JP7742902B2 - Beer-flavored beverages - Google Patents

Description

The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and offered.
For example, Patent Document 1 describes a beer-flavored beverage having an alcohol content of less than 1 v/v %, a pH of less than 4.0, and a ratio of total polyphenol content (mg/L) to total nitrogen content (mg/100 g) of 3.3 or more.

Japanese Patent Application Laid-Open No. 2023-091244

Under these circumstances, there is a demand for new beer-flavored beverages that have the smoothness and satisfying texture that are favorable for beer-flavored beverages, while reducing the unpleasant astringent aftertaste and heavy mouthfeel.

The present invention provides the following aspects [1] to [25].
[1]
The alcohol content is 1.0 (v/v)% or more,
The total amount of polyphenols is 20 to 140 ppm by mass,
A beer-flavored beverage having a real extract value of 3.20 to 6.80% by mass.
[2]
The beer-taste beverage according to [1], wherein the malt ratio is less than 50% by mass.
[3]
The beer-taste beverage according to [1] or [2], wherein the malt ratio is less than 25% by mass.
[4]
Satisfies the following formula (1):
Formula (1): X1/Y>4.5
[In the above formula (1), X1 represents the total polyphenol amount (unit: ppm by mass), and Y represents the real extract value (unit: % by mass).] The beer-taste beverage according to any one of [1] to [3].
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the total content (A) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol is 50.0 mg/L or more.
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the total content (B) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate is 100.0 μg/L or more.
[7]
Satisfies the following formula (2):
Formula (2): A/X1>0.2
[In the above formula (2), A represents the total content (unit: mg/L) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol, and X1 represents the total amount of polyphenols (unit: ppm by mass).] The beer-taste beverage according to any one of [1] to [6].
[8]
Satisfies the following formula (3):
Formula (3): B/X1>1.0
[In the above formula (3), B represents the total content (unit: μg/L) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate, and X1 represents the total amount of polyphenols (unit: ppm by mass).] The beer-taste beverage according to any one of [1] to [7].
[9]
The beer-taste beverage according to any one of [1] to [8], wherein the total amount of polyphenols is 65 to 90 ppm by mass.
[10]
The beer-taste beverage according to any one of [1] to [9], wherein the acetaldehyde content is 0.2 to 5.0 mg/L.
[11]
The beer-taste beverage according to any one of [1] to [10], wherein the ethyl acetate content is 5.0 to 50.0 mg/L.
[12]
The beer-taste beverage according to any one of [1] to [11], wherein the isoamyl acetate content is 0.2 to 5.0 mg/L.
[13]
The beer-taste beverage according to any one of [1] to [12], which has a color of less than 7.0 EBC.
[14]
The beer-taste beverage according to any one of [1] to [13], which has a bitterness value of less than 30.0 BUs.
[15]
The beer-taste beverage according to any one of [1] to [14], wherein the free amino nitrogen content is less than 20.0 mg/100 mL.
[16]
The beer-taste beverage according to any one of [1] to [15], wherein the total nitrogen content is less than 60.0 mg/100 mL.
[17]
The beer-taste beverage according to any one of [1] to [16], wherein the pyroglutamic acid content is less than 150 mg/L.
[18]
The beer-taste beverage according to any one of [1] to [17], wherein the raw material is one or more selected from the group consisting of sugars, yeast extract, and corn protein hydrolysates.
[19]
The beer-taste beverage according to any one of [1] to [18], wherein the beer-taste beverage is a fermented beer-taste beverage.
[20]
The beer-taste beverage according to any one of [1] to [19], wherein the beer-taste beverage is a filtered beer-taste beverage.
[21]
The beer-taste beverage according to any one of [1] to [20], which has a turbidity of less than 22 Helm.
[22]
The beer-taste beverage according to any one of [1] to [21], which has invertase activity.
[23]
A method for producing a beer-taste beverage, comprising the following steps (1) and (a) to (c):
Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
Step (a): adjusting the alcohol content of the beer-taste beverage to 1.0 (v/v)% or more.
Step (b): adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass.
Step (c): adjusting the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass.
[24]
The method for producing a beer-taste beverage according to [23], further comprising the following step (2):
Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.
[25]
The alcohol content of the final product is 1.0 (v/v)% or more.
The total amount of polyphenols is 20 to 140 ppm by mass,
Real extract value is 3.20 to 6.80% by mass,
The method for improving the flavor of a beer-flavored beverage includes adjusting the flavor of the beer-flavored beverage so that the flavor of the beer-flavored beverage becomes as follows:

According to one aspect of the present invention, a beer-taste beverage is provided that has a smooth texture suitable for beer-taste beverages. According to one aspect of the present invention, a beer-taste beverage is provided that has a satisfying taste suitable for beer-taste beverages. According to one aspect of the present invention, a beer-taste beverage is provided that has a reduced astringent aftertaste that is unsuitable for beer-taste beverages. According to one aspect of the present invention, a beer-taste beverage is provided that has a reduced heavy mouthfeel that is unsuitable for beer-taste beverages.
Another aspect of the present invention provides a beer-taste beverage having a lingering aftertaste suitable for beer-taste beverages, and a beer-taste beverage having a fruity aroma suitable for beer-taste beverages.

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

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

Aroma components contained in beer flavorings include, for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, and ethyl hexanoate. ethanol, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropanoic acid Ethyl pionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myl Examples include acene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyl acetate dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, and cis-linalool oxide.

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

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. An example of a malt-based beer-taste beverage is a barley malt beer-taste beverage.

The beer-taste beverage of the present invention is a beverage in which the total polyphenol content and real extract value have been adjusted from the perspective of providing a beer-taste beverage that is both smooth and satisfying to drink. In one embodiment of the present invention, the total polyphenol content of the beer-taste beverage is, from the perspective of providing a beer-taste beverage that is smooth and satisfying to drink, 10 ppm by mass or more, 15 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 52 ppm by mass or more, 54 ppm by mass or more, 56 ppm by mass or more, 58 ppm by mass or more, 60 ppm by mass or more, 62 ppm by mass or more, 64 ppm by mass or more, 65 ppm by mass or more, 66 ppm by mass or more, 68 ppm by mass or more, 70 ppm by mass or more, 72 ppm by mass or more, 74 ppm by mass or more, 76 ppm by mass or more, 78 ppm by mass or more, 79 ppm by mass or more, 80 ppm by mass or more, 82 ppm by mass or more, 84 ppm by mass or more, 86 ppm by mass or more, 88 ppm by mass or more, 89 ppm by mass or more, 90 ppm by mass or more, 92 ppm by mass or more, 94 ppm by mass or more, 96 ppm by mass or more, 98 ppm by mass or more, 99 ppm by mass or more, 10 ... It is preferable to set the concentration to 72 ppm by mass or more, 76 ppm by mass or more, 78 ppm by mass or more, 80 ppm by mass or more, 82 ppm by mass or more, 84 ppm by mass or more, 86 ppm by mass or more, 88 ppm by mass or more, or 90 ppm by mass or more, and it may also be 92 ppm by mass or more, 94 ppm by mass or more, 96 ppm by mass or more, 98 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, 130 ppm by mass or more, 135 ppm by mass or more, 140 ppm by mass or more, 145 ppm by mass or more, or 150 ppm by mass or more.
Furthermore, from the viewpoint of reducing the astringent aftertaste that is unsuitable for beer-flavored beverages, the total polyphenol content is set to 500 ppm by mass or less, 450 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 135 ppm by mass or less, 130 ppm by mass or less, 125 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 98 ppm by mass or less, 90 ... 6 mass ppm or less, 94 mass ppm or less, 92 mass ppm or less, 90 mass ppm or less, 88 mass ppm or less, 86 mass ppm or less, 84 mass ppm or less, 82 mass ppm or less, 80 mass ppm or less, 78 mass ppm or less, 76 mass ppm or less, 74 mass ppm or less, 72 mass ppm or less, 70 It is preferably less than or equal to 65 mass ppm, 68 mass ppm or less, or 66 mass ppm or less, and may also be 65 mass ppm or less, 60 mass ppm or less, 55 mass ppm or less, 50 mass ppm or less, 45 mass ppm or less, 40 mass ppm or less, 35 mass ppm or less, or 30 mass ppm or less.

In this specification, the term "total polyphenol content" refers to the total amount of polyphenols contained in the entire beer-taste beverage.
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 can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

The total amount of polyphenols can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt 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.

In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with a satisfying drinking experience, the real extract value is preferably 3.00% by mass or more, 3.10% by mass or more, 3.20% by mass or more, 3.30% by mass or more, 3.40% by mass or more, 3.50% by mass or more, 3.60% by mass or more, 3.70% by mass or more, 3.80% by mass or more, 3.90% by mass or more, 4.00% by mass or more, 4.05% by mass or more, or % by mass or more, 4.10% by mass or more, 4.15% by mass or more, 4.20% by mass or more, 4.25% by mass or more, 4.30% by mass or more, 4.35% by mass or more, 4.40% by mass or more, 4.45% by mass or more, 4 .50 mass% or more, 4.55 mass% or more, 4.60 mass% or more, 4.65 mass% or more, 4.70 mass% or more, 4.75 mass% or more, 4.80 mass% or more, 4.85 mass% or more, 4.90 mass% or more Above, 4.95% by mass or more, 5.00% by mass or more, 5.05% by mass or more, 5.10% by mass or more, 5.15% by mass or more, 5.20% by mass or more, 5.25% by mass or more, 5.30% by mass or more, 5.35 Mass% or more, 5.40 mass% or more, 5.45 mass% or more, 5.50 mass% or more, 5.55 mass% or more, 5.60 mass% or more, 5.65 mass% or more, 5.70 mass% or more, 5.75 mass% or more, It is preferably 5.80% by mass or more, 5.85% by mass or more, 5.90% by mass or more, 5.95% by mass or more, or 6.00% by mass or more, and may also be 6.10% by mass or more, 6.20% by mass or more, 6.30% by mass or more, 6.40% by mass or more, 6.50% by mass or more, 6.60% by mass or more, 6.70% by mass or more, 6.80% by mass or more, 6.90% by mass or more, or 7.00% by mass or more.
Furthermore, from the viewpoint of reducing the heavy mouthfeel that is unsuitable for beer-flavored beverages, the real extract value is set to 10.0% by mass or less, 9.90% by mass or less, 9.80% by mass or less, 9.70% by mass or less, 9.60% by mass or less, 9.50% by mass or less, 9.40% by mass or less, 9.30% by mass or less, 9.20% by mass or less, 9.10% by mass or less, 9.00% by mass or less, 8.90% by mass or less, 8.80% by mass or less, 8.70% by mass or less, 8.6 ... ．． 50% by mass or less, 8.40% by mass or less, 8.30% by mass or less, 8.20% by mass or less, 8.10% by mass or less, 8.00% by mass or less, 7.90% by mass or less, 7.80% by mass or less, 7.70% by mass or less, 7.60% by mass or less Below, it is preferably 7.50 mass% or less, 7.40 mass% or less, 7.30 mass% or less, 7.20 mass% or less, 7.10 mass% or less, or 7.00 mass% or less, and 6.90 mass% or less, 6.80 mass% or less, 6.75 mass% or less, 6.70 mass% or less, 6.65 mass% or less, 6.60 mass% or less, 6.55 mass% or less, 6.50 mass% or less, 6.45 mass% or less, 6.40 mass% or less, 6.35 mass% or less, 6.30 mass% 6.25% by mass or less, 6.20% by mass or less, 6.15% by mass or less, 6.10% by mass or less, 6.05% by mass or less, 6.00% by mass or less, 5.95% by mass or less, 5.90% by mass or less, 5.85% by mass or less, 5.80 mass% or less, 5.75 mass% or less, 5.70 mass% or less, 5.65 mass% or less, 5.60 mass% or less, 5.55 mass% or less, 5.50 mass% or less, 5.45 mass% or less, 5.40 mass% or less, 5.35 mass% or less, 5 .30 mass% or less, 5.25 mass% or less, 5.20 mass% or less, 5.15 mass% or less, 5.10 mass% or less, 5.05 mass% or less, 5.00 mass% or less, 4.50 mass% or less, or 4.00 mass% or less.

