Beer-flavored beverage

Abstract

This beer-flavored beverage has an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and a linalool content of 7.0 ppb by mass or more, an iso-α acid content of 3.0 ppm by mass or more or a carbon dioxide gas content of 4,500 mg / L or less.

Description

Beer-flavored beverages

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

[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 present inventors' investigations have revealed that, although beer-taste beverages with a high alcohol content have a refreshing taste, they tend to have an undesirable alcohol odor and lack the body and richness appropriate for beer-taste beverages. Under these circumstances, there is a demand for beer-taste beverages that have a suitable body and richness, or in which the undesirable alcohol odor for beer-taste beverages is suppressed. Furthermore, the present inventors' investigations have revealed that, although beer-taste beverages with a high alcohol content have a refreshing taste, they tend to have an undesirable pungent bitterness and lack the body and richness appropriate for beer-taste beverages. Under these circumstances, there is a demand for beer-taste beverages that have a suitable body and richness, or in which the undesirable pungent bitterness for beer-taste beverages is suppressed. Furthermore, the present inventors' investigations have revealed that, although beer-taste beverages with a high alcohol content have a refreshing taste, they tend to have an undesirable tingling sensation of carbon dioxide, which is undesirable for beer-taste beverages, and lack the body and richness appropriate for beer-taste beverages. Under these circumstances, there is a demand for beer-flavored beverages that suppress the tingling sensation of carbon dioxide gas that is unsuitable for beer-flavored beverages, and that have a suitable body and richness.

[0005] The present invention provides the following aspects of the invention: a beer-flavored beverage having an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, a linalool content of 7.0 mass ppb or more, an iso-α acid content of 3.0 mass ppm or more, or a carbon dioxide content of 4500 mg / L or less.

[0006] A first aspect of the present invention provides a beer-taste beverage or the like having an alcohol content of at least a predetermined value, and having a real extract concentration and linalool content of at least a predetermined value. Specifically, the present invention provides the following aspects [1] to [9]. [1] A beer-taste beverage having an alcohol content of at least 9.0 (v / v)%, a real extract concentration of at least 12.5 (w / w)%, and a linalool content of at least 7.0 ppb by mass. [2] The beer-taste beverage according to [1], having an alcohol content of at least 9.5 (v / v)% and at most 32.0 (v / v)%. [3] The beer-taste beverage according to [1] or [2], having a real extract concentration of at least 12.8 (w / w)% and at most 40.0 (w / w)%. [4] The beer-taste beverage according to any one of [1] to [3], having a linalool content of at least 8.0 ppb by mass and at most 6,000 ppb by mass. [5] The beer-taste beverage according to any one of [1] to [4], wherein the ratio of the linalool content (unit: mass ppb) to the alcohol content (unit: (v / v)%) [linalool content / alcohol content] is 0.25 to 300. [6] The beer-taste beverage according to any one of [1] to [5], wherein the ratio of the linalool content (unit: mass ppb) to the real extract concentration (unit: (w / w)%) [linalool content / real extract concentration] is 0.4 to 400. [7] 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 9.0 (v / v)% or more; Step (b): adjusting and / or confirming the real extract concentration of the beer-taste beverage to 12.5 (w / w)% or more. Step (c): adjusting and / or confirming that the linalool content of the beer-taste beverage is 7.0 ppb by mass or more. [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 9.0 (v / v)% or more. Step (b): adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 12.5 (w / w)% or more.Step (c): adjusting and / or confirming that the linalool content of the beer-taste beverage is 7.0 ppb by mass or more. [9] A method for improving the flavor of 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 9.0 (v / v)% or more. Step (b): adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 12.5 (w / w)% or more. Step (c): adjusting and / or confirming that the linalool content of the beer-taste beverage is 7.0 ppb by mass or more.

[0007] A second aspect of the present invention provides a beer-taste beverage or the like having an alcohol content of at least a predetermined value, and having a real extract concentration and iso-α acid content of at least a predetermined value. Specifically, the present invention provides the following aspects [1] to [9]. [1] A beer-taste beverage having an alcohol content of at least 9.0 (v / v)%, a real extract concentration of at least 12.5 (w / w)%, and an iso-α acid content of at least 3.0 ppm by mass. [2] The beer-taste beverage according to [1], having an alcohol content of at least 9.5 (v / v)% and at most 32.0 (v / v)%. [3] The beer-taste beverage according to [1] or [2], having a real extract concentration of at least 12.8 (w / w)% and at most 40.0 (w / w)%. [4] The beer-taste beverage according to any one of [1] to [3], having an iso-α acid content of at least 4.0 ppm by mass and at most 600 ppm by mass. [5] The beer-taste beverage according to any one of [1] to [4], wherein the ratio of the iso-α acid content (unit: ppm by mass) to the alcohol content (unit: (v / v)%) [iso-α acid content / alcohol content] is 0.10 to 60.0. [6] The beer-taste beverage according to any one of [1] to [5], wherein the ratio of the iso-α acid content (unit: ppm by mass) to the real extract concentration (unit: (w / w)%) [iso-α acid content / real extract concentration] is 0.25 to 40.0. [7] The beer-taste beverage according to any one of [1] to [6], wherein the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] is 0.2 to 5.0. [8] A method for producing a beer-taste beverage, comprising at least the following steps (a) to (c): [9] A method for improving the flavor of a beer-taste beverage, comprising at least the following steps (a) to (c): adjusting and / or confirming the alcohol content of the beer-taste beverage to 9.0 (v / v)% or more; (b) adjusting and / or confirming the real extract concentration of the beer-taste beverage to 12.5 (w / w)% or more; and (c) adjusting and / or confirming the iso-α acid content of the beer-taste beverage to 3.0 ppm by mass or more. [9] A method for improving the flavor of 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 9.0 (v / v)% or more. Step (b): adjusting and / or confirming the real extract concentration of the beer-taste beverage to 12.5 (w / w)% or more. Step (c): adjusting and / or confirming the iso-α acid content of the beer-taste beverage to 3.0 ppm by mass or more.

