JP7747820B2 - Beer-flavored fermented alcoholic beverage and its manufacturing method - Google Patents

Description

The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same, and more particularly to a beer-flavored fermented alcoholic beverage with a reduced purine concentration and a method for producing the same.

Beer, a fermented malt beverage, is said to contain purine compounds at a concentration of approximately 40 to 100 mg/L. When ingested as part of the diet, purine compounds are broken down into uric acid.
In dietary restrictions for hyperuricemia, the intake of purine compounds may be restricted, and in addition to restricting foods with higher purine compound content such as meat, eggs, and liver, dietary restrictions may also be imposed on fermented malt beverages such as beer. For this reason, there is a demand for fermented malt beverages such as beer with reduced purine compound content.

Known techniques for reducing the purine compound concentration in fermented malt beverages such as beer include a technique in which nucleoside phosphorylase and/or nucleosidase is allowed to act on beer wort to decompose nucleosides in the wort and reduce the concentration of purine compounds (Patent Document 1). Also, a technique for reducing the purine compound concentration in a fermented malt beverage by adsorbing and removing purine compounds with an adsorbent that selectively adsorbs purine compounds in a process after the saccharification step and before the addition of hops (Patent Document 2) has been proposed.
is also known.

WO 96/25483 Japanese Patent Application Laid-Open No. 2004-290071

The inventors have confirmed that there is room for improvement in the richness of flavor of beer-flavored fermented alcoholic beverages with reduced purine concentrations.

The present invention aims to provide a beer-flavored fermented alcoholic beverage that has a reduced purine concentration but still has a rich flavor, and a method for producing the same.

The present inventors investigated the relationship between the citric acid concentration (
They found that by controlling the ratio of the citric acid concentration to the OE concentration (mg/L) (citric acid concentration/OE concentration, hereinafter sometimes simply referred to as the "citric acid ratio") within a specific range, it is possible to achieve a rich flavor in a beer-flavored fermented alcoholic beverage with a reduced purine concentration. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
[1] A beer-flavored fermented alcoholic beverage, wherein the purine concentration in the beverage is 3.0 mg
/100mL or less, and the ratio of the citric acid concentration (mg/L) in the beverage to the original extract concentration (OE concentration) (°P) in the beverage (citric acid concentration (mg/L)/OE concentration (°P)) is 8 to 30.
[2] A beer-flavored fermented alcoholic beverage according to [1] above, having a purine concentration of 2.6 mg/100 mL or less.
[3] A beer-flavored fermented alcoholic beverage according to [1] or [2] above, having a purine concentration of less than 0.5 mg/100 mL.
[4] The above [1] to [
3. The beer-flavored fermented alcoholic beverage according to any one of [1] to [3].
[5] The above [1] to [
4. The beer-flavored fermented alcoholic beverage according to any one of [1] to [4].
[6] The beer-flavored fermented alcoholic beverage according to [5] above, which uses at least wheat malt as the malt.
[7] A method for producing a beer-flavored fermented alcoholic beverage, comprising a step of fermenting wort containing at least wheat malt, wherein the purine concentration in the produced beverage is 3.0
A method for producing a beer-flavored fermented alcoholic beverage, wherein the citric acid concentration (mg/L) in the produced beverage to the original extract concentration (OE concentration) (°P) in the produced beverage is 8 to 30 (citric acid concentration/OE concentration).

According to the present invention, by adjusting the citric acid ratio within a specific range in a beer-flavored fermented alcoholic beverage having a purine concentration of 3.0 mg/100 mL or less, it is possible to provide a beer-flavored fermented alcoholic beverage that has a reduced purine concentration while still maintaining a rich flavor. Therefore, the present invention is advantageous in that it can meet a variety of consumer needs, such as health consciousness.

Specific Description of the Invention

In the present invention, the term "beer taste" refers to the taste and aroma specific to beer that can be obtained when beer is produced in the usual manner, i.e., when beer is produced based on fermentation by yeast or the like.

