Beer-flavored beverage

Abstract

Provided is a beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

Description

Beer-flavored beverages

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

[0002] In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and distributed on the market. For example, Patent Document 1 discloses a high-alcohol beer-flavored beverage containing citric acid and phenethyl alcohol, with the citric acid content being 270 mg / L or more and 1100 mg / L or less, and the phenethyl alcohol content being 40 mg / L or more and 180 mg / L or less.

[0003] Japanese Patent Application Laid-Open No. 2021-159020

[0004] The inventors have found through their research that high-alcohol-content beer-flavored beverages not only have a refreshing taste, but also tend to have an undesirable alcohol odor and lack the body and richness that are desirable for beer-flavored beverages. Under these circumstances, there is a demand for beer-flavored beverages that suppress the undesirable alcohol odor and have a desirable body and richness.

[0005] One aspect of the present invention provides a beer-taste beverage having a real extract concentration and an ethyl caprylate content equal to or greater than a predetermined value. Specifically, the present invention provides the following aspects [1] to [9]. [1] A beer-taste beverage having an alcohol content of 10.0 (v / v)% or greater, a real extract concentration of 10.5 (w / w)% or greater, and an ethyl caprylate content of 25 ppb by mass or greater. [2] The beer-taste beverage according to [1] above, having an alcohol content of 16.0 (v / v)% or greater but not greater than 30.0 (v / v)%. [3] The beer-taste beverage according to [1] or [2] above, having a real extract concentration of 10.5 (w / w)% or greater but not greater than 40.0 (w / w)%. [4] The beer-taste beverage according to any one of [1] to [3] above, having an ethyl caprylate content of 25 ppb by mass or greater but not greater than 3,000 ppb by mass. [5] The beer-taste beverage according to any one of [1] to [4] above, wherein the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] is 0.10 or more and 5.00 or less. [6] The beer-taste beverage according to any one of [1] to [5] above, wherein the ratio of the ethyl caprylate content (unit: mass ppb) to the alcohol content (unit: (v / v)%) [ethyl caprylate content / alcohol content] is 1.0 or more and 400.0 or less. [7] The beer-taste beverage according to any one of [1] to [6] above, wherein the ratio of the ethyl caprylate content (unit: mass ppb) to the real extract concentration (unit: (w / w)%) [ethyl caprylate content / real extract concentration] is 2.0 or more and 400.0 or less. [8] A method for producing a beer-taste beverage, comprising at least the following steps (a) to (c): - Step (a): adjusting and / or confirming the alcohol content of the beer-taste beverage to 10.0 (v / v)% or more, - Step (b): adjusting and / or confirming the real extract concentration of the beer-taste beverage to 10.5 (w / w)% or more, and - Step (c): adjusting and / or confirming the ethyl caprylate content of the beer-taste beverage to 25 ppb by mass or more.[9] A beer-flavored beverage having a real extract concentration of 10.5 (w / w)% or more and an ethyl caprylate content of 25 ppb by mass or more.

[0006] A beer-taste beverage in one preferred embodiment of the present invention can be a beverage that has a suitable body and richness, while suppressing the alcohol smell that is unsuitable for beer-taste beverages.

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

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

[0009] Furthermore, the beer-taste beverage of one embodiment of the present invention can be consumed as is, or may be diluted with water, ice, an edible aqueous solution, or the like before consumption. In this specification, an "edible aqueous solution" refers to a solution in which one or more edible components are dissolved in water. The edible components are not particularly limited and may be solids, liquids such as vegetable oils, or gases such as carbon dioxide. Examples of such edible aqueous solutions include sparkling aqueous solutions such as carbonated water, cider, ramune, and cola, and non-sparkling aqueous solutions such as soft drinks, tea, black tea, fruit juice, and vegetable juice, and two or more of these may be used in combination. The carbon dioxide concentration of the edible aqueous solution may be 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, or 0.45 (w / w)% or more, or may be 0.90 (w / w)% or less, 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, or 0.55 (w / w)% or less.

[0010] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, and γ-decanoic acid. ton, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-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-hexenol Examples of such alcohols include 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

[0011] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage fermented using yeast, or a non-fermented alcohol-containing beer-taste beverage to which spirits (distilled alcohol) or the like has been added without fermentation. The fermented beer-taste beverage may be a beverage to which alcohol (spirits, distilled alcohol) has been added, or a beverage to which alcohol (spirits, distilled alcohol) has not been added. The fermented beer-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using top-fermenting yeast (e.g., Saccharomyces), a bottom-fermented beer-taste beverage (lager beer-taste beverage, pilsner beer-taste beverage) brewed through a fermentation process using bottom-fermenting yeast (e.g., Saccharomyces), a fermented beer-taste beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes, or a beverage obtained by mixing a top-fermented beer-taste beverage with a bottom-fermented beer-taste beverage. Furthermore, "fermentation" as used herein may refer to alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol. In the case of non-alcoholic fermentation, spirits (distilled alcohol) or the like may be added to prepare a beer-flavored beverage with an adjusted alcohol content.

[0012] Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. Examples of malt-based beer-taste beverages include barley malt beer-taste beverages.

[0013] The beer-taste beverage of one embodiment of the present invention has an alcohol content (ethanol content) of 10.0% (v / v) or more. As used herein, a "high-alcohol beer-taste beverage" refers to a beer-taste beverage with an alcohol content of 10.0% (v / v) or more.

