JP7626735B2 - Beer-flavored beverage and its manufacturing method - Google Patents

Description

The present invention relates to a beer-flavored beverage.

Amid growing health consciousness, there is an increasing demand for low-calorie and low-sugar beer-flavored beverages. However, in order to reduce the calories of a beer-flavored beverage, it is necessary to adjust the amount of sugar, protein, etc. contained in the beverage, which may disrupt the balance of taste, body, sharpness, aftertaste, etc. Problems with reducing calories and sugar are mentioned, for example, in JP 8-9953 A (Patent Document 1), which relates to a low-calorie beer-flavored beverage.

In this context, several beverages with zero sugar (sugar content less than 0.5 g/100 ml) or reduced sugar content are being considered. For example, Patent Document 2 (International Publication No. 2017/026226) attempts to enhance the richness of a low-sugar sparkling beverage for beer by adjusting the ratio of linalool content to the sugar content in the beverage to within a specified range.

Japanese Patent Application Publication No. 8-9953 International Publication No. 2017/026226

However, there is still room for improvement in the balance of flavors in zero-sugar or low-sugar beer-flavored beverages. Therefore, the object of the present invention is to provide a beer-flavored beverage that is zero-sugar or low-sugar yet has both good flavor and a refreshing taste.

After extensive research, the inventors of the present invention have discovered that a zero-sugar or low-sugar beer-flavored beverage can achieve both good taste and a refreshing taste if the total nitrogen content (T-N) is within a specified range. The present invention is based on this finding.

The present invention includes the following aspects.
[1]
A beer-taste beverage having a carbohydrate content of 0.9 g/100 ml or less and a total nitrogen content (TN) of 40 mg/100 ml or more.
[2]
The beer-taste beverage according to [1], wherein the T-N is 110 mg/100 ml or less.
[3]
The beer-flavored beverage according to [1] or [2], which contains linalool.
[4]
The beer-taste beverage according to [3], further comprising polyphenols, wherein the ratio of the linalool content to the total polyphenol (TPP) content (linalool/TPP) is 0.3 to 0.9.
[5]
The beer-taste beverage according to any one of [1] to [4], having an alcohol content of 2 to 10%.

According to one aspect of the present invention, it is possible to provide a zero or low sugar beer-flavored beverage that is both tasty and refreshing.

The beer-taste beverage of the present invention is a beer-taste beverage having a carbohydrate content of 0.9 g/100 ml or less and a total nitrogen content (T-N) of 40 mg/100 ml or more. Generally, reducing the carbohydrate content to zero or a reduced content tends to weaken the flavor, but by setting the total nitrogen content (T-N) within a specified range, it is possible to achieve both flavor and refreshing taste.

In this specification, "zero carbohydrate" means that the amount of carbohydrates (such as sugars, polysaccharides, and sugar alcohols) contained in the beverage is less than 0.5 g per 100 ml of beverage (i.e., less than 0.5 g/100 ml). In addition, in this specification, "low carbohydrate" means that the amount of carbohydrates contained in the beverage is 0.5 to 0.9 g per 100 ml of beverage (i.e., 0.5 to 0.9 g/100 ml). The carbohydrate content of the beer-flavored beverage of the present invention is 0.9 g/100 ml or less, preferably 0.8 g/100 ml or less, more preferably 0.7 g/100 ml or less, even more preferably less than 0.5 g/100 ml, and even more preferably 0.4 g/100 ml or less. The lower limit of the carbohydrate content is preferably close to 0.00 g/100 ml, for example, 0.01 g/100 ml. The amount of carbohydrates can be calculated by subtracting water, protein, fat, ash, and dietary fiber from the total amount of the beverage (i.e., carbohydrates = 100 - (water + protein + fat + ash + dietary fiber)).

In addition, in this specification, "total nitrogen content (T-N)" refers to the total amount of nitrogen contained in the entire beverage, and can be measured by the method described in "Revised BCOJ Beer Analysis Method 8.9.2 Combustion Method (Improved Dumas Method), compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013, Brewing Society of Japan."

