drinks

Abstract

To provide a beverage characterized by a refreshing flavor and a method for producing the same, particularly a beer-taste beverage characterized by a refreshing flavor and a method for producing the same.SOLUTION: A beer-taste beverage has a content of ethyl lactate of 40 mass ppm or more and 800 mass ppm or less, a content of ethyl acetate of 30 mass ppm or more and 700 mass ppm or less, and a content of 4-ethylphenol of 75 mass ppb or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage and a method for producing the same. [Background technology]

[0002] In recent years, with the diversification of consumer preferences, there has been a demand for the development of beverages with a refreshing flavor profile. For example, Patent Document 1 proposes including specific amounts of acidulants, bittering agents, and inulin in a beer-flavored beverage as a method for imparting a refreshing taste. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2019-097521 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] However, further improvements are needed to give the beverage a refreshing taste.

[0005] The present invention relates to a beverage with a refreshing flavor profile and a method for producing the same, and more particularly to a beer-flavored beverage with a refreshing flavor profile and a method for producing the same. [Means for solving the problem]

[0006] The present invention relates to the following [1] to [3]. [1] A beverage having an ethyl lactate content of 40 ppm by mass or more and 800 ppm by mass or less, an ethyl acetate content of 30 ppm by mass or more and 700 ppm by mass or less, and a 4-ethylphenol content of 75 ppb by mass or less. [2] A method for producing a beer-flavored beverage, comprising the step of adjusting the content of ethyl lactate to 40 ppm by mass or more and 800 ppm by mass or less, the content of ethyl acetate to 30 ppm by mass or more and 700 ppm by mass or less, and the content of 4-ethylphenol to 75 ppb by mass or less. [3] A method for imparting a refreshing taste to a beverage, wherein the content of ethyl lactate in the beverage is 40 ppm by mass or more and 800 ppm by mass or less, the content of ethyl acetate is 30 ppm by mass or more and 700 ppm by mass or less, and the content of 4-ethylphenol is 75 ppb by mass or less. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a beverage with a refreshing flavor profile and a method for producing the same, and in particular a beer-flavored beverage with a refreshing flavor profile and a method for producing the same. [Modes for carrying out the invention]

[0008] The inventors of this invention have diligently investigated the aforementioned problem and have newly discovered that a refreshing flavor characteristic can be obtained by setting the content of ethyl lactate and ethyl acetate in the beverage to specific amounts and the content of 4-ethylphenol to below a specific amount. Although the mechanism is not clear, ethyl lactate and ethyl acetate each have different flavor characteristics, and by adjusting the ratio of the two, it is possible to obtain flavors that cannot be obtained with each of them individually. Furthermore, while 4-ethylphenol can impart a complex aroma suitable for beverages, it is a substance that has a medicinal / band-aid-like scent, so it is thought that there is an appropriate concentration range to obtain a refreshing taste suitable for beverages.

[0009] The beverage of the present invention contains ethyl lactate and ethyl acetate. Examples of the beverage of the present invention include beer-flavored beverages, wine, fruit wine, whiskey, brandy, and sake, and is preferably a beer-flavored beverage. The following description will focus on the case of beer-flavored beverages, but the present invention is not limited to beer-flavored beverages.

[0010] In this specification, "beer-flavored beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, "beer-flavored beverage" in this specification encompasses all carbonated beverages with a beer flavor. In this specification, "beer-flavored alcoholic beverage" refers to a beer-flavored beverage with an alcohol content of 1 v / v% or more, and "non-alcoholic beer-flavored beverage" refers to a beer-flavored beverage with an alcohol content of less than 1 v / v%. The beer-flavored beverage of the present invention may be a fermented beer-flavored beverage that has undergone a fermentation process using yeast, or a non-fermented beer-flavored beverage that has not undergone a fermentation process. The fermented beer-flavored beverage may be a top-fermented beer-flavored beverage brewed through a fermentation process using top-fermenting yeast, or a bottom-fermented beer-flavored beverage brewed through a fermentation process using bottom-fermenting yeast, or a blend of these beer-flavored beverages. Fermentation may use alcohol-producing yeast (Saccharomyces) or wild yeast (such as Brettanomyces), or it may also use non-alcohol-producing yeast (such as Saccharomyces), wild yeast (such as Brettanomyces), or microorganisms that perform lactic acid fermentation or gluconic acid fermentation. In the case of fermented non-alcoholic beer-flavored beverages, they may be manufactured by adding yeast to stop fermentation when the alcohol content is less than 1 v / v%, or by undergoing a de-alcoholization process after fermentation to reduce the alcohol content to less than 1 v / v%.