In the present invention, "beer-taste fermented alcoholic beverage" refers to a beverage fermented by yeast using a carbon source, a nitrogen source, water, and the like as ingredients, and includes beer, happoshu, and beverages obtained by adding alcohol to beer or happoshu that use malt as an ingredient (for example, a new genre of liqueur beverages classified as "Liqueur (sparkling) (1)" under the Liquor Tax Act). A preferred embodiment of a beer-taste fermented alcoholic beverage is a beer-taste fermented alcoholic beverage that uses malt and/or ungerminated barley as at least a part of its ingredients (i.e., a fermented malt beverage).

The beer-taste fermented alcoholic beverage of the present invention can be made using malt and/or ungerminated barley or wheat as at least a part of its raw materials, and preferably, can use at least malt (e.g., wheat malt, barley malt) as the barley-derived raw material. When the beer-taste fermented alcoholic beverage of the present invention uses malt as at least a part of its raw materials,
A rich flavor can be achieved regardless of the malt usage ratio, and in such cases, the malt usage ratio can be, for example, less than 50%, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or less than two-thirds or two-thirds or more. In the present invention, the "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding brewing water.

The beer-taste fermented alcoholic beverage of the present invention has a reduced purine concentration. Specifically, the purine concentration of the beer-taste fermented alcoholic beverage of the present invention is 3.0 mg/L.
00 mL or less, and concentrations lower than this (e.g., 2.6 mg/100 mL or less, 1.
less than 5 mg/100 mL, less than 1.0 mg/100 mL, less than 0.5 mg/100 mL)
In addition, beverages with a purine concentration of less than 0.5 mg/100 mL can be set to "
It corresponds to "purine-free beverages."

Purines can be measured by known methods, for example, by hydrolysis with perchloric acid followed by detection using LC-MS/MS (liquid chromatography mass spectrometry) (
"Guide to trace analysis of purines in alcoholic beverages", Japan Food Research Laboratories, URL:
(See http://www.jfrl.or.jp/item/nutrition/post-31.html.) In this specification, the term "purine concentration" refers to the total amount of four purine bases, adenine, xanthine, guanine, and hypoxanthine.

In the beer-flavored fermented alcoholic beverage of the present invention, the original extract concentration (OE concentration)
The upper limit of the OE concentration (°P) can be set as appropriate, for example, to 14. From the viewpoint of providing a satisfying drinking experience, the lower limit of the OE concentration can be set to 2 or more, preferably 7 or more, and more preferably 8 or more. In the present invention, the OE concentration can be in the range of 2 to 14, preferably 7 to 14, and more preferably 8 to 14. In the present invention, the "original extract concentration" affects the body and flavor intensity of beer and serves as an indicator of beer concentration, and can be measured using a commercially available device (for example, an Alcolyzer (manufactured by Anton Paar)). Note that, in beer-flavored fermented alcoholic beverages in which malt and/or ungerminated barleys are used as at least a part of the raw materials, the "original extract concentration" can be rephrased as "original wort extract concentration."

In the beer-flavored fermented alcoholic beverage of the present invention, the original extract concentration (O
The ratio of the citric acid concentration (mg/L) in the beverage to the citric acid concentration (mg/L) (°C) (
In the present invention, the lower limit of the citric acid ratio can be set to 8, preferably 9, from the viewpoint of imparting depth of flavor. Furthermore, since an increase in the citric acid concentration in a beer-flavored fermented alcoholic beverage leads to an increase in the sourness of the beverage, from the viewpoint of the flavor balance of the beer-flavored fermented alcoholic beverage, the upper limit of the citric acid ratio is set to 30.
The citric acid ratio can be set to preferably 25, more preferably 20. The citric acid ratio can be set to a range of 8 to 30, preferably 8 to 25, more preferably 8 to 20, and particularly preferably 9 to 20.

The citric acid concentration of the beer-taste fermented alcoholic beverage of the present invention is not particularly limited as long as the citric acid ratio is within a specific range, but can be, for example, 40 to 300 mg/L, preferably 50 to 270 mg/L, and more preferably 80 to 200 mg/L.

In the present invention, the citric acid concentration can be measured by capillary electrophoresis.
When citric acid is blended in the form of a salt, the concentration is determined based on the free acid.

