JP2021168688A - Method for producing beer taste beverage and beer taste beverage - Google Patents

Abstract

To provide a method for producing a beer taste beverage having a reduced purine body content while maintaining its bitterness value and chromaticity.SOLUTION: A method for producing a beer taste beverage includes adding, to a solution after a preparation step, activated carbon for activated carbon treatment, where the activated carbon has an average pore diameter of 1.0 nm or more and 3.6 nm or less.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a beer-taste beverage. The present invention also relates to beer-taste beverages.

Due to the rise in health consciousness in recent years, the demand for beer-taste beverages with reduced purine content is increasing. Various methods have been disclosed so far regarding the reduction of the purine content.

For example, Patent Document 1 includes a purine adsorbent addition step of adding a purine adsorbent to a yeast-containing fermented liquid obtained by fermenting a raw material containing grains, hops, yeast, and water, and the purine adsorbent is added. It includes a liquid feeding step of feeding the yeast-containing fermented liquid to a filter at a water pressure of 200 kPa to 700 kPa, and a filtering step of filtering the liquid fed liquid, and further, before the purine adsorbent addition step. Disclosed is a method for producing a fermented beverage, which comprises a storage step of storing a yeast-containing fermented liquid in a container under a condition where a pressure of 200 kPa or less is applied to the bottom of the container.

Japanese Patent No. 5861004

On the other hand, little is known about a method for reducing the purine content of a beer-taste beverage while maintaining other characteristics such as bitterness value and chromaticity.

Therefore, an object of the present invention is to provide a method for producing a beer-taste beverage in which the purine content is reduced while maintaining the bitterness value and chromaticity.

The present invention comprises adding activated carbon to the solution after the charging step to perform activated carbon treatment, and the average pore diameter of the activated carbon is 1.0 nm or more and 3.6 nm or less. Provide a manufacturing method.

The method for producing a beer-taste beverage according to the present invention includes adding activated carbon to perform activated carbon treatment, and since the average pore diameter of the activated carbon is within a predetermined range, the bitterness value and chromaticity are maintained. It is possible to provide a beer-taste beverage having a reduced purine content.

In the method for producing a beer-taste beverage according to the present invention, it is preferable that the average pore diameter of the activated carbon is 1.0 nm or more and 2.0 nm or less. As a result, the above-mentioned effect is more prominently exhibited.

In the method for producing a beer-taste beverage according to the present invention, it is preferable that the activated carbon is derived from palm. As a result, the above-mentioned effect is more prominently exhibited.

In the method for producing a beer-taste beverage according to the present invention, it is preferable that the pore volume of the activated carbon is 1.5 mL / g or more and 2.2 mL / g or less. As a result, the above-mentioned effect is more prominently exhibited.

In the method for producing a beer-taste beverage according to the present invention, the average particle size of the activated carbon is preferably 40 μm or more and 70 or less. As a result, the above-mentioned effect is more prominently exhibited.

In the method for producing a beer-taste beverage according to the present invention, the specific surface area of the activated carbon is preferably less than ^{1700 m 2 / g.} As a result, the above-mentioned effect is more prominently exhibited.

In the method for producing a beer-taste beverage according to the present invention, the amount of activated carbon added is preferably 100 ppm or more and 2000 ppm or less with respect to the solution after the charging step. As a result, the above-mentioned effect is more prominently exhibited.

In the method for producing a beer-taste beverage according to the present invention, the malt use ratio may be less than 5 w / w%. In this case, it is possible to provide a beer-taste beverage in which the grain odor is suppressed and the flavor is even more excellent.

The beer-taste beverage may be a non-malt beer-taste beverage. In this case, it is possible to provide a beer-taste beverage in which the grain odor is suppressed and the flavor is even more excellent.

The method for producing a beer-taste beverage according to the present invention may include adding a plant-derived raw material protein in the preparation step.

The present invention also provides a beer-taste beverage having a purine content of 0.50 mg / 100 mL or less, a chromaticity of 2 or more, and a bitterness value of 1.2 or more.

According to the present invention, it is possible to provide a method for producing a beer-taste beverage in which the purine content is reduced while maintaining the bitterness value and chromaticity.

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

In the present specification, the "beer-taste beverage" means a beverage having a beer-like flavor, and includes beer under the Liquor Tax Act (Act No. 57 of June 3, 2008). The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

Examples of beer-taste alcoholic beverages include those classified into beer, low-malt beer, other low-malt beer, and liqueur under the Liquor Tax Law (Act No. 57 of June 3, 2008).