[0008] A third aspect of the present invention provides a beer-taste beverage or the like having an alcohol content of at least a predetermined value, a real extract concentration of at least a predetermined value, and a carbon dioxide content of at most a predetermined value. Specifically, the present invention provides, for example, the following aspects [1] to [9]. [1] A beer-taste beverage having an alcohol content of at least 9.0 (v / v)%, a real extract concentration of at least 9.0 (w / w)%, and a carbon dioxide content of at most 4,500 mg / L. [2] The beer-taste beverage according to [1], having an alcohol content of at least 9.5 (v / v)% and at most 32.0 (v / v)%. [3] The beer-taste beverage according to [1] or [2], having a real extract concentration of at least 12.5 (w / w)% and at most 40.0 (w / w)%. [4] The beer-taste beverage according to any one of [1] to [3], having a carbon dioxide content of at least 50 mg / L and at most 4,000 mg / L. [5] A beer-taste beverage according to any one of [1] to [4], in which the ratio of the carbon dioxide content (unit: mg / L) to the alcohol content (unit: (v / v)%) [carbon dioxide content / alcohol content] is 3.00 or more and 450 or less. [6] A beer-taste beverage according to any one of [1] to [5], in which the ratio of the carbon dioxide content (unit: mg / L) to the real extract concentration (unit: (w / w)%) [carbon dioxide content / real extract concentration] is 5.0 or more and 350 or less. [7] A packaged beverage in which the beer-taste beverage according to any one of [1] to [6] is packaged in a container. [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 9.0 (v / v)% or more. [9] A method for improving the flavor of 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 be 9.0 (v / v)% or more. - Step (b): Adjusting and / or confirming the real extract concentration of the beer-taste beverage to be 9.0 (w / w)% or more. - Step (c): Adjusting and / or confirming the carbon dioxide content of the beer-taste beverage to be 4500 mg / L or less. [9] A method for improving the flavor of 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 be 9.0 (v / v)% or more.Step (b): adjusting and / or confirming the real extract concentration of the beer-taste beverage to 9.0 (w / w)% or more. Step (c): adjusting and / or confirming the carbon dioxide content of the beer-taste beverage to 4500 mg / L or less.

[0009] A beer-taste beverage in a preferred embodiment of the present invention has a suitable body and richness, and can be a beverage in which the alcohol odor unsuitable for beer-taste beverages is suppressed.A beer-taste beverage in a preferred embodiment of the present invention has a suitable body and richness, and can be a beverage in which the pungent bitterness unsuitable for beer-taste beverages is suppressed.A beer-taste beverage in a preferred embodiment of the present invention has a suitable body and richness, and can be a beverage in which the tingling sensation of carbon dioxide, which is unsuitable for beer-taste beverages, is suppressed.

[0010] 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)."

[0011] 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.

[0012] 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. The carbon dioxide concentration of the edible aqueous solution may be 3000 mg / L or more, 3500 mg / L or more, 4000 mg / L or more, 4200 mg / L or more, or 4500 mg / L or more, or may be 9000 mg / L or less, 8000 mg / L or less, 70 mg / L or less, 6000 mg / L or less, or 5500 mg / L or less.

[0013] 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.

[0014] 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.

[0015] 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.

[0016] The beer-taste beverage of one embodiment of the present invention has an alcohol content (ethanol content) of 9.0% (v / v) or more. As used herein, "high-alcohol beer-taste beverage" refers to a beer-taste beverage with an alcohol content of 9.0% (v / v) or more.

[0017] The alcohol content (ethanol content) of the beer-taste beverage of one embodiment of the present invention is 9.0 (v / v)% or more, but is also preferably 9.5 (v / v)% or more, 10.0 (v / v)% or more, 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, )% 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)% or more, 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)% or more, 28.0(v / v)% or more, 29.0(v / v)% or more, or 30.0(v / v)% or more, and 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, 34.0 (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, 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.

[0018] 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.

[0019] 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.

[0020] In one embodiment of the present invention, the beer-taste beverage may contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme, followed by fermentation using yeast and further distillation. The grains used as the raw material for spirits are preferably plants belonging to the Poaceae family, with barley being more preferred.

[0021] However, the higher the alcohol content of a beer-flavored beverage, the more refreshing its taste. However, it also tends to have an unsuitable alcohol odor, a pungent bitterness, and a tingling carbon dioxide sensation, which are unsuitable for beer-flavored beverages. Furthermore, the beverage tends to lack the body and richness that are desirable for beer-flavored beverages. Such problems are particularly likely to occur in high-alcohol beer-flavored beverages. To address the above-mentioned problems, the beer-flavored beverage of the first aspect of the present invention is produced by adjusting the real extract concentration and linalool content to suppress the unsuitable alcohol odor and improve the desirable body and richness. Furthermore, the beer-flavored beverage of the second aspect of the present invention is produced by adjusting the real extract concentration and iso-α acid content to suppress the unsuitable pungent bitterness and improve the desirable body and richness. The beer-taste beverage of the third aspect of the present invention is a beer-taste beverage in which the real extract concentration and carbon dioxide content are adjusted to suppress the tingling sensation of inappropriate carbon dioxide and improve the desired body and richness of the beverage. This effect is particularly noticeable in beer-taste beverages with a higher alcohol content.

[0022] In the beer-taste beverage of the first aspect of the present invention, from the perspective of suppressing undesirable alcohol odor and improving the desired body and richness of a beer-taste beverage (particularly a high-alcohol beer-taste beverage), the real extract concentration is preferably 12.5 (w / w)% or more, 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. or 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 / w)% or more, 17.5(w / w)% or more, 17.8(w / w)% or more, or 18.0(w / w)% or more. Preferably, the concentration is 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, 21.0 (w / w)% or less, 20.0 (w / w)% or less, 1 The concentration may be 9.5 (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 12.8 (w / w)% or less.In the beer-taste beverage of the second aspect of the present invention, from the perspective of suppressing undesirable pungent bitterness and improving the desired body and richness of a beer-taste beverage (particularly a high-alcohol beer-taste beverage), the real extract concentration is preferably 12.5 (w / w)% or more, 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. or 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 / w)% or more, 17.5(w / w)% or more, 17.8(w / w)% or more, or 18.0(w / w)% or more. Preferably, the concentration is 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, 21.0 (w / w)% or less, 20.0 (w / w)% or less, 1 The concentration may be 9.5 (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 12.8 (w / w)% or less.In the beer-taste beverage of the third aspect of the present invention, from the perspective of suppressing the tingling sensation of inappropriate carbon dioxide and providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has improved body and richness, the real extract concentration is 9.0 (w / w)% or more, but is also preferably 9.5 (w / w)% or more, 10.0 (w / w)% or more, 10.5 (w / w)% or more, 11.0 (w / w)% or more, 11.5 (w / w)% or more, 12.0 (w / w)% or more, 12.5 (w / w)% or more, 12.8 (w / w)% or more, 13.0 (w / w)% or more. 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 / w)% or more, 17.5(w / w)% or more, It may be 17.8(w / w)% or more, or 18.0(w / w)% or more, and may also 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, 21.0(w / w)% or less, 20.0(w / w)% or less, 19.5( The concentration may be 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, 12.5(w / w)% or less, 12.0(w / w)% or less, 11.5(w / w)% or less, or 11.0(w / w)% or less.

