NZ624531B2 - Non-alcohol, beer-taste beverage having high ratio of monosaccharides and disaccharides - Google Patents

Abstract

Disclosed is a non-alcohol beer-taste beverage, wherein a total amount of an extract component(s) is from 0.1 to 0.5% by weight inclusive, and a ratio of the sum of the weights of a monosaccharide(s) and a disaccharide(s) to the weight of a trisaccharide(s) (sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s)) is from 2.5 to 11 inclusive. Also disclosed are wort having the same characteristics and a production method for making a non-alcohol beer-taste beverage of the same characteristics. the disaccharide(s)/w/v% of the trisaccharide(s)) is from 2.5 to 11 inclusive. Also disclosed are wort having the same characteristics and a production method for making a non-alcohol beer-taste beverage of the same characteristics.

Description

DESCRIPTION NON-ALCOHOL, BEER-TASTE BEVERAGE HAVING HIGH RATIO OF MONOSACCHARIDES AND DISACCI-IARIDES TECHNICAL FIELD The present invention provides a cohol beer—taste beverage having a snappiness, the tion method of the same and wort used in the production.

BACKGROUND ART The ness weighed heavily in the savor of beer represents the pureness and sharpness, lightness and cleanness of flavor, and relates to the persistence of the flavor after the beer has been swallowed. Non-Patent Document 1 reports that the snappiness in beer is felt more strongly as the drop in the taste becomes larger. In p.74 to 76 of Non-Patent Document 1, it is further reported that the snappiness of beer is affected by many ents, such as l, sugar, bitterness components, amino acids, nucleic acids, organic acids, polyphenols, carbon acid gas, and by the balance in the amount ratio of these components as well as the complex ction among those components.

Patent Document 1 reports a beer—flavored l beverage having a low calorie content, that comprises added secondary components comprising a water-soluble dietary fiber and a non-fermentable saccharide, and that has an excellent e between flavor such as the taste and the snappiness (quality of taste), and body.

Patent Document 2 reports a beer—flavored carbonated drink having the snappiness, that contains glucose at a concentration of 0.2 w/v% or lower and maltose at a concentration of 2.0 w/v% or lower, wherein a total concentration of ccharides whose polymerization degree are the same as maltotriose or higher is 2.0 to 3.0 w/v%.

The recent health consciousness of consumers is increasing the demand for non- alcoholic aste beverages, that is, beverages with 0.00% alcohol. A non-alcohol beer- taste beverage is often manufactured without being put through the fermentation step which generates alcohol, that is, at a condition that is exclusive of fermentation.

CITATION LIST PATENT DOCUMENTS Patent Document 1: Japanese Patent Unexamined Publication No. 2009-142233 Patent Document 2: Japanese Patent Unexamined Publication No. 2003—250503 NON-PATENT DOCUMENTS Non-Patent Document 1: Junji Watari "Biru no Kagaku (Science of , June 4, 2010, 7th issue, Kodansha.

SUMMARY OF INVENTION TECHNICAL PROBLEM To realize a low saccharide t and a low calorie content in the non-alcohol beer- taste beverage, the total amount of its extract components needs to be made low, and thus, it is difficult for the ge to have body. Hence, it is difficult to add the snappiness to the non—alcohol beer-taste beverage having a low saccharide content and a low e content, by giving body to it to induce a sense of sharp decline in the taste. The present ion aims to provide a non-a1coholbeer~taste beverage having a snappiness.

SOLUTION TO PROBLEM In View of the above situation, the present inventors conducted intensive studies and found that reducing the proportion of trisaccharides, which are a cause of a sense of body, in the saccharides unexpectedly produces a non-alcohol beer-taste beverage having a snappiness. This finding was a surprising one, completely beyond expectation. Based on this , the ors found that by ing the non—alcohol beer-taste beverage with a specific saccharide composition, it is possible to add a snappiness to the non-alcohol beer- taste beverage; and completed the invention.

The t invention provides a non-alcohol beer—taste beverage, a tion method thereof and wort used in the production, according to (1) to (20). (1) A non—alcohol beer-taste beverage, wherein a total amount of an extract component(s) is from 0.1 to 0.5% by weight inclusive, and a ratio of the sum of the weights of a monosaccharide(s) and a disaccharide(s) to the weight of a trisaccharide(s) is from 2.5 to 11 ive, wherein the ratio is the sum of w/V% of the monosaccharide(s) and the disaccharide(s)/W/v% of the trisaccharide(s). (2) The non—alcohol beer-taste ge of (1), wherein the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) is from 4.8 to 8 inclusive. (3) The non—alcohol beer-taste beverage of (1), wherein the ratio of the sum of the weights ofthe monosaccharide(s) and the disaccharide(s) to the weight of the charide(s) is from 6 to 6.2 inclusive. (4) The non-alcohol beer—taste beverage according to any one of (1) to (3), wherein the total amount of the extract component(s) is from 0.1 to 0.35% by weight inclusive. (5) The non—alcohol beer-taste beverage according to any one of (l) to (4), n a calorie content is from 0.4 to 2 kcal/100 m1 inclusive. (6) The non—alcohol beer—taste beverage according to (5), wherein the calorie content is from 0.4 to 1.4 kcal/100 m1 ive. (7) The non—alcohol beer—taste beverage according to any one of (l) to (6), wherein a saccharide content is from 0.1 to 0.5 g/100 ml inclusive. (8) The non—alcohol beer-taste beverage according to (7), wherein the saccharide content is from 0.1 to 0.35 g/100 m1 inclusive. (9) The non-alcohol beer-taste beverage according to any one of (l) to (8), n the extract component(s) comprise a mugi-derived extract component(s). (10) The non-alcohol aste beverage according to any one of (l) to (9), which is a non-fermented, non—alcohol, beer—taste ge. (11) Wort having a total amount of an extract component(s) that is from 0.1 to 0.5% by weight inclusive, and a ratio of the sum of the weights of a monosaccharide(s) and a disaccharide(s) to the weight of a trisaccharide(s) that is from 2.5 to 11 inclusive, wherein the ratio is the sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/V% of the trisaccharide(s). (12) The wort according to (1 1), wherein the ratio of the sum of the weights of the ccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) is from 4.8 to 8 inclusive. (13) The wort according to (11), wherein the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) is from 6 to 6.2 inclusive. (14) The wort according to any one of (11) to (l 3), wherein the total amount of the t component(s) is from 0.1 to 0.35% by weight inclusive. (15) A production method of a non-alcohol beer—taste beverage comprising a step of adding a seasoning component and a carbon acid gas to wort having a total amount of an extract component(s) that is from 0.1 to 0.5% by weight inclusive, and a ratio of the sum of the weights of a monosaccharide(s) and a disaccharide(s) to the weight of a trisaccharide(s) that is from 2.5 to 11 inclusive, wherein the ratio is the sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s). (16) The tion method according to (15), wherein the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) is from 4.8 to 8 inclusive. (17) The tion method according to (15), n the ratio ofthe sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) is from 6 to 6.2 inclusive. (18) The production method according to any one of (15) to (l 7), using dark colored malt at from 20 to 80% by weight ive, ve to the total amount of the malt. (19) The production method according to any one of (l 5) to (18), wherein the beer-taste beverage is a non-fermented, non-alcohol, beer—taste beverage. (20) The production method according to any one of (15) to (l 9), for producing the non— alcohol beer-taste beverage ing to any one of (l) to (10).