[0014] The alcohol content (ethanol content) of the beer-taste beverage of one embodiment of the present invention is 10.0 (v / v)% or more, preferably 10.5 (v / v)% or more, 11.0 (v / v)% or more, 11.5 (v / v)% or more, 12.0 (v / v)% or more, 12.5 (v / v)% or more, 13.0 (v / v)% or more, 13.5 (v / v)% or more, 14.0 (v / v)% or more, 14.5 (v / v)% or more, 15.0 (v / v)% or more, 15.5 (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)% 20.0 (v / v)% or more, 21.0 (v / v)% or more, 22.0 (v / v)% or more, 23.0 (v / v)% or more, 24.0 (v / v)% or more, 25.0 (v / v)% or more, 26.0 (v / v)% or more, 27.0 (v / v) It may be 28.0(v / v)% or more, 29.0(v / v)% or more, or 30.0(v / v)% or more, or may be 60.0(v / v)% or less, 57.0(v / v)% or less, 55.0(v / v)% or less, 53.0(v / v)% or less, 50.0(v / v)% or less, 47.0(v / v)% or less, 45.0(v / v)% or less, 43.0(v / v)% or less, 40.0(v / v)% or less, 37.0(v / v)% or less, 35.0(v / v)% or less, 3 4.0 (v / v)% or less, 33.0 (v / v)% or less, 32.0 (v / v)% or less, 31.0 (v / v)% or less, 30.0 (v / v)% or less, 29.0 (v / v)% or less, 28.0 (v / v)% or less, 27.0 (v / v)% or less Lower, 26.0 (v / v)% or less, 25.0 (v / v)% or less, 24.0 (v / v)% or less, 23.0 (v / v)% or less, 22.0 (v / v)% or less, 21.0 (v / v)% or less, or 20.0 (v / v)% or less.

[0015] In another embodiment of the beer-taste beverage of the present invention, the alcohol content (ethanol content) may be less than 10.0 (v / v)%. The alcohol content of the beer-taste beverage of this embodiment may be less than 10.0 (v / v)%, 9.5 (v / v)% or less, 9.0 (v / v)% or less, 8.5 (v / v)% or less, 8.0 (v / v)% or less, 7.5 (v / v)% or less, 7.0 (v / v)% or less, 6.5 (v / v)% or less, 6.0 (v / v)% or less, 5.5 (v / v)% or less, 5.0 (v / v)% or less, 4.5 (v / v)% or less, 4.0 (v / v)% or less, The concentration may be 3.5 (v / v)% or less, 3.0 (v / v)% or less, 2.5 (v / v)% or less, 2.0 (v / v)% or less, 1.5 (v / v)% or less, 1.0 (v / v)% or less, less than 1.0 (v / v), 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, or less than 0.5 (v / v). More than 0 (v / v)%, 0.10 (v / v)% or more, 0.20 (v / v)% or more, 0.30 (v / v)% or more, 0.40 (v / v)% or more, 0.50 (v / v)% or more, 0.60 (v / v)% or more, 0.7 0 (v / v)% or more, 0.80 (v / v)% or more, 0.90 (v / v)% or more, 1.0 (v / v)% or more, 1.5 (v / v)% or more, 2.0 (v / v)% or more, 2.5 (v / v)% or more, 3.0 (v / v) )% or more, 3.5(v / v)% or more, 4.0(v / v)% or more, 4.5(v / v)% or more, 5.0(v / v)% or more, 5.5(v / v)% or more, 6.0(v / v)% or more, 6.5(v / v)% or more, 7.0(v / v)% or more, 7.5(v / v)% or more, 8.0(v / v)% or more, 8.5(v / v)% or more, 9.0(v / v)% or more, 9.5(v / v)% or more, or 10.0(v / v)% or more.

[0016] In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0017] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc., and the amount added if added.

[0018] In one embodiment of the present invention, the beer-taste beverage may contain grain-derived spirits (distilled alcoholic beverages) as an alcoholic component in order to adjust the alcohol content to fall within the above range. In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme, followed by fermentation using yeast and subsequent distillation. Grains used as raw materials for spirits are preferably plants of the Poaceae family, with barley being more preferred.

[0019] However, the higher the alcohol content of a beer-flavored beverage, the more refreshing its taste becomes, but it also tends to have an undesirable alcohol odor and lack the body and richness that are desirable for beer-flavored beverages. This problem is particularly likely to occur in high-alcohol beer-flavored beverages. In response to the above problems, one embodiment of the present invention provides a beer-flavored beverage that suppresses the undesirable alcohol odor and improves the desirable body and richness by adjusting the real extract concentration and ethyl caprylate content. This effect is particularly noticeable in beer-flavored beverages with a higher alcohol content.

[0020] In one embodiment of the present invention, the real extract concentration is, from the perspective of suppressing undesirable alcohol odor and providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has improved body and richness, 10.5 (w / w)% or more, 10.8 (w / w)% or more, 11.0 (w / w)% or more, 11.3 (w / w)% or more, 11.5 (w / w)% or more, 11.8 (w / w)% or more, 12.0 (w / w)% or more, 12.3 (w / w)% or more, 12.5 (w / w)% or more, or 12.8 (w / w)% or more. , 13.0(w / w)% or more, 13.3(w / w)% or more, 13.5(w / w)% or more, 13.8(w / w)% or more, 14.0(w / w)% or more, 14.3(w / w)% or more, 14.5(w / w)% or more, 14.8(w / w)% or more, 15.0(w / w)% or more, 15.3(w / w)% or more, 15.5(w / w)% or more, 15.8(w / w)% or more, 16.0(w / w)% or more, 16.3(w / w)% or more, 16.5(w / w)% or more, 16.8(w / w)% or more, 17.0(w / w)% or more, 17.3(w The concentration may be 17.5(w / w)% or more, 17.5(w / w)% or more, 17.8(w / w)% or more, or 18.0(w / w)% or more, or may be 40.0(w / w)% or less, 37.0(w / w)% or less, 35.0(w / w)% or less, 32.0(w / w)% or less, 30.0(w / w)% or less, 29.0(w / w)% or less, 28.0(w / w)% or less, 27.0(w / w)% or less, 26.0(w / w)% or less, 25.0(w / w)% or less, 24.0(w / w)% or less, 23.0(w / w)% or less, 22.0(w / w)% or less, 2 The concentration may be 1.0 (w / w)% or less, 20.0 (w / w)% or less, 19.5 (w / w)% or less, 19.0 (w / w)% or less, 18.5 (w / w)% or less, 18.0 (w / w)% or less, 17.5 (w / w)% or less, 17.0 (w / w)% or less, 16.5 (w / w)% or less, 16.0 (w / w)% or less, 15.5 (w / w)% or less, 15.0 (w / w)% or less, 14.5 (w / w)% or less, 14.0 (w / w)% or less, 13.5 (w / w)% or less, 13.0 (w / w)% or less, or 12.5 (w / w)% or less.