[0023] It should be noted that real extract concentration can be measured by the method described in the revised BCOJ beer analysis method, edited by the International Technical Committee (Analysis Committee) of the 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 the malt input to the yeast input before), the amount of acid added during pH adjustment, the timing of pH adjustment (at the time of 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.

[0024] In the beer-taste beverage of the first aspect 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 linalool content is preferably at least 7.0 ppb by mass, at least 8.0 ppb by mass, at least 9.0 ppb by mass, at least 10 ppb by mass, at least 15 ppb by mass, at least 20 ppb by mass, at least 25 ppb by mass, at least 30 ppb by mass, at least 35 ppb by mass, at least 40 ppb by mass, at least 45 ppb by mass, at least 50 ppb by mass, at least 60 ppb by mass, at least 70 ppb by mass, at least 80 ppb by mass, at least 90 ppb by mass, at least 100 ppb by mass, at least 15 ppb by mass, at least 20 ppb by mass, at least 25 ppb by mass, at least 30 ppb by mass, at least 35 ppb by mass, at least 40 ppb by mass, at least 45 ppb by mass, at least 50 pppb by mass, at least 60 pppb by mass, at least 70 pppb by mass, at least 80 pppb by mass, at least 80 pppb by mass, at least 90 pppb by mass, at least 100 pppb by mass, at least 15 ppb by mass, at least 20 ppb by mass, at least 25 ppb by mass, at least 30 ppb by mass, at least 35 ppb by mass, at least 40 ppb by mass, at least 45 ppb by mass, at least 50 ppp ppb or more, 90 mass ppb 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 Above, 200 mass ppb or more, 210 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, 4 00 mass ppb or more, 500 mass ppb or more, 600 mass ppb or more, 700 mass ppb or more, 800 mass ppb or more, 900 mass ppb or more, 1000 mass ppb or more, 1100 mass ppb or more, 1200 mass ppb or more, 1300 mass ppb or more, 1400 mass ppb or more , 1500 mass ppb or more, 1600 mass ppb or more, 1700 mass ppb or more, 1800 mass ppb or more, 1900 mass ppb or more, 2000 mass ppb or more, 2100 mass ppb or more, 2200 mass ppb or more, 2300 mass ppb or more, 2400 mass ppb or more, 250 0 mass ppb or more, 2600 mass ppb or more, 2700 mass ppb or more, 2800 mass ppb or more, 2900 mass ppb or more, or 3000 mass ppb or more, and 8000 mass ppb or less, 7500 mass ppb or less, 7000 mass ppb or less, 6500 mass ppb b or less, 6000 mass ppb or less, 5500 mass ppb or less, 5000 mass ppb or less, 4500 mass ppb or less, 4000 mass ppb or less, 3500 mass ppb or less, 3000 mass ppb or less, 2900 mass ppb or less, 2800 mass ppb or less, 2700 mass ppb or less,2600 quality ppb or less, 2500 quality ppb or less, 2400 quality ppb or less, 2300 quality ppb or less, 2200 quality ppb or less, 2100 quality ppb or less, 2000 quality ppb or less, 1900 quality ppb or less, 1800 quality ppb or less, 1700 quality ppb or less, 1600 quality ppb or less, 1500 quality ppb or less, 1400 quality ppb or less, 1300 quality ppb or less, 1200 quality ppb or less, 1000 quality ppb or less, 900 quality ppb or less, 800 quality ppb or less, 700 quality ppb or less, 600 quality ppb or less, 500 quality ppb or less, 400 quality ppb or less, 300 quality ppb or less, 290 quality ppb or less, 280 quality ppb or less, 270 quality ppb or less, 260 quality ppb or less, 250 quality ppb or less, 240 quality ppb or less, 230 quality ppb or less, 220 quality ppb or less, 210 quality ppb or less, 200 quality ppb or less, 190 quality ppb or less, 180 quality ppb or less, 170 quality ppb or less, 160 quality ppb or less, 150 quality ppb or less, 140 quality ppb or less, 130 quality ppb or less, 120 quality ppb or less, 110 Quality PPBB or less, 100 quality PPBB or less, 90 quality PPBB or less, 80 quality PPBB or less, 70 quality PPBB or less, 60 quality PPBB or less, 50 quality PPBB or less, 45 quality PPBB or less, 40 quality PPBB or less, 35 quality PPBB or less, 30 quality PPBB or less, 25 quality PPBB or less, 20 quality PPBB or less, 15 quality PPBB or less, and は10 quality PPBB or lessとしてもよい。 、

[0025] In this specification, the linalool content can be measured using a gas chromatograph mass spectrometer (GC-MS) as described in J. Agric. Food Chem., 2013, 61 (47), pp. 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, the linalool content can be controlled, for example, by adjusting the amount of linalool added, or by adjusting the variety and amount of a raw material (e.g., hops) with a high linalool content, and the timing of the addition of the raw material. For example, when preparing a pre-beverage solution, adding a raw material with a high linalool content, such as hops, before boiling and then boiling can impart bitterness, but aroma components such as linalool derived from the raw material are unlikely to remain. On the other hand, adding the raw material before or after the end of boiling can adjust the beverage to have a high linalool content. In addition, in the case of fermented beer-flavored beverages, a beverage with a high linalool content can be prepared by adding raw materials with a high linalool content, such as hops, to the pre-beverage solution after boiling and cooling before adding yeast, or to the fermented solution after adding yeast and before filling into a container. Furthermore, the linalool content can be reduced by adding diluted water, carbonated water, spirits, brewer's alcohol, etc.

