 mg / 100 mL or more, 110 mg / 100 mL or more, 115 mg / 100 mL or more, 120 mg / 100 mL or more, 125 mg / 100 mL or more, or 127 mg / 100 mL or more. On the other hand, from the viewpoint of suppressing the acidity unsuitable for beer-flavored beverages, the pyroglutamic acid content is 300 mg / L or less, preferably 250 mg / L or less, more preferably 242 mg / 100 mL or less, more preferably 230 mg / L or less, even more preferably 200 mg / L or less, even more preferably 190 mg / L or less, more preferably 185 mg / 100 mL or less, more preferably 180 mg / L or less, even more preferably 170 mg / L or less, even more preferably 160 mg / L or less, even more preferably 150 mg / L or less, even more preferably 140 mg / L or less, particularly preferably 130 mg / L or less, and may also be 125 mg / L or less, 120 mg / L or less, 115 mg / L or less, 110 mg / L or less, 105 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, or 80 mg / L or less.

[0022] Pyroglutamic acid may be present in the ingredients of beer-flavored beverages, or it may be added separately during the manufacturing process (for example, as purified pyroglutamic acid). The pyroglutamic acid content can be adjusted by appropriately setting the following: adding dilution water or carbonated water, adding pyroglutamic acid refined product, the type and amount of pyroglutamic acid-containing raw materials (malt, barley, corn grits, sugar solution, yeast extract, soybeans, peas, proline refined product, etc.), the enzyme reaction time in the mashing process (from the addition of raw materials such as malt to the wort production process before yeast addition), the pH in the mashing process, 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 temperature and holding time in each temperature range when preparing the 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, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and adding spirits or brewing alcohol. In this specification, the pyroglutamic acid content can be measured, for example, by high-performance liquid chromatography.

[0023] The total nitrogen content of a beer-flavored beverage according to one embodiment of the present invention is 1 mg / 100 mL or more, preferably 5 mg / 100 mL or more, more preferably 10 mg / 100 mL or more, even more preferably 15 mg / 100 mL or more, particularly preferably 20 mg / 100 mL or more, and also 22 mg / 100 mL or more, 25 mg / 100 mL or more, 26 mg / 100 mL or more, 27 mg / 100 mL or more, 28 mg / 100 mL or more, 29 mg / 100 mL or more, 30 mg / 100 mL or more, 31 mg / 100 mL or more, 32 mg / 100 mL or more, 33 mg / 100 mL or more, 34 mg / 100 mL or more, 35 mg / 100mL or more, 36mg / 100mL or more, 37mg / 100mL or more, 38mg / 100mL or more, 39mg / 100mL or more, 40mg / 100mL or more, 41mg / 100mL or more, 42mg / 100mL or more, 43mg / 100mL or more, 44mg / 100mL or more, 45mg / 100mL or more, 50mg / 100mL or more, 55mg / 100mL or more, 57 It may be mg / 100mL or more, 60mg / 100mL or more, 63mg / 100mL or more, 66mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, 80mg / 100mL or more, 82mg / 100mL or more, 85mg / 100mL or more, 90mg / 100mL or more, 94mg / 100mL or more, or 100mg / 100mL or more. On the other hand, from the viewpoint of providing a beverage that does not easily give a feeling of fullness, the total nitrogen content of the beer-flavored beverage according to one embodiment of the present invention is 200 mg / 100 mL or less, preferably 190 mg / 100 mL or less, more preferably 180 mg / 100 mL or less, even more preferably 170 mg / 100 mL or less, even more preferably 160 mg / 100 mL or less, even more preferably 156 mg / 100 mL or less, even more preferably 150 mg / 100 mL or less, and even more preferably The concentration is 140 mg / 100 mL or less, preferably 130 mg / 100 mL or less, and may also be 125 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 82 mg / 100 mL or less, or 80 mg / 100 mL or less.