The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1 v / v% or more and 20 v / v% or less. The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, and 5 v / v% or more. The upper limit of the alcohol content of beer-taste alcoholic beverages is, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less. , 6v / v% or less, 5v / v% or less, 4v / v% or less, 3v / v% or less.

The non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and may be 0.005 v / v%. It may be less than (0.00v / v%).

The beer-taste beverage according to the present embodiment may be effervescent or non-effervescent. The beer-taste beverage according to the present embodiment is preferably effervescent. In the present specification, foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and non-foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0). It means that it is less than .5 kg / cm ^2). In the case of foamability, the upper limit of the gas pressure may be about ^{0.235 MPa (2.4 kg / cm 2).}

The method for producing a beer-taste beverage according to the present embodiment includes adding activated carbon to the solution after the charging step to perform activated carbon treatment, and the average pore diameter of the activated carbon is 1.0 nm or more and 3.6 nm. It is as follows.

The average pore diameter of the activated carbon may be 3.6 nm or less, 3.0 nm or less, 2.8 nm or less, 2.4 nm or less, and 2. It may be 0 nm or less. The average pore diameter of the activated carbon may be 1.0 nm or more, 1.2 nm or more, 1.5 nm or more, or 1.8 nm or more. The average pore diameter of the activated carbon is preferably 1.0 nm or more and 2.0 nm or less. When the average pore diameter of the activated carbon is within the above range, the purine content is reduced while maintaining the bitterness value and chromaticity.

Specifically, the average pore diameter is calculated from the specific surface area (A) and the total pore volume (V) measured by the BET method based on the following formula (1).
Formula (1) Average pore diameter = 4 × [pore volume (V)] / [specific surface area (A)]

Examples of the raw material for the activated carbon (activated carbon raw material) include coconut (coconut shell) and wood (wood). The activated carbon is preferably derived from palm from the viewpoint of maintaining the bitterness value and chromaticity of the beer-taste beverage and exerting the effect of reducing purines more remarkably.

The pore volume of the activated carbon is preferably 1.5 mL / g or more and 2.2 mL / g or less. When the pore volume of the activated carbon is within this range, the effect of reducing purines while maintaining the bitterness value and chromaticity of the beer-taste beverage is more remarkable. The pore volume of the activated carbon may be 1.6 mL / g or more, 1.7 mL / g or more, or 1.8 mL / g or more, 3.6 mL / g or less, 2.8 mL / g or less, 2 It may be .2 mL / g or less, or 1.9 mL / g or less.

The average particle size of the activated carbon is preferably 40 μm or more and 70 μm or less. When the average particle size of the activated carbon is within this range, the effect of reducing purines while maintaining the bitterness value and chromaticity of the beer-taste beverage is more remarkable. The average particle size of the activated carbon may be 70 μm or less, or 60 μm or less. The average particle size can be measured in accordance with "JIS K 1474: 2014 Activated Carbon Test Method 7.5 Effective Diameter, Equalization Factor and Average Particle Size".

The specific surface area of the activated carbon is preferably less than ^{1700 m 2 / g.} When the specific surface area of the activated carbon is within this range, the effect of reducing purines while maintaining the bitterness value and chromaticity of the beer-taste beverage is more remarkable. The specific surface area of the activated carbon may be 1000 m ² / g or more, or 1100 m ² / g or more.

The amount of activated carbon added can be appropriately adjusted according to the type of raw material used, the quality characteristics required for the final product, and the like. In the production method according to the present embodiment, the amount of the activated carbon added may be 100 ppm or more and 2000 ppm or less, and preferably 300 ppm or more and 700 ppm or less with respect to the solution after the charging step. When the amount of activated carbon added is within the above range, the effect of reducing purines while maintaining the bitterness value and chromaticity of the beer-taste beverage is more remarkable. The amount of the activated carbon added may be 100 ppm or more, 200 ppm or more, or 300 ppm or more with respect to the solution after the charging step. Further, the amount of the activated carbon added may be 2000 ppm or less, 1000 ppm or less, 900 ppm or less, 800 ppm or less, or 700 ppm or less with respect to the solution after the charging step. Here, "ppm" ^{means 10 -4} w / v%.

