WO2024257783A1 - Beer-flavored beverage - Google Patents

Beer-flavored beverage Download PDF

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Publication number
WO2024257783A1
WO2024257783A1 PCT/JP2024/021288 JP2024021288W WO2024257783A1 WO 2024257783 A1 WO2024257783 A1 WO 2024257783A1 JP 2024021288 W JP2024021288 W JP 2024021288W WO 2024257783 A1 WO2024257783 A1 WO 2024257783A1
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WIPO (PCT)
Prior art keywords
less
mass
beer
ppm
acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/JP2024/021288
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French (fr)
Japanese (ja)
Inventor
悠斗 秦
悠一 加藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
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Suntory Holdings Ltd
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Filing date
Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to KR1020267000744A priority Critical patent/KR20260023020A/en
Priority to AU2024304617A priority patent/AU2024304617A1/en
Priority to CN202480037496.1A priority patent/CN121263507A/en
Priority to JP2025527957A priority patent/JPWO2024257783A1/ja
Publication of WO2024257783A1 publication Critical patent/WO2024257783A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the taste of a beer-taste beverage.
  • Patent Document 1 discloses a beer-flavored beverage that contains a specified amount of cyclic dipeptide and has a pH adjusted to a specified range, with the aim of providing a beer-flavored beverage that has a beer-like taste.
  • beer-flavored beverages that, even if they are low-alcohol beverages, suppress the wateriness that is unsuitable for beer-flavored beverages and have an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-flavored beverages.
  • One aspect of the present invention provides a beer-taste beverage having an alcohol content of a specified value or less, and having an apparent fermentation degree, isomaltotriose content, and pH adjusted to fall within specified ranges.
  • the alcohol content is 5.0 (v/v)% or less
  • the apparent fermentation degree is 80% or less
  • the content of isomaltotriose is 0.020 g/100 mL or more
  • the pH is 4.30 or more. Beer-flavored beverage.
  • a method for producing a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, an apparent degree of fermentation of 80% or less, an isomaltotriose content of 0.020 g/100 mL or more, and a pH of 4.30 or more comprising: A method for producing a beer-taste beverage, comprising the following steps (1) and (2) and the following step (I): Step (1): A step of obtaining a 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-fermentation liquid to carry out alcoholic fermentation.
  • the method comprises adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, thereby suppressing wateriness unsuitable for a beer-taste beverage.
  • a preferred embodiment of the beer-flavored beverage of the present invention is a low-alcohol beverage that suppresses the wateriness that is unsuitable for beer-flavored beverages, and can be a beverage that has an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-flavored beverages.
  • Beer-taste beverage refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor.
  • the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages” include 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.
  • the aroma components contained in beer flavorings include, for example, 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, and ⁇ -decanoic acid.
  • 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-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using a top-fermenting yeast (Saccharomyces, etc.), a bottom-fermented beer-taste beverage (lager beer-taste beverage, pilsner beer-taste beverage) brewed through a fermentation process using a bottom-fermenting yeast (Saccharomyces, etc.), or a fermented beer-taste beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes.
  • "fermentation” as used herein may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.
  • 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.
  • a malt-based beer-taste beverage is a beer-taste beverage that uses barley malt.
  • 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 a non-alcohol 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.
  • the beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to 5.0 (v/v)% or less, making it a low-alcohol beer-flavored beverage that provides a moderate intoxication, and can be a suitable beverage even for consumers who are averse to alcoholic beverages.
  • the alcohol content of a beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v/v)% or less, 4.8 (v/v)% or less, 4.7 (v/v)% or less, 4.6 (v/v)% or less, 4.5 (v/v)% or less, 4.4 (v/v)% or less, 4.3 (v/v)% or less, 4.2 (v/v)% or less, 4.1 (v/v)% or less, 4.0 (v/v)% or less, 3.9 (v/v)% or less, 3.8 (v/v)% or less, 3.7 (v/v)% or less, 3.6 (v/v)% or less, 3.5 (v/v)% or less , 3.4 (v/v)% or less, 3.3 (v/v)% or less, 3.2 (v/v)% or less, 3.1 (v/v)% or less, 3.0 (v/v)% or less, 2.9 (v/v)
  • the alcohol content of the beer-taste beverage of one embodiment of the present invention may be 0.0 (v/v)% or more, more than 0.0 (v/v)%, 0.1 (v/v)% or more, 0.3 (v/v)% or more, 0.5 (v/v)% or more, 0.7 (v/v)% or more, 1.0 (v/v)% or more, 1.2 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.8 (v/v)% or more, 1.9 (v/v)% or more, 1.1 (v/v)% or more, 1.2 (v/v)% or more, 1.3 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.7
  • 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, by a vibration density meter.
  • the alcohol content of the beer-flavored beverage of one embodiment of the present invention can be determined by a number of factors, including the addition of dilution water or carbonated water and the amount added if added, the type of raw material (barley, malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH during 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, when fermentation is complete,
  • the desired range can be adjusted by appropriately setting the following: (before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxy
  • 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 to fall within the above range.
  • 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 saccharified grains.
  • Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is more preferred.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits.
  • the beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to no more than 5.0 (v/v)% in order to provide a low-alcohol beer-flavored beverage that provides a moderate intoxication.
  • beer-flavored beverages with a low alcohol content tend to be perceived as watery, which is unsuitable for a beer-flavored beverage, and to lack the richness of flavor and lingering aftertaste that are desirable for a beer-flavored beverage.
  • one embodiment of the beer-taste beverage of the present invention aims to solve the problem by adjusting the apparent fermentation degree, isomaltotriose content, and pH within predetermined ranges for a beer-taste beverage with an alcohol content of 5.0 (v/v)% or less.
  • the apparent fermentation degree is adjusted to 80% or less to provide a beverage with improved flavor depth suitable for a beer-taste beverage, even as a low-alcohol beer-taste beverage.
  • the apparent fermentation degree is preferably 80% or less, 79% or less, 78% or less, 77% or less, 76% or less, 75% or less, 74% or less, 73% or less, 72% or less, 71% or less, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 64% or less, 63% or less, 62% or less, 63% or less, 64% or less, 65 ...
  • % 61% or less, 60% or less, 59% or less, 58% or less, 57% or less, 56% or less, 55% or less, or 54% or less, and may be 30% or more, 32% or more, 35% or more, 37% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, or 55% or more.
  • beer-taste beverage of one embodiment of the present invention also includes non-fermented beer-taste beverages with an apparent fermentation degree of 0% and low-fermented beer-taste beverages with a low apparent fermentation degree (e.g., 5% or less, 10% or less, 20% or less, 25% or less, 30% or less, 35% or less, or 40% or less) in which fermentation has been terminated midway through the fermentation process.
  • a low apparent fermentation degree e.g., 5% or less, 10% or less, 20% or less, 25% or less, 30% or less, 35% or less, or 40% or less
  • the apparent fermentation degree can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzyme, isomerase, 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 mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the mashing 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-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme
  • apparent degree of attenuation 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.
  • the apparent degree of attenuation AA of a beer-taste beverage can be calculated using the following formula (1).
  • Formula (1): AA (%) 100 x (P-Es)/P
  • P is the original extract concentration (original wort extract concentration), which 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 on November 1, 2004).”
  • Es indicates the apparent extract concentration of the beer-taste beverage.
  • the apparent extract concentration can be calculated, for example, from the following formula (2), as described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition dated November 1, 2004)."
  • the apparent extract concentration "Es" may become a negative value depending on 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 has an isomaltotriose content adjusted to 0.020 g/100 mL or more so that it is a low-alcohol beer-taste beverage with an improved aftertaste that is suitable for beer-taste beverages.
  • the isomaltotriose content is preferably 0.020 g/100 mL or more, 0.022 g/100 mL or more, 0.024 g/100 mL or more, 0.026 g/100 mL or more, 0.028 g/100 mL or more, 0.030 g/100 mL or more, 0.032 g/100 mL or more, 0.034 g/100 mL or more, 0.036 g/100 mL or more, 0.038 g/100 mL or more, 0.040 g/100 mL or more, 0.042 g/100 mL or more, 0.044 g/100 mL or more, 0.046 g/100 mL or more, 0.048 g/100 m
  • 8.50g/100mL or less 8.00g/100mL or less, 7.50g/100mL or less, 7.00g/100mL or less, 6.50g/100mL or less, 6.00g/1 00 mL or less, 5.50 g/100 mL or less, 5.00 g/100 mL or less, 4.50 g/100 mL or less, 4.00 g/100 mL or less, 3.50 g/100 mL or less, 3.
  • the content of isomaltotriose can be measured, for example, by high performance liquid chromatography (HPLC).
  • the isomaltotriose content in the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired content by adjusting the amounts and ratios of grains and sweeteners such as liquid sugar containing isomaltotriose used as raw materials, adjusting the type of enzyme (e.g., type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperatures and holding times for each temperature range when preparing the saccharified solution, and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
  • purified isomaltotriose product in order to adjust the isomaltotriose content, purified isomaltotriose product may be directly added, or the isomaltotriose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding purified isomaltotriose product.
  • the beer-taste beverage of one embodiment of the present invention may contain isomaltose.
  • the isomaltose content is 0.001 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.015 g/100 mL or more, 0.020 g/100 mL or more, 0.025 g/100 mL or more, 0.030 g/100 mL or more, 0.035 g/100 mL or more, 0.040 g/100 mL or more, 0.045 g/100 mL or more, 0.050 g/100 mL or more, 0.060 g/100 mL or more, 0.070 g/100 mL or more, 0.080 g/100 mL or more, 0.090 g/100 mL or more, 0.100 g/100 mL or more, 0.120
  • 140g/100mL or more 0.150g/100mL or more, 0.160g/100mL or more, 0.180g/100mL or more, 0.200g/100mL or more, 0.220g/100mL or more, 0.240g/100mL or more, 0.250g/100mL or more, 0.260g/100mL or more, 0.280g/100mL or more Top, 0.300g/100mL or more, 0.320g/100mL or more, 0.340g/100mL or more, 0.350g/100mL or more, 0.360g/100m L or more, 0.380g/100mL or more, 0.400g/100mL or more, 0.420g/100mL or more, 0.440g/100mL or more, 0.450g/10 0 mL or more, 0.460 g/100 mL or more, or 0.480 g/100 mL or more; alternatively, 10.00 g/100 mL or less, 9.50 g/100 mL or less,
  • the total content of isomaltotriose and isomaltose is 0.001 g/100 mL or more, 0.002 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.020 g/100 mL or more, 0.030 g/100 mL or more, 0.040 g/100 mL or more, 0.050 g/100 mL or more, 0.060 g/100 mL or more, 0.070 g/100 mL or more, 0.080 g/100 mL or more, 0.090 g/100 mL or more, 0.100 g/100 mL or more, 0.120 g/100 mL or more, 0.140 g/100 mL or more, 0.150 g/100 mL or more, 0.160 g/100 mL or more, /100mL or
  • the ratio of the isomaltotriose content (unit: g/100 mL) to the isomaltose content (unit: g/100 mL) [isomaltotriose/isomaltose] is, from the perspective of providing a beverage with an improved aftertaste suitable for a beer-flavored beverage, 0.010 or more, 0.015 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.100 or more, 0.110 or more, 0.120 or more, 0.130 or more, 0.140 or more, 0.150 or more, 0.160 or more, 0.170 or more, 0.180 or more, 0.190 or more, 0.200 or more
  • the value is below 0.250, below 0.200, below 0.190, below 0.180, below 0.170, below 0.160, below 0.150, below 0.140, below 0.130, below 0.120, below 0.110, below 0.100, below 0.090, below 0.080, below 0.070, below 0.060, or below 0.050.
  • the beer-taste beverage of one embodiment of the present invention may contain panose.
  • the panose content is 0.001 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.015 g/100 mL or more, 0.020 g/100 mL or more, 0.040 g/100 mL or more, 0.060 g/100 mL or more, 0.080 g/100 mL or more, 0.100 g/100 mL or more, 0.150 g/100 mL or more, 0.200 g/100 mL or more, 0.250 g/100 mL or more, 0.300 g/100 mL or more, 0.350 g/100 mL or more, 400g/100mL or more, 0.450g/100mL or more, 0.500g/100mL or more, 0.550g/100mL or more, 0.600
  • the total content of isomaltotriose, isomaltose, and panose is 0.001 g/100 mL or more, 0.003 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.020 g/100 mL or more, 0.040 g/100 mL or more, 0.050 g/100 mL or more.
  • the ratio of the isomaltose content (unit: g/100 mL) to the total content (unit: g/100 mL) of isomaltotriose, isomaltose, and panose [isomaltotriose/(isomaltotriose + isomaltose + panose)] is, from the viewpoint of providing a beverage with an improved aftertaste suitable for a beer-taste beverage, 0.001 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.008 or more, 0.010 or more, and from the viewpoint of providing a beverage with an improved depth of flavor suitable for a beer-taste beverage, it is preferably 0.012 or more, 0.014 or more, 0.016 or more, 0.018 or more, 0.020 or more, 0.022 or more, 0.024 or more, 0.026 or more, 0.028 or more, 0.030 or more, 0.031 or
  • the value is 0.095 or less, 0.090 or less, 0.085 or less, 0.080 or less, 0.075 or less, 0.070 or less, 0.068 or less, 0.066 or less, 0.064 or less, 0.062 or less, 0.060 or less, 0.058 or less, 0.056 or less, 0.054 or less, 0.052 or less, 0.050 or less, 0.048 or less, 0.046 or less, 0.044 or less, 0.042 or less, 0.040 or less, 0.039 or less, 0.038 or less, 0.037 or less, 0.036 or less, or 0.035.
  • the contents of isomaltose and panose can be measured, for example, by high performance liquid chromatography (HPLC).
  • HPLC high performance liquid chromatography
  • the respective contents of isomaltose and panose in the beer-taste beverage of one embodiment of the present invention can be adjusted to desired contents by adjusting the amounts and ratios of sweeteners, such as liquid sugar containing isomaltose and/or panose, and grains used as raw materials; adjusting the type of enzyme (e.g., type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition; adjusting the set temperatures and holding times in each temperature range when preparing the saccharified solution; and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
  • a purified isomaltose product in order to adjust the isomaltose content, may be directly added, or the isomaltose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified isomaltose product.
  • a purified panose product in order to adjust the panose content, may be directly added, or the panose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified panose product.
  • the value P calculated from the following formula (I) be 0.025 or greater.
  • P isomaltotriose content (unit: g/100 mL) / apparent fermentation degree (%) ⁇ 100
  • the value P calculated from the above formula (I) is 0.026 or more, 0.028 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.095 or more, 0.100 or more, 0.105 or more, 0.110 or more, 0.115 or more, 0.120 or more, 0.125 or more, 0.130 or more, 0.135 or more, 0.140 or more, 0.145 or more, 0.150 or more , 0.155 or more, or 0.160 or more, and may also be 1.000 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less
  • the beer-taste beverage of one embodiment of the present invention has a pH adjusted to 4.30 or higher to provide a beverage that is low in alcohol and has a reduced wateriness that is unsuitable for beer-taste beverages.
  • the pH of the beer-taste beverage of one embodiment of the present invention is preferably 4.30 or more, 4.32 or more, 4.34 or more, 4.36 or more, 4.38 or more, 4.40 or more, 4.42 or more, 4.44 or more, 4.46 or more, 4.48 or more, 4.50 or more, 4.52 or more, 4.54 or more, 4.56 or more, 4.58 or more, It is preferable that the viscosity is 4.60 or more, 4.62 or more, 4.64 or more, 4.66 or more, 4.68 or more, 4.70 or more, 4.72 or more, 4.74 or more, 4.76 or more, 4.78 or more, or 4.80 or more, and it may be 5.
  • the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more, 930 ppm by mass or more, 940 ppm by mass or more, 950 ppm by mass or more, 960 ppm by mass or more, 970 ppm by mass or more Above, 980 mass ppm or more, 990 mass ppm or more, 1000 mass ppm or more, 1010 mass ppm or more, 1020 mass ppm or more, 1030 mass ppm or or
  • the content of phosphate is 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 330 ppm by mass or more, 340 ppm by mass or more, 350 ppm by mass or more, 360 ppm by mass or more, 370 ppm by mass or more, 380 ppm by mass or more, 390 ppm by mass or more, 400 ppm by mass or more, 410 ppm by mass or more, 420 ppm by mass or more, 430 ppm by mass or more.
  • the citric acid content is 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, It is preferable to set the concentration to 200 ppm by mass or more, or 210 ppm by mass or more, and it is also preferable to set the concentration to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less,
  • the content of pyruvic acid is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, ppm or more, 80.0 ppm or more, or 90.0 ppm or more by mass is preferable, and 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less
  • the content of malic acid is 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more.
  • the succinic acid content is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 22.0 ppm by mass or more, 24.0 ppm by mass or more, 26.0 ppm by mass or more, 28.0 ppm by mass or more, 30.0 ppm by mass or more, 32.0 ppm by mass or more, 34.0 ppm by mass or more, 36.0 ppm by mass or more, 38.0 ppm by mass or more, 40.0 ppm by mass or more, It is preferable that the concentration is 42.0 ppm by mass or more, 44.0 ppm by mass or more, 46.0 ppm by mass or more, 46.0 ppm by mass or more, It is preferable that the concentration is 4
  • the lactic acid content is 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, 200 ppm by mass or more, It is preferable that the concentration is 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, 250 ppm
  • the content of formic acid is 0.1 ppm by mass or more, 0.3 ppm by mass or more, 0.5 ppm by mass or more, 0.7 ppm by mass or more, 1.0 ppm by mass or more, 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.2 ppm by mass or more, 3.4 ppm by mass or more, It is preferable that the concentration is 3.6 ppm by mass or more, 3.8 ppm by mass or more, or 4.0 ppm by mass or more, and it is also preferable that the concentration is 70 ppm by mass or less,
  • the content of acetic acid is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 45.0 ppm by mass or more, 5 It is preferable to set the concentration to 0.0 ppm by mass or more, 55.0 ppm by mass or more, or 60.0 ppm by mass or more, and it is also preferable to set the concentration to 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass
  • the content of pyroglutamic acid is 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, 130 ppm by mass or more, 135 ppm by mass or more, or 140 ppm by mass or more.
  • concentration 400 ppm by mass or more, and more preferably to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, or 160 ppm by mass or less.
  • the content of each of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).
  • HPLC high performance liquid chromatography
  • each of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be adjusted by appropriately setting the type and amount of malt used, and the various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type of enzyme and the timing of addition if enzymes are added, and the type and timing of addition of yeast).
  • these acids may be added appropriately to adjust the content, if necessary.
  • the beer-taste beverage of the present invention contains at least one, two, three, four, five, six, seven, eight, or nine types of acid components selected from phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.
  • the free amino nitrogen (FAN) content is, from the standpoint of suppressing the wateriness that is unsuitable for a beer-taste beverage even as a low-alcohol beer-taste beverage and providing a beverage with an improved balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage (particularly from the standpoint of providing a beverage with an improved balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage), 6.0 mg/100 mL or more, 6.2 mg/100 mL or more, 6.4 mg/100 mL or more, 6.6 mg/100 mL or more, 6.8 mg/100 mL or more, 7.0 mg/100 mL or more above, 7.2mg/100mL or more, 7.4mg/100mL or more, 7.6mg/100mL or more, 7.8mg/100mL or more, 8.0mg/100mL or more, 8.2mg/
  • the FAN content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (issued 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, section 8.18, Free Amino Nitrogen).
  • the FAN content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort, the boiling time and pH in the boiling process, the original wort extract concentration in the pre-fermentation liquid, the original wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like.
  • the type of raw material malt, corn grits, sugar liquid, etc
  • the carbohydrate content is 0.5g/100mL or more, 0.6g/100mL or more, 0.7g/100mL or more, 0.8g/100mL or more, 0.9g/100mL or more, 1.0g/100mL or more, 1.1g/100mL or more, 1.2g/100mL or more, 1.3g/100mL or more, 1.4g/100mL or more, 1.5g/100mL or more, 1.6g/100mL or more, 1.7g/100mL or more, 1.8g/100mL or more, 1.9g/100mL or more, 2.0g/100mL or more, 2.1g/100mL or more, 2.2g/100mL or more, 2.3g/100mL or more, 2.4g/100mL or more, 2.5g/100mL or more, 2.6g/100mL or more, 2.7g/100mL or more, 2.8g/100mL or
  • 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 moisture 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.
  • 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
  • the amount of water can be measured by the reduced pressure heating drying method.
  • the carbohydrate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort (including the time of saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).
  • the type of raw material malt, corn grits,
  • the true extract concentration is, from the viewpoint of providing a beer-flavored beverage with a more favorable taste and a more satisfying drinkability, 0.10 g/100 mL or more, 0.20 g/100 mL or more, 0.30 g/100 mL or more, 0.40 g/100 mL or more, 0.50 g/100 mL or more, 0.60 g/100 mL or more, 0.70 g/100 mL or more, 0.80 g/100 mL or more, 0.90 g/100 mL or more, 1.00 g/100 mL or more, 1.10 g/100 mL or more.
  • the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL and from the viewpoint of producing a beer-flavored beverage with an excellent refreshing aftertaste, it is preferable that the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL and from the viewpoint of producing a beer-flavored beverage with an excellent refreshing aftertaste, it is preferable that the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL
  • the concentration is 4.80 g/100 mL or less, 4.70 g/100 mL or less, 4.60 g/100 mL or less, 4.50 g/100 mL or less, less than 4.50 g/100 mL, 4.40 g/100 mL or less, 4.30 g/100 mL or less, 4.20 g/100 mL or less, 4.10 g/100 mL or less, 4.00 g/100 mL or less, 3.90 g/100 mL or less, 3.80 g/100 mL or less, 3.70 g/100 mL or less, 3.60 g/100 mL or less, 3.50 g/100 mL or less, or 3.40 g/100 mL or less.
  • the "true extract concentration" in this specification can be measured by the measurement method described in "8.4.3 Alcolyzer Method" of 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).
  • the true extract concentration can be determined by a variety of factors, including the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the grinding particle size of the malt, the grinding method of the malt (wet grinding, dry grinding, etc.), the humidity during grinding of the malt (degree of humidity control), the temperature during grinding of the malt, the type of mill used for grinding the malt, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of adding the enzyme, the enzyme hydrolysis time, the saccharification time in the brewing tank, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the pH during 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, and the pH adjustment time.
  • the type of raw materials malt, corn grits, sugar liquid, etc.
  • the grinding particle size of the malt the grinding method of the malt (wet
  • the content of ethyl acetate, based on the total amount (100% by mass) of the beer-taste beverage, from the standpoint of imparting a fruity feeling and floral aroma characteristic of a beer-taste beverage is 5.0 ppm by mass or more, 5.2 ppm by mass or more, 5.4 ppm by mass or more, 5.6 ppm by mass or more, 5.8 ppm by mass or more, 6.0 ppm by mass or more, 6.2 ppm by mass or more, 6.4 ppm by mass or more, or 6.6 ppm by mass or more.
  • 6.8 mass ppm or more 7.0 mass ppm or more, 7.2 mass ppm or more, 7.4 mass ppm or more, 7.6 mass ppm or more, 7.8 mass ppm or more, 8.0 mass ppm or more, 8.2 mass ppm or more, 8.4 mass ppm or more Above, 8.6 mass ppm or more, 8.8 mass ppm or more, 9.0 mass ppm or more, 9.2 mass ppm or more, 9.4 mass ppm or more, 9.6 mass ppm or more, 9.8 mass ppm or more, 10.0 mass ppm or more, 10.2 mass ppm ppm or more, 10.4 ppm by mass or more, 10.6 ppm by mass or more, 10.8 ppm by mass or more, 11.0 ppm by mass or more, 11.2 ppm by mass or more, 11.4 ppm by mass or more, 11.6 ppm by mass or more, 11.8 ppm by mass or more, or 12.0 ppm by
  • Mass ppm or less 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 27.0 mass ppm or less, 25.0 mass ppm or less, 24.0 mass ppm or less, 23.0 mass ppm or less, 22.0 mass ppm or less ppm or less, 21.0 mass ppm or less, 20.0 mass ppm or less, 19.0 mass ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, or 15.0 mass ppm or less.
  • the content of ethyl acetate can be measured by the measurement method described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
  • the content of ethyl acetate can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of an ethyl acetate-containing flavoring, the amount of an ethyl acetate-containing flavoring, the amount of an ethyl acetate-containing raw material, the addition of an ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of the substrate for ethyl acetate, the amount of raw material serving as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the introduction of malt to the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (at the time of brewing, at the time of fermentation, at the completion of fermentation,
  • the bitterness value is 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs 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, It may be 25.0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 27.0 BUs or more, 27.0 BUs or more, 23.0 BUs or more, 24.0 BUs
  • 120 BUs or less 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, or 35.0 BUs or less.
  • beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use hops.
  • the bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.
  • 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).
  • 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.
  • the total polyphenol content is preferably 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, or 70 ppm by mass or more, and is preferably 500 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, or 160 ppm by mass or less.
  • total amount of polyphenols refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage.
  • 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.
  • 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.
  • high polyphenol content such as barley malt and malt husks.
  • malt containing husks has a high polyphenol content
  • soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content.
  • the original wort extract (O-Ex) concentration may be 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, 9.5% by mass or more, or 10.0% by mass or more, and may be 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, or 13.5% by mass or less.
  • the "original wort 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 dated November 1, 2004)".
  • the malt ratio of the beer-taste beverage of one embodiment of the present invention may be 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, 75% 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, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.
  • malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.
  • carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions
  • nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products.
  • 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.
  • starch obtained from these grains and extracts thereof may be used.
  • beer-taste beverage of one embodiment of the present invention may be beer.
  • "beer” refers to a beverage made from malt, hops, and water, which are fermented with yeast, and specifically means the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, which came into effect on April 1, 2018.
  • 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, but 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 or the like.
  • the color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by the total light transmittance, chromaticity, etc.
  • the color of the beer-taste beverage in one embodiment of the present invention is 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, 10.0 EBC or more, 10.5 EBC or more, 11.0 EBC or more, 11.5 EBC or more, 12.0 EBC or more, 12.5 EBC or more, or 13.0 EBC or more.
  • the "color” of a beer-taste beverage can be measured by the measurement method described in "8.8 Color” of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
  • the "color” of a beer-taste beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. 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-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 high by increasing the concentration of the original wort extract or the malt ratio.
  • the beer-taste beverage of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of the container include bottles, plastic bottles, cans, bottle-shaped cans, and barrels, with bottles, plastic bottles, cans, and bottle-shaped cans being preferred from the viewpoint of ease of transport.
  • the main ingredients of the beer-taste beverage of one embodiment of the present invention may be malt together with water, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage 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.
  • malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, and pearl barley that have been germinated, dried, and have had the roots removed, and may be of any origin or variety.
  • barley malt is preferred.
  • Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan.
  • barley such as two-rowed barley and six-rowed barley, and any of them may be used.
  • colored malt may also be used. When colored malt is used, different types of colored malt may be appropriately combined, or one type of colored malt may be used.
  • 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 used in combination.
  • grains other than malt may be used together with or instead of malt.
  • examples of such grains include wheat, barley, rye, oats, oats, pearl barley, etc. that do not fall under the category of malt, 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.
  • malt ratio 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, amino acid-containing materials (e.g., soybean protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof.
  • wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides having a weight-average molecular weight of less than 10,000 as an ingredient, or may be a beverage that does not use such soybean peptides.
  • a "beverage that does not substantially use soybean peptides” refers to a beverage in which the amount of soybean peptides 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, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients excluding water of the beverage.
  • 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.
  • plants other than Gramineae include citrus fruits, soft fruits, herbs, spices, etc.
  • Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, 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, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. 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.
  • 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.
  • 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 is appropriately adjusted, but is preferably 0.0001 to 1 mass % based on the total amount (100 mass %) of the raw materials for the beverage.
  • a beer-taste beverage using hops as an ingredient is a beverage containing iso- ⁇ acid, which is a component derived from hops.
  • the content of iso- ⁇ acid in a beer-taste beverage using hops may be more than 0.1 ppm by mass or more than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage.
  • the content of iso- ⁇ 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.
  • the content of iso- ⁇ -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).
  • HPLC high performance liquid chromatography
  • the beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative.
  • 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.
  • 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.
  • the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.
  • 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.
  • sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids.
  • sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions) may also be used.
  • artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
  • 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.
  • water-soluble dietary fibers include resistant dextrin, resistant glucan, polydextrose, guar gum hydrolysate, 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 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan.
  • the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain resistant glucan, or may be a beverage that contains resistant glucan.
  • the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% 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 or more.
  • the content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the production process to be within the above range.
  • a commercially available product is added, the content of water-soluble dietary fiber within the above range can suppress powderiness unsuitable for beer-taste beverages.
  • the content of water-soluble dietary fiber within the above range can improve filterability in wort filtration and beer filtration, for example, and increase production efficiency.
  • 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.
  • the beer-taste beverage of one embodiment of the present invention may be further formulated with one or more selected from the group consisting of bittering agents and bitterness-promoting agents.
  • 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.
  • 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.
  • 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.
  • 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, ⁇ -decanolactone, ⁇ -undecalactone, ethy
  • 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.
  • the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration or amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.
  • the beer-taste beverage of one embodiment of the present invention may further comprise an acidulant.
  • the acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, gluconic acid, phytic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, gluconic acid, phytic acid, and salts thereof is preferred, and at least one selected from tartaric acid and salts thereof is more preferred.
  • These acidulants may be used alone or in combination of two or more kinds.
  • the beer-taste beverage of one embodiment of the present invention may further contain salts.
  • 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.
  • 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 of 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, even more preferably 0.42 (w/w)% or more, even more preferably 0.45 (w/w)% or more, still more preferably 0.47 (w/w)% or more, particularly preferably 0.50 (w/w)% or more, and is preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, even more preferably 0.60 (w/w)% or less, still more preferably 0.57 (w/w)% or less, and particularly preferably 0.55 (w/w)% or less.
  • 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 a water bath at 20°C for 30 minutes or more while shaking it occasionally.
  • 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 a water bath at 20°C for 30 minutes or more while shaking it occasionally.
  • the carbon dioxide pressure of the bottled beverage may be appropriately adjusted within the range that results in the above-mentioned carbon dioxide concentration, but may be 5.0 kg/ cm2 or less, 4.5 kg/cm2 or less , or 4.0 kg/cm2 or less, or may be 0.20 kg/ cm2 or more, 0.50 kg/ cm2 or more, or 1.0 kg/cm2 or more.
  • the carbon dioxide pressure of the beverage may be 0.20 kg/ cm2 or more and 5.0 kg/cm2 or less , 0.50 kg/cm2 or more and 4.5 kg/cm2 or more , or 1.0 kg/ cm2 or more and 4.0 kg/ cm2 or less.
  • 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.
  • 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.
  • 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.
  • the beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container.
  • Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles, with cans, bottle-shaped cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability.
  • a method for producing a beer-taste beverage in one aspect of the present invention is preferably a method comprising at least the following step (I), more preferably a method comprising the following steps (I) to (IV), and even more preferably a method comprising the following steps (I) to (V).
  • Step (IV) A step of adjusting or confirming the apparent fermentation degree.
  • Step (V) A step of adjusting or confirming the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, and/or the content of one or more of these acids.
  • the order of steps (I) to (V) is not particularly limited.
  • steps (I) through (V) it is confirmed whether or not each of the physical properties of the beer-taste beverage is within the above-mentioned ranges. If each of the physical properties is not within the desired range, it can be adjusted based on the above-mentioned method.
  • step (I) when the content of isomaltotriose is lower than the desired range, it can be adjusted by adding isomaltotriose, and when the content of isomaltotriose is higher than the desired range, it can be adjusted by dilution.
  • the method may include a step of adjusting or confirming the content of isomaltose and/or panose. The specific method of this step is the same as that of step (I).
  • step (II) can be adjusted by adding spirits, brewer's alcohol, etc. if it is lower than the desired range, and can be adjusted by dilution if it is higher than the desired range.
  • steps (III) and (V) may be carried out simultaneously.
  • the pH in step (III) can be adjusted by adjusting the content of the various acids described in step (V).
  • the content of the various acids in step (V) may be adjusted during the production process of the beer-taste beverage, but it can also be adjusted by adding various acids, which also allows the pH in step (III) to be adjusted.
  • the step (IV) can be adjusted by a fermentation step.
  • the apparent fermentation degree is adjusted to 0%.
  • the method for producing the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be a method that involves a fermentation step, or a method that does not involve a fermentation step.
  • a method for producing a fermented beer-taste beverage through a fermentation process and a method for producing a non-fermented beer-taste beverage without going through a fermentation process.
  • 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 one or more steps selected from steps (I) to (V) above, includes the following steps (1) to (2): Step (1): A step of obtaining a 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-fermentation liquid to carry out alcoholic fermentation.
  • steps (I) to (V) and adjustment of the sugar content, ethyl acetate content, total polyphenol content, bitterness value, and color can be carried out at one or more of the following times (i) to (iii). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately.
  • steps (1) and (2) Simultaneously with at least one of steps (1) and (2);
  • steps (1) and (2) Between steps (1) and (2);
  • step (2) After step (2).
  • Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment using various raw materials.
  • a saccharification treatment e.g., a saccharification treatment, a boiling treatment, and a solid content removal treatment
  • various raw materials e.g., 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 they may be added 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, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the original wort extract in the final beverage, etc.
  • the saccharification treatment temperature is preferably 55 to 75°C and the saccharification treatment time is preferably 30 to 240 minutes.
  • this saccharified solution it is preferable to subject this saccharified solution to a boiling treatment.
  • 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.
  • a whirlpool 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 raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained.
  • filtration through a filter having a predetermined pore size for example, a pore size of less than 30 ⁇ m
  • a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and hot water, followed by boiling.
  • a malt extract and hot water may be prepared by adding hops, bittering agents, etc. to a malt extract and hot water, followed by boiling.
  • liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt may be mixed with warm water to prepare a liquid sugar solution, which is then boiled to prepare a pre-fermentation liquid.
  • hops may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.
  • Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying 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 centrifuging and removing the supernatant completely.
  • the amount of yeast added to the raw material liquid can be appropriately set, but is, for example, about 5.0 x 10 6 cells/ml to 1.0 x 10 9 cells/ml.
  • the fermentation conditions can be set as appropriate, but from the perspective of adjusting the sugar content and alcohol content of the beer-taste beverage to the above-mentioned ranges, it is preferable that the fermentation temperature be 5 to 25°C. Furthermore, the sugar content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount added, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and the temperature (heating up or down) or pressure of the fermentation liquid can be changed during the fermentation process as necessary.
  • polysaccharide-degrading enzymes such as transglucosidase
  • a filtration process may be carried out to remove the yeast in the beer-taste beverage, or it may not be necessary to carry out a filtration process. Water and the various additives mentioned above may also be added as necessary.
  • a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation step using yeast that does not produce alcohol.
  • a yeast that does not produce alcohol may be used.
  • steps (3) and (4) it is preferable to further carry out steps (3) and (4) in addition to the above steps (1) and (2).
  • Step (3) A step of removing the alcohol from the fermentation liquid after step (2).
  • Step (4) A step of adjusting the amount of carbon dioxide gas after step (3).
  • step (3) 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.
  • the alcohol 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 (4).
  • the amount of carbon dioxide gas may be adjusted by mixing the solution after step (3) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (3).
  • 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.
  • the beer-taste beverage of the present invention is filled into a container and sealed.
  • containers of any shape and material can be used, and examples of containers include those described in "1.4 Packaged beverages.”
  • 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 may include, for example, a method having the following steps (a) to (c): Step (a): A step of subjecting the raw materials to at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid. Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.
  • Step (a) is the same as step (1) of obtaining a pre-fermentation liquid in the above-mentioned “Method for producing a fermented beer-taste beverage”.
  • the carbon dioxide gas may be added in step (b) by mixing the cooled beverage preliminaries obtained in step (a) with carbonated water, or may be added directly to the cooled beverage concentrate.
  • additives such as preservatives, sweeteners, flavors, acidulants, and colorants may be added as necessary when adding carbon dioxide gas at the same timing as step (b).
  • Step (c) A step of blending an alcohol component after at least step (a).
  • step (c) may be carried out at least after the step (a), and may be carried out, for example, at any one or more of the following timings ( ⁇ ), ( ⁇ ) and ( ⁇ ): ( ⁇ ): Between step (a) and step (b); ( ⁇ ): Simultaneously with step (b); ( ⁇ ): After step (b).
  • step (c) is preferably carried out after cooling the pre-beverage liquid obtained in step (a) to prepare a cooled beverage concentrate and before adding carbon dioxide gas.
  • the alcohol component to be added in step (c) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.
  • the above steps (I) to (V) and adjustment of the sugar content, ethyl acetate content, total polyphenol amount, bitterness value, and color can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (a) to (c), there is no need to carry out these steps separately.
  • 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.
  • the non-fermented, beer-taste beverage is filled into a container and sealed.
  • containers of any shape and material can be used, and examples of containers are as described above.
  • Method for improving aftertaste and suppressing unsuitable wateriness suitable for beer-taste beverages As one embodiment of the present invention, the following methods (1) and (2) are also provided.
  • a method for improving the aftertaste suitable for a beer-taste beverage by adding isomaltotriose to a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less hereinafter also referred to as the "aftertaste improving method").
  • the amount of isomaltotriose in the aftertaste enhancing method of one embodiment of the present invention the total amount of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid and the amount of each of these acids in the wateriness suppressing method of one embodiment of the present invention, and the various properties, components, and amounts thereof of the beer-taste beverage produced by these methods are as described above in "1. Beer-taste beverage.”
  • brewer's yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, after which the yeast was removed by filtration to produce a beverage that is beer under the Liquor Tax Act.
  • the produced beverage had a true extract concentration of 2.5 to 5.1 g/100 mL, a sugar content of 2.5 to 4.5 g/100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC.
  • the type of barley malt used as the raw material, the set temperature and holding time in each temperature range when preparing the saccharified solution, the presence or absence of enzyme addition and the timing of its addition, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, isomaltotriose content, pH, free amino nitrogen (FAN) content, and content of each acid component were adjusted to the values shown in Tables 1 to 5.
  • the isomaltotriose content was adjusted to the values shown in Tables 1 to 5 by adding isomaltotriose as necessary.
  • the beer-taste beverages prepared in Examples 1 to 32 were low-alcohol beverages, yet suppressed the wateriness that is unsuitable for beer-taste beverages, and exhibited an excellent balance of favorable flavor depth and lingering aftertaste.
  • the beer-taste beverages prepared in Comparative Examples 1 to 16 were inferior in at least one of fullness of flavor and lingering aftertaste.
  • the beer-taste beverages prepared in Comparative Examples 17 to 19 all tended to have a watery taste, which is unsuitable for a beer-taste beverage.
  • brewer's yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, after which the yeast was removed by filtration to produce a beverage that is beer under the Liquor Tax Act.
  • the produced beverage had a true extract concentration of 2.5 to 5.1 g/100 mL, a sugar content of 2.5 to 4.5 g/100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC.
  • the type of barley malt used as the raw material, the set temperatures and retention times for each temperature range when preparing the saccharified solution, the presence or absence of enzyme addition and the timing of its addition if present, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, contents of isomaltotriose, isomaltose, and panose, pH, free amino nitrogen (FAN) content, and contents of each acid component were adjusted to the values shown in Tables 6 to 7.
  • the contents of isomaltotriose, isomaltose, and panose were adjusted to the values shown in Tables 6 to 7 by adding purified products of these, as necessary.
  • the beer-taste beverages prepared in Examples 33 to 42 also suppressed the wateriness that is unsuitable for a beer-taste beverage, despite being low-alcohol beverages, and exhibited an excellent balance of ideal flavor depth and lingering aftertaste.
  • the beer-taste beverages prepared in Comparative Examples 20 to 23 were inferior in desirable aftertaste.