[0011] The ethyl lactate content in the beer-flavored beverage of the present invention is 40 ppm by mass or more and 800 ppm by mass or less, preferably 50 ppm by mass or more, more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 105 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 115 ppm by mass or more, even more preferably 120 ppm by mass or more, and even more preferably 125 ppm by mass or more. Amount in ppm or more, more preferably 130 ppm by mass or more, more preferably 135 ppm by mass or more, more preferably 140 ppm by mass or more, more preferably 145 ppm by mass or more, more preferably 150 ppm by mass or more, more preferably 155 ppm by mass or more, more preferably 160 ppm by mass or more, more preferably 165 ppm by mass or more, more preferably 170 ppm by mass or more, more preferably 175 ppm by mass or more, more preferably 180 ppm by mass or more, more preferably 185 ppm by mass or more, more preferably 190 ppm by mass or more, and more preferably 195 ppm by mass. Amount in ppm or more, more preferably 200 ppm by mass or more, more preferably 205 ppm by mass or more, more preferably 210 ppm by mass or more, more preferably 215 ppm by mass or more, more preferably 220 ppm by mass or more, more preferably 225 ppm by mass or more, more preferably 230 ppm by mass or more, more preferably 235 ppm by mass or more, more preferably 240 ppm by mass or more, more preferably 245 ppm by mass or more, more preferably 250 ppm by mass or more, more preferably 255 ppm by mass or more, more preferably 260 ppm by mass or more, and more preferably 26 5 ppm by mass or more, more preferably 270 ppm by mass or more, even more preferably 275 ppm by mass or more, even more preferably 280 ppm by mass or more, even more preferably 285 ppm by mass or more, even more preferably 290 ppm by mass or more, even more preferably 295 ppm by mass or more, even more preferably 300 ppm by mass or more, and also preferably 750 ppm by mass or less, more preferably 740 ppm by mass or less, even more preferably 730 ppm by mass or less, even more preferably 720 ppm by mass or less, even more preferably 710 ppm by mass or less, even more preferably 700 ppm by mass or less,More preferably 690 ppm by mass or less, more preferably 680 ppm by mass or less, more preferably 670 ppm by mass or less, more preferably 660 ppm by mass or less, more preferably 650 ppm by mass or less, more preferably 640 ppm by mass or less, more preferably 630 ppm by mass or less, more preferably 620 ppm by mass or less, more preferably 610 ppm by mass or less, more preferably 600 ppm by mass or less, more preferably 590 ppm by mass or less, more preferably 580 ppm by mass or less, more preferably 570 ppm by mass or less, more preferably 560 ppm by mass or less, more preferably 550 ppm by mass or less, more preferably 540 ppm by mass or less, more preferably 530 ppm by mass or less, more preferably 520 ppm by mass or less, more preferably 510 ppm by mass or less, more preferably 500 ppm by mass or less, more preferably 490 ppm by mass or less, more preferably 480 ppm by mass or less, more preferably 470 ppm by mass or less, more preferably 460 ppm by mass or less, more preferably 450 Less than or equal to ppm by mass, more preferably 440 ppm by mass or less, more preferably 430 ppm by mass or less, more preferably 420 ppm by mass or less, more preferably 410 ppm by mass or less, more preferably 400 ppm by mass or less, more preferably 395 ppm by mass or less, more preferably 390 ppm by mass or less, more preferably 385 ppm by mass or less, more preferably 380 ppm by mass or less, more preferably 375 ppm by mass or less, more preferably 370 ppm by mass or less, and more preferably 365 ppm by mass. The following are more preferably 360 ppm by mass or less, more preferably 355 ppm by mass or less, more preferably 350 ppm by mass or less, more preferably 345 ppm by mass or less, more preferably 340 ppm by mass or less, more preferably 335 ppm by mass or less, more preferably 330 ppm by mass or less, more preferably 325 ppm by mass or less, more preferably 320 ppm by mass or less, more preferably 315 ppm by mass or less, more preferably 310 ppm by mass or less, and more preferably 305 ppm by mass or less. In this specification, the ethyl lactate content is measured by gas chromatography. The ethyl lactate content is adjusted by adding dilution water or carbonated water, adding ethyl lactate-containing fragrance, the amount of ethyl lactate-containing fragrance, the amount of ethyl lactate-containing raw material,This process can be carried out by appropriately setting the following: the addition of ethyl lactate-containing raw materials, the type of raw materials containing ethyl lactate, the amount of ethyl lactate substrate, the amount of raw materials that serve as the substrate for ethyl lactate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0012] The ethyl acetate content in the beer-flavored beverage of the present invention is 30 ppm by mass or more and 700 ppm by mass or less, preferably 40 ppm by mass or more, more preferably 50 ppm by mass or more, even more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 90 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 105 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 115 ppm by mass or more, and even more preferably 120 ppm by mass. ppm or higher, more preferably 125 ppm or higher, more preferably 130 ppm or higher, more preferably 135 ppm or higher, more preferably 140 ppm or higher, more preferably 145 ppm or higher, more preferably 150 ppm or higher, more preferably 155 ppm or higher, more preferably 160 ppm or higher, more preferably 165 ppm or higher, more preferably 170 ppm or higher, more preferably 175 ppm or higher, more preferably 180 ppm or higher, more preferably 185 ppm or higher, and more preferably 190 ppm or higher. ppm or higher, more preferably 195 ppm or higher, more preferably 200 ppm or higher, more preferably 205 ppm or higher, more preferably 210 ppm or higher, more preferably 215 ppm or higher, more preferably 220 ppm or higher, more preferably 225 ppm or higher, more preferably 230 ppm or higher, more preferably 235 ppm or higher, more preferably 240 ppm or higher, more preferably 245 ppm or higher, more preferably 250 ppm or higher, more preferably 255 ppm or higher, and more preferably 260 ppm or higher. The amount is ppm or more, more preferably 265 ppm by mass or more, more preferably 270 ppm by mass or more, more preferably 275 ppm by mass or more, more preferably 280 ppm by mass or more, more preferably 285 ppm by mass or more, more preferably 290 ppm by mass or more, more preferably 295 ppm by mass or more, more preferably 300 ppm by mass or more, and also preferably 700 ppm by mass or less, more preferably 690 ppm by mass or less, more preferably 680 ppm by mass or less, more preferably 670 ppm by mass or less, more preferably 660 ppm by mass or less.More preferably 650 ppm by mass or less, more preferably 640 ppm by mass or less, more preferably 630 ppm by mass or less, more preferably 620 ppm by mass or less, more preferably 610 ppm by mass or less, more preferably 600 ppm by mass or less, more preferably 590 ppm by mass or less, more preferably 580 ppm by mass or less, more preferably 570 ppm by mass or less, more preferably 560 ppm by mass or less, more preferably 550 ppm by mass or less, more preferably 540 ppm by mass or less, more preferably 530 ppm by mass or less, more preferably 520 ppm by mass or less, more preferably 510 ppm by mass or less, more preferably 500 ppm by mass or less, more preferably 490 ppm by mass or less, more preferably 470 ppm by mass or less, more preferably 460 ppm by mass or less, more preferably 450 ppm by mass or less, more preferably 440 ppm by mass or less, more preferably 430 ppm by mass or less, further Preferably, the ethyl acetate content is 420 ppm or less by mass, more preferably 410 ppm or less by mass, more preferably 400 ppm or less by mass, more preferably 395 ppm or less by mass, more preferably 390 ppm or less by mass, more preferably 385 ppm or less by mass, more preferably 380 ppm or less by mass, more preferably 375 ppm or less by mass, more preferably 370 ppm or less by mass, more preferably 365 ppm or less by mass, more preferably 360 ppm or less by mass, more preferably 355 ppm or less by mass, more preferably 350 ppm or less by mass, more preferably 345 ppm or less by mass, more preferably 340 ppm or less by mass, more preferably 335 ppm or less by mass, more preferably 330 ppm or less by mass, more preferably 325 ppm or less by mass, more preferably 320 ppm or less by mass, more preferably 315 ppm or less by mass, more preferably 310 ppm or less by mass, and more preferably 305 ppm or less by mass. In this specification, the ethyl acetate content is measured by gas chromatography. Adjustment of the ethyl acetate content involves the addition of dilution water or carbonated water, the addition of ethyl acetate-containing fragrance, the amount of ethyl acetate-containing fragrance, the amount of ethyl acetate-containing raw material, the addition of ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of ethyl acetate substrate, the amount of raw material that serves as the substrate for ethyl acetate, the amount of raw material, the type of raw material, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition.This process can be carried out by appropriately setting the mashing time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during mashing), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0013] The mass ratio of ethyl acetate to ethyl lactate in the beer-flavored beer of the present invention (ethyl acetate / ethyl lactate) is preferably 0.10 or higher, more preferably 0.15 or higher, even more preferably 0.20 or higher, even more preferably 0.35 or higher, even more preferably 0.30 or higher, even more preferably 0.35 or higher, even more preferably 0.40 or higher, even more preferably 0.45 or higher, even more preferably 0.50 or higher, even more preferably 0.55 or higher, even more preferably 0.60 or higher, even more preferably 0.65 or higher, even more preferably 0.70 or higher, even more preferably 0.75 or higher, even more preferably 0.80 or higher, and also preferably 2.90 or lower, more preferably 2.85 or lower, even more preferably 2.80 or lower, even more preferably 2.75 or lower, even more preferably 2.70 or lower, even more preferably 2.65 or lower, even more preferably 2.60 or lower, even more preferably 2.55 or lower, even more preferably 2.50 or lower, even more preferably 2.45 or lower, and even more preferably 2.40 or lower. More preferably 2.35 or less, more preferably 2.30 or less, more preferably 2.25 or less, more preferably 2.20 or less, more preferably 2.15 or less, more preferably 2.10 or less, more preferably 2.05 or less, more preferably 2.00 or less, more preferably 1.95 or less, more preferably 1.90 or less, more preferably 1.85 or less, more preferably 1.80 or less, more preferably 1.75 or less, more preferably 1.70 or less, more preferably 1.65 or less, more preferably The values ​​are 1.60 or less, more preferably 1.55 or less, more preferably 1.50 or less, more preferably 1.45 or less, more preferably 1.40 or less, more preferably 1.35 or less, more preferably 1.30 or less, more preferably 1.25 or less, more preferably 1.20 or less, more preferably 1.15 or less, more preferably 1.10 or less, more preferably 1.05 or less, more preferably 1.00 or less, more preferably 0.95 or less, more preferably 0.90 or less, and more preferably 0.85 or less.

[0014] The 4-ethylphenol (4EP) content in the beer-flavored beverage of the present invention is 75 ppb by mass or less, preferably 72 ppb by mass or less, more preferably 70 ppb by mass or less, even more preferably 68 ppb by mass or less, even more preferably 66 ppb by mass or less, even more preferably 64 ppb by mass or less, even more preferably 62 ppb by mass or less, even more preferably 60 ppb by mass or less, even more preferably 58 ppb by mass or less, even more preferably 56 ppb by mass or less, even more preferably 54 ppb by mass or less, and even more preferably 52 ppb by mass or less. Further preferably, 50 ppb by mass or less, further preferably 48 ppb by mass or less, further preferably 46 ppb by mass or less, further preferably 44 ppb by mass or less, further preferably 42 ppb by mass or less, further preferably 40 ppb by mass or less, further preferably 38 ppb by mass or less, further preferably 36 ppb by mass or less, further preferably 34 ppb by mass or less, further preferably 32 ppb by mass or less, further preferably 30 ppb by mass or less, further preferably 28 ppb by mass or less, further preferably 26 ppb by mass or less, further preferably 24 ppb by mass or less, and further preferably 2 2 ppb by mass or less, more preferably 20 ppb by mass or less, more preferably 19 ppb by mass or less, more preferably 18 ppb by mass or less, more preferably 17 ppb by mass or less, more preferably 16 ppb by mass or less, more preferably 15 ppb by mass or less, more preferably 14 ppb by mass or less, more preferably 13 ppb by mass or less, more preferably 12 ppb by mass or less, more preferably 11 ppb by mass or less, more preferably 10 ppb by mass or less, more preferably 9 ppb by mass or less, more preferably 8 ppb by mass or less, more preferably 7 ppb by mass or less, and more preferably Or 6 ppb by mass or less, more preferably 5 ppb by mass or less, more preferably 4 ppb by mass or less, more preferably 3 ppb by mass or less, more preferably 2 ppb by mass or less, more preferably 1 ppb by mass or less, more preferably 0.95 ppb by mass or less, more preferably 0.9 ppb by mass or less, more preferably 0.85 ppb by mass or less, more preferably 0.8 ppb by mass or less, more preferably 0.75 ppb by mass or less, more preferably 0.7 ppb by mass or less, more preferably 0.65 ppb by mass or less, more preferably 0.6 ppb by mass or less, and more preferably 0.The concentration is 55 ppb by mass or less, more preferably 0.5 ppb by mass or less, more preferably 0.45 ppb by mass or less, more preferably 0.4 ppb by mass or less, more preferably 0.35 ppb by mass or less, more preferably 0.3 ppb by mass or less, more preferably 0.25 ppb by mass or less, more preferably 0.2 ppb by mass or less, more preferably 0.15 ppb by mass or less, and more preferably 0.1 ppb by mass or less. In addition, the lower limit values ​​are 0 mass ppb or more, 0.01 mass ppb or more, 0.02 mass ppb or more, 0.03 mass ppb or more, 0.04 mass ppb or more, 0.05 mass ppb or more, 0.06 mass ppb or more, 0.07 mass ppb or more, 0.08 mass ppb or more, 0.0 9 mass ppb or more, 0.10 mass ppb or more, 0.11 mass ppb or more, 0.12 mass ppb or more, 0.13 mass ppb or more, 0.14 mass ppb or more, 0.15 mass ppb or more, 0.16 mass ppb or more, 0.17 mass ppb or more, 0.18 mass ppb or more, 0.The 4-ethylphenol content may be 19 ppb by mass or higher. In this specification, the 4-ethylphenol content is measured by gas chromatography. The 4-ethylphenol content can be adjusted by appropriately setting the amount of 4-ethylphenol-containing flavoring, the amount of 4-ethylphenol-containing raw material, the type of raw material containing 4-ethylphenol, etc., by adding dilution water or carbonated water, adding 4-ethylphenol-containing flavoring, the amount of 4-ethylphenol-containing raw material, the type of raw material containing 4-ethylphenol, etc. Furthermore, 4-ethylphenol is produced during the fermentation process using 4-ethylphenol as a substrate. The process can be carried out by appropriately setting the amount of 4-ethylphenol substrate (4-vinylphenol), the amount of raw materials that serve as substrates for 4-ethylguaiaco (such as 4-vinylphenol), the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0015] In the beer-flavored product of the present invention, the mass ratio of the 4-ethylphenol content (4EP / ethyl lactate) to the ethyl lactate content (mass ppm) is preferably 9.50 or less, more preferably 9.40 or less, even more preferably 9.30 or less, even more preferably 9.20 or less, even more preferably 9.10 or less, even more preferably 9.00 or less, even more preferably 8.90 or less, even more preferably 8.80 or less, even more preferably 8.70 or less, even more preferably 8.60 or less, and further preferably 8.90 or less, even more preferably 8.80 or less, even more preferably 8.70 or less, and even more preferably 8.60 or less. Preferably 8.50 or less, more preferably 8.40 or less, more preferably 8.30 or less, more preferably 8.20 or less, more preferably 8.10 or less, more preferably 8.00 or less, more preferably 7.90 or less, more preferably 7.80 or less, more preferably 7.70 or less, more preferably 7.60 or less, more preferably 7.50 or less, more preferably 7.40 or less, more preferably 7.30 or less, more preferably 7.20 or less, more preferably 7.10 or less, more preferably 7.00 or less, more preferably 6.90 or less, more preferably 6.80 or less More preferably 6.70 or less, more preferably 6.60 or less, more preferably 6.50 or less, more preferably 6.40 or less, more preferably 6.30 or less, more preferably 6.20 or less, more preferably 6.10 or less, more preferably 6.00 or less, more preferably 5.90 or less, more preferably 5.80 or less, more preferably 5.70 or less, more preferably 5.60 or less, more preferably 5.50 or less, more preferably 5.40 or less, more preferably 5.30 or less, more preferably 5.20 or less, more preferably 5.10 or less, more preferably 5.00 More preferably 4.90 or less, more preferably 4.80 or less, more preferably 4.70 or less, more preferably 4.60 or less, more preferably 4.50 or less, more preferably 4.40 or less, more preferably 4.30 or less, more preferably 4.20 or less, more preferably 4.10 or less, more preferably 4.00 or less, more preferably 3.90 or less, more preferably 3.80 or less, more preferably 3.70 or less, more preferably 3.60 or less, more preferably 3.50 or less, more preferably 3.40 or less, more preferably 3.30 or less, and more preferably 3.20 or less, more preferably 3.10 or less, more preferably 3.00 or less, more preferably 2.90 or less, more preferably 2.80 or less, more preferably 2.70 or less, more preferably 2.60 or less, more preferably 2.50 or less, more preferably 2.40 or less, more preferably 2.30 or less, more preferably 2.20 or less, more preferably 2.10 or less, more preferably 2.00 or less, more preferably 1.90 or less, more preferably 1.80 or less, more preferably 1.70 or less, more preferably 1.60 or less, more preferably 1.50 or less, more preferably 1.40 or less, more preferably 1.30 or less, more preferably 1.20 or less, more preferably 1.10 or less, more preferably 1.00 or less, more preferably 0.90 or less, more preferably 0.80 or less, more preferably The values ​​are 0.70 or less, more preferably 0.60 or less, more preferably 0.50 or less, more preferably 0.40 or less, more preferably 0.30 or less, more preferably 0.20 or less, more preferably 0.10 or less, more preferably 0.090 or less, more preferably 0.080 or less, more preferably 0.070 or less, more preferably 0.060 or less, more preferably 0.050 or less, more preferably 0.040 or less, more preferably 0.030 or less, more preferably 0.020 or less, more preferably 0.010 or less, more preferably 0.009 or less, more preferably 0.008 or less, more preferably 0.007 or less, more preferably 0.006 or less, more preferably 0.005 or less, more preferably 0.003 or less, more preferably 0.002 or less, and more preferably 0.001 or less.

