JP2021003127A - Beer-taste beverage - Google Patents

Abstract

To provide a novel beer-taste beverage that has, for example, an excellent balance between the strength of impact and the ease of drinking when drinking it.SOLUTION: Provided is a beer-taste beverage having a carbohydrate concentration of 1.5 g/100 mL or less and satisfying at least one of the following requirements (I) and (II). - Requirement (I): the bitterness value of the beer-taste beverage is 18 BUs or more. - Requirement (II): the chromaticity of the beer-taste beverage is 7 EBC or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

Traditionally, various beer-taste beverages have been developed and distributed on the market in response to the diversified tastes of recent consumers.
For example, Patent Document 1 contains 0.3 to 5 ppm of quasin and / and 0.5 to 5 ppm of quinine for the purpose of providing a beer-taste beverage having a beer-like bitterness and a sharp aftertaste without using hops. The invention relating to a beer-taste beverage is described.

JP-A-2017-6077

Under such circumstances, there is a demand for a new beer-taste beverage having an excellent balance between the strength of impact when drinking and the ease of drinking.

The present invention provides a beer-taste beverage in which at least one of a sugar concentration and a bitterness value and a chromaticity is adjusted within a predetermined range. Specifically, the present invention provides the following aspects [1] to [15].
[1]
A beer-taste beverage having a sugar concentration of 1.5 g / 100 mL or less and satisfying at least one of the following requirements (I) and (II).
-Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
-Requirement (II): The chromaticity of the beer-taste beverage is 7 EBC or more.
[2]
The beer-taste beverage according to the above [1], which satisfies both the requirements (I) and the requirements (II).
[3]
The beer-taste beverage according to the above [1] or [2], wherein the malt ratio is 50 to 100% by mass.
[4]
The beer-taste beverage according to any one of the above [1] to [3], wherein the sugar concentration is 0.5 g / 100 mL or less.
[5]
The beer-taste beverage according to any one of the above [1] to [4], wherein the beer-taste beverage is beer.
[6]
In any one of the above [1] to [5], the ratio [bitterness value / sugar concentration] of the bitterness value (unit: Bus) to the sugar concentration (unit: g / 100 mL) is 40 or more. The listed beer-taste beverage.
[7]
In any one of the above [1] to [6], the ratio [chromaticity / sugar concentration] of the chromaticity (unit: EBC) to the sugar concentration (unit: g / 100 mL) is 10 or more. The listed beer-taste beverage.
[8]
The beer-taste beverage according to any one of the above [1] to [7], wherein the content of iso-alpha acid is 10 to 150 mass ppm based on the total amount of the beer-taste beverage.
[9]
The beer-taste beverage according to any one of the above [1] to [8], wherein the content of α-acid is 0.10 to 30 mass ppm based on the total amount of the beer-taste beverage.
[10]
The beer-taste beverage according to any one of the above [1] to [9], wherein the content of vicinal diketone (VDK) is 0.001 to 1.50 mass ppm based on the total amount of the beer-taste beverage.
[11]
The beer-taste beverage according to any one of the above [1] to [10], wherein the raw wort extract concentration is 6.0% by mass or more.
[12]
The beer-taste beverage according to any one of the above [1] to [11], wherein the total polyphenol content is 60 mass ppm or more based on the total amount of the beer-taste beverage.
[13]
The beer-taste beverage according to any one of the above [1] to [12], which has an alcohol content of 3.0 (v / v)% or more.
[14]
The method for producing a beer-taste beverage according to any one of the above [1] to [13], which comprises the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation.
[15]
The method for producing a beer-taste beverage according to the above [14], which does not include a step of adding spirits derived from grains.

The beer-taste beverage of one preferred embodiment of the present invention can be, for example, a beverage having an excellent balance between the strength of impact when drunk and the ease of drinking.

1. 1. Beer-taste beverages As used herein, the term "beer-taste beverages" refers to alcohol-containing or non-alcoholic carbonated beverages with a beer-like flavor. Therefore, "beer-taste beverages" include not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water as raw materials with yeast, but also carbonated beverages having a beer flavor. Include. That is, unless otherwise specified, the beer-taste beverage of one aspect of the present invention includes esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalol, 4-vinyl). Beer fragrances containing (such as Guaiacol) are added to include any sparkling beverage with a beer flavor.
Further, the beer-taste beverage of one aspect of the present invention may be a fermented beer-taste beverage that has undergone a fermentation step using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation step. It is preferably a taste beer.
Further, the beer-taste beverage of one aspect of the present invention may be an alcohol-containing beer-taste beverage having an alcohol content of 1 (v / v)% or more, and a non-alcoholic beverage having an alcohol content of less than 1 (v / v)%. It may be a beer-taste beverage. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol generated in the fermentation step after undergoing the fermentation step, and may be beer-like without undergoing the fermentation step. It may be a non-alcoholic non-fermented beer-taste beverage prepared to have a flavor.
In addition, the beer-taste beverage of one aspect of the present invention may be a malt-based beer-taste beverage using malt as a raw material, or a malt-free beer-taste beverage using malt, but malt-based beer is used. Beer-taste beverages are preferable, and beer-taste beverages using barley malt are more preferable.
In addition, the fermented beer-taste beverage of one aspect of the present invention may be an ale beer-taste beverage brewed through a fermentation step using top-fermenting yeast, or brewed through a fermentation step using bottom-fermenting yeast. It may be a lager beer-taste beverage.
The fermented beer-taste beverage of one aspect of the present invention may be a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu, and among them, the spirits-containing beer-taste beverage is preferable.

