JP2024059762A - Beer-flavored beverages - Google Patents

Abstract

[Problem] To provide a low-alcohol beer-taste beverage that is suppressed from being watery and has a good drinking experience. [Solution] To provide a beer-taste beverage having a malt ratio of 50% by mass or more and less than 100% by mass, an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, and an apparent fermentation degree of 5 to 80%, or a method for producing a beer-taste beverage comprising a step of adjusting the apparent fermentation degree to 5 to 80%, or a method for improving the taste of a beer-taste beverage, characterized by adjusting the apparent fermentation degree to 5 to 80%. [Selected Figures] None

Description

The present invention relates to a beer-flavored beverage.

Conventionally, a variety of beer-flavored beverages have been developed and offered in response to the diversifying tastes of recent consumers.
For example, Patent Document 1 discloses a beer-taste beverage that contains specified amounts of proline and amino nitrogen and has an alcohol concentration of less than 1% (v/v).

JP 2021-180688 A

Beer-flavored beverages with low alcohol content can easily feel watery or not very satisfying to drink.
Therefore, there is a demand for a low-alcohol beer-flavored beverage that is less watery and has a good drinking experience.

The present invention provides a beer-taste beverage with a low alcohol content, in which the malt ratio and apparent attenuation degree are adjusted to fall within a specified range.
That is, the present invention includes the following aspects.
[1]
The malt ratio is 50% by mass or more and less than 100% by mass,
The alcohol content is 1.0 (v/v)% or more and less than 4.5 (v/v)%;
A beer-flavored beverage having an apparent degree of fermentation of 5 to 80%.
[2]
The beer-taste beverage according to [1], wherein the original extract concentration is 1 to 20% by mass.
[3]
The beer-taste beverage according to [1] or [2], wherein the real extract concentration is 0.1 to 15% by mass.
[4]
The beer-taste beverage according to any one of [1] to [3], wherein the ratio [(X)/(Y)] of the original extract concentration (X) (unit: mass %) to the apparent degree of fermentation (Y) (unit: %) is 1.0 to 150.0.
[5]
5. The beer-taste beverage according to any one of [1] to [4], wherein the ratio [(X)/(Z)] of the original extract concentration (X) (unit: mass %) to the real extract concentration (Z) (unit: mass %) is 1.0 to 3.5.
[6]
The beer-taste beverage according to any one of [1] to [5], having a carbohydrate content of more than 0.5 g/100 mL.
[7]
A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and less than 100% by mass and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, the method comprising a step of adjusting the apparent fermentation degree to 5-80%.
[8]
The method for producing a beer-taste beverage according to [7], which does not include a dealcoholization step.
[9]
A method for improving the taste of a beer-taste beverage having a malt ratio of 50% by mass or more and less than 100% by mass and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, the method being characterized by adjusting the apparent fermentation degree to 5-80%.

According to a preferred embodiment of the present invention, a beer-taste beverage with a good taste derived from barley is provided. In addition, according to a preferred embodiment of the present invention, a beer-taste beverage with a good drinking experience is provided. In addition, according to a preferred embodiment of the present invention, a beer-taste beverage in which undesirable wateriness is suppressed is provided.

The upper and lower limit values of the numerical ranges described in this specification can be arbitrarily combined. For example, when the numerical range is described as "preferably 3.0 to 15, more preferably 3.2 to 13", the ranges "3.0 to 13" and "3.2 to 15" are also included in the numerical ranges described in this specification. In addition, when the 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 in this specification.
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)."
Furthermore, in defining the upper and lower limits described in this specification, a numerical range from the lower limit to the upper limit can be defined by appropriately selecting from each option and combining them in any way.
In addition, various features described as preferred embodiments in this specification may be combined in multiple ways.

1. Beer-taste beverage In this specification, the term "beer-taste beverage" refers to an alcohol-containing carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor.
Therefore, the term "beer-taste beverage" includes not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water using yeast, but also fermented beer-taste beverages, carbonated beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. have been added, as well as other happoshu (low-malt beer) and sparkling liqueurs as defined by the Japanese Liquor Tax Act. One embodiment of the beer-taste beverage of the present invention is beer.

Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (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-unethyl ester, ethyl maltitol ... Decalactone, 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-methyl Propanoic acid, γ-butyrolactone, 2-aminoacetophenone, 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, These include 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, and phenethyl alcohol.

Furthermore, the beer-taste beverage of one embodiment of the present invention may be an ale-taste beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or a lager-taste beverage or a pilsner-taste beverage brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.). Furthermore, "fermentation" as used herein may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

The beer-taste beverage of one embodiment of the present invention is a low-alcohol beer-taste beverage. In this specification, "low-alcohol" refers to a beer-taste beverage with an alcohol content (ethanol content) of 0.5 (v/v)% or more and less than 5.0 (v/v)%. From the perspective of providing a satisfying beer-taste beverage, the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 0.6 (v/v)% or more, more preferably 0.7 (v/v)% or more, even more preferably 0.8 (v/v)% or more, even more preferably 0.9 (v/v)% or more, and particularly preferably 1.0 (v/v)% or more, and more preferably 1.1 (v/v)% or more, 1.2 (v/v)% or more, 1.3 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.7 (v/v)% or more. )% or more, 1.8(v/v)% or more, 1.9(v/v)% or more, 2.0(v/v)% or more, 2.1(v/v)% or more, 2.2(v/v)% or more, 2.3(v/v)% or more, 2.4(v/v)% or more, 2.5(v/v)% or more, 2.6(v/v)% or more, 2.7(v/v)% or more, 2.8(v/v)% or more, 2.9(v/v)% or more, 3.0(v/v)% or more, 3.1(v/v)% or more, 3.2(v/v)% or more, 3.3(v/v)% or more, 3.4(v/v)% or more, or 3.5(v/v)% or more.
On the other hand, from the standpoint of improving drinkability, the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v/v)% or less, more preferably 4.8 (v/v)% or less, even more preferably 4.7 (v/v)% or less, still more preferably 4.6 (v/v)% or less, even more preferably 4.5 (v/v)% or less, and particularly preferably less than 4.5 (v/v)%, and also preferably 4.4 (v/v)% or less, 4.3 (v/v)% or less, 4.2 (v/v)% or less, 4.1 (v/v)% or less, 4.0 (v/v)% or less, 3.9 (v/v)% or less. It may be 3.8 (v/v)% or less, 3.7 (v/v)% or less, 3.6 (v/v)% or less, 3.5 (v/v)% or less, 3.4 (v/v)% or less, 3.3 (v/v)% or less, 3.2 (v/v)% or less, 3.1 (v/v)% or less, 3.0 (v/v)% or less, 2.9 (v/v)% or less, 2.8 (v/v)% or less, 2.7 (v/v)% or less, 2.6 (v/v)% or less, 2.5 (v/v)% or less, 2.4 (v/v)% or less, 2.3 (v/v)% or less, 2.2 (v/v)% or less, 2.1 (v/v)% or less, or 2.0 (v/v)% or less.
In this specification, the alcohol content is expressed as a percentage based on volume/volume ((v/v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter.
The alcohol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, type of raw material (malt, corn grits, sugar liquid, etc.), amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort production process from malt addition to yeast addition), amount of acid added when adjusting the pH, timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), set temperatures and holding times for each temperature range when preparing wort (including during saccharification), original extract concentration of the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewing alcohol, etc.

