Beer-flavored beverage

Abstract

Provided is a beer-flavored beverage having a chromaticity of 7.5 EBC or lower, a bitterness value of 15.0 BUs or lower, and a pyroglutamic acid content of 30 mg / L or more.

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 enhancing the flavor of a beer-taste beverage.

[0002] In recent years, various beer-flavored beverages have been developed and offered to meet the diverse tastes of today's consumers. For example, some consumers find beer-flavored beverages difficult to drink due to their appearance. Furthermore, some consumers dislike the bitterness characteristic of beer-flavored beverages. Even for consumers who dislike the distinctive appearance or bitterness of beer-flavored beverages, there is a demand for beer-flavored beverages that are easy to drink. For example, Patent Document 1 discloses a beer or beer-like beverage that is produced by mixing a broth obtained by boiling hops to a pH of 7.5 or higher with a broth obtained by boiling other ingredients to obtain a mixed liquid adjusted to a pH of 3.5 to 5, and then filtering the mixed liquid to obtain a color of 0.6 or less.

[0003] JP 2014-11973 A

[0004] The low-color beer-taste beverages described in Patent Document 1 achieve low color by adjusting the selection of raw materials, extract concentration, and degree of filtration, but the deterioration of taste that accompanies the adjustment of color is problematic. Under these circumstances, there is a demand for beer-taste beverages that are easy to drink both in appearance and upon consumption, while also having a pleasant taste.

[0005] One aspect of the present invention provides a beer-taste beverage in which the color, bitterness value, and pyroglutamic acid content are adjusted to fall within a predetermined range, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. Specific aspects include the following: [1] A beer-taste beverage having a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a pyroglutamic acid content of 30 mg / L or more. [2] The beer-taste beverage according to [1] above, having a color of 4.9 EBC or less. [3] The beer-taste beverage according to [1] or [2] above, having a bitterness value of 10.0 BUs or less. [4] The beer-taste beverage according to any one of [1] to [3] above, in which the product of the color (unit: EBC) and the bitterness value (unit: BUs) [color x bitterness value] is 5.0 to 110. [5] The beer-taste beverage according to any one of [1] to [4] above, wherein the product of color (unit: EBC) and bitterness value (unit: BUs) [color x bitterness value] is 84 or less. [6] The beer-taste beverage according to any one of [1] to [5] above, wherein the malt ratio is 49% by mass or less. [7] The beer-taste beverage according to any one of [1] to [6] above, wherein the pyroglutamic acid content is 40 to 120 mg / L. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the ethyl acetate content is 10 to 50 mg / L. [9] The beer-taste beverage according to any one of [1] to [8] above, wherein the ratio of the ethyl acetate content (units: mg / L) to the product of the color (units: EBC) and the bitterness value (units: BUs) [ethyl acetate / (color × bitterness value)] is 0.10 to 7.00.

[10] The beer-taste beverage according to any one of [1] to [9] above, wherein the ratio of the pyroglutamic acid content (units: mg / L) to the product of the color (units: EBC) and the bitterness value (units: BUs) [pyroglutamic acid / (color × bitterness value)] is 0.30 or greater.

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

[10] above, wherein the n-propanol content is 5.0 to 60 mg / L.

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

[11] above, wherein the ethyl butanoate content is 50 to 500 μg / L.

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

[12] above, having an ethyl caproate content of 30 to 400 μg / L.

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

[13] above, having an ethyl octanoate content of 50 to 400 μg / L.

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

[14] above, having an ethyl decanoate content of 10 to 300 μg / L.

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

[15] above, having an iso-α acid content of 1.0 to 30 mg / L.

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

[16] above, which is a fermented beer-taste beverage.

[18] A method for producing a beer-taste beverage, comprising the following steps (1) and (a) to (c): Step (1): Using various raw materials, a pre-beverage solution is obtained by performing at least one of saccharification, boiling, and solids removal. Step (a): Adjusting the color of the beer-taste beverage to 7.5 EBC or less. Step (b): Adjusting the bitterness value of the beer-taste beverage to 15.0 BUs or less. Step (c): Adjusting the pyroglutamic acid content of the beer-taste beverage to 30 mg / L or more.

[19] A method for producing a beer-taste beverage as described in

[18] above, further comprising the following step (d): Step (d): Adjusting the ethyl acetate content of the beer-taste beverage to 10 to 50 mg / L.

[20] A method for producing a beer-taste beverage as described in

[18] or

[19] above, further comprising step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) and carrying out alcoholic fermentation.

[21] A flavor enhancing method for a beer-taste beverage having a color of 7.5 EBC or less and a bitterness value of 15.0 BUs or less, by adjusting the pyroglutamic acid content to 30 mg / L or more to improve the taste of the beer-taste beverage.

[22] The flavor enhancing method according to

[19] above, further comprising adjusting the ethyl acetate content to 10 to 50 mg / L to improve the drinking experience of the beer-taste beverage.

[23] A beer-taste beverage having a color of 7.5 EBC or less and a pyroglutamic acid content of 30 mg / L or more.

[24] A beer-taste beverage having a bitterness value of 15.0 BUs or less and a pyroglutamic acid content of 30 mg / L or more.

[25] A beer-taste beverage having a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of the pyroglutamic acid content (unit: mg / L) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] of 0.30 or more.

[26] A beer-taste beverage having a color of 7.5 EBC or less and a ratio of the pyroglutamic acid content (unit: mg / L) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] of 0.30 or more.

[27] A beer-taste beverage having a bitterness value of 15.0 BUs or less, and a ratio of the pyroglutamic acid content (units: mg / L) to the product of the color (units: EBC) and the bitterness value (units: BUs) [pyroglutamic acid / (color × bitterness value)] of 0.30 or more.

[28] A beer-taste beverage having a color of 7.5 EBC or less, a bitterness value of 15.0 BUs or less, and a ratio of the ethyl acetate content (units: mg / L) to the product of the color (units: EBC) and the bitterness value (units: BUs) [ethyl acetate / (color × bitterness value)] of 0.10 to 7.00.

[29] A beer-taste beverage having a color of 7.5 EBC or less, and a ratio of the ethyl acetate content (units: mg / L) to the product of the color (units: EBC) and the bitterness value (units: BUs) [ethyl acetate / (color × bitterness value)] of 0.10 to 7.00.

[30] A beer-taste beverage having a bitterness value of 15.0 BUs or less, and a ratio of the ethyl acetate content (units: mg / L) to the product of the color (units: EBC) and the bitterness value (units: BUs) [ethyl acetate / (color × bitterness value)] of 0.10 to 7.00.

[0006] A beer-taste beverage in one preferred embodiment of the present invention has a pleasant appearance and is easy to drink when consumed, while also having a taste that is suitable for a beer-taste beverage.

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

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

[0009] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanol, 1,4-dimethyl-2,3-diisopropyl-5-methylpyrazine, 1,8 ... Canolactone, γ-undecalactone, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanol propanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal , 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, and the like.

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

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

[0012] The color of the beer-taste beverage of one embodiment of the present invention is adjusted to 7.5 EBC or less in order to provide a beverage that appears easy to drink from its appearance. On the other hand, beverages with a color of more than 7.5 EBC tend to appear difficult to drink from their appearance. In view of the above, the color of the beer-taste beverage of one embodiment of the present invention may be 7.4 EBC or less, 7.3 EBC or less, 7.2 EBC or less, 7.1 EBC or less, 7.0 EBC or less, 6.9 EBC or less, 6.8 EBC or less, 6.7 EBC or less, 6.6 EBC or less, 6.5 EBC or less, 6.4 EBC or less, 6.3 EBC or less, 6.2 EBC or less, 6.1 EBC or less, 6.0 EBC or less, 5.9 EBC or less, 5.8 EBC or less, 5.7 EBC or less, 5.6 EBC or less, 5.5 EBC or less, 5.4 EBC or less, 5.3 EBC or less, 5.2 EBC or less, 5.1 EBC or less, 5.0 EBC or less, less than 5.0 EBC, 4.9 EBC or less, 4.8 EBC or less, It is preferable that the EBC be 4.7EBC or less, 4.6EBC or less, 4.5EBC or less, 4.4EBC or less, 4.3EBC or less, 4.2EBC or less, 4.1EBC or less, 4.0EBC or less, 3.9EBC or less, 3.8EBC or less, 3.7EBC or less, 3.6EBC or less, 3.5EBC or less, 3.4EBC or less, 3.3EBC or less, 3.2EBC or less, 3.1EBC or less, 3.0EBC or less, 2.9EBC or less, 2.8EBC or less, 2.7EBC or less, 2.6EBC or less, 2.5EBC or less, 2.4EBC or less, 2.3EBC or less, 2.2EBC or less, 2.1EBC or less, 2.0EBC or less, 1.9EBC or less, or 1.8EBC or less.Furthermore, from the perspective of providing a beverage that, from its appearance, evokes the satisfying taste and flavor of a beer-taste beverage, the color of the beer-taste beverage of one embodiment of the present invention is 0.1 EBC or more, 0.2 EBC or more, 0.3 EBC or more, 0.4 EBC or more, 0.5 EBC or more, more than 0.6 EBC, 0.7 EBC or more, 0.8 EBC or more, 0.9 EBC or more, more than 1.0 EBC, 1.1 EBC or more, 1.2 EBC or more, 1.3 EBC or more, 1.4 EBC or more, 1.5 EBC or more, 1.6 EBC or more, 1.7 EBC or more. , 1.8EBC or more, 1.9EBC or more, 2.0EBC or more, 2.1EBC or more, 2.2EBC or more, 2.3EBC or more, 2.4EBC or more, 2.5EBC or more, 2.6EBC or more, 2.7EBC or more, 2.8EBC or more, 2.9EBC or more, 3.0EBC or more, 3.1EBC or more, 3.2EBC or more, 3.3EBC or more, 3.4EBC or more, 3.5EBC or more, 3.6EBC or more, 3.7EBC or more, 3.8EBC or more, 3.9EBC or more, or 4.0EBC or more.

