JP7731315B2 - Beer-flavored beverages - Google Patents

Description

The present invention relates to a beer-flavored beverage.

In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and distributed on the market.
For example, Patent Document 1 discloses a method for producing a beer-flavored beverage that does not use hops but has a beer-like bitterness and a clean aftertaste, by using 0.3 to 5 ppm of quasin and/or 0.5 to 5 ppm of maltodextrin.
An invention is described that relates to a beer-flavored beverage containing quinine.

Japanese Patent Application Laid-Open No. 2017-6077

In light of these circumstances, there is a demand for novel beer-flavored beverages that offer an excellent balance between strong drinking impact and ease of drinking.

The present invention provides a beer-taste beverage in which the carbohydrate concentration and at least one of the bitterness value and color intensity are adjusted to fall within a predetermined range. Specifically, the present invention provides the following aspects [1] to [15].
[1]
A beer-flavored beverage having a carbohydrate concentration of 1.5 g/100 mL or less and satisfying at least one of the following requirements (I) and (II):
Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
Requirement (II): The color of the beer-taste beverage is 7 EBC or greater.
[2]
A beer-taste beverage according to the above item [1], which satisfies both requirements (I) and (II).
[3]
The beer-taste beverage according to [1] or [2] above, wherein the malt ratio is 50 to 100% by mass.
[4]
The beer-taste beverage according to any one of [1] to [3] above, wherein the carbohydrate concentration is 0.5 g/100 mL or less.
[5]
The beer-taste beverage according to any one of [1] to [4] above, wherein the beer-taste beverage is beer.
[6]
The beer-taste beverage according to any one of [1] to [5] above, wherein the ratio of bitterness value (unit: BUs) to carbohydrate concentration (unit: g/100 mL) [bitterness value/carbohydrate concentration] is 40 or more.
[7]
Ratio of color (unit: EBC) to carbohydrate concentration (unit: g/100 mL) [color/carbohydrate concentration]
The beer-taste beverage according to any one of [1] to [6] above, wherein the β-glucan content is 10 or more.
[8]
The content of iso-α acids is 10 to 150 ppm by mass based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of [1] to [7] above,
[9]
The beer-taste beverage according to any one of [1] to [8] above, wherein the α acid content is 0.10 to 30 ppm by mass, based on the total amount of the beer-taste beverage.
[10]
The content of vicinal diketone (VDK) is 0.01% based on the total amount of the beer-flavored beverage.
The beer-taste beverage according to any one of [1] to [9] above, wherein the total amount of soluble fiber is 0.001 to 1.50 ppm by mass.
[11]
The beer-taste beverage according to any one of [1] to [10] above, wherein the original wort extract concentration is 6.0% by mass or more.
[12]
The total polyphenol content is 60 ppm by mass based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of [1] to [11] above.
[13]
The beer-taste beverage according to any one of [1] to [12] above, having an alcohol content of 3.0 (v/v)% or more.
[14]
A method for producing a beer-taste beverage according to any one of the above items [1] to [13], comprising the following steps (1) and (2):
Step (1): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out alcoholic fermentation.
[15]
The method for producing a beer-taste beverage according to [14] above, which does not include a step of adding grain-derived spirits.

A beer-taste beverage in a preferred embodiment of the present invention can be, for example, a beverage that strikes an excellent balance between strong impact when drunk and ease of drinking.

1. Beer-Taste Beverages In this specification, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. Therefore, the term "beer-taste beverage" encompasses not only beer, a malt fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages with a beer flavor. In other words, unless otherwise specified, the beer-taste beverage of one embodiment of the present invention encompasses any carbonated beverage with a beer flavor that contains added beer flavorings, including esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.).
Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process, but is preferably a fermented beer-taste beverage.
Furthermore, the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v/v)% or more, and
% or less. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced in the fermentation process after the fermentation process, or a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process.
In addition, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt, although a malt-based beer-taste beverage is preferred, and a barley malt beer-taste beverage is more preferred.
Alternatively, the fermented beer-taste beverage of one embodiment of the present invention may be an ale-taste beverage brewed through a fermentation process using top-fermenting yeast, or a lager-taste beverage brewed through a fermentation process using bottom-fermenting yeast.
The fermented beer-flavored beverage of one embodiment of the present invention may be a beer-flavored beverage containing distilled alcohol, such as spirits, whiskey, or shochu.
Spirit-containing beer-flavored beverages are preferred.

Among these, the beer-taste beverage of one embodiment of the present invention is preferably a fermented beer-taste beverage, more preferably an alcohol-containing fermented beer-taste beverage, and even more preferably a malt-based fermented beer-taste beverage.