Among these, the beer-taste beverage of one aspect of the present invention is preferably a fermented beer-taste beverage, more preferably an alcohol-containing fermented beer-taste beverage, and even more preferably a malt-based fermented beer-taste beverage. ..

The beer-taste beverage according to one aspect of the present invention has a sugar concentration of 1.5 g / 100 mL or less and satisfies at least one of the following requirements (I) and (II).
-Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
-Requirement (II): The chromaticity of the beer-taste beverage is 7 EBC or more.
In the beer-taste beverage of one aspect of the present invention, it is preferable that both the above requirements (I) and (II) are satisfied.

Beer-taste beverages with high bitterness and chromaticity, such as IPA beer and stouts and bock, have a strong unique bitterness, aroma, taste and flavor, and have a strong impact when drunk. On the other hand, beer-taste beverages having a high bitterness value and chromaticity have a problem that they are difficult to drink because they have a unique bitterness, aroma, taste and flavor.
In order to solve this problem, the present inventors have conducted various studies and found that in a beer-taste beverage having a high bitterness value and chromaticity, the sugar concentration is considered in consideration of the balance between the bitterness value and chromaticity. It was found that the ease of drinking can be improved while maintaining the strength of the impact when drinking due to the unique bitterness and aroma and the taste and flavor by reducing the amount. Beer-taste beverages with high bitterness and chromaticity are characterized by a strong unique bitterness, aroma, taste and flavor, and adjustments to reduce sugar are characteristic of the unique bitterness, aroma and taste. It was not originally done because it would spoil the flavor and flavor. However, in the study by the present inventors, it was found that sugar is a factor of difficulty in drinking beer-taste beverages having high bitterness and chromaticity. Based on this knowledge, in the present invention, a beer-taste beverage in which the bitterness value and chromaticity are adjusted to a predetermined value or more while intentionally lowering the sugar concentration is used to obtain a strong impact when drinking and drinking. It is a beverage with an excellent balance of ease.

The sugar concentration of the beer-taste beverage of one aspect of the present invention is preferably 1.5 g / 100 mL or less from the viewpoint of making a beer-taste beverage that is easy to drink while having a strong impact when drunk. Is 1.2 g / 100 mL or less, more preferably 1.0 g / 100 mL or less, more preferably 0.8 g / 100 mL or less, still more preferably 0.7 g / 100 mL or less, still more preferably 0.6 g / 100 mL or less, still more. It is preferably 0.5 g / 100 mL or less, more preferably 0.4 g / 100 mL or less, and particularly preferably 0.3 g / 100 mL or less.

In this specification, "sugar" is based on the nutrition labeling standards for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003, Partially Revised September 27, 2013, Consumer Agency Notification No. 8). It refers to sugar, and specifically, means food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water from the target food. Therefore, the amount of sugar in a food can be calculated by subtracting the amounts of protein, fat, 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 standards. 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 Proski method, and the amount of ash is measured by the direct ashing method. However, the amount of water can be measured by the vacuum heating and drying method.

The sugar concentration of the beer-taste beverage of one aspect of the present invention includes the type of enzyme, the amount of addition, the timing of addition, the set temperature and holding time of each temperature range when preparing the saccharified solution, and various fermentation steps. It can be adjusted by appropriately setting the conditions (addition amount and timing of yeast addition, fermentation temperature, fermentation time) and the like.

Further, in the beer-taste beverage of one aspect of the present invention, the bitterness value specified in the above requirement (I) is 18 BUs or more from the viewpoint of making a beer-taste beverage having a strong impact when drunk even if the sugar concentration is low. However, it is preferably 19 BUs or more, more preferably 20 BUs or more, more preferably 21 BUs or more, still more preferably 22 BUs or more, still more preferably 23 BUs or more, still more preferably 24 BUs or more, still more preferably 25 BUs or more, and particularly preferably 26 BUs or more. In addition, 27 BUs or more, 28 BUs or more, 29 BUs or more, 30 BUs or more, 31 BUs or more, 32 BUs or more, 33 BUs or more, 34 BUs or more, 35 BUs or more, 36 BUs or more, 37 BUs or more, 38 BUs or more, 39 BUs or more, 40 BUs or more, 45 BUs or more, It may be 50 BUs or more, 55 BUs or more, 60 BUs or more, 65 BUs or more, 70 BUs or more, or 80 BUs or more.
Further, in the beer-taste beverage of one aspect of the present invention, the bitterness value defined in the above requirement (I) may be 200 BUs or less, 180 BUs or less, 160 BUs or less, 140 BUs or less, 120 BUs or less, or 100 BUs or less.

