Beer-flavored beverage

Abstract

There has been demand for a beer-flavored beverage having a good aroma and imparting little excessive irritation caused by an alcohol. Further, there has been demand for a beer-flavored beverage that can also impart mild sourness while having a clean taste.

Description

Beer-flavored beverages

[0001] The present invention relates to a beer-taste beverage.

[0002] Conventionally, methods and devices for producing beer beverages by mixing a malt-based concentrate with carbonated water, etc., have been known. For example, Patent Document 1 describes a beer beverage production method and a beer beverage dispenser device for producing a malt-based fermented beverage by mixing a malt-based fermented beverage concentrate with a carbonated liquid diluent.

[0003] WO2018 / 100071 publication

[0004] Beer-flavored concentrates intended for dilution, such as the malt-based concentrate described in Patent Document 1, are designed to have a higher alcohol content than typical beer-flavored beverages. In recent years, there has been growing demand for such high-alcohol-content concentrates for consumption without dilution. Under these circumstances, there has been a demand for a high-alcohol-content, easy-to-drink beer-flavored beverage. Furthermore, the present inventors have encountered the problem that when high-alcohol-content concentrates are consumed directly, an undesirable flavor, such as an excessively pungent alcoholic feeling, tends to remain. Under these circumstances, there has also been a demand for a beer-flavored beverage that has a pleasant, mellow aroma but is less pungent due to the alcohol. Furthermore, the present inventors have encountered the problem that when high-alcohol-content concentrates are consumed directly, a sweet aroma, unsuitable for a beer-flavored beverage, tends to be perceived. Under these circumstances, there has also been a demand for a beer-flavored beverage that has a refreshing taste and a mellow acidity.

[0005] The present invention includes the following aspects: [1] A beer-taste beverage having an alcohol content of 8.00 (v / v)% or more. [2] A beer-taste beverage according to [1], having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): Formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)]. [3] The beer-taste beverage according to [1], having an alcohol content of 8.00 (v / v)% or more, a succinic acid content of 110 ppm by mass or more and 1,100 ppm by mass or less, and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).] [4] The beer-taste beverage according to [1], having an alcohol content of 10.0 (v / v)% or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more. [5] The beer-taste beverage according to [1], having an alcohol content of 12.0 (v / v)% or more, and an ethyl acetate content of 50 ppm by mass or more. [6] The beer-taste beverage according to [2], wherein the isoamyl alcohol content is 1,000 ppm by mass or less. [7] The beer-taste beverage according to [2], further comprising one or more compounds selected from the group consisting of n-propanol, isobutanol, and phenethyl alcohol. [8] The beer-taste beverage according to [2], further comprising one or more compounds selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl octanoate. [9] The beer-taste beverage according to [2], further comprising one or more compounds selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl octanoate.

[10] The beer-taste beverage satisfies the following formula (2): Formula (2): X / Y>3.00 [In the above formula (2), X represents the total content (unit: ppm by mass) of compounds in Group X below, and Y represents the total content (unit: ppm by mass) of compounds in Group Y below.

[10] The beer-taste beverage according to [2], wherein: Group X: one or more selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol; Group Y: one or more selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate.

[10] The beer-taste beverage according to [2], wherein the following formula (3) is satisfied: Formula (3): X2 / Y1>0.65 [In formula (3), X2 represents the n-propanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).]

[11] The beer-taste beverage according to [2], wherein the following formula (4) is satisfied: Formula (4): X3 / Y1>0.65 [In formula (4), X3 represents the isobutanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).]

[12] The beer-taste beverage according to [2], which satisfies the following formula (5): Formula (5): X4 / Y1>0.30 [In the above formula (5), X4 represents the phenethyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).]

[13] The beer-taste beverage according to [3], in which the isoamyl alcohol content is 10 ppm by mass or more and 1,000 ppm by mass or less.

[14] The beer-taste beverage according to [3], which satisfies the following formula (1B): Formula (1B): X2 / Y1>0.32 [In the above formula (1B), X2 represents the citric acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).]

[15] The beer-taste beverage according to [3], which satisfies the following formula (2A): Formula (2A): X1 / Z≧0.50 [In formula (2A), X1 represents the succinic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass)].

[16] The beer-taste beverage according to [3], which satisfies the following formula (2B): Formula (2B): X2 / Z≧0.78 [In formula (2B), X2 represents the citric acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass)].

[17] The beer-taste beverage according to [3], which satisfies the following formula (3): Formula (3): Y1 / Z≧0.66 [In formula (3), Y1 represents the acetic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).]

[18] The beer-taste beverage according to [3], which satisfies the following formula (4): Formula (4): X / Y1>1.25 [In formula (4), X represents the total content (unit: ppm by mass) of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, and succinic acid, and Y1 represents the acetic acid content (unit: ppm by mass).]

[19] The beer-taste beverage according to [4] or [5], in which the n-propanol content is 55 ppm by mass or more.

[20] The beer-taste beverage according to [4] or [5], in which the ethyl acetate content is 60 ppm by mass or more.

[21] The beer-taste beverage according to [4] or [5], having an isoamyl alcohol content of 110 to 1,000 ppm by mass.

[22] The beer-taste beverage according to [4] or [5], which satisfies the following formula (1): Formula (1): X / Y>3.00 [In formula (1), X represents the total content of compounds in Group X below, and Y represents the total content of compounds in Group Y below.] The beer-taste beverage according to [4] or [5], wherein Group X: one or more compounds selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol, and Group Y: one or more compounds selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate.

[23] The beer-taste beverage according to [4] or [5], having an alcohol content of 50.00 (v / v)% or less.

[24] The beer-taste beverage according to [4] or [5], having a malt ratio of 50% by mass or more.

[25] The beer-taste beverage according to [4] or [5], which is a fermented beverage.

[26] The beer-taste beverage according to

[25] , which is a top-fermented beer-taste beverage.

[27] The beer-taste beverage according to any one of [1] to [3], which has an alcohol content of 50.00 (v / v)% or less.

[28] The beer-taste beverage according to any one of [1] to [3], which has a malt ratio of 50% by mass or more.

[29] The beer-taste beverage according to any one of [1] to [3], which is a fermented beverage.

[30] The beer-taste beverage according to

[29] , which is a top-fermented beer-taste beverage.

[31] A beer-taste concentrate having an alcohol content of 8.00 (v / v)% or more.

[32] The beer-taste concentrate according to

[31] , having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): Formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)].

[33] The beer-taste concentrate according to

[31] , having an alcohol content of 8.00 (v / v)% or higher, a succinic acid content of 110 ppm by mass or higher and 1,100 ppm by mass or lower, and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).]

[34] The beer-taste concentrate according to

[31] , having an alcohol content of 10.0 (v / v)% or higher, an ethyl acetate content of 50 ppm by mass or higher, and an isoamyl acetate content of 3 ppm by mass or higher.

[35] The beer-taste concentrate according to

[31] , having an alcohol content of 12.0 (v / v)% or higher, and an ethyl acetate content of 50 ppm by mass or higher.

[36] The beer-taste concentrate according to any one of

[31] to

[35] , which is a concentrate for dilution 2 to 10 times.

[37] A beer-taste beverage produced by mixing the beer-taste concentrate according to any one of

[31] to

[35] with an edible aqueous solution.

[38] A method for producing a beer-taste beverage, comprising the step of mixing the beer-taste concentrate according to any one of

[31] to

[35] with an edible aqueous solution.

[0006] [Corresponding to Japanese Patent Application No. 2023-100223] Furthermore, in one aspect of the present invention, the inventors, after extensive research, discovered that the above-mentioned problems can be solved by adjusting the isoamyl alcohol content and the ratio of isoamyl alcohol to ethyl acetate content within a predetermined range, leading to the completion of the present invention. Specifically, the present invention includes the following aspects. [A1] A beer-taste beverage having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)]. [A2] A beer-taste beverage according to [A1], having an alcohol content of 50.00 (v / v)% or less. [A3] The beer-taste beverage according to [A1] or [A2], having an isoamyl alcohol content of 1,000 ppm by mass or less. [A4] The beer-taste beverage according to any one of [A1] to [A3], further comprising one or more compounds selected from the group consisting of n-propanol, isobutanol, and phenethyl alcohol. [A5] The beer-taste beverage according to any one of [A1] to [A4], further comprising one or more compounds selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl octanoate. [A6] The beer-taste beverage according to any one of [A1] to [A4], further comprising one or more compounds selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl octanoate. [A6] The beer-taste beverage satisfies the following formula (2): Formula (2): X / Y > 3.00 [In the above formula (2), X represents the total content (unit: ppm by mass) of compounds in Group X below, and Y represents the total content (unit: ppm by mass) of compounds in Group Y below. ]The beer-taste beverage according to any one of [A1] to [A5]: Group X: one or more selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol, Group Y: one or more selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate. [A7] The beer-taste beverage satisfies the following formula (3): Formula (3): X2 / Y1>0.65 [In the above formula (3), X2 represents the n-propanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).]The beer-taste beverage according to any one of [A1] to [A6]. [A8] The beer-taste beverage according to any one of [A1] to [A7], which satisfies the following formula (4): Formula (4): X3 / Y1>0.65 [In formula (4), X3 represents the isobutanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] [A9] The beer-taste beverage according to any one of [A1] to [A8], which satisfies the following formula (5): Formula (5): X4 / Y1>0.30 [In formula (5), X4 represents the phenethyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] [A10] The beer-taste beverage according to any one of [A1] to [A9], which has a malt ratio of 50% by mass or more. [A11] The beer-taste beverage according to any one of [A1] to [A10], which is a fermented beverage. [A12] The beer-taste beverage according to any one of [A1] to [A11], which is a top-fermented beer-taste beverage. [A13] A beer-taste concentrate having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)]. [A14] The beer-taste concentrate according to [A13], which is a concentrate for 2- to 10-fold dilution. [A15] A beer-taste beverage prepared by mixing the beer-taste concentrate according to [A13] or [A14] with an edible aqueous solution. [A16] A method for producing a beer-taste beverage, comprising the step of mixing an edible aqueous solution with the beer-taste concentrate according to [A13] or [A14].

[0007] [Corresponding to Japanese Patent Application No. 2023-100225] As a result of extensive research, the inventors discovered that the above-mentioned problems can be solved by adjusting the succinic acid content and the succinic acid to acetic acid content ratio within a specified range, leading to the completion of the present invention. Specifically, the present invention includes the following aspects. [B1] A beer-taste beverage having an alcohol content of 8.00 (v / v)% or more, a succinic acid content of 110 ppm by mass or more and 1100 ppm by mass or less, and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass)]. [B2] A beer-taste beverage according to [B1], having an alcohol content of 50.00 (v / v)% or less. [B3] The beer-taste beverage according to [B1] or [B2], having an isoamyl alcohol content of 10 ppm by mass or more and 1,000 ppm by mass or less. [B4] The beer-taste beverage according to any one of [B1] to [B3], which satisfies the following formula (1B): Formula (1B): X2 / Y1>0.32 [In formula (1B) above, X2 represents the citric acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).] [B5] The beer-taste beverage according to any one of [B1] to [B4], which satisfies the following formula (2A): Formula (2A): X1 / Z≧0.50 [In formula (2A) above, X1 represents the succinic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).] [B6] The beer-taste beverage according to any one of [B1] to [B5], which satisfies the following formula (2B): Formula (2B): X2 / Z≧0.78 [In the above formula (2B), X2 represents the citric acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).] [B7] The beer-taste beverage according to any one of [B1] to [B6], which satisfies the following formula (3): Formula (3): Y1 / Z≧0.66 [In the above formula (3), Y1 represents the acetic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).][B8] The beer-taste beverage according to any one of [B1] to [B7], which satisfies the following formula (4): Formula (4): X / Y1>1.25 [In the formula (4), X represents the total content (unit: ppm by mass) of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, and succinic acid, and Y1 represents the content (unit: ppm by mass) of acetic acid.] [B9] The beer-taste beverage according to any one of [B1] to [B8], which has a malt ratio of 50% by mass or more. [B10] The beer-taste beverage according to any one of [B1] to [B9], which is a fermented beverage. [B11] The beer-taste beverage according to any one of [B1] to [B10], which is a top-fermented beer-taste beverage. [B12] A beer-taste concentrate having an alcohol content of 8.00 (v / v)% or higher, a succinic acid content of 110 ppm by mass or more and 1,100 ppm by mass or less, and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).] [B13] A beer-taste concentrate according to [B12], which is a concentrate for 2- to 10-fold dilution. [B14] A beer-taste beverage prepared by mixing the beer-taste concentrate according to [B12] or [B13] with an edible aqueous solution. [B15] A method for producing a beer-taste beverage, comprising the step of mixing the beer-taste concentrate according to [B12] or [B13] with an edible aqueous solution.

[0008] [Corresponding to Japanese Patent Application No. 2023-100227] As a result of extensive research, the inventors discovered that the above-mentioned problems can be solved by adjusting the content of specific acetic acid-based components within a predetermined range, leading to the completion of the present invention. Specifically, the present invention includes the following aspects. [C1] A beer-taste beverage having an alcohol content of 10.0 (v / v)% or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more. [C2] A beer-taste beverage having an alcohol content of 12.0 (v / v)% or more and an ethyl acetate content of 50 ppm by mass or more. [C3] A beer-taste beverage as set forth in [C1] or [C2], in which the n-propanol content is 55 ppm by mass or more. [C4] A beer-taste beverage as set forth in any one of [C1] to [C3], in which the ethyl acetate content is 60 ppm by mass or more. [C5] The beer-taste beverage according to any one of [C1] to [C4], having an alcohol content of 50.00 (v / v)% or less. [C6] The beer-taste beverage according to any one of [C1] to [C5], having an isoamyl alcohol content of 110 to 1,000 ppm by mass. [C7] The beer-taste beverage according to any one of [C1] to [C6], which satisfies the following formula (1): Formula (1): X / Y > 3.00 [In the above formula (1), X represents the total content of compounds in Group X below, and Y represents the total content of compounds in Group Y below.] Group X: one or more compounds selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol, Group Y: one or more compounds selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate. [C8] The beer-taste beverage according to any one of [C1] to [C7], which has a malt ratio of 50% by mass or more. [C9] The beer-taste beverage according to any one of [C1] to [C8], which is a fermented beverage. [C10] The beer-taste beverage according to any one of [C1] to [C9], which is a top-fermented beer-taste beverage.[C11] A beer-taste concentrate having an alcohol content of 10.0 (v / v)% or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more. [C12] A beer-taste concentrate having an alcohol content of 12.0 (v / v)% or more, and an ethyl acetate content of 50 ppm by mass or more. [C13] The beer-taste concentrate according to [C11] or [C12], which is a concentrate for 2- to 10-fold dilution. [C14] A beer-taste beverage produced by mixing the beer-taste concentrate according to [C11] or [C12] with an edible aqueous solution. [C15] A method for producing a beer-taste beverage, comprising the step of mixing the beer-taste concentrate according to [C11] or [C12] with an edible aqueous solution.

[0009] According to a preferred embodiment of the present invention, there is provided a beer-taste beverage having a pleasant, mellow aroma. Another preferred embodiment of the present invention provides a beer-taste beverage in which the excessive stimulating sensation caused by alcohol is suppressed. Another preferred embodiment of the present invention provides a beer-taste concentrate from which a beer-taste beverage having a pleasant, mellow aroma and in which the excessive stimulating sensation caused by alcohol is suppressed is produced.

[0010] According to a preferred embodiment of the present invention, there is provided a beer-taste beverage having a refreshing taste suitable for beer-taste beverages. Another preferred embodiment of the present invention provides a beer-taste beverage having a mellow acidity suitable for beer-taste beverages. Another preferred embodiment of the present invention provides a beer-taste concentrate from which a beer-taste beverage having a refreshing taste and a mellow acidity can be produced.

[0011] According to a preferred embodiment of the present invention, there is provided a beer-taste beverage having a pleasant, mellow aroma. Another preferred embodiment of the present invention provides a beer-taste beverage in which the excessive stimulating sensation caused by alcohol is suppressed. Another preferred embodiment of the present invention provides a beer-taste concentrate from which a beer-taste beverage having a pleasant, mellow aroma and in which the excessive stimulating sensation caused by alcohol is suppressed is produced.

[0012] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention and are not intended to limit the present invention to these embodiments. The present invention can be implemented in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published patent publications, patent publications, and other patent documents, are incorporated herein by reference. This specification also includes the contents described in the specifications of Japanese applications (Japanese Patent Application Nos. 2023-100223, 2023-100225, and 2023-100227) filed on June 19, 2023, which are the basis for the priority claim of this application.

[0013] 1. Beer-Taste Beverage The present invention discloses a beer-taste beverage having an alcohol content of 8.00% (v / v) or more. Specific embodiments of the beer-taste beverage of the present invention are described in detail below in Aspects A to C.

[0014] <Aspect A: Corresponding to Japanese Patent Application No. 2023-100223> A1. Beer-Taste Beverage In this specification, the term "beer-taste beverage" refers to an alcohol-containing 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 beverage" includes not only beer, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also fermented beer-taste beverages, carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. have been added, as well as other happoshu (low-malt beer) and sparkling liqueurs as defined under Japan's Liquor Tax Act.

[0015] 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. Fermented beer-taste beverages may be ale-taste beverages brewed through a fermentation process using top-fermenting yeast (e.g., Saccharomyces), lager-taste beverages or pilsner-taste beverages brewed through a fermentation process using bottom-fermenting yeast (e.g., Saccharomyces), or blends of these beer-taste beverages. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt (e.g., barley malt, wheat malt, etc.), 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. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses barley (e.g., barley, wheat, etc.) as an ingredient, or a barley-free beer-taste beverage that does not use barley. An example of a barley-based beer-taste beverage is a barley-based beer-taste beverage.

[0016] The beer-taste beverage of the present invention has an alcohol content of 8.0 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfies the following formula (1): Formula (1): X1 / Y1≧2.00 [In formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] Designing a beer-taste beverage with a high alcohol content has tended to result in a strong alcohol-induced stinging sensation, making the beverage difficult to drink. The inventors conducted extensive research to address this issue and found that even when the alcohol content is designed to be as high as 8.0 (v / v)% or more, adjusting the isoamyl alcohol content and the ratio of isoamyl alcohol to ethyl acetate to fall within a specified range allows the mellow aroma to be fully appreciated, thereby reducing the excessive stinging sensation caused by a high alcohol content.

[0017] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with a moderately stimulating sensation, the alcohol content (ethanol content) (v / v)% is 8.0 (v / v)% or higher, but is also preferably 8.5 (v / v)% or higher, 9.0 (v / v)% or higher, 9.5 (v / v)% or higher, 10.0 (v / v)% or higher, 10.5 (v / v)% or higher, 11.0 (v / v)% or higher, 11.5 (v / v)% or higher, 12.0 (v / v)% or higher, 12.5 (v / v)% or higher, 13.0 (v / v)% or higher, 13.5 (v / v)% or higher, 14.0 (v / v)% or higher, 14.5 (v / v)% or higher, 15.0 (v / v)% or higher, 15.5 (v / v)% or higher, 16.0 (v / v)% or higher, 16.5 (v / v)% or higher, 17.0 (v / v)% or higher, 17.5 (v / v)% or higher, 18.0 (v / v)% or higher, 18.5 (v / v)% or higher, 19.0 (v / v)% or higher, 20.0 (v / v)% or higher, 20.5 (v / v)% or higher, 21.0 (v / v)% or higher, 21.5 (v / v)% or higher, 22.0 (v / v)% or higher, 22.5 (v / v)% or higher, 23.0 (v / v)% or higher, 23.5 (v / v)% or higher, 24.0 (v / v)% or higher, 24.5 (v / v)% or higher, 25.0 5(v / v)% or more, 16.0(v / v)% or more, 16.5(v / v)% or more, 17.0(v / v)% or more, 17.5(v / v)% or more, 18.0(v / v)% or more, 18.5(v / v)% or more, 19.0(v / v)% or more, 19.5(v / v)% or more, 20.0(v / v)% or more, 20.5(v / v)% or more, 21.0(v / v)% or more, 21.5(v / v)% or more, 22.0(v / v)% or more, 22.5(v / v)% or more, 23.0(v / v)% or more, 23.5(v / v)% or more, 24.0(v / v)% or more, 24.5(v / v)% or more, or 25.0(v / v)% or more. On the other hand, from the viewpoint of providing a beer-flavored beverage with a less excessively stimulating sensation, the alcohol content may be 50.0 (v / v)% or less, 45.0 (v / v)% or less, 40.0 (v / v)% or less, 35.0 (v / v)% or less, 30.0 (v / v)% or less, 25.0 (v / v)% or less, 24.5 (v / v)% or less, 24.0 (v / v)% or less, 23.5 (v / v)% or less, 23.0 (v / v)% or less, 22.5 (v / v)% or less, 22.0 (v / v)% or less, 21.5 (v / v)% or less, 21.0 (v / v)% or less, 20.5 (v / v)% or less, or 20.0 (v / v)% or less.

[0018] In this specification, the alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, according to the "8.3 alcohol" standard in the "Revised BCOJ Beer Analysis Method, 2013 Revised and Enlarged Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, a public interest incorporated foundation)." In addition, the adjustment of alcohol content is based on the addition of dilution water or carbonated water and the amount added if added, the type of raw material (barley, malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH during the brewing 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 brewing, during fermentation, at the end of fermentation, before drinking, after drinking, etc.), and the temperature ranges during wort preparation (including during saccharification). The set temperature and holding time, original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, 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.), addition of ethanol, addition of ethanol composition (raw material alcohol, spirits (distilled alcohol) such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., brewer's alcohol, etc.), etc. can be appropriately set.

