Fermented beverage

Abstract

There is a demand for a fermented beverage that uses hops and offers a favorable, characteristic flavor typical of a fermented beverage while achieving a reduction in unsuitable grain odor.　Provided is a fermented beverage that uses hops as a raw material, has a pyroglutamic acid content of 95.0 mg / L or less, and satisfies formula (1).　Formula (1): A／B ≤ 30.0 [In formula (1), A represents the pyroglutamic acid content (unit: mg／L) and B represents the free amino nitrogen content (unit: mg / 100 mL)].

Description

Fermented beverages

[0001] The present invention relates to a fermented beverage, a method for improving the flavor of a fermented beverage, and a method for producing a fermented beverage.

[0002] Various fermented beverages have been developed and offered to meet the diverse tastes of consumers today. For example, fermented beer-flavored beverages use hops as an ingredient, and some consumers find the hop-derived flavor unpleasant and avoid them. Therefore, development of hop-free fermented beer-flavored beverages is also underway. For example, Patent Document 1 describes a beer-flavored beverage that does not use hops as an ingredient, and that contains one or more aroma components selected from the group consisting of carboxylic acid esters, aldehydes, and pentyl alcohols, and a terpenoid.

[0003] Japanese Patent Application Laid-Open No. 2022-000061

[0004] However, while there is a demand for hop-free beverages as described in Patent Document 1, there is also a need for fermented beverages that are easy to drink while still retaining the aroma and flavor derived from hops. Under these circumstances, there is a demand for fermented beverages that use hops, which have a reduced undesirable grain odor and a good taste that is characteristic of fermented beverages.

[0005] The present invention provides, for example, the following aspects [1] to

[25] . [1] A fermented beverage using hops as a raw material, having a pyroglutamic acid content of 95.0 mg / L or less, and satisfying the following formula (1): Formula (1): A / B≦30.0 [In the above formula (1), A represents the pyroglutamic acid content (unit: mg / L), and B represents the free amino nitrogen content (unit: mg / 100 mL).] [2] The fermented beverage according to [1], having a free amino nitrogen content of 1.5 mg / 100 mL or more. [3] The fermented beverage according to [1] or [2], having a dietary fiber content of 0.01 g / 100 mL or more. [4] The fermented beverage according to any one of [1] to [3], having a glucose content of 100 mg / L or more. [5] The fermented beverage according to any one of [1] to [4], having an acetaldehyde content of 2.0 mg / L or more. [6] The fermented beverage according to any one of [1] to [5], which satisfies the following formula (2): Formula (2): (C / A) x 1000 ≧ 2.0 [In the above formula (2), A represents the pyroglutamic acid content (unit: mg / L), and C represents the dietary fiber content (unit: g / 100 mL).] [7] The fermented beverage according to any one of [1] to [6], which satisfies the following formula (3): Formula (3): D / A ≧ 3.0 [In the above formula (3), A represents the pyroglutamic acid content (unit: mg / L), and D represents the glucose content (unit: mg / L).] [8] The fermented beverage according to any one of [1] to [7], which satisfies the following formula (4): Formula (4): E / F≧9.5 [In the above formula (4), E represents the ethyl acetate content (unit: mg / L), and F represents the β-damascenone content (unit: μg / L).] [9] The fermented beverage according to any one of [1] to [8], which satisfies the following formula (5): Formula (5): G / C≧10.0 [In the above formula (5), G represents the β-glucan content (unit: mg / L), and C represents the dietary fiber content (unit: g / 100 mL).]

[10] The fermented beverage according to any one of [1] to [9], which satisfies the following formula (6): Formula (6): (H / A)×100≧5.0 [In the above formula (6), A represents the pyroglutamic acid content (unit: mg / L), and H represents the acetaldehyde content (unit: mg / L).

[11] The fermented beverage according to any one of [1] to

[10] , wherein the β-damascenone content is 0.001 to 5.0 μg / L.

[12] The fermented beverage according to any one of [1] to

[11] , wherein the ethyl acetate content is 2.0 to 50.0 mg / L.

[13] The fermented beverage according to any one of [1] to

[12] , wherein the β-glucan content is 0.001 to 60.0 mg / L.

[14] The fermented beverage according to any one of [1] to

[13] , wherein the fermented beverage is a fermented beer-flavored beverage.

[15] The fermented beverage according to any one of [1] to

[14] , wherein the malt ratio is less than 60% by mass.

[16] The fermented beverage according to any one of [1] to

[14] , wherein the malt ratio is less than 25% by mass.

[17] The fermented beverage according to any one of [1] to

[14] , wherein malt is substantially not used as a raw material.

[18] The fermented beverage according to any one of [1] to

[17] , which uses sugars as a raw material.

[19] The fermented beverage according to any one of [1] to

[18] , which uses yeast extract as a raw material.

[20] The fermented beverage according to any one of [1] to

[19] , which uses a corn protein hydrolysate as a raw material.

[21] The fermented beverage according to any one of [1] to

[20] , which uses soy protein as a raw material.

[22] The fermented beverage according to any one of [1] to

[21] , which uses pea protein as a raw material.

[23] A method for producing a fermented beverage using hops as a raw material, comprising the following steps (1) and steps (a) and (b): - Step (1): A step of performing at least one of saccharification, boiling, and solids removal using a raw material containing hops to obtain a pre-beverage solution. - Step (a): A step of adjusting the pyroglutamic acid content of the fermented beverage to 95.0 mg / L or less. Step (b): A step of adjusting the fermented beverage to satisfy the following formula (1): Formula (1): A / B≦30.0 [In the above formula (1), A represents the content of pyroglutamic acid (unit: mg / L), and B represents the content of free amino nitrogen (unit: mg / 100 mL).]

[24] A method for producing a fermented beverage according to

[23] , further comprising the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation.

[25] A method for improving the flavor of a fermented beverage that uses hops as an ingredient, the method comprising adjusting the pyroglutamic acid content to 95.0 mg / L or less, and adjusting the content so as to satisfy the following formula (1): A / B≦30.0 (in the formula (1), A represents the pyroglutamic acid content (unit: mg / L), and B represents the free amino nitrogen content (unit: mg / 100 mL).)

[0006] According to one aspect of the present invention, a fermented beverage is provided in which the grain odor unsuitable for hop-based fermented beverages is reduced, and another aspect of the present invention is provided in which the taste characteristic of hop-based fermented beverages is improved.

[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. Fermented Beverages In this specification, the term "fermented beverage" broadly encompasses beverages produced through a fermentation process using yeast. "Fermentation" may refer to either alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol. Therefore, the fermented beverage of one embodiment of the present invention may be an alcoholic fermented beverage with an alcohol content of 1.0% (v / v) or more, or a non-alcoholic fermented beverage with an alcohol content of less than 1.0% (v / v). Specific examples of alcoholic fermented beverages include beer-flavored beverages, sake, wine, and chuhai drinks containing lactic acid bacteria fermentation liquids. Specific examples of non-alcoholic fermented beverages include non-alcoholic beer-flavored beverages, lactic acid bacteria beverages, fermented tea, and non-alcoholic fermented beverages obtained by removing the alcohol from the alcoholic fermented beverages.

[0009] One embodiment of the fermented beverage of the present invention is a hop-based fermented beverage using hops as an ingredient. Furthermore, the fermented beverage of one embodiment of the present invention may be a malt-based fermented beverage using malt as an ingredient, or a malt-free fermented beverage that does not substantially use malt. In this specification, "substantially does not use malt" means that malt is not actively used as an ingredient when producing the fermented beverage, and includes embodiments in which malt is inevitably mixed in during production. Whether malt is actively used as an ingredient can also be confirmed from ingredient labels established by the Liquor Tax Act, Food Labeling Act, Food Sanitation Act, JAS Act, Act against Unjustifiable Premiums and Misleading Representations, Health Promotion Act, or regulations and voluntary standards established by industry associations. For example, if malt is actively used as an ingredient, the ingredient name on the ingredient labeling will read "malt." On the other hand, in a beverage that "does not substantially use malt," the ingredient name on the ingredient labeling will not read "malt." Furthermore, the fermented beverage of one embodiment of the present invention may be a barley-based fermented beverage that uses unmalted barley (e.g., barley, wheat, etc.) as a raw material, or may be a barley-free fermented beverage that does not substantially use barley.

[0010] The fermented beverage of one embodiment of the present invention may also be a fermented beer-taste beverage. In this specification, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic beverage with a beer-like flavor. Examples of fermented beer-taste beverages include beverages brewed through a fermentation process using beer yeast. Specifically, they may be top-fermented beer-taste beverages (ale-taste beverages) brewed through a fermentation process using top-fermenting yeast (e.g., Saccharomyces), bottom-fermented beer-taste beverages (lager beer-taste beverages, pilsner beer-taste beverages) brewed through a fermentation process using bottom-fermenting yeast (e.g., Saccharomyces), or blends of these beer-taste beverages. Furthermore, they may be fermented beer-taste beverages obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes.