[0024] In this invention, "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-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt and other materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, oats, pearl oats, oats, soybeans, and peas. Other examples include corn (corn protein, etc.), rice, dairy raw materials such as raw milk and skim milk powder, whey, collagen protein, collagen peptides, and yeast extract. Furthermore, the adjustment of the total nitrogen content involves not only the addition of dilution water or carbonated water, the selection of the amount and type of raw materials used, but also the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH during the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions. The following can be adjusted as appropriate: (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.), beer filtration method (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), and stabilizers added during beer filtration (silica gel, PVPP (polyvinyl polypyrrolidone), bentonite, tannin, bentonite, white clay, acidic white clay, etc.). The total nitrogen content of the beer-flavored beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0025] The total polyphenol content of a beer-flavored beverage according to one embodiment of the present invention is preferably 1 ppm by mass or more, more preferably 4 ppm by mass or more, more preferably 5 ppm by mass or more, even more preferably 10 ppm by mass or more, even more preferably 13 ppm by mass or more, even more preferably 15 ppm by mass or more, particularly preferably 20 ppm by mass or more, and also 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 36 ppm by mass or more, 40 ppm by mass or more, 45 ppm by mass or more. It may be 50 ppm or more by mass, 55 ppm or more by mass, 59 ppm or more by mass, 65 ppm or more by mass, 68 ppm or more by mass, 70 ppm or more by mass, 75 ppm or more by mass, 80 ppm or more by mass, 85 ppm or more by mass, 90 ppm or more by mass, 95 ppm or more by mass, 100 ppm or more by mass, 103 ppm or more by mass, 107 ppm or more by mass, 110 ppm or more by mass, 115 ppm or more by mass, 120 ppm or more by mass, 125 ppm or more by mass, 130 ppm or more by mass, 134 ppm or more by mass, 140 ppm or more by mass, 145 ppm or more by mass, 150 ppm or more by mass, 154 ppm or more by mass, or 160 ppm or more by mass. On the other hand, from the viewpoint of providing a beverage that does not easily give a feeling of fullness, the total polyphenol content of the beer-flavored beverage according to one embodiment of the present invention is, for example, 260 ppm by mass or less, preferably 255 ppm by mass or less, more preferably 250 ppm by mass or less, more preferably 240 ppm by mass or less, even more preferably 230 ppm by mass or less, particularly preferably 220 ppm by mass or less, and also 215 ppm by mass or less, 212 ppm by mass or less, 210 ppm by mass or less, 205 ppm by mass or less, 200 ppm by mass or less, 195 ppm by mass or less, 190 ppm by mass or less, 18 5 mass ppm or less, 180 mass ppm or less, 175 mass ppm or less, 170 mass ppm or less, 165 mass ppm or less, 161 mass ppm or less, 160 mass ppm or less, 155 mass ppm or less, 150 mass ppm or less, 145 mass ppm or less, 140 mass ppm or less, 1 It may be 35 mass ppm or less, 134 mass ppm or less, 130 mass ppm or less, 125 mass ppm or less, 120 mass ppm or less, 115 mass ppm or less, 112 mass ppm or less, 110 mass ppm or less, 105 mass ppm or less, or 100 mass ppm or less.

[0026] In this specification, polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced by hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In this invention, "total polyphenol content" refers to the total amount of these polyphenols contained in beer-flavored beverages.

[0027] The total amount of polyphenols can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the polyphenol polymerization conditions in the mashing tank (temperature, stirring speed, etc.), the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, 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.), the cooling timing, cooling temperature, cooling time, the type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon, and stabilizers added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, etc.). Furthermore, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content, such as malt and malt husks. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with high polyphenol content, such as malt.

[0028] Generally, malt containing husks (grain husks) has a high nitrogen and polyphenol content, while soybeans, yeast extract, peas, corn, corn products (corn grits, corn protein, etc.), wheat, and wheat malt have a high nitrogen content but low polyphenol content. Therefore, the total nitrogen and total polyphenol content in beer-flavored beverages can be increased or decreased by adjusting the blending ratio of the raw materials. Below are some representative methods (1) to (4) for increasing or decreasing the total nitrogen and total polyphenol content. (1) Increase the total nitrogen content and total polyphenol content of beer-flavored beverages by increasing the amount of malt containing husks used. (2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the total amount of nitrogen in the beer-flavored beverage is increased or decreased while maintaining the total amount of polyphenols. (3) By increasing the amount of malt containing husk and decreasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols is increased while maintaining the total amount of nitrogen. (4) By reducing the amount of malt containing husk and increasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols is reduced while maintaining the total amount of nitrogen.

[0029] The total polyphenol content of the beer-flavored beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0030] In the beer-flavored beverage of the present invention, from the viewpoint of providing a beverage that further improves at least one of the following: rich flavor, satisfying taste, and depth of flavor suitable for a beer-flavored beverage, it is preferable that at least a portion of the nitrogen or polyphenols are derived from malt. Furthermore, in the beer-flavored beverage of the present invention, from the viewpoint of providing a beverage with a firmer texture characteristic of beer-flavored beverages, at least a portion of the nitrogen or polyphenols may be derived from soybeans, yeast extract, peas, corn, corn processed products (corn grits, etc.), wheat, wheat malt, etc.

[0031] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may further contain a spirit (distilled liquor) derived from grain as an alcohol component. In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, enzymes, fermenting them with yeast, and then distilling them. As grains used as raw materials for spirits, plants belonging to the grass family are preferred, and barley is even more preferred.