ADVANTAGEOUS EFFECTS OF INVENTION [001 1] The present invention can provide a non—alcohol beer—taste beverage having a low saccharide content and a low calorie content, and that has a snappiness.

DESCRIPTION OF EMBODIMENTS <Non-Alcohol Beer-Taste Beverage> As one aspect, the present invention provides a non—alcohol beer—taste beverage. In particular, in the present specification, the cohol beer-taste beverage can be a non- ferrnented beer-taste beverage. The non—alcohol beer-taste beverage of the present invention comprises a saccharide(s). The saccharide content of the beer-taste beverage can be in a range defined by any combination of a lower limit of 0.1 g/100 ml or higher, preferably 0.15 g/100 ml or higher, more preferably 0.2 g/100 ml or higher, and an upper limit of 1.2 g/100 ml or lower, ably 1.0 g/100 ml or lower, more preferably 0.8 g/100 ml or lower, even more preferably 0.6 g/100 ml or lower, still more preferably 0.5 g/100 ml or lower, still even more preferably 0.4 g/100 ml or lower, more preferably 0.35 g/100 ml or lower, and most preferably 0.3 g/100 ml or lower. For example, the saccharide content in the beer-taste beverage can be from 0.1 to 0.5 g/100 m1 inclusive, preferably from 0.1 to 0.25 g/ 100 ml inclusive, more preferably from 0.1 to 0.125 g/ 100 m1 inclusive. Further examples of the saccharide ts in the aste beverage are from 0.1 to 1.2 g/100 ml inclusive, preferably from 0.1 to 1.0 g/100 ml inclusive, more preferably from 0.1 to 0.8 g/100 ml inclusive, even more preferably from 0.1 to 0.6 g/100 ml ive, still more preferably from 0.1 to 0.5 g/100 ml inclusive, still even more preferably from 0.1 to 0.4 g/100 ml inclusive, more preferably from 0.1 to 0.35 g/100 m1 inclusive, more preferably from 0.15 to 0.35 g/100 ml inclusive, and most preferably from 0.2 to 0.3 g/100 ml inclusive. Generally speaking, it is important to enlarge the drop from the top of thickness and fullness sensed when beer is held in the mouth to the te earance of the taste. Trisaccharides or other shaccharides having a polymerization degree higher than the trisaccharides are known to increase the thickness and volume of the taste of beer. That is, a lower proportion of the trisaccharides or rides having a polymerization degree higher than the trisaccharides results in a smaller drop, and reduces or eliminates the snappiness. The t invention enhances the snappiness of a non—alcohol aste beverage by adjusting the saccharide composition in such a way that the adjustment will reduce or eliminates the snappiness if the adjustment is made in beer, specifically, by reducing the proportion of trisaccharides or saccharides having a polymerization degree higher than the trisaccharides, and increasing the proportion of monosaccharides and disaccharides.

The ride composition of the non-alcohol beer-taste beverage of the present invention can be defined by the ratio of the sum of the weights of a monosaccharide(s) and a haride(s) to the weight of a trisaccharide(s). The non-alcohol beer—taste beverage of the present invention comprises a monosaccharide(s), a disaccharide(s) and a trisaccharide(s), and the ratio of the sum of the s of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/V% of the monosaccharide(s) and the disaccharide(s)/W/V% of the trisaccharide(s)) is in a range defined by a combination of a lower limit of 2.5 or higher, ably 3.5 or higher, more preferably 4.2 or higher, even more preferably 4.8 or higher, still more preferably 5.3 or higher, still eyen more preferably .8 or higher, more preferably 5.9 or higher, and most preferably 6 or higher, and an upper limit of 11 or lower, preferably 10 or lower, more preferably 9 or lower, even more preferably 8 or lower, still more preferably 7.2 or lower, still even more preferably 6.4 or lower, more preferably 6.3 or lower, more preferably 6.2 or lower, and most preferably 6.15 or lower. For example, the cohol beer-taste beverage comprises the monosaccharide(s), the disaccharide(s), and the trisaccharide(s), and has the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of W/V% of the monosaccharide(s) and the disaccharide(s)/w/V% of the charide(s)) of from 3.5 to 10 inclusive, preferably from 4.8 to 8 inclusive, more preferably from 5.8 to 6.4 inclusive, even more ably from 6 to 6.2 ive. Further examples of non-alcohol beer-taste beverages comprise the monosaccharide(s), the disaccharide(s), and the trisaccharide(s), and have the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of W/V% of the monosaccharide(s) and the disaccharide(s)/w/V% of the trisaccharide(s)) of from 2.5 to 11 ive, ably from 3.5 to 10, more preferably from 4.2 to 9 inclusive, even more preferably from 4.8 to 8 inclusive, still more preferably from 5.3 to 7.2 inclusive, still even more preferably from 5.8 to 6.4 inclusive, more preferably from 5.9 to 6.3 inclusive, more preferably from 6 to 6.2 inclusive, and most preferably from 6 to 6.15 inclusive.

