JP2024095277A - Beer taste beverage - Google Patents

Abstract

To provide a novel beer taste beverage having a ripe fruit-like flavor characteristic; and to provide a production method thereof.SOLUTION: In a beer taste beverage, the content of 2,2,4-trimethyl-1,3-dioxolane is 400 μg/L or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-flavored beverage and a method for producing the same.

As consumer tastes have become more diverse in recent years, there is a demand for the development of beer-flavored beverages with fruit-like flavor characteristics. For example, Patent Document 1 proposes a beer-flavored beverage that uses grapes and other ingredients.

JP 2020-48502 A

However, grapes and other ingredients are rarely used as ingredients in the production of typical beer-flavored beverages, and further improvements are desired.

The present invention relates to providing a novel beer-flavored beverage with ripe fruit-like flavor characteristics, and a method for producing the same.

The present invention relates to the following [1] to [3].
[1] A beer-flavor beverage having a 2,2,4-trimethyl-1,3-dioxolane content of 400 μg/L or more.
[2] A method for producing a beer-taste beverage, comprising the step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-taste beverage to 400 μg/L or more.
[3] A method for imparting a ripe fruit flavor, comprising the step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in a beer-taste beverage to 400 μg/L or more.

The present invention provides a novel beer-flavored beverage with ripe fruit-like flavor characteristics, and a method for producing the same.

After extensive research into the above-mentioned problem, the inventors have newly discovered that by controlling the content of 2,2,4-trimethyl-1,3-dioxolane in a beer-flavored beverage to fall within a specific range, it is possible to obtain a flavor characteristic reminiscent of ripe fruit. Although the mechanism behind this is unclear, it is thought to be due to metabolic products produced by multiple microorganisms and the long storage period of the beverage.

The beer-taste beverage of the present invention contains 2,2,4-trimethyl-1,3-dioxolane. 2,2,4-Trimethyl-1,3-dioxolane is a component derived from microbial metabolism, and the content can be adjusted by the type of microorganism used, the fermentation temperature, the fermentation period, and the storage period. From the viewpoint of imparting a ripe fruit-like aroma, the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-taste beverage of the present invention is 400 μg/L or more, preferably 500 μg/L or more, more preferably 600 μg/L or more, even more preferably 700 μg/L or more, even more preferably 800 μg/L or more, even more preferably 900 μg/L or more, even more preferably 1000 μg/L or more, even more preferably 1100 μg/L or more, even more preferably 1200 μg/L or more, even more preferably 1300 μg/L or more, even more preferably 1400 μg/L or more, even more preferably 1500 μg/L or more, and even more preferably 1600 μg/L or more. /L or more, more preferably 1700 μg/L or more, more preferably 2000 μg/L or more, more preferably 2200 μg/L or more, more preferably 2400 μg/L or more, and more preferably 2500 μg/L or more, and from the viewpoint of sharpness of the aftertaste, it is preferably 5000 μg/L or less, more preferably 4900 μg/L or less, more preferably 4800 μg/L or less, more preferably 4700 μg/L or less, more preferably 4600 μg/L or less, more preferably 4500 μg/L or less, more preferably 4000 μg/L or less, more preferably 3500 μg/L or less, and more preferably 3000 μg/L or less. In this specification, the content of 2,2,4-trimethyl-1,3-dioxolane is measured by extracting a sample with dichloromethane, concentrating it 100 times, and then measuring it by GC/MS (SIM method).

From the viewpoint of the balance between the spiciness suitable for beer and the vinegar-like aroma unsuitable for beer, the content of acetic acid in the beer-flavored beverage of the present invention is preferably 100 mg/L or more, more preferably 300 mg/L or more, even more preferably 500 mg/L or more, even more preferably 700 mg/L or more, even more preferably 900 mg/L or more, even more preferably 1000 mg/L or more, even more preferably 1100 mg/L or more, even more preferably 1200 mg/L or more, even more preferably 1300 mg/L or more, even more preferably 1400 mg/L or more, even more preferably 1500 mg/L or more, even more preferably 1600 mg/L or more, even more preferably 1700 mg/L or more, even more preferably 1800 mg/L or more, even more preferably 190 0 mg/L or more, more preferably 2000 mg/L or more, more preferably 2100 mg/L or more, more preferably 2200 mg/L or more, more preferably 2300 mg/L or more, more preferably 2400 mg/L or more, more preferably 2500 mg/L or more, more preferably 2600 mg/L or more, more preferably 2700 mg/L or more, more preferably 2800 mg/L or more, more preferably 2900 mg/L or more, and also preferably 7500 mg/L or less, more preferably 7000 mg/L or less, more preferably 6900 mg/L or less, more preferably 6800 mg/L or less, more preferably 6700 mg/L or less, more preferably 6600 mg/L or less, and more preferably 6500 mg/L or less. , more preferably 6400 mg/L or less, even more preferably 6300 mg/L or less, even more preferably 6200 mg/L or less, even more preferably 6100 mg/L or less, even more preferably 6000 mg/L or less, even more preferably 5900 mg/L or less, even more preferably 5800 mg/L or less, even more preferably 5700 mg/L or less, even more preferably 5600 mg/L or less, even more preferably 5500 mg/L or less, even more preferably 5400 mg/L or less, even more preferably 5300 mg/L or less, even more preferably 5200 mg/L or less, even more preferably 5100 mg/L or less, even more preferably 5000 mg/L or less, even more preferably 4900 mg/L or less, even more preferably 4800 mg/L or less, and even more preferably 470 The beer-taste beverage of the present invention may contain an acetate such as sodium acetate. The content of acetic acid in the beer-taste beverage of the present invention is preferably 0 mg/L or less, more preferably 4600 mg/L or less, more preferably 4500 mg/L or less, more preferably 4400 mg/L or less, more preferably 4300 mg/L or less, more preferably 4200 mg/L or less, more preferably 4100 mg/L or less, more preferably 4000 mg/L or less, more preferably 3900 mg/L or less, more preferably 3800 mg/L or less, more preferably 3700 mg/L or less, more preferably 3600 mg/L or less, more preferably 3500 mg/L or less, more preferably 3400 mg/L or less, more preferably 3300 mg/L or less, more preferably 3200 mg/L or less, more preferably 3100 mg/L or less, and more preferably 3000 mg/L or less. The beer-taste beverage of the present invention may contain an acetate such as sodium acetate. The content of acetic acid in the case where an acetate is contained is the total amount of acetic acid and acetate. In the present specification, the content of acetic acid is measured by high performance liquid chromatography. The acetic acid content can be adjusted by production through microbial fermentation during the manufacturing process, or by adding acetic acid or materials that contain acetic acid.