[0016] In the beer-flavored product of the present invention, the mass ratio of the 4-ethylphenol content (4EP / ethylethyl) to the ethyl acetate content (mass ppm) is preferably 3.30 or less, more preferably 3.20 or less, even more preferably 3.10 or less, even more preferably 3.00 or less, even more preferably 2.90 or less, even more preferably 2.80 or less, even more preferably 2.70 or less, even more preferably 2.60 or less, even more preferably 2.50 or less, even more preferably 2.40 or less, even more preferably 2.30 or less, even more preferably 2.20 or less, even more preferably 2.10 or less, even more preferably 2.00 or less, even more preferably 1.90 or less, even more preferably 1.80 or less, even more preferably 1.70 or less, even more preferably 1.60 or less, even more preferably 1.50 or less, even more preferably 1.40 or less, even more preferably 1.30 or less, and even more preferably is 1.20 or less, more preferably 1.10 or less, more preferably 1.00 or less, more preferably 0.90 or less, more preferably 0.80 or less, more preferably 0.70 or less, more preferably 0.60 or less, more preferably 0.50 or less, more preferably 0.40 or less, more preferably 0.30 or less, more preferably 0.20 or less, more preferably 0.10 or less, 0.090 or less, more preferably 0.080 or less, more preferably 0.070 or less, more preferably The value is 0.060 or less, more preferably 0.050 or less, more preferably 0.040 or less, more preferably 0.030 or less, more preferably 0.020 or less, more preferably 0.010 or less, more preferably 0.009 or less, more preferably 0.008 or less, more preferably 0.007 or less, more preferably 0.006 or less, more preferably 0.005 or less, more preferably 0.003 or less, more preferably 0.002 or less, and more preferably 0.001 or less.

[0017] The lactic acid content in the beer-flavored beverage of the present invention is preferably 800 ppm by mass or more, more preferably 1000 ppm by mass or more, even more preferably 1200 ppm by mass or more, even more preferably 1400 ppm by mass or more, even more preferably 1600 ppm by mass or more, even more preferably 1800 ppm by mass or more, even more preferably 2000 ppm by mass or more, even more preferably 2200 ppm by mass or more, even more preferably 2400 ppm by mass or more, even more preferably 2600 ppm by mass or more, and further Preferably 2800 ppm by mass or more, more preferably 3000 ppm by mass or more, even more preferably 3100 ppm by mass or more, even more preferably 3200 ppm by mass or more, even more preferably 3300 ppm by mass or more, even more preferably 3400 ppm by mass or more, even more preferably 3500 ppm by mass or more, even more preferably 3600 ppm by mass or more, even more preferably 3700 ppm by mass or more, even more preferably 3800 ppm by mass or more, even more preferably 3900 ppm by mass or more, even more preferably 4000 ppm by mass or more, even more preferably 4100 ppm by mass or more, even more preferably The concentration is preferably 4200 ppm by mass or more, more preferably 4300 ppm by mass or more, more preferably 4400 ppm by mass or more, more preferably 4500 ppm by mass or more, more preferably 4600 ppm by mass or more, more preferably 4700 ppm by mass or more, more preferably 4800 ppm by mass or more, and more preferably 4900 ppm by mass or more. Furthermore, it is preferably 24000 ppm by mass or less, more preferably 23000 ppm by mass or less, more preferably 22500 ppm by mass or less, more preferably 22000 ppm by mass or less, and more preferably 21500 ppm by mass or less. More preferably 21,000 ppm by mass or less, more preferably 20,500 ppm by mass or less, preferably 20,000 ppm by mass or less, more preferably 19,500 ppm by mass or less, preferably 19,000 ppm by mass or less, more preferably 18,500 ppm by mass or less, preferably 18,000 ppm by mass or less, more preferably 17,500 ppm by mass or less, preferably 17,000 ppm by mass or less, more preferably 16,500 ppm by mass or less, preferably 16,000 ppm by mass or less, more preferably 15,500 ppm by mass or less, preferably 15,000 ppm by mass or less,More preferably 14,500 ppm by mass or less, preferably 14,000 ppm by mass or less, even more preferably 13,500 ppm by mass or less, preferably 13,000 ppm by mass or less, even more preferably 12,500 ppm by mass or less, even more preferably 12,000 ppm by mass or less, even more preferably 11,500 ppm by mass or less, preferably 11,000 ppm by mass or less, even more preferably 10,500 ppm by mass or less, even more preferably 10,000 ppm by mass or less, even more preferably 9,900 ppm by mass or less, even more preferably 9,800 ppm by mass or less, even more preferably 9,700 ppm by mass The following are more preferably 9600 ppm by mass or less, more preferably 9500 ppm by mass or less, more preferably 9400 ppm by mass or less, more preferably 9300 ppm by mass or less, more preferably 9200 ppm by mass or less, more preferably 9100 ppm by mass or less, more preferably 9000 ppm by mass or less, more preferably 8900 ppm by mass or less, more preferably 8800 ppm by mass or less, more preferably 8700 ppm by mass or less, more preferably 8600 ppm by mass or less, more preferably 8500 ppm by mass or less, and more preferably 8400 ppm by mass or less. More preferably 8300 ppm by mass or less, more preferably 8200 ppm by mass or less, more preferably 8100 ppm by mass or less, more preferably 8000 ppm by mass or less, more preferably 7900 ppm by mass or less, more preferably 7800 ppm by mass or less, more preferably 7700 ppm by mass or less, more preferably 7600 ppm by mass or less, more preferably 7500 ppm by mass or less, more preferably 7400 ppm by mass or less, more preferably 7300 ppm by mass or less, more preferably 7200 ppm by mass or less, and more preferably 7100 ppm by mass or less. More preferably 7000 ppm by mass or less, more preferably 6900 ppm by mass or less, more preferably 6800 ppm by mass or less, more preferably 6700 ppm by mass or less, more preferably 6600 ppm by mass or less, more preferably 6500 ppm by mass or less, more preferably 6400 ppm by mass or less, more preferably 6300 ppm by mass or less, more preferably 6200 ppm by mass or less, more preferably 6100 ppm by mass or less, more preferably 6000 ppm by mass or less, more preferably 5900 ppm by mass or less, more preferably 5800 ppm by mass or less,More preferably, the lactic acid content is 5700 ppm by mass or less, even more preferably 5600 ppm by mass or less, even more preferably 5500 ppm by mass or less, even more preferably 5400 ppm by mass or less, even more preferably 5300 ppm by mass or less, even more preferably 5200 ppm by mass or less, and even more preferably 5100 ppm by mass or less. In this specification, the lactic acid content is measured by high-performance liquid chromatography. The lactic acid content can be adjusted by production through microbial fermentation during the manufacturing process, or by the addition of lactic acid or lactic acid-containing materials.

