Beer-flavored beverage

Abstract

To provide a beer-taste beverage that offers a feeling of ease of drinking both in appearance and at the time of drinking, and has favorable drinkability.SOLUTION: A beer-taste beverage has a chromaticity of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a sugar content of 3.0 g / 100 mL or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, a variety of beer-flavored beverages have been developed and offered to meet the diverse preferences of consumers. For example, some consumers find beer-flavored beverages difficult to drink due to their appearance. Others dislike the bitterness characteristic of beer-flavored beverages. There is a demand for beer-flavored beverages that are easy to drink, even for consumers who dislike the distinctive appearance or bitterness of beer-flavored beverages. For example, Patent Document 1 discloses a beer or beer-like beverage in which a broth obtained by boiling hops to a pH of 7.5 or higher is mixed with a broth obtained by boiling other ingredients, the mixture is adjusted to a pH of 3.5 to 5, and then the mixture is filtered to reduce its color to 0.6 or less. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2014-11973 [Overview of the project] [Problems that the invention aims to solve]

[0004] Low-color beer-flavored beverages, such as those described in Patent Document 1, achieve low color by adjusting the selection of raw materials, extract concentration, and degree of filtration. However, a problem arises in that the taste and mouthfeel decrease associated with adjusting the color. Under these circumstances, there is a demand for beer-flavored beverages that are easy to drink both in appearance and taste, while also offering a satisfying drinking experience. [Means for solving the problem]

[0005] One aspect of the present invention provides a beer-flavored beverage in which the color, bitterness value, and sugar content are adjusted to a predetermined range, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage. The following embodiments are provided as specific examples. [1] A beer-flavored beverage with a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a carbohydrate content of 3.0 g / 100 mL or more. [2] A beer-flavored beverage as described in [1] above, having a chromaticity of 5.0 EBC or less. [3] A beer-flavored beverage as described in [1] or [2] above, having a bitterness value of 10.0 BUs or less. [4] A beer-flavored beverage as described in any one of the above [1] to [3], having a proline content of 4.0 mg / 100 mL or more. [5] A beer-flavored beverage as described in any one of the above [1] to [3], having a proline content of 10.0 mg / 100 mL or more. [6] A beer-flavored beverage as described in any one of the above [1] to [5], wherein the ratio of the proline content (unit: mg / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [proline / (chromaticity × bitterness value)] is 0.050 or higher. [7] A beer-flavored beverage as described in any one of the above [1] to [6], wherein the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [chromaticity × bitterness value] is between 5.0 and 110. [8] A beer-flavored beverage as described in any one of the above [1] to [7], wherein the ratio of carbohydrate content (unit: g / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [carbohydrate / (chromaticity × bitterness value)] is 0.030 or higher. [9] A beer-flavored beverage as described in any one of the above [1] to [8], wherein the ratio of the product of carbohydrate content (unit: g / 100mL) and proline content (unit: mg / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [(carbohydrate × proline) / (chromaticity × bitterness value)] is 0.30 or higher.

[10] A beer-flavored beverage as described in any one of the above [1] to [9], wherein the isobutyl alcohol content is 5.0 to 50 mg / L.

[11] A beer-flavored beverage as described in any one of the above [1] to

[10] , wherein the isoamyl acetate content is 0.50 to 7.5 mg / L.

[12] A beer-flavored beverage as described in any one of the above [1] to

[11] , wherein the isoamyl alcohol content is 30 to 120 mg / L.

[13] A fermented beer-flavored beverage, as described in any one of the above items [1] to

[12] .

[14] A method for producing a beer-flavored beverage, comprising the following steps (1) and (a) to (c). • Process (1): A process to obtain a pre-beverage liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. • Step (a): A step to adjust the color of the beer-flavored beverage to 7.5 EBC or less. • Step (b): A step to adjust the bitterness value of the beer-flavored beverage to 15.0 BUs or less. • Step (c): A step to adjust the sugar content of the beer-flavored beverage to 3.0 g / 100 mL or more.

[15] A method for producing a beer-flavored beverage according to

[14] above, further comprising the following step (d). Step (d): A step to adjust the proline content of the beer-flavored beverage to 4.0 mg / 100 mL or more.

[16] A method for producing a beer-flavored beverage according to

[14] or

[15] , further comprising step (2). · Step (2): A step of adding yeast to the pre-beverage liquid obtained in Step (1) and performing alcoholic fermentation.

[17] A flavor improvement method for improving the drinking satisfaction of a beer-taste beverage by adjusting the sugar content to 3.0 g / 100 mL or more for a beer-taste beverage having a color degree of 7.5 EBC or less and a bitterness value of 15.0 BUs or less.

[18] Furthermore, the flavor improvement method according to

[16] above, which improves the taste of a beer-taste beverage by adjusting the proline content to 4.0 mg / 100 mL or more.

[19] A beer-taste beverage having a color degree of 7.5 EBC or less and a sugar content of 3.0 g / 100 mL or more.

[20] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a sugar content of 3.0 g / 100 mL or more.

[21] A beer-taste beverage having a color degree of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a proline content of 4.0 mg / 100 mL or more.

[22] A beer-taste beverage having a color degree of 7.5 EBC or less and a proline content of 4.0 mg / 100 mL or more.

[23] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a proline content of 4.0 mg / 100 mL or more.

[24] A beer-taste beverage having a color degree of 7.5 EBC or less and a bitterness value of 15.0 BUs or less, and a ratio of the sugar content (unit: g / 100 mL) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [sugar / (color degree × bitterness value)] of 0.030 or more.

[25] A beer-taste beverage having a color degree of 7.5 EBC or less, and a ratio of the sugar content (unit: g / 100 mL) to the product of the color degree (unit: EBC) and the bitterness value (unit: BUs) [sugar / (color degree × bitterness value)] of 0.030 or more.

[26] A beer-flavored beverage having a bitterness value of 15.0 BUs or less, and a ratio of carbohydrate content (unit: g / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [carbohydrate / (chromaticity × bitterness value)] of 0.030 or more.

[27] A beer-flavored beverage having a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of proline content (in mg / 100mL) to the product of color (in EBC) and bitterness value (in BUs) [proline / (color × bitterness value)] of 0.050 or more.

[28] A beer-flavored beverage having a color of 7.5 EBC or less, and a ratio of proline content (in mg / 100mL) to the product of color (in EBC) and bitterness value (in BUs) [proline / (color × bitterness value)] of 0.050 or more.

[29] A beer-flavored beverage having a bitterness value of 15.0 BUs or less, and a ratio of proline content (in mg / 100 mL) to the product of chromaticity (in EBC) and bitterness value (in BUs) [proline / (chromaticity × bitterness value)] of 0.050 or more. [Effects of the Invention]

[0006] A preferred embodiment of the present invention provides a beer-flavored beverage that is easy to drink while maintaining an appealing appearance and drinking experience, and possesses a satisfying taste suitable for a beer-flavored beverage. [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 30 to 100, more preferably 40 to 80," then the ranges of "30 to 80" and "40 to 100" 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. In addition, 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)."

[0008] 1. Beer-flavored beverage In this specification, "beer-flavored beverage" means an alcoholic or non-alcoholic 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 and fermented beer-flavored beverages, which are malt-fermented beverages obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.

[0009] Examples of aroma components found in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanolactone. Ton, 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, Propanic 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-hexenal Examples include 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc.

[0010] Furthermore, a beer-flavored beverage according to one aspect of the present invention may be a fermented beer-flavored beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-flavored beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be a top-fermented beer-flavored beverage (ale-flavored beverage) brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces), or a bottom-fermented beer-flavored beverage (lager-flavored beverage, pilsner-flavored beverage) brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces), or a fermented beer-flavored beverage obtained by using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation that produces alcohol, or to non-alcoholic fermentation that does not produce alcohol.

[0011] In addition, a beer-flavored beverage according to one embodiment of the present invention may be a malt-based beer-flavored beverage using malt as an ingredient, or a malt-free beer-flavored beverage that does not use malt. An example of a malt-based beer-flavored beverage is a beer-flavored beverage using barley malt. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a beer-flavored beverage using malt as an ingredient, or it may be a beer-flavored beverage that does not use malt. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a hop-containing beer-flavored beverage that uses hops as an ingredient, or a hop-free beer-flavored beverage that does not use hops.

[0012] One embodiment of the present invention, a beer-flavored beverage, has its color adjusted to 7.5 EBC or less, from the viewpoint of making it a beverage that is easy to drink based on its appearance. On the other hand, beverages with a color greater than 7.5 EBC tend to be perceived as difficult to drink based on their appearance. From the above viewpoint, the chromaticity of a beer-flavored beverage according to one embodiment of the present invention is 7.4 EBC or less, 7.3 EBC or less, 7.2 EBC or less, 7.1 EBC or less, 7.0 EBC or less, 6.9 EBC or less, 6.8 EBC or less, 6.7 EBC or less, 6.6 EBC or less, 6.5 EBC or less, 6.4 EBC or less, 6.3 EBC or less, 6.2 EBC or less, 6.1 EBC or less, 6.0 EBC or less, 5.9 EBC or less, 5.8 EBC or less, 5.7 EBC or less, 5.6 EBC or less, 5.5 EBC or less, 5.4 EBC or less, 5.3 EBC or less, 5.2 EBC or less, 5.1 EBC or less, 5.0 EBC or less, 4.9 EBC or less, 4.8 EBC or less, 4.7 EBC Preferably, the values ​​are C or less, 4.6EBC or less, 4.5EBC or less, 4.4EBC or less, 4.3EBC or less, 4.2EBC or less, 4.1EBC or less, 4.0EBC or less, 3.9EBC or less, 3.8EBC or less, 3.7EBC or less, 3.6EBC or less, 3.5EBC or less, 3.4EBC or less, 3.3EBC or less, 3.2EBC or less, 3.1EBC or less, 3.0EBC or less, 2.9EBC or less, 2.8EBC or less, 2.7EBC or less, 2.6EBC or less, 2.5EBC or less, 2.4EBC or less, 2.3EBC or less, 2.2EBC or less, 2.1EBC or less, 2.0EBC or less, 1.9EBC or less, or 1.8EBC or less. Furthermore, from the viewpoint of creating a beverage that evokes the satisfying taste and flavor characteristic of a beer-flavored beverage based on its appearance, the chromaticity of a beer-flavored beverage according to one embodiment of the present invention is 0.1 EBC or higher, 0.2 EBC or higher, 0.3 EBC or higher, 0.4 EBC or higher, 0.5 EBC or higher, greater than 0.6 EBC, 0.7 EBC or higher, 0.8 EBC or higher, 0.9 EBC or higher, greater than 1.0 EBC, 1.1 EBC or higher, 1.2 EBC or higher, 1.3 EBC or higher, 1.4 EBC or higher, 1.5 EBC or higher, 1.6 EBC or higher, 1.7 EBC or higher. It may also be 1.8EBC or higher, 1.9EBC or higher, 2.0EBC or higher, 2.1EBC or higher, 2.2EBC or higher, 2.3EBC or higher, 2.4EBC or higher, 2.5EBC or higher, 2.6EBC or higher, 2.7EBC or higher, 2.8EBC or higher, 2.9EBC or higher, 3.0EBC or higher, 3.1EBC or higher, 3.2EBC or higher, 3.3EBC or higher, 3.4EBC or higher, 3.5EBC or higher, 3.6EBC or higher, 3.7EBC or higher, 3.8EBC or higher, 3.9EBC or higher, or 4.0EBC or higher.