[0032] The carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention is, from the viewpoint of providing a satisfying beverage, greater than 0.5g / 100mL, 0.6g / 100mL or more, 0.7g / 100mL or more, 0.8g / 100mL or more, 0.9g / 100mL or more, 1.0g / 100mL or more, 1.1g / 100mL or more, 1.2g / 100mL or more, 1.3g / 100mL or more, and 1.4g / 100mL or more. g / 100mL or more, 1.5g / 100mL or more, 1.6g / 100mL or more, 1.7g / 100mL or more, 1.8g / 100mL or more, 1.9g / 100mL or more, 2.0g / 1 00mL or more, 2.1g / 100mL or more, 2.2g / 100mL or more, 2.3g / 100mL or more, 2.4g / 100mL or more, 2.5g / 100mL or more, 2.6g / 100mL or more, 2.7g / 100mL or more, 2.8g / 100mL or more, 2.9g / 100mL or more, 3.0g / 100mL or more, 3.1g / 100mL or more, 3.2g / 100mL or more, 3.3g / 100mL or more, 3.4g / 100mL or more, 3.5g / 100mL or more, 3.6g / 100mL or more, 3.7g / 100mL or more, 3.8g / 100mL or more, 3.9 It may also be g / 100mL or more, 4.0g / 100mL or more, 4.1g / 100mL or more, 4.2g / 100mL or more, 4.3g / 100mL or more, 4.4g / 100mL or more, 4.5g / 100mL or more, 4.6g / 100mL or more, 4.7g / 100mL or more, 4.8g / 100mL or more, 4.9g / 100mL or more, or 5.0g / 100mL or more. The upper limit of the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of making it a beverage that does not easily give a feeling of fullness, for example, 15g / 100mL or less, 14g / 100mL or less, 13.5g / 100mL or less, 13g / 100mL or less, 12.5g / 100mL or less, 12g / 100mL or less, 11.5g / 100mL or less, 11g / 100mL or less, 10.5g / 100mL or less, 10g / 100mL or less, 9.9g / 100mL or less, 9.8g / 100mL Below, 9.7g / 100mL or less, 9.6g / 100mL or less, 9.5g / 100mL or less, 9.4g / 100mL or less, 9.3g / 100mL or less, 9.2g / 100mL or less, 9.1g / 100mL or less, 9.0g / 100mL or less , 8.9g / 100mL or less, 8.8g / 100mL or less, 8.7g / 100mL or less, 8.6g / 100mL or less, 8.5g / 100mL or less, 8.4g / 100mL or less, 8.3g / 100mL or less, 8.2g / 100mL or less, 8 .1g / 100mL or less, 8.0g / 100mL or less, 7.9g / 100mL or less, 7.8g / 100mL or less, 7.7g / 100mL or less, 7.6g / 100mL or less, 7.5g / 100mL or less, 7.4g / 100mL or less, 7.3 g / 100mL or less, 7.2g / 100mL or less, 7.1g / 100mL or less, 7.0g / 100mL or less, 6.9g / 100mL or less, 6.8g / 100mL or less, 6.7g / 100mL or less, 6.6g / 100mL or less, 6.5g / 100mL or less, 6.4g / 100mL or less, 6.3g / 100mL or less, 6.2g / 100mL or less, 6.1g / 100mL or less, 6.0g / 100mL or less, 5.9g / 100mL or less, 5.8g / 100mL or less, 5.7g / 10 It may be 0 mL or less, 5.6 g / 100 mL or less, 5.5 g / 100 mL or less, 5.4 g / 100 mL or less, 5.3 g / 100 mL or less, 5.2 g / 100 mL or less, 5.1 g / 100 mL or less, or 5.0 g / 100 mL or less.

[0033] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially amended by Consumer Affairs Agency Notification No. 8 of September 27, 2013). Specifically, it means the amount of carbohydrates remaining after removing protein, lipids, dietary fiber, ash, alcohol, and water from the food in question. Therefore, the carbohydrate content in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and moisture can be measured by the methods specified in the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipids by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced-pressure heating and drying method.

[0034] Furthermore, the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, and the timing of its addition; the set temperature and holding time for each temperature range when preparing the saccharified solution; the composition of the pre-fermentation liquid (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.); various conditions of the fermentation process (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.); cooling timing, cooling temperature, cooling time, etc.

[0035] The pH of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, even more preferably 3.3 or higher, even more preferably 3.4 or higher, and even more preferably 3.5 or higher. It may also be 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 4.0 or higher, or 4.1 or higher. Furthermore, from the viewpoint of suppressing the growth of microorganisms, the pH of the beer-flavored beverage is preferably 5.0 or lower, more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, particularly preferably 4.6 or lower. It may also be 4.55 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, or 4.0 or lower. pH adjustment can be performed by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, cooling temperature, and cooling time.

[0036] In one embodiment of the present invention, the beer-flavored beverage has a ratio [(X) / (Y)] of original extract concentration (X) (unit: mass%) to apparent fermentation degree (Y) (unit:%), which is 1.0 or higher, but is preferably 1.5 or higher, more preferably 2.0 or higher, even more preferably 2.5 or higher, even more preferably 3.0 or higher, even more preferably 3.5 or higher, particularly preferably 4.0 or higher, and may also be 5.0 or higher, 5.8 or higher, 6.0 or higher, 7.0 or higher, 8.0 or higher, 9.0 or higher, 10.0 or higher, 10.5 or higher, 11.0 or higher, 11.5 or higher, 12.0 or higher, 12.5 or higher, 13.0 or higher, 13.5 or higher, 14.0 or higher, 14.5 or higher, 15.0 or higher, 15.8 or higher, 20.0 or higher, 20.8 or higher, 23.0 or higher, or 30.0 or higher. On the other hand, from the viewpoint of producing a light-tasting beer-flavored beverage, the ratio of the original extract concentration (X) (unit: mass%) to the degree of fermentation (Y) (unit:%) [(X) / (Y)] is 150.0 or less, preferably 140.0 or less, more preferably 135.0 or less, even more preferably 130.0 or less, and particularly preferably 125.0 or less. It may also be 120.0 or less, 115.0 or less, 110.0 or less, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 23.0 or less, 20.8 or less, 20.0 or less, or 15.8 or less.

