JP6703171B1 - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a novel beer-taste beverage (for example, a beer-taste beverage in which a good taste, a smooth mouthfeel, and a rich beer taste can be felt in a well-balanced manner). A beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 1.0 g/100 mL or less, and an invertase activity value of 0 to 55 units. [Selection diagram] None

Description

The present invention relates to beer-taste beverages.

BACKGROUND ART Conventionally, various beer-taste beverages have been studied and provided in accordance with recent diversified tastes of consumers. Among them, from the viewpoint of health, there is an increasing demand for low-sugar beer-taste beverages.
For example, Patent Document 1 describes a low-carbohydrate beer-taste fermented alcoholic beverage in which malt and/or ungerminated malt is used as a part of a raw material and a peptide concentration of a predetermined molecular weight is adjusted.

JP, 2016-149975, A

In such a situation, a new beer-taste beverage (for example, a beer-taste beverage that can feel a good taste, a smooth mouthfeel, and a rich beer taste in a well-balanced manner) is required.

The present invention provides a beer-taste beverage having a malt ratio, a sugar concentration, and an invertase activity value adjusted within a predetermined range.
That is, the present invention includes the following aspects of the invention.
[1]
The malt ratio is 50% by mass or more and 100% by mass or less,
The sugar concentration is 1.0 g/100 mL or less, and
A beer-taste beverage having an invertase activity value of 0 to 55 units.
[2]
The beer-taste beverage according to the above [1], wherein the beer-taste beverage is beer.
[3]
A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 1.0 g/100 mL or less, and an invertase activity value of 0 to 55 units,
The manufacturing method of a beer taste drink which has the following processes (1)-(2).
-Step (1): A step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid.
-Step (2): A step of performing yeast fermentation by adding yeast to the fermentation raw material liquid.
[4]
The method for producing a beer-taste beverage according to the above [3], wherein the invertase activity value of the obtained beer-taste beverage is adjusted to 0 to 55 units by heat treatment during or after the step (2). ..

The beer-taste beverage according to a preferred embodiment of the present invention can have a good balance of good taste, good smoothness to the mouth, and rich beer-like taste.

1. Beer Taste Beverage In the present specification, the term “beer taste beverage” refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor unless otherwise specified.
Therefore, the "beer-taste beverage" includes malt, hops, and water as raw materials, and these are not only beer which is a malt-fermented beverage obtained by fermenting with yeast, but also esters and higher alcohols (for example, acetic acid. It also includes carbonated beverages to which beer flavors including isoamyl, ethyl acetate, n-propanol, isobutanol, acetaldehyde, etc. are added.
Further, examples of types of beer-taste beverages include beer-taste beverages having an alcohol content of 1 (v/v)% or more, and beer-taste beverages having an alcohol content of less than 1 (v/v)%.

The alcohol content of the beer-taste beverage is not particularly limited, but is preferably 1 to 20 (v/v)%, more preferably 2 to 17 (v/v)%, and further preferably 3 to 15 (v/v). %.
In addition, in this specification, alcohol content shall be shown by volume/volume-based percentage ((v/v)%). The alcohol content of the beverage can be measured by any known method, for example, a vibrating densitometer.

The beer-taste beverage of the present invention has a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 1.0 g/100 mL or less, and an invertase activity value of 0 to 55 units. It is a drink.

In recent years, from the viewpoint of health, the demand for low-sugar beer-taste beverages has been increasing.
The low-sugar beer-taste beverages that have been generally distributed so far have a lower malt ratio and a lower malt-derived sugar content to lower the sugar concentration, so the malt-derived taste is less likely to be felt, and beer-like Is likely to be a damaged beverage.
There is also a method of preparing a low-sugar beer-taste beverage by diluting a beer-taste beverage obtained with a high malt ratio with water to reduce the sugar concentration. However, such a beer-taste beverage diluted with low sugar not only deteriorates the taste and beer-like taste, but also has an inferior smoothness to the mouth and is considered to be a beverage that is difficult to drink. I got inside.

For such a problem, the malt ratio is high, for a beer-taste beverage having a low sugar content, by adjusting the invertase activity value to 0 to 55 units, it has a good taste and beer-like taste, and is even better. It was found that the beverage can have a smooth mouthfeel.
Therefore, the beer-taste beverage of the present invention can be a beverage having a good balance of taste, good mouthfeel, and rich beer taste while having a low sugar content.