[0026] In the beer-taste beverage of the first aspect of the present invention, from the viewpoint 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 further improves body and richness, the ratio of the linalool content (unit: mass ppb) to the alcohol content (unit: (v / v)%) [linalool content / alcohol content] is 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.85 or more, 0.9 or more, 0.95 or more, 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, 3.4 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 or more, 12 or more, 14 or more, 15 or more, 16 or more, 18 or more, 20 or more, 22 or more, 24 or more, 25 or more, 26 or more, 28 or more, 30 or more, 32 or more, 34 or more, 35 or more, 36 or more, 38 or more, 40 or more, 42 or more, 44 or more, 45 or more, 46 or more, 48 or more, 50 or more, 52 or more, 54 or more, 55 or more, 56 or more, 58 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, It may be 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, or 250 or more, or 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 18 or less, 16 or less, 14 or less,12 or less, 10 or less, 9.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5. 2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 It may be 0.95 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, 1.4 or less, 1.2 or less, 1.0 or less, 0.95 or less, 0.9 or less, 0.85 or less, 0.8 or less, 0.75 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, 0.2 or less, 0.15 or less, or 0.1 or less.

[0027] In the beer-taste beverage of the first aspect 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 while suppressing undesirable alcohol odor and further improving body and richness, the ratio of the linalool content (unit: mass ppb) to the real extract concentration (unit: (w / w)%) [linalool content / real extract concentration] is preferably 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 ... or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 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, 3.4 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 or more, 12 or more, 14 or more, 15 or more, 16 or more, 18 or more, 20 or more, 2 2 or more, 24 or more, 25 or more, 26 or more, 28 or more, 30 or more, 32 or more, 34 or more, 35 or more, 36 or more, 38 or more, 40 or more, 42 or more, 44 or more, 45 or more, 46 or more, 48 or more, 50 or more, 52 or more, 54 or more, 55 or more, 56 or more, 58 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, or 250 or more, and may be 400 or less, 380 or less, 360 or less, 350 or less, 340 or less, 320 or less, 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 135 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 or less, 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less,It may be 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, 1.4 or less, 1.2 or less, 1.0 or less, 0.8 or less, or 0.6 or less.

[0028] In the beer-taste beverage of the first aspect 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 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 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, It may be 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, or 2.0 or more, or may be 3.0 or less, 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, 2.4 or less, 2.3 or less, 2.2 or less, 2.1 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0029] In the beer-taste beverage of the second aspect of the present invention, from the perspective of suppressing undesirable pungent bitterness and providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) with improved body and richness, the iso-α acid content is 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 or more, 10 mass ppm or more, 12 mass ppm or more, 14 mass ppm or more, 16 mass ppm or more, 18 mass ppm or more, 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more Above, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, 200 mass ppm or more, 220 mass ppm or more, 240 mass ppm or more ppm or more, 260 mass ppm or more, 280 mass ppm or more, 300 mass ppm or more, or 320 mass ppm or more, and 500 mass ppm or less, 480 mass ppm or less, 460 mass ppm or less, 440 mass ppm or less, 420 mass ppm or less, 400 mass ppm Below, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, 140 mass ppm or less, 120 mass ppm or less, 100 mass ppm or less, 90 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, 60 mass ppm or less, 50 mass ppm or less, 45 mass ppm or less, 40 mass ppm or less, 35 mass ppm or less, 30 mass ppm or less, 25 mass ppm or less, 20 mass ppm or less, 18 mass ppm or less, 16 mass ppm or less, 14 mass ppm or less, 12 mass ppm or less, 10 mass ppm or less, 9.5 mass ppm or less, 9.0 mass ppm or less, 8.5 mass ppm or less, 8.0 mass ppm or less,It may be 7.5 ppm by mass or less, 7.0 ppm by mass or less, 6.5 ppm by mass or less, 6.0 ppm by mass or less, 5.5 ppm by mass or less, or 5.0 ppm by mass or less.

[0030] In this specification, the content of iso-α acids refers to the value measured by high-performance liquid chromatography (HPLC) analysis as described in the revised BCOJ Beer Analysis Method (revised and expanded in 2013). Iso-α acids can be obtained, for example, by isomerizing α acids contained in hops. The amount of iso-α acids can be controlled by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature at the time of hop addition and the holding time at that temperature range, the pH at the time of hop addition, 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.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Furthermore, it can also be adjusted using commercially available hop processed products (such as iso-α acids), and can be adjusted by the amount, type, timing of addition, temperature at the time of addition and holding time at that temperature range, pH at the time of addition, original extract concentration of the pre-fermentation liquid, original extract concentration in 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.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops may be pelleted pellet hops, extracted hops, or hop bracts. Hops and hop processed products may be used alone or in combination. The iso-α acid content may also be adjusted by adding dilution water, carbonated water, spirits, brewer's alcohol, etc.

[0031] In the beer-taste beverage of the second aspect of the present invention, from the perspective of producing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has an appropriate alcoholic stimulating sensation while suppressing inappropriate stimulating bitterness and further improving body and richness, the ratio of the iso-α acid content (unit: mass ppm) to the alcohol content (unit: (v / v)%) [iso-α acid content / alcohol content] is 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0. 7 or more, 0.75 or more, 0.8 or more, 0.85 or more, 0.9 or more, 0.95 or more, 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, 3.4 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, 8 It may be 5.0 or more, 90.0 or more, 95.0 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, or 250 or more, or 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 100 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, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 1 2.0 or less, 10.0 or less, 9.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less , 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, 1.4 or less, 1.2 or less, 1.0 or less, 0.95 or less, 0.9 or less, 0.85 or less, 0.8 or less, 0.75 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, 0.2 or less, 0.15 or less, or 0.1 or less.

[0032] In the beer-taste beverage of the second aspect of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has an appropriate alcoholic stimulating sensation while suppressing inappropriate stimulating bitterness and further improving body and richness, the ratio of the iso-α acid content (unit: ppm by mass) to the real extract concentration (unit: (w / w)%) [iso-α acid content / real extract concentration] is preferably 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, 0.8 or more, 0.85 or more, 0.9 or more, 0.95 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 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, 3.4 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 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, 230 or more, 240 or more, or 250 or more; or 400 or less, 380 or less, 360 or less, 350 or less, 340 or less, 320 or less, 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less,170 or less, 160 or less, 150 or less, 140 or less, 135 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 or less, 100 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, 5 0.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less , 12.0 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, It may be 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, 1.4 or less, 1.2 or less, 1.0 or less, 0.95 or less, 0.9 or less, 0.85 or less, 0.8 or less, 0.75 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, or 0.2 or less.

