Beer-flavored beverage

Abstract

To provide a beer taste beverage suppressed in unsuitable flavor such as fruity flavor and dairy product-like flavor while imparting floral-like fragrance which ethyl acetate has, and to provide a production method of the same.SOLUTION: A beer taste beverage has a content of iso α acid of 0.02 mass ppb or more and 5,000 mass ppb or less, and a mass ratio (ethyl acetate / ethyl lactate) of a content of ethyl acetate to a content of ethyl lactate of 0.07 or more and 60 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage and a method for producing the same. [Background technology]

[0002] In recent years, with the diversification of consumer preferences, there has been a growing demand for the development of beer-flavored beverages with particularly vibrant aromas and flavors. Generally, ethyl acetate has a floral-like aroma, and it is known that when included in beer-flavored beverages, it can result in a more vibrant beer-flavored beverage. For example, Non-Patent Document 1 describes that it has a floral-like aroma. [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] "Beer Brewing Technology" by Hideo Miyaji, published by Shokuhin Sangyo Shinbunsha Co., Ltd., first edition December 28, 1999, pp. 412-413. [Non-Patent Document 2] Compiled by the Japan Brewing Association, "Components of Brewed Products," Japan Brewing Association, December 1999, p. 211. [Overview of the project] [Problems that the invention aims to solve]

[0004] However, using ethyl acetate alone resulted in a strong, prominent aroma, sometimes imparting a fruity flavor unsuitable for beer-flavored beverages. Furthermore, according to Non-Patent Literature 2, ethyl acetate can impart bitterness to beer at high concentrations. Therefore, there was a desire for a beer-flavored beverage that offered a floral aroma without being overpowering, harmonizing with other flavors to create a more vibrant taste.

[0005] The present invention relates to providing a beer-flavored beverage in which the floral aroma of ethyl acetate is perceived, while undesirable aromas such as fruity or dairy-like scents are suppressed, as well as a method for producing the same. [Means for solving the problem]

[0006] The present invention relates to the following [1] to [3]. [1] A beer-flavored beverage having an iso-alpha acid content of 0.02 ppb by mass or more and 5000 ppb by mass or less, and a mass ratio of ethyl acetate content to ethyl lactate content (ethyl acetate / ethyl lactate) of 0.07 or more and 60 or less. [2] A method for producing a beer-flavored beverage, comprising the steps of: adding an iso-alpha acid at a concentration of 0.02 ppb by mass or more and 5000 ppb by mass or less; and adding ethyl acetate and ethyl lactate such that the mass ratio of ethyl acetate to ethyl lactate (ethyl acetate / ethyl lactate) is 0.07 or more and 60 or less. [3] A method for suppressing an odor unsuitable for beer-flavored beverages, comprising the steps of: adding an iso-alpha acid at a concentration of 0.02 ppb by mass or more and 5000 ppb by mass or less; and adding ethyl acetate and ethyl lactate such that the mass ratio of ethyl acetate to ethyl lactate (ethyl acetate / ethyl lactate) is 0.07 or more and 60 or less. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a beer-flavored beverage in which the floral aroma of ethyl acetate is perceived, while undesirable aromas such as fruity or dairy-like scents are suppressed, as well as a method for producing the same. [Modes for carrying out the invention]

[0008] The inventors of this invention have diligently investigated the aforementioned problem and have newly discovered that by including a specific amount of iso-alpha acid in a beer-flavored beverage and setting the mass ratio of ethyl lactate to ethyl acetate (ethyl acetate / ethyl lactate) within a specific range, it is possible to suppress fruity aromas and bitterness unsuitable for beer-flavored beverages while still perceiving the floral aroma of ethyl acetate. Although the mechanism is not yet clear, it is presumed that ethyl lactate selectively masks the fruity aromas and bitterness unsuitable for beer-flavored beverages caused by ethyl acetate, making the complex floral aroma more easily perceptible.

[0009] The beer-flavored beverage of the present invention contains iso-alpha acid, ethyl lactate, and ethyl acetate.

[0010] The iso-α acid content in the beer-flavored beverage of the present invention is, from the viewpoint of imparting a beer-like flavor, 0.02 ppb by mass or more and 5000 ppb by mass or less, preferably 0.1 ppb by mass or more, more preferably 0.5 ppb by mass or more, even more preferably 1 ppb by mass or more, even more preferably 5 ppb by mass or more, even more preferably 10 ppb by mass or more, even more preferably 20 ppb by mass or more, even more preferably 30 ppb by mass or more, even more preferably 40 ppb by mass or more, even more preferably 50 ppb by mass or more, even more preferably 100 ppb by mass or more, even more preferably 150 ppb by mass or more, even more preferably 200 ppb by mass or more, even more preferably 250 ppb by mass or more, even more preferably 300 ppb by mass or more, even more preferably 350 ppb by mass or more, and even more preferably 400 ppb by mass or more. The ppb is 1 / 2 or more, more preferably 450 ppb by mass or more, and more preferably 4500 ppb by mass or less, more preferably 4000 ppb by mass or less, more preferably 3500 ppb by mass or less, more preferably 3000 ppb by mass or less, more preferably 2500 ppb by mass or less, more preferably 2000 ppb by mass or less, more preferably 1500 ppb by mass or less, more preferably 1000 ppb by mass or less, more preferably 950 ppb by mass or less, more preferably 900 ppb by mass or less, more preferably 850 ppb by mass or less, more preferably 800 ppb by mass or less, more preferably 750 ppb by mass or less, more preferably 700 ppb by mass or less, more preferably 650 ppb by mass or less, more preferably 600 ppb by mass or less, and more preferably 550 ppb by mass or less. In this specification, the iso-alpha acid content is measured by the method described in Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011).The iso-alpha acid content can be adjusted by the hop variety, the amount of hops used, the timing of hop addition, the temperature at which hops are added and the holding time at that temperature, the pH at which hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. It can also be adjusted using commercially available hop products (such as iso-alpha acids), and the amount, type, timing of addition, temperature at which hops are added and the holding time at that temperature, the pH at which hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops may be used as pelletized hops, extracted hops, or hop buds. Hops and hop products may be used alone or in combination.

