JP7215820B2 - Beer-taste beverage, method for producing same, and method for improving flavor of beer-taste beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage, a method for producing the same, and a method for improving the flavor of a beer-taste beverage.

Patent Document 1 discloses a method for producing a fermented malt beverage, characterized in that raw hops that have been frozen after harvesting without being dried or pulverized raw hops thereof are used as raw hop ingredients or raw hop flavors in the production of fermented malt beverages. Are listed.

Japanese Patent Application Laid-Open No. 2004-081113

On the other hand, the inventors of the present invention investigated technical means for improving the flavor of beer-taste beverages.

The present invention has been made in view of the above problems, and one of its objects is to provide a beer-taste beverage with improved flavor, a method for producing the same, and a method for improving the flavor of the beer-taste beverage.

A beer-taste beverage according to one embodiment of the present invention for solving the above problems contains 0.7 ppb or more of cis-3-hexynyl acetate. According to the present invention, a beer-taste beverage with effectively improved flavor is provided.

A method for producing a beer-taste beverage according to one embodiment of the present invention for solving the above-mentioned problems is a raw hop under the condition that the cis-3-hexynyl acetate content of the beer-taste beverage to be produced is 0.7 ppb or more. including using ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the beer taste drink which the flavor improved effectively is provided.

In the method, as at least part of the conditions, raw hops may be used in an amount of 0.3 g/L or more in terms of dry weight.

A method for improving the flavor of a beer-taste beverage according to one embodiment of the present invention for solving the above-mentioned problems is the production of the beer-taste beverage, wherein the cis-3-hexynyl acetate content of the beer-taste beverage is 0.5. The flavor of the beer-taste beverage is improved by using raw hops under the condition of 7 ppb or more. ADVANTAGE OF THE INVENTION According to this invention, the method of improving the flavor of a beer taste drink effectively is provided.

INDUSTRIAL APPLICABILITY According to the present invention, a beer-taste beverage with improved flavor, a method for producing the same, and a method for improving the flavor of a beer-taste beverage are provided.

FIG. 3 is an explanatory diagram showing the results of evaluating the flavor of beer-taste beverages in Example 1 according to one embodiment of the present invention. FIG. 4 is an explanatory diagram showing the results of evaluating the flavor of beer-taste beverages in Example 2 according to one embodiment of the present invention.

An embodiment of the present invention will be described below. Note that the present invention is not limited to this embodiment.

A beer-taste beverage according to the present embodiment (hereinafter referred to as "the present beverage") is a beer-taste beverage containing 0.7 ppb or more of cis-3-hexynyl acetate.

That is, the inventors of the present invention have made intensive studies on technical means for improving the flavor of beer-taste beverages. The present inventors have independently found that a beer-taste beverage having an unprecedented flavor can be realized by adjusting the content of within a predetermined range, and have completed the present invention.

Raw hops are hops that are used without being dried after harvesting. The water content of raw hops is 20% by weight or more. The water content of raw hops may be 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, or 70% by weight. % or more. On the other hand, the moisture content of hops dried after harvesting is less than 20% by weight, and may be 10% by weight or less.

The cis-3-hexynyl acetate content of the present beverage may be, for example, 0.8 ppb or more, preferably 1.1 ppb or more, more preferably 1.4 ppb or more. 0 ppb or more is particularly preferable.

The upper limit of the cis-3-hexynyl acetate content of the beverage is not particularly limited, but the content may be, for example, 20.0 ppb or less, or 10.0 ppb or less. , 9.5 ppb or less. Regarding the content of cis-3-hexynyl acetate in the present beverage, the range can be defined by arbitrarily combining any of the above lower limits and any of the above upper limits.

Because the cis-3-hexynyl acetate content is within the above range, the present beverage has an unconventional flavor, particularly an unconventional and remarkable bergamot-like aroma. In this respect, the fact that cis-3-hexynyl acetate imparts a bergamot-like flavor to beer-taste beverages has not been known in the past, and is a new finding independently discovered by the inventors of the present invention.

This beverage is a beer-taste beverage. In this embodiment, the beer-taste beverage is a sparkling beverage having a beer-like flavor. A sparkling beverage is a beverage that has foam properties, including foaming properties and foam retention properties. That is, the effervescent beverage is, for example, a beverage containing carbon dioxide gas, and when poured into a container such as a glass, has a foaming characteristic in which a layer of foam is formed above the liquid surface, and the formed foam is constant. It is preferable that the beverage has a foam retention property that can be maintained for at least an hour.