[0037] In one embodiment of the present invention, a beer-flavored beverage has a good balance between body satisfaction and drinkability. From this viewpoint, the ratio of the original extract concentration (X) (unit: mass%) to the real extract concentration (Z) (unit: mass%) [(X) / (Z)] is 1.0 or higher, preferably 1.1 or higher, more preferably 1.2 or higher, even more preferably 1.3 or higher, even more preferably 1.5 or higher, particularly preferably 1.7 or higher. It may also be 2.0 or higher, 2.1 or higher, 2.2 or higher, 2.3 or higher, 2.4 or higher, 2.5 or higher, 2.6 or higher, 2.7 or higher, 2.8 or higher, 2.9 or higher, or 3.0 or higher. Furthermore, from the same viewpoint as above, the ratio [(X) / (Z)] of the original extract concentration (X) (unit: mass%) to the real extract concentration (Z) (unit: mass%) is 3.5 or less, preferably 3.4 or less, more preferably 3.3 or less, even more preferably 3.2 or less, even more preferably 3.1 or less, and particularly preferably 3.0 or less. It may also be 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, or 2.0 or less.

[0038] In one embodiment of the present invention, from the viewpoint of providing a beverage with a satisfying taste and reduced wateriness, the ratio of proline content (A) (unit: mg / 100mL) to total nitrogen content (B) (unit: mg / 100mL) [(A) / (B)] is preferably 0.1 or more, more preferably 0.2 or more, and even more preferably 0.3 or more, and may also be 0.28 or more, 0.29 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.38 or more, 0.40 or more, or 0.50 or more. Furthermore, from the viewpoint of providing a beverage that does not easily give a feeling of fullness, the ratio of proline content (A) (unit: mg / 100mL) to total nitrogen content (B) (unit: mg / 100mL) [(A) / (B)] is preferably 0.5 or less, more preferably 0.4 or less, and even more preferably 0.3 or less.

[0039] One embodiment of the present invention, a beer-flavored beverage, is suitable for packaging. Examples of containers include bottles, PET bottles, cans, or kegs, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of transport. Furthermore, when using clear glass bottles or plastic bottles, unlike with regular cans or colored glass bottles, they will be exposed to sunlight and fluorescent light.

[0040] Any optional additives such as grains and sweeteners that can be used in the production of the beer-flavored beverage of the present invention will be described in detail in "1.1 Raw Materials".

[0041] 1.1 Ingredients The main ingredients of a beer-flavored beverage according to one embodiment of the present invention are water and malt, but hops are preferably used. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0042] Malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, pearl oats, and oats, with the roots removed. The origin and variety of the grains do not matter. In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the most commonly used malts as an ingredient in beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and any of them may be used. Furthermore, in addition to regular malt, colored malts may also be used. When using colored malts, different types of colored malts may be used in appropriate combinations, or only one type of colored malt may be used.

[0043] The malt used in the beer-flavored beverage of the present invention preferably has a modification rate of 80% or higher. If the modification rate is less than 80%, the viscosity and turbidity of the wort will increase, worsening production efficiency such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification rate of 80% or higher. In the examples and comparative examples described later, malt with a modification rate of 80% or higher was used. The modification rate can be measured by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of 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 one embodiment of the present invention, the malt used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and the selected malt may be a single type or two or more types may be used in combination.

[0044] Malt contains proline, pyroglutamic acid, nitrogen compounds, and polyphenols. Therefore, in this invention, it is preferable to set the ratio of malt in the raw materials to a certain range in order to keep the proline, pyroglutamic acid, total nitrogen content, and total polyphenol content of the beer-flavored beverage of this invention within the ranges specified herein. Specifically, the malt ratio (the ratio of all malt used) is preferably 5% by mass or more, and also 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, The malt content may be 67% or more by mass, 68% or more by mass, 69% or more by mass, 70% or more by mass, 71% or more by mass, 72% or more by mass, 73% or more by mass, 74% or more by mass, 75% or more by mass, 76% or more by mass, 77% or more by mass, 78% or more by mass, 79% or more by mass, 80% or more by mass, 81% or more by mass, 82% or more by mass, 83% or more by mass, 84% or more by mass, 85% or more by mass, 86% or more by mass, 87% or more by mass, 88% or more by mass, 89% or more by mass, 90% or more by mass, 91% or more by mass, 92% or more by mass, 93% or more by mass, 94% or more by mass, or 95% or more by mass. By increasing the malt ratio, it is possible to produce beer-flavored beverages in which the rich flavor derived from malt and the umami of barley can be felt more strongly. Furthermore, from the viewpoint of providing a beverage that is less likely to give an unsuitable feeling of fullness, the malt ratio of the beer-flavored beverage in one embodiment of the present invention is preferably less than 100% by mass, and also preferably 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, and 77% by mass or less. , 76 mass% or less, 75 mass% or less, 74 mass% or less, 73 mass% or less, 72 mass% or less, 71 mass% or less, 70 mass% or less, 69 mass% or less, 68 mass% or less, 67 mass% or less, less than 67 mass%, 66.6 mass% or less, 66 mass% or less, 65 mass% or less, 64 mass% or less, 63 mass% % or less, 62 mass% or less, 61 mass% or less, 60 mass% or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% or less, 52 mass% or less, 51 mass% or less, less than 50 mass%, or 50 mass% or less. In this specification, the malt ratio refers to the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018.