[0011] The ethyl acetate content in the beer-flavored beverage of the present invention is preferably 50 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 130 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 170 ppm by mass or more, even more preferably 190 ppm by mass or more, even more preferably 200 ppm by mass or more, even more preferably 210 ppm by mass or more, even more preferably 230 ppm by mass or more, even more preferably 250 ppm by mass or more, even more preferably 270 ppm by mass or more, even more preferably 290 ppm by mass or more, even more preferably 300 ppm by mass or more, and also preferably 600 ppm by mass. More preferably, the ethyl acetate content is 590 ppm or less by mass, even more preferably 580 ppm or less by mass, even more preferably 570 ppm or less by mass, even more preferably 560 ppm or less by mass, even more preferably 550 ppm or less by mass, even more preferably 530 ppm or less by mass, even more preferably 510 ppm or less by mass, even more preferably 500 ppm or less by mass, even more preferably 490 ppm or less by mass, even more preferably 470 ppm or less by mass, even more preferably 450 ppm or less by mass, even more preferably 430 ppm or less by mass, even more preferably 410 ppm or less by mass, even more preferably 400 ppm or less by mass, even more preferably 390 ppm or less by mass, even more preferably 370 ppm or less by mass, even more preferably 350 ppm or less by mass, and even more preferably 330 ppm or less by mass. In this specification, the ethyl acetate content is measured by gas chromatography.The ethyl acetate content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the addition of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, the addition of ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of ethyl acetate substrate, the amount of raw material that serves as the substrate for ethyl acetate, the amount of raw material, the type of raw material, 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 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 completion 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, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0012] The ethyl lactate content in the beer-flavored beverage of the present invention is preferably 10 ppm by mass or more, more preferably 20 ppm by mass or more, even more preferably 30 ppm by mass or more, even more preferably 40 ppm by mass or more, even more preferably 50 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 130 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 170 ppm by mass or more, even more preferably 190 ppm by mass or more, even more preferably 200 ppm by mass or more, even more preferably 210 ppm by mass or more, even more preferably 230 ppm by mass or more, even more preferably 250 ppm by mass or more, even more preferably 270 ppm by mass or more, even more preferably 290 ppm by mass or more, and also preferably 700 ppm by mass or less, more preferably 690 ppm by mass or less, even more preferably 680 ppm by mass or less, and even more preferably 6 The concentration is 70 ppm by mass or less, more preferably 660 ppm by mass or less, more preferably 650 ppm by mass or less, more preferably 630 ppm by mass or less, more preferably 610 ppm by mass or less, more preferably 600 ppm by mass or less, more preferably 590 ppm by mass or less, more preferably 570 ppm by mass or less, more preferably 550 ppm by mass or less, more preferably 530 ppm by mass or less, more preferably 510 ppm by mass or less, more preferably 500 ppm by mass or less, more preferably 490 ppm by mass or less, more preferably 470 ppm by mass or less, more preferably 450 ppm by mass or less, more preferably 430 ppm by mass or less, more preferably 410 ppm by mass or less, more preferably 400 ppm by mass or less, more preferably 390 ppm by mass or less, more preferably 370 ppm by mass or less, more preferably 350 ppm by mass or less, more preferably 330 ppm by mass or less, more preferably 310 ppm by mass or less, and more preferably 300 ppm by mass or less. In this specification, the ethyl lactate content is measured by gas chromatography.Adjustments to the ethyl lactate content include: addition of dilution water or carbonated water, addition of ethyl lactate-containing flavoring, amount of ethyl lactate-containing flavoring, amount of ethyl lactate-containing raw material, addition of ethyl lactate-containing raw material, type of raw material containing ethyl lactate, amount of ethyl lactate substrate, amount of raw material that serves as the substrate for ethyl lactate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mashing tank, protein decomposition time in the mashing tank, pH in the mashing tank, and the mashing process (wort production process from malt addition to before yeast addition). The pH, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, fermentation, completion 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, and 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.) can be set as appropriate.

[0013] In the beer-flavored beverage of the present invention, the mass ratio of ethyl acetate content to ethyl lactate content (ethyl acetate / ethyl lactate) is 0.07 to 60, preferably 0.10 or higher, more preferably 0.20 or higher, even more preferably 0.30 or higher, even more preferably 0.40 or higher, even more preferably 0.50 or higher, even more preferably 0.60 or higher, even more preferably 0.68 or higher, even more preferably 0.70 or higher, even more preferably 0.80 or higher, even more preferably 0.90 or higher, even more preferably 0.10 or higher, and also preferably 59 or lower, more preferably The value is 58 or less, more preferably 57 or less, more preferably 56 or less, more preferably 55 or less, more preferably 54 or less, more preferably 52 or less, more preferably 50 or less, more preferably 49 or less, more preferably 46 or less, more preferably 43 or less, more preferably 40 or less, more preferably 37 or less, more preferably 34 or less, more preferably 31 or less, more preferably 30 or less, more preferably 28 or less, more preferably 25 or less, more preferably 22 or less, more preferably 20 or less, more preferably 19 or less, more preferably 16 or less, more preferably 13 or less, more preferably 10 or less, more preferably 7 or less, and more preferably 5 or less.

[0014] The acetic acid content in the beer-flavored beverage of the present invention is preferably 500 ppm by mass or more, more preferably 700 ppm by mass or more, even more preferably 900 ppm by mass or more, even more preferably 1100 ppm by mass or more, even more preferably 1300 ppm by mass or more, even more preferably 1500 ppm by mass or more, even more preferably 1700 ppm by mass or more, even more preferably 1900 ppm by mass or more, even more preferably 2100 ppm by mass or more, even more preferably 2300 ppm by mass or more, even more preferably 2500 ppm by mass or more, even more preferably 2700 ppm by mass or more, and even more preferably The acetic acid content is 2900 ppm by mass or more, preferably 6000 ppm by mass or less, more preferably 5500 ppm by mass or less, even more preferably 5300 ppm by mass or less, even more preferably 5100 ppm by mass or less, even more preferably 4900 ppm by mass or less, even more preferably 4700 ppm by mass or less, even more preferably 4500 ppm by mass or less, even more preferably 4300 ppm by mass or less, even more preferably 4100 ppm by mass or less, even more preferably 3900 ppm by mass or less, even more preferably 3700 ppm by mass or less, even more preferably 3500 ppm by mass or less, even more preferably 3300 ppm by mass or less, and even more preferably 3100 ppm by mass or less. The beer-flavored beverage of the present invention may contain an acetate such as sodium acetate. When an acetate is included, the acetic acid content is the total amount of acetic acid and acetate. In this specification, the acetic acid content is measured by high-performance liquid chromatography. The acetic acid content can be adjusted by production by microbial fermentation during the manufacturing process, or by the addition of acetic acid or acetic acid-containing materials.