[0019] The beer-taste beverage of one embodiment of the present invention may or may not contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. From the perspective of producing a beer-taste beverage with a high-quality flavor and a beer-like flavor, the beer-taste beverage of one embodiment of the present invention is preferably a beverage that does not contain spirits. In other words, the beer-taste beverage of one embodiment of the present invention preferably does not contain an ethanol solution or an ethanol-containing composition as an ingredient.

[0020] In one embodiment of the beer-taste beverage of the present invention, the isoamyl alcohol content is 110 ppm by mass or more, from the viewpoint of improving the mellow aroma of the beer-taste beverage, but may also be 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 155 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, 210 ppm by mass or more, 220 ppm by mass or more, 230 ppm by mass or more, 240 ppm by mass or more, 250 ppm by mass or more, 260 ppm by mass or more, 270 ppm by mass or more, 280 ppm by mass or more, ppm or more, 285 ppm by mass or more, 290 ppm by mass or more, 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, 440 ppm by mass or more, 450 ppm by mass or more, 460 ppm by mass or more, 470 ppm by mass or more, 480 ppm by mass or more, 490 ppm by mass or more, or 500 ppm by mass or more is also preferred.Other prescriptions, イソアミルアルコールのcontaining amount は, アルコールによる excessive の1000 quality p with less stimulation and less excitement. pm or less, 950 mass ppm or less, 900 mass ppm or less, 850 mass ppm or less, 800 mass ppm or less, 750 mass ppm or less, 70 0 ppm or less, 650 ppm or less, 600 ppm or less, 590 ppm or less, 580 ppm or less, 570 ppm or less, 560 ppm or less, 550 ppm or less, 540 ppm or less, 530 ppm or less, 520 ppm or less, 510 ppm or less ppm or less, 500 quality ppm or less, 490 quality ppm or less, 480 quality ppm or less, 470 quality ppm or less, 460 quality ppm or less, 450 quality ppm or less, 440 quality ppm or less, 430 quality ppm or less, 420 quality ppm or less, 410 quality ppm or less, 400 quality ppm or less, 390 quality ppm or less, 380 quality ppm or less, 370 quality ppm or less, 360 quality ppm or less, 350 quality ppm or less, 340 quality ppm or less, 330 quality ppm or less, 320 quality ppm or less, 310 quality ppm or less, または, 300 quality ppm or lessとしてもよい.

[0021] Isoamyl alcohol may be contained in the raw materials of the beer-flavored beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isoamyl alcohol). The content of isoamyl alcohol can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isoamyl alcohol, the type of isoamyl alcohol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of isoamyl alcohol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to before the addition of yeast), the pH in the mashing process, and pH adjustment. The amount of acid added during the pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The content of isoamyl alcohol can be measured by headspace gas chromatography with an FID detector in accordance with the method described in "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0022] The beer-taste beverage of the present invention is a beer-taste beverage that satisfies the following formula (1): Formula (1): X1 / Y1≧2.00 [In formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In one aspect of the beer-taste beverage of the present invention, the ratio of the isoamyl alcohol content to the ethyl acetate content (X1 / Y1) in formula (1) is, from the viewpoint of improving the mellow aroma of the beer-taste beverage, preferably 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.65 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.25 or more, 3.30 or more, 3.40 or more, 3.50 or more, 4.00 or more, by mass. or 4.10 or more, 4.20 or more, 4.30 or more, 4.40 or more, 4.50 or more, 4.60 or more, 4.70 or more, 4.80 or more, 4.90 or more, 5.00 or more, 5.10 or more, 5.20 or more, 5.30 or more, 5.40 or more, 5.45 or more, 5.50 or more, 5.55 or more, 5.60 or more, 5.70 or more, 5.80 or more, 5.90 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, or 10.0 or more. The upper limit of the content ratio (X1 / Y1) of isoamyl alcohol to ethyl acetate is not particularly limited, and may be, for example, 30.0 or less, 29.0 or less, 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 23.0 or less, 22.0 or less, 21.0 or less, or 20.0 or less by mass.

[0023] The beer-taste beverage of one embodiment of the present invention may contain the following compounds of Group X and Group Y. Group X: one or more compounds selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol. Group Y: one or more compounds selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate.

[0024] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (2): Formula (2): X / Y>3.00 [In formula (2), X represents the total content of the compounds of Group X (unit: ppm by mass), and Y represents the total content of the compounds of Group Y (unit: ppm by mass).] In the beer-taste beverage of one embodiment of the present invention, the ratio (X / Y) of the total content of the compounds of Group X to the total content of the compounds of Group Y in formula (2) is, in terms of mass ratio, 3.10 or more, more than 3.11, 3.15 or more, 3.30 or more, 3.50 or more, 4.00 or more, 4.25 or more, 4.50 or more, 4.55 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, more than 7.30, or 7.50, from the viewpoint of improving the mellow aroma of the beer-taste beverage. or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 13.5 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 17.5 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, or 30.0 or more is also preferred. The upper limit of the ratio (X / Y) of the total content of the compounds of Group X to the total content of the compounds of Group Y in the formula (2) is not particularly limited, and may be, for example, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 19.0 or less, 18.0 or less, 17.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, or 9.0 or less in mass ratio.

[0025] A beer-taste beverage according to one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (3): Formula (3): X2 / Y1>0.65 [In formula (3), X2 represents the n-propanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In the beer-taste beverage according to one embodiment of the present invention, the ratio of the n-propanol content to the ethyl acetate content (X2 / Y1) in formula (3) is, in terms of mass ratio, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, It is also preferable to set the X2 / Y1 ratio to 1.30 or more, 1.35 or more, 1.40 or more, 1.45 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, or 5.00 or more. Note that the upper limit of the ratio (X2 / Y1) of the n-propanol content to the ethyl acetate content in the above formula (3) is not particularly limited, and may be, for example, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, or 5.00 or less in mass ratio.

[0026] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (4): Formula (4): X3 / Y1>0.65 [In formula (4), X3 represents the isobutanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In the beer-taste beverage of one embodiment of the present invention, the ratio of the isobutanol content to the ethyl acetate content (X3 / Y1) in formula (4) is, in terms of mass ratio, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 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, 1.95 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 2.95 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, 3.95 or more, 3.00 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.3 It is also preferable to set the X3 / Y1 ratio to be 1.30 or more, 1.35 or more, 1.40 or more, 1.45 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, or 5.00 or more. The upper limit of the ratio (X3 / Y1) of the isobutanol content to the ethyl acetate content in the above formula (4) is not particularly limited, but may be, for example, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, or 5.00 or less in mass ratio.

[0027] A beer-taste beverage according to one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (5): Formula (5): X4 / Y1>0.30 [In formula (5), X4 represents the phenethyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In the beer-taste beverage according to one embodiment of the present invention, the ratio of the phenethyl alcohol content to the ethyl acetate content (X4 / Y1) in formula (5) is, from the viewpoint of improving the mellow aroma of the beer-taste beverage, greater than 0.35, 0.40 or greater, 0.45 or greater, 0.50 or greater, 0.55 or greater, 0.60 or greater, 0.70 or greater, 0.75 or greater, 0.80 or greater, 0.85 or greater, 0.90 or greater, 0.95 or greater, 1.00 or greater, 1.05 or greater, 1.10 or greater, It is also preferable that the molecular weight is 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, or 5.00 or more. The upper limit of the ratio (X4 / Y1) of the phenethyl alcohol content to the ethyl acetate content in the above formula (5) is not particularly limited, and may be, for example, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, or 5.00 or less in mass ratio.

[0028] In one embodiment of the beer-taste beverage of the present invention, the n-propanol content is, from the perspective of improving the mellow aroma of the beer-taste beverage, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 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 or more, 90 ppm by mass or more, 95 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, 250 ppm by mass or more, or 300 ppm by mass or more is preferred. On the other hand, from the perspective of providing a beer-taste beverage that is less irritating due to alcohol, the n-propanol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, 380 ppm by mass or less, 370 ppm by mass or less, 360 ppm by mass or less, 350 ppm by mass or less, 340 ppm by mass or less, 330 ppm by mass or less, 320 ppm by mass or less, 310 ppm by mass or less, 3 00 mass ppm or less, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, or 150 mass ppm or less.

[0029] n-Propanol may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified n-propanol). The n-propanol content can be adjusted by factors such as the addition of dilution water or carbonated water and the amount added if added, the addition of purified n-propanol, the type of n-propanol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of n-propanol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the pH adjustment during pH adjustment. The amount of acid used, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time 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, etc.), and the addition of spirits or brewer's alcohol can be appropriately set. The n-propanol content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Method (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0030] In one embodiment of the beer-taste beverage of the present invention, the isobutanol content is, from the perspective of improving the mellow aroma of the beer-taste beverage, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 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 Preferably, the concentration is 90 ppm by mass or more, 95 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, 250 ppm by mass or more, or 300 ppm by mass or more. On the other hand, from the perspective of providing a beer-taste beverage that is less irritating due to alcohol, the isobutanol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, 380 ppm by mass or less, 370 ppm by mass or less, 360 ppm by mass or less, 350 ppm by mass or less, 340 ppm by mass or less, 330 ppm by mass or less, 320 ppm by mass or less, 310 ppm by mass or less, 3 00 mass ppm or less, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, or 150 mass ppm or less.

[0031] Isobutanol may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isobutanol). The isobutanol content can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isobutanol, the type of isobutanol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of isobutanol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the amount of isobutanol used to adjust the pH. The amount of acid added, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. can be appropriately set. The isobutanol content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0032] In one embodiment of the beer-taste beverage of the present invention, the phenethyl alcohol content is, from the perspective of improving the mellow aroma of the beer-taste beverage, 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 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, It is preferable that the concentration is 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, 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, 250 ppm by mass or more, or 300 ppm by mass or more. On the other hand, from the perspective of providing a beer-taste beverage that is less irritating due to alcohol, the phenethyl alcohol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 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, 240 ppm by mass or less, m or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less It is preferable to set it as ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, or 100 mass ppm or less.

[0033] Phenethyl alcohol may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified phenethyl alcohol). The phenethyl alcohol content can be adjusted by factors such as the addition of dilution water or carbonated water and the amount added if added, the addition of purified phenethyl alcohol, the type of phenethyl alcohol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of phenethyl alcohol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and pH adjustment. The amount of acid added during the pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The phenethyl alcohol content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in Section 8.22, "Low-Boiling Point Aroma Components," of the Revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0034] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving the mellow aroma of the beer-taste beverage, the ethyl acetate content is preferably 1 ppm by mass or more, 5 ppm by mass or more, 10 ppm by mass or more, 11 ppm by mass or more, 12 ppm by mass or more, 13 ppm by mass or more, 14 ppm by mass or more, 15 ppm by mass or more, 16 ppm by mass or more, 17 ppm by mass or more, 18 ppm by mass or more, 19 ppm by mass or more, 20 ppm by mass or more, 21 ppm by mass or more, 22 ppm by mass or more, 23 ppm by mass or more, 24 ppm by mass or more, ppm or more, 25 ppm by mass or more, 26 ppm by mass or more, 27 ppm by mass or more, 28 ppm by mass or more, 29 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 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, or 100 ppm by mass or more is preferred. On the other hand, from the viewpoint of suppressing the emergence of an aroma unsuitable for mellowness, the content of ethyl acetate is 200 ppm by mass or less, 195 ppm by mass or less, 190 ppm by mass or less, 185 ppm by mass or less, 180 ppm by mass or less, 175 ppm by mass or less, 170 ppm by mass or less, 165 ppm by mass or less, 160 ppm by mass or less, 155 ppm by mass or less, 150 ppm by mass or less, 145 ppm by mass or less, 140 ppm by mass or less, ppm or less, 135 mass ppm or less, 130 mass ppm or less, 125 mass ppm or less, 120 mass ppm or less, 115 mass ppm or less, 110 mass ppm or less, 105 mass ppm or less, 100 quality The amount may be less than or equal to 95 mass ppm, less than 90 mass ppm, less than 85 mass ppm, less than 80 mass ppm, less than 75 mass ppm, less than 70 mass ppm, or less than 65 mass ppm.

[0035] The ethyl acetate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately during the production process (e.g., purified ethyl acetate). The ethyl acetate content can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl acetate, the type of ethyl acetate-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of ethyl acetate-source raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time 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.), the addition of spirits, brewer's alcohol, etc. The content of ethyl acetate can be measured by a known method using an apparatus such as GC-MS.

[0036] In one embodiment of the beer-taste beverage of the present invention, the isoamyl acetate content is, from the viewpoint of improving the mellow aroma of the beer-taste beverage, 0.1 ppm by mass or more, 0.5 ppm by mass or more, 1.0 ppm by mass or more, 1.1 ppm by mass or more, 1.2 ppm by mass or more, 1.3 ppm by mass or more, 1.4 ppm by mass or more, 1.5 ppm by mass or more, 1.6 ppm by mass or more, 1.7 ppm by mass or more, 1.8 ppm by mass or more, 1.9 ppm by mass or more, 2.0 ppm by mass or more, 2.1 ppm by mass or more, 2.2 ppm by mass or more, 2.3 ppm by mass or more, 2.4 ppm by mass or more, It is preferable that the concentration is 2.5 ppm by mass or more, 2.6 ppm by mass or more, 2.7 ppm by mass or more, 2.8 ppm by mass or more, 2.9 ppm by mass or more, 3.0 ppm by mass or more, 3.5 ppm by mass or more, 4.0 ppm by mass or more, 4.5 ppm by mass or more, 5.0 ppm by mass or more, 5.5 ppm by mass or more, 6.0 ppm by mass or more, 6.5 ppm by mass or more, 7.0 ppm by mass or more, 7.5 ppm by mass or more, 8.0 ppm by mass or more, 8.5 ppm by mass or more, 9.0 ppm by mass or more, 9.5 ppm by mass or more, or 10 ppm by mass or more. On the other hand, from the viewpoint of suppressing the emergence of an aroma unsuitable for mellowness, the content of isoamyl acetate may be 20 ppm by mass or less, 19 ppm by mass or less, 18 ppm by mass or less, 17 ppm by mass or less, 16 ppm by mass or less, 15 ppm by mass or less, 14.5 ppm by mass or less, 14 ppm by mass or less, 13.5 ppm by mass or less, 13 ppm by mass or less, 12.5 ppm by mass or less, 12 ppm by mass or less, 11.5 ppm by mass or less, 11 ppm by mass or less, 10.5 ppm by mass or less, 10 ppm by mass or less, 9.5 ppm by mass or less, 9.0 ppm by mass or less, 8.5 ppm by mass or less, 8.0 ppm by mass or less, 7.5 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, or 6.0 ppm by mass or less.

[0037] Isoamyl acetate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isoamyl acetate). The content of isoamyl acetate can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isoamyl acetate, the type of isoamyl acetate-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which isoamyl acetate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the amount of isoamyl acetate used in adjusting the pH. The amount of acid added, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation step, 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.), addition of spirits, brewer's alcohol, etc. The isoamyl acetate content can be measured by a known method using an apparatus such as GC-MS, for example.

[0038] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving the mellow aroma of the beer-taste beverage, the content of ethyl caproate is preferably at least 100 ppb by mass, at least 110 ppb by mass, at least 120 ppb by mass, at least 130 ppb by mass, at least 140 ppb by mass, at least 150 ppb by mass, at least 160 ppb by mass, at least 170 ppb by mass, at least 180 ppb by mass, at least 190 ppb by mass, at least 200 ppb by mass, at least 210 ppb by mass, at least 220 ppb by mass, at least 230 ppb by mass, at least 240 ppb by mass, at least 250 ppb by mass, at least 260 ppb by mass, at least 270 ppb by mass, at least 280 ppb by mass, at least 290 ppb by mass, at least 300 ppb by mass, at least 310 ppb by mass, at least 320 ppb by mass, at least 330 ppb by mass, at least 340 ppb by mass, at least 350 ppb by mass, at least 360 ppb by mass, at least 370 ppb by mass, at least 380 ppb by mass, at least 390 ppb by mass, at least 400 ppb by mass, at least 410 ppb by mass, at least 420 ppb by mass, at least 430 ppb by mass, at least 440 ppb by mass, at least 450 ppb by mass, at least 460 ppb by mass, at least 470 ppb by mass, at least 480 ppb by It is preferable that the concentration is at least 200 mass ppb, at least 240 mass ppb, at least 250 mass ppb, at least 260 mass ppb, at least 270 mass ppb, at least 280 mass ppb, at least 290 mass ppb, at least 300 mass ppb, at least 310 mass ppb, at least 320 mass ppb, at least 330 mass ppb, at least 340 mass ppb, at least 350 mass ppb, at least 360 mass ppb, at least 370 mass ppb, at least 380 mass ppb, at least 390 mass ppb, or at least 400 mass ppb. On the other hand, the content of ethyl caproate is 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 850 mass ppb or less, 800 mass ppb or less, 750 mass ppb from the viewpoint of suppressing the protrusion of a fragrance unsuitable for richness. Below, 700 mass ppb or less, 650 mass ppb or less, 600 mass ppb or less, 550 mass ppb or less, 500 mass ppb or less, 450 mass ppb or less, 400 mass ppb or less, 390 mass ppb or less, 380 mass ppb or less, 3 70 mass ppb or less, 360 mass ppb or less, 350 mass ppb or less, 340 mass ppb or less, 330 mass ppb or less, 320 mass ppb or less, 310 mass ppb or less, 300 mass ppb or less, 290 mass ppb or less, 280 mass ppb or less ppb or less, 270 mass ppb or less, 260 mass ppb or less, 250 mass ppb or less, 240 mass ppb or less, 230 mass ppb or less, 220 mass ppb or less, 210 mass ppb or less, or 200 mass ppb or less.

[0039] Ethyl caproate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified ethyl caproate). The ethyl caproate content can be adjusted by various factors, including the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl caproate, the type of ethyl caproate-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which ethyl caproate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the pH during pH adjustment. The amount of acid used, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The ethyl caproate content can be measured by a known method using an apparatus such as GC-MS, for example.

[0040] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving the mellow aroma of the beer-taste beverage, the content of ethyl octanoate is preferably at least 100 ppb by mass, at least 150 ppb by mass, at least 200 ppb by mass, at least 210 ppb by mass, at least 220 ppb by mass, at least 230 ppb by mass, at least 240 ppb by mass, at least 250 ppb by mass, at least 260 ppb by mass, at least 270 ppb by mass, at least 280 ppb by mass, at least 290 ppb by mass, at least 300 pppb by mass, at least 310 pppb by mass, at least 320 ppp by mass, at least 330 ppp by mass, at least 340 ppp by mass, at least 350 ppp by mass, at least 360 ppp by mass, at least 370 ppp by mass, at least 380 pppb by mass, at least 390 ppp by mass, at least 400 ppp by mass, at least 410 ppp by mass, at least 420 ppp by mass, at least 430 ppp by mass, at least 440 ppp by mass, at least 450 ppp by mass, at least 460 ppp by mass, at least 470 pppb by mass, at least 480 pppb by mass, at least 490 pppb by mass, at least 500 ppp by mass, at least 510 ppp by mass, at least 520 ppp by mass, at least 530 ppp by mass, at least 540 ppp by mass, at least 550 ppp by mass, at least It is preferable that the concentration is at least 300 mass ppb, at least 330 mass ppb, at least 340 mass ppb, at least 350 mass ppb, at least 360 mass ppb, at least 370 mass ppb, at least 380 mass ppb, at least 390 mass ppb, at least 400 mass ppb, at least 410 mass ppb, at least 420 mass ppb, at least 430 mass ppb, at least 440 mass ppb, at least 450 mass ppb, at least 460 mass ppb, at least 470 mass ppb, at least 480 mass ppb, at least 490 mass ppb, or at least 500 mass ppb. On the other hand, the content of ethyl octoate is 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 850 mass ppb or less, 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less, 65 0 mass ppb or less, 600 mass ppb or less, 590 mass ppb or less, 580 mass ppb or less, 570 mass ppb or less, 560 mass ppb or less, 550 mass ppb or less, 540 mass ppb or less, 530 mass ppb or less, 520 mass ppb or less, 510 mass ppb or less, 5 00 mass ppb or less, 490 mass ppb or less, 480 mass ppb or less, 470 mass ppb or less, 460 mass ppb or less, 450 mass ppb or less, 440 mass ppb or less, 430 mass ppb or less, 420 mass ppb or less, 410 mass ppb or less, 400 mass ppb or less, It may be 390 mass ppb or less, 380 mass ppb or less, 370 mass ppb or less, 360 mass ppb or less, 350 mass ppb or less, 340 mass ppb or less, 330 mass ppb or less, 320 mass ppb or less, 310 mass ppb or less, or 300 mass ppb or less.

[0041] Ethyl octanoate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified ethyl octanoate). The ethyl octanoate content can be adjusted by factors such as the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl octanoate, the type of raw materials containing ethyl octanoate (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which ethyl octanoate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the pH when adjusting the pH. The amount of acid used, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The ethyl octanoate content can be measured by a known method using an apparatus such as GC-MS, for example.

[0042] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with an improved mellow aroma and one that is less susceptible to excessive alcohol stimulation, the ratio of the alcohol content (unit: (v / v)%) to the isoamyl alcohol content (unit: ppm by mass) (isoamyl alcohol / alcohol content) is preferably, by mass, 5.00 or more, 5.25 or more, 5.50 or more, 6.00 or more, 6.25 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.25 or more, 8.50 or more, 9.00 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 40.0 or more, or 50.0 or more. The upper limit of the ratio is not particularly limited, but may be, for example, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, or 50.0 or less.

[0043] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with an improved mellow aroma and one that is less susceptible to the excessive stinging sensation of alcohol, the ratio of the alcohol content (unit: (v / v)%) to the ethyl acetate content (unit: ppm by mass) (ethyl acetate / alcohol content) is preferably, by mass, 1.00 or more, 1.15 or more, 1.25 or more, 1.50 or more, 1.75 or more, 2.00 or more, 2.25 or more, 2.50 or more, 2.75 or more, 3.00 or more, 3.25 or more, 3.50 or more, 3.75 or more, 4.00 or more, 4.25 or more, 4.50 or more, 4.75 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, or 10.0 or more. The upper limit of the ratio is not particularly limited, but may be, for example, 50.0 or less, 40.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, or 10.0 or less.