[0033] In the beer-taste beverage of the second aspect of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has an appropriate alcoholic stimulating sensation while suppressing undesirable stimulating bitterness and further improving 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 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, It may be 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, or 2.0 or more, or may be 3.0 or less, 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, 2.4 or less, 2.3 or less, 2.2 or less, 2.1 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0034] In the beer-taste beverage of the third aspect of the present invention, the content of carbon dioxide (CO ２) is 4500 mg / L or less from the viewpoint of suppressing the tingling sensation of inappropriate carbon dioxide and providing a beer-flavored beverage (particularly a high-alcohol beer-flavored beverage) that has improved body and richness, but may also be 4400 mg / L or less, 4300 mg / L or less, 4200 mg / L or less, 4100 mg / L or less, 4000 mg / L or less, 3900 mg / L or less, 3800 mg / L or less, 3700 mg / L or less, 3600 mg / L or less, 3500 mg / L or less, 3400 mg / L or less, 3300 mg / L or less, 3200 mg / L or less, 3100 mg / L or less Bottom, 3000mg / L or less, 2900mg / L or less, 2800mg / L or less, 2700mg / L or less, 2600mg / L or less, 2500mg / L or less, 2400mg / L or less, 2300mg / L or less, 2200mg / L or less, 2100mg / L or less, 2000mg / L or less, 1 900mg / L or less, 1800mg / L or less, 1700mg / L or less, 1600mg / L or less, 1500mg / L or less, 1400mg / L or less, 1300mg / L or less, 1200mg / L or less, 1100mg / L or less, 1000mg / L or less, 900mg / L or less, 800mg / L or less L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, 400 mg / L or less, 300 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, or 140 mg / L or less, or may be 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 140 mg / L or more, 150 mg / L or more, or 0mg / L or more, 160mg / L or more, 170mg / L or more, 180mg / L or more, 190mg / L or more, 200mg / L or more, 300mg / L or more, 400mg / L or more, 500mg / L or more, 600mg / L or more, 700mg / L or more, 800mg / L or more, 900mg / L or more L or more, 1000 mg / L or more, 1100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, 1600 mg / L or more, 1700 mg / L or more, 1800 mg / L or more, 1900 mg / L or more, 2000 mg / L or more,It may be 2100 mg / L or more, 2200 mg / L or more, 2300 mg / L or more, 2400 mg / L or more, 2500 mg / L or more, 2600 mg / L or more, 2700 mg / L or more, 2800 mg / L or more, 2900 mg / L or more, 3000 mg / L or more, 3100 mg / L or more, 3200 mg / L or more, 3300 mg / L or more, 3400 mg / L or more, 3500 mg / L or more, 3600 mg / L or more, 3700 mg / L or more, 3800 mg / L or more, 3900 mg / L or more, 4000 mg / L or more, 4100 mg / L or more, or 4200 mg / L or more.

[0035] The carbon dioxide contained in the beer-taste beverage of the third aspect of the present invention may be dissolved by blending with carbonated water or by adding carbon dioxide. Alternatively, carbon dioxide generated during the fermentation process of the beer-taste beverage may be used as is. Methods for increasing the carbon dioxide content include, for example, dissolving carbon dioxide, adding carbonated water or a carbonated edible aqueous solution with a high carbon dioxide content, or using fermentation conditions that generate more carbon dioxide. Methods for reducing the carbon dioxide content include, for example, adding carbonated water, a carbonated edible aqueous solution, dilution water, spirits, brewer's alcohol, or the like with a low carbon dioxide content, using fermentation conditions that do not generate carbon dioxide easily, or shaking the beverage to remove the carbon dioxide. In this specification, the carbon dioxide content is measured using a gas volume measuring device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage to 20°C by immersing a container containing the beverage in question in a water bath at 20°C for 30 minutes or more with occasional shaking.

[0036] In the beer-taste beverage of the third aspect of the present invention, from the perspective of producing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has improved body and richness while suppressing the tingling sensation of inappropriate carbon dioxide, the ratio of the carbon dioxide content (unit: mg / L) to the alcohol content (unit: (v / v)%) [carbon dioxide content / alcohol content] is preferably 3.00 or more, 4.00 or more, 6.00 or more, 8.00 or more, 10.0 or more, 20.0 or more, 30.0 or more, 40.0 or more, 50.0 or more, 60.0 or more, 70.0 or more, 80.0 or more, 90.0 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more It may be 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 280 or more, 290 or more, 300 or more, 350 or more, or 400 or more, or 450 or less, 400 or less, 350 or less, 300 or less, 290 or less, 280 or less, 270 or less, 260 or less, 250 or less, 240 or less, 230 or less, 220 or less, 210 or less, 200 or less or less, 190 or less, 180 or less, 170 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, 110 or less, 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, 20.0 or less, 10.0 or less, 9.00 or less, 8.00 or less, 7.00 or less, or 6.80 or less.

[0037] In the beer-taste beverage of the third aspect of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has an appropriate tingling sensation of alcohol while also having improved body and richness, the ratio of the carbon dioxide content (unit: mg / L) to the real extract concentration (unit: (w / w)%) [carbon dioxide content / real extract concentration] is preferably 5.0 or more, 7.0 or more, 9.0 or more, 10 or more, 12 or more, 14 or more, 16 or more, 18 or more, 20 or more, 25 or more, 30 or more, 35 or more, 40 or more, 45 or more, 50 or more, 55 or more, 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, 100 or more, 105 or more, 110 or more, 115 or more, 120 or more, 125 or more, 130 or more, 135 or more It may be 140 or more, 145 or more, 150 or more, 160 or more, 170 or more, 180 or more, 190 or more, 200 or more, 210 or more, 220 or more, or 230 or more, or 350 or less, 340 or less, 320 or less, 300 or less, 280 or less, 260 or less, 250 or less, 240 or less, 220 or less, 200 or less, 190 or less, 180 or less, 170 or less, 160 or less, 15 It may be 0 or less, 140 or less, 135 or less, 130 or less, 125 or less, 120 or less, 115 or less, 110 or less, 105 or less, 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, 70 or less, 65 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 18 or less, 16 or less, 14 or less, or 12 or less.

[0038] In the beer-taste beverage of the third aspect of the present invention, from the perspective of providing a beer-taste beverage (particularly a high-alcohol beer-taste beverage) that has an appropriate tingling sensation of alcohol while also having improved 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 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more or 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, or 2.0 or more, or may be 3.0 or less, 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, 2.4 or less, 2.3 or less, 2.2 or less, 2.1 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less.

[0039] 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 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 BUs or more, 12 BUs or more, 15 BUs or more, 17 BUs or more, 20 BUs or more, 22 BUs or more, 25 BUs or more, 27 BUs or more, 30 BUs or more, 32 BUs or more, 35 BUs or more, or 37 BUs or more. , or 40 BUs or more, or may be 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.