[0013] 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 (Analysis Committee) of the Brewers Association of Japan, revised and expanded 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 the beverage, and conversely, the larger the value, the darker the beverage.

[0014] The color of a beer-taste beverage can be controlled, for example, by 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, ways to lower the color of a beer-taste beverage include increasing the blending ratio of light-colored malt, lowering the temperature during boiling, shortening the boiling time, not performing decoction when preparing the saccharified solution, and using a finer filter for filtration after fermentation. The color of a beer-taste beverage can also be lowered by lowering the concentration of the original wort extract and the malt ratio.

[0015] The bitterness value of the beer-taste beverage of one embodiment of the present invention is adjusted to 15.0 BUs or less in order to provide a beverage that is easy to drink not only in appearance but also when consumed. On the other hand, beverages with a bitterness value of more than 15.0 BUs tend to be difficult to drink due to their bitterness. In view of the above, the bitterness value of the beer-taste beverage of one embodiment of the present invention is 14.8 BUs or less, 14.6 BUs or less, 14.4 BUs or less, 14.2 BUs or less, 14.0 BUs or less, 13.8 BUs or less, 13.6 BUs or less, 13.4 BUs or less, 13.2 BUs or less, 13.0 BUs or less, 12.8 BUs or less, 12.6 BUs or less, 12.4 BUs or less, 12.2 BUs or less, 12.0 BUs or less, 11.8 BUs or less, 11.6 BUs or less, 11.4 BUs or less, 11.2 BUs or less, 11.0 BUs or less, 10.8 BUs or less, 10.6 BUs or less, 10.4 BUs or less, 10.2 BUs or less. It is preferable that the viscosity is 10.0 BUs or less, less than 10.0 BUs, 9.9 BUs or less, 9.8 BUs or less, 9.7 BUs or less, 9.6 BUs or less, 9.5 BUs or less, 9.4 BUs or less, 9.3 BUs or less, 9.2 BUs or less, 9.1 BUs or less, 9.0 BUs or less, 8.8 BUs or less, 8.6 BUs or less, 8.4 BUs or less, 8.2 BUs or less, 8.0 BUs or less, 7.8 BUs or less, 7.6 BUs or less, 7.4 BUs or less, 7.2 BUs or less, 7.0 BUs or less, 6.8 BUs or less, 6.6 BUs or less, 6.4 BUs or less, 6.2 BUs or less, 6.0 BUs or less, or 5.8 BUs or less. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops. In this embodiment, the bitterness value may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0016] Furthermore, from the perspective of imparting a bitterness characteristic of a beer-taste beverage and improving the drinking experience and taste, the bitterness value of the beer-taste beverage of one embodiment of the present invention is 0.01 BUs or more, 0.1 BUs or more, 0.2 BUs or more, 0.4 BUs or more, 0.6 BUs or more, 0.8 BUs or more, 1.0 BUs or more, 1.2 BUs or more, 1.4 BUs or more, 1.6 BUs or more, 1.8 BUs or more, 2.0 BUs or more, 2.2 BUs or more, 2.4 BUs or more, 2.6 BUs or more, 2.8 BUs or more, 3.0 BUs or more, 3.2 BUs or more, 3.4 BUs or more, 3.6 BUs or more. Alternatively, it may be 3.8 BUs or more, 4.0 BUs or more, 4.2 BUs or more, 4.4 BUs or more, 4.6 BUs or more, 4.8 BUs or more, 5.0 BUs or more, 5.2 BUs or more, 5.4 BUs or more, 5.6 BUs or more, 5.8 BUs or more, 6.0 BUs or more, 6.2 BUs or more, 6.4 BUs or more, 6.6 BUs or more, 6.8 BUs or more, 7.0 BUs or more, 7.2 BUs or more, 7.4 BUs or more, 7.6 BUs or more, 7.8 BUs or more, 8.0 BUs or more, 8.2 BUs or more, 8.4 BUs or more, 8.6 BUs or more, or 8.8 BUs or more.

[0017] 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.

[0018] While beer-taste beverages with reduced color and bitterness value have a pleasant appearance and are easy to drink, they suffer from the problem of lacking the desirable taste characteristic of a beer-taste beverage. To solve this problem, one aspect of the beer-taste beverage of the present invention has a beer-taste beverage with a color and bitterness value within the above-mentioned ranges, and the pyroglutamic acid content is set to 30 mg / L or more, resulting in a beverage that has a pleasant appearance and is easy to drink, while still possessing a desirable taste for a beer-taste beverage.In view of the above, the pyroglutamic acid content of a beer-taste beverage of one embodiment of the present invention is 32 mg / L or more, 34 mg / L or more, 36 mg / L or more, 38 mg / L or more, 40 mg / L or more, 42 mg / L or more, 44 mg / L or more, 46 mg / L or more, 48 mg / L or more, 50 mg / L or more, 52 mg / L or more, 54 mg / L or more, 56 mg / L or more, 58 mg / L or more, 60 mg / L or more, 62 mg / L or more, 64 mg / L or more, 66 mg / L or more, 68 mg / L or more, 70 mg / L or more, 72 mg / L or more, 74 mg / L or more, 76 mg / L or more, 78 mg / L or more, 78 mg / L or more, 79 mg / L or more, 80 mg / L or more, 81 mg / L or more, 82 mg / L or more, 84 mg / L or more, 86 mg / L or more, 88 mg / L or more, 89 mg / L or more, 90 mg / L or more, 91 mg / L or more, 92 mg / L or more, 94 mg / L or more, 96 mg / L or more, 98 mg / L or more, 99 mg / L or more, 99 mg / L or more, 99 mg / L or more, 10 ... 0mg / L or more, 72mg / L or more, 74mg / L or more, 76mg / L or more, 78mg / L or more, 80mg / L or more, 82mg / L or more, 84mg / L or more, 86mg / L or more, 88mg / L or more, 90mg / L or more, 92mg / L or more , 94 mg / L or more, 96 mg / L or more, 98 mg / L or more, 100 mg / L or more, 102 mg / L or more, 104 mg / L or more, 106 mg / L or more, 108 mg / L or more, 110 mg / L or more, 112 mg / L or more, 114 mg / L or more It is preferable to set the concentration to 116 mg / L or more, or 118 mg / L or more, and also to set the concentration to 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less / L or less, 160mg / L or less, 150mg / L or less, 140mg / L or less, 130mg / L or less, 125mg / L or less, 120mg / L or less, 115mg / L or less, 110mg / L or less, 105mg / L or less, 100mg / L or less, 9 It may be 5 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, or 45 mg / L or less.

[0019] In this specification, the content of pyroglutamic acid can be measured using an analytical device such as HPLC (high performance liquid chromatography). Furthermore, pyroglutamic acid may be contained in the raw materials of the beer-taste beverage, or may be generated during the production process. Specific methods for adjusting the content of pyroglutamic acid include appropriately adjusting the type and amount of malt used, and various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type and timing of enzyme addition if enzymes are added, and the type and timing of yeast addition). Alternatively, the content of pyroglutamic acid may be adjusted by, for example, appropriately adding purified pyroglutamic acid.

[0020] In one embodiment of the beer-taste beverage of the present invention, the product of color (unit: EBC) and bitterness value (unit: BUs) [color x bitterness value] is, from the perspective of providing a beverage that is easy to appreciate in appearance and drinkability upon consumption, 110 or less, 108 or less, 106 or less, 104 or less, 102 or less, 100 or less, 98 or less, 96 or less, 94 or less, 92 or less, 90 or less, 88 or less, 86 or less, 84 or less, 82 or less Below, 80 or less, 78 or less, 76 or less, 74 or less, 72 or less, 70 or less, 68 or less, 66 or less, 64 or less, 62 or less, 60 or less, 58 or less, 56 or less, 54 or less, 52 or less, 50 or less Lower, 48 or less, 46 or less, 44 or less, 42 or less, 40 or less, 38 or less, 36 or less, 34 or less, 32 or less, 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, It is preferable that the β-glucan content be 16 or less, 15 or less, 14 or less, or 13 or less. Furthermore, from the viewpoint of imparting the appearance and bitterness characteristic of a beer-flavored beverage and providing a beverage with improved drinking experience and taste, it is preferable that the β-glucan content be 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 or more, 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, 21 or more, 22 or more, 23 or more, 24 or more, 25 or more, 26 or more, 27 or more, 28 or more, 29 or more, 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, 36 or more, 3 or more, 38 or more, 39 or more, 40 or more, 42 or more, 44 or more, 46 or more, 48 or more, 50 or more, 52 or more, 54 or more, 56 or more, 58 or more, or 60 or more.