A beer-taste beverage in one embodiment of the present invention has a carbohydrate concentration of 1.5 g/100 mL or less and satisfies at least one of the following requirements (I) and (II):
Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
Requirement (II): The color of the beer-taste beverage is 7 EBC or greater.
It is preferable that the beer-taste beverage of one embodiment of the present invention satisfy both of the above requirements (I) and (II).

Beer-taste beverages with high bitterness values and color intensities, such as IPA beers, stouts, and bocks, have a distinctive bitterness, strong aroma, taste, and flavor, and are beverages that leave a strong impact when consumed. On the other hand, beer-taste beverages with high bitterness values and color intensities have the problem of being difficult to drink due to their distinctive bitterness, aroma, taste, and flavor.
To solve this problem, the present inventors conducted extensive research and discovered that, in beer-taste beverages with a high bitterness value and/or color, reducing the carbohydrate concentration while considering the balance between the bitterness value and color can improve drinkability while maintaining the strong impact of the unique bitterness, aroma, taste, and flavor when drinking. Beer-taste beverages with a high bitterness value and color are characterized by their strong, unique bitterness, aroma, taste, and flavor, and adjustments to reduce carbohydrates have not traditionally been made because they impair these distinctive bitterness, aroma, taste, and flavor. However, during the inventors' research, they discovered that carbohydrates are the cause of the difficulty in drinking beer-taste beverages with a high bitterness value and color. Based on this discovery, the present invention provides a beer-taste beverage with an excellent balance of strong impact when drinking and easy drinkability by intentionally reducing the carbohydrate concentration while adjusting the bitterness value and color to be above a predetermined value.

In order to provide a beer-taste beverage that is easy to drink while still having a strong impact when drunk, the carbohydrate concentration of the beer-taste beverage in one embodiment of the present invention is 1.5 g/100 mL or less, preferably 1.2 g/100 mL or less, more preferably 1.0 g/100 mL or less, more preferably 0.8 g/100 mL or less, even more preferably 0.7 g/100 mL or less, even more preferably 0.6 g/100 mL or less, and still more preferably 0.5 g/100 mL or less.
L or less, even more preferably 0.4 g/100 mL or less, and particularly preferably 0.3 g/10
It is less than 0 mL.

In this specification, "carbohydrates" refers to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the amount of the food in question excluding protein, lipids, dietary fiber, ash, alcohol, and water. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food.
The amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced pressure heat drying method.

The carbohydrate concentration of the beer-taste beverage of one embodiment of the present invention can be adjusted by appropriately setting the type, amount, and timing of addition of enzyme, the set temperature and holding time for each temperature range when preparing the saccharified solution, and the various conditions of the fermentation process (the amount and timing of addition of yeast, fermentation temperature, fermentation time), etc.

Furthermore, in one embodiment of the beer-taste beverage of the present invention, the bitterness value specified in requirement (I) above is 18 BUs or more, preferably 19 BUs or more, and more preferably 20 BUs or more, from the perspective of providing a beer-taste beverage that has a strong impact when drunk even with a low carbohydrate concentration.
or more, more preferably 21 BUs or more, even more preferably 22 BUs or more, even more preferably 23 BUs or more, still more preferably 24 BUs or more, still more preferably 25 BUs or more, particularly preferably 26 BUs or more, further preferably 27 BUs or more, 28 BUs or more,
29BUs or more, 30BUs or more, 31BUs or more, 32BUs or more, 33BUs or more,
34BUs or more, 35BUs or more, 36BUs or more, 37BUs or more, 38BUs or more,
39BUs or more, 40BUs or more, 45BUs or more, 50BUs or more, 55BUs or more,
It may be 60 BUs or more, 65 BUs or more, 70 BUs or more, or 80 BUs or more.
In one embodiment of the beer-taste beverage of the present invention, the bitterness value specified in requirement (I) is 200 BUs or less, 180 BUs or less, 160 BUs or less, 140 BUs or less, 1
It may be 20 BUs or less, or 100 BUs or less.

Furthermore, in the beer-taste beverage of one embodiment of the present invention, from the perspective of providing a beer-taste beverage that is easy to drink while still having a strong impact when drunk, the ratio of the bitterness value (unit: BUs) to the carbohydrate concentration (unit: g/100 mL) [bitterness value/carbohydrate concentration] is preferably 40 or more, more preferably 45 or more, more preferably 50 or more, more preferably 52 or more, even more preferably 55 or more, even more preferably 60 or more, even more preferably 65 or more, still more preferably 70 or more, even more preferably 75 or more, still more preferably 80 or more, particularly preferably 85 or more, and even more preferably 87 or more, 90 or more, 93 or more, 95 or more, 97 or more, 10 ...
It may be 00 or more, 105 or more, or 110 or more, and preferably 1000 or less,
More preferably, it is 800 or less, more preferably 600 or less, even more preferably 500 or less, even more preferably 400 or less, still more preferably 300 or less, still more preferably 250 or less, particularly preferably 200 or less, and further preferably 180 or less, 160 or less, 150 or less,
It may be 140 or less, 130 or less, 120 or less, or 115 or less.

