JP7527450B1 - Beer-flavored beverages - Google Patents

Abstract

[Problem] There is a demand for a beer-flavored beverage that meets health needs by suppressing the astringent taste that is unsuitable for beer-flavored beverages and improving the suitable refreshing citrus-like aroma. [Solution] A beer-flavored beverage with a carbohydrate content of 2.0 g/100 mL or less, a 2,6-nonadienal content of less than 1.00 μg/L, and a total content of component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol of 1.0 μg/L or more. [Selected Figure] None

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.

In response to the diversifying tastes of consumers today, various beer-flavored beverages have been developed and offered, and among these, there has been an increasing demand for low-sugar beer-flavored beverages from a health perspective.
For example, Patent Document 1 describes a low-sugar, beer-flavored fermented alcoholic beverage that uses malt and/or ungerminated wheat as part of its ingredients and has an adjusted concentration of peptides with a specified molecular weight.

JP 2016-149975 A

Under these circumstances, there is a demand for a beer-flavored beverage that suppresses the astringent taste that is unsuitable for a beer-flavored beverage, improves the desirable refreshing citrus aroma, and meets health concerns.

One aspect of the present invention provides a beer-taste beverage in which the carbohydrate content, 2,6-nonadienal content, and contents of components consisting of linalool oxide, geranyl acetate, and β-citronellol are adjusted to fall within specified ranges, and a method for producing the same.
As specific embodiments, the following embodiments [1] to [17] are provided.
[1]
Carbohydrate content is 2.0g/100mL or less.
The content of 2,6-nonadienal is less than 1.00 μg/L,
The total content of the component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol is 1.0 μg / L or more;
Beer-flavored beverage.
[2]
The beer-taste beverage according to [1], wherein the purine content is 5.00 mg/100 mL or less.
[3]
The content of linalool oxide is 0.30 μg / L or more,
The content of geranyl acetate is 0.30 μg/L or more,
The content of β-citronellol is 0.40 μg / L or more.
A beer-taste beverage according to [1] or [2].
[4]
The beer-taste beverage according to any one of [1] to [3], wherein the acetic acid content is 10.0 mg/L or more.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the malt ratio is 50% by mass or more.
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the original extract concentration is 5.0% by mass or more.
[7]
The content of 2,6-nonadienal (unit: μg/L) and total nitrogen (unit: mg/100
mL) [2,6-nonadienal/total nitrogen amount] is 0.030 or less. [1]
The beer-taste beverage according to any one of [6] to [7].
[8]
The beer-taste beverage according to any one of [1] to [7], wherein the total nitrogen content is 18.0 mg/100 mL or more.
[9]
The beer-taste beverage according to any one of [1] to [8], which has a bitterness value of 5.0 BUs or more.
[10]
The beer-taste beverage according to any one of [1] to [9], which has a color of 2.5 EBC or more.
[11]
The beer-taste beverage according to any one of [1] to [10], wherein the total amount of polyphenols is 40.0 mg/L or more.
[12]
The beer-taste beverage according to any one of [1] to [11], which is a fermented beer-taste beverage.
[13]
The beer-taste beverage according to any one of [1] to [12], which is a top-fermented beer-taste beverage.
[14]
The beer-taste beverage according to any one of [1] to [12], which is a bottom-fermented beer-taste beverage.
[15]
A method for producing a beer-taste beverage, comprising the following step (1) and steps (a) to (c):
Step (1): A step of obtaining a pre-beverage solution by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials.
Step (a): adjusting the sugar content of the beer-taste beverage to 2.0 g/100 mL or less.
Step (b): The content of 2,6-nonadienal in the beer-taste beverage is reduced to 1.00μ
g/L.
Step (c): Reacting linalool oxide, geranyl acetate, and β-
A process of adjusting the total content of component (A) consisting of citronellol to 1.0 μg/L or more.
[16]
The method for producing a beer-taste beverage according to [15], further comprising the following step (d):
Step (d): reducing the purine content of the beer-taste beverage to 5.00 mg/100 mL
The process of adjusting the following:
[17]
The method for producing a beer-taste beverage according to [15] or [16], further comprising the following step (2):
Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

A preferred embodiment of the beer-taste beverage of the present invention provides a beer-taste beverage that meets health needs, for example by suppressing the astringent taste that is unsuitable for beer-taste beverages and by having a suitable refreshing citrus-like aroma.

The numerical ranges described in this specification can be arbitrarily combined with the upper and lower limit values. For example, the numerical range is preferably 30 to 100, more preferably 40 to 60.
If "80" is listed, the ranges "30 to 80" and "40 to 100" are also
In addition, for example, when a numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less," the range is "30 to 80" or "40 to 100."
are also included in the numerical ranges described herein.
In addition, the numerical range described in this specification, for example, "60 to 100",
It means that the range is "60 or more (60 or more) and 100 or less (100 or less)."

In this specification, the term "beer- taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor.
Therefore, the term "beer-flavored beverage" includes not only beer, which is a malt fermented beverage obtained by fermenting malt, hops, and water as ingredients using yeast, and fermented beer-flavored beverages, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.

Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-
Propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine,
γ-Decanolactone, γ-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, dimethylsulfone, 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,
Examples of the alkyl esters include 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or it may be a non-fermented beer-taste beverage that has not undergone a fermentation process.
The fermented beer-flavored beverage may be a top-fermented beer-flavored beverage (ale beer-flavored beverage) brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or a bottom-fermented beer-flavored beverage (lager beer-flavored beverage, pilsner beer-flavored beverage) brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.).
Alternatively, the fermented beer-taste beverage may be a fermented beer-taste beverage obtained by using a top-fermenting yeast and a bottom-fermenting yeast in the same fermentation step or in separate fermentation steps.
The "fermentation" may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced.

In addition, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. An example of a malt-based beer-taste beverage is a barley malt beer-taste beverage.

Due to growing interest in health in recent years, there has been an increasing demand for low-sugar beer-flavored beverages. In order to meet such health demands, the beer-flavored beverage of one embodiment of the present invention has a sugar content of 2.0 g/100 mL or less.
The sugar content of the beer-taste beverage of one embodiment of the present invention is 2.0 g/100 mL or less,
．． 99g/100mL or less, 1.90g/100mL or less, 1.89g/100mL or less, 1.80g/100mL or less, 1.79g/100mL or less, 1.80g/100mL
Less than 1.79g/100mL, 1.70g/100mL or less, 1.69g/100
mL or less, 1.65 g/100 mL or less, 1.60 g/100 mL or less, 1.55 g/1
00mL or less, 1.59g/100mL or less, 1.50g/100mL or less, 1.49g
/100mL or less, 1.40g/100mL or less, 1.39g/100mL or less, 1.3
0g/100mL or less, 1.29g/100mL or less, 1.20g/100mL or less, 1
．． 19g/100mL or less, 1.10g/100mL or less, 1.09g/100mL or less, 1.00g/100mL or less, 0.99g/100mL or less, 0.90g/100mL
Below, 0.89g/100mL or less, 0.80g/100mL or less, 0.79g/100
mL or less, 0.75 g/100 mL or less, 0.70 g/100 mL or less, 0.69 g/1
00mL or less, 0.65g/100mL or less, 0.60g/100mL or less, 0.59g
/100mL or less, 0.55g/100mL or less, 0.50g/100mL or less, 0.4
9g/100mL or less, 0.45g/100mL or less, 0.40g/100mL or less, 0
.39 g/100 mL or less, 0.35 g/100 mL or less, 0.30 g/100 mL or less, or 0.29 g/100 mL or less.
The sugar content of the beer-taste beverage of one embodiment of the present invention is 0.01 g/100 mL.
or more, 0.05g/100mL or more, 0.10g/100mL or more, 0.15g/100
mL or more, 0.20g/100mL or more, 0.25g/100mL or more, 0.30g/1
00mL or more, 0.35g/100mL or more, 0.40g/100mL or more, 0.45g
/100mL or more, 0.50g/100mL or more, 0.60g/100mL or more, 0.7
0g/100mL or more, 0.80g/100mL or more, 0.90g/100mL or more, 1
It may be 0.00 g/100 mL or more, or 1.10 g/100 mL or more.

In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means the carbohydrates remaining after excluding protein, lipids, dietary fiber, ash, alcohol and water from the food in question.
Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food.
The amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heat drying method.
The carbohydrate content can be determined by the addition of a diluent selected from dilution water, carbonated water, and spirits (distilled alcohol), the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerase enzymes, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort (including during saccharification),
The original extract concentration of the pre-beverage liquid (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 rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.) can be appropriately set and adjusted.

Furthermore, from the standpoint of providing a beer-taste beverage that meets health concerns, the beer-taste beverage of one embodiment of the present invention may have a purine content of 5.00 mg/100 mL or less.
The purine content of the beer-taste beverage of one embodiment of the present invention is 5.00 g/100 mL.
Below, 4.99mg/100mL or less, 4.95mg/100mL or less, 4.90mg/
100 mL or less, 4.89 mg/100 mL or less, 4.80 mg/100 mL or less, 4.
79mg/100mL or less, 4.70mg/100mL or less, 4.69mg/100mL
Below, 4.60mg/100mL or less, 4.59mg/100mL or less, 4.50mg/
100 mL or less, 4.49 mg/100 mL or less, 4.40 mg/100 mL or less, 4.
39mg/100mL or less, 4.30mg/100mL or less, 4.29mg/100mL
Below, 4.20mg/100mL or less, 4.19mg/100mL or less, 4.10mg/
100 mL or less, 4.09 mg/100 mL or less, 4.00 mg/100 mL or less, 3.
99mg/100mL or less, 3.95mg/100mL or less, 3.90mg/100mL
Below, 3.89mg/100mL or less, 3.85mg/100mL or less, 3.80mg/
100 mL or less, 3.79 mg/100 mL or less, 3.75 mg/100 mL or less, 3.
70mg/100mL or less, 3.69mg/100mL or less, 3.65mg/100mL
Below, 3.60mg/100mL or less, 3.59mg/100mL or less, 3.55mg/
100 mL or less, 3.50 mg/100 mL or less, 3.49 mg/100 mL or less, 3.
45mg/100mL or less, 3.40mg/100mL or less, 3.39mg/100mL
Below, 3.35mg/100mL or less, 3.30mg/100mL or less, 3.29mg/
100 mL or less, 3.25 mg/100 mL or less, 3.20 mg/100 mL or less, 3.
19mg/100mL or less, 3.15mg/100mL or less, 3.10mg/100mL
or less, 3.09 mg/100 mL or less, 3.05 mg/100 mL or less, or 3.00 mg/100 mL or less
It may be set to be not more than g/100 mL.
The purine content of the beer-taste beverage of one embodiment of the present invention is 0.01 mg/l
00mL or more, 0.05mg/100mL or more, 0.10mg/100mL or more, 0.2
0mg/100mL or more, 0.30mg/100mL or more, 0.40mg/100mL or more, 0.50mg/100mL or more, 0.60mg/100mL or more, 0.70mg/1
00mL or more, 0.80mg/100mL or more, 0.90mg/100mL or more, 1.0
0mg/100mL or more, 1.10mg/100mL or more, 1.20mg/100mL or more, 1.30mg/100mL or more, 1.40mg/100mL or more, 1.50mg/1
00mL or more, 1.60mg/100mL or more, 1.70mg/100mL or more, 1.8
0mg/100mL or more, 1.90mg/100mL or more, 2.00mg/100mL or more, 2.10mg/100mL or more, 2.20mg/100mL or more, 2.30mg/1
00mL or more, 2.40mg/100mL or more, 2.50mg/100mL or more, 2.6
It may be 0 mg/100 mL or more, 2.70 mg/100 mL or more, 2.80 mg/100 mL or more, 2.90 mg/100 mL or more, or 3.00 mg/100 mL or more.