The beer-taste beverage of the present invention has an apparent fermentation degree of 5-80%. A beer-taste beverage with a high apparent fermentation degree can suppress a feeling of fullness, but has reduced umami and a watery taste. Therefore, by adjusting the saccharification conditions and fermentation conditions so that the apparent fermentation degree of the beer-taste beverage of the present invention is 5-80%, it is possible to produce a beer-taste beverage that is satisfying to drink even with a low alcohol content, effectively suppresses wateriness, and further enhances the rich flavor derived from the barley.

From the above-mentioned viewpoints, the apparent fermentation degree of the beer-taste beverage of one embodiment of the present invention is 80% or less, but is preferably 79% or less, more preferably 78% or less, even more preferably 77% or less, still more preferably 76% or less, and particularly preferably 75% or less, and may also be 74% or less, 73% or less, 72% or less, 71% or less, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 64% or less, 63% or less, 62% or less, 61% or less, 60% or less, 59% or less, 58% or less, 57% or less, 56% or less, 55% or less, 54% or less, 53% or less, 52% or less, 51% or less, less than 50%, or 50% or less.
On the other hand, the apparent fermentation degree of the beer-taste beverage of one embodiment of the present invention is 5% or more, but from the perspective of providing a beer-taste beverage that suppresses inappropriate satiety, it is preferably 6% or more, more preferably 7% or more, even more preferably 8% or more, even more preferably 9% or more, and particularly preferably 10% or more, and also preferably 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, 19% or more, 20% or more. or more, 21% or more, 22% or more, 23% or more, 24% or more, 25% or more, 26% or more, 27% or more, 28% or more, 29% or more, 30% or more, 31% or more, 32% or more, 33% or more, 34% or more, 35% or more, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, or 50% or more.

As used herein, "apparent fermentation degree" refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the liquid before fermentation. For example, the apparent fermentation degree AA of the beer-taste beverage of the present invention can be calculated from the following formula (1).
Formula (1): AA (%) = 100 × (P - Es) / P
In the above formula (1), "P" is the original extract (original wort extract) and can be measured by the method described in "BCOJ Beer Analysis Method (edited by the Brewing Society of Japan Fermentation and Brewing Association, revised edition dated November 1, 2004)".
Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract can be calculated from the following formula (2), for example, as described in "BCOJ Beer Analysis Method (edited by the Brewing Society of Japan Fermentation and Brewing Association, revised edition dated November 1, 2004)".
Equation (2): Es = -460.234 + 662.649 x D - 202.414 x D ²
(In formula (2), D is the specific gravity of the degassed beer-taste beverage.)
In addition, since the apparent extract "Es" may become a negative value due to D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

The apparent fermentation degree of the beer-taste beverage can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the brewing process, the time for filtration of the wort, the set temperatures and holding times for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during 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.), cooling timing, cooling temperature, cooling time, etc.

The original extract (O-Ex) concentration (original wort concentration) in a beer-taste beverage of one embodiment of the present invention is 1 to 20% by mass. As the original extract concentration in a beer-taste beverage increases, the beverage is less likely to feel watery. Thus, the original extract concentration in a beer-taste beverage of one embodiment of the present invention is preferably 1.5% by mass or more, more preferably 2.0% by mass or more, even more preferably 2.5% by mass or more, and particularly preferably 3.0% by mass or more, and may also be 3.1% by mass or more, 3.2% by mass or more, 3.3% by mass or more, 3.4% by mass or more, 3.5% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.0% by mass or more, 4.1% by mass or more, 4.2% by mass or more, 4.3 mass% or more, 4.4 mass% or more, 4.5 mass% or more, 4.6 mass% or more, 4.7 mass% or more, 4.8 mass% or more, 4.9 mass% or more, 5 mass% or more, 5.1 mass% or more, 5.2 mass% or more, 5.3 mass% or more, 5.4 mass% or more, 5.5 mass% or more, 5.6 mass% or more, 5.7 mass% or more, 5.8 mass% or more, 5.9 mass% or more, 6.0 mass% or more, 6.1 mass% or more, 6.2 mass% or more, 6.3 mass% or more, 6.4 mass% or more, 6.5 mass% or more, 6.6 mass% or more, 6.7 mass% or more, 6.8 mass% or more, 6.9 mass% or more, 7.0 mass% or more, 7.1 mass% or more, 7.2 mass% or more, 7.3 mass% or more, 7.4 mass% or more, 7.5 mass% or more, 7.6 mass% or more, 7.7 mass% or more, 7.8 mass% or more, 7.9 mass% or more, 8.0 mass% or more, 8.1 mass% or more, 8.2 mass% or more, 8.3 mass% or more, 8.4 mass% or more, 8.5 mass% or more, 8.6 mass% or more, 8.7 mass% or more, 8.8 mass% or more, 8.9 mass% or more, It may be 9.0% by mass or more, 9.1% by mass or more, 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.5% by mass or more, 11.0% by mass or more, 11.5% by mass or more, 12.0% by mass or more, 12.5% by mass or more, 13.0% by mass or more, 13.5% by mass or more, 14.0% by mass or more, 14.5% by mass or more, or 15.0% by mass or more.
Furthermore, from the perspective of providing a beer-taste beverage in which inappropriate satiety is suppressed, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 18% by mass or less, more preferably 17% by mass or less, even more preferably 16% by mass or less, and particularly preferably 15% by mass or less, and also preferably 14% by mass or less, 13.9% by mass or less, 13.8% by mass or less, 13.7% by mass or less, 13.6% by mass or less, 13.5% by mass or less, 13.4% by mass or less, 13.3% by mass or less, 13.2% by mass or less, 13.1% by mass or less, 13.0% by mass or less, 12.9% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% by mass or less, 12.4% by mass or less, and %, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, 12.0% by mass or less, 11.9% by mass or less, 11.8% by mass or less, 11.7% by mass or less, 11.6% by mass or less, 11.5% by mass or less, 11.4% by mass or less, 11.3% by mass or less, 11.2% by mass or less, 11.1% by mass or less, 11.0% by mass or less, 10.9% by mass or less, 10.8% by mass or less, 10.7% by mass or less, 10.6% by mass or less, 10.5% by mass or less, 10.4% by mass or less, 10.3% by mass or less, 10.2% by mass or less, 10.1% by mass or less, 10.0% by mass or less, 9.5% by mass or less, 9.0% by mass or less, 8.5% by mass or less, or 8.0% by mass or less.
The original extract concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewer's alcohol added, etc.
The original extract (original wort extract) of the beer-taste beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