The malt ratio of the beer-taste beverage of the present invention is 50% by mass or more and 100% by mass or less, but may be 60% by mass or more and 100% by mass or less, or may be 70% by mass or more and 100% by mass or less. , 80% by mass or more and 100% by mass or less, or 90% by mass or more and 100% by mass or less.
In the present specification, the “malt ratio” means a value calculated on April 1, 2018 according to the interpretation notice of the Liquor Tax Law and the liquor administrative laws and regulations on the construction date.

Further, the sugar concentration of the beer-taste beverage of the present invention is 1.0 g/100 mL or less, but may be 0.8 g/100 mL or less, or may be 0.6 g/100 mL or less, and may be 0. It may be 5 g/100 mL or less, and may be less than 0.5 g/100 mL.
In the present specification, the term "sugar" refers to a sugar based on the nutrition labeling standard for food (2003 Ministry of Health, Labor and Welfare Notification No. 176), specifically, from the target food, protein, It means one from which lipids, dietary fiber, ash, alcohol and water have been removed. Therefore, the amount of sugar in the food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food.
Here, the amounts of protein, lipid, dietary fiber, ash, and water can be measured by the methods listed in the nutrition labeling standard. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the amount of dietary fiber is measured by the Prosky method, and the amount of ash is measured by the direct ashing method. However, the amount of water can be measured by a reduced pressure heat drying method.

Further, it was found that by applying a certain heat load to the beer-taste beverage, the beverage had a smooth mouthfeel and an improved beer-like taste. Therefore, in the present invention, the degree of heat load on the beer-taste beverage is evaluated by the “invertase activity value”. In other words, the invertase activity value of the beverage subjected to the heat load becomes small because the enzyme contained in the beverage is inactivated by the heat.
In the present specification, the “invertase activity value” specifically means a value measured by the method described in Examples.

The invertase activity value of the beer-taste beverage according to one embodiment of the present invention is 0 to 55 units, but it is a beer-taste beverage that further improves the smoothness of the mouthfeel, and has a good taste and a rich beer-like taste. Therefore, it is preferably 0 to 50 units, more preferably 0 to 45 units, further preferably 0 to 30 units, still more preferably 0 to 20 units, and particularly preferably 0 to 15 units.

The invertase activity value of the beer-taste beverage can be adjusted by appropriately setting various conditions of the heat treatment (heating temperature, heating time, heating timing, etc.) in the beverage manufacturing process.

The beer-taste beverage according to one aspect of the present invention may further contain grain-derived spirits in order to adjust the alcohol content.
Here, the spirits, such as wheat, rice, buckwheat, corn and the like as a raw material, malt or saccharification with an enzyme agent if necessary, after fermenting with yeast, further distilled alcohol obtained means.
However, it is preferable that the beer-taste beverage according to one embodiment of the present invention does not contain spirits, from the viewpoint of having a good taste and making it a beer-taste beverage like beer.

From the same viewpoint as above, the beer-taste beverage according to one aspect of the present invention is preferably beer.
In the present specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as raw materials with yeast, and specifically, April 1, 2018 It means the one defined by the interpretation notice of the liquor tax law and the liquor administration related law on the construction date.

The color of the beer-taste beverage according to one aspect of the present invention is not particularly limited, and may be amber or golden such as ordinary beer, black such as black beer, or colorless and transparent, or a colorant. Etc. may be added to give a desired color. The color of the beer-taste beverage can be discriminated by the naked eye, but may be defined by total light transmittance, chromaticity, or the like.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 4.5, more preferably 3.0 to 4.5. If the pH of the beer-taste beverage is 4.5 or less, generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage is easily improved.

The beer-taste beverage according to one aspect of the present invention may be an aspect in which the beverage is packed in a container, and examples of the container include, for example, a bottle, a PET bottle, a can, or a barrel, but are particularly easy to carry. From the viewpoint of that, cans, bottles, and PET bottles are preferable.

2.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention are water and malt, but it is preferable to use hops, and in addition, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents. , Antioxidants, fragrances, acidulants and the like may be used.

Malt means germinated, dried and rooted seeds of barley, wheat, rye, oats, oats, oats, etc., and their origin and variety are any. May be.
In one aspect of the present invention, it is preferable to use barley malt. Barley malt is one of the most commonly used malts as a raw material for beer-taste beverages in Japan. There are two types of barley such as two-row barley and six-row barley, but any of them may be used. Furthermore, in addition to normal malt, colored malt and the like can be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

Further, grains other than malt may be used together with malt.
Such cereals include, for example, barley (wheat, wheat, rye, oats, oats, pigs, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potatoes that do not correspond to malt. , Beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and loins, and starches obtained from them, extracts thereof, and the like.