The carbon dioxide pressure of the sparkling beverage may be 1.0 kg/cm ² or higher, or 2.0 kg/cm ² or higher. The upper limit of the carbon dioxide pressure of the effervescent beverage is not particularly limited, but the carbon dioxide pressure may be 3.0 kg/cm ² or less.

Also, the NIBEM value of the sparkling beverage may be 50 seconds or more. The NIBEM value is evaluated as the time (in seconds) required for the height of the foam formed when pouring a sparkling beverage into a given container to decrease by a given amount. Specifically, the NIBEM value of sparkling beverages is based on the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edited by Beer Brewers Association International Technical Committee (Analysis Committee), Publisher: Brewing Association of Japan)" "8.29 Foam-Measurement of foam retention using NIBEM-T-".

The beer-taste beverage may be a sparkling alcoholic beverage. A sparkling alcoholic beverage is a sparkling beverage having an alcohol content of 1% by volume or more (an alcoholic content of 1 degree or more). The alcohol content of the sparkling alcoholic beverage is not particularly limited as long as it is 1% by volume or more, but may be, for example, 1% by volume or more and 20% by volume or less.

The beer-taste beverage may be a sparkling non-alcoholic beverage. A sparkling non-alcoholic beverage is a sparkling beverage with an alcohol content of less than 1% by volume. The alcohol content of the sparkling non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume. For example, it may be less than 0.5% by volume or less than 0.05% by volume. It may be less than 0.005% by volume.

Specifically, the beer-taste beverage may be, for example, beer, low-malt beer, or a sparkling alcoholic beverage containing low-malt beer and an alcohol component (e.g., spirits), but the alcohol content, malt Regardless of the presence or absence of use and the presence or absence of alcoholic fermentation during production, there is no particular limitation as long as the sparkling beverage has a beer-like flavor.

In addition, as described below, the present beverage contains hop-derived components because it is produced using raw hops. The hop-derived component is not particularly limited as long as it is a component derived from hops. For example, it is a hop-derived bitterness component and/or flavor component.

One aspect of the method according to the present embodiment (hereinafter referred to as "this method") uses raw hops under conditions where the cis-3-hexynyl acetate content of the beer-taste beverage to be produced is 0.7 ppb or more. A method for producing a beer-taste beverage, comprising:

In another aspect of the present method, in the production of a beer-taste beverage, raw hops are used under conditions such that the cis-3-hexynyl acetate content of the beer-taste beverage is 0.7 ppb or more. A method for improving the flavor of a flavored beverage.

The conditions for using raw hops in this method may be, for example, conditions under which the cis-3-hexynyl acetate content of the beer-taste beverage finally produced is 0.8 ppb or more, as described above. , is preferably 1.1 ppb or more, more preferably 1.4 ppb or more, and particularly preferably 2.0 ppb or more.

Further, the above conditions may be, for example, conditions such that the cis-3-hexynyl acetate content of the finally produced beer-taste beverage is 20.0 ppb or less, as described above, or 10.0 ppb. or less, or 9.5 ppb or less. The range of the cis-3-hexynylacetate content related to the usage conditions of the raw hops can be defined by arbitrarily combining any of the above lower limits and any of the above upper limits.

In this method, by using raw hops under conditions in which the cis-3-hexynyl acetate content of the finally produced beer-taste beverage is within the above range, raw hops under conditions other than these conditions To provide a beer-taste beverage having an improved flavor compared to a beer-taste beverage produced using

Specifically, for example, by using a variety and / or amount of raw hops whose cis-3-hexynyl acetate content is within the above range, the cis-3-hexynyl acetate content is finally A beer-taste beverage within the range is obtained.

As raw hops, a single variety of raw hops may be used, or two or more varieties of raw hops may be used in combination. The variety of raw hops is not particularly limited, but it is preferable to use one or more selected from the group consisting of Furano Beauty, Furano Special, Shinshu Wase and Cascade, for example.