[0021] In one embodiment of the beer-taste beverage of the present invention, the ratio of the pyroglutamic acid content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [pyroglutamic acid / (color x bitterness value)] is, from the perspective of providing a beverage that has an improved taste suitable for a beer-taste beverage while still maintaining an appealing appearance and being easy to drink, preferably 0.30 or more, 0.32 or more, 0.34 or more, 0.36 or more, 0.38 or more, 0.40 or more, 0.42 or more, 0.44 or more, 0.46 or more, 0.48 or more, 0.50 or more, 0.52 or more, 0.54 or more, 0.56 or more, 0.5 8 or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.70 or more, 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, 0.80 or more, 0.82 or more, 0.84 or more, 0.86 or more, 0.88 or more, 0.90 or more, 0.92 or more, 0.94 or more, 0.96 or more, 0.98 or more, 1.00 or more, 1.02 or more, 1.04 or more, 1.06 or more, 1.08 or more, 1.10 or more, 1.12 or more, 1.14 or more, 1.16 or more, 1.18 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.10 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.70 or more, 3.80 or more, 3.90 or more, 4.00 or more, 4.20 or more, 4.40 or more, 4.60 or more, 4.80 or more, 5.00 or more, 5.20 or more, 5.40 or more, 5.60 or more, 5.80 or more, 6.00 or more, 6.20 or more, 6.40 It is preferable that the viscosity is 6.60 or more, 6.80 or more, 7.00 or more, 7.20 or more, 7.40 or more, 7.60 or more, 7.80 or more, or 8.00 or more, and also 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, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.80 or less, 9.60 or less, 9.40 or less, 9.20 or less, 9.00 or less,It may be 8.80 or less, 8.60 or less, 8.40 or less, 8.20 or less, 8.00 or less, 7.80 or less, 7.60 or less, 7.40 or less, 7.20 or less, 7.00 or less, 6.80 or less, 6.60 or less, 6.40 or less, 6.20 or less, 6.00 or less, 5.80 or less, 5.60 or less, 5.40 or less, 5.20 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.00 or less, or 3.80 or less.

[0022] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has an improved drinking experience suitable for a beer-taste beverage while maintaining a pleasant appearance and easy drinking experience, the ethyl acetate content is preferably 10 mg / L or more, 11 mg / L or more, 12 mg / L or more, 13 mg / L or more, 14 mg / L or more, 15 mg / L or more, 16 mg / L or more, 17 mg / L or more, 18 mg / L or more, 19 mg / L or more, 20 mg / L or more, 21 mg / L or more, 22 mg / L or more, 23 mg / L or more, 24 mg / L or more, 25 mg / L or more, 26 mg / L or more, 27 mg / L or more, 28 mg / L or more, or 29 mg / L or more.Furthermore, this beverage suppresses solvent-like aromas that are unsuitable for beer-taste beverages, and provides a drinking experience and good taste suitable for a beer-taste beverage. From the viewpoint of the above, the following are considered to be acceptable: 50 mg / mL or less, 49 mg / L or less, 48 ​​mg / L or less, 47 mg / L or less, 46 mg / L or less, 45 mg / L or less, 44 mg / L or less, 43 mg / L or less, 42 mg / L or less, 41 mg / L or less, 40 mg / mL or less, 39 mg / L or less, 38 mg / L or less, 37 mg / L or less, 36 mg / L or less, 35 mg / L or less, 34 mg / L or less, 33 mg / L or less, 32 mg / L or less It is preferable to set the concentration to 100 mg / L or less, 31 mg / L or less, 30 mg / mL or less, 29 mg / L or less, 28 mg / L or less, 27 mg / L or less, 26 mg / L or less, 25 mg / L or less, 24 mg / L or less, 23 mg / L or less, 22 mg / L or less, 21 mg / L or less, 20 mg / mL or less, 19 mg / L or less, 18 mg / L or less, 17 mg / L or less, 16 mg / L or less, or 15 mg / L or less.

[0023] In this specification, the content of ethyl acetate can be measured by headspace gas chromatography with an FID detector in accordance with the method described in section "8.22 Low-boiling-point aroma components" of the Revised BCOJ Beer Analysis Methods (revised and expanded in 2013), an analytical method established by the Brewers Association of Japan (BCOJ). Furthermore, ethyl acetate may be contained in the raw materials of the beer-taste beverage, or may be generated during the production process. Specific methods for adjusting the ethyl acetate content include appropriately setting the addition of dilution water or carbonated water, the addition of an ethyl acetate-containing flavoring, the amount of the ethyl acetate-containing flavoring, the amount of the ethyl acetate-containing raw material, the addition of the ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of the substrate for ethyl acetate, the amount of the raw material that serves as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, for example, purified ethyl acetate or the like may be added as needed to adjust the concentration.

[0024] In one embodiment of the beer-taste beverage of the present invention, the ratio of the ethyl acetate content (unit: mg / L) to the product of color (unit: EBC) and bitterness value (unit: BUs) [ethyl acetate / (color x bitterness value)] is, from the perspective of providing a beverage that has an improved drinking experience suitable for a beer-taste beverage while maintaining an appealing appearance and being easy to drink, preferably 0.10 or more, 0.11 or more, 0.12 or more, 0.13 or more, 0.14 or more, 0.15 or more, 0.16 or more, 0.17 or more, 0.18 or more, 0.19 or more, 0.20 or more, 0.21 or more, 0.22 or more, 0.23 or more, 0.24 or more, 0.25 or more, 0.26 or more, 0.27 or more, 0.28 or more, 0.29 or more, 0.30 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.36 or more, 0.37 or more, 0.38 or more, 0.39 or more, 0.40 or more, 0.41 or more, 0.42 or more, 0.43 or more, 0.44 or more, 0.45 or more, 0.46 or more, 0.47 or more, 0.48 or more, 0.49 or more, 0.50 or more, 0.52 or more, 0.54 or more, 0.56 or more, 0.58 or more, 0.60 or more, 0.62 or more, 0.64 or more, 0.66 or more, 0.68 or more, 0.7 It is preferable that the saturation index be 0 or more, 0.72 or more, 0.74 or more, 0.76 or more, 0.78 or more, or 0.80 or more. Furthermore, from the viewpoint of producing a beverage that suppresses the solvent-like aroma unsuitable for beer-taste beverages and that has a satisfying drinking experience and good taste suitable for beer-taste beverages, it is preferable that the saturation index be 7.00 or less, 6.80 or less, 6.60 or less, 6.40 or less, 6.20 or less, 6.00 or less, 5.80 or less, 5.60 or less, 5.40 or less, 5.20 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.10 or less, 4.00 or less, 3.90 or less. 3.80 or less, 3.70 or less, 3.60 or less, 3.50 or less, 3.40 or less, 3.30 or less, 3.20 or less, 3.10 or less, 3.00 or less, 2.90 or less, 2.80 or less, 2.70 or less, 2.60 or less, 2.50 or less, 2.40 or less, 2.30 or less, 2.20 or less, 2. 10 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.95 or less, 0.90 or less, 0.85 or less, 0.80 or less, 0.75 or less, 0.70 or less,Or, it is preferable to set it to 0.65 or less.

[0025] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good balance of satisfying drinking sensation and flavor suitable for a beer-taste beverage while still maintaining a pleasant appearance and easy drinking experience, the n-propanol content is preferably 5.0 mg / L or more, 5.5 mg / L or more, 6.0 mg / L or more, 6.5 mg / L or more, 7.0 mg / L or more, 7.5 mg / L or more, 8.0 mg / L or more, 8.5 mg / L or more, or g / L or more, 9.0 mg / L or more, 9.5 mg / L or more, 10.0 mg / L or more, 10.5 mg / L or more, 11.0 mg / L or more, 11.5 mg / L or more, 12.0 mg / L or more, 12.5 mg / L L or more, 13.0 mg / L or more, 13.5 mg / L or more, 14.0 mg / L or more, 14.5 mg / L or more, 15.0 mg / L or more, 15.5 mg / L or more, 16.0 mg / L or more, 16.5 mg / L L or more, 17.0 mg / L or more, 17.5 mg / L or more, 18.0 mg / L or more, 18.5 mg / L or more, 19.0 mg / L or more, 19.5 mg / L or more, 20.0 mg / L or more, 20.5 mg / L or more, 21.0 mg / L or more, 21.5 mg / L or more, 22.0 mg / L or more, 22.5 mg / L or more, 23.0 mg / L or more, 23.5 mg / L or more, 24.0 mg / L or more, or 24.5 mg The concentration may be 60 mg / L or more, or may be 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 48 ​​mg / L or less, 46 mg / L or less, 44 mg / L or less, 42 mg / L or less, 40 mg / L or less, 38 mg / L or less, 36 mg / L or less, 34 mg / L or less, 32 mg / L or less, 30 mg / L or less, 29 mg / L or less, 28 mg / L or less, 27 mg / L or less, or 26 mg / L or less.

[0026] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good balance of satisfying drinking experience and flavor suitable for a beer-taste beverage while still maintaining a good appearance and being easy to drink, the ethyl butanoate content is preferably 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, 150 μg / L or more, 160 μg / L or more, 170 μg / L or more, 180 μg / L or more, 190 μg / L or more, 200 μg / L or more, 210 μg / L or more, 220 μg / L or more, 230 μg / L or more, 240 μg / L or more, 250 μg / L or more, 260 μg / L or more, 270 μg / L or more, 280 μg / L or more, 290 μg / L or more, 300 μg / L or more, 310 μg / L or more, 320 μg / L or more, 330 μg / L or more, 340 μg / L or more, 350 μg / L or more, 360 μ g / L or more, 155 mg / L or more, 160 μg / L or more, 165 μg / L or more, 170 μg / L or more, 175 μg / L or more, 180 μg / L or more, 185 μg / L or more, 190 μg / L or more, or 195 μg / L or more; and may be 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, The concentration may be 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, or 210 μg / L or less.