Examples of the form of hops used in one aspect of the present invention include pellet hops, powdered hops, and hop extract. As the hops to be used, hop processed products such as isolated hops and reduced hops may be used.
The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1 mass% with respect to the total amount of the beverage.

As the sweetener, commercially available saccharified solution obtained by decomposing grain-derived starch with an acid or enzyme, sugars such as commercially available starch syrup, sugars having three or more sugars, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners and the like. Can be mentioned.
The form of these sugars may be a liquid such as a solution or a solid such as a powder.
In addition, there are no particular restrictions on the type of raw material grain of starch, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes and acids. For example, saccharides having a high maltose ratio may be used by appropriately setting the conditions of hydrolysis with an enzyme or an acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solution) can be used.
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

As the water-soluble dietary fiber, for example, indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like, from the viewpoint of versatility such as stability and safety. Indigestible dextrin or polydextrose is preferred.

In beer-taste beverages, bitterness is preferably imparted by hops or the like, but a bittering agent or a bitterness imparting agent may also be used.
The bittering agent or the bittering agent is not particularly limited, and those used as a bittering agent in ordinary beer and sparkling liquor can be used, for example, mannen wax, litchi, princess iris, matsumatsumi, sage, and vague incense. , Ganoderma lucidum, Laurel, Ganoderma lucidum, Kwashin, Citrus extract, Peach extract, Coffee extract, Tea extract, Bitter gourd extract, Lotus germ extract, Kidachi aloe extract, Mannen wax extract, Reishi extract, Laurel extract, Examples include sage extract and caraway extract.

The antioxidant is not particularly limited, and those used as an antioxidant in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

The flavor is not particularly limited, and a general beer flavor can be used. The beer flavor is used for beer-like flavoring, and includes brewing components generated by fermentation.
The beer-taste beverage contains ethyl acetate produced by alcoholic fermentation, and the ethyl acetate has a function as a flavor. Therefore, when alcohol fermentation is involved in the process of producing a beer-taste beverage, it is not necessary to add a beer flavor separately, but a beer flavor may be added if desired.
Examples of beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde.

The acidulant is not particularly limited as long as it has a sourness, for example, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or their. Salt can be mentioned.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferable, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or them. Is more preferred.
These acidulants may be used alone or in combination of two or more.

2.2 Carbon Dioxide The carbon dioxide contained in the beer-taste beverage according to one embodiment of the present invention may be the carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or addition of carbon dioxide. You may.
When alcohol fermentation is involved in the process of producing a beer-taste beverage, carbon dioxide gas generated by alcohol fermentation can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

The amount of carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention is represented by the carbon dioxide gas pressure of the beverage, but this is not particularly limited as long as the effect of the present invention is not impaired. Typically, the upper limit of the carbon dioxide gas pressure of beverage 5.0 kg ^/ cm 2, was 4.5 kg / cm ^2, or 4.0 kg / cm ^2, the lower limit is 0.20kg ^/ cm 2, 0.50kg ^/ cm ² or 1.0 kg/cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.20 kg / cm ² or more 5.0 kg / cm ² or less, 0.50 kg / cm ² or more 4.5 kg / cm ² or less, or, 1.0 kg / cm ² or more 4. It may be 0 kg/cm ² or less.
In the present specification, the gas pressure refers to the gas pressure in the container, except in special cases.
The pressure can be measured by a method well known to those skilled in the art, for example, after fixing a sample at 20° C. to an internal gas pressure gauge, once open the stopcock of the internal gas pressure gauge to release the gas, and then close the stopcock again. Can be measured by using a method of reading the value when the pointer reaches a certain position by swinging or by using a commercially available gas pressure measuring device.

2.3 Other additives Various additives may be added to the beer-taste beverage according to one embodiment of the present invention, if necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids.
The colorant is used to impart a beer-like color to the beverage, and a caramel color or the like can be used. The foam-forming agent is used to form beer-like foam in the beverage, or to retain the foam of the beverage, soybean saponin, plant extracted saponin-based substances such as quillaja saponin, corn, plants such as soybean. Proteins and peptide-containing substances, proteinaceous substances such as bovine serum albumin, yeast extract and the like can be appropriately used.
The fermentation accelerator is used for promoting fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.

2.4 Method for producing beer-taste beverage As a method for producing a beer-taste beverage according to one embodiment of the present invention, any method may be used as long as it has a step of adding yeast to a raw material containing water and malt and performing alcohol fermentation. Specifically, a method including the following steps (1) and (2) can be mentioned.
-Step (1): A step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid.
-Step (2): A step of performing yeast fermentation by adding yeast to the fermentation raw material liquid.