The real extract concentration in a beer-taste beverage of one embodiment of the present invention is 0.1 to 15% by mass. Real extract is dissolved particularly in a fermented beverage, and refers to the solid matter itself (soluble evaporation residue) that remains after drying when the beverage is gently heated (after filtering out any insoluble matter such as yeast or protein coagulates) to evaporate all of the water, alcohol, carbon dioxide, and other volatile components, or the content (by mass) of this solid matter. From the perspective of providing a beer-taste beverage that is not easily perceived as watery, the real extract concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, even more preferably 1.0% by mass or more, still more preferably 1.1% by mass or more, even more preferably 1.16% by mass or more, even more preferably 1.2% by mass or more, even more preferably 1.3% by mass or more, even more preferably 1.4% by mass or more, particularly preferably 1.5% by mass or more, and also preferably 1.6% by mass or more, 1.7% by mass or more, 1.8% by mass or more, 1.9% by mass or more, 2.0% by mass or more, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.37% by mass or more, 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.7% by mass or more, 2.8 mass% or more, 2.9 mass% or more, 3.0 mass% or more, 3.1 mass% or more, 3.11 mass% or more, 3.2 mass% or more, 3.3 mass% or more, 3.4 mass% or more, 3.5 mass% or more, 3.6 mass% or more, 3.7 mass% or more, 3.8 mass% or more, 3.9 mass% or more, 4.0 mass% or more, 4.1 mass% or more, 4.10 mass% or more, 4.2 mass% or more, 4.3 mass% or more, .4% by mass or more, 4.5% by mass or more, 4.6% by mass or more, 4.7% by mass or more, 4.8% by mass or more, 4.9% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 6.83% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 8.93% by mass or more, or 9.0% by mass or more.
On the other hand, from the perspective of providing a beer-taste beverage that suppresses inappropriate satiety, the real extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 14.8% by mass or less, more preferably 14.6% by mass or less, even more preferably 14.4% by mass or less, still more preferably 14.2% by mass or less, and particularly preferably 14.0% by mass or less, and also preferably 13.8% by mass or less, 13.54% by mass or less, 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass or less, 12.8% by mass or less, 12.6% by mass or less, 12.4% by mass or less, 12.2% by mass or less, 12.0% by mass or less, 11.8% by mass or less, 11.6% by mass or less, 11.8 ... .4% by mass or less, 11.2% by mass or less, 11.0% by mass or less, 10.8% by mass or less, 10.6% by mass or less, 10.4% by mass or less, 10.2% by mass or less, 10.0% by mass or less, 9.8% by mass or less, 9.6% by mass or less, 9.4% by mass or less, 9.2% by mass or less, 9.0% by mass or less, 8.8% by mass or less, 8.6% by mass or less, 8.4% by mass or less, 8.2% by mass or less, 8.0% by mass or less, 7.8% by mass or less, 7.6% by mass or less, 7.4% by mass or less, 7.2% by mass or less, 7.0% by mass or less, 6.8% by mass or less, 6.6% by mass or less, 6.4% by mass or less, 6.2% by mass or less, 6.0% by mass or less, 5.8% by mass or less, or 5.4% by mass or less.

The real extract concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewer's alcohol added, etc.
The real extract concentration of the beer-taste beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, revised and expanded in 2013).

From the standpoint of providing a beer-taste beverage in which undesirable wateriness is suppressed and which has improved at least one of the rich flavor, drinkability, depth of flavor, and complexity of flavor derived from barley, the proline content in the beer-taste beverage of one embodiment of the present invention is 1 mg/100 mL or more, preferably 3 mg/100 mL or more, more preferably 5 mg/100 mL or more, even more preferably 7 mg/100 mL or more, particularly preferably 10 mg/100 mL or more, or alternatively 11 mg/100 mL or more, or 12 mg/100 mL or more. , 13 mg/100 mL or more, 14 mg/100 mL or more, 15 mg/100 mL or more, 16 mg/100 mL or more, 17 mg/100 mL or more, 18 mg/100 mL or more, 19 mg/100 mL or more, 20 mg/100 mL or more, 21 mg/100 mL or more, 22 mg/100 mL or more, 23 mg/100 mL or more, 24 mg/100 mL or more, 25 mg/100 mL or more, 26 mg/100 mL or more, 27 mg/100 mL or more, 28 mg/100 mL or more, 29 mg/100 mL or more, or 30 mg/100 mL or more.
On the other hand, from the perspective of providing a beer-taste beverage that is less likely to cause a feeling of fullness, the proline content of the beer-taste beverage of one embodiment of the present invention is no more than 80 mg/100 mL, preferably no more than 75 mg/100 mL, more preferably no more than 70 mg/100 mL, even more preferably no more than 65 mg/100 mL, still more preferably no more than 60 mg/100 mL, even more preferably no more than 55 mg/100 mL, even more preferably no more than 52 mg/100 mL, even more preferably no more than 50 mg/100 mL, even more preferably no more than 45 mg/100 mL, and particularly preferably no more than 40 mg/100 mL. g/100mL or less, 38 mg/100mL or less, 37 mg/100mL or less, 36 mg/100mL or less, 35 mg/100mL or less, 34 mg/100mL or less, 33 mg/100mL or less, 32 mg/100mL or less, 31 mg/100mL or less, 30 mg/100mL or less, 29 mg/100mL or less, 28 mg/100mL or less, 27 mg/100mL or less, 26 mg/100mL or less, 25 mg/100mL or less, 24 mg/100mL or less, 23 mg/100mL or less, 22 mg/100mL or less, 21 mg/100mL or less, or 20 mg/100mL or less.
In this specification, the proline content can be measured, for example, using an automatic amino acid analyzer Model L-8800A manufactured by Hitachi, Ltd.

Proline is an amino acid contained in nitrogen-containing raw materials such as malt, and since it is not utilized as a nutrient source by yeast during the fermentation process, it has the above-mentioned effect on the flavor of the final product, the beer-taste beverage. Proline may be contained in the raw materials for the beer-taste beverage, or may be added separately during the production process (e.g., a purified proline product).
The proline content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of amino acid-containing raw material (malt, barley, corn grits, sugar liquid, yeast extract, soybeans, peas, proline purified product, etc.), the amount of raw material, the type of enzyme (proteolytic enzyme, etc.), the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the introduction of malt to the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature range when preparing wort (including during saccharification), the original extract concentration of the 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 number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewing alcohol, etc.

The content of pyroglutamic acid in the beer-taste beverage of one embodiment of the present invention, from the standpoint of providing a beer-taste beverage that is free of undesirable wateriness and that has improved at least one of the rich flavor, drinkability, depth of flavor, and complexity of flavor derived from barley, is 1 mg/L or more, preferably 3 mg/L or more, more preferably 5 mg/L or more, even more preferably 6 mg/L or more, still more preferably 7 mg/L or more, even more preferably 8 mg/L or more, even more preferably 9 mg/L or more, particularly preferably 10 mg/L or more, or alternatively 15 mg/L or more, 20 mg/L or more, 25 mg/L or more, 30 mg/L or more, 34 mg/100 mL or more, 35 mg/L or more, 37.5 mg/L or more, 38 mg/100 mL or more, 40mg/L or more, 42.5mg/L or more, 45mg/L or more, 47.5mg/L or more, 48mg/100mL or more, 50mg/L or more, 55mg/100mL or more, 60mg/100mL or more, 64mg/100mL or more, 68mg/100mL or more, 70mg/100mL or more, 75mg/100mL or more, 80mg/100mL or more, 85mg/100mL or more, 89mg /100mL or more, 90mg/100mL or more, 95mg/100mL or more, 98mg/100mL or more, 100mg/100mL or more, 102mg/100mL or more, 105mg/100mL or more, 110mg/100mL or more, 115mg/100mL or more, 120mg/100mL or more, 125mg/100mL or more, or 127mg/100mL or more.
On the other hand, from the viewpoint of suppressing an acidity unsuitable for a beer-taste beverage, the content of pyroglutamic acid is 300 mg/L or less, preferably 250 mg/L or less, more preferably 242 mg/100 mL or less, more preferably 230 mg/L or less, even more preferably 200 mg/L or less, even more preferably 190 mg/L or less, more preferably 185 mg/100 mL or less, more preferably 180 mg/L or less, even more preferably 170 mg/L or less, still more preferably 160 mg/L or less, even more preferably 150 mg/L or less, even more preferably 140 mg/L or less, particularly preferably 130 mg/L or less, and may also be 125 mg/L or less, 120 mg/L or less, 115 mg/L or less, 110 mg/L or less, 105 mg/L or less, 100 mg/L or less, 95 mg/L or less, 90 mg/L or less, 85 mg/L or less, or 80 mg/L or less.