In addition, the conditions for activated carbon treatment such as contact time and contact temperature can be appropriately determined according to the type of raw material used and the quality characteristics required for the final product. The contact time in the activated carbon treatment may be, for example, 1 to 5 hours or 1 to 3 hours. The contact temperature in the activated carbon treatment may be, for example, 5 to 20 ° C. or 5 to 15 ° C.

The production method according to the present embodiment can be produced in the same manner as a known method for producing a beer-taste beverage, except that the solution after the charging step is treated with activated carbon.

The manufacturing method according to the present embodiment includes at least a preparation step. In the charging step, for example, the charging raw material, water, and if necessary, enzymes and additives may be mixed to saccharify the charged raw material, and the saccharified liquid may be filtered to obtain a charging liquid (pre-fermentation liquid). If necessary, hops may be further added, boiled, cooled, or the like to the charged liquid (pre-fermentation liquid) obtained by filtering the saccharified liquid.

As the raw material to be charged, a wheat raw material may be used, a raw material other than the wheat raw material may be used, or a combination of these may be used.

Examples of the wheat raw material include barley, wheat, oats, rye, and adlay. The wheat raw material may be wheat or malt. The wheat raw material may contain barley, malt or both.

Raw materials other than wheat raw materials may be, for example, cereals such as corn, rice, and kouryan; potatoes such as potatoes and sweet potatoes; and plant raw materials such as beans such as soybeans and peas, such as starch, glitz, and liquid sugar. It may be a sugar raw material (sugar).

In the production method according to the present embodiment, the malt use ratio may be less than 5 w / w%. The malt use ratio of the beer-taste beverage may be 4 w / w% or less, 3 w / w% or less, 2 w / w% or less, or 1 w / w% or less. Further, in the production method according to the present embodiment, the beer-taste beer may be a non-malt beer-taste beverage. When the malt use ratio is within the above range, it is possible to provide a beer-taste beverage in which the grain odor is suppressed and the flavor is even more excellent. The malt usage ratio is the ratio of the total weight of malt to the total weight of raw materials (excluding water and hops). Further, in the present specification, the "non-malt beer taste beverage" means a beer taste beverage in which the malt use ratio is 0 w / w%.

The production method according to the present embodiment may contain a protein separately used as a raw material in addition to the enzyme and the protein derived from the above-mentioned plant raw material. As one embodiment, the method for producing a beer-taste beverage may include adding a plant-derived raw material protein in the preparation step. Examples of the plant-derived raw material protein include wheat protein, soybean protein, pea protein and the like, or decomposition products thereof. The plant-derived raw material protein is preferably soybean protein, pea protein, or a decomposition product thereof. As the plant-derived raw material protein, for example, a plant-derived raw material protein obtained by an extraction operation in which the plant raw material is immersed in a solvent may be used, or a commercially available plant-derived raw material protein may be used.

Examples of the enzyme added in the preparation step include polysaccharide degrading enzymes (eg, α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), hemicellulase, and deki. Stranase) can be used. One type of enzyme may be used alone, or a plurality of types may be used in combination. The amount of the polysaccharide-degrading enzyme added can be appropriately adjusted according to the type of enzyme used, the enzyme activity, the type of raw material, and the like.

As the hops added in the preparation step, 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.

The method for producing a beer-taste beverage according to the present embodiment may include a fermentation step of adding brewer's yeast to the pre-fermentation liquid obtained in the above preparation step and fermenting the liquid to obtain a post-fermentation liquid. The post-fermentation liquid obtained in the above fermentation step may be filtered, heated (sterilized), added with alcohol, carbonated or the like. The method for producing a beer-taste beverage according to the present embodiment may include a liquor storage step of storing the post-fermented liquid to obtain a liquor storage liquid, or may include a filtration step of filtering the liquor storage liquid to obtain a filtrate, and the filtrate. May include a filling step of filling the container.

Alcohol can be added using, for example, spirits, with barley spirits being preferred. In one embodiment, the beer-taste beverage may contain spirits (preferably barley spirits). The amount of alcohol added may be less than 1 v / v%, less than 0.5 v / v%, less than 0.1 v / v%, or less than 0.05 v / v% with respect to the total amount of the post-fermentation liquid.

