Beer-flavored beverage

Abstract

Provided is a beer-flavored beverage having an alcohol by volume of 5.0 (v / v) % or less, an apparent fermentation degree of 80% or less, an isomaltotriose content of 0.020 g / 100 mL or more, and a pH of at least 4.30.

Description

Beer-flavored beverages

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the taste of a beer-taste beverage.

[0002] In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and distributed on the market. For example, Patent Document 1 discloses a beer-flavored beverage that contains a predetermined amount of a cyclic dipeptide and has a pH adjusted to a predetermined range, with the aim of providing a beer-flavored beverage with a beer-like taste.

[0003] International Publication No. 2017 / 115438

[0004] Under these circumstances, there is a demand for low-alcohol beer-flavored beverages that are suppressed from being watery, which is unsuitable for beer-flavored beverages, and that have an excellent balance of rich flavor and lingering aftertaste that is suitable for beer-flavored beverages.

[0005] One aspect of the present invention provides a beer-taste beverage having an alcohol content of not more than a predetermined value, and having an apparent degree of attenuation, an isomaltotriose content, and a pH adjusted to fall within a predetermined range. Specific aspects include the following aspects [1] to

[16] . [1] A beer-taste beverage having an alcohol content of not more than 5.0 (v / v)%, an apparent degree of attenuation of not more than 80%, an isomaltotriose content of not less than 0.020 g / 100 mL, and a pH of not less than 4.30. [2] The beer-taste beverage according to item [1] above, in which the value P calculated from the following formula (I) is not less than 0.025: Formula (I): P = isomaltotriose content (unit: g / 100 mL) / apparent degree of fermentation (unit: %) × 100 [3] The beer-taste beverage according to [1] or [2] above, wherein the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more. [4] The beer-taste beverage according to any one of [1] to [3] above, wherein the pyroglutamic acid content is 100 ppm by mass or more. [5] The beer-taste beverage according to any one of [1] to [4] above, wherein the phosphoric acid content is 300 ppm by mass or more. [6] The beer-taste beverage according to any one of [1] to [5] above, wherein the free amino nitrogen (FAN) content is 6.0 mg / 100 mL or more. [7] The beer-taste beverage according to any one of [1] to [6] above, having a true extract concentration of 0.01 to 6.0 g / 100 mL. [8] The beer-taste beverage according to any one of [1] to [7] above, having an alcohol content of 3.5 (v / v)% or less. [9] The beer-taste beverage according to any one of [1] to [7] above, having an alcohol content of 3.0 (v / v)% or less.

[10] The beer-taste beverage according to any one of [1] to [9] above, having an alcohol content of 0.5 (v / v)% or more.

[11] The beer-taste beverage according to any one of [1] to

[10] above, having a malt ratio of 50% by mass or more and 100% by mass or less.

[12] The beer-taste beverage according to any one of [1] to

[11] above, wherein the beer-taste beverage is beer.

[13] The beer-taste beverage according to any one of [1] to

[12] above, having a pH of 4.30 or higher and 4.90 or lower.

[14] A method for producing a beer-taste beverage having an alcohol content of 5.0 (v / v)% or lower, an apparent degree of attenuation of 80% or lower, an isomaltotriose content of 0.020 g / 100 mL or higher, and a pH of 4.30 or higher, the method comprising the following steps (1) to (2) and step (I): - Step (1): Using various raw materials, perform at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. - Step (2): Add yeast to the pre-fermentation liquid and perform alcoholic fermentation. - Step (I): Adjust or confirm the isomaltotriose content.

[15] A method for adding isomaltotriose to a beer-taste beverage having an alcohol content of 5.0 (v / v)% or less to improve the aftertaste suitable for beer-taste beverages.

[16] A method for adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid to a beer-taste beverage having an alcohol content of 5.0 (v / v)% or less to suppress the wateriness unsuitable for beer-taste beverages.

[0006] A preferred embodiment of the beer-flavored beverage of the present invention is a low-alcohol beverage that suppresses the wateriness that is unsuitable for beer-flavored beverages, and can be a beverage that has an excellent balance of rich flavor and lingering aftertaste that is suitable for beer-flavored beverages.

[0007] For the numerical ranges described herein, the upper and lower limits can be arbitrarily combined. For example, when a numerical range is described as "preferably 30 to 100, more preferably 40 to 80," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, for example, when a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. In addition, for example, when a numerical range described herein as "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)."

[0008] 1. Beer-Taste Beverages In this specification, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" in this specification encompasses any carbonated beverage with a beer flavor. Therefore, "beer-taste beverages" encompass not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages (non-fermented beer-taste beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.

[0009] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanoate. Lactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-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-methylbutyrate, methyl ... ethylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal , 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, and the like.

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

[0011] Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. Examples of malt-based beer-taste beverages include barley malt beer-taste beverages.

[0012] The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1% (v / v) or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1% (v / v). The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced in the fermentation process after the fermentation process, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. It may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0013] The beer-taste beverage of one embodiment of the present invention has an alcohol content adjusted to 5.0 (v / v)% or less, making it a low-alcohol beer-taste beverage that provides a moderate intoxication, and can be a beverage suitable for consumers who are reluctant to drink alcoholic beverages. From the above perspective, the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v / v)% or less, 4.8 (v / v)% or less, 4.7 (v / v)% or less, 4.6 (v / v)% or less, 4.5 (v / v)% or less, 4.4 (v / v)% or less, 4.3 (v / v)% or less, 4.2 (v / v)% or less, 4.1 (v / v)% or less, 4.0 (v / v)% or less, 3.9 (v / v)% or less, 3.8 (v / v)% or less, 3.7 (v / v)% or less, 3.6 (v / v)% or less, 3.5 (v / v)% or less , 3.4 (v / v)% or less, 3.3 (v / v)% or less, 3.2 (v / v)% or less, 3.1 (v / v)% or less, 3.0 (v / v)% or less, 2.9 (v / v)% or less , 2.8 (v / v)% or less, 2.7 (v / v)% or less, 2.6 (v / v)% or less, 2.5 (v / v)% or less, 2.4 (v / v)% or less, 2.3 (v / v)% or less Lower, 2.2 (v / v)% or less, 2.1 (v / v)% or less, 2.0 (v / v)% or less, 1.8 (v / v)% or less, 1.6 (v / v)% or less, 1.5 (v / v)% The concentration may be 1.4 (v / v)% or less, 1.3 (v / v)% or less, 1.2 (v / v)% or less, 1.1 (v / v)% or less, 1.0 (v / v)% or less, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, or less than 0.5 (v / v)%.Furthermore, from the perspective of providing a low-alcohol beer-taste beverage with a more satisfying drinking experience, the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 0.0 (v / v)% or more, more than 0.0 (v / v)%, 0.1 (v / v)% or more, 0.3 (v / v)% or more, 0.5 (v / v)% or more, 0.7 (v / v)% or more, 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.4 (v / v)% or more, 1.5 (v / v)% or more, 1.6 (v / v)% or more, 1.8 (v / v)% or more, 1.9 ... It may be 6 (v / v)% or more, 1.8 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.4 (v / v)% or more, 2.5 (v / v)% or more, 2.6 (v / v)% or more, 2.7 (v / v)% or more, 2.8 (v / v)% or more, 2.9 (v / v)% or more, 3.0 (v / v)% or more, 3.1 (v / v)% or more, 3.2 (v / v)% or more, 3.3 (v / v)% or more, or 3.4 (v / v)% or more.

[0014] In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0015] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount 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 proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

[0016] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the resulting product using yeast, and then distilling the resulting product. Grains used as raw materials for spirits are preferably plants belonging to the Poaceae family, with barley being more preferred. The beer-taste beverage of one embodiment of the present invention may also be spirit-free, from the perspective of providing a low-alcohol beer-taste beverage with a high-quality flavor and a beer-like flavor.

[0017] The beer-taste beverage of one embodiment of the present invention has an alcohol content of 5.0% (v / v) or less, with the aim of providing a low-alcohol beer-taste beverage that provides a moderate intoxication. However, beer-taste beverages with a low alcohol content tend to be perceived as watery, which is unsuitable for beer-taste beverages, and to lack the richness of flavor and lingering aftertaste that are desirable for beer-taste beverages. In response to these problems, the beer-taste beverage of one embodiment of the present invention aims to solve these problems by adjusting the apparent fermentation degree, isomaltotriose content, and pH to fall within specified ranges for a beer-taste beverage with an alcohol content of 5.0% (v / v) or less.

[0018] In one embodiment of the beer-taste beverage of the present invention, the apparent degree of fermentation is adjusted to 80% or less in order to provide a beverage with an improved depth of flavor suitable for beer-taste beverages, even as a low-alcohol beer-taste beverage. In one embodiment of the beer-taste beverage of the present invention, the apparent degree of fermentation is adjusted to 80% or less in order to provide a beverage with an improved depth of flavor suitable for beer-taste beverages, even as a low-alcohol beer-taste beverage. % or less, 61% or less, 60% or less, 59% or less, 58% or less, 57% or less, 56% or less, 55% or less, or 54% or less, and may also be 30% or more, 32% or more, 35% or more, 37% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, or 55% or more. Note that the beer-taste beverage of one embodiment of the present invention also includes non-fermented beer-taste beverages with an apparent degree of fermentation of 0% and low-fermented beer-taste beverages in which fermentation has been terminated midway through the fermentation process and have a low apparent degree of fermentation (e.g., 5% or less, 10% or less, 20% or less, 25% or less, 30% or less, 35% or less, or 40% or less).

[0019] The apparent degree of attenuation can be adjusted by appropriately adjusting 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 type of enzyme, the amount of enzyme (including carbohydrase, isomerase, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). In this specification, "apparent degree of attenuation" refers to the percentage of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation out of the total sugar concentration in the pre-fermentation liquid. For example, the apparent degree of fermentation AA of a beer-taste beverage can be calculated using the following formula (1): Formula (1): AA (%) = 100 × (P - Es) ​​ / P In the above formula (1), "P" is the original extract concentration (concentration of original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)." Furthermore, "Es" indicates the apparent extract concentration of a beer-taste beverage. The apparent extract concentration can be calculated, for example, from the following formula (2), as described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)." Formula (2): Es = -460.234 + 662.649 × D - 202.414 × D ２ (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) Note that the apparent extract concentration "Es" may become a negative value due to D in formula (2), and therefore the calculated apparent degree of fermentation may exceed 100%.