[0040] 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.

[0041] 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.

[0042] 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 wort (including during 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.). 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.

[0043] 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.

[0044] 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%.

[0045] 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 less than 100% by mass, 100% by mass or less, 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, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, or less than 50% by mass.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] 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 they are, 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 using the above-mentioned citrus fruits, soft fruits, herbs, and spices as raw materials, or to minimize their use. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to completely avoid using black currant or black currant juice as raw materials, or to minimize their use.

[0060] 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.

[0061] 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).

[0062] 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.

[0063] 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.

[0064] 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.

[0065] 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).

[0066] 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%.

[0067] 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 a commercially available product is added, ensuring that the water-soluble dietary fiber content falls within the above range can suppress 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 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 added, 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.

[0068] 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.

[0069] 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.

[0070] 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, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, 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 Canic 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- Examples include hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, 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.

[0071] 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 or together with the addition of 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.), the cooling timing, etc.

[0072] 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.

[0073] 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.

[0074] 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 may be adjusted by adding carbonated water as appropriate.

[0075] The carbon dioxide concentration of the beer-taste beverages of the first and second aspects 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.

[0076] 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.

[0077] 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.

[0078] 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.

[0079] 2. Method for Producing Beer-Taste Beverages The method for producing a beer-taste beverage according to the first aspect of the present invention may include at least the following steps (a1) to (c1). Step (a1): adjusting and / or confirming the alcohol content of the beer-taste beverage to 9.0 (v / v)% or more. Step (b1): adjusting and / or confirming the real extract concentration of the beer-taste beverage to 12.5 (w / w)% or more. Step (c1): adjusting and / or confirming the linalool content of the beer-taste beverage to 7.0 ppb by mass or more. The order of steps (a1) to (c1) is not particularly limited.

[0080] The method for producing a beer-taste beverage according to the second aspect of the present invention may include at least the following steps (a2) to (c2). Step (a2): adjusting and / or confirming the alcohol content of the beer-taste beverage to 9.0 (v / v)% or more. Step (b2): adjusting and / or confirming the real extract concentration of the beer-taste beverage to 12.5 (w / w)% or more. Step (c2): adjusting and / or confirming the iso-α acid content of the beer-taste beverage to 3.0 ppm by mass or more. The order of steps (a2) to (c2) is not particularly limited.

[0081] A third aspect of the present invention relates to a method for producing a beer-taste beverage, and the method may include at least the following steps (a3) ​​to (c3): - Step (a3): Adjusting and / or confirming the alcohol content of the beer-taste beverage to 9.0 (v / v)% or more. - Step (b3): ​​Adjusting and / or confirming the real extract concentration of the beer-taste beverage to 12.5 (w / w)% or more. - Step (c3): Adjusting and / or confirming the carbon dioxide content of the beer-taste beverage to 4,500 mg / L or less. The order of steps (a3) ​​to (c3) is not particularly limited.

[0082] Furthermore, the method for producing a beer-taste beverage according to one embodiment of the present invention is not particularly limited, and may be a method that involves a fermentation process or a method that does not involve a fermentation process. Below, a method for producing a fermented beer-taste beverage that involves a fermentation process and a method for producing a non-fermented beer-taste beverage that does not involve a fermentation process are described.

[0083] 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.

[0084] Furthermore, in the method for producing a fermented beer-taste beverage according to the first aspect of the present invention, the above steps (a1) to (c1), steps (a2) to (c2), and steps (a3) ​​to (c3), as well as adjustments of bitterness value, color, sugar content, and pH, can be carried out at one or more of the following timings (A) to (C). Furthermore, if steps (1) and (2) can be carried out simultaneously with steps (a1) to (c1), steps (a2) to (c2), and steps (a3) ​​to (c3), or the above-mentioned adjustments, there is no need to carry out these steps separately. (A): Simultaneously with at least one of steps (1) and (2); (B): Between steps (1) and (2); (C): After step (2).

[0085] It should be noted that, for step (a1), step (a2) and step (a3), while performing the fermentation step of step (2), if necessary, after step (2), spirits or the like may be added. For step (b1), step (b2) and step (b3), while performing steps (1) and (2), if necessary, after step (2), dietary fiber, sugars (starch, sweeteners, carbohydrates, etc.) may be added. For step (c1), while performing steps (1) and (2), if necessary, after step (2), purified linalool or the like may be added. For step (c2), while performing steps (1) and (2), if necessary, after step (2), iso-α acid or purified iso-α acid or the like may be added. Step (c3) is carried out in steps (1) and (2), and the carbon dioxide content may be adjusted after step (2) as needed by adding dilution water or carbonated water, dissolving carbon dioxide, or removing carbon dioxide by shaking, etc. Each step in the method for producing a fermented beer-taste beverage of one embodiment of the present invention is described below.

[0086] 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.

[0087] 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.

[0088] 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.

[0089] 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.

[0090] 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.

[0091] 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.

[0092] 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.

[0093] Fermentation conditions can be set as appropriate, but a fermentation temperature of 5 to 25°C is preferred from the perspective of adjusting the alcohol content and carbohydrate concentration of the beer-taste beverage to the above-mentioned ranges. The alcohol content and carbohydrate concentration of the beer-taste beverage can also be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase. Furthermore, the temperature (increase or decrease in temperature) or pressure of the fermented liquid can be changed during the fermentation process, as necessary. By adjusting the fermentation conditions in this way, the carbon dioxide content in the beverage can be adjusted.

[0094] 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.

[0095] 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."

[0096] 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.

[0097] Step (i) is the same as step (1) in the "method for producing a fermented beer-flavored beverage" described above, where a pre-fermentation liquid is obtained. Methods for adding carbon dioxide gas in step (ii) include: mixing the cooled pre-beverage liquid obtained in step (i) with carbonated water; dissolving carbon dioxide gas in the pre-beverage liquid obtained in step (i); adding carbonated water or a carbon dioxide-containing edible aqueous solution to the pre-beverage liquid obtained in step (i); and directly adding carbon dioxide gas to the pre-beverage liquid obtained in step (i). When adding carbon dioxide gas at the same time as step (ii), additives such as preservatives, sweeteners, flavors, acidulants, and colorants may also be added, if necessary.

[0098] 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).

[0099] 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.