In this specification, the term "purine content" refers to the total content of purine bases consisting of adenine, guanine, xanthine, and hypoxanthine, and is detected by a method using LC-MS/MS ("Guide to Microanalysis of Purine in Alcoholic Beverages", Japan Food Research Laboratories, Internet (https://www.jfrl.or.jp/storag/).
e/file/news_vol4_no23.pdf, retrieved August 2015).

Furthermore, measures for reducing the purine content in the beer-taste beverage of one embodiment of the present invention include, for example, the following (i) to (iv).
(i): A means of using alternative raw materials, such as raw materials that do not contain purines or raw materials with a low purine content, as raw materials for the beer-flavored beverage.
(ii): A means for adding one or more diluting liquids selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), etc. to the pre-beverage liquid and/or fermented liquid during the production process of a beer-taste beverage.
- (iii) A method of physically removing purines during the manufacturing process of a beer-taste beverage by adding a purine adsorbent such as activated carbon or by performing processes such as membrane filtration.
(iv) A method of using an enzyme such as purine nucleosidase to decompose purines that are not assimilable by yeast, such as adenosine and guanosine, into assimilable purines, thereby reducing the assimilable purines through a fermentation process.
Although the above method (ii) may be adopted, it is preferable not to adopt the above method (ii) in order to avoid losing flavor and resulting in a watery beverage.

However, beer-flavored beverages with reduced sugar and/or purine content have a relatively clean taste, and therefore tend to have an astringent taste that is unsuitable for beer-flavored beverages.
Alternatively, there is a demand for a beer-flavored beverage that is low in purine content, yet suppresses the astringent taste that is unsuitable for beer-flavored beverages, and improves the refreshing citrus-like aroma that is suitable for beer-flavored beverages.
In response to such problems, the beer-taste beverage of one embodiment of the present invention focuses on component (A) consisting of 2,6-nonadienal, as well as linalool oxide, geranyl acetate, and β-citronellol, and attempts to solve the problems by adjusting the contents of these components. From the viewpoint of improving the refreshing citrus-like aroma suitable for beer-taste beverages, the beer-taste beverage of one embodiment of the present invention preferably contains one or more components selected from linalool oxide, geranyl acetate, and β-citronellol, more preferably contains two or more components, and even more preferably contains all three components.

In one embodiment of the beer-taste beverage of the present invention, the content of 2,6-nonadienal is 1
By keeping the concentration below 0.00 μg/L, it is possible to produce a beverage that suppresses the undesirable astringent taste that is easily noticeable in low-sugar and/or low-purine beer-flavored beverages.

In one embodiment of the beer-flavored beverage of the present invention, even in a low-sugar and/or low-purine beer-flavored beverage, from the perspective of providing a beverage in which undesirable astringent taste is further suppressed, the content of 2,6-nonadienal is preferably less than 1.00 μg/L, 0.99 μg/L or less, 0.98 μg/L or less.
/L or less, 0.97 μg/L or less, 0.96 μg/L or less, 0.95 μg/L or less, 0.
90μg/L or less, 0.85μg/L or less, 0.80μg/L or less, 0.75μg/L or less, 0.70μg/L or less, 0.65μg/L or less, 0.60μg/L or less, 0.57μ
g/L or less, 0.55 μg/L or less, 0.52 μg/L or less, 0.50 μg/L or less, 0
．． 47μg/L or less, 0.45μg/L or less, 0.40μg/L or less, 0.35μg/L
Below, 0.30μg/L or less, 0.25μg/L or less, 0.20μg/L or less, 0.17
It is preferable that the concentration is 0.000 μg/L or more, more than 0.000 μg/L, or 0.
001 μg/L or more, 0.005 μg/L or more, 0.01 μg/L or more, or 0.02 μg/L or more
g/L or more.

In this specification, the content of 2,6-nonadienal is determined according to the method described in J. Agric. Food Chem., 2013
, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bav
The measurement can be performed using a gas chromatograph mass spectrometer (GC-MS) as described in the Journal of Clinical Wheat Beers by Means of the Sensomics Approach.

In addition, in the beer-taste beverage of one embodiment of the present invention, the content of 2,6-nonadienal can be adjusted by, for example, adding a diluent selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), etc.
Selection of raw materials with low content of fatty acids such as linoleic acid, which is a precursor of 2,6-nonadienal, the amount of raw materials, the type of enzyme, and the amount of enzyme (including carbohydrate decomposition enzyme, isomerase, etc.) added,
The timing of enzyme addition, saccharification time, pH during saccharification, pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), wort filtration time, set temperatures and holding times for each temperature range when preparing wort (including the saccharification process), original extract concentration in the pre-beverage liquid (pre-fermentation liquid), original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.), cooling timing, etc. can be set and adjusted as appropriate.

Furthermore, in one embodiment of the beer-flavored beverage of the present invention, by setting the total content of component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol to 1.0 μg/L or more, it is possible to provide a beer-flavored beverage with an improved refreshing citrus-like aroma that is suitable for beer-flavored beverages, even in low-sugar and/or low-purine beer-flavored beverages.

In one embodiment of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, from the standpoint of providing a beverage with an improved, preferably refreshing citrus-like aroma, the total content of component (A) is preferably 1.0 μg/L or more, 1.5 μg/L or more, 2.
0 μg/L or more, 2.5 μg/L or more, 3.0 μg/L or more, 3.5 μg/L or more, 4.
0 μg/L or more, 4.5 μg/L or more, 5.0 μg/L or more, 5.5 μg/L or more, 6.
0 μg/L or more, 6.5 μg/L or more, 7.0 μg/L or more, 7.5 μg/L or more, 8.
0μg/L or more, 8.5μg/L or more, 9.0μg/L or more, 9.5μg/L or more, 10
．． 0μg/L or more, 10.2μg/L or more, 10.4μg/L or more, 10.6μg/L or more, 10.8μg/L or more, 11.0μg/L or more, 11.2μg/L or more, 11.4μ
g/L or more, 11.6 μg/L or more, 11.8 μg/L or more, 12.0 μg/L or more, 1
2.5 μg/L or more, 13.0 μg/L or more, 13.5 μg/L or more, 14.0 μg/L
or more, 14.5 μg/L or more, 15.0 μg/L or more, 15.5 μg/L or more, 16.0
μg/L or more, 16.5 μg/L or more, 17.0 μg/L or more, 17.5 μg/L or more,
18.0 μg/L or more, 18.5 μg/L or more, 19.0 μg/L or more, 19.5 μg/L
L or more, 20.0 μg/L or more, 20.5 μg/L or more, 21.0 μg/L or more, 21.
5 μg/L or more, 22.0 μg/L or more, 22.5 μg/L or more, 23.0 μg/L or more, 23.5 μg/L or more, 24.0 μg/L or more, 24.5 μg/L or more, 25.0 μg
/L or more, 26.0 μg/L or more, 27.0 μg/L or more, 28.0 μg/L or more, 29
．． 0μg/L or more, 30.0μg/L or more, 32.0μg/L or more, 35.0μg/L or more, 37.0μg/L or more, 40.0μg/L or more, 42.0μg/L or more, 45.0μ
g/L or more, 47.0 μg/L or more, 50.0 μg/L or more, 55.0 μg/L or more, 6
0.0μg/L or more, 65.0μg/L or more, 70.0μg/L or more, 72.0μg/L
It may be 75.0 μg/L or more, 77.0 μg/L or more, or 80.0 μg/L or more.
In addition, in the beer-taste beverage of one embodiment of the present invention, the total content of component (A) is 500 μg/L or less, 450 μg/L or less, 400 μg/L or less, 350 μg/L or less, 300 μg/L or less, 290 μg/L or less, 280 μg/L or less, 270 μg/L or less, 260 μg/L or less, 250 μg/L or less, 240 μg/L or less, 230 μg/L or less, 220 μg/L or less, 210 μg/L or less, 200 μg/L or less, 190 μg/L or less, 180 μg/L or less, 170 μg/L or less, 160 μg/L or less, 150 μg/L or less, 140 μg/L or less, 130 μg/L or less, 120.0 μg/L or less, 110.0 μg/L or less,
/L or less, 100.0 μg/L or less, 95.0 μg/L or less, 90.0 μg/L or less, 8
5.0μg/L or less, 80.0μg/L or less, 78.0μg/L or less, 76.0μg/L
Below, 74.0μg/L or less, 72.0μg/L or less, 70.0μg/L or less, 68.0
μg/L or less, 66.0 μg/L or less, 64.0 μg/L or less, 62.0 μg/L or less,
60.0 μg/L or less, 58.0 μg/L or less, 56.0 μg/L or less, 54.0 μg/L
L or less, 52.0 μg/L or less, 50.0 μg/L or less, 48.0 μg/L or less, 46.
0μg/L or less, 44.0μg/L or less, 42.0μg/L or less, 40.0μg/L or less, 38.0μg/L or less, 36.0μg/L or less, 34.0μg/L or less, 32.0μg
/L or less, 30.0μg/L or less, 29.0μg/L or less, 28.0μg/L or less, 27
It may be 0 μg/L or less, 26.0 μg/L or less, or 25.0 μg/L or less.

In this specification, the content of each of the components (A) consisting of linalool oxide, geranyl acetate, and β-citronellol was measured using a gas chromatograph mass spectrometer (GC-MS
) can be measured by a known method.
In addition, in the beer-taste beverage of one embodiment of the present invention, the total content of the component (A) is, for example, a component consisting of linalool oxide, geranyl acetate, and β-citronellol (
A) can be controlled by adjusting the amount of each component added, or by adjusting the variety and amount of raw material (e.g., hops, etc.) containing a large amount of each component constituting component (A), and the timing of addition of the raw material. For example, when preparing a pre-beverage liquid (pre-fermentation liquid), if a raw material containing a large amount of each component constituting component (A), such as hops, is added before boiling and boiled, bitterness can be imparted, but aroma components such as linalool oxide, geranyl acetate, and β-citronellol derived from the raw material are unlikely to remain. On the other hand, if the raw material is added before or after the end of boiling, a beverage containing a high content of linalool oxide, geranyl acetate, and β-citronellol can be adjusted. Furthermore, in the case of fermented beer-taste beverages, a beverage with high contents of linalool oxide, geranyl acetate, and β-citronellol can be prepared by adding raw materials with a high content of each of the components constituting component (A), such as hops, to the pre-beverage liquid after cooling following completion of boiling and before addition of yeast, or to the fermented liquid after addition of yeast and before filling into a container.