An analysis of the saccharide composition and a measurement of the saccharide concentration (weight/volume%) can be performed by a known liquid chromatography method (Analytica—EBC (2010.8) 8.7).

The term “beer-taste beverages” as used herein refers to carbonated drinks having a beer-like flavor. Thus, unless otherwise noted, aste beverages as referred to herein embrace all types of carbonated drinks with a beer flavor whether or not they are produced Via a yeast-based fermentation step. The present invention is directed to a particular type, non—alcoholic type, for example, unferrnented non-alcoholic type, of these beverages, which is substantially free of alcohol. It should be noted here that beverages which contain alcohol in a trace amount that is too small to be detected are within the scope of the beverages of the present ion. Included within the scope of the non-alcohol beverage of the present invention are beverages the alcohol content of which is calculated to be 0.0%, in particular, 0.00% by ng ons of 5 and over as a unit and cutting away the rest. Since it is difficult to completely remove alcohol from beverages that has been fermented by yeast, a beverage with alcohol at a level of 0.00% by counting fractions of 5 and over as a unit and cutting away the rest, should preferably be produced by a method that is exclusive of fermentation. In the t specification, the term "non-fermented" or "exclusive of fermentation" refers to the lack of osition of organic matters by microorganism, and it specifically refers to the lack of alcohol developing from decomposition of organic matters by yeast. Exemplary types of the non—alcoholic beer-taste beverages of the present invention include non-fermented, non-alcohol, beer-taste beverages, beer-taste soft drinks, and the like.

The alcohol content in the beer-taste beverage in the present specification is the content of l in the ge ; the alcohol can be ed using any known method. In the present specification, an oscillating densimeter can be used for the measurement. A specific example is provided below. The beverage is filtered or subjected to ultrasonication to prepare a sample that is free of carbonic acid gas. The sample is put under direct fire for distillation to obtain a distilled solution, and the density of the solution is measured at 15°C. "Table 2 Conversion Table for Alcohol and Density (15°C) and ic Gravity (15/15°C)” in the appendix table to the Predetermined Analysis Method of the National Tax Agency (Directive No. 6 of the National Tax Agency in 2007, revised June 22, 2007‘) can be used to convert the above measurement to obtain the alcohol content in the beverage. Further, if the alcohol is at a low concentration (e.g. lower than 1.0 V/v%), it can be measured using a cial alcohol measurement device or gas chromatography or the like.

The term “saccharides” as used herein refers to ones based on the Nutrition Labelling Standards for Foods (Health, Labor and Welfare Ministry Notice No. 176 in 2003). rides include monosaccharides and oligosaccharides such as disaccharides, trisaccharides, tetrasaccharides to decasaccharides. Monosaccharides include e, fructose, galactose, and mannose. Disaccharides include sucrose, lactose, maltose, trehalose, cellobiose. accharides that are trisaccharides or saccharides having a polymerization degree higher than the trisaccharides include stachyose, maltotriose, maltotetraose, maltopentaose. The saccharide content can be ed by subtracting the amount of n, fat, dietary fiber, ash, alcohol and water from the weight of the entire beverage.

The n, fat, y fiber, ash and water can be measured by the methods in the ion ng Standards. Specifically, the mass of protein can be ed by the nitrogen determination and sion method. The amount of fat can be measured by the ether extracting method, chloroform-methanol mixture extracting method, the Gerber method, the acid hydrolysis method, or the Roese-Gottlieb method. The amount of dietary fiber can be measured by the high performance liquid chromatography method or the ashing method with added sulfuric acid. The amount of water can be measured using the Karl Fischer technique, the drying aid method, a method of heating and drying under reduced pressure, a method of heating and drying under normal pressure, or a plastic film method. These measurement methods are commonly known among persons skilled in the art.

The non-alcohol beer—taste beverage of the present invention ns an extract component(s). The total amount of the extract component(s) in the non~alcohol beer~taste beverage of the present invention affects the effect of the present ion, which is to e a beverage having a low saccharide content and a low e content. Hence, the total amount of the extract component(s) should be in a range that does not hinder the effect of the present invention. The total amount of the extract component(s) in the non-alcohol beer-taste beverage is in a range d by any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more ably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more preferably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most ably 0.3% by weight or lower. For example, the total amount of the extract component(s) in the non-alcohol beer- taste beverage can be from 0.1 to 0.5% by weight inclusive, preferably from 0.1 to 0.25% by weight inclusive, more preferably from 0.1 to 0.125% by weight inclusive. Further examples of the total amount of the extract component(s) in the non-alcohol beer-taste beverage are from 0.1 to 1.2% by weight ive, preferably from 0.1 to 1% by weight inclusive, more ably from 0.1 to 0.8% by weight ive, even more preferably from 0.1 to 0.6% by weight inclusive, still more preferably from 0.1 to 0.5% by weight inclusive, still even more preferably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight inclusive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive. Here, the total amount of the extract component(s) is the sum of the extract component(s) contained in the non—alcohol beer-taste beverage, and it can be measured according to the "Beer Analysis Methods of BCOJ (2004.111 Revised ed.) 7.2 Extracts”.

Further, the above mentioned t component(s) may contain a magi-derived extract component(s). The mugi-derived extract component(s) in the present specification may be any extract component(s) derived from mugi, such as malt, and magi of any origin can be used as a source. The total amount of the extract component(s) derived from mugi may be determined for their amount by subtracting the amounts, as separately determined, of additives and extract components derived from other ingredients, from the amounts of all t components.