[0013] In this specification, the "chromaticity" of beer-flavored beverages can be measured using the measurement method described in "8.8 Chromaticity" 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 revised and augmented edition). The "chromaticity" of beer-flavored beverages is specified by the units of chromaticity (EBC units) established by the European Brewery Convention. A smaller value indicates a lighter and brighter colored beverage, while a larger value indicates a darker and more intense colored beverage.

[0014] The color of beer-flavored beverages can be controlled by appropriately adjusting factors such as the type of malt used, the mixing ratio if two or more types of malt are used, and the boiling conditions when preparing the pre-fermentation liquid. More specifically, to lower the color of a beer-flavored beverage, for example, one can increase the proportion of pale malt used in the blend, lower the boiling temperature, shorten the boiling time, omit decoction during the preparation of the saccharified liquid, and use finer mesh filters during post-fermentation filtration. Additionally, lowering the concentration of the raw wort extract and the malt ratio can also lower the color of a beer-flavored beverage.

[0015] One embodiment of the present invention provides a beer-flavored beverage with a bitterness value of 15.0 BUs or less, not only in appearance but also in terms of ease of drinking. On the other hand, beverages with a bitterness value exceeding 15.0 BUs tend to be difficult to drink due to their bitterness. From the above viewpoint, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is 14.8 BUs or less, 14.6 BUs or less, 14.4 BUs or less, 14.2 BUs or less, 14.0 BUs or less, 13.8 BUs or less, 13.6 BUs or less, 13.4 BUs or less, 13.2 BUs or less, 13.0 BUs or less, 12.8 BUs or less, 12.6 BUs or less, 12.4 BUs or less, 12.2 BUs or less, 12.0 BUs or less, 11.8 BUs or less, 11.6 BUs or less, 11.4 BUs or less, 11.2 BUs or less, 11.0 BUs or less, 10.8 BUs or less, 10.6 BUs or less, 10.4 BUs or less, 10. It is preferable to have a value of 2 BUs or less, less than 10.0 BUs, 9.9 BUs or less, 9.8 BUs or less, 9.7 BUs or less, 9.6 BUs or less, 9.5 BUs or less, 9.4 BUs or less, 9.3 BUs or less, 9.2 BUs or less, 9.1 BUs or less, 9.0 BUs or less, 8.8 BUs or less, 8.6 BUs or less, 8.4 BUs or less, 8.2 BUs or less, 8.0 BUs or less, 7.8 BUs or less, 7.6 BUs or less, 7.4 BUs or less, 7.2 BUs or less, 7.0 BUs or less, 6.8 BUs or less, 6.6 BUs or less, 6.4 BUs or less, 6.2 BUs or less, 6.0 BUs or less, or 5.8 BUs or less. In one embodiment of the present invention, a beer-flavored beverage may be substantially free of hops. The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0016] Furthermore, from the viewpoint of imparting a bitterness characteristic of beer-flavored beverages and improving drinkability and taste, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is 0.01 BUs or more, 0.1 BUs or more, 0.2 BUs or more, 0.4 BUs or more, 0.6 BUs or more, 0.8 BUs or more, 1.0 BUs or more, 1.2 BUs or more, 1.4 BUs or more, 1.6 BUs or more, 1.8 BUs or more, 2.0 BUs or more, 2.2 BUs or more, 2.4 BUs or more, 2.6 BUs or more, 2.8 BUs or more, 3.0 BUs or more, 3.2 BUs or more, 3.4 BUs or more, 3.6 BUs or more. The above may be 3.8 BUs or higher, 4.0 BUs or higher, 4.2 BUs or higher, 4.4 BUs or higher, 4.6 BUs or higher, 4.8 BUs or higher, 5.0 BUs or higher, 5.2 BUs or higher, 5.4 BUs or higher, 5.6 BUs or higher, 5.8 BUs or higher, 6.0 BUs or higher, 6.2 BUs or higher, 6.4 BUs or higher, 6.6 BUs or higher, 6.8 BUs or higher, 7.0 BUs or higher, 7.2 BUs or higher, 7.4 BUs or higher, 7.6 BUs or higher, 7.8 BUs or higher, 8.0 BUs or higher, 8.2 BUs or higher, 8.4 BUs or higher, 8.6 BUs or higher, or 8.8 BUs or higher.

[0017] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis 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). Furthermore, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is an indicator of bitterness provided by hop-derived components, mainly isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

[0018] While beer-flavored beverages with reduced color and bitterness may be visually appealing and easy to drink, they suffer from a lack of the desirable taste and texture characteristic of beer-flavored beverages. In one embodiment of the present invention, to solve this problem, a beer-flavored beverage with color and bitterness within the above range is provided with a carbohydrate content of 3.0 g / 100 mL or more, thereby achieving a beverage that is visually appealing and easy to drink while also possessing the desirable taste and texture characteristic of beer-flavored beverages. From the above viewpoint, the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention is 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, 3.9g / 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. It is preferable to use a concentration of g / 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, 5.0g / 100mL or more, 5.1g / 100mL or more, 5.2g / 100mL or more, 5.3g / 100mL or more, 5.4g / 100mL or more, 5.5g / 100mL or more, 5.6g / 100mL or more, 5.7g / 100mL or more, or 5.8g / 100mL or more. Furthermore, from the viewpoint of suppressing sweetness, imparting a flavor characteristic of beer-flavored beverages, and further improving the drinking experience, the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention is 10.0g / 100mL or less, 9.8g / 100mL or less, 9.6g / 100mL or less, 9.4g / 100mL or less, 9.2g / 100mL or less, 9.0g / 100mL or less, 8.8g / 100mL or less, 8.6g / 100mL or less, 8.4g / 100mL or less, 8.2g / 100mL or less, and 8.0g / 100mL. L or less, 7.8g / 100mL or less, 7.6g / 100mL or less, 7.4g / 100mL or less, 7.2g / 100mL or less, 7.0g / 100mL or less, 6.8g / 100mL or less, 6.6g / 100mL or less, 6.4g / 100mL The following values ​​are preferably 6.2 g / 100 mL or less, 6.0 g / 100 mL or less, 5.8 g / 100 mL or less, 5.6 g / 100 mL or less, 5.4 g / 100 mL or less, 5.2 g / 100 mL or less, or 5.0 g / 100 mL or less.

[0019] 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), and specifically means what remains after removing protein, lipids, dietary fiber, ash, alcohol, and water from the food in question. Therefore, the carbohydrate content in food can be calculated by subtracting the amounts of protein, fat, 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. Furthermore, the carbohydrate content can be adjusted by appropriately setting the amount of sugars added, the amount of diluent selected from dilution water, carbonated water, and spirits (distilled liquor), the type and amount of raw materials (malt, corn grits, sugar solution, etc.), 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, 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, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0020] In a beer-flavored beverage according to one embodiment of the present invention, the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [chromaticity × bitterness value] is set to 110 or less, 108 or less, 106 or less, 104 or less, 102 or less, 100 or less, 98 or less, 96 or less, 94 or less, 92 or less, 90 or less, 88 or less, 86 or less, 84 or less, 82 Below, 80 or less, 78 or less, 76 or less, 74 or less, 72 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, 52 or less, 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, 20 or less, 18 or less, 1 It is preferable to set the ratio to 6 or less, 15 or less, 14 or less, or 13 or less. Furthermore, from the viewpoint of providing a beverage that has the appearance and bitterness characteristic of a beer-flavored beverage and improves the drinkability and taste, it is preferable to set the ratio to 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 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, 20 or more, 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, 42 or more, 44 or more, 46 or more, 48 or more, 50 or more, 52 or more, 54 or more, 56 or more, 58 or more, or 60 or more.

[0021] In a beer-flavored beverage according to one aspect of the present invention, the ratio of carbohydrate content (unit: g / 100mL) to the product of color (unit: EBC) and bitterness value (unit: BUs) [carbohydrate / (color × bitterness value)] is set to 0.030 or higher, 0.032 or higher, 0.034 or higher, 0.036 or higher, 0.038 or higher, 0.040 or higher, 0.042 or higher, 0.044 or higher, 0.046 or higher, 0.048 or higher, 0.050 or higher, 0.052 or higher, 0.054 or higher, and 0.056 or higher, from the viewpoint of providing a beverage that enhances the drinkability suitable for a beer-flavored beverage while maintaining a pleasant appearance and drinkability. , 0.058 or higher, 0.060 or higher, 0.062 or higher, 0.064 or higher, 0.066 or higher, 0.068 or higher, 0.070 or higher, 0.072 or higher, 0.074 or higher, 0.076 or higher, 0.078 or higher, 0.080 or higher, 0.082 or higher, 0.084 or higher, 0.086 or higher, 0.088 or higher, 0.090 or higher, 0.092 or higher, 0.094 or higher, 0.096 or higher, 0.098 or higher, 0.100 or higher, 0.102 or higher, 0.104 or higher, 0.106 or higher, 0.108 or higher, 0.110 or higher, 0.112 or higher, 0.114 or higher, 0.116 or higher, 0.118 or higher, 0 Preferably, the value should be 0.120 or higher, 0.130 or higher, 0.140 or higher, 0.150 or higher, 0.160 or higher, 0.170 or higher, 0.180 or higher, 0.190 or higher, 0.200 or higher, 0.210 or higher, 0.220 or higher, 0.230 or higher, 0.240 or higher, 0.250 or higher, 0.260 or higher, 0.270 or higher, 0.280 or higher, 0.290 or higher, 0.300 or higher, 0.310 or higher, 0.320 or higher, 0.330 or higher, 0.340 or higher, 0.350 or higher, 0.360 or higher, 0.370 or higher, 0.380 or higher, 0.390 or higher, or 0.400 or higher. From the perspective of creating a beverage that is easy to drink while suppressing sweetness, adding a beer-like aroma and flavor, and further improving the drinking experience, the following values ​​were considered: 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.680 or less, 0.660 or less, 0.640 or less, 0.620 or less, 0.600 or less, 0.580 or less, 0.560 or less, 0.540 or less, 0.520 or less, 0.500 or less, 0.490 or less, 0.480 or less, 0.470 or less, 0.460 or less, 0.450 or less, 0.440 or less, 0.430 or less, 0.420 or less, 0.It is preferable to set the value to 410 or less, 0.400 or less, 0.390 or less, 0.380 or less, 0.370 or less, 0.360 or less, 0.350 or less, 0.340 or less, 0.330 or less, 0.320 or less, 0.310 or less, 0.300 or less, 0.290 or less, 0.280 or less, 0.270 or less, 0.260 or less, 0.250 or less, 0.240 or less, 0.230 or less, 0.220 or less, 0.210 or less, 0.200 or less, 0.190 or less, 0.180 or less, 0.170 or less, 0.160 or less, 0.150 or less, 0.140 or less, 0.130 or less, 0.120 or less, 0.110 or less, 0.100 or less, or 0.090 or less.