[0044] From the viewpoint of improving flavor, the pH of the beer-taste beverage of one embodiment of the present invention is preferably 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, or 4.00 or more, and is also preferably 5.40 or less, 5.20 or less, 5.00 or less, 4.95 or less, 4.90 or less, 4.85 or less, 4.80 or less, 4.75 or less, 4.70 or less, 4.65 or less, 4.60 or less, 4.55 or less, 4.50 or less, 4.45 or less, 4.40 or less, 4.35 or less, or 4.30 or less, and may be 4.00 or less or less than 4.00. The pH can be adjusted 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 mash tank, 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 type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage 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.), the cooling timing, cooling temperature, cooling time, etc.

[0045] The beer-taste beverage of one embodiment of the present invention is suitable for packaging. Examples of containers include bottles, PET bottles, cans (including bottle-shaped cans), and kegs. A preferred container is a resealable container. Specific examples include resealable bottles, PET bottles, and cans (e.g., bottle-shaped cans).

[0046] A1.1 Ingredients The beer-taste beverage of one embodiment of the present invention uses grains as an ingredient. Examples of grains used as ingredients include barley, rice (white rice, brown rice, etc.), corn, koryan (sorghum), potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. The beer-taste beverage of one embodiment of the present invention also uses barley (including ungerminated barley, malt, etc.) as an ingredient. The barley used as an ingredient refers to barley, wheat, rye, oats, oats, adlay, oats, and other barley species, and may be of any origin or variety. When using malt in a beer-taste beverage, malt can be obtained by germinating and drying the seeds of these barley species and removing the roots. When using a beer-taste beverage that does not substantially contain malt, barley extract obtained by extracting these barley species can be used. In one embodiment of the present invention, barley (including barley extracts and other barley extracts) or barley malt is preferably used. Barley is one of the most commonly used ingredients in Japanese beer-taste beverages. Barley includes varieties such as two-row barley and six-row barley, and either may be used. Barley or malt (including barley extract and malt extract) may be one type, or two or more types may be used in combination. When using colored malt, different types of colored malt may be used in combination, or a single type of colored malt may be used. 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 sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, and the like.

[0047] The malt ratio (the ratio of all malts used) of the beer-taste beverage of one embodiment of the present invention is preferably greater than 30% by mass, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, greater than 66% by mass, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, The malt ratio may be 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, 99% by mass or more, or 100% by mass. By increasing the malt ratio, a beer-taste beverage can be produced that has a rich malt-derived flavor and a stronger barley flavor.On the other hand, from the perspective of producing a beer-taste beverage that is less likely to cause an undesirable feeling of fullness, the malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, or less than 50% by mass. In this specification, the malt ratio means the value calculated in accordance with the Liquor Tax Act and the Liquor Administration Law and Liquor Administration Law Interpretation Notice, which came into effect on April 1, 2018.

[0048] 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 decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starch obtained from these grains and extracts thereof may also be used.

[0049] Hops used in one embodiment of the present invention may be in the form of pelleted hops, powdered hops, hop extract, or the like. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used. The amount of hops added may be adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage. Furthermore, beer-flavored beverages using hops as an ingredient contain iso-α acids, which are components derived from hops.

[0050] Examples of sweeteners include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, trisaccharides or higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners. 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 derived, 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 include sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentaose, lactosucrose, 4'-galactosyl lactose, 1-kestose, nystose, fructofuranosyl nystose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. These sweeteners may be used alone or in combination. The alcohol content can be increased by adding sugars that can be assimilated by yeast (assimilable sugars) as an ingredient other than malt.

[0051] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and indigestible dextrin or polydextrose is preferred from the viewpoint of versatility such as stability and safety. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0052] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness-imparting agent may also be used. The bittering agent or bitterness-imparting agent is not particularly limited, and those used as bittering agents in ordinary beers and happoshu (low-malt beer) can be used, such as rosemary, lychee, Phellodendron amurense, aniseed, juniper nut, sage, cinnamon, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, 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, absinthin, alginic acid, gallic acid, etc. These bittering agents or bitterness-imparting agents may be used alone or in combination of two or more.

[0053] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, catechin, etc. These antioxidants may be used alone or in combination of two or more.

[0054] Common beer flavorings can be used as flavorings. Beer flavorings are used to impart a beer-like flavor and include brewing components generated by fermentation. Therefore, when alcoholic fermentation is involved in the production process of a beer-flavored beverage, there is little need to add a beer flavoring separately, but a beer flavoring may be added if desired.Beer flavoring agents include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol (e.g., 1-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, and γ-undecalactone. ton, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, 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-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-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrrole Examples of beer flavorings include ginseng, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, cinnamaldehyde, etc. These beer flavorings may be used alone or in combination of two or more.

[0055] The acidulant is not particularly limited as long as it has a sour taste, but examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof are preferred, with phosphoric acid, malic acid, citric acid, lactic acid, tartaric acid, acetic acid, and salts thereof being more preferred, and phosphoric acid, malic acid, citric acid, lactic acid, and salts thereof being particularly preferred. These acidulants may be used alone or in combination of two or more. The acidulant is not limited to those approved as food additives, but may also be derived from raw materials such as malt, produced by adjusting various process conditions, produced by yeast, or added externally as an additive. The content of the acidulant in the beer-taste beverage of one embodiment of the present invention is preferably 500 to 10,000 ppm by mass, more preferably 1,000 to 9,000 ppm by mass, and even more preferably 2,000 to 8,000 ppm by mass.

[0056] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I., Inc.), may also be used. These preservatives may be used alone or in combination of two or more. The amount of preservative in the beer-taste beverage of one embodiment of the present invention 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 even more preferably 20 to 900 ppm by mass.

[0057] Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, trisodium citrate, etc. These salts may be used alone or in combination of two or more.

[0058] A1.2 Carbon Dioxide The beer-taste beverage of one embodiment of the present invention may or may not contain dissolved carbon dioxide. The carbon dioxide contained in the beer-taste beverage may be carbon dioxide contained in the raw materials, or may be dissolved by blending with carbonated water or by adding carbon dioxide. Because the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide generated during this fermentation process can be used as is, but the amount of carbon dioxide can also be adjusted by adding carbonated water as appropriate.

[0059] When the beer-taste beverage of one embodiment of the present invention contains dissolved carbon dioxide gas, the carbon dioxide gas concentration is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, 0.50 (w / w)% or more, or 0.52 (w / w)% or more, and may also be 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w) or less, 0.55 (w / w)% or less, 0.54 (w / w)% or less, 0.53 (w / w)% or less, 0.52 (w / w)% or less, 0.51 (w / w)% or less, or 0.50 (w / w)% or less.

[0060] 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. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ and 0.20 kg / cm ２ Above, 0.50kg / cm ２or more, or 1.0 kg / cm ２ For example, the carbon dioxide gas pressure is 0.20 kg / cm. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more ２ or 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.

[0061] A1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as needed, provided that the effects of the present invention are not impaired. 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 extract, and milk-derived ingredients, as appropriate. Fermentation promoters are used to promote fermentation by yeast, and include, for example, yeast extract, bran components such as rice or barley, vitamins, and minerals, which can be used alone or in combination.

[0062] <<Aspect B: Corresponding to Japanese Patent Application No. 2023-100225>> B1. Beer-Taste Beverages In this specification, the term "beer-taste beverage" refers to an alcohol-containing 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, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also fermented beer-taste beverages, carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. have been added, as well as other sparkling liqueurs and happoshu (low-malt beer) as defined under Japan's Liquor Tax Act.

[0063] 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. Fermented beer-taste beverages may be ale-taste beverages brewed through a fermentation process using top-fermenting yeast (e.g., Saccharomyces), lager-taste beverages or pilsner-taste beverages brewed through a fermentation process using bottom-fermenting yeast (e.g., Saccharomyces), or blends of these beer-taste beverages. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt (e.g., barley malt, wheat malt, etc.), 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. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses barley (e.g., barley, wheat, etc.) as an ingredient, or a barley-free beer-taste beverage that does not use barley. An example of a barley-based beer-taste beverage is a barley-based beer-taste beverage.

[0064] The beer-taste beverage of the present invention has an alcohol content of 8.0 (v / v)% or more, a succinic acid content of 110 ppm by mass or more and 1100 ppm by mass or less, and satisfies the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).] Designing a beer-taste beverage with a high alcohol content has tended to result in an excessively sweet aroma, making the beverage difficult to drink. The inventors of the present invention conducted extensive research to address this issue and found that even when the alcohol content is designed to be as high as 8.0 (v / v)% or more, adjusting the succinic acid content and the ratio of succinic acid to acetic acid content within a specified range allows for a clear taste and a mellow acidity to be clearly perceived, thereby reducing the perceived sweet aroma associated with a high alcohol content.

[0065] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with a moderately stimulating sensation, the alcohol content (ethanol content) (v / v)% is 8.0 (v / v)% or higher, but is also preferably 8.5 (v / v)% or higher, 9.0 (v / v)% or higher, 9.5 (v / v)% or higher, 10.0 (v / v)% or higher, 10.5 (v / v)% or higher, 11.0 (v / v)% or higher, 11.5 (v / v)% or higher, 12.0 (v / v)% or higher, 12.5 (v / v)% or higher, 13.0 (v / v)% or higher, 13.5 (v / v)% or higher, 14.0 (v / v)% or higher, 14.5 (v / v)% or higher, 15.0 (v / v)% or higher, 15.5 (v / v)% or higher, 16.0 (v / v)% or higher, 16.5 (v / v)% or higher, 17.0 (v / v)% or higher, 17.5 (v / v)% or higher, 18.0 (v / v)% or higher, 18.5 (v / v)% or higher, 19.0 (v / v)% or higher, 20.0 (v / v)% or higher, 20.5 (v / v)% or higher, 21.0 (v / v)% or higher, 21.5 (v / v)% or higher, 22.0 (v / v)% or higher, 22.5 (v / v)% or higher, 23.0 (v / v)% or higher, 23.5 (v / v)% or higher, 24.0 (v / v)% or higher, 24.5 (v / v)% or higher, 25.0 5(v / v)% or more, 16.0(v / v)% or more, 16.5(v / v)% or more, 17.0(v / v)% or more, 17.5(v / v)% or more, 18.0(v / v)% or more, 18.5(v / v)% or more, 19.0(v / v)% or more, 19.5(v / v)% or more, 20.0(v / v)% or more, 20.5(v / v)% or more, 21.0(v / v)% or more, 21.5(v / v)% or more, 22.0(v / v)% or more, 22.5(v / v)% or more, 23.0(v / v)% or more, 23.5(v / v)% or more, 24.0(v / v)% or more, 24.5(v / v)% or more, or 25.0(v / v)% or more. On the other hand, from the viewpoint of providing a beer-flavored beverage with a less excessively stimulating sensation, the alcohol content may be 50.0 (v / v)% or less, 45.0 (v / v)% or less, 40.0 (v / v)% or less, 35.0 (v / v)% or less, 30.0 (v / v)% or less, 25.0 (v / v)% or less, 24.5 (v / v)% or less, 24.0 (v / v)% or less, 23.5 (v / v)% or less, 23.0 (v / v)% or less, 22.5 (v / v)% or less, 22.0 (v / v)% or less, 21.5 (v / v)% or less, 21.0 (v / v)% or less, 20.5 (v / v)% or less, or 20.0 (v / v)% or less.

[0066] In this specification, the alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, according to the "8.3 alcohol" standard in the "Revised BCOJ Beer Analysis Method, 2013 Revised and Enlarged Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, a public interest incorporated foundation)." In addition, the adjustment of alcohol content is based on the addition of dilution water or carbonated water and the amount added if added, the type of raw material (barley, malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH during the brewing 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 brewing, during fermentation, at the end of fermentation, before drinking, after drinking, etc.), and the temperature ranges during wort preparation (including during saccharification). The set temperature and holding time, original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, 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.), addition of ethanol, addition of ethanol composition (raw material alcohol, spirits (distilled alcohol) such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., brewer's alcohol, etc.), etc. can be appropriately set.

[0067] The beer-taste beverage of one embodiment of the present invention may or may not contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. From the perspective of producing a beer-taste beverage with a high-quality flavor and a beer-like flavor, the beer-taste beverage of one embodiment of the present invention is preferably a beverage that does not contain spirits. In other words, the beer-taste beverage of one embodiment of the present invention preferably does not contain an ethanol solution or an ethanol-containing composition as an ingredient.

[0068] In one embodiment of the beer-taste beverage of the present invention, the succinic acid content is at least 110 ppm by mass, from the viewpoint of improving a refreshing taste, but may also be at least 120 ppm by mass, at least 130 ppm by mass, at least 140 ppm by mass, at least 150 ppm by mass, at least 160 ppm by mass, at least 170 ppm by mass, at least 180 ppm by mass, at least 190 ppm by mass, at least 200 ppm by mass, at least 205 ppm by mass, at least 210 ppm by mass, at least 215 ppm by mass, at least 220 ppm by mass, at least 225 ppm by mass, at least 230 ppm by mass, at least 235 ppm by mass, at least 240 ppm by mass, at least 245 ppm by mass, at least 250 ppm by mass, at least 260 ppm by mass, at least 270 ppm by mass, at least 280 ppm by mass, at least 290 ppm by mass, at least 300 ppm by mass, at least 310 ppm by mass, at least 320 ppm by mass, at least 330 ppm by mass, at least 340 ppm by mass, at least 350 ppm by mass, at least 360 ppm by mass, at least 370 ppm by mass, at least 380 ppm by mass, at least 390 ppm by mass, at least 400 ppm by mass, at least 410 ppm by mass, at least 420 ppm by mass, at least 430 ppm by mass, at least 440 ppm by mass, at least 450 ppm by mass, at least 460 ppm by mass, at least 470 ppm by mass, at least 480 ppm by mass, at least 490 ppm by mass, at least 500 ppm by mass, at least 510 ppm by mass, at least 520 ppm by mass, at least 53 ppm or more, 270 ppm by mass or more, 280 ppm by mass or more, 290 ppm by mass or more, 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, 440 ppm by mass or more, 450 ppm by mass or more, 460 ppm by mass or more, 470 ppm by mass or more, 480 ppm by mass or more, 490 ppm by mass or more, or 500 ppm by mass or more is also preferred.On the other hand, the content of succinic acid is 1100 ppm by mass or less from the viewpoint of making the beverage not too sour and having a moderately mellow sourness, but may be 1090 ppm by mass or less, 1080 ppm by mass or less, 1070 ppm by mass or less, 1060 ppm by mass or less, 1050 ppm by mass or less, 1040 ppm by mass or less, 1030 ppm by mass or less, 1020 ppm by mass or less, 1010 ppm by mass or less, 1000 ppm by mass or less, 950 ppm by mass or less, 900 ppm by mass or less, 850 ppm by mass or less, 80 0 mass ppm or less, 750 mass ppm or less, 700 mass ppm or less, 650 mass ppm or less, 600 mass ppm or less, 590 mass ppm or less, 580 mass ppm or less, 570 mass ppm or less, 560 mass ppm or less, 550 mass ppm or less, 54 It is also preferably 0 mass ppm or less, 530 mass ppm or less, 520 mass ppm or less, 510 mass ppm or less, 500 mass ppm or less, 450 mass ppm or less, 400 mass ppm or less, 350 mass ppm or less, or 300 mass ppm or less.

[0069] Succinic acid may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified succinic acid). The succinic acid content can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified succinic acid, the type of succinic acid-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of succinic acid-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the addition of an acid used to adjust the pH. The amount, timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), set temperatures and holding times for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, 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. The succinic acid content can be measured by a known method using high performance liquid chromatography (HPLC).

[0070] The beer-taste beverage of the present invention is a beer-taste beverage that satisfies the following formula (1A): Formula (1A): X1 / Y1≧0.25 (In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).) In one aspect of the beer-taste beverage of the present invention, the ratio of the succinic acid content to the acetic acid content (X1 / Y1) in formula (1A) above is, from the perspective of producing a beer-taste beverage with an improved refreshing taste, preferably 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.70 or more, 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, It is also preferable that the molecular weight is 1.10 or more, 1.20 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 or more, 1.50 or more, 1.55 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.05 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.05 or more, 3.10 or more, 3.20 or more, 3.25 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.55 or more, or 3.60 or more. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the content ratio of succinic acid to acetic acid (X1 / Y1) be, for example, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 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, 4.50 or less, 4.00 or less, 3.90 or less, 3.80 or less, 3.70 or less, 3.65 or less, 3.60 or less, 3.50 or less, 3.40 or less, 3.30 or less, 3.20 or less, 3.15 or less, 3.10 or less, 3.05 or less, or 3.00 or less by mass.

[0071] A beer-taste beverage according to one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (1B): Formula (1B): X2 / Y1>0.32 [In formula (1B), X2 represents the citric acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).] In the beer-taste beverage according to one embodiment of the present invention, the ratio of the citric acid content to the acetic acid content (X2 / Y1) in formula (1B) is, in terms of mass ratio, 0.33 or more, 0.35 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.90 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 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, 1.00 or more, 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.45 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.45 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, or more, 1.40 or more, 1.45 or more, 1.50 or more, 1.55 or more, 1.60 or more, 1.65 or more, 1.70 or more, 1.75 or more, 1.80 or more, 1.85 or more, 1.90 or more, 1.95 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, or 3.50 or more is also preferred. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the content ratio of citric acid to acetic acid (X2 / Y1) in the above formula (1B) is, for example, 30.0 or less, 20.0 or less, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, 5.00 or less, 4.50 or less, 4.00 or less, 3.90 or less, 3.80 or less, 3.70 or less, 3.60 or less, 3.50 or less, 3.40 or less, 3.30 or less, 3.20 or less, 3.10 or less, 3.00 or less, 2.90 or less, 2.80 or less, 2.70 or less, 2.60 or less, 2.50 or less, 2.45 or less, less than 2.40, 2.40 or less, 2.35 or less, 2.30 or less, 2.25 or less, or 2.20 or less by mass.

[0072] One embodiment of the beer-taste beverage of the present invention is a beer-taste beverage that satisfies the following formula (1C): Formula (1C): X3 / Y1>0.72 (In the above formula (1C), X3 represents the phosphoric acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).) In one aspect of the beer-taste beverage of the present invention, the ratio of the phosphoric acid content to the acetic acid content (X3 / Y1) in formula (1C) above is, from the perspective of producing a beer-taste beverage with an improved refreshing taste, preferably 0.75 or more, 0.80 or more, 0.90 or more, 1.00 or more, 1.10 or more, 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.9 ... It is also preferable that the viscosity is 80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, 4.00 or more, 4.10 or more, 4.20 or more, 4.30 or more, 4.40 or more, 4.50 or more, 4.60 or more, 4.70 or more, 4.80 or more, 4.90 or more, 5.00 or more, 5.10 or more, 5.20 or more, 5.30 or more, 5.40 or more, 5.50 or more, 5.60 or more, 5.70 or more, 5.80 or more, 5.90 or more, or 6.00 or more. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the content ratio (X3 / Y1) of phosphoric acid to acetic acid in the above formula (1C) is, for example, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 or less, 7.50 or less, 7.00 or less, 6.90 or less, 6.80 or less, 6.70 or less, 6.60 or less, 6.50 or less, 6.40 or less, 6.30 or less, 6.20 or less, 6.10 or less, 6.00 or less, 5.90 or less, 5.80 or less, 5.70 or less, 5.60 or less, 5.55 or less, 5.50 or less, 5.00 or less, or 4.50 or less by mass.

[0073] One embodiment of the beer-taste beverage of the present invention is a beer-taste beverage that satisfies the following formula (2A): Formula (2A): X1 / Z≧0.50 (In the above formula (2A), X1 represents the succinic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).) In one embodiment of the beer-taste beverage of the present invention, the ratio of the succinic acid content to the isoamyl alcohol content (X1 / Z) in formula (2A) above is, from the perspective of providing a beer-taste beverage with an improved refreshing taste, preferably greater than 0.50, 0.55 or more, 0.60 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 or more, 1.50 or more, or or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 4.00 or more, 4.50 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, or 10.0 or more is also preferred. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the ratio (X1 / Z) of the succinic acid content to the isoamyl alcohol content in the above formula (2A) be, for example, 30.0 or less, 20.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, less than 12.0, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, 5.00 or less, 4.50 or less, 4.00 or less, 3.50 or less, 3.00 or less, 2.50 or less, or 2.00 or less by mass.

[0074] A beer-taste beverage according to one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (2B): Formula (2B): X2 / Z≧0.78 (In the above formula (2B), X2 represents the citric acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).) In one embodiment of the beer-taste beverage of the present invention, the ratio of the citric acid content to the isoamyl alcohol content (X2 / Z) in formula (2B) above is, from the perspective of providing a beer-taste beverage with an improved refreshing taste, preferably greater than 0.78, 0.80 or greater, 0.90 or greater, 1.00 or greater, 1.10 or greater, 1.20 or greater, 1.30 or greater, 1.40 or greater, 1.50 or greater, 1.60 or greater, 1.70 or greater, 1.80 or greater, 1.90 or greater, 2.00 or greater, 2.10 or greater, 2.20 or greater, 2.30 or greater, 2.40 or greater, 2.50 or greater, or or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, 4.00 or more, 4.10 or more, 4.20 or more, 4.30 or more, 4.40 or more, 4.50 or more, 4.60 or more, 4.70 or more, 4.80 or more, 4.90 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, or 8.00 or more is also preferred. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the content ratio (X2 / Z) of citric acid to isoamyl alcohol in the above formula (2B) be, for example, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 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, 4.50 or less, 4.00 or less, 3.50 or less, 3.00 or less, 2.50 or less, 2.00 or less, 1.50 or less, or 1.00 or less by mass.