[0011] The composition and properties of a fermented beverage (including a fermented beer-taste beverage) according to one embodiment of the present invention will be described below.

[0012] Fermented beverage according to one embodiment of the present invention is a beverage in which the content of pyroglutamic acid is limited to 95.0 mg / L or less. This allows for the reduction of grain odors derived from raw materials such as malt. From the viewpoint of further reducing the grain odor, the content of pyroglutamic acid is preferably 94.0 mg / L or less, 93.0 mg / L or less, 92.0 mg / L or less, 91.0 mg / L or less, 90.0 mg / L or less, 89.0 mg / L or less, 88.0 mg / L or less, 87.0 mg / L or less, 86.0 mg / L or less, 85.0 mg / L or less, 84.0 mg / L or less, 83.0 mg / L or less, 82.0 mg / L or less, 81.0 mg / L or less, or 80.0 mg / L or less. Also, it is preferable that the content of pyroglutamic acid be 78.0 mg / L or less, 76.0 mg / L or less, 74.0 mg / L or less, 72.0 mg / L or less, or the like. mg / L or less, 70.0 mg / L or less, 68.0 mg / L or less, 66.0 mg / L or less, 64.0 mg / L or less, 62.0 mg / L or less, 60.0 mg / L or less, 58.0 mg / L or less, 56.0 mg / L or less, 54.0 mg / L or less, 52.0 mg / L or less, 50.0 mg / L or less, 48.0 mg / L or less, 46.0 mg / L or less, 44.0 mg / L or less, 42.0 mg / L or less, 40.0 mg / L or less, 38.0 mg / L or less, 36.0 mg / L or less, 34.0 mg / L or less, 32.0 mg / L or less, or 30.0 mg / L or less. Furthermore, from the viewpoint of improving the taste characteristic of a fermented beverage, the content of pyroglutamic acid may be 0.001 mg / L or more, 0.01 mg / L or more, 0.1 mg / L or more, 1.0 mg / L or more, 5.0 mg / L or more, 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, or 40.0 mg / L or more.

[0013] The content of pyroglutamic acid can be measured by a known method, for example, using high performance liquid chromatography. Pyroglutamic acid may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (e.g., purified pyroglutamic acid). The content of pyroglutamic acid can be adjusted by adjusting the amount of dilution water or carbonated water added, the amount of purified pyroglutamic acid added, the type of pyroglutamic acid-containing raw materials (wheat, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of pyroglutamic acid-source raw materials (wheat, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH during the mashing process, and the pH adjustment agent used. The amount of acid to be used, timing of pH adjustment (during mashing, during fermentation, upon completion of fermentation, before beverage filtration, after beverage filtration, etc.), set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.

[0014] As described above, one embodiment of the fermented beverage of the present invention has a limited content of pyroglutamic acid, thereby reducing undesirable grain odor and providing a refreshing, easy-to-drink beverage. However, limiting the content of pyroglutamic acid tends to result in a lack of the flavor characteristic of a fermented beverage, resulting in a feeling of unsatisfaction when consumed. In response to this problem, the inventors discovered that by incorporating a certain amount of pyroglutamic acid relative to the content of free amino nitrogen, a good taste can be obtained while reducing the grain odor, leading to the completion of the present invention. Normally, limiting the content of pyroglutamic acid derived from raw materials such as malt also reduces the content of free amino nitrogen derived from raw materials such as malt. However, in one embodiment of the present invention, raw materials rich in amino acids are used as part of the raw materials, so a high content of free amino nitrogen can be contained. Therefore, in the present invention, the content of pyroglutamic acid, which normally decreases when the content of pyroglutamic acid is limited, is set high, thereby achieving both a reduced grain odor and a good taste.

[0015] In the fermented beverage of one embodiment of the present invention, the content of free amino nitrogen is preferably 1.0 mg / 100 mL or more, 1.5 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, or 3.0 mg / 100 mL or more, from the viewpoint of providing a beverage with a good taste, and more preferably 3.5 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.3 mg / 100 mL or more, 4.5 mg / 100 mL or more, 4.7 mg / 100 mL or more. g / 100mL or more, 5.0mg / 100mL or more, 5.3mg / 100mL or more, 5.5mg / 100mL or more, 5.7mg / 100mL or more, 6.0mg / 100mL or more, 6.3mg / 100mL or more, 6.5 mg / 100mL or more, 6.7mg / 100mL or more, 7.0mg / 100mL or more, 7.3mg / 100mL or more, 7.5mg / 100mL or more, 7.7mg / 100mL or more, 8.0mg / 100mL or more, 8.3 mg / 100mL or more, 8.5mg / 100mL or more, 8.7mg / 100mL or more, 9.0mg / 100mL or more, 9.5mg / 100mL or more, 10.0mg / 100mL or more, 11.0mg / 100mL or more, 12.0 mg / 100 mL or more, 13.0 mg / 100 mL or more, 14.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 16.0 mg / 100 mL or more, 17.0 mg / 100 mL or more, 18.0 mg / 1 00mL or more, 19.0mg / 100mL or more, 20.0mg / 100mL or more, 21.0mg / 100mL or more, 22.0mg / 100mL or more, 23.0mg / 100mL or more, 24.0mg / 100mL or more, 25.0mg / 100mL or more, 26.0mg / 100mL or more, 27.0mg / 100mL or more, 28.0mg / 100mL or more, 29.0mg / 100mL or more, or 30.0mg / 100mL or more.Furthermore, from the viewpoint of preventing the drink from having a heavy mouthfeel, the content of free amino nitrogen may be 100 mg / 100 mL or less, 80.0 mg / 100 mL or less, 60.0 mg / 100 mL or less, 50.0 mg / 100 mL or less, 45.0 mg / 100 mL or less, 40.0 mg / 100 mL or less, 35.0 mg / 100 mL or less, 30.0 mg / 100 mL or less, 28.0 mg / 100 mL or less, 26.0 mg / 100 mL or less, 24.0 mg / 100 mL or less, 22.0 mg / 100 mL or less, 20.0 mg / 100 mL or less, 18.0 mg / 100 mL or less, 16.0 mg / 100 mL or less, 14.0 mg / 100 mL or less, 12.0 mg / 100 mL or less, or 10.0 mg / 100 mL or less.

[0016] Free amino nitrogen (FAN) is the total amount of free α-amino nitrogen and is used as a numerical index of the amino acids contained in raw materials. The content of free amino nitrogen can be measured, for example, by the method described in 8.18 "Free Amino Nitrogen" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0017] The free amino nitrogen content of the fermented beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials used that can be assimilated by yeast. Specifically, the free amino nitrogen content can be easily adjusted by adjusting the amount of malt or other raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. In addition to factors related to the raw materials, the free amino nitrogen content can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the set temperatures and holding times for each temperature range during wort preparation, the boiling time and pH in the boiling process, the original extract concentration in the pre-beverage solution (pre-fermentation solution), the original extract concentration in the fermentation process, and fermentation conditions (e.g., yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.).

[0018] The fermented beverage of one embodiment of the present invention satisfies the following formula (1): Formula (1): A / B≦30.0 (In the formula (1), A represents the content of pyroglutamic acid (unit: mg / L), and B represents the content of free amino nitrogen (unit: mg / 100 mL).)

[0019] From the viewpoint of producing a beverage that has a good taste while reducing the grain odor, the value of A / B in the above formula (1) is preferably 29.0 or less, 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 23.0 or less, 22.0 or less, 21.0 or less, 20.0 or less, 19.0 or less, 18.0 or less, 17.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, or 1.0 or less. Furthermore, from the viewpoint of providing a beverage that is satisfying to drink and that is prevented from becoming too light to drink, the value of A / B in the above formula (1) may be 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, or 5.0 or more.

[0020] The fermented beverage of one embodiment of the present invention may also be a beverage containing dietary fiber. The dietary fiber may be either water-soluble or insoluble, but water-soluble dietary fiber is preferred from the viewpoint of providing a beverage with a pleasant aftertaste. Examples of water-soluble dietary fiber include β-glucan, indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan.