[0015] The lactic acid content in the beer-flavored beverage of the present invention is preferably 1000 ppm by mass or more, more preferably 1200 ppm by mass or more, even more preferably 1400 ppm by mass or more, even more preferably 1600 ppm by mass or more, even more preferably 1800 ppm by mass or more, even more preferably 2000 ppm by mass or more, even more preferably 2200 ppm by mass or more, even more preferably 2400 ppm by mass or more, and even more preferably 2600 ppm by mass or more, from the viewpoint of balancing a beer-like aftertaste with a dairy-like aroma unsuitable for beer. More preferably 2800 ppm by mass or more, more preferably 3000 ppm by mass or more, more preferably 3200 ppm by mass or more, more preferably 3400 ppm by mass or more, more preferably 3600 ppm by mass or more, more preferably 3800 ppm by mass or more, more preferably 4000 ppm by mass or more, more preferably 4200 ppm by mass or more, more preferably 4400 ppm by mass or more, more preferably 4600 ppm by mass or more, and more preferably 4800 ppm by mass or more, and also preferably 10000 ppm by mass or more. Further, more preferably 9800 ppm by mass or less, even more preferably 9600 ppm by mass or less, even more preferably 9400 ppm by mass or less, even more preferably 9200 ppm by mass or less, even more preferably 9000 ppm by mass or less, even more preferably 8800 ppm by mass or less, even more preferably 8600 ppm by mass or less, even more preferably 8400 ppm by mass or less, even more preferably 8200 ppm by mass or less, even more preferably 8000 ppm by mass or less, even more preferably 7800 ppm by mass or less, even more preferably 7600 ppm by mass or less, More preferably 7400 ppm by mass or less, even more preferably 7200 ppm by mass or less, even more preferably 7000 ppm by mass or less, even more preferably 6800 ppm by mass or less, even more preferably 6600 ppm by mass or less, even more preferably 6400 ppm by mass or less, even more preferably 6200 ppm by mass or less, even more preferably 6000 ppm by mass or less, even more preferably 5800 ppm by mass or less, even more preferably 5600 ppm by mass or less, even more preferably 5400 ppm by mass or less, and even more preferably 5200 ppm by mass or less. In this specification, the lactic acid content is measured by high-performance liquid chromatography.The lactic acid content can be adjusted by generating it through microbial fermentation during the manufacturing process, or by adding lactic acid or lactic acid-containing materials.

[0016] The mass ratio of acetic acid content to lactic acid content (acetic acid / lactic acid) in the beer-flavored beverage of the present invention is preferably 0.05 or higher, more preferably 0.08 or higher, more preferably 0.11 or higher, even more preferably 0.14 or higher, even more preferably 0.17 or higher, even more preferably 0.2 or higher, even more preferably 0.23 or higher, even more preferably 0.26 or higher, even more preferably 0.29 or higher, even more preferably 0.32 or higher, even more preferably 0.35 or higher, even more preferably 0.38 or higher, even more preferably 0.41 or higher, even more preferably 0.44 or higher, even more preferably 0.47 or higher, even more preferably 0.5 or higher, even more preferably 0.53 or higher, even more preferably 0.56 or higher, and even more preferably... More preferably 0.59 or higher, and more preferably 5.0 or lower, more preferably 4.5 or lower, even more preferably 4.0 or lower, even more preferably 3.5 or lower, even more preferably 3.0 or lower, even more preferably 2.5 or lower, even more preferably 2.0 or lower, even more preferably 1.5 or lower, even more preferably 1.0 or lower, even more preferably 0.98 or lower, even more preferably 0.95 or lower, even more preferably 0.92 or lower, even more preferably 0.89 or lower, even more preferably 0.86 or lower, even more preferably 0.83 or lower, even more preferably 0.8 or lower, even more preferably 0.77 or lower, even more preferably 0.74 or lower, even more preferably 0.71 or lower, even more preferably 0.68 or lower, even more preferably 0.65 or lower, and even more preferably 0.62 or lower. In this specification, the mass ratio of acetic acid content to lactic acid content can be adjusted by microbial fermentation during the manufacturing process, or by adding acetic acid and lactic acid, or a material containing acetic acid and lactic acid.

[0017] In the beer-taste beverage of the present invention, the mass ratio of the ethyl acetate content to the acetic acid content (ethyl acetate / acetic acid) is preferably 0.01 or more, more preferably 0.02 or more, still more preferably 0.03 or more, still more preferably 0.04 or more, still more preferably 0.05 or more, still more preferably 0.06 or more, still more preferably 0.07 or more, still more preferably 0.08 or more, still more preferably 0.09 or more, from the viewpoint of the balance between the complexity of the fruity aroma and the stimulating feeling characteristic of the beer-taste beverage. Also, it is preferably 1.2 or less, more preferably 1.1 or less, still more preferably 1.0 or less, still more preferably 0.9 or less, still more preferably 0.8 or less, still more preferably 0.7 or less, still more preferably 0.6 or less, still more preferably 0.5 or less, still more preferably 0.4 or less, still more preferably 0.3 or less, still more preferably 0.2 or less.

[0018] In the beer-taste beverage of the present invention, the mass ratio of the ethyl lactate content to the lactic acid content (ethyl lactate / lactic acid) is preferably 0.001 or more, more preferably 0.006 or more, still more preferably 0.011 or more, still more preferably 0.016 or more, still more preferably 0.021 or more, still more preferably 0.026 or more, still more preferably 0.031 or more, still more preferably 0.036 or more, still more preferably 0.041 or more, still more preferably 0.046 or more, still more preferably 0.05 or more, from the viewpoint of masking an inappropriate fruity aroma and bitterness and the balance of a complex aftertaste. Also, it is preferably 0.7 or less, more preferably 0.65 or less, still more preferably 0.6 or less, still more preferably 0.55 or less, still more preferably 0.5 or less, still more preferably 0.45 or less, still more preferably 0.4 or less, still more preferably 0.35 or less, still more preferably 0.3 or less, still more preferably 0.25 or less, still more preferably 0.2 or less, still more preferably 0.15 or less, still more preferably 0.1 or less.

[0019] In the beer-flavored beverage of the present invention, the mass ratio of the total content of ethyl acetate and ethyl lactate to the total content of acetic acid and lactic acid ((ethyl acetate + ethyl lactate) / (acetic acid + lactic acid)) is preferably 0.004 or higher, more preferably 0.009 or higher, even more preferably 0.014 or higher, even more preferably 0.019 or higher, even more preferably 0.024 or higher, even more preferably 0.029 or higher, even more preferably 0.034 or higher, even more preferably 0.039 or higher, and even more preferably 0.044 or higher. More preferably 0.049 or higher, even more preferably 0.054 or higher, even more preferably 0.059 or higher, even more preferably 0.064 or higher, even more preferably 0.069 or higher, even more preferably 0.074 or higher, and also preferably 0.9 or lower, more preferably 0.8 or lower, even more preferably 0.7 or lower, even more preferably 0.6 or lower, even more preferably 0.5 or lower, even more preferably 0.4 or lower, even more preferably 0.3 or lower, even more preferably 0.2 or lower, even more preferably 0.1 or lower, even more preferably 0.094 or lower, even more preferably 0.089 or lower, even more preferably 0.084 or lower, and even more preferably 0.079 or lower.

