Beer-flavored beverage

Abstract

To provide a beer-taste beverage and a method for producing the beer-taste beverage, the beer-taste beverage exhibiting suppressed malt-like astringency and good flavor balance even when drunk without dilution or when drunk after dilution at a low dilution factor.SOLUTION: A beer-taste beverage containing malt as a raw material, wherein a proportion of real extract is 5.0%Plato or more, a ratio of a proline concentration (mg / L) to the real extract (%Plato) is 100 or more, and a ratio of a lactic acid concentration (mg / L) to the proline concentration (mg / L) is 0.50 or more, wherein the beer-taste beverage may be a fermented beer-taste beverage, the beer-taste beverage may be a concentrated-type beer-taste beverage, and the beer-taste beverage may have an alcohol concentration of 5.0 vol.% or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a concentrated type beer - flavored beverage that is assumed to be diluted with water, carbonated water, etc. and consumed when drinking.

Background Art

[0002] Beer - flavored beverages such as beer are typical alcoholic beverages loved all over the world, and the general alcohol concentration is 4 - 6% by volume. However, due to the diversification of recent preferences, low - alcohol beer - flavored beverages with an alcohol concentration lower than 4% by volume, micro - alcohol beer - flavored beverages with an alcohol concentration less than 1.0% by volume, non - alcohol beer - flavored beverages (alcohol concentration less than 0.05% by volume), etc. are also widely marketed. Also, beer - flavored beverages with a relatively high alcohol content of more than 6% by volume, so - called strong - type beer - flavored beverages, are attracting attention.

[0003] On the other hand, due to the high level of interest in environmental protection, various efforts have been made to reduce the environmental load during production. For example, in beer - flavored beverages, so - called concentrated type beer - flavored beverages with a reduced water content ratio compared to general beer - flavored beverages have been proposed. Concentrated type beer - flavored beverages are assumed to be diluted with water, carbonated water, etc. to the same extent as general beer - flavored beverages and then consumed. It is possible to reduce the weight and volume during production and transportation, and it is possible to reduce the storage, transportation costs and environmental load.

[0004] As for the manufacturing method of concentrated beer-flavored beverages, in the case of fermented beer-flavored beverages, for example, there is a high-concentration brewing method in which wort with a higher extract concentration than usual is fermented (Patent Documents 1 and 2). In the case of non-fermented beer-flavored beverages, concentrated non-fermented beer-flavored beverages can be manufactured by blending each raw material such as hops, malt extract, and flavorings at a higher concentration than that of typical non-fermented beer-flavored beverages (Patent Document 3). In addition, concentrated beer-flavored beverages can also be manufactured by removing some of the water from beer-flavored beverages manufactured by conventional manufacturing methods through processes such as freeze concentration or membrane separation. Examples of membrane separation methods for dehydration include reverse osmosis (RO) membrane filtration (Patent Document 4) and forward osmosis (FO) membrane filtration (Patent Document 5). [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Patent No. 4775805 [Patent Document 2] Patent No. 7163528 [Patent Document 3] Japanese Patent Publication No. 2016-174571 [Patent Document 4] International Publication No. 2018 / 237015 [Patent Document 5] Special Publication No. 2020-517282 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] Concentrated beer-flavored beverages can be diluted to the desired concentration before consumption, accommodating diverse taste preferences. For example, they can be consumed undiluted or diluted to a higher concentration than typical beer-flavored beverages. However, many concentrated beer-flavored beverages are formulated to achieve a good flavor balance when diluted at the manufacturer's recommended dilution ratio. Therefore, consuming them at a lower dilution ratio than recommended by the manufacturer can disrupt the flavor balance, sometimes resulting in a particularly noticeable malty bitterness. Furthermore, since concentrated beer-flavored beverages often do not contain carbon dioxide, diluting them with water instead of carbonated water increases the risk of losing their beer-like flavor.

[0007] The present invention aims to provide a beer-flavored beverage and a method for producing the same, which have a good balance of flavor and do not exhibit a noticeable malty bitterness, whether consumed as is or diluted to a low dilution ratio. [Means for solving the problem]

[0008] The inventors of this invention conducted intensive research to solve the above problems and found that when a concentrated beer-flavored beverage with a proline concentration (mg / L) ratio of 1.0 or higher to true extract (% Plato) is consumed as is or diluted to a higher concentration than typical beer, a malty bitterness becomes prominent, and the flavor balance is greatly impaired. Further research revealed that by setting the lactic acid concentration (mg / L) ratio to proline concentration (mg / L) to 50.0 or higher, the malty bitterness is improved even when diluted at low dilution ratios, thus completing the present invention.