[0027] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced improved drinking experience and taste suitable for a beer-taste beverage, the ethyl caproate content is preferably 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 62 μg / L or more 64 μg / L or more, 66 μg / L or more, 68 μg / L or more, 70 μg / L or more, 72 μg / L or more, 74 μg / L or more, 76 μg / L or more, 78 μg / L or more, 80 μg / L or more, 8 2 μg / L or more, 84 μg / L or more, 86 μg / L or more, 88 μg / L or more, 90 μg / L or more, 92 μg / L or more, 94 μg / L or more, 96 μg / L or more, 98 μg / L or more, 100 μg / L It may be 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, 330 μg / L or less, 320 μg / L or less, 310 μg / L or less The concentration may be 1 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, or 150 μg / L or less.

[0028] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good balance of satisfying drinking experience and taste suitable for a beer-taste beverage while still maintaining a good appearance and being easy to drink, the ethyl octanoate content is preferably 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, 150 μg / L or more, 160 μg / L or more, 170 μg / L or more, 180 μg / L or more, 190 μg / L or more, 200 μg / L or more, 210 μg / L or more, 220 μg / L or more, 230 μg / L or more, 240 μg / L or more, 250 μg / L or more, 260 μg / L or more, 270 μg / L or more, 280 μg / L or more, 290 μg / L or more, 300 μg / L or more, 310 μg / L or more, 320 μg / L or more, 330 μg / L or more, 340 μg / L or more, 350 μg / L or more, 36 μg / L or more, 155 μg / L or more, 160 μg / L or more, 165 μg / L or more, 170 μg / L or more, 175 μg / L or more, or 180 μg / L or more, or 400 μg / L or less, 390 μg / L or less, 380 μg / L or less, 370 μg / L or less, 360 μg / L or less, 350 μg / L or less, 340 μg / L or less, The concentration may be 330 μg / L or less, 320 μg / L or less, 310 μg / L or less, 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 230 μg / L or less, 220 μg / L or less, 210 μg / L or less, or 200 μg / L or less.

[0029] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a well-balanced drinking experience and taste that is suitable for a beer-taste beverage, the ethyl decanoate content is preferably 10 μg / L or more, 12 μg / L or more, 14 μg / L or more, 16 μg / L or more, 18 μg / L or more, 20 μg / L or more, or 22 μg / L or more. , 24 μg / L or more, 26 μg / L or more, 28 μg / L or more, 30 μg / L or more, 32 μg / L or more, 34 μg / L or more, 36 μg / L or more, 38 μg / L or more, 40 μg / L or more, 42 μg / L or more, 44 μg / L or more, 46 μg / L or more, 48 μg / L or more, 50 μg / L or more, 52 μg / L or more, 54 μg / L or more, 56 μg / L or more, 58 μg / L or more, 6 It may be 0 μg / L or more, 62 μg / L or more, 64 μg / L or more, 66 μg / L or more, 68 μg / L or more, 70 μg / L or more, 72 μg / L or more, 74 μg / L or more, or 76 μg / L or more, or may be 300 μg / L or less, 290 μg / L or less, 280 μg / L or less, 270 μg / L or less, 260 μg / L or less, 250 μg / L or less, 240 μg / L or less, 23 The concentration may be 0 μg / L or less, 220 μg / L or less, 210 μg / L or less, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, 95 μg / L or less, or 90 μg / L or less.

[0030] In this specification, the contents of n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, and ethyl decanoate can be measured by headspace gas chromatography with an FID detector in accordance with the method described in Section 8.22 "Low-Boiling Point Aroma Components" of the Revised BCOJ Beer Analysis Methods (2013 Revised and Expanded), an analytical method established by the Brewers Association of Japan (BCOJ). These components may be contained in the raw materials of the beer-taste beverage, may be generated during the production process, or may be added separately during the production process (e.g., purified products of each component).

[0031] In one embodiment of the beer-taste beverage of the present invention, from the perspective of imparting a moderate bitterness while maintaining a pleasant appearance and ease of drinking, and providing a beverage with a well-balanced and improved drinking experience and taste suitable for a beer-taste beverage, the iso-α acid content is 1.0 mg / L or more, 1.2 mg / L or more, 1.4 mg / L or more, 1.6 mg / L or more, 1.8 mg / L or more, 2.0 mg / L or more, 2.2 mg / L or more, 2.4 mg / L or more, 2.6 mg / L or more, 2.8 mg / L or more, 3.0 mg / L or more, 3.2 mg / L or more, 3.4 mg / L or more, 3.6 mg / L or more, 3.8 mg / L or more, 4.0 mg / L or more, 4.2 mg / L or more, 4.4 mg / L or more, 4.6 mg / L or more, 4.8 mg / L or more, The concentration may be 30 mg / L or less, 28 mg / L or less, 26 mg / L or less, 24 mg / L or less, 22 mg / L or less, 20 mg / L or less, 18 mg / L or less, 16 mg / L or less, 15 mg / L or less, 14 mg / L or less, 13 mg / L or less, 12 mg / L or less, 11 mg / L or less, 10 mg / L or less, 9.5 mg / L or less, 9.0 mg / L or less, 8.5 mg / L or less, or 8.0 mg / L or less. In this specification, the content of iso-α acids can be 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 of Japan [Analysis Committee], revised and expanded in 2013). Furthermore, iso-α acids may be those contained in the raw materials of beer-flavored beverages (especially hops), those generated during the production process, or those added separately during the production process (e.g., purified iso-α acids, hop extracts).

[0032] The malt ratio of the beer-taste beverage according to one aspect of the present invention is 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, or 99% by mass or more, and is 100% by mass or less, but less than 100% by mass, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less,67 mass% or less, 66 mass% or less, 65 mass% or less, 64 mass% or less, 63 mass% or less, 62 mass% or less, 61 mass% or less, 60 mass% or less, 59 mass% or less, 58 mass% or less, 57 mass% or less, 56 mass% or less, 55 mass% or less, 54 mass% or less, 53 mass% or less, 52 mass% or less, 51 mass% or less, 50 mass% or less, less than 50 mass%, 49 mass% or less, 48 ​​mass% or less, 47 mass% or less, 46 mass% or less, 45 mass% or less, 44 mass% or less, 43 mass% or less, 42 mass% or less, 41 mass% or less, 40 mass% or less, less than 40 mass%, 39 mass% or less, 38 mass% or less, 37 mass% or less, 36 mass% or less, 35 mass% or less, 34 mass% or less, 33 mass% or less, 32 mass% or less, 31 mass% or less, 30 mass% or less, 29 mass% or less, 28 mass% or less, 27 mass% or less, 26 mass% or less, 25 mass% or less, 24 mass% or less, 23 mass% or less, 22 mass% or less, 21 mass% or less, 20 mass% or less, 19 mass% or less, 18 mass% or less, 17 mass% or less, 16 mass% or less, 15 mass% or less, 14 mass% or less, 13 mass% or less, 12 mass% or less, or 11 mass% or less. ,

[0033] In this specification, the term "malt ratio" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor 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 for raw materials 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. While wheat malt may be used, it is preferable not to use wheat malt from the viewpoint of allergens. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Furthermore, starch obtained from these grains and extracts thereof may also be used.

[0034] In the beer-taste beverage according to one aspect of the present invention, the carbohydrate content may be 0.1 g / 100 mL or more, 0.2 g / 100 mL or more, 0.3 g / 100 mL or more, 0.4 g / 100 mL or more, 0.5 g / 100 mL or more, more than 0.5 g / 100 mL, 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, more than 1.0 g / 100 mL, 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, more than 1.5 g / 100 mL,12.0 g / 100 mL or less, 11.5 g / 100 mL or less, 11.0 g / 100 mL or less, 10.5 g / 100 mL or less, 10.0 g / 100 mL or less, 9.8 g / 100 mL or less, 9.6 g / 100 mL or less, 9.4 g / 100 mL or less, 9.2 g / 100 mL or less, 9.0 g / 100 mL or less, 8.8 g / 100 mL or less, 8.6 g / 100 mL or less, 8.4 g / 100 mL or less, 8.2 g / 100 mL or less, 8.0 g / 100 mL or less, 7.8 g / 100 mL or less, 7.6 g / 100 mL or less, 7.4 g / 100 mL or less, 7.2 g / 100 mL or less, 7.0 g / 100 mL or less, 6.8 g / 100 mL or less, 6.6 g / 100 mL or less, 6.4 g / 100 mL or less, 6.2 g / 100 mL or less, 6.0 g / 100 mL or less, 5.8 g / 100 mL or less, 5.6 g / 100 mL or less, 5.4 g / 100 mL or less, 5.2 g / 100 mL or less, 5.0 g / 100 mL or less, 4.8 g / 100 mL or less, 4.6 g / 100 mL or less, 4.4 g / 100 mL or less, 4.2 g / 100 mL or less, 4.0 g / 100 mL or less, 3.8 g / 100 mL or less, 3.6 g / 100 mL or less, 3.4 g / 100 mL or less, 3.2 g / 100 mL or less, 3.0 g / 100 mL or less, 2.8 g / 100 mL or less, 2.6 g / 100 mL or less, 2.4 g / 100 mL or less, 2.2 g / 100 mL or less, 2.0 g / 100 mL or less, 1.9 g / 100 mL or less, 1.8 g / 100 mL or less, 1.7 g / 100 mL or less, 1.6 g / 100 mL or less, 1.5 g / 100 mL or less, 1.4 g / 100 mL or less, 1.3 g / 100 mL or less, 1.2 g / 100 mL or less, 1.1 g / 100 mL or less, or 1.0 g / 100 mL or less may be used.