[0021] It should be noted that real extract concentration can be measured by the method described in Revised BCOJ Beer Analysis Method, International Technical Committee (Analysis Committee) of Brewers Association of Japan, 2013, supplement and revised edition (The Brewing Society of Japan), 8.4.3 Alcoholizer method.The adjustment of real extract concentration is carried out by adding diluted water or carbonated water, the type of raw material (malt, corn grits, sugar solution etc.), the malt grinding particle size, the malt grinding method (wet grinding, dry grinding etc.), the humidity during malt grinding (the degree of humidity control), the temperature during malt grinding, the type of mill used during malt grinding, the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the enzyme hydrolysis time, the mashing time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (the wort production process from malt input to before yeast addition), the amount of acid used during pH adjustment, the timing of pH adjustment (when mashing, The following can be appropriately set: during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the wort filtration time, the temperature during wort filtration, the pH during wort filtration, the amount of wort recovered during wort filtration, the amount of sparging water during wort filtration, the pH of the sparging water during wort filtration, the temperature of the sparging water during wort filtration, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc.

[0022] In one embodiment of the beer-taste beverage of the present invention, from the perspective of suppressing undesirable alcohol odors and providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has improved body and richness, the ethyl caprylate content is preferably 25 ppb by mass or more, 30 ppb by mass or more, 35 ppb by mass or more, 40 ppb by mass or more, 45 ppb by mass or more, 50 ppb by mass or more, 55 ppb by mass or more, 60 ppb by mass or more, 65 ppb by mass or more, 70 ppb by mass or more, 75 ppb by mass or more, 80 pppb by mass or more, 85 pppb by mass or more, 90 pppb by mass or more, 95 ppb by mass or more, 100 mass ppb or more, 110 mass ppb or more, 120 mass ppb or more, 130 mass ppb or more, 140 mass ppb or more, 150 mass ppb or more, 160 mass ppb or more, 170 mass ppb or more, 180 mass ppb or more, 190 mass ppb or more, 200 mass ppb or more, 2 10 mass ppb or more, 220 mass ppb or more, 230 mass ppb or more, 240 mass ppb or more, 250 mass ppb or more, 260 mass ppb or more, 270 mass ppb or more, 280 mass ppb or more, 290 mass ppb or more, 300 mass ppb or more, 310 mass ppb or more, 320 mass ppb or more ppb or more, 330 mass ppb or more, 340 mass ppb or more, 350 mass ppb or more, 360 mass ppb or more, 370 mass ppb or more, 380 mass ppb or more, 390 mass ppb or more, 400 mass ppb or more, 410 mass ppb or more, 420 mass ppb or more, 430 mass ppb or more Above, 440 mass ppb or more, 450 mass ppb or more, 460 mass ppb or more, 470 mass ppb or more, 480 mass ppb or more, 490 mass ppb or more, 500 mass ppb or more, 520 mass ppb or more, 540 mass ppb or more, 560 mass ppb or more, 580 mass ppb or more, 60 It is preferable that the concentration is 0 mass ppb or more, 620 mass ppb or more, 640 mass ppb or more, 660 mass ppb or more, 680 mass ppb or more, 700 mass ppb or more, 720 mass ppb or more, 740 mass ppb or more, 750 mass ppb or more, 760 mass ppb or more, 780 mass ppb or more, 800 mass ppb or more, 850 mass ppb or more, 900 mass ppb or more, 950 mass ppb or more, 1000 mass ppb or more, 1050 mass ppb or more, 1100 mass ppb or more, 1150 mass ppb or more, or 1200 mass ppb or more, and also 3000 mass ppb or less,It may be 2900 mass ppb or less, 2800 mass ppb or less, 2700 mass ppb or less, 2600 mass ppb or less, 2500 mass ppb or less, 2400 mass ppb or less, 2300 mass ppb or less, 2200 mass ppb or less, 2100 mass ppb or less, 2000 mass ppb or less, 1950 mass ppb or less, 1900 mass ppb or less, 1850 mass ppb or less, 1800 mass ppb or less, 1750 mass ppb or less, 1700 mass ppb or less, 1650 mass ppb or less, 1600 mass ppb or less, 1550 mass ppb or less, 1500 mass ppb or less, 1450 mass ppb or less, 1400 mass ppb or less, 1350 mass ppb or less, 1300 mass ppb or less, 1250 mass ppb or less, 1200 mass ppb or less, 1150 mass ppb or less, 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, or 700 mass ppb or less.,

[0023] In this specification, the content of ethyl caprylate can be measured by known methods using a device such as GC-MS. Furthermore, the ethyl caprylate contained in the beer-taste beverage of one embodiment of the present invention may be derived from the raw materials of the beer-taste beverage, or may be added separately during the production process (e.g., purified ethyl caprylate). In the beer-taste beverage of one embodiment of the present invention, the content of ethyl caprylate can be specifically adjusted by adding purified ethyl caprylate, the type of raw materials containing ethyl caprylate (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of raw materials from which ethyl caprylate is derived (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to before the addition of yeast), the pH during the mashing process, and the pH of the mashing process. This can be achieved by appropriately setting the amount of acid added when adjusting the H level, 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-beverage solution (pre-fermentation solution), the original extract concentration during the fermentation process, and fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, the ethyl caprylate content can be reduced by adding diluted water, carbonated water, spirits, brewer's alcohol, etc.