The extract content of the beer-taste fermented alcoholic beverage of the present invention is not particularly limited, but can be, for example, 0.3 to 5.0°C, preferably 0.5 to 3.0°C, and more preferably 0.6 to 2.9°C. In the present invention, the "extract content" can be measured using a commercially available device (for example, Alcolyzer (manufactured by Anton Paar)).

The beer-taste fermented alcoholic beverage of the present invention is characterized by having a rich flavor despite having a reduced purine concentration. Here, "rich flavor" refers to the flavor sensation recognized by the breadth, complexity, full body, etc. of the flavor.

In beer-flavored fermented alcoholic beverages, the addition of alcohol such as brewer's alcohol can enhance the flavor, and in the present invention, alcohol can be added in some cases to further enhance the flavor. In this case, the amount of alcohol added can be up to 80% of the total alcohol content ultimately contained in the beverage.
As will be shown in the Examples below, the present invention can impart depth of flavor to a beer-taste fermented alcoholic beverage with a reduced purine concentration without relying on the addition of alcohol. Therefore, the beer-taste fermented alcoholic beverage of the present invention can be one that does not contain alcohol as an ingredient, and the production method of the present invention can be one that does not include a step of blending alcohol as an ingredient.

The beer-taste fermented alcoholic beverage of the present invention can be produced by any production procedure, as long as the purine concentration in the beverage is reduced to within a predetermined range and the citric acid ratio in the beverage is adjusted to within a predetermined range. For example, it can be produced as follows. Specifically, a beer-taste fermented alcoholic beverage can be produced by adding fermentation yeast to wort prepared from brewing ingredients such as malt, hops, auxiliary materials, and brewing water, fermenting the resulting fermented liquid at low temperature, and then removing the yeast by filtration. The purine content of the beverage can be reduced by known methods, as described below. The beer-taste fermented alcoholic beverage of the present invention can be produced by adding citric acid to the beer-taste fermented alcoholic beverage with a reduced purine concentration obtained in this manner, so that the citric acid ratio is adjusted to a predetermined value. Citric acid can be added to the beer-taste fermented alcoholic beverage by adding it to the fermentation liquid after fermentation. In this way, a beer-taste fermented alcoholic beverage with a reduced purine concentration and containing citric acid can be produced.

The purine content of a beer-flavored fermented alcoholic beverage can be reduced by known methods, such as a method of reducing the purine content in the beverage by contacting a pre-fermentation liquid or a fermentation liquid with an adsorbent such as activated carbon or zeolite (see Japanese Patent Application Laid-Open No. 2003-169658 and Japanese Patent Application Laid-Open No. 2003-169658).
JP 004-290071 A, JP 2004-290072 A, JP 2015-11 A
2090, etc.), or a method of reducing the purine content in beverages by using raw materials other than malt that contain less purine (e.g., soy protein, corn grits) (see JP-A-201
The purine concentration in the beverage can be adjusted to a predetermined value by using a method such as the one disclosed in Japanese Patent Application Laid-Open No. 2014-117204 and Japanese Patent Application Laid-Open No. 2014-117205.

In the above-mentioned production procedure, wort can be produced by a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, the wort is boiled, and the boiled wort is cooled to prepare the wort.
Commercially available enzyme preparations can also be added during the saccharification process. For example, protease preparations can be used for protein degradation, α-amylase preparations, glucoamylase preparations, pullulanase preparations, etc. for carbohydrate degradation, and β-glucanase preparations, cellulose-degrading enzyme preparations, etc. for cellulose degradation, or a mixture of these preparations can also be used.

In the production of the beer-flavored fermented alcoholic beverage of the present invention, in addition to malt, ungerminated barley (
For example, ungerminated barley (including extracts), ungerminated wheat (including extracts); rice, corn, koryang, potato, starch, sugars (e.g., liquid sugar), fruit (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, Japanese pepper), herbs (e.g., chamomile, sage, basil), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee, and cocoa including their preparations), seafood (e.g., oysters, kelp, wakame seaweed, bonito flakes), and other secondary ingredients; nitrogen sources such as protein hydrolysates and yeast extract; flavorings, colorants, foaming and foam retention improvers, water quality conditioners,
Other additives, such as fermentation aids, can be used as brewing ingredients. The ingredients used in the fermented alcoholic beverage with a beer taste of the present invention, other than brewing water, can be at least malt and hops, and in some cases, sugars, rice, corn, starch, etc. can also be used as ingredients. It goes without saying that all-malt beer, a fermented alcoholic beverage with a beer taste, can be produced from malt, hops, and water.