[0021] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a good depth of flavor, the dietary fiber content is 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.1 g / 100 mL or more, 0.15 g / 100 mL or more, 0.2 g / 100 mL or more, 0.25 g / 100 mL or more, 0.3 g / 100 mL or more, 0.35 g / 100 mL or more, 0.4 g / 100 mL or more, 0.45 g / 100 mL or more, mL or more, or 0.5 g / 100 mL or more, and may also be 0.55 g / 100 mL or more, 0.6 g / 100 mL or more, 0.65 g / 100 mL or more, 0.7 g / 100 mL or more, 0.75 g / 100 mL or more, 0.8 g / 100 mL or more, 0.85 g / 100 mL or more, 0.9 g / 100 mL or more, 0.95 g / 100 mL or more, or 1.0 g / 100 mL or more. Furthermore, from the viewpoint of providing a beverage with a pleasant aftertaste, the dietary fiber content may be 3.0 g / 100 mL or less, 2.5 g / 100 mL or less, 2.0 g / 100 mL or less, 1.8 g / 100 mL or less, 1.6 g / 100 mL or less, 1.4 g / 100 mL or less, 1.2 g / 100 mL or less, 1.0 g / 100 mL or less, 0.95 g / 100 mL or less, 0.9 g / 100 mL or less, 0.85 g / 100 mL or less, 0.8 g / 100 mL or less, 0.75 g / 100 mL or less, 0.7 g / 100 mL or less, 0.65 g / 100 mL or less, 0.6 g / 100 mL or less, 0.55 g / 100 mL or less, or 0.5 g / 100 mL or less.

[0022] The 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. In the fermented beverage of one embodiment of the present invention, the dietary fiber is derived from the raw materials. When a commercially available product is added, undesirable powdery texture can be suppressed by adjusting the dietary fiber content within the above range. When adjusting the dietary fiber content during the production process, adjusting the dietary fiber content within the above range can improve filterability during wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the dietary fiber content during the production process, the dietary fiber content of the fermented beverage of one embodiment of the present invention can be adjusted by adding dilution water or carbonated water, adjusting the type of raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during aging, etc.), adjusting the set temperature, pH, and retention time of each temperature range during the preparation of the saccharified solution, etc. The dietary fiber content can be measured by a known method, for example, based on the enzyme-HPLC method (AOAC2001.03 method).

[0023] In one embodiment of the fermented beverage of the present invention, from the viewpoint of providing a beverage with a stimulating sensation typical of a fermented beverage, the β-glucan content is preferably 0.001 mg / L or more, 0.01 mg / L or more, 0.1 mg / L or more, 0.5 mg / L or more, 1.0 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, or 5.0 mg / L or more, and also preferably 6.0 mg / L or more, 7.0 mg / L or more, 8.0 mg / L or more, 9.0 mg / L or more. or more, 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 32.0 mg / L or more, 34.0 mg / L or more, 36.0 mg / L or more, 38.0 mg / L or more, 40.0 mg / L or more, 42.0 mg / L or more, 44.0 mg / L or more, 46.0 mg / L or more, 48.0 mg / L or more, 50.0 mg / L or more, 55.0 mg / L or more, or 60.0 mg / L or more. Furthermore, from the viewpoint of suppressing a rough aftertaste, the β-glucan content is preferably 100.0 mg / L or less, 90.0 mg / L or less, 80.0 mg / L or less, 75.0 mg / L or less, 70.0 mg / L or less, 65.0 mg / L or less, or 60.0 mg / L or less, and may also be 55.0 mg / L or less, 50.0 mg / L or less, 45.0 mg / L or less, 40.0 mg / L or less, 35.0 mg / L or less, 30.0 mg / L or less, 25.0 mg / L or less, 20.0 mg / L or less, 15.0 mg / L or less, or 10.0 mg / L or less.

[0024] The β-glucan content can be measured by post-column calcofluor flow injection analysis (FIA) as described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), 2013, revised and expanded). The β-glucan may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (e.g., purified β-glucan). The β-glucan content can be adjusted by adjusting the amount of dilution water or carbonated water added, the amount of purified β-glucan added, the type of β-glucan-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of β-glucan-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH during the mashing process, and the acid used for pH adjustment. The amount of yeast to be added, the timing of pH adjustment (during mashing, during fermentation, upon completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast to be added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.

[0025] In one embodiment of the fermented beverage of the present invention, from the viewpoint of improving the taste characteristic of a fermented beverage, the glucose content is preferably 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, or 500 mg / L or more, and also 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, 700 mg / L or more, or g / L or more, 750 mg / L or more, 800 mg / L or more, 850 mg / L or more, 900 mg / L or more, 950 mg / L or more, 1000 mg / L or more, 1100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, 1600 mg / L or more, 1700 mg / L or more, 1800 mg / L or more, 1900 mg / L or more, or 2000 mg / L or more. Furthermore, from the viewpoint of suppressing the addition of inappropriate sweetness, the glucose content may be 5000 mg / L or less, 4500 mg / L or less, 4000 mg / L or less, 3500 mg / L or less, 3000 mg / L or less, 2500 mg / L or less, 2000 mg / L or less, 1900 mg / L or less, 1800 mg / L or less, 1700 mg / L or less, 1600 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, or 500 mg / L or less.

[0026] The glucose content can be measured by a known method, for example, using high performance liquid chromatography. The glucose may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (e.g., purified glucose). The glucose content can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the addition of purified glucose, the type of glucose-containing raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of glucose-source raw material (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewer's alcohol, etc.

[0027] In one embodiment of the fermented beverage of the present invention, from the viewpoint of improving a refreshing taste, the acetaldehyde content is 0.1 mg / L or more, 0.5 mg / L or more, 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, 2.5 mg / L or more, 3.0 mg / L or more, 3.5 mg / L or more, 4.0 mg / L or more, 4.5 mg / L or more, 5.0 mg / L or more, 6.0 mg / L or more, 7.0 mg / L or more, 8.0 mg / L or more, 9.0 mg / L or more, 10.0 mg / L or more, 11.0 mg / L or more, 12.0 mg / L or more, 13.0 mg / L or more, 14.0 mg / L or more, 15.0 mg / L or more, 16.0 mg / L or more, 17.0 mg / L or more, 18.0 mg / L or more, 19.0 mg / L or more, 20.0 mg / L or more, 21.0 mg / L or more, 22.0 mg / L or more, 23.0 mg / L or more, 24.0 mg / L or more, 25.0 mg / L or more, 26.0 mg / L or more, 27.0 mg / L or more, 28.0 mg / L or more, 29.0 mg / L or more, 30.0 mg / L or more, 31.0 mg / L or more, 32.0 mg / L or more, 33.0 mg / L or more, 34.0 mg / L or more, 35.0 mg / L or more, 36.0 mg / L or more, 37. It is preferable to set the concentration to 2 mg / L or more, 4.4 mg / L or more, 4.6 mg / L or more, 4.8 mg / L or more, 5.0 mg / L or more, 5.2 mg / L or more, 5.4 mg / L or more, 5.6 mg / L or more, 5.8 mg / L or more, or 6.0 mg / L or more, and also 6.1 mg / L or more, 6.2 mg / L or more, 6.3 mg / L or more, 6.4 mg / L or more, 6.5 mg / L or more, 6.6 mg / L or more. 6.7 mg / L or more, 6.8 mg / L or more, 6.9 mg / L or more, 7.0 mg / L or more, 7.1 mg / L or more, 7.2 mg / L or more, 7.3 mg / L or more, 7.4 mg / L or more, 7. 5mg / L or more, 7.6mg / L or more, 7.7mg / L or more, 7.8mg / L or more, 7.9mg / L or more, 8.0mg / L or more, 8.3mg / L or more, 8.5mg / L or more, 8.7mg / L or more or more, 9.0 mg / L or more, 9.3 mg / L or more, 9.5 mg / L or more, 9.7 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 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, or 15.0 mg / L or more. Furthermore, from the viewpoint of suppressing a green apple-like aroma that is unsuitable for fermented beverages, the acetaldehyde content may be 20.0 mg / L or less, 19.0 mg / L or less, 18.0 mg / L or less, 17.0 mg / L or less, 16.0 mg / L or less, 15.0 mg / L or less, 14.0 mg / L or less, 13.0 mg / L or less, 12.0 mg / L or less, 11.0 mg / L or less, 10.0 mg / L or less, 9.5 mg / L or less, 9.0 mg / L or less, 8.5 mg / L or less, 8.0 mg / L or less, 7.5 mg / L or less, or 7.0 mg / L or less.

[0028] The acetaldehyde content can be measured by a known method using, for example, a gas chromatograph mass spectrometer (GC-MS). Furthermore, acetaldehyde may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (e.g., purified acetaldehyde). The acetaldehyde content can be adjusted by various factors, including the addition of dilution water or carbonated water and the amount of addition if added, the addition of purified acetaldehyde, the type of acetaldehyde-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of acetaldehyde-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH during the mashing process, and the pH used during pH adjustment. The amount of acid to be used, timing of pH adjustment (during mashing, during fermentation, upon completion of fermentation, before beverage filtration, after beverage filtration, etc.), set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.

[0029] The fermented beverage of one embodiment of the present invention satisfies the following formula (2): (C / A)×1000≧2.0 (In the formula (2), A represents the pyroglutamic acid content (unit: mg / L), and C represents the dietary fiber content (unit: g / 100 mL).)