[0045] When the malt ratio is reduced, it is preferable to increase the amount of other raw materials (carbon sources, nitrogen sources) 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 yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barnyard millet, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains, or their extracts, may also be used.

[0046] Fruits, pericarps, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat can be selected as appropriate and used as raw materials. Examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscat grapes, and blackcurrants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These can be used as is, crushed, extracted with an extraction solvent such as water or ethanol, or used as a juice (fruit juice, etc.). They can be used individually or in combination of two or more. While the above ingredients can be used as appropriate to suit consumer preferences, to enjoy a crisp and refreshing taste characteristic of beer, it is preferable to either completely omit or minimize the use of the above-mentioned citrus fruits, soft fruits, herbs, and spices in the ingredients. In particular, since blackcurrant imparts an undesirable milky aroma to the beer, it is preferable to either completely omit or minimize the use of blackcurrant or blackcurrant juice in the ingredients.

[0047] Examples of hop forms used in one aspect of the present invention include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. The amount of hops added is adjusted as needed, but is preferably 0.0001 to 1% by mass relative to the total volume of the beverage. Furthermore, beer-flavored beverages using hops as an ingredient will contain iso-alpha acids, which are components derived from hops.

[0048] Examples of sweeteners include commercially available saccharified syrups obtained by breaking down grain-derived starch with acid or enzymes, sucrose, commercially available corn syrup and other sugars, sugars of three saccharides or more, sugar alcohols, isomerized sugars, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. Furthermore, there are no particular restrictions on the type of grain used as the raw material for starch, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other sugars that can be used include sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomalttriose, isomalttetraose, isomaltopentaose, lactosucrose, 4'-galactosyllactose, 1-kestose, nystose, fructofuranosylnistose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions of these (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. These sweeteners may be used individually or in combination of two or more types.

[0049] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred.

[0050] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, but bittering agents or bittering granulators may also be used. The bittering agent or bittering agent is not particularly limited, and any bittering agent commonly used in beer or sparkling wine can be used. Examples include rosemary, lychee, phellodendron, fennel, juniper berries, sage, maize, Ganoderma lucidum, bay laurel, Ganoderma lucidum, kuwashin, citrus extract, quat extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, abscintin, alginic acid, etc.

[0051] The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, and catechin.

[0052] The flavorings used are not particularly limited, and general beer flavorings can be used. Beer flavorings are used to give a beer-like flavor and include brewing components that are produced during fermentation. Beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation and has flavoring properties. Therefore, when alcoholic fermentation is involved in the manufacturing process of beer-flavored beverages, there is little need to add beer flavoring separately, but beer flavoring may be added if desired. Other beer flavorings besides ethyl acetate 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, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradioxide Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3 Examples include hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used individually or in combination of two or more.

[0053] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or salts thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or salts thereof are more preferred, and phosphoric acid, lactic acid, or salts thereof are particularly preferred. These acidulants may be used alone or in combination of two or more. The amount of acidulant added is preferably 50 to 3000 ppm by mass, more preferably 100 to 2800 ppm by mass, and even more preferably 200 to 2600 ppm by mass.

[0054] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available preservatives such as Strong Sumpler (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used individually or in combination of two or more. The amount of preservative added 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.

[0055] Examples of salts include sodium chloride, acid potassium phosphate, acid 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 individually or in combination of two or more.

[0056] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be obtained by utilizing the carbon dioxide contained in the raw materials, or by dissolving it by mixing with carbonated water or by adding carbon dioxide. In one embodiment of the present invention, a beer-flavored beverage undergoes alcoholic fermentation, and the carbon dioxide produced during this fermentation process can be used as is. However, carbonated water may be added as appropriate to adjust the amount of carbon dioxide.

[0057] The carbon dioxide concentration of the beer-flavored beverage according to 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, even more preferably 0.42(w / w)% or more, particularly preferably 0.45(w / w)% or more, and also preferably 0.80(w / w)% or less, more preferably 0.70(w / w)% or less, even more preferably 0.60(w / w)% or less, even more preferably 0.57(w / w)% or less, particularly preferably 0.55(w / w)% or less, and may also be 0.54(w / w)% or less, 0.53(w / w)% or less, 0.52(w / w)% or less, 0.51(w / w)% or less, or 0.50(w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage by immersing the container containing the beverage in a 20°C water bath for 30 minutes or more while shaking it occasionally.