The beer-taste beverage of the present invention has a total nitrogen content (T-N) of 40 mg/100 ml or more. The upper limit of the total nitrogen content (T-N) is preferably 110 mg/100 ml or less. The total nitrogen content (T-N) is preferably 43 mg/100 ml or more and 100 mg/100 ml or less, and more preferably 50 mg/100 ml or more and 90 mg/100 ml or less. If the total nitrogen content (T-N) is 40 mg/100 ml or more, it is possible to achieve both the taste and refreshingness of a zero-sugar or low-sugar beer-taste beverage. Furthermore, if the total nitrogen content is too high, the taste tends to become heavy, but if the total nitrogen content (T-N) is 110 mg/100 ml or less, it is possible to prevent the taste from becoming too heavy.

The beer-taste beverage of the present invention may contain any nitrogen-containing raw material so long as the total nitrogen content (T-N) is within the above numerical range. Examples of nitrogen-containing raw materials that can be used in the beer-taste beverage of the present invention include soy protein and soy protein hydrolysates, corn protein and corn protein hydrolysates, yeast extract, wheat-derived protein, dissolved nitrogen gas, etc.

The beer-taste beverage of the present invention may further contain linalool. Linalool is a type of monoterpene alcohol and is generally used as a flavoring. By further adding linalool to a beer-taste beverage that is low in sugar or has no sugar and has a total nitrogen content (T-N) within a specified range, the refreshing taste can be further improved without impairing the taste. The linalool content is preferably 5 ppb to 100 ppb by mass, more preferably 9 ppb to 80 ppb by mass, and even more preferably 20 ppb to 70 ppb by mass. The linalool content can be determined using a gas chromatograph mass spectrometer (GC-MS) as described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach).

The beer-taste beverage of the present invention may further contain polyphenols. Examples of polyphenols include polyphenols derived from barley or hops, and polyphenols added as additives. Examples of barley-derived polyphenols include catechin, prodelphinidin B3, procyanidin B3, etc. Examples of hop-derived polyphenols include catechin, procyanidin B3, procyanidin C2, etc. Examples of polyphenols added as additives include any polyphenol approved as a food additive, such as green tea polyphenols, o-n-cha polyphenols, and apple polyphenols. In this specification, "total polyphenols" refers to all the various polyphenols contained in the beer-taste beverage as described above, and can be measured according to "BCOJ Beer Analysis Method (revised 11/1/2004) 7.11 Total Polyphenols" established by the Brewers Association of Japan (BCOJ). The polyphenol content, in terms of total polyphenols (TPP), is preferably 50 mg/100 ml to 110 mg/100 ml, more preferably 60 mg/100 ml to 100 mg/100 ml, and even more preferably 70 mg/100 ml to 90 mg/100 ml.

The beer-taste beverage of the present invention preferably has a ratio of linalool content to total polyphenol (TPP) content (linalool/TPP) of 0.3 to 0.9, more preferably 0.37 to 0.87. By keeping the linalool/TPP ratio within this range, it is possible to further improve the refreshing taste without compromising the flavor.

Furthermore, according to a preferred embodiment of the present invention, it is possible to improve foam quality while achieving both good taste and refreshing taste. Also, according to a preferred embodiment of the present invention, even in the case of a beer-flavored beverage that contains alcohol, it is possible to reduce the alcoholic feeling while achieving both good taste and refreshing taste.

The beer-taste beverage of the present invention refers to a carbonated beverage with a beer-like flavor. Unless otherwise specified, the beer-taste beverage of the present invention includes any carbonated beverage with a beer flavor, regardless of whether it has been fermented with yeast or contains alcohol. Types of beer-taste beverages of the present invention include, for example, happoshu (low-malt beer), beer, liqueurs, and other miscellaneous alcoholic beverages under the name of Japan's Liquor Tax Act, as well as low-alcohol fermented beverages (e.g., fermented beverages with an alcohol content of less than 1%), spirits, non-alcoholic beer-taste beverages, and beer-taste soft drinks.