Real extract (genuine extract) is dissolved particularly in fermented beverages, and refers to the solid matter (soluble evaporation residue) that remains after drying when the beverage is gently heated (after filtering out insoluble matter such as yeast and protein coagulation, if any) to evaporate all of the water, alcohol, carbon dioxide, and other volatile components, or the content (by mass) of this solid matter. The real extract value of the beer-taste beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (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), expanded and revised in 2013).

Furthermore, the real extract value of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

The beer-taste beverage of one embodiment of the present invention may be a beer-taste beverage that satisfies the following formula (1):
Formula (1): X1/Y>4.5
[In the above formula (1), X1 represents the total polyphenol amount (unit: ppm by mass), and Y represents the real extract value (unit: % by mass)]
In the above formula (1), the ratio of the total polyphenol amount to the real extract value (X1/Y) is, from the viewpoint of improving the smoothness suitable for beer-taste beverages, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 10.5 or more, 11.0 or more, 11.5 or more, 12.0 or more It may be 12.5 or more, 13.0 or more, 13.5 or more, 14.0 or more, 14.5 or more, 15.0 or more, 15.5 or more, 16.0 or more, 16.5 or more, 17.0 or more, 17.5 or more, 18.0 or more, 18.5 or more, 19.0 or more, 19.5 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, or 50.0 or more.
In addition, in the above formula (1), the ratio of the total polyphenol amount to the real extract value (X1/Y) is, from the viewpoint of obtaining a beverage with a good balance of smoothness and satisfying taste, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 38.0 or less, 36.0 or less, 34.0 or less, 32.0 or less, 30.0 or less, 29.0 or less. 28.0 or less, 27.0 or less, 26.0 or less, 25.0 or less, 24.0 or less, 23.0 or less, 22.0 or less, 21.0 or less, 20.0 or less, 19.0 or less, 18.0 or less, 17.0 or less, 16.0 or less, 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, or 5.0 or less.

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

When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content (ethanol content) may be 1.0 (v/v)% or more, 1.2 (v/v)% or more, 1.5 (v/v)% or more, 1.7 (v/v)% or more, 2.0 (v/v)% or more, 2.2 (v/v)% or more, 2.5 (v/v)% or more, 2.7 (v/v)% or more, 3.0 (v/v)% or more, 3.2 (v/v)% or more, 3.5 (v/v)% or more, 3.7 (v/v)% or more, 4.0 (v/v)% or more, 4.2 (v/v)% or more, or 4.5 (v/v)% or more. , 4.7(v/v)% or more, or 5.0(v/v)% or more, and may also be 5.2(v/v)% or more, 5.5(v/v)% or more, 5.7(v/v)% or more, 6.0(v/v)% or more, 6.2(v/v)% or more, 6.5(v/v)% or more, 6.7(v/v)% or more, 7.0(v/v)% or more, 7.2(v/v)% or more, 7.5(v/v)% or more, 7.7(v/v)% or more, 8.0(v/v)% or more, 8.2(v/v)% or more, 8.5(v/v)% or more, 8.7(v/v)% or more, or 9.0(v/v)% or more.
The alcohol content is preferably 20.0 (v/v)% or less, 19.0 (v/v)% or less, 18.0 (v/v)% or less, 17.0 (v/v)% or less, 16.0 (v/v)% or less, 15.0 (v/v)% or less, 14.0 (v/v)% or less, 13.0 (v/v)% or less, 12.0 (v/v)% or less, 11.0 (v/v)% or less, 10.0 (v/v)% or less, or 9.5 (v/v)% or less. (v/v)% or less, 8.2 (v/v)% or less, 8.0 (v/v)% or less, 7.7 (v/v)% or less, 7.5 (v/v)% or less, 7.2 (v/v)% or less, 7.0 (v/v)% or less, 6.7 (v/v)% or less, 6.5 (v/v)% or less , 6.2 (v/v)% or less, 6.0 (v/v)% or less, 5.7 (v/v)% or less, 5.5 (v/v)% or less, 5.3 (v/v)% or less, 5.0 (v/v)% or less, 4.5 (v/v)% or less, or 4.0 (v/v)% or less.

When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content (ethanol content) is less than 1.0 (v/v)%, 0.9 (v/v)% or less, 0.8 (v/v)% or less, 0.7 (v/v)% or less, 0.6 (v/v)% or less, 0.5 (v/v)% or less, less than 0.5 (v/v)%, 0.4 (v/v)% or less, 0.3 (v/v)% or less, 0.2 (v/v)% or less, 0.1 (v/v)% or less, 0.05 (v/v)% or less, 0.0 It may be 1 (v/v)% or less, 0.0050 (v/v)% or less, or 0.0025 (v/v)% or less, or it may be 0.0000 (v/v)% or more, 0.00 (v/v)% or more, 0.0 (v/v)% or more, 0.1 (v/v)% or more, 0.2 (v/v)% or more, 0.3 (v/v)% or more, 0.4 (v/v)% or more, 0.5 (v/v)% or more, 0.6 (v/v)% or more, 0.7 (v/v)% or more, 0.8 (v/v)% or more, or 0.9 (v/v)% or more.

In this specification, 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.

Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the proteolysis time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not to add spirits, brewer's alcohol, etc. and the amount added if added.

The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content to fall within the above range.
In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. As the grains used as the raw material for spirits, plants belonging to the grass family are preferred, and barley is more preferred.
Note that the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the perspective of being a low-alcohol beer-taste beverage that has a good taste and resembles beer.

The beer-taste beverage of one embodiment of the present invention may be a beer-taste beverage in which the malt ratio (the ratio of all malts used) is limited. Specifically, the malt ratio of the beer-taste beverage of one embodiment of the present invention may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, less than 60% by mass, 59% by mass or less, 58% by mass or less ... 7% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, less than 50% by mass, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25 It may be less than or equal to 25 mass%, less than 20 mass%, 15 mass% or less, 10 mass% or less, 5 mass% or less, 1 mass% or less, 0.5 mass% or less, 0.1 mass% or less, 0.01 mass% or less, 0.001 mass% or less, or 0 mass%.
Even if the beer-taste beverage of one embodiment of the present invention has a restricted malt content, it is possible to improve the smoothness and/or drinking experience characteristic of a beer-taste beverage by adjusting the total polyphenol content and/or real extract value.
The malt ratio of the beer-taste beverage of one embodiment of the present invention may be a certain value or more, as long as the effects of the present invention are not impaired, and may be, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, or 75% by mass or more.

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.
When the malt ratio is reduced, it is preferable to increase the amounts of raw materials (carbon sources, nitrogen sources) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof (including sugars), and examples of nitrogen sources include yeast extract, corn protein, soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, and decomposition products thereof.
Here, the beer-taste beverage of one embodiment of the present invention may use wheat malt as an ingredient, but from the perspective of allergens, it is preferable not to use wheat malt.
Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl millet, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

Furthermore, in one embodiment of the beer-taste beverage of the present invention, by setting the total content (A) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol to 50.0 mg/L or more, it is possible to produce a beer-taste beverage that has a good throat feel and satisfying drinking sensation, while also improving the lingering aftertaste that is suitable for beer-taste beverages.

In view of the above, in one embodiment of the beer-taste beverage of the present invention, the total content (A) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol is 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more, 70.0 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.0 mg/L or more, 90.0 mg/L or more, 95.0 mg/L or more, or 100.0 mg/L or more. , 105.0 mg/L or more, 110.0 mg/L or more, 115.0 mg/L or more, 120.0 mg/L or more, 125.0 mg/L or more, 130.0 mg/L or more, 135.0 mg/L or more, 140.0 mg/L or more, 145 .0mg/L or more, 150.0mg/L or more, 155.0mg/L or more, 160.0mg/L or more, 165.0mg/L or more, 170.0mg/L or more, 175.0mg/L or more, 180.0mg/L or more, 185.0mg /L or more, 190.0 mg/L or more, 195.0 mg/L or more, 200.0 mg/L or more, 210.0 mg/L or more, 220.0 mg/L or more, 230.0 mg/L or more, 240.0 mg/L or more, 250.0 mg/L or more, 275.0 mg/L or more, or 300 mg/L or more. From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 500.0 mg/L or less, 400.0 mg/L or less, 300.0 mg/L or less It may be 250.0 mg/L or less, 200.0 mg/L or less, 190.0 mg/L or less, 180.0 mg/L or less, 170.0 mg/L or less, 160.0 mg/L or less, 150.0 mg/L or less, 140.0 mg/L or less, 130.0 mg/L or less, 120.0 mg/L or less, 110.0 mg/L or less, 100.0 mg/L or less, 95.0 mg/L or less, 90.0 mg/L or less, 85.0 mg/L or less, or 80.0 mg/L or less.

In this specification, the contents of isoamyl alcohol, n-propanol, and isobutanol can be measured by a known method using an apparatus such as GC-MS.
Furthermore, isoamyl alcohol, n-propanol, and isobutanol may be contained in the ingredients of the beer-taste beverage, or may be added separately during the production process (for example, purified isoamyl alcohol, purified n-propanol, or purified isobutanol).
In one embodiment of the beer-taste beverage of the present invention, the total content (A) of the above components can be adjusted by adjusting the addition of dilution water or carbonated water and the amount of addition if added, the addition of various purified products, the types of isoamyl alcohol-containing raw materials, n-propanol-containing raw materials, and isobutanol-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), the types of raw materials from which isoamyl alcohol, n-propanol, and isobutanol are derived (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), the amounts of raw materials, the brewing process (from the addition of raw materials such as malt to the addition of yeast), and the amount of raw materials added. The enzyme reaction time in the wort production process before addition of the acid, the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration in the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewer's alcohol, etc., can be set as appropriate.

In one embodiment of the beer-taste beverage of the present invention, the isoamyl alcohol content is, from the perspective of improving the lingering aftertaste suitable for beer-taste beverages, 10.0 mg/L or more, 15.0 mg/L or more, 20.0 mg/L or more, 25.0 mg/L or more, 30.0 mg/L or more, 35.0 mg/L or more, 40.0 mg/L or more, 45.0 mg/L or more, 50.0 mg/L or more, 52.0 mg/L or more, 54.0 mg/L or more, 56.0 mg/L or more, 58.0 mg/L or more, 60.0 mg/L or more, 62.0 mg/L or more, 64.0 mg/L or more, 66.0 mg/L or more, 68.0 mg/L or more, 70.0 mg/L or more, 72.0 mg/L or more, 74.0 mg/L or more, 76.0 mg/L or more, 78.0 mg/L or more, 80.0 mg/L or more, 82.0 mg/L or more, 84.0 mg/L or more, 86.0 mg/L or more, 88.0 mg/L or more, 90.0 mg/L or more, 92.0 mg/L or more, 9 The saturation concentration may be 4.0 mg/L or more, 96.0 mg/L or more, 98.0 mg/L or more, 100.0 mg/L or more, 110.0 mg/L or more, 120.0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, or 150.0 mg/L or more. From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the saturation concentration may be 200.0 mg/L or less, 190.0 mg/L or less, 180.0 mg/L or less, 170.0 mg/L or less, 160.0 mg/L or less, 200.0 mg/L or less, 210.0 mg/L or less, 220.0 mg/L or less, 230.0 mg/L or less, 240.0 mg/L or less, 250.0 mg/L or less, 260.0 mg/L or less, 270.0 mg/L or less, 280.0 mg/L or less, 290.0 mg/L or less, 300.0 mg/L or less, 310.0 mg/L or less, 320.0 mg/L or less, 330.0 mg/L or less, 340.0 mg/L or less, 350.0 mg/L or less, 360.0 mg/L or less, 370.0 mg/L or less, 380.0 mg/L or less, 390.0 mg/L or less, 400.0 mg/L or less, 410.0 mg/L or less, 420.0 mg/L or less, 430.0 mg/L or less, 440.0 mg/L or less, 450.0 mg/L or .0 mg/L or less, 150.0 mg/L or less, 140.0 mg/L or less, 130.0 mg/L or less, 120.0 mg/L or less, 110.0 mg/L or less, 100.0 mg/L or less, 95.0 mg/L or less, 90.0 mg/L or less, 85.0 mg/L or less, 80.0 mg/L or less, 75.0 mg/L or less, 70.0 mg/L or less, 65.0 mg/L or less, 60.0 mg/L or less, 55.0 mg/L or less, or 50.0 mg/L or less.
The method for measuring the content of isoamyl alcohol and the method for adjusting the content of isoamyl alcohol are as described above.