[0058] When a beer-flavored beverage according to one embodiment of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be adjusted appropriately within the range of the above-mentioned carbon dioxide concentration, but the carbon dioxide pressure of the beverage is 5.0 kg / cm². 2 Below 4.5kg / cm 2 The following, or 4.0 kg / cm³ 2 The following applies, and also 0.20 kg / cm³ 2 More than 0.50kg / cm 2 Above, or 1.0 kg / cm³ 2The above is the case, and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art. For example, after fixing a sample at 20 °C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken until the pointer reaches a fixed position, and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0059] 1.3 Other additives The beer-taste beverage according to one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous 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 pigments and the like can be used. The foaming agent is used to form a beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, yeast extracts, raw materials derived from milk, etc. can be appropriately used. The fermentation promoter is used to promote the fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0060] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage. Any form and material of container may be used for the packaged beverage. Examples of containers include bottles, cans, kegs, or PET bottles, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of carrying.

[0061] 2. Method for manufacturing beer-flavored beverages The present invention also relates to a method for producing a beer-flavored beverage. Specifically, one embodiment of the present invention is a method for producing a beer-flavored beverage having a malt ratio of 5% by mass or more and less than 100% by mass, and an alcohol content of 1.0 (v / v)% or more and less than 4.5 (v / v)%, wherein the degree of fermentation is adjusted to 5% or more and less than 65%. Furthermore, a manufacturing method according to one embodiment of the present invention may more specifically include the following steps (1) to (3). • Process (1): A process of obtaining a pre-fermentation liquid by performing at least one of the following treatments on the raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (2): A step to cool the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. Step (3): A step in which yeast is added to the pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

[0062] Furthermore, in addition to steps (1) to (3) above, the manufacturing method of one embodiment of the present invention may include a step of confirming and / or adjusting the alcohol content and the degree of fermentation by appearance. This step will be described later as step (4). The manufacturing method does not include a de-alcoholization step.

[0063] <Process (1)> Step (1) is a process in which various raw materials are subjected to at least one of the following treatments: saccharification, boiling, and solid content removal, in order to obtain a pre-fermentation liquid. For example, when using malt as one of the raw materials, water and the various raw materials including malt are placed in a mashing kettle or mashing tank, and if necessary, enzyme preparations such as polysaccharide-degrading enzymes or proteolytic enzymes that promote the changes in components derived from the raw materials may be added before fermentation. Examples of such enzyme preparations include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, and uricase. These enzyme preparations may be heat-resistant or non-heat-resistant. The type of enzyme preparation can be selected depending on the timing of addition and the process in which it is added. One type of the above enzyme preparation may be used alone, or two or more types may be used in combination. Furthermore, enzyme preparations that fall under "(3) the following enzyme preparations added during the brewing process for the purpose of rationalizing brewing, etc." in Article 3 "7. Articles not treated as raw materials for alcoholic beverages" of the Liquor Tax Law and related laws and regulations concerning alcoholic beverages (amended June 27, 2018) can be listed. By adding these enzyme preparations, the component composition of the resulting beer-flavored beverage can be efficiently adjusted. In addition to malt, various other ingredients may be added, such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts. These may be added before the saccharification process, during the saccharification process, or after the completion of the saccharification process. They may also be added during or after the subsequent alcoholic fermentation process.

[0064] The mixture of various raw materials is heated to saccharify the starch in the raw materials, and a saccharification treatment is performed. In this specification, the degree of saccharification in the saccharification treatment is not particularly limited; for example, all of the starch may be saccharified, or only a portion may be saccharified. The temperature and time of the saccharification process are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and other raw materials, the type and amount of enzymes used, and the concentration of the original extract of the final beverage. In one embodiment of the present invention, from the viewpoint of adjusting the degree of fermentation of the appearance of the beer-flavored beverage to the above range, the temperature of the saccharification process is preferably 55 to 80°C and the time of the saccharification process is preferably 1 to 240 minutes. To further reduce the degree of fermentation of the appearance, it is preferable to perform the saccharification process at 76 to 85°C. After the saccharification process, filtration is performed to obtain the saccharified liquid.

[0065] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc., as raw materials during this boiling process, it is preferable to add them. Hops, bittering agents, etc., may be added between the start of boiling and the end of boiling of the saccharification solution. Alternatively, instead of the saccharified liquid mentioned above, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc., to malt extract, adding warm water, and boiling the mixture.

[0066] Furthermore, if malt is not used as a raw material, a liquid sugar solution may be prepared by mixing a carbon source-containing liquid sugar, a nitrogen source as an amino acid-containing raw material other than malt or barley, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc., with warm water, and then boiling the liquid sugar solution to prepare a pre-fermentation liquid. If hops are used, they may be added before boiling, or they may be added between the start and end of boiling of the liquid sugar solution.

