JP2021093998A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage having an excellent taste with a rising flavor like a mature flavor.SOLUTION: A beer taste beverage has a malt content in raw material of 50 wt.% or more and 66 wt.% or less, a carbohydrate content of 0.50 g/100 mL or more and 1.40 g/100 mL or less, and an alcohol content of 6.0 v/v% or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

Demand for beer-taste beverages with reduced sugar content is increasing. For example, Patent Document 1 discloses a fermented malt beverage having a reduced sugar content and a method for producing the same.

Japanese Patent No. 5313327

However, it cannot be said that a beer-taste beverage having an excellent flavor (for example, a taste accompanied by an aged-like standing aroma) while having a reduced sugar content has been sufficiently studied.

Therefore, an object of the present invention is to provide a beer-taste beverage having an excellent taste accompanied by an aged-like standing aroma.

In the present invention, the malt ratio in the raw material is 50% by weight or more and 66% by weight or less, the sugar content is 0.50 g / 100 mL or more and 1.40 g / 100 mL or less, and the alcohol content is 6.0 v / v%. The above is related to beer-taste beverages.

Since the malt ratio, sugar content, and alcohol content in the raw material of the beer-taste beverage are within a specific range, the beer-taste beverage is excellent in taste with a ripening-like standing aroma.

The beer-taste beverage may have an alcohol content of 12.0 v / v% or less, an alcohol content of 10.0 v / v% or less, and an alcohol content of 9.5 v / v% or less. .. When the malt ratio and the sugar content in the raw material are within the above-mentioned predetermined ranges and the alcohol content is 10.0 v / v% or less, the taste with a ripening-like standing aroma is further excellent. Further, when the malt ratio and the sugar content in the raw material are within the above-mentioned predetermined ranges and the alcohol content is 9.5 v / v% or less, the taste with aged-like standing aroma is further improved. In addition, the aftertaste is also excellent in carbonation.

The beer-taste beverage may have a lactic acid content of 100 mg / L or more and 400 mg / L or less.

The beer-taste beverage may have a linalool content of 0.4 μg / L or more and 50 μg / L or less.

According to the present invention, it is possible to provide a beer-taste beverage having an excellent taste accompanied by an aged-like standing aroma.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

In the beer-taste beverage according to the present embodiment, the ratio of malt in the raw material is 50% by weight or more and 66% by weight or less, the sugar content is 0.50 g / 100 mL or more and 1.40 g / 100 mL or less, and alcohol. The frequency is 6.0 v / v% or more.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. Examples of beer-taste beverages include those classified as beer, low-malt beer, other brewed liquor, liqueur or spirits under the Liquor Tax Law (Act No. 37 of the first year of Reiwa).

The sugar in the present specification means a sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, sugar refers to food obtained by removing proteins, lipids, dietary fiber, ash, water and alcohol. The amount of sugar in a food is calculated by subtracting the amounts of protein, fat, dietary fiber, ash, water and alcohol from the weight of the food. The amounts of protein, fat, ash and water are measured by the methods listed in the nutrition labeling standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the quantification method of total nitrogen (protein) by the improved Dumas method, and the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the gelbell method, the acid decomposition method or the Reese Gottlieb method. The amount of dietary fiber was measured by the Proski method, the amount of ash was measured by the magnesium acetate ashing method, the direct ashing method or the sulfuric acid-added ashing method, and the amount of water and alcohol was measured by Karl Fisher. Measure by the method, drying aid method, vacuum heating drying method, atmospheric pressure heating drying method or plastic film method. Of the total water and alcohol content, the alcohol content can be measured by the distillation-density (specific gravity) method, gas chromatograph analysis method, oxidation method, etc. described in the 2007 National Tax Agency Instruction No. 6 of the analysis method prescribed by the National Tax Agency. it can.

The alcohol content of beer-taste beverages can be measured, for example, based on the vibration densitometer method described in the National Tax Agency's prescribed analysis method (instruction) "3 Sake 3-4 Alcohol content".