In addition, in one aspect of the present invention, it is preferable not to include a step of adding spirits derived from grains, from the viewpoint of producing a beer-taste beverage that has a good taste and beer taste.

<Step (1)>
Step (1) is a step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid.
The mixture is adjusted so that the malt ratio is 50% by mass or more and 100% by mass or less.
As a method for preparing the fermentation raw material liquid, a method in which raw materials such as water and malt are charged into a charging pot or a charging tank, and a mixture is prepared by adding an enzyme such as amylase as needed, and then saccharification treatment is performed Can be mentioned. After that, the obtained fermentation raw material liquid is preferably filtered and boiled, and the solid content such as coagulated protein is removed in a clarification tank.

In addition to water and malt, hops, dietary fibers, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, etc. may be added to the mixture to be saccharified.
These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. In addition, these may be added after the alcohol fermentation in the next step.

In this step, the mixture containing the raw material is heated to saccharify the starchy material of the raw material.
The temperature and time of the saccharification treatment are appropriately adjusted depending on the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, and the like. For example, in one aspect of the present invention, the temperature of the saccharification treatment is 55 to 75°C, and the time of the saccharification treatment is 30 to 240 minutes from the viewpoint of adjusting the sugar concentration of the beer-taste beverage to the above range. Is preferred.

<Step (2)>
Step (2) is a step in which yeast is added to the fermentation raw material liquid obtained by the saccharification treatment in step (1) to carry out alcohol fermentation.
The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, and may be top-fermenting yeast or bottom-fermenting yeast. Good.

The yeast may be added to the raw material solution as the yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the stock solution. After centrifugation, the supernatant may be completely removed and added. The amount of yeast added to the stock solution can be appropriately set, but is, for example, about 5×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

Fermentation conditions for carrying out alcoholic fermentation can be appropriately set, but from the viewpoint of adjusting the sugar concentration of the beer-taste beverage within the above range, the fermentation temperature is preferably 5 to 25°C. The temperature (temperature increase or temperature decrease) or pressure of the fermentation liquid may be changed during the fermentation process.

In one aspect of the present invention, it is preferable to adjust the invertase activity value of the obtained beer-taste beverage to 0 to 55 units by heat treatment during the step (2) or after the step (2). Specifically, the heat treatment may be performed at the same time as the alcohol fermentation treatment, or the heat treatment may be separately performed after the alcohol fermentation is completed.
The condition of the heat treatment is not particularly limited as long as it can apply a heat load such that the invertase activity value is in the above range, but for example, the heating temperature is 40 to 85° C., and the heating time is 1 to 30 minutes. Is.

In addition, yeast may be removed with a filter or the like, and additives such as water, flavors, acidulants, and pigments may be added if necessary.
Through the above steps, a beer-taste beverage with a sugar concentration of 1.0 g/100 mL or less and an invertase activity value of 0 to 55 units can be obtained.

The beer-taste beverage thus obtained is filled in a predetermined container and distributed in the market as a product.
The method for packaging the beer-taste beverage is not particularly limited, and a method well known to those skilled in the art can be used. The beer-taste beverage is filled and sealed in the container by the container filling process. Any form and material of the container may be used in the container filling step, and examples of the container are as described above.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. The method for measuring the invertase activity value of the beverage is as follows.

<Method of measuring invertase activity value>
(1) Preparation of various reagents (acetate buffer)
4.536 g of sodium acetate trihydrate (CH ₃ COONa·3H ₂ O) was dissolved in about 350 mL of distilled water to prepare a solution, and the pH of the solution was measured with a pH meter while acetic acid was added to the solution. About (1.9 mL) of (CH ₃ COOH) was added to adjust the pH to 4.5. Then, distilled water was added to make the volume 500 mL to prepare an acetate buffer solution.
(Substrate solution)
30.0 g of sucrose (sucrose) was dissolved in 125 mL of the acetate buffer solution prepared as described above, and distilled water was added to make the solution 500 mL to prepare a substrate solution.
(DNSA solution)
Rochelle salt (potassium sodium tartrate) 127.5 g, 3,5-dinitrosalicylic acid (DNSA) 4.4 g, phenol 3.5 g, sodium metabisulfite 3.5 were dissolved in distilled water to a volume of 1 L A solution was prepared.