The amount of raw hops used in the present method is not particularly limited as long as the cis-3-hexynyl acetate content is within the above range. may be used in an amount of 0.3 g/L (0.3 g per 1 L of beer-taste beverage finally obtained) or more in terms of dry weight.

In this case, the amount of raw hops used in terms of dry weight may be, for example, 0.5 g/L or more, preferably 0.9 g/L or more, and 1.1 g/L or more. More preferably, it is 1.5 g/L or more, and particularly preferably 2.0 g/L or more.

The upper limit of the amount of raw hops used in terms of dry weight in this method is not particularly limited, but the amount of raw hops used may be, for example, 20.0 g / L or less, or It may be 9.0 g/L or less.

In this method, a beer-taste beverage having a cis-3-hexynyl acetate content within the above range is obtained by using raw hops in an amount within the above range in terms of dry weight.

Specifically, for example, by using raw hops in an amount of 0.3 g / L or more in dry weight, it is also possible to obtain a beer-taste beverage having a cis-3-hexynyl acetate content of 0.7 ppb or more. Often, a beer-taste beverage having a cis-3-hexynyl acetate content of 0.8 ppb or more may be obtained by using raw hops in an amount of 0.5 g/L or more in terms of dry weight. is preferably used in an amount of 0.9 g/L or more in dry weight to obtain a beer-taste beverage having a cis-3-hexynyl acetate content of 1.1 ppb or more, and raw hops in a dry weight of 1 It is more preferable to obtain a beer-taste beverage having a cis-3-hexynyl acetate content of 1.4 ppb or more by using it in an amount of 1 g/L or more, and raw hops in a dry weight of 1.5 g/L. By using the amount above, it is more preferable to obtain a beer-taste beverage having a cis-3-hexynyl acetate content of 2.0 ppb or more, and raw hops in an amount of 2.0 g/L or more in terms of dry weight. to obtain a beer-taste beverage having a cis-3-hexynyl acetate content of 2.0 ppb or more.

The method includes using a raw material liquid prepared by mixing at least raw hops and water. The method may also include using a raw material liquid prepared by boiling a mixture containing at least raw hops and water.

In this method, hop raw materials other than raw hops may be further used, or only raw hops may be used as hop raw materials (no hop raw materials other than raw hops may be used).

The hop raw material other than raw hops is not particularly limited as long as it is a hop raw material that is not raw hops. It may be one or more selected from the group.

A hop extract is obtained by solvent extraction of components (eg, α-acids) contained in hop cones. Hop powder is obtained by crushing dried hop cones. Hop pellets are obtained by compressing hop powder into pellets. Pressed hops are obtained by pressing dried hop cones. The isoformed hops are obtained by subjecting hops to an isoformation treatment such as alkali treatment or heat treatment to isoform α-acids. Reduced iso-alpha-acid products such as lowhop, tetrahop and hexahop are obtained by chemically modifying iso-alpha-acids.

When using a hop raw material other than raw hops, the method includes using a raw material liquid prepared by mixing at least raw hops, a hop raw material other than raw hops, and water. Further, the method may include using a raw material liquid prepared by boiling a mixed liquid containing at least raw hops and/or hop raw materials other than raw hops and water.

In this method, raw hops may be used as a raw material for flavoring hops. That is, in this case, the present method uses a flavored hop raw material containing raw hops. Here, the flavored hop raw material is a hop raw material that has been boiled for less than 30 minutes. That is, the method of using a flavored hop raw material containing raw hops includes using a raw material liquid prepared by mixing at least a flavored hop raw material containing the raw hop with water, and The boiling time of the raw material liquid containing the raw material (that is, the raw material liquid containing at least raw hops) is less than 30 minutes. The boiling time of the raw material liquid containing the flavored hop raw material may be, for example, 20 minutes or less, or may be 10 minutes or less. That is, the raw material liquid containing the flavored hop raw material may be boiled for less than 30 minutes, 20 minutes or less, or 10 minutes or less, or the raw material liquid containing the flavored hop raw material may not be boiled.

When using a flavored hop raw material containing raw hops, the flavored hop raw material may contain a hop raw material other than raw hops, or only raw hops may be used as the flavored hop raw material. .

Flavoring hop raw materials other than raw hops are not particularly limited as long as they are not raw hops and are suitable for flavoring. , tetrahop and hexahop.