[0020] In one embodiment of the beer-taste beverage of the present invention, the isomaltotriose content is adjusted to 0.020 g / 100 mL or more in order to provide a beverage with an improved aftertaste suitable for beer-taste beverages, even as a low-alcohol beer-taste beverage. In one embodiment of the beer-taste beverage of the present invention, the isomaltotriose content is adjusted to 0.020 g / 100 mL or more, 0.022 g / 100 mL or more, 0.024 g / 100 mL or more, 0.026 g / 100 mL or more, 0.028 g / 100 mL or more, 0.030 g / 100 mL or more, 0.032 g / 100 mL or more, 0.034 g / 100 mL or more, 0.036 g / 100 mL or more, and the like. 00mL or more, 0.038g / 100mL or more, 0.040g / 100mL or more, 0.042g / 100mL or more, 0.044g / 100mL or more, 0.046g / 100mL or more, 0.048g / 100mL or more, 0.050g / 100mL or more, 0.052g / 100mL or more, 0.054g / 100mL or more, 0.056g / 100mL or more, 0.058g / 100mL or more, 0.060g / 100mL or more, 0.062g / 100mL or more, 0.064g / 100mL or more, 0.06 It is preferable that the concentration is 6 g / 100 mL or more, 0.068 g / 100 mL or more, 0.070 g / 100 mL or more, 0.072 g / 100 mL or more, 0.074 g / 100 mL or more, 0.076 g / 100 mL or more, 0.078 g / 100 mL or more, 0.080 g / 100 mL or more, or 0.082 g / 100 mL or more, and it is also preferable that the concentration is 10.00 g / 100 mL or less, 9.50 g / 100 mL or less, 9.00 g / 100 mL or less, 8.50 g / 100 mL or less, 8.00 g / 100 mL or less, 7.5 0g / 100mL or less, 7.00g / 100mL or less, 6.50g / 100mL or less, 6.00g / 100mL or less, 5.50g / 100mL or less, 5.00g / 100mL or less, 4.50g / 100mL or less, 4.00g / 100mL or less, 3 50g / 100mL or less, 3.00g / 100mL or less, 2.00g / 100mL or less, 1.90g / 100mL or less, 1.80g / 100mL or less, 1.70g / 100mL or less, 1.60g / 100mL or less,1.50g / 100mL or less, 1.40g / 100mL or less, 1.30g / 100mL or less, 1.20g / 100mL or less, 1.10g / 100mL or less, 1.00g / 100mL or less, 0.900g / 100 mL or less, 0.800g / 100mL or less, 0.700g / 100mL or less, 0.600g / 100mL or less, 0.500g / 100mL or less, 0.400g / 100mL or less, 0.300g / 100mL or less , 0.200 g / 100 mL or less, 0.190 g / 100 mL or less, 0.180 g / 100 mL or less, 0.170 g / 100 mL or less, 0.160 g / 100 mL or less, 0.150 g / 100 mL or less, 0.140 g / 100 mL or less, 0.130 g / 100 mL or less, 0.120 g / 100 mL or less, 0.110 g / 100 mL or less, 0.100 g / 100 mL or less, or 0.090 g / 100 mL or less.

[0021] In this specification, the isomaltotriose content can be measured, for example, by high-performance liquid chromatography (HPLC). The isomaltotriose content in the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired level by adjusting the amounts and ratios of the grains and sweeteners (e.g., liquid sugar containing isomaltotriose) used as raw materials, adjusting the type of enzyme (e.g., the type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperatures and retention times for each temperature range when preparing the saccharified solution, and adjusting various fermentation process conditions (e.g., yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of yeast reduction, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.). Furthermore, in the beer-taste beverage of one embodiment of the present invention, in order to adjust the isomaltotriose content, purified isomaltotriose may be added directly, or the isomaltotriose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding purified isomaltotriose.

[0022] The beer-taste beverage of one embodiment of the present invention may contain isomaltose. In the beer-taste beverage of one embodiment of the present invention, the isomaltose content is 0.001 g / 100 mL or more, 0.005 g / 100 mL or more, 0.010 g / 100 mL or more, 0.015 g / 100 mL or more, 0.020 g / 100 mL or more, 0.025 g / 100 mL or more, 0.030 g / 100 mL or more, 0.035 g / 100 mL or more, 0.040 g / 100 mL or more, 0.045 g / 100 mL or more, 0.050 g / 100 mL or more, 0.060 g / 100 mL or more, 0.070 g / 100 mL or more, 0.080 g / 100 mL or more, or 0.090 g / 100 mL or more. 00mL or more, 0.090g / 100mL or more, 0.100g / 100mL or more, 0.120g / 100mL or more, 0.140g / 100mL or more, 0.150g / 100mL or more, 0.160g / 100mL or more, 0.180g / 100mL or more, 0.200g / 100 mL or more, 0.220 g / 100 mL or more, 0.240 g / 100 mL or more, 0.250 g / 100 mL or more, 0.260 g / 100 mL or more, 0.280 g / 100 mL or more, 0.300 g / 100 mL or more, 0.320 g / 100 mL or more, 0.340 g / The concentration may be 100 mL or more, 0.350 g / 100 mL or more, 0.360 g / 100 mL or more, 0.380 g / 100 mL or more, 0.400 g / 100 mL or more, 0.420 g / 100 mL or more, 0.440 g / 100 mL or more, 0.450 g / 100 mL or more, 0.460 g / 100 mL or more, or 0.480 g / 100 mL or more, or may be 10.00 g / 100 mL or less, 9.50 g / 100 mL or less, 9.00 g / 100 mL or less, 8.50 g / 100 mL or less, 8.00 g / 100 mL or less, or 7.50 g / 100 mL or less. , 7.00 g / 100 mL or less, 6.50 g / 100 mL or less, 6.00 g / 100 mL or less, 5.50 g / 100 mL or less, 5.00 g / 100 mL or less, 4.50 g / 100 mL or less, 4.00 g / 100 mL or less, 3.50 g / 100 mL or less, 3.00 g / 100 mL or less, 2.50 g / 100 mL or less, 2.00 g / 100 mL or less, 1.90 g / 100 mL or less, 1.80 g / 100 mL or less, 1.70 g / 100 mL or less, 1.60 g / 100 mL or less, 1.50 g / 100 mL or less, 1.40 g / 100 mL or less,It may be 1.30 g / 100 mL or less, 1.20 g / 100 mL or less, 1.10 g / 100 mL or less, 1.00 g / 100 mL or less, 0.900 g / 100 mL or less, 0.800 g / 100 mL or less, 0.700 g / 100 mL or less, 0.600 g / 100 mL or less, 0.500 g / 100 mL or less, 0.400 g / 100 mL or less, 0.300 g / 100 mL or less, 0.200 g / 100 mL or less, 0.100 g / 100 mL or less, or 0.090 g / 100 mL or less.

[0023] In one embodiment of the beer-taste beverage of the present invention, the total content of isomaltotriose and isomaltose is 0.001 g / 100 mL or more, 0.002 g / 100 mL or more, 0.005 g / 100 mL or more, 0.010 g / 100 mL or more, 0.020 g / 100 mL or more, 0.030 g / 100 mL or more, 0.040 g / 100 mL or more, 0.050 g / 100 mL or more, 0.060 g / 100 mL or more, 0.070 g / 100 mL or more, 0.080 g / 100 mL or more, 0.090 g / 100 mL or more, 0.100 g / 100 mL or more, 0. 120g / 100mL or more, 0.140g / 100mL or more, 0.150g / 100mL or more, 0.160g / 100mL or more, 0.180g / 100mL or more, 0.200g / 100mL or more, 0.220g / 100mL or more, 0.240g / 100mL or more, 0.250 g / 100mL or more, 0.260g / 100mL or more, 0.280g / 100mL or more, 0.300g / 100mL or more, 0.320g / 100mL or more, 0.340g / 100mL or more, 0.350g / 100mL or more, 0.360g / 100mL or more, 0.380g / 10 0 mL or more, 0.400 g / 100 mL or more, 0.420 g / 100 mL or more, 0.440 g / 100 mL or more, 0.450 g / 100 mL or more, 0.460 g / 100 mL or more, 0.480 g / 100 mL or more, or 0.500 g / 100 mL or more, and may be 20.00 g / 100 mL or less, 18.00 g / 100 mL or less, 16.00 g / 100 mL or less, 15.00 g / 100 mL or less, 14.00 g / 100 mL or less, 12.00 g / 100 mL or less, 10.00 g / 100 mL or less, 9.00 g / 100 mL or less, 8.00 g / 100 mL or less, / 100mL or less, 7.00g / 100mL or less, 6.00g / 100mL or less, 5.50g / 100mL or less, 5.00g / 100mL or less, 4.50g / 100mL or less, 4.00g / 100mL or less, 3.50g / 100mL or less, 3.00g / 100mL or less, 2. 50g / 100mL or less, 2.00g / 100mL or less, 1.90g / 100mL or less, 1.80g / 100mL or less, 1.70g / 100mL or less, 1.60g / 100mL or less, 1.50g / 100mL or less, 1.40g / 100mL or less, 1.30g / 100mL or less,It may be 1.20 g / 100 mL or less, 1.10 g / 100 mL or less, 1.00 g / 100 mL or less, 0.900 g / 100 mL or less, 0.800 g / 100 mL or less, 0.700 g / 100 mL or less, 0.600 g / 100 mL or less, 0.500 g / 100 mL or less, 0.400 g / 100 mL or less, 0.300 g / 100 mL or less, 0.200 g / 100 mL or less, 0.100 g / 100 mL or less, or 0.090 g / 100 mL or less.