If the non-alcohol beer-taste beverage of the present invention comprises the mugi— derived extract component(s), the amount of the magi—derived t component(s) contained in the non-alcohol beer—taste ge can be in a range defined by any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more preferably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more preferably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most ably 0.3% by weight or lower. If the mugi-derived extract component(s) are contained in the non-alcohol beer-taste beverage of the present invention, exemplary amounts of the magi-derived extract ent(s) in the non-alcohol aste beverage of the present ion are from 0.1 to 0.5% by weight inclusive, preferably from 0.1 to 0.25% by weight inclusive, more preferably from 0.1 to 0.125% by weight inclusive. If the mugi- derived extract c0mponent(s) are contained in the non-alcohol beer-taste beverage of the present invention, further examples of the amount of the magi—derived extract ent(s) in the cohol beer-taste beverage of the present invention are from 0.1 to 1.2% by weight ive, preferably from 0.1 to 1% by weight inclusive, more preferably from 0.1 to 0.8% by weight ive, even more preferably from 0.1 to 0.6% by weight inclusive, still more preferably from 0.1 to 0.5% by weight inclusive, still even more preferably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight inclusive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive.

The term “mugi” as used herein means magi that is commonly employed in producing beers and happoshu. The above mugi means Poaceae grains with similar appearances. It includes barley, wheat, rye, karasumugi (white oats), oat, hatomugi (Job's tears), embaku (oats), and the one preferably used is barley. A single type can be used alone or two or more types can be ed for use. The above mugi may or may not be germinated, but germinated mugi is preferable in the present invention. Malt is more preferable among the germinated mugi. Malt as mentioned in the t specification is a product ed by drying the sprouts of mugi, and removing their roots. A single type of malt, such as two—rowed barley malt, can be used alone. Alternatively, two or more types of malt can be combined for use. For example, a mixture of two-rowed barley malt and caramel malt can be used, to add a spicy fragrance and a color to the non—alcohol beer-taste beverage.

As used herein, the term "dark colored malt" refers to such malts that the chromaticity as specified by BBC (the European Brewery Convention) is at least 10, preferably at least 50. Dark d malt may be used as one ingredient to adjust the color of the beverage. Methods of measuring the EEC chromaticity are widely known to skilled artisans, who can readily perform a measurement by referring, for example, to “Revised BCOJ Beer Analysis Methods, 438” compiled by Brewery Convention of Japan (Committee on Analysis) of Brewers Association of Japan, Brewing Society of Japan.

The calorie content in the non‘alcohol beer-taste beverage in the present invention can be in the range defined by any combination of a lower limit of 0.4 kcal or higher, preferably 0.6 kcal or higher, more preferably 0.8 kcal or , and an upper limit of 4.8 kcal or lower, ably 4.4 kcal or lower, more preferably 3.2 kcal or lower, even more preferably 2.4 kcal or lower, still more preferably 2 kcal or lower, still even more preferably 1.6 kcal or lower, more preferably 1.4 kcal or lower, and most preferably 1.2 kcal or lower, per 100 ml of the beverage. For example, the e content in the non-alcohol aste beverage of the present invention can be from 0.4 to 2 kcal inclusive, preferably from 0.4 to 1 kcal inclusive, more preferably from 0.4 to 0.5 kcal ive, per 100 ml of the beverage.

Further examples of the calorie t in the non-alcohol beer—taste beverage of the present invention are from 0.4 to 4.8 kcal inclusive, ably from 0.4 to 4.4 kcal inclusive, more preferably from 0.4 to 3.2 kcal inclusive, even more preferably from 0.4 to 2.4 kcal inclusive, still more preferably from 0.4 to 2 kcal inclusive, still even more preferably from 0.4 to 1.6 kcal inclusive, more preferably from 0.4 to 1.4 kcal inclusive, more ably from 0.6 to 1.4 kcal inclusive, and most preferably from 0.8 to 1.2 kcal inclusive, per 100 ml of the beverage.

The calorie content in the ges is ated basically in accordance with “On Analysis Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards” as published in association with the Health Promotion Act.

In other words, as a rule, the calorie can be obtained by multiplying the quantified amount of each nutrient with its energy conversion factor (protein: 4 kcal/g, fat: 9 kcal/g, saccharide: 4 kcal/g, dietary fiber: 2 kcal/g, alcohol: 7 kcal/g, organic acid: 3 kcal/g) and totaling the products. For details, see “On Analysis Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards.” Specific techniques for measuring the amounts of the respective nutrients contained in ges may comply with the various methods of analysis bed in “On is Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards” as a supplement to the Health Promotion Act. Alternatively, the Japan Food Research tories (Foundation) will provide such calorific values and/or the amounts of the respective nts upon request.

As another , the t invention provides wort having a total amount of the extract component(s) in a ic range, and comprising the monosaccharide(s), the disaccharide(s), and the trisaccharide(s) at a specific saccharide composition. The total amount of the extract component(s) in the wort of the present invention can be in a range defined by any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more preferably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more preferably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most preferably 0.3% by weight or lower. Exemplary amounts of the extract component(s) in the wort of the present invention are from 0.1 to 0.5% by weight inclusive, preferably from 0.1 to 0.25% by weight ive, more preferably from 0.1 to 0.125% by weight inclusive. Further examples of the total amount of the t component(s) in the wort of the present invention are from 0.1 to 1.2% by weight inclusive, preferably from 0.1 to 1% by weight inclusive, more preferably from 0.1 to 0.8% by weight inclusive, even more preferably from 0.1 to 0.6% by weight inclusive, still more preferably from 0.1 to 0.5% by weight inclusive, still even more preferably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight inclusive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive. r, the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/V% of the charide(s)) in the wort of the present invention can be a range defined by any ation of a lower limit of 2.5 or , ably 3.5 or higher, more preferably 4.2 or higher, even more preferably 4.8 or higher, still more preferably 5.3 or higher, still even more preferably 5.8 or higher, more preferably 5.9 or higher, and most preferably 6 or higher, and an upper limit of 11 or lower, preferably 10 or lower, more preferably 9 or lower, even more preferably 8 or lower, still more preferably 7.2 or lower, still even more preferably 6.4 or lower, more ably 6.3 or lower, more preferably 6.2 or lower, and most preferably 6.15 or lower. For example, the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/V% of the trisaccharide(s)) in the wort of the present invention can be from 3.5 to 10 inclusive, preferably from 4.8 to 8 inclusive, more preferably from 5.8 to 6.4 inclusive, even more preferably from 6 to 6.2 inclusive. Further examples of the ratio of the sum of the weights of the ccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/V% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s)) in the -14.. wort of the present invention are from 2.5 to 11 inclusive, preferably from 3.5 to 10 inclusive, more preferably from 4.2 to 9 inclusive, even more preferably from 4.8 to 8 inclusive, still more preferably from 5.3 to 7.2 inclusive, still even more preferably from 5.8 to 6.4 ive, more preferably from 5.9 to 6.3 inclusive, more preferably from 6 to 6.2 ive, and most preferably from 6 to 6.15 inclusive.