In one embodiment of the beer-taste beverage of the present invention, the n-propanol content is, from the perspective of improving the lingering aftertaste suitable for beer-taste beverages, 1.0 mg/L or more, 3.0 mg/L or more, 5.0 mg/L or more, 7.0 mg/L or more, 10.0 mg/L or more, 12.0 mg/L or more, 14.0 mg/L or more, 16.0 mg/L or more, 18.0 mg/L or more, 20.0 mg/L or more, 21.0 mg/L or more, 22.0 mg/L or more, 23.0 mg/L or more, 24.0 mg/L or more, 25.0 mg/L or more, 26.0 mg/L or more, 27.0 mg/L or more, 28.0 mg/L or more, 29.0 mg/L or more, 30.0 mg/L or more, 31.0 mg/L or more, 32.0 mg/L or more, 33.0 mg/L or more, 34.0 mg/L or more, 35.0 mg/L or more, 36.0 mg/L or more, 37.0 mg/L or more, 38.0 mg/L or more, 39.0 mg/L or more, 40.0 mg/L or more, 41.0 mg/L or more, 42.0 mg/L or more, 43.0 mg/L or more, 44.0 mg/L or more, 45.0 mg/L or more, 46.0 mg/L or more, 47.0 mg/L or more, 48.0 mg/L or more, 49.0 mg/L or more, 50.0 mg/L or more, 51.0 mg/L or more, 52.0 mg/L or more, 53.0 0mg/L or more, 22.0mg/L or more, 23.0mg/L or more, 24.0mg/L or more, 25.0mg/L or more, 26.0mg/L or more, 27.0mg/L or more, 28.0mg/L or more, 29 .0 mg/L or more, 30.0 mg/L or more, 31.0 mg/L or more, 32.0 mg/L or more, 33.0 mg/L or more, 34.0 mg/L or more, 35.0 mg/L or more, 36.0 mg/L or more, 37 The concentration may be 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less, or from the viewpoint of providing a beverage that is easy to swallow and/or has a satisfying taste, the concentration may be 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less. , 48.0 mg/L or less, 46.0 mg/L or less, 44.0 mg/L or less, 42.0 mg/L or less, 40.0 mg/L or less, 38.0 mg/L or less, 36.0 mg/L or less, 34.0 mg/L or less, 32.0 mg/L or less, 30.0 mg/L or less, 28.0 mg/L or less, 26.0 mg/L or less, 24.0 mg/L or less, 22.0 mg/L or less, or 20.0 mg/L or less.
The method for measuring the content of n-propanol and the method for adjusting the content of n-propanol are as described above.

In one embodiment of the beer-taste beverage of the present invention, the isobutanol content is, from the perspective of improving the lingering aftertaste suitable for beer-taste beverages, 1.0 mg/L or more, 3.0 mg/L or more, 5.0 mg/L or more, 7.0 mg/L or more, 10.0 mg/L or more, 12.0 mg/L or more, 14.0 mg/L or more, 16.0 mg/L or more, 18.0 mg/L or more, 20.0 mg/L or more, 21.0 mg/L or more, or mg/L or more, 22.0 mg/L or more, 23.0 mg/L or more, 24.0 mg/L or more, 25.0 mg/L or more, 26.0 mg/L or more, 27.0 mg/L or more, 28.0 mg/L or more, 29. 0mg/L or more, 30.0mg/L or more, 31.0mg/L or more, 32.0mg/L or more, 33.0mg/L or more, 34.0mg/L or more, 35.0mg/L or more, 36.0mg/L or more, 37 The concentration may be 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less, or from the viewpoint of providing a beverage that is easy to swallow and/or has a satisfying taste, the concentration may be 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less. , 48.0 mg/L or less, 46.0 mg/L or less, 44.0 mg/L or less, 42.0 mg/L or less, 40.0 mg/L or less, 38.0 mg/L or less, 36.0 mg/L or less, 34.0 mg/L or less, 32.0 mg/L or less, 30.0 mg/L or less, 28.0 mg/L or less, 26.0 mg/L or less, 24.0 mg/L or less, 22.0 mg/L or less, or 20.0 mg/L or less.
The method for measuring the isobutanol content and the method for adjusting the isobutanol content are as described above.

Furthermore, in one embodiment of the beer-taste beverage of the present invention, by setting the total content (B) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate to 100.0 μg/L or more, it is possible to produce a beer-taste beverage that has a good throat feel and satisfying drinking sensation, while also improving the fruity aroma that is suitable for beer-taste beverages.

In view of the above, in one embodiment of the beer-taste beverage of the present invention, the total content (B) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate is 150.0 μg/L or more, 200.0 μg/L or more, 250.0 μg/L or more, 300.0 μg/L or more, 325.0 μg/L or more, 350.0 μg/L or more, 375.0 μg/L or more, 400.0 μg/L or more, 420.0 μg/L or more, 440.0 μg/L or more, 460.0 μg/L or more, 470.0 μg/L or more, 480.0 μg/L or more, 490.0 μg/L or more, 500.0 μg/L or more, 510.0 μg/L or more, 520.0 μg/L or more, 540.0 μg/L or more, 550.0 μg/L or more, 560.0 μg/L or more, 570.0 μg/L or more, 580.0 μg/L or more, 590.0 μg/L or more, 600.0 μg/L or more, 610.0 μg/L or more, 620.0 μg/L or more, 630.0 μg/L or more, 640.0 μg/L or more, 650.0 μg/L or more, 660.0 μg/L or more, 670.0 μg/L or more, 680.0 μg/L or more, 690.0 μg/L or more, 700.0 μg/L or more, 7 ．． 0μg/L or more, 480.0μg/L or more, 500.0μg/L or more, 520.0μg/L or more, 540.0μg/L or more, 560.0μg/L or more, 580.0μg/L or more, 600.0μg/L or more, 620.0μg/L or more, 640. 0 μg/L or more, 660.0 μg/L or more, 680.0 μg/L or more, 700.0 μg/L or more, 720.0 μg/L or more, 740.0 μg/L or more, 760.0 μg/L or more, 780.0 μg/L or more, 800.0 μg/L or more, 820. 0 μg/L or more, 840.0 μg/L or more, 860.0 μg/L or more, 880.0 μg/L or more, 900.0 μg/L or more, 920.0 μg/L or more, 940.0 μg/L or more, 960.0 μg/L or more, 980.0 μg/L or more, or 1000.0 μg/L or more. From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 2000.0 μg/L or less, 1900.0 μg/L or less, 1800.0 μg/L or less, 1700.0 μg/L or less, 160 It may be 0.0 μg/L or less, 1500.0 μg/L or less, 1400.0 μg/L or less, 1300.0 μg/L or less, 1200.0 μg/L or less, 1100.0 μg/L or less, 1000.0 μg/L or less, 950.0 μg/L or less, 900.0 μg/L or less, 850.0 μg/L or less, 800.0 μg/L or less, 750.0 μg/L or less, 700.0 μg/L or less, 650.0 μg/L or less, 600.0 μg/L or less, 550.0 μg/L or less, or 500.0 μg/L or less.

In this specification, the contents of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate can be measured by a known method using an apparatus such as GC-MS.
Furthermore, ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate may be contained in the ingredients of the beer-taste beverage, or may be added separately during the production process (e.g., purified ethyl butyrate, purified ethyl caproate, purified ethyl octanoate, purified ethyl decanoate).
In one embodiment of the beer-taste beverage of the present invention, the total content (B) of each of the above components can be adjusted by adjusting the addition of dilution water or carbonated water and the amount of addition if added, the addition of various refined products, the types of ethyl butyrate-containing raw materials, ethyl caproate-containing raw materials, ethyl octanoate-containing raw materials, and ethyl decanoate-containing raw materials (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), the types of raw materials from which ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate are derived (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), the amounts of raw materials, the brewing process (the addition of raw materials such as malt), the amount of raw materials added, ... The enzyme reaction time in the wort production process (from mashing to before yeast addition), the pH in the mashing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration in the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.

In one embodiment of the beer-taste beverage of the present invention, the ethyl butyrate content is, from the viewpoint of improving the fruity aroma suitable for beer-taste beverages, 10.0 μg/L or more, 50.0 μg/L or more, 75.0 μg/L or more, 100.0 μg/L or more, 110.0 μg/L or more, 120.0 μg/L or more, 130.0 μg/L or more, 140.0 μg/L or more, 150.0 μg/L or more, 155.0 μg/L or more, 160.0 μg/L or more, 165.0 μg/L or more, 170.0 μg/L or more, 175.0 μg/L or more, 180.0 μg/L or more, 185.0 μg/L or more, 190.0 μg/L or more, 195.0 μg/L or more, 200.0 μg/L or more, 2 10.0 μg/L or more, 220.0 μg/L or more, 230.0 μg/L or more, 240.0 μg/L or more, 250.0 μg/L or more, 260.0 μg/L or more, 270.0 μg/L or more, 280.0 μg/L or more, 29 The concentration may be 0.0 μg/L or more, 300.0 μg/L or more, 310.0 μg/L or more, 320.0 μg/L or more, 330.0 μg/L or more, 340.0 μg/L or more, 350.0 μg/L or more, 375.0 μg/L or more, 400.0 μg/L or more, 450.0 μg/L or more, or 500.0 μg/L or more. From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 1000.0 μg/L or less, 900.0 μg/L or less, /L or less, 800.0 μg/L or less, 700.0 μg/L or less, 600.0 μg/L or less, 500.0 μg/L or less, 450.0 μg/L or less, 400.0 μg/L or less, 350.0 μg/L or less, 300.0 μg/L or less, 250.0 μg/L or less, 200.0 μg/L or less, 190.0 μg/L or less, 180.0 μg/L or less, 170.0 μg/L or less, 160.0 μg/L or less, or 150.0 μg/L or less.
The method for measuring the content of ethyl butyrate and the method for adjusting the content of ethyl butyrate are as described above.

In one embodiment of the beer-taste beverage of the present invention, the ethyl caproate content is, from the perspective of improving the fruity aroma suitable for beer-taste beverages, 10.0 μg/L or more, 30.0 μg/L or more, 50.0 μg/L or more, 70.0 μg/L or more, 80.0 μg/L or more, 90.0 μg/L or more, 100.0 μg/L or more, 105.0 μg/L or more, 110.0 μg/L or more, 115.0 μg/L or more, 120.0 μg/L or more, 125 ．． 0μg/L or more, 130.0μg/L or more, 135.0μg/L or more, 140.0μg/L or more, 145.0μg/L or more, 150.0μg/L or more, 155.0μg/L or more, 160.0μg/L or more, 165.0μ g/L or more, 170.0 μg/L or more, 175.0 μg/L or more, 180.0 μg/L or more, 185.0 μg/L or more, 190.0 μg/L or more, 195.0 μg/L or more, 200.0 μg/L or more, 220.0 μg/L From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 1000.0 μg/L or less, 900.0 μg/L or less, 800.0 μg/L or less, 700.0 μg/L or less, 600.0 μg/L or less, 10 ... The concentration may be 0 μg/L or less, 500.0 μg/L or less, 400.0 μg/L or less, 300.0 μg/L or less, 250.0 μg/L or less, 200.0 μg/L or less, 190.0 μg/L or less, 180.0 μg/L or less, 170.0 μg/L or less, 160.0 μg/L or less, 150.0 μg/L or less, 140.0 μg/L or less, 130.0 μg/L or less, 120.0 μg/L or less, 110.0 μg/L or less, or 100.0 μg/L or less.
The method for measuring the content of ethyl caproate and the method for adjusting the content of ethyl caproate are as described above.