The sugar content of the beer-taste beverage according to the present embodiment is 0.50 g / 100 mL or more and 1.40 g / 100 mL or less. The sugar content of the beer-taste beverage according to the present embodiment is, for example, 1.35 g / 100 mL or less, 1.30 g / 100 mL or less, 1.25 g / 100 mL or less, 1.20 g / 100 mL or less, or 1.15 g /. It may be 100 mL or less. The sugar content of the beer-taste beverage according to the present embodiment is, for example, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.55 g / 100 mL or more, 0.60 g / 100 mL or more, or 0. It may be 65 g / 100 mL or more. The sugar content of the beer-taste beverage can be adjusted, for example, by adjusting the type and amount of raw materials used.

The alcohol content of the beer-taste beverage according to the present embodiment is 6.0 v / v% or more. The alcohol content of the beer-taste beverage according to the present embodiment may be, for example, 6.5 v / v% or more, or 7.0 v / v% or more. The alcohol content of the beer-taste beverage according to the present embodiment is, for example, 20.0 v / v% or less, 15.0 v / v% or less, 12.0 v / v% or less, 11.0 v / v% or less, 10 It may be 0.0 v / v% or less, 9.5 v / v% or less, 9.0 v / v% or less, 8.5 v / v% or less, or 8.0 v / v% or less.

The alcohol content of the beer-taste beverage according to the present embodiment may be, for example, 6.0 v / v% or more and 12.0 v / v% or less, and 6.0 v / v% or more and 10.0 v / v% or less. It may be 6.0 v / v% or more and 9.5 v / v% or less, and may be 6.0 v / v% or more and 9.0 v / v% or less. When the malt ratio and sugar content in the raw material are within the above-mentioned predetermined ranges and the alcohol content is within the range of 6.0 v / v% or more and 9.5 v / v% or less, the standing scent of aging In addition to being excellent in taste, it becomes a beer-taste beverage with an excellent aftertaste of carbonic acid.

The lactic acid content of the beer-taste beverage according to the present embodiment may be, for example, 100 mg / L or more and 400 mg / L or less. The lactic acid content of the beer-taste beverage according to the present embodiment is, for example, 125 mg / L or more, 150 mg / L or more, 175 mg / L or more, 200 mg / L or more, 225 mg / L or more, 250 mg / L or more, or 275 mg / L. That may be the above. The lactic acid content of the beer-taste beverage according to the present embodiment may also be, for example, 375 mg / L or less, 350 mg / L or less, or 325 mg / L or less.

The lactic acid content of the beer-taste beverage can be adjusted, for example, by adjusting the type and amount of raw materials used, and by adjusting the fermentation conditions. In addition, lactic acid may be added to adjust the lactic acid content. The lactic acid content of beer-taste beverages can be measured by HPLC (High Performance Liquid Chromatography).

The linalool content of the beer-taste beverage according to the present embodiment may be, for example, 0.4 μg / L or more and 50 μg / L or less. The linalool content of the beer-taste beverage according to the present embodiment is, for example, 0.5 μg / L or more, 0.6 μg / L or more, 0.7 μg / L or more, 0.8 μg / L or more, 0.9 μg / L or more. , 1.0 μg / L or more, or 2.0 μg / L or more. The linalool content of the beer-taste beverage according to the present embodiment is also, for example, 45 μg / L or less, 40 μg / L or less, 35 μg / L or less, 30 μg / L or less, 25 μg / L or less, or 20 μg / L or less. Good.

Linalool is a component contained in hops. The linalool content of the beer-taste beverage can be adjusted, for example, by adjusting the type of hops, the amount used, the timing of addition, and the like. Linalool may be added separately from the hops to adjust the linalool content.

The linalool content of beer-taste beverages can be measured by the SPME-GC-MS method. In this method, it is preferable to use the standard addition method. If the measurement is affected by contaminants and / or the sensitivity is insufficient, conditions such as fiber type, adsorption temperature, adsorption time, column type, etc. may be changed as appropriate, or GC / MS / It is preferable to use MS or two-dimensional GC-MS.

In the beer-taste beverage according to the present embodiment, the malt ratio in the raw material is 50% by weight or more and 66% by weight or less. The malt ratio in the raw material is the ratio of malt contained in the raw materials other than hops and water.