[0022] In a beer-flavored beverage according to one aspect of the present invention, the proline content is set to 4.0 mg / 100 mL or more, 4.2 mg / 100 mL or more, 4.4 mg / 100 mL or more, 4.6 mg / 100 mL or more, 4.8 mg / 100 mL or more, 5.0 mg / 100 mL or more, 5.2 mg / 100 mL or more, 5.4 mg / 100 mL or more, 5.6 mg / 100 mL or more, 5.8 mg / 100 mL or more, from the viewpoint of providing a beverage that enhances the taste suitable for a beer-flavored beverage while maintaining appearance and ease of drinking. 6.0 mg / 100 mL or more, 6.2 mg / 100 mL or more, 6.4 mg / 100 mL or more, 6.6 mg / 100 mL or more, 6.8 mg / 100 mL or more, 7.0 mg / 100 mL or more, 7.2 mg / 100 mL or more, 7.4 mg / 100 mL or more, 7.6 mg / 100 mL or more, 7.8 mg / 100 mL or more, 8.0 mg / 100 mL or more, 8.2 mg / 100 mL or more, 8.4 mg / 100 mL or more, 8.6 mg / 100 mL or more, 8.8 mg / 100 mL or more, 9.0 mg / 100 mL or more, 9 .2mg / 100mL or more, 9.4mg / 100mL or more, 9.6mg / 100mL or more, 9.8mg / 100mL or more, 10.0mg / 100mL or more, 10.2mg / 100mL or more, 10.4mg / 100mL or more, 10.6mg / 100mL or more, 10.8 mg / 100 mL or more, 11.0 mg / 100 mL or more, 11.2 mg / 100 mL or more, 11.4 mg / 100 mL or more, 11.6 mg / 100 mL or more, 11.8 mg / 100 mL or more, 12.0 mg / 100 mL or more, 12.2 m g / 100mL or more, 12.4 mg / 100mL or more, 12.6 mg / 100mL or more, 12.8 mg / 100mL or more, 13.0 mg / 100mL or more, 13.2 mg / 100mL or more, 13.4 mg / 100mL or more, 13.6 mg / 100mL or more, 13.8 mg / 100mL or more, 14.0 mg / 100mL or more, 14.2 mg / 100mL or more, 14.4 mg / 100mL or more, 14.6 mg / 100mL or more, 14.8 mg / 100mL or more, 15.0 mg / 100mL or more, or 15.It is preferable to use a concentration of 2 mg / 100 mL or higher, but it may also be 90 mg / 100 mL or lower, 80 mg / 100 mL or lower, 70 mg / 100 mL or lower, 60 mg / 100 mL or lower, 50 mg / 100 mL or lower, 45 mg / 100 mL or lower, 40 mg / 100 mL or lower, 35 mg / 100 mL or lower, 30 mg / 100 mL or lower, 28 mg / 100 mL or lower, 26 mg / 100 mL or lower, 24 mg / 100 mL or lower, 22 mg / 100 mL or lower, 20 mg / 100 mL or lower, 19 mg / 100 mL or lower, 18 mg / 100 mL or lower, 17 mg / 100 mL or lower, 16 mg / 100 mL or lower, 15 mg / 100 mL or lower, 14 mg / 100 mL or lower, or 13 mg / 100 mL or lower.

[0023] Proline is an amino acid that is relatively abundant in malt and other grains, and its content does not change significantly before and after the fermentation process. By adjusting the proline content, it is possible to create beer-flavored beverages with a better taste. Furthermore, proline may be present in the raw materials of beer-flavored beverages (such as malt), may be generated during the manufacturing process, or may be added separately during the manufacturing process (for example, a refined proline product). In this specification, the proline content can be measured using, for example, an automated amino acid analyzer such as the Hitachi L-8800A manufactured by Hitachi, Ltd.

[0024] In a beer-flavored beverage according to one aspect of the present invention, the ratio of the proline content (unit: mg / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [proline / (chromaticity × bitterness value)] is set to 0.050 or higher, 0.052 or higher, 0.054 or higher, 0.056 or higher, 0.058 or higher, 0.060 or higher, 0.062 or higher, 0.064 or higher, 0.066 or higher, 0.068 or higher, 0.070 or higher, 0.072 or higher, and 0.0 74 or higher, 0.076 or higher, 0.078 or higher, 0.080 or higher, 0.082 or higher, 0.084 or higher, 0.086 or higher, 0.088 or higher, 0.090 or higher, 0.092 or higher, 0.094 or higher, 0.096 or higher, 0.098 or higher, 0.100 or higher, 0.102 or higher, 0.0104 or higher, 0.106 or higher, 0.108 or higher, 0.110 or higher, 0.112 or higher, 0.0114 or higher, 0.116 or higher, 0.118 or higher, 0.120 or higher, 0.130 or higher, 0.140 or higher, 0.150 or higher, 0.160 or higher, 0.170 or higher, 0.180 or higher, 0.1 90 or higher, 0.200 or higher, 0.210 or higher, 0.220 or higher, 0.230 or higher, 0.240 or higher, 0.250 or higher, 0.260 or higher, 0.270 or higher, 0.280 or higher, 0.290 or higher, 0.300 or higher, 0.310 or higher, 0.320 or higher, 0.330 or higher, 0.340 or higher, 0.350 or higher, 0.360 or higher, 0.370 or higher, 0.380 or higher, 0.390 or higher, 0.400 or higher, 0.410 or higher, 0.420 or higher, 0.430 or higher, 0.440 or higher, 0.450 or higher, 0.460 or higher, 0.470 or higher, 0.480 or higher, 0.490 Above, 0.500 or above, 0.520 or above, 0.540 or above, 0.560 or above, 0.580 or above, 0.600 or above, 0.620 or above, 0.640 or above, 0.660 or above, 0.680 or above, 0.700 or above, 0.720 or above, 0.740 or above, 0.760 or above, 0.780 or above, 0.800 or above, 0.820 or above, 0.840 or above, 0.860 or above, 0.880 or above, 0.900 or above, 0.920 or above, 0.940 or above, 0.960 or above, 0.980 or above, 1.00 or above, 1.02 or above, 1.04 or above, 1.06 or above, 1.08 or above, or 1.It is preferable to set it to 10 or higher, and from the viewpoint of creating a beverage with a beer-like appearance and bitterness, and a good drinking experience and taste, it may also be 5.00 or less, 4.50 or less, 4.00 or less, 3.50 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, or 0.500 or less.

[0025] In a beer-flavored beverage according to one aspect of the present invention, the ratio of the product of carbohydrate content (unit: g / 100mL) and proline content (unit: mg / 100mL) to the product of color (unit: EBC) and bitterness value (unit: BUs) [(carbohydrate × proline) / (color × bitterness value)] is set to 0.30 or higher, 0.32 or higher, 0.34 or higher, 0.36 or higher, 0.38 or higher, 0.40 or higher, 0.42 or higher, 0.44 or higher, 0.46 or higher, and 0.48 or higher, from the viewpoint of providing a beverage that balances the drinkability and taste suitable for a beer-flavored beverage while maintaining a pleasant appearance and ease of drinking. , 0.50 or higher, 0.52 or higher, 0.54 or higher, 0.56 or higher, 0.58 or higher, 0.60 or higher, 0.62 or higher, 0.64 or higher, 0.66 or higher, 0.68 or higher, 0.70 or higher, 0.72 or higher, 0.74 or higher, 0.76 or higher, 0.78 or higher, 0.80 or higher, 0.82 or higher, 0.84 or higher, 0.86 or higher, 0.88 or higher, 0.90 or higher, 0.92 or higher, 0.94 or higher, 0.96 or higher, 0.98 or higher, 1.00 or higher, 1.02 or higher, 1.04 or higher, 1.06 or higher, 1.08 or higher, 1.10 or higher, 1.12 or higher, 1.14 or higher, 1.16 or higher, 1.18 or higher, 1.20 Above, 1.22 or above, 1.24 or above, 1.26 or above, 1.28 or above, 1.30 or above, 1.32 or above, 1.34 or above, 1.36 or above, 1.38 or above, 1.40 or above, 1.42 or above, 1.44 or above, 1.46 or above, 1.48 or above, 1.50 or above, 1.60 or above, 1.70 or above, 1.80 or above, 1.90 or above, 2.00 or above, 2.20 or above, 2.40 or above, 2.60 or above, 2.80 or above, 3.00 or above, 3.20 or above, 3.40 or above, 3.60 or above, 3.80 or above, 4.00 or above, 4.20 or above, 4.40 or above, 4.60 or above, 4.80 or above, 5.00 or above, 5. It is preferable that the ratio be 20 or higher, 5.40 or higher, 5.60 or higher, 5.80 or higher, or 6.00 or higher. Furthermore, from the viewpoint of providing a beverage with a beer-like appearance and bitterness, and a good drinking experience and taste, the following are preferable: 10.0 or lower, 9.50 or lower, 9.00 or lower, 8.50 or lower, 8.00 or lower, 7.80 or lower, 7.60 or lower, 7.40 or lower, 7.20 or lower, 7.00 or lower, 6.80 or lower, 6.60 or lower, 6.40 or lower, 6.20 or lower, 6.00 or lower, 5.80 or lower, 5.60 or lower, 5.40 or lower, 5.20 or lower, 5.00 or lower, 4.80 or lower, 4.60 or lower, 4.It may also be 40 or less, 4.20 or less, 4.00 or less, 3.80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.80 or less, 1.60 or less, 1.40 or less, 1.20 or less, or 1.00 or less.