In one embodiment of the beer-flavored beverage of the present invention, even in a low-sugar and/or low-purine beer-flavored beverage, from the viewpoint of providing a beverage with an improved, preferably refreshing citrus-like aroma, the linalool oxide content is preferably 0.3 μg/L or more, 0.4 μg/L or more, 0.
5μg/L or more, 0.6μg/L or more, 0.7μg/L or more, 0.8μg/L or more, 0.
9 μg/L or more, 1.0 μg/L or more, 1.2 μg/L or more, 1.4 μg/L or more, 1.
6 μg/L or more, 1.8 μg/L or more, 2.0 μg/L or more, 2.2 μg/L or more, 2.
4 μg/L or more, 2.6 μg/L or more, 2.8 μg/L or more, 3.0 μg/L or more, 3.
2 μg/L or more, 3.4 μg/L or more, 3.6 μg/L or more, 3.8 μg/L or more, 4.
0 μg/L or more, 4.5 μg/L or more, 5.0 μg/L or more, 5.5 μg/L or more, 6.
0 μg/L or more, 6.5 μg/L or more, 7.0 μg/L or more, 7.5 μg/L or more, 8.
0μg/L or more, 8.5μg/L or more, 9.0μg/L or more, 9.5μg/L or more, 10
．． 0μg/L or more, 11.0μg/L or more, 12.0μg/L or more, 13.0μg/L or more, 14.0μg/L or more, 15.0μg/L or more, 16.0μg/L or more, 17.0μ
g/L or more, 18.0 μg/L or more, 19.0 μg/L or more, 20.0 μg/L or more, 2
1.0 μg/L or more, 22.0 μg/L or more, 23.0 μg/L or more, 24.0 μg/L
or more, or 25.0 μg/L or more.
In addition, in the beer-taste beverage of one embodiment of the present invention, the linalool oxide content is 100 μg/L or less, 95.0 μg/L or less, 90.0 μg/L or less, 85.0 μg/L or less,
L or less, 80.0 μg/L or less, 75.0 μg/L or less, 70.0 μg/L or less, 65.
0μg/L or less, 60.0μg/L or less, 55.0μg/L or less, 50.0μg/L or less, 45.0μg/L or less, 40.0μg/L or less, 35.0μg/L or less, 30.0μg
/L or less, 25.0 μg/L or less, 24.0 μg/L or less, 23.0 μg/L or less, 22
．． 0μg/L or less, 21.0μg/L or less, 20.0μg/L or less, 19.0μg/L or less, 18.0μg/L or less, 17.0μg/L or less, 16.0μg/L or less, 15.0μ
g/L or less, 14.0 μg/L or less, 13.0 μg/L or less, 12.0 μg/L or less, 1
1.0μg/L or less, 10.0μg/L or less, 9.0μg/L or less, 8.0μg/L or less, 7.0μg/L or less, 6.0μg/L or less, 5.0μg/L or less, or 4.0μg/L
The following may also be used.
In addition, the method for measuring the content of linalool oxide and the method for adjusting the content of linalool oxide are the same as the method for measuring the total content of component (A) and the method for adjusting the total content of component (A) described above.

In one embodiment of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, from the viewpoint of providing a beverage with an improved refreshing citrus-like aroma, the content of geranyl acetate is preferably 0.3 μg/L or more, 0.4 μg/L or more, 0.5 μg/L or more,
/L or more, 0.6μg/L or more, 0.7μg/L or more, 0.8μg/L or more, 0.9μg
/L or more, 1.0μg/L or more, 1.2μg/L or more, 1.4μg/L or more, 1.6μg
/L or more, 1.8μg/L or more, 2.0μg/L or more, 2.2μg/L or more, 2.4μg
/L or more, 2.6μg/L or more, 2.8μg/L or more, 3.0μg/L or more, 3.2μg
/L or more, 3.4μg/L or more, 3.6μg/L or more, 3.8μg/L or more, 4.0μg
/L or more, 4.5μg/L or more, 5.0μg/L or more, 5.5μg/L or more, 6.0μg
/L or more, 6.5μg/L or more, 7.0μg/L or more, 7.5μg/L or more, 8.0μg
/L or more, 8.5μg/L or more, 9.0μg/L or more, 9.5μg/L or more, 10.0μ
g/L or more, 11.0 μg/L or more, 12.0 μg/L or more, 13.0 μg/L or more, 1
4.0 μg/L or more, 15.0 μg/L or more, 16.0 μg/L or more, 17.0 μg/L
or more, 18.0 μg/L or more, 19.0 μg/L or more, 20.0 μg/L or more, 21.0
μg/L or more, 22.0 μg/L or more, 23.0 μg/L or more, 24.0 μg/L or more,
Or it may be 25.0 μg/L or more.
In addition, in the beer-taste beverage of one embodiment of the present invention, the content of geranyl acetate is 10
0μg/L or less, 95.0μg/L or less, 90.0μg/L or less, 85.0μg/L or less, 80.0μg/L or less, 75.0μg/L or less, 70.0μg/L or less, 65.0μg
/L or less, 60.0 μg/L or less, 55.0 μg/L or less, 50.0 μg/L or less, 45
．． 0μg/L or less, 40.0μg/L or less, 35.0μg/L or less, 30.0μg/L or less, 25.0μg/L or less, 24.0μg/L or less, 23.0μg/L or less, 22.0μ
g/L or less, 21.0 μg/L or less, 20.0 μg/L or less, 19.0 μg/L or less, 1
8.0μg/L or less, 17.0μg/L or less, 16.0μg/L or less, 15.0μg/L
Below, 14.0μg/L or less, 13.0μg/L or less, 12.0μg/L or less, 11.0
μg/L or less, 10.0 μg/L or less, 9.0 μg/L or less, 8.0 μg/L or less, 7.
It may be 0 μg/L or less, 6.0 μg/L or less, 5.0 μg/L or less, or 4.0 μg/L or less.
The method for measuring the content of geranyl acetate and the method for adjusting the content of geranyl acetate are the same as the method for measuring the total content of component (A) and the method for adjusting the total content of component (A) described above.

In one embodiment of the beer-flavored beverage of the present invention, even in a low-sugar and/or low-purine beer-flavored beverage, from the perspective of providing a beverage with an improved, preferably refreshing citrus-like aroma, the β-citronellol content is preferably 0.4 μg/L or more, 0.5 μg/L or more, 0.
6 μg/L or more, 0.7 μg/L or more, 0.8 μg/L or more, 0.9 μg/L or more, 1.
0 μg/L or more, 1.2 μg/L or more, 1.4 μg/L or more, 1.6 μg/L or more, 1.
8 μg/L or more, 2.0 μg/L or more, 2.2 μg/L or more, 2.4 μg/L or more, 2.
6 μg/L or more, 2.8 μg/L or more, 3.0 μg/L or more, 3.2 μg/L or more, 3.
4 μg/L or more, 3.6 μg/L or more, 3.8 μg/L or more, 4.0 μg/L or more, 4.
2 μg/L or more, 4.4 μg/L or more, 4.6 μg/L or more, 4.8 μg/L or more, 5.
0 μg/L or more, 5.5 μg/L or more, 6.0 μg/L or more, 6.5 μg/L or more, 7.
0 μg/L or more, 7.5 μg/L or more, 8.0 μg/L or more, 8.5 μg/L or more, 9.
0 μg/L or more, 9.5 μg/L or more, 10.0 μg/L or more, 11.0 μg/L or more,
12.0 μg/L or more, 13.0 μg/L or more, 14.0 μg/L or more, 15.0 μg/L
L or more, 16.0 μg/L or more, 17.0 μg/L or more, 18.0 μg/L or more, 19.
0 μg/L or more, 20.0 μg/L or more, 21.0 μg/L or more, 22.0 μg/L or more, 23.0 μg/L or more, 24.0 μg/L or more, 25.0 μg/L or more, 26.0 μg
/L or more, 27.0 μg/L or more, 28.0 μg/L or more, 29.0 μg/L or more, 30
It may be 0 μg/L or more, 35.0 μg/L or more, or 40.0 μg/L or more.
In addition, in the beer-taste beverage of one embodiment of the present invention, the β-citronellol content is 100 μg/L or less, 95.0 μg/L or less, 90.0 μg/L or less, 85.0 μg/L or less,
L or less, 80.0 μg/L or less, 75.0 μg/L or less, 70.0 μg/L or less, 65.
0μg/L or less, 60.0μg/L or less, 55.0μg/L or less, 50.0μg/L or less, 45.0μg/L or less, 40.0μg/L or less, 35.0μg/L or less, 30.0μg
/L or less, 25.0 μg/L or less, 24.0 μg/L or less, 23.0 μg/L or less, 22
．． 0μg/L or less, 21.0μg/L or less, 20.0μg/L or less, 19.0μg/L or less, 18.0μg/L or less, 17.0μg/L or less, 16.0μg/L or less, 15.0μ
g/L or less, 14.0 μg/L or less, 13.0 μg/L or less, 12.0 μg/L or less, 1
1.0μg/L or less, 10.0μg/L or less, 9.0μg/L or less, 8.0μg/L or less, 7.0μg/L or less, 6.0μg/L or less, 5.0μg/L or less, or 4.0μg/L
The following may also be used.
The method for measuring the β-citronellol content and the method for adjusting the β-citronellol content are the same as the method for measuring the total content of component (A) and the method for adjusting the total content of component (A) described above.

Furthermore, in one embodiment of the beer-taste beverage of the present invention, by setting the total content of component (B), consisting of ethyl acetate and isoamyl acetate, to 10.0 mg/L or more, it is possible to produce a beverage that suppresses the astringent taste that is unsuitable for beer-taste beverages and improves the suitable fruity aroma, even in a low-sugar and/or low-purine beer-taste beverage.