[0075] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (2C): Formula (2C): X3 / Z≧1.73 [In formula (2C), X3 represents the phosphoric acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass)] In the beer-taste beverage in one embodiment of the present invention, the ratio of the phosphoric acid content to the isoamyl alcohol content (X3 / Z) in formula (2C) is, in terms of mass ratio, greater than 1.73, 1.75 or more, 1.80 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, 3.60 or more, from the perspective of providing a beer-taste beverage with an improved refreshing taste. It is also preferable that the average molecular weight is 3.80 or more, 4.00 or more, 4.50 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, or 20.0 or more. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the content ratio (X3 / Z) of phosphoric acid to isoamyl alcohol in the above formula (2C) be, for example, 30.0 or less, 25.0 or less, 20.0 or less, 19.0 or less, 15.0 or less, 12.0 or less, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.50 or less, 6.20 or less, 6.00 or less, 5.50 or less, 5.00 or less, 4.50 or less, 4.00 or less, 3.70 or less, 3.50 or less, or 3.00 or less by mass.

[0076] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (3): Formula (3): Y1 / Z≧0.66 [In formula (3), Y1 represents the acetic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).] In the beer-taste beverage of one embodiment of the present invention, the ratio of the acetic acid content to the isoamyl alcohol content (Y1 / Z) in formula (3) above is, in terms of mass ratio, greater than 0.66, 0.70 or greater, 0.80 or greater, 0.90 or greater, 1.00 or greater, 1.05 or greater, 1.10 or greater, 1.20 or greater, 1.30 or greater, or 1.40 or greater, from the perspective of providing a beer-taste beverage with a good balance between a crisp acidity and a mellow aroma. , 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.22 or more, 3.25 or more, 3.30 or more, 3.40 or more, or 3.50 or more is also preferred. From the same viewpoint as above, it is also preferable that the ratio (Y1 / Z) of the acetic acid content to the isoamyl alcohol content in the above formula (3) is, for example, 30.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, 5.00 or less, 4.50 or less, 4.00 or less, 3.50 or less, 3.30 or less, 3.00 or less, 2.50 or less, 2.00 or less, 1.50 or less, 1.20 or less, or 1.00 or less in mass ratio.

[0077] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (4): Formula (4): X / Y1>1.25 [In formula (4), X represents the total content (unit: ppm by mass) of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, and succinic acid, and Y1 represents the content (unit: ppm by mass) of acetic acid.] In the beer-taste beverage of one embodiment of the present invention, the ratio of the total content of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, and succinic acid to the content of acetic acid (X / Y1) in formula (4) above is, in terms of mass ratio, 1.30 or more, 1.50 or more, 2.00 or more, 2.50 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.10 or more, 4.20 or more, 4.30 or more, 4.40 or more, 4.50 or more, 4.60 or more, 4.70 or more, 4.80 or more, 4.9 ... It is also preferable that the molecular weight is 60 or more, 4.70 or more, 4.80 or more, 4.90 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.10 or more, 6.20 or more, 6.30 or more, 6.40 or more, 6.50 or more, 6.60 or more, 6.70 or more, 6.80 or more, 6.90 or more, 7.00 or more, 7.50 or more, 7.60 or more, 7.70 or more, 7.80 or more, 7.90 or more, 8.00 or more, 8.10 or more, 8.20 or more, 8.50 or more, 9.00 or more, 9.50 or more, or 10.0 or more. Furthermore, from the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the ratio of the total content of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, and succinic acid to the content of acetic acid (X / Y1) in the above formula (4) be, for example, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 or less, 7.50 or less, 7.00 or less, 6.90 or less, 6.80 or less, 6.70 or less, 6.60 or less, 6.50 or less, 6.40 or less, 6.30 or less, 6.20 or less, 6.10 or less, 6.00 or less, 5.90 or less, 5.80 or less, 5.70 or less, 5.60 or less, 5.50 or less, or 5.00 or less by mass.

[0078] One embodiment of the beer-taste beverage of the present invention is a beer-taste beverage that satisfies the following formula (5): Formula (5): (X1 + X2 + X3) / Y1>1.25 (In the above formula (5), X1 represents the content of phosphoric acid, X2 represents the content of citric acid, X3 represents the content of succinic acid (unit: ppm by mass), and Y1 represents the content of acetic acid (unit: ppm by mass).) In one aspect of the beer-taste beverage of the present invention, the ratio of the total content of phosphoric acid, citric acid, and succinic acid to the content of acetic acid in formula (5) ((X1+X2+X3) / Y1) is, in terms of mass ratio, preferably 1.30 or more, 1.50 or more, 2.00 or more, 2.50 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.10 or more, 4.20 or more, 4.30 or more, 4.40 or more, 4.50 or more, 4.60 or more, It is also preferable that the molecular weight is 4.70 or more, 4.80 or more, 4.90 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.10 or more, 6.20 or more, 6.30 or more, 6.40 or more, 6.50 or more, 6.60 or more, 6.70 or more, 6.80 or more, 6.90 or more, 7.00 or more, 7.50 or more, 7.60 or more, 7.70 or more, 7.80 or more, 7.90 or more, 8.00 or more, 8.10 or more, 8.20 or more, 8.50 or more, 9.00 or more, 9.50 or more, or 10.0 or more. From the viewpoint of producing a beer-flavored beverage with a moderately mellow acidity, it is also preferable that the ratio of the total content of phosphoric acid, citric acid, and succinic acid to the content of acetic acid ((X1 + X2 + X3) / Y1) in the above formula (5) be, for example, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 or less, 7.50 or less, 7.00 or less, 6.90 or less, 6.80 or less, 6.70 or less, 6.60 or less, 6.50 or less, 6.40 or less, 6.30 or less, 6.20 or less, 6.10 or less, 6.00 or less, 5.90 or less, 5.80 or less, 5.70 or less, 5.60 or less, 5.50 or less, or 5.00 or less in mass ratio.

[0079] In one embodiment of the beer-taste beverage of the present invention, the isoamyl alcohol content, from the viewpoint of improving the mellow aroma of the beer-taste beverage, is 10 ppm by mass or more, 30 ppm by mass or more, 50 ppm by mass or more, 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, 210 ppm by mass or more, 220 ppm by mass or more, 230 ppm by mass or more, 240 ppm by mass or more, or 250 ppm by mass or more. , 260 mass ppm or more, 270 mass ppm or more, 280 mass ppm or more, 290 mass ppm or more, 300 mass ppm or more, 310 mass ppm or more, 320 mass ppm or more, 330 mass ppm or more, 340 mass ppm or more, 350 mass ppm or more, 360 mass ppm or more, 370 mass ppm or more, 380 mass ppm or more, 390 mass ppm or more, 400 mass ppm or more, 410 mass ppm or more, 420 mass ppm or more, 430 mass ppm or more, 440 mass ppm or more, 450 mass ppm or more, 460 mass ppm or more, 470 mass ppm or more, 480 mass ppm or more, 490 mass ppm or more, or 500 mass ppm or more is preferable.Other prescriptions, イソアミルアルコールのcontaining amount は, アルコールによる excessive の1000 quality p with less stimulation and less excitement. pm or less, 950 mass ppm or less, 900 mass ppm or less, 850 mass ppm or less, 800 mass ppm or less, 750 mass ppm or less, 70 0 ppm or less, 650 ppm or less, 600 ppm or less, 590 ppm or less, 580 ppm or less, 570 ppm or less, 560 ppm or less, 550 ppm or less, 540 ppm or less, 530 ppm or less, 520 ppm or less, 510 ppm or less ppm or less, 500 quality ppm or less, 490 quality ppm or less, 480 quality ppm or less, 470 quality ppm or less, 460 quality ppm or less, 450 quality ppm or less, 440 quality ppm or less, 430 quality ppm or less, 420 quality ppm or less, 410 quality ppm or less, 400 quality ppm or less, 390 quality ppm or less, 380 quality ppm or less, 370 quality ppm or less, 360 quality ppm or less, 350 quality ppm or less, 340 quality ppm or less, 330 quality ppm or less, 320 quality ppm or less, 310 quality ppm or less, または, 300 quality ppm or lessとしてもよい.

[0080] Isoamyl alcohol may be contained in the raw materials of the beer-flavored beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isoamyl alcohol). The content of isoamyl alcohol can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isoamyl alcohol, the type of isoamyl alcohol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of isoamyl alcohol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to before the addition of yeast), the pH in the mashing process, and pH adjustment. The amount of acid added during the pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The content of isoamyl alcohol can be measured by headspace gas chromatography with an FID detector in accordance with the method described in "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0081] In one aspect of the beer-taste beverage of the present invention, the citric acid content is, from the viewpoint of improving a refreshing taste, 100 ppm by mass or more, 150 ppm by mass or more, 200 ppm by mass or more, 250 ppm by mass or more, 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 325 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, 440 ppm by mass or more, 450 ppm by mass or more, 460 ppm by mass or more, 470 ppm by mass or more, 480 ppm by mass or more, 490 ppm by mass or more, 500 ppm by mass or more, 510 ppm by mass or more, 520 ppm by mass or more, 530 ppm by mass or more, 540 ppm by mass or more, 550 ppm by mass or more, 560 ppm by mass or more, 570 ppm by mass or more, 580 ppm by mass or more, 590 ppm by mass or more, 600 ppm by mass or more, 610 ppm by mass or more, 620 ppm by mass or more, 630 ppm by mass or more, 640 ppm by mass or more, 650 ppm by mass or more, 660 ppm by mass or more, 670 ppm by mass or more, 680 ppm by mass or more, 690 ppm by mass or more, 690 ppm by mass or more, 700 ppm by mass or more, 710 ppm by mass or 70 mass ppm or more, 380 mass ppm or more, 385 mass ppm or more, more than 388 mass ppm, 390 mass ppm or more, 400 mass ppm or more, 410 mass ppm or more, 420 mass ppm or more, 430 mass ppm m or more, 440 mass ppm or more, 450 mass ppm or more, 460 mass ppm or more, 470 mass ppm or more, 480 mass ppm or more, 490 mass ppm or more, 500 mass ppm or more, 510 mass ppm or more, 52 0 mass ppm or more, 530 mass ppm or more, 540 mass ppm or more, 550 mass ppm or more, 560 mass ppm or more, 570 mass ppm or more, 580 mass ppm or more, 590 mass ppm or more, 600 mass ppm m or more, 610 mass ppm or more, 620 mass ppm or more, 630 mass ppm or more, 640 mass ppm or more, 650 mass ppm or more, 660 mass ppm or more, 670 mass ppm or more, 680 mass ppm or more, 6 It may be 90 ppm by mass or more, 700 ppm by mass or more, 710 ppm by mass or more, 720 ppm by mass or more, 730 ppm by mass or more, 740 ppm by mass or more, 750 ppm by mass or more, 760 ppm by mass or more, 770 ppm by mass or more, 780 ppm by mass or more, 790 ppm by mass or more, 800 ppm by mass or more, 850 ppm by mass or more, 900 ppm by mass or more, 950 ppm by mass or more, or 1000 ppm by mass or more.On the other hand, from the perspective of making a beer-taste beverage with a not-too-strong sour taste, the citric acid content may be 2,000 ppm by mass or less, 1,900 ppm by mass or less, 1,800 ppm by mass or less, 1,700 ppm by mass or less, 1,600 ppm by mass or less, 1,500 ppm by mass or less, 1,400 ppm by mass or less, 1,300 ppm by mass or less, 1,200 ppm by mass or less, 1,100 ppm by mass or less, 1,000 ppm by mass or less, 900 ppm by mass or less, 800 ppm by mass or less, 750 ppm by mass or less, 730 ppm by mass or less, 710 ppm by mass or less, 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, 500 ppm by mass or less, 450 ppm by mass or less, or 400 ppm by mass or less.

[0082] Citric acid may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified citric acid). The citric acid content can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified citric acid, the type of citric acid-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which citric acid is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the addition of an acid used to adjust the pH. The amount, timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), set temperatures and holding times for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, 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, etc.), addition of spirits, brewer's alcohol, etc. The citric acid content can be measured by a known method using high performance liquid chromatography (HPLC).

[0083] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving a refreshing taste, the phosphoric acid content may be 100 ppm by mass or more, 200 ppm by mass or more, 300 ppm by mass or more, 400 ppm by mass or more, 500 ppm by mass or more, 600 ppm by mass or more, 650 ppm by mass or more, 700 ppm by mass or more, 750 ppm by mass or more, 800 ppm by mass or more, 810 ppm by mass or more, 820 ppm by mass or more, 830 ppm by mass or more, 840 ppm by mass or more, 850 ppm by mass or more, 860 ppm by mass or more, 870 ppm by mass or more, 880 ppm by mass or more, 890 ppm by mass or more, 900 ppm by mass or more, 910 ppm by mass or more, 920 ppm by mass or more, 930 ppm by mass or more, or ppm or more, 940 ppm by mass or more, 950 ppm by mass or more, 960 ppm by mass or more, 970 ppm by mass or more, 980 ppm by mass or more, 990 ppm by mass or more, 1000 ppm by mass or more, 1050 ppm by mass or more, 1100 ppm by mass or more, 1150 ppm by mass or more, 1200 ppm by mass or more, 1250 ppm by mass or more, 1300 ppm by mass or more, 1350 ppm by mass or more, 1400 ppm by mass or more, 1450 ppm by mass or more, 1500 ppm by mass or more, 1600 ppm by mass or more, 1700 ppm by mass or more, 1800 ppm by mass or more, 1850 ppm by mass or more, 1900 ppm by mass or more, 1950 ppm by mass or more, or 2000 ppm by mass or more.On the other hand, from the viewpoint of providing a beer-taste beverage that is not too sour, the phosphate content may be 3000 ppm by mass or less, 2700 ppm by mass or less, 2500 ppm by mass or less, 2400 ppm by mass or less, 2300 ppm by mass or less, 2200 ppm by mass or less, 2100 ppm by mass or less, 2000 ppm by mass or less, 1950 ppm by mass or less, 1900 ppm by mass or less, 1850 ppm by mass or less, 1800 ppm by mass or less, 1700 ppm by mass or less, 1600 ppm by mass or less m or less, 1500 mass ppm or less, 1450 mass ppm or less, 1400 mass ppm or less, 1350 mass ppm or less, 1300 mass ppm or less, 1250 mass ppm or less, 1200 mass ppm or less, 1150 mass ppm or less, 1 It may be 100 mass ppm or less, 1050 mass ppm or less, 1000 mass ppm or less, 900 mass ppm or less, 800 mass ppm or less, 700 mass ppm or less, 600 mass ppm or less, or 500 mass ppm or less.

[0084] The phosphoric acid may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately during the production process (e.g., purified phosphoric acid). The phosphoric acid content can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the addition of purified phosphoric acid product, the type of phosphoric acid-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of phosphoric acid-source raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage 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.), the addition of spirits, brewer's alcohol, etc. The phosphoric acid content can be measured by a known method using high performance liquid chromatography (HPLC).

[0085] In one embodiment of the beer-taste beverage of the present invention, the acetic acid content is, from the viewpoint of improving a refreshing taste, 10 ppm by mass or more, 50 ppm by mass or more, 100 ppm by mass or more, 150 ppm by mass or more, 200 ppm by mass or more, 210 ppm by mass or more, 220 ppm by mass or more, 230 ppm by mass or more, 240 ppm by mass or more, 250 ppm by mass or more, 260 ppm by mass or more, 270 ppm by mass or more, 280 ppm by mass or more, The concentration may be 2 ppm by mass or more, 290 ppm by mass or more, 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 325 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, 450 ppm by mass or more, or 500 ppm by mass or more. On the other hand, from the viewpoint of providing a beer-taste beverage that is not too sour, the acetic acid content may be 1000 ppm by mass or less, 900 ppm by mass or less, 800 ppm by mass or less, 700 ppm by mass or less, 600 ppm by mass or less, 550 ppm by mass or less, 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, 380 ppm by mass or less, 370 ppm by mass or less, 360 ppm by mass or less, 350 ppm by mass or less, 340 ppm by mass or less, 330 ppm by mass or less, 320 ppm by mass or less, 310 ppm by mass or less, or 300 ppm by mass or less.

[0086] The acetic acid may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately during the production process (e.g., purified acetic acid). The acetic acid content can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the addition of purified acetic acid, the type of acetic acid-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of acetic acid-source raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time 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.), the addition of spirits, brewer's alcohol, etc. The content of acetic acid can be measured by a known method using high performance liquid chromatography (HPLC).

[0087] In one embodiment of the beer-taste beverage of the present invention, from the perspective of improving the mellow aroma and providing a beer-taste beverage that is less likely to have an excessively irritating alcoholic sensation, the ratio of the alcohol content (unit: (v / v)%) to the isoamyl alcohol content (unit: ppm by mass) (isoamyl alcohol / alcohol content) is preferably, by mass, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 40.0 or more, or 50.0 or more. Furthermore, the upper limit of the ratio is not particularly limited, but may be, for example, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 40.0 or less, 30.0 or less, 25.0 or less, or 20.0 or less.

[0088] From the viewpoint of improving flavor, the pH of the beer-taste beverage of one embodiment of the present invention is preferably 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, or 4.00 or more, and is also preferably 5.40 or less, 5.20 or less, 5.00 or less, 4.95 or less, 4.90 or less, 4.85 or less, 4.80 or less, 4.75 or less, 4.70 or less, 4.65 or less, 4.60 or less, 4.55 or less, 4.50 or less, 4.45 or less, 4.40 or less, 4.35 or less, or 4.30 or less, and may be 4.00 or less or less than 4.00. The pH can be adjusted 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 mash tank, 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 type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage 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.), the cooling timing, cooling temperature, cooling time, etc.

[0089] The beer-taste beverage of one embodiment of the present invention is suitable for packaging. Examples of containers include bottles, PET bottles, cans (including bottle-shaped cans), and kegs. A preferred container is a resealable container. Specific examples include resealable bottles, PET bottles, and cans (e.g., bottle-shaped cans).

[0090] B1.1 Ingredients The beer-taste beverage of one embodiment of the present invention uses grains as an ingredient. Examples of grains used as ingredients include barley, rice (white rice, brown rice, etc.), corn, koryan (sorghum), potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barley. The beer-taste beverage of one embodiment of the present invention also uses barley (including ungerminated barley, malt, etc.) as an ingredient. The barley used as an ingredient refers to barley, wheat, rye, oats, oats, adlay, oats, and other barley species, and may be of any origin or variety. When using a malt-based beer-taste beverage, malt can be obtained by germinating and drying the seeds of these barley species and removing the roots. When using a beer-taste beverage that does not substantially contain malt, barley extract obtained by extracting these barley species can be used. In one embodiment of the present invention, barley (including barley extracts and other barley extracts) or barley malt is preferably used. Barley is one of the most commonly used ingredients in Japanese beer-taste beverages. Barley includes varieties such as two-row barley and six-row barley, and either may be used. Barley or malt (including barley extract and malt extract) may be one type, or two or more types may be used in combination. When using colored malt, different types of colored malt may be used in combination, or a single type of colored malt may be used. 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 sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, and the like.

[0091] The malt ratio (the ratio of all malts used) of the beer-taste beverage of one embodiment of the present invention is preferably greater than 30% by mass, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, greater than 66% by mass, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, The malt ratio may be 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, 99% by mass or more, or 100% by mass. By increasing the malt ratio, a beer-taste beverage can be produced that has a rich malt-derived flavor and a stronger barley flavor.On the other hand, from the perspective of producing a beer-taste beverage that is less likely to cause an undesirable feeling of fullness, the malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, or less than 50% by mass. In this specification, the malt ratio means the value calculated in accordance with the Liquor Tax Act and the Liquor Administration Law and Liquor Administration Law Interpretation Notice, which came into effect on April 1, 2018.

[0092] 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 decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starch obtained from these grains and extracts thereof may also be used.

[0093] Hops used in one embodiment of the present invention may be in the form of pelleted hops, powdered hops, hop extract, or the like. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used. The amount of hops added may be adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage. Furthermore, beer-flavored beverages using hops as an ingredient contain iso-α acids, which are components derived from hops.

[0094] Examples of sweeteners include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, trisaccharides or higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners. 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 derived, 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 include sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentaose, lactosucrose, 4'-galactosyl lactose, 1-kestose, nystose, fructofuranosyl nystose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. These sweeteners may be used alone or in combination. The alcohol content can be increased by adding sugars that can be assimilated by yeast (assimilable sugars) as an ingredient other than malt.

[0095] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and indigestible dextrin or polydextrose is preferred from the viewpoint of versatility such as stability and safety. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0096] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness-imparting agent may also be used. The bittering agent or bitterness-imparting agent is not particularly limited, and those used as bittering agents in ordinary beers and happoshu (low-malt beer) can be used, such as rosemary, lychee, Phellodendron amurense, aniseed, juniper nut, sage, cinnamon, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, 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, absinthin, alginic acid, gallic acid, etc. These bittering agents or bitterness-imparting agents may be used alone or in combination of two or more.

[0097] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, catechin, etc. These antioxidants may be used alone or in combination of two or more.

[0098] Common beer flavorings can be used as flavorings. Beer flavorings are used to impart a beer-like flavor and include brewing components generated by fermentation. Therefore, when alcoholic fermentation is involved in the production process of a beer-flavored beverage, there is little need to add a beer flavoring separately, but a beer flavoring may be added if desired.Beer flavoring agents include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol (e.g., 1-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, and γ-undecalactone. ton, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, 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-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-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrrole Examples of beer flavorings include ginseng, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, cinnamaldehyde, etc. These beer flavorings may be used alone or in combination of two or more.