[0026] In one embodiment of the present invention, in order to provide a beer-flavored beverage that maintains a pleasant appearance and ease of drinking while also having a well-balanced and improved taste and body suitable for a beer-flavored beverage, the isobutyl alcohol content is set to 5.0 mg / L or more, 5.5 mg / L or more, 6.0 mg / L or more, 6.5 mg / L or more, 7.0 mg / L or more, 7.5 mg / L or more, 8.0 mg / L or more, 8.5 mg / L or more, 9.0mg / L or more, 9.5mg / L or more, 10.0mg / L or more, 10.5mg / L or more, 11.0mg / L or more, 11.5mg / L or more, 12.0mg / L or more, 12.5mg / L or more, 13.0mg / L or more, 13.5mg / L or more, 14.0mg / L or more, 14.5mg / L or more, 15.0mg / L or more, 15.5mg / L or more, 16.0mg / L or more, 16.2mg / L or more, 16.4mg / L or more , 16.6 mg / L or higher, 16.8 mg / L or higher, 17.0 mg / L or higher, 17.2 mg / L or higher, 17.4 mg / L or higher, 17.6 mg / L or higher, 17.8 mg / L or higher, 18.0 mg / L or higher, 18.2 mg / L or higher, 18.4 mg / L or higher, 18.6 mg / L or higher, 18.8 mg / L or higher, 19.0 mg / L or higher, 20.0 mg / L or higher, 21.0 mg / L or higher, 22.0 mg / L or higher, or 23.0 mg / L or higher It may be 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 38 mg / L or less, 36 mg / L or less, 34 mg / L or less, 32 mg / L or less, 30 mg / L or less, 29 mg / L or less, 28 mg / L or less, 27 mg / L or less, 26 mg / L or less, 25 mg / L or less, 24 mg / L or less, 23 mg / L or less, 22 mg / L or less, 21 mg / L or less, or 20 mg / L or less.

[0027] In one embodiment of the present invention, in order to provide a beer-flavored beverage that maintains appearance and ease of drinking while also having a well-balanced and improved taste and body suitable for a beer-flavored beverage, the isoamyl acetate content is 0.50 mg / L or more, 0.55 mg / L or more, 0.60 mg / L or more, 0.65 mg / L or more, 0.70 mg / L or more, 0.75 mg / L or more, 0.80 mg / L or more, 0.85 mg / L or more, 0.90 mg / L or more, and 0.95 mg / L or less. Above, 1.00 mg / L or more, 1.05 mg / L or more, 1.10 mg / L or more, 1.15 mg / L or more, 1.20 mg / L or more, 1.25 mg / L or more, 1.30 mg / L or more, 1.35 mg / L or more, 1.40 mg / L or more, 1.42 mg / L or more, 1.44 mg / L or more, 1.46 mg / L or more, 1.48 mg / L or more, 1.50 mg / L or more, 1.52 mg / L or more, 1.54 mg / L or more, 1.56 mg / L or more, 1.58 mg / L or more, 1.60 mg / L or more , 1.62mg / L or more, 1.64mg / L or more, 1.66mg / L or more, 1.68mg / L or more, 1.70mg / L or more, 1.72mg / L or more, 1.74mg / L or more, 1.76mg / L or more, 1.78mg / L or more, 1.80m g / L or more, 1.82 mg / L or more, 1.84 mg / L or more, 1.86 mg / L or more, 1.88 mg / L or more, 1.90 mg / L or more, 2.00 mg / L or more, 2.10 mg / L or more, 2.20 mg / L or more, 2.30 mg / L or more, Alternatively, it may be 2.40 mg / L or higher, or 7.5 mg / L or lower, 7.0 mg / L or lower, 6.5 mg / L or lower, 6.0 mg / L or lower, 5.5 mg / L or lower, 5.0 mg / L or lower, 4.5 mg / L or lower, 4.0 mg / L or lower, 3.5 mg / L or lower, 3.0 mg / L or lower, 2.8 mg / L or lower, 2.6 mg / L or lower, 2.5 mg / L or lower, 2.4 mg / L or lower, 2.3 mg / L or lower, 2.2 mg / L or lower, 2.1 mg / L or lower, or 2.0 mg / L or lower.

[0028] In one embodiment of the present invention, in order to provide a beer-flavored beverage that maintains a pleasant appearance and ease of drinking while also having a well-balanced and improved taste and body suitable for a beer-flavored beverage, the isoamyl alcohol content is set to 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 52 mg / L or more, 54 mg / L or more, 56 mg / L or more, 58 mg / L or more, 60 mg / L or more, 62 mg / L or more, 64 mg / L or more, 66 mg / L or more, 68 mg / L or more, 70 mg / L or more, 72 mg / L or more, 74 mg / L or more, 76 mg / It may also be 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, 98 mg / L or less, 96 mg / L or less, 94 mg / L or less, 92 mg / L or less, 90 mg / L or less, 88 mg / L or less, 86 mg / L or less, 84 mg / L or less, 82 mg / L or less, 80 mg / L or less, 78 mg / L or less, 76 mg / L or less, 74 mg / L or less, 72 mg / L or less, 70 mg / L or less, or 68 mg / L or less.

[0029] In this specification, the content of isobutyl alcohol, isoamyl acetate, and isoamyl alcohol can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section 8.22 "Low Boiling Point Aroma Components" of the Revised BCOJ Beer Analysis Method (2013 Supplementary and Revised Edition), which is an analytical method established by the International Technical Committee of the Beer Brewers Association (BCOJ). Furthermore, these components may be those contained in the raw materials of the beer-flavored beverage, those produced during the manufacturing process, or those added separately during the manufacturing process (for example, refined products of each component).

[0030] The malt ratio of the beer-taste beverage according to one aspect of the present invention is 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% 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, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, or 99% by mass or more, and is 100% by mass or less, but less than 100% by mass, 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, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less,67 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, 50 mass% or less, 49 mass% or less, 48 ​​mass% or less, 47 mass% or less, 46 mass% or less, 45 mass% or less, 44 mass% or less, 43 mass% or less, 42 mass% or less, 41 mass% or less, 40 mass% or less, 39 mass% or less, 38 mass% or less, 37 mass% or less, 36 mass% or less, 35 mass% or less, 34 mass% or less, 33 mass% or less, 32 mass% or less, 31 mass% or less, 30 mass% or less, 29 mass% or less, 28 mass% or less, 27 mass% or less, 26 mass% or less, 25 mass% or less, 24 mass% % or less, 23 mass% or less, 22 mass% or less, 21 mass% or less, 20 mass% or less, 19 mass% or less, 18 mass% or less, 17 mass% or less, 16 mass% or less, 15 mass% or less, 14 mass% or less, 13 mass% or less, 12 mass% or less, or 11 mass% or less. ,

[0031] In this specification, "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, effective April 1, 2018. Furthermore, when reducing the malt ratio, 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, and their sugar solutions, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. While wheat malt may be used here, it is preferable not to use wheat malt from the standpoint of allergens. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, oats, Job's tears, 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 extracts thereof, may also be used.