[0024] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has a moderate alcoholic stimulation, suppresses undesirable alcohol odor, and further improves body and richness, the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] is preferably 0.10 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.20 or more, 0.22 or more, 0.24 or more, 0.26 or more, 0.28 or more, 0.30 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.42 or more, 0.44 or more, It is preferable that the viscosity is 0.46 or more, 0.48 or more, 0.50 or more, 0.52 or more, 0.54 or more, 0.56 or more, 0.58 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, 0.80 or more, 0.90 or more, or 1.00 or more, and may also be 5.00 or less, 4.70 or less, 4.50 or less, 4.30 or less, 4.00 or less, 3.70 or less, 3.50 or less, 3.30 or less, 3.00 or less, 2.70 or less, 2.50 or less, 2.30 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, or 1.00 or less.

[0025] In one embodiment of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has a moderate alcoholic stimulating sensation, suppresses undesirable alcohol odor, and has improved body and richness, the ratio of the ethyl caprylate content (unit: mass ppb) to the alcohol content (unit: (v / v)%) [ethyl caprylate content / alcohol content] is preferably 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.6 or more, 3.8 or more, 3.9 ... 4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 35. 0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 52.0 or more, 54.0 or more, 55.0 or more, 56.0 or more, 58.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100.0 or more, 105.0 or more, or 110.0 or more; and may be 400.0 or less, 380.0 or less, 360.0 or less, 350.0 or less, 340.0 or less, 320.0 or less, 300.0 or less, 2 80.0 or less, 260.0 or less, 250.0 or less, 240.0 or less, 220.0 or less, 200.0 or less, 190.0 or less, 180.0 or less, 170.0 or less, 160.0 or less, 150.0 or less, 140.0 or less, 135.0 or less, 130.0 or less, 125.0 or less, 120.0 or less Lower, 115.0 or less, 110.0 or less, 105.0 or less, 100.0 or less, 95.0 or less, 90.0 or less, 85.0 or less, 80.0 or less, 75.0 or less, 70.0 or less, 65.0 or less, 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less,It may be 30.0 or less, 25.0 or less, or 20.0 or less.

[0026] In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has a moderate alcoholic stimulation, suppresses undesirable alcohol odor, and has improved body and richness, the ratio of the ethyl caprylate content (unit: mass ppb) to the real extract concentration (unit: (w / w)%) [ethyl caprylate content / real extract concentration] is 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more. , 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 35.0 or more, 36.0 or more, 38 0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 45.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 52.0 or more, 54.0 or more, 55.0 or more, 56.0 or more, 58.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, or 90.0 or more, and may also be 400.0 or less, 380.0 or less, 360.0 or less, 350.0 or less, 340.0 or less, 320.0 or less, 300.0 or less, 280.0 or less, 260.0 or less, 250.0 or less, 240.0 or less, 220.0 or less It may be 200.0 or less, 190.0 or less, 180.0 or less, 170.0 or less, 160.0 or less, 150.0 or less, 140.0 or less, 135.0 or less, 130.0 or less, 125.0 or less, 120.0 or less, 115.0 or less, 110.0 or less, 105.0 or less, 100.0 or less, 95.0 or less, 90.0 or less, 85.0 or less, 80.0 or less, 75.0 or less, 70.0 or less, 65.0 or less, 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, or 20.0 or less.

[0027] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) with an appropriate firmness, the bitterness value is preferably 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 5.0 BUs or more, 7.0 BUs or more, 10.0 BUs or more, 12.0 BUs or more, 15.0 BUs or more, 17.0 BUs or more, 20.0 BUs or more, 22.0 BUs or more, 25.0 BUs or more, 27.0 BUs or more, 30.0 BUs or more, 32.0 BUs or more, 35.0 BUs or more. It may be 37.0 BUs or more, or 40.0 BUs or more, or 500 BUs or less, 450 BUs or less, 400 BUs or less, 350 BUs or less, 300 BUs or less, 270 BUs or less, 250 BUs or less, 220 BUs or less, 200 BUs or less, 190 BUs or less, 180 BUs or less, 170 BUs or less, 160 BUs or less, 150 BUs or less, 140 BUs or less, 130 BUs or less, 120 BUs or less, 110 BUs or less, 100 BUs or less, 95 BUs or less, or 90 BUs or less. Furthermore, when the beer-taste beverage of one embodiment of the present invention does not use hops as an ingredient, the bitterness value may be less than 7.0 BUs, less than 6.0 BUs, less than 5.0 BUs, less than 4.0 BUs, less than 3.0 BUs, less than 2.0 BUs, less than 1.0 BUs, less than 0.5 BUs, or less than 0.1 BUs.

[0028] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013). The bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which is isohumulone, and can be controlled, for example, by appropriately adjusting the type, amount, and timing of addition of hops.

[0029] In one embodiment of the beer-taste beverage of the present invention, the carbohydrate content is 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, 1.2 g / 100 mL or more, 1.3 g / 100 mL or more, 1.4 g / 100 mL or more, 1.5 g / 100 mL or more, 1.6 g / 100 mL or more, 1.7 g / 100 mL or more, 1.8 g / 100 mL or more, 1.9 g / 100 mL or more, It may be 2.0 g / 100 mL or more, or may be 5.0 g / 100 mL or less, 4.7 g / 100 mL or less, 4.5 g / 100 mL or less, 4.2 g / 100 mL or less, 4.0 g / 100 mL or less, 3.9 g / 100 mL or less, 3.8 g / 100 mL or less, 3.7 g / 100 mL or less, 3.6 g / 100 mL or less, 3.5 g / 100 mL or less, 3.4 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, 3.1 g / 100 mL or less, or 3.0 g / 100 mL or less.