The alcohol content (v/v%) of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0-40%, more preferably 1-15%, and even more preferably 2-10%. It is particularly desirable for the alcohol content to be about the same as that of beer or happoshu, a beer-taste beverage that is popular among consumers, but is not particularly limited. In this specification, the alcohol content is expressed as a percentage on a volume/volume basis (v/v%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

1.1 Raw Materials The main raw materials for the beer-taste beverage of the present invention are water, grains, hops, water-soluble dietary fiber, and various additives.

Examples of grains include wheat (barley, wheat, pearl barley, rye, oats, and their malts), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these and extracts of these.

Malt refers to the germinated seeds of wheat, wheat, rye, oats, oats, pearl barley, oats, etc., which have been dried and have their roots removed, and may be from any place of origin or variety. In the present invention, barley malt is preferably used. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to normal malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

Hops refers to the usual pellet hops, veal hops, hop extract, and processed hop products (isohops, hexahops, and tetrahops) used in the production of beer and other beverages.

In addition, water-soluble dietary fibers such as resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can also be used as raw materials for the beer-taste beverage of the present invention. Of these, it is preferable to use resistant dextrin and polydextrose as raw materials from the viewpoint of versatility such as stability and safety.

1.2 Other Additives In the present invention, various additives may be added as necessary within a range that does not impede the effects of the present invention. For example, colorants, foam-forming agents, flavorings, fermentation promoters, sweeteners, bittering agents, yeast extracts, protein-based substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, and the like can be added as necessary within a range that does not impede the effects of the present invention. The colorants are used to give the beverage a beer-like color, and caramel coloring and the like can be used. The foam-forming agents are used to form beer-like foam in the beverage or to maintain the foam of the beverage, and plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extracts, and the like can be appropriately used. The flavorings are used to impart a beer-like flavor, and a suitable amount of flavorings having a beer flavor can be used. The fermentation promoter is used to promote fermentation by yeast, and can be used alone or in combination with yeast extract, rice or wheat bran components, vitamins, mineral agents, etc. Sweeteners can be used as high-intensity sweeteners, either natural or synthetic, and include sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K and saccharin, which can be used alone or in combination of two or more. Bittering agents can be any plant or plant extract that can be blended into a beverage to produce a bitter taste. Examples of bittering agents that can be used include anise, juniper nut, sage, scutellaria baicalensis, Ganoderma lucidum, bayberry, scutellaria baicalensis, Ganoderma lucidum, quasin, naringin, citrus extract, bitter oak extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, wormwood extract, and laurel extract.

1.3 Carbon Dioxide Gas The carbon dioxide gas contained in the beer-taste beverage of the present invention may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide gas.
When a fermented liquid is used as a raw material, the carbon dioxide gas contained in the beer-taste beverage of the present invention can be generated during the fermentation process and the carbon dioxide gas can be used as is. When a non-fermented liquid is used as a raw material, however, the carbon dioxide gas generated during the fermentation process cannot be used, and therefore the carbon dioxide gas can be dissolved in the beer-taste beverage by mixing the non-fermented liquid with carbonated water or by adding carbon dioxide gas to the non-fermented liquid.

The amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, which is not particularly limited as long as it does not impede the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of the beverage is 4.0 kg/ ^cm2 , 3.4 kg/ ^cm2 , or 2.8 kg/ ^cm2 , and the lower limit is 0.2 kg/ ^cm2 , 0.9 kg/ ^cm2 , or 1.5 kg/ ^cm2 , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.2 kg/cm2 or ^more and 4.0 kg/cm2 or ^less , 0.2 kg/cm2 or ^more and 3.4 kg/cm2 or ^less , 0.9 kg/cm2 or ^more and 2.8 kg/cm2 or ^less , or 1.5 kg/ ^cm2 or more and 2.8 kg/ ^cm2 or less. In this specification, the gas pressure refers to the gas pressure inside the 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 at 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 needle reaches a certain position, or by using a commercially available gas pressure measuring device.