In one embodiment of the beer-taste beverage of the present invention, the ethyl octanoate content is, from the perspective of improving the fruity aroma suitable for beer-taste beverages, 10.0 μg/L or more, 50.0 μg/L or more, 75.0 μg/L or more, 100.0 μg/L or more, 110.0 μg/L or more, 120.0 μg/L or more, 130.0 μg/L or more, 140.0 μg/L or more, 150.0 μg/L or more, 155.0 μg/L or more, 160.0 μg/L or more 165.0 μg/L or more, 170.0 μg/L or more, 175.0 μg/L or more, 180.0 μg/L or more, 185.0 μg/L or more, 190.0 μg/L or more, 195.0 μg/L or more, 200.0 μg/L or more Above, 210.0 μg/L or more, 220.0 μg/L or more, 230.0 μg/L or more, 240.0 μg/L or more, 250.0 μg/L or more, 260.0 μg/L or more, 270.0 μg/L or more, 280.0 μg/L or more, The concentration may be 290.0 μg/L or more, 300.0 μg/L or more, 310.0 μg/L or more, 320.0 μg/L or more, 330.0 μg/L or more, 340.0 μg/L or more, 350.0 μg/L or more, 375.0 μg/L or more, 400.0 μg/L or more, 450.0 μg/L or more, or 500.0 μg/L or more. From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 1000.0 μg/L or less, 900.0 μg/L or less, g/L or less, 800.0 μg/L or less, 700.0 μg/L or less, 600.0 μg/L or less, 500.0 μg/L or less, 450.0 μg/L or less, 400.0 μg/L or less, 350.0 μg/L or less, 300.0 μg/L or less, 250.0 μg/L or less, 200.0 μg/L or less, 190.0 μg/L or less, 180.0 μg/L or less, 170.0 μg/L or less, 160.0 μg/L or less, or 150.0 μg/L or less.
The method for measuring the content of ethyl octanoate and the method for adjusting the content of ethyl octanoate are as described above.

In one embodiment of the beer-taste beverage of the present invention, the ethyl decanoate content is, from the perspective of improving the fruity aroma suitable for beer-taste beverages, 1.0 μg/L or more, 5.0 μg/L or more, 10.0 μg/L or more, 25.0 μg/L or more, 50.0 μg/L or more, 55.0 μg/L or more, 60.0 μg/L or more, 62.0 μg/L or more, 64.0 μg/L or more, 66.0 μg/L or more, 68.0 μg/L or more, L or more, 70.0 μg/L or more, 72.0 μg/L or more, 74.0 μg/L or more, 76.0 μg/L or more, 78.0 μg/L or more, 80.0 μg/L or more, 82.0 μg/L or more, 84.0 μg/L or more , 86.0 μg/L or more, 88.0 μg/L or more, 90.0 μg/L or more, 92.0 μg/L or more, 94.0 μg/L or more, 96.0 μg/L or more, 98.0 μg/L or more, 100.0 μg/L or more, 1 The saturation concentration may be 0.05.0 μg/L or more, 110.0 μg/L or more, 115.0 μg/L or more, 120.0 μg/L or more, 130.0 μg/L or more, 140.0 μg/L or more, 150.0 μg/L or more, 175.0 μg/L or more, 200.0 μg/L or more, 250.0 μg/L or more, or 300.0 μg/L or more. From the viewpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the saturation concentration may be 500.0 μg/L or more. /L or less, 400.0 μg/L or less, 300.0 μg/L or less, 250.0 μg/L or less, 200.0 μg/L or less, 190.0 μg/L or less, 180.0 μg/L or less, 170.0 μg/L or less, 160.0 μg/L or less, 150.0 μg/L or less, 140.0 μg/L or less, 130.0 μg/L or less, 120.0 μg/L or less, 110.0 μg/L or less, or 100.0 μg/L or less.
The method for measuring the content of ethyl decanoate and the method for adjusting the content of ethyl decanoate are as described above.

The beer-taste beverage of one embodiment of the present invention may be a beer-taste beverage that satisfies the following formula (2):
Formula (2): A/X1>0.2
[In the above formula (2), A represents the total content (unit: mg/L) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol, and X1 represents the total amount of polyphenols (unit: ppm by mass)]
In the above formula (2), the ratio (A/X1) of the total content (A) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol to the total amount of polyphenols is preferably 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, from the viewpoint of providing a beverage that has a good throat feel and an improved aftertaste. or 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 15.0 or more, or 20.0 or more.
In addition, in the above formula (2), the ratio (A/X1) of the total content (A) of one or more components selected from the group consisting of isoamyl alcohol, n-propanol, and isobutanol to the total amount of polyphenols may be 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, 15.0 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, or 2.0 or less, from the viewpoint of producing a beverage that is easy to swallow.

The beer-taste beverage of one embodiment of the present invention may be a beer-taste beverage that satisfies the following formula (3):
Formula (3): B/X1>1.0
[In the above formula (3), B represents the total content (unit: μg/L) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate, and X1 represents the total amount of polyphenols (unit: ppm by mass)]
In the above formula (3), the ratio (B/X1) of the total content (B) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate to the total amount of polyphenols is, from the viewpoint of obtaining a beverage that has a good throat feel and an improved fruity aroma, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 10.5 or more, 11.5 or more, 12.5 or more, 13.0 or more, 14.5 or more, 15.0 or more, 16.5 or more, 17.0 or more, 18.5 or more, 19.0 or more, 20.5 or more, 21.5 or more, 22.5 or more, 23.0 or more, 24.5 or more, 25.0 or more, 26.5 or more, 27.0 or more, 28.5 or more, 29.0 or more, 30.5 or more, 31.5 or more, 32.5 or more, 33.0 or more, 34.5 or more, 35.0 or more, 36.5 or more, 37.0 or more, 38.5 or more, 39.0 or more, 40.5 or more, 41.5 or more, 42.5 or more, 43.5 or more, 44.5 or more, 45.0 or more, 46.5 or 5 or more, 11.0 or more, 11.5 or more, 12.0 or more, 12.5 or more, 13.0 or more, 13.5 or more, 14.0 or more, 14.5 or more, 15.0 or more, 15.5 or more, 16.0 or more, 16.5 or more, 17.0 or more, 17.5 or more, 18.0 or more, 18.5 or more, 19.0 or more, 19.5 or more, 20.0 or more, 21.0 or more, 22.0 or more, 23.0 or more, 24.0 or more, 25.0 or more, 26.0 or more, 27.0 or more, 28.0 or more, 29.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45.0 or more, or 50.0 or more.
In addition, in the above formula (3), the ratio (B/X1) of the total content (B) of one or more components selected from the group consisting of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate to the total amount of polyphenols may be 100.0 or less, 75.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, 16.0 or less, 14.0 or less, 12.0 or less, 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, or 5.0 or less, from the viewpoint of producing a beverage that is easy to swallow.

In one embodiment of the beer-taste beverage of the present invention, the acetaldehyde content is, from the perspective of improving a suitable, soft aroma (lingering aroma and fullness), 0.2 mg/L or more, 0.4 mg/L or more, 0.6 mg/L or more, 0.8 mg/L or more, 1.0 mg/L or more, 1.2 mg/L or more, 1.4 mg/L or more, 1.6 mg/L or more, 1.8 mg/L or more, 2.0 mg/L or more, 2.2 mg/L or more, 2.4 mg/L or more, 2.6 mg/L or more, 2.8 mg/L or more, 3.0 mg/L or more, 3.5 mg/L or more, 4.0 mg/L or more, 4.5 mg/L or more, 5. The concentration may be 0 mg/L or more, 5.5 mg/L or more, or 6.0 mg/L or more; from the standpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 10.0 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, 7.0 mg/L or less, 6.0 mg/L or less, 5.5 mg/L or less, 5.0 mg/L or less, 4.5 mg/L or less, 4.0 mg/L or less, 3.5 mg/L or less, 3.0 mg/L or less, 2.8 mg/L or less, 2.6 mg/L or less, 2.4 mg/L or less, 2.2 mg/L or less, 2.0 mg/L or less, or 1.5 mg/L or less.

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

In one embodiment of the beer-taste beverage of the present invention, the ethyl acetate content is, from the viewpoint of enhancing a suitable refreshing aroma, 1.0 mg/L or more, 3.0 mg/L or more, 5.0 mg/L or more, 7.0 mg/L or more, 10.0 mg/L or more, 12.0 mg/L or more, 14.0 mg/L or more, 16.0 mg/L or more, 18.0 mg/L or more, 20.0 mg/L or more, 21.0 mg/L or more, 22.0 mg/L or more, 23.0 mg/L or more, 24.0 mg/L or more, 25.0 mg/L or more, 26.0 mg/L or more, 27.0 mg/L or more, 28.0 mg/L or more, 29.0 mg/L or more, 30.0 mg/L or more, 31.0 mg/L or more, 32.0 mg/L or more, 33.0 mg/L or more The concentration may be 34.0 mg/L or more, 35.0 mg/L or more, 36.0 mg/L or more, 37.0 mg/L or more, 38.0 mg/L or more, 39.0 mg/L or more, or 40.0 mg/L or more; and from the standpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 50.0 mg/L or less, 45.0 mg/L or less, 40.0 mg/L or less, 35.0 mg/L or less, 30.0 mg/L or less, 29.0 mg/L or less, 28.0 mg/L or less, 27.0 mg/L or less, 26.0 mg/L or less, 25.0 mg/L or less, 24.0 mg/L or less, 23.0 mg/L or less, 22.0 mg/L or less, 21.0 mg/L or less, or 20.0 mg/L or less.

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

In one embodiment of the beer-taste beverage of the present invention, the content of isoamyl acetate is, from the viewpoint of enhancing a suitable gorgeous aroma, 0.2 mg/L or more, 0.4 mg/L or more, 0.6 mg/L or more, 0.8 mg/L or more, 1.0 mg/L or more, 1.1 mg/L or more, 1.2 mg/L or more, 1.3 mg/L or more, 1.4 mg/L or more, 1.5 mg/L or more, 1.6 mg/L or more, 1.7 mg/L or more, 1.8 mg/L or more, 1.9 mg/L or more, 2.0 mg/L or more, 2.1 mg/L or more, 2.2 mg/L or more, 2.3 mg/L or more, 2.4 mg/L or more, 2.5 mg/L or more, 2.6 mg/L or more. , 2.7 mg/L or more, 2.8 mg/L or more, 2.9 mg/L or more, 3.0 mg/L or more, 3.5 mg/L or more, or 4.0 mg/L or more; and from the standpoint of providing a beverage that is easy to swallow and/or satisfying to drink, the concentration may be 10.0 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, 7.0 mg/L or less, 6.0 mg/L or less, 5.5 mg/L or less, 5.0 mg/L or less, 4.5 mg/L or less, 4.0 mg/L or less, 3.5 mg/L or less, 3.0 mg/L or less, 2.5 mg/L or less, 2.0 mg/L or less, 1.5 mg/L or less, or 1.0 mg/L or less.

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

In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved depth of flavor, the total nitrogen content is set to 10.0 mg/100 mL or more, 15.0 mg/100 mL or more, 18.0 mg/100 mL or more, 20.0 mg/100 mL or more, 22.0 mg/100 mL or more, 24.0 mg/100 mL or more, 26.0 mg/100 mL or more, 28.0 mg/100 mL or more, 30.0 mg/100 mL or more, 32.0 mg/100 mL or more, 34.0 mg/100 mL or more, 36.0 mg/100 mL or more, 38.0 mg/100 mL or more, or 40.0 mg/100 mL or more. Alternatively, from the viewpoint of providing a beverage that is easy to swallow, the content may be 100.0 mg/100 mL or less, 90.0 mg/100 mL or less, 80.0 mg/100 mL or less, 70.0 mg/100 mL or less, 60.0 mg/100 mL or less, less than 60.0 mg/100 mL, 55.0 mg/100 mL or less, 50.0 mg/100 mL or less, 48.0 mg/100 mL or less, 46.0 mg/100 mL or less, 44.0 mg/100 mL or less, 42.0 mg/100 mL or less, 40.0 mg/100 mL or less, 35.0 mg/100 mL or less, or 30.0 mg/100 mL or less.

In this specification, the term "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids.
In addition, in this specification, the total nitrogen content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (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), revised and expanded in 2013).