[0009] The present invention is as follows: [1] Contains malt as an ingredient, The proportion of genuine extract is 10.0 %Plato or higher 25.0%Plato or less And, The ratio of proline concentration (mg / L) to true extract (% Plato) is 100 or higher. 200 or less And, The ratio of lactate concentration (mg / L) to proline concentration (mg / L) is 0.50 or higher. 2.00 or less It is a beer-flavored beverage. [ 2 ] The degree of true fermentation is 65% by mass or more, as described above [1] of Beer-flavored beverage. [ 3 ] A fermented beer-flavored beverage, as described above [1] or [2] A beer-flavored beverage. [ 4 ] A concentrated beer-flavored beverage, as described above [1]~[ 3 One of the following beer-flavored beverages. [ 5 ] The alcohol concentration is 5.0% by volume or more, as described in [1]~[ 4 One of the following beer-flavored beverages. [ 6 The ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) is 30.0 or less, as described in [1]~[ 5 One of the following beer-flavored beverages. [ 7 ] The ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) is 1.0 or greater, as described in [1]~[ 6 One of the following beer-flavored beverages. [ 8 ] The ratio of lactic acid concentration (mg / L) to iso-α acid concentration (mg / L) is 20.0 or less, as described in [1]~[ 7 One of the following beer-flavored beverages. [ 9 ] The ratio of lactic acid concentration (mg / L) to iso-α acid concentration (mg / L) is 10.0 or higher, as described in [1]~[ 8 One of the following beer-flavored beverages. [ 10 ] The gas volume of carbon dioxide is 1.5 GV or less, as described in [1]~[ 9 One of the following beer-flavored beverages. [ 11 ] Made from malt, A method for producing a beer - flavored beverage, which adjusts the real extract, alcohol concentration, proline concentration, and lactic acid concentration so that the ratio of the real extract is 5.0% Plato or more, the ratio of the proline concentration (mg / L) to the real extract (% Plato) is 100 or more, and the ratio of the lactic acid concentration (mg / L) to the proline concentration (mg / L) is 50.0 or more. 12 Further, adjusting the real extract and alcohol concentration so that the real fermentation degree is 65% by mass or more, the method for producing the beer - flavored beverage as described above 11 . 13 A method for reducing the malty astringency of a beer - flavored beverage containing malt as a raw material, where the beer - flavored beverage has a real extract ratio of 5.0% Plato or more and a ratio of the proline concentration (mg / L) to the real extract (% Plato) of 100 or more, and adjusting the proline concentration and lactic acid concentration so that the ratio of the lactic acid concentration (mg / L) to the proline concentration (mg / L) is 50.0 or more. 14 The method as described above, where the beer - flavored beverage has a real fermentation degree of 65% by mass or more. 13

Advantages of the Invention

[0010] According to the present invention, a beer - flavored beverage with less prominent malty astringency and good flavor balance can be provided, whether it is drunk as it is or diluted at a low dilution ratio.

Modes for Carrying Out the Invention

[0011] In the present invention and this specification, "X to Y (X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0012] ​​​In the present invention and this specification, a beer-flavored beverage is a beverage that has the characteristics of beer. In the present invention and this specification, "beer-likeness" means a taste that evokes beer in terms of aroma and flavor, regardless of the product name or labeling. In other words, a beer-flavored beverage is a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to beer, regardless of whether or not it contains alcohol, the amount of alcohol, whether or not malt is used, whether or not hops are used, whether or not fermentation is performed, etc., and has a high thirst-quenching effect and drinkability (the property of being able to drink many glasses without getting tired of it).

[0013] In the present invention and this specification, unless otherwise specified, "hops" includes not only fresh hops, dried hops, hop pellets, etc., but also processed hop products. Examples of processed hop products include hop extract obtained by extracting bitter components from hops, isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, and other hop products containing isopropyl hop components obtained by isopropyl hop extraction.

[0014] In the present invention and this specification, beer-flavored beverages include both alcoholic beverages and non-alcoholic beverages (beverages with an alcohol concentration of less than 0.05% by volume). Specifically, beer-flavored beverages according to the present invention include beer, sparkling alcoholic beverages, low-alcohol beer-flavored beverages, non-alcoholic beer, and the like.

[0015] In the present invention and this specification, a fermented beer-flavored beverage is a beer-flavored beverage produced through a fermentation process. The fermentation method is not particularly limited and may be single fermentation, single-stage multiple fermentation, or parallel multiple fermentation. However, it is preferable to use single-stage multiple fermentation, which involves separately performing a saccharification step in which starch contained in raw materials such as malt is broken down into 1 to 3 sugars, and a fermentation step in which yeast produces alcohol from the sugars. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate are also included in the definition of a fermented beer-flavored beverage. In the present invention and this specification, a non-fermented beer-flavored beverage is a beer-flavored beverage manufactured without undergoing a fermentation process.

[0016] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and generally, distilled spirits can be used. For example, it may be raw material alcohol, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0017] The beer-flavored beverage according to the present invention may be a regular beer-flavored beverage intended to be consumed as is, but it is preferably a concentrated type of beer-flavored beverage. The concentrated type of beer-flavored beverage can be consumed as is, but it is a beer-flavored beverage intended to be consumed after being diluted with water or carbonated water.

[0018] The beer-flavored beverage according to the present invention has a true extract content of 5.0% Plato or more so that it can be diluted to an appropriate concentration. The true extract content of the beer-flavored beverage according to the present invention is not particularly limited as long as it is 5.0% Plato or more, for example, 7.5% Plato or more is preferred, 10.0% Plato or more is more preferred, and 12.0% Plato or more is even more preferred. The upper limit of the true extract content of the beer-flavored beverage according to the present invention is not particularly limited, for example, 25.0% Plato or less is preferred, 22.5% Plato or less is more preferred, 20.0% Plato or less is even more preferred, and 18.0% Plato or less is even more preferred.

[0019] The true extract concentration of beer-flavored beverages can be measured according to the method specified in "8.4.1 Distillation-Pycnometer Method" of the "BCOJ Beer Analysis Methods (2013 Revised Edition) (Edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)".

[0020] The beer-flavored beverage according to the present invention contains malt as an ingredient, and the ratio of proline concentration (mg / L) to true extract (% Plato) (hereinafter sometimes referred to as "Pro / RE") is 100 or more. Malt is an ingredient that contains a large amount of proline, and the more malt used, the higher the proline concentration in the beer-flavored beverage tends to be. As shown in the reference example below, in a beer-flavored beverage in which the proportion of true extract is 5.0% Plato or more and Pro / RE is 100 or more, there is a strong malty bitterness, but by appropriately adjusting the lactic acid capacity, the malty bitterness can be reduced and the flavor balance can be improved.