[0035] As used herein, "carbohydrate" refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), specifically meaning the amount of the food in question minus protein, lipids, dietary fiber, ash, alcohol, and water. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and water can be measured using the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured using the nitrogen quantitative conversion method, the amount of lipids can be measured using the ether extraction method, the amount of dietary fiber can be measured using the Prosky method, the amount of ash can be measured using the direct ashing method, and the amount of water can be measured using the vacuum heating and drying method. The carbohydrate content can be adjusted by appropriately setting the addition of a diluent selected from dilution water, carbonated water, and spirits (distilled liquor), the type of raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes and isomerases) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort (including the saccharification process), the original extract concentration in the pre-beverage liquid (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, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.), the amount of spirits or brewer's alcohol added, etc.

[0036] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also improving the drinking experience and taste suitable for a beer-taste beverage in a well-balanced manner, the original extract concentration (original wort extract concentration) is preferably 5.0% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more, 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.4% by mass or more, 6.5% by mass or more, 6.6% by mass or more, 6.7% by mass or more, 6.8% by mass or more, 6.9% by mass or more, 6.9% by mass or more, 6.1 ...1% by mass or more 5 mass% or more, 6.6 mass% or more, 6.7 mass% or more, 6.8 mass% or more, 6.9 mass% or more, 7.0 mass% or more, 7.1 mass% or more, 7.2 mass% or more, 7.3 mass% or more, 7.4 mass% or more, 7.5 mass% or more, 7.6 mass% or more, 7.7 mass% or more, 7.8 mass% or more, 7.9 mass% or more, 8.0 mass% or more, 8.1 mass% or more, 8.2 mass% or more, 8.3 mass% or more, 8.4 mass% or more, 8.5 mass% or more, 8.6 mass% or more, 8.7 mass% or more, 8.8 mass% or more, 8.9 mass% or more, 9.0 mass% or more, 9.1 mass% or more, 9.2 mass% or more Above, 9.3 mass% or more, 9.4 mass% or more, 9.5 mass% or more, 9.6 mass% or more, 9.7 mass% or more, 9.8 mass% or more, 9.9 mass% or more, 10.0 mass% or more, 10.1 mass% or more, 10.2 mass% or more, 10.3 mass% or more, 10.4 mass% or more, 10.5 mass% or more Top, 10.6 mass% or more, 10.7 mass% or more, 10.8 mass% or more, 10.9 mass% or more, 11.0 mass% or more, 11.1 mass% or more, 11.2 mass% or more, 11.3 mass% or more, 11.4 mass% or more, 11.5 mass% or more, 11.6 mass% or more, 11.7 mass% or more, 11 .. 8% by mass or more, 11.9% by mass or more, 12.0% by mass or more, 12.1% by mass or more, 12.2% by mass or more, 12.3% by mass or more, 12.4% by mass or more, 12.5% ​​by mass or more, 12.6% by mass or more, 12.7% by mass or more, 12.8% by mass or more, 12.9% by mass or more, 13.0% by mass % or more, 13.1 mass% or more, 13.2 mass% or more, 13.3 mass% or more, 13.4 mass% or more, 13.5 mass% or more, 13.6 mass% or more, 13.7 mass% or more, 13.8 mass% or more, 13.9 mass% or more, 14.0 mass% or more, 14.1 mass% or more, 14.2 mass% or more,14.3 mass% or more, 14.4 mass% or more, 14.5 mass% or more, 14.6 mass% or more, 14.7 mass% or more, 14.8 mass% or more, 14.9 mass% or more, 15.0 mass% or more, 15.1 mass% or more, 15.2 mass% or more, 15.3 mass% or more, 15.4 mass% or more, 15.5 mass% or more, 15.6 mass% or more, 15.7 mass% or more, 15.8 mass% or more, 15.9 mass% or more, 16.0 mass% or more, 16.1 mass% or more, 16.2 mass% or more, 16.3 mass% or more, 16.4 mass% or more, 16.5 mass% or more, 16.6 mass% or more, 16.7 mass% or more, 16.8 mass% or more, 16.9 mass% or more, 17.0 mass% or more, 17.1 mass% or more, 17.2 mass% or more, 17.3 mass% or more, 17.4 mass% or more, 17.5 mass% or more, 17.6 mass% or more, 17.7 mass% or more, 17.8 mass% or more, 17.9 mass% or more, 18.0 mass% or more, 18.1 mass% or more, 18.2 mass% or more, 18.3 mass% or more, 18.4 mass% or more, 18.5 mass% or more, 18.6 mass% or more, 18.7 mass% or more, 18.8 mass% or more, 18.9 mass% or more, 19.0 mass% or more, 19.1 mass% or more, 19.2 mass% or more, 19.3 mass% or more, 19.4 mass% or more, 19.5 mass% or more, 19.6 mass% or more, 19.7 mass% or more, 19.8 mass% or more, or 19.9 mass% or more may be used. Also, from the viewpoint of making a beverage with a refreshing aroma and a sweet aroma characteristic of a beer-like beverage, 20.0 mass% or less, 19.9 mass% or less, 19.8 mass% or less, 19.7 mass% or less, 19.6 mass% or less, 19.5 mass% or less, 19.4 mass% or less, 19.3 mass% or less, 19.2 mass% or less, 19.1 mass% or less, 19.0 mass% or less, 18.9 mass% or less, 18.8 mass% or less, 18.7 mass% or less, 18.6 mass% or less, 18.5 mass% or less, 18.4 mass% or less, 18.3 mass% or less, 18.2 mass% or less, 18.1 mass% or less, 18.0 mass% or less, 17.9 mass% or less, 17.8 mass% or less, 17.7 mass% or less, 17.6 mass% or less, 17.5 mass% or less, 17.4 mass% or less, 17.3 mass% or less, 17.2 mass% or less, 17.1 mass% or less, 17.0 mass% or less, 16.9 mass% or less, 16.8 mass% or less, 16.7 mass% or less, 16.6 mass% or less, 16.5 mass% or less, 16.4 mass% or less, 16.3 mass% or less16.2% by mass or less, 16.1% by mass or less, 16.0% by mass or less, 15.9% by mass or less, 15.8% by mass or less, 15.7% by mass or less, 15.6% by mass or less, 15.5% by mass or less, 15.4% by mass or less, 15.3% by mass or less, 15.2% by mass or less, 15.1% by mass or less, 15.0% by mass or less, 14.9% by mass or less, 14.8% by mass or less, 14.7% by mass or less, 14.6% by mass or less, 14.5% by mass or less, 14.4% by mass or less, 14.3% by mass or less, 14.2% by mass or less, 14.1% by mass or less, 14.0% by mass or less, 13.9% by mass or less, 13.8% by mass or less %, 13.7% by mass or less, 13.6% by mass or less, 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.3% by mass or less , 11.2 mass% or less, 11.1 mass% or less, 11.0 mass% or less, 10.9 mass% or less, 10.8 mass% or less, 10.7 mass% or less, 10.6 mass% or less, 10.5 mass% or less, 10.4 mass% or less, 10.3 mass% or less, 10.2 mass% or less, 10.1 mass% or less, 10.0 mass% or less, 9.9 mass% or less, 9.8 mass% or less, 9.7 mass% or less, 9.6 mass% or less, 9.5 mass% or less, 9.4 mass% or less, 9.3 mass% or less, 9.2 mass% or less, 9.1 mass% or less, 9.0 mass% or less, 8.9 mass% or less, 8.8 mass% or less, 8.7 mass% or less, 8. 6% by mass or less, 8.5% by mass or less, 8.4% by mass or less, 8.3% by mass or less, 8.2% by mass or less, 8.1% by mass or less, 8.0% by mass or less, 7.9% by mass or less, 7.8% by mass or less, 7.7% by mass or less, 7.6% by mass or less, 7.5% by mass or less, 7.4% by mass or less, 7.3% by mass or less, 7.2% by mass or less, 7.1% by mass or less, 7.0% by mass or less, 6.9% by mass or less, 6.8% by mass or less, 6.7% by mass or less, 6.6% by mass or less, 6.5% by mass or less, 6.4% by mass or less, 6.3% by mass or less, 6.2% by mass or less, 6.1% by mass or less, 6.0% by mass or less,The "original extract concentration" in this specification may be 5.9% by mass or less, 5.8% by mass or less, 5.7% by mass or less, 5.6% by mass or less, 5.5% by mass or less, 5.4% by mass or less, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less. The "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

[0037] In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage that has a good appearance and is easy to drink, while also having a balanced and improved drinking experience and taste suitable for a beer-taste beverage, the total polyphenol content is preferably 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more, and even more preferably 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, or 105 mg / L or more. / L or more, and is preferably 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and may further be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, less than 60 mg / L, 59 mg / L or less, 58 mg / L or less, 57 mg / L or less, 56 mg / L or less, or 55 mg / L or less.