In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).
Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hop, the amount added, and the timing of addition.

Furthermore, in one embodiment of the beer-taste beverage of the present invention, the color specified in requirement (II) above is 7 EBC or more, preferably 7.2 EBC or more, and more preferably 7.5 EBC or more, from the perspective of providing a beer-taste beverage that has a strong impact when drunk even with a low carbohydrate concentration.
or more, more preferably 8 EBC or more, even more preferably 8.5 EBC or more, particularly preferably 9 EBC or more, and further preferably 9.5 EBC or more, 10 EBC or more, 10.5 EBC or more
or more, 11EBC or more, 11.5EBC or more, 12EBC or more, 12.5EBC or more, or 13EBC or more.
In one embodiment of the beer-taste beverage of the present invention, the color specified by requirement (I) is 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 12 ...
0EBC or less, 100EBC or less, 80EBC or less, 70EBC or less, 60EBC or less,
50EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 27EBC or less,
25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less,
Or it may be 15 EBC or less.

Furthermore, in the beer-taste beverage of one embodiment of the present invention, the ratio of color (unit: EBC) to carbohydrate concentration (unit: g/100 mL) [color/carbohydrate concentration] is preferably 10 or more, more preferably 15 or more, more preferably 21 or more, even more preferably 23 or more, even more preferably 25 or more, still more preferably 27 or more, and particularly preferably 29 or more, from the perspective of providing a beer-taste beverage that is easy to drink while still having a strong impact when drunk, and further
It may be 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, or 36 or more, and is preferably 800 or less, more preferably 600 or less, more preferably 500 or less.
More preferably, it is 200 or less, even more preferably it is 150 or less, even more preferably it is 100 or less, even more preferably it is 80 or less, even more preferably it is 70 or less, and even more preferably it is 60 or less,
It is even more preferably 55 or less, even more preferably 50 or less, and particularly preferably 45 or less.

In this specification, the "color" of a beverage is determined according to the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).
The color of a beverage can be measured by the method described in "8.8 Color." The color of a beverage can be measured by the color unit (
The color is specified in EBC units. The lower the number, the lighter the color of the beverage, and conversely, the higher the number, the darker the color of the beverage.
The color of the beer-taste beverage of one embodiment of the present invention can be determined by, for example, the type of malt used,
When two or more types of malt are used in combination, the color can be controlled by appropriately adjusting the blending ratio, the boiling conditions when preparing the pre-fermentation solution, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt, increasing the boiling temperature, extending the boiling time, and performing decoction when preparing the saccharified solution. Furthermore, the color can also be increased by increasing the concentration of the original wort extract or the malt ratio.

In one embodiment of the beer-taste beverage of the present invention, the iso-α acid content is preferably 10 to 150 ppm by mass, more preferably 15 to 10 ppm by mass, based on the total amount of the beer-taste beverage, from the perspective of providing a beer-taste beverage that has a strong impact when drunk even with a low carbohydrate concentration.
0 mass ppm, more preferably 20 to 90 mass ppm, and even more preferably 30 to 80 mass ppm
pm, more preferably 35 to 75 mass ppm, and even more preferably 40 to 70 mass ppm
, and particularly preferably 45 to 65 mass ppm.

In one embodiment of the beer-taste beverage of the present invention, the α acid content is preferably 0.10 to 30 ppm by mass, more preferably 0.15 to 2 ppm by mass, based on the total amount of the beer-taste beverage, from the perspective of providing a beer-taste beverage that has a strong impact when drunk even with a low carbohydrate concentration.
0 ppm by mass, more preferably 0.20 to 15 ppm by mass, and even more preferably 0.25
The content is preferably 0.30 to 9.0 ppm by mass, more preferably 12 ppm by mass to 12 ppm by mass, and particularly preferably 0.30 to 9.0 ppm by mass.

In this specification, the content of iso-α acids and α acids is determined according to the revised BCOJ beer analysis method (
Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2010
The values refer to values measured by the high performance liquid chromatography (HPLC) analysis method described in "7.13 Iso-α acids, α acids - HPLC method" of the "Iso-α acids, α acids - HPLC method" of the "Iso-α acids, α acids - HPLC method" supplement and revision of the "Iso-α acids, ...
The content of iso-α acids and α acids can be controlled by appropriately adjusting the type of hops, the amount added, and the timing of addition, and may also be adjusted by adding each component.