[0030] The carbohydrate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort (including the saccharification process), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). Furthermore, in this specification, "carbohydrate" refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), specifically meaning the amount of the food in question minus protein, lipids, dietary fiber, ash, alcohol, and water. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and water can be measured using the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured using the nitrogen quantitative conversion method, the amount of lipids can be measured using the ether extraction method, the amount of dietary fiber can be measured using the Prosky method, the amount of ash can be measured using the direct ashing method, and the amount of water can be measured using the vacuum heating and drying method.

[0031] In one embodiment of the beer-taste beverage of the present invention, the apparent degree of attenuation may be 56% or more, 58% or more, 60% or more, 62% or more, 65% or more, 67% or more, 70% or more, 72% or more, 75% or more, 77% or more, 80% or more, 82% or more, 85% or more, 87% or more, 90% or more, 92% or more, 95% or more, 97% or more, 100% or more, or 105% or more, and may be 120% or less, 119% or less, 118% or less, 117% or less, 116% or less, 115% or less, 114% or less, 113% or less, 112% or less, 111% or less, or 110% or less.

[0032] The apparent degree of attenuation can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrase, isomerase, etc.) added, the temperature during the enzymatic reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.). In this specification, "apparent degree of attenuation" refers to the percentage of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation out of the total sugar concentration in the pre-fermentation liquid. For example, the apparent degree of fermentation AA of a beer-taste beverage can be calculated using the following formula (1): Formula (1): AA (%) = 100 × (P - Es) ​​ / P In the above formula (1), "P" is the original extract (raw wort extract) and can be measured by the method described in "BCOJ Beer Analysis Methods (edited by the Brewing Society of Japan, Fermentation, and Brewers Association of Japan, revised November 1, 2004)." Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract can be calculated, for example, from the following formula (2), as described in "BCOJ Beer Analysis Methods (edited by the Brewing Society of Japan, Fermentation, and Brewers Association of Japan, revised November 1, 2004)." Equation (2): Es = -460.234 + 662.649 x D - 202.414 x D2 (In equation (2), D is the specific gravity of the degassed beer-taste beverage.) Note that the apparent extract "Es" may take a negative value due to D in equation (2), and therefore the calculated apparent degree of fermentation may exceed 100%.

[0033] The malt ratio of the beer-taste beverage of one embodiment of the present invention may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, or may be 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.

[0034] As used herein, the term "malt ratio" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Alcoholic Beverage Administration Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0035] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as ingredients using yeast, and specifically refers to the definition given in the Liquor Tax Act and the Interpretation Notice of Alcohol-Related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content described above is adjusted by a fermentation process using yeast.

[0036] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0037] The color of the beer-taste beverage of one embodiment of the present invention may be 0.5 EBC or more, 1.0 EBC or more, 2.0 EBC or more, 3.0 EBC or more, 5.0 EBC or more, 7.0 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, 65 EBC or more, 66 EBC or more, 67 EBC or more, 68 EBC or more, 69 EBC or more, 70 EBC or more, 71 EBC or more, 72 EBC or more, 73 EBC or more, 74 EBC or more, 75 EBC or more, 76 EBC or more, 77 EBC or more, 78 EBC or more, 79 EBC or more, 80 EBC or more, 81 EBC or more, 82 EBC or more, 83 EBC or more, 84 EBC or more, 85 EBC or more, 86 EBC or more, 87 EBC or more, 88 EBC or more, 89 EBC or more, 90 EBC or more, 91 EBC or more, 92 EBC or more, 93 EBC or more, 94 EBC or more, 95 EBC or more, 96 EBC or more, 97 EBC or more, 98 EBC or more, 99 EBC or more, 99 EBC or more, 100 EBC or more, 101 EBC or more, 102 EBC or more, 103 EBC or more, 104 EBC or more, 105 EBC or more, 106 EBC or more as 0 EBC or more, 65 EBC or more, 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, 100 EBC or more, 105 EBC or more, 110 EBC or more, 115 EBC or more, 120 EBC or more, 125 EBC or more, 130 EBC or more, 135 EBC or more, 145 EBC or more, or 150 EBC or more Also, 500EBC or less, 450EBC or less, 400EBC or less, 350EBC or less, 300EBC or less, 270EBC or less, 250EBC or less, 240EBC or less, 230EBC or less, 220EBC or less, 210EBC or less, 200EBC or less, 190EBC or less, 180EBC or less, 170EBC or less, 160EBC or less, 155EBC or less, 150EBC or less, 145EBC or less, 140EBC or less, 135EBC or less, 130EBC or less, 125EBC or less, 120EBC or less, 115EBC or less, 110EBC or less, 105EBC or less, 100EBC or less, 95EBC or less, 90EBC or less, 85EBC or less, 80EBC or less, 75EBC or less, or 70EBC or less.

[0038] In this specification, the "color" of a beer-taste beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee) and expanded and revised in 2013). The "color" of a beer-taste beverage is specified using the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the beverage, and conversely, the larger the value, the darker and darker the beverage. Furthermore, the color of the beer-taste beverage of one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt, increasing the boiling temperature, extending the boiling time, performing decoction during the preparation of the saccharified solution, adding a colorant such as caramel color, etc. Color can also be increased by increasing the original wort extract concentration or the malt ratio. Color can also be increased by increasing the original extract concentration or real extract concentration or the malt ratio.