The amount of the magi—derived extract ent(s) in the wort of the present invention can be in a range defined by any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more preferably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more preferably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most preferably 0.3% by weight or lower.

The wort of the present invention can for example contain the mugi-derived extract component(s) at a concentration of from 0.1 to 0.5% by weight inclusive, preferably from 0.1 to 0.25% by weight inclusive, more preferably from 0.1 to 0.125% by weight inclusive. r, the wort of the present invention can for example contain the magi-derived extract component(s) at a concentration of from 0.1 to 1.2% by weight inclusive, ably from 0.1 to 1% by weight inclusive, more preferably from 0.1 to 0.8% by weight inclusive, even more preferably from 0.1 to 0.6% by weight ive, still more preferably from 0.1 to 0.5% by weight inclusive, still even more preferably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight ive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive.

The amount of the extract component(s) in the wort can be measured according to the "Beer Analysis Methods of BCOJ (2004.11.1 Revised ed.) 7.2 Extracts".

A non-alcohol beer—taste beverage can be ed by adding degassed water, carbonic acid gas, seasoning components and the like to the wort of the present invention.

That is, the wort of the present invention is useful as an intermediate to e a non- alcohol beer-taste beverage. The wort can be stored in the storage tank, container and the like until its use. The wort can be stored at a normal temperature (25°C) or lower, but it is preferable to cool the wort during storage to suppress degradation. Wort is cooled herein at, for example, 20°C or lower, preferably 15°C or lower, and more preferably 10°C or lower.

Cooled wort is referred to particularly as cold wort. One embodiment of the use of wort in the present invention comprises processes of producing wort in a factory as an ediate of a cohol beer-taste ge, filling the wort in a refrigerating container, delivering it to other factories in this country or abroad, and producing a non-alcohol beer-taste beverage. <Production Method of Non—Alcohol Beer-Taste Beverage> As r aspect, the present invention provides a production method of non- alcohol beer-taste beverage. Any means can be used in the production method as long as a non-alcohol aste beverage having a total amount of the extract component(s) in a specific range and sing the monosaccharide(s), the disaccharide(s) and the trisaccharide(s) at a ic saccharide composition can be produced. For example, the production method of non-alcohol beer-taste beverage of the present invention ses a wort preparation step and a product preparation step.

The wort preparation step as used herein can comprise, for example, a g step, a wort-filtering step, and a wort—boiling step.

The mashing step includes a saccharification step and a proteolysis step. The saccharification step mentioned herein is a step of suspending and ving the carbon source and/or the nitrogen source, that is derived from malt and the like crushed in a pulverizer, in water to decompose saccharides such as starch to generate sugar. The proteolysis step is a step of decomposing protein, e and the like to generate amino acids and oligopeptides.

The mashing step is for example carried out by mixing raw materials such as malt and water, and processing the mixture at a given temperature for a given time. When using malt as the raw material, the malt should be crushed malt.

A single type of malt can be used alone, or two or more types of malt can be combined for use. For example, two-rowed barley malt can be used alone, or it can be combined with iother types of malt. Here, other types of malt to be used can be dark colored malt, which can add a spicy fragrance and a color to the non-alcohol beer-taste beverage.

As used herein, the term "dark colored malt" refers to such malts that the chromaticity as specified by BBC (the European Brewery Convention) is at least 10, preferably at least 50. Dark colored malt can be used as one ingredient to adjust the color of the beverage. Preferably, dark colored malt can be used in an amount relative to the total amount of the ingredient malt of 20 to 80% by weight, preferably 40 to 60% by weight.

There is no particular upper limit of the BBC chromaticity of the dark d malt, but malt having an excessively high chromaticity may have influences on the beverage, such as a trace of a burnt smell; hence, it is recommended to use dark colored malt having the BBC ticity of preferably 2,000 or lower, more preferably 1,000 or lower, even more preferably 500 or lower and most preferably 200 or lower. Accordingly, the range of BBC chromaticity of the dark colored malt is not ularly limited, but it is ably from 10 to 2,000 inclusive, more preferably from 50 to 1,000 inclusive, even more preferably from 50 to 500 inclusive, and most ably from 50 to 200 inclusive. Methods of measuring the EEC chromaticity are widely known to skilled artisans, who can readily perform a measurement by ing, for example, to ed BCOJ Beer Analysis Methods, 4.3.8” compiled by Brewery Convention of Japan (Committee on Analysis) of Brewers Association of Japan, Brewing y of Japan.

The amounts of malt, secondary ingredients, and water to be used in the g step can be set so that the range of the total amount of the extract component(s) in wort obtained through the wort preparation step or the total amount of the extract component(s) in the non-alcohol beer-taste beverage obtained through the wort preparation step and the product preparation step is any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more preferably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more ably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most preferably 0.3% by weight or lower.