The total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials used that can be assimilated by yeast. Specifically, the total nitrogen content can be easily adjusted by adjusting the amount of malt or other high-nitrogen ingredients used. Examples of raw materials with high nitrogen content include malt, soybeans, yeast extract, corn, peas, and ungerminated grains.
In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling step, the original extract concentration in the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation step, the fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc.

In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved depth of flavor, the free amino nitrogen content is 1.0 mg/100 mL or more, 1.5 mg/100 mL or more, 2.0 mg/100 mL or more, 2.5 mg/100 mL or more, 3.0 mg/100 mL or more, 3.5 mg/100 mL or more, 4.0 mg/100 mL or more, 4.5 mg/100 mL or more, 5.0 mg/100 mL or more, 5.5 mg/100 mL or more, 6.0 mg/100 mL or more, 6.5 mg/100 mL or more, 7.0 mg/100 mL or more, 7.5 mg/100 mL or more, 8.0 mg/100 mL or more, 8.5 mg/100 mL or more Alternatively, from the standpoint of providing a beverage that is easy to swallow, the content may be 50.0 mg/100 mL or less, 40.0 mg/100 mL or less, 30.0 mg/100 mL or less, 25.0 mg/100 mL or less, 20.0 mg/100 mL or less, less than 20.0 mg/100 mL, 15.0 mg/100 mL or less, 14.0 mg/100 mL or less, 13.0 mg/100 mL or less, 12.0 mg/100 mL or less, 11.0 mg/100 mL or less, or 10.0 mg/100 mL or less.

Free amino nitrogen (FAN) is the total amount of free alpha-amino nitrogen and is used as a numerical indicator of the amino acids contained in raw materials. The free amino nitrogen content can be measured, for example, by the method described in section 8.18 "Free Amino Nitrogen" 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 free amino nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials used that can be assimilated by yeast. Specifically, the free amino nitrogen content can be easily adjusted by adjusting the amount of malt or other raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, corn, peas, and ungerminated grains.
In addition to factors related to the raw materials, the free amino nitrogen content can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling step, the original extract concentration in the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation step, the fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc.

In one embodiment of the beer-taste beverage of the present invention, the original extract concentration (original wort extract concentration) of the final beer-taste beverage is, from the viewpoint of enhancing the desired depth of flavor, 5.0% by mass or more, 5.2% by mass or more, 5.5% by mass or more, 5.7% by mass or more, 6.0% by mass or more, 6.2% by mass or more, 6.5% by mass or more, 6.7% by mass or more, 7.0% by mass or more, 7.2% by mass or more, 7.5% by mass or more, 7.7% by mass or more, 8.0% by mass or more, 8.2% by mass or more, 8.5% by mass or more, 8.7% by mass or more It is preferable to set the content to 9.0% by mass or more, and from the viewpoint of providing a beverage with drinkability suitable for a beer-flavored beverage, it may be set to 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, 14.5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% by mass or less, 12.0% by mass or less, 11.5% by mass or less, or 11.0% by mass or less.
The "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the Brewers Association of Japan, revised edition November 1, 2004)."

In one embodiment of the beer-taste beverage of the present invention, from the perspective of providing a beer-taste beverage with an appropriate firmness, the bitterness value is 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, The BUs may be 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, or 50.0 BUs or more; from the viewpoint of providing a beverage that is not too bitter, the BUs may be 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 40.0 BUs or less, 30.0 BUs or less, less than 30.0 BUs, 29.0 BUs or less, 28.0 BUs or less, 27.0 BUs or less, 26.0 BUs or less, 25.0 BUs or less, 20.0 BUs or less, 15.0 BUs or less, or 10.0 BUs or less.

Furthermore, one embodiment of the beer-taste beverage of the present invention may be a beverage that does not substantially contain hops. The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

In this specification, the "bitterness value" of a beer-taste 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.

The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be given a desired color by adding a coloring agent or the like. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

From the perspective of providing a beverage that is easy to sense as having a good drinking experience, the color of the beer-taste beverage of one embodiment of the present invention may be 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.2 EBC or more, 3.4 EBC or more, 3.6 EBC or more, 3.8 EBC or more, 4.0 EBC or more, 4.2 EBC or more, 4.4 EBC or more, 4.6 EBC or more, 4.8 EBC or more, 5.0 EBC or more, 5.5 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, The EBC may be 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, or 10.0 EBC or more. From the viewpoint of making the beverage visually easy to drink, the EBC may be 50 EBC or less, 40 EBC or less, 30 EBC or less, 25 EBC or less, 20 EBC or less, 15 EBC or less, 14 EBC or less, 13 EBC or less, 12 EBC or less, 11 EBC or less, 10 EBC or less, 9.0 EBC or less, 8.0 EBC or less, 7.0 EBC or less, less than 7.0 EBC, 6.0 EBC or less, 5.0 EBC or less, 4.0 EBC or less, 3.0 EBC or less, or 2.0 EBC or less.
In this specification, the "color" of a beer-taste beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The "color" is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter the beverage, and conversely, the larger the value, the darker the beverage.
The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used, the boiling conditions when preparing the pre-beverage solution (pre-fermentation solution), etc. More specifically, for example, to increase the color, adjustments can be made by increasing the blending ratio of dark-colored malt as malt, increasing the boiling temperature, extending the boiling time, and performing decoction when preparing the saccharified solution. Color can also be increased by increasing the original extract concentration or the malt ratio.

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

The beer-taste beverage of one embodiment of the present invention may be a filtered beer-taste beverage obtained by filtering microorganisms such as yeast. Specifically, it may be a filtered beer-taste beverage that has been filtered through a filter with a pore size of less than 30 μm at any step after the fermentation step using yeast.
Furthermore, the turbidity of a beer-taste beverage according to one embodiment of the present invention may be less than 22 Helm, less than 20 Helm, less than 18 Helm, less than 16 Helm, less than 14 Helm, less than 12 Helm, less than 10 Helm, less than 8 Helm, less than 6 Helm, less than 4 Helm, or less than 2 Helm. In this specification, "turbidity" can be measured using the method described in Analytica EBC, Method 9.29, "Haze in beer." Specifically, a sample to be measured is placed in a constant-temperature water bath at 0°C and held there for 48 hours, gently stirred to homogenize the sample, placed back in the constant-temperature water bath at 0°C and held there for several minutes until all bubbles have disappeared, and then the 90° scattered light value of the total turbidity is read as "turbidity."
The turbidity of the beer-taste beverage of one embodiment of the present invention can be adjusted, for example, by performing the filtration described above.

Furthermore, one embodiment of the beer-taste beverage of the present invention may be a beer-taste beverage that has not been heat-treated. Such a beer-taste beverage has invertase activity. The above-mentioned "invertase activity" serves as an indicator of the degree of thermal stress on a beer-taste beverage. Invertase is an enzyme derived from yeast, and if heat treatment is not performed in the process after yeast addition, invertase will not be inactivated. However, if heat treatment is performed, invertase will be inactivated and invertase activity will decrease depending on the heat treatment conditions. The presence or absence of invertase activity can be measured using known methods.

1.1 Ingredients The main ingredients of the beer-taste beverage of the present invention can be those commonly used in various beer-taste beverages. When the beer-taste beverage of one embodiment of the present invention is a malt-based beer-taste beverage, the main ingredients are malt and water, and, if necessary, other secondary ingredients (carbohydrate ingredients). When the beer-taste beverage of one embodiment of the present invention is a beer-taste beverage that does not substantially use malt, the main ingredients are a carbohydrate ingredient such as sugar solution and water. Furthermore, these beer-taste beverages may be hop-based or hop-free.
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 germinated, dried, and de-rooted seeds of wheat and barley, such as barley, wheat, rye, oats, oats, adlay, and oats, and may 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-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

In one embodiment of the beer-taste beverage 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 used in combination.

Additionally, grains other than malt may be used together with or instead of malt.
Examples of such grains include barley, wheat, rye, oats, oats, pearl millet, oats, etc. that do 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.

Furthermore, when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of ingredients other than malt that can be assimilated by yeast (carbon source, nitrogen source). The ingredients that can be assimilated by yeast are as described above. The beer-taste beverage of one embodiment of the present invention may use one or more ingredients selected from the group consisting of sugars, yeast extract, and corn protein hydrolysates as ingredients.

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

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 adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.

Furthermore, beer-flavored beverages using hops as an ingredient are beverages containing iso-α acids, which are components derived from hops. The iso-α acid content of beverages using hops is more than 0.1 mg/L, more than 1.0 mg/L, 1.0 mg/L or more, 2.0 mg/L or more, 3.0 mg/L or more, 4.0 mg/L or more, 5.0 mg/L or more, 5.5 mg/L or more, 6.0 mg/L or more, 6.5 mg/L or more, 7.0 mg/L or more, 7.5 mg/L or more, 8.0 mg/L or more, 8.5 mg/L or more, 9.0 mg/L or more, 9.5 mg/L or more, 10.0 mg/L or more, 10.5 mg/L or more, 11.0 mg/L or more, 12.0 mg/L or more, 13.0 mg/L or more, 14.0 mg/L or more, 15.0 mg/L or more, 16.0 mg/L or more, 17.0 mg/L or more, 18.0 mg/L or more, 19.0 mg/L or more, 20.0 mg/L or more, 21.0 mg/L or more, 22.0 mg/L or more, 23.0 mg/L or more, 24.0 mg/L or more, 25.0 mg/L or more, 26.0 mg/L or more, 27.0 mg/L or more, 28.0 mg/L or more, 29.0 mg/L or more, 30.0 mg/L or more, 31.0 mg/L or more, 32.0 mg/L or more, 33.0 mg/L or more, 34.0 mg/L or more, 35.0 mg/L or more, 36 The concentration may be 14.0 mg/L or more, 15.0 mg/L or more, 16.0 mg/L or more, 17.0 mg/L or more, 18.0 mg/L or more, 19.0 mg/L or more, 20.0 mg/L or more, 25.0 mg/L or more, or 30.0 mg/L or more, and may be 50.0 mg/L or less, 45.0 mg/L or less, 40.0 mg/L or less, 35.0 mg/L or less, 30.0 mg/L or less, 25.0 mg/L or less, 20.0 mg/L or less, 15.0 mg/L or less, 10.0 mg/L or less, or 5.0 mg/L or less.
On the other hand, the content of iso-α acids in beverages that do not use hops may be 0.1 mg/L or less.

Furthermore, beer-taste beverages using hops as an ingredient may contain residual α acids. α acids are components that are isosiated by heating and converted to iso-α acids.
In one embodiment of the beer-taste beverage of the present invention, the α acid content is 0.01 mg/L or more, 0.05 mg/L or more, 0.1 mg/L or more, 0.3 mg/L or more, 0.5 mg/L or more, 0.7 mg/L or more, 1.0 mg/L or more, 1.2 mg/L or more, 1.4 mg/L or more, 1.6 mg/L or more, 1.8 mg/L or more, 2.0 mg/L or more, 2.5 mg/L or more, 3.0 mg/L or more, /L or more, 3.5 mg/L or more, 4.0 mg/L or more, 4.5 mg/L or more, or 5.0 mg/L or more, or may be 10.0 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, 7.0 mg/L or less, 6.0 mg/L or less, 5.0 mg/L or less, 4.0 mg/L or less, 3.0 mg/L or less, 2.0 mg/L or less, or 1.0 mg/L or less.
In this specification, the content of iso-α acids and α acids can be measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

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 incorporated in one embodiment of the present invention, the amount of the preservative incorporated is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage containing 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, sucrose, trisaccharides or higher sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.
These sweeteners may be used alone or in combination of two or more.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
Furthermore, there are no particular limitations on the type of grain from which starch is produced, the starch purification method, or the treatment conditions for enzymatic or acidic hydrolysis. For example, sugars with an increased maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, panose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

1.1.5 Water-Soluble Dietary Fiber The beer-taste beverage of one embodiment of the present invention may be a beverage containing water-soluble dietary fiber, or may be a beverage containing no water-soluble dietary fiber (added).
Examples of water-soluble dietary fibers include β-glucan, indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, β-glucan, indigestible dextrin, and polydextrose are preferred.
The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient, and such a beverage will still contain water-soluble dietary fiber (e.g., β-glucan) derived from raw materials (e.g., malt) even without the inclusion of (addition of) resistant dextrin.