When using a flavored hop material containing raw hops, the amount of the raw hop is, for example, 10 parts by weight or more (10 parts by weight or more and 100 parts by weight or less) with respect to 100 parts by weight of the flavored hop material. It may be 25 parts by weight or more (25 parts by weight or more and 100 parts by weight or less), or may be 50 parts by weight or more (50 parts by weight or more and 100 parts by weight or less).

When using a flavored hop material containing raw hops, a hop material other than the flavored hop material may be used. That is, for example, the present method includes using a flavored hop raw material containing raw hops and a hop raw material other than the flavored hop raw material, and the raw material liquid containing the hop raw material other than the flavored hop is left for 30 minutes. The boiling time may be less than 30 minutes, 20 minutes or less, or 10 minutes or less. .

In this method, plant raw materials other than hop raw materials (flavored hop raw materials and/or hop raw materials other than the flavored hop raw materials) may be further used. In this case, the present beverage obtained by the present method further contains a plant raw material-derived component in addition to the hop-derived component.

The plant raw material is not particularly limited as long as it is a plant-derived raw material used for the production of beverages. For example, one or more selected from the group consisting of the following (i), (ii) and (iii) It preferably contains: (i) cereals (e.g., one or more selected from the group consisting of wheat, rice and corn), one or more selected from the group consisting of beans and potatoes; (ii) the group and (iii) components derived from said (i) and/or said (ii).

The present beverage produced using the plant material of (i) and/or (ii) above contains a component derived from the plant material of (i) and/or (ii). The beverage produced using the plant material of (iii) above contains the component of (iii).

Barley is preferably one or more selected from the group consisting of barley, wheat, oat and rye. Germinated barley is called malt. Malt is preferably one or more malts selected from the group consisting of barley, wheat, oats and rye.

The component (iii) above is not particularly limited as long as it is derived from the plant material of (i) and/or (ii) above, but for example, proteins, peptides, amino acids, sugars, lipids, vitamins and minerals One or more selected from the group consisting of

When using a plant material other than a hop material, the method may include first mixing the plant material with water and then using a mixed liquid prepared by saccharification. Saccharification is performed by treating a mixed solution prepared by mixing plant raw materials and water with a polysaccharide-degrading enzyme and/or a proteolytic enzyme. The polysaccharide degrading enzyme and/or proteolytic enzyme may be an enzyme contained in the plant raw material (e.g., malt), and/or may be an enzyme externally added separately from the plant raw material. good. Saccharification is performed at a temperature at which polysaccharide-degrading enzymes and/or proteases act (for example, 30° C. or higher and 80° C. or lower).

In addition, when using a plant material other than the hop material, the present method is a raw material prepared by boiling a mixed liquid containing raw hops and/or a hop material other than the raw hop, the plant material, and water. may include using a liquid. In this case, the present method uses a raw material liquid prepared by first mixing plant raw materials and water to saccharify, then adding raw hops and/or hop raw materials other than the raw hops and boiling. may include doing

In this method, alcoholic fermentation may be performed by adding yeast to the raw material liquid prepared using at least raw hops as described above. In this case, the raw material liquid contains a carbon source and a nitrogen source that can be assimilated by the yeast. The carbon source is not particularly limited as long as it is a compound containing carbon atoms and can be assimilated by yeast. For example, it is a sugar that can be assimilated by yeast. Sugars include, for example, one or more selected from the group consisting of glucose, fructose, sucrose (sucrose), maltose (maltose) and maltotriose.

The nitrogen source is not particularly limited as long as it is a nitrogen atom-containing compound that can be assimilated by yeast, and is, for example, amino acids and/or peptides. In this case, the raw material liquid may contain protein enzymatic degradation products as amino acids and/or peptides. A protein enzymatic hydrolyzate is obtained by degrading a protein with a proteolytic enzyme and contains amino acids and/or peptides.

The yeast density at the start of alcoholic fermentation in the fermentation solution prepared by adding yeast to the raw material solution is not particularly limited, but is, for example, 1×10 ⁶ cells/mL to 3×10 ⁹ cells/mL. is preferred. The yeast is not particularly limited as long as it performs alcohol fermentation, and is preferably one or more selected from the group consisting of beer yeast, wine yeast, shochu yeast and sake yeast.