[0020] As used herein, the term "beer - flavored beverage" refers to an alcoholic or non - alcoholic carbonated beverage having a beer - like flavor. That is, unless otherwise specified, the beer - flavored beverages in this specification include all carbonated beverages with a beer flavor. As used herein, the term "beer - flavored alcoholic beverage" refers to a beer - flavored beverage with an alcohol content of 1 v / v% or more, and the term "non - alcoholic beer - flavored beverage" refers to a beer - flavored beverage with an alcohol content of less than 1 v / v%. The beer - flavored beverage of the present invention may be a fermented beer - flavored beverage that has undergone a fermentation process using yeast, or a non - fermented beer - flavored beverage that has not undergone a fermentation process. The fermented beer - flavored beverage may be an ale - type beer - flavored beverage brewed through a fermentation process using top - fermenting yeast, or a lager - type beer - flavored beverage brewed through a fermentation process using bottom - fermenting yeast. For fermentation, yeast that produces alcohol (Saccharomyces) or wild yeast (such as Brettanomyces) may be used, or yeast that does not produce alcohol (such as Saccharomyces), wild yeast (such as Brettanomyces), bacteria that perform lactic acid fermentation or gluconic acid fermentation, etc. may also be used. In the case of a fermented non - alcoholic beer - flavored beverage, it may be produced by a method of adding yeast and stopping fermentation so that the alcohol content is less than 1 v / v%, or by a method of passing through a dealcoholization process after fermentation so that the alcohol content is less than 1 v / v%.

[0021] The wort extract (O-Ex) concentration in the beer-flavored beverage of the present invention is preferably 14.0 w / w% or less, more preferably 13.5 w / w% or less, even more preferably 13.0 w / w% or less, even more preferably 12.5 w / w% or less, even more preferably 12.0 w / w% or less, even more preferably 11.5 w / w% or less, even more preferably 11.0 w / w% or less, even more preferably 10.5 w / w% or less, even more preferably 10.0 w / w% or less, and even more preferably 9.5 w / w It can be less than or equal to 1 / w%, more preferably 9.0 w / w% or less, and more preferably 4.0 w / w% or more, more preferably 4.5 w / w% or more, more preferably 5.0 w / w% or more, more preferably 5.5 w / w% or more, more preferably 6.0 w / w% or more, more preferably 6.5 w / w% or more, more preferably 7.0 w / w% or more, more preferably 7.5 w / w% or more, more preferably 8.0 w / w% or more, and more preferably 8.5 w / w% or more. In this specification, the wort extract (O-Ex) concentration shall be measured 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). The wort extract (O-Ex) concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, etc.

[0022] The final appearance fermentation level (LA) of the beer-flavored beverage of the present invention can be 80% or less, 75% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, 60% or less, 58% or less, 56% or less, 54% or less, 53% or less, or 52% or less. It can also be 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, 36% or more, 38% or more, 40% or more, 42% or more, 44% or more, or 46% or more. In this specification, the final appearance degree (LA) shall be measured 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). The final appearance degree (LA) can be adjusted by appropriately setting the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, and the set temperature and holding time for each temperature range when preparing the wort (including during saccharification).

[0023] The alcohol content (alcohol content) of the beer-flavored alcoholic beverage of the present invention is preferably 1v / v% or more and 12v / v% or less, for example, 2v / v% or more, 2.5v / v% or more, 3v / v% or more, 3.5v / v% or more, 4v / v% or more, 4.5v / v% or more, 5v / v% or more, 5.5v / v% or more, 6v / v% or more, 6.5v / v% or more, 7v / v% or more, or 11.5v / v% or less, 11v / v% or less, 10.5v / v% or less, 10v / v% or less, 9.5v / v% or less, 9v / v% or less, 8.5v / v% or less, 8v / v% or less, 7.5v / v% or less. The alcohol content (alcohol content) of the non-alcoholic beer-flavored beverage of the present invention is preferably less than 1.0 v / v%, more preferably 0.95 v / v% or less, even more preferably 0.90 v / v% or less, even more preferably 0.85 v / v% or less, even more preferably 0.80 v / v% or less, even more preferably 0.75 v / v% or less, even more preferably 0.70 v / v% or less, even more preferably 0.60 v / v% or less, even more preferably 0.50 v / v% or less, even more preferably 0.40 v / v% or less, even more preferably 0.30 v / v% or less, even more preferably 0.20 v / v% or less, even more preferably 0.10 v / v% or less, and even more preferably 0.05 v / v% or less. In this specification, the alcohol content (alcohol content) shall be measured 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). The alcohol content may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition of the pre-fermentation liquid, the type of yeast, the amount of yeast, the addition of brewing alcohol, the addition of distilled alcohol, etc.

[0024] The pH of the beer-flavored beverage of the present invention may be 2.5 or higher, 2.6 or higher, 2.7 or higher, 2.8 or higher, 2.9 or higher, 3 or higher, 3.1 or higher, 3.2 or higher, or 3.3 or higher. It may also be 4.2 or lower, 4.1 or lower, 4 or lower, 3.9 or lower, 3.8 or lower, 3.7 or lower, 3.6 or lower, 3.5 or lower, 3.4 or lower, 3.3 or lower, 3.2 or lower, 3 or lower, or 2.9 or lower. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of diluting water or carbonated water added, etc. Furthermore, the process can also be carried out by appropriately setting 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 (acetic acid, 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 completion 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, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In this specification, the pH of beer-flavored beverages shall be measured by the method described in Section 8.7 pH of 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).

[0025] The chromaticity of the beer-flavored beverage of the present invention may be, for example, 5 EBC or higher, 10 EBC or higher, 15 EBC or higher, 20 EBC or higher, 25 EBC or higher, 30 EBC or higher, 35 EBC or higher, 40 EBC or higher, 45 EBC or higher, 50 EBC or higher, 55 EBC or higher, 60 EBC or higher, 65 EBC or higher, 70 EBC or higher, 75 EBC or higher, 80 EBC or higher, 85 EBC or higher, 90 EBC or higher, 95 EBC or higher, 100 EBC or higher, or 120 EBC or lower, 115 EBC or lower, 110 EBC or lower, 105 EBC or lower, 100 EBC or lower, 95 EBC or lower, 90 EBC or lower, 85 EBC or lower, or 80 EBC or lower. In this specification, color is measured by the method described in Section 8.8, Color, of 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). Color can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the temperature during mashing, the pH during mashing, the mashing time, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, the amount of coloring components such as caramel color, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the amount of beer filtration, etc.