[0100] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0101] 1. Examples A1 to A48, Comparative Examples A1 to A8 <Preparation of Beverages> Milled barley malt was added to a mash tank containing 40 L of warm water maintained at 40 to 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 fermentation 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-flavored beverages had bitterness values ​​of 40 to 90 BUs, carbohydrate contents of 1.0 to 3.5 g / 100 mL, pHs of 4.2 to 4.7, and carbon dioxide concentrations of 0.205 to 0.304 (w / w)%. In Examples A1 to A48 and Comparative Examples A1 to A8, the set temperatures and retention times for each temperature range, the amount of hops added, the fermentation temperature and fermentation time, etc., were appropriately set when preparing the saccharified solution. Furthermore, the amount of linalool added and the amount of spirits added were adjusted as necessary, and the alcohol content, real extract concentration, and linalool content were adjusted to the values ​​shown in Tables 1 and 2, respectively.

[0102] <Sensory Evaluation> Two trained panelists evaluated the beer-taste beverages obtained in Examples A1 to A48 and Comparative Examples A1 to A8, which had been cooled to approximately 4°C, for their "body and thickness" and "alcohol odor suppression effect" based on the following scoring criteria, using scores ranging from 5.0 (maximum) to 1.0 (minimum) in increments of 0.5. The average scores of the two panelists was calculated. The results are shown in Tables 1 and 2. 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 and 2, no differences in scores of 1.5 or greater were observed between the panelists for the same beverage.

[0103] [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.

[0104] [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.

[0105] Beverages with a score of 2.5 or less for body and thickness and for the effect of suppressing alcohol odor were designated as comparative examples, and the rest were designated as examples.

[0106]

[0107]

[0108] The beer-taste beverages of Examples A1 to A48 had a richness and thickness suitable for beer-taste beverages, and had suppressed undesirable alcohol odors.On the other hand, the beer-taste beverages of Comparative Examples A1 to A8 were insufficiently effective in suppressing undesirable alcohol odors, and were poorly rich and thick.

[0109] 2 Examples B1 to B44, Comparative Examples B1 to B8 <Beverage Preparation> Milled barley malt was added to a mash tank containing 40 L of warm water maintained at 40 to 55°C. The temperature was then gradually increased and maintained until it reached 78°C, after which the malt grains were removed by filtration to obtain 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 alcoholic fermentation was carried out by adjusting the fermentation temperature and time to achieve 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 bitterness values ​​of 40 to 90 BUs, carbohydrate contents of 1.0 to 3.5 g / 100 mL, pHs of 4.2 to 4.7, and carbon dioxide concentrations of 0.205 to 0.304 (w / w)%. In each of Examples B1 to B44 and Comparative Examples B1 to B8, the set temperatures and holding times for each temperature range, the amount of hops added, the fermentation temperature and fermentation time, etc., used in preparing the saccharified solution were appropriately set. Furthermore, the type and amount of hops used, the amount of iso-α acid added, and the amount of spirits added were adjusted as necessary to adjust the alcohol content, real extract concentration, and iso-α acid content to the values ​​shown in Tables 3 and 4, respectively.

[0110] <Sensory Evaluation> Two trained panelists evaluated the beer-taste beverages obtained in Examples B1 to B44 and Comparative Examples B1 to B8, which had been cooled to approximately 4°C, for "body and thickness" and "pungent bitterness" of each beverage using scores in increments of 0.5 within a range of 5.0 (maximum) to 1.0 (minimum) based on the following scoring criteria, and the average scores of the two panelists was calculated. The results are shown in Tables 3 and 4. 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 of the criteria among the panelists. Furthermore, in the sensory evaluations shown in Tables 3 and 4, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage.

[0111] [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.

[0112] [Score criteria for suppression of pungent bitterness] ・"5.0": No pungent bitterness unsuitable for beer-taste beverages is detected at all. ・"4.0": Almost no pungent bitterness unsuitable for beer-taste beverages is detected. ・"3.0": Almost no pungent bitterness unsuitable for beer-taste beverages is detected. ・"2.0": A strong pungent bitterness unsuitable for beer-taste beverages is detected. ・"1.0": A very strong pungent bitterness unsuitable for beer-taste beverages is detected.

[0113] Beverages with a score of 2.5 or less for body and thickness, and for the effect of suppressing pungent bitterness, were designated as comparative examples, and the rest were designated as examples.

[0114]

[0115]

[0116] The beer-taste beverages of Examples B1 to B44 had a richness and thickness suitable for beer-taste beverages, while suppressing unsuitable, pungent bitterness.On the other hand, the beer-taste beverages of Comparative Examples B1 to B8 were insufficiently effective in suppressing unsuitable, pungent bitterness, and were poorly rich and thick.

[0117] Examples C1-C22, Comparative Examples C1-C4 <Beverage Preparation> 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 malt residue was removed by filtration to obtain 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 added to the pre-fermentation liquid obtained by cooling the wort, and alcoholic fermentation was carried out by adjusting the fermentation temperature and time to achieve 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 resulting beer-taste beverage had a bitterness value of 40-90 BUs, a carbohydrate content of 1.0-3.5 g / 100 mL, and a pH of 4.2-4.7. In each of Examples C1 to C22 and Comparative Examples C1 to C4, the set temperature and holding time for each temperature range when preparing the saccharified solution, the amount of hops added, the fermentation temperature and fermentation time, etc. were appropriately set, and further, the alcohol content, real extract concentration, and carbon dioxide content were adjusted to the values ​​shown in Tables 5 and 6 by removing or dissolving dissolved carbon dioxide by shaking, as necessary.

[0118] <Sensory Evaluation> Two trained panelists evaluated the beer-taste beverages obtained in Examples C1 to C22 and Comparative Examples C1 to C4, which had been cooled to approximately 4°C, for the "tingling sensation of carbon dioxide" and "body and richness" of each beverage using scores in increments of 0.5 within a range from 5.0 (maximum) to 1.0 (minimum) based on the following scoring criteria, and the average scores of the two panelists was calculated. The results are shown in Tables 5 and 6. 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 of the criteria among the panelists. Furthermore, in the sensory evaluations shown in Tables 5 and 6, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage.

[0119] [Score criteria for the tingling sensation of carbon dioxide] ・"5.0": The tingling sensation of carbon dioxide, which is unsuitable for beer-taste beverages, is not felt at all. ・"4.0": The tingling sensation of carbon dioxide, which is unsuitable for beer-taste beverages, is barely felt. ・"3.0": The tingling sensation of carbon dioxide, which is unsuitable for beer-taste beverages, is barely felt. ・"2.0": The tingling sensation of carbon dioxide, which is unsuitable for beer-taste beverages, is strongly felt. ・"1.0": The tingling sensation of carbon dioxide, which is unsuitable for beer-taste beverages, is very strongly felt.