Malt is obtained by germinating wheat. Examples of the wheat include barley, wheat, rye, oats, oats, adlay, and sardines.

The beer-taste beverage according to the present embodiment may contain a wheat raw material other than malt as a raw material. Examples of wheat raw materials other than malt include barley, wheat, rye, oats, oats, adlay, wheat such as adlay; and processed wheat products such as wheat extract. The wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat.

As a raw material for a beer-taste beverage, an auxiliary raw material may be used as a raw material other than the wheat raw material. Examples of the auxiliary raw material include starch raw materials such as corn, corn starch, corn grits, rice and sorghum, and sugar raw materials such as liquid sugar and sugar. As a raw material for beer-taste beverages, fruits and flavors specified by a Cabinet Order described in Article 3, item 12 (b) of the Liquor Tax Law may be further contained. When these raw materials are contained, the content of the fruits and flavors is preferably less than 5 parts by weight with respect to 100 parts by weight of malt.

The beer-taste beverage according to the present embodiment may use a proteolytic product as an auxiliary raw material. The proteolytic product may be a proteolytic product of a protein derived from an animal or a plant. The proteolytic product is obtained by hydrolyzing a protein (for example, hydrolysis with an acid, an enzyme, etc.). Examples of the proteolytic product include wheat proteolytic product, soybean proteolytic product, corn proteolytic product, milk protein proteolytic product, pea proteolytic product and the like. Proteolytic products include peptides, proteins, amino acids and the like. As the proteolytic product, one type may be used alone, or two or more types may be used in combination.

The beer-taste beverage according to the present embodiment may contain additives such as acidulants, coloring agents, sweeteners, high-sweetness sweeteners, antioxidants, flavors, and salts that are usually blended in the beverage. Examples of the acidulant include citric acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid and the like. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, synthetic color and the like. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like. Examples of the high-sweetness sweetener include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, alitame and the like. Examples of the antioxidant include vitamin C, vitamin E, polyphenol and the like. Examples of the salts include salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like. These additives may be used alone or in combination of two or more.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 1 to 50, less than 40.0, less than 30.0, less than 20.0, less than 10.0, less than 5.0. , 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less or 0. Well, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 It may be more than or equal to or 30.0 or more.

The bitterness value is described in, for example, "8.15 Bitterness Value" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method used. The bitterness value can be appropriately set within the above range by adjusting, for example, the type of raw material and the amount used.

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). Fermented beverages are produced after fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. The non-fermented beverage also includes a beer-taste beverage produced by blending alcohol (for example, alcohol for raw materials, spirits, distilled alcohol such as vodka) without fermentation with yeast or the like.

The beer-taste beverage according to the present embodiment may be non-effervescent or effervescent. Here, non-foaming means that the gas pressure at 20 ° C. is ^{less than 0.049 MPa (0.5 kg / cm 2} ), and foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ^{2) or more.} In the case of foamability, the upper limit of the gas pressure may be about ^{0.294 MPa (3.0 kg / cm 2).}

The beer-taste beverage according to the present embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container or barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to the present embodiment uses a raw material having a malt ratio of 50% by weight or more and 66% by weight or less, has a sugar content of 0.50 g / 100 mL or more and 1.40 g / 100 mL or less, and has an alcohol content of 0.50 g / 100 mL or more and 1.40 g / 100 mL or less. It can be manufactured according to a conventional method except that it is adjusted to 6.0 v / v% or more. The production method according to the present embodiment includes, for example, a preparation step and a fermentation step.

In the charging process, the raw material and the charged water (water used in the charging process) are used to obtain a pre-fermentation liquid. That is, the preparation step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include a boiling step of boiling the sugar-containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid in this order.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through the above-mentioned saccharification of wheat raw materials and is unfermented. The wort undergoes, for example, a step of mixing a raw material such as the above-mentioned wheat raw material with water, a step of saccharifying a liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid (sugar-containing liquid). As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hop may be a processed hop product such as low hop, hexa hop, tetra hop, and isolated hop extract.