From the viewpoint of the balance between a lingering aftertaste suitable for beer and a dairy product-like aroma unsuitable for beer, the content of lactic acid in the beer-flavored beverage of the present invention is preferably 200 mg/L or more, more preferably 800 mg/L or more, even more preferably 1000 mg/L or more, even more preferably 1200 mg/L or more, even more preferably 1400 mg/L or more, even more preferably 1600 mg/L or more, even more preferably 1800 mg/L or more, even more preferably 2000 mg/L or more, even more preferably 2200 mg/L or more, even more preferably 2400 mg/L or more, even more preferably 2600 mg/L or more, and even more preferably 2700 mg/L or more. Preferably, the concentration is 2800 mg/L or more, more preferably 3000 mg/L or more, more preferably 3100 mg/L or more, more preferably 3200 mg/L or more, more preferably 3300 mg/L or more, more preferably 3400 mg/L or more, more preferably 3500 mg/L or more, more preferably 3600 mg/L or more, more preferably 3700 mg/L or more, more preferably 3800 mg/L or more, more preferably 3900 mg/L or more, more preferably 4000 mg/L or more, more preferably 4100 mg/L or more, more preferably 4200 mg/L or more, and more preferably 4300 mg/L or more, more preferably 4400 mg/L or more, more preferably 4500 mg/L or more, more preferably 4600 mg/L or more, more preferably 4700 mg/L or more, even more preferably 4800 mg/L or more, even more preferably 4900 mg/L or more, and also preferably 25000 mg/L or less, more preferably 24000 mg/L or less, even more preferably 23000 mg/L or less, even more preferably 22500 mg/L or less, even more preferably 22000 mg/L or less, even more preferably 21500 mg/L or less, even more preferably 21000 mg/L or less, More preferably, the concentration is 20,500 mg/L or less, preferably 20,000 mg/L or less, even more preferably, 19,500 mg/L or less, preferably 19,000 mg/L or less, even more preferably, 18,500 mg/L or less, preferably 18,000 mg/L or less, even more preferably, 17,500 mg/L or less, preferably 17,000 mg/L or less, even more preferably, 16,500 mg/L or less, preferably 16,000 mg/L or less, even more preferably, 15,500 mg/L or less, preferably 15,000 mg/L or less, even more preferably, 14,500 mg/L or less, preferably 14,000 mg/L or less, and even more preferably or less than 13,500 mg/L, preferably less than 13,000 mg/L, more preferably less than 12,500 mg/L, even more preferably less than 12,000 mg/L, even more preferably less than 11,500 mg/L, preferably less than 11,000 mg/L, even more preferably less than 10,500 mg/L, even more preferably less than 10,000 mg/L, even more preferably less than 9,900 mg/L, even more preferably less than 9,800 mg/L, even more preferably less than 9,700 mg/L, even more preferably less than 9,600 mg/L, even more preferably less than 9,500 mg/L, even more preferably less than 9,400 mg/L, and even more preferably is 9300 mg/L or less, more preferably 9200 mg/L or less, even more preferably 9100 mg/L or less, even more preferably 9000 mg/L or less, even more preferably 8900 mg/L or less, even more preferably 8800 mg/L or less, even more preferably 8700 mg/L or less, even more preferably 8600 mg/L or less, even more preferably 8500 mg/L or less, even more preferably 8400 mg/L or less, even more preferably 8300 mg/L or less, even more preferably 8200 mg/L or less, even more preferably 8100 mg/L or less, even more preferably 8000 mg/L or less, and even more preferably 7900 mg/L or less. mg/L or less, more preferably 7800 mg/L or less, even more preferably 7700 mg/L or less, even more preferably 7600 mg/L or less, even more preferably 7500 mg/L or less, even more preferably 7400 mg/L or less, even more preferably 7300 mg/L or less, even more preferably 7200 mg/L or less, even more preferably 7100 mg/L or less, even more preferably 7000 mg/L or less, even more preferably 6900 mg/L or less, even more preferably 6800 mg/L or less, even more preferably 6700 mg/L or less, even more preferably 6600 mg/L or less, and even more preferably 6500 mg/L or less More preferably, the lactic acid content is 6400 mg/L or less, more preferably 6300 mg/L or less, more preferably 6200 mg/L or less, more preferably 6100 mg/L or less, more preferably 6000 mg/L or less, more preferably 5900 mg/L or less, more preferably 5800 mg/L or less, more preferably 5700 mg/L or less, more preferably 5600 mg/L or less, more preferably 5500 mg/L or less, more preferably 5400 mg/L or less, more preferably 5300 mg/L or less, more preferably 5200 mg/L or less, and more preferably 5100 mg/L or less. In this specification, the lactic acid content is measured by high performance liquid chromatography. The lactic acid content can be adjusted by the production by fermentation of microorganisms during the manufacturing process, or by the addition of lactic acid or a material containing lactic acid.

From the viewpoint of the balance between the stimulating sensation and the aftertaste, the mass ratio of the acetic acid content to the mass ratio of the lactic acid content in the beer taste of the present invention (acetic acid/lactic acid) is preferably 0.05 or more, preferably 0.08 or more, more preferably 0.11 or more, even more preferably 0.14 or more, even more preferably 0.17 or more, even more preferably 0.2 or more, even more preferably 0.23 or more, even more preferably 0.26 or more, even more preferably 0.29 or more, even more preferably 0.32 or more, even more preferably 0.35 or more, even more preferably 0.38 or more, even more preferably 0.41 or more, even more preferably 0.44 or more, even more preferably 0.47 or more, even more preferably 0.5 or more, even more preferably 0.53 or more, even more preferably 0.56 or more. , more preferably 0.59 or more, and 5.0 or less, preferably 4.5 or less, more preferably 4.0 or less, more preferably 3.5 or less, more preferably 3.0 or less, more preferably 2.5 or less, more preferably 2.0 or less, more preferably 1.5 or less, more preferably 1.0 or less, more preferably 0.98 or less, more preferably 0.95 or less, more preferably 0.92 or less, more preferably 0.89 or less, more preferably 0.86 or less, more preferably 0.83 or less, more preferably 0.8 or less, more preferably 0.77 or less, more preferably 0.74 or less, more preferably 0.71 or less, more preferably 0.68 or less, more preferably 0.65 or less, more preferably 0.62 or less.

In the beer taste of the present invention, from the viewpoint of suppressing the phenolic medicinal flavor characteristics, the content of 4-ethyl-2,6-dimethoxyphenol is preferably 40 μg/L or less, more preferably 35 μg/L or less, even more preferably 30 μg/L or less, even more preferably 25 μg/L or less, even more preferably 20 μg/L or less, even more preferably 15 μg/L or less, even more preferably 10 μg/L or less, even more preferably 5 μg/L or less, and the lower limit value can be, for example, 0 μg/L or more, 1 μg/L or more, etc. The 4-ethyl-2,6-dimethoxyphenol content can be controlled by not using Brettanomyces bacteria other than brewer's yeast in the fermentation process, or by selecting a strain of Brettanomyces bacteria that produces less of it, or by shortening the fermentation period by Brettanomyces bacteria as much as possible. In this specification, the content of 4-ethyl-2,6-dimethoxyphenol is measured by extracting the sample with dichloromethane, concentrating it 100 times, and then measuring it using GC/MS (SIM method).