In one embodiment of the beer-taste beverage of the present invention, the content of vicinal diketone (VDK) is preferably 0.001 to 1.50 mass parts by mass based on the total amount of the beer-taste beverage, from the perspective of providing a beer-taste beverage that is easy to drink while still having a strong impact when drunk.
pm, more preferably 0.003 to 1.00 mass ppm, and even more preferably 0.005 to 0
The concentration is preferably 0.007 to 0.50 ppm by mass, and more preferably 0.010 to 0.30 ppm by mass.
In this specification, the content of vicinal diketone (VDK) can be measured by the method described in "8.16 Diacetyl" of 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).
The vicinal diketone (VDK) content can be controlled by appropriately adjusting the conditions during saccharification (saccharification temperature, saccharification time, etc.), the conditions during fermentation (number of yeast cells added, aeration conditions, fermentation temperature, fermentation time, etc.), and the conditions during aging (aging temperature, aging time, etc.) of the fermented liquid obtained through the fermentation step. Alternatively, the VDK content can be adjusted by directly adding VDK.

In one embodiment of the beer-taste beverage of the present invention, the concentration of original wort extract (O-Ex) is preferably 6.0% by mass or more, more preferably 6.5% by mass or more, and even more preferably 7.0% by mass or more, from the viewpoint of producing a beer-taste beverage that has a strong but noticeable impact when drunk.
It is preferably 7.5% by mass or more, even more preferably 8.0% by mass or more, even more preferably 8.5% by mass or more, and particularly preferably 9.0% by mass or more, and from the viewpoint of imparting a light drinking sensation to the beverage and making it easier to drink, it is preferably 20.0% by mass or less, more preferably 18.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, and particularly preferably 13.5% by mass or less.
In this specification, the term "original wort extract concentration" refers to the extract content defined by the Japanese Liquor Tax Act, i.e., the number of grams of non-volatile components contained in 100 cm3 of original volume at a temperature of 15°C, for alcoholic beverages with an alcohol content of 1 (v/ ^v) % or more.
For non-alcoholic beverages with an alcohol content of less than 1 (v/v)%, the extract value (mass %) refers to the extract value measured on a degassed sample in accordance with the analytical method established by the Brewers Association of Japan (BCOJ International Technical Committee) (BOCJ Beer Analysis Method (Fermentation, Brewery Society of Japan, edited by the Brewers Association of Japan, revised and expanded edition 2013)).

In one embodiment of the beer-taste beverage of the present invention, the total polyphenol content, based on the total amount (100% by mass) of the beer-taste beverage, is preferably 60 ppm by mass or more, more preferably 65 ppm by mass or more, more preferably 70 ppm by mass or more, and even more preferably 75 ppm by mass or more, from the perspective of providing a beer-taste beverage with a good taste and a more beer-like flavor.
From the viewpoint of improving the cloudiness stability of the beverage and imparting a light drinking sensation to the beverage to make it easier to drink, the content is preferably 300 ppm by mass or less, more preferably 260 ppm by mass or less, even more preferably 240 ppm by mass or less, and even more preferably 220 ppm by mass or less.
It is particularly preferably 200 mass ppm or less.

In this specification, the "total polyphenol content" refers to the total amount of polyphenols in the beer-taste beverage (
The total amount of polyphenols contained in the soluble polyphenols (100% by mass) is referred to as the total amount of polyphenols contained in the soluble polyphenols (100% by mass).
Polyphenols refer to compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been substituted with hydroxyl groups, and specific examples include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.

In this specification, the total polyphenol content is determined, for example, according to the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, and published by the International Technical Committee of the Brewers Association of Japan [Analysis Committee]).
It can be measured by the method described in the "Method of Measurement of Blood Pressure" (Edited in 2013, Revised and Enlarged).

The total polyphenol content can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks (grain husks).
Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amounts used, it is possible to adjust the polyphenol content within a desired range.

The malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably at least 50% by mass, from the viewpoint of maintaining a strong impact when drunk, but may be at least 55% by mass, at least 60% by mass, at least 65% by mass, or at least 70% by mass. It may also be at most 100% by mass, at most 95% by mass, or at most 100% by mass.
It may be 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or less than 70% by mass.
In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

As described above, the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage.
In the case of an alcohol-containing beer-taste beverage, the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 3.0 (v/v)% or more, more preferably 4.0 (v/v)% or more, more preferably 4.6 (v/v)% or more, even more preferably 5.1 (v/v)% or more, still more preferably 5.4 (v/v)% or more, and particularly preferably 5.7 (v/v)% or more, from the perspective of providing a beverage that has a refreshing stimulating sensation.
Furthermore, from the viewpoint of providing an easy-to-drink beer-flavored beverage, the alcohol content is preferably 20.0 (v/v)% or less, more preferably 15.0 (v/v)% or less, and even more preferably 10.0 (v/v)% or less.
In this specification, the alcohol content is expressed as a percentage based on volume/volume ((v/v)%
The alcohol content of a beverage can be measured by any known method, for example, a vibration density meter.