The citric acid concentration in the beer-taste fermented alcoholic beverage of the present invention can be adjusted by adjusting the malt ratio, using raw materials such as fruits with a high citric acid content, etc., and thus the citric acid ratio can be adjusted to within a predetermined range. Apart from these steps, the beverage can be produced according to the usual method for producing a beer-taste fermented alcoholic beverage, while implementing the method for reducing the purine concentration in the beverage to within a predetermined range, as described above.

The beer-taste fermented alcoholic beverage of the present invention can also be produced by fermenting wort blended with at least wheat malt. That is, according to the present invention, the process comprises a step of fermenting wort blended with at least wheat malt, and the purine concentration in the produced beverage is 3.0 mg/100 mL or less, and the citric acid concentration (mg/L) in the produced beverage relative to the original extract concentration (OE concentration) (°P) in the produced beverage is 0.01 mg/100 mL or less.
The present invention provides a method for producing a beer-taste fermented alcoholic beverage in which the ratio (citric acid concentration/OE concentration) is 8 to 30.

In the production method of the present invention, the beer-flavored fermented alcoholic beverage can be produced according to a typical production procedure for the same, except that at least wheat malt is used as the malt raw material.
That is, fermentation beer yeast is added to wort prepared from brewing raw materials such as malt (partially or entirely consisting of wheat malt), hops, auxiliary materials, and brewing water, and fermentation is carried out. The resulting fermented liquid is then stored at low temperature, and the yeast is then removed by a filtration process, thereby producing a beer-flavored fermented alcoholic beverage.

In the above-mentioned production procedure, the wort can be prepared in the usual manner as described above. Furthermore, the usable brewing raw materials other than malt can also be the same as those described above.

In the production method of the present invention, the carbon source and nitrogen source blended as raw materials can be malt alone, in which case all-malt beer can be produced. In the production method of the present invention, the carbon source and nitrogen source blended as raw materials can also be malt and the above-mentioned auxiliary raw materials, etc., and the malt usage ratio can be less than 50%, 50% or more, 60% or more, 70% or more, etc.
It can be 0% or more, 80% or more, 90% or more, less than two-thirds, or two-thirds or more.

In the production method of the present invention, the malt blended as a raw material contains at least wheat malt, and wheat malt alone may be blended as the raw material malt, or malt other than wheat malt (e.g., barley malt) may be further blended. The proportion of wheat malt in the raw material malt is, for example, 40%.
or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more or 100%
It can be said that:

According to another aspect of the present invention, there are provided a flavor improver for a beer-taste fermented alcoholic beverage with a reduced purine concentration, which comprises citric acid as an active ingredient, and a method for improving the flavor of the beverage. As used herein, "improving the flavor of a beer-taste fermented alcoholic beverage" means achieving a richer flavor in a beer-taste fermented alcoholic beverage with a reduced purine concentration. The flavor improver and flavor improvement method of the present invention can be carried out according to the description of the beer-taste fermented alcoholic beverage of the present invention and the method for producing the beverage.

The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

Measurement of Purine Concentration In the following examples, the purine concentration was measured as follows.
Beer analysis method (Beer Brewers Association, 8.30 Purines; Beer by HPLC-UV method,
The samples were decomposed with 70% perchloric acid and the amount of free purine compounds was measured using a liquid chromatography mass spectrometer.

Measurement of Citric Acid Concentration In the following examples, the citric acid concentration was measured according to the BCOJ Beer Analysis Method (Beer Brewers Association, 8.
24.2 Capillary electrophoresis). Specifically, the analytical equipment used was CE71
00 (manufactured by Agilent) and was measured with reference to the method described in the BCOJ Beer Analysis Method.