In one aspect of the beer-taste beverage of the present invention, from the perspective of suppressing the astringent taste that is unsuitable for beer-taste beverages and improving the suitable fruity aroma even in a low-sugar and/or low-purine beer-taste beverage, the total content of the above component (B) is 10.0
mg/L or more, 11.0 mg/L or more, 12.0 mg/L or more, 13.0 mg/L or more,
14.0mg/L or more, 15.0mg/L or more, 16.0mg/L or more, 17.0mg/L
L or more, 18.0 mg/L or more, 19.0 mg/L or more, 20.0 mg/L or more, 20.
5mg/L or more, 21.0mg/L or more, 21.5mg/L or more, 22.0mg/L or more, 22.5mg/L or more, 23.0mg/L or more, 23.5mg/L or more, 24.0mg
/L or more, 24.5mg/L or more, 25.0mg/L or more, 25.5mg/L or more, 26
．． 0mg/L or more, 26.0mg/L or more, 26.5mg/L or more, 27.0mg/L or more, 27.5mg/L or more, 28.0mg/L or more, 28.5mg/L or more, 29.0m
g/L or more, 29.5 mg/L or more, or 30.0 mg/L or more.
In addition, in the beer-taste beverage of one embodiment of the present invention, the total content of the component (B) is 100 mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less,
L or less, 60.0 mg/L or less, 50.0 mg/L or less, 45.0 mg/L or less, 40.
0mg/L or less, 35.0mg/L or less, 30.0mg/L or less, 29.5mg/L or less, 29.0mg/L or less, 28.5mg/L or less, 28.0mg/L or less, 27.5mg
/L or less, 27.0mg/L or less, 26.5mg/L or less, 26.0mg/L or less, 25
．． 5mg/L or less, 25.0mg/L or less, 24.5mg/L or less, 24.0mg/L or less, 23.5mg/L or less, 23.0mg/L or less, 22.5mg/L or less, 22.0m
g/L or less, 21.5 mg/L or less, 21.0 mg/L or less, 20.5 mg/L or less, or 20.0 mg/L or less.

In this specification, the content of each of the components (B) consisting of ethyl acetate and isoamyl acetate can be measured by a known method using an apparatus such as GC-MS.
Furthermore, ethyl acetate and isoamyl acetate may be contained in the raw materials of the beer-taste beverage, or may be added separately during the production process (for example, purified ethyl acetate or purified isoamyl acetate).
In the beer-taste beverage of one embodiment of the present invention, the adjustment of the total content of component (B) can be made by adjusting the amount of dilution water or carbonated water added and the amount added if added, the addition of a purified ethyl acetate product and a purified isoamyl acetate product, the types of ethyl acetate-containing raw materials and isoamyl acetate-containing raw materials (barley, malt, corn grits, sugar liquid, yeast extract, soybeans, peas, etc.), the types of raw materials from which ethyl acetate and isoamyl acetate are derived (barley, malt, corn grits, sugar liquid, yeast extract, soybeans, peas, etc.), the amounts of raw materials, the enzyme reaction time in the brewing process (the wort production process from the addition of raw materials such as malt to the addition of yeast), the pH in the brewing process, the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beverage filtration, after beverage filtration, etc.), the set temperatures and retention times in each temperature range when preparing wort (including during saccharification), pre-beverage liquid (pre-fermentation liquid),
The original extract concentration in the fermentation process, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits, brewer's alcohol, etc. can be appropriately set.

In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, from the perspective of suppressing an astringent taste that is unsuitable for beer-taste beverages and improving a suitable fruity aroma, the ethyl acetate content is preferably 1.0 mg/L or more, 3.0 mg/L or more, 5.0 mg/L or more, 7.0 mg/L or more, 10.0 mg/L or more.
or more, 11.0 mg/L or more, 12.0 mg/L or more, 13.0 mg/L or more, 14.0
mg/L or more, 15.0 mg/L or more, 16.0 mg/L or more, 17.0 mg/L or more,
18.0mg/L or more, 19.0mg/L or more, 20.0mg/L or more, 20.5mg/L
L or more, 21.0 mg/L or more, 21.5 mg/L or more, 22.0 mg/L or more, 22.
5mg/L or more, 23.0mg/L or more, 23.5mg/L or more, 24.0mg/L or more, 24.5mg/L or more, 25.0mg/L or more, 25.5mg/L or more, 26.0mg
/L or more, 26.5mg/L or more, 27.0mg/L or more, 27.5mg/L or more, 28
It may be 0 mg/L or more, 28.5 mg/L or more, 29.0 mg/L or more, 29.5 mg/L or more, or 30.0 mg/L or more.
In addition, in one embodiment of the beer-taste beverage of the present invention, the content of ethyl acetate is 100
mg/L or less, 90.0 mg/L or less, 80.0 mg/L or less, 70.0 mg/L or less,
60.0mg/L or less, 50.0mg/L or less, 45.0mg/L or less, 40.0mg/L
L or less, 35.0 mg/L or less, 30.0 mg/L or less, 29.5 mg/L or less, 29.
0mg/L or less, 28.5mg/L or less, 28.0mg/L or less, 27.5mg/L or less, 27.0mg/L or less, 26.5mg/L or less, 26.0mg/L or less, 25.5mg
/L or less, 25.0mg/L or less, 24.5mg/L or less, 24.0mg/L or less, 23
．． 5 mg/L or less, 23.0 mg/L or less, 22.5 mg/L or less, 22.0 mg/L or less, 21.5 mg/L or less, 21.0 mg/L or less, 20.5 mg/L or less, or 20.
It may be 0 mg/L or less.
The method for measuring the content of ethyl acetate and the method for adjusting the content of ethyl acetate are the same as the above-mentioned method for measuring the total content of component (B) and the method for adjusting the total content of component (B).

In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, the content of isoamyl acetate is preferably 0.1 mg/g or less, from the perspective of suppressing an astringent taste that is unsuitable for beer-taste beverages and improving a suitable fruity aroma.
L or more, 0.2mg/L or more, 0.3mg/L or more, 0.4mg/L or more, 0.5mg/L
L or more, 0.6mg/L or more, 0.7mg/L or more, 0.8mg/L or more, 0.9mg/L
L or more, 1.0mg/L or more, 1.1mg/L or more, 1.2mg/L or more, 1.3mg/L
L or more, 1.4 mg/L or more, 1.5 mg/L or more, 1.6 mg/L or more, 1.7 mg/L
L or more, 1.8 mg/L or more, 1.9 mg/L or more, 2.0 mg/L or more, 2.1 mg/L
L or more, 2.2 mg/L or more, 2.3 mg/L or more, 2.4 mg/L or more, 2.5 mg/L
L or more, 2.6 mg/L or more, 2.7 mg/L or more, 2.8 mg/L or more, 2.9 mg/L
L or more, or 3.0 mg/L or more.
In addition, in the beer-taste beverage of one embodiment of the present invention, the content of isoamyl acetate is 1.
0.0 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, 7.0 mg/L or less,
6.0 mg/L or less, 5.5 mg/L or less, 5.0 mg/L or less, 4.8 mg/L or less,
4.6 mg/L or less, 4.4 mg/L or less, 4.2 mg/L or less, 4.0 mg/L or less,
3.9 mg/L or less, 3.8 mg/L or less, 3.7 mg/L or less, 3.6 mg/L or less,
3.5 mg/L or less, 3.4 mg/L or less, 3.3 mg/L or less, 3.2 mg/L or less,
3.1 mg/L or less, 3.0 mg/L or less, 2.9 mg/L or less, 2.8 mg/L or less,
It may be 2.7 mg/L or less, 2.6 mg/L or less, or 2.5 mg/L or less.
The method for measuring the content of isoamyl acetate and the method for adjusting the content of isoamyl acetate are the same as the method for measuring the total content of component (B) and the method for adjusting the total content of component (B) described above.

In one embodiment of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, from the viewpoint of providing a beverage with an improved refreshing citrus-like aroma suitable for beer-taste beverages, it is preferable to adjust the ratio of the total content (unit: μg/L) of component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol to the total content (unit: mg/L) of component (B) consisting of ethyl acetate and isoamyl acetate within a predetermined range.
Specifically, in a beer-taste beverage of one embodiment of the present invention, the ratio of the total content of component (A) (unit: μg/L) to the total content of component (B) (unit: mg/L) [component (B)/component (A)] is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.
2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.5 or more, 4.0 or more,
4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 15.5 or more, 16.0 or more, 16.5
or more, 17.0 or more, 17.5 or more, 18.0 or more, 18.5 or more, 19.0 or more, 19
.5 or more, 20.0 or more, 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more,
It is preferable that the ratio is 45.0 or more, 50.0 or more, 60.0 or more, 70.0 or more, or 75.0 or more, and is also preferable that the ratio is 100 or less, less than 90.0, 90.0 or less, 85.0 or less, 80.
Less than 0, 80.0 or less, 75.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 4
It is preferably 5.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 25.0 or less, 20.0 or less, or 15.0 or less.

In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, from the viewpoint of more effectively suppressing the astringent taste unsuitable for beer-taste beverages and further improving the richness of flavor suitable for beer-taste beverages, it is preferable to use a beer-taste beverage containing at least one of 2, 6 or more saccharides.
The ratio of the nonadienal content (unit: μg / L) to the total nitrogen content (unit: mg / 100 mL) [2,6-nonadienal / total nitrogen content] is 0.0300 or less, 0.0299 or less,
0.0298 or less, 0.0297 or less, 0.0296 or less, 0.0295 or less, 0.02
90 or less, 0.0280 or less, 0.0270 or less, 0.0260 or less, 0.0250 or less, 0.0240 or less, 0.0230 or less, 0.0220 or less, 0.0210 or less, 0.0
200 or less, 0.0190 or less, 0.0180 or less, 0.0170 or less, 0.0160 or less, 0.0150 or less, 0.0140 or less, 0.0130 or less, 0.0120 or less, 0.
0110 or less, 0.0100 or less, 0.0095 or less, 0.0090 or less, 0.0085
Below, 0.0080 or less, 0.0075 or less, 0.0070 or less, 0.0065 or less, 0
．． 0060 or less, 0.0055 or less, 0.0050 or less, 0.0045 or less, 0.004
It is preferably 0 or less, 0.0037 or less, 0.0035 or less, or 0.0032 or less, and may also be 0.0000 or more, more than 0.0000, 0.0001 or more, 0.0002 or more, 0.0005 or more, 0.0007 or more, or 0.0010 or more.

In one aspect of the beer-taste beverage of the present invention, even in a low-sugar and/or low-purine beer-taste beverage, from the perspective of providing a beverage with improved depth of flavor suitable for a beer-taste beverage, the total nitrogen content is preferably 10.0 mg/100 mL or more, more preferably 15.0 mg/100 mL or more.
or more, 18.0 mg/100 mL or more, 20.0 mg/100 mL or more, 22.0 mg/
100mL or more, 24.0mg/100mL or more, 26.0mg/100mL or more, 28
.0 mg/100 mL or more, 30.0 mg/100 mL or more, or 32.0 mg/100 mL or more
mL or more, and 120.0 mg/100 mL or less, 110.0 mg/100 mL or less.
g/100mL or less, 100.0mg/100mL or less, 90.0mg/100mL or less, 80.0mg/100mL or less, 70.0mg/100mL or less, 65.0mg/10
0 mL or less, 60.0 mg/100 mL or less, 55.0 mg/100 mL or less, 52.0
mg/100mL or less, 50.0mg/100mL or less, 49.0mg/100mL or less, 48.0mg/100mL or less, 47.0mg/100mL or less, 46.0mg/10
It may be 0 mL or less, or 45.0 mg/100 mL or less.