[0099] The acidulant is not particularly limited as long as it has a sour taste. In addition to the above-mentioned succinic acid, citric acid, phosphoric acid, and acetic acid, for example, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, glucono-delta-lactone, or a salt thereof can be used. Among these acidulants, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, or a salt thereof is preferred, malic acid, lactic acid, tartaric acid, or a salt thereof is more preferred, and malic acid, lactic acid, or a salt thereof is particularly preferred. These acidulants may be used alone or in combination of two or more. The acidulant is not limited to acidulants approved as food additives, and may also be derived from raw materials such as malt, produced by adjusting various process conditions, produced by yeast, or added externally as an additive. The content of the acidulant in the beer-taste beverage of one embodiment of the present invention is preferably 500 to 10,000 ppm by mass, more preferably 1,000 to 9,000 ppm by mass, and even more preferably 2,000 to 8,000 ppm by mass.

[0100] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I., Inc.), may also be used. These preservatives may be used alone or in combination of two or more. The amount of preservative in the beer-taste beverage of one embodiment of the present invention 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 even more preferably 20 to 900 ppm by mass.

[0101] Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, trisodium citrate, etc. These salts may be used alone or in combination of two or more.

[0102] B1.2 Carbon Dioxide The beer-taste beverage of one embodiment of the present invention may or may not contain dissolved carbon dioxide. The carbon dioxide contained in the beer-taste beverage may be carbon dioxide contained in the raw materials, or may be dissolved by blending with carbonated water or by adding carbon dioxide. Because the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide generated during this fermentation process can be used as is, but the amount of carbon dioxide can also be adjusted by adding carbonated water as appropriate.

[0103] When the beer-taste beverage of one embodiment of the present invention contains dissolved carbon dioxide gas, the carbon dioxide gas concentration is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, 0.50 (w / w)% or more, or 0.52 (w / w)% or more, and may also be 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w) or less, 0.55 (w / w)% or less, 0.54 (w / w)% or less, 0.53 (w / w)% or less, 0.52 (w / w)% or less, 0.51 (w / w)% or less, or 0.50 (w / w)% or less.

[0104] 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. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ and 0.20 kg / cm ２ Above, 0.50kg / cm ２or more, or 1.0 kg / cm ２ For example, the carbon dioxide gas pressure is 0.20 kg / cm. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more ２ or 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.

[0105] B1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as needed, provided that the effects of the present invention are not impaired. 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 extract, and milk-derived ingredients, as appropriate. Fermentation promoters are used to promote fermentation by yeast, and include, for example, yeast extract, bran components such as rice or barley, vitamins, and minerals, which can be used alone or in combination.

[0106] <Aspect C: Corresponding to Japanese Patent Application No. 2023-100227> C1. Beer-Taste Beverages In this specification, the term "beer-taste beverage" refers to an alcohol-containing 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, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also fermented beer-taste beverages, carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. have been added, as well as other sparkling liqueurs and happoshu (low-malt beer) as defined under Japan's Liquor Tax Act.

[0107] 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. Fermented beer-taste beverages may be ale-taste beverages brewed through a fermentation process using top-fermenting yeast (e.g., Saccharomyces), lager-taste beverages or pilsner-taste beverages brewed through a fermentation process using bottom-fermenting yeast (e.g., Saccharomyces), or blends of these beer-taste beverages. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt (e.g., barley malt, wheat malt, etc.), 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. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a barley-based beer-taste beverage that uses barley (e.g., barley, wheat, etc.) as an ingredient, or a barley-free beer-taste beverage that does not use barley. An example of a barley-based beer-taste beverage is a barley-based beer-taste beverage.

[0108] A beer-taste beverage according to one embodiment of the present invention has an alcohol content of 10.0% (v / v) or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more. Another beer-taste beverage according to another embodiment of the present invention has an alcohol content of 12.0% (v / v) or more, and an ethyl acetate content of 50 ppm by mass or more. Designing a beer-taste beverage with a high alcohol content has tended to result in a strong alcohol-induced stinging sensation, making the beverage difficult to drink. The inventors conducted extensive research to address this issue and found that, even when the alcohol content is designed to be as high as 10.0% (v / v) or more or 12.0% (v / v) or more, adjusting the ethyl acetate and / or isoamyl acetate content within a specified range allows the mellow aroma to be clearly perceived, thereby reducing the excessive stinging sensation caused by a high alcohol content.

[0109] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with a moderately stimulating sensation, the alcohol content (ethanol content) (v / v)% is 8.0 (v / v)% or higher, but is also preferably 8.5 (v / v)% or higher, 9.0 (v / v)% or higher, 9.5 (v / v)% or higher, 10.0 (v / v)% or higher, 10.5 (v / v)% or higher, 11.0 (v / v)% or higher, 11.5 (v / v)% or higher, 12.0 (v / v)% or higher, 12.5 (v / v)% or higher, 13.0 (v / v)% or higher, 13.5 (v / v)% or higher, 14.0 (v / v)% or higher, 14.5 (v / v)% or higher, 15.0 (v / v)% or higher, 15.5 (v / v)% or higher, 16.0 (v / v)% or higher, 16.5 (v / v)% or higher, 17.0 (v / v)% or higher, 17.5 (v / v)% or higher, 18.0 (v / v)% or higher, 18.5 (v / v)% or higher, 19.0 (v / v)% or higher, 20.0 (v / v)% or higher, 20.5 (v / v)% or higher, 21.0 (v / v)% or higher, 21.5 (v / v)% or higher, 22.0 (v / v)% or higher, 22.5 (v / v)% or higher, 23.0 (v / v)% or higher, 23.5 (v / v)% or higher, 24.0 (v / v)% or higher, 24.5 (v / v)% or higher, 25.0 5(v / v)% or more, 16.0(v / v)% or more, 16.5(v / v)% or more, 17.0(v / v)% or more, 17.5(v / v)% or more, 18.0(v / v)% or more, 18.5(v / v)% or more, 19.0(v / v)% or more, 19.5(v / v)% or more, 20.0(v / v)% or more, 20.5(v / v)% or more, 21.0(v / v)% or more, 21.5(v / v)% or more, 22.0(v / v)% or more, 22.5(v / v)% or more, 23.0(v / v)% or more, 23.5(v / v)% or more, 24.0(v / v)% or more, 24.5(v / v)% or more, or 25.0(v / v)% or more. On the other hand, from the viewpoint of providing a beer-flavored beverage with a less excessively stimulating sensation, the alcohol content may be 50.0 (v / v)% or less, 45.0 (v / v)% or less, 40.0 (v / v)% or less, 35.0 (v / v)% or less, 30.0 (v / v)% or less, 25.0 (v / v)% or less, 24.5 (v / v)% or less, 24.0 (v / v)% or less, 23.5 (v / v)% or less, 23.0 (v / v)% or less, 22.5 (v / v)% or less, 22.0 (v / v)% or less, 21.5 (v / v)% or less, 21.0 (v / v)% or less, 20.5 (v / v)% or less, or 20.0 (v / v)% or less.

[0110] In this specification, the alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, according to the "8.3 alcohol" standard in the "Revised BCOJ Beer Analysis Method, 2013 Revised and Enlarged Edition (Edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Published by the Brewery Society of Japan, a public interest incorporated foundation)." In addition, the adjustment of alcohol content is based on the addition of dilution water or carbonated water and the amount added if added, the type of raw material (barley, malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH during the brewing 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 brewing, during fermentation, at the end of fermentation, before drinking, after drinking, etc.), and the temperature ranges during wort preparation (including during saccharification). The set temperature and holding time, original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, 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.), addition of ethanol, addition of ethanol composition (raw material alcohol, spirits (distilled alcohol) such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., brewer's alcohol, etc.), etc. can be appropriately set.

[0111] The beer-taste beverage of one embodiment of the present invention may or may not contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range. From the perspective of producing a beer-taste beverage with a high-quality flavor and a beer-like flavor, the beer-taste beverage of one embodiment of the present invention is preferably a beverage that does not contain spirits. In other words, the beer-taste beverage of one embodiment of the present invention preferably does not contain an ethanol solution or an ethanol-containing composition as an ingredient.

[0112] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving the mellow aroma of the beer-taste beverage, the ethyl acetate content is preferably 1 ppm by mass or more, 5 ppm by mass or more, 10 ppm by mass or more, 11 ppm by mass or more, 12 ppm by mass or more, 13 ppm by mass or more, 14 ppm by mass or more, 15 ppm by mass or more, 16 ppm by mass or more, 17 ppm by mass or more, 18 ppm by mass or more, 19 ppm by mass or more, 20 ppm by mass or more, 21 ppm by mass or more, 22 ppm by mass or more, 23 ppm by mass or more, 24 ppm by mass or more, ppm or more, 25 ppm by mass or more, 26 ppm by mass or more, 27 ppm by mass or more, 28 ppm by mass or more, 29 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 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, or 100 ppm by mass or more is preferred. On the other hand, from the viewpoint of suppressing the emergence of an aroma unsuitable for mellowness, the content of ethyl acetate is 200 ppm by mass or less, 195 ppm by mass or less, 190 ppm by mass or less, 185 ppm by mass or less, 180 ppm by mass or less, 175 ppm by mass or less, 170 ppm by mass or less, 165 ppm by mass or less, 160 ppm by mass or less, 155 ppm by mass or less, 150 ppm by mass or less, 145 ppm by mass or less, 140 ppm by mass or less, ppm or less, 135 mass ppm or less, 130 mass ppm or less, 125 mass ppm or less, 120 mass ppm or less, 115 mass ppm or less, 110 mass ppm or less, 105 mass ppm or less, 100 quality The amount may be less than or equal to 95 mass ppm, less than 90 mass ppm, less than 85 mass ppm, less than 80 mass ppm, less than 75 mass ppm, less than 70 mass ppm, or less than 65 mass ppm.

[0113] The ethyl acetate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately during the production process (e.g., purified ethyl acetate). The ethyl acetate content can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl acetate, the type of ethyl acetate-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of ethyl acetate-source raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time 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.), the addition of spirits, brewer's alcohol, etc. The content of ethyl acetate can be measured by a known method using an apparatus such as GC-MS.

[0114] In one embodiment of the beer-taste beverage of the present invention, the isoamyl acetate content is, from the viewpoint of improving the mellow aroma of the beer-taste beverage, 0.1 ppm by mass or more, 0.5 ppm by mass or more, 1.0 ppm by mass or more, 1.1 ppm by mass or more, 1.2 ppm by mass or more, 1.3 ppm by mass or more, 1.4 ppm by mass or more, 1.5 ppm by mass or more, 1.6 ppm by mass or more, 1.7 ppm by mass or more, 1.8 ppm by mass or more, 1.9 ppm by mass or more, 2.0 ppm by mass or more, 2.1 ppm by mass or more, 2.2 ppm by mass or more, 2.3 ppm by mass or more, 2.4 ppm by mass or more, It is preferable that the concentration is 2.5 ppm by mass or more, 2.6 ppm by mass or more, 2.7 ppm by mass or more, 2.8 ppm by mass or more, 2.9 ppm by mass or more, 3.0 ppm by mass or more, 3.5 ppm by mass or more, 4.0 ppm by mass or more, 4.5 ppm by mass or more, 5.0 ppm by mass or more, 5.5 ppm by mass or more, 6.0 ppm by mass or more, 6.5 ppm by mass or more, 7.0 ppm by mass or more, 7.5 ppm by mass or more, 8.0 ppm by mass or more, 8.5 ppm by mass or more, 9.0 ppm by mass or more, 9.5 ppm by mass or more, or 10 ppm by mass or more. On the other hand, from the viewpoint of suppressing the emergence of an aroma unsuitable for mellowness, the content of isoamyl acetate may be 20 ppm by mass or less, 19 ppm by mass or less, 18 ppm by mass or less, 17 ppm by mass or less, 16 ppm by mass or less, 15 ppm by mass or less, 14.5 ppm by mass or less, 14 ppm by mass or less, 13.5 ppm by mass or less, 13 ppm by mass or less, 12.5 ppm by mass or less, 12 ppm by mass or less, 11.5 ppm by mass or less, 11 ppm by mass or less, 10.5 ppm by mass or less, 10 ppm by mass or less, 9.5 ppm by mass or less, 9.0 ppm by mass or less, 8.5 ppm by mass or less, 8.0 ppm by mass or less, 7.5 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, or 6.0 ppm by mass or less.

[0115] Isoamyl acetate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isoamyl acetate). The content of isoamyl acetate can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isoamyl acetate, the type of isoamyl acetate-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which isoamyl acetate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the amount of isoamyl acetate used in adjusting the pH. The amount of acid added, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation step, 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.), addition of spirits, brewer's alcohol, etc. The isoamyl acetate content can be measured by a known method using an apparatus such as GC-MS, for example.

[0116] In one embodiment of the beer-taste beverage of the present invention, the isoamyl alcohol content is 110 ppm by mass or more, from the viewpoint of improving the mellow aroma of the beer-taste beverage, but may also be 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 155 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, 210 ppm by mass or more, 220 ppm by mass or more, 230 ppm by mass or more, 240 ppm by mass or more, 250 ppm by mass or more, 260 ppm by mass or more, 270 ppm by mass or more, 280 ppm by mass or more, ppm or more, 285 ppm by mass or more, 290 ppm by mass or more, 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, 440 ppm by mass or more, 450 ppm by mass or more, 460 ppm by mass or more, 470 ppm by mass or more, 480 ppm by mass or more, 490 ppm by mass or more, or 500 ppm by mass or more is also preferred.Other prescriptions, イソアミルアルコールのcontaining amount は, アルコールによる excessive の1000 quality p with less stimulation and less excitement. pm or less, 950 mass ppm or less, 900 mass ppm or less, 850 mass ppm or less, 800 mass ppm or less, 750 mass ppm or less, 70 0 ppm or less, 650 ppm or less, 600 ppm or less, 590 ppm or less, 580 ppm or less, 570 ppm or less, 560 ppm or less, 550 ppm or less, 540 ppm or less, 530 ppm or less, 520 ppm or less, 510 ppm or less ppm or less, 500 quality ppm or less, 490 quality ppm or less, 480 quality ppm or less, 470 quality ppm or less, 460 quality ppm or less, 450 quality ppm or less, 440 quality ppm or less, 430 quality ppm or less, 420 quality ppm or less, 410 quality ppm or less, 400 quality ppm or less, 390 quality ppm or less, 380 quality ppm or less, 370 quality ppm or less, 360 quality ppm or less, 350 quality ppm or less, 340 quality ppm or less, 330 quality ppm or less, 320 quality ppm or less, 310 quality ppm or less, または, 300 quality ppm or lessとしてもよい.

[0117] Isoamyl alcohol may be contained in the raw materials of the beer-flavored beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isoamyl alcohol). The content of isoamyl alcohol can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isoamyl alcohol, the type of isoamyl alcohol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of isoamyl alcohol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to before the addition of yeast), the pH in the mashing process, and pH adjustment. The amount of acid added during the pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The content of isoamyl alcohol can be measured by headspace gas chromatography with an FID detector in accordance with the method described in "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0118] In one embodiment of the beer-taste beverage of the present invention, the n-propanol content is, from the perspective of improving the mellow aroma of the beer-taste beverage, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 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 or more, 90 ppm by mass or more, 95 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, 250 ppm by mass or more, or 300 ppm by mass or more is preferred. On the other hand, from the perspective of providing a beer-taste beverage that is less irritating due to alcohol, the n-propanol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, 380 ppm by mass or less, 370 ppm by mass or less, 360 ppm by mass or less, 350 ppm by mass or less, 340 ppm by mass or less, 330 ppm by mass or less, 320 ppm by mass or less, 310 ppm by mass or less, 3 00 mass ppm or less, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, or 150 mass ppm or less.

[0119] n-Propanol may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified n-propanol). The n-propanol content can be adjusted by factors such as the addition of dilution water or carbonated water and the amount added if added, the addition of purified n-propanol, the type of n-propanol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of n-propanol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the pH adjustment during pH adjustment. The amount of acid used, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time 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, etc.), and the addition of spirits or brewer's alcohol can be appropriately set. The n-propanol content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Method (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0120] The beer-taste beverage of one embodiment of the present invention may contain the following compounds of Group X and Group Y. Group X: one or more compounds selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol. Group Y: one or more compounds selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate.

[0121] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (1): Formula (1): X / Y>3.00 [In formula (1), X represents the total content of the compounds of Group X (unit: ppm by mass), and Y represents the total content of the compounds of Group Y (unit: ppm by mass).] In the beer-taste beverage of one embodiment of the present invention, the ratio (X / Y) of the total content of the compounds of Group X to the total content of the compounds of Group Y in formula (1) is, in terms of mass ratio, 3.10 or more, more than 3.11, 3.15 or more, 3.30 or more, 3.50 or more, 4.00 or more, 4.25 or more, 4.50 or more, 4.55 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, more than 7.30, or 7.50, from the viewpoint of improving the mellow aroma of the beer-taste beverage. or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 13.5 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 17.5 or more, 18.0 or more, 19.0 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, or 30.0 or more is also preferred. The upper limit of the ratio (X / Y) of the total content of the compounds of Group X to the total content of the compounds of Group Y in the formula (1) is not particularly limited, and may be, for example, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 19.0 or less, 18.0 or less, 17.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, or 9.0 or less in mass ratio.

[0122] The beer-taste beverage of the present invention is a beer-taste beverage that satisfies the following formula (2): Formula (2): X1 / Y1≧2.00 [In formula (2), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In one aspect of the beer-taste beverage of the present invention, the ratio of the isoamyl alcohol content to the ethyl acetate content (X1 / Y1) in formula (2) is, in terms of mass ratio, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.65 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.25 or more, 3.30 or more, 3.40 or more, 3.50 or more, 4.00 or more, from the perspective of improving the mellow aroma of the beer-taste beverage. or 4.10 or more, 4.20 or more, 4.30 or more, 4.40 or more, 4.50 or more, 4.60 or more, 4.70 or more, 4.80 or more, 4.90 or more, 5.00 or more, 5.10 or more, 5.20 or more, 5.30 or more, 5.40 or more, 5.45 or more, 5.50 or more, 5.55 or more, 5.60 or more, 5.70 or more, 5.80 or more, 5.90 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, or 10.0 or more. The upper limit of the content ratio (X1 / Y1) of isoamyl alcohol to ethyl acetate is not particularly limited, and may be, for example, 30.0 or less, 29.0 or less, 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 23.0 or less, 22.0 or less, 21.0 or less, or 20.0 or less by mass.

[0123] A beer-taste beverage according to one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (3): Formula (3): X2 / Y1>0.65 [In formula (3), X2 represents the n-propanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In the beer-taste beverage according to one embodiment of the present invention, the ratio of the n-propanol content to the ethyl acetate content (X2 / Y1) in formula (3) is, in terms of mass ratio, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, It is also preferable to set the X2 / Y1 ratio to 1.30 or more, 1.35 or more, 1.40 or more, 1.45 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, or 5.00 or more. Note that the upper limit of the ratio (X2 / Y1) of the n-propanol content to the ethyl acetate content in the above formula (3) is not particularly limited, and may be, for example, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, or 5.00 or less in mass ratio.

[0124] A beer-taste beverage in one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (4): Formula (4): X3 / Y1>0.65 [In formula (4), X3 represents the isobutanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In the beer-taste beverage of one embodiment of the present invention, the ratio of the isobutanol content to the ethyl acetate content (X3 / Y1) in formula (4) is, in terms of mass ratio, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 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, 1.95 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 2.95 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, 3.95 or more, 3.00 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.3 It is also preferable to set the X3 / Y1 ratio to be 1.30 or more, 1.35 or more, 1.40 or more, 1.45 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, or 5.00 or more. The upper limit of the ratio (X3 / Y1) of the isobutanol content to the ethyl acetate content in the above formula (4) is not particularly limited, but may be, for example, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, or 5.00 or less in mass ratio.

[0125] A beer-taste beverage according to one embodiment of the present invention is a beer-taste beverage that satisfies the following formula (5): Formula (5): X4 / Y1>0.30 [In formula (5), X4 represents the phenethyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).] In the beer-taste beverage according to one embodiment of the present invention, the ratio of the phenethyl alcohol content to the ethyl acetate content (X4 / Y1) in formula (5) is, from the viewpoint of improving the mellow aroma of the beer-taste beverage, greater than 0.35, 0.40 or greater, 0.45 or greater, 0.50 or greater, 0.55 or greater, 0.60 or greater, 0.70 or greater, 0.75 or greater, 0.80 or greater, 0.85 or greater, 0.90 or greater, 0.95 or greater, 1.00 or greater, 1.05 or greater, 1.10 or greater, It is also preferable that the molecular weight is 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 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, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.50 or more, 4.00 or more, 4.50 or more, or 5.00 or more. The upper limit of the ratio (X4 / Y1) of the phenethyl alcohol content to the ethyl acetate content in the above formula (5) is not particularly limited, and may be, for example, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, 6.00 or less, or 5.00 or less in mass ratio.

[0126] In one embodiment of the beer-taste beverage of the present invention, the isobutanol content is, from the perspective of improving the mellow aroma of the beer-taste beverage, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 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 Preferably, the concentration is 90 ppm by mass or more, 95 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, 250 ppm by mass or more, or 300 ppm by mass or more. On the other hand, from the perspective of providing a beer-taste beverage that is less irritating due to alcohol, the isobutanol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 390 ppm by mass or less, 380 ppm by mass or less, 370 ppm by mass or less, 360 ppm by mass or less, 350 ppm by mass or less, 340 ppm by mass or less, 330 ppm by mass or less, 320 ppm by mass or less, 310 ppm by mass or less, 3 00 mass ppm or less, 290 mass ppm or less, 280 mass ppm or less, 270 mass ppm or less, 260 mass ppm or less, 250 mass ppm or less, 240 mass ppm or less, 230 mass ppm or less, 220 mass ppm or less ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, or 150 mass ppm or less.