Measurement of original extract concentration In the following examples, the original extract concentration was measured in accordance with the BCOJ beer analysis method (Beer Brewers Association, 8.3.6, 8.4.3 and 8.5).
This was carried out using a ion exchange membrane (manufactured by Anton Paar).

Measurement of extractive content In the following examples, extractive content was measured according to the BCOJ beer analysis method (Beer Brewers Association, 8.4.
3) Measurement was carried out using an Alcolyzer (manufactured by Anton Paar).

Example 1: Effect of citric acid ratio on flavor depth (1) Preparation of sample beverages In order to examine the effect of citric acid ratio in beer-flavored fermented alcoholic beverages with reduced purine concentrations, sample beverages with different citric acid ratios were prepared using multiple control products or mixtures with similar purine concentrations, and the flavor depth was evaluated. Specifically, commercially available beer-flavored fermented alcoholic beverages with reduced purine concentrations (Control Products A and B) were used.
, C, D, E, and F) were prepared and used alone or in combination to prepare beer-flavored fermented alcoholic beverages with reduced purine concentrations. The purine concentrations and OE concentrations of the beverages tested were as follows:
Control product A: purine concentration 0.4 mg/100 mL, OE concentration 7.06°P
Control product B: purine concentration 0.5 mg/100 mL, OE concentration 7.21°P
Control product C: purine concentration 2.6 mg/100 mL, OE concentration 7.93°P
Mixture X (mixture of control products D and E with water): purine concentration 3.0 mg/100 mL, 0
E concentration 9.44°P
Mixture Y (mixture of control products A and F): purine concentration 0.5 mg/100 mL, OE concentration 8.57°P

Citric acid was added to each of the obtained beverages to achieve the citric acid ratios shown in Table 1, taking into consideration the content of citric acid originally contained in the beverages, and the sample beverages (A-1 to A-4, B-1 to B-2) were prepared.
B-4, C-1 to C-4, X-1 to X-4, and Y-1 to Y-4) were prepared.
The extract content, which is an index of flavor intensity, was measured for each of the sample beverages obtained.

(2) Analysis of citric acid ratio in sample drinks The citric acid ratio in the sample drinks was calculated using the following formula.

(3) Sensory Evaluation The beverages obtained in (1) above were subjected to sensory evaluation. Specifically, for "depth of flavor,"
Evaluation was performed on a nine-point scale ranging from perceptible (9 points) to not perceptible (1 point). Here, "depth of flavor" refers to the flavor sensation recognized based on the breadth, complexity, and body of the flavor. The sensory evaluation was conducted by five panelists trained according to the following procedure. First, the control product was evaluated using a fixed score of 5, and the flavor sensation and scores were shared among the panelists. Next, a sensory evaluation was performed on a sample beverage to which citric acid had been added to adjust the citric acid ratio to 12.0. The average ± standard deviation of the scores from the five panelists was calculated, and the average was confirmed by all panelists. After these procedures were used to share a common understanding of the flavor sensation and scores of the control product and the sample beverage with a citric acid ratio of 12.0, sensory evaluation was performed on other sample beverages with citric acid ratios of 8.0, 20.0, and 30.0. The average ± standard deviation of the scores from the five panelists was also calculated for these beverages. In addition, comments from the panelists during the sensory evaluation were recorded. The above-mentioned procedure for sensory evaluation was applied to each of Control Product A, Control Product B, Control Product C, Mixture X and Mixture Y, and a sensory evaluation was carried out.

(4) Evaluation Results The results of the sensory evaluation are shown in Table 1. The numbers in parentheses in the comments column indicate the number of people who made the comments.

The results in Table 1 confirm that even for beer-flavored fermented alcoholic beverages with a purine concentration of 3.0 mg/100 mL or less, a rich flavor can be achieved by adjusting the citric acid ratio to 8 to 30, regardless of the extract content.

Example 2: Preparation of beer-flavored fermented alcoholic beverage and effect of citric acid ratio on flavor depth
(1) Production of a beer-flavored fermented alcoholic beverage A beer-flavored fermented alcoholic beverage was produced in a pilot plant. Wheat malt was used as the main raw material for the production of the beer-flavored fermented alcoholic beverage. By adjusting the saccharification temperature and time and filtering, pre-boiled wort with different compositions was obtained.