[0026] The bitterness value in the beer-flavored beverage of the present invention may be, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, or 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, 8 BUs or less, 7 BUs or less, 6 BUs or less, 5 BUs or less, 5.5 BUs or less, 5 BUs or less, 4.5 BUs or less, 4 BUs or less, 3.5 BUs or less, or 3 BUs or less. In this specification, the bitterness value is measured according to the method described in section 8.15 "Bitterness Value" of the "BCOJ Beer Analysis Method (Revised November 1, 2004)". Specifically, after adding acid to the degassed sample, extraction is performed with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm with isooctane as a control, and the bitterness value (BU) can be obtained by multiplying the result by a factor. The bitterness value depends on the iso-alpha acid content in the beverage. Iso-alpha acid is obtained by isomerizing the alpha acid contained in hops. The amount of iso-alpha acid can be controlled by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature and holding time at that temperature range when hops are added, the pH when hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Furthermore, the flavor can be adjusted using commercially available hop products (such as iso-alpha acids), and can be controlled by adjusting the amount, type, timing of addition, temperature and holding time at that temperature, pH at the time of addition, original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, 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.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops may be pelletized hops, extracted hop extracts, or hop husks. Hops and hop products may be used alone or in combination.

[0027] The total nitrogen content in the beer-flavored beverage of the present invention is, for example, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more, 55 mg / 100 mL or more, 60 mg / 100 mL or more, 65 mg / 100 mL or more, 70 mg / 100 mL or more, 75 mg / 100 mL or more, 80 mg / 100 mL or more, 85 mg / 100 mL or more, 90 mg / 100 mL The nitrogen content may be 1 L or more, 95 mg / 100 mL or more, 100 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, or 150 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, or 75 mg / 100 mL or less. The total nitrogen content is the sum of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen content shall be measured by the method described in Section 8.9 Total Nitrogen of 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 Supplement and Revised Edition).The total nitrogen content can be adjusted by appropriately setting the beer filtration conditions, such as 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 (including proteolytic enzymes, etc.) added, the temperature during the enzymatic reaction, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the temperature in the mashing tank, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the temperature during wort filtration, the time during wort filtration, the pH during wort filtration, the amount of sparging water used during wort filtration, 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 (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.).

[0028] The total polyphenol content in the beer-flavored beverage of the present invention can be, for example, 20 ppm or more, 40 ppm or more, 60 ppm or more, 80 ppm or more, 100 ppm or more, 120 ppm or more, 140 ppm or more, 160 ppm or more, 180 ppm or more, 200 ppm or more, or 400 ppm or less, 380 ppm or less, 360 ppm or less, 340 ppm or less, 320 ppm or less, 300 ppm or less, 280 ppm or less, 260 ppm or less, 240 ppm or less, or 220 ppm or less. In this specification, the total polyphenol content is measured by the method described in 8.19 Total Polyphenols of 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 Supplement and Revised). The total polyphenol content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (raw materials containing polyphenols such as malt), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, 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, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). 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 a high polyphenol content, such as barley malt and malt husk (grain husk). Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with a high polyphenol content, such as malt.

[0029] The free amino nitrogen (FAN) content in the beer-flavored beverage of the present invention can be 1.0 mg / 100 mL or more, 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10.0 mg / 100 mL or more, and can also be 20.0 mg / 100 mL or less, 19.0 mg / 100 mL or less, 18.0 mg / 100 mL or less, 17.0 mg / 100 mL or less, 16.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, and 14.0 mg / 100 mL or less. In this specification, the FAN content is defined as 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, 8.18). Free amino nitrogen is measured by the method described. The FAN content 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 (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 in 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 in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0030] The isoamyl acetate content in the beer-flavored beverage of the present invention can be, for example, 1 ppm or more, 2 ppm or more, 3 ppm or more, 4 ppm or more, 5 ppm or more, 7 ppm or more, 9 ppm or more, 10 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, or 200 ppm or less, 190 ppm or less, 180 ppm or less, 170 ppm or less, 160 ppm or less, 150 ppm or less, 140 ppm or less, 130 ppm or less, 120 ppm or less, or 110 ppm or less. In this specification, the isoamyl acetate content is measured by gas chromatography. The adjustment of the isoamyl acetate content involves the addition of dilution water or carbonated water, the addition of isoamyl acetate-containing flavoring, the amount of isoamyl acetate-containing flavoring, the amount of isoamyl acetate-containing raw material, the addition of isoamyl acetate-containing raw material, the type of raw material containing isoamyl acetate, the amount of substrate for isoamyl acetate, the amount of raw material that serves as the substrate for isoamyl acetate, the amount of raw material, the type of raw material, 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, and the mashing process (from malt addition to before yeast addition). The process can be carried out by appropriately setting the pH in the wort production process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, after fermentation is complete, 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 in the fermentation process, and 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.).

[0031] The isoamyl alcohol content in the beer-flavored beverage of the present invention can be 1.0 ppm or more, 2.0 ppm or more, 3.0 ppm or more, 4.0 ppm or more, 5.0 ppm or more, 6.0 ppm or more, 7.0 ppm or more, 8.0 ppm or more, 9.0 ppm or more, 10.0 ppm or more, 15.0 ppm or more, 20.0 ppm or more, 30.0 ppm or more, and can also be 100.0 ppm or less, 90.0 ppm or less, 80.0 ppm or less, 70.0 ppm or less, 60.0 ppm or less, 50.0 ppm or less, or 40.0 ppm or less. In this specification, the isoamyl alcohol content is measured by gas chromatography. The adjustment of the isoamyl alcohol content involves the addition of dilution water or carbonated water, the addition of isoamyl alcohol-containing flavoring, the amount of isoamyl alcohol-containing flavoring, the amount of isoamyl alcohol-containing raw material, the addition of isoamyl alcohol-containing raw material, the type of raw material containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw material that serves as the substrate for isoamyl alcohol, the amount of raw material, the type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the fermentation tank, the protein decomposition time in the fermentation tank, the pH in the fermentation tank, and the fermentation process. The pH during the wort production process (from malt addition to before yeast addition), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, fermentation, completion 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, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set as appropriate.