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Abstract

Provided is a beer-flavored beverage having an alcohol by volume of 5.0 (v/v) % or less, an apparent fermentation degree of 80% or less, an isomaltotriose content of 0.020 g/100 mL or more, and a pH of at least 4.30.

Description

ビールテイスト飲料Beer-flavored beverages

　本発明は、ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の味わいを向上させる方法に関する。 The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the taste of a beer-taste beverage.

　従来から、最近の消費者の多様化した好みに応じて、様々なビールテイスト飲料が開発されて市場に流通している。
　例えば、特許文献１には、ビールらしい味わいを有するビールテイスト飲料の提供を目的として、所定量の環状ジペプチドを含有し、ｐＨを所定の範囲に調整したビールテイスト飲料が開示されている。 In response to the diversifying tastes of consumers today, a variety of beer-flavored beverages have been developed and distributed on the market.
For example, Patent Document 1 discloses a beer-flavored beverage that contains a specified amount of cyclic dipeptide and has a pH adjusted to a specified range, with the aim of providing a beer-flavored beverage that has a beer-like taste.

国際公開第２０１７／１１５４３８号International Publication No. 2017/115438

　このような状況下、低アルコール飲料であっても、ビールテイスト飲料に不適な水っぽさが抑制され、且つ、ビールテイスト飲料に好適な味の厚み及び余韻のバランスに優れたビールテイスト飲料が求められている。 In these circumstances, there is a demand for beer-flavored beverages that, even if they are low-alcohol beverages, suppress the wateriness that is unsuitable for beer-flavored beverages and have an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-flavored beverages.

　本発明の一態様は、アルコール度数が所定値以下であり、外観発酵度、イソマルトトリオースの含有量及びｐＨを所定の範囲に調整したビールテイスト飲料を提供する。
　具体的態様としては、下記［１］～［１６］の態様を提供する。
［１］
　アルコール度数が５．０（ｖ／ｖ）％以下であり、
　外観発酵度が８０％以下であり、
　イソマルトトリオースの含有量が、０．０２０ｇ／１００ｍＬ以上であり、
　ｐＨが４．３０以上である、
ビールテイスト飲料。
［２］
　下記式（Ｉ）から算出される値Ｐが、０．０２５以上である、上記［１］に記載のビールテイスト飲料。
・式（Ｉ）：Ｐ＝イソマルトトリオースの含有量（単位：ｇ／１００ｍＬ）／外観発酵度（単位：％）×１００
［３］
　リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量が、９２０質量ｐｐｍ以上である、上記［１］又は［２］に記載のビールテイスト飲料。
［４］
　ピログルタミン酸の含有量が、１００質量ｐｐｍ以上である、上記［１］～［３］のいずれか一項に記載のビールテイスト飲料。
［５］
　リン酸の含有量が、３００質量ｐｐｍ以上である、上記［１］～［４］のいずれか一項に記載のビールテイスト飲料。
［６］
　遊離アミノ態窒素（ＦＡＮ）の含有量が、６．０ｍｇ／１００ｍＬ以上である、上記［１］～［５］のいずれか一項に記載のビールテイスト飲料。
［７］
　真正エキス濃度が、０．０１～６．０ｇ／１００ｍＬである、上記［１］～［６］のいずれか一項に記載のビールテイスト飲料。
［８］
　アルコール度数が、３．５（ｖ／ｖ）％以下である、上記［１］～［７］のいずれか一項に記載のビールテイスト飲料。
［９］
　アルコール度数が、３．０（ｖ／ｖ）％以下である、上記［１］～［７］のいずれか一項に記載のビールテイスト飲料。
［１０］
　アルコール度数が、０．５（ｖ／ｖ）％以上である、上記［１］～［９］のいずれか一項に記載のビールテイスト飲料。
［１１］
　麦芽比率が５０質量％以上１００質量％以下である、上記［１］～［１０］のいずれか一項に記載のビールテイスト飲料。
［１２］
　前記ビールテイスト飲料が、ビールである、上記［１］～［１１］のいずれか一項に記載のビールテイスト飲料。
［１３］
　ｐＨが４．３０以上４．９０以下である、上記［１］～［１２］のいずれか一項に記載のビールテイスト飲料。
［１４］
　アルコール度数が５．０（ｖ／ｖ）％以下であり、外観発酵度が８０％以下であり、イソマルトトリオースの含有量が、０．０２０ｇ／１００ｍＬ以上であり、ｐＨが４．３０以上である、ビールテイスト飲料を製造する方法であって、
　下記工程（１）～（２）及び下記工程（Ｉ）を有する、ビールテイスト飲料の製造方法。
・工程（１）：各種原材料を用いて、糖化処理、煮沸処理、及び固形分除去処理のうち少なくとも１つの処理を行い、発酵前液を得る工程。
・工程（２）：前記発酵前液に酵母を添加して、アルコール発酵を行う工程。
・工程（Ｉ）：イソマルトトリオースの含有量を調整又は確認する工程。
［１５］
　アルコール度数が５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、イソマルトトリオースを添加して、ビールテイスト飲料に好適な余韻を向上させる、方法。
［１６］
　アルコール度数が５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量を調整して、ビールテイスト飲料に不適な水っぽさを抑制させる、方法。 One aspect of the present invention provides a beer-taste beverage having an alcohol content of a specified value or less, and having an apparent fermentation degree, isomaltotriose content, and pH adjusted to fall within specified ranges.
As specific embodiments, the following embodiments [1] to [16] are provided.
[1]
The alcohol content is 5.0 (v/v)% or less,
The apparent fermentation degree is 80% or less,
The content of isomaltotriose is 0.020 g/100 mL or more,
The pH is 4.30 or more.
Beer-flavored beverage.
[2]
The beer-taste beverage according to item [1] above, wherein the value P calculated from the following formula (I) is 0.025 or greater:
Formula (I): P = isomaltotriose content (unit: g/100 mL) / apparent fermentation degree (unit: %) × 100
[3]
The beer-taste beverage according to [1] or [2] above, wherein the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more.
[4]
The beer-taste beverage according to any one of the above-mentioned [1] to [3], wherein the content of pyroglutamic acid is 100 ppm by mass or more.
[5]
The beer-taste beverage according to any one of the above-mentioned [1] to [4], wherein the phosphoric acid content is 300 ppm by mass or more.
[6]
The beer-taste beverage according to any one of [1] to [5] above, having a free amino nitrogen (FAN) content of 6.0 mg/100 mL or more.
[7]
The beer-taste beverage according to any one of the above-mentioned [1] to [6], wherein the true extract concentration is 0.01 to 6.0 g/100 mL.
[8]
The beer-taste beverage according to any one of [1] to [7] above, having an alcohol content of 3.5 (v/v)% or less.
[9]
The beer-taste beverage according to any one of [1] to [7] above, having an alcohol content of 3.0 (v/v)% or less.
[10]
The beer-taste beverage according to any one of [1] to [9] above, having an alcohol content of 0.5 (v/v)% or more.
[11]
The beer-taste beverage according to any one of the above-mentioned [1] to [10], wherein the malt ratio is 50% by mass or more and 100% by mass or less.
[12]
The beer-taste beverage according to any one of the above-mentioned [1] to [11], wherein the beer-taste beverage is beer.
[13]
The beer-taste beverage according to any one of the above-mentioned [1] to [12], which has a pH of 4.30 or higher and 4.90 or lower.
[14]
1. A method for producing a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, an apparent degree of fermentation of 80% or less, an isomaltotriose content of 0.020 g/100 mL or more, and a pH of 4.30 or more, comprising:
A method for producing a beer-taste beverage, comprising the following steps (1) and (2) and the following step (I):
Step (1): A step of obtaining a 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-fermentation liquid to carry out alcoholic fermentation.
Step (I): A step of adjusting or confirming the content of isomaltotriose.
[15]
A method for improving the aftertaste suitable for a beer-taste beverage by adding isomaltotriose to a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less.
[16]
The method comprises adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, thereby suppressing wateriness unsuitable for a beer-taste beverage.