[0018] The acetic acid content in the beer-flavored beverage of the present invention is preferably 300 ppm by mass or more, more preferably 500 ppm by mass or more, even more preferably 700 ppm by mass or more, even more preferably 900 ppm by mass or more, even more preferably 1000 ppm by mass or more, even more preferably 1100 ppm by mass or more, even more preferably 1200 ppm by mass or more, even more preferably 1300 ppm by mass or more, even more preferably 1400 ppm by mass or more, even more preferably 1500 ppm by mass or more, and further Preferably 1600 ppm by mass or more, more preferably 1700 ppm by mass or more, even more preferably 1800 ppm by mass or more, even more preferably 1900 ppm by mass or more, even more preferably 2000 ppm by mass or more, even more preferably 2100 ppm by mass or more, even more preferably 2200 ppm by mass or more, even more preferably 2300 ppm by mass or more, even more preferably 2400 ppm by mass or more, even more preferably 2500 ppm by mass or more, even more preferably 2600 ppm by mass or more, even more preferably 2700 ppm by mass or more, even more preferably 2800 ppm by mass or more, even more preferably The concentration is 2900 ppm by mass or more, preferably 7000 ppm by mass or less, more preferably 6900 ppm by mass or less, even more preferably 6800 ppm by mass or less, even more preferably 6700 ppm by mass or less, even more preferably 6600 ppm by mass or less, even more preferably 6500 ppm by mass or less, even more preferably 6400 ppm by mass or less, even more preferably 6300 ppm by mass or less, even more preferably 6200 ppm by mass or less, even more preferably 6100 ppm by mass or less, even more preferably 6000 ppm by mass or less, and even more preferably 5900 ppm by mass or less. More preferably 5800 ppm by mass or less, more preferably 5700 ppm by mass or less, more preferably 5600 ppm by mass or less, more preferably 5500 ppm by mass or less, more preferably 5400 ppm by mass or less, more preferably 5300 ppm by mass or less, more preferably 5200 ppm by mass or less, more preferably 5100 ppm by mass or less, more preferably 5000 ppm by mass or less, more preferably 4900 ppm by mass or less, more preferably 4800 ppm by mass or less, more preferably 4700 ppm by mass or less, more preferably 4600 ppm by mass or less,More preferably 4500 mass ppm or less, further preferably 4400 mass ppm or less, further preferably 4300 mass ppm or less, further preferably 4200 mass ppm or less, further preferably 4100 mass ppm or less, further preferably 4000 mass ppm or less, further preferably 3900 mass ppm or less, further preferably 3800 mass ppm or less, further preferably 3700 mass ppm or less, further preferably 3600 mass ppm or less, further preferably 3500 mass ppm or less, further preferably 3400 mass ppm or less, further preferably 3300 mass ppm or less, further preferably 3200 mass ppm or less, further preferably 3100 mass ppm or less, further preferably 3000 mass ppm or less. The beer-taste beverage of the present invention may contain an acetate such as sodium acetate. When an acetate is contained, the content of acetic acid is the total amount of acetic acid and the acetate. In the present specification, the content of acetic acid is measured by high performance liquid chromatography. The content of acetic acid can be adjusted by generation through fermentation of microorganisms during the production process, or by addition of acetic acid or a material containing acetic acid.

[0019] In the beer-flavored product of the present invention, the mass ratio of acetic acid content to lactic acid content (acetic acid / lactic acid) is preferably 0.05 or higher, preferably 0.08 or higher, more preferably 0.11 or higher, even more preferably 0.14 or higher, even more preferably 0.17 or higher, even more preferably 0.2 or higher, even more preferably 0.23 or higher, even more preferably 0.26 or higher, even more preferably 0.29 or higher, even more preferably 0.32 or higher, even more preferably 0.35 or higher, even more preferably 0.38 or higher, even more preferably 0.41 or higher, even more preferably 0.44 or higher, even more preferably 0.47 or higher, even more preferably 0.5 or higher, even more preferably 0.53 or higher, and even more preferably 0.56 or higher. More preferably 0.59 or higher, and also 5.0 or lower, preferably 4.5 or lower, more preferably 4.0 or lower, even more preferably 3.5 or lower, even more preferably 3.0 or lower, even more preferably 2.5 or lower, even more preferably 2.0 or lower, even more preferably 1.5 or lower, even more preferably 1.0 or lower, even more preferably 0.98 or lower, even more preferably 0.95 or lower, even more preferably 0.92 or lower, even more preferably 0.89 or lower, even more preferably 0.86 or lower, even more preferably 0.83 or lower, even more preferably 0.87 or lower, even more preferably 0.74 or lower, even more preferably 0.71 or lower, even more preferably 0.68 or lower, even more preferably 0.65 or lower, and even more preferably 0.62 or lower.

[0020] The original wort extract (O-Ex) concentration (original extract concentration) in the beer-flavored alcoholic beverage of the present invention is preferably 0.1 w / w% to 35.0 w / w%, preferably 35.0 w / w% or less, more preferably 34.5 w / w% or less, more preferably 34.0 w / w% or less, more preferably 33.5 w / w% or less, more preferably 33.0 w / w% or less, more preferably 32.5 w / w% or less, more preferably 32.0 w / w% or less, more preferably 31.5 w / w% or less, more preferably 31.0 w / w% or less, and more preferably 3 0.5 w / w% or less, more preferably 30.0 w / w% or less, more preferably 29.5 w / w% or less, more preferably 29.0 w / w% or less, more preferably 28.5 w / w% or less, more preferably 28.0 w / w% or less, more preferably 27.5 w / w% or less, more preferably 27.0 w / w% or less, more preferably 26.5 w / w% or less, more preferably 26.0 w / w% or less, more preferably 25.5 w / w% or less, more preferably 25.0 w / w% or less, more preferably 24.5 w / w% or less, more preferably 24.0 w / w% or less, further Preferably 23.5 w / w% or less, more preferably 23.0 w / w% or less, more preferably 22.5 w / w% or less, more preferably 22.0 w / w% or less, more preferably 21.5 w / w% or less, more preferably 21.0 w / w% or less, more preferably 20.5 w / w% or less, more preferably 20.0 w / w% or less, more preferably 19.5 w / w% or less, more preferably 19.0 w / w% or less, more preferably 18.5 w / w% or less, more preferably 18.0 w / w% or less, more preferably 17.5 w / w% or less, more preferably 17.0 w / w It can be 0.1 w / w% or less, more preferably 1.0 w / w% or less, even more preferably 16.0 w / w% or less, and also preferably 0.1 w / w% or more, more preferably 1.0 w / w% or more, even more preferably 2.0 w / w% or more, even more preferably 3.0 w / w% or more, even more preferably 4.0 w / w% or more, even more preferably 5.0 w / w% or more, even more preferably 6.0 w / w% or more, even more preferably 7.0 w / w% or more, even more preferably 8.0 w / w% or more, even more preferably 9.0 w / w% or more, even more preferably 10.0 w / w% or more, and even more preferably 11.0 w / w% or more, more preferably 12.0 w / w% or more, still more preferably 13.0 w / w% or more, still more preferably 14.0 w / w% or more, still more preferably 14.5 w / w% or more, still more preferably 15.0 w / w%, still more preferably 15.5 w / w% or more. In the present specification, the original wort extract (O-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, 2013 augmented and revised edition). The adjustment of the original wort extract (O-Ex) concentration can be carried out by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, wort filtration time, wort filtration pH, boiling time, boiling temperature, etc.

[0021] The apparent extract (A-Ex) concentration in the beer-taste non-alcoholic beverage of the present invention is preferably 0.32 w / w% or more and 0.40 w / w% or less, preferably 0.40 w / w% or less, more preferably 0.395 w / w% or less, still more preferably 0.390 w / w% or less, still more preferably 0.385 w / w% or less, still more preferably 0.380 w / w% or less, still more preferably 0.375 w / w% or less, still more preferably 0.370 w / w% or less, still more preferably 0.365 w / w% or less, still more preferably 0.360 w / w% or less, and also preferably 0.320 w / w% or more, more preferably 0.325 w / w% or more, still more preferably 0.330 w / w% or more, still more preferably 0.335 w / w% or more, still more preferably 0.340 w / w% or more, still more preferably 0.345 w / w% or more, still more preferably 0.350 w / w% or more, still more preferably 0.355 w / w% or more. In the present specification, the apparent extract (A-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, 2013 augmented and revised edition). The adjustment of the apparent extract (A-Ex) concentration can be carried out by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, wort filtration time, wort filtration pH, boiling time, boiling temperature, etc.