In this specification, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids.
Furthermore, in this specification, the total nitrogen content of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

The total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be easily adjusted by adjusting the amount of malt, etc., which has a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas.
In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation process, the fermentation conditions (yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc.

The malt ratio of the beer-taste beverage of one embodiment of the present invention is 5% by mass or more, 10% by mass or more,
15% by mass or more, 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, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more,
65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 7
It may be 5% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, or it may be 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 87% by mass or less, 85% by mass or less, 82% by mass or less, 80% by mass or less, 78% by mass or less, 76% by mass or less, or 74% by mass or less.

In this specification, the term "malt ratio" refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, which came into effect on April 1, 2018.
In addition, when controlling the malt ratio, raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source)
It is preferable to increase the amount of the raw material carbon source that can be assimilated by yeast.
Examples of the nitrogen source include yeast extract, soybean protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, decomposition products of these, and the like.
Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt.
Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

In one aspect of the beer-taste beverage of the present invention, from the perspective of producing a beverage with an improved depth of flavor suitable for a beer-taste beverage, the original extract concentration (original wort extract concentration) is:
5.0 mass% or more, 5.2 mass% or more, 5.5 mass% or more, 5.7 mass% or more, 6.0 mass% or more, 6.2 mass% or more, 6.5 mass% or more, 6.7 mass% or more, 7.0 mass% or more, 7.2 mass% or more, 7.5 mass% or more, 7.7 mass% or more, 8.0 mass% or more, 8.2
It is preferable that the content is 20.0 mass % or less, 19.0 mass % or less, 18.5 mass % or more, 8.7 mass % or more, 9.0 mass % or more, or 9.2 mass % or more.
0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, 14.
It may be 0 mass % or less, 13.0 mass % or less, 12.0 mass % or less, or 11.5 mass % or less.
In addition, the "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition November 1, 2004)".

In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beverage with an improved depth of flavor suitable for beer-taste beverages, the product of the malt ratio (unit: mass %) and the original extract concentration (unit: mass %) [malt ratio × original extract concentration] is preferably 200 or more, more preferably 210 or less.
220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 2
80 or more, 290 or more, 300 or more, 310 or more, 320 or more, 330 or more, 340 or more, 350 or more, 360 or more, 370 or more, 380 or more, 390 or more, 400 or more, 410
It is preferable that the molecular weight is 2000 or less, 1900 or less, 1800 or less, 1700 or less, 1600 or less, 1500 or less, 1400 or less, 1300 or less, 1200 or less, 110
0 or less, 1000 or less, 900 or less, 850 or less, 800 or less, 750 or less, or 700
The following may also be used.

In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of providing a beer-taste beverage that has an improved, suitable balance between richness and chewiness while still providing a favorable flavor depth, the total polyphenol content is preferably 10.0 mg/L or more, more preferably 15.0 mg/L or more, and even more preferably 20.0 mg/L or more.
It is preferable that the concentration is 0 mg/L or more, 25.0 mg/L or more, 30.0 mg/L or more, 35.0 mg/L or more, 40.0 mg/L or more, 45.0 mg/L or more, or 50.0 mg/L or more, and further preferably 55.0 mg/L or more, 60.0 mg/L or more, 65.0 mg/L or more,
L or more, 70.0 mg/L or more, 75.0 mg/L or more, 80.0 mg/L or more, 85.
It may be 500 mg/L or less, 450 mg/L or less, 90.0 mg/L or more, 95.0 mg/L or more, 100.0 mg/L or more, or 105.0 mg/L or more.
/L or less, 400mg/L or less, 350mg/L or less, 300mg/L or less, 250mg
/L or less, 200mg/L or less, 180mg/L or less, 160mg/L or less, 140mg
/L or less, 120 mg/L or less, or 110 mg/L or less, and further, 100.0 mg/L or less, 95.0 mg/L or less, 90.0 mg/L or less, 85.0 mg/L or less.
g/L or less, 80.0 mg/L or less, 75.0 mg/L or less, or 70.0 mg/L or less.

In this specification, the "total polyphenol content" refers to the total amount of polyphenols in the beer-taste beverage (100
The amount of polyphenols contained in the food product (mass%) is defined as the total amount of polyphenols contained in the food product.
The polyphenol means a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with hydroxyl groups, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.
In this specification, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

The total polyphenol content can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks.
Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amount used, it is possible to adjust the polyphenol content to a desired range.
Barley and malt, which have low total polyphenol content, tend to have low purine content, so using ingredients with low total polyphenol content can also make it possible to create a low-purine beer-flavored beverage.

In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is 56% or more, 58% or more, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72% or more, or
% or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more,
86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more, 100% or more, 101% or more, 102% or more, 103% or more, 104% or more, 105% or more
%, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more; and may be 120% or less, 118% or less, 116% or less, 114% or less, 11
2% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less,
It may be 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less, or 100% or less.

The apparent fermentation degree 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 type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the brewing process, the time of wort filtration, the set temperatures and holding times for each temperature range when preparing wort (including the time of saccharification), the original extract concentration of the pre-beverage liquid (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 growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).
In this specification, "apparent fermentation degree" refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the liquid before fermentation. For example, the apparent fermentation degree AA of a beer-taste beverage can be calculated using the following formula (1).
Formula (1): AA (%) = 100 x (P-Es)/P
In the above formula (1), "P" is the original extract (original wort extract) and is based on the "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised on November 1, 2004)"
It can be measured by the method described in.
In addition, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract is, for example,
"BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewing Association of Japan, November 1, 2004)
As described in the Japanese Unexamined Patent Publication (Revised Edition), the above can be calculated from the following formula (2).
Formula (2): Es=-460.234+662.649×D-202.414×D2
(In formula (2), D is the specific gravity of the degassed beer-taste beverage.)
In addition, since the apparent extract "Es" may become a negative value due to D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

The beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v/v)% or more, or may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v/v)%.
The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic non-fermented beer-taste beverage prepared to have a beer-like flavor without going through a fermentation process. It may also include beverages that go through a non-alcoholic fermentation process that does not produce alcohol.

When the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage is 1.0 (v/v)% or more;
1.2 (v/v)% or more, 1.5 (v/v)% or more, 1.7 (v/v)% or more, 2.0 (
v/v)% or more, 2.2 (v/v)% or more, 2.5 (v/v)% or more, 2.7 (v/v)
% or more, 3.0 (v/v)% or more, 3.2 (v/v)% or more, 3.5 (v/v)% or more,
3.7 (v/v)% or more, 4.0 (v/v)% or more, 4.2 (v/v)% or more, 4.5 (
v/v)% or more, 4.7 (v/v)% or more, 5.0 (v/v)% or more, 5.2 (v/v)
% or more, 5.5 (v/v)% or more, 5.7 (v/v)% or more, 6.0 (v/v)% or more,
6.2 (v/v)% or more, 6.5 (v/v)% or more, 6.7 (v/v)% or more, 7.0 (
v/v)% or more, 7.2 (v/v)% or more, 7.5 (v/v)% or more, 7.7 (v/v)
% or more, or 8.0 (v/v)% or more, and 50.0 (v/v)% or less,
45.0 (v/v)% or less, 40.0 (v/v)% or less, 35.0 (v/v)% or less, 3
0.0 (v/v)% or less, 25.0 (v/v)% or less, 20.0 (v/v)% or less, 17
．． 0 (v/v)% or less, 15.0 (v/v)% or less, 12.0 (v/v)% or less, 10.
0 (v/v)% or less, 9.0 (v/v)% or less, 8.0 (v/v)% or less, 7.0 (v/v)% or less
The concentration may be 0.5 (v/v)% or less, 1.5 (v/v)% or less, 2.0 (v/v)% or less, 5.0 (v/v)% or less, or 4.5 (v/v)% or less.

When the beer-taste beverage of one embodiment of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v/v)%;
0.9(v/v)% or less, 0.8(v/v)% or less, 0.7(v/v)% or less, 0.6(
0.5(v/v)% or less, less than 0.5(v/v)%, 0.4(v/v)%
% or less, 0.3 (v/v) % or less, 0.2 (v/v) % or less, 0.1 (v/v) % or less,
It may be 0.05 (v/v)% or less, 0.01 (v/v)% or less, 0.0050 (v/v)% or less, or 0.0025 (v/v)% or less, or may be 0.0000 (v/v)% or more, 0.00 (v/v)% or more, 0.0 (v/v)% or more, 0.0 (v/v)% or more, 0.1 (v/v)% or more, 0
．． 2 (v/v)% or more, 0.3 (v/v)% or more, 0.4 (v/v)% or more, 0.5 (v
/v)% or more, 0.6 (v/v)% or more, 0.7 (v/v)% or more, 0.8 (v/v)%
It may be 0.9 (v/v)% or more.

In this specification, the alcohol content is expressed as a percentage based on volume/volume ((v/v)
The alcohol content of a beverage can be measured by any known method, for example, a vibration type density meter.

The alcohol content of the beer-taste beverage of one embodiment of the present invention can be determined by a variety of factors, including the addition of dilution water or carbonated water and the amount thereof, the type of raw materials (barley, 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, protein hydrolysis 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 amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-beverage liquid (pre-fermentation liquid), the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety,
The desired range can be adjusted by appropriately setting 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., as well as whether or not to add spirits, brewer's alcohol, etc. and the amount to be added if added.

The beer-taste beverage of one embodiment of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as the alcohol component in order to adjust the alcohol content within the above range.
In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting product. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is more preferred.
Furthermore, from the perspective of providing a beer-taste beverage with a good taste and low alcohol content that resembles beer, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits.

In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of providing a beer-taste beverage with an appropriate firmness, the bitterness value is preferably 1.0 BUs or more, 2.0 BUs or more, or 3.0 BUs or more.
or more, 4.0BUs or more, 5.0BUs or more, 6.0BUs or more, 7.0BUs or more, 8
. 0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.
0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.
0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.
0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.
0 BUs or more, 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28.
0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, 50.
0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80.0 BUs or more, 90.
It may be 0 BUs or more, or 100 BUs or more, or 150 BUs or less, 120 BUs or less.
Us or less, 100BUs or less, 90.0BUs or less, 80.0BUs or less, 70.0BU
s or less, 60.0BUs or less, 50.0BUs or less, 45.0BUs or less, 40.0BU
s or less, 39.0BUs or less, 38.0BUs or less, 37.0BUs or less, 36.0BU
It may be 35.0 BUs or less, or 35.0 BUs or less.

The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially contain hops.
It may be less than 0.01 BUs, or less than 0.01 BUs.

In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hops, the amount added, and the timing of addition.

Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer.
In this specification, "beer" refers to a brewery made from malt, hops, and water.
It refers to a beverage obtained by fermentation using yeast, and specifically refers to those defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.
In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted through a fermentation process using yeast.