　本発明の好適な一態様のビールテイスト飲料は、低アルコール飲料でありつつも、ビールテイスト飲料に不適な水っぽさが抑制し、ビールテイスト飲料に好適な味の厚み及び余韻のバランスに優れた飲料となり得る。 A preferred embodiment of the beer-flavored beverage of the present invention is a low-alcohol beverage that suppresses the wateriness that is unsuitable for beer-flavored beverages, and can be a beverage that has an excellent balance of richness of flavor and lingering aftertaste that is suitable for beer-flavored beverages.

　本明細書に記載された数値範囲については、上限値及び下限値を任意に組み合わせることができる。例えば、数値範囲として「好ましくは３０～１００、より好ましくは４０～８０」と記載されている場合、「３０～８０」との範囲や「４０～１００」との範囲も、本明細書に記載された数値範囲に含まれる。また、例えば、数値範囲として「好ましくは３０以上、より好ましくは４０以上であり、また、好ましくは１００以下、より好ましくは８０以下である」と記載されている場合、「３０～８０」との範囲や「４０～１００」との範囲も、本明細書に記載された数値範囲に含まれる。
　加えて、本明細書に記載された数値範囲として、例えば「６０～１００」との記載は、「６０以上（６０又は６０超）、１００以下（１００又は１００未満）」という範囲であることを意味する。 The upper and lower limit values of the numerical ranges described in this specification can be arbitrarily combined. For example, when the numerical range is described as "preferably 30 to 100, more preferably 40 to 80", the range of "30 to 80" and the range of "40 to 100" are also included in the numerical range described in this specification. In addition, when the 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 of "30 to 80" and the range of "40 to 100" are also included in the numerical range described in this specification.
In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or more) to 100 or less (100 or less)."

１．　ビールテイスト飲料
　本明細書において、「ビールテイスト飲料」とは、ビール様の風味をもつアルコール含有又はノンアルコールの炭酸飲料をいう。つまり、本明細書のビールテイスト飲料は、特に断わりがない場合、ビール風味を有するいずれの炭酸飲料をも包含する。
　したがって、「ビールテイスト飲料」には、例えば、麦芽、ホップ、及び水を原料として、これらを、酵母を用いて発酵させて得られる麦芽発酵飲料であるビールや発酵ビールテイスト飲料だけでなく、エステルや高級アルコール、ラクトン等の香気成分を含むビール香料が添加された炭酸飲料（非発酵ビールテイスト飲料）をも包含する。 1. Beer-taste beverage 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, "beer-flavored beverages" include 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.

　ビール香料に含まれる香気成分としては、例えば、酢酸イソアミル、酢酸エチル、ｎ－プロパノール、イソブタノール、アセトアルデヒド、カプロン酸エチル、カプリル酸エチル、イソアミルプロピオネート、リナロール、ゲラニオール、シトラール、４－ビニルグアイアコール（４－ＶＧ）、４－メチル－３－ペンテン酸、２－メチル－2－ペンテン酸、１，４－シネオール、１，８－シネオール、２，３－ジエチル－５－メチルピラジン、γ－デカノラクトン、γ－ウンデカラクトン、ヘキサン酸エチル、２－メチル酪酸エチル、ｎ－酪酸エチル、ミルセン、リモネン、マルトール、エチルマルトール、フェニル酢酸、フラネオール、フルフラール、メチオナール、３－メチル－２－ブテン－１－チオール、３－メチル－２－ブタンチオール、ダイアセチル、フェルラ酸、ゲラン酸、ゲラニルアセテート、酪酸エチル、オクタン酸、デカン酸、９－デセン酸、ノナン酸、テトラデカン酸、プロパン酸、２－メチルプロパン酸、γ－ブチロラクトン、２－アミノアセトフェノン、３－フェニルプロピオン酸エチル、２－エチル－４－ヒドロキシ－５－メチル－３（２Ｈ）－フラノン、ジメチルスルホン、３－メチルシクロペンタン－１，２－ジオン、２－メチルブタナール、３－メチルブタナール、２－メチルテトラヒドロフラン－３－オン、２－アセチルフラン、２－メチルテトラヒドロフラン－３－オン、ヘキサナール、ヘキサノール、シス－３－ヘキセナール、１－オクテン－３－オール、β-ユーデスモール、４－メルカプト－４－メチルペンタン－２－オン、β－カリオフィレン、β－ミルセン、フルフリルアルコール、２－エチルピラジン、２，３－ジメチルピラジン、酢酸２－メチルブチル、イソアミルアルコール、５－ヒドロキシメチルフルフラール、フェニルアセトアルデヒド、１－フェニル－３－ブテン－1－オン、トランス－２－ヘキセナール、ノナナール、フェネチルアルコール等が挙げられる。 The aroma components contained in beer flavorings include, for example, 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, and γ-decanoic acid. Lactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, 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-methyl ethylpropanoic 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, These include 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-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol.

　また、本発明の一態様のビールテイスト飲料は、酵母を用いて発酵工程を経た発酵ビールテイスト飲料であってもよく、発酵工程を経ない非発酵ビールテイスト飲料であってもよい。
　発酵ビールテイスト飲料としては、上面発酵酵母（サッカロマイセス等）を用いた発酵工程を経て醸造された上面発酵ビールテイスト飲料（エールビールテイスト飲料）であってもよく、下面発酵酵母（サッカロマイセス等）を用いた発酵工程を経て醸造された下面発酵ビールテイスト飲料（ラガービールテイスト飲料、ピルスナービールテイスト飲料）であってもよく、上面発酵酵母と下面発酵酵母とを、同じ発酵工程でもしくは別々の発酵工程で用いて得られた発酵ビールテイスト飲料であってもよい。また、本明細書でいう「発酵」は、アルコールが生じるアルコール発酵であってもよく、アルコールが生じない非アルコール発酵であってもよい。 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-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using a top-fermenting yeast (Saccharomyces, etc.), a bottom-fermented beer-taste beverage (lager beer-taste beverage, pilsner beer-taste beverage) brewed through a fermentation process using a bottom-fermenting yeast (Saccharomyces, etc.), or a fermented beer-taste beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

　加えて、本発明の一態様のビールテイスト飲料は、原料として麦芽を用いた麦芽使用ビールテイスト飲料であってもよく、麦芽を用いない麦芽不使用ビールテイスト飲料であってもよい。麦芽使用ビールテイスト飲料としては、例えば、大麦麦芽使用ビールテイスト飲料が挙げられる。 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 beer-taste beverage that uses barley malt.

　本発明の一態様のビールテイスト飲料は、アルコール度数が１（ｖ／ｖ）％以上のアルコール含有ビールテイスト飲料であってもよく、アルコール度数が１（ｖ／ｖ）％未満のノンアルコールビールテイスト飲料であってもよい。
　なお、ノンアルコールビールテイスト飲料は、発酵工程を経た後、当該発酵工程で生じたアルコールを除去して製造されたノンアルコール発酵ビールテイスト飲料であってもよく、発酵工程を経ずにビール様の風味をもつように調製したノンアルコール非発酵ビールテイスト飲料であってもよい。また、アルコールを生成しない非アルコール発酵工程を経るものを含むものであってもよい。 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 a non-alcohol 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.

　本発明の一態様のビールテイスト飲料は、アルコール度数を５．０（ｖ／ｖ）％以下に調整しているため、程良い酔いを感じやすい低アルコールのビールテイスト飲料とすることができ、アルコール飲料に抵抗感がある需要者にも適した飲料となり得る。
　上記観点から、本発明の一態様のビールテイスト飲料のアルコール度数は、４．９（ｖ／ｖ）％以下、４．８（ｖ／ｖ）％以下、４．７（ｖ／ｖ）％以下、４．６（ｖ／ｖ）％以下、４．５（ｖ／ｖ）％以下、４．４（ｖ／ｖ）％以下、４．３（ｖ／ｖ）％以下、４．２（ｖ／ｖ）％以下、４．１（ｖ／ｖ）％以下、４．０（ｖ／ｖ）％以下、３．９（ｖ／ｖ）％以下、３．８（ｖ／ｖ）％以下、３．７（ｖ／ｖ）％以下、３．６（ｖ／ｖ）％以下、３．５（ｖ／ｖ）％以下、３．４（ｖ／ｖ）％以下、３．３（ｖ／ｖ）％以下、３．２（ｖ／ｖ）％以下、３．１（ｖ／ｖ）％以下、３．０（ｖ／ｖ）％以下、２．９（ｖ／ｖ）％以下、２．８（ｖ／ｖ）％以下、２．７（ｖ／ｖ）％以下、２．６（ｖ／ｖ）％以下、２．５（ｖ／ｖ）％以下、２．４（ｖ／ｖ）％以下、２．３（ｖ／ｖ）％以下、２．２（ｖ／ｖ）％以下、２．１（ｖ／ｖ）％以下、２．０（ｖ／ｖ）％以下、１．８（ｖ／ｖ）％以下、１．６（ｖ／ｖ）％以下、１．５（ｖ／ｖ）％以下、１．４（ｖ／ｖ）％以下、１．３（ｖ／ｖ）％以下、１．２（ｖ／ｖ）％以下、１．１（ｖ／ｖ）％以下、１．０（ｖ／ｖ）％以下、０．９（ｖ／ｖ）％以下、０．８（ｖ／ｖ）％以下、０．７（ｖ／ｖ）％以下、０．６（ｖ／ｖ）％以下、０．５（ｖ／ｖ）％以下、又は０．５（ｖ／ｖ）％未満としてもよい。
　また、飲みごたえをより良好とした低アルコールのビールテイスト飲料とする観点から、本発明の一態様のビールテイスト飲料のアルコール度数は、０．０（ｖ／ｖ）％以上、０．０（ｖ／ｖ）％超、０．１（ｖ／ｖ）％以上、０．３（ｖ／ｖ）％以上、０．５（ｖ／ｖ）％以上、０．７（ｖ／ｖ）％以上、１．０（ｖ／ｖ）％以上、１．２（ｖ／ｖ）％以上、１．４（ｖ／ｖ）％以上、１．５（ｖ／ｖ）％以上、１．６（ｖ／ｖ）％以上、１．８（ｖ／ｖ）％以上、２．０（ｖ／ｖ）％以上、２．２（ｖ／ｖ）％以上、２．４（ｖ／ｖ）％以上、２．５（ｖ／ｖ）％以上、２．６（ｖ／ｖ）％以上、２．７（ｖ／ｖ）％以上、２．８（ｖ／ｖ）％以上、２．９（ｖ／ｖ）％以上、３．０（ｖ／ｖ）％以上、３．１（ｖ／ｖ）％以上、３．２（ｖ／ｖ）％以上、３．３（ｖ／ｖ）％以上、または３．４（ｖ／ｖ）％以上としてもよい。 The beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to 5.0 (v/v)% or less, making it a low-alcohol beer-flavored beverage that provides a moderate intoxication, and can be a suitable beverage even for consumers who are averse to alcoholic beverages.
In view of the above, the alcohol content of a beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v/v)% or less, 4.8 (v/v)% or less, 4.7 (v/v)% or less, 4.6 (v/v)% or less, 4.5 (v/v)% or less, 4.4 (v/v)% or less, 4.3 (v/v)% or less, 4.2 (v/v)% or less, 4.1 (v/v)% or less, 4.0 (v/v)% or less, 3.9 (v/v)% or less, 3.8 (v/v)% or less, 3.7 (v/v)% or less, 3.6 (v/v)% or less, 3.5 (v/v)% or less , 3.4 (v/v)% or less, 3.3 (v/v)% or less, 3.2 (v/v)% or less, 3.1 (v/v)% or less, 3.0 (v/v)% or less, 2.9 (v/v)% or less , 2.8 (v/v)% or less, 2.7 (v/v)% or less, 2.6 (v/v)% or less, 2.5 (v/v)% or less, 2.4 (v/v)% or less, 2.3 (v/v)% or less Lower, 2.2 (v/v)% or less, 2.1 (v/v)% or less, 2.0 (v/v)% or less, 1.8 (v/v)% or less, 1.6 (v/v)% or less, 1.5 (v/v)% It may be 1.4 (v/v)% or less, 1.3 (v/v)% or less, 1.2 (v/v)% or less, 1.1 (v/v)% or less, 1.0 (v/v)% or less, 0.9 (v/v)% or less, 0.8 (v/v)% or less, 0.7 (v/v)% or less, 0.6 (v/v)% or less, 0.5 (v/v)% or less, or less than 0.5 (v/v)%.
Furthermore, from the perspective of providing a low-alcohol beer-taste beverage with a more satisfying drinkability, the alcohol content of the beer-taste beverage of one embodiment of the present invention may be 0.0 (v/v)% or more, more than 0.0 (v/v)%, 0.1 (v/v)% or more, 0.3 (v/v)% or more, 0.5 (v/v)% or more, 0.7 (v/v)% or more, 1.0 (v/v)% or more, 1.2 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.8 (v/v)% or more, 1.9 (v/v)% or more, 1.1 (v/v)% or more, 1.2 (v/v)% or more, 1.3 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more, 1.7 (v/v)% or more, 1.8 (v/v)% or more, 1.9 ... .6 (v/v)% or more, 1.8 (v/v)% or more, 2.0 (v/v)% or more, 2.2 (v/v)% or more, 2.4 (v/v)% or more, 2.5 (v/v)% or more, 2.6 (v/v)% or more, 2.7 (v/v)% or more, 2.8 (v/v)% or more, 2.9 (v/v)% or more, 3.0 (v/v)% or more, 3.1 (v/v)% or more, 3.2 (v/v)% or more, 3.3 (v/v)% or more, or 3.4 (v/v)% or more.

　なお、本明細書において、アルコール度数は、体積／体積基準の百分率（（ｖ／ｖ）％）で示されるものとする。また、飲料のアルコール度数は、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。 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, by a vibration density meter.

　また、本発明の一態様のビールテイスト飲料のアルコール度数は、希釈水又は炭酸水の添加及び添加する場合の添加量、原材料（麦、麦芽、コーングリッツ、糖液等）の種類、原材料の量、酵素の種類、酵素の添加量、酵素の添加のタイミング、仕込槽での糖化時間、仕込槽でのタンパク分解時間、仕込槽でのｐＨ、仕込工程（麦芽投入から酵母添加前での麦汁製造工程）でのｐＨ、ｐＨ調整の際に使用する酸の添加量、ｐＨ調整のタイミング（仕込時、発酵時、発酵完了時、ビール濾過前、ビール濾過後など）、麦汁を調製する際（糖化時含む）の各温度領域の設定温度及び保持時間、発酵前液のオリジナルエキス濃度、発酵工程でのオリジナルエキス濃度、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度等）、並びに、スピリッツや醸造アルコール等の添加の有無及び添加する場合の添加量等を適宜設定することで所望の範囲に調整することができる。 The alcohol content of the beer-flavored beverage of one embodiment of the present invention can be determined by a number of factors, including the addition of dilution water or carbonated water and the amount added if added, the type of raw material (barley, malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH during 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, when fermentation is complete, The desired range can be adjusted by appropriately setting the following: (before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and whether or not spirits or brewed alcohol are added and the amount added if added.

　本発明の一態様のビールテイスト飲料は、アルコール度数を上記範囲となるように調整するために、アルコール成分として、穀物に由来するスピリッツ（蒸留酒）を含有してもよい。
　本明細書において、スピリッツとは、麦、米、そば、トウモロコシ、芋、さとうきび等の穀物を原料として、麦芽または必要により酵素剤を用いて糖化し、酵母を用いて発酵させた後、さらに蒸留して得られる酒類を意味する。スピリッツの原材料である穀物としては、イネ科に属する植物が好ましく、麦がより好ましい。
　なお、本発明の一態様のビールテイスト飲料は、良質な味わいを有し、ビールらしい低アルコールのビールテイスト飲料とする観点から、スピリッツを含有しない飲料としてもよい。 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 to fall 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 saccharified grains. 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.

　本発明の一態様のビールテイスト飲料は、程良い酔いを感じやすい低アルコールのビールテイスト飲料とする観点から、アルコール度数を５．０（ｖ／ｖ）％以下に調整している。
　しかしながら、アルコール度数が低いビールテイスト飲料は、ビールテイスト飲料に不適な水っぽさを感じやすくなると共に、ビールテイスト飲料に好適な味の厚みや余韻が低下する傾向にある。
　このような問題に対して、本発明の一態様のビールテイスト飲料は、アルコール度数を５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、外観発酵度、イソマルトトリオースの含有量、及び、ｐＨを所定の範囲に調整することで、当該問題の解決を図っている。 The beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to no more than 5.0 (v/v)% in order to provide a low-alcohol beer-flavored beverage that provides a moderate intoxication.
However, beer-flavored beverages with a low alcohol content tend to be perceived as watery, which is unsuitable for a beer-flavored beverage, and to lack the richness of flavor and lingering aftertaste that are desirable for a beer-flavored beverage.
In response to these problems, one embodiment of the beer-taste beverage of the present invention aims to solve the problem by adjusting the apparent fermentation degree, isomaltotriose content, and pH within predetermined ranges for a beer-taste beverage with an alcohol content of 5.0 (v/v)% or less.

　本発明の一態様のビールテイスト飲料は、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に好適な味の厚みを向上させた飲料とするために、外観発酵度を８０％以下に調整している。
　本発明の一態様のビールテイスト飲料において、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に好適な味の厚みをより向上させた飲料とする観点から、外観発酵度は、８０％以下、７９％以下、７８％以下、７７％以下、７６％以下、７５％以下、７４％以下、７３％以下、７２％以下、７１％以下、７０％以下、６９％以下、６８％以下、６７％以下、６６％以下、６５％以下、６４％以下、６３％以下、６２％以下、６１％以下、６０％以下、５９％以下、５８％以下、５７％以下、５６％以下、５５％以下、又は５４％以下とすることが好ましく、また、３０％以上、３２％以上、３５％以上、３７％以上、４０％以上、４１％以上、４２％以上、４３％以上、４４％以上、４５％以上、４６％以上、４７％以上、４８％以上、４９％以上、５０％以上、５１％以上、５２％以上、５３％以上、５４％以上、又は５５％以上としてもよい。
　なお、本発明の一態様のビールテイスト飲料は、外観発酵度が０％である非発酵ビールテイスト飲料や、外観発酵度が低い（例えば、５％以下、１０％以下、２０％以下、２５％以下、３０％以下、３５％以下、又は４０％以下）である発酵工程の途中で発酵を終了した低発酵ビールテイスト飲料も含まれる。 In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is adjusted to 80% or less to provide a beverage with improved flavor depth suitable for a beer-taste beverage, even as a low-alcohol beer-taste beverage.
In one aspect of the beer-taste beverage of the present invention, from the perspective of providing a beverage with improved flavor depth suitable for a beer-taste beverage even as a low-alcohol beer-taste beverage, the apparent fermentation degree is preferably 80% or less, 79% or less, 78% or less, 77% or less, 76% or less, 75% or less, 74% or less, 73% or less, 72% or less, 71% or less, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 64% or less, 63% or less, 62% or less, 63% or less, 64% or less, 65 ... %, 61% or less, 60% or less, 59% or less, 58% or less, 57% or less, 56% or less, 55% or less, or 54% or less, and may be 30% or more, 32% or more, 35% or more, 37% or more, 40% or more, 41% or more, 42% or more, 43% or more, 44% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, or 55% or more.
Note that the beer-taste beverage of one embodiment of the present invention also includes non-fermented beer-taste beverages with an apparent fermentation degree of 0% and low-fermented beer-taste beverages with a low apparent fermentation degree (e.g., 5% or less, 10% or less, 20% or less, 25% or less, 30% or less, 35% or less, or 40% or less) in which fermentation has been terminated midway through the fermentation process.

　外観発酵度は、希釈水または炭酸水の添加、原材料（麦芽、コーングリッツ、糖液等）の種類、原材料の量、酵素の種類、酵素（糖質分解酵素、異性化酵素等も含む）の添加量、酵素反応時の温度、酵素の添加のタイミング、糖化時間、糖化時のｐＨ、糖化時の温度、仕込工程（麦芽投入から酵母添加前までの麦汁製造工程）でのｐＨ、仕込工程での温度、麦汁濾過の時間、麦汁を調製する際（糖化時含む）の各温度領域の設定温度及び保持時間、発酵前液のオリジナルエキス濃度、発酵工程でのオリジナルエキス濃度、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度、酵素の添加量、酵素の種類、酵素の添加タイミング等）等を適宜設定して調整することができる。
　本明細書において、「外観発酵度」とは、発酵前の液に含まれる全糖濃度のうち、酵母がアルコール発酵の栄養源として消費できる糖濃度の占める割合を意味する。例えば、ビールテイスト飲料の外観発酵度ＡＡは、下記式（１）から算出することができる。
　式（１）：ＡＡ（％）＝１００×（Ｐ－Ｅｓ）／Ｐ
　上記式（１）中、「Ｐ」は、オリジナルエキス濃度（原麦汁エキス濃度）であり、「ＢＣＯＪビール分析法（日本醸造協会発行、ビール酒造組合編集、２００４年１１月１日改訂版）」に記載された方法により、測定することができる。
　また、「Ｅｓ」は、ビールテイスト飲料の外観エキス濃度を示す。外観エキス濃度は、例えば、「ＢＣＯＪビール分析法（日本醸造協会発行、ビール酒造組合編集、２００４年１１月１日改訂版）」に記載されるように、下記式（２）から算出することができる。
　式（２）：Ｅｓ＝－４６０．２３４＋６６２．６４９×Ｄ－２０２．４１４×Ｄ２
（式（２）中、Ｄは、ガス抜きビールテイスト飲料の比重である。）
　なお、外観エキス濃度「Ｅｓ」は、上記式（２）中のＤによって負の値になることがあるため、算出される外観発酵度が１００％を超える場合がある。 The apparent fermentation degree can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzyme, isomerase, 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 mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the mashing 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-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth 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 degree of attenuation" 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 degree of attenuation 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 concentration (original wort extract concentration), which 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 on November 1, 2004)."
Furthermore, "Es" indicates the apparent extract concentration of the beer-taste beverage. The apparent extract concentration can be calculated, for example, from the following formula (2), as described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition dated November 1, 2004)."
Formula (2): Es=-460.234+662.649×D-202.414×D 2
(In formula (2), D is the specific gravity of the degassed beer-taste beverage.)
In addition, since the apparent extract concentration "Es" may become a negative value depending on D in the above formula (2), the calculated apparent fermentation degree may exceed 100%.