[0127] Isobutanol may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified isobutanol). The isobutanol content can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified isobutanol, the type of isobutanol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of isobutanol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the amount of isobutanol used to adjust the pH. The amount of acid added, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. can be appropriately set. The isobutanol content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section "8.22 Low-boiling-point aroma components" of the revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0128] In one embodiment of the beer-taste beverage of the present invention, the phenethyl alcohol content is, from the perspective of improving the mellow aroma of the beer-taste beverage, 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 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, It is preferable that the concentration is 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, 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, 250 ppm by mass or more, or 300 ppm by mass or more. On the other hand, from the perspective of providing a beer-taste beverage that is less irritating due to alcohol, the phenethyl alcohol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 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, 240 ppm by mass or less, m or less, 230 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less It is preferable to set it as ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm or less, or 100 mass ppm or less.

[0129] Phenethyl alcohol may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified phenethyl alcohol). The phenethyl alcohol content can be adjusted by factors such as the addition of dilution water or carbonated water and the amount added if added, the addition of purified phenethyl alcohol, the type of phenethyl alcohol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of phenethyl alcohol-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and pH adjustment. The amount of acid added during the pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The phenethyl alcohol content can be measured by headspace gas chromatography with an FID detector in accordance with the method described in Section 8.22, "Low-Boiling Point Aroma Components," of the Revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ).

[0130] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving the mellow aroma of the beer-taste beverage, the content of ethyl caproate is preferably at least 100 ppb by mass, at least 110 ppb by mass, at least 120 ppb by mass, at least 130 ppb by mass, at least 140 ppb by mass, at least 150 ppb by mass, at least 160 ppb by mass, at least 170 ppb by mass, at least 180 ppb by mass, at least 190 ppb by mass, at least 200 ppb by mass, at least 210 ppb by mass, at least 220 ppb by mass, at least 230 ppb by mass, at least 240 ppb by mass, at least 250 ppb by mass, at least 260 ppb by mass, at least 270 ppb by mass, at least 280 ppb by mass, at least 290 ppb by mass, at least 300 ppb by mass, at least 310 ppb by mass, at least 320 ppb by mass, at least 330 ppb by mass, at least 340 ppb by mass, at least 350 ppb by mass, at least 360 ppb by mass, at least 370 ppb by mass, at least 380 ppb by mass, at least 390 ppb by mass, at least 400 ppb by mass, at least 410 ppb by mass, at least 420 ppb by mass, at least 430 ppb by mass, at least 440 ppb by mass, at least 450 ppb by mass, at least 460 ppb by mass, at least 470 ppb by mass, at least 480 ppb by It is preferable that the concentration is at least 200 mass ppb, at least 240 mass ppb, at least 250 mass ppb, at least 260 mass ppb, at least 270 mass ppb, at least 280 mass ppb, at least 290 mass ppb, at least 300 mass ppb, at least 310 mass ppb, at least 320 mass ppb, at least 330 mass ppb, at least 340 mass ppb, at least 350 mass ppb, at least 360 mass ppb, at least 370 mass ppb, at least 380 mass ppb, at least 390 mass ppb, or at least 400 mass ppb. On the other hand, the content of ethyl caproate is 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 850 mass ppb or less, 800 mass ppb or less, 750 mass ppb from the viewpoint of suppressing the protrusion of a fragrance unsuitable for richness. Below, 700 mass ppb or less, 650 mass ppb or less, 600 mass ppb or less, 550 mass ppb or less, 500 mass ppb or less, 450 mass ppb or less, 400 mass ppb or less, 390 mass ppb or less, 380 mass ppb or less, 3 70 mass ppb or less, 360 mass ppb or less, 350 mass ppb or less, 340 mass ppb or less, 330 mass ppb or less, 320 mass ppb or less, 310 mass ppb or less, 300 mass ppb or less, 290 mass ppb or less, 280 mass ppb or less ppb or less, 270 mass ppb or less, 260 mass ppb or less, 250 mass ppb or less, 240 mass ppb or less, 230 mass ppb or less, 220 mass ppb or less, 210 mass ppb or less, or 200 mass ppb or less.

[0131] Ethyl caproate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified ethyl caproate). The ethyl caproate content can be adjusted by various factors, including the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl caproate, the type of ethyl caproate-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which ethyl caproate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the pH during pH adjustment. The amount of acid used, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The ethyl caproate content can be measured by a known method using an apparatus such as GC-MS, for example.

[0132] In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of improving the mellow aroma of the beer-taste beverage, the content of ethyl octanoate is preferably at least 100 ppb by mass, at least 150 ppb by mass, at least 200 ppb by mass, at least 210 ppb by mass, at least 220 ppb by mass, at least 230 ppb by mass, at least 240 ppb by mass, at least 250 ppb by mass, at least 260 ppb by mass, at least 270 ppb by mass, at least 280 ppb by mass, at least 290 ppb by mass, at least 300 pppb by mass, at least 310 pppb by mass, at least 320 ppp by mass, at least 330 ppp by mass, at least 340 ppp by mass, at least 350 ppp by mass, at least 360 ppp by mass, at least 370 ppp by mass, at least 380 pppb by mass, at least 390 ppp by mass, at least 400 ppp by mass, at least 410 ppp by mass, at least 420 ppp by mass, at least 430 ppp by mass, at least 440 ppp by mass, at least 450 ppp by mass, at least 460 ppp by mass, at least 470 pppb by mass, at least 480 pppb by mass, at least 490 pppb by mass, at least 500 ppp by mass, at least 510 ppp by mass, at least 520 ppp by mass, at least 530 ppp by mass, at least 540 ppp by mass, at least 550 ppp by mass, at least It is preferable that the concentration is at least 300 mass ppb, at least 330 mass ppb, at least 340 mass ppb, at least 350 mass ppb, at least 360 mass ppb, at least 370 mass ppb, at least 380 mass ppb, at least 390 mass ppb, at least 400 mass ppb, at least 410 mass ppb, at least 420 mass ppb, at least 430 mass ppb, at least 440 mass ppb, at least 450 mass ppb, at least 460 mass ppb, at least 470 mass ppb, at least 480 mass ppb, at least 490 mass ppb, or at least 500 mass ppb. On the other hand, the content of ethyl octoate is 1000 mass ppb or less, 950 mass ppb or less, 900 mass ppb or less, 850 mass ppb or less, 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less, 65 0 mass ppb or less, 600 mass ppb or less, 590 mass ppb or less, 580 mass ppb or less, 570 mass ppb or less, 560 mass ppb or less, 550 mass ppb or less, 540 mass ppb or less, 530 mass ppb or less, 520 mass ppb or less, 510 mass ppb or less, 5 00 mass ppb or less, 490 mass ppb or less, 480 mass ppb or less, 470 mass ppb or less, 460 mass ppb or less, 450 mass ppb or less, 440 mass ppb or less, 430 mass ppb or less, 420 mass ppb or less, 410 mass ppb or less, 400 mass ppb or less, It may be 390 mass ppb or less, 380 mass ppb or less, 370 mass ppb or less, 360 mass ppb or less, 350 mass ppb or less, 340 mass ppb or less, 330 mass ppb or less, 320 mass ppb or less, 310 mass ppb or less, or 300 mass ppb or less.

[0133] Ethyl octanoate may be contained in the raw materials of the beer-taste beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately in the production process (for example, purified ethyl octanoate). The ethyl octanoate content can be adjusted by factors such as the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl octanoate, the type of raw materials containing ethyl octanoate (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which ethyl octanoate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the pH when adjusting the pH. The amount of acid used, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in 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, etc.), addition of spirits, brewer's alcohol, etc. The ethyl octanoate content can be measured by a known method using an apparatus such as GC-MS, for example.

[0134] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with an improved mellow aroma and one that is less susceptible to excessive alcohol stimulation, the ratio of the alcohol content (unit: (v / v)%) to the isoamyl alcohol content (unit: ppm by mass) (isoamyl alcohol / alcohol content) is preferably, by mass, 5.00 or more, 5.25 or more, 5.50 or more, 6.00 or more, 6.25 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.25 or more, 8.50 or more, 9.00 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 40.0 or more, or 50.0 or more. The upper limit of the ratio is not particularly limited, but may be, for example, 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, or 50.0 or less.

[0135] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage with an improved mellow aroma and one that is less susceptible to the excessive stinging sensation of alcohol, the ratio of the alcohol content (unit: (v / v)%) to the ethyl acetate content (unit: ppm by mass) (ethyl acetate / alcohol content) is preferably, by mass, 1.00 or more, 1.15 or more, 1.25 or more, 1.50 or more, 1.75 or more, 2.00 or more, 2.25 or more, 2.50 or more, 2.75 or more, 3.00 or more, 3.25 or more, 3.50 or more, 3.75 or more, 4.00 or more, 4.25 or more, 4.50 or more, 4.75 or more, 5.00 or more, 5.50 or more, 6.00 or more, 6.50 or more, 7.00 or more, 7.50 or more, 8.00 or more, 8.50 or more, 9.00 or more, 9.50 or more, or 10.0 or more. The upper limit of the ratio is not particularly limited, but may be, for example, 50.0 or less, 40.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, or 10.0 or less.

[0136] From the viewpoint of improving flavor, the pH of the beer-taste beverage of one embodiment of the present invention is preferably 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, or 4.00 or more, and is also preferably 5.40 or less, 5.20 or less, 5.00 or less, 4.95 or less, 4.90 or less, 4.85 or less, 4.80 or less, 4.75 or less, 4.70 or less, 4.65 or less, 4.60 or less, 4.55 or less, 4.50 or less, 4.45 or less, 4.40 or less, 4.35 or less, or 4.30 or less, and may be 4.00 or less or less than 4.00. The pH can be adjusted 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 mash tank, 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 type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage 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.), the cooling timing, cooling temperature, cooling time, etc.

[0137] The beer-taste beverage of one embodiment of the present invention is suitable for packaging. Examples of containers include bottles, PET bottles, cans (including bottle-shaped cans), and kegs. A preferred container is a resealable container. Specific examples include resealable bottles, PET bottles, and cans (e.g., bottle-shaped cans).

[0138] C1.1 Ingredients The beer-taste beverage of one embodiment of the present invention uses grains as an ingredient. Examples of grains used as ingredients include barley, rice (white rice, brown rice, etc.), corn, koryan (sorghum), potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. The beer-taste beverage of one embodiment of the present invention also uses barley (including ungerminated barley, malt, etc.) as an ingredient. The barley used as an ingredient refers to barley, wheat, rye, oats, oats, adlay, oats, and other barley species, and may be of any origin or variety. When using a malt-based beer-taste beverage, malt can be obtained by germinating and drying the seeds of these barley species and removing the roots. When using a beer-taste beverage that does not substantially contain malt, barley extracts obtained by extracting these barley species can be used. In one embodiment of the present invention, barley (including barley extracts and other barley extracts) or barley malt is preferably used. Barley is one of the most commonly used ingredients in Japanese beer-taste beverages. Barley includes varieties such as two-row barley and six-row barley, and either may be used. Barley or malt (including barley extract and malt extract) may be one type, or two or more types may be used in combination. When using colored malt, different types of colored malt may be used in combination, or a single type of colored malt may be used. 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 sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, and the like.

[0139] The malt ratio (the ratio of all malts used) of the beer-taste beverage of one embodiment of the present invention is preferably greater than 30% by mass, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, greater than 66% by mass, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, The malt ratio may be 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, 99% by mass or more, or 100% by mass. By increasing the malt ratio, a beer-taste beverage can be produced that has a rich malt-derived flavor and a stronger barley flavor.On the other hand, from the perspective of producing a beer-taste beverage that is less likely to cause an undesirable feeling of fullness, the malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, or less than 50% by mass. In this specification, the malt ratio means the value calculated in accordance with the Liquor Tax Act and the Liquor Administration Law and Liquor Administration Law Interpretation Notice, which came into effect on April 1, 2018.

[0140] 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 decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starch obtained from these grains and extracts thereof may also be used.

[0141] Hops used in one embodiment of the present invention may be in the form of pelleted hops, powdered hops, hop extract, or the like. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used. The amount of hops added may be adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage. Furthermore, beer-flavored beverages using hops as an ingredient contain iso-α acids, which are components derived from hops.

[0142] Examples of sweeteners include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, trisaccharides or higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners. 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 derived, 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 include sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentaose, lactosucrose, 4'-galactosyl lactose, 1-kestose, nystose, fructofuranosyl nystose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. These sweeteners may be used alone or in combination. The alcohol content can be increased by adding sugars that can be assimilated by yeast (assimilable sugars) as an ingredient other than malt.

[0143] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and indigestible dextrin or polydextrose is preferred from the viewpoint of versatility such as stability and safety. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0144] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness-imparting agent may also be used. The bittering agent or bitterness-imparting agent is not particularly limited, and those used as bittering agents in ordinary beers and happoshu (low-malt beer) can be used, such as rosemary, lychee, Phellodendron amurense, aniseed, juniper nut, sage, cinnamon, Ganoderma lucidum, bay leaf, Ganoderma lucidum, mulberry, 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, absinthin, alginic acid, gallic acid, etc. These bittering agents or bitterness-imparting agents may be used alone or in combination of two or more.

[0145] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, catechin, etc. These antioxidants may be used alone or in combination of two or more.

[0146] Common beer flavorings can be used as flavorings. Beer flavorings are used to impart a beer-like flavor and include brewing components generated by fermentation. Therefore, when alcoholic fermentation is involved in the production process of a beer-flavored beverage, there is little need to add a beer flavoring separately, but a beer flavoring may be added if desired.Beer flavoring agents include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol (e.g., 1-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, and γ-undecalactone. ton, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, 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-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-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrrole Examples of beer flavorings include ginseng, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, cinnamaldehyde, etc. These beer flavorings may be used alone or in combination of two or more.

[0147] The acidulant is not particularly limited as long as it has a sour taste, but examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof are preferred, with phosphoric acid, malic acid, citric acid, lactic acid, tartaric acid, acetic acid, and salts thereof being more preferred, and phosphoric acid, malic acid, citric acid, lactic acid, and salts thereof being particularly preferred. These acidulants may be used alone or in combination of two or more. The acidulant is not limited to those approved as food additives, but may also be derived from raw materials such as malt, produced by adjusting various process conditions, produced by yeast, or added externally as an additive. The content of the acidulant in the beer-taste beverage of one embodiment of the present invention is preferably 500 to 10,000 ppm by mass, more preferably 1,000 to 9,000 ppm by mass, and even more preferably 2,000 to 8,000 ppm by mass.

[0148] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I., Inc.), may also be used. These preservatives may be used alone or in combination of two or more. The amount of preservative in the beer-taste beverage of one embodiment of the present invention 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 even more preferably 20 to 900 ppm by mass.

[0149] Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, trisodium citrate, etc. These salts may be used alone or in combination of two or more.

[0150] C1.2 Carbon Dioxide The beer-taste beverage of one embodiment of the present invention may or may not contain dissolved carbon dioxide. The carbon dioxide contained in the beer-taste beverage may be carbon dioxide contained in the raw materials, or may be dissolved by blending with carbonated water or by adding carbon dioxide. Because the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide generated during this fermentation process can be used as is, or the amount of carbon dioxide can be adjusted by adding carbonated water as appropriate.

[0151] When the beer-taste beverage of one embodiment of the present invention contains dissolved carbon dioxide gas, the carbon dioxide gas concentration is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, 0.50 (w / w)% or more, or 0.52 (w / w)% or more, and may also be 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w) or less, 0.55 (w / w)% or less, 0.54 (w / w)% or less, 0.53 (w / w)% or less, 0.52 (w / w)% or less, 0.51 (w / w)% or less, or 0.50 (w / w)% or less.

[0152] 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. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ and 0.20 kg / cm ２ Above, 0.50kg / cm ２or more, or 1.0 kg / cm ２ For example, the carbon dioxide gas pressure is 0.20 kg / cm. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more ２ or 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.

[0153] C1.3 Other Additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided 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 extract, and milk-derived ingredients, as appropriate. Fermentation promoters are used to promote fermentation by yeast, and include, for example, yeast extract, bran components such as rice or barley, vitamins, and minerals, which can be used alone or in combination.

[0154] 2. Method for Producing Beer-Taste Beverage The present invention discloses a method for producing a beer-taste beverage having an alcohol content of 8.00% (v / v) or more. Specific embodiments of the production method of the present invention are described in detail below in Aspects A to C.

[0155] (Aspect A: Corresponding to Japanese Patent Application No. 2023-100223) A2. Manufacturing Method of Beer-Taste Beverage The manufacturing method of a beer-taste beverage according to one aspect of the present invention is not particularly limited and can be produced in the same manner as a typical beer-taste beverage, but examples include a method comprising at least the following steps (I) and (II). Step (I): Adjusting the alcohol content to 8.0 (v / v)%. Step (II): Checking and / or adjusting the isoamyl alcohol content and the ratio of isoamyl alcohol to ethyl acetate so that the isoamyl alcohol content is 110 ppm by mass or more and the following formula (1) is satisfied: Formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)] The order of steps (I) and (II) is not particularly limited, and steps (I) and (II) may be performed simultaneously. Furthermore, the method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, but may be a method that involves a fermentation process or a method that does not involve a fermentation process. Furthermore, the method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, but may be a method that involves an aging process or a method that does not involve an aging process. Below, we will explain methods for producing a fermented beer-taste beverage through a fermentation process, and methods for producing a non-fermented beer-taste beverage without a fermentation process.

[0156] A2.1 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 may include, for example, the following steps (1) and (2): - Step (1): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. - Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out fermentation.

[0157] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, steps (I) and (II) can be carried out at one or more of the following times (i) to (iii): (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.

[0158] A2.1.1 Step (1) Step (1) involves using various raw materials and performing at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation solution. For example, when malt is used as the raw materials, water and the various raw materials including malt are added to a mash kettle or mash tank, and, if necessary, enzymes such as polysaccharide-degrading enzymes and protease enzymes that promote the conversion of components derived from the raw materials may be added. This can promote the production of assimilable sugars, for example. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, uricase, β-glucosidase, and α-glucosidase. These enzymes may be heat-resistant or non-heat-resistant. The type of enzyme can be selected depending on the timing of addition and the process in which it is added. The enzymes listed above may be used alone or in combination. Examples of enzymes include those listed under "(3) the following enzymes added during the brewing process for the purpose of streamlining sake brewing" in Article 3 of the Liquor Tax Act and the Notification of Alcoholic Beverage Administration Laws and Regulations (revised June 27, 2018), "Items Not Treated as Alcoholic Beverage Ingredients." Adding these enzymes can efficiently adjust the component composition of the resulting beer-flavored beverage. Various additives, such as assimilable sugars (e.g., glucose, sucrose, maltose), hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and colorings, may also be added as raw materials other than malt. The enzymes and various raw materials may be added before, during, or after the saccharification process. These may also be added before or after the fermentation in the next step, i.e., in step (2), together with the yeast, during fermentation, or after the end of fermentation.

[0159] 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 enzyme used, and the alcohol content of the final beverage. For example, in one aspect of the present invention, from the perspective of adjusting the alcohol content of the beer-taste beverage to the above-mentioned range, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0160] 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.

[0161] After completion of the boiling treatment, it is preferable to transfer the liquid to a whirlpool, cool it to 0 to 25°C, and then remove solids such as coagulated proteins. In this way, a pre-fermentation liquid is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solids.

[0162] 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 raw materials or when the amount of malt used is limited, 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, colorants, 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.

[0163] A2.1.2 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, the fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0164] The yeast may be added to the raw materials as a yeast suspension, or a slurry of concentrated yeast obtained by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and the supernatant completely removed. The amount of yeast to be added to the beverage can be determined as appropriate, but for example, 5 x 10 ６ cells / mL ~ 1×10 ８ It is about cells / mL.

[0165] Fermentation conditions can be set as appropriate, but from the perspective of adjusting the alcohol content of the beer-taste beverage within the above-mentioned range, the fermentation temperature is, for example, 5 to 30°C, preferably 5 to 25°C. The alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount, and timing of addition of the enzymes listed in "2.2.1 Step (1)" above. If necessary, the temperature (heating or cooling) or pressure of the fermented liquid may be changed during the fermentation process. Aging may also be performed after fermentation. The aging conditions for aging can be set as appropriate, but from the perspective of adjusting the desired flavor, the aging temperature is, for example, 5 to 30°C, preferably 5 to 25°C. The aging vessel may be, for example, a stainless steel tank or a wooden barrel. After fermentation, filtration may be performed to remove yeast from the beer-taste beverage, or filtration may be omitted. Water or the various additives described above may also be added as needed.

[0166] The beer-taste beverage of one embodiment of the present invention thus obtained is sterilized, if necessary, and then filled into a predetermined container for distribution on the market as a product. 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 step, 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 step, and examples of containers are as described above.

[0167] A2.2 Method for Producing Non-Fermented Beer-Taste Beverages When the beer-taste beverage of one embodiment of the present invention is a non-fermented beer-taste beverage, it can be produced by a general method for producing a non-fermented beer-taste beverage. Specific examples of methods for producing non-fermented beer-taste beverages of one embodiment of the present invention include methods 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.

[0168] 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 cooled fermented beverage. Furthermore, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as needed when carbon dioxide gas is added at the same time as step (b).

[0169] Furthermore, when the non-fermented beer-taste beverage is converted into an alcohol-containing non-fermented beer-taste beverage, the following step (c) is included: Step (c): A step of blending an alcohol component after at least step (a).

[0170] Step (c) may be carried out at least after step (a), and may be carried out, for example, at one or more of the following times (I) to (III): (I): Between step (a) and step (b); (II): Simultaneously with step (b); (III): After step (b). Among these, step (c) is preferably carried out after the pre-fermentation liquid obtained in step (a) is cooled to prepare a cooled fermented beverage, but before adding carbon dioxide. The alcohol component blended in step (c) is preferably the above-mentioned grain-derived spirits (distilled liquor).