In the removing step, the solid content in the liquid after boiling is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating the insoluble solid content contained in the liquid after boiling. Examples of the solid content include a heat-coagulated product produced in the boiling step, and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

In the production method according to the present embodiment, an enzyme may be added in the preparation step. In this case, the reaction of decomposing the sugar in the raw material into sugar that can be assimilated by yeast can be promoted. Examples of the enzyme added in the preparation step include α-amylase, β-amylase, plulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), polysaccharide-degrading enzyme such as hemicellulase, and protease. Such as proteolytic enzymes and the like. One type of enzyme may be used alone, or two or more types may be used in combination. The amount of the enzyme added is, for example, 0.001% by weight or more, 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.5% by weight or more, 1 based on the total amount of malt. It may be 0.0% by weight or more or 2.0% by weight or more, 5.0% by weight or less, 3.0% by weight or less, 1.0% by weight or less, 0.5% by weight or less, 0.4% by weight. Hereinafter, it may be 0.3% by weight or less or 0.1% by weight or less.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, yeast is added to perform alcoholic fermentation. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By carrying out the filtration step, insoluble solids, yeast and the like can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), and various additives (for example, colorants, antioxidants, etc.) are used. Acidulants, bitterness agents, flavors) may be added, alcohol may be added, carbonation and the like may be added. As the alcohol added in the post-fermentation step, for example, spirits can be used.

When the beer-taste beverage is a non-fermented beverage (beer-taste non-fermented beverage), it may be produced without performing the above fermentation step.

The manufacturing method in another embodiment includes, for example, a blending step of blending the raw material into the raw material tank. As raw materials, for example, water and other raw materials such as malt, and if necessary, distilled alcohol and various additives (for example, colorants, antioxidants, acidulants, bitterness agents, flavors, etc.) are used. ..

The production method according to the present embodiment includes a filtration step of filtering a mixed solution obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtered solution filtered in the filtration step, and a first sterilization. A filling step of filling a container such as a bottle, a can, a bottle, or a PET bottle with the sterilized filtrate sterilized in the process, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container. May further be included.

In the blending step, the components may be mixed while being stirred with a stirrer or the like so that the components are well mixed. In addition, the filtration step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterilization filling without performing the second sterilization step. Further, in the case of a sparkling beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Preparation and evaluation of beer-taste beverage]
A pre-fermentation liquid was obtained by a conventional method using malt (malt ratio in the raw material: 52% by weight), liquid sugar, hops and polysaccharide-degrading enzyme. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The liquid after fermentation was filtered to obtain the beer-taste beverage of Example 6. Next, the beer-taste beverage of Example 6 was diluted with water to obtain the beer-taste beverages of Comparative Examples 1 and 1 to 5.

The sugar content in the obtained beer-taste beverage was measured by the following method. First, the amounts of water, alcohol, protein, and ash of the measurement sample were measured. Moisture and alcohol content were measured by the atmospheric heating and drying method. The amount of protein was measured by a method for quantifying total nitrogen (protein) by the improved Dumas method. The amount of ash was measured by the direct ashing method. The amount of lipid in the measurement sample is regarded as 0 g / 100 ml, and the value obtained by subtracting the amount of water, alcohol, protein, ash and dietary fiber from the weight of the measurement sample is calculated as the sugar mass (g / 100 ml) of the measurement sample. did.

The lactic acid content in the obtained beer-taste beverage was measured by HPLC. Specifically, a sample obtained by appropriately diluting the separated beer-taste beverage and filtering it was used as a measurement sample, and the lactic acid content was measured using an organic acid analysis system (manufactured by Shimadzu Corporation).

The linalol content in the obtained beer-taste beverage was measured by a solid-phase microextraction-gas chromatography with mass spectrometer (Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry: SPME-GC-MS).

<Sensory evaluation>
For the obtained beer-taste beverage, sensory evaluation was carried out for the evaluation items of "taste with aged-like standing aroma" and "carbonated feeling of aftertaste". The sensory evaluation was performed by three selected panelists with discriminating ability. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score. The results are shown in Table 1.