　本発明の一態様のビールテイスト飲料は、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に好適な余韻を向上させた飲料とするために、イソマルトトリオースの含有量を０．０２０ｇ／１００ｍＬ以上に調整している。
　本発明の一態様のビールテイスト飲料において、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に好適な余韻をより向上させた飲料とする観点から、イソマルトトリオースの含有量は、０．０２０ｇ／１００ｍＬ以上、０．０２２ｇ／１００ｍＬ以上、０．０２４ｇ／１００ｍＬ以上、０．０２６ｇ／１００ｍＬ以上、０．０２８ｇ／１００ｍＬ以上、０．０３０ｇ／１００ｍＬ以上、０．０３２ｇ／１００ｍＬ以上、０．０３４ｇ／１００ｍＬ以上、０．０３６ｇ／１００ｍＬ以上、０．０３８ｇ／１００ｍＬ以上、０．０４０ｇ／１００ｍＬ以上、０．０４２ｇ／１００ｍＬ以上、０．０４４ｇ／１００ｍＬ以上、０．０４６ｇ／１００ｍＬ以上、０．０４８ｇ／１００ｍＬ以上、０．０５０ｇ／１００ｍＬ以上、０．０５２ｇ／１００ｍＬ以上、０．０５４ｇ／１００ｍＬ以上、０．０５６ｇ／１００ｍＬ以上、０．０５８ｇ／１００ｍＬ以上、０．０６０ｇ／１００ｍＬ以上、０．０６２ｇ／１００ｍＬ以上、０．０６４ｇ／１００ｍＬ以上、０．０６６ｇ／１００ｍＬ以上、０．０６８ｇ／１００ｍＬ以上、０．０７０ｇ／１００ｍＬ以上、０．０７２ｇ／１００ｍＬ以上、０．０７４ｇ／１００ｍＬ以上、０．０７６ｇ／１００ｍＬ以上、０．０７８ｇ／１００ｍＬ以上、０．０８０ｇ／１００ｍＬ以上、又は０．０８２ｇ／１００ｍＬ以上とすることが好ましく、また、１０．００ｇ／１００ｍＬ以下、９．５０ｇ／１００ｍＬ以下、９．００ｇ／１００ｍＬ以下、８．５０ｇ／１００ｍＬ以下、８．００ｇ／１００ｍＬ以下、７．５０ｇ／１００ｍＬ以下、７．００ｇ／１００ｍＬ以下、６．５０ｇ／１００ｍＬ以下、６．００ｇ／１００ｍＬ以下、５．５０ｇ／１００ｍＬ以下、５．００ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ以下、４．００ｇ／１００ｍＬ以下、３．５０ｇ／１００ｍＬ以下、３．００ｇ／１００ｍＬ以下、２．５０ｇ／１００ｍＬ以下、２．００ｇ／１００ｍＬ以下、１．９０ｇ／１００ｍＬ以下、１．８０ｇ／１００ｍＬ以下、１．７０ｇ／１００ｍＬ以下、１．６０ｇ／１００ｍＬ以下、１．５０ｇ／１００ｍＬ以下、１．４０ｇ／１００ｍＬ以下、１．３０ｇ／１００ｍＬ以下、１．２０ｇ／１００ｍＬ以下、１．１０ｇ／１００ｍＬ以下、１．００ｇ／１００ｍＬ以下、０．９００ｇ／１００ｍＬ以下、０．８００ｇ／１００ｍＬ以下、０．７００ｇ／１００ｍＬ以下、０．６００ｇ／１００ｍＬ以下、０．５００ｇ／１００ｍＬ以下、０．４００ｇ／１００ｍＬ以下、０．３００ｇ／１００ｍＬ以下、０．２００ｇ／１００ｍＬ以下、０．１９０ｇ／１００ｍＬ以下、０．１８０ｇ／１００ｍＬ以下、０．１７０ｇ／１００ｍＬ以下、０．１６０ｇ／１００ｍＬ以下、０．１５０ｇ／１００ｍＬ以下、０．１４０ｇ／１００ｍＬ以下、０．１３０ｇ／１００ｍＬ以下、０．１２０ｇ／１００ｍＬ以下、０．１１０ｇ／１００ｍＬ以下、０．１００ｇ／１００ｍＬ以下、又は０．０９０ｇ／１００ｍＬ以下としてもよい。 The beer-taste beverage of one embodiment of the present invention has an isomaltotriose content adjusted to 0.020 g/100 mL or more so that it is a low-alcohol beer-taste beverage with an improved aftertaste that is suitable for beer-taste beverages.
In the beer-taste beverage of one aspect of the present invention, from the perspective of providing a beverage with an improved aftertaste suitable for beer-taste beverages, even as a low-alcohol beer-taste beverage, the isomaltotriose content is preferably 0.020 g/100 mL or more, 0.022 g/100 mL or more, 0.024 g/100 mL or more, 0.026 g/100 mL or more, 0.028 g/100 mL or more, 0.030 g/100 mL or more, 0.032 g/100 mL or more, 0.034 g/100 mL or more, 0.036 g/100 mL or more, 0.038 g/100 mL or more, 0.040 g/100 mL or more, 0.042 g/100 mL or more, 0.044 g/100 mL or more, 0.046 g/100 mL or more, 0.048 g/100 mL or more or more, 0.050g/100mL or more, 0.052g/100mL or more, 0.054g/100mL or more, 0.056g/100mL or more, 0.058g/100mL or more, 0.060g/100mL or more, 0.062g/100mL or more, 0.064g/100mL or more, 0.066g/100mL or more, 0.068g/100mL or more, 0.07 It is preferable that the concentration is 0 g/100 mL or more, 0.072 g/100 mL or more, 0.074 g/100 mL or more, 0.076 g/100 mL or more, 0.078 g/100 mL or more, 0.080 g/100 mL or more, or 0.082 g/100 mL or more, and is 10.00 g/100 mL or less, 9.50 g/100 mL or less, or 9.00 g/100 mL or less. , 8.50g/100mL or less, 8.00g/100mL or less, 7.50g/100mL or less, 7.00g/100mL or less, 6.50g/100mL or less, 6.00g/1 00 mL or less, 5.50 g/100 mL or less, 5.00 g/100 mL or less, 4.50 g/100 mL or less, 4.00 g/100 mL or less, 3.50 g/100 mL or less, 3. 00g/100mL or less, 2.50g/100mL or less, 2.00g/100mL or less, 1.90g/100mL or less, 1.80g/100mL or less, 1.70g/100mL Below, 1.60g/100mL or less, 1.50g/100mL or less, 1.40g/100mL or less, 1.30g/100mL or less, 1.20g/100mL or less, 1.10g/ 100mL or less, 1.00g/100mL or less, 0.900g/100mL or less, 0.800g/100mL or less, 0.700g/100mL or less, 0.600g/100m L or less, 0.500g/100mL or less, 0.400g/100mL or less, 0.300g/100mL or less, 0.200g/100mL or less, 0.190g/100mL or less, It may be 0.180 g/100 mL or less, 0.170 g/100 mL or less, 0.160 g/100 mL or less, 0.150 g/100 mL or less, 0.140 g/100 mL or less, 0.130 g/100 mL or less, 0.120 g/100 mL or less, 0.110 g/100 mL or less, 0.100 g/100 mL or less, or 0.090 g/100 mL or less.

　なお、本明細書において、イソマルトトリオースの含有量は、例えば、高速液体クロマトグラフィー（ＨＰＬＣ）により測定することができる。
　また、本発明の一態様のビールテイスト飲料のイソマルトトリオースの含有量は、原材料として、イソマルトトリオースを含む液糖等の甘味料及び穀物の使用量や使用比率を調整すること、酵素の種類（酵素を含有する原料の種類等）、酵素の添加量、及び酵素の添加のタイミングを調整すること、糖化液を調製する際の各温度領域の設定温度及び保持時間を調整すること、発酵工程の諸条件（酵母品種、酵母の添加量、酵母の添加のタイミング、酵母の除去タイミング、酵母量を減らすタイミング、酵母増殖数、酵母増殖時間、酵母活性、酵母の大きさ（セルサイズ）、酸素濃度、二酸化炭素濃度、窒素濃度、発酵温度、発酵時間、圧力設定等）を調整すること等によって、所望の含有量に調整できる。
　また、本発明の一態様のビールテイスト飲料において、イソマルトトリオースの含有量を調整するために、イソマルトトリオース精製物を直接添加してもよく、イソマルトトリオース精製物を実質的に添加せずに、上述の条件を適宜設定して、イソマルトトリオースの含有量を調整してもよい。 In this specification, the content of isomaltotriose can be measured, for example, by high performance liquid chromatography (HPLC).
Furthermore, the isomaltotriose content in the beer-taste beverage of one embodiment of the present invention can be adjusted to a desired content by adjusting the amounts and ratios of grains and sweeteners such as liquid sugar containing isomaltotriose used as raw materials, adjusting the type of enzyme (e.g., type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition, adjusting the set temperatures and holding times for each temperature range when preparing the saccharified solution, and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
Furthermore, in the beer-taste beverage of one embodiment of the present invention, in order to adjust the isomaltotriose content, purified isomaltotriose product may be directly added, or the isomaltotriose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding purified isomaltotriose product.

　本発明の一態様のビールテイスト飲料は、イソマルトースを含有してもよい。
　本発明の一態様のビールテイスト飲料において、イソマルトースの含有量は、０．００１ｇ／１００ｍＬ以上、０．００５ｇ／１００ｍＬ以上、０．０１０ｇ／１００ｍＬ以上、０．０１５ｇ／１００ｍＬ以上、０．０２０ｇ／１００ｍＬ以上、０．０２５ｇ／１００ｍＬ以上、０．０３０ｇ／１００ｍＬ以上、０．０３５ｇ／１００ｍＬ以上、０．０４０ｇ／１００ｍＬ以上、０．０４５ｇ／１００ｍＬ以上、０．０５０ｇ／１００ｍＬ以上、０．０６０ｇ／１００ｍＬ以上、０．０７０ｇ／１００ｍＬ以上、０．０８０ｇ／１００ｍＬ以上、０．０９０ｇ／１００ｍＬ以上、０．１００ｇ／１００ｍＬ以上、０．１２０ｇ／１００ｍＬ以上、０．１４０ｇ／１００ｍＬ以上、０．１５０ｇ／１００ｍＬ以上、０．１６０ｇ／１００ｍＬ以上、０．１８０ｇ／１００ｍＬ以上、０．２００ｇ／１００ｍＬ以上、０．２２０ｇ／１００ｍＬ以上、０．２４０ｇ／１００ｍＬ以上、０．２５０ｇ／１００ｍＬ以上、０．２６０ｇ／１００ｍＬ以上、０．２８０ｇ／１００ｍＬ以上、０．３００ｇ／１００ｍＬ以上、０．３２０ｇ／１００ｍＬ以上、０．３４０ｇ／１００ｍＬ以上、０．３５０ｇ／１００ｍＬ以上、０．３６０ｇ／１００ｍＬ以上、０．３８０ｇ／１００ｍＬ以上、０．４００ｇ／１００ｍＬ以上、０．４２０ｇ／１００ｍＬ以上、０．４４０ｇ／１００ｍＬ以上、０．４５０ｇ／１００ｍＬ以上、０．４６０ｇ／１００ｍＬ以上、又は０．４８０ｇ／１００ｍＬ以上としてもよく、また、１０．００ｇ／１００ｍＬ以下、９．５０ｇ／１００ｍＬ以下、９．００ｇ／１００ｍＬ以下、８．５０ｇ／１００ｍＬ以下、８．００ｇ／１００ｍＬ以下、７．５０ｇ／１００ｍＬ以下、７．００ｇ／１００ｍＬ以下、６．５０ｇ／１００ｍＬ以下、６．００ｇ／１００ｍＬ以下、５．５０ｇ／１００ｍＬ以下、５．００ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ以下、４．００ｇ／１００ｍＬ以下、３．５０ｇ／１００ｍＬ以下、３．００ｇ／１００ｍＬ以下、２．５０ｇ／１００ｍＬ以下、２．００ｇ／１００ｍＬ以下、１．９０ｇ／１００ｍＬ以下、１．８０ｇ／１００ｍＬ以下、１．７０ｇ／１００ｍＬ以下、１．６０ｇ／１００ｍＬ以下、１．５０ｇ／１００ｍＬ以下、１．４０ｇ／１００ｍＬ以下、１．３０ｇ／１００ｍＬ以下、１．２０ｇ／１００ｍＬ以下、１．１０ｇ／１００ｍＬ以下、１．００ｇ／１００ｍＬ以下、０．９００ｇ／１００ｍＬ以下、０．８００ｇ／１００ｍＬ以下、０．７００ｇ／１００ｍＬ以下、０．６００ｇ／１００ｍＬ以下、０．５００ｇ／１００ｍＬ以下、０．４００ｇ／１００ｍＬ以下、０．３００ｇ／１００ｍＬ以下、０．２００ｇ／１００ｍＬ以下、０．１００ｇ／１００ｍＬ以下、又は０．０９０ｇ／１００ｍＬ以下としてもよい。 The beer-taste beverage of one embodiment of the present invention may contain isomaltose.
In the beer-taste beverage of one embodiment of the present invention, the isomaltose content is 0.001 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.015 g/100 mL or more, 0.020 g/100 mL or more, 0.025 g/100 mL or more, 0.030 g/100 mL or more, 0.035 g/100 mL or more, 0.040 g/100 mL or more, 0.045 g/100 mL or more, 0.050 g/100 mL or more, 0.060 g/100 mL or more, 0.070 g/100 mL or more, 0.080 g/100 mL or more, 0.090 g/100 mL or more, 0.100 g/100 mL or more, 0.120 g/100 mL or more, 0. 140g/100mL or more, 0.150g/100mL or more, 0.160g/100mL or more, 0.180g/100mL or more, 0.200g/100mL or more, 0.220g/100mL or more, 0.240g/100mL or more, 0.250g/100mL or more, 0.260g/100mL or more, 0.280g/100mL or more Top, 0.300g/100mL or more, 0.320g/100mL or more, 0.340g/100mL or more, 0.350g/100mL or more, 0.360g/100m L or more, 0.380g/100mL or more, 0.400g/100mL or more, 0.420g/100mL or more, 0.440g/100mL or more, 0.450g/10 0 mL or more, 0.460 g/100 mL or more, or 0.480 g/100 mL or more; alternatively, 10.00 g/100 mL or less, 9.50 g/100 mL or less, 9.00 g/100 mL or less, 8.50 g/100 mL or less, 8.00 g/100 mL or less, 7.50 g/100 mL or less, 7.00 g/100 mL or less, 6.50g/100mL or less, 6.00g/100mL or less, 5.50g/100mL or less, 5.00g/100mL or less, 4.50g/100mL or less, 4.0 0g/100mL or less, 3.50g/100mL or less, 3.00g/100mL or less, 2.50g/100mL or less, 2.00g/100mL or less, 1.90g/ 100 mL or less, 1.80 g/100 mL or less, 1.70 g/100 mL or less, 1.60 g/100 mL or less, 1.50 g/100 mL or less, 1.40 g/100 mL or less, 1.30 g/100 mL or less, 1.20 g/100 mL or less, 1.10 g/100 mL or less, 1.00 g/100 mL or less, 0.900 g/100 mL It may be 0.800 g/100 mL or less, 0.700 g/100 mL or less, 0.600 g/100 mL or less, 0.500 g/100 mL or less, 0.400 g/100 mL or less, 0.300 g/100 mL or less, 0.200 g/100 mL or less, 0.100 g/100 mL or less, or 0.090 g/100 mL or less.

　本発明の一態様のビールテイスト飲料において、イソマルトトリオース及びイソマルトースの合計含有量は、０．００１ｇ／１００ｍＬ以上、０．００２ｇ／１００ｍＬ以上、０．００５ｇ／１００ｍＬ以上、０．０１０ｇ／１００ｍＬ以上、０．０２０ｇ／１００ｍＬ以上、０．０３０ｇ／１００ｍＬ以上、０．０４０ｇ／１００ｍＬ以上、０．０５０ｇ／１００ｍＬ以上、０．０６０ｇ／１００ｍＬ以上、０．０７０ｇ／１００ｍＬ以上、０．０８０ｇ／１００ｍＬ以上、０．０９０ｇ／１００ｍＬ以上、０．１００ｇ／１００ｍＬ以上、０．１２０ｇ／１００ｍＬ以上、０．１４０ｇ／１００ｍＬ以上、０．１５０ｇ／１００ｍＬ以上、０．１６０ｇ／１００ｍＬ以上、０．１８０ｇ／１００ｍＬ以上、０．２００ｇ／１００ｍＬ以上、０．２２０ｇ／１００ｍＬ以上、０．２４０ｇ／１００ｍＬ以上、０．２５０ｇ／１００ｍＬ以上、０．２６０ｇ／１００ｍＬ以上、０．２８０ｇ／１００ｍＬ以上、０．３００ｇ／１００ｍＬ以上、０．３２０ｇ／１００ｍＬ以上、０．３４０ｇ／１００ｍＬ以上、０．３５０ｇ／１００ｍＬ以上、０．３６０ｇ／１００ｍＬ以上、０．３８０ｇ／１００ｍＬ以上、０．４００ｇ／１００ｍＬ以上、０．４２０ｇ／１００ｍＬ以上、０．４４０ｇ／１００ｍＬ以上、０．４５０ｇ／１００ｍＬ以上、０．４６０ｇ／１００ｍＬ以上、０．４８０ｇ／１００ｍＬ以上、又は０．５００ｇ／１００ｍＬ以上としてもよく、また、２０．００ｇ／１００ｍＬ以下、１８．００ｇ／１００ｍＬ以下、１６．００ｇ／１００ｍＬ以下、１５．００ｇ／１００ｍＬ以下、１４．００ｇ／１００ｍＬ以下、１２．００ｇ／１００ｍＬ以下、１０．００ｇ／１００ｍＬ以下、９．００ｇ／１００ｍＬ以下、８．００ｇ／１００ｍＬ以下、７．００ｇ／１００ｍＬ以下、６．００ｇ／１００ｍＬ以下、５．５０ｇ／１００ｍＬ以下、５．００ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ以下、４．００ｇ／１００ｍＬ以下、３．５０ｇ／１００ｍＬ以下、３．００ｇ／１００ｍＬ以下、２．５０ｇ／１００ｍＬ以下、２．００ｇ／１００ｍＬ以下、１．９０ｇ／１００ｍＬ以下、１．８０ｇ／１００ｍＬ以下、１．７０ｇ／１００ｍＬ以下、１．６０ｇ／１００ｍＬ以下、１．５０ｇ／１００ｍＬ以下、１．４０ｇ／１００ｍＬ以下、１．３０ｇ／１００ｍＬ以下、１．２０ｇ／１００ｍＬ以下、１．１０ｇ／１００ｍＬ以下、１．００ｇ／１００ｍＬ以下、０．９００ｇ／１００ｍＬ以下、０．８００ｇ／１００ｍＬ以下、０．７００ｇ／１００ｍＬ以下、０．６００ｇ／１００ｍＬ以下、０．５００ｇ／１００ｍＬ以下、０．４００ｇ／１００ｍＬ以下、０．３００ｇ／１００ｍＬ以下、０．２００ｇ／１００ｍＬ以下、０．１００ｇ／１００ｍＬ以下、又は０．０９０ｇ／１００ｍＬ以下としてもよい。 In one embodiment of the beer-flavored beverage of the present invention, the total content of isomaltotriose and isomaltose is 0.001 g/100 mL or more, 0.002 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.020 g/100 mL or more, 0.030 g/100 mL or more, 0.040 g/100 mL or more, 0.050 g/100 mL or more, 0.060 g/100 mL or more, 0.070 g/100 mL or more, 0.080 g/100 mL or more, 0.090 g/100 mL or more, 0.100 g/100 mL or more, 0.120 g/100 mL or more, 0.140 g/100 mL or more, 0.150 g/100 mL or more, 0.160 g/100 mL or more, /100mL or more, 0.180g/100mL or more, 0.200g/100mL or more, 0.220g/100mL or more, 0.240g/100mL or more, 0.250 g/100mL or more, 0.260g/100mL or more, 0.280g/100mL or more, 0.300g/100mL or more, 0.320g/100mL or more, 0.34 0 g/100 mL or more, 0.350 g/100 mL or more, 0.360 g/100 mL or more, 0.380 g/100 mL or more, 0.400 g/100 mL or more, 0.420 g/100 mL or more, 0.440 g/100 mL or more, 0.450 g/100 mL or more, 0.460 g/100 mL or more, 0.480 g/100 mL or more, or 0 500g/100mL or more, or 20.00g/100mL or less, 18.00g/100mL or less, 16.00g/100mL or less, 15.00g/100mL or less, 14.00g/100mL or less, 12.00g/100mL or less, 10.00g/100mL or less, 9.00g/100mL or less, 8.00g/100mL or less 100 mL or less, 7.00 g/100 mL or less, 6.00 g/100 mL or less, 5.50 g/100 mL or less, 5.00 g/100 mL or less, 4.50 g/100 m L or less, 4.00g/100mL or less, 3.50g/100mL or less, 3.00g/100mL or less, 2.50g/100mL or less, 2.00g/100mL or less, 1 ．． 90g/100mL or less, 1.80g/100mL or less, 1.70g/100mL or less, 1.60g/100mL or less, 1.50g/100mL or less, 1.40g/ 100 mL or less, 1.30 g/100 mL or less, 1.20 g/100 mL or less, 1.10 g/100 mL or less, 1.00 g/100 mL or less, 0.900 g/100 mL or less, 0.800 g/100 mL or less, 0.700 g/100 mL or less, 0.600 g/100 mL or less, 0.500 g/100 mL or less, 0.400 g/100 mL or less, 0.300 g/100 mL or less, 0.200 g/100 mL or less, 0.100 g/100 mL or less, or 0.090 g/100 mL or less.

　本発明の一態様のビールテイスト飲料において、イソマルトトリオースの含有量（単位：ｇ／１００ｍＬ）とイソマルトースの含有量（単位：ｇ／１００ｍＬ）との比［イソマルトトリオース／イソマルトース］は、ビールテイスト飲料に好適な余韻をより向上させた飲料とする観点から、０．０１０以上、０．０１５以上、０．０２０以上、０．０２５以上、０．０３０以上、０．０３５以上、０．０４０以上、０．０４５以上、０．０５０以上、０．０５５以上、０．０６０以上、０．０６５以上、０．０７０以上、０．０７５以上、０．０８０以上、０．０８５以上、０．０９０以上、０．１００以上、０．１１０以上、０．１２０以上、０．１３０以上、０．１４０以上、０．１５０以上、０．１６０以上、０．１７０以上、０．１８０以上、０．１９０以上、０．２００以上、０．２１０以上、０．２２０以上、０．２３０以上、０．２４０以上、０．２５０以上、０．２６０以上、０．２７０以上、０．２８０以上、０．２９０以上、０．３００以上、０．４００以上、０．５００以上、０．６００以上、０．７００以上、０．８００以上、０．９００以上、１．００以上、１．１０以上、１．２０以上、１．３０以上、１．４０以上、１．５０以上、１．６０以上、１．７０以上、１．８０以上、１．９０以上、２．００以上、２．２０以上、２．４０以上、２．６０以上、２．８０以上、３．００以上、３．２０以上、３．４０以上、３．５０以上、３．６０以上、３．８０以上、４．００以上、４．２０以上、４．３０以上、４．４０以上、又は４．５０以上であることが好ましく、また、ビールテイスト飲料に好適な味の厚みをより向上させた飲料とする観点から、１０．０以下、９．５０以下、９．００以下、８．５０以下、８．００以下、７．５０以下、７．００以下、６．５０以下、６．００以下、５．５０以下、５．００以下、４．８０以下、４．６０以下、４．４０以下、４．２０以下、４．００以下、３．８０以下、３．６０以下、３．４０以下、３．２０以下、３．００以下、２．８０以下、２．６０以下、２．４０以下、２．２０以下、２．００以下、１．８０以下、１．６０以下、１．４０以下、１．２０以下、１．１０以下、１．００以下、０．９５０以下、０．９００以下、０．８５０以下、０．８００以下、０．７５０以下、０．７００以下、０．６５０以下、０．６００以下、０．５５０以下、０．５００以下、０．４５０以下、０．４００以下、０．３５０以下、０．３００以下、０．２５０以下、０．２００以下、０．１９０以下、０．１８０以下、０．１７０以下、０．１６０以下、０．１５０以下、０．１４０以下、０．１３０以下、０．１２０以下、０．１１０以下、０．１００以下、０．０９０以下、０．０８０以下、０．０７０以下、０．０６０以下、又は０．０５０以下であることが好ましい。 In one embodiment of the beer-flavored beverage of the present invention, the ratio of the isomaltotriose content (unit: g/100 mL) to the isomaltose content (unit: g/100 mL) [isomaltotriose/isomaltose] is, from the perspective of providing a beverage with an improved aftertaste suitable for a beer-flavored beverage, 0.010 or more, 0.015 or more, 0.020 or more, 0.025 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.100 or more, 0.110 or more, 0.120 or more, 0.130 or more, 0.140 or more, 0.150 or more, 0.160 or more, 0.170 or more, 0.180 or more, 0.190 or more, 0.200 or more, 0.210 or more, 0.220 or more, 0.2 30 or more, 0.240 or more, 0.250 or more, 0.260 or more, 0.270 or more, 0.280 or more, 0.290 or more, 0.300 or more, 0.400 or more, 0.500 or more Above, 0.600 or more, 0.700 or more, 0.800 or more, 0.900 or more, 1.00 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.20 or more, 2.40 or more, 2.60 or more, 2.80 or more, 3.00 or more, 3.20 or more, 3.40 or more, 3.50 or more, 3.60 or more, 3.80 or more, 4.00 or more, 4.20 or more, 4.30 or more, 4.40 or more, or 4.50 or more; and from the viewpoint of providing a beverage with improved depth of flavor suitable for a beer-taste beverage, it is preferable that the average molecular weight is 10.0 or less, 9.50 or less, 9.00 or less, 8.50 or less, 8.00 or less, 7.50 or less, 7.00 or less, 6.50 or less, 6.00 or less, 5.50 or less, 5.00 or less, 4.80 or less, 4.60 or less, 4.40 or less, 4.20 or less, 4.00 or less, 3.80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.00 or less, 2.80 or less, 2.60 or less, 2.40 or less, 2.20 or less, 2.00 or less, 1. 80 or less, 1.60 or less, 1.40 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.7 50 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less It is preferable that the value is below 0.250, below 0.200, below 0.190, below 0.180, below 0.170, below 0.160, below 0.150, below 0.140, below 0.130, below 0.120, below 0.110, below 0.100, below 0.090, below 0.080, below 0.070, below 0.060, or below 0.050.