[0067] <Process (2)> Step (2) is the process of cooling the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After boiling, the mixture is transferred to a whirlpool and cooled to 0-23°C. After cooling, solid components such as coagulated proteins may be removed to adjust the concentration of the original extract. Through this process, the liquid before cooling and fermentation is obtained.

[0068] <Process (3)> Step (3) is the process of adding yeast to the pre-fermentation liquid obtained in step (2) and carrying out alcoholic fermentation. The yeast used in this process can be appropriately selected considering 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.

[0069] Yeast can be added to the raw materials as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation can be added to the pre-fermentation liquid. Alternatively, the supernatant can be completely removed after centrifugation and then added. The amount of yeast to be added to the stock solution can be set as appropriate, for example, 5 × 10 6 cells / mL ~ 1 × 10 8 The concentration is approximately cells / mL.

[0070] While various conditions such as fermentation temperature and duration during alcoholic fermentation can be set as appropriate, it is preferable to ferment at, for example, 8-25°C for 5-10 days from the viewpoint of adjusting the degree of fermentation in appearance. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. The degree of fermentation in the appearance of beer-flavored beverages can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and amylase. It can also be adjusted by changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the fermentation process. Furthermore, after this process is complete, the yeast may be removed using a filter or similar device, and water, flavorings, acidulants, colorants, and other additives may be added as needed. Thus, the degree of fermentation in the appearance of the resulting beer-flavored beverage can be adjusted to a desired range by appropriately adjusting the conditions of the saccharification treatment in step (1) and the alcohol fermentation in step (3) described above.

[0071] <Process (4)> Step (4) is the step of checking and / or adjusting the alcohol content and the degree of fermentation by appearance. The alcohol content and apparent degree of fermentation can also be adjusted in steps (1) and (2) by appropriately setting the varieties and proportions of raw materials, brewing conditions (timing of raw material addition, etc.), yeast type, and fermentation conditions. Therefore, in step (4), it is preferable to measure these and confirm that they are within the above range. If they are outside the range, it is preferable to adjust them by adding alcohol raw materials or dilution. In this step, it is preferable to adjust the alcohol content by dilution with the addition of water or carbonated water.

[0072] Adjustments to the alcohol content and visible fermentation level may be made in parallel with steps (1), (2), and / or (3), between steps (1) and (2), between steps (2) and (3), or after step (3). Furthermore, confirmation of the alcohol content and visible fermentation level may be performed at any of the above timings.

[0073] After these processes, processes known to those skilled in the art for the manufacture of beer-flavored beverages, such as storage and filtration processes, may be carried out. The beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging beer-flavored beverages is not particularly limited, and any packaging method well known to those skilled in the art may be used. In the packaging process, the beer-flavored beverage is filled and sealed into a container. Any form or material of container may be used in the packaging process, and examples of containers are as described above.

[0074] 3. Methods for improving the flavor of beer-flavored beverages The present invention also relates to a method for improving the flavor of beer-flavored beverages. Specifically, one aspect of the present invention is a method for improving the taste of a beer-flavored beverage having a malt ratio of 5% by mass or more and less than 100% by mass, and an alcohol content of 1.0 (v / v)% or more and less than 4.5 (v / v)%, wherein the degree of fermentation is adjusted to 5% or more and less than 65%.

[0075] In this specification, "flavor" of a beer-flavored beverage includes the umami of malt, a rich flavor derived from malt, body, and depth of flavor. In this specification, "flavor improvement" or "improving flavor" means that a beverage adjusted so that the malt ratio, alcohol content, and degree of fermentation meet the above range achieves at least one of the following compared to a beverage in which these do not meet the above range: increased rich flavor derived from malt, improved body, and reduced wateriness.

[0076] The methods for adjusting the malt ratio, alcohol content, and degree of fermentation are as described in "1. Beer-flavored beverages" and "2. Method for producing beer-flavored beverages" above. [Examples]

[0077] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Furthermore, in the examples, the original extract concentration, real extract concentration, total nitrogen content, and total polyphenol content were measured based on the methods described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0078] <Beverage Preparation> The crushed barley malt was added to a mashing tank containing 120 liters of warm water, and the temperature was gradually increased and maintained. The mixture was then filtered to remove spent grain and other impurities. After filtering, the resulting liquid and hops were added to a boiling kettle and adjusted to 100 liters with warm water to obtain hot wort. The obtained hot wort was cooled and aeration with oxygen was performed to obtain 60 L of pre-fermentation liquid before yeast addition.

[0079] Brewer's yeast (bottom-fermenting yeast) was added to the pre-fermentation liquid obtained in this way and fermented for about a week. After a further maturation period of about a week, the yeast was removed by filtration, and extract-adjusted water was added to prepare a beer-flavored beverage. In each example and comparative example, the amount and type of raw materials such as malt, liquid sugar, and hops, the mashing pattern, the type of proteolytic enzyme, the amount and timing of its addition, the set temperature for each temperature range when preparing the wort, the holding time, the pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, the fermentation conditions, etc., were appropriately set and adjusted to achieve the malt ratio, original extract concentration, real extract concentration, proline content, pyroglutamic acid content, total nitrogen content, total polyphenol content, alcohol content, and sugar content shown in Tables 1-3.