[0021] The Pro / RE ratio of the beer-flavored beverage according to the present invention is not particularly limited as long as it is 100 or higher, but from the perspective of being able to expect a stronger flavor balance improvement effect of the present invention, the Pro / RE ratio of the beer-flavored beverage according to the present invention is preferably 110 or higher, and more preferably 120 or higher. The upper limit of the Pro / RE ratio of the beer-flavored beverage according to the present invention is not particularly limited, but from the perspective of having a better beer-like flavor, it is preferably 200 or lower, more preferably 180 or lower, and even more preferably 160 or lower.

[0022] The proline concentration in beer-flavored beverages can be measured using various methods commonly used to measure amino acid concentrations in beverages. Specifically, the proline concentration in beer-flavored beverages according to the present invention can be measured by high-performance liquid chromatography (HPLC) analysis.

[0023] The beer-flavored beverage according to the present invention has a ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) (hereinafter sometimes referred to as "LA / Pro") of 0.50 or higher. The higher the LA / Pro ratio, the more lactic acid is contained relative to the malt raw material. As a result, the beer-flavored beverage according to the present invention contains malt as a raw material, has a true extract ratio of 5.0% or higher, and a Pro / RE ratio of 100 or higher, yet does not exhibit a noticeable malty bitterness and has a good balance of flavor.

[0024] The LA / Pro of the beer-flavored beverage according to the present invention is not particularly limited as long as it is 0.50 or higher, but a value of 0.52 or higher is preferred, more preferably 0.53 or higher, even more preferably 0.65 or higher, even more preferably 0.71 or higher, and particularly preferred 0.88 or higher, from the viewpoint of obtaining a higher flavor balance improvement effect. The upper limit of the LA / Pro of the beer-flavored beverage according to the present invention is not particularly limited, but a value of 2.00 or lower is preferred, more preferably 1.50 or lower, and even more preferably 1.25 or lower, from the viewpoint of obtaining a better beer-like flavor.

[0025] The proline concentration (mg / L) of the beer-flavored beverage according to the present invention is not particularly limited as long as it is an amount that results in an LA / Pro ratio of 0.50 or higher. For example, the proline concentration (mg / L) of the beer-flavored beverage according to the present invention is preferably 600 mg / L or higher, more preferably 800 mg / L or higher, and even more preferably 1000 mg / L or higher. The upper limit of the proline concentration (mg / L) of the beer-flavored beverage according to the present invention is not particularly limited, but for example, it is preferably 2500 mg / L or less, more preferably 2250 mg / L or less, and even more preferably 2000 mg / L or less.

[0026] The lactic acid concentration in beer-flavored beverages can be measured using various methods commonly used to measure organic acid concentrations in beverages. Specifically, the lactic acid concentration in beer-flavored beverages according to the present invention can be measured by high-performance liquid chromatography (HPLC) analysis.

[0027] The LA / Pro ratio of the beer-flavored beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing lactic acid and proline. For example, malt is a raw material that contains relatively large amounts of lactic acid and proline, and therefore, by appropriately adjusting the type and amount of malt used, a beer-flavored beverage with an LA / Pro ratio within the desired range can be obtained. In addition, lactic acid is commonly used as an acidulant for food and beverages, and the LA / Pro ratio of the beer-flavored beverage can also be adjusted to a desired range by including an appropriate amount of lactic acid.

[0028] The beer-flavored beverage according to the present invention is preferably a beverage containing alcohol (a beverage with an alcohol concentration of 0.05% by volume or more). In order to fully demonstrate the flavor balance improvement effect through the optimization of LA / Pro, the alcohol concentration of the beer-flavored beverage according to the present invention is preferably 5.0% by volume or more, more preferably 7.5% by volume or more, even more preferably 10.0% by volume or more, even more preferably 12.5% ​​by volume or more, particularly preferably 15.0% by volume or more, and most preferably 17.5% by volume or more. The upper limit of the alcohol concentration of the beer-flavored beverage according to the present invention is not particularly limited, but is preferably 35.0% by volume or less, more preferably 30.0% by volume or less, and even more preferably 25.0% by volume or less.

[0029] The alcohol concentration of beer-flavored beverages can be measured according to the method specified in "8.3.1 Distillation-Hydroponic Method" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)".

[0030] The beer-flavored beverage according to the present invention preferably has a true fermentation degree of 65.0% by mass or more, and more preferably 67.0% by mass or more. The upper limit of the true fermentation degree of the beer-flavored beverage according to the present invention is not particularly limited, but is preferably 80.0% by mass or less, more preferably 78.0% by mass or less, even more preferably 75.0% by mass or less, and even more preferably 73.0% by mass or less.

[0031] The degree of true fermentation of beer-flavored beverages can be calculated from the alcohol concentration and true extract concentration according to the method specified in "8.5" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)". The degree of true fermentation in beer-flavored beverages can be adjusted to a desired range by controlling the alcohol concentration and true extract concentration.

[0032] The linalool concentration (μg / L) of the beer-flavored beverage according to the present invention is not particularly limited. From the viewpoint that the acidic stimulation caused by lactic acid is mitigated and the flavor balance is further improved, the ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) of the beer-flavored beverage according to the present invention (hereinafter sometimes referred to as "LA / L") is preferably 30.0 or less, more preferably 20.0 or less, and even more preferably 10.0 or less. The lower limit of LA / L for the beer-flavored beverage according to the present invention is not particularly limited, but is preferably 1.0 or more, more preferably 2.0 or more, and even more preferably 4.0 or more.

[0033] The LA / L of the beer-flavored beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing lactic acid and linalool. For example, linalool is mainly contained in hops, and therefore, by appropriately adjusting the type of hops used, the processing method, the amount used, the timing of addition, etc., a beer-flavored beverage with an LA / L within a desired range can be obtained. Furthermore, linalool is commonly used as a flavoring agent or a component thereof for food and beverages, and the LA / L of the beer-flavored beverage can also be adjusted to a desired range by including linalool or a flavoring agent containing linalool.