In this specification, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" in this specification includes all beer-flavored carbonated beverages. In this specification, a "beer-taste alcoholic beverage" refers to a beer-taste beverage with an alcohol content of 1 v/v% or more, and a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1 v/v%. The beer-taste beverage of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-taste beverage may be a top-fermented beer-taste beverage brewed through a fermentation process using top-fermenting yeast, a bottom-fermented beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast, or a blend of these beer-taste beverages. Fermentation may use yeast that produces alcohol (Saccharomyces) or wild yeast (Brettanomyces, etc.), or yeast that does not produce alcohol (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. In the case of fermented non-alcoholic beer-flavored beverages, they may be produced by adding yeast and stopping fermentation so that the alcohol content is less than 1 v/v%, or by a method in which the alcohol content is reduced to less than 1 v/v% after fermentation through a dealcoholization process.

The original wort extract (O-Ex) concentration (original extract concentration) in the beer-taste alcoholic beverage of the present invention is preferably 0.1 w/w% or more and 35.0 w/w% or less, and is preferably 35.0 w/w% or less, more preferably 34.5 w/w% or less, even more preferably 34.0 w/w% or less, even more preferably 33.5 w/w% or less, even more preferably 33.0 w/w% or less, even more preferably 32.5 w/w% or less, even more preferably 32.0 w/w% or less, even more preferably 31.5 w/w% or less, even more preferably 31.0 w/w% or less, even more preferably 30.5 w/w% or less, even more preferably 30.0 w/w% or less, and preferably 29.5 w/w% or less, more preferably 29.0 w/w% or less, even more preferably 28.5 w/w% or less, even more preferably 28.0 w/w% or less, even more preferably 27.5 w/w% or less, even more preferably 27.0 w/w% or less, even more preferably 26.5 w/w% or less, even more preferably 26.0 w/w% or less, even more preferably 25.5 w/w% or less, even more preferably 25.0 w/w% or less, even more preferably 24.5 w/w% or less, even more preferably 24.0 w/w% or less, even more preferably 23.5 w/w% or less, even more preferably 23.0 w/w% or less, even more preferably 22.5 w/w% or less, and even more preferably 22.0 w/w% or less, more preferably 21.5 w/w% or less, more preferably 21.0 w/w% or less, more preferably 20.5 w/w% or less, even more preferably 20.0 w/w% or less, even more preferably 19.5 w/w% or less, even more preferably 19.0 w/w% or less, even more preferably 18.5 w/w% or less, even more preferably 18.0 w/w% or less, even more preferably 17.5 w/w% or less, even more preferably 17.0 w/w% or less, even more preferably 16.5 w/w% or less, even more preferably 16.0 w/w% or less, and preferably 0.1 w/w% or more, more preferably 1.0 w/w% or more, even more preferably or more than 2.0 w/w%, more preferably 3.0 w/w% or more, even more preferably 4.0 w/w% or more, even more preferably 5.0 w/w% or more, even more preferably 6.0 w/w% or more, even more preferably 7.0 w/w% or more, even more preferably 8.0 w/w% or more, even more preferably 9.0 w/w% or more, even more preferably 10.0 w/w% or more, even more preferably 11.0 w/w% or more, even more preferably 12.0 w/w% or more, even more preferably 13.0 w/w% or more, even more preferably 14.0 w/w% or more, even more preferably 14.5 w/w% or more, even more preferably 15.0 w/w%, and even more preferably 15.5 w/w% or more. In this specification, the original wort extract (O-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013. The original wort extract (O-Ex) concentration can be adjusted by adding dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc. as appropriate.

The apparent extract (A-Ex) concentration (apparent extract concentration) in the beer-flavored non-alcoholic beverage of the present invention is preferably 0.32 w/w% or more and 0.40 w/w% or less, preferably 0.40 w/w% or less, more preferably 0.395 w/w% or less, even more preferably 0.390 w/w% or less, even more preferably 0.385 w/w% or less, even more preferably 0.380 w/w% or less, even more preferably 0.375 w/w% or less, even more preferably 0.37 0 w/w% or less, more preferably 0.365 w/w% or less, even more preferably 0.360 w/w% or less, and preferably 0.320 w/w% or more, more preferably 0.325 w/w% or more, even more preferably 0.330 w/w% or more, even more preferably 0.335 w/w% or more, even more preferably 0.340 w/w% or more, even more preferably 0.345 w/w% or more, even more preferably 0.350 w/w% or more, and even more preferably 0.355 w/w% or more. In this specification, the apparent extract (A-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The apparent extract (A-Ex) concentration can be adjusted by adding dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc.

The apparent fermentation degree (AA) of the beer-taste beverage of the present invention is 120.0% or less, 119.0% or less, 118.0% or less, 117.0% or less, 116.0% or less, 115.0% or less, 114.0% or less, 113.0% or less, 112.0% or less, 111.0% or less, 110.0% or less, 109.0% or less, 108.0% or less, 107.0% or less, 106.0% or less, 105.0% or less, 104.0% or less, 103.0% or less, 102.8% or less, 102.6% or less, 102.4% or less, 102.2% or less, 102.0% or less, 101.8% or less, 101.6% or less, 101.4% or less, 101.2% or less, 101.0% or less, 100.8% or less, 100.6% or less, 100.4% or less, 100.2% or less, 100.0% or less, 99.8% or less, 99.6% or less, 99.4% or less, 99.2% or less, 99.0% or less, 98.8% or less, 98.6% or less, 98.4% or less, 98.2% or less, 98.0% or less, 97.8% or less, 97.6% or less, 97.4% or less, 97.2% or less, 97.0% or less, 96.8% or less, 96.6% or less, 96.4% or less, 96.2% or less, 96.0% or less, 95.8% or less, 95.6% or less, 95.4% or less, 95.2% or less, 95.0% or less, 94.8% or less, 94.6% or less, 94.4% or less, 94.2% or less, 94.0% or less, 93.8% or less, 93.6% or less, 93.4% or less, 93.2% or less, 93.0% or less, 92.8% or less, 92.6% or less, 92.4% or less, 92.2% or less, 92.0% or less, 91.8% or less, 91.6% or less, 91.4% or less, 91.2% or less below, 90.8% or less, 90.6% or less, 90.4% or less, 90.2% or less, 90.0% or less, 89.8% or less, 89.6% or less, 89.4% or less, 89.2% or less, 89.0% or less, 88.8% or less, 88.6% or less, 88.4% or less, 88.2% or less, 88.0% or less, 87.8% or less, 87.6% or less, 87.4% or less, 87.2% or less, 87.0% or less, 86.8% or less Lower, 86.6% or less, 86.4% or less, 86.2% or less, 86.0% or less, 85.8% or less, 85.6% or less, 85.4% or less, 85.2% or less, 85.0% or less, 84.8% or less, 84.6% or less, 84.4% or less, 84.2% or less, 84.0% or less, 83.8% or less, 83.6% or less, 83.4% or less, 83.2% or less, 83.0% or less, 82.8% or less, 82.6% or less , 82.4% or less, 82.2% or less, 82.0% or less, 81.8% or less, 81.6% or less, 81.4% or less, 81.2% or less, 81.0% or less, 80.8% or less, 80.6% or less, 80.4% or less, 80.2% or less, 80.0% or less, 79.8% or less, 79.6% or less, 79.4% or less, 79.2% or less, 79.0% or less, 78.8% or less, 78.6% or less, 78.4% or less, It can be 78.2% or less, 78.0% or less, 77.8% or less, 77.6% or less, 77.4% or less, 77.2% or less, 77.0% or less, 76.8% or less, 76.6% or less, 76.4% or less, 76.2% or less, 76.0% or less, 75.5% or less, 75.0% or less, 74.5% or less, 74.0% or less, 73.5% or less, 73.0% or less, 72.5% or less, 72.0% or less. It can also be 20.0% or more, 25.0% or more, 30.0% or more, 35.0% or more, 40.0% or more, 45.0% or more, 50.0% or more, 55.0% or more, 60.0% or more, 65.0% or more, 70.0% or more. In this specification, the apparent attenuation (AA) is measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013. The apparent attenuation (AA) can be adjusted by appropriately setting the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerase enzymes, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