[0080] <Sensory evaluation> The evaluation of the beer-flavored beverages was conducted by the same six panelists, who tasted each beverage as follows:

[0081] Each panelist tasted 350mL of a beer-flavored beverage cooled to approximately 4°C and evaluated it based on the following criteria: "a suitable malty flavor characteristic of a beer-flavored beverage," "a suitable body characteristic of a beer-flavored beverage," and "wateriness unsuitable for a beer-flavored beverage." The evaluation was conducted on a scale of 3.0 (maximum) to 1.0 (minimum), in increments of 0.1, and the average score of the six panelists was calculated. For the evaluation, samples corresponding to the following criteria "1.0," "2.0," and "3.0" were prepared in advance to ensure consistency in the criteria among the panelists. Furthermore, in the sensory evaluation of all examples and comparative examples, no differences in scores of 2.0 or higher were observed among the panelists for the same beverage.

[0082] [A pleasant malty flavor, typical of a beer-flavored beverage] • "3.0": A very strong, pleasant malty flavor, typical of a beer-flavored beverage, is present. • "2.5": A strong, pleasant malty flavor is noticeable, typical of a beer-flavored beverage. • "2.0": A pleasant malty flavor can be tasted, typical of a beer-flavored beverage. • "1.5": It lacks the desirable malty flavor typical of beer-flavored beverages. • "1.0": The pleasant malty flavor characteristic of beer-flavored beverages is almost completely absent. [A satisfying drinking experience typical of beer-flavored beverages] • "3.0": It has a very strong, satisfying taste, typical of a beer-flavored beverage. • "2.5": It has a strong, satisfying taste, typical of a beer-flavored beverage. • "2.0": It has a satisfying taste that is characteristic of a beer-flavored beverage. • "1.5": It doesn't really have the satisfying taste you'd expect from a beer-flavored beverage. • "1.0": It hardly has the satisfying taste you'd expect from a beer-flavored beverage. [Watery consistency unsuitable for beer-flavored beverages] • "3.0": There is absolutely no watery taste that is unsuitable for beer-flavored beverages. • "2.5": It has almost no watery taste, which is unsuitable for beer-flavored beverages. • "2.0": It doesn't have the watery taste that is unsuitable for beer-flavored beverages. • "1.5": It has a watery taste that is unsuitable for a beer-flavored beverage. • "1.0": A strong watery taste is noticeable, making it unsuitable for a beer-flavored beverage.

[0083] Furthermore, based on the three evaluation items mentioned above, an overall evaluation was conducted according to the following criteria. [comprehensive evaluation] • "A": The average score of all three sensory evaluation items tested is 2.5 or higher. • "B": Does not fall under "A" or "C". • "C": The average score of any one of the three sensory evaluation items examined is less than 2.0.

[0084] [Table 1] [Table 2] [Table 3]

[0085] The results of the examples showed that when the malt ratio in a beer-flavored beverage is 5% by mass or more and less than 100% by mass, the alcohol content is 1.0 (v / v)% or more and less than 4.5 (v / v)%, and the degree of visible fermentation is 5% or more and less than 65%, it was possible to provide a beverage that has a "suitable malty flavor characteristic of a beer-flavored beverage" and a "suitable drinking experience characteristic of a beer-flavored beverage," while suppressing the "watery taste unsuitable for a beer-flavored beverage."

Claims

1. The malt ratio is less than 100% by mass. The alcohol content is between 1.0 (v / v)% and 3.7 (v / v)%, The degree of fermentation is between 5% and 62%. The pH is 4.7 or lower. The real extract concentration is 6.0% by mass or higher. Beer-flavored beverage.

2. The beer-flavored beverage according to claim 1, wherein the total polyphenol content is 1 ppm by mass or more and 260 ppm by mass or less.

3. The beer-flavored beverage according to claim 1, wherein the real extract concentration is 15% by mass or less.

4. The beer-flavored beverage according to claim 1, wherein the original extract concentration is 6.0 to 20% by mass.

5. The beer-flavored beverage according to Claim 1, wherein the original extract concentration is 12.0 to 20% by mass.

6. The beer-flavored beverage according to claim 1, wherein the ratio [(X) / (Z)] of the original extract concentration (X) (unit: mass%) to the real extract concentration (Z) (unit: mass%) is 1.0 or more and 3.5 or less.

7. The beer-flavored beverage according to claim 1, wherein the ratio of the proline content (A) (unit: mg / 100 mL) to the total nitrogen content (B) (unit: mg / 100 mL) [(A) / (B)] is 0.1 or more and 0.5 or less.

8. A beer-flavored beverage according to any one of claims 1 to 7, wherein the carbohydrate content is more than 0.5 g / 100 mL.

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