[0024] In one embodiment of the beer-taste beverage of the present invention, the ratio of the isomaltotriose content (unit: g / 100 mL) to the isomaltose content (unit: g / 100 mL) [isomaltotriose / isomaltose] is, from the perspective of producing a beverage with an improved aftertaste that is suitable for beer-taste beverages, preferably 0.010 or more, 0.015 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more Above, 0.085 or more, 0.090 or more, 0.100 or more, 0.110 or more, 0.120 or more, 0.130 or more, 0.140 or more, 0.150 or more, 0.160 or more, 0.170 or more, 0.180 or more, 0.190 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.230 or more, 0.240 or more, 0.250 or more, 0.260 or more, 0.270 or more, 0.280 or more, 0.290 or more, 0.300 or more, 0.400 or more, 0.500 or more, 0.600 or more, 0.700 or more, 0.800 or more, 0.900 or more, 1.00 or more, 1.10 or more, 1 Preferably, the β-glucan content is 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.20 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.80 or more, 4.00 or more, 4.20 or more, 4.30 or more, 4.40 or more, or 4.50 or more. Furthermore, from the viewpoint of providing a beverage with an improved depth of flavor suitable for a beer-flavored beverage, the β-glucan content is preferably 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 or less, 9.00 or less, 9.50 or less, 9.00 or less, 8.50 or less, 9.00 or less, 9.00 or less, 9.5 ... 0 or less, 7.50 or less, 7.00 or less, 6.50 or less, 6.00 or less, 5.50 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.00 or less, 3.80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.00 or less, 2.80 or less, 2 .60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1.80 or less, 1.60 or less, 1.40 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less,It is preferably 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.250 or less, 0.200 or less, 0.190 or less, 0.180 or less, 0.170 or less, 0.160 or less, 0.150 or less, 0.140 or less, 0.130 or less, 0.120 or less, 0.110 or less, 0.100 or less, 0.090 or less, 0.080 or less, 0.070 or less, 0.060 or less, or 0.050 or less.

[0025] The beer-taste beverage of one embodiment of the present invention may contain panose.In one embodiment of the beer-taste beverage of the present invention, the panose content is 0.001 g / 100 mL or more, 0.005 g / 100 mL or more, 0.010 g / 100 mL or more, 0.015 g / 100 mL or more, 0.020 g / 100 mL or more, 0.040 g / 100 mL or more, 0.060 g / 100 mL or more, 0.080 g / 100 mL or more, 0.100 g / 100 mL or more, 0.150 g / 100 mL or more, 0.200 g / 100 mL or more, 0.250 g / 100 mL or more, 0.300 g / 100 mL or more, 0.35 ... 400g / 100mL or more, 0.450g / 100mL or more, 0.500g / 100mL or more, 0.550g / 100mL or more, 0.600g / 100mL or more, 0.650g / 100mL or more, 0.700g / 100mL or more, 0.750g / 100mL or more, 0.800g / 100mL or more, 0.850g / 100mL or more, 0.900g / 100mL or more, 0.950g / 100mL or more, 1.00g / 100mL or more, 1.05g / 100mL or more, 1.10g / 100mL or more, 1.15g / 100mL or more, 1.20g / 100mL or more mL or more, 1.25 g / 100 mL or more, 1.30 g / 100 mL or more, 1.35 g / 100 mL or more, 1.40 g / 100 mL or more, 1.45 g / 100 mL or more, 1.50 g / 100 mL or more, or 1.55 g / 100 mL or more; and may be 10.00 g / 100 mL or less, 9.50 g / 100 mL or less, 9.00 g / 100 mL or less, 8.50 g / 100 mL or less, 8.00 g / 100 mL or less, 7.50 g / 100 mL or less, 7.00 g / 100 mL or less, 6.50 g / 100 mL or less, 6.00 g / 100 mL or less, 5. It may be 50 g / 100 mL or less, 5.00 g / 100 mL or less, 4.50 g / 100 mL or less, 4.00 g / 100 mL or less, 3.50 g / 100 mL or less, 3.00 g / 100 mL or less, 2.50 g / 100 mL or less, 2.00 g / 100 mL or less, 1.90 g / 100 mL or less, 1.80 g / 100 mL or less, 1.70 g / 100 mL or less, 1.60 g / 100 mL or less, 1.50 g / 100 mL or less, 1.40 g / 100 mL or less, 1.30 g / 100 mL or less, 1.20 g / 100 mL or less, or 1.10 g / 100 mL or less.

[0026] In one embodiment of the beer-taste beverage of the present invention, the total content of isomaltotriose, isomaltose, and panose is 0.001 g / 100 mL or more, 0.003 g / 100 mL or more, 0.005 g / 100 mL or more, 0.010 g / 100 mL or more, 0.020 g / 100 mL or more, 0.040 g / 100 mL or more, 0.050 g / 100 mL or more, 0.060 g / 100 mL or more, 0.080 g / 100 mL or more, 0.090 g / 100 mL or more, 0.100 g / 100 mL or more, 0.150 g / 100 mL or more, or 0.200 g / 100 mL or more. , 0.250g / 100mL or more, 0.300g / 100mL or more, 0.350g / 100mL or more, 0.400g / 100mL or more, 0.450g / 100mL or more, 0.500g / 100mL or more, 0.550g / 100mL or more, 0.600g / 100mL or more, 0.650g / 100mL or more, 0.700g / 100mL or more, 0.750g / 100mL or more, 0.800g / 100mL or more, 0.850g / 100mL or more, 0.900g / 100mL or more, 0.950g / 100mL or more, 1.00g / 100mL or more, 1.05g / 100 mL or more, 1.10 g / 100 mL or more, 1.15 g / 100 mL or more, 1.20 g / 100 mL or more, 1.25 g / 100 mL or more, 1.30 g / 100 mL or more, 1.35 g / 100 mL or more, 1.40 g / 100 mL or more, 1.45 g / 100 mL or more, 1.50 g / 100 mL or more, 1.55 g / 100 mL or more, 1.60 g / 100 mL or more, 1.65 g / 100 mL or more, or 1.70 g / 100 mL or more; / 100mL or less, 14.00g / 100mL or less, 12.00g / 100mL or less, 10.00g / 100mL or less, 9.00g / 10 0 mL or less, 8.00 g / 100 mL or less, 7.00 g / 100 mL or less, 6.00 g / 100 mL or less, 5.50 g / 100 mL or less, 5 .00g / 100mL or less, 4.50g / 100mL or less, 4.00g / 100mL or less, 3.50g / 100mL or less, 3.00g / 1 00 mL or less, 2.90 g / 100 mL or less, 2.80 g / 100 mL or less, 2.70 g / 100 mL or less, 2.60 g / 100 mL or less,It may be 2.50 g / 100 mL or less, 2.40 g / 100 mL or less, 2.30 g / 100 mL or less, 2.20 g / 100 mL or less, 2.10 g / 100 mL or less, 2.00 g / 100 mL or less, 1.90 g / 100 mL or less, 1.80 g / 100 mL or less, 1.75 g / 100 mL or less, 1.70 g / 100 mL or less, 1.65 g / 100 mL or less, 1.60 g / 100 mL or less, 1.55 g / 100 mL or less, 1.50 g / 100 mL or less, 1.45 g / 100 mL or less, 1.40 g / 100 mL or less, 1.35 g / 100 mL or less, 1.30 g / 100 mL or less, or 1.25 g / 100 mL or less.

[0027] In one embodiment of the beer-taste beverage of the present invention, the ratio of the isomaltose content (unit: g / 100 mL) to the total content (unit: g / 100 mL) of isomaltotriose, isomaltose, and panose [isomaltotriose / (isomaltotriose + isomaltose + panose)] is, from the perspective of providing a beverage with an improved aftertaste that is suitable for beer-taste beverages, 0.001 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.008 or more, 0.010 or more, 0.016 or more, 0.018 or more, 0.019 or more, 0.020 or more, 0.021 or more, 0.022 or more, 0.023 or more, 0.024 or more, 0.025 or more, 0.026 or more, 0.027 or more, 0.028 or more, 0.029 or more, 0.030 or more, 0.031 or more, 0.032 or more, 0.033 or more, 0.034 or more, 0.035 or more, 0.036 or more, 0.037 or more, 0.038 or more, 0.039 or more, 0.040 or more, 0.041 or more, 0.042 or more, 0.043 or more, 0.044 or more, 0.045 or more, 0.046 or more, 0.047 or more, 0.048 or more, 0.049 or more, 0.050 or more, 0.051 or more, 0.052 or more, 0.053 or more, 0.054 or more, Preferably, the β-glucan content is 0.012 or more, 0.014 or more, 0.016 or more, 0.018 or more, 0.020 or more, 0.022 or more, 0.024 or more, 0.026 or more, 0.028 or more, 0.030 or more, 0.031 or more, 0.032 or more, 0.033 or more, 0.034 or more, 0.035 or more, 0.036 or more, 0.037 or more, 0.038 or more, 0.039 or more, or 0.040 or more. Furthermore, from the viewpoint of providing a beverage with an improved depth of flavor suitable for a beer-flavored beverage, the β-glucan content is preferably 1.00 or less, Less than 1.00, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.250 or less, 0.200 or less, 0.190 or less, 0.180 or less, 0.170 or less, 0.160 or less, 0.150 or less, 0.140 or less, 0.130 or less, 0.120 or less, 0.110 or less, 0.100 or less, 0 It is preferable that the viscosity is 0.095 or less, 0.090 or less, 0.085 or less, 0.080 or less, 0.075 or less, 0.070 or less, 0.068 or less, 0.066 or less, 0.064 or less, 0.062 or less, 0.060 or less, 0.058 or less, 0.056 or less, 0.054 or less, 0.052 or less, 0.050 or less, 0.048 or less, 0.046 or less, 0.044 or less, 0.042 or less, 0.040 or less, 0.039 or less, 0.038 or less, 0.037 or less, 0.036 or less, or 0.035.

[0028] In this specification, the contents of isomaltose and panose can be measured, for example, by high-performance liquid chromatography (HPLC). The contents of isomaltose and panose in the beer-taste beverage of one embodiment of the present invention can be adjusted to desired levels by adjusting the amounts and ratios of grains and sweeteners, such as liquid sugar containing isomaltose and / or panose, used as raw materials, adjusting the type of enzyme (e.g., type of enzyme-containing raw material), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperatures and retention times for each temperature range when preparing the saccharified solution, and adjusting various fermentation process conditions (e.g., yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of yeast reduction, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting). In the beer-taste beverage of one embodiment of the present invention, the isomaltose content may be adjusted by directly adding an isomaltose purified product, or by appropriately setting the above-mentioned conditions without substantially adding an isomaltose purified product.Furthermore, the panose content may be adjusted by directly adding a panose purified product, or by appropriately setting the above-mentioned conditions without substantially adding a panose purified product.