[0039] The pH of the beer-taste beverage of one embodiment of the present invention is preferably 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, and is preferably 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less.

[0040] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. However, from the viewpoint of ease of portability, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0041] 1.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention may be malt along with water, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage that does not use hops. Other ingredients that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc.

[0042] 1.1.1 Malt and Grains Other Than Malt When malt is used as a raw material, the malt refers to germinated, dried, and de-rooted seeds of wheat and barley species such as barley, wheat, rye, oats, oats, pearl barley, and oats, and may be of any origin or variety. Barley malt is preferred as the malt used in one embodiment of the present invention. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in combination as appropriate, or a single type of colored malt may be used.

[0043] In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0044] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include wheat species not classified as malt (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof.

[0045] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof.

[0046] The beer-taste beverage of one embodiment of the present invention may be a beverage that uses wheat malt, or a beverage that does not substantially use wheat malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides with a weight-average molecular weight of less than 10,000 as an ingredient, or a beverage that does not use such soybean peptides. The terms "beverage that does not substantially use wheat malt" and "beverage that does not substantially use soybean peptides" refer to beverages in which the amount of wheat malt or soybean peptide used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass, relative to the total amount (100% by mass) of the ingredients excluding water.

[0047] The fruits, peels, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and black currants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These may be used as is, crushed, or in the form of an extract extracted with an extraction solvent such as water or ethanol, or squeezed (e.g., fruit juice). These may be used alone or in combination of two or more. While the above may be used as appropriate according to consumer preferences, to enjoy a refreshing, clean taste characteristic of beer, it is preferable to completely avoid or minimize the use of the above-mentioned citrus fruits, soft fruits, herbs, and spices as ingredients. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to completely avoid or minimize the use of black currant or black currant juice as ingredients.

[0048] 1.1.2 Hops When hops are used in one embodiment of the present invention, examples of the form of the hops include pelleted hops, powdered hops, and hop extract. The hops used may also be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added may be adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

[0049] Furthermore, beer-flavored beverages using hops as raw materials are beverages containing iso-α acids, which are components derived from hops. The content of iso-α acids in hop-containing beer-flavored beverages may be greater than 0.1 ppm by mass or greater than 1.0 ppm by mass, based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the content of iso-α acids in hop-free beer-flavored beverages may be 0.1 ppm by mass or less, based on the total amount (100% by mass) of the beer-flavored beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association [Analysis Committee], revised and expanded in 2013).

[0050] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Examples of preservatives used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I., Inc., a mixture of sodium benzoate and butyl benzoate) may also be used as preservatives. These preservatives may be used alone or in combination of two or more.

[0051] When a preservative is incorporated into the beer-taste beverage of one embodiment of the present invention, the amount of the preservative incorporated is preferably 5 to 1,200 ppm by mass, more preferably 10 to 1,100 ppm by mass, even more preferably 15 to 1,000 ppm by mass, and still more preferably 20 to 900 ppm by mass.

[0052] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may further contain a sweetener. Examples of sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by hydrolyzing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution or a solid such as a powder. Furthermore, there are no particular limitations on the type of grain from which the starch is obtained, the starch purification method, or the treatment conditions for enzymatic or acidic hydrolysis. For example, sugars with an increased maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other examples that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0053] 1.1.5 Water-Soluble Dietary Fiber The beer-taste beverage of one embodiment of the present invention may further contain water-soluble dietary fiber, or may be a beverage without containing (adding) water-soluble dietary fiber. Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, resistant dextrin or polydextrose is preferred. Note that the beer-taste beverage of one embodiment of the present invention may be a beverage without containing (adding) resistant dextrin as an ingredient. Even without containing (adding) resistant dextrin, the beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the raw materials (e.g., malt, etc.). The content of water-soluble dietary fiber derived from the raw materials is described, for example, in the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition).

[0054] In one embodiment of the beer-taste beverage of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more. Good, also 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, 0.60 quality It may be less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0055] The water-soluble dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted during the production process to fall within the above range. When adding a commercially available product, ensuring that the water-soluble dietary fiber content falls within the above range can suppress the powdery texture unsuitable for beer-taste beverages. When adjusting the dietary fiber content during the production process, ensuring that the water-soluble dietary fiber content falls within the above range can improve filterability during wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the water-soluble dietary fiber content during the production process, the water-soluble dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type and amount of raw materials (e.g., barley, malt, corn, sugar solution), the amount of raw materials, the type and amount of enzyme, and the timing of enzyme addition (e.g., during the saccharification process, before yeast addition, after yeast addition, during aging), adjusting the set temperature, pH, and retention time for each temperature range during the preparation of the saccharified solution, etc.

[0056] 1.1.6 Bittering Agents and Bitterness-Promoting Agents The beer-taste beverage of one embodiment of the present invention may be further formulated with one or more bittering agents and bitterness-imparting agents. In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the bittering agents or bitterness-imparting agents described below may be used in combination with hops. Alternatively, hops may not be used, and the bittering agents or bitterness-imparting agents described below may be used in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bittering agents in ordinary beer or happoshu can be used, for example, rosemary, lychee, anise, juniper nut, sage, cinnamon, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthine, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthine, alginic acid, etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0057] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may further contain an antioxidant. The antioxidant is not particularly limited, and any antioxidant used in regular beer or happoshu can be used, including, for example, ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0058] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be further blended with a flavoring. There are no particular limitations on the flavoring, and common beer flavorings can be used. Beer flavorings contain aroma components and are used to impart a beer-like flavor. Examples of aroma components contained in beer flavorings include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, 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, and 2,3-diethyl-5-methylpyrazine. hexane, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, Propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexanol Examples of such an alcohol include octenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.The fragrance used in one embodiment of the present invention may be used alone or in combination of two or more kinds.