[0032] In one embodiment of the present invention, in order to provide a beer-flavored beverage that maintains a pleasant appearance and ease of drinking while also having a well-balanced and improved taste and body suitable for a beer-flavored beverage, the original extract concentration (original wort extract concentration) is set to 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 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, and 6.5% by mass or more. Mass% or more, 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% or more, 7.8 mass% or more, 7 .9 mass% or more, 8.0 mass% or more, 8.1 mass% or more, 8.2 mass% or more, 8.3 mass% or more, 8.4 mass% or more, 8.5 mass% or more, 8.6 mass% or more, 8.7 mass% or more, 8.8 mass% or more, 8.9 mass% or more, 9.0 mass% or more, 9.1 mass% or more, 9.2 mass% or more , 9.3 mass% or more, 9.4 mass% or more, 9.5 mass% or more, 9.6 mass% or more, 9.7 mass% or more, 9.8 mass% or more, 9.9 mass% or more, 10.0 mass% or more, 10.1 mass% or more, 10.2 mass% or more, 10.3 mass% or more, 10.4 mass% or more, 10.5 mass% or more, 10.6 mass% or more, 10.7 mass% or more, 10.8 mass% or more, 10.9 mass% or more, 11.0 mass% or more, 11.1 mass% or more, 11.2 mass% or more, 11.3 mass% or more, 11.4 mass% or more, 11.5 mass% or more, 11.6 mass% or more, 11.7 mass% or more, 11.8 Mass% or more, 11.9 mass% or more, 12.0 mass% or more, 12.1 mass% or more, 12.2 mass% or more, 12.3 mass% or more, 12.4 mass% or more, 12.5 mass% or more, 12.6 mass% or more, 12.7 mass% or more, 12.8 mass% or more, 12.9 mass% or more, 13.0 mass% or more Above, 13.1 mass% or more, 13.2 mass% or more, 13.3 mass% or more, 13.4 mass% or more, 13.5 mass% or more, 13.6 mass% or more, 13.7 mass% or more, 13.8 mass% or more, 13.9 mass% or more, 14.0 mass% or more, 14.1 mass% or more, 14.2 mass% or more, 14.3% or higher in quality, 14.4% or higher in quality, 14.5% or higher in quality, 14.6% or higher in quality, 14.7% or higher in quality, 14.8% or higher in quality, 14.9% or higher in quality, 15.0% or higher in quality, 15.1% or higher in quality, 15.2% or higher in quality, 15.3% or higher in quality, 15.4% or higher in quality, 15.5% or higher in quality, 15.6% or higher in quality, 15.7% or higher in quality, 15.8% or higher in quality, 15.9% or higher in quality, 16.0% or higher in quality, 16.1% or higher in quality, 16.2% or higher in quality, 16.3% or higher in quality, 16.4% or higher in quality, 16.5% or higher in quality, 16.6% or higher in quality, 16.7% or higher in quality, 16. 8% or higher quality, 16.9% or higher quality, 17.0% or higher quality, 17.1% or higher quality, 17.2% or higher quality, 17.3% or higher quality, 17.4% or higher quality, 17.5% or higher quality, 17.6% or higher quality, 17.7% or higher quality, 17.8% or higher quality, 17.9% or higher quality, 18.0% or higher quality, 18.1% or higher quality, 18.2% or higher quality, 18.3% or higher quality, 18.4% or higher quality, 18.5% or higher quality, 18.6% or higher quality, 18.7% or higher quality, 18.8% or higher quality, 18.9% or higher quality, 19.0% or higher quality, 19.1% or higher quality, 19.2% or higher quality, 19. 3% or more, 19.4% or more, 19.5% or more, 19.6% or more, 19.7% or more, 19.8% or more, and so on. Also, 19.9% ​​or more, 20.0% or less, 19.9% ​​or less, 19.8% or less, 19.7% or less, 19.6% or less, 19.5% or less, 19.4% or less, 19.3% or less, 19.2% or less, 19.1% or less, 19.0% or less, 18.9% or less, 18.8% or less, 18.7% or less, 18.6% or less, 18.5% or less, 18.4% or less, 18% or less. Less than 0.3% of mass, less than 18.2% of mass, less than 18.1% of mass, less than 18.0% of mass, less than 17.9% of mass, less than 17.8% of mass, less than 17.7% of mass, less than 17.6% of mass, less than 17.5% of mass, less than 17.4% of mass, less than 17.3% of mass, less than 17.2% of mass, less than 17.1% of mass, less than 17.0% of mass, less than 16.9% of mass, less than 16.8% of mass, less than 16.7% of mass, less than 16.6% of mass, less than 16.5% of mass, less than 16.4% of mass, less than 16.3% of mass, less than 16.2% of mass, less than 16.1% of mass, less than 16.0% of mass, less than 15.9% of mass, 15.Below 8% by mass, below 15.7% by mass, below 15.6% by mass, below 15.5% by mass, below 15.4% by mass, below 15.3% by mass, below 15.2% by mass, below 15.1% by mass, below 15.0% by mass, below 14.9% by mass, below 14.8% by mass, below 14.7% by mass, below 14.6% by mass, below 14.5% by mass, below 14.4% by mass, below 14.3% by mass, below 14.2% by mass, below 14.1% by mass, below 14.0% by mass, below 13.9% by mass, below 13.8% by mass, below 13.7% by mass, below 13.6% by mass, below 13.5% by mass, below 13.4% by mass, 1 Below 3.3% by mass, below 13.2% by mass, below 13.1% by mass, below 13.0% by mass, below 12.9% by mass, below 12.8% by mass, below 12.7% by mass, below 12.6% by mass, below 12.5% ​​by mass, below 12.4% by mass, below 12.3% by mass, below 12.2% by mass, below 12.1% by mass, below 12.0% by mass, below 11.9% by mass, below 11.8% by mass, below 11.7% by mass, below 11.6% by mass, below 11.5% by mass, below 11.4% by mass, below 11.3% by mass, below 11.2% by mass, below 11.1% by mass, below 11.0% by mass, below 10.9% by mass. Below 10.8% mass, below 10.7% mass, below 10.6% mass, below 10.5% mass, below 10.4% mass, below 10.3% mass, below 10.2% mass, below 10.1% mass, below 10.0% mass, below 9.9% mass, below 9.8% mass, below 9.7% mass, below 9.6% mass, below 9.5% mass, below 9.4% mass, below 9.3% mass, below 9.2% mass, below 9.1% mass, below 9.0% mass, below 8.9% mass, below 8.8% mass, below 8.7% mass, below 8.6% mass, below 8.5% mass, below 8.4% mass, below 8.3% mass, below 8.2% mass Below 8.1%, below 8.0%, below 7.9%, below 7.8%, below 7.7%, below 7.6%, below 7.5%, below 7.4%, below 7.3%, below 7.2%, below 7.1%, below 7.0%, below 6.9%, below 6.8%, below 6.7%, below 6.6%, below 6.5%, below 6.4%, below 6.3%, below 6.2%, below 6.1%, below 6.0%, below 5.9%, below 5.8%, below 5.7%, below 5.6%, below 5.5%, 5.It may be 4% by mass or less, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less. Furthermore, the "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewers Association, revised November 1, 2004)."

[0033] In one embodiment of the present invention, in order to provide a beer-flavored beverage that maintains a pleasant appearance and ease of drinking while also offering a well-balanced and improved taste and body suitable for a beer-flavored beverage, the total polyphenol content is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more, and more preferably 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, or 85 mg / L or more. It may be 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, or 105 mg / L or more, and it is preferable to set it to 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and it may also be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less.

[0034] In this specification, "total polyphenol content" means the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-flavored beverage. Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced by hydroxyl groups. Specific examples include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In this specification, the total polyphenol content may 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 Supplementary and Revised Edition).

[0035] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks (grain husks), used. Generally, malt containing the husk (grain husk) has a high polyphenol content, while soybeans, yeast extract, wheat, and wheat malt have a low polyphenol content. By appropriately selecting these raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content to the desired range. Barley and malt, which have low total polyphenol content, tend to have low purine content. Therefore, it is possible to adjust the purine content of beer-flavored beverages by using ingredients with low total polyphenol content.

[0036] In a beer-flavored beverage according to one embodiment of the present invention, the degree of fermentation by appearance is 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, 103% or more It may also be 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, or 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

[0037] The degree of fermentation 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 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, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). In this specification, "visual fermentation degree" refers to 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 a beer-flavored beverage can be calculated from the following formula (1). Equation (1): AA(%) = 100 × (P - Es) ​​ / P In formula (1) above, "P" is the original extract concentration (original wort extract concentration), which can be measured by the method described in "BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the Beer Brewers Association, revised November 1, 2004)". Furthermore, "Es" indicates the visual extract concentration of the beer-flavored beverage. The visual extract concentration can be calculated from the following formula (2), as described in, for example, the "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by 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, the visible extract concentration "Es" may be negative due to D in formula (2) above, so the calculated visible fermentation degree may exceed 100%.

[0038] A beer-flavored beverage according to one aspect of the present invention may be an alcohol-containing beer-flavored beverage with an alcohol content of 1.0 (v / v) or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1.0 (v / v). Furthermore, non-alcoholic beer-flavored beverages may be non-alcoholic fermented beer-flavored beverages produced by removing the alcohol generated during the fermentation process after a fermentation process, or they may be non-alcoholic unfermented beer-flavored beverages prepared to have a beer-like flavor without undergoing a fermentation process. They may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0039] When a beer-flavored beverage according to one aspect of the present invention is an alcohol-containing beer-flavored beverage, the alcohol content of the alcohol-containing beer-flavored beverage is 1.0(v / v)% or more, 1.2(v / v)% or more, 1.5(v / v)% or more, 1.7(v / v)% or more, 2.0(v / v)% or more, 2.2(v / v)% or more, 2.5(v / v)% or more, 2.7(v / v)% or more, 3. 0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5(v / v)% or more, 4.7(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v)% or more , 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, or 8.0(v / v)% or more, and also 50.0(v / v)% or less, 45.0(v / v)% or less, 40.0(v / v)% or less, 35.0(v / v)% or less, 30.0(v / v)% or less, 25.0 (v / v)% or less, 20.0(v / v)% or less, 17.0(v / v)% or less, 15.0(v / v)% or less, 12.0(v / v)% or less, 10.0(v / v)% or less, 9.0(v / v)% Below, it may be 8.0(v / v)% or less, 7.0(v / v)% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v)% or less, or 4.5(v / v)% or less.

[0040] When a beer-flavored beverage according to one aspect of the present invention is a non-alcoholic beer-flavored beverage, the alcohol content of the non-alcoholic beer-flavored beverage is less than 1.0(v / v)%, 0.9(v / v)% or less, 0.8(v / v)% or less, 0.7(v / v)% or less, 0.6(v / v)% or less, 0.5(v / v)% or less, less than 0.5(v / v)%, 0.4(v / v)% or less, 0.3(v / v)% or less, 0.2(v / v)% or less, 0.1(v / v)% or less, and 0.05(v / v)% or less. It may also be 0.01(v / v)% or less, 0.0050(v / v)% or less, or 0.0025(v / v)% or less, or 0.0000(v / v)% or more, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0.2(v / v)% or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9(v / v)% or more.

[0041] In this specification, alcohol content shall be expressed as a percentage ((v / v)) based on volume / volume. The alcohol content of beverages can be measured by any known method, for example, by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from the beverage by filtration or ultrasound, and then the sample is subjected to direct-fire distillation. The density of the resulting distillate at 15°C is measured, and the alcohol content can be calculated using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). Non-alcoholic beverages with an alcohol content of less than 1.0(v / v)% can also be measured using commercially available alcohol measuring devices or gas chromatography.

[0042] Furthermore, the alcohol content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted to a desired range by appropriately setting the following: the addition and amount of diluting water or carbonated water, the type and amount of raw materials (barley, 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 the wort production process before yeast addition), the amount of acid used 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, 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 whether or not spirits or brewing alcohol are added and, if so, the amount added.

[0043] In one embodiment of the present invention, a beer-flavored beverage may contain a spirit (distilled liquor) derived from grain as an alcohol component in order to adjust the alcohol content to fall within the above range. 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, with barley being more preferred. Furthermore, in order to provide a beer-flavored beverage according to one aspect of the present invention that has a good taste and is a low-alcohol beer-like beverage, it may be a beverage that does not contain spirits.

[0044] Furthermore, the beer-flavored beverage according to one embodiment of the present invention may be beer. In this specification, "beer" means a beverage obtained by fermenting malt, hops, and water using yeast, and specifically refers to the beer as defined in the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018. In other words, if the beer-flavored beverage according to one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation process using yeast.

[0045] The pH of a beer-flavored beverage according to one embodiment of the present invention may be 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher. It may also be 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.55 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, 4.0 or lower, 3.95 or lower, 3.9 or lower, 3.85 or lower, or 3.8 or lower.