The conditions for alcoholic fermentation are not particularly limited as long as alcoholic fermentation is performed by yeast in the fermentation broth. , maintained for no more than 14 days.

When alcoholic fermentation is performed, the fermented liquid after the alcoholic fermentation is subjected to a predetermined treatment (for example, filtration treatment and/or heat treatment) to finally obtain the present beverage. A sparkling alcoholic beverage is preferably produced by alcoholic fermentation. When alcoholic fermentation is performed to produce a beer-taste beverage that is a sparkling non-alcoholic beverage, for example, the fermented liquid after the alcoholic fermentation is subjected to a treatment to reduce the alcohol content to obtain the sparkling non-alcoholic beverage. .

In this method, the present beverage may be produced without alcoholic fermentation. In this case, the present beverage is obtained using the raw material liquid without alcoholic fermentation. Specifically, for example, the raw material liquid is subjected to one or more selected from the group consisting of addition of other components, filtration treatment, and heat treatment to obtain the present beverage. Other ingredients added to the raw material liquid are, for example, one or more selected from the group consisting of saccharides, dietary fibers, acidulants, pigments, flavors, sweeteners and bittering agents.

When producing a beer-taste beverage that is a sparkling alcoholic beverage without alcoholic fermentation, the method includes, for example, adding alcohol (eg, ethanol). In addition, as a method of imparting foamability without performing alcoholic fermentation, for example, use of carbonated water and/or use of carbon dioxide gas is preferable.

Next, specific examples according to this embodiment will be described.

First, three types of beer with different amounts of fresh hops were produced. That is, first, malted barley, rice, corn, starch and water were mixed to obtain a liquid mixture, which was then saccharified. Next, a hop raw material (hop extract or hop pellets) was added to the mixture after saccharification, and the mixture was boiled. Furthermore, the mixed liquid after boiling was cooled to prepare a first raw material liquid. Then, using this first raw material liquid, the above three types of beer were produced.

That is, for beer (I), beer yeast was added to the raw material liquid, alcoholic fermentation was performed, and then aging was performed. The fermented liquid after aging was subjected to a treatment such as filtration to obtain beer (I).

For beer (II), 25 g (dry weight conversion)/L of fresh hops of the Furano Beauty variety was added to the first raw material liquid as a flavoring hop raw material, and the mixture was boiled at 105°C for 5 minutes using an autoclave. was carried out to obtain a second raw material liquid. After cooling the second raw material liquid, 11.5 times the amount of the first raw material liquid was added to the cooled second raw material liquid to obtain a third raw material liquid. Then, beer yeast was added to the third raw material liquid to carry out alcoholic fermentation, and then aging was carried out. Beer (II) was obtained by subjecting the fermented liquid after aging to a treatment such as filtration. In the production of beer (II), 2 g of raw hops in terms of dry weight were used for 1 L of the third raw material liquid. That is, since the volume of the third raw material liquid was almost the same as the volume of the finally obtained beer (II), the amount of raw hops used in the production of the beer (II) was 2 g (converted to dry weight )/L-beer (II).

Beer (III) was prepared in the same manner as beer (II) above, except that 120 g (dry weight conversion)/L of raw hops of the Furano Beauty variety alone were added to the first raw material liquid as a raw material for flavoring hops. manufactured. That is, the amount of fresh hops used in the production of beer (III) was 9.6 g (converted to dry weight)/L-beer (III).

Then, two of the three beers produced as described above were mixed, or one was used as is to obtain seven beers with different cis-3-hexynyl acetate contents. .

Then, a sensory test was conducted by three skilled panelists for each of the seven types of beer. In the sensory test, each panelist gave 1 point, 2 points, 3 points, 4 points or 5 points for the "bergamot-like aroma". The stronger the bergamot-like aroma of beer, the higher the score.

Fig. 1 shows the mixing ratio of the three types of beer (beer (I), beer (II) and beer (III)) and the amount of raw hops used in terms of dry weight in the production of each of the seven types of beer. (g/L), cis-3-hexynyl acetate content (ppb), and score given in a sensory test evaluating bergamot-like aroma. Note that the sensory test score shown in FIG. 1 is an average score calculated by dividing the total score given to each beer by the number of panelists.