[0022] The apparent degree of fermentation (AA) in the beer-taste beverage of the present invention is 120.0% or less, 119.0% or less, 118.0% or less, 117.0% or less, 116.0% or less, 115.0% or less, 114.0% or less, 113.0% or less, 112.0% or less, 111.0% or less, 110.0% or less, 109.0% or less, 108.0% or less, 107.0% or less, 106.0% or less, 105.0% or less, 104.0% or less, 103.0% or less, 102.8% or less, 102.6% or less, 102.4% or less, 102.2% or less, 102.0% or less, 101.8% or less, 101.6% or less, 101.4% or less, 101.2% or less, 101.0% or less, 100.8% or less, 100.6% or less, 100.4% or less, 100.2% or less, 100.0% or less, 99.8% or less, 99.6% or less, 99.4% or less, 99.2% or less, 99.0% or less, 98.8% or less, 98.6% or less, 98.4% or less, 98.2% or less, 98.0% or less, 97.8% or less, 97.6% or less, 97.4% or less, 97.2% or less, 97.0% or less, 96.8% or less, 96.6% or less, 96.4% or less, 96.2% or less, 96.0% or less, 95.8% or less, 95.6% or less, 95.4% or less, 95.2% or less, 95.0% or less, 94.8% or less, 94.6% or less, 94.4% or less, 94.2% or less, 94.0% or less, 93.8% or less, 93.6% or less, 93.4% or less, 93.2% or less, 93.0% or less, 92.8% or less, 92.6% or less, 92.4% or less, 92.2% or less, 92.0% or less, 91.8% or less, 91.6% or less, 91.4% or less, 91.2% or less, 90.8% or less, 90.6% or less, 90.4% or less, 90.2% or less, 90.0% or less, 89.8% or less, 89.6% or less, 89.4% or less, 89.2% or less, 89.0% or less, 88.8% or less, 88.6% or less, 88.4% or less, 88.2% or less, 88.0% or less, 87.8% or less, 87.6% or less, 87.4% or less, 87.2% or less, 87.0% or less, 86.8% or less, 86.6% or less, 86.4% or less, 86.2% or less, 86.0% or less, 85.8% or less, 85.6% or less, 85.4% or less, 85.2% or less, 85.0% or less, 84.8% or less, 84.6% or less, 84.4% or less, 84.2% or less, 84.0% or less, 83.8% or less, 83.6% or less, 83.4% or less, 83.2% or less, 83.0% or less, 82.8% or less, 82.6% or less, 82.4% or less, 82.2% or less, 82.0% or less, 81.8% or less, 81.6% or less, 81.4% or less, 81.2% or less, 81.0% or less, 80.8% or less, 80 .6% or less, 80.4% or less, 80.2% or less, 80.0% or less, 79.8% or less, 79.6% or less, 79.4% or less, 79.2% or less, 79.0% or less, 78.8% or less, 78.6% or less, 78 It can be set to 0.4% or less, 78.2% or less, 78.0% or less, 77.8% or less, 77.6% or less, 77.4% or less, 77.2% or less, 77.0% or less, 76.8% or less, 76.6% or less, 76.4% or less, 76.2% or less, 76.0% or less, 75.5% or less, 75.0% or less, 74.5% or less, 74.0% or less, 73.5% or less, 73.0% or less, 72.5% or less, and 72.0% or less. It can also be set to 20.0% or more, 25.0% or more, 30.0% or more, 35.0% or more, 40.0% or more, 45.0% or more, 50.0% or more, 55.0% or more, 60.0% or more, 65.0% or more, and 70.0% or more. In this specification, the degree of fermentation (AA) is 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). The degree of fermentation (AA) can be adjusted by appropriately setting the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, 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.).

[0023] The alcohol content (alcohol percentage by volume) in the beer-taste alcoholic beverage of the present invention is preferably 1.0 v / v% or more and 20.0 v / v% or less, for example, 1.0 v / v% or more, 2.0 v / v% or more, 2.5 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.1 v / v% or more, 4.2 v / v% or more, 4.3 v / v% or more, 4.4 v / v% or more, 4.5 v / v% or more, 4.6 v / v% or more, 4.7 v / v% or more, 4.8 v / v% or more, 4.9 v / v% or more, 5.0 v / v% or more, 5.1 v / v% or more, 5.2 v / v% or more, 5.3 v / v% or more, 5.4 v / v% or more, 5.5 v / v% or more, 5.6 v / v% or more, 5.7 v / v% or more, 5.8 v / v% or more, 5.9 v / v% or more, 6.0 v / v% or more, 6.1 v / v% or more, 6.2 v / v% or more, 6.3 v / v% or more, 6.4 v / v% or more, 6.5 v / v% or more, 6.6 v / v% or more, 6.7 v / v% or more, 6.8 v / v% or more, 6.9 v / v% or more, 7.0 v / v% or more, 7.1 v / v% or more, 7.2 v / v% or more, 7.3 v / v% or more, 7.4 v / v% or more, 7.5 v / v% or more, 7.6 v / v% or more, 7.7 v / v% or more, 7.8 v / v% or more, 7.9 v / v% or more, 8.0 v / v% or more, 8.1 v / v% or more, 8.2 v / v% or more, 8.3 v / v% or more, 8.4 v / v% or more, 8.5 v / v% or more, 8.6 v / v% or more, 8.7 v / v% or more, 8.8 v / v% or more, 8.9 v / v% or more, or 20.0 v / v% or less, 19.5 v / v% or less, 19.0 v / v% or less, 18.5 v / v% or less, 18.0 v / v% or less, 17.5 v / v% or less, 17.0 v / v% or less, 16.9 v / v% or less, 16.8 v / v% or less, 16.7 v / v% or less, 16.6 v / v% or less, 16.5 v / v% or less, 16.4 v / v% or less, 16.3 v / v% or less, 16.2 v / v% or less, 16.1 v / v% or less, 16.0 v / v% or less, 15.9 v / v% or less, 15.8 v / v% or less, 15.7 v / v% or less, 15.6 v / v% or less, 15.5 v / v% or less, 15.4 v / v% or less, 15.3 v / v% or less, 15.2 v / v% or less, 15.1 v / v% or less, 15.0 v / v% or less, 14.9 v / v% or less, 14.8 v / v% or less, 14.7 v / v% or less, 14.6 v / v% or less, 14.5 v / v% or less, 14.4 v / v% or less, 14.3 v / v% or less, 14.2 v / v% or less, 14.1 v / v% or less, 14.0 v / v% or less, 13.9 v / v% or less, 13.8 v / v% or less, 13.7 v / v% or less, 13.6 v / v% or less, 13.5 v / v% or less, 13.4 v / v% or less, 13.3 v / v% or less, 13.2 v / v% or less, 13.1 v / v% or less, 13.0 v / v% or less, 12.9 v / v% or less, 12.8 v / v% or less, 12.7 v / v% or less, 12.6 v / v% or less, 12.5 v / v% or less, 12.4 v / v% or less, 12.3 v / v% or less, 12.2 v / v% or less, 12.1 v / v% or less, 12.0 v / v% or less, 11.9 v / v% or less, 11.8 v / v% or less, 11.7 v / v% or less, 11.6 v / v% or less, 11.5 v / v% or less, 11.4 v / v% or less, 11.3 v / v% or less, 11.2 v / v% or less, 11.1 v / v% or less, 11.0 v / v% or less, 10.9 v / v% or less, 10.8 v / v% or less, 10.7 v / v% or less, 10.6 v / v% or less, 10.5 v / v% or less, 10.4 v / v% or less, 10.3 v / v% or less, 10.2 v / v% or less, 10.1 v / v% or less, 10.0 v / v% or less, 9.9 v / v% or less, 9.8 v / v% or less, 9.7 v / v% or less, 9.6 v / v% or less, 9.5 v / v% or less, 9.4 v / v% or less, 9.3 v / v% or less, 9.2 v / v% or less, 9.1 v / v% or less, 9.0 v / v% or less. The alcohol content (alcohol concentration) in the non-alcoholic beer-taste beverage of the present invention is preferably less than 0.0050 v / v%. In the present specification, the alcohol content (alcohol concentration) is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, 2013 augmented and revised edition).

[0024] The pH of the beer-flavored beverage of the present invention is preferably 2.5 or higher and 5.0 or lower, but may also be 2.6 or higher, 2.7 or higher, 2.8 or higher, 2.9 or higher, 2.95 or higher, 3.0 or higher, 3.05 or higher, 3.1 or higher, 3.15 or higher, 3.2 or higher, 3.25 or higher, 3.3 or higher, or 3.35 or higher. pH values ​​of 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.55 or lower, 4.5 or lower, 4.45 or lower, 4.4 or lower, 4.35 or lower, 4.3 or lower, 4.25 or lower, 4.2 or lower, 4.15 or lower, 4.1 or lower, 4.05 or lower, 4.0 or lower, 3.95 or lower, 3.9 or lower, 3.85 or lower, 3.8 or lower, 3.75 or lower, 3.7 or lower, 3.65 or lower, 3.6 or lower, 3.55 or lower, 3.5 or lower, 3.45 or lower, and 3.4 or lower are also acceptable. pH adjustment can be performed by appropriately setting the amount of acetic acid or lactic acid added, the amount of diluting water or carbonated water added, etc. Furthermore, the process can also be carried out by appropriately setting the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the type of acid used for pH adjustment (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In this specification, the pH of beer-flavored beverages shall be measured by the method described in Section 8.7 pH of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition).