The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or a desired color may be imparted by adding a coloring agent, etc. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

The color of the beer-taste beverage of one embodiment of the present invention is 0.1 EBC or more, more than 1.0 EBC,
1.5EBC or more, 2.0EBC or more, 2.5EBC or more, 3.0EBC or more, 3.5E
BC or higher, 4.0EBC or higher, 4.5EBC or higher, 5.0EBC or higher, 5.5EBC or higher, 6.0EBC or higher, 6.5EBC or higher, 7.0EBC or higher, 7.5EBC or higher, 8.0
EBC or higher, 8.5EBC or higher, 9.0EBC or higher, 9.5EBC or higher, 10.0EBC
or higher, 10.5EBC or higher, 11.0EBC or higher, 11.5EBC or higher, or 12.0E
BC or more, and may be 250EBC or less, 220EBC or less, 200EBC or less, 180EBC or less, 160EBC or less, 140EBC or less, 120EBC or less, 100
EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40
EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23
EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, or 15EBC or less.
In this specification, the "color" of a beer-taste beverage is determined according to the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 201
The color of beer-flavored beverages can be measured by the method described in "8.8 Color Intensity" of the European Brewery Convention (revised and enlarged in 2003).
The color is specified by the unit of color (EBC unit) defined by the International Standards of Color (ISC). The smaller the value, the lighter and brighter the beverage, and conversely, the larger the value, the darker and darker the beverage.
The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-beverage liquid (pre-fermentation liquid), etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling treatment, lengthening the boiling time, and performing decoction when preparing the saccharified liquid. The color can also be adjusted to be higher by increasing the original extract concentration or the malt ratio.

The beer-taste beverage of one embodiment of the present invention may contain acetic acid as an acidulant. From the viewpoint of obtaining a beer-taste beverage with a sharp sourness, the content of acetic acid is preferably 10.0 mg/L or more, 11.0 mg/L or more, 12.0 mg/L or more, 13.0 mg/L or more, or more preferably 14.0 mg/L or more.
/L or more, 14.0mg/L or more, 15.0mg/L or more, 16.0mg/L or more, 17
．． 0mg/L or more, 18.0mg/L or more, 19.0mg/L or more, 20.0mg/L or more, 20.5mg/L or more, 21.0mg/L or more, 21.5mg/L or more, 22.0m
g/L or more, 22.5 mg/L or more, 23.0 mg/L or more, 23.5 mg/L or more, 2
4.0mg/L or more, 24.5mg/L or more, 25.0mg/L or more, 26.0mg/L
or more, 27.0 mg/L or more, 28.0 mg/L or more, 29.0 mg/L or more, 30.0
mg/L or more, 31.0 mg/L or more, 32.0 mg/L or more, 33.0 mg/L or more,
34.0mg/L or more, 35.0mg/L or more, 36.0mg/L or more, 37.0mg/L
L or more, 38.0 mg/L or more, 39.0 mg/L or more, or 40.0 mg/L or more.
In addition, in one embodiment of the beer-taste beverage of the present invention, the acetic acid content is preferably not more than 200.0 mg/L, more preferably not more than 175.0 mg/L, from the viewpoint of providing a beer-taste beverage that is not too sour.
Below, 150.0mg/L or less, 125.0mg/L or less, 120.0mg/L or less, 1
10.0mg/L or less, 100.0mg/L or less, 95.0mg/L or less, 90.0mg
/L or less, 85.0mg/L or less, 80.0mg/L or less, 75.0mg/L or less, 70
．． 0mg/L or less, 65.0mg/L or less, 60.0mg/L or less, 55.0mg/L or less, 52.5mg/L or less, 50.0mg/L or less, 49.0mg/L or less, 48.0m
g/L or less, 47.0 mg/L or less, 46.0 mg/L or less, 45.0 mg/L or less, 4
4.0mg/L or less, 43.0mg/L or less, 42.0mg/L or less, 41.0mg/L
Below, 40.0mg/L or less, 39.0mg/L or less, 38.0mg/L or less, 37.0
mg/L or less, 36.0 mg/L or less, 35.0 mg/L or less, 34.0 mg/L or less,
33.0mg/L or less, 32.0mg/L or less, 31.0mg/L or less, 30.0mg/L
L or less, 29.0 mg/L or less, 28.0 mg/L or less, 27.0 mg/L or less, 26.
It may be 0 mg/L or less, or 25.0 mg/L or less.
The acetic acid content can be measured by high performance liquid chromatography (HPLC).

The pH of the beer-taste beverage of one embodiment of the present invention is 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more.
It is preferable that the ratio is 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.
It is preferably 2 or less, or 4.1 or less.

The beer-taste beverage of one embodiment of the present invention may be in any embodiment as long as the beverage is packed in a container.
Examples of the container include bottles, PET bottles, cans, bottle-shaped cans, and barrels. From the viewpoint of ease of carrying, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

1.1 Raw Materials The main raw materials for the beer-taste beverage of one embodiment of the present invention may include malt together with water, or may not include malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may include:
The beverage may be one that uses hops as an ingredient, or one that does not use hops.
In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

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

In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

Additionally, grains other than malt may be used together with or in place of malt.
Examples of such grains include cereals that do not fall under the category of malt (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

When the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and nitrogen sources include yeast extract,
Examples of such ingredients include amino acid-containing materials (e.g., soy protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, decomposition products thereof, etc. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt.
The beer-taste beverage of one embodiment of the present invention contains as an ingredient a saccharide having a weight-average molecular weight of 10
The beverage may be one that is substantially free of soybean peptides having an average molecular weight of less than 1,000, or one that does not use such soybean peptides.
In addition, the term "beverages that do not substantially use soybean peptides" refers to beverages in which the amount of soybean peptide used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, or less than 0.01% by mass relative to the total amount (100% by mass) of ingredients excluding water of the beverage.
"Beverages having less than 0.001% by weight, or less than 0.0001% by weight" means beverages having less than 0.001% by weight, or less than 0.0001% by weight.

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

1.1.2 Hops When hops are used in one embodiment of the present invention, examples of the form of the hops include pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops.
When hops are used in one embodiment of the present invention, the amount of hops added may be appropriately adjusted.
The amount is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials of the beverage.

Furthermore, a beer-taste beverage that uses hops as an ingredient is a beverage that contains iso-α acid, which is a component derived from hops. The content of iso-α acid in a beer-taste beverage that uses hops is 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
It may be more than 1.0 ppm by mass.
On the other hand, the content of iso-α acids in a beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
In this specification, the content of iso-α-acids refers to the value measured by the high performance liquid chromatography (HPLC) analysis 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 the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

1.1.3 Preservatives The beer-taste beverage of one embodiment 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, 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 Sunprezer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative.
These preservatives may be used alone or in combination of two or more kinds.

When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the blending amount of the preservative is preferably 5 to 1200 ppm by mass, and more preferably 10 to 1100 ppm by mass.
, more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.
m.

1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage in which the content of sugar (A) is adjusted to fall within the above-mentioned range, and a sweetener is further added thereto.
Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, sugars of three or more sugars, isomerized sugar, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.
These sweeteners may be used alone or in combination of two or more.
These sugars may be in the form of a liquid such as a solution, or a solid such as a powder.
There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions).
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

1.1.5 Water-Soluble Dietary Fiber The beer-taste beverage of one embodiment of the present invention may be a beverage further containing water-soluble dietary fiber, or it may be a beverage to which no water-soluble dietary fiber is added.
Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.
The beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) resistant dextrin as an ingredient. The beer-taste beverage of this embodiment contains water-soluble dietary fiber derived from the ingredients (e.g., malt, etc.) even if it does not contain (add) resistant dextrin. The content of water-soluble dietary fiber derived from the ingredients is described, for example, in the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition).

In one embodiment of the beer-taste beverage of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, at least 0.05% by mass, at least 0.1% by mass, at least 0.15% by mass, at least 0.2% by mass, at least 0.25% by mass, at least 0.3% by mass, at least 0.5% by mass, at least 0.6% by mass, at least 0.7% by mass, at least 0.8% by mass, at least 0.9% by mass, at least 10 ...
．． 35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass
It may be 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.
．． 5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, less than 1.5% by mass, less than 1.0% by mass, less than 0.75% by mass, less than 0.60% by mass, 0.50% by mass
Less than 0.40% by mass, 0.35% by mass or less, 0.30% by mass or less, 0.25% by mass
It may be 0.20 mass % or less, 0.15 mass % or less, 0.10 mass % or less, or less than 0.10 mass %.

The water-soluble dietary fiber content may be adjusted to fall within the above range by adding a commercially available product, or the dietary fiber content derived from raw materials such as malt may be adjusted in the production process to fall within the above range. When a commercially available product is added, the water-soluble dietary fiber content within the above range can suppress powderiness unsuitable for beer-taste beverages. When adjusting the dietary fiber content in the production process, the water-soluble dietary fiber content within the above range can improve filterability in wort filtration and beer filtration, for example, and increase production efficiency.
When adjusting the water-soluble dietary fiber content during the production process, the water-soluble dietary fiber content of the beer-taste beverage of one embodiment of the present invention can be adjusted by adjusting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before addition of yeast, after addition of yeast, during maturation, etc.), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time, etc.

1.1.6 Bittering Agent and Bitterness-Promoting Agent The beer-taste beverage of one embodiment of the present invention further comprises one or more bittering agents selected from the group consisting of bittering agents and bitterness-promoting agents.
The beverage may be a mixture of more than one species.
In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops, or the following bittering agent or bitterness imparting agent may be used together with hops. Alternatively, hops may not be used and the following bittering agent or bitterness imparting agent may be used in place of hops.
The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay, mulberry, caffeine, absinthin, naringin, Phellodendron amplexicaule, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, and the like.
These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may further contain an antioxidant.
The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.
These antioxidants may be used alone or in combination of two or more kinds.

1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may further comprise a flavoring.
The flavoring is not particularly limited, and a general beer flavoring can be used. The beer flavoring is used to impart a beer-like flavor.
The aroma components contained in beer flavorings include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-
3-Pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, gellan 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, dimethylsulfone, 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-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-
Examples thereof include 3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.
These fragrances may be used alone or in combination of two or more kinds.

The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance.
In cases where alcoholic fermentation is involved, the content of aroma components such as esters and higher alcohols is as follows:
The addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration and amino acid concentration, the original extract concentration of the pre-beverage liquid (pre-fermentation liquid), the yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. may be appropriately set and adjusted.

1.1.9 Acidulant The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant other than the above-mentioned acetic acid.
The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, and salts thereof.
Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, and salts thereof is preferred, and tartaric acid, phosphoric acid,
At least one selected from citric acid, lactic acid and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid and lactic acid is even more preferred.
These acidulants may be used alone or in combination of two or more kinds.

1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may further contain salts.
Examples of salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate.
These salts may be used alone or in combination of two or more kinds.