[0029] In one aspect of the beer-taste beverage of the present invention, from the viewpoint of providing a beverage with an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-taste beverages, even as a low-alcohol beer-taste beverage, it is preferable that the value P calculated from the following formula (I) be 0.025 or greater: Formula (I): P = isomaltotriose content (unit: g / 100 mL) / apparent fermentation degree (%) × 100 From the above viewpoint, the value P calculated from the above formula (I) is 0.026 or more, 0.028 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.095 or more, 0.100 or more, 0.105 or more, 0.110 or more, 0.115 or more, 0.120 or more, 0.125 or more, 0.130 or more, 0.135 or more, 0.140 or more, 0.145 or more, 0.150 or more , 0.155 or more, or 0.160 or more, and may also be 1.000 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.290 or less, 0.280 or less, 0.270 or less, 0.260 or less, 0.250 or less, 0.240 or less, 0.230 or less, 0.220 or less, 0.210 or less, or 0.200 or less.

[0030] The beer-taste beverage of one embodiment of the present invention has a pH adjusted to 4.30 or higher to provide a beverage that suppresses the wateriness that is unsuitable for beer-taste beverages, even as a low-alcohol beer-taste beverage. From the perspective of providing a beverage that further suppresses the wateriness that is unsuitable for beer-taste beverages, even as a low-alcohol beer-taste beverage, the pH of the beer-taste beverage of one embodiment of the present invention is 4.30 or higher, 4.32 or higher, 4.34 or higher, 4.36 or higher, 4.38 or higher, 4.40 or higher, 4.42 or higher, 4.44 or higher, 4.46 or higher, 4.48 or higher, 4.50 or higher, 4.52 or higher, 4.54 or higher, 4.56 or higher, 4.58 or higher, 4.59 or higher, 4.60 or higher, 4.61 or higher, 4.62 or higher, 4.63 or higher, 4.64 or higher, 4.65 or higher, 4.66 or higher, 4.67 or higher, 4.68 or higher, 4.69 or higher, 4.70 or higher, 4.71 or higher, 4.72 or higher, 4.73 or higher, 4.74 or higher, 4.75 or higher, 4.76 or higher, 4.77 or higher, 4.78 or higher, 4.79 or higher, 4.80 or higher, 4.81 or higher, 4.82 or higher, 4.83 or higher, 4.84 or higher, 4.85 or higher, 4.86 or higher, 4.87 or higher, 4.88 or higher, 4.89 or higher, 4.90 or higher, 4.91 or higher, It is preferable that the viscosity is 4.60 or more, 4.62 or more, 4.64 or more, 4.66 or more, 4.68 or more, 4.70 or more, 4.72 or more, 4.74 or more, 4.76 or more, 4.78 or more, or 4.80 or more, and may also be 5.70 or less, 5.60 or less, 5.50 or less, 5.40 or less, 5.30 or less, 5.20 or less, 5.10 or less, 5.00 or less, 4.90 or less, 4.80 or less, 4.70 or less, or 4.60 or less.

[0031] In one aspect of the beer-taste beverage of the present invention, from the perspective of further reducing the wateriness unsuitable for beer-taste beverages and further improving the balance of richness of flavor and lingering aftertaste that is suitable for beer-taste beverages, even as a low-alcohol beer-taste beverage (particularly from the perspective of further reducing the wateriness unsuitable for beer-taste beverages), the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more, 930 ppm by mass or more, 940 ppm by mass or more, 950 ppm by mass or more Above, 960 mass ppm or more, 970 mass ppm or more, 980 mass ppm or more, 990 mass ppm or more, 1000 mass ppm or more, 1010 mass ppm or more, 1020 mass ppm or more, 1030 mass ppm or more, 1040 mass ppm or more, 1050 mass ppm or more, 1060 mass ppm or more ppm or more, 1070 mass ppm or more, 1080 mass ppm or more, 1090 mass ppm or more, 1100 mass ppm or more, 1110 mass ppm or more, 1120 mass ppm or more, 1130 mass ppm or more, 1140 mass ppm or more, 1150 mass ppm or more, 1160 mass ppm or more It is preferable that the concentration is 1170 mass ppm or more, 1180 mass ppm or more, 1190 mass ppm or more, 1200 mass ppm or more, 1210 mass ppm or more, 1220 mass ppm or more, 1230 mass ppm or more, 1240 mass ppm or more, 1250 mass ppm or more, 1260 mass ppm or more, 1270 mass ppm or more, 1280 mass ppm or more, 1290 mass ppm or more, or 1300 mass ppm or more, and is 3000 mass ppm or less, 2900 mass ppm or less, 2800 mass ppm or less, 2700 mass ppm or less, 2600 mass ppm or less, 250 0 mass ppm or less, 2400 mass ppm or less, 2300 mass ppm or less, 2200 mass ppm or less, 2100 mass ppm or less, 2000 mass ppm or less, 1950 mass ppm or less, 1900 mass ppm or less, 1850 mass ppm or less, 1800 mass ppm or less, 1750 mass ppm or less pm or less, 1700 mass ppm or less, 1650 mass ppm or less, 1600 mass ppm or less, 1550 mass ppm or less, 1500 mass ppm or less, 1450 mass ppm or less, 1400 mass ppm or less, 1350 mass ppm or less, 1340 mass ppm or less, 1330 mass ppm or less,It may be 1320 ppm by mass or less, 1310 ppm by mass or less, 1300 ppm by mass or less, 1290 ppm by mass or less, 1280 ppm by mass or less, 1270 ppm by mass or less, or 1260 ppm by mass or less.

[0032] In a beer-taste beverage of one aspect of the present invention, from the above viewpoints, the phosphoric acid content is 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 330 ppm by mass or more, 340 ppm by mass or more, 350 ppm by mass or more, 360 ppm by mass or more, 370 ppm by mass or more, 380 ppm by mass or more, 390 ppm by mass or more, 400 ppm by mass or more, 410 ppm by mass or more, 420 ppm by mass or more, 430 ppm by mass or more, It is preferably 440 ppm by mass or more, or 450 ppm by mass or more, and is preferably 700 ppm by mass or less, 650 ppm by mass or less, 600 ppm by mass or less, 590 ppm by mass or less, 580 ppm by mass or less, 570 ppm by mass or less, 560 ppm by mass or less, 550 ppm by mass or less, 540 ppm by mass or less, 530 ppm by mass or less, 520 ppm by mass or less, 510 ppm by mass or less, or 500 ppm by mass or less.

[0033] In a beer-taste beverage of one aspect of the present invention, from the above viewpoints, the citric acid content is preferably 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, It is preferably 200 ppm by mass or more, or 210 ppm by mass or more, and is preferably 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, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, or 250 ppm by mass or less.

[0034] In a beer-taste beverage of one aspect of the present invention, from the above viewpoints, the pyruvic acid content may be 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, ppm or more, 80.0 ppm by mass or more, or 90.0 ppm by mass or more, and preferably 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, or 100 ppm by mass or less.

[0035] In a beer-taste beverage of one aspect of the present invention, from the above viewpoints, the malic acid content is 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, It is preferably 130 ppm by mass or more, or 135 ppm by mass or more, and is preferably 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, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, or 150 ppm by mass or less.

[0036] In a beer-taste beverage of one aspect of the present invention, from the above viewpoints, the succinic acid content is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 22.0 ppm by mass or more, 24.0 ppm by mass or more, 26.0 ppm by mass or more, 28.0 ppm by mass or more, 30.0 ppm by mass or more, 32.0 ppm by mass or more, 34.0 ppm by mass or more, 36.0 ppm by mass or more, 38.0 ppm by mass or more, 40.0 ppm by mass or more, It is preferable that the concentration is 42.0 ppm by mass or more, 44.0 ppm by mass or more, 46.0 ppm by mass or more, 48.0 ppm by mass or more, or 50.0 ppm by mass or more, and is 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, or 60 ppm by mass or less.

[0037] In a beer-taste beverage according to one aspect of the present invention, from the above viewpoints, the lactic acid content is preferably 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, 200 ppm by mass or more, It is preferable that the concentration is 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, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, 250 ppm by mass or less, or 240 ppm by mass or less.

[0038] In a beer-taste beverage of one aspect of the present invention, from the above viewpoints, the formic acid content is 0.1 ppm by mass or more, 0.3 ppm by mass or more, 0.5 ppm by mass or more, 0.7 ppm by mass or more, 1.0 ppm by mass or more, 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.2 ppm by mass or more, 3.4 ppm by mass or more, It is preferably 3.6 ppm by mass or more, 3.8 ppm by mass or more, or 4.0 ppm by mass or more, and is preferably 70 ppm by mass or less, 60 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, 20 ppm by mass or less, 18 ppm by mass or less, 16 ppm by mass or less, 14 ppm by mass or less, 12 ppm by mass or less, 10 ppm by mass or less, 9.0 ppm by mass or less, 8.0 ppm by mass or less, 7.0 ppm by mass or less, 6.0 ppm by mass or less, or 5.0 ppm by mass or less.

[0039] In a beer-taste beverage according to one aspect of the present invention, from the above viewpoints, the acetic acid content may be 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 45.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, 80.0 ppm by mass or more, 85.0 ppm by mass or more, 90.0 ppm by mass or more, 95.0 ppm by mass or more, 100.0 ppm by mass or more, 100.0 ppm by mass or more, 110.0 ppm by mass or more, 120.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 45.0 ppm by mass or more, 50.0 ppm by mass or more, 100.0 ppm by mass or more, 110.0 ppm by mass or more, 120.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 It is preferably 0.0 ppm by mass or more, 55.0 ppm by mass or more, or 60.0 ppm by mass or more, and is preferably 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, or 80 ppm by mass or less.

[0040] In a beer-taste beverage according to one aspect of the present invention, from the above viewpoints, the content of pyroglutamic acid is 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, 130 ppm by mass or more, 135 ppm by mass or more, or 140 ppm by mass or more. It is preferable to set the concentration to 1 ppm by mass or more, and it is also preferable to set the concentration to 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, 260 ppm by mass or less, 240 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, or 160 ppm by mass or less.