[0032] The ethyl caproate content in the beer-flavored beverage of the present invention is 1.0 ppb by mass or more, 2.0 ppb by mass or more, 3.0 ppb by mass or more, 4.0 ppb by mass or more, 5.0 ppb by mass or more, 6.0 ppb by mass or more, 7.0 ppb by mass or more, 8.0 ppb by mass or more, 9.0 ppb by mass or more, 10.0 ppb by mass or more, 15.0 ppb by mass or more, 20.0 ppb by mass or more, 25.0 ppb by mass or more, and 30.0 ppb by mass. The ethyl caproate content can be 35.0 ppb by mass or more, 40.0 ppb by mass or more, 45.0 ppb by mass or more, 50.0 ppb by mass or more, and can also be 900.0 ppb by mass or less, 800.0 ppb by mass or less, 700.0 ppb by mass or less, 650.0 ppb by mass or less, 600.0 ppb by mass or less, 550.0 ppb by mass or less, 500.0 ppb by mass or less, 450.0 ppb by mass or less, and 400.0 ppb by mass or less. In this specification, the ethyl caproate content is measured by gas chromatography. Adjusting the ethyl caproate content involves adding dilution water or carbonated water, adding ethyl caproate-containing flavoring, the amount of ethyl caproate-containing flavoring, the amount of ethyl caproate-containing raw material, the type of raw material containing ethyl caproate, the amount of ethyl caproate substrate, the amount of raw material that serves as the substrate for ethyl caproate, the amount of raw material, the type of raw material, 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, and the mashing process (from malt addition to yeast). This process can be carried out by appropriately setting the pH during the wort production process before addition, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, after fermentation is complete, 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, and 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.).

[0033] The content of 4-vinylguaiacol (4VG) in the beer-flavored beverage of the present invention can be, for example, 1 μg / L or more, 50 μg / L or more, 100 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, or 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 750 μg / L or less, 700 μg / L or less, 650 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 450 μg / L or less, or 400 μg / L or less. In this specification, the content of 4-vinylguaiacol is measured by gas chromatography. Adjustments to the 4-vinylguaiacol content include: addition of dilution water or carbonated water, addition of 4-vinylguaiacol-containing flavoring, amount of 4-vinylguaiacol-containing flavoring, amount of 4-vinylguaiacol-containing raw material, addition of 4-vinylguaiacol-containing raw material, type of raw material containing 4-vinylguaiacol, amount of 4-vinylguaiacol substrate (ferulic acid, etc.), amount of raw material that becomes the substrate (ferulic acid, etc.) for 4-vinylguaiacol, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the fermentation tank, and protein content in the fermentation tank. This process can be carried out by appropriately setting the thawing time, pH in the mashing tank, pH during the mashing process (from malt addition to wort production 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, and 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.).

[0034] The main ingredients in the beer-flavored beverage of the present invention may include malt along with water, or they may not include malt. Hops may also be used, and other ingredients such as preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, and spirits may also be used.

[0035] Malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats, with the roots removed. The origin and variety of the malt can be anything, but barley malt is preferred. Barley malt is one of the most commonly used malts as an ingredient in Japanese beer-flavored beverages. There are various types of barley, such as two-row barley and six-row barley, and either can be used. In addition to regular malt, colored malts can also be used. When using colored malts, different types of colored malts may be used in appropriate combinations, or a single type of colored malt may be used.

[0036] In addition to malt, other grains, proteins, yeast extracts, sugar solutions, etc., may also be used. Examples of such grains include grains that are not malted (barley, wheat, rye, oats, oats, pearl oats, etc.), rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from them, as well as extracts thereof. Among these, the use of corn (corn grits, etc.) is preferred. Examples of proteins include soy protein, pea protein, yeast extract, and their hydrolysates.

[0037] In addition, when malt is not used, examples of beer-flavored beverages include those using liquid sugar containing a carbon source, or a nitrogen source such as amino acid-containing materials other than malt (e.g., soy protein).

[0038] Examples of hops include pellet hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used.

[0039] 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 formulations 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 as preservatives. These preservatives may be used alone or in combination of two or more. The amount of preservative is preferably 5 ppm by mass or more and 1200 ppm by mass or less, more preferably 10 ppm by mass or more and 1100 ppm by mass or less, even more preferably 15 ppm by mass or more and 1000 ppm by mass or less, and even more preferably 20 ppm by mass or more and 900 ppm by mass or less.

[0040] Examples of sweeteners include commercially available saccharified syrups obtained by decomposing grain-derived starch with acid or enzymes, commercially available corn syrups and other sugars, trisaccharides or higher sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in liquid form such as solutions, or in solid form such as powders. There are no particular restrictions on the type of grain used as the raw material for the 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 examples of sweeteners include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) of these. Isomerized sugars such as isomaltose and isomalttriose can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. Sweeteners may be used alone or in combination of two or more.

[0041] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, soy dietary fiber, 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.

[0042] The bittering agent or bittering agent is not particularly limited, and in addition to hops, examples include rosemary, reishi mushroom, dwarf fennel, juniper berries, sage, maizenberry, Ganoderma lucidum, bay laurel, kwashin, citrus extract, bitter oak extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, caraway extract, naringin, absinthin, wormwood, wormwood extract, etc.

[0043] 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, tocopherols such as vitamin E, and catechins.

[0044] The flavorings are not particularly limited, and general beer flavorings can be used. Beer flavorings are used to give a beer-like flavor and contain brewing components produced by fermentation. Examples of beer flavorings include esters, higher alcohols, and lactones, such as isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, etc. (flavorings that evoke a beer-like aroma).

[0045] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, glucono delta-lactone, or salts thereof. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0046] In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, and corn using malt or, if necessary, enzymes, fermenting them with yeast, and then distilling them. Barley is preferred as the grain used as the raw material for spirits.

[0047] One embodiment of the beer-flavored beverage of the present invention is a packaged beverage. 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. However, when using colorless, transparent bottles or PET bottles, they will be exposed to sunlight or fluorescent light, so colored bottles, colored PET bottles, cans, or kegs are preferred.

[0048] The malt ratio of the beer-flavored beverage of the present invention can be 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 42% or more, 45% or more, 50% or more, and can also be 100% or less, 90% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, or 52% or less. In this specification, the malt ratio means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, etc., which came into effect on April 1, 2018.

[0049] Using corn grits in the beer-flavored beverage of this invention can increase the fullness characteristic of beer-flavored beverages. When corn grits are used, the product will be labeled with "corn," "corn grits," or "maize," so whether or not they are used can be confirmed from the ingredients list.

[0050] The corn grits ratio of the beer-flavored beverage of the present invention can be, for example, 0% or more, 5% or more, 7.5% or more, 10% or more, 12.5% ​​or more, 15% or more, 17.5% or more, 20% or more, or 50% or less, 47.5% or less, 45% or less, 42.5% or less, 40% or less, 37.5% or less, 35% or less, 32.5% or less, 30% or less, 27.5% or less, 25% or less, or 22.5% or less. In this specification, the corn grits ratio means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, etc., which came into effect on April 1, 2018.