[0120] [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.

[0121] Beverages with scores of 2.5 or less for the tingling sensation of carbon dioxide and the body and thickness were designated as comparative examples, and the rest were designated as examples.

[0122]

[0123]

[0124] The beer-taste beverages of Examples C1 to C22 suppressed the tingling sensation of carbon dioxide gas, which is unsuitable for beer-taste beverages, and were beverages with a richness and thickness suitable for beer-taste beverages.On the other hand, the beer-taste beverages of Comparative Examples C1 to C4 were insufficiently effective in suppressing the tingling sensation of carbon dioxide gas, which is unsuitable for beer-taste beverages, and were difficult to perceive as richness and thickness.

Claims

1. A beer - flavored beverage having an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, a linalool content of 7.0 mass ppb or more, an iso - α - acid content of 3.0 mass ppm or more, or a carbon dioxide content of 4500 mg / L or less.

2. A beer - flavored beverage having an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and a linalool content of 7.0 mass ppb or more.

3. The beer - flavored beverage according to claim 2, having an alcohol content of 9.5 (v / v)% or more and 32.0 (v / v)% or less.

4. The beer - flavored beverage according to claim 2 or 3, having a real extract concentration of 12.8 (w / w)% or more and 40.0 (w / w)% or less.

5. The beer - flavored beverage according to claim 2 or 3, having a linalool content of 8.0 mass ppb or more and 6000 mass ppb or less.

6. The beer - flavored beverage according to claim 2 or 3, wherein the ratio of the linalool content (unit: mass ppb) to the alcohol content (unit: (v / v)%) [linalool content / alcohol content] is 0.25 or more and 300 or less.

7. The beer - flavored beverage according to claim 2 or 3, wherein the ratio of the linalool content (unit: mass ppb) to the real extract concentration (unit: (w / w)%) [linalool content / real extract concentration] is 0.4 or more and 400 or less.

8. A method for producing a beer - flavored beverage, comprising at least the following steps (a) to (c): - Step (a): A step of adjusting and / or checking the alcohol content of the beer - flavored beverage to 9.0 (v / v)% or more. - Step (b): A step of adjusting and / or checking the real extract concentration of the beer - flavored beverage to 12.5 (w / w)% or more. - Step (c): A step of adjusting and / or checking the linalool content of the beer - flavored beverage to 7.0 mass ppb or more.

9. A method for improving the flavor of a beer - flavored beverage, comprising at least the following steps (a) to (c): - Step (a): A step of adjusting and / or confirming that the alcohol content of the beer - flavored beverage is 9.0 (v / v)% or more. - Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer - flavored beverage is 12.5 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the content of linalool in the beer - flavored beverage is 7.0 mass ppm or more.

10. A beer - flavored beverage having an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 12.5 (w / w)% or more, and an isohumulone content of 3.0 mass ppm or more.

11. The beer - flavored beverage according to claim 10, having an alcohol content of 9.5 (v / v)% or more and 32.0 (v / v)% or less.

12. The beer - flavored beverage according to claim 10 or 11, having a real extract concentration of 12.8 (w / w)% or more and 40.0 (w / w)% or less.

13. The beer - flavored beverage according to claim 10 or 11, having an isohumulone content of 4.0 mass ppm or more and 600 mass ppm or less.

14. The beer - flavored beverage according to claim 10 or 11, wherein the ratio of the isohumulone content (unit: mass ppm) to the alcohol content (unit: (v / v)%) [isohumulone content / alcohol content] is 0.10 or more and 60.0 or less.

15. The beer - flavored beverage according to claim 10 or 11, wherein the ratio of the isohumulone content (unit: mass ppm) to the real extract concentration (unit: (w / w)%) [isohumulone content / real extract concentration] is 0.25 or more and 40.0 or less.

16. A method for manufacturing a beer - flavored beverage, comprising at least the following steps (a) to (c): - Step (a): A step of adjusting and / or confirming that the alcohol content of the beer - flavored beverage is 9.0 (v / v)% or more. - Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer - flavored beverage is 12.5 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the isohumulone content of the beer - flavored beverage is 3.0 mass ppm or more.

17. A method for improving the flavor of 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 9.0 (v / v)% or more. - Step (b): Adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 12.5 (w / w)% or more. - Step (c): Adjusting and / or confirming that the content of iso-α acids in the beer-taste beverage is 3.0 mass ppm or more.

18. A beer-taste beverage having an alcohol content of 9.0 (v / v)% or more, a real extract concentration of 9.0 (w / w)% or more, and a carbon dioxide content of 4500 mg / L or less.

19. The beer-taste beverage according to claim 18, having an alcohol content of 9.5 (v / v)% or more and 32.0 (v / v)% or less.

20. The beer-taste beverage according to claim 18 or 19, having a real extract concentration of 12.5 (w / w)% or more and 40.0 (w / w)% or less.

21. The beer-taste beverage according to claim 18 or 19, having a carbon dioxide content of 50 mg / L or more and 4000 mg / L or less.

22. The beer-taste beverage according to claim 18 or 19, wherein the ratio of the carbon dioxide content (unit: mg / L) to the alcohol content (unit: (v / v)%) [carbon dioxide content / alcohol content] is 3.00 or more and 450 or less.

23. The beer-taste beverage according to claim 18 or 19, wherein the ratio of the carbon dioxide content (unit: mg / L) to the real extract concentration (unit: (w / w)%) [carbon dioxide content / real extract concentration] is 5.0 or more and 350 or less.

24. A container-packed beverage, wherein the beer-taste beverage according to claim 18 or 19 is packed in a container.

25. 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 9.0 (v / v)% or more. - Step (b): Adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 9.0 (w / w)% or more. - Step (c): Adjusting and / or confirming that the carbon dioxide content of the beer-taste beverage is 4500 mg / L or less.

26. A method for improving the flavor of a beer-taste beverage, which has at least the following steps (a) to (c): - Step (a): A step of adjusting and / or confirming that the alcohol content of the beer-taste beverage is 9.0 (v / v)% or more. - Step (b): A step of adjusting and / or confirming that the real extract concentration of the beer-taste beverage is 9.0 (w / w)% or more. - Step (c): A step of adjusting and / or confirming that the content of carbon dioxide gas in the beer-taste beverage is 4500 mg / L or less.

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