[0041] In this specification, the contents of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).

[0042] The contents of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be adjusted by appropriately setting the type and amount of malt used, and the conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type and timing of enzyme addition if enzymes are added, and the type and timing of yeast addition). Furthermore, these acids may be added appropriately to adjust the contents, if necessary.

[0043] The beer-taste beverage of one embodiment of the present invention preferably contains at least one, two, three, four, five, six, seven, eight, or nine acid components selected from phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0044] In one embodiment of the beer-taste beverage of the present invention, the free amino nitrogen (FAN) content is, from the perspective of further suppressing the wateriness that is unsuitable for beer-taste beverages even when the beverage is a low-alcohol beer-taste beverage, and further improving the balance of richness of flavor and lingering aftertaste that is suitable for beer-taste beverages (particularly from the perspective of further improving the balance of richness of flavor and lingering aftertaste that is suitable for beer-taste beverages), 6.0 mg / 100 mL or more, 6.2 mg / 100 mL or more, 6.4 mg / 100 mL or more, 6.6 mg / 100 mL or more, 6.8 mg / 100 mL or more, 7.0 mg / 100 mL or more, 7.2 mg / 100 mL or more, 7.4 mg / 100 mL or more, 7.6 mg / 100 mL or more, 7.8 mg / 100 mL or more, 8.0 mg / 100 mL or more, 8.2 mg / 100 mL or more, 8.4 mg / 100 mL or more, 8.6 mg / 100 mL or more, 8.8 mg / 100 mL or more, 9.0 mg / 100 mL or more, 9.2 mg / 100 mL or more, 9.4 mg / 100 mL or more, 9.6 mg / 100 mL or more, 9.8 mg / 100 mL or more, 10.0 mg / 100 mL or more, 10.2 mg / 100 mL or more, 10.4 mg / 10 0 mg / 100 mL or more, 10.6 mg / 100 mL or more, 10.8 mg / 100 mL or more, 11.0 mg / 100 mL or more, 11.2 mg / 100 mL or more, 11.4 mg / 100 mL or more, 11.6 mg / 100 mL or more, 11.8 mg / 100 mL or more, 12.0 mg / 100 mL or more, 12.2 mg / 100 mL or more, 12.4 mg / 100 mL or more, 12.6 mg / 100 mL or more, 12.8 mg / 100 mL or more, or 13.0 mg / 100 mL or more; / 100mL or less, 29.0mg / 100mL or less, 28.0mg / 100mL or less, 27.0mg / 100mL or less, 26.0mg / 100mL or less, 25.0mg / 100mL or less, 24.0mg / 100mL or less, 23.0mg / 100mL or less, 22.0mg / 100mL or less, 21.0mg / 100mL or less, 20.0mg / 100mL or less, 19.0mg / 100mL or less, 18.0mg / 100mL or less, 17.0mg / 100mL or less, 16.0mg / 100mL or less, 15.0mg / 100mL or less, 14.0mg / 100mL or less,It may be 13.0 mg / 100 mL or less, 12.0 mg / 100 mL or less, or 11.0 mg / 100 mL or less.

[0045] In this specification, the FAN content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013, section 8.18, Free Amino Nitrogen). The FAN content 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 type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original wort extract concentration in the pre-fermentation liquid, the original wort extract concentration in 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.).

[0046] In the beer - flavored beverage according to one aspect of the present invention, the carbohydrate content may be 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, 1.2 g / 100 mL or more, 1.3 g / 100 mL or more, 1.4 g / 100 mL or more, 1.5 g / 100 mL or more, 1.6 g / 100 mL or more, 1.7 g / 100 mL or more, 1.8 g / 100 mL or more, 1.9 g / 100 mL or more, 2.0 g / 100 mL or more, 2.1 g / 100 mL or more, 2.2 g / 100 mL or more, 2.3 g / 100 mL or more, 2.4 g / 100 mL or more, 2.5 g / 100 mL or more, 2.6 g / 100 mL or more, 2.7 g / 100 mL or more, 2.8 g / 100 mL or more, 2.9 g / 100 mL or more, 3.0 g / 100 mL or more, 3.1 g / 100 mL or more, 3.2 g / 100 mL or more, 3.3 g / 100 mL or more, 3.4 g / 100 mL or more, 3.5 g / 100 mL or more, 3.6 g / 100 mL or more, 3.7 g / 100 mL or more, 3.8 g / 100 mL or more, 3.9 g / 100 mL or more, or 4.0 g / 100 mL or more. Also, it may be 8.0 g / 100 mL or less, 7.5 g / 100 mL or less, 7.0 g / 100 mL or less, 6.9 g / 100 mL or less, 6.8 g / 100 mL or less, 6.7 g / 100 mL or less, 6.6 g / 100 mL or less, 6.5 g / 100 mL or less, 6.4 g / 100 mL or less, 6.3 g / 100 mL or less, 6.2 g / 100 mL or less, 6.1 g / 100 mL or less, 6.0 g / 100 mL or less, 5.9 g / 100 mL or less, 5.8 g / 100 mL or less, 5.7 g / 100 mL or less, 5.6 g / 100 mL or less, 5.5 g / 100 mL or less, 5.4 g / 100 mL or less, 5.3 g / 100 mL or less, 5.2 g / 100 mL or less, 5.1 g / 100 mL or less, 5.0 g / 100 mL or less, 4.9 g / 100 mL or less, 4.8 g / 100 mL or less, 4.7 g / 100 mL or less, 4.6 g / 100 mL or less, 4.5 g / 100 mL or less, 4.4 g / 100 mL or less, 4.3 g / 100 mL or less, 4.2 g / 100 mL or less, 4.1 g / 100 mL or less, 4.0 g / 100 mL or less, 3.9 g / 100 mL or less, 3.8 g / 100 mL or less, 3.7 g / 100 mL or less, 3.6 g / 100 mL or less,It may be 3.5 g / 100 mL or less, 3.4 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, 3.1 g / 100 mL or less, or 3.0 g / 100 mL or less.

[0047] As used herein, "carbohydrate" refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), specifically meaning the amount of the food in question minus protein, lipids, dietary fiber, ash, alcohol, and water. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and water can be measured using the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured using the nitrogen quantitative conversion method, the amount of lipids can be measured using the ether extraction method, the amount of dietary fiber can be measured using the Prosky method, the amount of ash can be measured using the direct ashing method, and the amount of water can be measured using the vacuum heating and drying method. Furthermore, the carbohydrate content 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 type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time for wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), 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, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).

[0048] In one embodiment of the beer-taste beverage of the present invention, the true extract concentration is, from the perspective of providing a beer-taste beverage with an improved taste and satisfying drinking experience, 0.10 g / 100 mL or more, 0.20 g / 100 mL or more, 0.30 g / 100 mL or more, 0.40 g / 100 mL or more, 0.50 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more, 0.80 g / 100 mL or more, 0.90 g / 100 mL or more, 1.00 g / 100 mL or more, 1.10 g / 100 mL or more, L or more, 1.20 g / 100 mL or more, 1.30 g / 100 mL or more, 1.40 g / 100 mL or more, 1.50 g / 100 mL or more, 1.60 g / 100 mL or more, 1.70 g / 100 mL or more, 1.80 g / 100 mL or more, 1.90 g / 100 mL or more, 2.0 0g / 100mL or more, 2.10g / 100mL or more, 2.20g / 100mL or more, 2.30g / 100mL or more, 2.40g / 100mL or more, 2.50g / 100mL or more, 2.60g / 100mL or more, 2.70g / 100mL or more, 2.80g / 100mL From the viewpoint of producing a beer-flavored beverage with an excellent refreshing aftertaste, the content of maltitol is preferably 6.00 g / 100 mL or less, 5.90 g / 100 mL or less, 5.80 g / 100 mL or less, 5.70 g / 100 mL or less, 5.60 g / 100 mL or less, 5.50 g / 100 mL or less, 5.40 g / 100 mL or less, 5.30 g / 100 mL or less, 5.20 g / 100 mL or less, 5.10 g / 100 mL or less, 5.00 g / 100 mL or less, 4.90 g / 100 mL or less. L or less, 4.80 g / 100 mL or less, 4.70 g / 100 mL or less, 4.60 g / 100 mL or less, 4.50 g / 100 mL or less, less than 4.50 g / 100 mL, 4.40 g / 100 mL or less, 4.30 g / 100 mL or less, 4.20 g / 100 mL or less, 4.10 g / 100 mL or less, 4.00 g / 100 mL or less, 3.90 g / 100 mL or less, 3.80 g / 100 mL or less, 3.70 g / 100 mL or less, 3.60 g / 100 mL or less, 3.50 g / 100 mL or less, or 3.40 g / 100 mL or less.

[0049] In this specification, the "true extract concentration" can be measured by the measurement method described in "8.4.3 Alcolyzer Method" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, supplemented and revised). The true extract concentration can be determined by the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the malt grinding particle size, the malt grinding method (wet grinding, dry grinding, etc.), the humidity during malt grinding (degree of humidity control), the temperature during malt grinding, the type of mill used during malt grinding, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the enzyme hydrolysis time, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the amount of acid added during pH adjustment, the pH during pH adjustment, etc. The timing of (mashing, fermentation), the set temperature and holding time for each temperature range when preparing the wort (including saccharification), the time for filtration of the wort, the temperature during filtration of the wort, the pH during filtration of the wort, the amount of wort recovered during filtration of the wort, the amount of sparging water during filtration of the wort, the pH of the sparging water during filtration of the wort, the temperature of the sparging water during filtration of the wort, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.