As shown in FIG. 1, the sensory test score of the beer (Example 1-1), which was produced without using fresh hops and had a cis-3-hexynyl acetate content of 0.2 ppb, was 0.3 points. On the other hand, beers produced using fresh hops of 0.7 g/L or more in terms of dry weight and having a cis-3-hexynyl acetate content of 0.9 ppb or more (Examples 1-2 to 1-2) 1-7) had a sensory test score of 2.0 or more and was evaluated as having a bergamot-like aroma.

Also, beers produced using raw hops of 1.0 g/L or more in terms of dry weight and having a cis-3-hexynyl acetate content of 1.2 ppb or more (Examples 1-3 to 1-7) had a sensory test score of 3.0 or higher and was evaluated as having a stronger bergamot-like aroma.

Furthermore, beers produced using fresh hops of 1.3 g/L or more in terms of dry weight and having a cis-3-hexynyl acetate content of 1.6 ppb or more (Examples 1-4 to 1-7) had a sensory test score of 3.3 points or higher, and was evaluated as having a pronounced bergamot-like aroma.

In particular, raw hops are produced using 2.0 g / L or more and less than 9.6 g / L (specifically 5.8 g / L or less) in terms of dry weight, and the cis-3-hexynyl acetate content is The beers with 2.3 ppb or more (Examples 1-5 and 1-6) had a sensory test score of 4.3 points or more, and were evaluated as having a very pronounced bergamot-like aroma.

Only raw hops of the Furano Beauty (FB) variety, the Shinshu Wase (ISW) variety, or the Furano Special (FS) variety are used as raw materials for flavoring hops, and the raw hop varieties and / Or 5 types of beer with different amounts used were produced. The water content of the raw hops was about 80% by weight (for example, the amount of raw hops used of 2.0 g/L in terms of dry weight is equivalent to the amount of raw hops used before conversion of about 10.0 g/L. was equivalent.). For comparison, beer was produced in the same manner, except that only hop pellets of the Shinshu Wase variety were used as the raw material for flavoring hops.

Each of these six types of beer was subjected to a sensory test by three skilled panelists in the same manner as in Example 1 described above.

Fig. 2 shows, for each of the six types of beer, the variety and form of flavored hops used in the production thereof, the amount of fresh hops used in terms of dry weight (g / L), and the amount of cis-3-hexynyl acetate. The content (ppb) and the score given in the sensory test for evaluating the bergamot-like aroma are shown.

As shown in FIG. 2, the sensory test score of the beer (Example 2-1), which was produced without using fresh hops and had a cis-3-hexynyl acetate content of 0.5 ppb, was 1.3 points. On the other hand, beer produced using fresh hops of 2.0 g/L or more in terms of dry weight and having a cis-3-hexynyl acetate content of 1.1 ppb or more (Example 2-2 to Example 2-6) had a sensory test score of 2.7 points or more and was evaluated as having a bergamot-like aroma.

In particular, beer produced using fresh hops of 2.0 g/L or more in terms of dry weight and having a cis-3-hexynyl acetate content of 2.3 ppb or more (Examples 2-2 to 2-5) had a sensory test score of 4.0 or more and was evaluated as having a very pronounced bergamot-like aroma.

Claims (4)

Beer-taste beverages containing 2.0 ppb or more and 9.5 ppb or less of cis-3-hexynyl acetate (excluding those using raw hops frozen without drying after harvest or crushed hops thereof). A beer-taste beverage containing 2.0 ppb or more and 9.5 ppb or less of cis-3-hexynyl acetate. As at least part of the conditions under which the cis-3-hexynyl acetate content of the beer-taste beverage to be produced is 2.0 ppb or more and 9.5 ppb or less , raw hops are added to 2.0 g/L or more in terms of dry weight, A method for producing a beer-taste beverage, comprising using an amount of 9.0 g/L or less (excluding the case of using fresh hops frozen without drying after harvest or crushed hops thereof). In the production of a beer-taste beverage, as at least part of the conditions under which the cis-3-hexynyl acetate content of the beer-taste beverage is 2.0 ppb or more and 9.5 ppb or less , fresh hops are added to 2.0 ppb in terms of dry weight. A method of improving the flavor of the beer-taste beverage by using it in an amount of 0 g / L or more and 9.0 g / L or less (however, when using raw hops frozen without drying after harvest or ground hops thereof) except for.).

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