The amounts of malt, secondary ingredients, and water to be used in the mashing step can be for example set so that the range of the total amount of the extract component(s) in wort obtained through the wort preparation step or the total amount of the extract component(s) in the non-alcohol beer-taste ge obtained through the wort preparation step and the product preparation step is from 0.1 to 0.5% by weight inclusive, ably from 0.1 to 0.25% by weight inclusive, more preferably from 0.1 to 0.125% by weight inclusive.

Further, the amounts of malt, secondary ingredients, and water to be used in the mashing step can be for example set so that the range of the total amount of the extract component(s) in wort obtained through the wort preparation step or the total amount of the extract component(s) in the non-alcohol beer-taste beverage obtained through the wort preparation step and the product preparation step is from 0.1 to 1.2% by weight inclusive, preferably from 0.1 to 1% by weight inclusive, more preferably from 0.1 to 0.8% by weight inclusive, even more preferably from 0.1 to 0.6% by weight inclusive, still more ably from 0.1 to 0.5% by weight inclusive, still even more ably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight inclusive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive.

The conditions of the mashing step can be set to bring about a lower proportion of the trisaccharide(s) or saccharide(s) having a polymerization degree higher than the trisaccharides and a higher proportion of the monosaccharide(s) and the disaccharide(s) through sufficient saccharification. For example, the mashing condition can be set so that the wort ed through the wort preparation step or the non-alcohol beer-taste beverage obtained h the wort preparation step and the product preparation step has the ratio of the sum of the weights of the ccharide(s) and the haride(s) to the weight of the trisaccharide(s) (sum of w/v% of the monosaccharide(s) and the disaccharides/w/V% of the trisaccharide(s)) that is in a range d by any combination of a lower limit of 2.5 or higher, ably 3.5 or higher, more preferably 4.2 or higher, even more preferably 4.8 or higher, still more preferably 5.3 or higher, still even more preferably 5.8 or higher, more —18— preferably 5.9 or higher, more preferably 6 or higher, and an upper limit of 11 or lower, preferably 10 or lower, more preferably 9 or lower, even more ably 8 or lower, still more preferably 7.2 or lower, still even more preferably 6.4 or lower, more preferably 6.3 or lower, more preferably 6.2 or lower and most preferably 6.15 or lower. The mashing condition can be set so that the wort obtained through the wort preparation step or the non- l beer-taste beverage obtained h the wort preparation step and the product preparation step has for example the ratio of the sum of the weights of the ccharide(s) and the haride(s) to the weight of the trisaccharide(s) (sum of w/V% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s)) that is from 3.5 to inclusive, preferably from 4.8 to 8 inclusive, more preferably from 5.8 to 6.4 ive, and even more preferably from 6 to 6.2 inclusive. Further, the mashing condition can be set so that the wort obtained through the wort preparation step or the non-alcohol beer-taste beverage obtained through the wort ation step and the product preparation step has the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s)) that is from 2.5 to 11 inclusive, preferably from 3.5 to 10 inclusive, more preferably from 4.2 to 9 inclusive, even more preferably from 4.8 to 8 inclusive, still more preferably from 5.3 to 7.2 inclusive, still even more ably from 5.8 to 6.4 inclusive, more ably from 5.9 to 6.3 inclusive, more preferably from 6 to 6.2 inclusive, and most preferably from 6 to 6.15 inclusive.

The conditions of the mashing step can be set so that the saccharide t in wort obtained through the wort preparation step or in the non-alcohol beer-taste beverage obtained through the wort preparation step and the product preparation step is in a range of any combination of a lower limit of 0.1 g/100 ml or higher, preferably 0.15 g/100 ml or higher, more preferably 0.2 g/100 ml or higher, and an upper limit of 1.2 g/100 ml or lower, preferably 1.0 g/100 ml or lower, more preferably 0.8 g/100 ml or lower, even more preferably 0.6 g/100 ml or lower, still more preferably 0.5 g/100 ml or lower, still even more preferably 0.4 g/100 ml or lower, more preferably 035 g/100 ml or lower, and most preferably 0.30 g/100 ml or lower. The conditions of processing in the mashing step can be for example set so that the saccharide content in wort obtained through the wort ation step or in the cohol beer-taste beverage obtained through the wort preparation step and the product preparation step is from 0.1 to 2.0 g/100 ml inclusive, preferably from 0.1 to 1.0 g/100 m1 inclusive, more preferably from 0.1 to 0.5 g/100 ml inclusive. r, the conditions of the mashing step can be for example set so that the saccharide content in wort ed through the wort preparation step or in the non-alcohol beer—taste beverage obtained through the wort preparation step and the product ation step is from 0.1 to 1.2 g/100 m1 inclusive, ably from 0.1 to 1.0 g/100 ml inclusive, more preferably from 0.1 to 0.8 g/100 m1 inclusive, even more preferably from 0.1 to 0.6 g/100 ml ive, still more preferably from 0.1 to 0.5 g/100 ml inclusive, still even more preferably from 0.1 to 0.4 g/100 ml inclusive, more preferably from 0.1 to 0.35 g/100 m1 inclusive, more preferably from 0.15 to 0.35 g/100 ml ive, and most preferably from 0.2 to 0.3 g/100 ml inclusive.

A suitable mashing pattern can be ed for the temperature of the mashing step according to the flavor design of the marketable product. In the mashing step, an inherent enzyme derived from malt can be used alone, or in combination with carbohydrase which is added to increase the saccarification efficiency and to obtain the desired saccharide composition.

Secondary ingredients can also be added in the mashing step. Any material commonly used in producing beer can be used as the secondary ingredient, such as corn starch, corn grits, and rice.

The wort filteration step in the present specification is a step of filtering the mash after the g step.

The wort-boiling step mentioned in the present specification is a step of adding hops to a filtrate that is obtained by the wort filteration step, and boiling the mixture. Hops should preferably be added before the start of boiling, at the same time as the start of boiling, or immediately after the start of boiling. Hops can be added all at once, or in successive portions.

In addition, ingredients other than hops can be added during the wort-boiling step.

Such ingredients include ingredients commonly used in producing beer, such as colorants, flavors and the like.