[0034] The linalool concentration in beer-flavored beverages can be measured using various methods commonly used to measure the concentration of aroma components in beverages. Specifically, the linalool concentration in beer-flavored beverages according to the present invention can be measured by gas chromatography-mass spectrometry (GC-MS).

[0035] The iso-alpha acid concentration (mg / L) of the beer-flavored beverage according to the present invention is not particularly limited. Since iso-alpha acids are the main component of the bitterness in beer-flavored beverages, the iso-alpha acid concentration (mg / L) of the beer-flavored beverage according to the present invention is appropriately adjusted according to the desired product quality. As for the iso-alpha acid concentration (mg / L) of the beer-flavored beverage according to the present invention, in order to obtain a beer-like bitterness, for example, 25.0 mg / L or more is preferred, 50.0 mg / L or more is more preferred, and 70.0 mg / L or more is even more preferred. As for the iso-alpha acid concentration (mg / L) of the beer-flavored beverage according to the present invention, for example, 150.0 mg / L or less is preferred, and 120.0 mg / L or less is more preferred.

[0036] The iso-alpha acid concentration in beer-flavored beverages can be measured according to the method specified in "8.25 ​​HPLC Method" of the "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)".

[0037] In the beer-flavored beverage according to the present invention, the iso-alpha acid concentration (mg / L) is preferably 20.0 or less, more preferably 18.0 or less, and even more preferably 16.0 or less, since the acidic stimulation caused by lactic acid is mitigated and the flavor balance is further improved. The lower limit of the LA / Iso of the beer-flavored beverage according to the present invention is not particularly limited, but is preferably 10.0 or more, and more preferably 13.0 or more.

[0038] The LA / Iso ratio of the beer-flavored beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing lactic acid and iso-alpha acids. For example, iso-alpha acids are mainly contained in hops, and therefore, by appropriately adjusting the type of hops used, the processing method, the amount used, the timing of addition, etc., a beer-flavored beverage with an LA / Iso ratio within a desired range can be obtained.

[0039] The carbon dioxide gas volume of the beer-flavored beverage according to the present invention is not particularly limited and can be adjusted as appropriate according to the desired product quality. For example, the gas volume of the beer-flavored beverage according to the present invention is preferably 1.5 gas volume (GV) or less at 20°C, and it may not contain carbon dioxide at all. Even if the beer-flavored beverage according to the present invention does not contain carbon dioxide, a beer-flavored beverage with a beer-like carbonation can be prepared by diluting it with carbonated water or by injecting carbon dioxide after dilution with water.

[0040] The beer-flavored beverage according to the present invention may be a fermented beer-flavored beverage or a non-fermented beer-flavored beverage.

[0041] The beer-flavored beverage according to the present invention can be manufactured in the same manner as general fermented beer-flavored beverages or non-fermented beer-flavored beverages, except that it uses malt as a raw material and is adjusted so that the proportion of true extract is 5.0% Plato or more, Pro / RE is 100 or more, and LA / Pro is 0.50 or more.

[0042] Fermented beer-flavored beverages can be manufactured through the processes of mashing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

[0043] In the present invention, malt is used as at least a part of the fermentation raw material. The malt used as the fermentation raw material may be barley malt, wheat malt, or both may be used in combination. In the method for producing a fermented beer-flavored beverage according to the present invention, only malt may be used as the fermentation raw material, or malt may be used in combination with other raw materials, that is, the malt usage ratio (the ratio of the amount of malt used to the total amount of fermentation raw materials) may be less than 100% by mass. From the viewpoint of having a more beer-like aroma and flavor, a malt usage ratio of 50 to 100% by mass is preferable, 70 to 100% by mass is more preferable, and 90 to 100% by mass is even more preferable.

[0044] The grain raw materials used other than malt may be a single type of grain raw material or a mixture of multiple types of grain raw materials. The fermentation raw materials other than malt may be grain raw materials only, carbohydrate raw materials only, or a mixture of both. Examples of grain raw materials include grains other than malt, rice, corn, legumes such as soybeans, and potatoes. Examples of carbohydrate raw materials include sugars such as liquid sugar and sucrose.

[0045] While malt and other grain raw materials can be used as grain syrup, grain extract, etc., it is preferable to use them as grain pulverized products obtained by grinding. The grinding of grains can be carried out by conventional methods. The grain pulverized products may be those that have undergone processing before and after grinding, such as crushed malt, corn starch, and corn grits.

[0046] As part of the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from the fermentation raw materials. Specifically, first, a mixture containing the fermentation raw materials and raw water is prepared and heated to saccharify the starch in the fermentation raw materials. Other auxiliary ingredients besides the fermentation raw materials and water may be added to this mixture. Examples of such auxiliary ingredients include hops, yeast extract, protein hydrolysates, water-soluble dietary fiber, sweeteners, bittering agents, fruit juice, coloring agents, herbs, and flavorings.

[0047] By using hops or hop products as raw materials, a fermented beer-flavored beverage containing iso-alpha acids can be produced. Hops contain alpha acids, which are precursors to iso-alpha acids. The hops used as raw materials may be fresh hops, dried hops, or hop pellets. The hop products used as raw materials may include hop extract, which is obtained by extracting the bitter components from hops. Alternatively, hop products containing isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, or other components in which the bitter components of hops have been isodulated may also be used.

[0048] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber used in this invention include indigestible dextrin, polydextrose, soy dietary fiber, galactomannan, inulin, guar gum hydrolysate, pectin, and gum arabic. These water-soluble dietary fibers may be used individually or in combination of two or more types.