[0171] 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.

[0172] (Aspect B: Corresponding to Japanese Patent Application No. 2023-100225) B2. Manufacturing Method of Beer-Taste Beverage The manufacturing method of a beer-taste beverage according to one aspect of the present invention is not particularly limited and can be produced in the same manner as for general beer-taste beverages, but examples include a method comprising at least the following steps (I) and (II). Step (I): Adjusting the alcohol content to 8.0 (v / v)%. Step (II): Confirming and / or adjusting the succinic acid content and the ratio of succinic acid to acetic acid content so that the succinic acid content is 110 ppm by mass or more and 1100 ppm by mass or less and so as to satisfy the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass)].

[0039] The order of steps (I) and (II) is not particularly limited, and steps (I) and (II) may be performed simultaneously. Furthermore, the method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, but may be a method that involves a fermentation step or a method that does not involve a fermentation step. Furthermore, the method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, but may be a method that involves an aging step or a method that does not involve an aging step. Below, we will explain methods for producing a fermented beer-taste beverage through a fermentation step, and methods for producing a non-fermented beer-taste beverage without a fermentation step.

[0173] B2.1 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 may include, for example, the following steps (1) and (2): - Step (1): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. - Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out fermentation.

[0174] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, steps (I) and (II) can be carried out at one or more of the following times (i) to (iii): (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.

[0175] B2.1.1 Step (1) Step (1) involves using various raw materials and performing at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation solution. For example, when malt is used as the raw materials, water and the various raw materials including malt are added to a mash kettle or mash tank, and, if necessary, enzymes such as polysaccharide-degrading enzymes and protease enzymes that promote the conversion of components derived from the raw materials may be added. This can promote the production of assimilable sugars, for example. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, uricase, β-glucosidase, and α-glucosidase. These enzymes may be heat-resistant or non-heat-resistant. The type of enzyme can be selected depending on the timing of addition and the process in which it is added. The enzymes listed above may be used alone or in combination. Examples of enzymes include those listed under "(3) the following enzymes added during the brewing process for the purpose of streamlining sake brewing" in Article 3 of the Liquor Tax Act and the Notification of Alcoholic Beverage Administration Laws and Regulations (revised June 27, 2018), "Items Not Treated as Alcoholic Beverage Ingredients." Adding these enzymes can efficiently adjust the component composition of the resulting beer-flavored beverage. Various additives, such as assimilable sugars (e.g., glucose, sucrose, maltose), hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and colorings, may also be added as raw materials other than malt. The enzymes and various raw materials may be added before, during, or after the saccharification process. These may also be added before or after the fermentation in the next step, i.e., in step (2), together with the yeast, during fermentation, or after the end of fermentation.

[0176] 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 enzyme used, and the alcohol content of the final beverage. For example, in one aspect of the present invention, from the perspective of adjusting the alcohol content of the beer-taste beverage to the above-mentioned range, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0177] 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.

[0178] After completion of the boiling treatment, it is preferable to transfer the liquid to a whirlpool, cool it to 0 to 25°C, and then remove solids such as coagulated proteins. In this way, a pre-fermentation liquid is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solids.

[0179] 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 raw materials or when the amount of malt used is limited, 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, colorants, 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.

[0180] B2.1.2 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.

[0181] The yeast may be added to the raw materials as a yeast suspension, or a slurry of concentrated yeast obtained by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and the supernatant completely removed. The amount of yeast to be added to the beverage can be determined as appropriate, but for example, 5 x 10 ６ cells / mL ~ 1×10 ８ It is about cells / mL.

[0182] Fermentation conditions can be set as appropriate, but from the perspective of adjusting the alcohol content of the beer-taste beverage within the above-mentioned range, the fermentation temperature is, for example, 5 to 30°C, preferably 5 to 25°C. The alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount, and timing of addition of the enzymes listed in "2.2.1 Step (1)" above. If necessary, the temperature (heating or cooling) or pressure of the fermented liquid may be changed during the fermentation process. Aging may also be performed after fermentation. The aging conditions for aging can be set as appropriate, but from the perspective of adjusting the desired flavor, the aging temperature is, for example, 5 to 30°C, preferably 5 to 25°C. The aging vessel may be, for example, a stainless steel tank or a wooden barrel. After fermentation, filtration may be performed to remove yeast from the beer-taste beverage, or filtration may be omitted. Water or the various additives described above may also be added as needed.

[0183] The beer-taste beverage of one embodiment of the present invention thus obtained is sterilized, if necessary, and then filled into a predetermined container for distribution on the market as a product. 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 step, 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 step, and examples of containers are as described above.

[0184] B2.2 Method for Producing Non-Fermented Beer-Taste Beverages When the beer-taste beverage of one embodiment of the present invention is a non-fermented beer-taste beverage, it can be produced by a general method for producing a non-fermented beer-taste beverage. Specific examples of methods for producing non-fermented beer-taste beverages of one embodiment of the present invention include methods 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.

[0185] 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 cooled fermented beverage. Furthermore, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as needed when carbon dioxide gas is added at the same time as step (b).

[0186] Furthermore, when the non-fermented beer-taste beverage is converted into an alcohol-containing non-fermented beer-taste beverage, the following step (c) is included: Step (c): A step of blending an alcohol component after at least step (a).

[0187] Step (c) may be carried out at least after step (a), and may be carried out, for example, at one or more of the following times (I) to (III): (I): Between step (a) and step (b); (II): Simultaneously with step (b); (III): After step (b). Among these, step (c) is preferably carried out after the pre-fermentation liquid obtained in step (a) is cooled to prepare a cooled fermented beverage, but before adding carbon dioxide. The alcohol component blended in step (c) is preferably the above-mentioned grain-derived spirits (distilled liquor).

[0188] 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.

[0189] (Aspect C: Corresponding to Japanese Patent Application No. 2023-100227) C2. Manufacturing Method of Beer-Taste Beverage The manufacturing method of a beer-taste beverage in one aspect of the present invention is not particularly limited and can be produced in the same manner as general beer-taste beverages, but examples include a method that includes at least the following steps (I) and (II). Step (I): Adjusting the alcohol content to 10.0 (v / v)%. Step (II): Checking and / or adjusting the contents of ethyl acetate and isoamyl acetate so that the ethyl acetate content is 50 ppm by mass or more and the isoamyl acetate content is 3 ppm by mass or more. The manufacturing method of a beer-taste beverage in another aspect of the present invention is not particularly limited and can be produced in the same manner as general beer-taste beverages, but examples include a method that includes at least the following steps (A) and (B). Step (A): Adjusting the alcohol content to 12.0 (v / v)%. Step (B): Checking and / or adjusting the ethyl acetate content so that the ethyl acetate content is 50 ppm by mass or more. The order of steps (I) and (II) and steps (A) and (B) is not particularly limited, and steps (I) and (II) may be performed simultaneously, or steps (A) and (B) may be performed simultaneously. Furthermore, the method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, but may be a method that involves a fermentation step or a method that does not involve a fermentation step. Furthermore, the method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, but may be a method that involves an aging step or a method that does not involve an aging step. Below, we will explain methods for producing a fermented beer-taste beverage through a fermentation step, and methods for producing a non-fermented beer-taste beverage without a fermentation step.

[0190] C2.1 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 may include, for example, the following steps (1) and (2): - Step (1): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. - Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out fermentation.

[0191] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, steps (I) and (II) can be carried out at one or more of the following times (i) to (iii): (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.

[0192] C2.1.1 Step (1) Step (1) involves using various raw materials and performing at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation solution. For example, when malt is used as the raw materials, water and the various raw materials including malt are added to a mash kettle or mash tank, and, if necessary, enzymes such as polysaccharide-degrading enzymes and protease enzymes that promote the conversion of components derived from the raw materials may be added. This can promote the production of assimilable sugars, for example. Examples of such enzymes include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, uricase, β-glucosidase, and α-glucosidase. These enzymes may be heat-resistant or non-heat-resistant. The type of enzyme can be selected depending on the timing of addition and the process in which it is added. The enzymes listed above may be used alone or in combination. Examples of enzymes include those listed under "(3) the following enzymes added during the brewing process for the purpose of streamlining sake brewing" in Article 3 of the Liquor Tax Act and the Notification of Alcoholic Beverage Administration Laws and Regulations (revised June 27, 2018), "Items Not Treated as Alcoholic Beverage Ingredients." Adding these enzymes can efficiently adjust the component composition of the resulting beer-flavored beverage. Various additives, such as assimilable sugars (e.g., glucose, sucrose, maltose), hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, and colorings, may also be added as raw materials other than malt. The enzymes and various raw materials may be added before, during, or after the saccharification process. These may also be added before or after the fermentation in the next step, i.e., in step (2), together with the yeast, during fermentation, or after the end of fermentation.

[0193] 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 enzyme used, and the alcohol content of the final beverage. For example, in one aspect of the present invention, from the perspective of adjusting the alcohol content of the beer-taste beverage to the above-mentioned range, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0194] 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.

[0195] After completion of the boiling treatment, it is preferable to transfer the liquid to a whirlpool, cool it to 0 to 25°C, and then remove solids such as coagulated proteins. In this way, a pre-fermentation liquid is obtained. In this step, filtration through a filter with a predetermined pore size (for example, a pore size of less than 30 μm) may be performed to remove solids.

[0196] 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 raw materials or when the amount of malt used is limited, 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, colorants, 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.

[0197] C2.1.2 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.

[0198] The yeast may be added to the raw materials as a yeast suspension, or a slurry of concentrated yeast obtained by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and the supernatant completely removed. The amount of yeast to be added to the beverage can be determined as appropriate, but for example, 5 x 10 ６ cells / mL ~ 1×10 ８ It is about cells / mL.

[0199] Fermentation conditions can be set as appropriate, but from the perspective of adjusting the alcohol content of the beer-taste beverage within the above-mentioned range, the fermentation temperature is, for example, 5 to 30°C, preferably 5 to 25°C. The alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount, and timing of addition of the enzymes listed in "2.2.1 Step (1)" above. If necessary, the temperature (heating or cooling) or pressure of the fermented liquid may be changed during the fermentation process. Aging may also be performed after fermentation. The aging conditions for aging can be set as appropriate, but from the perspective of adjusting the desired flavor, the aging temperature is, for example, 5 to 30°C, preferably 5 to 25°C. The aging vessel may be, for example, a stainless steel tank or a wooden barrel. After fermentation, filtration may be performed to remove yeast from the beer-taste beverage, or filtration may be omitted. Water or the various additives described above may also be added as needed.

[0200] The beer-taste beverage of one embodiment of the present invention thus obtained is sterilized, if necessary, and then filled into a predetermined container for distribution on the market as a product. 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 step, 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 step, and examples of containers are as described above.

[0201] C2.2 Method for Producing Non-Fermented Beer-Taste Beverages When the beer-taste beverage of one embodiment of the present invention is a non-fermented beer-taste beverage, it can be produced by a general method for producing a non-fermented beer-taste beverage. Specific examples of methods for producing non-fermented beer-taste beverages of one embodiment of the present invention include methods 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.

[0202] 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 cooled fermented beverage. Furthermore, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as needed when carbon dioxide gas is added at the same time as step (b).

[0203] Furthermore, when the non-fermented beer-taste beverage is converted into an alcohol-containing non-fermented beer-taste beverage, the following step (c) is included: Step (c): A step of blending an alcohol component after at least step (a).

[0204] Step (c) may be carried out at least after step (a), and may be carried out, for example, at one or more of the following times (I) to (III): (I): Between step (a) and step (b); (II): Simultaneously with step (b); (III): After step (b). Among these, step (c) is preferably carried out after the pre-fermentation liquid obtained in step (a) is cooled to prepare a cooled fermented beverage, but before adding carbon dioxide. The alcohol component blended in step (c) is preferably the above-mentioned grain-derived spirits (distilled liquor).

[0205] 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.

[0206] 3. Method for Improving the Flavor of a Beer-Taste Beverage The present invention also discloses a method for improving the flavor of a beer-taste beverage. Specific embodiments of the flavor improving method of the present invention are described in detail in Aspects A to C below.

[0207] Aspect A: Corresponding to Japanese Patent Application No. 2023-100223 A3. Method for Improving the Flavor of a Beer-Taste Beverage A method for improving the flavor of a beer-taste beverage according to one aspect of the present invention comprises at least the following steps (I) and (II). Step (I): Adjusting the alcohol content to 8.0% (v / v) or more. Step (II): Confirming and / or adjusting the isoamyl alcohol content and the ratio of isoamyl alcohol to ethyl acetate so that the isoamyl alcohol content is 110 ppm by mass or more and the following formula (1) is satisfied: Formula (1): X1 / Y1≧2.00 [In formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)] Steps (I) and (II) correspond to steps (I) and (II), respectively, in the above-described method for producing a beer-taste beverage. By adjusting the isoamyl alcohol content and the isoamyl alcohol to ethyl acetate content ratio within respective predetermined ranges by operation (II) for a beer-taste beverage whose alcohol content has been adjusted to 8.0 (v / v)% or higher by operation (I), the mellow aroma can be improved and the excessive spiciness caused by alcohol can be suppressed. In one aspect of the flavor improving method of the present invention, the reference beverage for flavor improvement is a beer-taste beverage prepared without operation (II). That is, the flavor improving method of one aspect of the present invention is sufficient if a beer-taste beverage prepared by performing both operations (I) and (II) has improved mellow aroma and / or excessive spiciness caused by alcohol compared to a beer-taste beverage prepared without operation (II). Furthermore, in one aspect of the flavor improving method of the present invention, the reference beverage for flavor improvement may be a beverage with an isoamyl alcohol content of less than 110 ppb by mass and in which the above formula (1) satisfies X1 / Y1 < 2.00. The alcohol content, the isoamyl alcohol content, and the preferred ranges for the ratio of isoamyl alcohol to ethyl acetate, as well as the various properties, components and their contents of the beer-taste beverage, are as described above in "A1. Beer-taste beverage."

[0208] (Aspect B: Corresponding to Japanese Patent Application No. 2023-100225) B3. Method for Improving the Flavor of a Beer-Taste Beverage A method for improving the flavor of a beer-taste beverage according to one aspect of the present invention comprises at least the following steps (I) and (II). Step (I): Adjusting the alcohol content to 8.0% (v / v) or more. Step (II): Confirming and / or adjusting the succinic acid content and the ratio of succinic acid to acetic acid content so that the succinic acid content is 110 ppm by mass or more and 1100 ppm by mass or less and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass)] Steps (I) and (II) correspond to steps (I) and (II), respectively, in the above-described method for producing a beer-taste beverage. By adjusting the succinic acid content and the succinic acid to acetic acid content ratio within respective predetermined ranges by procedure (II) for a beer-taste beverage whose alcohol content has been adjusted to 8.0 (v / v)% or more by procedure (I), a beer-taste beverage having a refreshing taste and a mellow acidity can be provided. In the flavor improving method of one aspect of the present invention, the beverage that serves as the reference for flavor improvement is a beer-taste beverage prepared without procedure (II). In other words, the flavor improving method of one aspect of the present invention is sufficient if a beer-taste beverage prepared by performing both procedures (I) and (II) exhibits an improved refreshing taste and / or mellow acidity compared to a beer-taste beverage prepared without procedure (II). In the flavor improving method of one embodiment of the present invention, the beverage that serves as the standard for flavor improvement may be one that has a succinic acid content of less than 110 ppb by mass or more than 1,100 ppm by mass, and in which the value of X1 / Y1 in formula (1A) is less than 0.25. The preferred ranges for the alcohol content, succinic acid content, and succinic acid to acetic acid content ratio, as well as the various properties, components, and amounts thereof of the beer-taste beverage, are as described above in "B1. Beer-taste beverages."

[0209] (Aspect C: Corresponding to Japanese Patent Application No. 2023-100227) C3. Method for Improving the Flavor of Beer-Taste Beverages A method for improving the flavor of a beer-taste beverage in one aspect of the present invention comprises at least the following procedures (I) and (II). Procedure (I): Adjusting the alcohol content to 10.0 (v / v)% or more. Procedure (II): Checking and / or adjusting the contents of ethyl acetate and isoamyl acetate so that the ethyl acetate content is 50 ppm by mass or more and the isoamyl acetate content is 3 ppm by mass or more. A method for improving the flavor of a beer-taste beverage in another aspect of the present invention comprises at least the following procedures (A) and (B). Procedure (A): Adjusting the alcohol content to 12.0 (v / v)%. Procedure (B): Checking and / or adjusting the ethyl acetate content so that the ethyl acetate content is 50 ppm by mass or more. Procedures (I) and (II) correspond to steps (I) and (II), respectively, in the method for producing a beer-taste beverage described above. Furthermore, operations (A) and (B) correspond to steps (A) and (B), respectively, in the above-described method for producing a beer-taste beverage. By adjusting the ethyl acetate and / or isoamyl acetate content within a predetermined range by operation (II) or (B) for a beer-taste beverage whose alcohol content has been adjusted to 10.0 (v / v)% or more or 12.0 (v / v)% or more by operation (I) or (A), the mellow aroma can be improved and the excessive spiciness caused by alcohol can be suppressed. In the flavor improving method of one embodiment of the present invention, the beverage used as the reference for flavor improvement is a beer-taste beverage prepared without operation (II) or (B). In other words, the flavor improving method of one embodiment of the present invention is sufficient if a beer-taste beverage prepared by performing operations (I) and (II) or operations (A) and (B) has improved mellow aroma and / or excessive spiciness caused by alcohol compared to a beer-taste beverage prepared without operation (II) or (B). Furthermore, in one aspect of the flavor improvement method of the present invention, the beverage that serves as the standard for flavor improvement may be a beverage having an ethyl acetate content of less than 50 ppm by mass and an isoamyl acetate content of less than 3 ppm by mass, or a beverage having an ethyl acetate content of less than 50 ppm by mass.The preferred ranges for the alcohol content, ethyl acetate content, and isoamyl acetate content, as well as the various properties, components, and their contents of the beer-taste beverage, are as described above in "C1. Beer-taste beverage."

[0210] 4. Beer-Taste Concentrate The present invention also discloses a beer-taste concentrate having an alcohol content of 8.00 (v / v)% or more. Specific embodiments of the beer-taste concentrate of the present invention are described in detail below in Aspects A to C.

[0211] Aspect A: Corresponding to Japanese Patent Application No. 2023-100223 A4. Beer-Taste Concentrate The present invention also provides a beer-taste concentrate having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): Formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)] The beer-taste concentrate of the present invention is useful for producing a beer-taste beverage with a mellow aroma and in which the excessive stimulating sensation caused by alcohol is suppressed.

[0212] As used herein, a "beer-taste concentrate" refers to an edible solution used to produce a beer-taste beverage by mixing the concentrate with an edible aqueous solution, and is not intended to be consumed directly. The beer-taste concentrate may be any liquid that can be mixed with an edible aqueous solution to produce a beer-taste beverage. As used herein, an "edible aqueous solution" refers to water or a solution in which one or more edible components have been dissolved in water. The edible components are not particularly limited and may be solids such as ice or dry ice, liquids such as vegetable oils, alcoholic beverages, or fruit juices, or gases such as carbon dioxide or nitrogen gas. The edible aqueous solution to be mixed with the beer-taste concentrate of the present invention is not particularly limited, and examples thereof include sparkling aqueous solutions such as water, cider, ramune, cola, carbonated water, chuhai, hard seltzer, highball, alcoholic beer-flavored beverages, non-alcoholic beer-flavored beverages, cider, and champagne; and non-sparkling aqueous solutions such as soft drinks, tea, black tea, coffee, sake, shochu, wine, fruit wine, gin, vodka, whiskey, rum, brandy, tequila, and flavored syrup (including concentrates). Sparkling aqueous solutions are preferred, aqueous solutions containing carbon dioxide are more preferred, carbonated beverages are even more preferred, and carbonated water is particularly preferred. The carbon dioxide concentration of the edible aqueous solution of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and may also be preferably 0.90 (w / w)% or less, 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.6 (w / w) or less, or 0.55 (w / w)% or less.

[0213] The beer-taste concentrate in one embodiment of the present invention is preferably a concentrate for dilution by a factor of 2 to 10, and the dilution factor may be 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, or 10 or more, or may be 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2 or less.

[0214] One aspect of the present invention is a beer-taste beverage produced by mixing the beer-taste concentrate of one aspect of the present invention with the edible aqueous solution described above. Another aspect of the present invention is a method for producing a beer-taste beverage, comprising mixing the beer-taste concentrate of one aspect of the present invention with the edible aqueous solution described above. Another aspect of the present invention is a beer-taste concentrate for use in producing the beer-taste beverage of one aspect of the present invention.

[0215] The beer-taste concentrate of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, PET bottles, cans (including bottle-shaped cans), and barrels. A preferred container is a resealable container. Specific examples include resealable bottles, PET bottles, cans (e.g., bottle-shaped cans), and barrels.

[0216] With regard to the various properties of the beer-taste concentrate, the various components and their contents, the method for producing the beer-taste concentrate, the method for improving the flavor of the beer-taste concentrate, etc., the contents described above in "A1. Beer-Taste Beverage," "A2. Method for Producing Beer-Taste Beverage," and "A3. Method for Improving the Flavor of a Beer-Taste Beverage" also apply to this embodiment, so reference can be made to these descriptions.

[0217] (Aspect B: Corresponding to Japanese Patent Application No. 2023-100225) B4. Beer-Taste Concentrate The present invention also provides a beer-taste concentrate having an alcohol content of 8.00 (v / v)% or higher, a succinic acid content of 110 ppm by mass or higher and 1,100 ppm by mass or lower, and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass)] The beer-taste concentrate of the present invention is a concentrate useful for producing a beer-taste beverage that has a refreshing taste and a mellow acidity.