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

The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w/w
)% or more, more preferably 0.35 (w/w)% or more, more preferably 0.40 (w/w)% or more.
)% or more, more preferably 0.42 (w/w)% or more, even more preferably 0.45 (w/w)% or more.
% or more, more preferably 0.47 (w/w)% or more, and particularly preferably 0.50 (
% or more, and preferably 0.80% or less, more preferably 0.
70 (w/w)% or less, more preferably 0.60 (w/w)% or less, even more preferably 0.57 (w/w)% or less, and particularly preferably 0.55 (w/w)% or less.
In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be appropriately adjusted within the range that results in the above-mentioned carbon dioxide concentration ^.
It may be 4.5 kg/ ^cm2 or less, or 4.0 kg/ ^cm2 or less, and also 0.
The carbon dioxide pressure of the beverage may be 20 kg/ ^cm2 or more, 0.50 kg/ ^cm2 or more, or 1.0 kg/ ^cm2 or more. Any of these upper and lower limits may be combined. 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, or 1.0 kg/ ^cm2 or more.
It may be from 1.0 kg/cm ² to 4.0 kg/cm ^{2 .}
In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified.
The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention as necessary, provided the additives do not impair the effects of the present invention.
Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids.
The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), and the like.
The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

1.4 Packaged Beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage that is packaged in a container. The container used for the packaged beverage may be of any shape or material. Examples of the container include bottles,
Examples of the container include a can, a bottle can, a barrel, or a plastic bottle. From the viewpoint of ease of carrying, a can, a bottle can, a bottle, or a plastic bottle is preferable.

2. Method for Producing Beer-Taste Beverage One aspect of the method for producing a beer-taste beverage of the present invention includes the following steps (1), (b), and (c), and can also include at least one of steps (a) and (d).
Step (1): A step of obtaining a pre-beverage liquid by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials.
Step (a): adjusting the sugar content of the beer-taste beverage to 2.0 g/100 mL or less.
Step (b): The content of 2,6-nonadienal in the beer-taste beverage is reduced to 1.00μ
g/L.
Step (c): Reacting linalool oxide, geranyl acetate, and β-
A process of adjusting the total content of component (A) consisting of citronellol to 1.0 μg/L or more.
Step (d): reducing the purine content of the beer-taste beverage to 5.00 mg/100 mL
The process of adjusting the following:

The method for producing a beer-taste beverage in one embodiment of the present invention may be a method that involves a fermentation step, or a method that does not involve a fermentation step.

Examples of methods for producing a fermented beer-taste beverage via a fermentation step include methods that further include the following step (2) in addition to the steps described above.
Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation.

Furthermore, examples of methods for producing a non-fermented beer-taste beverage without going through a fermentation step include methods that further include the following step (3) in addition to the steps described above.
Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

In the manufacturing method according to one aspect of the present invention, steps (a) to (d) may be carried out together with step (1) or after step (1). Also, after step (1), step (2) or (3) may be carried out.
may be carried out before step (2) or together with step (3), and step (2) or (3)
may be performed after
The adjustment of steps (a) to (d) also includes the selection of raw materials prior to step (1).
The steps (a) to (d) may include checking whether each physical property value falls within a desired range.

<Step (a)>
Step (a) is a step of adjusting the carbohydrate content of the beer-taste beverage to 2.0 g/100 mL or less.
Methods for adjusting the carbohydrate content include the methods described above.
In one embodiment of the manufacturing method of the present invention, step (a) can be carried out together with step (1) or steps (1) and (2). Furthermore, after step (1), (2) or (3), the carbohydrate content may be checked and adjusted, if necessary, by adding a diluent selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), and the like.

<Step (b)>
The step (b) is to reduce the content of 2,6-nonadienal in the beer-taste beverage to 1.00
This is the process of adjusting the concentration to less than μg/L.
The content of 2,6-nonadienal can be adjusted by the methods described above.
In the production method according to one aspect of the present invention, the step (b) may be carried out together with the step (1), (2) or (3), and further, after the step (1), (2) or (3), 2, 6
The nonadienal content may be checked and adjusted, if necessary, by adding a diluent selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), etc.

<Step (c)>
Step (c) is a step of extracting linalool oxide, geranyl acetate, and β-
- A step of adjusting the total content of component (A) consisting of citronellol to 1.0 μg/L or more.
The total content of the component (A) can be adjusted by the methods described above.
In one embodiment of the manufacturing method of the present invention, step (c) can be carried out together with step (1), step (2), or step (3), and further, after step (1), (2), or (3), linalool oxide, geranyl acetate, and β-citronellol may be added directly to adjust the amount of the linalool oxide, geranyl acetate, and β-citronellol.

<Step (d)>
Step (d) is to reduce the purine content of the beer-taste beverage to 5.00 mg/100 ml.
This is a process for adjusting the thickness to L or less.
Methods for adjusting the purine content include the following methods.
(i): A method of using alternative raw materials, such as raw materials that do not contain purines or raw materials with a low purine content, as raw materials for the beer-flavored beverage.
(ii): A means for adding one or more diluting liquids selected from dilution water, carbonated water, spirits (distilled alcoholic beverages), etc. to the pre-beverage liquid and/or fermented liquid during the production process of a beer-taste beverage.
- (iii) A method of physically removing purines during the manufacturing process of a beer-taste beverage by adding a purine adsorbent such as activated carbon or by performing processes such as membrane filtration.
(iv) A method of using an enzyme such as purine nucleosidase to decompose purines that are not assimilable by yeast, such as adenosine and guanosine, into assimilable purines, thereby reducing the assimilable purines through a fermentation process.

The above step (ii) may be carried out on the beverage preliminarily obtained in step (1), or in step (2).
Alternatively, it may be carried out after step (3).
The above step (iii) may be carried out after step (1), or after step (1) and/or step (2). Although the above step (iii) may be carried out, it is preferable not to carry out the above step (iii) from the viewpoint of avoiding loss of flavor and resulting in a watery beverage.
The above-mentioned (iv) is an adjustment method that can be applied to the production method of a fermented beer-taste beverage, and the purine content can be reduced by adding an enzyme such as purine nucleosidase in step (1) and then going through step (2).

A method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention are described below.

2.1 Method for Producing Fermented Beer-Taste Beverage One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a method that involves a fermentation step using yeast, and in addition to a step selected from the above steps (a) to (d), further includes the following step (
The method includes the methods described above in (1) to (2).
Step (1): A step of obtaining a pre-beverage liquid (pre-fermentation liquid) by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials.
Step (2): A step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) to carry out alcoholic fermentation.

In addition, in one embodiment of the present invention, a method for producing a fermented beer-taste beverage further comprises the step (a)
The adjustment of the total nitrogen content, total polyphenol content, bitterness value, color, and pH is performed according to the following (a)
It can be carried out at any one or more timings of steps (1) to (c).
When steps (a) to (d) and the above-mentioned adjustments can be performed simultaneously by performing step 2), there is no need to perform these steps separately.
(A): Simultaneously with at least one of steps (1) and (2); (B): Between steps (1) and (2); (C): After step (2). Each step in the method for producing a fermented beer-taste beverage of one embodiment of the present invention will be described below.

2.1.1 Process (1)
Step (1) is a step of obtaining a pre-beverage liquid (pre-fermentation liquid) by performing at least one of saccharification, boiling, and solid content removal treatments using various raw materials.
For example, when malt is used as the various raw materials, water and various raw materials including malt are charged into a brewing kettle or brewing tank, and enzymes such as amylase are added as necessary. Various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, and colorings may be added. These may be added before the saccharification treatment. They may be added during the saccharification process, or after the saccharification process is completed, or after the fermentation process in the next step.

The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials.
The temperature and time of the saccharification treatment are preferably adjusted as appropriate taking into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzymes used, the concentration of the original wort extract in the final beverage, etc. For example, in one aspect of the present invention, from the viewpoint of adjusting the carbohydrate concentration and turbidity of the beer-taste beverage to within the above-mentioned ranges, the saccharification treatment temperature is preferably 55 to 75°C and the saccharification treatment time is preferably 30 to 240 minutes.

It is preferable to subject this saccharified solution to a boiling treatment.
When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these materials. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling.

After completion of the boiling treatment, it is preferable to transfer the mixture to a whirlpool, cool it to 0 to 23°C, and then remove solids such as coagulated proteins from the mixture. This treatment allows the concentration of the original wort extract to be adjusted to the above-mentioned range. In this way, a pre-beverage liquid is obtained.
In this step, in order to remove the solid content, a pore size of a predetermined size (e.g., a pore size of 3
Filtration through a filter (<0.0 μm) may also be performed.

Instead of the above-mentioned saccharified liquid, a pre-beverage liquid (pre-fermentation liquid) may be prepared by adding warm water to a malt extract, adding hops, bittering agents, etc., and boiling the mixture.
In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, a preservative, a sweetener, an antioxidant, a bitterness imparting agent, a flavoring, an acidulant, a coloring, etc. are mixed with warm water to prepare a liquid sugar solution,
The liquid sugar solution may be boiled to prepare a pre-beverage liquid (pre-fermentation liquid).
When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

2.1.2 Process (2)
Step (2) is a step of adding yeast to the pre-beverage liquid (pre-fermentation liquid) obtained in step (1) to carry out fermentation.
The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and may be either top-fermenting yeast or bottom-fermenting yeast. good.

The yeast may be added to the raw material liquid as a yeast suspension, or may be added to the raw material liquid as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast added to the raw material liquid may be appropriately determined, but for example, 5
The concentration is about 0×10 ⁶ cells/ml to 1.0×10 ⁹ cells/ml.

The fermentation conditions for fermentation can be set as appropriate, but from the perspective of adjusting the carbohydrate content and alcohol content of the beer-taste beverage to the above-mentioned ranges, the fermentation temperature is preferably 5 to 25° C. (more preferably 10 to 22° C.). The carbohydrate content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount to be added, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and glucoamylase, and the temperature (heating up or down) or pressure of the fermentation liquid may be changed during the fermentation process as necessary.

After fermentation, the beer-taste beverage may be subjected to a filtration process to remove yeast from the beverage, or may not be subjected to a filtration process. Furthermore, water and the various additives mentioned above may be added as necessary.

2.1.3 Step (2a), Step (2b)
In one embodiment of the present invention, when producing a non-alcoholic fermented beer-taste beverage, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol.
In this case, yeast that does not produce alcohol may be used in the above step (2).
Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further carry out steps (2a) and (2b) in addition to the above steps (1) and (2).
Step (2a): A step of removing the alcohol from the fermentation liquid after step (2).
Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

In step (2a), the alcohol generated by the fermentation step in step (2) is preferably removed by a heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcoholic beer-taste beverages.
In addition, after the step (2a), the alcohol content is removed from the solution and carbon dioxide gas is also removed, so it is preferable to adjust the amount of carbon dioxide gas in the step (2b).
The amount of carbon dioxide gas may be adjusted by mixing the solution after step (2a) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (2a).