Further, in the beer-taste beverage of one aspect of the present invention, the ratio [bitterness value / sugar concentration] of the bitterness value (unit: BUs) to the sugar concentration (unit: g / 100 mL) is the impact of drinking. From the viewpoint of making a beer-taste beverage that is strong yet easy to drink, it is preferably 40 or more, more preferably 45 or more, more preferably 50 or more, more preferably 52 or more, still more preferably 55 or more, still more preferably. 60 or more, more preferably 65 or more, even more preferably 70 or more, even more preferably 75 or more, even more preferably 80 or more, particularly preferably 85 or more, and further 87 or more, 90 or more, 93 or more, 95. It may be 97 or more, 100 or more, 105 or more, or 110 or more, preferably 1000 or less, more preferably 800 or less, more preferably 600 or less, still more preferably 500 or less, still more preferably 400 or less, and more. It is more preferably 300 or less, still more preferably 250 or less, particularly preferably 200 or less, and may be 180 or less, 160 or less, 150 or less, 140 or less, 130 or less, 120 or less, or 115 or less.

In this specification, the "bitterness value" of a beverage is referred to as "8.15" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the measuring method described in "Bitterness Value".
Further, the bitterness value of the beer-taste beverage of one aspect of the present invention is an index of bitterness given by a hop-derived component containing isohumulone as a main component, and for example, the type of hop, the amount of addition, and the timing of addition are appropriately adjusted. It can be controlled by doing.

Further, in the beer-taste beverage of one aspect of the present invention, the chromaticity specified in the above requirement (II) is 7 EBC or more from the viewpoint of making a beer-taste beverage having a strong impact when drunk even if the sugar concentration is low. However, it is preferably 7.2 EBC or more, more preferably 7.5 EBC or more, further preferably 8 EBC or more, still more preferably 8.5 EBC or more, particularly preferably 9 EBC or more, and further preferably 9.5 EBC or more, 10 EBC or more, It may be 10.5 EBC or more, 11 EBC or more, 11.5 EBC or more, 12 EBC or more, 12.5 EBC or more, or 13 EBC or more.
Further, in the beer-taste beverage of one aspect of the present invention, the chromaticity defined in the above requirement (I) is 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 120 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC. Hereinafter, it may be 50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27 EBC or less, 25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less, or 15 EBC or less.

Further, in the beer-taste beverage of one aspect of the present invention, the ratio [chromaticity / sugar concentration] of the chromaticity (unit: EBC) to the sugar concentration (unit: g / 100 mL) is the impact of drinking. From the viewpoint of making a beer-taste beverage that is strong and easy to drink, it is preferably 10 or more, more preferably 15 or more, more preferably 21 or more, still more preferably 23 or more, still more preferably 25 or more, still more preferable. 27 or more, particularly preferably 29 or more, and further, 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, or 36 or more, preferably 800 or less, more preferably 600 or more. Below, more preferably 500 or less, more preferably 200 or less, still more preferably 150 or less, still more preferably 100 or less, still more preferably 80 or less, still more preferably 70 or less, still more preferably 60 or less, still more preferably 55. Below, it is even more preferably 50 or less, and particularly preferably 45 or less.

In this specification, the “chromaticity” of beverages is referred to as “8.8” of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the measuring method described in "Saturation". The "chromaticity" of the beverage is specified by the unit of chromaticity (EBC unit) defined by the European Brewery Convention. The smaller the value, the lighter and brighter the color, and conversely, the larger the value, the darker and darker the beverage.
The chromaticity of the beer-taste beverage of one aspect of the present invention is, for example, the type of malt used, the mixing ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, and the like. Can be controlled by adjusting as appropriate. More specifically, for example, in order to increase the chromaticity of beer-taste beverages, the mixing ratio of dark malt as malt should be high, the temperature during boiling treatment should be high, the boiling time should be long, and saccharification should be performed. It can be adjusted by performing decoction or the like when preparing the liquid. In addition, the chromaticity can be adjusted to be high by increasing the concentration of the raw wort extract and increasing the malt ratio.

In the beer-taste beverage of one aspect of the present invention, the content of isoα-acid is preferably based on the total amount of the beer-taste beverage from the viewpoint of making the beer-taste beverage have a strong impact when drunk even if the sugar concentration is low. Is 10 to 150 mass ppm, more preferably 15 to 100 mass ppm, more preferably 20 to 90 mass ppm, still more preferably 30 to 80 mass ppm, still more preferably 35 to 75 mass ppm, still more preferably 40 to 70 mass ppm. It is ppm by mass, particularly preferably 45 to 65 ppm by mass.

In the beer-taste beverage of one aspect of the present invention, the content of α-acid is preferably based on the total amount of the beer-taste beverage from the viewpoint of making the beer-taste beverage have a strong impact when drunk even if the sugar concentration is low. 0.10 to 30 mass ppm, more preferably 0.15 to 20 mass ppm, still more preferably 0.25 to 15 mass ppm, even more preferably 0.25 to 12 mass ppm, particularly preferably 0.30 to 9 It is 0.0 mass ppm.

In this specification, the content of iso-alpha acid and α-acid is the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], revised in 2013). It means a value measured by a high performance liquid chromatography (HPLC) analysis method described in "7.13 Iso-alpha acid, α-acid-HPLC method-".
Further, the content of iso-alpha acid and α-acid can be controlled by appropriately adjusting the type of hop, the amount of addition, and the timing of addition, and each component may be adjusted by addition.