The alcohol content (alcohol content) of the beer-flavored alcoholic beverage of the present invention is preferably 1.0 v/v% or more and 20.0 v/v% or less, for example, 1.0 v/v% or more, 2.0 v/v% or more, 2.5 v/v% or more, 3.0 v/v% or more, 3.5 v/v% or more, 4.0 v/v% or more, 4.1 v/v% or more, 4.2 v/v% or more, 4.3 v/v% or more, 4.4 v/v% or more, 4.5 v/v% or more, 4.6 v/v% or more, 4.7 v/v% or more, and the like. v% or more, 4.8 v/v% or more, 4.9 v/v% or more, 5.0 v/v% or more, 5.1 v/v% or more, 5.2 v/v% or more, 5.3 v/v% or more, 5.4 v/v% or more, 5.5 v/v% or more, 5.6 v/v% or more, 5.7 v/v% or more, 5.8 v/v% or more, 5.9 v/v% or more, 6.0 v/v% or more, 6.1 v/v% or more, 6.2 v/v% or more, 6.3 v/v% or more, 6.4 v/v% or more, 6.5 v/v% or more, 6.6 v/v% or more, 6.7 v/v% or more, 6.8 v/v% or more, 6.9 v/v% or more, 7.0 v/v% or more, 7.1 v/v% or more, 7.2 v/v% or more, 7.3 v/v% or more, 7.4 v/v% or more, 7.5 v/v% or more, 7.6 v/v% or more, 7.7 v/v% or more, 7.8 v/v% or more, 7.9 v/v% or more, 8.0 v/v% or more, 8.1 v/v% or more, 8.2 v/v% or more, 8.3 v/v% or more, 8.4 v/v% or more, 8.5 v/v% or more, 8.6 v/v% or more, 7 v/v% or more, 8.8 v/v% or more, 8.9 v/v% or more, or 20.0 v/v% or less, 19.5 v/v% or less, 19.0 v/v% or less, 18.5 v/v% or less, 18.0 v/v% or less, 17.5 v/v% or less, 17.0 v/v% or less, 16.9 v/v% or less, 16.8 v/v% or less, 16.7 v/v% or less, 16.6 v/v% or less, 16.5 v/v% or less, 16.4 v/v% or less, 16.3 v/v% or less, 16.2 v/v% or less below, 16.1 v/v% or less, 16.0 v/v% or less, 15.9 v/v% or less, 15.8 v/v% or less, 15.7 v/v% or less, 15.6 v/v% or less, 15.5 v/v% or less, 15.4 v/v% or less, 15.3 v/v% or less, 15.2 v/v% or less, 15.1 v/v% or less, 15.0 v/v% or less, 14.9 v/v% or less, 14.8 v/v% or less, 14.7 v/v% or less, 14.6 v/v% or less, 14.5 v/v% or less, 14.4 v/v% or less below, 14.3 v/v% or less, 14.2 v/v% or less, 14.1 v/v% or less, 14.0 v/v% or less, 13.9 v/v% or less, 13.8 v/v% or less, 13.7 v/v% or less, 13.6 v/v% or less, 13.5 v/v% or less, 13.4 v/v% or less, 13.3 v/v% or less, 13.2 v/v% or less, 13.1 v/v% or less, 13.0 v/v% or less, 12.9 v/v% or less, 12.8 v/v% or less, 12.7 v/v% or less, 12.6 v/v% or less below, 12.5 v/v% or less, 12.4 v/v% or less, 12.3 v/v% or less, 12.2 v/v% or less, 12.1 v/v% or less, 12.0 v/v% or less, 11.9 v/v% or less, 11.8 v/v% or less, 11.7 v/v% or less, 11.6 v/v% or less, 11.5 v/v% or less, 11.4 v/v% or less, 11.3 v/v% or less, 11.2 v/v% or less, 11.1 v/v% or less, 11.0 v/v% or less, 10.9 v/v% or less, 10.8 v/v% or less The alcohol content of the non-alcoholic beer-taste beverage of the present invention can be set to 10.7 v/v% or less, 10.6 v/v% or less, 10.5 v/v% or less, 10.4 v/v% or less, 10.3 v/v% or less, 10.2 v/v% or less, 10.1 v/v% or less, 10.0 v/v% or less, 9.9 v/v% or less, 9.8 v/v% or less, 9.7 v/v% or less, 9.6 v/v% or less, 9.5 v/v% or less, 9.4 v/v% or less, 9.3 v/v% or less, 9.2 v/v% or less, 9.1 v/v% or less, or 9.0 v/v% or less. The alcohol content (alcohol content) of the non-alcoholic beer-taste beverage of the present invention is preferably less than 0.0050 v/v%. In this specification, alcohol content (alcohol content) is measured according to the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

The pH of the beer-taste beverage of the present invention is preferably 2.5 or more and 5.0 or less, and may be 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 2.95 or more, 3.0 or more, 3.05 or more, 3.1 or more, 3.15 or more, 3.2 or more, 3.25 or more, 3.3 or more, or 3.35 or more. The pH may be 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.45 or less, 4.4 or less, 4.35 or less, 4.3 or less, 4.25 or less, 4.2 or less, 4.15 or less, 4.1 or less, 4.05 or less, 4.0 or less, 3.95 or less, 3.9 or less, 3.85 or less, 3.8 or less, 3.75 or less, 3.7 or less, 3.65 or less, 3.6 or less, 3.55 or less, 3.5 or less, 3.45 or less, or 3.4 or less. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of dilution water or carbonated water added, etc. Furthermore, the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the type of acid used for pH adjustment (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like can be appropriately set. In this specification, the pH of a beer-taste beverage is measured according to the method described in Section 8.7 pH of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

The color of the beer-taste beverage of the present invention is preferably 0.5 EBC or more and 70 EBC or less, but may be, for example, 5 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, or 65 EBC or less, 60 EBC or less. In this specification, color is measured by the method described in the Revised BCOJ Beer Analysis Method (issued by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013, section 8.8 Color). Color can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the temperature during mashing, the pH during mashing, the mashing time, the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of color components such as caramel color, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the amount of filtration of beer, etc.