[0025] The chromaticity of the beer-flavored beverage of the present invention is preferably 0.5 EBC or more and 70 EBC or less, but may also be 5 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, or 65 EBC or less, or 60 EBC or less. In this specification, chromaticity is measured by the 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 Supplementary and Revised Edition). The chromaticity can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the temperature during mashing, the pH during mashing, the mashing time, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, the amount of coloring components such as caramel coloring, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the amount of beer filtration, etc.

[0026] The bitterness value in the beer-flavored beverage of the present invention may be, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, 6.0 BUs or more, 6.5 BUs or more, 7.0 BUs or more, 7.5 BUs or more, 8.0 BUs or more, or 30 BUs or less, 25 BUs or less, 20 BUs or less, 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, or 8.5 BUs or less. In this specification, the bitterness value is measured according to the method described in section 8.15 "Bitterness Value" of the "BCOJ Beer Analysis Method (Revised November 1, 2004)". Specifically, after adding acid to the degassed sample, extraction is performed with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm with isooctane as a control, and the bitterness value (BU) can be obtained by multiplying the result by a factor. The bitterness value depends on the iso-alpha acid content in the beverage. Iso-alpha acid is obtained by isomerizing the alpha acid contained in hops. The amount of iso-alpha acid can be controlled by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature and holding time at that temperature range when hops are added, the pH when hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Furthermore, the flavor can be adjusted using commercially available hop products (such as iso-alpha acids), and can be controlled by adjusting the amount, type, timing of addition, temperature and holding time at that temperature, pH at the time of addition, original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops may be pelletized hops, extracted hop extracts, or hop husks. Hops and hop products may be used alone or in combination.

[0027] The total nitrogen content in the beer-flavored beverage of the present invention is, for example, 1 mg / 100 mL or more, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more. Above, 55mg / 100mL or more, 60mg / 100mL or more, 65mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, 80mg / 100mL or more, 85mg / 100mL or more, 90mg / 100mL or more, 95mg / 100mL or more, 100mg / 100mL or more, 105mg / 100mL or more, 110mg / 100mL or more, 115mg / 100 mL or more, 120 mg / 100 mL or more is also acceptable, and 300 mg / 100 mL or less, 275 mg / 100 mL or less, 250 mg / 100 mL or less, 225 mg / 100 mL or less, 200 mg / 100 mL or less, 175 mg / 100 mL or less, 170 mg / 100 mL or less, 160 mg / 100 mL or less, 150 mg / 100 mL or less, 140 mg / 100 mL or less, The nitrogen content may also be 130 mg / 100 mL or less, 125 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, or 75 mg / 100 mL or less. The total nitrogen content is the sum of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen content shall be measured by the method described in 8.9 Total Nitrogen 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 Supplement and Revised).The total nitrogen content can be adjusted by appropriately setting the beer filtration conditions, such as the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzymatic reaction, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the temperature in the mashing tank, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the temperature during wort filtration, the time during wort filtration, the pH during wort filtration, the amount of sparging water used during wort filtration, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH during the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0028] The total polyphenol content in the beer-flavored beverage of the present invention is, for example, 10 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, 110 ppm or more, 120 ppm or more, 130 ppm or more, 140 ppm or more, and 150 ppm or more. The total polyphenol content can be 160 ppm or more, 170 ppm or more, 400 ppm or less, 380 ppm or less, 360 ppm or less, 340 ppm or less, 320 ppm or less, 300 ppm or less, 280 ppm or less, 260 ppm or less, 240 ppm or less, 220 ppm or less, 210 ppm or less, 200 ppm or less, 190 ppm or less, or 180 ppm or less. In this specification, the total polyphenol content is measured by the method described in 8.19 Total Polyphenols of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplement and Revised). The total polyphenol content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (raw materials containing polyphenols such as malt), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husk (grain husk). Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with a high polyphenol content, such as malt.

[0029] The pyroglutamic acid content in the beer-flavored beverage of the present invention is preferably 5 ppm by mass or more and 500 ppm by mass or less. For example, it can be 5 ppm by mass or more, 25 ppm by mass or more, 45 ppm by mass or more, 65 ppm by mass or more, 85 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 140 ppm by mass or more, 160 ppm by mass or more, 180 ppm by mass or more, 200 ppm by mass or more, and can also be 500 ppm by mass or less, 480 ppm by mass or less, 460 ppm by mass or less, 440 ppm by mass or less, 420 ppm by mass or less, 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, and 220 ppm by mass or less. In this specification, the amount of pyroglutamic acid can be adjusted by fermentation conditions and other factors, and can be measured by high-performance liquid chromatography.

[0030] The free amino nitrogen (FAN) content in the beer-flavored beverage of the present invention is 1.0 mg / 100 mL or more, 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10.0 mg / 100 mL or more, 11.0 mg / 100 mL or more, 12.0 mg / 100 mL or more, and 13.0 mg / 100 mL. The FAN content can be 14.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 16.0 mg / 100 mL or more, 17.0 mg / 100 mL or more, 18.0 mg / 100 mL or more, 19.0 mg / 100 mL or more, 20.0 mg / 100 mL or more, and can also be 30.0 mg / 100 mL or less, 25.0 mg / 100 mL or less, 24.0 mg / 100 mL or less, 23.0 mg / 100 mL or less, 22.0 mg / 100 mL or less, and 21.0 mg / 100 mL or less. In this specification, the FAN content is as defined 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, 8.18) Free amino nitrogen is measured by the method described. The FAN content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0031] The iso-α-acid content in the beer-flavored beverage of the present invention is preferably 0.02 ppm by mass or more, more preferably 0.03 ppm by mass or more, even more preferably 0.04 ppm by mass or more, even more preferably 0.05 ppm by mass or more, even more preferably 0.06 ppm by mass or more, even more preferably 0.07 ppm by mass or more, even more preferably 0.08 ppm by mass or more, even more preferably 0.09 ppm by mass or more, even more preferably 0.10 ppm by mass or more, even more preferably 0.11 ppm by mass or more, even more preferably 0.12 ppm by mass or more, and even more preferably 0.13 ppm by mass. ppm or more, more preferably 0.14 ppm or more, more preferably 0.15 ppm or more, more preferably 0.16 ppm or more, more preferably 0.17 ppm or more, more preferably 0.18 ppm or more, more preferably 0.19 ppm or more, 0.20 ppm or more, more preferably 0.21 ppm or more, more preferably 0.22 ppm or more, more preferably 0.23 ppm or more, more preferably 0.24 ppm or more, more preferably 0.25 ppm or more, more preferably 0.26 ppm or more, and more preferably Or 0.27 ppm by mass or more, more preferably 0.28 ppm by mass or more, even more preferably 0.29 ppm by mass or more, 0.30 ppm by mass or more, even more preferably 0.31 ppm by mass or more, even more preferably 0.32 ppm by mass or more, even more preferably 0.33 ppm by mass or more, even more preferably 0.34 ppm by mass or more, even more preferably 0.35 ppm by mass or more, even more preferably 0.36 ppm by mass or more, even more preferably 0.37 ppm by mass or more, even more preferably 0.38 ppm by mass or more, even more preferably 0.39 ppm by mass or more, 0.40 ppm by mass or more, More preferably 0.41 ppm by mass or more, more preferably 0.42 ppm by mass or more, more preferably 0.43 ppm by mass or more, more preferably 0.44 ppm by mass or more, more preferably 0.45 ppm by mass or more, more preferably 0.46 ppm by mass or more, more preferably 0.47 ppm by mass or more, more preferably 0.48 ppm by mass or more, more preferably 0.49 ppm by mass or more, 0.50 ppm by mass or more, more preferably 0.51 ppm by mass or more, more preferably 0.52 ppm by mass or more, more preferably 0.53 ppm by mass or more, and more preferably 0.54 ppm by mass or more, more preferably 0.55 ppm by mass or more, more preferably 0.56 ppm by mass or more, more preferably 0.57 ppm by mass or more, more preferably 0.58 ppm by mass or more, more preferably 0.59 ppm by mass or more, more preferably 0.60 ppm by mass or more, more preferably 0.65 ppm by mass or more, more preferably 0.70 ppm by mass or more, more preferably 0.75 ppm by mass or more, more preferably 0.80 ppm by mass or more, more preferably 0.85 ppm by mass or more, more preferably 0.90 ppm by mass or more, more preferably 0.95 ppm by mass or more, more preferably 1.00 ppm by mass or more, more preferably 2.00 ppm by mass or more, more preferably 3.00 ppm by mass or more, more preferably 4.00 ppm by mass or more, more preferably 5.00 ppm by mass or more, more preferably 6.00 ppm by mass or more, more preferably 7.00 ppm by mass or more, more preferably 8.00 ppm by mass or more, more preferably 9.00 ppm by mass or more, more preferably 10.00 ppm by mass or more, more preferably 11.00 ppm by mass or more, more preferably 12.00 ppm by mass or more, and more preferably Preferably 13.00 ppm by mass or more, more preferably 14.00 ppm by mass or more, even more preferably 15.00 ppm by mass or more, even more preferably 16.00 ppm by mass or more, even more preferably 17.00 ppm by mass or more, even more preferably 18.00 ppm by mass or more, even more preferably 19.00 ppm by mass or more, even more preferably 20.00 ppm by mass or more, and also preferably 50.00 ppm by mass or less, more preferably 49.00 ppm by mass or less, even more preferably 48.00 ppm by mass or less, even more preferably 47.00 ppm by mass or less, even more preferably Or 46.00 ppm by mass or less, more preferably 45.00 ppm by mass or less, more preferably 44.00 ppm by mass or less, more preferably 43.00 ppm by mass or less, more preferably 42.00 ppm by mass or less, more preferably 41.00 ppm by mass or less, more preferably 40.00 ppm by mass or less, more preferably 39.00 ppm by mass or less, more preferably 38.00 ppm by mass or less, more preferably 37.00 ppm by mass or less, more preferably 36.00 ppm by mass or less, more preferably 35.00 ppm by mass or less, and more preferably 34.The iso-α-acid content is less than or equal to 00 ppm by mass, more preferably less than or equal to 33.00 ppm by mass, more preferably less than or equal to 32.00 ppm by mass, more preferably less than or equal to 31.00 ppm by mass, more preferably less than or equal to 30.00 ppm by mass, more preferably less than or equal to 29.00 ppm by mass, more preferably less than or equal to 28.00 ppm by mass, more preferably less than or equal to 27.00 ppm by mass, more preferably less than or equal to 26.00 ppm by mass, more preferably less than or equal to 25.00 ppm by mass, more preferably less than or equal to 24.00 ppm by mass, more preferably less than or equal to 23.00 ppm by mass, more preferably less than or equal to 22.00 ppm by mass, more preferably less than or equal to 21.00 ppm by mass, and more preferably less than or equal to 20.00 ppm by mass. In this specification, the iso-α-acid content is measured by the method described in Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011). The iso-alpha acid content can be adjusted by the hop variety, the amount of hops used, the timing of hop addition, the temperature at which hops are added and the holding time at that temperature, the pH at which hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. It can also be adjusted using commercially available hop products (such as iso-alpha acids), and the amount, type, timing of addition, temperature at which hops are added and the holding time at that temperature, the pH at which hops are added, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops may be used as pelletized hops, extracted hops, or hop buds. Hops and hop products may be used alone or in combination.