[0218] As used herein, a "beer-taste concentrate" refers to an edible solution used to produce a beer-taste beverage by mixing the concentrate with an edible aqueous solution, and is not intended to be consumed directly. The beer-taste concentrate may be any liquid that can be mixed with an edible aqueous solution to produce a beer-taste beverage. As used herein, an "edible aqueous solution" refers to water or a solution in which one or more edible components have been dissolved in water. The edible components are not particularly limited and may be solids such as ice or dry ice, liquids such as vegetable oils, alcoholic beverages, or fruit juices, or gases such as carbon dioxide or nitrogen gas. The edible aqueous solution to be mixed with the beer-taste concentrate of the present invention is not particularly limited, and examples thereof include sparkling aqueous solutions such as water, cider, ramune, cola, carbonated water, chuhai, hard seltzer, highball, alcoholic beer-flavored beverages, non-alcoholic beer-flavored beverages, cider, and champagne; and non-sparkling aqueous solutions such as soft drinks, tea, black tea, coffee, sake, shochu, wine, fruit wine, gin, vodka, whiskey, rum, brandy, tequila, and flavored syrup (including concentrates). Sparkling aqueous solutions are preferred, aqueous solutions containing carbon dioxide are more preferred, carbonated beverages are even more preferred, and carbonated water is particularly preferred. The carbon dioxide concentration of the edible aqueous solution of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and may also be preferably 0.90 (w / w)% or less, 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.6 (w / w) or less, or 0.55 (w / w)% or less.

[0219] The beer-taste concentrate in one embodiment of the present invention is preferably a concentrate for dilution by a factor of 2 to 10, and the dilution factor may be 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, or 10 or more, or may be 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2 or less.

[0220] One aspect of the present invention is a beer-taste beverage produced by mixing the beer-taste concentrate of one aspect of the present invention with the edible aqueous solution described above. Another aspect of the present invention is a method for producing a beer-taste beverage, comprising mixing the beer-taste concentrate of one aspect of the present invention with the edible aqueous solution described above. Another aspect of the present invention is a beer-taste concentrate for use in producing the beer-taste beverage of one aspect of the present invention.

[0221] The beer-taste concentrate of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, PET bottles, cans (including bottle-shaped cans), and barrels. A preferred container is a resealable container. Specific examples include resealable bottles, PET bottles, cans (e.g., bottle-shaped cans), and barrels.

[0222] With regard to the various properties of the beer-taste concentrate, the various components and their contents, the method for producing the beer-taste concentrate, the method for improving the flavor of the beer-taste concentrate, etc., the contents described above in "B1. Beer-Taste Beverage," "B2. Method for Producing Beer-Taste Beverage," and "B3. Method for Improving the Flavor of a Beer-Taste Beverage" also apply to this embodiment, so reference can be made to these descriptions.

[0223] (Aspect C: Corresponding to Japanese Patent Application No. 2023-100227) C4. Beer-Taste Concentrate The present invention also provides a beer-taste concentrate having an alcohol content of 10.00 (v / v)% or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more. The present invention also provides a beer-taste concentrate having an alcohol content of 12.0 (v / v)% or more and an ethyl acetate content of 50 ppm by mass or more. The beer-taste concentrate of the present invention is useful for producing a beer-taste beverage with a mellow aroma and suppressed excessive alcohol stimulant.

[0224] As used herein, a "beer-taste concentrate" refers to an edible solution used to produce a beer-taste beverage by mixing the concentrate with an edible aqueous solution, and is not intended to be consumed directly. The beer-taste concentrate may be any liquid that can be mixed with an edible aqueous solution to produce a beer-taste beverage. As used herein, an "edible aqueous solution" refers to water or a solution in which one or more edible components have been dissolved in water. The edible components are not particularly limited and may be solids such as ice or dry ice, liquids such as vegetable oils, alcoholic beverages, or fruit juices, or gases such as carbon dioxide or nitrogen gas. The edible aqueous solution to be mixed with the beer-taste concentrate of the present invention is not particularly limited, and examples thereof include sparkling aqueous solutions such as water, cider, ramune, cola, carbonated water, chuhai, hard seltzer, highball, alcoholic beer-flavored beverages, non-alcoholic beer-flavored beverages, cider, and champagne; and non-sparkling aqueous solutions such as soft drinks, tea, black tea, coffee, sake, shochu, wine, fruit wine, gin, vodka, whiskey, rum, brandy, tequila, and flavored syrup (including concentrates). Sparkling aqueous solutions are preferred, aqueous solutions containing carbon dioxide are more preferred, carbonated beverages are even more preferred, and carbonated water is particularly preferred. The carbon dioxide concentration of the edible aqueous solution of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and may also be preferably 0.90 (w / w)% or less, 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.6 (w / w) or less, or 0.55 (w / w)% or less.

[0225] The beer-taste concentrate in one embodiment of the present invention is preferably a concentrate for dilution by a factor of 2 to 10, and the dilution factor may be 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, or 10 or more, or may be 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2 or less.

[0226] One aspect of the present invention is a beer-taste beverage produced by mixing the beer-taste concentrate of one aspect of the present invention with the edible aqueous solution described above. Another aspect of the present invention is a method for producing a beer-taste beverage, comprising mixing the beer-taste concentrate of one aspect of the present invention with the edible aqueous solution described above. Another aspect of the present invention is a beer-taste concentrate for use in producing the beer-taste beverage of one aspect of the present invention.

[0227] The beer-taste concentrate of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, PET bottles, cans (including bottle-shaped cans), and barrels. A preferred container is a resealable container. Specific examples include resealable bottles, PET bottles, cans (e.g., bottle-shaped cans), and barrels.

[0228] With regard to the various properties of the beer-taste concentrate, the various components and their contents, the method for producing the beer-taste concentrate, the method for improving the flavor of the beer-taste concentrate, etc., the contents described above in "C1. Beer-Taste Beverage," "C2. Method for Producing Beer-Taste Beverage," and "C3. Method for Improving the Flavor of a Beer-Taste Beverage" also apply to this embodiment, so reference can be made to these descriptions.

[0229] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0230] Examples A1 to A24, Comparative Examples A1 to A12 <Preparation of Beer-Taste Beverages> Milled barley malt was added to a brewing tank containing 120 L of warm water, and the temperature was gradually increased and maintained. The water was then filtered to remove malt grains and other contaminants, yielding a saccharified solution. After filtration, the saccharified solution, sugar solution, and hops were added to a boiling kettle, and the volume was adjusted to 100 L with warm water to obtain hot wort. The resulting hot wort was cooled and aerated with oxygen to obtain 60 L of a pre-fermentation liquid before the addition of yeast. Beer yeast (top-fermenting yeast) was added to the resulting pre-fermentation liquid, and the fermentation temperature and time were adjusted. Alcoholic fermentation was carried out to a predetermined alcohol content, after which the yeast was removed by filtration, to prepare a beer-taste beverage. In each of the Examples and Comparative Examples, the contents of isoamyl alcohol, n-propanol, isobutanol, phenethyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate were adjusted to the values ​​shown in Tables 1 to 3 by adjusting the above-mentioned production conditions and, if necessary, adding purified products of these compounds. In Tables 1 to 3, the "A" at the beginning of the Example number and Comparative Example number has been omitted.

[0231] <Sensory Evaluation> The resulting beer-taste beverages were cooled to approximately 4°C and tasted by six trained panelists, who rated them as follows for the evaluation criteria of "mellow aroma suitable for a beer-taste beverage" and "excessive spiciness unsuitable for a beer-taste beverage."

[0232] That is, based on the following scoring criteria, evaluation was performed using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value), and the average score of the six panelists was calculated. For the evaluation, samples whose evaluation items corresponded to the following criteria of "1.0," "1.5," "2.0," "2.5," and "3.0" were prepared in advance, and the standards were standardized among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no difference in score values ​​of 0.2 or more was observed between the panelists for the same sample. Note that in Examples with an overall evaluation of "A" or "B," no panelists scored less than 2.0.

[0233] [Excessive spiciness unsuitable for beer-taste beverages] - "3.0": No excessive spiciness unsuitable for beer-taste beverages is detected. - "2.5": Almost no excessive spiciness unsuitable for beer-taste beverages is detected. - "2.0": Very little excessive spiciness unsuitable for beer-taste beverages is detected. - "1.5": Some excessive spiciness unsuitable for beer-taste beverages is detected. - "1.0": A strong excessive spiciness unsuitable for beer-taste beverages is detected. [Suitable mellow aroma for beer-taste beverages] - "3.0": A very strong mellow aroma suitable for beer-taste beverages is detected. - "2.5": A strong mellow aroma suitable for beer-taste beverages is detected. - "2.0": A sufficient mellow aroma suitable for beer-taste beverages is detected.・"1.5": The mellow aroma suitable for a beer-taste beverage is barely detectable. ・"1.0": The mellow aroma suitable for a beer-taste beverage is not detectable at all.

[0234] [Overall evaluation] "A": The average scores of all of the two sensory evaluation items verified are 2.5 or higher. "B": Does not fall under "A" or "C." "C": At least one of the average scores of the two sensory evaluation items verified is less than 2.0.

[0235]

[0236] Examples A25-A32, Comparative Examples A13-A16 <Preparation of Beer-Taste Beverages> In these examples, the beer-taste beverages prepared in Examples A1-A8 and Comparative Examples A1-A4 described above were used as beer-taste concentrates for dilution. Each of these beer-taste concentrates was diluted four-fold with carbonated water to prepare the beer-taste beverages of Examples A25-A32 and Comparative Examples A13-A16. The compositions and properties of the resulting beer-taste beverages, as well as the results of the sensory evaluation, are shown in Table 4. The sensory evaluation was conducted in the same manner as in Examples A1-A24. In Table 4, the "A" at the beginning of the Example and Comparative Example numbers has been omitted.

[0237]

[0238] The results in Tables 1 to 3 show that beer-flavored beverages having an alcohol content of 8.0 (v / v)% or higher, an isoamyl alcohol content of 110 ppm by mass or higher, and in which the isoamyl alcohol content and the ratio of isoamyl alcohol to ethyl acetate were adjusted to satisfy the above formula (1) suppressed the excessive stimulant sensation caused by alcohol and had a good, mellow aroma. Furthermore, the results in Table 4 show that beer-flavored beverages obtained by diluting beer-flavored concentrates having an alcohol content of 8.0 (v / v)% or higher, an isoamyl alcohol content of 110 ppm by mass or higher, and in which the isoamyl alcohol content and the ratio of isoamyl alcohol to ethyl acetate were adjusted to satisfy the above formula (1) suppressed the excessive stimulant sensation caused by alcohol and had a good, mellow aroma.

[0239] Examples B1-B9, Comparative Examples B1-B9 <Preparation of Beer-Taste Beverages> Milled barley malt was added to a brewing tank containing 120 L of warm water, the temperature was gradually increased, and the water was filtered to remove malt grains and other contaminants, resulting in a saccharified solution. After filtration, the saccharified solution, sugar solution, and hops were added to a boiling kettle and the volume was adjusted to 100 L with warm water to obtain hot wort. The resulting hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before the addition of yeast. Beer yeast (top-fermenting yeast) was added to the resulting pre-fermentation liquid, and the fermentation temperature and fermentation time were adjusted. Alcoholic fermentation was carried out to a predetermined alcohol content, after which the yeast was removed by filtration to prepare a beer-taste beverage. In each Example and Comparative Example, the succinic acid, citric acid, phosphoric acid, acetic acid, and isoamyl alcohol contents were adjusted to the values ​​shown in Tables 5-7 by adjusting the production conditions described above and, if necessary, by adding purified products of these compounds. In Tables 5 to 7, the "B" at the beginning of the Example numbers and Comparative Example numbers has been omitted.

[0240] <Sensory Evaluation> The resulting beer-taste beverages were cooled to approximately 4°C and tasted by six trained panelists, who rated them as follows for the evaluation criteria of "refreshing taste suitable for a beer-taste beverage" and "mellow acidity suitable for a beer-taste beverage."

[0241] That is, based on the following scoring criteria, evaluation was performed using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value), and the average score of the six panelists was calculated. For the evaluation, samples whose evaluation items corresponded to the following criteria of "1.0," "1.5," "2.0," "2.5," and "3.0" were prepared in advance, and the standards were standardized among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no difference in score values ​​of 0.2 or more was observed between the panelists for the same sample. Note that in Examples with an overall evaluation of "A" or "B," no panelists scored less than 2.0.

[0242] [Refreshing taste suitable for beer-flavored beverages] - "3.0": The refreshing taste suitable for beer-flavored beverages is not detected at all. - "2.5": The refreshing taste suitable for beer-flavored beverages is very strongly detected. - "2.0": The refreshing taste suitable for beer-flavored beverages is strongly detected. - "1.5": The refreshing taste suitable for beer-flavored beverages is sufficiently detected. - "1.0": The refreshing taste suitable for beer-flavored beverages is barely detected. [Mellow acidity suitable for beer-flavored beverages] - "3.0": The mellow acidity suitable for beer-flavored beverages is very strongly detected. - "2.5": The mellow acidity suitable for beer-flavored beverages is strongly detected. - "2.0": The mellow acidity suitable for beer-flavored beverages is sufficiently detected. - "1.5": The mellow acidity suitable for beer-flavored beverages is barely detected.・“1.0”: The mellow acidity that is ideal for a beer-flavored beverage is not felt at all.

[0243] [Overall evaluation] "A": The average scores of all of the two sensory evaluation items verified are 2.5 or higher. "B": Does not fall under "A" or "C." "C": At least one of the average scores of the two sensory evaluation items verified is less than 2.0.

[0244]

[0245] Examples B10-B12, Comparative Examples B10-B12 <Preparation of Beer-Taste Beverages> In these Examples, the beer-taste beverages prepared in Examples B1-B3 and Comparative Examples B1-B3 described above were used as beer-taste concentrates for dilution. Each of these beer-taste concentrates was diluted four-fold with carbonated water to prepare the beer-taste beverages of Examples B10-B12 and Comparative Examples B10-B12. The compositions and properties of the resulting beer-taste beverages, as well as the results of the sensory evaluation, are shown in Table 8. The sensory evaluation was conducted in the same manner as in Examples B1-B9. In Table 8, the "B" at the beginning of the Example and Comparative Example numbers has been omitted.

[0246]

[0247] The results in Tables 5 to 7 indicate that beer-taste beverages having an alcohol content of 8.0 (v / v)% or higher, a succinic acid content of 110 ppm by mass or higher and 1,100 ppm by mass or lower, and in which the succinic acid content and the succinic acid / acetic acid content ratio were adjusted to satisfy the above formula (1A), had a refreshing taste with a mellow acidity. Furthermore, the results in Table 8 indicate that beer-taste beverages obtained by diluting beer-taste concentrates having an alcohol content of 8.0 (v / v)% or higher, a succinic acid content of 110 ppm by mass or higher and 1,100 ppm by mass or lower, and in which the succinic acid content and the succinic acid / acetic acid content ratio were adjusted to satisfy the above formula (1A), had a refreshing taste with a mellow acidity.

[0248] Examples C1-C13, Comparative Examples C1-C2 <Preparation of Beer-Taste Beverages> Milled barley malt was added to a brewing tank containing 120 L of warm water, and the temperature was gradually increased and maintained. The water was then filtered to remove malt grains and other materials, yielding a saccharified solution. After filtration, the saccharified solution, sugar solution, and hops were added to a boiling kettle, and the volume was adjust...

Claims

1. A beer-flavored beverage with an alcohol content of 8.00 (v / v)% or more.

2. A beer-taste beverage as described in claim 1, having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): Formula (1): X1 / Y1≧2.00 [In the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass)].

3. A beer-taste beverage as described in claim 1, having an alcohol content of 8.00 (v / v)% or more, a succinic acid content of 110 ppm by mass or more and 1,100 ppm by mass or less, and satisfying the following formula (1A): Formula (1A): X1 / Y1≧0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).] 4. The beer-taste beverage according to claim 1, having an alcohol content of 10.0 (v / v)% or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more.

5. The beer-taste beverage according to claim 1, having an alcohol content of 12.0 (v / v)% or more and an ethyl acetate content of 50 ppm by mass or more.

6. The beer-taste beverage according to claim 2, having an isoamyl alcohol content of 1,000 ppm by mass or less.

7. The beer-taste beverage according to claim 2, further comprising one or more compounds selected from the group consisting of n-propanol, isobutanol, and phenethyl alcohol.

8. The beer-taste beverage according to claim 2, further comprising one or more compounds selected from the group consisting of isoamyl acetate, ethyl caproate, and ethyl octanoate.

9. The following formula (2) is satisfied: Formula (2): X / Y>3.00 [In the above formula (2), X represents the total content (unit: ppm by mass) of the compounds in Group X below, and Y represents the total content (unit: ppm by mass) of the compounds in Group Y below.] The beer-taste beverage according to claim 2: Group X: one or more compounds selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol, Group Y: one or more compounds selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate.

10. The beer-taste beverage according to claim 2, which satisfies the following formula (3): Formula (3): X2 / Y1>0.65 (in the above formula (3), X2 represents the n-propanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).) 11. The beer-taste beverage according to claim 2, which satisfies the following formula (4): Formula (4): X3 / Y1>0.65 (in the above formula (4), X3 represents the isobutanol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).) 12. The beer-taste beverage according to claim 2, which satisfies the following formula (5): Formula (5): X4 / Y1>0.30 (in the above formula (5), X4 represents the phenethyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).) 13. The beer-taste beverage according to claim 3, wherein the isoamyl alcohol content is from 10 ppm by mass to 1,000 ppm by mass.

14. The beer-taste beverage according to claim 3, which satisfies the following formula (1B): Formula (1B): X2 / Y1>0.32 (in the above formula (1B), X2 represents the citric acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass).) 15. The beer-taste beverage according to claim 3, which satisfies the following formula (2A): Formula (2A): X1 / Z ≧ 0.50 (in the above formula (2A), X1 represents the succinic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).) 16. The beer-taste beverage according to claim 3, which satisfies the following formula (2B): Formula (2B): X2 / Z ≧ 0.78 (in the above formula (2B), X2 represents the citric acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).) 17. The beer-taste beverage according to claim 3, which satisfies the following formula (3): Formula (3): Y1 / Z ≧ 0.66 (In the above formula (3), Y1 represents the acetic acid content (unit: ppm by mass), and Z represents the isoamyl alcohol content (unit: ppm by mass).) 18. The beer-taste beverage according to claim 3, which satisfies the following formula (4): Formula (4): X / Y1>1.25 (In the above formula (4), X represents the total content (unit: ppm by mass) of one or more acidulants selected from the group consisting of phosphoric acid, citric acid, and succinic acid, and Y1 represents the content (unit: ppm by mass) of acetic acid.) 19. A beer-taste beverage as described in claim 4 or 5, having an n-propanol content of 55 ppm by mass or more.

20. A beer-flavored beverage as described in claim 4 or 5, having an ethyl acetate content of 60 ppm by mass or more.

21. The beer-taste beverage according to claim 4 or 5, wherein the isoamyl alcohol content is 110 to 1,000 ppm by mass.

22. The beer-taste beverage according to claim 4 or 5, which satisfies the following formula (1): Formula (1): X / Y>3.00 [In the above formula (1), X represents the total content of the compounds in Group X below, and Y represents the total content of the compounds in Group Y below.] Group X: one or more compounds selected from the group consisting of isoamyl alcohol, n-propanol, isobutanol, and phenethyl alcohol, Group Y: one or more compounds selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl octanoate.

23. The beer-taste beverage according to claim 4 or 5, having an alcohol content of 50.00 (v / v)% or less.

24. A beer-flavored beverage as described in claim 4 or 5, having a malt ratio of 50 mass% or more.

25. The beer-taste beverage according to claim 4 or 5, which is a fermented beverage.

26. The beer-taste beverage according to claim 25, which is a top-fermented beer-taste beverage.

27. A beer-taste beverage according to any one of claims 1 to 3, having an alcohol content of 50.00 (v / v)% or less.

28. A beer-taste beverage according to any one of claims 1 to 3, having a malt ratio of 50% by mass or more.

29. The beer-taste beverage according to any one of claims 1 to 3, which is a fermented beverage.

30. The beer-taste beverage according to claim 29, which is a top-fermented beer-taste beverage.

31. A beer-flavor concentrate having an alcohol content of 8.00 (v / v)% or more.

32. A beer-taste concentrate as claimed in claim 31, having an alcohol content of 8.00 (v / v)% or more, an isoamyl alcohol content of 110 ppm by mass or more, and satisfying the following formula (1): X1 / Y1≧2.00 (in the above formula (1), X1 represents the isoamyl alcohol content (unit: ppm by mass), and Y1 represents the ethyl acetate content (unit: ppm by mass).

33. A beer-taste concentrate as claimed in claim 31, having an alcohol content of 8.00 (v / v) % or more, a succinic acid content of 110 ppm by mass or more and 1,100 ppm by mass or less, and satisfying the following formula (1A): Formula (1A): X1 / Y1 ≧ 0.25 [In the above formula (1A), X1 represents the succinic acid content (unit: ppm by mass), and Y1 represents the acetic acid content (unit: ppm by mass)].

34. The beer-taste concentrate according to claim 31, having an alcohol content of 10.0 (v / v) % or more, an ethyl acetate content of 50 ppm by mass or more, and an isoamyl acetate content of 3 ppm by mass or more.

35. The beer-taste concentrate according to claim 31, having an alcohol content of 12.0 (v / v) % or more and an ethyl acetate content of 50 ppm by mass or more.

36. The beer-taste concentrate according to any one of claims 31 to 35, which is a concentrate for dilution 2 to 10 times.

37. A beer-taste beverage produced by mixing the beer-taste concentrate according to any one of claims 31 to 35 with an edible aqueous solution.

38. A method for producing a beer-taste beverage, comprising the step of mixing an edible aqueous solution with the beer-taste concentrate according to any one of claims 31 to 35.

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