In order to adjust the alcohol content of the beer-taste beverage of one embodiment of the present invention, it is also conceivable that spirits derived from grains may be further included as an alcohol component.
Here, spirits refers to alcoholic beverages obtained by using grains such as barley, rice, buckwheat, and corn as raw materials, saccharifying them using malt or, if necessary, enzymes, fermenting them using yeast, and then distilling them.
However, from the perspective of providing a beer-taste beverage with a good taste and resembling beer, it is preferable that the beer-taste beverage of one embodiment of the present invention does not contain spirits.

From the same viewpoint as above, the beer-taste beverage of one embodiment of the present invention is preferably beer.
In this specification, "beer" refers to a brewery that uses malt, hops, and water as ingredients,
It refers to beverages obtained by fermentation using yeast, and specifically refers to those defined in the Liquor Tax Act and the Interpretation Notice on Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.
That is, when the beer-taste beverage of one embodiment of the present invention is beer, the alcohol content is adjusted by a fermentation process using yeast.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.
It is 0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55.
If the pH of the beer-flavored beverage is 4.5 or less, the growth of microorganisms can be suppressed, and if the pH is 2.
If it is 0 or more, the flavor of the beverage is likely to be improved.

The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container.
Examples of the container include a bottle, a plastic bottle, a can, or a barrel, with cans, bottles, and plastic bottles being preferred from the viewpoint of ease of carrying.

1.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention may include water and malt, or may not include malt.
The beverage may be one that uses hops as an ingredient, or one that does not use hops, but is preferably one that uses hops.
In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

1.1.1 Malt and Grains Other Than Malt When malt is used as a raw material, the malt refers to the germinated seeds of wheat, such as barley, wheat, rye, oats, oats, adlay, and oats, which have been dried and have had their roots removed, and can be of any origin or variety.
The malt used in one embodiment of the present invention is preferably barley malt. 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-rowed barley and six-rowed barley, and any of these may be used. Furthermore, in addition to normal malt,
Colored malt can also be used. When colored malt is used, different types of colored malt may be used in combination as appropriate, or one type of colored malt may be used.
In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

In addition to malt, grains other than malt may also be used.
Examples of such grains include barley (barley, wheat, rye, oats, oats, adlay, oats, etc.) that does not fall under the category of malt, 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.

In cases where malt is not used, examples of beer-flavored beverages include liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

1.1.2 Hops When hops are used in one embodiment of the present invention, the hops may be in the form of, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, the hops used may also be processed hop products such as isomerized hops and reduced hops.
When hops are used in one embodiment of the present invention, the amount of hops added is preferably adjusted appropriately so as to satisfy the above requirement (I).

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

When a preservative is added to the beer-taste beverage of one embodiment of the present invention, the amount of the preservative added is preferably 5 to 1200 ppm by mass, and more preferably 10 to 1100 ppm by mass.
, more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm
m.

1.1.4 Sweetener The beer-taste beverage of one embodiment of the present invention may further contain a sweetener.
Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars of three or more sugars, 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 starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

1.1.5 Bittering Agents and Bitterness-Promoting Agents The beer-taste beverage of one embodiment of the present invention further comprises one or more bittering agents selected from bittering agents and bitterness-promoting agents.
The beverage may be a blend of more than one species.
In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or a bittering agent or bitterness imparting agent described below may be used together with the hops.
The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as rosemary, lychee, anise, juniper nut, sage, elm jasmine, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, etc.
These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

1.1.6 Antioxidant The beer-taste beverage of one embodiment of the present invention may further contain an antioxidant.
The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and 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.

1.1.7 Flavoring Agent The beer-taste beverage of one embodiment of the present invention may further contain a flavoring agent.
The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor.
Beer flavoring agents include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, and 4-vinylguaiacol.
These fragrances may be used alone or in combination of two or more.

1.1.8 Acidulant The beer-taste beverage of one embodiment of the present invention may further contain an acidulant.
The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.
Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred.
These acidulants may be used alone or in combination of two or more.

1.1.9 Salts The beer-taste beverage of one embodiment of the present invention may further contain salts.
Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
These salts may be used alone or in combination of two or more.

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

The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w/w
)% or more, more preferably 0.35(w/w)% or more, and even more preferably 0.40(w/w
)% or more, even more preferably 0.42(w/w)% or more, particularly preferably 0.45(
% or more, and preferably 0.80 (w/w)% or less, more preferably 0
70 (w/w)% or less, more preferably 0.60 (w/w)% or less, even more preferably 0.57 (w/w)% or less, and 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.