[0032] The isoamyl acetate content in the beer-flavored beverage of the present invention can be, for example, 1 ppm or more, 2 ppm or more, 3 ppm or more, 4 ppm or more, 5 ppm or more, 7 ppm or more, 9 ppm or more, 10 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, or 200 ppm or less, 190 ppm or less, 180 ppm or less, 170 ppm or less, 160 ppm or less, 150 ppm or less, 140 ppm or less, 130 ppm or less, 120 ppm or less, or 110 ppm or less. In this specification, the isoamyl acetate content is measured by gas chromatography. The adjustment of the isoamyl acetate content involves the addition of dilution water or carbonated water, the addition of isoamyl acetate-containing flavoring, the amount of isoamyl acetate-containing flavoring, the amount of isoamyl acetate-containing raw material, the addition of isoamyl acetate-containing raw material, the type of raw material containing isoamyl acetate, the amount of substrate for isoamyl acetate, the amount of raw material that serves as the substrate for isoamyl acetate, the amount of raw material, the type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, and the mashing process (from malt addition to before yeast addition). The process can be carried out by appropriately setting the pH in the wort production process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, after fermentation is complete, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0033] The isoamyl alcohol content in the beer-flavored beverage of the present invention is 1.0 ppm or more, 2.0 ppm or more, 3.0 ppm or more, 4.0 ppm or more, 5.0 ppm or more, 6.0 ppm or more, 7.0 ppm or more, 8.0 ppm or more, 9.0 ppm or more, 10.0 ppm or more, 15.0 ppm or more, 20.0 ppm or more, 30.0 ppm or more, 40.0 ppm or more, 50.0 ppm or more, 60.0 ppm or more, 70.0 ppm or more, 80.0 ppm or more, and 85.0 ppm or more. The isoamyl alcohol content can be 100 ppm or more, 90.0 ppm by mass or more, 95.0 ppm by mass or more, 100.0 ppm by mass or more, 105.0 ppm by mass or more, 110.0 ppm by mass or more, 115.0 ppm by mass or more, and 120.0 ppm by mass or more. It can also be 300.0 ppm by mass or less, 250.0 ppm by mass or less, 200.0 ppm by mass or less, 190.0 ppm by mass or less, 180.0 ppm by mass or less, 170.0 ppm by mass or less, 160.0 ppm by mass or less, 150.0 ppm by mass or less, 140.0 ppm by mass or less, and 130.0 ppm by mass or less. In this specification, the isoamyl alcohol content is measured by gas chromatography.The adjustment of the isoamyl alcohol content involves the addition of dilution water or carbonated water, the addition of isoamyl alcohol-containing flavoring, the amount of isoamyl alcohol-containing flavoring, the amount of isoamyl alcohol-containing raw material, the addition of isoamyl alcohol-containing raw material, the type of raw material containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw material that serves as the substrate for isoamyl alcohol, the amount of raw material, the type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the fermentation tank, the protein decomposition time in the fermentation tank, the pH in the fermentation tank, and the fermentation process. The pH during the wort production process (from malt addition to before yeast addition), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set as appropriate.

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

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

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

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

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

[0039] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available formulations such as Strong Sumpler (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as preservatives. These preservatives may be used alone or in combination of two or more. The amount of preservative is preferably 5 ppm by mass or more and 1200 ppm by mass or less, more preferably 10 ppm by mass or more and 1100 ppm by mass or less, even more preferably 15 ppm by mass or more and 1000 ppm by mass or less, and even more preferably 20 ppm by mass or more and 900 ppm by mass or less.

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

[0041] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, soy dietary fiber, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred.

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

[0043] The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechins.

[0044] The flavorings used are not particularly limited, and general beer flavorings can be used. Beer flavorings are used to give a beer-like flavor and include brewing components that are produced during fermentation.Beer flavorings include esters, higher alcohols, and lactones, such as isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), 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, and ethyl hexanoate. 2-methylbutyrate ethyl, n-butyrate ethyl, 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, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionate ethyl, 2-ethyl-4-hydroxypropyl alcohol C-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, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-acetic acid Examples include beer flavorings (flavorings that evoke a beer-like aroma) containing methylbutyl, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, cinnamaldehyde, etc.

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

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

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

[0048] The malt ratio of the beer-flavored beverage of the present invention can be 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 42% 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, and also 100% by mass or less, 95% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less. The malt content may be 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, 70% by mass or less, 65% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, or 51% by mass or less. In this specification, the malt content refers to the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, etc., which came into effect on April 1, 2018.

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

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

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

[0052] The liquid sugar ratio of the present invention is, for example, 0% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% 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, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less It can be less than or equal to mass%, 54% or less by mass, 53% or less by mass, 52% or less by mass, 51% or less by mass, 50% or less by mass, 49% or less by mass, 48% or less by mass, 47% or less by mass, 46% or less by mass, 45% or less by mass, 44% or less by mass, 43% or less by mass, 42% or less by mass, 41% or less by mass, 40% or less by mass, 38% or less by mass, 36% or less by mass, 34% or less by mass, 32% or less by mass, 30% or less by mass, 28% or less by mass, 26% or less by mass, 24% or less by mass, or 22% or less by mass. In this specification, the liquid sugar ratio means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, etc., which came into effect on April 1, 2018.

[0053] The amount of carbon dioxide gas in the beer-taste beverage of the present invention is represented by the carbon dioxide gas pressure of the beverage. Typically, the upper limit of the carbon dioxide gas pressure of the beverage is 5.0 kg / cm 2 , 4.5 kg / cm 2 , or 4.0 kg / cm 2 , and the lower limit is 0.20 kg / cm 2 , 0.50 kg / cm 2 , or 1.0 kg / cm 2 , and any combination of these upper and lower limits is permissible. For example, the carbon dioxide gas pressure of the beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. In the present specification, the gas pressure refers to the gas pressure inside the container unless otherwise specified. The pressure is measured by a method in which a sample adjusted to 20°C is fixed to a gas internal pressure gauge, the stopcock of the gas internal pressure gauge is once opened to release the gas, the stopcock is closed again, the gas internal pressure gauge is shaken, and the value is read when the pointer reaches a fixed position, or by using a commercially available gas pressure measuring device.

[0054] The beer-taste beverage of the present invention may optionally contain various additives as needed. Examples of such additives include colorants, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing products, and seasonings such as amino acids (glycine, proline, etc.) and amino acids.

[0055] The colorant is used to impart a beer-like color to the beverage, and caramel pigments and the like can be used.

[0056] The foaming agent is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing products such as collagen peptides, yeast extracts and the like can be appropriately used.

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

[0058] The beer-flavored beverage of the present invention can be manufactured in the same manner as a general beer-flavored beverage, except that the ethyl lactate content is adjusted to 40 ppm to 800 ppm by mass, the ethyl acetate content to 30 ppm to 700 ppm by mass, and the 4-ethylphenol content to 75 ppb by mass or less. The content of ethyl lactate, ethyl acetate, and 4-ethylphenol can be adjusted by various manufacturing conditions as described above. Note that when ethyl lactate and ethyl acetate are produced in a fermentation process using Brettanomyces or the like, 4-ethylphenol may also be produced. Therefore, if it is desired to increase the content of ethyl lactate and / or ethyl acetate, it is preferable to adjust it by adding ethyl lactate and / or ethyl acetate itself, or by adding lactic acid and / or acetic acid to produce ethyl lactate and / or ethyl acetate by chemical reaction. Note that the adjustment steps for each component in the manufacturing method of the present invention include methods that are adjusted solely by manufacturing conditions. The following shows general methods for manufacturing beer-flavored beverages, both when malt is used as a raw material and when it is not.