In the beer-taste beverage of one aspect of the present invention, the content of vicinal diketone (VDK) is the total amount of the beer-taste beverage from the viewpoint of making the beer-taste beverage easy to drink while having a strong impact when drunk. By reference, preferably 0.001 to 1.50 mass ppm, more preferably 0.003 to 1.00 mass ppm, still more preferably 0.005 to 0.70 mass ppm, still more preferably 0.007 to 0 mass. It is .50 mass ppm, particularly preferably 0.010 to 0.30 mass ppm.
In this specification, the content of vicinal diketone (VDK) is referred to as "2013 supplementary revision of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee]). It can be measured by the method described in "8.16 Diacetyl".
The content of vicinal diketone (VDK) includes various conditions during saccharification treatment (saccharification temperature, saccharification time, etc.), fermentation treatment conditions (number of yeasts to be added, aeration conditions, fermentation temperature, fermentation time, etc.), and fermentation. It can be controlled by appropriately adjusting various conditions (aging temperature, aging time, etc.) of the aging treatment performed on the fermentation broth obtained through the steps. Further, the content of VDK may be adjusted by directly adding VDK.

In the beer-taste beverage of one aspect of the present invention, the concentration of the raw wheat juice extract (O-Ex) is preferably 6.0% by mass or more from the viewpoint of making the beer-taste beverage having a strong impact when drunk. , More preferably 6.5% by mass or more, more preferably 7.0% by mass or more, still more preferably 7.5% by mass or more, still more preferably 8.0% by mass or more, still more preferably 8.5% by mass. The above is particularly preferably 9.0% by mass or more, and is preferably 20.0% by mass or less, more preferably 18 from the viewpoint of imparting a light drinking mouth to the beer and making it easier to drink. It is 0.0% by mass or less, more preferably 16.0% by mass or less, still more preferably 15.0% by mass or less, and particularly preferably 13.5% by mass or less.
The "raw wort extract concentration" in the present specification refers to the extract content under the Japanese Liquor Tax Law, that is, when the temperature is 15 ° C., in the case of alcohol-containing beverages having an alcohol content of 1 (v / v)% or more. The number of grams of non-volatile component contained in 100 cm ^{3 of the} original volume. For non-alcoholic beverages with an alcohol content of less than 1 (v / v)%, the degassed sample is analyzed by the Brewers Association of Japan International Technical Committee (BCOJ) (BOCJ Beer Analysis Method (Japan Brewing Association Fermentation,). It refers to the extract value (mass%) measured according to the Brewers Association of Japan, 2013 supplemented and revised edition)).

In the beer-taste beverage of one aspect of the present invention, the total polyphenol content is based on the total amount (100% by mass) of the beer-taste beverage, and has a high-quality taste, from the viewpoint of making a beer-taste beverage more like beer. It is preferably 60% by mass or more, more preferably 65% by mass or more, more preferably 70% by mass or more, still more preferably 75% by mass or more, still more preferably 80% by mass or more, and particularly preferably 85% by mass or more. Further, from the viewpoint of improving the turbidity stability of the beer and imparting a light drinking mouth to the beer to improve the ease of drinking, it is preferably 300% by mass or less, more preferably 260% by mass or less, still more preferably. It is 240 mass ppm or less, more preferably 220 mass ppm or less, and particularly preferably 200 mass ppm or less.

In the present specification, the "total polyphenol content" means the total amount of polyphenols contained in the total amount (100% by mass) of the beer-taste beverage.
The polyphenol means a compound in which two or more hydrogens of an aromatic hydrocarbon are substituted with a hydroxyl group, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.

In this specification, the total polyphenol content is described in, for example, the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the methods used.

The total polyphenol content can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (grain bark).
In general, malt with husk (grain bark) has a high content of polyphenols, and soybean, yeast extract, wheat, wheat malt and the like have a low content of polyphenols. It is possible to adjust the content of polyphenols to a desired range by appropriately selecting such raw materials and adjusting the amount used.

The malt ratio of the beer-taste beverage of one aspect of the present invention is preferably 50% by mass or more, but 55% by mass or more, 60% by mass or more, and 65% by mass from the viewpoint of maintaining the strength of impact when drunk. % Or more, or 70% by mass or more, and 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass. It may be less than.
In the present specification, the “malt ratio” means a value calculated on April 1, 2018 in accordance with the Liquor Tax Law on the construction date and the liquor administration related laws and regulations.

As described above, the beer-taste beverage of one aspect of the present invention may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage.
In the case of an alcohol-containing beer-taste beverage, the alcohol content of the beer-taste beverage according to one aspect of the present invention is preferably 3.0 (v / v)% from the viewpoint of making the beverage a refreshing stimulus. As described above, more preferably 4.0 (v / v)% or more, more preferably 4.6 (v / v)% or more, still more preferably 5.1 (v / v)% or more, still more preferably 5. It is 4 (v / v)% or more, particularly preferably 5.7 (v / v)% or more.
From the viewpoint of making a beer-taste beverage that is easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, and even more preferably 10.0 ( It is v / v)% or less.
In addition, in this specification, the alcohol content is expressed as a volume / volume-based percentage ((v / v)%). The alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer.

In the beer-taste beverage of one aspect of the present invention, in order to adjust the alcohol content, it is conceivable to further contain and adjust the spirits derived from grains as the alcohol component.
Here, spirits are alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, an enzyme agent, fermenting them with yeast, and then further distilling them. means.
However, the beer-taste beverage of one aspect of the present invention preferably has a high-quality taste and does not contain spirits from the viewpoint of making a beer-like beer-taste beverage.