W011 can be prepared by performing the above wort—boiling step. The wort contains the extract component(s), the monosaccharide(s), the disaccharide(s), and the trisaccharide(s). The total amount of the extract component(s) in the wort can be in a range of any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more preferably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more preferably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most preferably 0.3% by weight or lower. For example, the total amount of the extract component(s) in the above wort can be from 0.1 to 0.5% by weight inclusive, preferably from 0.1 to 0.25% by weight inclusive, more preferably from 0.1 to 0.125% by weight ive. r examples of the total amount of the extract ent(s) in the W011 are from 0.1 to 1.2% by weight inclusive, preferably from 0.1 to 1% by weight inclusive, more preferably from 0.1 to 0.8% by weight inclusive, even more preferably from 0.1 to 0.6% by weight inclusive, still more preferably from 0.1 to 0.5% by weight ive, still even more ably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight inclusive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive.

The ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s)) in the wort can be in a range defined by any combination of a lower limit of 2.5 or higher, preferably 3.5 or higher, more ably 4.2 or higher, even more preferably 4.8 or higher, still more preferably 5.3 or higher, still even more preferably 5.8 or higher, more preferably 5.9 or higher, and most preferably 6 or , and an upper limit of 11 or lower, preferably 10 or lower, more preferably 9 or lower, even more preferably 8 or lower, still more preferably 7.2 or lower, still even more ably 6.4 or lower, more preferably 6.3 or lower, more preferably 6.2 or lower, and most preferably 6.15 or lower. The ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the trisaccharide(s) (sum of w/V% of the monosaccharide(s) and the disaccharide(s)/w/v% of the trisaccharide(s)) in the wort can for example be from 3.5 to 10 inclusive, preferably from 4.8 to 8 inclusive, more preferably from 5.8 to 6.4 inclusive, even more preferably from 6 to 6.2 inclusive.

Further examples of the ratio of the sum of the weights of the monosaccharide(s) and the disaccharide(s) to the weight of the charide(s) (sum of w/v% of the monosaccharide(s) and the disaccharide(s)/w/V% of the charide(s)) in the wort are from 2.5 to 11 inclusive, preferably from 3.5 to 10 inclusive, more preferably from 4.2 to 9 ive, even more preferably from 4.8 to 8 inclusive, still more ably from 5.3 to 7.2 ive, still even more preferably from 5.8 to 6.4 inclusive, more preferably from 5.9 to 6.3 inclusive, more preferably from 6 to 6.2 inclusive, and most preferably from 6 to 6.15 inclusive.

Further, the wort of the present invention can contain the magi—derived extract component(s) in an amount in a range defined by any combination of a lower limit of 0.1% by weight or higher, preferably 0.15% by weight or higher, more preferably 0.2% by weight or higher, and an upper limit of 1.2% by weight or lower, preferably 1% by weight or lower, more preferably 0.8% by weight or lower, even more preferably 0.6% by weight or lower, still more preferably 0.5% by weight or lower, still even more preferably 0.4% by weight or lower, more preferably 0.35% by weight or lower, and most preferably 0.3% by weight or lower. Further, the wort of the present invention can for example n the magi-derived extract component(s) in an amount of from 0.1 to 0.5% by weight inclusive, preferably from 0.1 to 0.25% by weight inclusive, more preferably from 0.1 to 0.125% by weight inclusive.

Further, the wort of the present invention can for example n the magi-derived extract component(s) in an amount of from 0.1 to 1.2% by weight inclusive, ably from 0.1 to 1% by weight inclusive, more preferably from 0.1 to 0.8% by weight inclusive, even more preferably from 0.1 to 0.6% by weight ive, still more preferably from 0.1 to 0.5% by weight inclusive, still even more preferably from 0.1 to 0.4% by weight inclusive, more preferably from 0.1 to 0.35% by weight inclusive, more preferably from 0.15 to 0.35% by weight inclusive, and most preferably from 0.2 to 0.3% by weight inclusive.

The wort of the present invention can be stored until it is used in the next product preparation step. Wort can be stored in a storage tank, a container and the like at a normal temperature (25°C) or lower, but it is preferable to cool wort during storage. The wort can be cooled herein at, for example, 20°C or lower, preferably 15°C or lower, and more preferably 10°C or lower.

The t preparation step as used herein is a step of preparing a non-alcohol beer-taste ge using wort obtained through the wort-boiling step. Seasoning components and carbon acid gas can be added to the wort. The taste of the non—alcohol beer-taste beverage can be adjusted to any taste by adding the seasoning components.

Seasoning components include acidulants, flavors, and sweeteners. Preservatives, such as Vitamin C, can be added as necessary. Subsequently, wort can be kept still and further filtered, as necessary, to obtain the non-alcohol beer-taste beverage.

The above mentioned tion method of non-alcohol aste beverage is suitable for application to the production of the non—alcohol beer-taste beverage of the present invention. <Other components> Components that are approved as food additives can be used in the present invention as long as it does not hinder the advantageous effects of the present invention. Examples include ners, various acidulants, flavors, yeast extracts, colorants such as l , saponin—based substances extracted from plants such as n saponin or quillaja saponin, plant n- and peptide-containing substances such as corn, soybean, or fava been, proteinaceous substances such as bovine serum albumin, ing agents such as dietary fiber or amino acids, antioxidants such as ascorbic acid. <Beverages Packed in Containers> The non-alcohol beer-taste beverages of the present invention can be packed in containers. Containers of any shape or al can be used; specifically, bottles, cans, kegs, PET bottles or other containers can be filled with the beverage and sealed.

EXAMPLES The present invention is described in more detail by the Examples, without being limited in scope by the Examples. <Production of Non-Alcohol Beer-Taste Beverages> Wort samples (Examples 1 to 3) and non-alcohol beer—taste beverages (Examples 4 to 6) of the present invention having saccharide compositions of the monosaccharides, the disaccharides and the trisaccharides in the d range, as well as wort samples (Comparative Examples 1 to 3) and non-alcohol beer-taste beverages (Comparative Examples 4 to 6) having ride compositions of the monosaccharides, the disaccharides and the trisaccharides that are outside the desired scope were produced by the following method.