[0059] The content of aroma components of esters and higher alcohols can be adjusted by separately adding a flavoring containing these aroma components, but when alcoholic fermentation is involved in the production process, it may be adjusted by alcoholic fermentation without adding a flavoring or together with adding a flavoring. When alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the cooling timing.

[0060] 1.1.9 Acidulant The beer-taste beverage of one embodiment of the present invention may further contain an acidulant. The acidulant is not particularly limited as long as it is a substance with a sour taste, but examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more.

[0061] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be further formulated with a salt. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0062] 1.2 Carbon Dioxide The beer-taste beverage of one embodiment of the present invention may be a carbonated beverage containing carbon dioxide. The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by blending with carbonated water or by adding carbon dioxide. Note that carbon dioxide generated during the fermentation process of the beer-taste beverage can be used as is, or the amount of carbon dioxide can be adjusted by adding carbonated water as appropriate.

[0063] The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, still more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0064] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but it is preferable that the carbon dioxide pressure be 5.0 kg / cm or less. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ It may be 0.20 kg / cm or less. ２ Above, 0.50kg / cm ２ or more, or 1.0 kg / cm ２ Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm or more. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more 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.

[0065] 1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as needed, as long as they do not impair the effects of the present invention. Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids. Colorants are used to impart a beer-like color to beverages, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), and the like. Fermentation promoters are used to promote fermentation by yeast, and include, for example, yeast extracts, bran components such as rice or wheat, vitamins, and minerals, which can be used alone or in combination.

[0066] 1.4 Packaged Beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Packages of any shape and material may be used for packaged beverages. Examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of ease of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

[0067] 2. Method for Producing Beer-Taste Beverages One embodiment of the method for producing a beer-taste beverage of the present invention includes at least the following steps (a) to (c): - Step (a): Adjusting and / or confirming the alcohol content of the beer-taste beverage to 10.0 (v / v)% or more. - Step (b): Adjusting and / or confirming the real extract concentration of the beer-taste beverage to 10.5 (w / w)% or more. - Step (c): Adjusting and / or confirming the ethyl caprylate content of the beer-taste beverage to 25 ppb by mass or more.

[0068] The order of steps (a) to (c) is not particularly limited. Furthermore, the method for producing a beer-taste beverage according to one embodiment of the present invention is not particularly limited, and may involve a fermentation process or a non-fermentation process. Below, we will explain a method for producing a fermented beer-taste beverage via a fermentation process, and a method for producing a non-fermented beer-taste beverage without a fermentation process.

[0069] 2.1 Method for Producing Fermented Beer-Taste Beverage One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, such as a method comprising the following steps (1) and (2): Step (1): Using various raw materials, perform at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid; Step (2): Add yeast to the pre-fermentation liquid and carry out fermentation.

[0070] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above steps (a) to (c) and adjustments of the bitterness value, color, sugar content, and pH can be performed at one or more of the following times (A) to (C). Furthermore, if steps (a) to (c) and the above adjustments can be performed simultaneously by performing steps (1) and (2), there is no need to perform these steps separately. (A): Simultaneously with at least one of steps (1) and (2); (B): Between steps (1) and (2); (C): After step (2).

[0071] Step (a) may be carried out during the fermentation step (2), with spirits or the like added after step (2) if necessary. Step (b) may be carried out during steps (1) and (2), with dietary fiber, sugars (starch, sweeteners, carbohydrates, etc.), etc. added after step (2) if necessary. Step (c) may be carried out during steps (1) and (2), with a purified ethyl caprylate or the like added after step (2) if necessary. Each step in the method for producing a fermented beer-taste beverage of one embodiment of the present invention will now be described.

[0072] 2.1.1 Step (1) Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solids removal to obtain a pre-fermentation liquid. For example, when malt is used as the raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as needed. Various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added as raw materials other than malt. These may be added before saccharification, during saccharification, or after completion of saccharification. Alternatively, they may be added after fermentation in the subsequent step.

[0073] The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, and the concentration of the original wort extract in the final beverage. For example, in one aspect of the present invention, from the perspective of adjusting the carbohydrate concentration and turbidity of the beer-taste beverage to within the above-mentioned ranges, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0074] 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.

[0075] After completion of the boiling treatment, it is preferable to transfer the malt to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins. This treatment allows the original wort extract concentration to be adjusted to the above-mentioned range. In this way, a pre-fermentation solution is obtained. In this step, filtration through a filter with a predetermined pore size (e.g., a pore size of less than 30 μm) may be performed to remove solids.

[0076] Instead of the above-mentioned saccharified solution, a pre-fermentation solution may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling. Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation solution. When hops are used, they may be added before the boiling process, or between the start and end of boiling the liquid sugar solution.

[0077] 2.1.2 Step (2) Step (2) is a step in which yeast is added to the pre-fermentation liquid obtained in step (1) and fermentation is carried out. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor and taste, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0078] The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material solution can be determined as appropriate, but for example, 5.0 × 10 ６ cells / ml~1.0×10 ９ The concentration is about 100 cells / ml.

[0079] Fermentation conditions can be set as appropriate, but from the perspective of adjusting the alcohol content and carbohydrate concentration of the beer-taste beverage to within the above-mentioned ranges, a fermentation temperature of 5 to 25° C. The alcohol content and carbohydrate concentration of the beer-taste beverage can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and the temperature (heating up or cooling down) or pressure of the fermentation liquid can be changed as necessary during the fermentation process.

[0080] After fermentation, the beer-taste beverage may be filtered to remove yeast, or may not be filtered. Water and the various additives described above may be added as needed.

[0081] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages."

[0082] 2.2 Method for Producing Non-Fermented Beer-Taste Beverages One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention may be any method that does not involve a fermentation step, and may include, for example, a method comprising the following steps (i) and (ii): - Step (i): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-beverage liquid; - Step (ii): A step of cooling the pre-beverage liquid obtained in step (i) and adding carbon dioxide gas.