[0049] The sweetener may be sugar, a relatively low-sweetness sweetener, or a high-sweetness sweetener. Examples of relatively low-sweetness sweeteners include polysaccharides and sweet-tasting amino acids. Polysaccharides refer to carbohydrates formed by the polymerization of three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides, mainly based on their size. Oligosaccharides are carbohydrates formed by the polymerization of 3 to 10 monosaccharides, while dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than oligosaccharides. Examples of sweet-tasting amino acids include alanine and glycine, with alanine being preferred. Examples of high-sweetness sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia. These sweeteners may be used individually or in combination of two or more.

[0050] The bittering agent is not particularly limited as long as it exhibits a bitterness similar to or identical to that of beer in the fermented beer-flavored beverage product. It may be a bittering component contained in hops, or a bittering component not contained in hops. Specifically, examples of such bittering agents include bittering components such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, kwashin, iso-alpha acids, tetraiso-alpha acids, β-acid oxides, quinine, momordicin, quercitrin, theobromine, and caffeine, as well as bittering materials such as bitter melon, gentian tea, bitter tea, wormwood extract, gentian extract, and cinchona extract. One type of these bittering agent may be used, or two or more types may be used in combination.

[0051] Examples of protein hydrolysates include soy protein hydrolysates. Examples of coloring agents include caramel coloring. Examples of flavorings include beer flavor, beer fragrance, and hop fragrance.

[0052] In order to prepare a beer-flavored beverage in which the proportion of true extract is 5.0% Plato or higher, a highly concentrated fermentation raw material liquid is prepared in the brewing process. Preferably, the fermentation raw material liquid is such that the raw wort extract concentration of the resulting beer-flavored beverage is 20.0% Plato or higher, more preferably 25.0% Plato or higher, even more preferably 30.0% Plato or higher, and even more preferably 35.0% Plato or higher.

[0053] The wort extract concentration of fermented beer-flavored beverages can be measured according to the method specified in the analytical method published by the Brewing Society of Japan ("8.5 Extract-Related Measurement Methods" in "BCOJ Beer Analytical Methods (2013 Revised Edition) (Edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)"). Specifically, it can be measured from the alcohol concentration and true extract concentration of the fermented beer-flavored beverage.

[0054] In the brewing process, it is preferable to add enzyme preparations such as saccharifying enzymes like α-amylase, glucoamylase, and pullulanase, as well as proteases. These enzymes promote the decomposition reaction of non-assimilable sugars in the fermentation raw materials into assimilable sugars, making it possible to prepare a fermentation raw material liquid with a low content of non-assimilable sugars, even when using fermentation raw materials with a high proportion of malt.

[0055] Saccharification is carried out using enzymes derived from grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted as appropriate, taking into account the type of grain raw materials used, the proportion of grain raw materials in the total fermentation materials, the type and amount of enzymes added and the desired quality of the fermented beer-flavored beverage. For example, saccharification can be carried out by conventional methods, such as holding the mixture containing grain raw materials at 35-70°C for 20-90 minutes. By adjusting the saccharification time, the saccharification efficiency can be controlled, and the sugar content of the final fermented beer-flavored beverage can be adjusted to a desired range.

[0056] The boiled sugar solution (the boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable to filter the sugar solution before boiling and boil the resulting filtrate. Alternatively, a mixture of malt extract and warm water may be used instead of the filtrate of the sugar solution, and this mixture may be boiled. The boiling method and conditions can be determined as appropriate.

[0057] By adding herbs and other ingredients as appropriate before or during boiling, a fermented beer-flavored beverage with a desired aroma can be produced. Hops, in particular, are preferably added before or during boiling. Boiling in the presence of hops allows for efficient extraction of the hop's flavor and aroma components. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0058] After the preparation process and before the fermentation process, it is preferable to remove the residue, such as proteins, that have settled from the prepared broth. The residue can be removed by any solid-liquid separation process, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time should be 15°C or higher, and is generally carried out at around 50-100°C. The broth (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue has been removed becomes the raw material liquid for fermentation.

[0059] Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be used as is in the fermentation step, or it may be used after being adjusted to the desired extract concentration. The yeast used for fermentation is not particularly limited and can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but a bottom-fermenting yeast is preferred because it is easier to apply to large-scale brewing equipment.

[0060] Furthermore, in the storage process, the obtained fermented liquid is matured in a storage tank and stabilized under low temperature conditions of about 0°C. Then, in the filtration process, the matured fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range, thereby obtaining the desired fermented beer-flavored beverage. The filtration process can be any method that can filter out the yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm. In addition, an appropriate amount of water may be added before or after filtration to dilute the product to the desired alcohol concentration.

[0061] Before or after the filtration process, a membrane filtration treatment may be performed to remove water. The membrane filtration treatment can be a known membrane treatment used in concentration processes, such as RO membrane treatment or FO membrane treatment.

[0062] In addition, in the process following the yeast fermentation, for example, by mixing with an alcohol-containing distillate, a fermented beer-flavored beverage equivalent to a liqueur under the Liquor Tax Law can be produced. The addition of the alcohol-containing distillate may be before or after the addition of water to adjust the alcohol concentration. Barley spirits are preferred as the added alcohol-containing distillate, as they can produce a fermented beer-flavored beverage with a more desirable malty character.

[0063] Non-fermented beer-flavored beverages, which are produced without a fermentation process, can generally be manufactured by mixing the various ingredients (formulation method). Specifically, they can be manufactured by a mixing process in which the various ingredients are mixed to prepare a mixture, and a gas introduction process in which carbon dioxide is added to the resulting mixture.