[0030] From the viewpoint of producing a beverage that has a good taste while reducing the grain odor, the value of (C / A) x 1000 in the above formula (2) is preferably 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, or 30.0 or more. Furthermore, the upper limit of (C / A) × 1000 in the above formula (2) is not particularly limited, but may be 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, or 10.0 or less.

[0031] A fermented beverage according to one embodiment of the present invention satisfies the following formula (3): D / A≧3.0 (In the formula (3), A represents the pyroglutamic acid content (unit: mg / L), and D represents the glucose content (unit: mg / L).)

[0032] From the viewpoint of producing a beverage that has a good taste while reducing the grain odor, the value of D / A in the above formula (3) is preferably 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 55.0 or more, or 60.0 or more. Furthermore, the upper limit of D / A in the above formula (3) is not particularly limited, but may be 100 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, 15.0 or less, or 10.0 or less.

[0033] In order to provide a fermented beverage having a moderately sweet aroma, the β-damascenone content of one embodiment of the present invention is preferably 0.001 μg / L or more, 0.01 μg / L or more, 0.05 μg / L or more, or 0.1 μg / L or more, and also preferably 0.2 μg / L or more, 0.3 μg / L or more, 0.4 μg / L or more, 0.5 μg / L or more, 0.6 μg / L or more. / L or more, 0.7 μg / L or more, 0.8 μg / L or more, 0.9 μg / L or more, 1.0 μg / L or more, 1.1 μg / L or more, 1.2 μg / L or more, 1.3 μg / L or more, 1.4 μg / L or more, 1.5 μg / L or more, 1.6 μg / L or more, 1.7 μg / L or more, 1.8 μg / L or more, 1.9 μg / L or more, or 2.0 μg / L or more. Furthermore, from the same viewpoints as above, the content of β-damascenone is preferably 5.0 μg / L or less, 4.0 μg / L or less, 3.0 μg / L or less, 2.8 μg / L or less, 2.6 μg / L or less, 2.4 μg / L or less, 2.2 μg / L or less, 2.0 μg / L or less, 1.8 μg / L or less, or less than 1.8 μg / L, and may also be 1.6 μg / L or less, 1.4 μg / L or less, 1.2 μg / L or less, 1.0 μg / L or less, 0.9 μg / L or less, 0.8 μg / L or less, 0.7 μg / L or less, 0.6 μg / L or less, 0.5 μg / L or less, 0.4 μg / L or less, 0.3 μg / L or less, 0.2 μg / L or less, or 0.1 μg / L or less.

[0034] In this specification, the β-damascenone content can be measured by a known method using a gas chromatograph mass spectrometer (GC-MS). Furthermore, the β-damascenone content can be controlled, for example, by adjusting the amount of β-damascenone added, or by adjusting the variety and amount of a raw material (e.g., hops) with a high β-damascenone content, the timing of adding the raw material, etc. For example, when preparing a pre-beverage solution (pre-fermentation solution), adding a raw material with a high β-damascenone content, such as hops, before boiling and then boiling the solution can impart bitterness, but the aroma components, such as β-damascenone, derived from the raw material are unlikely to remain. On the other hand, adding the raw material before or after the end of boiling can prepare a beverage with a high β-damascenone content. Furthermore, in the case of a fermented beer-flavored beverage, a beverage with a high β-damascenone content can be prepared by adding a raw material with a high β-damascenone content, such as hops, to the pre-beverage liquid that has been cooled after boiling and before the addition of yeast, or to the fermented liquid that has been added with yeast but before being filled into a container.

[0035] In one embodiment of the fermented beverage of the present invention, from the viewpoint of improving the fruity aroma, the ethyl acetate content is preferably 1.0 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, 5.0 mg / L or more, 7.5 mg / L or more, 10.0 mg / L or more, 11.0 mg / L or more, 12.0 mg / L or more, 13.0 mg / L or more, 14.0 mg / L or more, 15.0 mg / L or more, 16.0 mg / L or more, or 17.0 mg / L or more, or more preferably 18.0 mg / L or more, 19.0 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, 25.0 mg / L or more, 26.0 mg / L or more, 27.0 mg / L or more, 28.0 mg / L or more, 29.0 mg / L or more, 30.0 mg / L or more, 31.0 mg / L or more, 32.0 mg / L or more, 33.0 mg / L or more, 34.0 mg / L or more, 35.0 mg / L or more, 36.0 mg / L or more, 37.0 mg / L or more, 38.0 mg / L or more, 39.0 mg / L or more, 40.0 mg / L or more, 41.0 mg / L or more, 42.0 mg / L or more, 43.0 mg / L 4.0 mg / L or more, 24.5 mg / L or more, 25.0 mg / L or more, 25.5 mg / L or more, 26.0 mg / L or more, 26.5 mg / L or more, 27.0 mg / L or more, 27 5mg / L or more, 28.0mg / L or more, 28.5mg / L or more, 29.0mg / L or more, 29.5mg / L or more, 30.0mg / L or more, 31.0mg / L or more, 32.0 mg / L or more, 33.0 mg / L or more, 34.0 mg / L or more, 35.0 mg / L or more, 36.0 mg / L or more, 37.0 mg / L or more, 38.0 mg / L or more, 39.0 mg / L or more, 40.0 mg / L or more, 42.0 mg / L or more, 44.0 mg / L or more, 46.0 mg / L or more, 48.0 mg / L or more, or 50.0 mg / L or more.From the viewpoint of reducing an inappropriate solvent-like odor, the content of ethyl acetate is preferably 100 mg / L or less, 90.0 mg / L or less, 80.0 mg / L or less, 70.0 mg / L or less, 60.0 mg / L or less, 50.0 mg / L or less, 45.0 mg / L or less, 40.0 mg / L or less, 39.0 mg / L or less, 38.0 mg / L or less, 37.0 mg / L or less, 36.0 mg / L or less, 35.0 mg / L or less, 34.0 mg / L or less, 33.0 mg / L or less, 32.0 mg / L or less, 31.0 mg / L or less, or 30.0 mg / L or less. Preferably, the concentration may be 29.5 mg / L or less, 29.0 mg / L or less, 28.5 mg / L or less, 28.0 mg / L or less, 27.5 mg / L or less, 27.0 mg / L or less, 26.5 mg / L or less, 26.0 mg / L or less, 25.5 mg / L or less, 25.0 mg / L or less, 24.5 mg / L or less, 24.0 mg / L or less, 23.5 mg / L or less, 23.0 mg / L or less, 22.5 mg / L or less, 22.0 mg / L or less, 21.5 mg / L or less, 21.0 mg / L or less, 20.5 mg / L or less, or 20.0 mg / L or less.

[0036] In this specification, the content of ethyl acetate can be measured by a known method using, for example, a gas chromatograph mass spectrometer (GC-MS). Furthermore, ethyl acetate may be contained in the raw materials of the fermented beverage, or may be added separately during the production process (e.g., purified ethyl acetate). In one embodiment of the fermented beverage of the present invention, the ethyl acetate content can be adjusted by the addition of dilution water or carbonated water and the amount added if added, the addition of purified ethyl acetate, the type of ethyl acetate-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the type of ethyl acetate-source raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time during the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH during the mashing process, and the amount of ethyl acetate used during pH adjustment. The amount of acid to be added, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast to be added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.

[0037] The fermented beverage of one embodiment of the present invention satisfies the following formula (4): Formula (4): E / F≧9.5 [In the above formula (4), E represents the ethyl acetate content (unit: mg / L), and F represents the β-damascenone content (unit: μg / L)]

[0038] From the viewpoint of producing a beverage that has a good taste while reducing the grain odor, the value of E / F in the above formula (4) is preferably 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more, 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 45.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100 or more, 120 or more, 140 or more, 160 or more, 180 or more, 200 or more, 250 or more, or 300 or more. The upper limit of E / F in the above formula (4) is not particularly limited, but may be 1000 or less, 750 or less, 500 or less, 250 or less, 200 or less, 150 or less, 100 or less, 80.0 or less, 60.0 or less, or 50.0 or less.

[0039] The fermented beverage of one embodiment of the present invention satisfies the following formula (5): Formula (5): G / C≧10.0 (In the above formula (5), G represents the β-glucan content (unit: mg / L), and C represents the dietary fiber content (unit: g / 100 mL).)