[0051] When liquid sugar is used in the present invention, the aftertaste of beer-flavored beverages can be made cleaner. Liquid sugar refers to a sugar containing at least one of the following: glucose, fructose, maltose, isomaltose, maltotriose, isomalttriose, maltotetraose, and isomalttetraose, and may contain two or more of these. Liquid sugar is preferred from the viewpoint of ease of handling during the process, but powdered (e.g., in powder form) or solid sugar may also be used. When powdered (e.g., in powder form) or solid sugar is used, it is preferable that the sugar contains at least one of the following: glucose, fructose, maltose, isomaltose, maltotriose, isomalttriose, maltotetraose, and isomalttetraose, and may contain two or more of these. When liquid sugar is used, the product will be labeled as containing sugars, so its use can be confirmed from the raw materials list.

[0052] The liquid sugar ratio of the present invention can be, for example, 0% or more, 2% or more, 4% or more, 6% or more, 8% or more, 10% or more, 12% or more, 14% or more, 16% or more, 18% or more, 20% or more, and 50% or less, 48% or less, 46% or less, 44% or less, 42% or less, 40% or less, 38% or less, 36% or less, 34% or less, 32% or less, 30% or less, 28% or less, 26% or less, 24% or less, 22% or less. In this specification, the liquid sugar ratio means a value calculated in accordance with the Liquor Tax Act with an enforcement date of April 1, 2018 and the Interpretation Guidelines of Liquor Tax and Related Laws and Regulations.

[0053] The amount of carbon dioxide gas in the beer-like beverage of the present invention is represented by the carbon dioxide gas pressure of the beverage. Typically, the upper limit of the carbon dioxide gas pressure of the beverage is 5.0 kg / cm 2 4.5 kg / cm 2 or 4.0 kg / cm 2 and the lower limit is 0.20 kg / cm 2 0.50 kg / cm 2 or 1.0 kg / cm 2 and any combination of these upper and lower limits may be used. For example, the carbon dioxide gas 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, the gas pressure refers to the gas pressure in the container, except in special cases. The pressure is measured by fixing a sample at 20°C to an internal gas pressure gauge, then opening the valve of the internal gas pressure gauge once to release the gas, closing the valve again, and shaking the internal gas pressure gauge to read the value when the pointer reaches a fixed position, or by using a commercially available gas pressure measuring device.

[0054] The beer-like beverage of the present invention may contain various additives, if necessary. Such additives include, for example, coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, amino acids (such as glycine, proline), and seasonings such as amino acids.

[0055] Coloring agents are used to give beverages a beer-like color, and caramel coloring can be used, for example.

[0056] Foam-forming agents are used to create beer-like foam in beverages or to retain foam in beverages. They can be appropriately used as foam-forming agents, and may include plant-derived saponin substances such as soy saponin and quillaja saponin, plant proteins such as corn and soy, peptide-containing substances such as collagen peptides, and yeast extracts.

[0057] Fermentation accelerators are used to promote fermentation by yeast, and can be used individually or in combination with other substances such as yeast extract, rice or wheat bran components, vitamins, and minerals.

[0058] The beer-flavored beverage of the present invention can be manufactured in the same manner as a general beer-flavored beverage, except that it includes a step (Step A) of adding iso-alpha acid in an amount of 0.02 ppb by mass or more and 5000 ppb by mass or less, and a step (Step B) of adding ethyl acetate and ethyl lactate so that the mass ratio of ethyl acetate to ethyl lactate (ethyl acetate / ethyl lactate) is 0.07 or more and 60 or less. Here, Steps A and B can be performed at any time during the manufacturing process. Furthermore, Steps A and B can be adjusted by adding iso-alpha acid, ethyl acetate and ethyl lactate, or by adjusting them according to the raw materials and manufacturing conditions. Below, we show a general method for manufacturing a beer-flavored beverage, both when malt is used as a raw material and when it is not.

[0059] Alcohol-containing beer-flavored beverages manufactured using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture of malt and other grains, starch, sugars, bittering agents, or coloring agents as needed, along with water. The mixture is then gelatinized and saccharified, filtered, and a saccharified liquid is obtained. Hops and bittering agents are added to the saccharified liquid as needed and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, malt extract may be mixed with warm water and hops added and boiled. Hops may be added at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, and solids removal process. Known conditions may be used for the fermentation and storage process. The resulting fermented liquid is filtered, and carbon dioxide is added to the resulting filtrate. The liquid is then filled into containers and subjected to a sterilization process to obtain the desired beer-flavored beverage. In addition, spirits derived from grains may be added as an alcohol component. Spirits refer to alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, and corn with yeast, and then distilling them. Barley is preferred as the raw material for spirits. Steps A and B in the above process can be performed at any stage up to bottling, but it is preferable to perform them before the fermentation process because yeast fermentation enhances the flavors suitable for beer.

[0060] A beer-flavored beverage containing alcohol, manufactured without using malt as a raw material, is prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt or barley, hops, colorants, etc., with warm water to form a liquid sugar solution. This liquid sugar solution is then boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling, rather than before. As an alternative to this saccharified solution, an extract using raw materials other than malt may be prepared by adding warm water to which hops are added and then boiling. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is filtered, and carbon dioxide is added to the resulting filtrate. After that, the liquid is filled into containers and subjected to a sterilization process to obtain the desired beer-flavored beverage. In addition, spirits derived from grains may be added as an alcohol component. In each of the above processes, steps A and B may be performed at any stage up to filling, but it is preferable to perform them before the fermentation process because yeast fermentation increases the flavor suitable for beer.

[0061] Non-fermented, alcohol-containing beer-flavored beverages may be made with or without malt, and the alcohol content of the final product may be adjusted by adding raw material alcohol. The addition of raw material alcohol may be carried out at any stage from the saccharification stage to the filling stage. In addition, spirits derived from grains may be added as an alcohol component. In each of the above stages, the enzymatic treatment stage may be carried out at any stage up to the filling stage, but from the viewpoint of purine removal efficiency, it is preferable to carry it out in a stage after raw material blending. In each of the above stages, stages A and B may be carried out at any stage up to the filling stage.