When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration ^.
It may be 4.5 kg/cm2 or ^less , or 4.0 kg/ ^cm2 or less, or 0.
The carbon dioxide pressure of the beverage may be 20 kg/cm² or ^more , 0.50 kg/cm² or ^more , or 1.0 kg/cm² or ^more . Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg/ ^cm² or more and 5.0 kg/ ^cm² or less, 0.50 kg/cm² or more, or 1.0 kg/cm² ^{or more.}
It may be 1.0 kg/cm ² or more and 4.5 kg/cm 2 or less, or 1.0 kg/cm ² or more and 4.0 kg/cm ² or less.
In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified.
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 a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention as needed, provided that the effects of the present invention are not impaired.
Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, etc.
The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

1.4 Packaged Beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed in a container. Packages of any shape and material may be used for packaged beverages. Examples of such containers include bottles,
Examples include cans, barrels, and plastic bottles, with cans, bottles, and plastic bottles being preferred from the viewpoint of ease of portability.

2. Method for Producing Beer-Taste Beverages The method for producing a beer-taste beverage in one embodiment of the present invention is not particularly limited, and may involve a fermentation step or may not involve a fermentation step. However, a method including a step of adding yeast to the raw materials and causing alcoholic fermentation is preferred.
A specific example of a method for producing a beer-taste beverage according to one embodiment of the present invention includes the following steps (1) and (2):
Step (1): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out alcoholic fermentation.

In addition, in one embodiment of the present invention, from the viewpoint of producing a beverage that has a good taste and resembles beer, it is preferable not to include a step of adding spirits derived from grains.
Each step in the method for producing a beer-taste beverage according to one embodiment of the present invention will be described below.

2.1 Process (1)
Step (1) is a step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
For example, when malt is used as the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, 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. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the alcoholic fermentation in the subsequent step.

The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials.
The temperature and time of the saccharification treatment are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzymes used, the concentration of the original wort extract in the final beverage, etc. For example, in one aspect of the present invention, from the perspective of adjusting the sugar concentration and color of the beer-taste beverage to within the above-mentioned ranges, the saccharification treatment temperature is preferably 55 to 75°C, and the saccharification treatment time is preferably 30 to 240 minutes. Furthermore, from the perspective of adjusting the color of the beer-taste beverage to within the above-mentioned ranges, decoction may be performed, in which a portion of the saccharified solution is removed, boiled separately, and then returned to the saccharified solution.

It is preferable to subject this saccharified solution to a boiling treatment.
When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution. In this case, it is preferable to appropriately adjust the boiling treatment conditions (boiling temperature, etc.) depending on the bitterness value and color value of the desired beer-taste beverage.

After the boiling treatment, it is preferable to transfer the malt to a whirlpool, cool it to 0 to 20°C, and then remove solids such as coagulated proteins from the cooled malt. This treatment allows the concentration of the raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained.
In this step, in order to remove the solid content, a predetermined pore size (for example, a pore size of 3
Filtration through a filter (less than 0 μm) may also be performed.

Instead of the saccharified solution, a pre-fermentation solution may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.
In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, a preservative, a sweetener, an antioxidant, a bittering agent, a flavoring, an acidulant, a coloring, etc. are mixed with warm water to prepare a liquid sugar solution,
The liquid sugar solution may be boiled to prepare a pre-fermentation solution.
When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution, and it is preferable to adjust the amount of hops appropriately depending on the bitterness value of the desired beer-taste beverage.

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

The yeast may be added to the raw material solution as a yeast suspension, or may be added to the raw material solution as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material solution can be determined as appropriate. For example, 5
The concentration is about 1×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

The fermentation conditions for alcoholic fermentation can be set as appropriate. However, from the viewpoint of adjusting the sugar concentration and alcohol content of the beer-taste beverage to the above-mentioned ranges, it is preferable that the fermentation temperature is 5 to 20°C.
Preferably, the temperature is 5°C. The carbohydrate concentration and alcohol content of the beer-taste beverage can be adjusted by appropriately selecting the type, amount, and timing of addition of a polysaccharide-degrading enzyme such as transglucosidase, and the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process, as necessary.

After alcoholic fermentation, from the viewpoint of incorporating yeast into the beer-taste beverage and adjusting the turbidity, it is preferable not to perform filtration through a filter with a pore size of less than 30 μm after step (2), and water or the various additives described above may be added as needed.