Moreover, from the same viewpoint as above, the beer-taste beverage of 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, specifically, April 1, 2018. It means the one defined in the Liquor Tax Law on the construction date and the liquor administration related laws and regulations.
That is, when the beer-taste beverage of one aspect of the present invention is beer, the alcohol content described above is adjusted by a fermentation step using yeast.

The pH of the beer-taste beverage according to one aspect of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. is there. When the pH of the beer-taste beverage is 4.5 or less, the generation of microorganisms can be suppressed, and when the pH is 2.0 or more, the flavor of the beverage is likely to be improved.

The beer-taste beverage of one aspect of the present invention may be any form in which the beverage is packed in a container, and examples of the container include, for example, bottles, PET bottles, cans, or barrels, but it is particularly easy to carry. From the viewpoint of the above, cans, bottles and PET bottles are preferable.

1.1 Raw materials As the main raw material of the beer-taste beverage of one aspect of the present invention, malt may be used together with water, or malt may not be used. Further, the beer-taste beverage according to one aspect of the present invention may be a beverage using hops or a beverage not using hops as a raw material, but a beverage using hops is preferable.
In addition, preservatives, sweeteners, water-soluble dietary fibers, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants, salts and the like may be used.

1.1.1 When malt is used as a grain raw material other than malt and malt, the malt is obtained by sprouting wheat seeds such as barley, wheat, rye, crow barley, oat, pigeon barley, and oats. It refers to dried and root-removed ones, and the origin and variety may be any.
As the malt used in one aspect of the present invention, barley malt is preferable. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as two-row barley and six-row barley, but any of them may be used. Further, in addition to normal malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.
In the beer-taste beverage of one aspect of the present invention, the malt to be used is preferably appropriately selected according to the desired chromaticity of the beer-taste beverage, and the malt to be selected may be alone. Two or more types may be used in combination.

Moreover, you may use a grain other than malt together with malt.
Such grains include, for example, barley (barley, wheat, rye, crow barley, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, sorghum, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, barley, hie, starch obtained from them, extracts (extracts) of these, and the like.

When malt is not used, liquid sugar containing a carbon source and beer-taste beverages using a nitrogen source as an amino acid-containing material (for example, soybean protein) such as the above-mentioned grains other than malt can be mentioned.

1.1.2 Hops When hops are used in one aspect of the present invention, examples of the hop form include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isolated hop or a reduced hop may be used.
When hops are used in one aspect of the present invention, it is preferable that the amount of hops added is appropriately adjusted so as to satisfy the above requirement (I).

11.3 Preservative The beer-taste beverage according to one aspect of the present invention may be a beverage containing a preservative.
Examples of the preservative used in one embodiment of the present invention include benzoic acid; benzoate such as sodium benzoate; benzoic acid ester such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate and the like. As the preservative, a commercially available preparation such as strong sump leather (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used.
These preservatives may be used alone or in combination of two or more.

When a preservative is blended in the beer-taste beverage of one aspect of the present invention, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm. , More preferably 20 to 900 mass ppm.

1.1.4 Sweetener The beer-taste beverage according to one aspect of the present invention may be a beverage further containing a sweetener.
The sweetener used in one embodiment of the present invention includes a commercially available saccharified solution obtained by decomposing starch derived from grains with an acid or an enzyme, a commercially available sugar such as starch syrup, a sugar of trisaccharides or more, a sugar alcohol, and a natural sweetener such as stevia. Examples include sugars and artificial sweeteners.
These sweeteners may be used alone or in combination of two or more.
The form of these saccharides 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 starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solution) can also be used.
Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose and the like.

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

1.1.5 Bitterness Agent, Bitterness Adding Agent The beer-taste beverage according to one aspect of the present invention may be a beverage containing one or more selected from the bitterness agent and the bitterness-imparting agent.
In the beer-taste beverage of one aspect of the present invention, the bitterness may be imparted by hops, or the bitterness agent or bitterness-imparting agent shown below may be used together with the hops.
The bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and sparkling liquor can be used. , Mannentake, Laurel, Quassin, Caffeine, Absintin, Narindin, Citrus extract, Nigaki extract, Coffee extract, Tea extract, Bitter gourd extract, Hass germ extract, Kidachi aloe extract, Mannen wax extract, Reishi extract , Laurel extract, sage extract, caraway extract and the like.
These bitterness agents and bitterness-imparting agents may be used alone or in combination of two or more.

1.1.6 Antioxidant The beer-taste beverage according to one aspect of the present invention may be a beverage further containing an antioxidant.
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.
These antioxidants may be used alone or in combination of two or more.

1.1.7 Flavor The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a flavor.
The fragrance is not particularly limited, and a general beer fragrance can be used. Beer flavors are used for beer-like flavoring.
Examples of beer fragrances include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalol, 4-vinylguaiacol and the like.
These fragrances may be used alone or in combination of two or more.

1.1.8 Acidulant The beer-taste beverage according to one aspect of the present invention may be a beverage further containing an acidulant.
The acidulant is not particularly limited as long as it is a substance having a sour taste, and is, for example, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone or theirs. Salt is mentioned.
Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, and tartaric acid, phosphoric acid, citric acid, lactic acid, At least one selected from tartaric acid, acetic acid and salts thereof is more preferable, and at least one selected from tartaric acid, phosphoric acid and lactic acid is even more preferable.
These acidulants may be used alone or in combination of two or more.