[0059] Alcohol-containing beer-flavored beverages manufactured using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture of malt and other grains, starch, sugars, bittering agents, or coloring agents as needed, along with water. The mixture is then gelatinized and saccharified, filtered, and a saccharified liquid is obtained. Hops and bittering agents are added to the saccharified liquid as needed and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, malt extract may be mixed with warm water and hops added and boiled. Hops may be added at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, and solids removal process. Known conditions may be used for the fermentation and storage process. The resulting fermented liquid is filtered, and carbon dioxide is added to the resulting filtrate. The liquid is then filled into containers and subjected to a sterilization process to obtain the desired beer-flavored beverage. In addition, spirits derived from grains may be added as an alcohol component. Spirits refer to alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, and corn with yeast, and then distilling them. Barley is preferred as the raw material for spirits. The addition of ethyl lactate, ethyl acetate, lactic acid, and acetic acid, and the adjustment of their amounts, may be carried out at any stage up to filling, and can be appropriately adjusted in one or more of these stages. Examples of stages include malting, malt crushing, saccharification, wort filtration, wort boiling, adjunct mixing, sediment separation, cooling, post-cooling pre-yeast addition, fermentation, post-fermentation (maturation), post-fermentation cooling, filtration, dilution, sterilization, filling, and the stages between each of the above stages, but are not particularly limited as long as they are from the malting stage to the filling stage.

[0060] Alcohol-containing beer-flavored beverages produced without using malt as a raw material are prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt or barley, hops, colorants, etc., with warm water to form a liquid sugar solution. This liquid sugar solution is then boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling, rather than before. As an alternative to this saccharification solution, hops may be added to an extract made from raw materials other than malt, which is then boiled with warm water. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is filtered, and carbon dioxide is added to the resulting filtrate. After that, the liquid is filled into containers and subjected to a sterilization process to obtain the desired beer-flavored beverage. In addition, spirits derived from grains may be added as an alcohol component. The addition of ethyl lactate, ethyl acetate, lactic acid, and acetic acid, and the adjustment of their production amounts, may be performed at any stage up to filling, and can be adjusted in one, two, or more of these stages. The process may include malting, malt crushing, saccharification, wort filtration, wort boiling, mixing of adjuncts, sediment separation, cooling, post-cooling pre-yeast addition, fermentation, post-fermentation (maturation), post-fermentation cooling, filtration, dilution, sterilization, filling, and the steps between each of the above steps, but it is not particularly limited as long as it is from the malting process to the filling process.

[0061] Non-fermented beer-flavored beverages containing alcohol may or may not use malt, and the alcohol content of the final product may be adjusted by adding raw material alcohol, etc. The addition of raw material alcohol may be carried out at any stage from the saccharification stage to the filling stage. In addition, spirits derived from grains may be added as an alcohol component. The addition of ethyl lactate, ethyl acetate, lactic acid, and acetic acid, or the adjustment of their production amounts, may be carried out at any stage up to the filling stage, and can be adjusted at one, two, or more of these stages. Examples of stages include the malting stage, malt crushing stage, saccharification stage, wort filtration stage, wort boiling stage, adjunct mixing stage, sediment separation stage, cooling stage, post-cooling pre-yeast addition stage, fermentation stage, post-fermentation stage (maturation stage), post-fermentation cooling stage, content filtration stage, dilution stage, sterilization stage, filling stage, and the stages between each of the above stages, but there is no particular limit as long as it is from the malting stage to the filling stage.

[0062] Non-alcoholic beer-flavored beverages manufactured using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture of malt and other grains, starch, sugars, bittering agents, or coloring agents as needed, along with water. The mixture is then gelatinized and saccharified, filtered, and a saccharified liquid is obtained. Hops and bittering agents are added to the saccharified liquid as needed and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, malt extract may be mixed with warm water and hops added and boiled. Hops may be added at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, and solids removal process. After boiling, the mixture is cooled, and flavorings, acidulants, colorings such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc., are added to the resulting wort, filtered, and carbon dioxide is added to the resulting filtrate. The mixture is then filled into containers and subjected to a sterilization process to obtain the desired non-alcoholic beer-flavored beverage. The addition of ethyl lactate, ethyl acetate, lactic acid, and acetic acid, as well as the adjustment of their production amounts, may be carried out at any of the steps leading up to filling, and can be adjusted at one, two, or more of these steps. Examples of such steps include the malting process, malt crushing process, saccharification process, wort filtration process, wort boiling process, adjunct mixing process, sediment separation process, cooling process, content filtration process, dilution process, sterilization process, filling process, and the steps between each of the aforementioned processes, but are not particularly limited as long as they are from the malting process to the filling process.

[0063] When manufacturing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt or barley, hops, colorants, etc., are mixed with hot water to make a liquid sugar solution. This liquid sugar solution is boiled. If hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling, rather than before boiling. After boiling, it is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc., are added to the resulting wort, and it is filtered. Carbon dioxide is then added to the resulting liquid sugar solution. After that, it is filled into containers and subjected to a sterilization process to obtain the desired non-alcoholic beer-flavored beverage. The addition of ethyl lactate, ethyl acetate, lactic acid, and acetic acid may be carried out at any of the steps up to filling, and can be adjusted in one, two, or more of these steps. The process may include the raw material grinding process, saccharification process, wort filtration process, wort boiling process, auxiliary material mixing process, sediment separation process, cooling process, content filtration process, dilution process, sterilization process, filling process, and the steps between each of the above processes, but it is not particularly limited as long as it is from the malting process to the filling process.

[0064] Furthermore, the beer-flavored beverage obtained by the manufacturing method of the present invention can be given a refreshing taste. Therefore, the present invention also provides a method for giving a refreshing taste to a beer-flavored beverage. The details of the steps in each method of the present invention are the same as those for the manufacturing method of the present invention. [Examples]

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

[0066] <Preparation of beer-flavored beverages> Examples 1-8, Comparative Examples 1-6 Malt and corn grits were added to a mashing tank containing warm water in the proportions shown in Tables 1 and 2. The temperature was then gradually increased and maintained, and the spent grain was removed by filtration to obtain wort. Subsequently, the wort was poured into a boiling kettle, hops were added, and after boiling, solid-liquid separation was performed. After cooling the resulting clear wort, aeration with oxygen was carried out to obtain the pre-fermentation liquid before yeast addition. Brewer's yeast (top-fermenting yeast) was added to the pre-fermentation liquid obtained in this way, and fermentation was carried out at a predetermined fermentation temperature and time. After a further maturation period, the yeast was removed by filtration. In each example and comparative example, the content of each component was added and adjusted as needed to match the content shown in Tables 1 and 2.

[0067] After cooling each example and comparative example beer-flavored beverage to 4°C, six expert panelists tasted them and evaluated their "crispness" according to the following criteria. A score of 2 or higher was considered a passing grade. The average values ​​are shown in Tables 1 and 2. Prior to evaluating each item, samples that scored "2" in each category were prepared to ensure consistency in the criteria among the panelists. <Cleanliness> "1": I don't feel it. "1.5": I don't really feel it. "2": To feel. "2.5": I can clearly feel it. "3": I feel it strongly.

[0068] [Table 1]

[0069] [Table 2]

[0070] As shown in Tables 1-2, in Examples 1-8, where the content of ethyl lactate and ethyl acetate was set to specific amounts and the content of 4-ethylphenol was set to a specific amount or less, all had a clean and refreshing flavor characteristic. [Industrial applicability]

[0071] According to the present invention, it is possible to provide a new type of beverage with a refreshing flavor profile.

Claims

1. A fermented beer-flavored beverage made from malt, having an ethyl lactate content of 40 ppm to 800 ppm by mass, an ethyl acetate content of 30 ppm to 700 ppm by mass, a 4-ethylphenol content of 75 ppb by mass or less, a lactic acid content of 800 ppm to 24,000 ppm by mass, a mass ratio of acetic acid content to lactic acid content (acetic acid / lactic acid) of 0.38 to 5.0, and an alcohol content of 1.0 v / v% to 20.0 v / v%.

2. A fermented beer-flavored beverage according to claim 1, wherein the pH is 2.5 or higher and 4.0 or lower.

3. The fermented beer-flavored beverage according to claim 1, wherein the acetic acid content is 300 ppm by mass or more and 7000 ppm by mass or less.

4. The fermented beer-flavored beverage according to claim 1, wherein the corn grits ratio is 0% by mass or more and 50% by mass or less.

5. A method for producing a fermented beer-flavored beverage using malt as a raw material, comprising the steps of adjusting the ethyl lactate content to 40 ppm by mass or more and 800 ppm by mass or less, the ethyl acetate content to 30 ppm by mass or more and 700 ppm by mass or less, the 4-ethylphenol content to 75 ppb by mass or less, the lactic acid content to 800 ppm by mass or more and 24,000 ppm by mass or less, the mass ratio of acetic acid content to the mass ratio of lactic acid content (acetic acid / lactic acid) to 0.38 or more and 5.0 or less, and the alcohol content to 1.0 v / v% or more and 20.0 v / v% or less.

6. The manufacturing method according to claim 5, further comprising the step of adjusting the acetic acid content to 300 ppm by mass or more and 7000 ppm by mass or less.

7. A method for imparting a refreshing taste to a fermented beer-flavored beverage made from malt, wherein the ethyl lactate content in the beer-flavored beverage is 40 ppm by mass or more and 800 ppm by mass or less, the ethyl acetate content is 30 ppm by mass or more and 700 ppm by mass or less, the 4-ethylphenol content is 75 ppb by mass or less, the lactic acid content is 800 ppm by mass or more and 24,000 ppm by mass or less, the mass ratio of acetic acid content to the mass ratio of lactic acid content (acetic acid / lactic acid) is 0.38 or more and 5.0 or less, and the alcohol content is 1.0 v / v% or more and 20.0 v / v% or less.

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