[0040] From the viewpoint of obtaining a beverage that has a good taste while reducing the grain odor, the G / C value in the above formula (5) is 15.0 or more, 20.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 52.0 or more, 54.0 or more, 56.0 or more, 58.0 or more, 60.0 or more, 62.0 or more, 64.0 or more, 66.0 or more, 68.0 or more, 69.0 or more, 70.0 or more, 71.0 or more, 72.0 or more, 73.0 or more, 74.0 or more, 75.0 or more, 76.0 or more, 77.0 or more, 78.0 or more, 79.0 or more, 80.0 or more, 81.0 or more, 82.0 or more, 83.0 or more, 84.0 or more, 85.0 or more, 86.0 or more, 87.0 or more, 88.0 or more, 89.0 or more, 90.0 or more, 91.0 or more, 92.0 or more, 93.0 or more, 94.0 or more, 95.0 or more, 96.0 or more, 97.0 or more, 98.0 or more, 99.0 or more, 10 ... It is preferably 0 or more, 66.0 or more, 68.0 or more, 70.0 or more, 72.0 or more, 74.0 or more, 76.0 or more, 78.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, 100 or more, 120 or more, 140 or more, 160 or more, 165 or more, 170 or more, 175 or more, 180 or more, 185 or more, 190 or more, 195 or more, or 200 or more. The upper limit of G / C in the above formula (5) is not particularly limited, but may be 1000 or less, 750 or less, 500 or less, 250 or less, 200 or less, 150 or less, 100 or less, 80.0 or less, 60.0 or less, or 50.0 or less.

[0041] The fermented beverage of one embodiment of the present invention satisfies the following formula (6): (H / A)×100≧5.0 (In the formula (6), A represents the content of pyroglutamic acid (unit: mg / L), and H represents the content of acetaldehyde (unit: mg / L).)

[0042] From the viewpoint of obtaining a beverage that has a good taste while reducing the grain odor, the value of (H / A)×100 in the above formula (6) is 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 12.0 or more, 14.0 or more, 16.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, 24.0 or more, 26.0 or more , 28.0 or more, 30.0 or more, 32.0 or more, 34.0 or more, 36.0 or more, 38.0 or more, 40.0 or more, 42.0 or more, 44.0 or more, 46.0 or more, 48.0 or more, 50.0 or more, 55.0 or more, 60.0 or more, 65.0 or more, 70.0 or more, 75.0 or more, 80.0 or more, 85.0 or more, 90.0 or more, 95.0 or more, or 100 or more. The upper limit of (H / A) × 100 in the above formula (6) is not particularly limited, but may be 200 or less, 150 or less, 100 or less, 80.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, or 30.0 or less.

[0043] In one embodiment of the fermented beverage of the present invention, the original extract concentration (original wort extract concentration) is, from the viewpoint of improving the depth of flavor, 5.0% by mass or more, 5.2% by mass or more, 5.5% by mass or more, 5.7% by mass or more, 6.0% by mass or more, 6.2% by mass or more, 6.5% by mass or more, 6.7% by mass or more, 7.0% by mass or more, 7.2% by mass or more, 7.5% by mass or more, 7.7% by mass or more, 8.0% by mass or more, 8.2% by mass or more, 8.5 ... Preferably, the concentration is 7% by mass or more, or 9.0% by mass or more, and may be 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, 14.5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% ​​by mass or less, 12.0% by mass or less, 11.5% by mass or less, or 11.0% by mass or less. The "original extract concentration" in this specification 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 [Analysis Committee], revised and expanded in 2013). The original extract concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water and the amount added if added, the type of raw materials (barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.), the amount of raw materials, the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of spirits or brewer's alcohol added, etc.

[0044] When the fermented beverage of one embodiment of the present invention is an alcohol-containing fermented beverage, the alcohol content (ethanol content) may be, from the viewpoint of improving the drinkability, 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, 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) %, 4.7(v / v)% or more, or 5.0(v / v)% or more, and may also be 5.2(v / v)% or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 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, 8.0(v / v)% or more, 8.2(v / v)% or more, 8.5(v / v)% or more, 8.7(v / v)% or more, or 9.0(v / v)% or more. From the viewpoint of reducing undesirable pungency, the alcohol content is preferably 20.0 (v / v)% or less, 19.0 (v / v)% or less, 18.0 (v / v)% or less, 17.0 (v / v)% or less, 16.0 (v / v)% or less, 15.0 (v / v)% or less, 14.0 (v / v)% or less, 13.0 (v / v)% or less, 12.0 (v / v)% or less, 11.0 (v / v)% or less, 10.0 (v / v)% or less, or 9.5 (v / v)% or less. )% or less, 8.5 (v / v)% or less, 8.2 (v / v)% or less, 8.0 (v / v)% or less, 7.7 (v / v)% or less, 7.5 (v / v)% or less, 7.2 (v / v)% or less, 7.0 (v / v)% or less, 6.7 (v / v)% or less, 6.5 (v / v) )% or less, 6.2 (v / v)% or less, 6.0 (v / v)% or less, 5.7 (v / v)% or less, 5.5 (v / v)% or less, 5.3 (v / v)% or less, 5.0 (v / v)% or less, 4.5 (v / v)% or less, or 4.0 (v / v)% or less.

[0045] When the fermented beverage of one embodiment of the present invention is a non-alcoholic fermented beverage, the alcohol content (ethanol content) 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, 0.05 (v / v)% or less, 0.01 (v / v)% or less, )% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or 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. The non-alcoholic fermented beverage may be a non-alcoholic fermented beverage produced by removing the alcohol produced in the fermentation process after undergoing a fermentation process, or may be a non-alcoholic fermented beverage produced through a non-alcoholic fermentation process that does not produce alcohol.

[0046] In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter.

[0047] Furthermore, the alcohol content of the fermented 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-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, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

[0048] The fermented beverage of one embodiment of the present invention may contain spirits (distilled alcoholic beverages) derived from grains as an alcohol component in order to adjust the alcohol content to fall within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane as raw materials using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverage. Grains used as raw materials for spirits are preferably plants belonging to the Poaceae family, with barley being more preferred. The fermented beverage of one embodiment of the present invention may be a beverage that does not contain spirits, in order to provide a low-alcohol fermented beverage with a good taste.

[0049] In one embodiment of the fermented beverage of the present invention, from the viewpoint of making the refreshing taste more noticeable, the color of the fermented beverage is 250 EBC or less, 220 EBC or less, 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27EBC or less, 25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, 15EBC or less, 14EBC or less, 13EBC or less, 12EBC or less, 11EBC or less, 10EBC or less, 9.0EBC or less, 8.0EBC or less, 7.0EBC or less, 6.0EBC or less, 5.0EBC or less, 4.0EBC or less, 3.0EBC or less, or 2.0EBC or less. From the viewpoint of making it less likely that an undesirable lack of flavor (weakness or wateriness) is felt, the preferred range of EBC 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, 0.6 EBC or more, 0.7 EBC or more, 0.8 EBC or more, 0.9 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 7.0 EBC or more, 8.0 EBC or more, 9.0 EBC or more, 10.0 EBC or more, 11.0 EBC or more, 12.0 EBC or more, 13.0 EBC or more, 14.0 EBC or more, 15.0 EBC or more, 16.0 EBC or more, 17.0 EBC or more, 18.0 EBC or more, 19.0 EBC or more, 20.0 EBC or more, 21.0 EBC or more, 22.0 EBC or more, 23.0 EBC or more, 24.0 EBC or more, 25.0 EBC or more, 26.0 EBC or more, 27.0 EBC or more, 28.0 EBC or more, 29.0 EBC or more, 30.0 EBC or more, 31.0 EBC or more, 32.0 EBC or more, 33.0 EBC or more, 34.0 EBC or more, 35.0 EBC or more, 36.0 EBC or more, 37.0 EBC or BC or higher, 4.0EBC or higher, 4.5EBC or higher, 5.0EBC or higher, 5.5EBC or higher, 6.0EBC or higher, 6.5EBC or higher, 7.0EBC or higher, 7.5EBC or higher, 8.0EBC or higher, 8.5EBC or higher, 9.0EBC or higher, 9.5EBC or higher, 10.0EBC or higher, 10.5EBC or higher, 11.0EBC or higher, 11.5EBC or higher, or 12.0EBC or higher.

[0050] In this specification, color can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013). The "color" is specified in the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and brighter the beverage, and conversely, the larger the value, the darker and darker the beverage. The color of a fermented beverage can be controlled by, for example, appropriately adjusting the type and amount of malt used, the temperature, time, and pH during the brewing process, the blending ratio of two or more types of malt when used in combination, and the boiling conditions during preparation of the pre-beverage solution (pre-fermentation solution). More specifically, for example, color can be increased by increasing the blending ratio of dark-colored malt, increasing the boiling temperature, increasing the boiling time, and performing decoction during the preparation of the saccharified solution. The color can also be adjusted to a higher level by increasing the original extract concentration or the malt ratio. Alternatively, a coloring agent such as a pigment may be added to impart a desired color.