In one embodiment of the present invention, the beer-taste beverage has a β-glucan content of 1.0 mg/L or more, 5.0 mg/L or more, 10.0 mg/L or more, 15.0 mg/L or more, 20.0 mg/L or more, 25.0 mg/L or more, 30.0 mg/L or more, 35.0 mg/L or more, 40.0 mg/L or more, 45.0 mg/L or more, 50.0 mg/L or more, 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more, 70.0 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.0 mg/L or more, 90.0 mg/L or more, 95.0 mg/L or more, 100.0 mg/L or more, 100.0 mg/L or more, 110.0 mg/L or more, 120.0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, 150.0 mg/L or more, 160.0 mg/L or more, 170.0 mg/L or more, 180.0 mg/L or more, 190.0 mg/L or more, 200.0 mg/L or more, 210.0 mg/L or more, 220.0 mg/L or more, 230.0 mg/L or more, 240.0 mg/L or more, 250.0 mg/L or more, 260.0 mg/L or more, 270.0 mg/L or more, 280.0 mg/L or more, 290.0 mg/L or more, 300.0 mg/L or more, 350 .0 mg/L or more, 70.0 mg/L or more, 75.0 mg/L or more, or 80.0 mg/L or more, or may be 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less, 40.0 mg/L or less, 30.0 mg/L or less, 20.0 mg/L or less, or 10.0 mg/L or less.
The β-glucan content can be measured by post-column calcofluor flow injection analysis (FIA) as described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

The content of water-soluble dietary fiber may be adjusted to fall within the above range by adding commercially available products, or the content of water-soluble dietary fiber (e.g., β-glucan) derived from raw materials such as malt may be adjusted during the manufacturing process to fall within the above range.
When adjusting the content of water-soluble dietary fiber during the production process, the content of water-soluble dietary fiber in the beer-taste beverage of one embodiment of the present invention can be adjusted by, for example, adding dilution water or carbonated water, adjusting the type and amount of raw materials (e.g., barley, malt, corn, sugar solution), the type and amount of enzymes, the amount and timing of enzyme addition (e.g., during the saccharification step, before yeast addition, after yeast addition, during maturation), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time.

1.1.6 Bittering Agents and Bitterness-Promoting Agents The beer-taste beverage of one embodiment of the present invention may be further formulated with one or more bittering agents and bitterness-imparting agents.
In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or the following bittering agents or bitterness imparting agents may be used together with hops. Alternatively, hops may not be used, and the following bittering agents or bitterness imparting agents may be used instead of hops.
The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent used as a bittering agent in ordinary beer or happoshu, such as rosemary, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay leaf, mulberry, caffeine, absinthin, naringin, Phellodendron amurense, 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, artemisia absinthium extract, absinthin, and alginic acid.
These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

1.1.7 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.

1.1.8 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.
Aroma components contained in beer flavoring agents include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ- Undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone Non, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene , β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyl acetate dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxide, and the like.
These fragrances may be used alone or in combination of two or more.

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

1.1.9 Acidulant The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant.
The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and salts thereof. These acidulants may be used alone or in combination of two or more.
Furthermore, these acidulants may be contained in the raw materials of the beer-flavored beverage, may be produced during fermentation from a substrate contained in the raw materials, or may be added separately during the production process (for example, purified products of various acidulants).
The content of various acidulants can be adjusted by adding dilution water or carbonated water and the amount added if added, adding refined products of various acidulants, the type of raw materials containing various acidulants (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), the type of raw materials from which various acidulants originate (barley, malt, corn grits, sugar solution, yeast extract, corn, soybeans, peas, etc.), the amount of raw materials, the enzyme reaction time in the mashing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the mashing process, and the amount of acidulants used to adjust the pH. The amount of acid to be added, the timing of pH adjustment (during mashing, during fermentation, upon completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc., can be set as appropriate.
The content of these acidulants can be measured by known methods depending on the type of acidulant, for example, by high performance liquid chromatography (HPLC) analysis.

In one embodiment of the beer-flavored beverage of the present invention, the phosphoric acid content is, from the viewpoint of imparting a moderate acidity, a clean aftertaste, and a crispness, 10.0 mg/L or more, 30.0 mg/L or more, 50.0 mg/L or more, 70.0 mg/L or more, 100.0 mg/L or more, 110.0 mg/L or more, 120.0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, 150.0 mg/L or more, 160.0 mg/L or more, 170.0 mg/L or more, 180.0 mg/L or more, 190.0 mg/L or more, 200.0 mg/L or more, 210.0 mg/L or more, 220.0 mg/L or more, 230.0 mg/L or more, 240. From the viewpoint of providing a beverage that is not too sour, the acidity may be 1000.0 mg/L or less, 900.0 mg/L or less, 800.0 mg/L or less, 700.0 mg/L or less, 600.0 mg/L or less, 500.0 mg/L or less, 450.0 mg/L or less, 400.0 mg/L or less, 350.0 mg/L or less, 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 180.0 mg/L or less, 160.0 mg/L or less, 140.0 mg/L or less, 120.0 mg/L or less, or 100.0 mg/L or less.

In one embodiment of the beer-flavored beverage of the present invention, the citric acid content is, from the perspective of imparting a moderate acidity and a refreshing acidity and clean aftertaste, 10.0 mg/L or more, 20.0 mg/L or more, 30.0 mg/L or more, 40.0 mg/L or more, 50.0 mg/L or more, 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more, 70 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.0 mg/L or more, 90.0 mg/L or more, 95.0 mg/L or more, 100.0 mg/L or more, 105.0 mg/L or more, 110.0 mg/L or more, 115.0 mg/L or more, 120.0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, 150.0 mg/L or more, 160.0 mg/L or more, 170.0 mg/L or more, 180.0 mg/L or more, 190.0 mg/L or more, 200.0 mg/L or more, 210.0 mg/L or more, 220.0 mg/L or more, 230.0 mg/L or more, 240.0 mg/L or more, 250.0 mg/L or more, 260.0 mg/L or more, 270.0 mg/L or more, 280.0 mg/L or more, 290.0 mg/L or more, 300.0 mg/L or more, 310.0 mg/L or more, 320.0 mg/L or more, 330.0 mg/L or more, mg/L or more, or 200.0 mg/L or more, and from the viewpoint of providing a beverage that is not too sour, the acidity may be 1000.0 mg/L or less, 900.0 mg/L or less, 800.0 mg/L or less, 700.0 mg/L or less, 600.0 mg/L or less, 500.0 mg/L or less, 400.0 mg/L or less, 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 150.0 mg/L or less, 140.0 mg/L or less, 130.0 mg/L or less, 120.0 mg/L or less, 110.0 mg/L or less, 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, or 50.0 mg/L or less.

In one embodiment of the beer-taste beverage of the present invention, the pyruvic acid content is, from the perspective of imparting a moderate acidity, mellowness, and a lingering aftertaste, 1.0 mg/L or more, 5.0 mg/L or more, 10.0 mg/L or more, 15.0 mg/L or more, 20.0 mg/L or more, 22.0 mg/L or more, 24.0 mg/L or more, 26.0 mg/L or more, 28.0 mg/L or more, 30.0 mg/L or more, 32.0 mg/L or more, 34.0 mg/L or more, 36.0 mg/L or more, 38.0 mg/L or more, 40.0 mg/L or more, 45.0 mg/L or more, 50.0 mg/L or more , 55.0 mg/L or more, or 60.0 mg/L or more; and from the viewpoint of providing a beverage that is not too sour, the acidity may be 500.0 mg/L or less, 400.0 mg/L or less, 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 150.0 mg/L or less, 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less, 40.0 mg/L or less, 30.0 mg/L or less, 20.0 mg/L or less, or 10.0 mg/L or less.

In one embodiment of the beer-taste beverage of the present invention, the content of malic acid is, from the viewpoint of imparting a moderate acidity and depth of flavor, 10.0 mg/L or more, 30.0 mg/L or more, 50.0 mg/L or more, 70.0 mg/L or more, 100.0 mg/L or more, 110.0 mg/L or more, 120.0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, 150.0 mg/L or more, 160.0 mg/L or more, 170.0 mg/L or more, 180.0 mg/L or more, 190.0 mg/L or more, 200.0 mg/L or more, 210.0 mg/L or more, 220.0 mg/L or more, 230.0 mg/L or more, 240.0 mg/L or more 1 mg/L or more, 250.0 mg/L or more, or 300.0 mg/L or more. From the viewpoint of providing a beverage that is not too sour, the malic acid content may be 1000.0 mg/L or less, 900.0 mg/L or less, 800.0 mg/L or less, 700.0 mg/L or less, 600.0 mg/L or less, 500.0 mg/L or less, 450.0 mg/L or less, 400.0 mg/L or less, 350.0 mg/L or less, 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 180.0 mg/L or less, 160.0 mg/L or less, 140.0 mg/L or less, 120.0 mg/L or less, or 100.0 mg/L or less. Regarding malic acid, synthetic malic acid, fermented malic acid, or a combination of synthetic and fermented malic acid may be used.

In one embodiment of the beer-taste beverage of the present invention, the succinic acid content is, from the perspective of imparting a moderate acidity and refreshing taste, 10.0 mg/L or more, 20.0 mg/L or more, 30.0 mg/L or more, 40.0 mg/L or more, 50.0 mg/L or more, 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more, 70.0 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.0 mg/L or more, 90.0 mg/L or more, 95.0 mg/L or more, 100.0 mg/L or more, 105.0 mg/L or more, 110.0 mg/L or more, 115.0 mg/L or more, 120 It may be 0.0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, 150.0 mg/L or more, or 200.0 mg/L or more, and from the viewpoint of providing a beverage that is not too sour, it may be 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 150.0 mg/L or less, 140.0 mg/L or less, 130.0 mg/L or less, 120.0 mg/L or less, 110.0 mg/L or less, 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, or 50.0 mg/L or less.

In one embodiment of the beer-taste beverage of the present invention, the lactic acid content is, from the perspective of imparting a moderate acidity, mellowness, and a lingering aftertaste, 10.0 mg/L or more, 50.0 mg/L or more, 100.0 mg/L or more, 120.0 mg/L or more, 140.0 mg/L or more, 160.0 mg/L or more, 180.0 mg/L or more, 200.0 mg/L or more, 210 mg/L or more, 220.0 mg/L or more, 230.0 mg/L or more, 240.0 mg/L or more, 250.0 mg/L or more, 260.0 mg/L or more, 270.0 mg/L or more, 280.0 mg/L or more, 290.0 mg/L or more, 300.0 mg/L or more Alternatively, from the viewpoint of providing a beverage that is not too sour, the acidity may be 900.0 mg/L or less, 800.0 mg/L or less, 700.0 mg/L or less, 600.0 mg/L or less, 500.0 mg/L or less, 400.0 mg/L or less, 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 190.0 mg/L or less, 180.0 mg/L or less, 170.0 mg/L or less, 160.0 mg/L or less, 150.0 mg/L or less, or 100.0 mg/L or less.

In one embodiment of the beer-taste beverage of the present invention, the content of formic acid is, from the viewpoint of imparting a moderate acidity and flavor, 0.01 mg/L or more, 0.05 mg/L or more, 0.1 mg/L or more, 0.5 mg/L or more, 0.7 mg/L or more, 1.0 mg/L or more, 1.2 mg/L or more, 1.4 mg/L or more, 1.6 mg/L or more, 1.8 mg/L or more, 2.0 mg/L or more, 2.5 mg/L or more, 3.0 mg/L or more, 3.5 mg/L or more, 4.0 mg/L or more, 4.5 mg/L or more, 5.0 mg/L or more, 6.0 mg/L or more Alternatively, from the viewpoint of providing a beverage that is not too sour, the acidity may be 50.0 mg/L or less, 40.0 mg/L or less, 30.0 mg/L or less, 20.0 mg/L or less, 10.0 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, 7.0 mg/L or less, 6.0 mg/L or less, 5.0 mg/L or less, 4.0 mg/L or less, 3.0 mg/L or less, 2.0 mg/L or less, or 1.0 mg/L or less.