1.1.9 Salts The beer-taste beverage according to one aspect of the present invention may be a beverage further containing salts.
Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like.
These salts may be used alone or in combination of two or more.

1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention may be carbon dioxide gas contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. You may.
The carbon dioxide gas generated in the fermentation step of the beer-taste beverage can be used as it is, but the amount of carbon dioxide gas may be adjusted by appropriately adding carbonated water.

The carbon dioxide concentration of the beer-taste beverage of one aspect of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w). / W)% or more, more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and preferably 0.80 (w / w). % Or less, more preferably 0.70 (w / w)% or less, still more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, and particularly preferably 0. It is 55 (w / w)% or less.
In the present specification, the carbon dioxide concentration is measured by immersing the container containing the target beverage in a water tank at 20 ° C. for 30 minutes or more while shaking it occasionally to adjust the temperature of the beverage to 20 ° C. The measurement can be performed using an apparatus (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).

When the beer-taste beverage of one aspect of the present invention is a packaged beverage, the carbon dioxide gas pressure of the packaged beverage may be appropriately adjusted within the above-mentioned carbon dioxide concentration range, but is 5.0 kg / cm ² or less. 4.5 kg / cm ² or less, or 4.0 kg / cm ² may be less, also, 0.20 kg / cm ² or more, 0.50 kg / cm ² or more, or 1.0 kg / cm ² may be higher. Incidentally, it may be combined any of these upper and lower limits, 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 may be at 1.0 kg / cm ² or more 4.0 kg / cm ² or less.
In the present specification, the gas pressure means the gas pressure in the container except for special cases.
The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C to a gas internal pressure gauge, the stopcock of the gas internal pressure gauge is opened once to release the gas, the stopcock is closed again, and the gas internal pressure gauge is measured. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives In the beer-taste beverage of one aspect of the present invention, various additives may be added as needed, 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, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean. Proteins, peptide-containing substances such as collagen peptides, yeast extracts and the like can be appropriately used.
The fermentation accelerator is used to promote 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.

1.4 Packaged Beverage The beer-taste beverage of one aspect of the present invention may be a packaged beverage packed in a container. A container of any form and material may be used for the packaged beverage, and examples of the container include bottles, cans, barrels, and PET bottles, but from the viewpoint of being particularly easy to carry, the can, Bottles and PET bottles are preferred.

2 Method for producing beer-taste beverage The method for producing a beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be a method for producing through a fermentation step, or a method for producing without undergoing a fermentation step. However, a method having a step of adding yeast to the raw material and performing alcoholic fermentation is preferable.
As a specific method for producing a beer-taste beverage according to one aspect of the present invention, for example, a method having the following steps (1) and (2) can be mentioned.
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation.

Further, in one aspect of the present invention, it is preferable not to have a step of adding spirits derived from grains from the viewpoint of producing a beer-like beverage having a good taste.
Hereinafter, each step in the method for producing a beer-taste beverage according to one aspect of the present invention will be described.

2.1 Step (1)
The 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 removing treatment using various raw materials.
For example, when malt is used as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and an enzyme such as amylase is added as needed. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the completion of the saccharification treatment. In addition, these may be added after the alcoholic fermentation in the next step.

The mixture of various raw materials is heated to saccharify the starch of the raw material for saccharification treatment.
The temperature and time of the saccharification treatment should be determined in consideration of the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, and the concentration of raw wort extract in the final beverage. It is preferable to adjust as appropriate. For example, in one aspect of the present invention, from the viewpoint of adjusting the sugar concentration and chromaticity of the beer-taste beverage within the above ranges, the saccharification treatment temperature is 55 to 75 ° C., and the saccharification treatment time is 30 to 240 minutes. Is preferable. Further, from the viewpoint of adjusting the chromaticity of the beer-taste beverage within the above range, decoction may be performed in which a part of the saccharified solution is taken out, boiled separately, and then returned.

The saccharified solution is preferably boiled.
When hops, bitterness agents and the like are used as raw materials in this boiling treatment, it is preferable to add them. Hops, bitterness agents and the like may be added between the start of boiling and the end of boiling of the saccharified solution. At this time, it is preferable to appropriately adjust various conditions (boiling temperature, boiling temperature, etc.) of the boiling treatment according to the values of the bitterness value and the chromaticity of the desired beer-taste beverage.

After the boiling treatment is completed, it is preferably transferred to a whirlpool, cooled to 0 to 20 ° C. to prepare a cooling liquid, and then treated to remove solids such as coagulated proteins. By this treatment, the concentration of raw wort extract can be adjusted within the above range. In this way, the pre-fermentation liquid is obtained.
In this step, in order to remove the solid content, filtration may be performed through a filter having a predetermined pore size (for example, a pore size of less than 30 μm).

Instead of the above saccharified solution, a pre-fermentation solution may be prepared by adding hops, a bitterness agent, or the like to a malt extract added with warm water and performing a boiling treatment.
In addition, when malt is not used as various raw materials, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, etc. A bitterness-imparting agent, a flavor, an acidulant, a pigment, and the like may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be boiled to prepare a pre-fermentation liquid.
When hops are used, they may be added before the boiling treatment, or may be added between the start of boiling and the end of boiling of the liquid sugar solution, and are appropriately adjusted according to the value of the bitterness value of the desired beer-taste beverage. Is preferable.