2.3 Process (3), Process (4)
In one embodiment of the present invention, when a non-alcoholic fermented beer-taste beverage is produced, it is preferable to further carry out steps (3) and (4).
Step (3): A step of removing alcohol from the fermentation liquid after step (2).
Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

In step (3), the alcohol produced by the fermentation step in step (2) is preferably removed by heat treatment, and the heat treatment conditions can be the same as those used in general production methods for non-alcoholic beer-taste beverages.
After step (3), the alcohol is removed from the solution, and carbon dioxide is also removed, so it is preferable to adjust the amount of carbon dioxide in step (4).
The amount of carbon dioxide gas may be adjusted by mixing the solution after step (3) with carbonated water, or by adding carbon dioxide gas directly to the solution after step (3).

The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market.
The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging process.
Examples of the container include the containers described in "1.4 Packaged beverages."

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

Examples 1 to 4, Comparative Examples 1 and 2
<Preparation of beverages>
The crushed barley malt and polysaccharide-degrading enzyme were added to a mashing tank containing 40 L of hot water maintained at 40 to 55°C, and then the mashing tank was heated in a low temperature range of 40 to 55°C, a medium temperature range of 55 to 70°C, and a high temperature range of 70 to 80°C.
A saccharified solution was prepared by gradually increasing the temperature while maintaining the temperature at each temperature range in the high-temperature range of 5°C for a predetermined time (ranging from 1 minute to 60 minutes). The saccharified solution was then filtered to remove malt grains, yielding a wort. In Examples 3 and 4, sucrose was added to the resulting wort so as to achieve the malt ratio shown in Table 1. Various hops were then added to each wort, and the resulting wort was boiled under predetermined conditions until the bitterness value and color of the final beverage were the values shown in Table 1. The boiled wort was subjected to solid-liquid separation, and the resulting clear wort was cooled. Yeast was added, and the fermentation temperature, fermentation time, and the amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase were adjusted to prepare a fermented solution. The fermented solution was then filtered to obtain each test beer beverage.
In each example and comparative example, the type of enzyme, the amount added and the timing of addition, the set temperature and holding time for each temperature range when preparing the saccharified solution, etc. were appropriately set and adjusted to achieve the carbohydrate concentration, total polyphenol content, and alcohol content shown in Table 1.
In addition, the type of barley malt, the degree of milling, the method for preparing the sugar solution, the type of hops added to the wort, the amount and timing of addition, and the boiling conditions (boiling temperature, boiling time, etc.) were appropriately set to adjust the bitterness value and color as shown in Table 1.

<Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C were
A panel of five people evaluated the "impact of drinking" and "ease of drinking" of each beverage using scores in increments of 0.1 within a range of 5 (maximum) to 1 (minimum) based on the following scoring criteria, and the average scores of the five panelists were calculated. The results are shown in Table 1.
For the evaluation, samples meeting the following criteria "5,""4,""3,""2," and "1" were prepared in advance to ensure standardization among panelists. Furthermore, in all of the sensory evaluations in Table 1, no differences in scores of 2.0 or more were observed among panelists for the same beverage.
[Score criteria for the strength of impact when drinking]
・“5”: The impact when drinking is very strong.
・“4”: Has a strong impact when drunk.
・“3”: You can feel a slight impact when you drink it.
・“2”: The impact when drinking is somewhat weak.
・“1”: The impact when drinking is very weak.
[Score criteria for ease of drinking]
・“5”: Very easy to drink.
・“4”: Moderately easy to drink.
・“3”: Standard drinkability.
・“2”: Somewhat difficult to drink.
・“1”: Very difficult to drink.

As can be seen from Table 1, the beers prepared in Examples 1 to 4 were excellent in both impact and drinkability, with a good balance between the two. On the other hand, the beverage prepared in Comparative Example 1 had a weak impact when drunk, and the beverage prepared in Comparative Example 2 had a very strong impact when drunk but was difficult to drink.

Examples 5 to 16, Comparative Examples 3 to 4
<Preparation of beverages>
The type of barley malt, the degree of milling, the method for preparing the sugar solution, the type of hops added to the wort, the amount and timing of addition, and the boiling conditions (boiling temperature, boiling time, etc.) were appropriately set, and a beer-taste beverage (i.e., beer) was prepared through the same saccharification and fermentation steps as in Example 3, etc., with the bitterness value and color adjusted to those shown in Table 2.

<Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C were
The five panelists evaluated the "impact of drinking" and "ease of drinking" of each beverage using scores in increments of 0.1 within the range of 5 (maximum value) to 1 (minimum value) based on the above-mentioned scoring criteria, in the same manner as for the beverages of Examples 1 to 4 and Comparative Examples 1 and 2. The average scores of the five panelists were calculated. The results are shown in Table 2.

As can be seen from Table 2, the beers prepared in Examples 3 and 5 to 16 were excellent in both impact when drunk and ease of drinking, with a good balance between the two.
The results showed that the beverage prepared in the above manner had a weak impact when drunk.