The pyroglutamic acid may be contained in the ingredients of the beer-taste beverage, or may be added separately during the production process (for example, a purified pyroglutamic acid product).
The content of pyroglutamic acid can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of a purified pyroglutamic acid product, the type of pyroglutamic acid-containing raw material (malt, barley, corn grits, sugar liquid, yeast extract, soybeans, peas, purified proline product, etc.), the amount of raw material, the enzyme reaction time in the brewing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the brewing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature range when preparing wort (including during saccharification), the original extract concentration of the 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 number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the addition of spirits, brewing alcohol, etc.
In this specification, the content of pyroglutamic acid can be measured, for example, by high performance liquid chromatography.

From the perspective of providing a beer-taste beverage that has improved at least one of the rich flavor, drinkability, and depth of flavor derived from barley, the total nitrogen content of the beer-taste beverage in one embodiment of the present invention is 1 mg/100 mL or more, preferably 5 mg/100 mL or more, more preferably 10 mg/100 mL or more, even more preferably 15 mg/100 mL or more, and particularly preferably 20 mg/100 mL or more, and also preferably 22 mg/100 mL or more, 25 mg/100 mL or more, 26 mg/100 mL or more, 27 mg/100 mL or more, 28 mg/100 mL or more, 29 mg/100 mL or more, 30 mg/100 mL or more, 31 mg/100 mL or more, 32 mg/100 mL or more, 33 mg/100 mL or more, 34 mg/100 mL or more, 35 mg/100 mL or more, or 100mL or more, 36mg/100mL or more, 37mg/100mL or more, 38mg/100mL or more, 39mg/100mL or more, 40mg/100mL or more, 41mg/100mL or more, 42mg/100mL or more, 43mg/100mL or more, 44mg/100mL or more, 45mg/100mL or more, 50mg/100mL or more, 55mg/100mL or more, 57 mg/100mL or more, 60 mg/100mL or more, 63 mg/100mL or more, 66 mg/100mL or more, 70 mg/100mL or more, 75 mg/100mL or more, 80 mg/100mL or more, 82 mg/100mL or more, 85 mg/100mL or more, 90 mg/100mL or more, 94 mg/100mL or more, or 100 mg/100mL or more.
On the other hand, from the perspective of providing a beverage that is less likely to cause a feeling of fullness, the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 200 mg/100 mL or less, preferably 190 mg/100 mL or less, more preferably 180 mg/100 mL or less, even more preferably 170 mg/100 mL or less, still more preferably 160 mg/100 mL or less, even more preferably 156 mg/100 mL or less, even more preferably 150 mg/100 mL or less, even more preferably 140 mg/100 mL or less, and particularly preferably 130 mg/100 mL or less. It may be 100mL or less, or may be 125mg/100mL or less, 123mg/100mL or less, 120mg/100mL or less, 115mg/100mL or less, 110mg/100mL or less, 109mg/100mL or less, 105mg/100mL or less, 100mg/100mL or less, 95mg/100mL or less, 94mg/100mL or less, 90mg/100mL or less, 86mg/100mL or less, 85mg/100mL or less, 82mg/100mL or less, or 80mg/100mL or less.

In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids.
The total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. Other examples include corn (corn protein, etc.), rice, dairy raw materials such as raw milk, skim milk powder, and whey, collagen protein, collagen peptide, and yeast extract. In addition, the total nitrogen amount can be adjusted by adding dilution water or carbonated water, selecting the amount and type of raw materials used, as well as the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of adding the enzyme, the protein decomposition time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions. These can be adjusted by appropriately setting factors such as (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.), type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), stabilizer added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, white clay, acid white clay, etc.), etc.
The total nitrogen content 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 Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

From the perspective of providing a beer-taste beverage that has improved at least one of the rich flavor, drinkability, and depth of flavor derived from barley, the total polyphenol content of the beer-taste beverage in one embodiment of the present invention is preferably 1 ppm by mass or more, more preferably 5 ppm by mass or more, even more preferably 10 ppm by mass or more, still more preferably 15 ppm by mass or more, and particularly preferably 20 ppm by mass or more, and also preferably 25 ppm by mass or more, 27 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 36 ppm by mass or more, 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 51 ppm by mass or more, 54 ppm by mass or more, or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 68 ppm by mass or more, 70 ppm by mass or more, 72 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 103 ppm by mass or more, 107 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, 134 ppm by mass or more, 140 ppm by mass or more, 145 ppm by mass or more, 150 ppm by mass or more, 154 ppm by mass or more, or 160 ppm by mass or more.
On the other hand, from the standpoint of providing a beverage that is less likely to cause a feeling of fullness, the total polyphenol content of the beer-taste beverage of one embodiment of the present invention is, for example, 260 ppm by mass or less, preferably 255 ppm by mass or less, more preferably 250 ppm by mass or less, more preferably 240 ppm by mass or less, even more preferably 230 ppm by mass or less, and particularly preferably 220 ppm by mass or less, and also preferably 210 ppm by mass or less, 205 ppm by mass or less, 201 ppm by mass or less, 200 ppm by mass or less, 195 ppm by mass or less, 190 ppm by mass or less, or 185 ppm by mass or less. , 180 ppm by mass or less, 178 ppm by mass or less, 175 ppm by mass or less, 170 ppm by mass or less, 165 ppm by mass or less, 160 ppm by mass or less, 155 ppm by mass or less, 154 ppm by mass or less, 150 ppm by mass or less, 145 ppm by mass or less, 140 ppm by mass or less, 135 ppm by mass or less, 134 ppm by mass or less, 130 ppm by mass or less, 125 ppm by mass or less, 120 ppm by mass or less, 115 ppm by mass or less, 110 ppm by mass or less, 105 ppm by mass or less, or 100 ppm by mass or less.

In this specification, the term "polyphenol" refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with a hydroxyl group. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.
In the present invention, the "total amount of polyphenols" refers to the total amount of these polyphenols contained in the beer-taste beverage.

The total polyphenol amount can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, polyphenol polymerization conditions in the brewing tank (temperature, stirring speed, etc.), the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times of each temperature range when preparing wort (including during saccharification), the original extract concentration of the 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 number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon, stabilizer added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, etc.), etc.
Furthermore, the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content, such as malt, malt husks, etc. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with high polyphenol content, such as malt.