In one embodiment of the beer-flavored beverage of the present invention, the acetic acid content is, from the perspective of imparting a moderate acidity and refreshing taste, 10.0 mg/L or more, 20.0 mg/L or more, 30.0 mg/L or more, 40.0 mg/L or more, 50.0 mg/L or more, 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more, 70.0 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.0 mg/L or more, 90.0 mg/L or more, 95.0 mg/L or more, 100.0 mg/L or more, 105.0 mg/L or more, 110.0 mg/L or more, 115.0 mg/L or more, 120. The acidity may be 0 mg/L or more, 130.0 mg/L or more, 140.0 mg/L or more, 150.0 mg/L or more, or 200.0 mg/L or more; from the viewpoint of providing a beverage that is not too sour, the acidity may be 300.0 mg/L or less, 250.0 mg/L or less, 200.0 mg/L or less, 150.0 mg/L or less, 140.0 mg/L or less, 130.0 mg/L or less, 120.0 mg/L or less, 110.0 mg/L or less, 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, or 50.0 mg/L or less.

In addition, in addition to the above-mentioned acidulant, the beer-flavored beverage of one embodiment of the present invention may also contain pyroglutamic acid as an organic acid in order to enhance the depth of flavor. The content of pyroglutamic acid is 1.0 mg/L or more, 3.0 mg/L or more, 5.0 mg/L or more, 7.0 mg/L or more, 10.0 mg/L or more, 15.0 mg/L or more, 20.0 mg/L or more, 25.0 mg/L or more, 30.0 mg/L or more, 35.0 mg/L or more, 40.0 mg/L or more, 45.0 mg/L or more, 50.0 mg/L or more, 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more, 70.0 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.0 mg/L or more, 90.0 mg/L or more, 95.0 mg/L or more, 100.0 mg/L or more, 110.0 mg/L or more, 120.0 mg/L or more, 130.0 mg/L or more , 140.0 mg/L or more, or 150.0 mg/L or more; and from the viewpoint of suppressing the development of an undesirable sour taste, the concentration may be 500.0 mg/L or less, 400.0 mg/L or less, 300.0 mg/L or less, 200.0 mg/L or less, 190.0 mg/L or less, 180.0 mg/L or less, 170.0 mg/L or less, 160.0 mg/L or less, less than 150.0 mg/L, 150.0 mg/L or less, 140.0 mg/L or less, 130.0 mg/L or less, 120.0 mg/L or less, 110.0 mg/L or less, 100.0 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less, 60.0 mg/L or less, or 50.0 mg/L or less.

1.1.10 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, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate.
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.
The carbon dioxide gas produced in the fermentation process can be used as is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as needed.

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

When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but may be ^set to 5.0 kg/cm2 or less, 4.5 kg/cm2 or ^less , or 4.0 kg/ ^cm2 or less, or may be set to 0.20 kg/ ^cm2 or more, 0.50 kg/ ^cm2 or more, or 1.0 kg/ ^cm2 or more. Note that any combination of these upper and lower limits may be used; for example, the carbon dioxide pressure of the beverage may be 0.20 kg/ ^cm2 or more to 5.0 kg/cm2 ^{or less} , 0.50 kg/ ^cm2 or more to 4.5 kg/ ^cm2 or less, or 1.0 kg/ ^cm2 or more to 4.0 kg/ ^cm2 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, protein-based 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 examples that can be used include 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, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc.
The fermentation promoter is used to promote fermentation by yeast, and examples thereof include bran components of rice or wheat, vitamins, minerals, etc., which can be used alone or in combination.

1.4 Packaged Beverages The beer-taste beverage of one embodiment of the present invention may be packaged in a container. Packages of any shape and material may be used for packaged beverages. Examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles. From the perspective of ease of portability, cans, bottle-shaped cans, bottles, and plastic bottles are preferred.

2. Method for Producing Beer-Taste Beverage One embodiment of the method for producing a beer-taste beverage of the present invention includes a production method comprising the following step (1) and steps (a) to (c):
Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
Step (a): adjusting the alcohol content of the beer-taste beverage to 1.0 (v/v)% or more.
Step (b): adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass.
Step (c): adjusting the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass.

The method for producing a beer-taste beverage in one embodiment of the present invention may be a method for producing the beverage via a fermentation process, or a method for producing the beverage without a fermentation process. The method for producing a beer-taste beverage in one embodiment of the present invention may be a method for producing a fermented beer-taste beverage via a fermentation process.

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

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

In the production method of one aspect of the present invention, steps (a) to (c) may be performed together with step (1) or after step (1). Furthermore, steps (a) to (c) may be performed after step (1) and before step (2) or (3), together with step (2) or (3), or after step (2) or (3).
The adjustment of steps (a) to (c) also includes the selection of raw materials before step (1).
Steps (a) to (c) may include checking whether each physical property value falls within a desired range.

<Step (a)>
Step (a) is a step of adjusting the alcohol content of the beer-taste beverage to 1.0 (v/v)% or more.
The alcohol content can be adjusted by the methods described above.
In one embodiment of the production method of the present invention, step (a) can be carried out together with step (1) or steps (1) and (2). Furthermore, after step (1), (2), or (3), the alcohol content may be checked and adjusted, if necessary, by adding a diluent selected from dilution water, carbonated water, spirits (distilled alcohol), and the like.

<Step (b)>
Step (b) is a step of adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass.
The total polyphenol content can be adjusted by the methods described above.
In one embodiment of the production method of the present invention, step (b) can be carried out together with step (1), (2), or (3). Furthermore, after step (1), (2), or (3), the total polyphenol content may be confirmed and adjusted, if necessary, by adding a diluent selected from dilution water, carbonated water, spirits (distilled alcohol), and the like.

<Step (c)>
Step (c) is a step of adjusting the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass.
Methods for adjusting the real extract value include the methods described above.
In one embodiment of the production method of the present invention, step (c) can be carried out together with step (1), (2), or (3). Furthermore, after step (1), (2), or (3), a diluent selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), and the like may be added for adjustment, if necessary.

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

2.1 Method for Producing Fermented Beer-Taste Beverage One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and includes the following steps (1) and (2) in addition to steps (a) to (c) above.
Step (1): A step of obtaining a pre-beverage solution 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-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the above-mentioned steps (a) to (c), and adjustments of the contents of various aroma components, various acidulants or organic acids, total nitrogen content, free amino nitrogen content, original extract concentration, bitterness value, color, and pH can be performed at one or more of the following times (a) to (c). Furthermore, if steps (1) and (2) can simultaneously perform steps (a) to (c) and the above-mentioned adjustments, there is no need to perform these steps separately.
(a): Simultaneously with at least one of step (1) and step (2); (b): Between step (1) and step (2); (c): After step (2). Each step in the method for producing a fermented beer-taste beverage of one embodiment of the present invention will be described below.

2.1.1 Process (1)
Step (1) is a step of obtaining a pre-beverage solution 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, malt, and various raw materials including various carbohydrate raw materials other than malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as necessary. Various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added as the various raw materials other than malt. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the fermentation in the subsequent step.

The mixture of various raw materials is heated to saccharify the starch in the raw materials.
The temperature and time of the saccharification treatment are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the raw wort extract in the final beverage, etc. For example, in one embodiment of the present invention, the saccharification treatment temperature may be 55 to 75°C, and the saccharification treatment time may be 30 to 240 minutes.

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 agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution.

After the boiling treatment, the mash is preferably transferred to a whirlpool, cooled to 0 to 23°C, and then treated to remove solids such as coagulated proteins. This treatment allows the concentration of the original wort extract to be adjusted. In this way, a pre-beverage solution is obtained.
In this step, in order to remove solids, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

Instead of the saccharified solution, a pre-beverage solution (pre-fermentation solution) may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.
Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorants, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage liquid (pre-fermentation liquid).
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.

2.1.2 Process (2)
Step (2) is a step of adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation.
The yeast used in this step can be selected appropriately taking into consideration the type of beer-taste beverage to be produced, the desired flavor and aroma, 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 a slurry of concentrated yeast obtained by centrifugation or sedimentation may be added to the raw material solution. Alternatively, the yeast may be added after centrifugation and the supernatant completely removed. The amount of yeast added to the raw material solution can be appropriately set, but is, for example, about 5.0 x ¹⁰ cells/ml to 1.0 x ¹⁰ cells/ml.

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

After fermentation, the fermented beer-flavored beverage may be filtered to remove any yeast, or may not be filtered. Water and the various additives mentioned above may also be added as needed.

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

2.2 Method for Producing Non-Fermented Beer-Taste Beverages A method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention may be any method that does not involve a fermentation step, and examples include methods that include the following steps (1) and (3).
Step (1): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal.
Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

Step (1) is the same as step (1) in the above-mentioned "Method for producing a fermented beer-taste beverage" to obtain a pre-beverage solution.
In step (3), carbon dioxide gas may be added by mixing the cooled beverage preliminaries obtained in step (1) with carbonated water, or by directly adding carbon dioxide gas to the cooled beverage concentrate. Furthermore, additives such as preservatives, sweeteners, flavorings, acidulants, and colorants may be added as needed when adding carbon dioxide gas at the same time as step (3).

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

Step (3a) may be carried out at least after step (1), and may be carried out, for example, at one or more of the following times (α), (β), and (γ):
(α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Of these, step (3a) is preferably carried out after the pre-beverage liquid obtained in step (1) has been cooled to prepare a chilled beverage concentrate, but before adding carbon dioxide gas.
The alcohol component to be added in step (3a) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (a) to (c), as well as adjustments to the contents of various aroma components, the contents of various acidulants or organic acids, the total nitrogen content, the free amino nitrogen content, the original extract concentration, the bitterness value, the color, and the pH, can be performed at one or more of the following times (i) to (v). Furthermore, if steps (a) to (c) and the above-mentioned adjustments can be performed simultaneously by performing steps (1), (3), and (3a), then there is no need to perform these steps separately.
(i): Simultaneous with at least one of step (1), step (3), and step (3a); (ii): Between step (1) and step (3); (iii): Between step (1) and step (3a); (iv): After step (3) or between step (3) and step (3a); (v): After step (3a)

The non-fermented beer-taste beverage obtained in this manner is filled into a predetermined container and distributed to the market as a finished product.
The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. Containers of any shape and material may be used in the packaging process, and examples of containers are as described above.

3. Method for Improving the Flavor of a Beer-Taste Beverage One embodiment of the method for improving the flavor of a beer-taste beverage of the present invention comprises at least the following steps (I) to (III): Another embodiment of the method for improving the flavor of a beer-taste beverage of the present invention comprises at least the following steps (II) and (III):
- Operation (I): Operation to confirm and/or adjust the alcohol content to 1.0 (v/v)% or more.
Operation (II): Confirming and/or adjusting the total polyphenol content to 20 to 140 ppm by mass.
Operation (III): Confirming and/or adjusting the real extract value to 3.20 to 6.80% by mass.
Operations (I) to (III) correspond to steps (a) to (c), respectively, in the above-mentioned method for producing a beer-taste beverage. By adjusting the total polyphenol content and real extract value to fall within the respective predetermined ranges through operations (II) and (III), it is possible to improve the smoothness and/or drinking sensation that is favorable for a beer-taste beverage.
In one aspect of the flavor improving method of the present invention, the beverage that serves as the reference for flavor improvement is a beer-taste beverage prepared without performing one or more of procedures (II) and (III). In another aspect of the flavor improving method of the present invention, the beverage that serves as the reference for flavor improvement may be a beer-taste beverage produced without restricting the malt ratio.
The preferred ranges for alcohol content, total polyphenol content, and real extract value, as well as the various properties, components, and their contents of the beer-taste beverage, are as described above in "1. Beer-taste beverage."