Concerning Examples 1 to 3 and Comparative es 1 to 3, 20 kg of malt was crushed to an riate grain size and put in a tank for preparation, then 120 L of warm water was added to form a mash of about 50°C. The mash was kept at 50°C for 30 minutes, followed by a l increase in the temperature to between 65°C and 72°C to conduct saccharification for 60 s. The mash after saccharification has completed was heated to 77°C, then transferred to the wort filtering tank for filteration to obtain a filtrate.

Warm water was added to a portion of the obtained te. The mixed ratio of the filtrate and warm water was adjusted so that the total amount of the extract components after the completion of g described below will be 1.0% by weight.

The mixture was ed to a production scale of 100 L, and hops were added to it, then it was boiled at 100°C for 80 minutes. Lees were separated from the boiled liquid, and the remnant was cooled to about 2°C, then the saccharide content was measured and the remnant was diluted with distilled water to give a solution having a total amount of the extract components of 0.3% by weight.

To prepare wort samples having a total amount of the extract components that is beyond 0.3% by weight, glucose, maltose (malt sugar) and maltotriose were added to to the above prepared solution having a total amount of the extract ents of 0.3% by weight, to adjust the total amount of the extract components (Examples 2 and 3, and Comparative Examples 1 and 3). On the other hand, to prepare wort samples having a total amount of the extract components that is lower than 0.3% by weight, the above prepared solution having a total amount of the extract components of 0.3% by weight was diluted with distilled water, to adjust the total amount of the extract components le 1, Comparative e 2).

In this way, the wort samples of the t invention (Examples 1 to 3) having a saccharide compositions of the monosaccharides, the disaccharides, and the trisaccharides in the desired range, and the wort samples (Comparative Examples 1 to 3) having a saccharide compositions of the monosaccharides, the disaccharides, and the trisaccharides that are outside the desired range were ed.

Appropriate amounts of antioxidants, flavors, and acidulants (added in an amount that makes pH to be less than 4) were added to these wort samples before the wort samples were stored for about 24 hours. Carbon acid gas was added in an appropriate amount during the process. Then, the es were subjected to filtration and sterilization (heated at 65°C or higher for 10 minutes) to obtain the non-alcohol beer—taste beverages of the present invention (Examples 4 to 6) and the non-alcohol beer—taste beverages (Comparative Examples 4 to 6).

Note that the ride concentrations (weight/volume%) were measured by the known liquid chromatography method (Analytica-EBC (2010.8) 8.7). <Assessment of > The flavor of the wort samples and the cohol beer-taste beverage prepared above was assessed using a sensory test based on the ing rating system. Five well- trained sensory panelists rated the existence of "snappiness" and "body" on a scale of 1 to 4.

The s according to the following system were averaged: "identifiable"=4, "somewhat identifiable"=3, "slightly identifiable":2, "not identifiable": 1. Then, a separate rating scale of 1 to 3 was set forth according to the obtained average. e value 1.0 or higher to lower than 2.0 X; e value 2.0 or higher to lower than 3.0 A Average value 3.0 or higher to 4.0 or lower 0. <Assessment of the Extract Components> The extract components were measured according to "Beer Analysis Methods of BCOJ (2004.11.1 Revised ed.) 7.2 Extracts". <Assessment of Calories> The calorie contents were calculated according to the “On is s, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards” as published in association with the Health Promotion Act. <Assessment of Saccharides> The saccharide contents were measured using the equation given in the the Nutrition Labelling rds for Foods (Health, Labor and Welfare Ministry Notice No. 176 in 2003). <Assessment of Quality> The result of the flavor assessment on the wort samples of Examples 1 to 3 and Comparative Examples 1 to 3 is shown in Table 1 below.

[Table]1] WC,It mp165 ----2 Total amount of extract 0 1 04 1.0 04 0()5 04 comonents (wt% w/v%monosaccharides 0.008 0.004m disaccharides (w/v% 0.023 0.09 0.32 007 0011 0.06 trisaccharides (w/V% 0.005 O02 0.07 004 0.003 0.01 weight ratio of (monosaccharides+ 6.14 2.25 12.00 disaccharides /trisaccharides calorie 0.4 1.6 4.0 1.6 0.2 1.6 WW II...- saCChandeS 0 1 0.4 10 0.4 0.05 0.4 < 100ml) Om-n “mum-n- —26- As shown in Table 1, the snappiness was identified for the wort samples of Examples 1 to 3. When comparing these samples, it was seen that Example 1, characterized by a low total amount of the extract components, provides a slightly low body, but the body is not so low that the product cannot be marketed.

The wort sample of ative Example 1 was not desirable, since no ness was identified. The wort sample of Comparative e 2 was not desirable, since, although the snappiness was identified, no body was felt. Also, the wort sample of Comparative Example 3 was not desirable, since no snappiness was identified.

Next, the assessment result of the flavor of the non-alcohol aste beverages of Examples 4 to 6 and Comparative Examples 4 to 6 is shown in Table 2 below.

[Table 2] Non-fermented beer—taste beverage “min Total amount of extract components 02 0.5 1.1 0.5 0.15 0.5 (wt% _—----m _—----mm weight ratio of (monosacchar1des+ 6.00 6.14 2.25 6.00 12.00 disaccharides /trisacchar1des calorie 2.0 4.4 2.0 2.0 (Ramos III-fl- saccharides III-.-0 2 0 5 1 1 0 5 0 15 0 5 < .00....) Sna o o ineSS As shown in Table 2, the snappiness was identified for the non-alcohol beer-taste beverages of Examples 4 to 6. The non-alcohol beer-taste beverage of Comparative Example 4 was not desirable, sine no ness was identified. The non—alcohol beer-taste beverage of Comparative Example 5 was not desirable, since, although the ness was identified, no body was felt. Also, the non-alcohol beer-taste beverage of Comparative Example 6 was not desirable, since no ness was identified.