[0062] Non-alcoholic beer-flavored beverages manufactured using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture of malt and other grains, starch, sugars, bittering agents, or coloring agents as needed, along with water. The mixture is then gelatinized and saccharified, filtered, and a saccharified liquid is obtained. Hops and bittering agents are added to the saccharified liquid as needed and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, malt extract may be mixed with warm water and hops added and boiled. Hops may be added at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, and solids removal process. After boiling, the mixture is cooled, and flavorings, acidulants, colorings such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc., are added to the resulting wort, filtered, and carbon dioxide is added to the resulting filtrate. The mixture is then filled into containers and subjected to a sterilization process to obtain the desired non-alcoholic beer-flavored beverage. In each of the above processes, processes A and B may be performed at any stage up to the filling stage.

[0063] When manufacturing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt or barley, hops, colorants, etc. are mixed with hot water to make a liquid sugar solution. This liquid sugar solution is boiled. If hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling, rather than before boiling. After boiling, it is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, and it is filtered. Carbon dioxide is then added to the resulting liquid sugar solution. After that, it is filled into containers and subjected to a sterilization process to obtain the desired non-alcoholic beer-flavored beverage. Steps A and B in the above process may be performed at any stage up to filling.

[0064] Furthermore, the beer-flavored beverage obtained by the manufacturing method of the present invention can suppress odors unsuitable for beer-flavored beverages. Therefore, the present invention also provides a method for suppressing odors unsuitable for beer-flavored beverages. The details of the process in the method for suppressing unsuitable odors of the present invention are the same as those in the manufacturing method of the present invention. [Examples]

[0065] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0066] <Preparation of beer-flavored beverages> Examples 1-28, Comparative Examples 1-6 Malt and corn grits were added to a mashing tank containing warm water in the ratios shown in Tables 1-3. The temperature was then gradually increased and maintained, and the mixture was filtered to remove spent malt and obtain wort. The wort was then poured into a boiling kettle, hops were added, and sugar solution was added as needed to achieve the malt ratios shown in Tables 1-3, followed by boiling. After boiling, solid-liquid separation was performed, and the resulting clear wort was cooled and aeration with oxygen was carried out to obtain the pre-fermentation liquid before yeast addition. Brewing yeast was added to the pre-fermentation liquid obtained in this way, and fermentation was carried out at the specified fermentation temperature and time. After a maturation period of approximately one week, the yeast was removed by filtration. Subsequently, the original extract was adjusted by adding extract-adjusting water and each component as needed to obtain the values ​​shown in Tables 1-3, thereby obtaining beer-flavored beverages. In each example and comparative example, the amount and timing of hop addition, the set temperature and holding time for each temperature range when preparing the wort, etc., were appropriately set and adjusted to achieve the iso-α-acid content shown in Tables 1-3. Furthermore, the content of acetic acid, lactic acid, ethyl acetate, and ethyl lactate was adjusted as needed, after appropriately setting the type of yeast and fermentation conditions, to achieve the content shown in Tables 1-3.

[0067] After cooling the beer-flavored beverages of each example and comparative example to 4°C, six expert panelists tasted them and evaluated them on a 5-point scale according to the following criteria. The average values ​​are shown in Tables 1-3. Prior to the evaluation, a sample that would receive a rating of "2" was prepared to ensure consistency in the criteria among the panelists. (Evaluation criteria for unsuitable fruity aromas) "1": I feel it clearly. "1.5": I feel it. "2": I don't really feel it. "2.5": I barely feel it. "3": I don't feel anything at all.

[0068] After cooling the beer-flavored beverages of each example and comparative example to 4°C, six expert panelists tasted them and evaluated them on a 5-point scale according to the following criteria. The average values ​​are shown in Tables 1-3. Prior to the evaluation, a sample that would receive a rating of "2" was prepared to ensure consistency in the criteria among the panelists. (Evaluation criteria for unsuitable dairy-like aromas) "1": I feel it clearly. "1.5": I feel it. "2": I don't really feel it. "2.5": I barely feel it. "3": I don't feel anything at all.

[0069] [Table 1]

[0070] [Table 2]

[0071] [Table 3]

[0072] As shown in Tables 1-3, in Examples 1-28, where the mass ratio of ethyl acetate to ethyl lactate (ethyl acetate / ethyl lactate) was kept within a specific range and a specific amount of iso-alpha acid was included, the floral aroma of ethyl acetate was still noticeable in all cases, while undesirable aromas such as fruity or dairy-like scents were suppressed. [Industrial applicability]

[0073] According to the present invention, it is possible to provide a new type of beer-flavored beverage that has the floral aroma of ethyl acetate while suppressing undesirable aromas such as fruity or dairy-like scents.

Claims

1. A beer-flavored beverage having an iso-alpha acid content of 0.02 ppb by mass or more and 5000 ppb by mass or less, an ethyl acetate content of 50 ppm by mass or more and 600 ppm by mass or less, an ethyl lactate content of 10 ppm by mass or more and 700 ppm by mass or less, a mass ratio of ethyl acetate to ethyl lactate (ethyl acetate / ethyl lactate) of 0.07 or more and 60 or less, a raw wort extract concentration of 4.0 w / w% or more, and a malt ratio of 40% or more.

2. The beer-flavored beverage according to claim 1, wherein the acetic acid content is 300 ppm by mass or more and 6000 ppm by mass or less.

3. A beer-flavored beverage according to claim 1 or 2, wherein the lactic acid content is 500 ppm by mass or more and 12,000 ppm by mass or less.

4. A beer-flavored beverage according to any one of claims 1 to 3, wherein the malt ratio is 50% or more.

5. A method for producing a beer-flavored beverage having a raw wort extract concentration of 4.0 w / w% or more and a malt ratio of 40% or more, comprising the steps of: containing iso-alpha acid in an amount of 0.02 ppb by mass or more and 5000 ppb by mass or less; and containing ethyl acetate and ethyl lactate such that the ethyl acetate content is 50 ppm by mass or more and 600 ppm by mass or less, the ethyl lactate content is 10 ppm by mass or more and 700 ppm by mass or less, and the mass ratio of the ethyl acetate content to the ethyl lactate content (ethyl acetate / ethyl lactate) is 0.07 or more and 60 or less.

6. A method for suppressing an odor unsuitable for a beer-flavored beverage having a raw wort extract concentration of 4.0 w / w% or more and a malt ratio of 40% or more, comprising the steps of: containing an iso-alpha acid in an amount of 0.02 ppb by mass or more and 5000 ppb by mass or less; and containing ethyl acetate and ethyl lactate such that the ethyl acetate content is 50 ppm by mass or more and 600 ppm by mass or less, the ethyl lactate content is 10 ppm by mass or more and 700 ppm by mass or less, and the mass ratio of the ethyl acetate content to the ethyl lactate content (ethyl acetate / ethyl lactate) is 0.07 or more and 60 or less.

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