The method for producing a non-alcoholic beer-taste beverage according to the present embodiment does not have to include the fermentation step. Further, the method for producing a non-alcoholic beer-taste beverage according to the present embodiment may include shortening the fermentation period to suppress the production of alcohol in the fermentation step, and the post-fermentation liquid obtained in the fermentation step. May include removing or reducing alcohol by distilling or diluting. Further, the method for producing a non-alcoholic beer-taste beverage according to the present embodiment may further include a step of performing filtration, heating (sterilization), carbonation, liquor storage, etc. in the production process.

In the production method according to the present embodiment, the activated carbon treatment may be performed on the solution after the charging step. The activated charcoal treatment may be carried out on a solution after the preparation step and before the fermentation step (pre-fermentation solution), or on a solution after the fermentation step, and a solution after the fermentation step and before the liquor storage step (after fermentation). It may be performed on the solution (liquid), on the solution after the liquor storage step, on the solution after the liquor storage step and before the filtration step (liquor storage liquid), or on the solution after the filtration step. This may be performed on the solution (filter solution) after the filtration step and before the filling step.

The beer-taste beverage according to the present embodiment has a purine content of 0.50 mg / 100 mL or less, a chromaticity of 2 or more, and a bitterness value of 1.2 or more. The beer-taste beverage can be obtained, for example, by the above-mentioned method for producing a beer-taste beverage.

The purine content of the beer-taste beverage according to the present embodiment may be 0.50 mg / 100 mL or less, 0.40 mg / 100 mL or less, or 0.30 mg / 100 mL or less. The purine content of the beer-taste beverage may be 0.05 mg / 100 mL or more and 0.10 mg / 100 mL or more.

In the present specification, the purine content refers to the total content of the four purine bases of adenine, xanthine, guanine, and hypoxanthine. The purine content in a beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC).

The chromaticity of the beer-taste beverage according to the present embodiment may be 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 5 or more, or 7 or more. The chromaticity of the beer-taste beverage may be 50 or less, 30 or less, 20 or less, 15 or less, 10 or less, 8 or less, or 5 or less.

The chromaticity is, for example, "8.8 chromaticity 8.8.2" 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 described in "Absorptivity Method".

Even if the bitterness value of the beer-taste beverage according to the present embodiment is 1.2 or more, 1.5 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10 or more. good. The bitterness value of the beer-taste beverage may be 50 or less, 40 or less, 30 or less, 20 or less, 15.0 or less, 13.0 or less, 12.0 or less, or 11.0 or less.

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 beer-taste beverage according to the present embodiment may have a xanthine content of less than 0.30 mg / 100 mL. The xanthine content may be 0.25 mg / 100 mL or less, 0.20 mg / 100 mL or less, 0.15 mg / 100 mL or less, 0.10 mg / 100 mL or less, or 0.05 mg / 100 mL. The xanthine content may be 0.00 mg / 100 mL or more.

The beer-taste beverage according to the present embodiment preferably has a purine removal rate of 95% or less, more preferably 90% or less. The purine removal rate is preferably 50% or more, more preferably 60% or more, and further preferably 70% or more. When the purine removal rate is within the above range, the flavor becomes even more excellent. The purine removal rate is the ratio (%) of the purine content after the activated carbon treatment to the purine content before the activated carbon treatment.

The beer-taste beverage according to the present embodiment preferably has a residual bitterness value of 10% or more, more preferably 20% or more, and even more preferably 30% or more. The residual bitterness value is preferably 90% or less, and more preferably 80% or less. When the residual bitterness value is within the above range, the flavor becomes even more excellent. The residual bitterness value is the ratio (%) of the bitterness value after the activated carbon treatment to the bitterness value before the activated carbon treatment.

The beer-taste beverage according to the present embodiment preferably has a chromaticity residual rate of 50% or more, and more preferably 60% or more. The chromaticity residual rate may be 95% or less, or 90% or less. When the chromaticity residual rate is within the above range, the flavor becomes even more excellent. The chromaticity residual rate is the ratio (%) of the chromaticity after the activated carbon treatment to the chromaticity before the activated carbon treatment.

The beer-taste beverage according to the present embodiment may have a malt usage ratio of less than 5 w / w%. The malt use ratio of the above beer-taste beverage may be 4 w / w% or less, 3 w / w% or less, 2 w / w% or less, or 1 w / w% or less, or may be a non-malt beer-taste beverage. .. When the malt use ratio is within the above range, the grain odor is suppressed and the flavor becomes even more excellent.