The bitterness value in the beer-taste beverage of the present invention may be, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, 6.0 BUs or more, 6.5 BUs or more, 7.0 BUs or more, 7.5 BUs or more, 8.0 BUs or more, or 30 BUs or less, 25 BUs or less, 20 BUs or less, 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, or 8.5 BUs or less. In this specification, the bitterness value is measured according to the method described in "BCOJ Beer Analysis Method (revised version 2004.11.1) 8.15 Bitterness Value". Specifically, an acid is added to a degassed sample, followed by extraction with isooctane, and the absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a control, and the bitterness value (BU) can be obtained by multiplying by a factor. The bitterness value depends on the content of iso-α acids contained in the beverage. Iso-α acids are obtained by isomerizing α acids contained in hops. To control the amount of iso-α-acid, it can be adjusted by the hop variety, the amount of hop used, the timing of adding hops, the temperature at the time of adding hops and the holding time at that temperature range, the pH at the time of adding hops, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. It can also be adjusted by commercially available hop processed products (such as iso-α-acids), etc., and can be adjusted by the amount, type, timing of addition, the temperature at the time of addition and the holding time at that temperature range, the pH at the time of addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. Hops may be pelleted hops, extracted hops, or hop bracts. Hops and hop products may be used alone or in combination.

The total nitrogen content in the beer-taste beverage of the present invention is, for example, 1 mg/100 mL or more, 5 mg/100 mL or more, 10 mg/100 mL or more, 15 mg/100 mL or more, 20 mg/100 mL or more, 25 mg/100 mL or more, 30 mg/100 mL or more, 35 mg/100 mL or more, 40 mg/100 mL or more, 45 mg/100 mL or more, 50 mg/100 mL or more Above, 55mg/100mL or more, 60mg/100mL or more, 65mg/100mL or more, 70mg/100mL or more, 75mg/100mL or more, 80mg/100mL or more, 85mg/100mL or more, 90mg/100mL or more, 95mg/100mL or more, 100mg/100mL or more, 105mg/100mL or more, 110mg/100mL or more, 115mg/ It may be 100 mL or more, 120 mg/100 mL or more, 300 mg/100 mL or less, 275 mg/100 mL or less, 250 mg/100 mL or less, 225 mg/100 mL or less, 200 mg/100 mL or less, 175 mg/100 mL or less, 170 mg/100 mL or less, 160 mg/100 mL or less, 150 mg/100 mL or less, 140 mg/100 mL or less, It may be 130mg/100mL or less, 125mg/100mL or less, 120mg/100mL or less, 115mg/100mL or less, 110mg/100mL or less, 105mg/100mL or less, 100mg/100mL or less, 95mg/100mL or less, 90mg/100mL or less, 85mg/100mL or less, 80mg/100mL or less, or 75mg/100mL or less. The total nitrogen amount is the total amount of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen amount is measured by the method described in Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Association of Japan [Analysis Committee], revised and expanded in 2013) 8.9 Total Nitrogen. The total nitrogen amount can be adjusted by appropriately setting the conditions of beer filtration, such as the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the protein decomposition time in the brewing tank, the pH in the brewing tank, the temperature in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the temperature in the brewing process, the temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of sparging water used in wort filtration, the set temperature and holding time of each temperature range when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

The total polyphenol content in the beer-taste beverage of the present invention is, for example, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more. , 160 mass ppm or more, 170 mass ppm or more, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 210 mass ppm or less, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less. In this specification, the total polyphenol content is measured by the method described in Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewery Association of Japan [Analysis Committee], revised and expanded in 2013) 8.19 Total Polyphenols. The total polyphenol content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw material (raw material containing polyphenols such as malt), amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, pH in the brewing tank, pH in the brewing process (wort production process from malt addition to yeast addition), time of wort filtration, set temperature and holding time for each temperature range when preparing wort (including saccharification), original extract concentration of pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The total polyphenol content of the beer-taste beverage of the present invention can also be controlled by adjusting the amount of raw material with a high polyphenol content, such as barley malt and malt husks (grain husks). Specifically, the total polyphenol content can be increased by increasing the amount of raw material with a high polyphenol content, such as malt.

The content of pyroglutamic acid in the beer-taste beverage of the present invention is preferably 5 ppm by mass or more and 500 ppm by mass or less, for example, 5 ppm by mass or more, 25 ppm by mass or more, 45 ppm by mass or more, 65 ppm by mass or more, 85 ppm by mass or more, 100 ppm by mass or more, 120 ppm by mass or more, 140 ppm by mass or more, 160 ppm by mass or more, 180 ppm by mass or more, or 200 ppm by mass or more. and can be 500 ppm by mass or less, 480 ppm by mass or less, 460 ppm by mass or less, 440 ppm by mass or less, 420 ppm by mass or less, 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, or 220 ppm by mass or less. In this specification, the amount of pyroglutamic acid can be adjusted by fermentation conditions, etc., and can be measured by high performance liquid chromatography.

The free amino nitrogen (FAN) content in the beer-taste beverage of the present invention is 1.0 mg/100 mL or more, 2.0 mg/100 mL or more, 3.0 mg/100 mL or more, 4.0 mg/100 mL or more, 5.0 mg/100 mL or more, 6.0 mg/100 mL or more, 7.0 mg/100 mL or more, 8.0 mg/100 mL or more, 9.0 mg/100 mL or more, 10.0 mg/100 mL or more, 11.0 mg/100 mL or more, 12.0 mg/100 mL or more, 13.0 mg/100 mL or more L or more, 14.0 mg/100 mL or more, 15.0 mg/100 mL or more, 16.0 mg/100 mL or more, 17.0 mg/100 mL or more, 18.0 mg/100 mL or more, 19.0 mg/100 mL or more, 20.0 mg/100 mL or more, and 30.0 mg/100 mL or less, 25.0 mg/100 mL or less, 24.0 mg/100 mL or less, 23.0 mg/100 mL or less, 22.0 mg/100 mL or less, 21.0 mg/100 mL or less. In this specification, the content of FAN is based on the revised BCOJ Beer Analysis Method (issued by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013, 8.18). The FAN content is measured by the method described in Free Amino Nitrogen. The FAN content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw material (malt, corn grits, sugar liquid, etc.), amount of raw material, type of enzyme, amount of enzyme (including proteolytic enzyme, etc.) added, timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort production process from malt addition to before yeast addition), time of wort filtration, set temperature and holding time in each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration of pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