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

Examples 1 to 9, Comparative Examples 1 to 8
<Beverage Preparation>
40 kg of crushed barley malt was added to a mash tank containing 200 L of hot water maintained at 50°C. The temperature was gradually increased to 78°C by repeated heating and maintaining, and then filtered to remove the malt grains, yielding a saccharified solution. Next, a sugar solution was added to the saccharified solution, followed by the addition of hops. The resulting mixture was boiled and subjected to solid-liquid separation to obtain a clear wort. The wort was then cooled to obtain a pre-beverage solution (pre-fermentation solution), which was inoculated with a polysaccharide-degrading enzyme and top-fermenting yeast and subjected to alcoholic fermentation. The yeast was then removed by filtration to yield a fermented beer-flavored beverage. The resulting beverage had an alcohol content of 5-8 (v/v)%, an original extract concentration of 11-17% by mass, a total nitrogen content of 20-50 mg/100 mL, a free amino nitrogen content of 3-10 mg/100 mL, a bitterness value of 6-15 BUs, and a color of 2-6 EBC. The malt ratio of the beverages of Examples 1 to 9 and Comparative Examples 1 to 8 was 10 to 38 mass %.

<Sensory evaluation>
Six trained panelists evaluated the beverages obtained in the Examples and Comparative Examples that had been cooled to approximately 4°C on the following criteria: "whether or not the beverages have a smooth texture suitable for a beer-taste beverage,""whether or not the beverages have an astringent aftertaste unsuitable for a beer-taste beverage,""whether or not the beverages have a full-bodied texture suitable for a beer-taste beverage," and "whether or not the beverages have a heavy mouthfeel unsuitable for a beer-taste beverage." The panelists used scores in increments of 0.1 based on the following criteria, ranging from 3.0 (maximum) to 1.0 (minimum), and the average scores of the six panelists were calculated. The results are shown in Tables 1 and 2.
For the evaluation, samples conforming to the following criteria of "3.0,""2.5,""2.0,""1.5," and "1.0" were prepared in advance to ensure standardization among panelists. Furthermore, in all of the sensory evaluations shown in Tables 1 and 2, no differences in scores of 1.5 or more were observed among panelists for the same beverage.

[Score criteria for the presence or absence of a smooth finish suitable for beer-flavored beverages]
・“3.0”: A very strong feeling of smoothness that is ideal for a beer-flavored beverage.
・“2.5”: A strong feeling of smoothness that is ideal for a beer-flavored beverage.
・“2.0”: A smooth finish that is ideal for a beer-flavored beverage.
・“1.5”: The smoothness that is ideal for a beer-flavored beverage is not very noticeable.
・“1.0”: The smoothness that is ideal for a beer-flavored beverage is hardly noticeable.

[Scoring criteria for the presence or absence of an astringent aftertaste that is unsuitable for beer-flavored beverages]
・“3.0”: No astringent aftertaste, which is unsuitable for a beer-flavored beverage, is detected at all.
・“2.5”: The astringent aftertaste that is unsuitable for a beer-flavored beverage is hardly noticeable.
・“2.0”: The astringent aftertaste that is unsuitable for a beer-flavored beverage is not very noticeable.
・“1.5”: The aftertaste is bitter and unsuitable for a beer-flavored beverage, making it difficult to drink.
・“1.0”: The aftertaste is strong and astringent, which is unsuitable for a beer-flavored beverage, and it is very difficult to drink.

[Score criteria for determining whether a beer-flavored beverage has a satisfying taste]
・“3.0”: A very strong, satisfying taste that is ideal for a beer-flavored beverage.
・“2.5”: A strong, satisfying taste that is ideal for a beer-flavored beverage.
・“2.0”: A satisfyingly satisfying taste that is ideal for a beer-flavored beverage.
・“1.5”: Not very satisfying to drink, which is ideal for a beer-flavored beverage.
"1.0": The desired drinking experience of a beer-flavored beverage is barely noticeable.

[Scoring criteria for the presence or absence of a heavy taste that is unsuitable for beer-flavored beverages]
・“3.0”: There is absolutely no heaviness in the mouth that is unsuitable for a beer-flavored beverage.
・“2.5”: The heavy taste that is unsuitable for a beer-flavored beverage is hardly noticeable.
・"2.0": The heavy taste that is unsuitable for a beer-flavored beverage is not felt very much.
・“1.5”: The taste is heavy, which is unsuitable for a beer-flavored beverage, and it is difficult to drink.
・“1.0”: The taste is heavy, which is unsuitable for a beer-flavored beverage, and it is very difficult to drink.

The overall evaluation was based on the following criteria.
[comprehensive evaluation]
A: All evaluation items have a score of 2.5 or higher.
B: Does not fall under "A" or "C" above.
C: The score for any evaluation item is less than 2.0.

Examples 10 to 19
<Preparation of beverages>
Fermented beer-taste beverages were obtained according to the methods of Examples 1 to 9. In each example, the contents of the various aroma components shown in Table 3 were adjusted by adjusting the set temperatures and holding times for each temperature range when preparing the saccharified solution, the type of hops, the amount and timing of addition, the fermentation temperature and time, and, as necessary, the addition and/or dilution of purified products. The resulting beverages had an alcohol content of 5 to 8 (v/v)%, an original extract concentration of 11 to 17% by mass, a total nitrogen content of 20 to 50 mg/100 mL, a free amino nitrogen content of 3 to 10 mg/100 mL, a bitterness value of 6 to 15 BUs, and a color of 2 to 6 EBC. The beverages of Examples 10 to 19 also had a malt ratio of 10 to 38% by mass.
<Sensory evaluation>
The resulting fermented beer-taste beverages were subjected to sensory evaluation in the same manner as described above. Furthermore, based on the following criteria, the beverages were evaluated for "presence or absence of a lingering aftertaste suitable for a beer-taste beverage" and "presence or absence of a fruity aroma suitable for a beer-taste beverage," using scores ranging from 3.0 (maximum) to 1.0 (minimum) in increments of 0.1, and the average scores of the six panelists were calculated. The results are shown in Table 3.

[Score criteria for the presence or absence of a lingering aftertaste suitable for beer-flavored beverages]
・“3.0”: A very strong lingering aftertaste that is suitable for a beer-flavored beverage.
・“2.5”: A strong lingering aftertaste that is suitable for a beer-flavored beverage.
・“2.0”: A lingering aftertaste that is suitable for a beer-flavored beverage is clearly noticeable.
・“1.5”: The lingering aftertaste that is desirable for a beer-flavored beverage is not very noticeable.
・“1.0”: The lingering aftertaste that is desirable for a beer-flavored beverage is barely noticeable.

[Score criteria for the presence or absence of a fruity aroma suitable for beer-flavored beverages]
・“3.0”: A very strong fruity aroma suitable for a beer-flavored beverage.
・“2.5”: A strong fruity aroma suitable for a beer-flavored beverage is felt.
・“2.0”: A fruity aroma suitable for a beer-flavored beverage is fully noticeable.
・“1.5”: The fruity aroma suitable for a beer-flavored beverage is not very noticeable.
"1.0": The fruity aroma suitable for a beer-flavored beverage is barely detectable.

The overall evaluation was based on the following criteria.
[comprehensive evaluation]
A: All evaluation items have a score of 2.5 or higher.
B: Does not fall under "A" or "C" above.
C: The score for any evaluation item is less than 2.0.

Examples 20 to 23
<Beverage Preparation>
Fermented beer-taste beverages were obtained according to the methods of Examples 1 to 9. In each example, the contents of various components shown in Table 4 were adjusted by setting the set temperature and holding time for each temperature range when preparing the saccharified solution, the type of hop, the amount and timing of addition, the fermentation temperature and time, and adding and/or diluting a purified product as necessary. The beverages of Examples 20 to 23 had an alcohol content of 5 to 8 (v/v)%, an original extract concentration of 11 to 17% by mass, and a malt ratio of 24 to 26% by mass.
<Sensory evaluation>
The resulting fermented beer-taste beverage was subjected to a sensory evaluation in the same manner as described above. The results are shown in Table 4.

As shown in Tables 1 to 4, the beer-taste beverages prepared as Examples were superior to the beverages of Comparative Examples in the various evaluation items described above by adjusting the total polyphenol content and real extract value within the specified ranges, resulting in beverages with an overall superior flavor. Furthermore, the beer-taste beverages prepared in Examples 10 to 23 were beverages with an excellent lingering aftertaste and/or fruity aroma by adjusting the contents of various higher alcohols and/or esters within the specified ranges.
On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 8 did not satisfy the specified ranges for either the total polyphenol content or the real extract value, and therefore were inferior in one or more of the various evaluation items described above.

Claims (22)

The malt ratio is less than 50% by mass,
Hops are used as raw materials,
The alcohol content is 4.5 (v/v)% or more,
The total amount of polyphenols is 20 to 140 ppm by mass,
The real extract value is 3.20 to 6.80% by mass.
Fermented beer-flavored beverage. 2. The fermented beer-taste beverage according to claim 1, wherein the malt ratio is less than 25% by mass. Satisfies the following formula (1):
Formula (1): X1/Y>4.5
The fermented beer-taste beverage according to any one of claims 1 and 2, wherein X1 represents the total polyphenol amount (unit: ppm by mass) and Y represents the real extract value (unit: % by mass). 3. The fermented beer-taste beverage according to claim 1, wherein the total content (A) of isoamyl alcohol, n-propanol, and isobutanol is 50.0 mg/L or more. 3. The fermented beer-taste beverage according to claim 1, wherein the total content (B) of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate is 100.0 μg/L or more. Satisfies the following formula (2):
Formula (2): A/X1>0.2
The fermented beer-taste beverage according to claim 4, wherein A represents the total content of isoamyl alcohol, n-propanol, and isobutanol (unit: mg/L), and X1 represents the total polyphenol amount (unit: ppm by mass). Satisfies the following formula (3):
Formula (3): B/X1>1.0
The fermented beer-taste beverage according to claim 5, wherein in the above formula (3), B represents the total content (unit: μg/L) of ethyl butyrate, ethyl caproate, ethyl octanoate, and ethyl decanoate , and X1 represents the total polyphenol amount (unit: ppm by mass). 3. The fermented beer-taste beverage according to claim 1, wherein the total polyphenol content is 65 to 90 ppm by mass. 3. The fermented beer-taste beverage according to claim 1, wherein the acetaldehyde content is 0.2 to 5.0 mg/L. 3. The fermented beer-taste beverage according to claim 1, wherein the ethyl acetate content is 5.0 to 50.0 mg/L. 3. The fermented beer-taste beverage according to claim 1, wherein the isoamyl acetate content is 0.2 to 5.0 mg/L. The fermented beer-taste beverage according to any one of claims 1 to 2, having a color of less than 7.0 EBC. 3. The fermented beer-taste beverage according to claim 1, which has a bitterness value of less than 30.0 BUs. 3. The fermented beer-taste beverage according to claim 1, wherein the free amino nitrogen content is less than 20.0 mg/100 mL. 3. The fermented beer-taste beverage according to claim 1, wherein the total nitrogen content is less than 60.0 mg/100 mL. 3. The fermented beer-taste beverage according to claim 1, wherein the pyroglutamic acid content is less than 150 mg/L. 3. The fermented beer-taste beverage according to claim 1, wherein the raw material is one or more selected from the group consisting of sugars, yeast extract, and corn protein hydrolysates. 3. The fermented beer-taste beverage according to claim 1, wherein the beer-taste beverage is a filtered beer-taste beverage. The fermented beer-taste beverage according to any one of claims 1 to 2, having a turbidity of less than 22 Helm. The fermented beer-taste beverage according to any one of claims 1 to 2, which has invertase activity. A method for producing a fermented beer-flavored beverage, which has a malt ratio of less than 50% by mass and uses hops as a raw material, comprising the following steps (1) to (2) and steps (a) to (c):
Step (1): A step of obtaining a pre-beverage solution 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-beverage liquid obtained in step (1) to carry out alcoholic fermentation.
Step (a): adjusting the alcohol content of the beer-taste beverage to 4.5 (v/v)% or more.
Step (b): adjusting the total polyphenol content of the beer-taste beverage to 20 to 140 ppm by mass.
Step (c): adjusting the real extract value of the beer-taste beverage to 3.20 to 6.80% by mass. The alcohol content of the final product is 4.5 % (v/v) or more.
The total amount of polyphenols is 20 to 140 ppm by mass,
Real extract value is 3.20 to 6.80% by mass,
The method for improving the flavor of a fermented beer-flavored beverage, which has a malt ratio of less than 50% by mass and uses hops as a raw material, includes adjusting the ratio so that the flavor of the fermented beer-flavored beverage is less than 50% by mass.