[0046] A beer-flavored beverage according to one aspect of the present invention may be any form in which the beverage is packaged in a container. Examples of containers include bottles, PET bottles, cans, bottle cans, or kegs, but bottles, PET bottles, cans, or bottle cans are preferred, particularly from the viewpoint of ease of transport.

[0047] 1.1 Ingredients In one embodiment of the present invention, the main ingredients of the beer-flavored beverage may include malt along with water, or it may not include malt. Furthermore, in one embodiment of the present invention, the beer-flavored beverage may be a beverage that uses hops as an ingredient, or it may be a beverage that does not use hops. Other ingredients that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc.

[0048] 1.1.1 Malt and other grains When malt is used as a raw material, the malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, and Job's tears, with the roots removed. The origin and variety of the malt may be any of these. In one embodiment of the present invention, barley malt is preferred as the malt used. 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.

[0049] 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.

[0050] In addition, other grains may be used along with or in place of malt. Examples of such grains include grains that do not qualify as malt (barley, wheat, rye, oats, oats, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from them, as well as extracts thereof.

[0051] Furthermore, when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of other raw materials (carbon source, nitrogen source) that yeast can utilize. Examples of carbon sources that yeast can utilize include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the aforementioned ungerminated grains, and their decomposition products. Wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Furthermore, a beer-flavored beverage according to one aspect of the present invention may be a beverage that substantially does not use soy peptides with a weight-average molecular weight of less than 10,000 as raw materials, or a beverage that does not use such soy peptides at all. Furthermore, "a beverage that substantially does not use soy peptides" means a beverage in which the amount of soy peptides used, relative to the total amount of raw materials (100% by mass) excluding water, is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass.

[0052] 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.

[0053] 1.1.2 Hops In one embodiment of the present invention, when hops are used, examples of the hops include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. In one embodiment of the present invention, when hops are used, the amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the beverage raw materials.

[0054] Furthermore, beer-flavored beverages that use hops as an ingredient will contain iso-alpha acids, which are components derived from hops. The iso-alpha acid content of a beer-flavored beverage using hops may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the iso-alpha acid content in beer-flavored beverages that do not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-flavored beverage. In this specification, the iso-alpha acid content refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0055] 1.1.3 Preservatives A beer-flavored beverage according to one aspect of the present invention may be a beverage containing a preservative, or it may be a beverage without a preservative. Examples of preservatives used in one aspect of the present invention 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 individually or in combination of two or more.

[0056] In a beer-flavored beverage according to one embodiment of the present invention, when a preservative is added, the amount of the preservative 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.

[0057] 1.1.4 Sweeteners A beer-flavored beverage according to one aspect of the present invention may further contain a sweetener, or it may be a beverage without a sweetener. Sweeteners used in one aspect of the present invention include commercially available saccharified liquids obtained by decomposing grain-derived starch with acid or enzymes, commercially available sugars such as corn syrup, sucrose, trisaccharides or higher, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used individually or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. 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, by appropriately setting the conditions for hydrolysis with enzymes or acids, sugars with a higher proportion of maltose may be used. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomalttriose, isomalttetraose, and solutions of these (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0058] A beer-flavored beverage according to one aspect of the present invention may be a beverage containing a high-intensity sweetener, or a beverage in which the amount of high-intensity sweetener is limited. The amount of high-intensity sweeteners contained in beer-flavored beverages with restricted high-intensity sweetener content may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 40 ppm by mass, less than 30 ppm by mass, less than 25 ppm by mass, less than 20 ppm by mass, less than 15 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beer-flavored beverage. Furthermore, high-intensity sweeteners include both natural and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS). Examples include monatin SR, curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mavinrin, blazein, hernandultin, phylodultin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, erythritol, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, periandrin I, abrusoside A, and cyclocarioside I.

[0059] A beer-flavored beverage according to one aspect of the present invention may be a beverage containing rebaudioside A, or a beverage in which the content of rebaudioside A is limited. The amount of rebaudioside A contained in a beer-flavored beverage with restricted rebaudioside A content may be less than 1000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beer-flavored beverage.

[0060] A beer-flavored beverage according to one aspect of the present invention may be a beverage containing erythritol, or a beverage with a limited erythritol content. The erythritol content in beer-flavored beverages with restricted erythritol content may be less than 1,000 ppm by mass, less than 10 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beer-flavored beverage.

[0061] 1.1.5 Water-soluble dietary fiber A beer-flavored beverage according to one aspect of the present invention may further contain water-soluble dietary fiber, or it may not contain (add) water-soluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred. Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be a beverage that does not contain (add) indigestible dextrin as an ingredient. Even without containing (adding) indigestible dextrin, the beer-flavored beverage according to this embodiment contains water-soluble dietary fiber derived from the raw materials (e.g., malt, etc.). The amount of water-soluble dietary fiber derived from the raw materials is listed, for example, in the Standard Tables of Food Composition in Japan 2020 (8th Revised Edition).

[0062] In a beer-flavored beverage according to one aspect of the present invention, the content of water-soluble dietary fiber may be 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more, based on the total amount (100% by mass) of the beer-flavored beverage. Good, also 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0063] Furthermore, the amount of water-soluble dietary fiber may be adjusted to the above range by adding commercially available products, or the amount of dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process to the above range. When adding commercially available products, the amount of water-soluble dietary fiber can be adjusted to the above range to suppress the powdery texture unsuitable for beer-flavored beverages. When adjusting the amount of dietary fiber during the manufacturing process, the amount of water-soluble dietary fiber can be adjusted to the above range to improve the filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the water-soluble dietary fiber content in the manufacturing process, the water-soluble dietary fiber content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by adding dilution water or carbonated water, adjusting the type and amount of raw materials (barley, malt, corn, sugar solution, etc.), the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), the set temperature in each temperature range when preparing the saccharified solution, the pH and the holding time.

[0064] 1.1.6 Bittering agents, bittering agents A beer-flavored beverage according to one embodiment of the present invention may further contain one or more bittering agents selected from bittering agents and bittering granulators, or it may be a beverage that does not contain (add) bittering agents and / or bittering granulators. In a beer-flavored beverage according to one embodiment of the present invention, bitterness may be imparted by hops, or by using the bittering agents or bittering agents listed below in combination with hops. Alternatively, hops may be omitted, and the bittering agents or bittering agents listed below may be used instead of hops. 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, reishi mushroom, dwarf fennel, juniper berries, sage, Ganoderma lucidum, bay leaf, kwasin, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter jasmine 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, wormwood extract, absinthin, alginic acid, etc. These bittering agents and bittering agents may be used individually or in combination of two or more.

[0065] 1.1.7 Antioxidants A beer-flavored beverage according to one aspect of the present invention may further contain an antioxidant, or it may be a beverage without an antioxidant. 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. These antioxidants may be used individually or in combination of two or more.

[0066] 1.1.8 Flavorings A beer-flavored beverage according to one embodiment of the present invention may further be a beverage containing flavorings. The flavorings used are not particularly limited; general beer flavorings can be used. Beer flavorings are used to give the product a beer-like flavor. The aromatic components contained in beer flavorings 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.

[0067] The content of esters and higher alcohols can be adjusted by adding fragrances containing these components separately. However, if alcoholic fermentation is involved in the manufacturing process, the content may be adjusted without adding fragrances, or by adding fragrances and adjusting through alcoholic fermentation. In cases involving alcoholic fermentation, the content of esters and higher alcohols may be adjusted by appropriately setting the sugar and amino acid composition, sugar and amino acid concentrations of the pre-fermentation liquid before yeast addition, the original extract concentration of the pre-fermentation liquid, yeast variety, 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 cooling timing.

[0068] 1.1.9 Acidulants A beer-flavored beverage according to one aspect of the present invention may further be a beverage containing an acidulant. 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, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and their salts is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and their salts is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used individually or in combination of two or more.

[0069] 1.1.10 Salts A beer-flavored beverage according to one aspect of the present invention may be a beverage further containing salts, or it may be a beverage without the addition of salts. 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.

[0070] 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. The carbon dioxide produced during the fermentation process of the beer-flavored beverage can be used as is, but the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0071] The carbon dioxide concentration of the beer-flavored beverage according to one aspect of the present invention is preferably 0.30(w / w)% or more, 0.35(w / w)% or more, 0.40(w / w)% or more, 0.42(w / w)% or more, 0.45(w / w)% or more, 0.47(w / w)% or more, or 0.50(w / w)% or more, and also preferably 0.80(w / w)% or less, 0.70(w / w)% or less, 0.60(w / w)% or less, 0.57(w / w)% or less, or 0.55(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.

[0072] When a beer-flavored beverage according to one aspect 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 0.20 kg / cm³ is an appropriate value. 2 More than 0.50kg / cm 2 Above, or 1.0 kg / cm³ 2The above is also acceptable, and also 5.0 kg / cm³ 2 Below 4.5kg / cm 2 The following, or 4.0 kg / cm³ 2 The following is also acceptable. In this specification, gas pressure refers to the gas pressure inside a container, unless otherwise specified. Pressure can be measured using methods well known to those skilled in the art, such as fixing a sample at 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, and shaking the gas pressure gauge until the needle reaches a certain position, at which point the value is read; or it can be measured using a commercially available gas pressure measuring device.

[0073] 1.3 Other additives A beer-flavored beverage according to one aspect of the present invention may contain various additives as needed, provided that they do not interfere with the effects of the present invention. Examples of such additives include colorants, foaming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing materials, and seasonings such as amino acids. Coloring agents are used to give the beverage a beer-like color, and caramel coloring can be used. Foaming agents are used to create beer-like foam in the beverage or to maintain the foam in the beverage, and 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, yeast extract, and emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, lysolecithin) can be used as appropriate. 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.

[0074] 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, bottle cans, kegs, or PET bottles, but cans, bottle cans, bottles, or PET bottles are preferred, particularly from the viewpoint of ease of carrying.

[0075] 2. Method for manufacturing beer-flavored beverages A method for producing a beer-flavored beverage according to one aspect of the present invention includes a method comprising the following steps (1), at least one of steps (a) and (b), and at least one of steps (c) to (f). • Process (1): A process to obtain a pre-beverage liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. • Step (a): A step to adjust the color of the beer-flavored beverage to 7.5 EBC or less. • Step (b): A step to adjust the bitterness value of the beer-flavored beverage to 15.0 BUs or less. • Step (c): A step to adjust the sugar content of the beer-flavored beverage to 3.0 g / 100 mL or more. Step (d): A step to adjust the proline content of the beer-flavored beverage to 4.0 mg / 100 mL or more. Step (e): A step to adjust the ratio of the carbohydrate content (unit: g / 100mL) to the product of the chromaticity (unit: EBC) and bitterness value (unit: BUs) of the beer-flavored beverage [carbohydrate / (chromaticity × bitterness value)] to 0.030 or higher. Step (f): A step to adjust the ratio of the proline content (unit: mg / 100mL) to the product of the chromaticity (unit: EBC) and bitterness value (unit: BUs) of the beer-flavored beverage [proline / (chromaticity × bitterness value)] to 0.050 or higher.