The beer-taste beverage of one embodiment of the present invention thus obtained is filled into specified containers and distributed on the market as a finished product.
The method for packaging the beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled into a container and sealed. Containers of any shape and material may be used in the packaging process.
Examples of the container include the containers described in "1.4 Packaged beverages."

2.2 Method for Producing Non-Fermented Beer-Taste Beverage One aspect of the method for producing a non-fermented beer-taste beverage of the present invention may be a method that does not involve a fermentation step, and examples include methods that include the following steps (1) and (3).
Step (1): A step of subjecting a raw material to at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid.
Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

Step (1) is the same as step (
This is the same as the step 1) for obtaining a beverage preliminarily.
In the step (3), carbon dioxide gas may be added by mixing the cooled beverage preliminaries obtained in the step (1) with carbonated water, or carbon dioxide gas may be added directly to the cooled beverage concentrate. In addition, additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as necessary when carbon dioxide gas is added at the same timing as in the step (3).

Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented, alcohol-containing beer-taste beverage, the method includes the following step (3a).
Step (3a): A step of blending an alcohol component after at least step (1).

Step (3a) may be carried out at least after step (1), and may be, for example, the following (α) or (
The above-mentioned steps can be carried out at any one or more of the following timings: (β) and (γ).
(α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Of these, step (3a) is preferably carried out after cooling the pre-beverage liquid obtained in step (1) to prepare a cooled beverage concentrate and before adding carbon dioxide gas.
The alcohol component to be blended in step (3a) is spirits derived from the above-mentioned grains (
Distilled alcoholic beverages are preferred.

In one embodiment of the present invention, a method for producing a non-fermented beer-taste beverage further comprises the steps of:
) to (d), as well as adjustment of the total nitrogen content, total polyphenol content, bitterness value, color, and pH, can be performed at any one or more of the following (i) to (v).
When steps (a) to (d) and the above-mentioned adjustments can be carried out simultaneously by carrying out step (1), step (3) and step (3a), there is no need to carry out these steps separately.
(i): Simultaneous with at least one of steps (1), (3), and (3a); (ii): Between steps (1) and (3); (iii): Between steps (1) and (3a); (iv): After step (3) or between steps (3) and (3a); (v): After step (3a).

The non-fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product.
The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the non-fermented, beer-taste beverage is filled into a container and sealed. In the packaging process, containers of any shape and material can be used, and examples of containers are as described above.

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

Examples 1 to 53, Comparative Examples 1 to 17
<Beverage Preparation>
40 kg of crushed barley malt was put into a brewing tank containing 200 L of hot water maintained at 50°C, and the temperature was raised to 78°C by repeatedly raising and maintaining the temperature in stages, and then the malt cake was removed by filtration to obtain a saccharified liquid. Next, sugar liquid was added to the saccharified liquid so as to obtain the malt ratio shown in Tables 1 to 15, and hops were further added and boiled, followed by solid-liquid separation to obtain a clear wort.
A polysaccharide-degrading enzyme was added to the beverage pre-liquid (pre-fermentation liquid) obtained by cooling the wort, and in Examples and Comparative Examples other than Examples 33 to 39 and Examples 50 to 53, top-fermenting yeast was added, and in Examples 33 to 39 and Examples 50 to 53, bottom-fermenting yeast was added. The fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, and the liquid was then cooled and the yeast was removed by filtration, resulting in a beverage with an alcohol content of 3.5 to 6.
A 5 (v/v)% beer beverage that meets the criteria of the Liquor Tax Law was produced. The apparent fermentation degree was 95% or more.
In each of the Examples and Comparative Examples, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified liquid, the amount and timing of addition of the polysaccharide degrading enzyme,
The type of hops, the amount and timing of addition, and the fermentation temperature and time were appropriately set, and the 2,6-nonadienal content, the linalool oxide content, the geranyl acetate content, the β-citronellol content, the ethyl acetate content, the isoamyl acetate content, the acetic acid content, the carbohydrate content, the purine content, the total nitrogen content, the total polyphenol content, the bitterness value, and the color were adjusted to the values shown in Tables 1 to 15. The 2,6-nonadienal content was produced using raw materials with a low content of fatty acids such as linolenic acid, which is a precursor of 2,6-nonadienal, among the above conditions, and the beverages with a high content of 2,6-nonadienal were adjusted by directly adding 2,6-nonadienal. The linalool oxide, geranyl acetate, and β-citronellol contents were adjusted by appropriately setting the amount and timing of addition of hops among the above conditions,
Furthermore, the purine content was adjusted by using malt, which has a particularly low purine content, among the above conditions, and no adjustment was made using activated carbon.
In Examples 45, 49 and 53, acetic acid was added to the beverages of Examples 42, 46 and 50, respectively, and the acetic acid content was adjusted to the values shown in Tables 14 and 15.

<Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples were cooled to about 4°C.
A panel of five people evaluated each test beverage for "the presence or absence of an astringent taste unsuitable for a beer-taste beverage" and "the presence or absence of a refreshing citrus-like aroma suitable for a beer-taste beverage" using a score in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value) based on the scoring criteria below, and the average scores of the five panelists were calculated. The results are shown in Tables 1 to 15.
In addition, for the evaluation, samples conforming to the following criteria of "3.0", "2.5", "2.0", "1.5" and "1.0" were prepared in advance, and the criteria were standardized among each panelist.
Furthermore, in any of the sensory evaluations in Tables 1 to 15, no difference in score of 1.5 or more was observed between the panelists for the same beverage.

[Scoring criteria for the presence or absence of an astringent taste that is unsuitable for beer-flavored beverages]
"3.0": No astringent taste that is unsuitable for a beer-flavored beverage is detected at all.
- "2.5": Almost no astringent taste that is unsuitable for a beer-flavored beverage is noticeable.
- "2.0": There is little sense of an astringent taste that is unsuitable for a beer-flavored beverage.
- "1.5": An astringent taste that is inappropriate for a beer-flavored beverage is felt and it is difficult to drink.
"1.0": The beer-flavored beverage has a strong astringent taste that is unsuitable for the beverage, making it very difficult to drink.

[Score criteria for the presence or absence of a refreshing citrus-like aroma suitable for beer-flavored beverages]
"3.0": A very strong refreshing citrus aroma that is suitable for a beer-flavored beverage.
・“2.5”: A strong refreshing citrus aroma is felt, which is suitable for a beer-flavored beverage.
・“2.0”: A refreshing citrus aroma that is suitable for a beer-flavored beverage is fully felt.
"1.5": The refreshing citrus aroma that is suitable for a beer-flavored beverage is not very noticeable.
"1.0": The refreshing citrus aroma that is suitable for a beer-flavored beverage is hardly detectable.

The overall evaluation was based on the following criteria.
[comprehensive evaluation]
A: Both the scores for "presence or absence of an astringent taste unsuitable for a beer-taste beverage" and "presence or absence of a refreshing citrus-like aroma suitable for a beer-taste beverage" are 2.5 or higher.
・B: Does not fall under "A" or "C" above.
C: At least one of the scores for "presence or absence of an astringent taste unsuitable for a beer-taste beverage" and "presence or absence of a refreshing citrus-like aroma suitable for a beer-taste beverage" is less than 2.0.

As can be seen from Tables 1 to 15, the beer-flavored beverages prepared in Examples 1 to 53, although low in carbohydrate and purine, had a desirable refreshing citrus-like aroma while suppressing the astringent taste that is unsuitable for a beer-flavored beverage.
On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 3, 7 to 9, and 13 to 14 had a total content of component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol below the specified value, and therefore had a poor citrus-like refreshing aroma suitable for beer-taste beverages. Also, the beer-taste beverages prepared in Comparative Examples 4 to 6, 10 to 12, and 15 to 17 had a 2,6-nonadienal content above the specified value, and therefore showed insufficient suppression of the astringent taste unsuitable for beer-taste beverages.

Claims (19)

Purine content is 5.00 mg/100 mL or less,
The content of 2,6-nonadienal is less than 1.00 μg/L,
The total content of the component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol is 1.0 μg / L or more;
Beer-flavored beverage. The beer-taste beverage according to claim 1, in which the malt ratio is 50% by mass or more. The content of linalool oxide is 0.30 μg / L or more,
The content of geranyl acetate is 0.30 μg/L or more,
The content of β-citronellol is 0.40 μg / L or more.
3. The beer-taste beverage according to claim 1 or 2. The beer-taste beverage according to claim 1 or 2, wherein the acetic acid content is 10.0 mg/L or more. The beer-taste beverage according to claim 1 or 2, wherein the ethyl acetate content is 1.0 mg/L or more. The beer-taste beverage according to claim 1 or 2, wherein the isoamyl acetate content is 0.1 mg/L or more. The beer-taste beverage according to claim 1 or 2, wherein the original extract concentration is 5.0% by mass or more. The beer-taste beverage according to claim 1 or 2, in which the ratio of the 2,6-nonadienal content (unit: μg/L) to the total nitrogen content (unit: mg/100 mL) [2,6-nonadienal/total nitrogen content] is 0.030 or less. The beer-taste beverage according to claim 1 or 2, wherein the total nitrogen content is 18.0 mg/100 mL or more. The beer-flavored beverage according to claim 1 or 2, having a bitterness value of 5.0 BUs or more. The beer-taste beverage according to claim 1 or 2, having a color of 2.5 EBC or more. The beer-taste beverage according to claim 1 or 2, wherein the total polyphenol content is 40.0 mg/L or more. The beer-flavored beverage according to claim 1 or 2, which is a fermented beer-flavored beverage. The beer-taste beverage according to claim 1 or 2, which is a top-fermented beer-taste beverage. The beer-taste beverage according to claim 1 or 2, which is a bottom-fermented beer-taste beverage. A method for producing a beer-taste beverage, comprising the following steps (1) and (b) to (d):
Step (1): A step of obtaining a pre-beverage liquid by performing at least one of a saccharification process, a boiling process, and a solid content removal process using various raw materials.
Step (b): adjusting the 2,6-nonadienal content in the beer-taste beverage to less than 1.00 μg/L.
Step (c): A step of adjusting the total content of component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol in the beer-taste beverage to 1.0 μg/L or more.
Step (d): adjusting the purine content of the beer-taste beverage to 5.00 mg/100 mL or less. 17. The method for producing a beer-taste beverage according to claim 16, further comprising the following step (2):
Step (2): A step of adding yeast to the pre-beverage liquid obtained in step (1) to carry out alcoholic fermentation. The method for producing a beer-taste beverage according to claim 16 or 17, wherein the malt ratio of the beer-taste beverage is 50% by mass or more. 18. A method for producing a beer-taste beverage as claimed in claim 16 or 17, further comprising the following step (3):
Step (3): adding a polysaccharide-degrading enzyme to the pre-beverage liquid .