　本発明の一態様のビールテイスト飲料は、パノースを含有してもよい。
　本発明の一態様のビールテイスト飲料において、パノースの含有量は、０．００１ｇ／１００ｍＬ以上、０．００５ｇ／１００ｍＬ以上、０．０１０ｇ／１００ｍＬ以上、０．０１５ｇ／１００ｍＬ以上、０．０２０ｇ／１００ｍＬ以上、０．０４０ｇ／１００ｍＬ以上、０．０６０ｇ／１００ｍＬ以上、０．０８０ｇ／１００ｍＬ以上、０．１００ｇ／１００ｍＬ以上、０．１５０ｇ／１００ｍＬ以上、０．２００ｇ／１００ｍＬ以上、０．２５０ｇ／１００ｍＬ以上、０．３００ｇ／１００ｍＬ以上、０．３５０ｇ／１００ｍＬ以上、０．４００ｇ／１００ｍＬ以上、０．４５０ｇ／１００ｍＬ以上、０．５００ｇ／１００ｍＬ以上、０．５５０ｇ／１００ｍＬ以上、０．６００ｇ／１００ｍＬ以上、０．６５０ｇ／１００ｍＬ以上、０．７００ｇ／１００ｍＬ以上、０．７５０ｇ／１００ｍＬ以上、０．８００ｇ／１００ｍＬ以上、０．８５０ｇ／１００ｍＬ以上、０．９００ｇ／１００ｍＬ以上、０．９５０ｇ／１００ｍＬ以上、１．００ｇ／１００ｍＬ以上、１．０５ｇ／１００ｍＬ以上、１．１０ｇ／１００ｍＬ以上、１．１５ｇ／１００ｍＬ以上、１．２０ｇ／１００ｍＬ以上、１．２５ｇ／１００ｍＬ以上、１．３０ｇ／１００ｍＬ以上、１．３５ｇ／１００ｍＬ以上、１．４０ｇ／１００ｍＬ以上、１．４５ｇ／１００ｍＬ以上、１．５０ｇ／１００ｍＬ以上、又は１．５５ｇ／１００ｍＬ以上としてもよく、また、１０．００ｇ／１００ｍＬ以下、９．５０ｇ／１００ｍＬ以下、９．００ｇ／１００ｍＬ以下、８．５０ｇ／１００ｍＬ以下、８．００ｇ／１００ｍＬ以下、７．５０ｇ／１００ｍＬ以下、７．００ｇ／１００ｍＬ以下、６．５０ｇ／１００ｍＬ以下、６．００ｇ／１００ｍＬ以下、５．５０ｇ／１００ｍＬ以下、５．００ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ以下、４．００ｇ／１００ｍＬ以下、３．５０ｇ／１００ｍＬ以下、３．００ｇ／１００ｍＬ以下、２．５０ｇ／１００ｍＬ以下、２．００ｇ／１００ｍＬ以下、１．９０ｇ／１００ｍＬ以下、１．８０ｇ／１００ｍＬ以下、１．７０ｇ／１００ｍＬ以下、１．６０ｇ／１００ｍＬ以下、１．５０ｇ／１００ｍＬ以下、１．４０ｇ／１００ｍＬ以下、１．３０ｇ／１００ｍＬ以下、１．２０ｇ／１００ｍＬ以下、又は１．１０ｇ／１００ｍＬ以下としてもよい。 The beer-taste beverage of one embodiment of the present invention may contain panose.
In one embodiment of the beer-taste beverage of the present invention, the panose content is 0.001 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.015 g/100 mL or more, 0.020 g/100 mL or more, 0.040 g/100 mL or more, 0.060 g/100 mL or more, 0.080 g/100 mL or more, 0.100 g/100 mL or more, 0.150 g/100 mL or more, 0.200 g/100 mL or more, 0.250 g/100 mL or more, 0.300 g/100 mL or more, 0.350 g/100 mL or more, 400g/100mL or more, 0.450g/100mL or more, 0.500g/100mL or more, 0.550g/100mL or more, 0.600g/100mL or more, 0.650g/100mL or more, 0.700g/100mL or more, 0.750g/100mL or more, 0.800g/100mL or more, 0.850g/100mL or more, 0.900g/100mL or more, 0.950g/100mL or more, 1.00g/100mL or more, 1.05g/100mL or more, 1.10g/100mL or more, 1.15g/100mL or more, 1.20g/100mL or more mL or more, 1.25 g/100 mL or more, 1.30 g/100 mL or more, 1.35 g/100 mL or more, 1.40 g/100 mL or more, 1.45 g/100 mL or more, 1.50 g/100 mL or more, or 1.55 g/100 mL or more; and may be 10.00 g/100 mL or less, 9.50 g/100 mL or less, 9.00 g/100 mL or less, 8.50 g/100 mL or less, 8.00 g/100 mL or less, 7.50 g/100 mL or less, 7.00 g/100 mL or less, 6.50 g/100 mL or less, 6.00 g/100 mL or less, 5. It may be 50 g/100 mL or less, 5.00 g/100 mL or less, 4.50 g/100 mL or less, 4.00 g/100 mL or less, 3.50 g/100 mL or less, 3.00 g/100 mL or less, 2.50 g/100 mL or less, 2.00 g/100 mL or less, 1.90 g/100 mL or less, 1.80 g/100 mL or less, 1.70 g/100 mL or less, 1.60 g/100 mL or less, 1.50 g/100 mL or less, 1.40 g/100 mL or less, 1.30 g/100 mL or less, 1.20 g/100 mL or less, or 1.10 g/100 mL or less.

　本発明の一態様のビールテイスト飲料において、イソマルトトリオース、イソマルトース、及びパノースの合計含有量は、０．００１ｇ／１００ｍＬ以上、０．００３ｇ／１００ｍＬ以上、０．００５ｇ／１００ｍＬ以上、０．０１０ｇ／１００ｍＬ以上、０．０２０ｇ／１００ｍＬ以上、０．０４０ｇ／１００ｍＬ以上、０．０５０ｇ／１００ｍＬ以上、０．０６０ｇ／１００ｍＬ以上、０．０８０ｇ／１００ｍＬ以上、０．０９０ｇ／１００ｍＬ以上、０．１００ｇ／１００ｍＬ以上、０．１５０ｇ／１００ｍＬ以上、０．２００ｇ／１００ｍＬ以上、０．２５０ｇ／１００ｍＬ以上、０．３００ｇ／１００ｍＬ以上、０．３５０ｇ／１００ｍＬ以上、０．４００ｇ／１００ｍＬ以上、０．４５０ｇ／１００ｍＬ以上、０．５００ｇ／１００ｍＬ以上、０．５５０ｇ／１００ｍＬ以上、０．６００ｇ／１００ｍＬ以上、０．６５０ｇ／１００ｍＬ以上、０．７００ｇ／１００ｍＬ以上、０．７５０ｇ／１００ｍＬ以上、０．８００ｇ／１００ｍＬ以上、０．８５０ｇ／１００ｍＬ以上、０．９００ｇ／１００ｍＬ以上、０．９５０ｇ／１００ｍＬ以上、１．００ｇ／１００ｍＬ以上、１．０５ｇ／１００ｍＬ以上、１．１０ｇ／１００ｍＬ以上、１．１５ｇ／１００ｍＬ以上、１．２０ｇ／１００ｍＬ以上、１．２５ｇ／１００ｍＬ以上、１．３０ｇ／１００ｍＬ以上、１．３５ｇ／１００ｍＬ以上、１．４０ｇ／１００ｍＬ以上、１．４５ｇ／１００ｍＬ以上、１．５０ｇ／１００ｍＬ以上、１．５５ｇ／１００ｍＬ以上、１．６０ｇ／１００ｍＬ以上、１．６５ｇ／１００ｍＬ以上、又は１．７０ｇ／１００ｍＬ以上としてもよく、また、３０．００ｇ／１００ｍＬ以下、２５．００ｇ／１００ｍＬ以下、２０．００ｇ／１００ｍＬ以下、１５．００ｇ／１００ｍＬ以下、１４．００ｇ／１００ｍＬ以下、１２．００ｇ／１００ｍＬ以下、１０．００ｇ／１００ｍＬ以下、９．００ｇ／１００ｍＬ以下、８．００ｇ／１００ｍＬ以下、７．００ｇ／１００ｍＬ以下、６．００ｇ／１００ｍＬ以下、５．５０ｇ／１００ｍＬ以下、５．００ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ以下、４．００ｇ／１００ｍＬ以下、３．５０ｇ／１００ｍＬ以下、３．００ｇ／１００ｍＬ以下、２．９０ｇ／１００ｍＬ以下、２．８０ｇ／１００ｍＬ以下、２．７０ｇ／１００ｍＬ以下、２．６０ｇ／１００ｍＬ以下、２．５０ｇ／１００ｍＬ以下、２．４０ｇ／１００ｍＬ以下、２．３０ｇ／１００ｍＬ以下、２．２０ｇ／１００ｍＬ以下、２．１０ｇ／１００ｍＬ以下、２．００ｇ／１００ｍＬ以下、１．９０ｇ／１００ｍＬ以下、１．８０ｇ／１００ｍＬ以下、１．７５ｇ／１００ｍＬ以下、１．７０ｇ／１００ｍＬ以下、１．６５ｇ／１００ｍＬ以下、１．６０ｇ／１００ｍＬ以下、１．５５ｇ／１００ｍＬ以下、１．５０ｇ／１００ｍＬ以下、１．４５ｇ／１００ｍＬ以下、１．４０ｇ／１００ｍＬ以下、１．３５ｇ／１００ｍＬ以下、１．３０ｇ／１００ｍＬ以下、又は１．２５ｇ／１００ｍＬ以下としてもよい。 In one embodiment of the beer-flavored beverage of the present invention, the total content of isomaltotriose, isomaltose, and panose is 0.001 g/100 mL or more, 0.003 g/100 mL or more, 0.005 g/100 mL or more, 0.010 g/100 mL or more, 0.020 g/100 mL or more, 0.040 g/100 mL or more, 0.050 g/100 mL or more. or more, 0.060g/100mL or more, 0.080g/100mL or more, 0.090g/100mL or more, 0.100g/100mL or more, 0.150g/100mL or more, 0.200g/100mL or more, 0.250g/100mL or more, 0.300g/100mL or more, 0.350g/100mL or more, 0.400g/100mL or more, 0.450g /100mL or more, 0.500g/100mL or more, 0.550g/100mL or more, 0.600g/100mL or more, 0.650g/100mL or more, 0.700g/100mL or more, 0.750g/100mL or more, 0.800g/100mL or more, 0.850g/100mL or more, 0.900g/100mL or more, 0.950g/100mL or more, 1.00g/100mL or more, 1.05g/100mL or more, 1.10g/100mL or more, 1.15g/100mL or more, 1.20g/100mL or more, 1.25g/100mL or more, 1.30g/100mL or more, 1.35g/100mL or more, 1.40g/100mL or more, 1.45g/100mL or more, 1.50g/100mL or more, 1.55g/ 100 mL or more, 1.60 g/100 mL or more, 1.65 g/100 mL or more, or 1.70 g/100 mL or more, and may be 30.00 g/100 mL or less, 25.00 g/100 mL or less, 20.00 g/100 mL or less, 15.00 g/100 mL or less, 14.00 g/100 mL or less, 12.00 g/100 mL or less, 10.00 g/100 mL or less. 00 mL or less, 9.00 g/100 mL or less, 8.00 g/100 mL or less, 7.00 g/100 mL or less, 6.00 g/100 mL or less, 5.50 g/100 mL or less, 5. 00g/100mL or less, 4.50g/100mL or less, 4.00g/100mL or less, 3.50g/100mL or less, 3.00g/100mL or less, 2.90g/100mL or less Bottom, 2.80g/100mL or less, 2.70g/100mL or less, 2.60g/100mL or less, 2.50g/100mL or less, 2.40g/100mL or less, 2.30g/1 00 mL or less, 2.20 g/100 mL or less, 2.10 g/100 mL or less, 2.00 g/100 mL or less, 1.90 g/100 mL or less, 1.80 g/100 mL or less, 1.7 It may be 5g/100mL or less, 1.70g/100mL or less, 1.65g/100mL or less, 1.60g/100mL or less, 1.55g/100mL or less, 1.50g/100mL or less, 1.45g/100mL or less, 1.40g/100mL or less, 1.35g/100mL or less, 1.30g/100mL or less, or 1.25g/100mL or less.

　本発明の一態様のビールテイスト飲料において、イソマルトトリオース、イソマルトース、及びパノースの合計含有量（単位：ｇ／１００ｍＬ）に対するイソマルトースの含有量（単位：ｇ／１００ｍＬ）の比［イソマルトトリオース／（イソマルトトリオース＋イソマルトース＋パノース）］は、ビールテイスト飲料に好適な余韻をより向上させた飲料とする観点から、０．００１以上、０．００２以上、０．００４以上、０．００６以上、０．００８以上、０．０１０以上、０．０１２以上、０．０１４以上、０．０１６以上、０．０１８以上、０．０２０以上、０．０２２以上、０．０２４以上、０．０２６以上、０．０２８以上、０．０３０以上、０．０３１以上、０．０３２以上、０．０３３以上、０．０３４以上、０．０３５以上、０．０３６以上、０．０３７以上、０．０３８以上、０．０３９以上、又は０．０４０以上であることが好ましく、また、ビールテイスト飲料に好適な味の厚みをより向上させた飲料とする観点から、１．００以下、１．００未満、０．９５０以下、０．９００以下、０．８５０以下、０．８００以下、０．７５０以下、０．７００以下、０．６５０以下、０．６００以下、０．５５０以下、０．５００以下、０．４５０以下、０．４００以下、０．３５０以下、０．３００以下、０．２５０以下、０．２００以下、０．１９０以下、０．１８０以下、０．１７０以下、０．１６０以下、０．１５０以下、０．１４０以下、０．１３０以下、０．１２０以下、０．１１０以下、０．１００以下、０．０９５以下、０．０９０以下、０．０８５以下、０．０８０以下、０．０７５以下、０．０７０以下、０．０６８以下、０．０６６以下、０．０６４以下、０．０６２以下、０．０６０以下、０．０５８以下、０．０５６以下、０．０５４以下、０．０５２以下、０．０５０以下、０．０４８以下、０．０４６以下、０．０４４以下、０．０４２以下、０．０４０以下、０．０３９以下、０．０３８以下、０．０３７以下、０．０３６以下、又は０．０３５であることが好ましい。 In one embodiment of the beer-taste beverage of the present invention, the ratio of the isomaltose content (unit: g/100 mL) to the total content (unit: g/100 mL) of isomaltotriose, isomaltose, and panose [isomaltotriose/(isomaltotriose + isomaltose + panose)] is, from the viewpoint of providing a beverage with an improved aftertaste suitable for a beer-taste beverage, 0.001 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.008 or more, 0.010 or more, and from the viewpoint of providing a beverage with an improved depth of flavor suitable for a beer-taste beverage, it is preferably 0.012 or more, 0.014 or more, 0.016 or more, 0.018 or more, 0.020 or more, 0.022 or more, 0.024 or more, 0.026 or more, 0.028 or more, 0.030 or more, 0.031 or more, 0.032 or more, 0.033 or more, 0.034 or more, 0.035 or more, 0.036 or more, 0.037 or more, 0.038 or more, 0.039 or more, or 0.040 or more. Less than 1.00, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.250 or less, 0.200 or less, 0.190 or less, 0.180 or less, 0.170 or less, 0.160 or less, 0.150 or less, 0.140 or less, 0.130 or less, 0.120 or less, 0.110 or less, 0.100 or less, 0. It is preferable that the value is 0.095 or less, 0.090 or less, 0.085 or less, 0.080 or less, 0.075 or less, 0.070 or less, 0.068 or less, 0.066 or less, 0.064 or less, 0.062 or less, 0.060 or less, 0.058 or less, 0.056 or less, 0.054 or less, 0.052 or less, 0.050 or less, 0.048 or less, 0.046 or less, 0.044 or less, 0.042 or less, 0.040 or less, 0.039 or less, 0.038 or less, 0.037 or less, 0.036 or less, or 0.035.

　なお、本明細書において、イソマルトース及びパノースの含有量は、例えば、高速液体クロマトグラフィー（ＨＰＬＣ）により測定することができる。
　また、本発明の一態様のビールテイスト飲料のイソマルトース及びパノースのそれぞれの含有量は、原材料として、イソマルトース及び／又はパノースを含む液糖等の甘味料及び穀物の使用量や使用比率を調整すること、酵素の種類（酵素を含有する原料の種類等）、酵素の添加量、及び酵素の添加のタイミングを調整すること、糖化液を調製する際の各温度領域の設定温度及び保持時間を調整すること、発酵工程の諸条件（酵母品種、酵母の添加量、酵母の添加のタイミング、酵母の除去タイミング、酵母量を減らすタイミング、酵母増殖数、酵母増殖時間、酵母活性、酵母の大きさ（セルサイズ）、酸素濃度、二酸化炭素濃度、窒素濃度、発酵温度、発酵時間、圧力設定等）を調整すること等によって、所望の含有量に調整できる。
　本発明の一態様のビールテイスト飲料において、イソマルトースの含有量を調整するために、イソマルトース精製物を直接添加してもよく、イソマルトース精製物を実質的に添加せずに、上述の条件を適宜設定して、イソマルトースの含有量を調整してもよい。
　また、パノースの含有量を調整するために、パノース精製物を直接添加してもよく、パノース精製物を実質的に添加せずに、上述の条件を適宜設定して、パノースの含有量を調整してもよい。 In this specification, the contents of isomaltose and panose can be measured, for example, by high performance liquid chromatography (HPLC).
Furthermore, the respective contents of isomaltose and panose in the beer-taste beverage of one embodiment of the present invention can be adjusted to desired contents by adjusting the amounts and ratios of sweeteners, such as liquid sugar containing isomaltose and/or panose, and grains used as raw materials; adjusting the type of enzyme (e.g., type of raw material containing the enzyme), the amount of enzyme added, and the timing of enzyme addition; adjusting the set temperatures and holding times in each temperature range when preparing the saccharified solution; and adjusting various conditions of the fermentation process (yeast variety, amount of yeast added, timing of yeast addition, timing of yeast removal, timing of reducing the amount of yeast, yeast growth number, yeast growth time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.).
In the beer-taste beverage of one embodiment of the present invention, in order to adjust the isomaltose content, a purified isomaltose product may be directly added, or the isomaltose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified isomaltose product.
In order to adjust the panose content, a purified panose product may be directly added, or the panose content may be adjusted by appropriately setting the above-mentioned conditions without substantially adding a purified panose product.

　本発明の一態様のビールテイスト飲料において、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に好適な味の厚み及び余韻のバランスに優れた飲料とする観点から、下記式（Ｉ）から算出される値Ｐが、０．０２５以上であることが好ましい。
・式（Ｉ）：Ｐ＝イソマルトトリオースの含有量（単位：ｇ／１００ｍＬ）／外観発酵度（％）×１００
　上記観点から、上記式（Ｉ）から算出される値Ｐは、０．０２６以上、０．０２８以上、０．０３０以上、０．０３５以上、０．０４０以上、０．０４５以上、０．０５０以上、０．０５５以上、０．０６０以上、０．０６５以上、０．０７０以上、０．０７５以上、０．０８０以上、０．０８５以上、０．０９０以上、０．０９５以上、０．１００以上、０．１０５以上、０．１１０以上、０．１１５以上、０．１２０以上、０．１２５以上、０．１３０以上、０．１３５以上、０．１４０以上、０．１４５以上、０．１５０以上、０．１５５以上、又は０．１６０以上とすることが好ましく、また、１．０００以下、０．９５０以下、０．９００以下、０．８５０以下、０．８００以下、０．７５０以下、０．７００以下、０．６５０以下、０．６００以下、０．５５０以下、０．５００以下、０．４５０以下、０．４００以下、０．３５０以下、０．３００以下、０．２９０以下、０．２８０以下、０．２７０以下、０．２６０以下、０．２５０以下、０．２４０以下、０．２３０以下、０．２２０以下、０．２１０以下、又は０．２００以下としてもよい。 In one aspect of the beer-taste beverage of the present invention, from the standpoint of providing a beverage with an excellent balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage, even as a low-alcohol beer-taste beverage, it is preferable that the value P calculated from the following formula (I) be 0.025 or greater.
Formula (I): P = isomaltotriose content (unit: g/100 mL) / apparent fermentation degree (%) × 100
From the above viewpoint, the value P calculated from the above formula (I) is 0.026 or more, 0.028 or more, 0.030 or more, 0.035 or more, 0.040 or more, 0.045 or more, 0.050 or more, 0.055 or more, 0.060 or more, 0.065 or more, 0.070 or more, 0.075 or more, 0.080 or more, 0.085 or more, 0.090 or more, 0.095 or more, 0.100 or more, 0.105 or more, 0.110 or more, 0.115 or more, 0.120 or more, 0.125 or more, 0.130 or more, 0.135 or more, 0.140 or more, 0.145 or more, 0.150 or more , 0.155 or more, or 0.160 or more, and may also be 1.000 or less, 0.950 or less, 0.900 or less, 0.850 or less, 0.800 or less, 0.750 or less, 0.700 or less, 0.650 or less, 0.600 or less, 0.550 or less, 0.500 or less, 0.450 or less, 0.400 or less, 0.350 or less, 0.300 or less, 0.290 or less, 0.280 or less, 0.270 or less, 0.260 or less, 0.250 or less, 0.240 or less, 0.230 or less, 0.220 or less, 0.210 or less, or 0.200 or less.