[0064] First, in the blending process, a blended liquid is prepared by mixing the raw materials. In the blending process, it is preferable to prepare a blended liquid by mixing all raw materials except carbon dioxide. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw water at the same time, or they may be added sequentially, for example, by dissolving the raw materials that were added first and then adding the remaining raw materials. Alternatively, solid raw materials (e.g., in powder or granular form) and alcohol may be mixed with the raw water, or the solid raw materials may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated raw materials may be added to the raw water, or the prepared blended liquid may be heated.

[0065] Ingredients include bittering agents, acidulants, sweeteners, caramel coloring, flavorings, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, protein or its hydrolysates, etc. As bittering agents, those listed above can be used.

[0066] Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized sugar, and high-intensity sweeteners. These sweeteners may be used individually or in combination of two or more. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

[0067] Examples of acidulants include organic acids such as lactic acid, citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, adipic acid, and fumaric acid. Flavorings include beer extract, beer flavoring, and hop flavoring.

[0068] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0069] Examples of polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch, and refers to a carbohydrate that is larger than oligosaccharides (carbohydrates in which 3 to 10 monosaccharides are polymerized).

[0070] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber (soluble soy polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and gum arabic.

[0071] If insoluble matter is generated in the prepared solution during the blending process, it is preferable to perform a treatment to remove the insoluble matter, such as filtration, on the prepared solution before the gas introduction process. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugal separation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferable to remove it by diatomaceous earth filtration.

[0072] Next, as a gas introduction step, carbon dioxide is added to the mixture obtained in the blending step. This yields a non-fermented beer-flavored beverage. Adding carbon dioxide provides a refreshing sensation similar to that of beer. The addition of carbon dioxide can be done by conventional methods. For example, the mixture obtained in the blending step may be mixed with carbonated water, or carbon dioxide may be directly added to the mixture obtained in the blending step and dissolved.

[0073] After adding carbon dioxide, the resulting non-fermented beer-flavored beverage may be subjected to further treatments such as filtration to remove insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art.

[0074] If the beer-flavored beverage according to the present invention does not contain carbon dioxide, the gas introduction step can be omitted. In this case, the desired non-fermented beer-flavored beverage can be obtained by performing a process to remove insoluble matter, such as filtration, from the prepared liquid in the blending step.

[0075] Bottled beer-flavored beverages can be manufactured by filling and sealing containers with the manufactured beer-flavored beverage. Filling and sealing the containers can be done by conventional methods. In addition, the empty space in the bottled beer-flavored beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the amount of oxygen present in the container.

[0076] The containers used to fill the bottled beer-flavored beverages are not particularly limited. Specifically, examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle cans. Examples of flexible containers include those made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single layer of resin or a multi-layer resin.

[0077] The beer-flavored beverage according to the present invention undergoes heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling into containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, or retort sterilization. [Examples]

[0078] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0079] Unless otherwise specified, the various components in beer-flavored beverages were measured using the following methods. The alcohol concentration was measured by the distillation-hydrometer method (see Revised BCOJ Beer Analysis Method 8.3.1). The true extract concentration was measured using the pycnometer method (see Revised BCOJ Beer Analysis Method 8.4.1). The original wort extract concentration was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Method 8.5). The degree of true fermentation was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Method 8.5). Iso-alpha acid concentrations were quantified by HPLC (see Revised BCOJ Beer Analysis Methods 8.25).

[0080] <Measurement of linalool concentration> The linalool concentration in the beverage was determined by collecting linalool contained in the sample by stirring the sample solution with a polydimethylsiloxane (PDMS) coated stirring bar (Twister), then desorbing it by heating and introducing it into a GC-MS instrument for analysis (SBSE (Starbar Extraction) method). Compound identification and quantification were performed based on the retention time and fragment ion intensity specific to each compound. Linalool had M / Z = 136 (TI) and RT = 9.372. The GC conditions and calibration curve range are as follows.

[0081] (GC conditions) Equipment: HP 6890 GC, HP 5973, MSD (Agilent Technologies) Column: DB-WAX (Agilent 121-7022) (20m x 0.18mm (ID) x 0.18μm (FT)) D (manufactured by Agilent Technologies) Column temperature: 35°C (2 minutes) → 13.5°C / min → 240°C (4.5 minutes) Transfer line temperature: 240℃ Inlet (CIS): Solvent vent (Vent time: 0.01 min, Vent flow rate: 50.0 mL / min, Vent pressure: 99.25 kPa, Purge flow rate: 50 mL / min, Purge time: 2.0 min, Total flow: 53.72 mL / min) Gas: Helium gas (constant flow mode, carrier gas flow rate: 0.72 mL / min) MSD: SIM mode (quadrupole: 150°C, ion source: 240°C) Configuration: Set the selector valve to Lowsplit.

[0082] [Table 1]

[0083] <Measurement of proline concentration> The proline concentration in the beverage was analyzed using the Waters ACQUITY UPLC system. First, 100 mL of each beverage was subjected to sonication to remove carbon dioxide. If turbidity or precipitate was observed, it was filtered through a hydrophilic filter (0.45 μm). Next, 200 μL of each beverage was mixed with 160 μL of water and 40 μL of Norvaline (1000 pmol / μL). 10 μL of the resulting solution was then mixed with 70 μL of borate buffer and 20 μL of AQC derivatization reagent and reacted.

[0084] (Analysis conditions) Equipment: ACQUITY UPLC / TUV + Empower2 software Column: ACQUITY UPLC AccQ·Tag Ultra (2.1 × 100 mm) Column temperature: 60℃ Flow rate: 0.7mL / min Measurement wavelength: 260nm Mobile phase conditions: Cell culture medium method was used (Mobile phase A: AccQ·Tag Ultra eluent A (concentrated) 100 mL + water 900 mL, Mobile phase B: AccQ·Tag Ultra eluent B)

[0085] [Table 2]

[0086] <Measurement of acid concentration> The concentrations of phosphoric acid and organic acids in the beverage were analyzed using an HPLC organic acid analysis system (Prominence, manufactured by Shimadzu Corporation).