Generally, malt with husks (grain skin) has a high nitrogen and polyphenol content, while soybeans, yeast extract, peas, corn, corn products (corn grits, corn protein, etc.), wheat, wheat malt, etc. have a high nitrogen content but a low polyphenol content. Therefore, the total nitrogen and polyphenol content in a beer-taste beverage can be increased or decreased by adjusting the blending ratio of the ingredients. Representative methods (1) to (4) for increasing or decreasing the total nitrogen and polyphenol content are listed below.
(1) By increasing the amount of husk-containing malt and other ingredients used, the total nitrogen and polyphenol content of the beer-flavored beverage can be increased.
(2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the total nitrogen content of the beer-flavored beverage can be increased or decreased while maintaining the total polyphenol content.
(3) By increasing the amount of malt containing husk and decreasing the amount of soybeans, yeast extract, etc., the total polyphenol content can be increased while maintaining the total nitrogen content.
(4) By reducing the amount of husk-containing malt and other ingredients used and increasing the amount of soybeans, yeast extract, etc. used, the total polyphenol content can be reduced while maintaining the total nitrogen content.

The total polyphenol content 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 Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

In the beer-taste beverage of the present invention, from the standpoint of producing a beverage that has improved at least one of the rich flavor, drinkability, and depth of flavor that are appropriate for a beer-taste beverage, it is preferable that at least a portion of the nitrogen or polyphenols is derived from malt.
Furthermore, with the view to providing a beer-taste beverage of the present invention with an improved firmness characteristic of beer-taste beverages, at least a portion of the nitrogen or polyphenols may be derived from soybeans, yeast extract, peas, corn, processed corn products (corn grits, etc.), wheat, wheat malt, etc.

Furthermore, the beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component.
In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting them using yeast, and then distilling them. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and more preferably wheat.

From the perspective of providing a satisfying beverage, the carbohydrate content of the beer-taste beverage of one embodiment of the present invention is preferably greater than 0.5 g/100 mL, 0.6 g/100 mL or more, 0.7 g/100 mL or more, 0.8 g/100 mL or more, 0.9 g/100 mL or more, 1.0 g/100 mL or more, 1.1 g/100 mL or more, 1.2 g/100 mL or more, 1.3 g/100 mL or more, 1.4 g/100mL or more, 1.5g/100mL or more, 1.6g/100mL or more, 1.7g/100mL or more, 1.8g/100mL or more, 1.9g/100mL or more, 2.0g/100mL or more, 2.1g/100mL or more, 2.2g/100mL or more, 2.3g/100mL or more, 2.4g/100mL or more, 2.5g/100mL or more, 2.6g/100mL or more, 2.7g/100mL or more, 2.8g/100mL or more, 2.9g/100mL or more, 3.0g/100mL or more, 3.1g/100mL or more, 3.2g/100mL or more, 3.3g/100mL or more, 3.4g/100mL or more, 3.5g/100mL or more, 3.6g/100mL or more, 3.7g/100mL or more, 3.8g/100mL or more, 3.9 g/100mL or more, 4.0 g/100mL or more, 4.1 g/100mL or more, 4.2 g/100mL or more, 4.3 g/100mL or more, 4.4 g/100mL or more, 4.5 g/100mL or more, 4.6 g/100mL or more, 4.7 g/100mL or more, 4.8 g/100mL or more, 4.9 g/100mL or more, or 5.0 g/100mL or more.
There is no particular upper limit on the carbohydrate content of the beer-taste beverage of one embodiment of the present invention, but from the standpoint of providing a beverage that is less likely to cause a feeling of fullness, it may be, for example, 15 g/100 mL or less, 14 g/100 mL or less, 13.5 g/100 mL or less, 13.0 g/100 mL or less, 12.8 g/100 mL or less, 12.5 g/100 mL or less, 12.2 g/100 mL or less, 12 g/100 mL or less, 11.5 g/100 mL or less, 11 g/100 mL or less, 10.5 g/100 mL or less, 10 g/100 mL or less, 9.9g/100mL or less, 9.8g/100mL or less, 9.7g/100mL or less, 9.6g/100mL or less, 9.5g/100mL or less, 9.4g/100mL or less, 9.3g/100mL or less, 9.2g/100mL or less, 9.1g/100mL or less, 9.0g/100mL or less, 8.9g/100mL or less, 8.8g/100mL or less, 8.7g/100mL or less, 8.6g/100mL or less, 8.5g/100mL or less, 8.4g/100mL or less, 8.3g/100mL or less , 8.2g/100mL or less, 8.1g/100mL or less, 8.0g/100mL or less, 7.9g/100mL or less, 7.8g/100mL or less, 7.7g/100mL or less, 7.6g/100mL or less, 7.5g/100mL or less, 7.4g/100mL or less, 7.3g/100mL or less, 7.2g/100mL or less, 7.1g/100mL or less, 7.0g/100mL or less, 6.9g/100mL or less, 6.8g/100mL or less, 6.7g/100mL or less, 6.6g/100mL or less or less, 6.5 g/100 mL or less, 6.4 g/100 mL or less, 6.3 g/100 mL or less, 6.2 g/100 mL or less, 6.1 g/100 mL or less, 6.0 g/100 mL or less, 5.9 g/100 mL or less, 5.8 g/100 mL or less, 5.7 g/100 mL or less, 5.6 g/100 mL or less, 5.5 g/100 mL or less, 5.4 g/100 mL or less, 5.3 g/100 mL or less, 5.2 g/100 mL or less, 5.1 g/100 mL or less, or 5.0 g/100 mL or less.

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

The carbohydrate content of the beer-taste beverage of one embodiment of the present invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, and the timing of addition, the set temperatures and holding times for each temperature range when preparing the saccharified liquid, the composition of the pre-fermentation liquid (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.), the various conditions of the fermentation process (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, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling timing, cooling temperature, cooling time, etc.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, even more preferably 3.3 or higher, still more preferably 3.4 or higher, even more preferably 3.5 or higher, and may also be 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 4.0 or higher, or 4.1 or higher. Furthermore, from the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-taste beverage is preferably 5.0 or lower, more preferably 4.9 or lower, even more preferably 4.8 or lower, still more preferably 4.7 or lower, particularly preferably 4.6 or lower, and may also be 4.55 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, or 4.0 or lower.
The pH can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of the addition of the enzyme, the saccharification time in the brewing tank, the protein decomposition time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to the addition of yeast), the type of acid used in pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added in pH adjustment, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time in each temperature range when preparing wort (including during saccharification), the original extract concentration of the 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 number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, the cooling temperature, the cooling time, etc.

In one embodiment of the beer-taste beverage of the present invention, from the standpoint of ensuring a satisfactory drinkability, the ratio of the original extract concentration (X) (unit: mass %) to the apparent degree of fermentation (Y) (unit: %) [(X)/(Y)] is 1.0 or more, but is preferably 1.5 or more, more preferably 2.0 or more, even more preferably 2.5 or more, still more preferably 3.0 or more, even more preferably 3.5 or more, and particularly preferably 4.0 or more, and may also be 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 10.5 or more, 10.7 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, 20.0 or more, 23.0 or more, or 30.0 or more.
On the other hand, from the standpoint of producing a beer-taste beverage with a light drinking experience, the ratio of the original extract concentration (X) (unit: mass %) to the apparent degree of fermentation (Y) (unit: %) [(X)/(Y)] is 150.0 or less, preferably 140.0 or less, more preferably 135.0 or less, even more preferably 130.0 or less, and particularly preferably 125.0 or less, and may also be 120.0 or less, 115.0 or less, 110.0 or less, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 23.0 or less, or 20.0 or less.