The content of iso-α-acids in the beer-taste beverage of the present invention is preferably 0.02 ppm by mass or more, more preferably 0.03 ppm by mass or more, even more preferably 0.04 ppm by mass or more, even more preferably 0.05 ppm by mass or more, even more preferably 0.06 ppm by mass or more, even more preferably 0.07 ppm by mass or more, even more preferably 0.08 ppm by mass or more, even more preferably 0.09 ppm by mass or more, even more preferably 0.10 ppm by mass or more, even more preferably 0.11 ppm by mass or more, even more preferably 0.12 ppm by mass or more, even more preferably 0.13 ppm by mass or more, even more preferably 0.14 ppm by mass or more, even more preferably 0.15 ppm by mass or more, more preferably 0.16 ppm by mass or more, more preferably 0.17 ppm by mass or more, even more preferably 0.18 ppm by mass or more, even more preferably 0.19 ppm by mass or more, 0.20 ppm by mass or more, even more preferably 0.21 ppm by mass or more, even more preferably 0.22 ppm by mass or more, even more preferably 0.23 ppm by mass or more, even more preferably 0.24 ppm by mass or more, even more preferably 0.25 ppm by mass or more, even more preferably 0.26 ppm by mass or more, even more preferably 0.27 ppm by mass or more, even more preferably 0.28 ppm by mass or more, even more preferably 0.29 ppm by mass or more, 0.30 ppm by mass or more, and even more preferably or 0.31 ppm by mass or more, more preferably 0.32 ppm by mass or more, more preferably 0.33 ppm by mass or more, even more preferably 0.34 ppm by mass or more, even more preferably 0.35 ppm by mass or more, even more preferably 0.36 ppm by mass or more, even more preferably 0.37 ppm by mass or more, even more preferably 0.38 ppm by mass or more, even more preferably 0.39 ppm by mass or more, 0.40 ppm by mass or more, even more preferably 0.41 ppm by mass or more, even more preferably 0.42 ppm by mass or more, even more preferably 0.43 ppm by mass or more, even more preferably 0.44 ppm by mass or more, even more preferably 0.45 ppm by mass or more, and even more preferably 0.4 6 ppm by mass or more, more preferably 0.47 ppm by mass or more, more preferably 0.48 ppm by mass or more, even more preferably 0.49 ppm by mass or more, 0.50 ppm by mass or more, even more preferably 0.51 ppm by mass or more, even more preferably 0.52 ppm by mass or more, even more preferably 0.53 ppm by mass or more, even more preferably 0.54 ppm by mass or more, even more preferably 0.55 ppm by mass or more, even more preferably 0.56 ppm by mass or more, even more preferably 0.57 ppm by mass or more, even more preferably 0.58 ppm by mass or more, even more preferably 0.59 ppm by mass or more, even more preferably 0.60 ppm by mass or more, and even more preferably 0.65 ppm by mass or more, more preferably 0.70 ppm by mass or more, more preferably 0.75 ppm by mass or more, more preferably 0.80 ppm by mass or more, more preferably 0.85 ppm by mass or more, more preferably 0.90 ppm by mass or more, more preferably 0.95 ppm by mass or more, more preferably 1.00 ppm by mass or more, more preferably 2.00 ppm by mass or more, more preferably 3.00 ppm by mass or more, more preferably 4.00 ppm by mass or more, more preferably 5.00 ppm by mass or more, more preferably 6.00 ppm by mass or more, more preferably 7.00 ppm by mass or more, more preferably 8.00 ppm by mass or more, and more preferably 9.00 ppm by mass or more. pm or more, more preferably 10.00 ppm by mass or more, more preferably 11.00 ppm by mass or more, more preferably 12.00 ppm by mass or more, more preferably 13.00 ppm by mass or more, more preferably 14.00 ppm by mass or more, more preferably 15.00 ppm by mass or more, more preferably 16.00 ppm by mass or more, more preferably 17.00 ppm by mass or more, more preferably 18.00 ppm by mass or more, more preferably 19.00 ppm by mass or more, and more preferably 20.00 ppm by mass or more, and preferably 50.00 ppm by mass or less, more preferably 49.00 ppm by mass or less, and more preferably 48.00 ppm by mass or more. pm or less, more preferably 47.00 ppm by mass or less, more preferably 46.00 ppm by mass or less, more preferably 45.00 ppm by mass or less, more preferably 44.00 ppm by mass or less, more preferably 43.00 ppm by mass or less, more preferably 42.00 ppm by mass or less, more preferably 41.00 ppm by mass or less, more preferably 40.00 ppm by mass or less, more preferably 39.00 ppm by mass or less, more preferably 38.00 ppm by mass or less, more preferably 37.00 ppm by mass or less, more preferably 36.00 ppm by mass or less, more preferably 35.00 ppm by mass or less, and more preferably 34.00 ppm by mass or less. , more preferably 33.00 ppm by mass or less, more preferably 32.00 ppm by mass or less, more preferably 31.00 ppm by mass or less, more preferably 30.00 ppm by mass or less, more preferably 29.00 ppm by mass or less, more preferably 28.00 ppm by mass or less, more preferably 27.00 ppm by mass or less, more preferably 26.00 ppm by mass or less, more preferably 25.00 ppm by mass or less, more preferably 24.00 ppm by mass or less, more preferably 23.00 ppm by mass or less, more preferably 22.00 ppm by mass or less, more preferably 21.00 ppm by mass or less, more preferably 20.00 ppm by mass or less. In this specification, the content of iso-α acid is measured by the method described in Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011). The content of iso-α-acids can be adjusted by the hop variety, the amount of hops used, the timing of adding hops, the temperature at the time of adding hops and the holding time at that temperature range, the pH at the time of adding hops, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. It can also be adjusted by commercially available hop processed products (such as iso-α-acids), etc., and can be adjusted by the amount, type, timing of addition, the temperature at the time of addition and the holding time at that temperature range, the pH at the time of addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, the number of yeast growths, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. Hops may be pelleted hops, extracted hops, or hop bracts. Hops and hop products may be used alone or in combination.

The content of isoamyl acetate in the beer-taste beverage of the present invention can be, for example, 1 ppm by mass or more, 2 ppm by mass or more, 3 ppm by mass or more, 4 ppm by mass or more, 5 ppm by mass or more, 7 ppm by mass or more, 9 ppm by mass or more, 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, or 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, or 110 ppm by mass or less. In this specification, the content of isoamyl acetate is measured by gas chromatography. The content of isoamyl acetate is adjusted by adding dilution water or carbonated water, adding flavoring containing isoamyl acetate, the amount of flavoring containing isoamyl acetate, the amount of raw material containing isoamyl acetate, adding raw material containing isoamyl acetate, type of raw material containing isoamyl acetate, amount of substrate of isoamyl acetate, amount of raw material serving as substrate of isoamyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in brewing tank, protein hydrolysis time in brewing tank, pH in brewing tank, brewing process (from malt addition to before yeast addition), etc. The pH during the wort production process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be appropriately set.

The content of isoamyl alcohol in the beer-taste beverage of the present invention is 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 30.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, 80.0 ppm by mass or more, 85.0 ppm by mass or more, The isoamyl alcohol content may be 300.0 ppm by mass or less, 250.0 ppm by mass or less, 200.0 ppm by mass or less, 190.0 ppm by mass or less, 180.0 ppm by mass or less, 170.0 ppm by mass or less, 160.0 ppm by mass or less, 150.0 ppm by mass or less, 140.0 ppm by mass or less, or 130.0 ppm by mass or less. In this specification, the content of isoamyl alcohol is measured by gas chromatography. The isoamyl alcohol content can be adjusted by adding dilution water or carbonated water, adding flavorings containing isoamyl alcohol, the amount of flavorings containing isoamyl alcohol, the amount of raw materials containing isoamyl alcohol, adding raw materials containing isoamyl alcohol, the type of raw materials containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw materials that serve as substrate for isoamyl alcohol, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein hydrolysis time in the brewing tank, pH in the brewing tank, brewing process (wheat), The pH during the wort production process from sprout addition to before yeast addition, the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be appropriately set.