2.2 Process (2)
The step (2) is a step of adding yeast to the pre-fermentation liquid obtained in the step (1) and performing alcoholic 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, fermentation conditions, etc., and top-fermenting yeast may be used, or bottom-fermenting yeast may be used. Good.

Yeast may be added to the raw material solution as a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the stock solution. Further, after centrifugation, a product from which the supernatant has been completely removed may be added. The amount of yeast added to the stock solution can be appropriately set, and is, for example, about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

Fermentation conditions for alcoholic fermentation can be set as appropriate, but the fermentation temperature is preferably 5 to 25 ° C. from the viewpoint of adjusting the sugar concentration and alcohol content of the beer-taste beverage within the above ranges. .. In addition, the sugar concentration and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount and timing of addition of the polysaccharide-degrading enzyme such as transglucosidase, and if necessary, the fermentation step. The temperature (increasing or decreasing temperature) or pressure of the fermented liquid may be changed in the middle of the process.

After alcoholic fermentation, yeast is contained in the beer-taste beverage to adjust the turbidity. From the viewpoint of adjusting the turbidity, it is preferable not to perform filtration through a filter having a pore size of less than 30 μm after the step (2), and water is required. Or the above-mentioned various additives may be added.

2.3 Step (3), Step (4)
In one aspect of the present invention, when producing a non-alcoholic fermented beer-taste beverage, it is preferable to further carry out steps (3) and (4).
-Step (3): A step of removing alcohol from the fermented liquid after the step (2).
-Step (4): A step of adjusting the amount of carbon dioxide gas after the step (3).

In the step (3), as a method for removing the alcohol content generated by the fermentation step of the step (2), a method of removing by heat treatment is preferable. As the conditions for the heat treatment, the same conditions as those for producing a general non-alcoholic beer-taste beverage can be applied.
Further, after the step (3), the alcohol content is removed from the solution and the carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas by the step (4).
As a method for adjusting the amount of carbon dioxide gas, carbon dioxide gas may be added by mixing the solution after the step (3) with carbonated water, or the carbon dioxide gas is directly added to the solution after the step (3). You may.

The beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.
The method for bottling beer-taste beverages is not particularly limited, and a bottling method well known to those skilled in the art can be used. By the containerging step, the beer-taste beverage of the present invention is filled and sealed in a container. A container of any form and material may be used in the containerging step, and examples of the container include the container described in "1.4 Containerized Beverage".

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Examples 1-4, Comparative Examples 1-2
<Beverage preparation>
After putting the crushed barley malt and the polysaccharide-degrading enzyme into a charging tank containing 40 L of warm water held at 40 to 55 ° C, a low temperature region of 40 to 55 ° C, a medium temperature region of 55 to 70 ° C, and 70 to 85 A saccharified solution was prepared by gradually raising the temperature while maintaining the temperature in each temperature range of the high temperature range of ° C. for a predetermined time (range of 1 minute to 60 minutes). Then, the malt lees were removed by filtration to obtain wort. In Examples 3 and 4, sucrose was added to the obtained wort so as to have the malt ratio shown in Table 1. Then, various hops were further added to each wort and boiled under predetermined conditions, and the wort was boiled so that the bitterness value and chromaticity of the finally obtained beverage became the values shown in Table 1. .. The wort after boiling is solid-liquid separated, the obtained clear wort is cooled, yeast is added, fermentation temperature and fermentation time, amount and timing of addition of polysaccharide-degrading enzyme such as transglucosidase. Was adjusted to prepare a fermented solution, and the fermented solution was filtered to obtain test beverages, which are beer.
In each of the Examples and Comparative Examples, the type of enzyme, the amount and timing of addition, the set temperature and holding time of each temperature range when preparing the saccharified solution were appropriately set, and the sugars shown in Table 1 were set appropriately. The quality concentration, total polyphenol content and alcohol content were adjusted respectively.
In addition, the type and degree of crushing of barley malt, the method of preparing sugar solution, the type and amount of hops to be added to wort, the timing of addition, and the conditions of boiling treatment (boiling temperature, boiling time, etc.) It was set appropriately and adjusted so as to have the bitterness value and chromaticity shown in Table 1.

<Sensory evaluation>
Regarding the beverages obtained in the examples and comparative examples cooled to about 4 ° C, five panelists who were trained on a daily basis asked about the "strength of impact when drinking" and "ease of drinking" of each beverage. Based on the following score criteria, evaluation was performed in increments of 0.1 in the range of 5 (maximum value) to 1 (minimum value), and the average value of the scores of the five 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 score value of 2.0 or more was confirmed between the panelists for the same beverage.
[Score criteria for impact strength when drinking]
・ "5": The impact when drinking is very strong.
・ "4": Strong impact when drinking.
・ "3": You can feel a little impact when you drink it.
・ "2": The impact when drinking is a little weak.
・ "1": The impact when drinking is very weak.
[Easy to drink score criteria]
・ "5": Very easy to drink.
・ "4": Moderately easy to drink.
-"3": Standard ease of drinking.
・ "2": Slightly difficult to drink.
・ "1": Very difficult to drink.