[0038] As used herein, "total polyphenol content" refers to the total amount of polyphenols contained in the entire beer-taste beverage (100% by mass). Polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been replaced with hydroxyl groups, and specific examples include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. As used herein, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

[0039] The total polyphenol content can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt, malt husks, and hops. Generally, malt containing husks has a high polyphenol content, while soybeans, yeast extract, wheat, and wheat malt have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amount used, it is possible to adjust the polyphenol content to a desired range. Barley and malt with low total polyphenol content tend to have low purines. Therefore, a low-purine beer-flavored beverage can be prepared by using raw materials with low total polyphenol content.

[0040] In one embodiment of the beer-taste beverage of the present invention, the apparent degree of fermentation is 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, or 103% or more. , 104% or more, 105% or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more, or may be 120% or less, 118% or less, 116% or less, 114% or less, 112% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

[0041] 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 concentration (concentration of original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)." Furthermore, "Es" indicates the apparent extract concentration of a beer-taste beverage. The apparent extract concentration can be calculated, for example, from the following formula (2), as described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)." Formula (2): Es = -460.234 + 662.649 × D - 202.414 × D ２ (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) Note that the apparent extract concentration "Es" may become a negative value due to D in formula (2), and therefore the calculated apparent degree of fermentation may exceed 100%.

[0042] The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced in the fermentation process after the fermentation process, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. It may also include beverages that undergo a non-alcoholic fermentation process that does not produce alcohol.

[0043] When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage may be 1.0 (v / v)% or more, 1.2 (v / v)% or more, 1.5 (v / v)% or more, 1.7 (v / v)% or more, 2.0 (v / v)% or more, 2.2 (v / v)% or more, 2.5 (v / v)% or more, 2.7 (v / v)% or more, % or more, 3.0 (v / v)% or more, 3.2 (v / v)% or more, 3.5 (v / v)% or more, 3.7 (v / v)% or more, 4.0 (v / v)% or more, 4.2 (v / v)% or more, 4.5 ( v / v)% or more, 4.7 (v / v)% or more, 5.0 (v / v)% or more, 5.2 (v / v)% or more, 5.5 (v / v)% or more, 5.7 (v / v)% or more, 6.0 (v / v)% or more, It may be 6.2 (v / v)% or more, 6.5 (v / v)% or more, 6.7 (v / v)% or more, 7.0 (v / v)% or more, 7.2 (v / v)% or more, 7.5 (v / v)% or more, 7.7 (v / v)% or more, or 8.0 (v / v)% or more, or may be 50 (v / v)% or less, 45 (v / v)% or less, 40 (v / v)% or less, 35 (v / v)% or less, 30 (v / v)% or less. Lower, 25 (v / v)% or less, 20 (v / v)% or less, 17 (v / v)% or less, 15 (v / v)% or less, 12 (v / v)% or less, 10 (v / v)% or less, 9.0 (v / v)% or less, It may be 8.0 (v / v)% or less, 7.0 (v / v)% or less, 6.0 (v / v)% or less, 5.5 (v / v)% or less, 5.0 (v / v)% or less, or 4.5 (v / v)% or less.

[0044] When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%, 0.9 (v / v)% or less, 0.8 (v / v)% or less, 0.7 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, less than 0.5 (v / v), 0.4 (v / v)% or less, 0.3 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, or 0.05 (v / v)% or less. , 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or may be 0.0000 (v / v)% or more, 0.00 (v / v)% or more, 0.00 (v / v)% or more, 0.0 (v / v)% or more, 0.1 (v / v)% or more, 0.2 (v / v)% or more, 0.3 (v / v)% or more, 0.4 (v / v)% or more, 0.5 (v / v)% or more, 0.6 (v / v)% or more, 0.7 (v / v)% or more, 0.8 (v / v)% or more, or 0.9 (v / v)% or more.

[0045] In this specification, alcohol content is expressed as a percentage ((v / v)%) on a volume / volume basis. The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound, and the sample is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). Non-alcoholic beverages with an alcohol content of less than 1.0 (v / v)% can also be measured using a commercially available alcohol measurement device or gas chromatography.

[0046] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, 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.

[0047] The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the resulting product using yeast, and then distilling the resulting product. Grains used as raw materials for spirits are preferably plants belonging to the Poaceae family, with barley being more preferred. The beer-taste beverage of one embodiment of the present invention may also be spirit-free, from the perspective of providing a low-alcohol beer-taste beverage with a high-quality flavor and a beer-like flavor.

[0048] 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.

[0049] The pH of the beer-taste beverage of one embodiment of the present invention may be 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, or may be 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, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.95 or less, 3.9 or less, 3.85 or less, or 3.8 or less.

[0050] 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.

[0051] 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.

[0052] 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, such as barley, wheat, rye, oats, oats, and pearl barley, and may be of any origin or variety. Barley malt is preferred as the malt used in one embodiment of the present invention. Barley malt is one of the malts most commonly used as an ingredient in 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.

[0053] 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.

[0054] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include wheat and barley species not classified as malt (barley, wheat, rye, oats, oats, adlay, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof.

[0055] When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources for raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and hydrolyzates thereof. While wheat malt may be used, it is preferable not to use wheat malt from the viewpoint of allergens. The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soy peptides with a weight-average molecular weight of less than 10,000 as raw materials, or may be a beverage that does not use such soy peptides. In addition, "a beverage that does not substantially use soybean peptides" means a beverage in which the amount of soybean peptide used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients of the beverage excluding water.

[0056] The fruits, peels, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and black currants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These may be used as is, crushed, or in the form of an extract extracted with an extraction solvent such as water or ethanol, or squeezed (e.g., fruit juice). These may be used alone or in combination of two or more. While the above may be used as appropriate according to consumer preferences, to enjoy a refreshing, clean taste characteristic of beer, it is preferable to completely avoid or minimize the use of the above-mentioned citrus fruits, soft fruits, herbs, and spices as ingredients. In particular, because black currant imparts an undesirable milky aroma to beer, it is preferable to completely avoid or minimize the use of black currant or black currant juice as ingredients.

[0057] 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.

[0058] Furthermore, beer-taste beverages that use hops as an ingredient are beverages that contain iso-α acids, which are components derived from hops. The content of iso-α acids in a hop-containing beer-taste beverage 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-taste beverage. On the other hand, the content of iso-α acids in a hop-free beer-taste beverage may be 0.1 ppm by mass or less, based on the total amount (100% by mass) of the beer-taste beverage.

[0059] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative, or may be a beverage without containing (adding) 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. These preservatives may be used alone or in combination of two or more.

[0060] 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.

[0061] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may further contain a sweetener, or may be a beverage without any sweetener added (added). 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.

[0062] The beer-taste beverage of one embodiment of the present invention may be a beverage containing a high-intensity sweetener, or a beverage in which the content of high-intensity sweetener is limited. The content of high-intensity sweetener contained in a beer-taste beverage in which the content of high-intensity sweetener is limited may be less than 1,000 ppm by mass, less than 100 ppm by mass, less than 75 ppm by mass, less than 50 ppm by mass, less than 40 ppm by mass, less than 30 ppm by mass, less than 25 ppm by mass, less than 20 ppm by mass, less than 15 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beer-taste beverage. The high-intensity sweeteners include both natural high-intensity sweeteners and artificial high-intensity sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monak fruit sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS, , monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, erythritol, polypodside A, pterocaryoside A, pterocaryoside B, mukurodioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.

[0063] The beer-taste beverage of one embodiment of the present invention may be a beverage containing rebaudioside A, or may be a beverage with a limited amount of rebaudioside A. The amount of rebaudioside A contained in a beer-taste beverage with a limited amount of rebaudioside A may be less than 1,000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beer-taste beverage.

[0064] The beer-taste beverage of one embodiment of the present invention may be a beverage containing erythritol, or may be a beverage in which the erythritol content is limited. The erythritol content of a beer-taste beverage in which the erythritol content is limited may be less than 1,000 ppm by mass, less than 100 ppm by mass, less than 10 ppm by mass, less than 1 ppm by mass, less than 100 ppb by mass, less than 10 ppb by mass, less than 1 ppb by mass, less than 100 ppt by mass, less than 10 ppt by mass, or less than 1 ppt by mass, based on the total amount (100% by mass) of the beer-taste beverage.

[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, fucoidan, 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 ingredients (e.g., malt, hops, etc.). The content of water-soluble dietary fiber derived from the ingredients is described, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.

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

[0068] 1.1.6 Bittering Agents and Bitterness-Promoting Agents The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more bittering agents and bittering agents, or may be a beverage that does not contain (add) any bittering agents and / or bittering 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 bittering agents described below may be used together with hops. Alternatively, hops may not be used, and the bittering agents or bittering agents described below may be used in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bittering agents in ordinary beer or happoshu can be used, for example, rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthine, naringin, Phellodendron amurense, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, Aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthine, alginic acid, etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0069] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant, or may be a beverage without containing (adding) an antioxidant. The antioxidant is not particularly limited, and those used as antioxidants in regular beer and happoshu (low-malt beer) can be used, including, for example, ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone, or two or more types may be used in combination.

[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 are used to impart a beer-like flavor. Aroma components contained in beer flavorings include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, and 2,3-diethyl-5-methyl. Lupyrazine, γ-decanolactone, γ-undecalactone, 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, propanediol 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-hexene Examples of fragrances include benzoyl alcohol, benzophenone, benzoyl benzoate ...

[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 adding a flavoring or together with adding a flavoring. When alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the cooling timing.