[0087] (separation conditions) Separation method: Ion exclusion chromatography Columns: Shim-pack SCR-102H (300mmL x 8mm (ID)), 2 connected in series. Mobile phase: 5 mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8mL / min Temperature: 40℃

[0088] (Detection conditions) Detection method: Post-column pH buffered electrical conductivity detection method Reagents: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-tris aqueous solution containing 100 μmol / L EDTA. Flow rate: 0.8mL / min

[0089] [Reference example 1] Commercially available pilsner-style beer was concentrated using a reverse osmosis (RO) membrane, and then the carbon dioxide was removed to obtain the beer-flavored beverages shown in Table 3, from test group 1-1 to 1-6.

[0090] A sensory evaluation test was conducted on the resulting beer-flavored beverages to compare the degree of malty bitterness. The test was evaluated by 15 trained panelists, repeated three times on different days. In the test, the degree of malty bitterness was evaluated on a scale from 0 to 6 (0 being the weakest and 6 being the strongest). Standard samples were used to fix values ​​of 3 and 5 on the scale. The panelists conducted preliminary discussions and preliminary tests to reach a common understanding of the definition of malty bitterness and to ensure that the psychological intervals between each score were equal. The panelists did not provide details about the individual samples. Furthermore, the panelists tasted the samples in their respective booths, and no discussion took place afterward. The samples were presented in 70 mL portions in clear 250 mL glasses at 12°C. Six samples were presented simultaneously in a random order, and the panelists swallowed and evaluated them. The average scores for each sample are shown in Table 3.

[0091] [Table 3]

[0092] The results of the sensory evaluation were analyzed using a two-way analysis of variance. The p-values ​​were calculated from the F-values ​​and degrees of freedom for each factor (panelists, samples). While the differences between panelists were statistically significant at the 5% level, the interaction between panelists and samples was not significant. Therefore, the significant differences between panelists were judged to be secondary. Furthermore, multiple comparisons (post-hoc tests) were performed on the samples using Bonferroni's method. As a result, it was confirmed that there was a statistically significant difference at the 5% level in malt-like bitterness between test groups 1-1 to 1-3 and test groups 1-4 to 1-6.

[0093] Based on the above evaluation results, it was confirmed that in beer-flavored beverages with a true extract content of 5.0% Plato or higher, a strong malty bitterness is perceived when the Pro / RE ratio is 100 or higher.

[0094] [Example 1] Beer-flavored beverages were prepared by adding phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, acetic acid, and lactic acid to the beer-flavored beverages of test sections 1-4 in Reference Example 1 at the concentrations shown in Table 4. For each of the resulting beverages, the degree of malty bitterness was compared by sensory evaluation tests in the same manner as in Reference Example 1. The evaluation results are shown in Table 4.

[0095] [Table 4]

[0096] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-values ​​were calculated from the F-values ​​and degrees of freedom for each factor (panelists, samples). While the inter-panelist differences were statistically significant at the 5% level, the interaction between panelists and samples was not significant. Therefore, the significant differences between panelists were considered secondary. Furthermore, multiple comparisons (post-hoc tests) were performed on the samples using Bonferroni's method. As a result, there was no significant difference in malty bitterness between test group 1-4 and test groups 2-1 to 2-6, which were supplemented with phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, and acetic acid, respectively. On the other hand, test group 2-7, which was supplemented with lactic acid to test group 1-4, showed a significant difference at the 5% level compared to test groups 1-4 and 2-1 to 2-6. From these results, it was found that malty bitterness can be reduced by increasing the lactic acid concentration in beer-flavored beverages with a true extract content of 5.0% Plato or higher and a Pro / RE ratio of 100 or higher.

[0097] [Example 2] Lactic acid was added to the beer-flavored beverages of Test Sections 1-4 and 1-6 of Reference Example 1 to the concentrations shown in Tables 5 and 6, respectively, to prepare beer-flavored beverages. For each of the resulting beverages, the degree of malty bitterness was compared by sensory evaluation tests in the same manner as in Reference Example 1. The evaluation results are shown in Tables 5 and 6.

[0098] [Table 5]

[0099] [Table 6]

[0100] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-values ​​were calculated from the F-values ​​and degrees of freedom for each factor (panelists, samples). While the inter-panelist differences were statistically significant at the 5% level, the interaction between panelists and samples was not significant. Therefore, the significant differences between panelists were considered secondary. Furthermore, multiple comparisons (post-hoc tests) were performed on the samples using Bonferroni's method. As a result, it was confirmed that there was a significant difference at the 5% level in malt-like bitterness between test group 1-4 and test groups 3-1 to 3-5, which had lactic acid added to them. Similarly, it was confirmed that there was a significant difference at the 5% level between test group 1-6 and test groups 3-6 to 3-10, which had lactic acid added to them. From these results, it was found that for beer-flavored beverages with a true extract content of 5.0% Plato or higher and a Pro / RE ratio of 100 or higher, increasing the lactic acid concentration so that the LA / Pro ratio is 0.50 or higher can reduce malt-like bitterness.

[0101] [Example 3] As shown in Examples 1 and 2, in beer-flavored beverages with a true extract content of 5.0% Plato or higher and a Pro / RE ratio of 100 or higher, increasing the lactic acid concentration so that the LA / Pro ratio was 0.50 or higher reduced the malty bitterness. However, the increased lactic acid also increased the acidic sensation. Therefore, we investigated the effect of linalool on this acidic sensation.