[0083] Step (i) is the same as step (1) in the "Method for Producing a Fermented Beer-Taste Beverage" described above, where a pre-fermentation solution is obtained. Carbon dioxide gas can be added in step (ii) by mixing the cooled pre-beverage solution obtained in step (i) with carbonated water, or by directly adding carbon dioxide gas to the chilled beverage concentrate. Additives such as preservatives, sweeteners, flavorings, acidulants, and colorants can also be added as needed when carbon dioxide gas is added at the same time as step (ii).

[0084] In one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, step (a) is preferably carried out by blending spirits or the like at least after step (i). Step (a) may be carried out between steps (i) and (ii), or between steps (i) and (ii). Steps (b) and (c) may also be carried out between steps (i) and (ii), or between steps (i) and (ii).

[0085] 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.

[0086] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0087] Examples 1-21, Comparative Examples 1-2 <Preparation of Beverages> Milled barley malt was added to a mash tank containing 40 L of warm water maintained at 40-55°C. The temperature was then gradually increased and maintained until it reached 78°C, after which the mash was filtered to remove the malt grains, yielding a saccharified liquid. Hops were then added to the saccharified liquid, followed by boiling and solid-liquid separation to obtain a clear wort. Brewer's yeast (bottom-fermenting yeast) was then added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and time were adjusted to perform alcoholic fermentation to a predetermined alcohol content. The yeast was then removed by filtration to obtain a fermented liquid. Maltose and / or spirits were then added to the fermented liquid as needed to produce a beer-taste beverage. The produced beer-taste beverages had a bitterness value of 40 to 90 BUs, a carbohydrate content of 1.0 to 3.5 g / 100 mL, a pH of 4.2 to 4.7, and a carbon dioxide concentration of 0.205 to 0.304 (w / w)%. In each of the Examples and Comparative Examples, the set temperature and holding time for each temperature range, the amount of hops added, the fermentation temperature and fermentation time, etc., when preparing the saccharified solution were appropriately set, and further, the amount of ethyl caprylate added and the amount of spirits added were adjusted as necessary to adjust the alcohol content, real extract concentration, and ethyl caprylate content to the values ​​shown in Tables 1 to 3.

[0088] <Sensory Evaluation> Three trained panelists evaluated the beer-taste beverages obtained in the Examples and Comparative Examples, which had been cooled to approximately 4°C, for their "body and thickness" and "alcohol odor suppression effect" based on the following scoring criteria, ranging from 5.0 (maximum) to 1.0 (minimum), in increments of 0.5. The average scores of the three panelists was calculated. The results are shown in Tables 1 to 3. For the evaluation, samples meeting the following criteria of "5.0," "4.0," "3.0," "2.0," and "1.0" were prepared in advance to ensure uniformity among the panelists. Furthermore, in the sensory evaluations shown in Tables 1 to 3, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage.

[0089] [Score criteria for body and thickness] ・"5.0": A very strong body and thickness suitable for a beer-taste beverage. ・"4.0": A strong body and thickness suitable for a beer-taste beverage. ・"3.0": A sufficient body and thickness suitable for a beer-taste beverage. ・"2.0": Very little body and thickness. ・"1.0": Almost no body and thickness.

[0090] [Score criteria for the effect of suppressing alcohol odor] ・"5.0": No unsuitable alcohol odor for beer-flavored beverages is detectable at all. ・"4.0": Almost no unsuitable alcohol odor for beer-flavored beverages is detectable. ・"3.0": Almost no unsuitable alcohol odor for beer-flavored beverages is detectable. ・"2.0": A strong unsuitable alcohol odor for beer-flavored beverages is detectable. ・"1.0": A very strong unsuitable alcohol odor for beer-flavored beverages is detectable.

[0091]

[0092]

[0093]

[0094] The beer-taste beverages of Examples 1 to 21 had a richness and thickness suitable for beer-taste beverages and suppressed undesirable alcohol odors, whereas the beer-taste beverages of Comparative Examples 1 and 2 were insufficiently effective in suppressing undesirable alcohol odors, and were poorly rich and thick.

Claims

1. A beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

2. The beer-taste beverage according to claim 1, having an alcohol content of 16.0 (v / v)% or more and 30.0 (v / v)% or less.

3. A beer-taste beverage as described in claim 1 or 2, having a real extract concentration of 10.5 (w / w)% or more and 40.0 (w / w)% or less.

4. A beer-taste beverage according to claim 1 or 2, wherein the content of ethyl caprylate is from 25 ppb by mass to 3,000 ppb by mass.

5. A beer-taste beverage as described in claim 1 or 2, in which the ratio of real extract concentration (unit: (w / w)%) to alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] is equal to or greater than 0.10 and equal to or less than 5.

00.

6. A beer-taste beverage as described in claim 1 or 2, in which the ratio of the ethyl caprylate content (unit: mass ppb) to the alcohol content (unit: (v / v) %) [ethyl caprylate content / alcohol content] is 1.0 or more and 400.0 or less.

7. A beer-taste beverage as described in claim 1 or 2, in which the ratio of the ethyl caprylate content (unit: mass ppb) to the real extract concentration (unit: (w / w) %) [ethyl caprylate content / real extract concentration] is 2.0 or more and 400.0 or less.

8. A method for producing a beer-taste beverage comprising at least the following steps (a) to (c): step (a): adjusting and / or confirming that the alcohol content of the beer-taste beverage is 10.0 (v / v)% or more, step (b): adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 10.5 (w / w)% or more, and step (c): adjusting and / or confirming that the ethyl caprylate content of the beer-taste beverage is 25 ppb by mass or more.

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