[0051] In one embodiment of the fermented beverage of the present invention, the bitterness value is, from the viewpoint of providing a fermented beverage with an appropriate firmness, 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, or 12.0 BUs or more. , 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, 50.0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80.0 BUs or more, 90.0 BUs or more, or 100 BUs or more, or 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70 .0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, 35.0 BUs or less, 30.0 BUs or less, 25.0 BUs or less, 20.0 BUs or less, 15.0 BUs or less, or 10.0 BUs or less.

[0052] In this specification, the bitterness value can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013). The bitterness value of the fermented beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components containing isohumulone as a main component, and can be controlled, for example, by appropriately adjusting the type, amount, and timing of addition of hops.

[0053] The pH of the fermented beverage of one embodiment of the present invention is preferably 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher, and is preferably 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.9 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.55 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, 4.0 or lower, 3.9 or lower, 3.8 or lower, 3.7 or lower, 3.5 or lower, 3.4 or lower, 3.3 or lower, 3.2 or lower, 3.1 or lower, or 3.0 or lower.

[0054] 1.1 Raw Materials The main raw materials of the fermented beverage of one embodiment of the present invention can be those commonly used in various fermented beverages. When the fermented beverage of one embodiment of the present invention is a beer-taste beverage that uses malt, the main raw materials are a carbohydrate source such as malt and water. When the fermented beverage of one embodiment of the present invention is a beer-taste beverage that does not substantially use malt, the main raw materials are a carbohydrate source such as sugar solution and water. Other raw materials that may be used include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, etc.

[0055] 1.1.1 Malt and Grains Other Than Malt When malt is used as a raw material, the malt refers to germinated, dried, and de-rooted seeds of wheat and barley species such as barley, wheat, rye, oats, oats, pearl barley, and oats, and may be of any origin or variety. Barley malt is preferred as the malt used in one embodiment of the present invention. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in combination as appropriate, or a single type of colored malt may be used.

[0056] In addition, in one embodiment of the fermented beverage of the present invention, it is preferable to select the malt used appropriately depending on the desired color, and the malt selected may be a single type or two or more types may be selected in combination.

[0057] The fermented beverage of one embodiment of the present invention may be a fermented beverage in which the malt ratio (the ratio of all malts used) is limited from the viewpoint of improving a suitable lightness. Specifically, the malt ratio of the fermented beverage of one embodiment of the present invention is 100% by mass or less, less than 100% by mass, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, less than 60% by mass, 59% by mass or less, or 58% by mass or less. %, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, less than 50% by mass, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, less than 25% by mass, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.1% by mass or less, 0.01% by mass or less, 0.001% by mass or less, or 0% by mass. The fermented beverage of one embodiment of the present invention is a beverage with a limited malt ratio, but by adjusting the pyroglutamic acid content and the ratio of pyroglutamic acid to free amino nitrogen content within a predetermined range, the beverage has an improved taste (e.g., a refreshing feeling, a stimulating feeling, and other flavor characteristics) that is characteristic of a fermented beverage using hops. The malt ratio of the fermented beverage of one embodiment of the present invention may be a certain value or more within a range that does not impair the effects of the present invention, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 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, 65% by mass or more, 70% by mass or more, or 75% by mass or more.

[0058] As used herein, "malt ratio" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Alcoholic Beverage Administration Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while examples of nitrogen sources include yeast extract, corn protein, soy protein, pea protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. While wheat malt may be used as described above, it is not necessary to use wheat malt from the viewpoint of allergens. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl millet, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0059] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include wheat species not classified as malt (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof.

[0060] Furthermore, 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. Raw materials that can be assimilated by yeast are as described above. The fermented beverage of one embodiment of the present invention may use one or more raw materials selected from the group consisting of sugars, yeast extract, corn protein hydrolysate, soy protein, and pea protein.

[0061] The fruits, peels, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, that can be used as raw materials can be appropriately selected. Specific examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikuwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and black currants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These may be used as they are, crushed, or in the form of an extract extracted with an extraction solvent such as water or ethanol, or squeezed (e.g., fruit juice). These may be used alone or in combination of two or more. While the above may be used as appropriate according to consumer preferences, to enjoy a refreshing and clean taste, it is preferable to completely avoid or minimize the use of the above citrus fruits, soft fruits, herbs, and spices as raw materials. 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 raw materials.

[0062] 1.1.2 Hops In one embodiment of the present invention, hops are used as a raw material. Examples of the form of 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. The amount of hops added in one embodiment of the present invention is adjusted as appropriate.

[0063] Furthermore, fermented beverages such as beer-flavored beverages that use hops as an ingredient contain iso-α acids, which are components derived from hops. The content of iso-α acids in a beverage using hops may be more than 0.1 ppm by mass, based on the total amount (100% by mass) of the beverage, and may be more than 1.0 ppm by mass, 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.2 ppm by mass or more, 3.4 ppm by mass or more, 3.6 ppm by mass or more, 3.8 ppm by mass or more, 4.0 ppm by mass or more, 4.2 ppm by mass or more, 4.4 ppm by mass or more, 4.6 ppm by mass or more, 4.8 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7. The concentration may be 0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, 16.0 ppm by mass or more, 17.0 ppm by mass or more, 18.0 ppm by mass or more, 19.0 ppm by mass or more, or 20.0 ppm by mass or more, and may be 50.0 ppm by mass or less, 45.0 ppm by mass or less, 40.0 ppm by mass or less, 35.0 ppm by mass or less, 30.0 ppm by mass or less, 28.0 ppm by mass or less, 26.0 ppm by mass or less, 24.0 ppm by mass or less, 22.0 ppm by mass or less, or 20.0 ppm by mass or less. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0064] 1.1.3 Preservatives The fermented beverage of one embodiment of the present invention may be a beverage containing a preservative. Examples of preservatives used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may also be used as the preservative. These preservatives may be used alone or in combination of two or more.

[0065] 1.1.4 Sweeteners The fermented beverage of one embodiment of the present invention may be a beverage containing a sweetener other than glucose. 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 derived, the starch purification method, or the treatment conditions for enzymatic or acidic hydrolysis. For example, sugars with an increased maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other examples that can be used include sucrose, fructose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, panose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0066] 1.1.5 Water-Soluble Dietary Fiber The fermented beverage of one embodiment of the present invention may be a beverage containing water-soluble dietary fiber other than β-glucan, or may be a beverage to which no water-soluble dietary fiber other than β-glucan is added (is not added). Examples of water-soluble dietary fiber are as described above. The fermented beverage of one embodiment of the present invention may be a beverage to which no resistant dextrin is added (is not added) as a raw material. The beverage of this embodiment contains water-soluble dietary fiber derived from the raw material (e.g., malt, etc.) even if no resistant dextrin is added (is not added).

[0067] 1.1.6 Bittering Agents and Bitterness-Promoting Agents The fermented beverage of one embodiment of the present invention may be further blended with one or more bittering agents and bitterness-imparting agents. In the fermented beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the hops may be used together with the bittering agents or bitterness-imparting agents described below. Furthermore, a portion of the hops may be replaced with the bittering agents or bitterness-imparting agents described below. 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.

[0068] 1.1.7 Antioxidants The fermented beverage of one embodiment of the present invention may be further formulated with an antioxidant. The antioxidant is not particularly limited, and any antioxidant used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0069] 1.1.8 Flavoring The fermented beverage of one embodiment of the present invention may be further blended with a flavoring. The flavoring is not particularly limited, and a common beer flavoring can be used. The beer flavoring is used to impart a beer-like flavor.Aroma components contained in beer flavoring agents include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ- Undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone Non, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene , β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyl acetate dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxide, etc. These fragrances may be used alone or in combination of two or more.

[0070] The content of aroma components of esters and higher alcohols can be adjusted by separately adding a flavoring containing these aroma components, but when alcoholic fermentation is involved in the production process, it may be adjusted by alcoholic fermentation without or together with the addition of a flavoring. When alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, etc.

[0071] 1.1.9 Acidulant The fermented beverage of one embodiment of the present invention may be further formulated with an acidulant. The acidulant is not particularly limited as long as it is a substance that has a sour taste, and examples thereof include acetic acid, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, and salts thereof. These acidulants may be used alone or in combination of two or more.

[0072] 1.1.10 Salts The fermented beverage of one embodiment of the present invention may be further blended with a salt. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0073] 1.2 Carbon dioxide The carbon dioxide contained in the fermented 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 adding carbon dioxide, etc. Carbon dioxide generated in the fermentation process can be used as is, but the amount of carbon dioxide may also be adjusted by adding carbonated water as appropriate.