[0076] A method for producing a beer-flavored beverage according to one aspect of the present invention may be a method that involves a fermentation process, or a method that does not involve a fermentation process.

[0077] A method for producing a fermented beer-flavored beverage through a fermentation process includes the above-mentioned steps, plus the following step (2). Step (2): A step in which yeast is added to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

[0078] Furthermore, as a method for producing a non-fermented beer-flavored beverage without going through a fermentation process, a method comprising the above steps plus the following step (3) can be mentioned. • Step (3): A step in which the pre-beverage liquid obtained in step (1) is cooled and carbon dioxide is added.

[0079] In a manufacturing method according to one embodiment of the present invention, steps (a) to (f) may be performed together with step (1) or after step (1). Alternatively, they may be performed after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3). Furthermore, the adjustments in steps (a) to (f) also include the selection of raw materials prior to step (1). Furthermore, steps (a) to (f) may include confirming whether each physical property falls within the desired range.

[0080] The following describes a method for producing a fermented beer-flavored beverage and a non-fermented beer-flavored beverage according to one aspect of the present invention.

[0081] 2.1 Method for manufacturing fermented beer-flavored beverages One embodiment of the present invention as a method for producing a fermented beer-flavored beverage includes a method that involves a fermentation process using yeast, and includes a method that includes the following steps (1) to (2) in addition to the steps selected from the above steps (a) to (f). • Process (1): A process to obtain a pre-beverage liquid (pre-fermentation liquid) by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (2): A step in which yeast is added to the pre-drinking liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

[0082] Furthermore, in a method for producing a fermented beer-flavored beverage according to one embodiment of the present invention, the above steps (a) to (f), the isobutyl alcohol content, the isoamyl acetate content, the isoamyl alcohol content, the total polyphenol content, the alcohol content, and the pH adjustment can be performed at one or more of the following timings (a) to (c). Also, if steps (1) and (2) can be performed simultaneously with steps (a) to (f) and the above adjustments, there is no need to perform these steps separately. (a): Simultaneously with at least one of process (1) and process (2). • (i): Between process (1) and process (2) (c): After step (2) The following describes each step in the method for producing a fermented beer-flavored beverage according to one embodiment of the present invention.

[0083] 2.1.1 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-beverage liquid (pre-fermentation liquid). For example, when using malt as one of the raw materials, water and the malt, along with other raw materials, are placed in a brewing kettle or mash, and enzymes such as amylase are added as needed. Other raw materials that may be added include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, colorings, and other additives. 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 after the fermentation process in the next step.

[0084] The mixture of various raw materials is heated, and the starch in the raw materials is saccharified through a saccharification process. 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 raw wort extract in the final beverage. For example, in one embodiment of the present invention, from the viewpoint of adjusting the sugar content of the beer-flavored beverage to the above range, the temperature of the saccharification process is preferably 55 to 75°C and the time of the saccharification process is preferably 30 to 240 minutes.

[0085] 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. Hops may be added to a saccharified liquid prepared from other raw materials and boiled to extract components derived from hops, or hops may be boiled separately to produce a hop decoction which may then be added to a saccharified liquid prepared from other raw materials. The pH of the hop decoction may be less than 7.5, 7.4 or less, 7.2 or less, or 7.0 or less.

[0086] After boiling, it is preferable to transfer the mixture to a whirlpool, cool it to 0-23°C to obtain a coolant, and then remove solid components such as coagulated proteins. This process allows the raw wort extract concentration to be adjusted to the above range. In this way, a pre-fermentation liquid is obtained. In addition, in this process, filtration may be performed by passing the material through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) in order to remove solid matter.

[0087] Alternatively, instead of the saccharified liquid mentioned above, a pre-drinking liquid (pre-fermentation liquid) may be prepared by adding hops, bittering agents, etc., to malt extract with warm water and boiling it. 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, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc., with warm water to prepare a liquid sugar solution, and then boiling the liquid sugar solution to prepare a pre-drinking liquid (pre-fermentation liquid). When using hops, it may be added before the boiling treatment, or it may be added during the period from the start to the end of the boiling of the liquid sugar solution.

[0088] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) and performing fermentation. The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. It may use top-fermenting yeast or bottom-fermenting yeast.

[0089] The yeast may be added to the raw material liquid as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the stock solution. Also, after centrifugation, the supernatant completely removed may be added. The addition amount of yeast to the stock solution can be set appropriately. For example, it is about 5.0×10 6 cells / ml to 1.0×10 9 cells / ml.

[0090] The fermentation conditions during fermentation can be appropriately set. From the viewpoint of adjusting the sugar content and alcohol degree of the beer-taste beverage to the above ranges, the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C).

[0091] After fermentation, a filtration treatment for removing yeast in the beer-taste beverage may be performed, or the filtration treatment may not be performed. Also, water and various additives described above may be added as necessary.

[0092] 2.1.3 Process (2a), Process (2b) In one aspect of the present invention, when producing a non-alcohol fermented beer-taste beverage, it may be produced through a non-alcohol fermentation process using yeast that does not produce alcohol. In this case, in the above step (2), yeast that does not produce alcohol may be used. Furthermore, when producing a non-alcoholic fermented beer-flavored beverage using alcohol-producing yeast, it is preferable to carry out steps (2a) and (2b) in addition to steps (1) and (2) above. • Step (2a): A step to remove alcohol from the fermentation liquid after step (2). • Process (2b): A process to adjust the amount of carbon dioxide after process (2a).

[0093] In step (2a), a preferred method for removing the alcohol produced by the fermentation process in step (2) is by heat treatment. The heat treatment conditions can be the same as those for general non-alcoholic beer-flavored beverage manufacturing methods. Furthermore, after step (2a), the alcohol is removed from the solution, and carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide in step (2b). The amount of carbon dioxide can be adjusted by mixing the solution after step (2a) with carbonated water, or by directly adding carbon dioxide to the solution after step (2a).

[0094] The beer-flavored beverage obtained in this manner according to one aspect of the present invention is filled into a predetermined container and distributed to the market as a product. The method for packaging the beer-flavored beverage is not particularly limited, and any packaging method well known to those skilled in the art can be used. The beer-flavored beverage of the present invention is filled and sealed into a container by the packaging process. Any form or material of container may be used in the packaging process, and an example of a container is the container described in "1.4 Packaged Beverage".

[0095] 2.2 Method for manufacturing non-fermented beer-flavored beverages A method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention is any method that does not involve a fermentation process, and for example, a method having the following steps (1) and (3) can be cited. • Process (1): A process of performing at least one of the following treatments on the raw materials: saccharification treatment, boiling treatment, and solid content removal treatment, in order to obtain a pre-beverage liquid. • Step (3): A step in which the pre-beverage liquid obtained in step (1) is cooled and carbon dioxide is added.

[0096] Step (1) is the same as the step (1) in the "Method for Manufacturing Fermented Beer-Flavored Beverages" described above, which is the step for obtaining the pre-beverage liquid. In step (3), carbon dioxide may be added by mixing the cooled pre-beverage liquid obtained in step (1) with carbonated water, or by directly adding carbon dioxide to the cooled beverage concentrate. Also, at the same time as step (3), when adding carbon dioxide, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed.

[0097] Furthermore, when a non-fermented beer-flavored beverage is made into a non-fermented alcohol-containing beer-flavored beverage, the following step (3a) is taken. • Step (3a): A step of adding alcohol components at least after step (1).

[0098] Step (3a) can be performed at least after step (1), and can be performed at one or more of the following timings: (α), (β), and (γ). • (α): Between process (1) and process (3) • (β): Simultaneously with process (3) (γ): After step (3) Among these, step (3a) is preferably performed after cooling the pre-beverage liquid obtained in step (1) to prepare the cooled beverage stock, and before adding carbon dioxide. As the alcohol component to be blended in step (3a), spirits (distilled liquor) derived from the aforementioned grains are preferred.

[0099] Furthermore, in a method for producing a non-fermented beer-flavored beverage according to one embodiment of the present invention, the adjustment of steps (a) to (f) above, the isobutyl alcohol content, the isoamyl acetate content, the isoamyl alcohol content, the total polyphenol content, the alcohol content, and the pH can be performed at one or more of the following timings (i) to (v). Also, if steps (1), (3), and (3a) can be performed simultaneously with steps (a) to (d) and the above adjustments, these steps do not need to be performed separately. (i): Simultaneously with at least one of the processes (1), (3), and (3a) (ii): Between process (1) and process (3) (iii): Between process (1) and process (3a) (iv): After step (3) or between step (3) and step (3a) (v): After step (3a)

[0100] The non-fermented beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging non-fermented 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 non-fermented 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.

[0101] 3. Method for manufacturing beer-flavored beverages One embodiment of the present invention is a method for improving the flavor of a beer-flavored beverage, which involves making the following adjustments to a beer-flavored beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less. This method improves the drinkability of the beer-flavored beverage at least. (a) Adjustment to ensure a carbohydrate content of 3.0g / 100mL or more. (i) Adjustment to set the ratio of carbohydrate content (unit: g / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [carbohydrate / (chromaticity × bitterness value)] to 0.030 or higher.

[0102] One embodiment of the present invention is a method for improving the flavor of a beer-flavored beverage, which involves making the following adjustments to a beer-flavored beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less. This method improves the taste of the beer-flavored beverage at least. (c) Adjustment to ensure a proline content of 4.0 mg / 100 mL or more. (e) Adjustment to set the ratio of proline content (unit: mg / 100mL) to the product of color (unit: EBC) and bitterness value (unit: BUs) [proline / (color × bitterness value)] to 0.050 or higher.