From the standpoint of providing a beer-taste beverage with a good balance between satisfying taste and ease of drink, the ratio of the original extract concentration (X) (unit: mass %) to the real extract concentration (Z) (unit: mass %) [(X)/(Z)] in one embodiment of the present invention is 1.0 or more, preferably 1.1 or more, more preferably 1.2 or more, even more preferably 1.3 or more, still more preferably 1.5 or more, and particularly preferably 1.7 or more, and may also be 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, or 3.0 or more.
From the same viewpoint as above, the ratio of the original extract concentration (X) (unit: mass%) to the real extract concentration (Z) (unit: mass%) [(X)/(Z)] is 3.5 or less, preferably 3.4 or less, more preferably 3.3 or less, even more preferably 3.2 or less, still more preferably 3.1 or less, particularly preferably 3.0 or less, and may be 2.9 or less, 2.8 or less, 2.7 or less, 2.6 or less, or 2.5 or less.

In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of providing a beverage that is less watery and satisfying to drink, the ratio [(A)/(B)] of the proline content (A) (unit: mg/100 mL) to the total nitrogen content (B) (unit: mg/100 mL) is preferably 0.1 or more, more preferably 0.2 or more, and even more preferably 0.3 or more, and may be 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, or 0.35 or more. In addition, from the viewpoint of providing a beverage that is less likely to give a feeling of fullness, the ratio [(A)/(B)] of the proline content (A) (unit: mg/100 mL) to the total nitrogen content (B) (unit: mg/100 mL) is preferably 0.5 or less, more preferably 0.4 or less, and even more preferably 0.3 or less.

The beer-taste beverage of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, plastic bottles, cans, and barrels, with cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability.
Furthermore, when using colorless transparent glass or plastic bottles, they are exposed to sunlight and fluorescent light, unlike regular cans or colored bottles.

The optional added ingredients such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention are described in detail in "1.1 Raw Materials."

1.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention are water and malt, although it is preferable to use hops. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

Malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats that have been germinated, dried, and have had the roots removed, and may be of any origin or variety.
In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-rowed barley and six-rowed barley, and any of these may be used. Furthermore, in addition to normal malt, colored malt may also be used. When colored malt is used, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

The malt used in the beer-taste beverage of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity and turbidity of the wort increase, and production efficiency such as wort filterability and beer filterability deteriorates. Therefore, it is preferable to use malt with a modification of 80% or more. In the examples and comparative examples described below, malt with a modification of 80% or more was used. The modification is as described in MEBAK Raw Materials Barley Adjuncts Malt Hops and Hop Products Published by the Chairman Dr. It can be measured by the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011.
In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

Malt contains proline, pyroglutamic acid, nitrogen compounds and polyphenols. Therefore, in the present invention, in order to ensure that the proline, pyroglutamic acid, total nitrogen and total polyphenol amounts of the beer-taste beverage of the present invention are within the ranges specified in the present specification, it is preferable to set the ratio of malt in the raw materials to a certain range. Specifically, the malt ratio (the ratio of all malt used) is preferably 50% by mass or more, and also 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, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, % or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, or 95% by mass or more. By increasing the malt ratio, a beer-taste beverage can be produced that allows the user to more strongly experience the rich flavor derived from malt and the umami of barley.
Furthermore, from the perspective of producing a beverage that is less likely to cause an inappropriate feeling of fullness, the malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, and further preferably is 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, and %, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% 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, or 60% by mass or less.
In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.

When the malt ratio is suppressed, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, and liquid sugars containing carbon sources, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starches obtained from these grains and extracts thereof may also be used.

The fruits, fruit skins, bark, leaves, flowers, stems, roots, and seeds of plants other than Gramineae plants such as wheat that can be used as raw materials can be appropriately selected.
Specific examples of plants other than Gramineae include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, shekwasha, and sudachi.
Examples of soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc. Examples of herbs and spices include coriander, pepper, fennel, Chinese 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 obtained by extraction with an extraction solvent such as water or ethanol, or may be used after squeezing (such as fruit juice). These may be used alone, or two or more of them may be used in combination.
The above can be used as appropriate according to consumer preferences, but in order to enjoy a refreshing, clean taste that is characteristic of beer, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use the minimum amount of them. In particular, since black currant imparts an unsuitable milky aroma to beer, it is preferable to not use any black currant or black currant juice as ingredients, or to use the minimum amount of them.

Examples of the form of hops used in one embodiment of the present invention include pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops.
The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage. Furthermore, a beer-flavored beverage using hops as an ingredient contains iso-α acid, which is a component derived from hops.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as sucrose and commercially available starch syrup, sugars of three or more sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
There are also no particular limitations on the type of raw grain for starch, the method of purifying starch, and the conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. In addition, sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentaose, lactosucrose, 4'-galactosyl lactose, 1-kestose, nystose, fructofuranosyl nystose, raffinose, stachyose, xylobiose, xylotriose, panose, and solutions (sugar solutions) thereof may also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
These sweeteners may be used alone or in combination of two or more kinds.

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

In beer-taste beverages, the bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness imparting agent may also be used.
The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in normal beer or happoshu, such as rose wax, lychee, Phellodendron amplexicaule, juniper nut, sage, Mayflower, Ganoderma lucidum, bay laurel, Ganoderma lucidum, mulberry, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, Artemisia absinthium extract, absinthin, alginic acid, and the like.

There are no particular limitations on the antioxidant, and any antioxidant that is used in regular beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.

The flavoring is not particularly limited, and general beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor, and include brewing components generated by fermentation, etc.
Note that beer-taste beverages contain ethyl acetate produced by alcoholic fermentation, and this ethyl acetate functions as a flavoring. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, there is little need to add a beer flavoring agent separately, but beer flavoring agents may be added if desired.
Beer flavorings other than ethyl acetate 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-vinyl guaiacol (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, ethyl maltose ... Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3 Examples of the fragrances include trans-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, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

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, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or a salt thereof is preferred, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or a salt thereof is more preferred, and phosphoric acid, lactic acid, or a salt thereof is particularly preferred. These acidulants may be used alone or in combination of two or more kinds.
The amount of the acidulant blended is preferably 50 to 3000 ppm by mass, more preferably 100 to 2800 ppm by mass, and even more preferably 200 to 2600 ppm by mass.

Examples of preservatives include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, and dimethyl dicarbonate. In addition, commercially available preparations such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.) may be used as preservatives. These preservatives may be used alone or in combination of two or more.
The amount of the preservative to be blended 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 still more preferably 20 to 900 ppm by mass.

Examples of salts include sodium chloride, potassium acid phosphate, acid 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 kinds.