Examples 17-18, Comparative Examples 5-6
<Preparation of beverages>
The type of barley malt, the degree of pulverization, the method for preparing the sugar solution, the type of hops added to the wort, the amount and timing of addition, and the boiling treatment conditions (boiling temperature, boiling time, etc.) were appropriately set, and a fermentation solution was prepared through the same saccharification step and fermentation step as in Example 3, etc.
If necessary, iso-α acids and α acids were added to the fermentation liquid to adjust the iso-α acid content and α acid content to the values shown in Table 3, and test beverages, which were beers, were obtained.

<Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C were
The five panelists evaluated the "strength of the impact when drinking" and "ease of drinking" of each beverage using scores in increments of 0.1 within the range of 5 (maximum value) to 1 (minimum value) based on the above-mentioned scoring criteria, in the same manner as for the beverages of Examples 1 to 4 and Comparative Examples 1 and 2. The average scores of the five panelists were calculated. The results are shown in Table 3.

As can be seen from Table 3, the beers prepared in Examples 17 and 18 were excellent in both impact when drunk and ease of drinking, with a good balance between the two. On the other hand, the beverages prepared in Comparative Examples 5 and 6 were found to have a weak impact when drunk.

Examples 19 to 21, Comparative Examples 7 to 9
<Preparation of beverages>
The type of barley malt, the degree of pulverization, the method for preparing the sugar solution, the type of hops added to the wort, the amount and timing of addition, and the boiling treatment conditions (boiling temperature, boiling time, etc.) were appropriately set, and a fermentation solution was prepared through the same saccharification step and fermentation step as in Example 3, etc.
If necessary, the fermented liquid is subjected to a maturation treatment or a vicinal diketone (VD
K) was added to adjust the vicinal diketone (VDK) content to the value shown in Table 4, and test beverages, which were beers, were obtained.

<Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C were
The five panelists evaluated the "impact of drinking" and "ease of drinking" of each beverage using scores in increments of 0.1 within the range of 5 (maximum) to 1 (minimum) based on the above-mentioned scoring criteria, in the same manner as for the beverages of Examples 1 to 4 and Comparative Examples 1 and 2. The average scores of the five panelists were calculated. The results are shown in Table 4.

As can be seen from Table 4, the beers prepared in Examples 19 to 21 were excellent in both impact when drunk and ease of drinking, with a good balance between the two. On the other hand, the beverages prepared in Comparative Examples 7 to 9 were found to have a weak impact when drunk.

Claims (15)

The carbohydrate concentration is 1.5 g/100 mL or less,
A beer-taste beverage having a vicinal diketone (VDK) content of 0.001 to 1.50 ppm by mass, satisfying at least one of the following requirements (I) and (II), and also satisfying both of the following requirements (III) and (IV) .
Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
Requirement (II): The color of the beer-taste beverage is 7 EBC or greater.
Requirement (III): The ratio of the color (unit: EBC) of the beer-taste beverage to the carbohydrate concentration (unit: g/100 mL) [color/carbohydrate concentration] is 15 or greater .
Requirement (IV): The ratio of the bitterness value (unit: BUs) to the carbohydrate concentration (unit: g/100 mL) of the beer-taste beverage [bitterness value/carbohydrate concentration] is 40 or greater. The beer-taste beverage according to claim 1, which satisfies both requirements (I) and (II). The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 50 to 100% by mass. The beer-flavored beverage according to any one of claims 1 to 3, having a carbohydrate concentration of 0.5 g/100 mL or less. The beer-taste beverage according to any one of claims 1 to 4, wherein the beer-taste beverage is beer. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the ratio of bitterness value (unit: BUs) to carbohydrate concentration (unit: g/100 mL) [bitterness value/carbohydrate concentration], as defined in requirement (IV), is 40 or more and 1,000 or less . The beer-taste beverage according to any one of claims 1 to 6, wherein the ratio of color (unit: EBC) to carbohydrate concentration (unit: g/100 mL) [color/carbohydrate concentration] is 21 or greater. The beer-taste beverage according to any one of claims 1 to 7, wherein the iso-α acid content is 10 to 150 ppm by mass, based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 8, wherein the α acid content is 0.10 to 30 ppm by mass, based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 9, wherein the content of vicinal diketone (VDK) is 0.003 to 1.00 ppm by mass, based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 10, wherein the original wort extract concentration is 6.0% by mass or more. The beer-taste beverage according to any one of claims 1 to 11, wherein the total polyphenol content is 60 ppm by mass or more, based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 12, having an alcohol content of 3.0% (v/v) or more. A method for producing a beer-taste beverage according to any one of claims 1 to 13, comprising the following steps (1) and (2):
Step (1): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out alcoholic fermentation. The method for producing a beer-taste beverage according to claim 14, which does not include a step of adding grain-derived spirits.