[0103] In one aspect of the present invention, a method for improving the flavor of a beer-flavored beverage includes, for a beer-flavored beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less, a method of making at least one of the above adjustments (a) and (b) and at least one of the above adjustments (c) and (d), a method of making the following adjustment (e), and a method of making at least one of the above adjustments (a) and (b) and at least one of the above adjustments (c) and (d) and the following adjustment (e). (e) Adjust the ratio of the product of carbohydrate content (unit: g / 100mL) and proline content (unit: mg / 100mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [(carbohydrate × proline) / (chromaticity × bitterness value)] to 0.30 or higher.

[0104] Furthermore, in a method for improving the flavor of a beer-flavored beverage according to one aspect of the present invention, the preferred ranges and adjustment methods for the above-mentioned chromaticity, bitterness value, carbohydrate content, ratio [carbohydrate / (chromaticity × bitterness value)], proline content, ratio [proline / (chromaticity × bitterness value)], and ratio [(carbohydrate × proline) / (chromaticity × bitterness value)] are as described above. [Examples]

[0105] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0106] Examples 1-46, Comparative Examples 1-9 <Beverage Preparation> 40 kg of crushed barley malt was placed in a mashing tank containing 160 L of warm water maintained at 50°C. The temperature was gradually increased and maintained until it reached 78°C, after which it was filtered to remove the spent grain and obtain a saccharified liquid. Next, sugar solution was added to the saccharified liquid, and then hops were added and the mixture was boiled. Solid-liquid separation was performed to obtain a clear wort. Bottom-fermenting yeast was then added to the cooled pre-fermentation liquid, and alcoholic fermentation was carried out by adjusting the fermentation temperature and time. After cooling, the yeast was filtered out to produce a beer-flavored beverage. The degree of fermentation by appearance was 70% or higher. In each example and comparative example, the type of malt used, the temperature and holding time for each temperature range when preparing the saccharified solution, the amount of sugar solution added, the type of hops, the amount and timing of addition, the fermentation temperature and fermentation time, and the filtration method were appropriately set to adjust the color, bitterness value, carbohydrate content, proline content, isobutyl alcohol content, isoamyl acetate content, and isoamyl alcohol content to the values ​​shown in Tables 1 to 9. In addition, the carbohydrate content was adjusted by adding sugar solution to the post-fermentation solution as needed, and the proline content was adjusted by adding proline to the post-fermentation solution as needed. The beer-flavored beverages prepared in Examples 1-46 and Comparative Examples 1-9 had a malt ratio of 15-49% by mass and a total polyphenol content of 60-120 mg / L.

[0107] <Sensory evaluation> For the beverages obtained in the examples and comparative examples, cooled to approximately 4°C, five regularly trained panelists observed the appearance of each test beverage when poured into a transparent container. They evaluated the "appearance suitable for easy drinking as a beer-flavored beverage" on a scale of 3.0 (maximum) to 1.0 (minimum), in increments of 0.1, based on the following scoring criteria. The average of the five panelists' scores was calculated. In addition, each test beverage poured into a container was tasted, and the "presence or absence of ease of drinking suitable for a beer-flavored beverage," "presence or absence of a satisfying taste suitable for a beer-flavored beverage," and "presence or absence of a taste suitable for a beer-flavored beverage" were evaluated on a scale of 3.0 (maximum) to 1.0 (minimum), in increments of 0.1, based on the following scoring criteria. The average of the five panelists' scores was calculated. These results are shown in Tables 1 to 10. For the evaluation, samples meeting the following criteria of "3.0", "2.5", "2.0", "1.5", and "1.0" were prepared in advance to ensure consistency in the standards among the panelists. Furthermore, in all of the sensory evaluations in Tables 1 to 9, no differences in scores of 1.5 or higher were observed among the panelists for the same beverage.

[0108] (1) Score criteria for an appearance that is easy to drink and suitable as a beer-flavored beverage. • "3.0": The beverage's appearance gives a very strong impression of being easy to drink. • "2.5": The beverage's appearance gives a strong impression of being easy to drink. • "2.0": The beverage's appearance gives a strong impression that it would be easy to drink. • "1.5": The beverage's appearance doesn't give the impression of being easy to drink; on the contrary, it gives the impression of being somewhat difficult to drink. • "1.0": From the appearance of the beverage, there is almost no impression that it would be easy to drink; on the contrary, there is a strong impression that it would be difficult to drink.

[0109] (2) Scoring criteria for whether or not a beverage is easy to drink and suitable as a beer-flavored beverage. • "3.0": It has a very strong sense of being easy to drink, making it suitable as a beer-flavored beverage. • "2.5": It has a strong, easy-to-drink quality that makes it suitable as a beer-flavored beverage. • "2.0": Offers a pleasant, easy-to-drink quality, making it suitable as a beer-flavored beverage. • "1.5": It doesn't have the easy drinkability that is desirable for a beer-flavored beverage, and is rather difficult to drink. • "1.0": It lacks the drinkability that is desirable for a beer-flavored beverage, and is instead quite difficult to drink.

[0110] (3) Scoring criteria for whether a beer-flavored beverage has a satisfying taste. • "3.0": It has a very strong, satisfying taste, making it ideal for beer-flavored beverages. • "2.5": A strong, satisfying taste, making it ideal for beer-flavored beverages. • "2.0": Offers a satisfying taste and is well-suited for beer-flavored beverages. • "1.5": It doesn't have the satisfying body that beer-flavored beverages are often associated with. • "1.0": Lacking the satisfying taste often associated with beer-flavored beverages.

[0111] (4) Scoring criteria for determining whether a beer-flavored beverage has a suitable taste. • "3.0": The flavor is very strong and suitable for beer-flavored beverages. • "2.5": A strong flavor that is suitable for beer-flavored beverages. • "2.0": The flavor is sufficiently suitable for a beer-flavored beverage. • "1.5": It doesn't have much of the flavor you'd expect from a beer-flavored beverage. • "1.0": The taste is almost entirely unsuitable for a beer-flavored beverage.

[0112] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All of the scores in (1) to (4) above are 2.5 or higher. B: Does not fall under "A" or "C". • C: At least one of the scores from (1) to (4) above is less than 2.0.

[0113] [Table 1]

[0114] [Table 2]

[0115] [Table 3]

[0116] [Table 4]

[0117] [Table 5]

[0118] [Table 6]

[0119] [Table 7]

[0120] [Table 8]

[0121] [Table 9]

[0122] Tables 1-9 show that the beer-flavored beverages prepared in Examples 1-46 were easy to drink both in appearance and taste, while also possessing a satisfying mouthfeel and flavor suitable for a beer-flavored beverage. On the other hand, the beer-flavored beverages prepared in Comparative Examples 1-9 were easy to drink in terms of both appearance and taste, but they lacked the satisfying taste that is desirable for beer-flavored beverages.

Claims

1. A beer-flavored beverage that has a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, a carbohydrate content of 3.8 g / 100 mL or more, an isoamyl alcohol content of 50 mg / L or more, a proline content of 40 mg / 100 mL or less, and does not use wheat malt, yuzu, or sansho pepper as ingredients.

2. A beer-flavored beverage according to claim 1, wherein the chromaticity is 5.0 EBC or less.

3. The beer-flavored beverage according to claim 1, wherein the bitterness value is 10.0 BUs or less.

4. The beer-flavored beverage according to claim 1, wherein the proline content is 4.0 mg / 100 mL or more.

5. The beer-flavored beverage according to claim 1, wherein the proline content is 10.0 mg / 100 mL or more.

6. The beer-flavored beverage according to claim 4, wherein the ratio of the proline content (unit: mg / 100 mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [proline / (chromaticity × bitterness value)] is 0.050 or more.

7. A beer-flavored beverage according to any one of claims 1 to 6, wherein the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [chromaticity × bitterness value] is between 5.0 and 110.

8. A beer-flavored beverage according to any one of claims 1 to 6, wherein the ratio of the carbohydrate content (unit: g / 100 mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [carbohydrate / (chromaticity × bitterness value)] is 0.030 or higher.

9. A beer-flavored beverage according to any one of claims 1 to 6, wherein the ratio of the product of carbohydrate content (unit: g / 100 mL) and proline content (unit: mg / 100 mL) to the product of chromaticity (unit: EBC) and bitterness value (unit: BUs) [(carbohydrate × proline) / (chromaticity × bitterness value)] is 0.30 or greater.

10. A beer-flavored beverage according to any one of claims 1 to 6, wherein the isobutyl alcohol content is 5.0 to 50 mg / L.

11. A beer-flavored beverage according to any one of claims 1 to 6, wherein the isoamyl acetate content is 0.50 to 7.5 mg / L.

12. A beer-flavored beverage according to any one of claims 1 to 6, wherein the isoamyl alcohol content is 50 to 120 mg / L.

13. A beer-flavored beverage according to any one of claims 1 to 6, which is a fermented beer-flavored beverage.

14. A method for producing a beer-flavored beverage, comprising the following steps (1) and (a) to (d) and (g), and not using wheat malt, yuzu, and sansho pepper as raw materials. Process (1): A process to obtain a pre-beverage liquid by performing at least one of the following treatments using various raw materials: saccharification treatment, boiling treatment, and solid content removal treatment. Step (a): A step to adjust the color of the beer-flavored beverage to 7.5 EBC or less. Step (b): A step to adjust the bitterness value of the beer-flavored beverage to 15.0 BUs or less. Step (c): A step of adjusting the sugar content of the beer-flavored beverage to 3.8 g / 100 mL or more. Step (d): A step to adjust the proline content of the beer-flavored beverage to 40 mg / 100 mL or less. Step (g): A step of adjusting the isoamyl alcohol content of the beer-flavored beverage to 50 mg / L or more.

15. The method for producing a beer-flavored beverage according to claim 14, wherein step (d) is a step of adjusting the proline content of the beer-flavored beverage to 4.0 to 40 mg / 100 mL.

16. A method for producing a beer-flavored beverage according to claim 14 or 15, further comprising step (2). Step (2): This step involves adding yeast to the pre-drink liquid obtained in step (1) and carrying out alcoholic fermentation.

17. A method for improving the flavor and taste of a beer-flavored beverage, which has a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and does not use wheat malt, yuzu, or sansho pepper as raw materials, by adjusting the carbohydrate content to 3.8 g / 100 mL or more, the isoamyl alcohol content to 50 mg / L or more, and the proline content to 40 mg / 100 mL or less.

18. The method for improving the flavor of a beer-flavored beverage according to claim 17, wherein the proline content is adjusted to 4.0 to 40 mg / 100 mL to improve the taste of the beer-flavored beverage.

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