The main raw materials in the beer-taste beverage of the present invention may be malt together with water, or may not be malt. Hops may also be used, and other ingredients may include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, spirits, etc.

Malt refers to the germinated seeds of wheat, wheat, rye, oats, oats, pearl barley, oats, etc., which have been dried and the roots removed. It may be of any origin or variety, with barley malt being preferred. Barley malt is one of the malts most commonly used as an ingredient in beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. In addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

In addition to malt, grains other than malt, proteins, yeast extracts, sugar liquids, etc. may be used. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that does not fall under malt, rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof. Of these, it is preferable to use corn (corn grits, etc.). Examples of proteins include soybean protein, pea protein, yeast extract, and decomposition products thereof.

In cases where malt is not used, examples of beer-flavored beverages include liquid sugar containing a carbon source, and nitrogen sources such as amino acid-containing materials (e.g., soy protein, etc.) from the above-mentioned grains other than malt.

Examples of hops include pelleted hops, powdered hops, and hop extracts. In addition, processed hops such as isomerized hops and reduced hops may also be used.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, etc. In addition, commercially available preparations such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.) may be used as preservatives. These preservatives may be used alone or in combination of two or more. The amount of preservative to be added is preferably 5 ppm by mass or more and 1200 ppm by mass or less, more preferably 10 ppm by mass or more and 1100 ppm by mass or less, even more preferably 15 ppm by mass or more and 1000 ppm by mass or less, even more preferably 20 ppm by mass or more and 900 ppm by mass or less.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. The form of these sugars may be liquid such as a solution, or solid such as a powder. There are also no particular limitations on the type of grain from which the starch is made, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) of these. Isomerized sugars such as isomaltose and isomaltotriose may also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like. The sweeteners may be used alone or in combination of two or more types.

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

Bittering agents or bitterness imparting agents are not particularly limited, and in addition to hops, examples include rosemary, lychee, anise, juniper nut, sage, rhododendron, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter melon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, absinthin, wormwood, and wormwood extract.

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

There are no particular limitations on the flavoring, and general flavorings can be used, and ingredients other than those contained in beer can also be used. Flavorings are used to impart a beer-like flavor, and include ingredients contained in raw materials such as malt, hops, corn grits, liquid sugar, and rice, and ingredients that are generated or transformed during the manufacturing process (from the raw material grinding/addition to the fermentation process), but ingredients other than these can also be used if they are for flavoring purposes. Examples of fragrances include esters, higher alcohols, and lactones, such as isoamyl acetate, ethyl acetate, n-propanol (1-propanol, etc.), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, Ethyl 2-methylbutyrate, Ethyl n-butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl maltol, Phenylacetic acid, Furaneol, Furfural, Methional, 3-Methyl-2-butene-1-thiol, 3-Methyl-2-butanethiol, Diacetyl, Ferulic acid, Geranic acid, Geranyl acetate, Ethyl butyrate, Octanoic acid, Decanoic acid, 9-Decenoic acid, Nonanoic acid, Tetradecanoic acid, Propanoic acid, 2-Methylpropanoic acid, γ-Butyrolactone, 2-Aminoacetophenone, Ethyl 3-phenylpropionate, 2-Ethyl-4-hydroxy- 5-Methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylacetate These include beer flavorings (flavorings that evoke the aroma of beer) including ethylbutyl, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methylheptenone, lemon myrtle, and cinnamaldehyde.

The acidulant is not particularly limited as long as it is a substance having an acidic taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof are more preferred. These acidulants may be used alone or in combination of two or more kinds.

In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverages. Wheat is the preferred grain used as the raw material for spirits.

One embodiment of the beer-taste beverage of the present invention is a packaged beverage. Examples of containers include bottles, PET bottles, cans, and barrels, with cans, bottles, and PET bottles being preferred from the viewpoint of ease of transport. Note that when using colorless, transparent bottles or PET bottles, they will be exposed to sunlight and fluorescent light, so colored bottles, colored PET bottles, cans, or barrels are preferred.

The malt ratio of the beer-taste beverage of the present invention can be 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, and can be 100% by mass or less, 95% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, It can be 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, or 51% by mass or less. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

The use of corn grits in the beer-flavored beverage of the present invention can increase the fullness characteristic of a beer-flavored beverage. When corn grits are used, the product will be labeled as corn, corn grits, maize, etc., so whether or not it is used can be confirmed by checking the ingredients label.

The corn grits ratio in the beer-taste beverage of the present invention can be, for example, 0% by mass or more, 5% by mass or more, 7.5% by mass or more, 10% by mass or more, 12.5% by mass or more, 15% by mass or more, 17.5% by mass or more, 20% by mass or more, or 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 27.5% by mass or less, 25% by mass or less, or 22.5% by mass or less. In this specification, the corn grits ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

When liquid sugar is used in the present invention, the aftertaste of the beer-flavored beverage can be made refreshing. Liquid sugar refers to sugar containing at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and may contain two or more of these. Liquid liquid sugar is preferable from the viewpoint of ease of handling during the process, but sugar in powder form (powder form, etc.) or solid form may also be used. Even when sugar in powder form (powder form, etc.) or solid form is used, it is preferable that the sugar contains at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose, and two or more of these may be used. When liquid sugar is used, the product is labeled with sugars, so whether or not it is used can be confirmed from the ingredients label.

The liquid sugar ratio of the present invention may be, for example, 0% by weight or more, 5% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 41% by weight or more, 42% by weight or more, 43% by weight or more, 44% by weight or more, 45% by weight or more, 46% by weight or more, 47% by weight or more, 48% by weight or more, 49% by weight or more, 80% by weight or less, 75% by weight or less, 70% by weight or less, 65% by weight or less, 60% by weight or less, 55% by weight or less, 5 ... % by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, 50% by mass or less, 49% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, 45% by mass or less, 44% by mass or less, 43% by mass or less, 42% by mass or less, 41% by mass or less, 40% by mass or less, 38% by mass or less, 36% by mass or less, 34% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, or 22% by mass or less. In this specification, the liquid sugar ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

The amount of carbon dioxide in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg/ ^cm2 , 4.5 kg/ ^cm2 , or 4.0 kg/ ^cm2 , and the lower limit is 0.20 kg/ ^cm2 , 0.50 kg/ ^cm2 , or 1.0 kg/ ^cm2 , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg/ ^cm2 or more and 5.0 kg/ ^cm2 or less, 0.50 kg/ ^cm2 or more and 4.5 kg/ ^cm2 or less, or 1.0 kg/ ^cm2 or more and 4.0 kg/ ^cm2 or less. In this specification, gas pressure refers to the gas pressure inside the container, except in special cases. The pressure is measured by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, and swinging the internal gas pressure gauge to read the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.