2. Method for Producing Beer-Taste Beverage The method for producing the beer-taste beverage of the present invention is not particularly limited, but may include a step of adding a nitrogen-containing raw material such as soy protein hydrolysate in order to adjust the total nitrogen content (TN).

Methods for producing beer-taste beverages with a low sugar content include (i) reducing the amount of malt used as an ingredient, (ii) diluting the beer-taste beverage or its base beverage with water or carbonated water, (iii) filtering the beer-taste beverage or its base beverage with activated carbon or resin to adsorb and remove the sugar, or a combination of these methods.

The beer-taste beverage of the present invention can be produced using a fermented liquid obtained through a fermentation process, or a non-fermented liquid that has not undergone a fermentation process.

In this production method, the timing of adding the nitrogen-containing raw material such as soy protein hydrolysate is not limited. Specifically, when a fermentation liquid is used, the timing of adding the nitrogen-containing raw material may be before, after, or during the fermentation process. The nitrogen-containing raw material may also be added together with raw materials such as malt. When the raw material itself contains nitrogen, the nitrogen-containing raw material is added so that the total content of nitrogen derived from the raw material and the content of nitrogen to be added is a predetermined content. When linalool and/or polyphenols are added, the timing of addition is the same as in the case of the nitrogen-containing raw material. When the raw material itself contains linalool and/or polyphenols, linalool and/or polyphenols are added so that the total content of the components derived from the raw material and the content of the components to be added is a predetermined content.

The method for producing the beer-taste beverage of the present invention is described in detail below.

2.1 Production of fermented and non-fermented liquids
(1) Production of fermented liquor The fermented liquor used in the method for producing a beer-taste beverage of the present invention can be obtained by production processes for beer-taste beverages well known to those skilled in the art, such as a brewing process, fermentation process, storage process, filtration process, and packaging process.
Specifically, the raw materials are placed in a brewing kettle or tank, and enzymes such as amylase are added as necessary to gelatinize and saccharify the materials, which are then filtered and boiled, and solids such as coagulated proteins are removed in a clarifying tank.Yeast is then added to ferment the materials, and the yeast is removed using a filter or other device.Water, brewing alcohol, and additives are added as necessary to obtain a fermented liquid.

The fermentation process may involve adding yeast to a stock solution such as wort containing barley, malt extract, soybean peptides, hops, and water, and allowing fermentation to occur, and various conditions such as the fermentation temperature and fermentation period can be freely set. For example, when producing a beer-flavored fermented beverage, fermentation may be carried out under conditions of 8 to 25°C and 5 to 10 days, which are the fermentation conditions for producing regular beer or happoshu. The temperature (heating up or down) or pressure of the fermented liquid may be changed during the fermentation process.

The yeast used in the fermentation step can be selected taking into consideration the type of fermented beverage to be produced, the desired flavor, the fermentation conditions, etc. For example, commercially available yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the wort as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Also, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the wort can be appropriately set, but is, for example, about 5 x 10 ⁶ cells/ml to 1 x 10 ⁸ cells/ml.

(2) Production of non-fermented liquid The production process of the non-fermented liquid used in the production method of the beer-taste beverage of the present invention does not include a fermentation step, but is obtained by a mixing step of mixing carbonated water or carbon dioxide gas and alcohol with a stock liquid such as wort containing barley, malt extract, soybean peptides, hops, etc. In addition to the mixing step, the production of the non-fermented liquid may further include production steps for beer-taste beverages well known to those skilled in the art, such as a brewing step, a storage step, and a bottling step.

(3) Reduction of Carbohydrate Content The carbohydrate content of the beer-taste beverage of the present invention can be reduced in order to reduce the carbohydrate content. Specifically, the carbohydrate content in the beer-taste beverage can be reduced by (i) reducing the amount of malt used as a raw material, (ii) diluting the beer-taste beverage or its base beverage with water, carbonated water, or the like, (iii) filtering the beer-taste beverage or its base beverage with activated carbon, resin, or the like to adsorb and remove carbohydrates, or a combination of these.