　本発明の一態様のビールテイスト飲料は、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に不適な水っぽさを抑制した飲料とするために、ｐＨを４．３０以上に調整している。
　低アルコールのビールテイスト飲料としても、ビールテイスト飲料に不適な水っぽさをより抑制した飲料とする観点から、本発明の一態様のビールテイスト飲料のｐＨは、４．３０以上、４．３２以上、４．３４以上、４．３６以上、４．３８以上、４．４０以上、４．４２以上、４．４４以上、４．４６以上、４．４８以上、４．５０以上、４．５２以上、４．５４以上、４．５６以上、４．５８以上、４．６０以上、４．６２以上、４．６４以上、４．６６以上、４．６８以上、４．７０以上、４．７２以上、４．７４以上、４．７６以上、４．７８以上、又は４．８０以上とすることが好ましく、また、５．７０以下、５．６０以下、５．５０以下、５．４０以下、５．３０以下、５．２０以下、５．１０以下、５．００以下、４．９０以下、４．８０以下、４．７０以下、又は４．６０以下としてもよい。 The beer-taste beverage of one embodiment of the present invention has a pH adjusted to 4.30 or higher to provide a beverage that is low in alcohol and has a reduced wateriness that is unsuitable for beer-taste beverages.
From the perspective of providing a low-alcohol beer-taste beverage that further suppresses the wateriness that is unsuitable for beer-taste beverages, the pH of the beer-taste beverage of one embodiment of the present invention is preferably 4.30 or more, 4.32 or more, 4.34 or more, 4.36 or more, 4.38 or more, 4.40 or more, 4.42 or more, 4.44 or more, 4.46 or more, 4.48 or more, 4.50 or more, 4.52 or more, 4.54 or more, 4.56 or more, 4.58 or more, It is preferable that the viscosity is 4.60 or more, 4.62 or more, 4.64 or more, 4.66 or more, 4.68 or more, 4.70 or more, 4.72 or more, 4.74 or more, 4.76 or more, 4.78 or more, or 4.80 or more, and it may be 5.70 or less, 5.60 or less, 5.50 or less, 5.40 or less, 5.30 or less, 5.20 or less, 5.10 or less, 5.00 or less, 4.90 or less, 4.80 or less, 4.70 or less, or 4.60 or less.

　本発明の一態様のビールテイスト飲料において、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に不適な水っぽさをより抑制し、ビールテイスト飲料に好適な味の厚み及び余韻のバランスをより向上させた飲料とする観点から（特に、ビールテイスト飲料に不適な水っぽさをより抑制した飲料とする観点から）、リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量は、９２０質量ｐｐｍ以上、９３０質量ｐｐｍ以上、９４０質量ｐｐｍ以上、９５０質量ｐｐｍ以上、９６０質量ｐｐｍ以上、９７０質量ｐｐｍ以上、９８０質量ｐｐｍ以上、９９０質量ｐｐｍ以上、１０００質量ｐｐｍ以上、１０１０質量ｐｐｍ以上、１０２０質量ｐｐｍ以上、１０３０質量ｐｐｍ以上、１０４０質量ｐｐｍ以上、１０５０質量ｐｐｍ以上、１０６０質量ｐｐｍ以上、１０７０質量ｐｐｍ以上、１０８０質量ｐｐｍ以上、１０９０質量ｐｐｍ以上、１１００質量ｐｐｍ以上、１１１０質量ｐｐｍ以上、１１２０質量ｐｐｍ以上、１１３０質量ｐｐｍ以上、１１４０質量ｐｐｍ以上、１１５０質量ｐｐｍ以上、１１６０質量ｐｐｍ以上、１１７０質量ｐｐｍ以上、１１８０質量ｐｐｍ以上、１１９０質量ｐｐｍ以上、１２００質量ｐｐｍ以上、１２１０質量ｐｐｍ以上、１２２０質量ｐｐｍ以上、１２３０質量ｐｐｍ以上、１２４０質量ｐｐｍ以上、１２５０質量ｐｐｍ以上、１２６０質量ｐｐｍ以上、１２７０質量ｐｐｍ以上、１２８０質量ｐｐｍ以上、１２９０質量ｐｐｍ以上、又は１３００質量ｐｐｍ以上とすることが好ましく、また、３０００質量ｐｐｍ以下、２９００質量ｐｐｍ以下、２８００質量ｐｐｍ以下、２７００質量ｐｐｍ以下、２６００質量ｐｐｍ以下、２５００質量ｐｐｍ以下、２４００質量ｐｐｍ以下、２３００質量ｐｐｍ以下、２２００質量ｐｐｍ以下、２１００質量ｐｐｍ以下、２０００質量ｐｐｍ以下、１９５０質量ｐｐｍ以下、１９００質量ｐｐｍ以下、１８５０質量ｐｐｍ以下、１８００質量ｐｐｍ以下、１７５０質量ｐｐｍ以下、１７００質量ｐｐｍ以下、１６５０質量ｐｐｍ以下、１６００質量ｐｐｍ以下、１５５０質量ｐｐｍ以下、１５００質量ｐｐｍ以下、１４５０質量ｐｐｍ以下、１４００質量ｐｐｍ以下、１３５０質量ｐｐｍ以下、１３４０質量ｐｐｍ以下、１３３０質量ｐｐｍ以下、１３２０質量ｐｐｍ以下、１３１０質量ｐｐｍ以下、１３００質量ｐｐｍ以下、１２９０質量ｐｐｍ以下、１２８０質量ｐｐｍ以下、１２７０質量ｐｐｍ以下、又は１２６０質量ｐｐｍ以下としてもよい。 In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of further suppressing the wateriness unsuitable for beer-taste beverages and further improving the balance of flavor depth and aftertaste suitable for beer-taste beverages even as a low-alcohol beer-taste beverage (particularly from the viewpoint of further suppressing the wateriness unsuitable for beer-taste beverages), the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more, 930 ppm by mass or more, 940 ppm by mass or more, 950 ppm by mass or more, 960 ppm by mass or more, 970 ppm by mass or more Above, 980 mass ppm or more, 990 mass ppm or more, 1000 mass ppm or more, 1010 mass ppm or more, 1020 mass ppm or more, 1030 mass ppm or more, 1040 mass ppm or more, 1050 mass ppm or more, 1060 mass ppm or more, 1070 mass ppm or more, 1080 mass ppm or more, 1090 Mass ppm or more, 1100 mass ppm or more, 1110 mass ppm or more, 1120 mass ppm or more, 1130 mass ppm or more, 1140 mass ppm or more, 1150 mass ppm or more, 1160 mass ppm or more, 1170 mass ppm or more, 1180 mass ppm or more, 1190 mass ppm or more, 1200 mass ppm It is preferable that the concentration of the fluorine-containing compound is 1,210 ppm by mass or more, 1,220 ppm by mass or more, 1,230 ppm by mass or more, 1,240 ppm by mass or more, 1,250 ppm by mass or more, 1,260 ppm by mass or more, 1,270 ppm by mass or more, 1,280 ppm by mass or more, 1,290 ppm by mass or more, or 1,300 ppm by mass or more; and it is also preferable that the concentration of the fluorine-containing compound is 3,000 ppm by mass or less, 2,900 ppm by mass or less, 2,800 ppm by mass or less, 2,700 ppm by mass or less, 2,600 ppm by mass or less, 2,500 ppm by mass or less, 2,400 ppm by mass or less, 2,300 ppm by mass or less, 2,200 ppm by mass or less, 2,100 ppm by mass or less, 2,000 ppm by mass or less, 1 950 mass ppm or less, 1900 mass ppm or less, 1850 mass ppm or less, 1800 mass ppm or less, 1750 mass ppm or less, 1700 mass ppm or less, 1650 mass ppm or less, 1600 mass ppm or less, 1550 mass ppm or less, 1500 mass ppm or less, 1450 mass ppm or less, 1400 It may be less than or equal to 1350 mass ppm, 1340 mass ppm or less, 1330 mass ppm or less, 1320 mass ppm or less, 1310 mass ppm or less, 1300 mass ppm or less, 1290 mass ppm or less, 1280 mass ppm or less, 1270 mass ppm or less, or 1260 mass ppm or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、リン酸の含有量は、３００質量ｐｐｍ以上、３１０質量ｐｐｍ以上、３２０質量ｐｐｍ以上、３３０質量ｐｐｍ以上、３４０質量ｐｐｍ以上、３５０質量ｐｐｍ以上、３６０質量ｐｐｍ以上、３７０質量ｐｐｍ以上、３８０質量ｐｐｍ以上、３９０質量ｐｐｍ以上、４００質量ｐｐｍ以上、４１０質量ｐｐｍ以上、４２０質量ｐｐｍ以上、４３０質量ｐｐｍ以上、４４０質量ｐｐｍ以上、又は４５０質量ｐｐｍ以上とすることが好ましく、また、７００質量ｐｐｍ以下、６５０質量ｐｐｍ以下、６００質量ｐｐｍ以下、５９０質量ｐｐｍ以下、５８０質量ｐｐｍ以下、５７０質量ｐｐｍ以下、５６０質量ｐｐｍ以下、５５０質量ｐｐｍ以下、５４０質量ｐｐｍ以下、５３０質量ｐｐｍ以下、５２０質量ｐｐｍ以下、５１０質量ｐｐｍ以下、又は５００質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the content of phosphate is 300 ppm by mass or more, 310 ppm by mass or more, 320 ppm by mass or more, 330 ppm by mass or more, 340 ppm by mass or more, 350 ppm by mass or more, 360 ppm by mass or more, 370 ppm by mass or more, 380 ppm by mass or more, 390 ppm by mass or more, 400 ppm by mass or more, 410 ppm by mass or more, 420 ppm by mass or more, 430 ppm by mass or more. , 440 ppm by mass or more, or 450 ppm by mass or more, and preferably 700 ppm by mass or less, 650 ppm by mass or less, 600 ppm by mass or less, 590 ppm by mass or less, 580 ppm by mass or less, 570 ppm by mass or less, 560 ppm by mass or less, 550 ppm by mass or less, 540 ppm by mass or less, 530 ppm by mass or less, 520 ppm by mass or less, 510 ppm by mass or less, or 500 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、クエン酸の含有量は、８０質量ｐｐｍ以上、９０質量ｐｐｍ以上、１００質量ｐｐｍ以上、１１０質量ｐｐｍ以上、１２０質量ｐｐｍ以上、１３０質量ｐｐｍ以上、１４０質量ｐｐｍ以上、１５０質量ｐｐｍ以上、１６０質量ｐｐｍ以上、１７０質量ｐｐｍ以上、１８０質量ｐｐｍ以上、１９０質量ｐｐｍ以上、２００質量ｐｐｍ以上、又は２１０質量ｐｐｍ以上とすることが好ましく、また、４００質量ｐｐｍ以下、３８０質量ｐｐｍ以下、３６０質量ｐｐｍ以下、３４０質量ｐｐｍ以下、３２０質量ｐｐｍ以下、３００質量ｐｐｍ以下、２９０質量ｐｐｍ以下、２８０質量ｐｐｍ以下、２７０質量ｐｐｍ以下、２６０質量ｐｐｍ以下、又は２５０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the citric acid content is 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, It is preferable to set the concentration to 200 ppm by mass or more, or 210 ppm by mass or more, and it is also preferable to set the concentration to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, or 250 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、ピルビン酸の含有量は、１．０質量ｐｐｍ以上、３．０質量ｐｐｍ以上、５．０質量ｐｐｍ以上、７．０質量ｐｐｍ以上、１０．０質量ｐｐｍ以上、１５．０質量ｐｐｍ以上、２０．０質量ｐｐｍ以上、２５．０質量ｐｐｍ以上、３０．０質量ｐｐｍ以上、３５．０質量ｐｐｍ以上、４０．０質量ｐｐｍ以上、５０．０質量ｐｐｍ以上、６０．０質量ｐｐｍ以上、７０．０質量ｐｐｍ以上、８０．０質量ｐｐｍ以上、又は９０．０質量ｐｐｍ以上とすることが好ましく、また、２５０質量ｐｐｍ以下、２２０質量ｐｐｍ以下、２００質量ｐｐｍ以下、１９０質量ｐｐｍ以下、１８０質量ｐｐｍ以下、１７０質量ｐｐｍ以下、１６０質量ｐｐｍ以下、１５０質量ｐｐｍ以下、１４０質量ｐｐｍ以下、１３０質量ｐｐｍ以下、１２０質量ｐｐｍ以下、１１０質量ｐｐｍ以下、又は１００質量ｐｐｍ以下とすることが好ましい。 From the above viewpoints, in the beer-taste beverage of one embodiment of the present invention, the content of pyruvic acid is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 50.0 ppm by mass or more, 60.0 ppm by mass or more, 70.0 ppm by mass or more, ppm or more, 80.0 ppm or more, or 90.0 ppm or more by mass is preferable, and 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, or 100 ppm by mass or less is preferable.

　本発明の一態様のビールテイスト飲料において、上記観点から、リンゴ酸の含有量は、４０質量ｐｐｍ以上、４５質量ｐｐｍ以上、５０質量ｐｐｍ以上、５５質量ｐｐｍ以上、６０質量ｐｐｍ以上、６５質量ｐｐｍ以上、７０質量ｐｐｍ以上、７５質量ｐｐｍ以上、８０質量ｐｐｍ以上、８５質量ｐｐｍ以上、９０質量ｐｐｍ以上、９５質量ｐｐｍ以上、１００質量ｐｐｍ以上、１０５質量ｐｐｍ以上、１１０質量ｐｐｍ以上、１１５質量ｐｐｍ以上、１２０質量ｐｐｍ以上、１２５質量ｐｐｍ以上、１３０質量ｐｐｍ以上、又は１３５質量ｐｐｍ以上とすることが好ましく、また、４００質量ｐｐｍ以下、３８０質量ｐｐｍ以下、３６０質量ｐｐｍ以下、３４０質量ｐｐｍ以下、３２０質量ｐｐｍ以下、３００質量ｐｐｍ以下、２８０質量ｐｐｍ以下、２６０質量ｐｐｍ以下、２４０質量ｐｐｍ以下、２２０質量ｐｐｍ以下、２００質量ｐｐｍ以下、１９０質量ｐｐｍ以下、１８０質量ｐｐｍ以下、１７０質量ｐｐｍ以下、１６０質量ｐｐｍ以下、又は１５０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the content of malic acid is 40 ppm by mass or more, 45 ppm by mass or more, 50 ppm by mass or more, 55 ppm by mass or more, 60 ppm by mass or more, 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more. , 130 ppm by mass or more, or 135 ppm by mass or more, and preferably 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, 160 ppm by mass or less, or 150 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、コハク酸の含有量は、１．０質量ｐｐｍ以上、３．０質量ｐｐｍ以上、５．０質量ｐｐｍ以上、７．０質量ｐｐｍ以上、１０．０質量ｐｐｍ以上、１２．０質量ｐｐｍ以上、１５．０質量ｐｐｍ以上、１７．０質量ｐｐｍ以上、２０．０質量ｐｐｍ以上、２２．０質量ｐｐｍ以上、２４．０質量ｐｐｍ以上、２６．０質量ｐｐｍ以上、２８．０質量ｐｐｍ以上、３０．０質量ｐｐｍ以上、３２．０質量ｐｐｍ以上、３４．０質量ｐｐｍ以上、３６．０質量ｐｐｍ以上、３８．０質量ｐｐｍ以上、４０．０質量ｐｐｍ以上、４２．０質量ｐｐｍ以上、４４．０質量ｐｐｍ以上、４６．０質量ｐｐｍ以上、４８．０質量ｐｐｍ以上、又は５０．０質量ｐｐｍ以上とすることが好ましく、また、２５０質量ｐｐｍ以下、２２０質量ｐｐｍ以下、２００質量ｐｐｍ以下、１８０質量ｐｐｍ以下、１６０質量ｐｐｍ以下、１５０質量ｐｐｍ以下、１４０質量ｐｐｍ以下、１３０質量ｐｐｍ以下、１２０質量ｐｐｍ以下、１１０質量ｐｐｍ以下、１００質量ｐｐｍ以下、９０質量ｐｐｍ以下、８０質量ｐｐｍ以下、７０質量ｐｐｍ以下、又は６０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the succinic acid content is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 22.0 ppm by mass or more, 24.0 ppm by mass or more, 26.0 ppm by mass or more, 28.0 ppm by mass or more, 30.0 ppm by mass or more, 32.0 ppm by mass or more, 34.0 ppm by mass or more, 36.0 ppm by mass or more, 38.0 ppm by mass or more, 40.0 ppm by mass or more, It is preferable that the concentration is 42.0 ppm by mass or more, 44.0 ppm by mass or more, 46.0 ppm by mass or more, 48.0 ppm by mass or more, or 50.0 ppm by mass or more, and it is also preferable that the concentration is 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 70 ppm by mass or less, or 60 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、乳酸の含有量は、８０質量ｐｐｍ以上、９０質量ｐｐｍ以上、１００質量ｐｐｍ以上、１１０質量ｐｐｍ以上、１２０質量ｐｐｍ以上、１３０質量ｐｐｍ以上、１４０質量ｐｐｍ以上、１５０質量ｐｐｍ以上、１６０質量ｐｐｍ以上、１７０質量ｐｐｍ以上、１８０質量ｐｐｍ以上、１９０質量ｐｐｍ以上、２００質量ｐｐｍ以上、又は２１０質量ｐｐｍ以上とすることが好ましく、また、４００質量ｐｐｍ以下、３８０質量ｐｐｍ以下、３６０質量ｐｐｍ以下、３４０質量ｐｐｍ以下、３２０質量ｐｐｍ以下、３００質量ｐｐｍ以下、２９０質量ｐｐｍ以下、２８０質量ｐｐｍ以下、２７０質量ｐｐｍ以下、２６０質量ｐｐｍ以下、２５０質量ｐｐｍ以下、又は２４０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the lactic acid content is 80 ppm by mass or more, 90 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, 200 ppm by mass or more, It is preferable that the concentration is 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 290 ppm by mass or less, 280 ppm by mass or less, 270 ppm by mass or less, 260 ppm by mass or less, 250 ppm by mass or less, or 240 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、ギ酸の含有量は、０．１質量ｐｐｍ以上、０．３質量ｐｐｍ以上、０．５質量ｐｐｍ以上、０．７質量ｐｐｍ以上、１．０質量ｐｐｍ以上、１．２質量ｐｐｍ以上、１．４質量ｐｐｍ以上、１．６質量ｐｐｍ以上、１．８質量ｐｐｍ以上、２．０質量ｐｐｍ以上、２．２質量ｐｐｍ以上、２．４質量ｐｐｍ以上、２．６質量ｐｐｍ以上、２．８質量ｐｐｍ以上、３．０質量ｐｐｍ以上、３．２質量ｐｐｍ以上、３．４質量ｐｐｍ以上、３．６質量ｐｐｍ以上、３．８質量ｐｐｍ以上、又は４．０質量ｐｐｍ以上とすることが好ましく、また、７０質量ｐｐｍ以下、６０質量ｐｐｍ以下、５０質量ｐｐｍ以下、４０質量ｐｐｍ以下、３０質量ｐｐｍ以下、２０質量ｐｐｍ以下、１８質量ｐｐｍ以下、１６質量ｐｐｍ以下、１４質量ｐｐｍ以下、１２質量ｐｐｍ以下、１０質量ｐｐｍ以下、９．０質量ｐｐｍ以下、８．０質量ｐｐｍ以下、７．０質量ｐｐｍ以下、６．０質量ｐｐｍ以下、又は５．０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the content of formic acid is 0.1 ppm by mass or more, 0.3 ppm by mass or more, 0.5 ppm by mass or more, 0.7 ppm by mass or more, 1.0 ppm by mass or more, 1.2 ppm by mass or more, 1.4 ppm by mass or more, 1.6 ppm by mass or more, 1.8 ppm by mass or more, 2.0 ppm by mass or more, 2.2 ppm by mass or more, 2.4 ppm by mass or more, 2.6 ppm by mass or more, 2.8 ppm by mass or more, 3.0 ppm by mass or more, 3.2 ppm by mass or more, 3.4 ppm by mass or more, It is preferable that the concentration is 3.6 ppm by mass or more, 3.8 ppm by mass or more, or 4.0 ppm by mass or more, and it is also preferable that the concentration is 70 ppm by mass or less, 60 ppm by mass or less, 50 ppm by mass or less, 40 ppm by mass or less, 30 ppm by mass or less, 20 ppm by mass or less, 18 ppm by mass or less, 16 ppm by mass or less, 14 ppm by mass or less, 12 ppm by mass or less, 10 ppm by mass or less, 9.0 ppm by mass or less, 8.0 ppm by mass or less, 7.0 ppm by mass or less, 6.0 ppm by mass or less, or 5.0 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、酢酸の含有量は、１．０質量ｐｐｍ以上、３．０質量ｐｐｍ以上、５．０質量ｐｐｍ以上、７．０質量ｐｐｍ以上、１０．０質量ｐｐｍ以上、１２．０質量ｐｐｍ以上、１５．０質量ｐｐｍ以上、１７．０質量ｐｐｍ以上、２０．０質量ｐｐｍ以上、２５．０質量ｐｐｍ以上、３０．０質量ｐｐｍ以上、３５．０質量ｐｐｍ以上、４０．０質量ｐｐｍ以上、４５．０質量ｐｐｍ以上、５０．０質量ｐｐｍ以上、５５．０質量ｐｐｍ以上、又は６０．０質量ｐｐｍ以上とすることが好ましく、また、２５０質量ｐｐｍ以下、２２０質量ｐｐｍ以下、２００質量ｐｐｍ以下、１８０質量ｐｐｍ以下、１６０質量ｐｐｍ以下、１５０質量ｐｐｍ以下、１４０質量ｐｐｍ以下、１３０質量ｐｐｍ以下、１２０質量ｐｐｍ以下、１１０質量ｐｐｍ以下、１００質量ｐｐｍ以下、９０質量ｐｐｍ以下、又は８０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the content of acetic acid is 1.0 ppm by mass or more, 3.0 ppm by mass or more, 5.0 ppm by mass or more, 7.0 ppm by mass or more, 10.0 ppm by mass or more, 12.0 ppm by mass or more, 15.0 ppm by mass or more, 17.0 ppm by mass or more, 20.0 ppm by mass or more, 25.0 ppm by mass or more, 30.0 ppm by mass or more, 35.0 ppm by mass or more, 40.0 ppm by mass or more, 45.0 ppm by mass or more, 5 It is preferable to set the concentration to 0.0 ppm by mass or more, 55.0 ppm by mass or more, or 60.0 ppm by mass or more, and it is also preferable to set the concentration to 250 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, or 80 ppm by mass or less.

　本発明の一態様のビールテイスト飲料において、上記観点から、ピログルタミン酸の含有量は、５０質量ｐｐｍ以上、６０質量ｐｐｍ以上、７０質量ｐｐｍ以上、８０質量ｐｐｍ以上、８５質量ｐｐｍ以上、９０質量ｐｐｍ以上、９５質量ｐｐｍ以上、１００質量ｐｐｍ以上、１０５質量ｐｐｍ以上、１１０質量ｐｐｍ以上、１１５質量ｐｐｍ以上、１２０質量ｐｐｍ以上、１２５質量ｐｐｍ以上、１３０質量ｐｐｍ以上、１３５質量ｐｐｍ以上、又は１４０質量ｐｐｍ以上とすることが好ましく、また、４００質量ｐｐｍ以下、３８０質量ｐｐｍ以下、３６０質量ｐｐｍ以下、３４０質量ｐｐｍ以下、３２０質量ｐｐｍ以下、３００質量ｐｐｍ以下、２８０質量ｐｐｍ以下、２６０質量ｐｐｍ以下、２６０質量ｐｐｍ以下、２４０質量ｐｐｍ以下、２２０質量ｐｐｍ以下、２００質量ｐｐｍ以下、１９０質量ｐｐｍ以下、１８０質量ｐｐｍ以下、１７０質量ｐｐｍ以下、又は１６０質量ｐｐｍ以下とすることが好ましい。 In the beer-taste beverage of one embodiment of the present invention, from the above viewpoints, the content of pyroglutamic acid is 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 105 ppm by mass or more, 110 ppm by mass or more, 115 ppm by mass or more, 120 ppm by mass or more, 125 ppm by mass or more, 130 ppm by mass or more, 135 ppm by mass or more, or 140 ppm by mass or more. It is preferable to set the concentration to 400 ppm by mass or more, and more preferably to 400 ppm by mass or less, 380 ppm by mass or less, 360 ppm by mass or less, 340 ppm by mass or less, 320 ppm by mass or less, 300 ppm by mass or less, 280 ppm by mass or less, 260 ppm by mass or less, 260 ppm by mass or less, 240 ppm by mass or less, 220 ppm by mass or less, 200 ppm by mass or less, 190 ppm by mass or less, 180 ppm by mass or less, 170 ppm by mass or less, or 160 ppm by mass or less.