[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 a beverage further containing a salt, or may be a beverage without containing (adding) any salts. 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 two or more types may be used in combination.

[0074] 1.2 Carbon Dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide, etc. Carbon dioxide generated during the fermentation process of the beer-taste beverage may be used as is, or the amount of carbon dioxide may be adjusted by adding carbonated water as appropriate.

[0075] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, 0.35 (w / w)% or more, 0.40 (w / w)% or more, 0.42 (w / w)% or more, 0.45 (w / w)% or more, 0.47 (w / w)% or more, or 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.60 (w / w)% or less, 0.57 (w / w)% or less, or 0.55 (w / w)% or less. Note that, in this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage to 20°C by immersing a container containing the beverage in a water bath at 20°C for 30 minutes or more with occasional shaking.

[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 0.20 kg / cm or less. ２ Above, 0.50kg / cm ２ or more, or 1.0 kg / cm ２ or more, and 5.0 kg / cm ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ The gas pressure in this specification 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 One embodiment of the method for producing a beer-taste beverage of the present invention includes the following production method comprising step (1), at least one of steps (a) and (b), and at least one of steps (c) to (f). - Step (1): Using various raw materials, perform at least one of saccharification, boiling, and solids removal to obtain a pre-beverage solution. - Step (a): Adjusting the color of the beer-taste beverage to 7.5 EBC or less. - Step (b): Adjusting the bitterness value of the beer-taste beverage to 15.0 BUs or less. - Step (c): Adjusting the pyroglutamic acid content of the beer-taste beverage to 30 mg / L or more. - Step (d): Adjusting the ethyl acetate content of the beer-taste beverage to 10 to 50 mg / L. Step (e): adjusting the ratio of the pyroglutamic acid content (unit: mg / L) to the product of the color (unit: EBC) and bitterness value (unit: BUs) of the beer-taste beverage [pyroglutamic acid / (color × bitterness value)] to 0.30 or greater. Step (f): adjusting the ratio of the ethyl acetate content (unit: mg / 100 mL) to the product of the color (unit: EBC) and bitterness value (unit: BUs) of the beer-taste beverage [ethyl acetate / (color × bitterness value)] to 0.10 to 7.00. When adjusting the color and / or bitterness value to a low level in the above steps, it is preferable not to adjust the color and / or bitterness value by dilution with water, carbonated water, alcohol, or the like. For example, it is preferable to appropriately select raw materials and perform the filtration method.

[0080] The method for producing a beer-taste beverage according to one embodiment of the present invention may be a method that involves a fermentation step, or a method that does not involve a fermentation step.

[0081] Examples of methods for producing a fermented beer-taste beverage via a fermentation step include methods that further include the following step (2) in addition to the steps described above: Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation.

[0082] Furthermore, examples of methods for producing non-fermented beer-taste beverages without going through a fermentation step include methods that further include the following step (3) in addition to the steps described above: Step (3): Cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0083] In one embodiment of the manufacturing method of the present invention, steps (a) to (f) may be performed together with step (1) or after step (1). Furthermore, steps (a) to (f) may be performed after step (1) and before step (2) or (3), or together with step (2) or (3), or after step (2) or (3). Adjusting steps (a) to (f) also includes selecting raw materials before step (1). Steps (a) to (f) may also include checking whether each physical property value falls within a desired range.

[0084] The following describes a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention.

[0085] 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, and includes the following steps (1) and (2) in addition to a step selected from steps (a) to (f) above. Step (1): Using various raw materials, perform at least one of saccharification, boiling, and solids removal to obtain a pre-drinking liquid (pre-fermentation liquid). Step (2): Add yeast to the pre-drinking liquid (pre-fermentation liquid) and perform alcoholic fermentation.

[0086] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above-mentioned steps (a) to (f), and adjustments to the contents of n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acids, the total polyphenol content, the alcohol content, and the pH can be performed at one or more of the following timings (a) to (c). Furthermore, if steps (a) to (f) and the above-mentioned adjustments can be performed simultaneously by performing steps (1) and (2), these steps do not need to be performed separately. (a): Simultaneously with at least one of steps (1) and (2); (b): Between steps (1) and (2); and (c): After step (2). Each step in the method for producing a fermented beer-taste beverage of one embodiment of the present invention is described below.

[0087] 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-beverage liquid (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 additives may be added before saccharification, during saccharification, or after completion of saccharification. Alternatively, they may be added after fermentation in the subsequent step.

[0088] 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, the concentration of the original wort extract in the final beverage, etc. For example, in one embodiment of the present invention, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes.

[0089] This saccharified liquid is preferably subjected to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, they are preferably added. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified liquid. Note that hops may be added to a saccharified liquid prepared from other raw materials and boiled to extract hop-derived components, or a hop broth obtained by separately boiling hops may be added to a saccharified liquid prepared from other raw materials. The pH of the hop broth may be less than 7.5, 7.4 or less, 7.2 or less, or 7.0 or less.

[0090] 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.

[0091] Instead of the above-mentioned saccharified solution, a pre-beverage solution (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-beverage solution (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.

[0092] 2.1.2 Step (2) Step (2) is a step in which yeast is added to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) and fermentation is carried out. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor and taste, the fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0093] 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.

[0094] The fermentation conditions can be set as appropriate, but the fermentation temperature is preferably 5 to 25°C (more preferably 10 to 22°C).

[0095] 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.

[0096] 2.1.3 Steps (2a) and (2b) In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation step using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2) above. Furthermore, when a non-alcoholic fermented beer-taste beverage is produced using yeast that produces alcohol, it is preferable to further perform steps (2a) and (2b) in addition to steps (1) and (2) above. - Step (2a): A step of removing alcohol from the fermentation liquid after step (2). - Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0097] In step (2a), the alcohol generated by the fermentation step in step (2) is preferably removed by heat treatment. Heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages. After step (2a), carbon dioxide is also removed from the solution along with the alcohol. Therefore, it is preferable to adjust the amount of carbon dioxide in step (2b). The amount of carbon dioxide can be adjusted by mixing the solution after step (2a) with carbonated water, or by directly adding carbon dioxide to the solution after step (2a).

[0098] 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."

[0099] 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 (1) and (3): - Step (1): A step of subjecting raw materials to at least one of saccharification, boiling, and solids removal to obtain a pre-beverage liquid; - Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0100] Step (1) is the same as the step (1) for obtaining a beverage preliminaries in the above-mentioned "method for producing a fermented beer-flavored beverage." Carbon dioxide gas can be added in step (3) by mixing the beverage preliminaries obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the chilled beverage concentrate. Additives such as preservatives, sweeteners, flavorings, acidulants, and colorants can also be added as needed when adding carbon dioxide gas at the same time as step (3).

[0101] Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented alcohol-containing beer-taste beverage, the following step (3a) is included: Step (3a): A step of blending an alcohol component after at least step (1).

[0102] Step (3a) may be carried out at least after step (1), and may be carried out, for example, at one or more of the following times (α), (β), and (γ): (α): Between step (1) and step (3); (β): Simultaneously with step (3); (γ): After step (3). Among these, step (3a) is preferably carried out after the pre-beverage solution obtained in step (1) has been cooled to prepare a chilled beverage concentrate, but before carbon dioxide is added. The alcohol component blended in step (3a) is preferably the above-mentioned grain-derived spirits (distilled liquor).

[0103] Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (a) to (f), and adjustments to the contents of n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acid components, the total polyphenol content, the alcohol content, and the pH can be performed at one or more of the following timings (i) to (v). Furthermore, if steps (a) to (d) and the above-mentioned adjustments can be performed simultaneously by performing steps (1), (3), and (3a), these steps do not need to be performed separately. (i) Simultaneous with at least one of steps (1), (3), and (3a); (ii) Between steps (1) and (3); (iii) Between steps (1) and (3a); (iv) After step (3) or between steps (3) and (3a); (v) After step (3a).

[0104] 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.

[0105] 3. Method for Enhancing the Flavor of Beer-Taste Beverages One embodiment of the method for enhancing the flavor of a beer-taste beverage of the present invention involves adjusting a beer-taste beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less by the following methods (A) and / or (B). These methods at least improve the taste of the beer-taste beverage. (A) Adjusting the pyroglutamic acid content to 30 mg / L or more. (B) Adjusting the ratio of the pyroglutamic acid content (units: mg / L) to the product of color (units: EBC) and bitterness value (units: BUs) [pyroglutamic acid / (color x bitterness value)] to 0.30 or more.

[0106] One embodiment of the present invention relates to a method for enhancing the flavor of a beer-taste beverage, which involves adjusting a beer-taste beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less as follows: (C) adjusting the ethyl acetate content to 10 to 50 mg / L; (D) adjusting the ratio of the ethyl acetate content (unit: mg / 100 mL) to the product of the color (unit: EBC) and the bitterness value (unit: BUs) [ethyl acetate / (color × bitterness value)] to 0.10 to 7.00.

[0107] In one embodiment of the method for enhancing the flavor of a beer-taste beverage of the present invention, a method for improving the drinking experience and taste of a beer-taste beverage includes adjusting at least one of the above (a) and (b) and at least one of the above (c) and (d) for a beer-taste beverage having a color of 7.5 EBC or less and / or a bitterness value of 15.0 BUs or less.

[0108] In the method for enhancing the flavor of a beer-taste beverage according to one embodiment of the present invention, the preferred ranges and adjustment methods for the color, bitterness value, pyroglutamic acid content, ratio [pyroglutamic acid / (color × bitterness value)], ethyl acetate content, and ratio [ethyl acetate / (color × bitterness value)] are as described above.