2.2 Adjustment of Total Nitrogen Content In order to adjust the total nitrogen content (T-N) of the beer-taste beverage within a specified range, a nitrogen-containing raw material may be added to the beer-taste beverage. The timing of addition of the nitrogen-containing raw material is not particularly limited, and may be before, during, or after the production of the fermented liquid or non-fermented liquid. The nitrogen-containing raw material may be added in multiple batches. The nitrogen-containing raw material added may be a nitrogen-containing raw material derived from grains such as malt or beans, or may be a nitrogen-containing raw material such as an isolated and purified soy protein hydrolysate.

2.3 Adjustment of the ratio of linalool content to total polyphenol content In order to adjust the ratio of linalool content to total polyphenol content in the beer-taste beverage within a predetermined range, polyphenols or linalool may be added to the beer-taste beverage. The timing of the addition of polyphenols or linalool is not particularly limited, and may be before, during, or after the production of the fermented or non-fermented liquid. In addition, the addition of polyphenols or linalool may be divided into multiple times. The added polyphenols or linalool may be derived from hops, herbs, or spices, or may be isolated and purified.

The beer-taste beverage of the present invention can be packed into a container by filling and sealing it. Any shape and material of the container may be used, and examples of the container include bottles, cans, barrels, and PET bottles.

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

[Effect of setting the total nitrogen content within a specified range]
Examples 1 to 4, Comparative Example 1
The alcohol content of a commercially available beer-flavored beverage (alcohol content 3 v/v%) was adjusted to 7.00 v/v% as the base (Comparative Example 1), and raw materials were added so as to obtain the composition described in Table 1 below. When adjusting the alcohol content, commercially available brewed alcohol (alcohol content: 50-80%) was added, when adjusting the total nitrogen content (T-N), a liquid in which a commercially available soy protein hydrolyzate was dissolved in high concentration with hot water was added, and when adjusting the linalool content, RS body was added as linalool. The total nitrogen content (T-N) was measured by the method described in "Revised BCOJ Beer Analysis Method 8.9.2 Combustion Method (Improved Dumas Method), Edited by the International Technical Committee of the Brewers Association (Analysis Committee) 2013 Revised and Enlarged, Brewery Society of Japan". Linalool concentration was measured using a gas chromatograph mass spectrometer (GC-MS) as described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). Total polyphenols (TPP) were measured according to "BCOJ Beer Analysis Method (revised 2004.11.1) 7.11 Total Polyphenols".

The resulting beer-taste beverages of Examples 1 to 4 and Comparative Example 1 were evaluated from the standpoints of "good drinking response,""refreshingness," and "overall evaluation as a beer-taste beverage." Evaluations were conducted by a panel of six people who had been trained in the sensory aspects of sweeteners, and the beverages were given a numerical rating based on the following criteria. For each evaluation, the higher the score, the better the evaluation. The average scores obtained are shown in Table 1.
(Good drinking experience) (0.5 increments)
0: Not felt at all 1: Slightly felt 2: Felt felt 3: Very felt (refreshing) (in increments of 0.5)
0: Not noticeable at all 1: Slightly noticeable 2: Sensitive 3: Very noticeable (Overall rating as a beer-flavored beverage) (in increments of 0.5)
0: Impossible 1: Possible 2: Good 3: Excellent

Based on the obtained average scores, the samples were ranked according to the following criteria: A was the highest score, and D was the lowest score. A score of C or higher was considered a pass. The results are shown in Table 1.
(Good drinking experience)
A: 2.0 or more B: 1.4 or more, less than 2.0 C: 0.7 or more, less than 1.4 D: less than 0.7 (refreshing)
A: 2.0 or more B: 1.4 or more, less than 2.0 C: 0.7 or more, less than 1.4 D: less than 0.7 (overall rating as a beer-flavored beverage)
A: 2.0 or more B: 1.4 or more, less than 2.0 C: 0.7 or more, less than 1.4 D: Less than 0.7