1.2 Carbon Dioxide Gas The carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or by adding carbon dioxide gas.
The beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, and therefore the carbon dioxide gas produced in this fermentation process can be used as is, although the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate.

The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, even more preferably 0.40 (w/w)% or more, still more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (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, and may also be 0.54 (w/w)% or less, 0.53 (w/w)% or less, 0.52 (w/w)% or less, 0.51 (w/w)% or less, or 0.50 (w/w)% or less.
In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., 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 appropriately adjusted within the range that results in the above-mentioned carbon dioxide concentration, but the carbon dioxide pressure of the beverage may be 5.0 kg/ ^cm2 or less, 4.5 kg/ ^cm2 or less, or 4.0 kg/ ^cm2 or less, or 0.20 kg/ ^cm2 or more, 0.50 kg/ ^cm2 or more, or 1.0 kg/ ^cm2 or more, and 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 and 5.0 kg/ ^cm2 or less, 0.50 kg/ ^cm2 or more and 4.5 kg/ ^cm2 or more, or 1.0 kg/ ^cm2 or more and 4.0 kg/ ^cm2 or less.
In this specification, the gas pressure refers to the gas pressure inside a 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 at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge, and reading the value when the needle 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 necessary, provided the additives do not impair the effects of the present invention.
Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, raw materials originating from milk, and the like.
The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container. Any container of any shape or material may be used for the packaged beverage, and examples of the container include bottles, cans, barrels, and plastic bottles, with cans, bottles, and plastic bottles being preferred from the viewpoint of ease of portability.

2. Method for Producing Beer-Taste Beverage The present invention also relates to a method for producing a beer-taste beverage. Specifically, one embodiment of the method for producing a beer-taste beverage has a malt ratio of 50% by mass or more and less than 100% by mass and an alcohol content of 1.0% (v/v) or more and less than 4.5% (v/v), and the apparent degree of fermentation is adjusted to 5-80%.
More specifically, the production method according to one embodiment of the present invention may include the following steps (1) to (3).
Step (1): A step of obtaining a pre-fermentation liquid by subjecting a raw material to at least one of saccharification, boiling, and solid content removal.
Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

The manufacturing method according to one embodiment of the present invention may further include a step of checking and/or adjusting the alcohol content and the apparent degree of fermentation in addition to the above steps (1) to (3). This step will be described later as step (4). Note that the manufacturing method according to one embodiment of the present invention does not include a dealcoholization step.

<Step (1)>
Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials.
For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and, if necessary, an enzyme agent such as a polysaccharide-degrading enzyme or a protease that promotes the conversion of components derived from the raw materials may be added before fermentation.
Examples of the enzyme agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, and uricase. These enzyme agents may be heat-resistant or non-heat-resistant. The type of enzyme agent can be selected according to the timing of addition and the process to which it is added. The above enzyme agents may be used alone or in combination of two or more types. In addition, examples of the enzyme agents include those that fall under "(3) the following enzyme agents added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 of the Liquor Tax Act and the Notification of Liquor Administration Laws (revised on June 27, 2018) under "7. Items not to be treated as raw materials for alcoholic beverages."
By adding these enzyme agents, the component composition of the resulting beer-taste beverage can be efficiently adjusted. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Furthermore, these may be added during or after alcoholic fermentation in the next step.

The mixture of various raw materials is heated to saccharify the starch in the raw materials. In the present specification, the degree of saccharification in the saccharification is not particularly limited, and for example, all or a portion of the starch may be saccharified.
The temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, the water and raw materials other than malt, the type and amount of enzymes used, the original extract concentration of the final beverage, etc. In one aspect of the present invention, from the viewpoint of adjusting the apparent fermentation degree of the beer-taste beverage to the above range, the saccharification treatment temperature is preferably 55 to 80°C and the saccharification treatment time is preferably 1 to 240 minutes. In order to further reduce the apparent fermentation degree, it is preferable to carry out the saccharification treatment at 76 to 85°C. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

It is preferable to subject this saccharified solution to a boiling treatment.
When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these materials. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling.
Instead of the above-mentioned saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.

In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a 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.

<Step (2)>
Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
After the boiling process is completed, the mixture is transferred to a whirlpool and cooled to 0 to 23° C. After cooling, solid matter such as coagulated protein may be removed, and the original extract concentration may be adjusted.
Through such treatment, a cooled pre-fermentation liquid is obtained.

<Step (3)>
Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.
The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

The yeast may be added to the raw materials as a yeast suspension, or a slurry of concentrated yeast by centrifugation or sedimentation may be added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw liquid may be appropriately set, and is, for example, about 5 x 10 ⁶ cells/mL to 1 x 10 ⁸ cells/mL.

Various conditions such as fermentation temperature and fermentation period during alcoholic fermentation can be set as appropriate, but from the viewpoint of adjusting the apparent fermentation degree, it is preferable to ferment the alcoholic fermentation at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.
The apparent fermentation degree of the beer-taste beverage can be adjusted by appropriately setting the type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and amylase, and can also be adjusted by changing the temperature (increasing or decreasing the temperature) or pressure of the fermentation liquid during the fermentation process.
After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as necessary.
In this way, the apparent fermentation degree of the resulting beer-taste beverage can be adjusted to be within a desired range by appropriately adjusting the conditions for the saccharification treatment in step (1) and the alcoholic fermentation in step (3) described above.

<Step (4)>
Step (4) is a step of confirming and/or adjusting the alcohol content and apparent fermentation degree.
The alcohol content and apparent fermentation degree can also be adjusted in steps (1) and (2) by appropriately setting the variety and amount of raw materials, preparation conditions (timing of adding raw materials, etc.), yeast species, fermentation conditions, etc. Therefore, in step (4), it is preferable to measure these and check whether they are within the above-mentioned range. If they are outside the range, it is preferable to adjust them by adding an alcohol raw material or diluting them. In this step, the alcohol content is preferably adjusted by diluting the mixture by adding water or carbonated water.

The alcohol content and apparent degree of fermentation may be adjusted in parallel with step (1), step (2) and/or step (3), between step (1) and step (2), between step (2) and step (3), or after step (3). The alcohol content and apparent degree of fermentation may be checked at any of the above timings.

These steps may be followed by steps such as a storage step and a filtration step that are well known to those skilled in the art in the production of beer-taste beverages.
The beer-taste beverage thus obtained is filled into specified containers and distributed on the market as a finished product.
There are no particular limitations on the method for packaging the beer-taste beverage, and any method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage is filled into a container and sealed. In the packaging process, containers of any shape and material can be used, and examples of containers are as described above.

3. Method for Improving the Flavor of a Beer-Taste Beverage The present invention also relates to a method for improving the flavor of a beer-taste beverage. Specifically, one aspect of the flavor improving method of the present invention is a method for improving the taste of a beer-taste beverage having a malt ratio of 50% by mass or more and less than 100% by mass and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)%, in which the apparent fermentation degree is adjusted to 5-80%.

In this specification, the "flavor" of a beer-taste beverage includes the umami of barley, the rich flavor derived from barley, drinkability, and depth of flavor. In addition, in this specification, "improved flavor" or "improving flavor" means that a beverage in which the malt ratio, alcohol content, and apparent fermentation degree have been adjusted to fall within the above ranges achieves at least one of an increased rich flavor derived from barley, improved drinkability, and reduced wateriness, compared to a beverage in which these do not fall within the above ranges.