[0102] Specifically, linalool was added to the beer-flavored beverage of test section 3-3 in Example 2 to the concentrations shown in Table 7 to prepare a beer-flavored beverage. The degree of acid irritation of each resulting beverage was compared by sensory evaluation tests.

[0103] The sensory evaluation test was conducted by 15 trained panelists, with the evaluation repeated three times on different days. In the test, the degree of acid irritation was evaluated on a scale from 0 to 6 (0 being the weakest and 6 being the strongest). Standard samples were used to fix values ​​of 3 and 5 on the scale. The panelists conducted preliminary discussions and preliminary tests to reach a common understanding of the definition of acid stimulation and to ensure that the psychological intervals between each score were equal. The panelists did not provide details about the individual samples. Furthermore, the panelists tasted the samples in their respective booths, and no discussion took place afterward. The samples were presented in 70 mL portions in clear 250 mL glasses at 12°C. Six samples were presented simultaneously in a random order, and the panelists swallowed and evaluated them. The average scores for each sample are shown in Table 7.

[0104] [Table 7]

[0105] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-values ​​were calculated from the F-values ​​and degrees of freedom for each factor (panelists, samples). While the inter-panelist differences were statistically significant at the 5% level, the interaction between panelists and samples was not significant. Therefore, the significant differences between panelists were considered secondary. Furthermore, multiple comparisons (post-hoc tests) were performed on the samples using Bonferroni's method. As a result, it was confirmed that there was a significant difference at the 5% level in acid irritation between test group 3-3 and test groups 4-1 to 4-5, which had linalool added to test group 3-3. From these results, it was found that for beer-flavored beverages with a true extract ratio of 5.0% Plato or higher, a Pro / RE ratio of 100 or higher, and an LA / Pro ratio of 0.50 or higher, adjusting the linalool concentration so that the LA / L ratio is 30.0 or lower can reduce acid irritation and further improve the beer-like flavor balance.

[0106] [Example 4] The effect of iso-alpha acids on acid stimulation in beer-flavored beverages with a true extract content of 5.0% or higher, a Pro / RE ratio of 100 or higher, and an LA / Pro ratio of 0.50 or higher was investigated.

[0107] Specifically, beer-flavored beverages were prepared by adding iso-α-acids and linalool to the beer-flavored beverage of test section 3-3 of Example 2 to the concentrations shown in Table 8. For each of the resulting beverages, the degree of acid irritation was compared by sensory evaluation tests in the same manner as in Example 3.

[0108] [Table 8]

[0109] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-values ​​were calculated from the F-values ​​and degrees of freedom for each factor (panelists, samples). While the inter-panelist differences were statistically significant at the 5% level, the interaction between panelists and samples was not significant. Therefore, the significant differences between panelists were considered secondary. Furthermore, multiple comparisons (post-hoc tests) were performed on the samples using Bonferroni's method. As a result, it was confirmed that there was a significant difference at the 5% level in acid irritation between test group 3-3 and test groups 5-1 to 5-4, which had iso-alpha acid added to it. From these results, it was found that for beer-flavored beverages with a true extract ratio of 5.0% Plato or higher, a Pro / RE ratio of 100 or higher, and an LA / Pro ratio of 0.50 or higher, adjusting the iso-alpha acid concentration so that the LA / Iso ratio is 20.0 or lower can reduce acid irritation and further improve the beer-like flavor balance.

Claims

1. It contains malt as an ingredient, The proportion of genuine extract is between 10.0% Plato and 25.0% Plato. The ratio of proline concentration (mg / L) to true extract (% Plato) is between 100 and 200. A beer-flavored beverage in which the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is between 0.50 and 2.

00.

2. The beer-flavored beverage according to claim 1, wherein the degree of true fermentation is 65% by mass or more.

3. The beer-flavored beverage according to claim 1, which is a fermented beer-flavored beverage.

4. The beer-flavored beverage according to claim 1, which is a concentrated beer-flavored beverage.

5. The beer-flavored beverage according to claim 1, wherein the alcohol concentration is 5.0% by volume or more.

6. The beer-flavored beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) is 30.0 or less.

7. The beer-flavored beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to linalool concentration (μg / L) is 1.0 or greater.

8. The beer-flavored beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to iso-alpha acid concentration (mg / L) is 20.0 or less.

9. The beer-flavored beverage according to claim 1, wherein the ratio of lactic acid concentration (mg / L) to iso-alpha acid concentration (mg / L) is 10.0 or more.

10. The beer-flavored beverage according to claim 1, wherein the gas volume of carbon dioxide is 1.5 GV or less.

11. Made from malt, A method for producing a beer-flavored beverage, comprising adjusting the genuine extract, alcohol concentration, proline concentration, and lactic acid concentration so that the proportion of genuine extract is 10.0% Plato or more and 25.0% Plato or less, the ratio of proline concentration (mg / L) to genuine extract (% Plato) is 100 or more and 200 or less, and the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is 50.0 or more and 2.00 or less.

12. Furthermore, the method for producing a beer-flavored beverage according to claim 11, wherein the concentration of the true extract and alcohol is adjusted so that the degree of true fermentation is 65% by mass or more.

13. A method for reducing the malty bitterness of a beer-flavored beverage containing malt as an ingredient, The beer-flavored beverage has a true extract content of 10.0% Plato to 25.0% Plato, and a ratio of proline concentration (mg / L) to true extract (% Plato) of 100 to 200. A method for adjusting the proline concentration and lactic acid concentration such that the ratio of lactic acid concentration (mg / L) to proline concentration (mg / L) is between 50.0 and 2.

00.

14. The method according to claim 13, wherein the beer-flavored beverage has a true fermentation degree of 65% by mass or more.

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