From the above results, it was found that in a beer-taste beverage with reduced sugar content, adjusting the total nitrogen content (T-N) to within a specified range can achieve both a satisfying taste and a refreshing feel. It was also found that this improves the overall evaluation as a beer-taste beverage. Specifically, Examples 1 to 4 have a total nitrogen content (T-N) within a specified range, and are more satisfying to drink and refreshing than Comparative Example 1, which has a lower T-N, and also have a high overall evaluation as a beer-taste beverage. Comparing Examples 1 to 3 with Example 4, a slight stickiness (thick feeling) was observed in Example 4, but within an acceptable range.

[Effect of setting total nitrogen content and linalool/TPP within a given range]
Examples 5 to 9, Comparative Example 2
As in Examples 1 to 4 and Comparative Example 1, the same commercially available beer-taste beverage was used as a base, and ingredients were added so as to obtain the composition shown in Table 2 below. The beverages were then evaluated in the same manner as the beer-taste beverages of Examples 1 to 4 and Comparative Example 1. The average scores obtained are shown in Table 2.

From the above results, it was found that in a beer-flavored beverage with reduced carbohydrate content, the refreshing taste can be further improved by adjusting the total nitrogen content (TN) to within a specified range and further adjusting the linalool/TPP content to within a specified range.

[Effect of different alcohol content]
Examples 10 and 11, Comparative Examples 3 and 4
As in Examples 1 to 4 and Comparative Example 1, the same commercially available beer-taste beverage was used as a base, and ingredients were added so as to obtain the composition shown in Table 3 below. The beverages were then evaluated in the same manner as the beer-taste beverages of Examples 1 to 4 and Comparative Example 1. The average scores obtained are shown in Table 3.

From the above results, it was confirmed that by adjusting the total nitrogen content (TN) of a beer-flavored beverage with reduced carbohydrate content within a specified range and further adjusting the linalool/TPP content within a specified range, the same effect can be achieved in beer-flavored beverages of various alcohol concentrations.

The present invention can provide a zero-sugar or low-sugar beer-flavored beverage that combines flavor and refreshing taste.

Claims (9)

The carbohydrate content is 0.9 g/100 ml or less, and the total nitrogen content (TN) is 40 mg/100 ml or more,
Contains linalool, the linalool content being 5 ppb by mass to 100 ppb by mass;
A beer-taste beverage having a carbon dioxide pressure of 0.2 kg/ ^cm2 or more. A beer-flavored beverage with a carbohydrate content of less than 0.5 g/100 ml, a total nitrogen content (T-N) of 40 mg/100 ml or more, and a malt ratio of 25 mass% or more (excluding beverages obtained through a process in which glucoamylase and β-amylase are added during the fermentation process). 3. The beer-taste beverage according to claim 1 or 2 , which has an alcohol content of 2 to 10 v/v %. A method for producing a beer-taste beverage with a carbohydrate content of 0.9 g/100 ml or less, comprising the steps of: (a) adjusting the total nitrogen content (T-N) to 40 mg/100 ml or more using a nitrogen-containing raw material; and (b) adjusting the linalool content to 5 ppb by mass or more. 5. The method for producing a beer-taste beverage according to claim 4 , wherein the nitrogen-containing raw material used in step (a) is a soy protein hydrolysate. 6. A method for producing a beer-taste beverage according to claim 4 or 5 , wherein step (b) is a step of adding linalool to adjust the linalool content. A method for improving both the drinkability and refreshing taste of a beer-flavored beverage with a sugar content of 0.9 g/100 mL or less by adjusting the total nitrogen content (T-N) to 40 mg/100 mL or more and the linalool content to 5 ppb by mass or more using a nitrogen-containing raw material. The method according to claim 7 , further comprising adding linalool to adjust the linalool content. The method according to claim 7 or 8 , wherein the nitrogen-containing raw material is a soy protein hydrolysate.