[0074] The carbon dioxide concentration of the fermented beverage of one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, still more preferably 0.47 (w / w)% or more, particularly preferably 0.50 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0075] When the fermented beverage according to 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 in which the carbon dioxide concentration is as described above. ２ Below, 4.5kg / cm ２ or less, or 4.0 kg / cm ２ It may be 0.20 kg / cm or less. ２ Above, 0.50kg / cm ２ or more, or 1.0 kg / cm ２ Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm or more. ２ More than 5.0kg / cm ２ Below, 0.50kg / cm ２ 4.5kg / cm or more ２ or less, or 1.0 kg / cm ２ 4.0kg / cm or more ２or less. In this specification, the gas pressure refers to the gas pressure inside a container, except in special cases. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0076] 1.3 Other Additives Various additives may be added to the fermented beverage of one embodiment of the present invention as needed, provided that the effects of the present invention are not impaired. Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids. Colorants are used to impart a beer-like color to beverages, and caramel coloring can be used. Foam-forming agents are used to form beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast 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 and wheat, vitamins, and mineral supplements, which can be used alone or in combination.

[0077] 1.4 Packaged Beverage The fermented beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Containers of any shape and material may be used for packaged beverages. Examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. However, cans, bottle-shaped cans, bottles, and plastic bottles are preferred from the viewpoint of ease of portability.

[0078] 2. Method for Producing Fermented Beverage One embodiment of the method for producing a fermented beverage of the present invention includes a production method comprising the following step (1) and steps (a) and (b): - Step (1): Using a raw material containing hops, perform at least one of saccharification, boiling, and solids removal to obtain a pre-beverage solution. - Step (a): Adjusting the pyroglutamic acid content of the fermented beverage to 95.0 mg / L or less. - Step (b): Adjusting the fermented beverage so that it satisfies the following formula (1): Formula (1): A / B≦30.0 [In the above formula (1), A represents the pyroglutamic acid content (unit: mg / L), and B represents the free amino nitrogen content (unit: mg / 100 mL)]

[0079] In addition to the steps described above, one embodiment of the method for producing a fermented beverage of the present invention further includes the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation.

[0080] In one embodiment of the manufacturing method of the present invention, steps (a) and (b) may be performed together with step (1) or after step (1). Alternatively, steps (a) and (b) may be performed after step (1) and before step (2), or together with step (2), or after step (2). Adjusting steps (a) and (b) also includes selecting raw materials before step (1). Steps (a) and (b) may also include checking whether each physical property value falls within a desired range.

[0081] Furthermore, in one embodiment of the method for producing a fermented beverage of the present invention, steps (a) and (b), and adjustments of the free amino nitrogen content, dietary fiber content, glucose content, acetaldehyde content, β-damascenone content, β-glucan content, ethyl acetate content, original extract concentration, bitterness value, color, and pH can be performed at one or more of the following timings (a) to (c). Furthermore, if steps (a) and (b) and the above-mentioned adjustments can be performed simultaneously by performing steps (1) and (2), there is no need to perform these steps separately. (a): Simultaneously with at least one of steps (1) and (2); (b): Between steps (1) and (2); and (c): After step (2).

[0082] Each step in the method for producing a fermented beverage according to one embodiment of the present invention will be described below.

[0083] <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 solution. For example, when malt is used as the raw materials, water, malt, and various raw materials including various carbohydrate raw materials other than 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, during, or after the saccharification treatment. Alternatively, they may be added after the fermentation step in the subsequent step.

[0084] 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 appropriately 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 may be 55 to 75°C, and the saccharification treatment time may be 30 to 240 minutes.

[0085] The saccharified solution is preferably subjected to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, these are preferably added. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.

[0086] After the boiling process is completed, the resulting liquid is preferably transferred to a whirlpool, cooled to 0 to 23°C, and then subjected to a process for removing solids such as coagulated proteins. This process allows the concentration of the original wort extract to be adjusted. In this manner, a pre-beverage solution is obtained. In this process, filtration through a filter with a predetermined pore size (e.g., a pore size of less than 30 μm) may be performed to remove the solids.

[0087] 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, colorants, 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). Hops may be added before the boiling process, or between the start and end of boiling of the liquid sugar solution.

[0088] <Step (2)> Step (2) is a step of adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor and taste, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0089] The yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after centrifuging and completely removing the supernatant. The amount of yeast to be added to the raw material liquid can be appropriately determined, but for example, 5.0 × 10 ６ cells / ml~1.0×10 ９ The concentration is about 100 cells / ml.

[0090] The fermentation conditions for fermentation can be set as appropriate, but from the perspective of adjusting the alcohol content of the fermented beverage to the above-mentioned range, the fermentation temperature is preferably 5 to 25° C. (more preferably 10 to 22° C.) The alcohol content of the fermented beverage can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and glucoamylase, and the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process as necessary.

[0091] After fermentation, the fermented beverage may be subjected to a filtration treatment to remove yeast from the beverage, or may not be subjected to a filtration treatment. Furthermore, water and the various additives described above may be added as needed.

[0092] <Step (a)> Step (a) is a step of adjusting the pyroglutamic acid content of the fermented beverage to 95.0 mg / L or less. Examples of methods for adjusting the pyroglutamic acid content include the methods described above. In one embodiment of the production method of the present invention, step (a) can be performed together with step (1) or steps (1) and (2). Furthermore, after step (1) or (2), the pyroglutamic acid content may be confirmed, and pyroglutamic acid may be added, if necessary, or a diluent selected from dilution water, carbonated water, spirits (distilled liquor), or the like may be added to adjust the content.

[0093] <Step (b)> Step (b) is a step of adjusting the fermented beverage so that it satisfies the above formula (1). Examples of methods for adjusting the free amino nitrogen content and the pyroglutamic acid content include the methods described above. In one embodiment of the production method of the present invention, step (b) can be performed together with step (1) or steps (1) and (2). Furthermore, after step (1) or (2), the free amino nitrogen content and the pyroglutamic acid content can be confirmed to satisfy the above formula (1). If necessary, a component containing free amino nitrogen and / or pyroglutamic acid can be added, or a diluent selected from dilution water, carbonated water, and spirits (distilled liquor) can be added to adjust the content.

[0094] The fermented beverage of one embodiment of the present invention obtained in this manner is filled into a predetermined container and distributed on the market as a product. The method for packaging the fermented beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the fermented 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."

[0095] 3. Method for Improving the Flavor of Fermented Beverages One embodiment of the method for improving the flavor of a fermented beverage of the present invention comprises at least the following steps (I) to (II): Step (I): Adjusting the content of pyroglutamic acid to 95.0 mg / L or less. Step (II): Adjusting the content of pyroglutamic acid to satisfy the following formula (1): Formula (1): A / B≦30.0 (In the above formula (1), A represents the content of pyroglutamic acid (unit: mg / L), and B represents the content of free amino nitrogen (unit: mg / 100 mL).)

[0096] Operations (I) to (II) correspond to steps (a) to (b), respectively, in the method for producing a fermented beverage described above. By adjusting the pyroglutamic acid content and the ratio of the free amino nitrogen content to the pyroglutamic acid content within predetermined ranges using operations (I) to (II), the grain odor of a fermented beverage containing hops can be reduced while improving the flavor characteristic of a fermented beverage. In one aspect of the flavor improving method of the present invention, the beverage used as the basis for flavor improvement may be a fermented beverage prepared without performing any one or more of operations (I) to (II). The preferred ranges for the pyroglutamic acid content and the ratio of the free amino nitrogen content to the pyroglutamic acid content, as well as the various properties, components, and their contents of the fermented beverage, are as described above in "1. Fermented Beverages."

[0097] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0098] Examples 1 to 65, Comparative Examples 1 to 5 <Preparation of Beverages> 46.4 kg of sugars (sugar solution), 450 g of yeast extract, 120 g of corn protein hydrolysate, and 55 L of warm water were added to a boiling kettle and dissolved at 75°C. The total volume was then adjusted to 100 L, and boiled for 60 minutes and hops were added. The raw material liquid was transferred to a settling tank to separate and remove the precipitate, and then cooled to 19°C to obtain a pre-beverage solution (pre-fermentation solution). This pre-beverage solution was inoculated with a polysaccharide-degrading enzyme and top-fermenting yeast, and subjected to alcoholic fermentation. After fermentation to an alcohol content of approximately 12% (v / v), the solution was diluted to an alcohol content of 2.0 to 8.0% (v / v), and the yeast was removed by filtration to obtain a malt-free fermented beverage (fermented beer-flavored beverage). In each example and comparative example, the set temperature and retention time for each temperature range when preparing the raw material liquid, the amount and timing of addition of polysaccharide-degrading enzyme, the type of hop, the amount and timing of addition, and the fermentation temperature and time were appropriately set, and if necessary, diluted with dilution water to adjust the pyroglutamic acid content, free amino nitrogen content, dietary fiber content, glucose content, β-glucan content, acetaldehyde content, ethyl acetate content, and β-damascenone content to the values ​​shown in each table. The contents of these components were adjusted by directly adding the purified product as necessary. In addition, in the beverages of each example and comparative example, the iso-α acid content was 2 to 30 ppm by mass, and the bitterness value was 5 to 80 BUs.