[0050] In one embodiment of the beer-taste beverage of the present invention, the ethyl acetate content, based on the total amount (100% by mass) of the beer-taste beverage, from the perspective of imparting a fruity flavor and floral aroma characteristic of a beer-taste beverage, is 5.0 ppm by mass or more, 5.2 ppm by mass or more, 5.4 ppm by mass or more, 5.6 ppm by mass or more, 5.8 ppm by mass or more, 6.0 ppm by mass or more, 6.2 ppm by mass or more, 6.4 ppm by mass or more, 6.6 ppm by mass or more, 6.8 mass ppm or more, 7.0 mass ppm or more, 7.2 mass ppm or more, 7.4 mass ppm or more, 7.6 mass ppm or more, 7.8 mass ppm or more, 8.0 mass ppm or more, 8.2 mass ppm or more, 8.4 mass ppm or more , 8.6 mass ppm or more, 8.8 mass ppm or more, 9.0 mass ppm or more, 9.2 mass ppm or more, 9.4 mass ppm or more, 9.6 mass ppm or more, 9.8 mass ppm or more, 10.0 mass ppm or more, 10.2 mass ppm It is preferable that the saturation concentration be 10.4 ppm by mass or more, 10.6 ppm by mass or more, 10.8 ppm by mass or more, 11.0 ppm by mass or more, 11.2 ppm by mass or more, 11.4 ppm by mass or more, 11.6 ppm by mass or more, 11.8 ppm by mass or more, or 12.0 ppm by mass or more. From the viewpoint of producing a beer-taste beverage with a well-balanced flavor and aroma, it is also preferable that the saturation concentration be 60.0 ppm by mass or less, 55.0 ppm by mass or less, 50.0 ppm by mass or less, 45 ... Mass ppm or less, 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 27.0 mass ppm or less, 25.0 mass ppm or less, 24.0 mass ppm or less, 23.0 mass ppm or less, 22.0 mass ppm or less ppm or less, 21.0 mass ppm or less, 20.0 mass ppm or less, 19.0 mass ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, or 15.0 mass ppm or less.

[0051] In this specification, the content of ethyl acetate can be measured by the measurement method described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), expanded and revised in 2013). The ethyl acetate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of an ethyl acetate-containing flavoring, the amount of the ethyl acetate-containing flavoring, the amount of the ethyl acetate-containing raw material, the addition of the ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of the substrate for ethyl acetate, the amount of the raw material that serves as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing 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, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0052] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a low-alcohol beer-taste beverage with an appropriate firmness, the bitterness value is preferably 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 31.0 BUs or more, 32.0 BUs or more, 33.0 BUs or more, 34.0 BUs or more, 35.0 BUs or more, 36.0 BUs or more, 37.0 BUs or more, 38.0 BUs or more, 39.0 BUs or more, 40.0 BUs or more, 41.0 BUs or more, 42.0 BUs or more, 43.0 BUs or more, 4 It may be 5.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, 50.0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80.0 BUs or more, 90.0 BUs or more, or 100 BUs or more, or 150 BUs or less. , 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, or 35.0 BUs or less.

[0053] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops. In this embodiment, the bitterness value may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0054] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013). The bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which is isohumulone, and can be controlled, for example, by appropriately adjusting the type, amount, and timing of addition of hops.

[0055] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a low-alcohol beer-taste beverage that exhibits a good balance between a satisfying drinking experience and a firm texture, the amount of total polyphenols is preferably at least 10 ppm by mass, at least 20 ppm by mass, at least 30 ppm by mass, at least 40 ppm by mass, at least 50 ppm by mass, at least 60 ppm by mass, or at least 70 ppm by mass, and is preferably at most 500 ppm by mass, at most 400 ppm by mass, at most 350 ppm by mass, at most 300 ppm by mass, at most 250 ppm by mass, at most 200 ppm by mass, at most 180 ppm by mass, or at most 160 ppm by mass.

[0056] As used herein, "total polyphenol content" refers to the total amount of polyphenols contained in the entire beer-taste beverage (100% by mass). Polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been replaced with hydroxyl groups, and specific examples include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. As used herein, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

[0057] The total polyphenol content can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks (grain husks). Generally, malt containing husks has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content within a desired range.

[0058] In one embodiment of the beer-taste beverage of the present invention, the original wort extract (O-Ex) concentration may be 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, 9.5% by mass or more, or 10.0% by mass or more, or 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, or 13.5% by mass or less. Note that the "original wort extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

[0059] The malt ratio of the beer-taste beverage of one embodiment of the present invention may be 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, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, or may be 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.

[0060] As used herein, the term "malt ratio" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Alcoholic Beverage Administration Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0061] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as ingredients using yeast, and specifically refers to the definition given in the Liquor Tax Act and the Interpretation Notice of Alcohol-Related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content described above is adjusted by a fermentation process using yeast.

[0062] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0063] The color of the beer-taste beverage of one embodiment of the present invention is 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, 10.0 EBC or more, 10.5 EBC or more, 11.0 EBC or more, 11.5 EBC or more, 12.0 EBC or more, 12.5 EBC or more, or 13.0 EBC or more. or may be 500 EBC or less, 450 EBC or less, 400 EBC or less, 350 EBC or less, 300 EBC or less, 270 EBC or less, 250 EBC or less, 220 EBC or less, 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, or 15 EBC or less. In this specification, the "color" of a beer-taste beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee) and expanded and revised in 2013). The "color" of a beer-taste beverage is specified using the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the beverage, and conversely, the larger the value, the darker and darker the beverage. The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blend ratio of dark malt, increasing the temperature during boiling, extending the boiling time, and performing decoction when preparing the saccharified solution.Furthermore, the color can be adjusted to be higher by increasing the concentration of raw wort extract or the malt ratio.

[0064] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. However, from the viewpoint of ease of portability, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0065] 1.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention may be malt along with water, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage that does not use hops. Other ingredients that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc.

[0066] 1.1.1 Malt and Grains Other Than Malt When malt is used as a raw material, the malt refers to germinated, dried, and de-rooted seeds of wheat, such as barley, wheat, rye, oats, oats, and pearl barley, and may be of any origin or variety. Barley malt is preferred as the malt used in one embodiment of the present invention. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in combination as appropriate, or a single type of colored malt may be used.

[0067] In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0068] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include wheat and barley species not classified as malt (barley, wheat, rye, oats, oats, adlay, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof.

[0069] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources for raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and hydrolyzates thereof. While wheat malt may be used, it is preferable not to use wheat malt from the viewpoint of allergens. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soy peptides with a weight-average molecular weight of less than 10,000 as raw materials, or may be a beverage that does not use such soy peptides. In addition, "a beverage that does not substantially use soybean peptides" means a beverage in which the amount of soybean peptide used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients of the beverage excluding water.

[0070] The fruits, peels, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and black currants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These may be used as is, crushed, or in the form of an extract extracted with an extraction solvent such as water or ethanol, or squeezed (e.g., fruit juice). These may be used alone or in combination of two or more. While the above may be used as appropriate according to consumer preferences, to enjoy a refreshing, clean taste characteristic of beer, it is preferable to completely avoid or minimize the use of the above-mentioned citrus fruits, soft fruits, herbs, and spices as ingredients. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to completely avoid or minimize the use of black currant or black currant juice as ingredients.

[0071] 1.1.2 Hops When hops are used in one embodiment of the present invention, examples of the form of the hops include pelleted hops, powdered hops, and hop extract. The hops used may also be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added may be adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0072] Furthermore, beer-flavored beverages using hops as raw materials are beverages containing iso-α acids, which are components derived from hops. The content of iso-α acids in hop-containing beer-flavored beverages may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the content of iso-α acids in hop-free beer-flavored beverages may be 0.1 ppm by mass or less, based on the total amount (100% by mass) of the beer-flavored beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association [Analysis Committee], revised and expanded in 2013).

[0073] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Examples of preservatives used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used as preservatives. These preservatives may be used alone or in combination of two or more.

[0074] When a preservative is incorporated into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative incorporated is preferably 5 to 1,200 ppm by mass, more preferably 10 to 1,100 ppm by mass, even more preferably 15 to 1,000 ppm by mass, and still more preferably 20 to 900 ppm by mass.

[0075] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage obtained by adjusting the content of sugars (A) within the above-mentioned range and further blending a sweetener. Examples of sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution or a solid such as a powder. Furthermore, there are no particular limitations on the type of grain from which the starch is obtained, the starch purification method, or the treatment conditions for enzymatic or acidic hydrolysis. For example, sugars with an increased maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other examples that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0076] 1.1.5 Water-Soluble Dietary Fiber The beer-taste beverage of one embodiment of the present invention may further contain water-soluble dietary fiber, or may be a beverage without containing (adding) water-soluble dietary fiber. Examples of water-soluble dietary fiber include resistant dextrin, resistant glucan, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, resistant dextrin or polydextrose is preferred. Note that the beer-taste beverage of one embodiment of the present invention may be a beverage without containing (adding) resistant dextrin as an ingredient. Even without containing (adding) resistant dextrin, the beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the raw materials (e.g., malt, etc.). The content of water-soluble dietary fiber derived from the raw materials is described, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain indigestible glucan, or may be a beverage that contains indigestible glucan.

[0077] In one embodiment of the beer-taste beverage of the present invention, the water-soluble dietary fiber content is, based on the total amount (100% by mass) of the beer-taste beverage, at least 0.05% by mass, at least 0.1% by mass, at least 0.15% by mass, at least 0.2% by mass, at least 0.25% by mass, at least 0.3% by mass, at least 0.35% by mass, at least 0.4% by mass, at least 0.5% by mass, at least 0.7% by mass, at least 1.0% by mass, at least 1.5% by mass, at least 2.0% by mass, at least 2.5% by mass, or at least 3.0% by mass. or may be 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by mass, less than 1.0% by mass, less than 0.75% by mass, less than 0.60% by mass, less than 0.50% by mass, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, 0.25% by mass or less, 0.20% by mass or less, 0.15% by mass or less, 0.10% by mass or less, or less than 0.10%.

[0078] The water-soluble dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When adding a commercially available product, ensuring that the water-soluble dietary fiber content falls within the above range can suppress the powdery texture unsuitable for beer-taste beverages. When adjusting the dietary fiber content during the production process, ensuring that the water-soluble dietary fiber content falls within the above range can improve filterability during wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the water-soluble dietary fiber content during the production process, the water-soluble dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type and amount of raw materials (e.g., barley, malt, corn, sugar solution), the amount of raw materials, the type and amount of enzyme, and the timing of enzyme addition (e.g., during the saccharification process, before yeast addition, after yeast addition, during aging), adjusting the set temperature, pH, and retention time for each temperature range during the preparation of the saccharified solution, etc.