The beer-taste beverage of the present invention may contain various additives as necessary. Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, amino acids (glycine, proline, etc.), and flavorings such as amino acids.

Coloring agents are used to give the beverage a beer-like color, and can include caramel coloring, etc.

Foam-forming agents are used to create a beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, etc., as appropriate.

Fermentation promoters are used to promote fermentation by yeast, and examples of such substances include yeast extract, rice or wheat bran components, vitamins, and mineral supplements, which can be used alone or in combination.

The beer-taste beverage of the present invention can be produced in the same manner as a general beer-taste beverage, except that it includes a step of adjusting the 2,2,4-trimethyl-1,3-dioxolane content to 400 μg/L or more. Below are shown methods for producing a general beer-taste beverage, both with and without malt as a raw material.

To produce an alcohol-containing beer-flavored beverage using malt as a raw material, first, enzymes such as amylase are added as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents, and water as necessary, followed by gelatinization and saccharification, filtration, and a saccharified liquid. Hops and bittering agents are added as necessary to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, malt extract may be added to warm water, and then hops may be added and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes. Fermentation is performed using multiple microorganisms, including multiple yeasts (such as Saccharomyces and Brettanomyces) and lactic acid bacteria (such as Lactobacillus), and known conditions may be used for the storage process, but the storage period may be long, such as 1 to 12 months. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate. The resulting liquid is then filled into containers and sterilized to obtain the desired beer-taste beverage. Grain-derived spirits may also be added as an alcoholic component. Spirits refers to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast, and then distilling the fermented material. Wheat is the preferred grain used as the raw material for spirits.

Beer-flavored beverages containing alcohol that are produced without using malt as a raw material are prepared by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. with warm water to produce a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. As an alternative to this saccharified liquid, hops may be added to an extract made from a raw material other than malt and warm water, and then the mixture is boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage process. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the resulting filtrate. The product is then filled into a container and sterilized to obtain the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcohol component.

Beer-flavored beverages that are non-fermented and contain alcohol may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw material alcohol may be added at any stage from the saccharification process to the filling process. Grain-derived spirits may also be added as an alcohol component.

A non-alcoholic beer-flavored beverage produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, and then gelatinizing and saccharifying the mixture, filtering the mixture, and obtaining a saccharified liquid. Hops and bittering agents are added as necessary to the saccharified liquid, which is then boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel coloring, antioxidants, bittering agents, sweeteners, amino acid raw materials, and the like are added to the resulting wort, which is then filtered, and carbon dioxide gas is added to the resulting filtrate. The mixture is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorings such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered. Carbon dioxide gas is added to the resulting liquid sugar solution. The liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

In addition, the beer-taste beverage obtained by the manufacturing method of the present invention can be imparted with a ripe fruit flavor. Therefore, the present invention also provides a method for imparting a ripe fruit flavor, which includes a step of increasing the content of 2,2,4-trimethyl-1,3-dioxolane in a beer-taste beverage to 400 μg/L or more. The details of the steps in the method of the present invention are the same as those described above.

The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

<Preparation of beer-flavored beverage>
Comparative Example 1, Examples 1 to 7
Malt and corn grits were put into a brewing tank containing warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt residue, to obtain wort. The wort was then put into a boiling kettle, hops were added, and the resulting clear wort was cooled and then aerated with oxygen to obtain a pre-fermentation liquid before yeast addition. Beer yeast (top-fermenting yeast) was added to the pre-fermentation liquid thus obtained, and fermented at a specified fermentation temperature and fermentation time. After a further maturation period, the yeast was removed by filtration. After removing the yeast by filtration, lactic acid bacteria were added and fermented for three weeks. Brettanomyces bacteria were then added, and fermentation and storage were carried out for four to twenty-four months while aerating and stirring. After removing the bacteria, the product was bottled.

Example 8
Malt and corn grits were put into a brewing tank containing warm water, and the temperature was gradually increased and maintained, followed by filtration to remove malt residue, to obtain wort. The wort was then put into a boiling kettle, hops were added, and the resulting clear wort was cooled and then aerated with oxygen to obtain a pre-fermentation liquid before yeast addition. Beer yeast (top-fermenting yeast) was added to the pre-fermentation liquid thus obtained, and fermented at a specified fermentation temperature and fermentation time. After removing the yeast by filtration, lactic acid bacteria were added and fermented for three weeks. Brettanomyces bacteria were then added, and fermentation and storage were carried out for three months while aerating and stirring. After removing the bacteria, the product was bottled.

The beer-taste beverages of each Example and Comparative Example were cooled to 4°C, and then tasted by eight expert panelists, who rated them for "ripe fruit-like flavor" according to the following criteria. A score of 2 or more was considered pass for all samples. The average values are shown in Table 1. Prior to the evaluation of each item, samples that would receive a rating of 4 were prepared in advance, so that the standards were standardized among the panelists.
<Evaluation criteria for ripe fruit-like flavor>
“1”: Very weak.
“2”: Weak.
“3”: Medium.
“4”: Strong.
“5”: Very strong.

The beer-taste beverages of Examples 6 and 8 were cooled to 4° C., and then tasted by eight expert panelists and rated for "phenolic medicinal flavor" according to the following criteria. The average scores are shown in Table 2.
<Evaluation criteria for phenolic medicinal flavor>
“1”: Very weak.
“2”: Weak.
“3”: Medium.
“4”: Strong.
“5”: Very strong.

As shown in Table 1, all of the beer-taste beverages of Examples 1 to 8, which contain a specific amount or more of 2,2,4-trimethyl-1,3-dioxolane, were excellent in terms of ripe fruit-like flavor characteristics. Furthermore, a comparison of Examples 6 and 8 in Table 2 shows that the beer-taste beverage of Example 8, which contains a lower amount of 4-ethyl-2,6-dimethoxyphenol, had less of a phenolic medicinal flavor, which was a more favorable result.

The present invention can provide a beverage with a new taste that has the flavor characteristics of ripe fruit.

Claims (7)

A beer-flavored beverage containing 400 μg/L or more of 2,2,4-trimethyl-1,3-dioxolane. The beer-taste beverage according to claim 1, wherein the acetic acid content is 100 mg/L or more and 7,500 mg/L or less. The beer-taste beverage according to claim 1, wherein the lactic acid content is 200 mg/L or more and 25,000 mg/L or less. The beer-taste beverage according to claim 1, in which the content of 4-ethyl-2,6-dimethoxyphenol is 40 μg/L or less. The beer-taste beverage according to claim 1, having an alcohol content of 1 v/v% or more and 20 v/v% or less. A method for producing a beer-taste beverage, comprising a step of adjusting the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-taste beverage to 400 μg/L or more. A method for imparting a ripe fruit-like flavor to a beer-flavored beverage, comprising a step of increasing the content of 2,2,4-trimethyl-1,3-dioxolane in the beer-flavored beverage to 400 μg/L or more.