[0099] <Sensory Evaluation> Seven trained panelists evaluated the beverages obtained in the Examples and Comparative Examples cooled to approximately 4°C for the presence or absence of a grain odor unsuitable for a fermented beverage using hops and the presence or absence of a taste characteristic of a fermented beverage using hops, based on the following scoring criteria: using scores in increments of 0.1 within a range from 3.0 (maximum) to 1.0 (minimum), and the average scores of the seven panelists was calculated. The results are shown in the tables. For the evaluation, samples meeting the following criteria of "3.0," "2.5," "2.0," "1.5," and "1.0" were prepared in advance to ensure uniformity of the criteria among the panelists. Furthermore, in all sensory evaluations, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage.

[0100] [Score criteria for the presence or absence of grain odor that is unsuitable for fermented beverages made with hops] - "3.0": No grain odor that is unsuitable for fermented beverages made with hops is detectable at all. - "2.5": Almost no grain odor that is unsuitable for fermented beverages made with hops is detectable. - "2.0": Very little grain odor that is unsuitable for fermented beverages made with hops is detectable. - "1.5": A grain odor that is unsuitable for fermented beverages made with hops is detectable, making it difficult to drink. - "1.0": A strong grain odor that is unsuitable for fermented beverages made with hops is detectable, making it very difficult to drink.

[0101] [Score criteria for the presence or absence of a taste typical of a fermented beverage made with hops] - "3.0": The desirable taste typical of a fermented beverage made with hops is very strongly felt. - "2.5": The desirable taste typical of a fermented beverage made with hops is strongly felt. - "2.0": The desirable taste typical of a fermented beverage made with hops is fully felt. - "1.5": The desirable taste typical of a fermented beverage made with hops is not very felt. - "1.0": The desirable taste typical of a fermented beverage made with hops is hardly felt.

[0102] The overall evaluation was based on the following criteria: [Overall Evaluation] A: Scores of all evaluation items are 2.5 or higher. B: Does not fall under "A" or "C" above. C: A score of any evaluation item is less than 2.0.

[0103]

[0104]

[0105]

[0106]

[0107]

[0108] Examples 66-107, Comparative Examples 6-9 <Beverage Preparation> 40 kg of pulverized barley malt was added to a mash tank containing 200 L of hot water maintained at 50°C. The temperature was gradually increased and maintained until it reached 78°C, after which the malt residue was removed by filtration to obtain a saccharified solution. Next, a sugar solution was added to the saccharified solution to achieve the malt ratio shown in Tables 4-9, and hops were then added. The mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. The wort was then cooled to obtain a pre-drink solution (pre-fermentation solution), which was inoculated with a polysaccharide-degrading enzyme and top-fermenting yeast and subjected to alcoholic fermentation. After fermentation to an alcohol content of approximately 12% (v / v), the mixture was diluted to an alcohol content of 2.0-8.0% (v / v), and the yeast was removed by filtration to obtain a malt-based fermented beverage (fermented beer-flavored beverage). In addition, in each example and comparative example, the set temperature and retention time for each temperature range when preparing the raw material liquid, the amount and timing of addition of polysaccharide-degrading enzyme, the type of hop, the amount and timing of addition, and the fermentation temperature and time were appropriately set, and, if necessary, diluted with dilution water to adjust the pyroglutamic acid content, free amino nitrogen content, dietary fiber content, glucose content, β-glucan content, acetaldehyde content, ethyl acetate content, and β-damascenone content to the values ​​shown in each table. The contents of these components were adjusted by directly adding the purified product as necessary. In addition, in the beverages of each example and comparative example, the iso-α acid content was 2 to 30 ppm by mass, and the bitterness value was 5 to 80 BUs. The resulting beverages were subjected to sensory evaluation using the same method as above. The results are shown in each table.

[0109]

[0110]

[0111]

[0112]

[0113] As can be seen from Tables 1 to 9, the fermented beer-taste beverages prepared as Examples were superior to the beverages of Comparative Examples in the various evaluation items described above by adjusting the pyroglutamic acid content and the ratio of the pyroglutamic acid content to the free amino nitrogen content within predetermined numerical ranges, resulting in beverages with an overall superior flavor.On the other hand, the fermented beer-taste beverages prepared as Comparative Examples were inferior in one or more of the various evaluation items described above.

Claims

1. A fermented beverage using hops as a raw material, having a pyroglutamic acid content of 95.0 mg / L or less, and satisfying the following formula (1): Formula (1): A / B≦30.0 [In the above formula (1), A represents the pyroglutamic acid content (unit: mg / L), and B represents the free amino nitrogen content (unit: mg / 100 mL)] 2. The fermented beverage according to claim 1, having a free amino nitrogen content of 1.5 mg / 100 mL or more.

3. The fermented beverage according to claim 1, having a dietary fiber content of 0.01 g / 100 mL or more.

4. The fermented beverage according to claim 1, having a glucose content of 100 mg / L or more.

5. The fermented beverage according to claim 1, having an acetaldehyde content of 2.0 mg / L or more.

6. The fermented beverage according to any one of claims 1 to 5, which satisfies the following formula (2): (C / A) x 1000 ≥ 2.0 (In the above formula (2), A represents the pyroglutamic acid content (unit: mg / L), and C represents the dietary fiber content (unit: g / 100 mL).) 7. The fermented beverage according to any one of claims 1 to 5, which satisfies the following formula (3): Formula (3): D / A≧3.0 [In the above formula (3), A represents the pyroglutamic acid content (unit: mg / L), and D represents the glucose content (unit: mg / L)] 8. The fermented beverage according to any one of claims 1 to 5, which satisfies the following formula (4): Formula (4): E / F≧9.5 [In the above formula (4), E represents the ethyl acetate content (unit: mg / L), and F represents the β-damascenone content (unit: μg / L)] 9. The fermented beverage according to any one of claims 1 to 5, which satisfies the following formula (5): Formula (5): G / C≧10.0 [In the above formula (5), G represents the β-glucan content (unit: mg / L), and C represents the dietary fiber content (unit: g / 100 mL)] 10. The fermented beverage according to any one of claims 1 to 5, which satisfies the following formula (6): (H / A) x 100 ≥ 5.0 (In the above formula (6), A represents the content of pyroglutamic acid (unit: mg / L), and H represents the content of acetaldehyde (unit: mg / L).) 11. The fermented beverage according to any one of claims 1 to 5, having a β-damascenone content of 0.001 to 5.0 μg / L.

12. A fermented beverage according to any one of claims 1 to 5, having an ethyl acetate content of 2.0 to 50.0 mg / L.

13. The fermented beverage according to any one of claims 1 to 5, having a β-glucan content of 0.001 to 60.0 mg / L.

14. The fermented beverage according to any one of claims 1 to 5, wherein the fermented beverage is a fermented beer-flavored beverage.

15. A fermented beverage according to any one of claims 1 to 5, having a malt ratio of less than 60% by mass.

16. A fermented beverage according to any one of claims 1 to 5, having a malt ratio of less than 25% by mass.

17. A fermented beverage according to any one of claims 1 to 5, which does not substantially use malt as a raw material.

18. A fermented beverage according to any one of claims 1 to 5, which uses sugars as raw materials.

19. A fermented beverage according to any one of claims 1 to 5, which uses yeast extract as a raw material.

20. A fermented beverage according to any one of claims 1 to 5, which uses corn protein hydrolysate as a raw material.

21. A fermented beverage according to any one of claims 1 to 5, which uses soy protein as a raw material.

22. A fermented beverage according to any one of claims 1 to 5, which uses pea protein as a raw material.

23. A method for producing a fermented beverage using hops as a raw material, comprising the following step (1) and steps (a) and (b): - Step (1): A step of using a raw material containing hops and performing at least one of saccharification, boiling, and solids removal to obtain a pre-beverage solution; - Step (a): A step of adjusting the pyroglutamic acid content of the fermented beverage to 95.0 mg / L or less; - Step (b): A step of adjusting the fermented beverage so that it satisfies the following formula (1): Formula (1): A / B≦30.0 [In the above formula (1), A represents the pyroglutamic acid content (unit: mg / L), and B represents the free amino nitrogen content (unit: mg / 100 mL)] 24. The method for producing a fermented beverage according to claim 23, further comprising the following step (2): Step (2): adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation.

25. A method for improving the flavor of a fermented beverage that uses hops as an ingredient, comprising adjusting the pyroglutamic acid content to 95.0 mg / L or less, and adjusting the content so that the following formula (1) is satisfied: Formula (1): A / B≦30.0 [In the above formula (1), A represents the pyroglutamic acid content (unit: mg / L), and B represents the free amino nitrogen content (unit: mg / 100 mL)]

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