From Table 1, the beers prepared in Examples 1 to 4 were excellent in both impact strength and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverage prepared in Comparative Example 1 had a weak impact when drunk, and the beverage prepared in Comparative Example 2 had a very strong impact when drunk, but it was difficult to drink. It was.

Examples 5-16, Comparative Examples 3-4
<Beverage preparation>
Set the type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type and amount of hops to be added to the wort, the timing of addition, and the conditions for boiling treatment (boiling temperature, boiling time, etc.). Then, through the same saccharification step and fermentation step as in Example 3, a beer-taste beer, which was adjusted to the bitterness value and chromaticity shown in Table 2, was prepared.

<Sensory evaluation>
Regarding the beverages obtained in the examples and comparative examples cooled to about 4 ° C, five panelists who were trained on a daily basis asked about the "strength of impact when drinking" and "ease of drinking" of each beverage. Similar to the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, evaluation was performed in the range of 5 (maximum value) to 1 (minimum value) with a score in 0.1 increments based on the above-mentioned score criteria. The average value of the scores of the five panelists was calculated. The results are shown in Table 2.

From Table 2, the beers prepared in Examples 3 and 5 to 16 were excellent in both impact strength and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverages prepared in Comparative Examples 3 to 4 had a weak impact when drunk.

Examples 17-18, Comparative Examples 5-6
<Beverage preparation>
Set the type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type and amount of hops to be added to the wort, the timing of addition, and the conditions for boiling treatment (boiling temperature, boiling time, etc.). Then, a wort was prepared through the same saccharification step and fermentation step as in Example 3. Then, if necessary, isoα acid and α acid are added to the fermented liquid to adjust the content of isoα acid and the content of α acid so as to be the values shown in Table 3, and the beer is used. Each test beverage was obtained.

<Sensory evaluation>
Regarding the beverages obtained in the examples and comparative examples cooled to about 4 ° C, five panelists who were trained on a daily basis asked about the "strength of impact when drinking" and "ease of drinking" of each beverage. Similar to the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, evaluation was performed in the range of 5 (maximum value) to 1 (minimum value) with a score in 0.1 increments based on the above-mentioned score criteria. The average value of the scores of the five panelists was calculated. The results are shown in Table 3.

From Table 3, the beers prepared in Examples 17 to 18 were excellent in both strength of impact and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverages prepared in Comparative Examples 5 to 6 had a weak impact when drunk.

Examples 19-21, Comparative Examples 7-9
<Beverage preparation>
Set the type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type and amount of hops to be added to the wort, the timing of addition, and the conditions for boiling treatment (boiling temperature, boiling time, etc.). Then, a wort was prepared through the same saccharification step and fermentation step as in Example 3. Then, if necessary, the fermented liquor is aged, or the vicinal diketone (VDK) is added to adjust the content of the bicinal diketone (VDK) so as to have the value shown in Table 4, and the beer. Each of the test beverages was obtained.

<Sensory evaluation>
Regarding the beverages obtained in the examples and comparative examples cooled to about 4 ° C, five panelists who were trained on a daily basis asked about the "strength of impact when drinking" and "ease of drinking" of each beverage. Similar to the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, evaluation was performed in the range of 5 (maximum value) to 1 (minimum value) with a score in 0.1 increments based on the above-mentioned score criteria. The average value of the scores of the five panelists was calculated. The results are shown in Table 4.

From Table 4, the beers prepared in Examples 19 to 21 were excellent in both strength of impact and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverages prepared in Comparative Examples 7 to 9 had a weak impact when drunk.

Claims (15)

A beer-taste beverage having a sugar concentration of 1.5 g / 100 mL or less and satisfying at least one of the following requirements (I) and (II).
-Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
-Requirement (II): The chromaticity of the beer-taste beverage is 7 EBC or more. The beer-taste beverage according to claim 1, which satisfies both requirements (I) and (II). The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 50 to 100% by mass. The beer-taste beverage according to any one of claims 1 to 3, wherein the sugar concentration is 0.5 g / 100 mL or less. The beer-taste beverage according to any one of claims 1 to 4, wherein the beer-taste beverage is beer. The beer according to any one of claims 1 to 5, wherein the ratio [bitterness value / sugar concentration] of the bitterness value (unit: Bus) to the sugar concentration (unit: g / 100 mL) is 40 or more. Taste beer. The beer according to any one of claims 1 to 6, wherein the ratio [chromaticity / sugar concentration] of the chromaticity (unit: EBC) to the sugar concentration (unit: g / 100 mL) is 10 or more. Taste beer. The beer-taste beverage according to any one of claims 1 to 7, wherein the content of iso-alpha acid is 10 to 150 mass ppm based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 8, wherein the content of α-acid is 0.10 to 30 mass ppm based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 9, wherein the content of vicinal diketone (VDK) is 0.001 to 1.50 mass ppm based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 10, wherein the raw wort extract concentration is 6.0% by mass or more. The beer-taste beverage according to any one of claims 1 to 11, wherein the total polyphenol content is 60 mass ppm or more based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 12, wherein the alcohol content is 3.0 (v / v)% or more. The method for producing a beer-taste beverage according to any one of claims 1 to 13, which comprises the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation. The method for producing a beer-taste beverage according to claim 14, which does not include a step of adding spirits derived from grains.