The methods for adjusting the malt ratio, alcohol content, and apparent fermentation degree are as described above in "1. Beer-taste beverage" and "2. Manufacturing method for beer-taste beverage."

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
In the examples, the original extract concentration, real extract concentration, total nitrogen content, and total polyphenol content were measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

<Beverage Preparation>
The ground barley malt was put into a brewing tank containing 120 L of hot water, and the temperature was gradually increased and maintained, followed by filtration to remove malt grains, etc. After filtration, the raw material liquid and hops were put into a boiling kettle and the volume was adjusted to 100 L with hot water to obtain hot wort.
The resulting hot wort was cooled and aerated with oxygen to obtain 60 L of a pre-fermentation liquid before the addition of yeast.

Beer yeast (bottom fermenting yeast) was added to the pre-fermentation liquid thus obtained and fermented for approximately one week. After a further maturation period of approximately one week, the yeast was removed by filtration and extract adjustment water was added to prepare a beer-taste beverage.
In each of the Examples and Comparative Examples, the amounts and types of raw materials such as malt, liquid sugar, hops, etc., the mashing pattern, the type of proteolytic enzyme, the amount and timing of addition, the set temperatures in each temperature range when preparing the wort, the retention time, pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, the fermentation conditions, etc. were appropriately set to obtain the malt ratio, original extract concentration, real extract concentration, proline content, pyroglutamic acid content, total nitrogen content, total polyphenol content, alcohol content, and carbohydrate content shown in Tables 1 to 4. Table 4 shows the results when only the flavor complexity suitable for a beer-taste beverage was evaluated.

<Sensory evaluation>
The resulting beer-taste beverages were evaluated by the same six panelists who tasted each beverage as follows.

Each panelist tasted 350 mL of the beer-taste beverage cooled to approximately 4°C, and rated the beverage in the following categories, "suitable barley flavor typical of a beer-taste beverage,""suitable drinkability typical of a beer-taste beverage," and "wateriness unsuitable for a beer-taste beverage," using scores in increments of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum) based on the scoring criteria below, and the average scores of the six panelists were calculated. In addition, in Table 4, a similar evaluation was conducted for the category of "suitable flavor complexity for a beer-taste beverage."
For the evaluation, samples were prepared in advance that met the following criteria of "1.0,""2.0," and "3.0" for each evaluation item, so that the criteria were consistent among the panelists. Furthermore, in the sensory evaluation of all Examples and Comparative Examples, no differences in scores of 2.0 or more were observed among the panelists for the same beverage.

[A perfect barley flavor befitting a beer-flavored beverage]
- "3.0": A very strong, suitable barley flavor characteristic of a beer-flavored beverage.
- "2.5": A strong, suitable barley flavor characteristic of a beer-flavored beverage is felt.
- "2.0": A pleasant barley flavor characteristic of a beer-flavored beverage.
- "1.5": The ideal barley flavor typical of a beer-flavored beverage is not very noticeable.
- "1.0": The ideal barley flavor characteristic of a beer-flavored beverage is hardly detectable.
[A perfect drink with a beer-like flavor]
- "3.0": The flavor is very strong and has the typical beer-flavored beverage feel.
- "2.5": Has a strong beer-flavored beverage-like flavor.
・“2.0”: Has the satisfying taste of a beer-flavored beverage.
- "1.5": Doesn't feel like a beer-flavored beverage.
- "1.0": There is almost no sense of the richness that is typical of a beer-flavored beverage.
[Wateriness unsuitable for beer-flavored beverages]
- "3.0": There is absolutely no wateriness that is unsuitable for a beer-flavored beverage.
- "2.5": There is almost no wateriness, which is unsuitable for a beer-flavored beverage.
- "2.0": There is not much of a watery feel that is unsuitable for a beer-flavored beverage.
・“1.5”: The taste is watery, which is unsuitable for a beer-flavored beverage.
・“1.0”: There is a strong wateriness that is unsuitable for a beer-flavored beverage.
[Taste complexity suitable for beer-flavored beverages]
- "3.0": A very strong sense of complexity of flavor that is suitable for a beer-flavored beverage.
- "2.5": A strong sense of complexity in flavor that is suitable for a beer-flavored beverage.
- "2.0": A complex flavor that is suitable for a beer-flavored beverage.
- "1.5": The complexity of flavor that is desirable for a beer-flavored beverage is not felt very much.
"1.0": The complexity of flavor suitable for a beer-flavored beverage is hardly detectable.

For Tables 1 to 3, a comprehensive evaluation was performed based on the three evaluation items and the following criteria: For Table 4, an average score of 2.5 or more for the evaluated sensory evaluation items was given a comprehensive evaluation of "A," an average score of 2.0 or more but less than 2.5 was given a comprehensive evaluation of "B," and an average score of less than 2.0 was given a comprehensive evaluation of "C."
[comprehensive evaluation]
"A": All average scores of the three sensory evaluation items tested are 2.5 or higher.
・“B”: Does not fall under “A” or “C”.
"C": At least one of the average scores of the three sensory evaluation items tested is less than 2.0.

From the results of the examples, when the malt ratio in the beer-taste beverage is between 50% by mass and less than 100% by mass, the alcohol content is between 1.0 (v/v)% and less than 4.5 (v/v)%, and the apparent fermentation degree is between 5 and 80%, it is possible to provide a beverage that has a "suitable barley flavor typical of a beer-taste beverage," "suitable drinking experience typical of a beer-taste beverage," and "suitable flavor complexity for a beer-taste beverage," while suppressing the "wateriness that is unsuitable for a beer-taste beverage."

Claims (9)

The malt ratio is 50% by mass or more and less than 100% by mass,
The alcohol content is 1.0 (v/v)% or more and less than 4.5 (v/v)%;
A beer-flavored beverage having an apparent degree of fermentation of 5 to 80%. The beer-taste beverage according to claim 1, wherein the original extract concentration is 1 to 20% by mass. The beer-taste beverage according to claim 1 or 2, wherein the real extract concentration is 0.1 to 15% by mass. The beer-taste beverage according to any one of claims 1 to 3, wherein the ratio [(X)/(Y)] of the original extract concentration (X) (unit: mass %) to the apparent degree of fermentation (Y) (unit: %) is 1.0 to 150.0. The beer-taste beverage according to any one of claims 1 to 4, wherein the ratio [(X)/(Z)] of the original extract concentration (X) (unit: mass%) to the real extract concentration (Z) (unit: mass%) is 1.0 to 3.5. The beer-flavored beverage according to any one of claims 1 to 5, having a carbohydrate content of more than 0.5 g/100 mL. A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and less than 100% by mass and an alcohol content of 1.0% (v/v) or more and less than 4.5% (v/v), the method including a step of adjusting the apparent fermentation degree to 5-80%. The method for producing a beer-taste beverage according to claim 7, which does not include a dealcoholization step. A method for improving the taste of a beer-taste beverage having a malt ratio of 50% by mass or more and less than 100% by mass and an alcohol content of 1.0% (v/v) or more and less than 4.5% (v/v), characterized in that the apparent fermentation degree is adjusted to 5-80%.