[0079] 1.1.6 Bittering Agents and Bitterness-Promoting Agents The beer-taste beverage of one embodiment of the present invention may be further formulated with one or more bittering agents and bitterness-imparting agents. In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the bittering agents or bitterness-imparting agents described below may be used in combination with hops. Alternatively, hops may not be used, and the bittering agents or bitterness-imparting agents described below may be used in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bittering agents in ordinary beer or happoshu can be used, for example, rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthine, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, Aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthine, alginic acid, etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0080] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and any antioxidant used in regular beer or happoshu can be used, including, for example, ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0081] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be further blended with a flavoring. There are no particular limitations on the flavoring, and common beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor. Aroma components contained in beer flavorings include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl- 5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid , propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexanol Examples of suitable fragrances include xenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, etc. These fragrances may be used alone or in combination of two or more.

[0082] The content of aroma components of esters and higher alcohols can be adjusted by separately adding a flavoring containing these aroma components, but when alcoholic fermentation is involved in the production process, it may be adjusted by alcoholic fermentation without adding a flavoring or together with adding a flavoring. When alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the cooling timing.

[0083] 1.1.9 Acidulant The beer-taste beverage of one embodiment of the present invention may further contain an acidulant. The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include tartaric acid, gluconic acid, phytic acid, gluconodeltalactone, and salts thereof. Among these, at least one selected from tartaric acid, gluconic acid, phytic acid, and salts thereof is preferred, and at least one selected from tartaric acid and salts thereof is more preferred. These acidulants may be used alone or in combination of two or more.

[0084] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be further formulated with a salt. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0085] 1.2 Carbon Dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide, etc. Carbon dioxide generated during the fermentation process of the beer-taste beverage may be used as is, or the amount of carbon dioxide may be adjusted by adding carbonated water as appropriate.

[0086] The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, still more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0087] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be 5.0 kg / cm or less. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ It may be 0.20 kg / cm or less. ２ Above, 0.50kg / cm ２ or more, or 1.0 kg / cm ２ Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm or more. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more ２or less, or 1.0 kg / cm ２ 4.0kg / cm or more ２ or less. In this specification, the gas pressure refers to the gas pressure inside a container, except in special cases. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0088] 1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as needed, as long as they do not impair the effects of the present invention. Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids. Colorants are used to impart a beer-like color to beverages, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), and the like. Fermentation promoters are used to promote fermentation by yeast, and include, for example, yeast extracts, bran components such as rice or wheat, vitamins, and minerals, which can be used alone or in combination.

[0089] 1.4 Packaged Beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Packages of any shape and material may be used for packaged beverages. Examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of ease of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

[0090] 2. Method for Producing Beer-Taste Beverages A method for producing a beer-taste beverage according to one embodiment of the present invention preferably comprises at least the following step (I), more preferably the following steps (I) to (IV), and even more preferably the following steps (I) to (V). - Step (I): Adjusting or checking the isomaltotriose content. - Step (II): Adjusting or checking the alcohol content. - Step (III): Adjusting or checking the pH. - Step (IV): Adjusting or checking the apparent degree of attenuation. - Step (V): Adjusting or checking the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, and / or the content of one or more of these acids. The order of steps (I) to (V) is not particularly limited.

[0091] In steps (I) to (V), it is confirmed whether each physical property value of the beer-taste beverage is within the above-mentioned range. If each physical property value is not within the desired range, it can be adjusted based on the above-mentioned method. In step (I), if the isomaltotriose content is lower than the desired range, it can be adjusted by adding isomaltotriose, and if the isomaltotriose content is higher than the desired range, it can be adjusted by dilution. Furthermore, as in step (I), a step of adjusting or confirming the content of isomaltose and / or panose may be included. The specific technique for this step is the same as for step (I).

[0092] Furthermore, the alcohol content in step (II) can be adjusted by adding spirits, brewer's alcohol, or the like if it is lower than the desired range, and can be adjusted by dilution if it is higher than the desired range.

[0093] Steps (III) and (V) may be carried out simultaneously. That is, the pH in step (III) can be adjusted by adjusting the content of the various acids described in step (V). The content of the various acids in step (V) may be adjusted during the production process of the beer-taste beverage, but it can also be adjusted by adding various acids, which also allows the pH in step (III) to be adjusted.

[0094] The degree of fermentation in step (IV) can be adjusted by a fermentation step. In this specification, when the product is produced without a fermentation step, the apparent degree of fermentation is adjusted to 0%.

[0095] Furthermore, the method for producing a beer-taste beverage according to one embodiment of the present invention is not particularly limited, and may be a method that involves a fermentation process or a method that does not involve a fermentation process. Below, a method for producing a fermented beer-taste beverage that involves a fermentation process and a method for producing a non-fermented beer-taste beverage that does not involve a fermentation process are described.

[0096] 2.1 Method for Producing Fermented Beer-Taste Beverage One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method involving a fermentation step using yeast, and includes the following steps (1) and (2) in addition to one or more steps selected from steps (I) to (V) above. - Step (1): Using various raw materials, perform at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. - Step (2): Add yeast to the pre-fermentation liquid and perform alcoholic fermentation.

[0097] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (I) to (V), as well as adjustments of the sugar content, ethyl acetate content, total polyphenol content, bitterness value, and color, can be performed at one or more of the following times (i) to (iii). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be performed simultaneously by performing steps (1) and (2), these steps do not need to be performed separately. (i) Simultaneously with at least one of steps (1) and (2); (ii) Between steps (1) and (2); and (iii) After step (2). Each step in the method for producing a fermented beer-taste beverage of one embodiment of the present invention is described below.

[0098] 2.1.1 Step (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. For example, when malt is used as the raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as needed. Various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added as raw materials other than malt. These may be added before saccharification, during saccharification, or after completion of saccharification. Alternatively, they may be added after fermentation in the subsequent step.

[0099] The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, and the concentration of the original wort extract in the final beverage. For example, in one aspect of the present invention, from the perspective of adjusting the carbohydrate concentration and turbidity of the beer-taste beverage to within the above-mentioned ranges, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0100] The saccharified solution is preferably subjected to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, these are preferably added. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.

[0101] After completion of the boiling treatment, it is preferable to transfer the malt to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins. This treatment allows the original wort extract concentration to be adjusted to the above-mentioned range. In this way, a pre-fermentation solution is obtained. In this step, filtration through a filter with a predetermined pore size (e.g., a pore size of less than 30 μm) may be performed to remove solids.

[0102] Instead of the above-mentioned saccharified solution, a pre-fermentation solution may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation solution. When hops are used, they may be added before the boiling process, or between the start and end of boiling the liquid sugar solution.

[0103] 2.1.2 Step (2) Step (2) is a step in which yeast is added to the pre-fermentation liquid obtained in step (1) and fermentation is carried out. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor and taste, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0104] The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material solution can be determined as appropriate, but for example, 5.0 × 10 ６ cells / ml~1.0×10 ９ The concentration is about 100 cells / ml.

[0105] Fermentation conditions can be set as appropriate, but from the perspective of adjusting the carbohydrate content and alcohol content of the beer-taste beverage to fall within the above-mentioned ranges, a fermentation temperature of 5 to 25° C. The carbohydrate content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount, and timing of addition of a polysaccharide-degrading enzyme such as transglucosidase, and the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process as necessary.

[0106] After fermentation, the beer-taste beverage may be filtered to remove yeast, or may not be filtered. Water and the various additives described above may be added as needed.

[0107] 2.1.3 Steps (3) and (4) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2) above. Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to perform steps (3) and (4) in addition to steps (1) and (2) above. Step (3): A step of removing alcohol from the fermentation liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0108] In step (3), the alcohol generated by the fermentation step in step (2) is preferably removed by heat treatment. Heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. After step (3), carbon dioxide is also removed from the solution along with the alcohol. Therefore, it is preferable to adjust the amount of carbon dioxide in step (4). The amount of carbon dioxide can be adjusted by mixing the solution after step (3) with carbonated water, or by directly adding carbon dioxide to the solution after step (3).

[0109] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages."

[0110] 2.2 Method for Producing Non-Fermented Beer-Taste Beverages One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention may be any method that does not involve a fermentation step, and may include, for example, a method comprising the following steps (a) to (c): - Step (a): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-beverage liquid; - Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.

[0111] Step (a) is the same as step (1) in the "Method for Producing a Fermented Beer-Taste Beverage" described above, where a pre-fermentation liquid is obtained. Carbon dioxide gas can be added in step (b) by mixing the cooled pre-fermentation liquid obtained in step (a) with carbonated water, or by directly adding carbon dioxide gas to the chilled beverage concentrate. Additives such as preservatives, sweeteners, flavors, acidulants, and colorants may also be added as needed when carbon dioxide gas is added at the same time as step (b).

[0112] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented alcohol-containing beer-taste beverage, the following step (c) is included: Step (c): A step of blending an alcohol component after at least step (a).

[0113] Step (c) only needs to be carried out after step (a), and can be carried out, for example, at one or more of the following timings (α), (β), and (γ): (α): Between step (a) and step (b); (β): Simultaneously with step (b); (γ): After step (b). Among these, step (c) is preferably carried out after the pre-beverage liquid obtained in step (a) has been cooled to prepare a cooled beverage concentrate, but before carbon dioxide is added. The alcohol component blended in step (c) is preferably the above-mentioned grain-derived spirits (distilled liquor).

[0114] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (I) to (V), as well as adjustment of the sugar content, ethyl acetate content, total polyphenol content, bitterness value, and color, can be performed at one or more of the following timings (i) to (v). Furthermore, if steps (a) to (c) can be performed simultaneously with steps (I) to (V) and the above-mentioned adjustments, these steps do not need to be performed separately. (i) Simultaneously with at least one of steps (a), (b), and (c); (ii) Between steps (a) and (b); (iii) Between steps (a) and (c); (iv) After step (b) or between steps (b) and (c); (v) After step (c).

[0115] The non-fermented, beer-taste beverage obtained in this manner is filled into a predetermined container and distributed as a product on the market. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

[0116] 3. Method for Improving a Long Aftertaste Suitable for Beer-Taste Beverages and Method for Suppressing Unsuitable Wateriness As one aspect of the present invention, the following methods (1) and (2) are also provided. (1) A method for improving a long aftertaste suitable for beer-taste beverages by adding isomaltotriose to a beer-taste beverage having an alcohol content of 5.0 (v / v)% or less (hereinafter also referred to as the "aftertaste-improving method"). (2) A method for suppressing a wateriness unsuitable for beer-taste beverages by adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid (hereinafter also referred to as the "wateriness suppressing method").