　本明細書において、リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸のそれぞれの含有量は、ＨＰＬＣ（高速液体クロマトグラフィー）有機酸分析システム（装置名：Ｐｒｏｍｉｎｅｎｃｅ、株式会社島津製作所社製）等の分析装置を用いて測定することができる。 In this specification, the content of each of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be measured using an analytical device such as an HPLC (high performance liquid chromatography) organic acid analysis system (device name: Prominence, manufactured by Shimadzu Corporation).

　リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸のそれぞれの含有量は、麦芽の種類や使用量、発酵工程の諸条件（発酵温度、発酵時間、酵素の添加の有無、酵素を添加する場合には酵素の種類や添加のタイミング、酵母の種類や添加のタイミング）を適宜設定して調整することができる。また、必要に応じて、これらの酸を適宜添加して調整してもよい。 The content of each of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid can be adjusted by appropriately setting the type and amount of malt used, and the various conditions of the fermentation process (fermentation temperature, fermentation time, whether or not enzymes are added, the type of enzyme and the timing of addition if enzymes are added, and the type and timing of addition of yeast). In addition, these acids may be added appropriately to adjust the content, if necessary.

　本発明の一態様のビールテイスト飲料において、リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸から選ばれる酸成分を少なくとも１種、２種、３種、４種、５種、６種、７種、８種、又は９種含有することが好ましい。 In one embodiment of the beer-taste beverage of the present invention, it is preferable that the beer-taste beverage contains at least one, two, three, four, five, six, seven, eight, or nine types of acid components selected from phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

　本発明の一態様のビールテイスト飲料において、遊離アミノ態窒素（ＦＡＮ）の含有量は、低アルコールのビールテイスト飲料としても、ビールテイスト飲料に不適な水っぽさをより抑制し、ビールテイスト飲料に好適な味の厚み及び余韻のバランスをより向上させた飲料とする観点から（特に、ビールテイスト飲料に好適な味の厚み及び余韻のバランスをより向上させた飲料とする観点から）、６．０ｍｇ／１００ｍＬ以上、６．２ｍｇ／１００ｍＬ以上、６．４ｍｇ／１００ｍＬ以上、６．６ｍｇ／１００ｍＬ以上、６．８ｍｇ／１００ｍＬ以上、７．０ｍｇ／１００ｍＬ以上、７．２ｍｇ／１００ｍＬ以上、７．４ｍｇ／１００ｍＬ以上、７．６ｍｇ／１００ｍＬ以上、７．８ｍｇ／１００ｍＬ以上、８．０ｍｇ／１００ｍＬ以上、８．２ｍｇ／１００ｍＬ以上、８．４ｍｇ／１００ｍＬ以上、８．６ｍｇ／１００ｍＬ以上、８．８ｍｇ／１００ｍＬ以上、９．０ｍｇ／１００ｍＬ以上、９．２ｍｇ／１００ｍＬ以上、９．４ｍｇ／１００ｍＬ以上、９．６ｍｇ／１００ｍＬ以上、９．８ｍｇ／１００ｍＬ以上、１０．０ｍｇ／１００ｍＬ以上、１０．２ｍｇ／１００ｍＬ以上、１０．４ｍｇ／１００ｍＬ以上、１０．６ｍｇ／１００ｍＬ以上、１０．８ｍｇ／１００ｍＬ以上、１１．０ｍｇ／１００ｍＬ以上、１１．２ｍｇ／１００ｍＬ以上、１１．４ｍｇ／１００ｍＬ以上、１１．６ｍｇ／１００ｍＬ以上、１１．８ｍｇ／１００ｍＬ以上、１２．０ｍｇ／１００ｍＬ以上、１２．２ｍｇ／１００ｍＬ以上、１２．４ｍｇ／１００ｍＬ以上、１２．６ｍｇ／１００ｍＬ以上、１２．８ｍｇ／１００ｍＬ以上、又は１３．０ｍｇ／１００ｍＬ以上としてもよく、また、４０．０ｍｇ／１００ｍＬ以下、３５．０ｍｇ／１００ｍＬ以下、３０．０ｍｇ／１００ｍＬ以下、２９．０ｍｇ／１００ｍＬ以下、２８．０ｍｇ／１００ｍＬ以下、２７．０ｍｇ／１００ｍＬ以下、２６．０ｍｇ／１００ｍＬ以下、２５．０ｍｇ／１００ｍＬ以下、２４．０ｍｇ／１００ｍＬ以下、２３．０ｍｇ／１００ｍＬ以下、２２．０ｍｇ／１００ｍＬ以下、２１．０ｍｇ／１００ｍＬ以下、２０．０ｍｇ／１００ｍＬ以下、１９．０ｍｇ／１００ｍＬ以下、１８．０ｍｇ／１００ｍＬ以下、１７．０ｍｇ／１００ｍＬ以下、１６．０ｍｇ／１００ｍＬ以下、１５．０ｍｇ／１００ｍＬ以下、１４．０ｍｇ／１００ｍＬ以下、１３．０ｍｇ／１００ｍＬ以下、１２．０ｍｇ／１００ｍＬ以下、又は１１．０ｍｇ／１００ｍＬ以下としてもよい。 In one embodiment of the beer-taste beverage of the present invention, the free amino nitrogen (FAN) content is, from the standpoint of suppressing the wateriness that is unsuitable for a beer-taste beverage even as a low-alcohol beer-taste beverage and providing a beverage with an improved balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage (particularly from the standpoint of providing a beverage with an improved balance of flavor depth and lingering aftertaste that is suitable for a beer-taste beverage), 6.0 mg/100 mL or more, 6.2 mg/100 mL or more, 6.4 mg/100 mL or more, 6.6 mg/100 mL or more, 6.8 mg/100 mL or more, 7.0 mg/100 mL or more above, 7.2mg/100mL or more, 7.4mg/100mL or more, 7.6mg/100mL or more, 7.8mg/100mL or more, 8.0mg/100mL or more, 8.2mg/100mL or more, 8.4mg/100mL or more, 8.6mg/100mL or more, 8.8mg/100mL or more, 9.0mg/100mL or more, 9.2mg/100mL or more, 9.4mg/100mL or more, 9.6mg/100mL or more, 9.8mg/100mL or more, 10.0mg/100mL or more, 10.2mg/100mL or more, 10.4mg/100mL or more, 10.6mg/100mL or more, 10.8mg g/100mL or more, 11.0 mg/100mL or more, 11.2 mg/100mL or more, 11.4 mg/100mL or more, 11.6 mg/100mL or more, 11.8 mg/100mL or more, 12.0 mg/100mL or more, 12.2 mg/100mL or more, 12.4 mg/100mL or more, 12.6 mg/100mL or more, 12.8 mg/100mL or more, or 13.0 mg/100mL or more; It may be 7.0 mg/100 mL or less, 26.0 mg/100 mL or less, 25.0 mg/100 mL or less, 24.0 mg/100 mL or less, 23.0 mg/100 mL or less, 22.0 mg/100 mL or less, 21.0 mg/100 mL or less, 20.0 mg/100 mL or less, 19.0 mg/100 mL or less, 18.0 mg/100 mL or less, 17.0 mg/100 mL or less, 16.0 mg/100 mL or less, 15.0 mg/100 mL or less, 14.0 mg/100 mL or less, 13.0 mg/100 mL or less, 12.0 mg/100 mL or less, or 11.0 mg/100 mL or less.

　本明細書において、ＦＡＮの含有量は、例えば、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂の８．１８遊離アミノ態窒素に記載されている方法によって測定することができる。
　また、ＦＡＮの含有量は、希釈水または炭酸水の添加、原材料（麦芽、コーングリッツ、糖液等）の種類、原材料の量、酵素の種類、酵素（タンパク分解酵素等も含む）の添加量、酵素の添加のタイミング、仕込槽でのタンパク分解時間、仕込槽でのｐＨ、仕込工程（麦芽投入から酵母添加前までの麦汁製造工程）でのｐＨ、麦汁濾過の時間、麦汁を調製する際の各温度領域の設定温度及び保持時間、煮沸工程での煮沸時間及びｐＨ、発酵前液の原麦汁エキス濃度、発酵工程での原麦汁エキス濃度、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度等）等を適宜設定して調整することができる。 In this specification, the FAN content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (issued 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, section 8.18, Free Amino Nitrogen).
In addition, the FAN content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort, the boiling time and pH in the boiling process, the original wort extract concentration in the pre-fermentation liquid, the original wort extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the like.

　本発明の一態様のビールテイスト飲料において、糖質含有量は、０．５ｇ／１００ｍＬ以上、０．６ｇ／１００ｍＬ以上、０．７ｇ／１００ｍＬ以上、０．８ｇ／１００ｍＬ以上、０．９ｇ／１００ｍＬ以上、１．０ｇ／１００ｍＬ以上、１．１ｇ／１００ｍＬ以上、１．２ｇ／１００ｍＬ以上、１．３ｇ／１００ｍＬ以上、１．４ｇ／１００ｍＬ以上、１．５ｇ／１００ｍＬ以上、１．６ｇ／１００ｍＬ以上、１．７ｇ／１００ｍＬ以上、１．８ｇ／１００ｍＬ以上、１．９ｇ／１００ｍＬ以上、２．０ｇ／１００ｍＬ以上、２．１ｇ／１００ｍＬ以上、２．２ｇ／１００ｍＬ以上、２．３ｇ／１００ｍＬ以上、２．４ｇ／１００ｍＬ以上、２．５ｇ／１００ｍＬ以上、２．６ｇ／１００ｍＬ以上、２．７ｇ／１００ｍＬ以上、２．８ｇ／１００ｍＬ以上、２．９ｇ／１００ｍＬ以上、３．０ｇ／１００ｍＬ以上、３．１ｇ／１００ｍＬ以上、３．２ｇ／１００ｍＬ以上、３．３ｇ／１００ｍＬ以上、３．４ｇ／１００ｍＬ以上、３．５ｇ／１００ｍＬ以上、３．６ｇ／１００ｍＬ以上、３．７ｇ／１００ｍＬ以上、３．８ｇ／１００ｍＬ以上、３．９ｇ／１００ｍＬ以上、又は４．０ｇ／１００ｍＬ以上としてもよく、また、８．０ｇ／１００ｍＬ以下、７．５ｇ／１００ｍＬ以下、７．０ｇ／１００ｍＬ以下、６．９ｇ／１００ｍＬ以下、６．８ｇ／１００ｍＬ以下、６．７ｇ／１００ｍＬ以下、６．６ｇ／１００ｍＬ以下、６．５ｇ／１００ｍＬ以下、６．４ｇ／１００ｍＬ以下、６．３ｇ／１００ｍＬ以下、６．２ｇ／１００ｍＬ以下、６．１ｇ／１００ｍＬ以下、６．０ｇ／１００ｍＬ以下、５．９ｇ／１００ｍＬ以下、５．８ｇ／１００ｍＬ以下、５．７ｇ／１００ｍＬ以下、５．６ｇ／１００ｍＬ以下、５．５ｇ／１００ｍＬ以下、５．４ｇ／１００ｍＬ以下、５．３ｇ／１００ｍＬ以下、５．２ｇ／１００ｍＬ以下、５．１ｇ／１００ｍＬ以下、５．０ｇ／１００ｍＬ以下、４．９ｇ／１００ｍＬ以下、４．８ｇ／１００ｍＬ以下、４．７ｇ／１００ｍＬ以下、４．６ｇ／１００ｍＬ以下、４．５ｇ／１００ｍＬ以下、４．４ｇ／１００ｍＬ以下、４．３ｇ／１００ｍＬ以下、４．２ｇ／１００ｍＬ以下、４．１ｇ／１００ｍＬ以下、４．０ｇ／１００ｍＬ以下、３．９ｇ／１００ｍＬ以下、３．８ｇ／１００ｍＬ以下、３．７ｇ／１００ｍＬ以下、３．６ｇ／１００ｍＬ以下、３．５ｇ／１００ｍＬ以下、３．４ｇ／１００ｍＬ以下、３．３ｇ／１００ｍＬ以下、３．２ｇ／１００ｍＬ以下、３．１ｇ／１００ｍＬ以下、又は３．０ｇ／１００ｍＬ以下としてもよい。 In one embodiment of the beer-flavored beverage of the present invention, the carbohydrate content is 0.5g/100mL or more, 0.6g/100mL or more, 0.7g/100mL or more, 0.8g/100mL or more, 0.9g/100mL or more, 1.0g/100mL or more, 1.1g/100mL or more, 1.2g/100mL or more, 1.3g/100mL or more, 1.4g/100mL or more, 1.5g/100mL or more, 1.6g/100mL or more, 1.7g/100mL or more, 1.8g/100mL or more, 1.9g/100mL or more, 2.0g/100mL or more, 2.1g/100mL or more, 2.2g/100mL or more, 2.3g/100mL or more, 2.4g/100mL or more, 2.5g/100mL or more, 2.6g/100mL or more, 2.7g/100mL or more, 2.8g/100mL or more, 2.9 ...8g/100mL or more, 2.9g/100mL or more, 2.1g/100mL or more, 2.2g/100 /100mL or more, 2.4g/100mL or more, 2.5g/100mL or more, 2.6g/100mL or more, 2.7g/100mL or more, 2.8g/1 00mL or more, 2.9g/100mL or more, 3.0g/100mL or more, 3.1g/100mL or more, 3.2g/100mL or more, 3.3g/100m L or more, 3.4 g/100 mL or more, 3.5 g/100 mL or more, 3.6 g/100 mL or more, 3.7 g/100 mL or more, 3.8 g/100 mL or more Above, 3.9 g/100 mL or more, or 4.0 g/100 mL or more, and 8.0 g/100 mL or less, 7.5 g/100 mL or less, 7.0 g/100mL or less, 6.9g/100mL or less, 6.8g/100mL or less, 6.7g/100mL or less, 6.6g/100mL or less, 6.5g/ 100 mL or less, 6.4 g/100 mL or less, 6.3 g/100 mL or less, 6.2 g/100 mL or less, 6.1 g/100 mL or less, 6.0 g/10 0 mL or less, 5.9 g/100 mL or less, 5.8 g/100 mL or less, 5.7 g/100 mL or less, 5.6 g/100 mL or less, 5.5 g/100 m L or less, 5.4g/100mL or less, 5.3g/100mL or less, 5.2g/100mL or less, 5.1g/100mL or less, 5.0g/100mL or less , 4.9 g/100 mL or less, 4.8 g/100 mL or less, 4.7 g/100 mL or less, 4.6 g/100 mL or less, 4.5 g/100 mL or less, 4 .4g/100mL or less, 4.3g/100mL or less, 4.2g/100mL or less, 4.1g/100mL or less, 4.0g/100mL or less, 3.9 g/100mL or less, 3.8g/100mL or less, 3.7g/100mL or less, 3.6g/100mL or less, 3.5g/100mL or less, 3.4g/ It may be 100 mL or less, 3.3 g/100 mL or less, 3.2 g/100 mL or less, 3.1 g/100 mL or less, or 3.0 g/100 mL or less.

　本明細書において、「糖質」とは、食品の栄養表示基準（平成１５年厚生労働省告示第１７６号、一部改正平成２５年９月２７日消費者庁告示第８号）に基づく糖質をいい、具体的には、対象となる食品から、タンパク質、脂質、食物繊維、灰分、アルコール分および水分を除いたものを意味する。
　そのため、食品中の糖質含有量は、当該食品の重量から、タンパク質、脂質、食物繊維、灰分および水分の量を控除することにより算定することができる。
　ここで、タンパク質、脂質、食物繊維、灰分および水分の量は、栄養表示基準に掲げる方法により測定することができる。具体的には、タンパク質の量は窒素定量換算法で測定し、脂質の量はエーテル抽出法で測定し、食物繊維の量はプロスキー法で測定し、灰分の量は直接灰化法で測定し、水分の量は減圧加熱乾燥法で測定することができる。
　また、糖質含有量は、希釈水または炭酸水の添加、原材料（麦芽、コーングリッツ、糖液等）の種類、原材料の量、酵素の種類、酵素（糖質分解酵素、異性化酵素等も含む）の添加量、酵素の添加のタイミング、糖化時間、糖化時のｐＨ、仕込工程（麦芽投入から酵母添加前までの麦汁製造工程）でのｐＨ、麦汁濾過の時間、麦汁を調製する際（糖化時含む）の各温度領域の設定温度及び保持時間、発酵前液のオリジナルエキス濃度、発酵工程でのオリジナルエキス濃度、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度、酵素の添加量、酵素の種類、酵素の添加タイミング等）等を適宜設定して調整できる。 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 moisture 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 heating drying method.
In addition, the carbohydrate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar liquid, etc.), the amount of raw material, the type of enzyme, the amount of enzyme (including carbohydrate decomposition enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, pH during saccharification, pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time of wort filtration, the set temperatures and holding times in each temperature range when preparing wort (including the time of saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).

　本発明の一態様のビールテイスト飲料において、真正エキス濃度は、ビールテイスト飲料に好適な味わいをより良好とすると共に、飲みごたえをより良好としたビールテイスト飲料とする観点から、０．１０ｇ／１００ｍＬ以上、０．２０ｇ／１００ｍＬ以上、０．３０ｇ／１００ｍＬ以上、０．４０ｇ／１００ｍＬ以上、０．５０ｇ／１００ｍＬ以上、０．６０ｇ／１００ｍＬ以上、０．７０ｇ／１００ｍＬ以上、０．８０ｇ／１００ｍＬ以上、０．９０ｇ／１００ｍＬ以上、１．００ｇ／１００ｍＬ以上、１．１０ｇ／１００ｍＬ以上、１．２０ｇ／１００ｍＬ以上、１．３０ｇ／１００ｍＬ以上、１．４０ｇ／１００ｍＬ以上、１．５０ｇ／１００ｍＬ以上、１．６０ｇ／１００ｍＬ以上、１．７０ｇ／１００ｍＬ以上、１．８０ｇ／１００ｍＬ以上、１．９０ｇ／１００ｍＬ以上、２．００ｇ／１００ｍＬ以上、２．１０ｇ／１００ｍＬ以上、２．２０ｇ／１００ｍＬ以上、２．３０ｇ／１００ｍＬ以上、２．４０ｇ／１００ｍＬ以上、２．５０ｇ／１００ｍＬ以上、２．６０ｇ／１００ｍＬ以上、２．７０ｇ／１００ｍＬ以上、２．８０ｇ／１００ｍＬ以上、２．９０ｇ／１００ｍＬ以上、又は３．００ｇ／１００ｍＬ以上とすることが好ましく、また、後味のスッキリさに優れたビールテイスト飲料とする観点から、６．００ｇ／１００ｍＬ以下、５．９０ｇ／１００ｍＬ以下、５．８０ｇ／１００ｍＬ以下、５．７０ｇ／１００ｍＬ以下、５．６０ｇ／１００ｍＬ以下、５．５０ｇ／１００ｍＬ以下、５．４０ｇ／１００ｍＬ以下、５．３０ｇ／１００ｍＬ以下、５．２０ｇ／１００ｍＬ以下、５．１０ｇ／１００ｍＬ以下、５．００ｇ／１００ｍＬ以下、４．９０ｇ／１００ｍＬ以下、４．８０ｇ／１００ｍＬ以下、４．７０ｇ／１００ｍＬ以下、４．６０ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ以下、４．５０ｇ／１００ｍＬ未満、４．４０ｇ／１００ｍＬ以下、４．３０ｇ／１００ｍＬ以下、４．２０ｇ／１００ｍＬ以下、４．１０ｇ／１００ｍＬ以下、４．００ｇ／１００ｍＬ以下、３．９０ｇ／１００ｍＬ以下、３．８０ｇ／１００ｍＬ以下、３．７０ｇ／１００ｍＬ以下、３．６０ｇ／１００ｍＬ以下、３．５０ｇ／１００ｍＬ以下、又は３．４０ｇ／１００ｍＬ以下とすることが好ましい。 In one embodiment of the beer-flavored beverage of the present invention, the true extract concentration is, from the viewpoint of providing a beer-flavored beverage with a more favorable taste and a more satisfying drinkability, 0.10 g/100 mL or more, 0.20 g/100 mL or more, 0.30 g/100 mL or more, 0.40 g/100 mL or more, 0.50 g/100 mL or more, 0.60 g/100 mL or more, 0.70 g/100 mL or more, 0.80 g/100 mL or more, 0.90 g/100 mL or more, 1.00 g/100 mL or more, 1.10 g/100 mL or more. mL or more, 1.20 g/100 mL or more, 1.30 g/100 mL or more, 1.40 g/100 mL or more, 1.50 g/100 mL or more, 1.60 g/100 mL or more, 1.70 g/100 mL or more, 1.80 g/100 mL or more, 1.90 g/100 mL or more, 2.0 0g/100mL or more, 2.10g/100mL or more, 2.20g/100mL or more, 2.30g/100mL or more, 2.40g/100mL or more, 2.50g/100mL or more, 2.60g/100mL or more, 2.70g/100mL or more, 2.80g/100mL and from the viewpoint of producing a beer-flavored beverage with an excellent refreshing aftertaste, it is preferable that the content of the beer-flavored beverage is 6.00 g/100 mL or less, 5.90 g/100 mL or less, 5.80 g/100 mL or less, 5.70 g/100 mL or less, 5.60 g/100 mL or less, 5.50 g/100 mL or less, 5.40 g/100 mL or less, 5.30 g/100 mL or less, 5.20 g/100 mL or less, 5.10 g/100 mL or less, 5.00 g/100 mL or less, 4.90 g/100 mL or less. It is preferable that the concentration is 4.80 g/100 mL or less, 4.70 g/100 mL or less, 4.60 g/100 mL or less, 4.50 g/100 mL or less, less than 4.50 g/100 mL, 4.40 g/100 mL or less, 4.30 g/100 mL or less, 4.20 g/100 mL or less, 4.10 g/100 mL or less, 4.00 g/100 mL or less, 3.90 g/100 mL or less, 3.80 g/100 mL or less, 3.70 g/100 mL or less, 3.60 g/100 mL or less, 3.50 g/100 mL or less, or 3.40 g/100 mL or less.