[0109] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0110] Examples 1 to 46, Comparative Examples 1 to 9 <Beverage Preparation> 40 kg of pulverized barley malt was added to a mash tank containing 160 L of warm water maintained at 50°C. The temperature was gradually increased and maintained until it reached 78°C, after which the malt grains were removed by filtration to obtain a saccharified solution. Next, a sugar solution was added to the saccharified solution, and hops were then added. The mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. 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 carry out alcoholic fermentation. The mixture was then cooled, and the yeast was removed by filtration to produce a beer-taste beverage. The apparent degree of attenuation was 70% or higher. In each example and comparative example, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified solution, the amount of sugar solution added, the type of hops, the amount and timing of addition, the fermentation temperature and time, and the filtration method were appropriately set to adjust the color, bitterness value, and the contents of each component (pyroglutamic acid, ethyl acetate, n-propanol, ethyl butanoate, ethyl caproate, ethyl octanoate, ethyl decanoate, and iso-α acid) to the values ​​shown in Tables 1 to 10. In addition, the pyroglutamic acid content was adjusted by adding pyroglutamic acid as needed, and the ethyl acetate content was adjusted by adding ethyl acetate as needed. The beer-taste beverages prepared in Examples 1 to 46 and Comparative Examples 1 to 9 had a malt ratio of 15 to 49% by mass and a total polyphenol content of 60 to 120 mg / 100 mL.

[0111] <Sensory Evaluation> Five trained panelists observed the appearance of the beverages obtained in the Examples and Comparative Examples after cooling to approximately 4°C when poured into transparent containers. They rated the "appearance of a drinkable beer-taste beverage" based on the following criteria, using scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1. The average scores of the five panelists were calculated. Each test beverage poured into a container was also tasted, and evaluated for "drinkability suitable for a beer-taste beverage," "taste suitable for a beer-taste beverage," "fullness suitable for a beer-taste beverage," and "solvent-like aroma unsuitable for a beer-taste beverage" using scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1, based on the following criteria. The average scores of the five panelists were calculated. The results are shown in Tables 1 to 10. For the evaluation, samples conforming to the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity among panelists. Furthermore, in the sensory evaluations shown in Tables 1 to 10, no differences in scores of 1.5 or more were observed among panelists for the same beverage.

[0112] (1) Score criteria for an appearance that looks easy to drink and is suitable for a beer-flavored beverage ・"3.0": The appearance of the beverage gives a very strong impression that it is easy to drink. ・"2.5": The appearance of the beverage gives a strong impression that it is easy to drink. ・"2.0": The appearance of the beverage gives a sufficient impression that it is easy to drink. ・"1.5": The appearance of the beverage does not give much of an impression that it is easy to drink, and conversely, gives a somewhat difficult impression to drink. ・"1.0": The appearance of the beverage does not give much of an impression that it is easy to drink, and conversely, gives a strong impression that it is difficult to drink.

[0113] (2) Score criteria for suitable drinkability as a beer-taste beverage: ・"3.0": The drinkability as a beer-taste beverage is very strongly felt. ・"2.5": The drinkability as a beer-taste beverage is very strongly felt. ・"2.0": The drinkability as a beer-taste beverage is very strongly felt. ・"1.5": The drinkability as a beer-taste beverage is not very strong, and the drinkability is somewhat difficult. ・"1.0": The drinkability as a beer-taste beverage is hardly strong, and the drinkability is quite strong.

[0114] (3) Scoring criteria for the presence or absence of a taste suitable for a beer-taste beverage: "3.0": A very strong taste suitable for a beer-taste beverage is detected. "2.5": A strong taste suitable for a beer-taste beverage is detected. "2.0": A sufficient taste suitable for a beer-taste beverage is detected. "1.5": A taste suitable for a beer-taste beverage is not very noticeable. "1.0": A taste suitable for a beer-taste beverage is barely noticeable.

[0115] (4) Scoring criteria for the presence or absence of a beer-taste beverage's ideal drinking experience: "3.0": A beer-taste beverage has a very strong, ideal drinking experience. "2.5": A beer-taste beverage has a strong, ideal drinking experience. "2.0": A beer-taste beverage has a sufficient, ideal drinking experience. "1.5": A beer-taste beverage has very little, ideal drinking experience. "1.0": A beer-taste beverage has almost no, ideal drinking experience.

[0116] (5) Scoring criteria for the presence or absence of a solvent-like aroma unsuitable for beer-taste beverages: ・"3.0": No solvent-like aroma unsuitable for beer-taste beverages is detectable at all. ・"2.5": Almost no solvent-like aroma unsuitable for beer-taste beverages is detectable. ・"2.0": Almost no solvent-like aroma unsuitable for beer-taste beverages is detectable. ・"1.5": A slightly strong solvent-like aroma unsuitable for beer-taste beverages is detectable. ・"1.0": A very strong solvent-like aroma unsuitable for beer-taste beverages is detectable.

[0117] The overall evaluation was based on the following criteria: [Overall Evaluation] A: All scores of (1) to (5) above are 2.4 or higher. B: Not applicable to "A" or "C". C: At least one score of (1) to (5) above is less than 2.0.

[0118]

[0119]

[0120]

[0121]

[0122]

[0123]

[0124]

[0125]

[0126]

[0127]

[0128] As can be seen from Tables 1 to 10, the beer-taste beverages prepared in Examples 1 to 46 were easy to drink both in appearance and upon consumption, while also possessing a taste and satisfying texture suitable for a beer-taste beverage. The solvent-like aroma unsuitable for beer-taste beverages was also suppressed. On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 9 were easy to drink both in appearance and upon consumption, but were inferior in taste and satisfying texture suitable for a beer-taste beverage.

Claims

1. A beer - flavored beverage having a colority of 7.5 EBC or less, a bitterness value of 15.0 BUS or less, and a content of pyroglutamic acid of 30 mg / L or more.

2. The beer - flavored beverage according to claim 1, having a colority of 4.9 EBC or less.

3. The beer - flavored beverage according to claim 1, having a bitterness value of 10.0 BUS or less.

4. The beer - flavored beverage according to claim 1, wherein the product [colority × bitterness value] of the colority (unit: EBC) and the bitterness value (unit: BUS) is 5.0 to 110.

5. The beer - flavored beverage according to claim 1, wherein the product [colority × bitterness value] of the colority (unit: EBC) and the bitterness value (unit: BUS) is 84 or less.

6. The beer - flavored beverage according to claim 1, having a malt ratio of 49% by mass or less.

7. The beer - flavored beverage according to claim 1, having a content of pyroglutamic acid of 40 to 120 mg / L.

8. The beer - flavored beverage according to claim 1, having an ethyl acetate content of 10 to 50 mg / L.

9. The beer - flavored beverage according to claim 8, wherein the ratio [ethyl acetate / (colority × bitterness value)] of the content of ethyl acetate (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) is 0.10 to 7.

00.

10. The beer - flavored beverage according to any one of claims 1 to 9, wherein the ratio [pyroglutamic acid / (colority × bitterness value)] of the content of pyroglutamic acid (unit: mg / L) to the product of the colority (unit: EBC) and the bitterness value (unit: BUS) is 0.30 or more.

11. The beer - flavored beverage according to any one of claims 1 to 9, having an n - propanol content of 5.0 to 60 mg / L.

12. The beer - flavored beverage according to any one of claims 1 to 9, having an ethyl butyrate content of 50 to 500 μg / L.

13. The beer - flavored beverage according to any one of claims 1 to 9, having an ethyl caproate content of 30 to 400 μg / L.

14. The beer - flavored beverage according to any one of claims 1 to 9, having an ethyl octanoate content of 50 to 400 μg / L.

15. The beer - flavored beverage according to any one of claims 1 to 9, having an ethyl decanoate content of 10 to 300 μg / L.

16. The beer - flavored beverage according to any one of claims 1 to 9, having an isohumulone content of 1.0 to 30 mg / L.

17. The beer-like taste beverage according to any one of claims 1 to 9, which is a fermented beer-like taste beverage.

18. A method for producing a beer-like taste beverage, comprising the following steps (1) and steps (a) to (c). - Step (1): A step of obtaining a pre-beverage by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. - Step (a): A step of adjusting the color degree of the beer-like taste beverage to 7.5 EBC or less. - Step (b): A step of adjusting the bitterness value of the beer-like taste beverage to 15.0 BUS or less. - Step (c): A step of adjusting the content of pyroglutamic acid in the beer-like taste beverage to 30 mg / L or more.

19. The method for producing a beer-like taste beverage according to claim 18, further comprising the following step (d). - Step (d): A step of adjusting the content of ethyl acetate in the beer-like taste beverage to 10 to 50 mg / L.

20. The method for producing a beer-like taste beverage according to claim 18 or 19, further comprising step (2). - Step (2): A step of adding yeast to the pre-beverage obtained in step (1) and performing alcoholic fermentation.

21. A flavor improvement method for improving the taste of a beer-like taste beverage by adjusting the content of pyroglutamic acid to 30 mg / L or more in a beer-like taste beverage having a color degree of 7.5 EBC or less and a bitterness value of 15.0 BUS or less.

22. The flavor improvement method according to claim 21, further adjusting the content of ethyl acetate to 10 to 50 mg / L to improve the drinkability of the beer-like taste beverage.

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