(2) Measurement method A control sample beverage was prepared by subjecting a beer-taste beverage to be measured to heat treatment at 100°C for 10 minutes in advance.
Then, 1.25 mL of the beer-taste beverage test beverage to be measured was added to 5 mL of the substrate solution, and reacted at 30° C. for exactly 1 hour. One hour later, 0.5 mL of this reaction solution was added to 5 mL of distilled water previously put in another test tube to dilute to prepare a diluted solution, and 0.5 mL of this diluted solution was promptly sent to another examiner. It was added to 5 mL of the added DNSA solution and mixed well. Furthermore, this DNSA solution was heated in a 100° C. water bath for 3 minutes to cause a color reaction, and after heating, it was quickly cooled to room temperature.
In addition, the control sample beverage that had been subjected to the heat treatment as described above was subjected to the color reaction and cooled to room temperature in the same manner as the test beverage.
Then, using the heat-treated control beer as a blank, the absorbance at 540 nm of the test beverage was measured, and from the value of the absorbance, a calibration curve prepared by adding glucose of a known concentration was used to generate the reduced product. The mass X of sugar (unit: mg) was specified. Then, the invertase activity value was calculated from the following formula.
Invertase activity value (Unit)=X×D×2
(In the above formula, X is the mass (unit: mg) of the reducing sugar specified from the absorbance, and D is the dilution rate (D=55 in this measurement).)

Examples 1-4, Comparative Examples 1-4
<Beverage preparation>
The crushed barley malt and polysaccharide degrading enzyme were put into a charging tank containing 40 L of warm water held at 52°C, and then held at 52°C for 30 minutes, then at 65°C for 40 minutes, and further at 76°C for 5 minutes. Then, the temperature was raised stepwise and maintained to prepare a saccharified solution, which was then filtered to remove the malt dregs to obtain wort. Sucrose was added to the obtained wort so that the malt ratio shown in Table 1 was obtained, and hops were further added to boil. The wort after boiling was subjected to a solid-liquid separation treatment, the obtained clear wort was cooled, yeast was added to prepare a fermentation liquid, and the fermentation liquid was filtered. Then, in Examples 1 to 4 and Comparative Example 2, heat treatment was further performed under the conditions shown in Table 1 to prepare test beverages.
The invertase activity value of the obtained beverage was measured by the method described above, and the results were as shown in Table 1.

<Sensory evaluation>
Regarding the obtained beverage, five panelists who were trained on a daily basis gave 5 (maximum value) to the “taste”, “smoothness of mouthfeel” and “beer-likeness” of each beverage based on the following score criteria. In the range of 1 (minimum value), the score was evaluated in 0.1 increments, and the average value of the scores of 5 panelists was calculated. The results are shown in Table 1.
In the evaluation, samples conforming to the following criteria "5", "4", "3", "2" and "1" were prepared in advance, and the criteria were unified among the panelists. In addition, in any of the sensory evaluations in Table 1, no difference in the score value of 2.0 or more between the panelists was confirmed for the same beverage.
[Taste score criteria]
・"5": I feel a very good taste.
・“4”: Feels good quality.
・“3”: Feel the taste.
・“2”: A little taste is felt.
-"1": Almost no taste is felt.
[Score criteria for smoothness of mouthfeel]
-"5": Feels very good smoothness.
-"4": Feels good smoothness.
・“3”: Feels smooth.
・“2”: Smoothness is slightly inferior, and it is difficult to drink.
・"1": Poor smoothness and difficulty in drinking.
[Beer-ness score standard]
-"5": I feel a very rich beer.
・“4”: I feel the richness of beer.
・“3”: Feeling like beer.
・“2”: Feeling like beer, but weak.
-"1": Almost no beer is felt.

From Table 1, the beers prepared in Examples 1 to 4 had a good balance of taste, smoothness to the mouth, and beer-likeness. On the other hand, the beverages prepared in Comparative Examples 1 to 4 were inferior in at least one of taste, smoothness to the mouth, and beer-like taste.

Claims (5)

The malt ratio is 50% by mass or more and 100% by mass or less,
The sugar concentration is 1.0 g/100 mL or less, and
A fermented beer-taste beverage having an invertase activity value of 0 to 45 units. The fermented beer taste beverage according to claim 1, wherein the fermented beer taste beverage is beer. The fermented beer-taste beverage according to claim 1 or 2, which has an invertase activity value of 0 to 40.4 units. A method for producing a fermented beer taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 1.0 g/100 mL or less, and an invertase activity value of 0 to 45 units. ,
A method for producing a fermented beer-taste beverage, comprising the following steps (1) and (2), and performing heat treatment during or after step (2).
-Step (1): A step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid.
-Step (2): A step of performing yeast fermentation by adding yeast to the fermentation raw material liquid. The method for producing a fermented beer-taste beverage according to claim 4, wherein the heat treatment adjusts the invertase activity value of the obtained fermented beer-taste beverage to 0 to 45 units.