"Taste with aged-like standing aroma" is a sensation in which an ester aroma and an alcoholic aroma are mixed to give a complex standing aroma like an aged aroma and a complex taste, and the higher the score, the more preferable the maturation. It shows that you can feel the taste with the standing scent. "Carbonated aftertaste" is a (smooth / sharp) aftertaste that makes you feel like you are drinking carbonated water, even though the top taste is mild. Is shown. In each evaluation item, the score of the beer-taste beverage of Comparative Example 1 was fixed as 2 points, and other beer-taste beverages were evaluated based on this.

The beer-taste beverages of Examples 1 to 6 were superior in taste with aged-like standing aroma as compared with the beer-taste beverage of Comparative Example 1. Further, the beer-taste beverages of Examples 1 to 4 were superior to the beer-taste beverages of Comparative Example 1 in the taste accompanied by the aged-like standing aroma, and further excellent in the carbonic acid feeling of the aftertaste. It was.

[Test Example 2: Preparation and evaluation of beer-taste beverage]
A pre-fermentation solution was obtained by a conventional method using malt, liquid sugar, hops and a polysaccharide-degrading enzyme. The amount of malt and liquid sugar added was adjusted so that the malt ratio in the raw material was 40% by weight, 65% by weight, or 100% by weight. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The liquid after fermentation was filtered to obtain beer-taste beverages of Example 7 and Comparative Examples 2 and 3.

The sugar content, lactic acid content and linalool content in the obtained beer-taste beverage were measured in the same manner as in Test Example 1.

A sensory evaluation was performed on the obtained beer-taste beverage. The procedure for sensory evaluation is the same as in Test Example 1. Further, the score of the beer-taste beverage of Comparative Example 1 was fixed as 2 points, and the other beer-taste beverages were evaluated based on this score, which is the same as that of Test Example 1. The results are shown in Table 2.

The beer-taste beverages of Examples 2 and 7 were excellent in both the taste accompanied by the aged-like standing aroma and the carbonic acidity of the aftertaste.

[Test Example 3: Preparation and evaluation of beer-taste beverage]
Lactic acid was added to the beer-taste beverage of Example 7 to obtain the beer-taste beverages of Examples 8 to 11.

A sensory evaluation was performed on the obtained beer-taste beverage. The procedure for sensory evaluation is the same as in Test Example 1. Further, the score of the beer-taste beverage of Comparative Example 1 was fixed as 2 points, and the other beer-taste beverages were evaluated based on this score, which is the same as that of Test Example 1. The results are shown in Table 3.

The beer-taste beverages of Examples 7 to 11 were excellent in both the taste accompanied by the aged-like standing aroma and the carbonic acidity of the aftertaste.

[Test Example 4: Preparation and evaluation of beer-taste beverage]
Linalool was added to the beer-taste beverage of Example 9 to obtain the beer-taste beverages of Examples 12 to 15.

A sensory evaluation was performed on the obtained beer-taste beverage. The procedure for sensory evaluation is the same as in Test Example 1. Further, the score of the beer-taste beverage of Comparative Example 1 was fixed as 2 points, and the other beer-taste beverages were evaluated based on this score, which is the same as that of Test Example 1. The results are shown in Table 4.

The beer-taste beverages of Examples 9 and 12 to 15 were excellent in both the taste accompanied by the aged-like standing aroma and the carbonic acidity of the aftertaste. In particular, these effects were remarkably observed in the beer-taste beverages of Examples 9 and 12-14.

Claims (6)

The malt ratio in the raw material is 50% by weight or more and 66% by weight or less.
The sugar content is 0.50 g / 100 mL or more and 1.40 g / 100 mL or less.
A beer-taste beverage with an alcohol content of 6.0 v / v% or higher. The beer-taste beverage according to claim 1, wherein the alcohol content is 12.0 v / v% or less. The beer-taste beverage according to claim 1 or 2, wherein the alcohol content is 10.0 v / v% or less. The beer-taste beverage according to any one of claims 1 to 3, wherein the alcohol content is 9.5 v / v% or less. The beer-taste beverage according to any one of claims 1 to 4, wherein the lactic acid content is 100 mg / L or more and 400 mg / L or less. The beer-taste beverage according to any one of claims 1 to 5, wherein the linalool content is 0.4 μg / L or more and 50 μg / L or less.