The beer-taste beverage according to the present embodiment may contain colorants, sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts and the like which are usually blended in beverages. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-sweetness sweetener include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of acidulants include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, etc. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid Can be mentioned. 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 and ammonium sulfate.

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 / 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.

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

A preparation liquid (pre-fermentation liquid) was prepared using sugars, caramel color, pea protein, water-soluble dietary fiber, and hops as raw materials (preparation step). Yeast was added to the obtained preparation liquid and fermented (fermentation step). Then, through a liquor storage step, a sample of a beer-taste beverage (malt use ratio 0 w / w%) having an alcohol concentration of 3 v / v% was obtained.

The obtained beer-taste beverage sample was treated with activated carbon using the activated carbon shown in Table 1. Then, the samples of Examples 1 to 8 using activated carbon having an average pore diameter of 1.0 nm or more and 3.6 nm or less and Comparative Examples 1 to 4 using activated carbon having an average pore diameter of more than 3.6 nm. For the sample, the effect of activated carbon treatment on bitterness value, chromaticity and purine content was investigated.

The activated carbon treatment was carried out according to the following procedure. That is, various activated carbons shown in Table 1 were added to each sample of the beer-taste beverage produced by the above method so as to have a contact temperature of 600 ppm, and the mixture was stirred under the conditions of a contact temperature of 10 ° C. and a contact time of 2 hours. Then, the activated carbon was removed by centrifugation to obtain samples (Examples 1 to 8 and Comparative Examples 1 to 4) after the activated carbon treatment.

The bitterness value (BU), chromaticity and purine content were measured by the following methods. The bitterness value is described in "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). Measured by method. The chromaticity is "8.8 chromaticity 8.8.2 absorbance" 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). Measured by the method described in "Method". The purine content is the sum of the contents of adenine, guanine, hypoxanthine and xanthine. These purines were measured by high performance liquid chromatography (HPLC).

Table 1 shows the measurement results of bitterness value, chromaticity and purine content of the sample before the activated carbon treatment and the sample treated with the activated carbon using the predetermined activated carbon (Examples 1 to 8 and Comparative Examples 1 to 4). Indicated.

Table 1 shows the residual bitterness value, residual chromaticity, and removal of purines. The residual bitterness value is the ratio (%) of the bitterness value after the activated carbon treatment to the bitterness value before the activated carbon treatment. The chromaticity residual rate is the ratio (%) of the chromaticity after the activated carbon treatment to the chromaticity before the activated carbon treatment. The purine removal rate is the ratio (%) of the purine content after the activated carbon treatment to the purine content before the activated carbon treatment.

The sum of the bitterness value residual rate, the chromaticity residual rate, and the purine body removal rate (bitterness value residual rate + chromaticity residual rate + purine body removal rate) is to remove purines while maintaining the bitterness value and chromaticity. It is an index showing that can be done.

Examples 1 to 8 using activated carbon having an average pore diameter of 1.0 nm or more and 3.6 nm or less have a bitterness value and color as compared with Comparative Examples 1 to 4 having an average pore diameter of more than 3.6 nm. The degree was maintained and the purine content was reduced.

In Examples 6 to 8 using activated carbon having an average pore particle size of 1.0 nm or more and 2.0 nm or less, the effect of reducing purines can be more remarkably exhibited while maintaining the bitterness value and chromaticity. Shown.

Claims (8)

Beer-taste beverages with a purine content of 0.50 mg / 100 mL or less, a chromaticity of 2 or more, and a bitterness value of 4.0 or more (excluding those in which the final filtered beer is reinforced with bitterness). ). The beer-taste beverage according to claim 1, wherein the xanthine content is less than 0.30 mg / 100 mL. The beer-taste beverage according to claim 1 or 2, wherein the purine content is 0.10 mg / 100 mL or more. The beer-taste beverage according to any one of claims 1 to 3, wherein the alcohol content is 1 v / v% or more. The beer-taste beverage according to any one of claims 1 to 4, wherein the residual bitterness value is 30% or more. The beer-taste beverage according to any one of claims 1 to 5, wherein the residual chromaticity rate is 50% or more. The beer-taste beverage according to any one of claims 1 to 6, wherein the malt use ratio is less than 5 w / w%. The beer-taste beverage according to any one of claims 1 to 7, which is a non-malt beer-taste beverage.