(A) Saccharification conditions for sample No. 1: 35 parts by mass of wheat malt and an enzyme preparation were added to 100 parts by mass of hot water at 50°C for 40 minutes.
After holding for 15 minutes, the temperature was increased to 68°C and held for 15 minutes. Thereafter, the temperature was increased to 78°C and held for 5 minutes, and then filtered to obtain a pre-boiled wort. Hops were added to the obtained pre-boiled wort, and thereafter the procedure in (c) was followed.

(a) Saccharification conditions for sample No. 2: 21 parts by mass of wheat malt and an enzyme preparation were added to 100 parts by mass of hot water at 50°C for 25 minutes.
The mixture was then heated to 65°C and maintained for 50 minutes, then heated to 78°C and maintained for 5 minutes, and then filtered to obtain a pre-boiled wort. Hops and 9 parts by mass of sugars were added to the obtained pre-boiled wort, and the procedure in (c) was then followed.

(C) Boiling and Fermentation Step Following the pre-boiling wort preparation step (A) or (B), the wort was boiled at 100°C for 90 minutes, then allowed to stand, the trub was separated, and the wort was cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was then added to the pre-fermentation liquid, and main fermentation and post-fermentation were carried out according to conventional methods. The fermented liquid after post-fermentation was then stored at a lower temperature and filtered to obtain clear, beer-flavored fermented alcoholic beverages (Samples 1 and 2).

(2) Analysis and Sensory Evaluation of Beer-Taste Fermented Alcoholic Beverages The purine and extract concentrations of the produced beer-taste fermented alcoholic beverages were measured as described above, and the citric acid and original extract concentrations were also measured to calculate the citric acid ratio. The results are shown in Table 2.

It was confirmed that the purine concentration of all the samples was 3.0 mg/100 mL or less and the citric acid ratio was within the range of 8 to 30.

The sample beverages of Sample Nos. 1 and 2 were subjected to a sensory evaluation by five trained panelists. The evaluation item was "depth of flavor" as described in Example 1 (3). The results of the sensory evaluation confirmed that depth of flavor was achieved in all beverages. In other words, it was confirmed that depth of flavor can be achieved even in beer-flavored fermented alcoholic beverages with a purine concentration of 3.0 mg/100 mL or less by adjusting the citric acid ratio to 8 to 30.

Claims (7)

A beer-flavored fermented alcoholic beverage containing 50% or more malt ,
The purine concentration in the beverage is 3.0 mg/100 mL or less ,
The citric acid concentration in the beverage is 40 to 300 mg/L;
the original extract concentration (OE concentration) (°P) in the beverage is 2 to 14°P;
The ratio of the citric acid concentration (mg/L) in the beverage to the OE concentration ( °P) in the beverage (citric acid concentration (mg/L)/OE concentration (°P)) is 8 to 30; and
The extract content of the beverage is 0.3 to 5.0%.
A fermented alcoholic beverage with a beer taste. The beer-flavored fermented alcoholic beverage according to claim 1, having a purine concentration of 2.6 mg/100 mL or less. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, having a purine concentration of less than 0.5 mg/100 mL. The beer-taste fermented alcoholic beverage according to any one of claims 1 to 3 , wherein at least wheat malt is used as the malt. The beer-taste fermented alcoholic beverage according to any one of claims 1 to 4, wherein sugars are used as part of the ingredients. The beer-taste fermented alcoholic beverage according to any one of claims 1 to 5, wherein the malt usage ratio is less than 90%. A method for producing a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50% or more ,
It includes a step of fermenting the wort ,
The purine concentration in the produced beverage is 3.0 mg/100 mL or less ,
The citric acid concentration in the produced beverage is 40 to 300 mg/L;
the original extract concentration (OE concentration) (°P) in the produced beverage is 2 to 14°P;
The ratio of the citric acid concentration (mg/L) in the produced beverage to the OE concentration ( °P) in the produced beverage (citric acid concentration (mg/L)/OE concentration (°P)) is 8 to 30; and
The extract content of the produced beverage is 0.3 to 5.0%.
A method for producing a beer-flavored fermented alcoholic beverage.