[0117] The content of isomaltotriose in the method for improving the aftertaste of one embodiment of the present invention, the total content of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid and the content of each acid in the method for reducing wateriness of one embodiment of the present invention, and the various properties, components, and contents thereof of the beer-taste beverage produced by these methods are as described above in "1. Beer-taste beverage."

[0118] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0119] Examples 1 to 32, Comparative Examples 1 to 19 <Preparation of Beverages> Milled barley malt was added to a mash tank containing 100 L of hot water maintained at 40 to 55°C, and the temperature was raised to 78°C by repeatedly increasing and maintaining the temperature in stages. The mash was then filtered to remove the malt grains, yielding a saccharified liquid. Hops were then added to the saccharified liquid, which was then boiled and subjected to solid-liquid separation to obtain a clear wort. Brewer's yeast was then added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to carry out alcoholic fermentation. The yeast was then filtered off to produce a beverage that would qualify as beer under the Liquor Tax Act. The produced beverages had a true extract concentration of 2.5 to 5.1 g / 100 mL, a carbohydrate content of 2.5 to 4.5 g / 100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC. In each example and comparative example, the type of barley malt used as the raw material, the set temperature and holding time for each temperature range during preparation of the saccharified solution, the presence or absence of enzyme addition and, if so, the timing of its addition, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, isomaltotriose content, pH, free amino nitrogen (FAN) content, and content of each acid component were adjusted to the values ​​shown in Tables 1 to 5. The isomaltotriose content was adjusted to the values ​​shown in Tables 1 to 5 by adding isomaltotriose as necessary in addition to setting the above conditions.

[0120] <Sensory Evaluation> Five trained panelists evaluated the beverages obtained in the Examples and Comparative Examples cooled to approximately 4°C for each test beverage on the following criteria: "presence or absence of wateriness unsuitable for a beer-taste beverage," "presence or absence of flavor depth suitable for a beer-taste beverage," and "presence or absence of a lingering aftertaste suitable for a beer-taste beverage." Based on the following scoring criteria, the panelists used scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1, and the average scores of the five panelists was calculated. The results are shown in Tables 1 to 5. For the evaluation, samples meeting the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity of the criteria among the panelists. Furthermore, in all of the sensory evaluations shown in Tables 1 to 5, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage.

[0121] [Score criteria for the presence or absence of wateriness that is unsuitable for beer-taste beverages] ・"3.0": No wateriness that is unsuitable for beer-taste beverages is detected at all. ・"2.5": Almost no wateriness that is unsuitable for beer-taste beverages is detected. ・"2.0": Very little wateriness that is unsuitable for beer-taste beverages is detected. ・"1.5": Some wateriness that is unsuitable for beer-taste beverages is detected. ・"1.0": A strong wateriness that is unsuitable for beer-taste beverages is detected.

[0122] [Score criteria for the presence or absence of flavor depth suitable for beer-taste beverages] ・"3.0": The flavor depth suitable for beer-taste beverages is very strong. ・"2.5": The flavor depth suitable for beer-taste beverages is strongly strong. ・"2.0": The flavor depth suitable for beer-taste beverages is sufficiently strong. ・"1.5": The flavor depth suitable for beer-taste beverages is not very strong. ・"1.0": The flavor depth suitable for beer-taste beverages is barely strong.

[0123] [Score criteria for the presence or absence of a lingering aftertaste suitable for a beer-taste beverage] ・"3.0": A very strong lingering aftertaste suitable for a beer-taste beverage is felt. ・"2.5": A strong lingering aftertaste suitable for a beer-taste beverage is felt. ・"2.0": A sufficient lingering aftertaste suitable for a beer-taste beverage is felt. ・"1.5": A lingering aftertaste suitable for a beer-taste beverage is not felt very much. ・"1.0": A lingering aftertaste suitable for a beer-taste beverage is hardly felt.

[0124] The overall evaluation was based on the following criteria: [Overall Evaluation] - A: Scores of 2.5 or higher for "whether or not the beverage is watery, which is unsuitable for a beer-taste beverage," "whether or not the flavor depth is suitable for a beer-taste beverage," and "whether or not the aftertaste is suitable for a beer-taste beverage." - B: Does not fall under the above "A" or "C." - C: Scores of less than 2.0 for at least one of "whether or not the beverage is watery, which is unsuitable for a beer-taste beverage," "whether or not the flavor depth is suitable for a beer-taste beverage," and "whether or not the aftertaste is suitable for a beer-taste beverage."

[0125]

[0126]

[0127]

[0128]

[0129]

[0130] As can be seen from Tables 1 to 5, the beer-taste beverages prepared in Examples 1 to 32, despite being low-alcohol beverages, suppressed the wateriness unsuitable for beer-taste beverages and exhibited an excellent balance of rich flavor and lingering aftertaste. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 16 were inferior in at least one of rich flavor and lingering aftertaste. Furthermore, the beer-taste beverages prepared in Comparative Examples 17 to 19 all tended to be watery, an unsuitable taste for beer-taste beverages.

[0131] Examples 33-42, Comparative Examples 20-23 <Preparation of beverages> Milled barley malt was added to a mash tank containing 100 L of hot water maintained at 40-55°C, and the temperature was raised to 78°C by repeatedly increasing and maintaining the temperature in stages. The mash was then filtered to remove the malt grains, yielding a saccharified liquid. Hops were then added to the saccharified liquid, which was then boiled and subjected to solid-liquid separation to obtain a clear wort. Brewer's yeast was then added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and time were adjusted to carry out alcoholic fermentation. The yeast was then removed by filtration to produce a beverage that would qualify as beer under the Liquor Tax Act. The produced beverages had a true extract concentration of 2.5 to 5.1 g / 100 mL, a carbohydrate content of 2.5 to 4.5 g / 100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC. In each example and comparative example, the type of barley malt used as the raw material, the set temperature and holding time for each temperature range during preparation of the saccharified solution, whether or not enzymes were added and the timing of their addition, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, isomaltotriose, isomaltose, and panose contents, pH, free amino nitrogen (FAN) content, and the contents of each acid component were adjusted to the values ​​shown in Tables 6 and 7. The contents of isomaltotriose, isomaltose, and panose were adjusted to the values ​​shown in Tables 6 and 7 by adding purified products of these, as necessary, in addition to setting the above conditions.

[0132] <Sensory Evaluation> Five trained panelists evaluated the beverages obtained in the Examples and Comparative Examples cooled to approximately 4°C for each test beverage on the following criteria: "presence or absence of wateriness unsuitable for a beer-taste beverage," "presence or absence of flavor depth suitable for a beer-taste beverage," and "presence or absence of a lingering aftertaste suitable for a beer-taste beverage." Based on the above-mentioned scoring criteria, the panelists used scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1, and the average scores of the five panelists was calculated. The results are shown in Tables 6 and 7. For the evaluation, samples meeting the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity of the criteria among the panelists. Furthermore, in all of the sensory evaluations shown in Tables 6 and 7, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage.

[0133]

[0134]

[0135] As can be seen from Tables 6 and 7, the beer-taste beverages prepared in Examples 33 to 42 also suppressed the wateriness that is unsuitable for beer-taste beverages, despite being low-alcohol beverages, and exhibited an excellent balance of a favorable depth of flavor and lingering aftertaste. On the other hand, the beer-taste beverages prepared in Comparative Examples 20 to 23 exhibited a less favorable aftertaste.

Claims

1. A beer-flavored beverage having an alcohol content of 5.0 (v / v)% or less, an apparent fermentation degree of 80% or less, an isomaltotriose content of 0.020 g / 100 mL or more, and a pH of 4.30 or more.

2. The beer-taste beverage according to claim 1, in which the value P calculated from the following formula (I) is 0.025 or more. Formula (I): P = isomaltotriose content (unit: g / 100 mL) / apparent degree of fermentation (unit: %) × 100 3. A beer-taste beverage as described in claim 1 or 2, in which the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more.

4. A beer-flavored beverage as described in claim 1 or 2, wherein the pyroglutamic acid content is 100 ppm by mass or more.

5. A beer-taste beverage as described in claim 1 or 2, having a phosphoric acid content of 300 ppm by mass or more.

6. A beer-taste beverage as described in claim 1 or 2, having a free amino nitrogen (FAN) content of 6.0 mg / 100 mL or more.

7. The beer-taste beverage according to claim 1 or 2, wherein the true extract concentration is 0.01 to 6.0 g / 100 mL.

8. A beer-taste beverage as described in claim 1 or 2, having an alcohol content of 3.5 (v / v)% or less.

9. The beer-taste beverage according to claim 1 or 2, having an alcohol content of 3.0 (v / v)% or less.

10. A beer-flavored beverage as described in claim 1 or 2, having an alcohol content of 0.5 (v / v)% or more.

11. A beer-flavored beverage as described in claim 1 or 2, having a malt ratio of 50% by mass or more and 100% by mass or less.

12. The beer-taste beverage according to claim 1 or 2, wherein the beer-taste beverage is beer.

13. A beer-flavored beverage as described in claim 1 or 2, having a pH of 4.30 or higher and 4.90 or lower.

14. A method for producing a beer-taste beverage having an alcohol content of 5.0 (v / v)% or less, an apparent degree of fermentation of 80% or less, an isomaltotriose content of 0.020 g / 100 mL or more, and a pH of 4.30 or more, the method comprising the following steps (1) to (2) and step (I): - Step (1): A step of using various raw materials and performing at least one of a saccharification treatment, a boiling treatment, and a solids removal treatment to obtain a pre-fermentation liquid. - Step (2): A step of adding yeast to the pre-fermentation liquid and performing alcoholic fermentation. - Step (I): A step of adjusting or checking the isomaltotriose content.

15. A method for improving the aftertaste suitable for a beer-flavored beverage by adding isomaltotriose to a beer-flavored beverage having an alcohol content of 5.0 (v / v)% or less.

16. A method for suppressing wateriness unsuitable for a beer-taste beverage having an alcohol content of 5.0 (v / v)% or less by adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

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