　なお、本明細書における「真正エキス濃度」は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂）の「８．４．３　アルコライザー法」に記載された測定法よって測定することができる。
　また、真正エキス濃度は、希釈水または炭酸水の添加、原材料（麦芽、コーングリッツ、糖液等）の種類、麦芽の粉砕粒度、麦芽の粉砕様式（湿式粉砕、乾式粉砕など）、麦芽粉砕時の湿度（調湿の程度）、麦芽粉砕時の温度、麦芽粉砕の際に使用するミルの種類、原材料の量、酵素の種類、酵素の添加量、酵素の添加のタイミング、酵素分解の時間、仕込槽で糖化時間、仕込槽でのタンパク分解時間、仕込槽でのｐＨ、仕込工程（麦芽投入から酵母添加前での麦汁製造工程）でのｐＨ、ｐＨ調整の際に使用する酸の添加量、ｐＨ調整のタイミング（仕込時、発酵時）、麦汁を調製する際（糖化時含む）の各温度領域の設定温度及び保持時間、麦汁濾過の時間、麦汁濾過時の温度、麦汁濾過時のｐＨ、麦汁濾過での麦汁回収量、麦汁濾過時のスパージング水の量、麦汁濾過時のスパージング水のｐＨ、麦汁濾過時のスパージング水の温度、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度等）、スピリッツや醸造アルコールなどの添加等を適宜設定して行うことができる。 In addition, the "true extract concentration" in this specification can be measured by the measurement method described in "8.4.3 Alcolyzer Method" of 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).
In addition, the true extract concentration can be determined by a variety of factors, including the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar liquid, etc.), the grinding particle size of the malt, the grinding method of the malt (wet grinding, dry grinding, etc.), the humidity during grinding of the malt (degree of humidity control), the temperature during grinding of the malt, the type of mill used for grinding the malt, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of adding the enzyme, the enzyme hydrolysis time, the saccharification time in the brewing tank, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the pH during 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, and the pH adjustment time. The timing of (brewing, fermentation), the set temperature and holding time for each temperature range when preparing wort (including saccharification), the time of wort filtration, the temperature during wort filtration, the pH during wort filtration, the amount of wort recovered during wort filtration, the amount of sparging water during wort filtration, the pH of the sparging water during wort filtration, the temperature of the sparging water during wort filtration, 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, brewing alcohol, etc. can be set as appropriate.

　本発明の一態様のビールテイスト飲料において、酢酸エチルの含有量は、当該ビールテイスト飲料の全量（１００質量％）基準で、ビールテイスト飲料らしいフルーティ感やフローラルな香りを付与する観点から、５．０質量ｐｐｍ以上、５．２質量ｐｐｍ以上、５．４質量ｐｐｍ以上、５．６質量ｐｐｍ以上、５．８質量ｐｐｍ以上、６．０質量ｐｐｍ以上、６．２質量ｐｐｍ以上、６．４質量ｐｐｍ以上、６．６質量ｐｐｍ以上、６．８質量ｐｐｍ以上、７．０質量ｐｐｍ以上、７．２質量ｐｐｍ以上、７．４質量ｐｐｍ以上、７．６質量ｐｐｍ以上、７．８質量ｐｐｍ以上、８．０質量ｐｐｍ以上、８．２質量ｐｐｍ以上、８．４質量ｐｐｍ以上、８．６質量ｐｐｍ以上、８．８質量ｐｐｍ以上、９．０質量ｐｐｍ以上、９．２質量ｐｐｍ以上、９．４質量ｐｐｍ以上、９．６質量ｐｐｍ以上、９．８質量ｐｐｍ以上、１０．０質量ｐｐｍ以上、１０．２質量ｐｐｍ以上、１０．４質量ｐｐｍ以上、１０．６質量ｐｐｍ以上、１０．８質量ｐｐｍ以上、１１．０質量ｐｐｍ以上、１１．２質量ｐｐｍ以上、１１．４質量ｐｐｍ以上、１１．６質量ｐｐｍ以上、１１．８質量ｐｐｍ以上、又は１２．０質量ｐｐｍ以上とすることが好ましく、また、香味のバランスが良好なビールテイスト飲料とする観点から、６０．０質量ｐｐｍ以下、５５．０質量ｐｐｍ以下、５０．０質量ｐｐｍ以下、４５．０質量ｐｐｍ以下、４０．０質量ｐｐｍ以下、３５．０質量ｐｐｍ以下、３０．０質量ｐｐｍ以下、２７．０質量ｐｐｍ以下、２５．０質量ｐｐｍ以下、２４．０質量ｐｐｍ以下、２３．０質量ｐｐｍ以下、２２．０質量ｐｐｍ以下、２１．０質量ｐｐｍ以下、２０．０質量ｐｐｍ以下、１９．０質量ｐｐｍ以下、１８．０質量ｐｐｍ以下、１７．０質量ｐｐｍ以下、１６．０質量ｐｐｍ以下、又は１５．０質量ｐｐｍ以下としてもよい。 In one embodiment of the beer-taste beverage of the present invention, the content of ethyl acetate, based on the total amount (100% by mass) of the beer-taste beverage, from the standpoint of imparting a fruity feeling and floral aroma characteristic of a beer-taste beverage, is 5.0 ppm by mass or more, 5.2 ppm by mass or more, 5.4 ppm by mass or more, 5.6 ppm by mass or more, 5.8 ppm by mass or more, 6.0 ppm by mass or more, 6.2 ppm by mass or more, 6.4 ppm by mass or more, or 6.6 ppm by mass or more. , 6.8 mass ppm or more, 7.0 mass ppm or more, 7.2 mass ppm or more, 7.4 mass ppm or more, 7.6 mass ppm or more, 7.8 mass ppm or more, 8.0 mass ppm or more, 8.2 mass ppm or more, 8.4 mass ppm or more Above, 8.6 mass ppm or more, 8.8 mass ppm or more, 9.0 mass ppm or more, 9.2 mass ppm or more, 9.4 mass ppm or more, 9.6 mass ppm or more, 9.8 mass ppm or more, 10.0 mass ppm or more, 10.2 mass ppm ppm or more, 10.4 ppm by mass or more, 10.6 ppm by mass or more, 10.8 ppm by mass or more, 11.0 ppm by mass or more, 11.2 ppm by mass or more, 11.4 ppm by mass or more, 11.6 ppm by mass or more, 11.8 ppm by mass or more, or 12.0 ppm by mass or more; from the viewpoint of producing a beer-taste beverage with a well-balanced aroma and flavor, it is preferable that the content be 60.0 ppm by mass or less, 55.0 ppm by mass or less, 50.0 ppm by mass or less, 45.0 ppm by mass or more, ...45.0 ppm by mass or more. Mass ppm or less, 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 27.0 mass ppm or less, 25.0 mass ppm or less, 24.0 mass ppm or less, 23.0 mass ppm or less, 22.0 mass ppm or less ppm or less, 21.0 mass ppm or less, 20.0 mass ppm or less, 19.0 mass ppm or less, 18.0 mass ppm or less, 17.0 mass ppm or less, 16.0 mass ppm or less, or 15.0 mass ppm or less.

　本明細書において、酢酸エチルの含有量は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂）の「８．２２　低沸点香気成分」に記載された測定法よって測定することができる。
　また、酢酸エチルの含有量は、希釈水または炭酸水の添加、酢酸エチル含有香料の添加、酢酸エチル含有香料の量、酢酸エチル含有原料の量、酢酸エチル含有原料の添加、酢酸エチルを含む原材料の種類、酢酸エチルの基質の量、酢酸エチルの基質となる原材料の量、酵素の種類、酵素の添加量、酵素の添加のタイミング、仕込槽で糖化時間、仕込槽でのタンパク分解時間、仕込槽でのｐＨ、仕込工程（麦芽投入から酵母添加前での麦汁製造工程）でのｐＨ、ｐＨ調整の際に使用する酸の添加量、ｐＨ調整のタイミング（仕込時、発酵時、発酵完了時、ビール濾過前、ビール濾過後など）、麦汁を調製する際（糖化時含む）の各温度領域の設定温度及び保持時間、発酵前液のオリジナルエキス濃度、発酵工程でのオリジナルエキス濃度、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度等）等を適宜設定して行うことができる。 In this specification, the content of ethyl acetate can be measured by the measurement method described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).
The content of ethyl acetate can be adjusted by appropriately setting the addition of dilution water or carbonated water, the addition of an ethyl acetate-containing flavoring, the amount of an ethyl acetate-containing flavoring, the amount of an ethyl acetate-containing raw material, the addition of an ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of the substrate for ethyl acetate, the amount of raw material serving as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the introduction of malt to the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (at the time of brewing, at the time of fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature range when preparing wort (including at the time of saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

　本発明の一態様のビールテイスト飲料において、苦味価は、適切なシマリ感を有する低アルコールのビールテイスト飲料とする観点から、１．０ＢＵｓ以上、２．０ＢＵｓ以上、３．０ＢＵｓ以上、４．０ＢＵｓ以上、５．０ＢＵｓ以上、６．０ＢＵｓ以上、７．０ＢＵｓ以上、８．０ＢＵｓ以上、９．０ＢＵｓ以上、１０．０ＢＵｓ以上、１１．０ＢＵｓ以上、１２．０ＢＵｓ以上、１３．０ＢＵｓ以上、１４．０ＢＵｓ以上、１５．０ＢＵｓ以上、１６．０ＢＵｓ以上、１７．０ＢＵｓ以上、１８．０ＢＵｓ以上、１９．０ＢＵｓ以上、２０．０ＢＵｓ以上、２１．０ＢＵｓ以上、２２．０ＢＵｓ以上、２３．０ＢＵｓ以上、２４．０ＢＵｓ以上、２５．０ＢＵｓ以上、２６．０ＢＵｓ以上、２７．０ＢＵｓ以上、２８．０ＢＵｓ以上、２９．０ＢＵｓ以上、３０．０ＢＵｓ以上、４０．０ＢＵｓ以上、５０．０ＢＵｓ以上、６０．０ＢＵｓ以上、７０．０ＢＵｓ以上、８０．０ＢＵｓ以上、９０．０ＢＵｓ以上、又は１００ＢＵｓ以上としてもよく、また、１５０ＢＵｓ以下、１２０ＢＵｓ以下、１００ＢＵｓ以下、９０．０ＢＵｓ以下、８０．０ＢＵｓ以下、７０．０ＢＵｓ以下、６０．０ＢＵｓ以下、５０．０ＢＵｓ以下、４５．０ＢＵｓ以下、４０．０ＢＵｓ以下、３９．０ＢＵｓ以下、３８．０ＢＵｓ以下、３７．０ＢＵｓ以下、３６．０ＢＵｓ以下、又は３５．０ＢＵｓ以下としてもよい。 In one embodiment of the beer-flavored beverage of the present invention, from the viewpoint of producing a low-alcohol beer-flavored beverage having an appropriate firmness, the bitterness value is 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs 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, It may be 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, 90.0 BUs or more, or 100 BUs or more, or 150 BUs or less. , 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, or 35.0 BUs or less.

　また、本発明の一態様のビールテイスト飲料において、ホップを実質的に用いない飲料としてもよい。当該態様の苦味価は、１．０ＢＵｓ未満、０．５ＢＵｓ未満、０．１ＢＵｓ未満、又は０．０１ＢＵｓ未満としてもよい。 Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use hops. The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

　本明細書において、飲料の「苦味価」は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂）の「８．１５　苦味価」に記載された測定法よって測定することができる。
　また、本発明の一態様のビールテイスト飲料の苦味価は、イソフムロンを主成分とするホップ由来成分により与えられる苦味の指標であり、例えば、ホップの種類、添加量、及び添加のタイミングを適宜調整することにより制御できる。 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.

　本発明の一態様のビールテイスト飲料において、適切な飲みごたえとシマリ感とをバランス良く向上させた低アルコールのビールテイスト飲料とする観点から、総ポリフェノール量は、１０質量ｐｐｍ以上、２０質量ｐｐｍ以上、３０質量ｐｐｍ以上、４０質量ｐｐｍ以上、５０質量ｐｐｍ以上、６０質量ｐｐｍ以上、又は７０質量ｐｐｍ以上とすることが好ましく、また、５００質量ｐｐｍ以下、４００質量ｐｐｍ以下、３５０質量ｐｐｍ以下、３００質量ｐｐｍ以下、２５０質量ｐｐｍ以下、２００質量ｐｐｍ以下、１８０質量ｐｐｍ以下、又は１６０質量ｐｐｍ以下とすることが好ましい。 In one embodiment of the beer-taste beverage of the present invention, from the viewpoint of providing a low-alcohol beer-taste beverage that has a good balance between a satisfying drinkability and a firm texture, the total polyphenol content is preferably 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, or 70 ppm by mass or more, and is preferably 500 ppm by mass or less, 400 ppm by mass or less, 350 ppm by mass or less, 300 ppm by mass or less, 250 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, or 160 ppm by mass or less.

　本明細書において、「総ポリフェノール量」とは、ビールテイスト飲料の全量（１００質量％）に含まれるポリフェノールの総量を意味する。
　ポリフェノールとは、芳香族炭化水素の２個以上の水素がヒドロキシル基で置換された化合物を意味し、具体的には、フラボノール、イソフラボン、タンニン、カテキン、ケルセチン、アントシアニン等が挙げられる。
　本明細書において、総ポリフェノール量は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂）に記載されている方法によって測定することができる。 In this specification, the term "total amount of polyphenols" refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage.
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).

　総ポリフェノール量は、例えば、大麦麦芽、麦芽のハスク（穀皮）等のポリフェノール含有量の多い原材料の使用量を調整することによって制御できる。
　一般的に、ハスク（穀皮）がある麦芽等は、ポリフェノールの含有量が多く、大豆、酵母エキス、小麦、小麦麦芽等はポリフェノールの含有量が少ない。このような原材料を適宜選択し、使用量を調整することで、ポリフェノールの含有量を所望の範囲に調整することは可能である。 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.

　本発明の一態様のビールテイスト飲料において、原麦汁エキス（Ｏ－Ｅｘ）濃度は、５．０質量％以上、５．５質量％以上、６．０質量％以上、６．５質量％以上、７．０質量％以上、７．５質量％以上、８．０質量％以上、８．５質量％以上、９．０質量％以上、９．５質量％以上、又は１０．０質量％以上としてもよく、また、２０．０質量％以下、１８．０質量％以下、１６．０質量％以下、１５．０質量％以下、又は１３．５質量％以下としてもよい。
　なお、本明細書における「原麦汁エキス濃度」は、「ＢＣＯＪビール分析法（日本醸造協会発行、ビール酒造組合編集、２００４年１１月１日改訂版）」に記載された方法により、測定することができる。 In the beer-taste beverage of one embodiment of the present invention, the original wort extract (O-Ex) concentration may be 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, 8.5% by mass or more, 9.0% by mass or more, 9.5% by mass or more, or 10.0% by mass or more, and may be 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, or 13.5% by mass or less.
In addition, the "original wort 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 dated November 1, 2004)".

　本発明の一態様のビールテイスト飲料の麦芽比率は、５質量％以上、１０質量％以上、１５質量％以上、２０質量％以上、２５質量％以上、３０質量％以上、３５質量％以上、４０質量％以上、４５質量％以上、５０質量％以上、５５質量％以上、６０質量％以上、６５質量％以上、６６質量％以上、６６質量％超、６７質量％以上、７０質量％以上、７５質量％以上、８０質量％以上、８５質量％以上、９０質量％以上、９５質量％以上、又は１００質量％であってもよく、また、１００質量％以下、１００質量％未満、９８質量％以下、９５質量％以下、９０質量％以下、８５質量％以下、８０質量％以下、７５質量％以下、７０質量％以下、６８質量％以下、６７質量％以下、又は６６質量％以下であってもよい。 The malt ratio of the beer-taste beverage of one embodiment of the present invention may be 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, 75% 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, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.

　本明細書において、「麦芽比率」とは、平成３０年４月１日が施行日の酒税法および酒類行政関係法令等解釈通達に従って計算された値を意味する。
　なお、麦芽比率を抑制する場合、酵母が資化可能な麦芽以外の原料（炭素源、窒素源）を増量することが好ましい。酵母が資化可能な原料の炭素源としては単糖、二糖、三糖、それらの糖液等が挙げられ、窒素源としては酵母エキス、大豆タンパク、麦芽、大豆、酵母エキス、エンドウ、小麦麦芽、未発芽の穀物、これらの分解物等が挙げられる。また未発芽の穀物としては、例えば、未発芽の大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、米（白米、玄米等）、とうもろこし、こうりゃん、ばれいしょ、豆（大豆、えんどう豆等）、そば、ソルガム、粟、ひえ等が挙げられる。また、これらの穀物から得られたデンプン、これらの抽出物（エキス）を用いてもよい。 In this specification, "malt ratio" means a value calculated in accordance with 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 addition, when the malt ratio is suppressed, 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 their sugar solutions, and nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. In addition, 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. In addition, starch obtained from these grains and extracts thereof may be used.

　また、本発明の一態様のビールテイスト飲料は、ビールであってもよい。
　本明細書において、「ビール」とは、麦芽、ホップ、及び水を原料として、これらを、酵母を用いて発酵させて得られる飲料をいい、具体的には、平成３０年４月１日が施行日の酒税法および酒類行政関係法令等解釈通達で定義されたものを意味する。
　つまり、本発明の一態様のビールテイスト飲料がビールである場合、上述のアルコール度数は、酵母を用いた発酵工程によって調整されている。 Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer.
In this specification, "beer" refers to a beverage made from malt, hops, and water, which are fermented with yeast, and specifically means the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, 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.

　本発明の一態様のビールテイスト飲料の色は、特に限定されないが、通常のビールのような琥珀色や黄金色、黒ビールのような黒色、又は、無色透明であってもよく、あるいは着色料などを添加して、所望の色を付けてもよい。ビールテイスト飲料の色は、肉眼でも判別することができるが、全光線透過率や色度等によって規定してもよい。 The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but 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 or the like. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by the total light transmittance, chromaticity, etc.

　本発明の一態様のビールテイスト飲料の色度は、０．１ＥＢＣ以上、１．０ＥＢＣ超、１．５ＥＢＣ以上、２．０ＥＢＣ以上、２．５ＥＢＣ以上、３．０ＥＢＣ以上、３．５ＥＢＣ以上、４．０ＥＢＣ以上、４．５ＥＢＣ以上、５．０ＥＢＣ以上、６．０ＥＢＣ以上、６．５ＥＢＣ以上、７．０ＥＢＣ以上、７．５ＥＢＣ以上、８．０ＥＢＣ以上、８．５ＥＢＣ以上、９．０ＥＢＣ以上、９．５ＥＢＣ以上、１０．０ＥＢＣ以上、１０．５ＥＢＣ以上、１１．０ＥＢＣ以上、１１．５ＥＢＣ以上、１２．０ＥＢＣ以上、１２．５ＥＢＣ以上、又は１３．０ＥＢＣ以上としてもよく、また、５００ＥＢＣ以下、４５０ＥＢＣ以下、４００ＥＢＣ以下、３５０ＥＢＣ以下、３００ＥＢＣ以下、２７０ＥＢＣ以下、２５０ＥＢＣ以下、２２０ＥＢＣ以下、２００ＥＢＣ以下、１８０ＥＢＣ以下、１６０ＥＢＣ以下、１４０ＥＢＣ以下、１２０ＥＢＣ以下、１００ＥＢＣ以下、８０ＥＢＣ以下、７０ＥＢＣ以下、６０ＥＢＣ以下、５０ＥＢＣ以下、４０ＥＢＣ以下、３５ＥＢＣ以下、３０ＥＢＣ以下、２７ＥＢＣ以下、２５ＥＢＣ以下、２３ＥＢＣ以下、２０ＥＢＣ以下、１８ＥＢＣ以下、１６ＥＢＣ以下、又は１５ＥＢＣ以下としてもよい。
　本明細書において、ビールテイスト飲料の「色度」は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂）の「８．８　色度」に記載された測定法よって測定することができる。なお、ビールテイスト飲料の「色度」は、欧州醸造協会（European Brewery Convention）により定められた色度の単位（ＥＢＣ単位）により特定される。数値が小さいほど色が薄く明るい飲料であり、逆に、数値が大きいほど色が濃く暗い飲料である。
　また、ビールテイスト飲料の色度は、例えば、使用する麦芽の種類、２種以上の麦芽を併用する場合にはその配合比率、発酵前液を調製する際の煮沸条件等を適宜調整することにより制御できる。より具体的に、例えば、ビールテイスト飲料の色度を高くするには、麦芽として濃色麦芽の配合比率を高くこと、煮沸処理時の温度を高くすること、煮沸時間を長くすること、及び糖化液の調製の際にデコクションを実施すること等により、調整可能である。また、原麦汁エキス濃度を高めることや、麦芽比率を高めることによっても、色度を高く調整することができる。 The color of the beer-taste beverage in one embodiment of the present invention is 0.1 EBC or more, more than 1.0 EBC, 1.5 EBC or more, 2.0 EBC or more, 2.5 EBC or more, 3.0 EBC or more, 3.5 EBC or more, 4.0 EBC or more, 4.5 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 6.5 EBC or more, 7.0 EBC or more, 7.5 EBC or more, 8.0 EBC or more, 8.5 EBC or more, 9.0 EBC or more, 9.5 EBC or more, 10.0 EBC or more, 10.5 EBC or more, 11.0 EBC or more, 11.5 EBC or more, 12.0 EBC or more, 12.5 EBC or more, or 13.0 EBC or more. or may be 500EBC or less, 450EBC or less, 400EBC or less, 350EBC or less, 300EBC or less, 270EBC or less, 250EBC or less, 220EBC or less, 200EBC or less, 180EBC or less, 160EBC or less, 140EBC or less, 120EBC or less, 100EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23EBC 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 can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The "color" of a beer-taste beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. 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-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 high by increasing the concentration of the original wort extract or the malt ratio.

　本発明の一態様のビールテイスト飲料は、飲料が容器に詰められた態様であればよく、容器の例としては、例えば、ビン、ペットボトル、缶、ボトル缶、又は樽が挙げられるが、特に持ち運びが容易であるとの観点から、ビン、ペットボトル、缶、又はボトル缶が好ましい。 The beer-taste beverage of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of the container include bottles, plastic bottles, cans, bottle-shaped cans, and barrels, with bottles, plastic bottles, cans, and bottle-shaped cans being preferred from the viewpoint of ease of transport.

１．１　原材料
　本発明の一態様のビールテイスト飲料の主な原材料としては、水と共に麦芽を用いてもよく、また、麦芽を用いなくてもよい。さらに本発明の一態様のビールテイスト飲料は、原材料として、ホップを用いた飲料であってもよく、ホップを用いない飲料であってもよい。
　その他に、保存料、甘味料、水溶性食物繊維、苦味料又は苦味付与剤、酸化防止剤、香料、酸味料、塩類等を用いてもよい。 1.1 Ingredients The main ingredients of the beer-taste beverage of one embodiment of the present invention may be malt together with water, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage 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　麦芽、麦芽以外の穀物
　原材料として麦芽を用いる場合、当該麦芽とは、大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦などの麦類の種子を発芽させて乾燥させ、除根したものをいい、産地や品種は、いずれのものであってもよい。
　本発明の一態様で用いる麦芽としては、大麦麦芽が好ましい。大麦麦芽は、日本のビールテイスト飲料の原料として最も一般的に用いられる麦芽の１つである。大麦には、二条大麦、六条大麦などの種類があるが、いずれを用いてもよい。さらに、通常麦芽のほか、色麦芽なども用いることができる。なお、色麦芽を用いる際には、種類の異なる色麦芽を適宜組み合わせて用いてもよいし、一種類の色麦芽を用いてもよい。 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, and pearl barley 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 may also be used. When colored malt is used, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

　なお、本発明の一態様のビールテイスト飲料においては、使用する麦芽は、所望のビールテイスト飲料の色度に応じて、適宜選択されることが好ましく、選択する麦芽は、単独であってもよく、２種以上を併用してもよい。 In addition, 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 used in combination.

　また、麦芽と共に、もしくは、麦芽に代えて、麦芽以外の穀物を用いてもよい。
　そのような穀物としては、例えば、麦芽には該当しない麦類（大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦等）、米（白米、玄米等）、とうもろこし、こうりゃん、ばれいしょ、豆（大豆、えんどう豆等）、そば、ソルガム、粟、ひえ、及びそれらから得られたデンプン、これらの抽出物（エキス）等が挙げられる。 Additionally, grains other than malt may be used together with or instead of malt.
Examples of such grains include wheat, barley, rye, oats, oats, pearl barley, etc. that do not fall under the category of malt, 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.

　なお、麦芽比率を抑制する場合もしくは麦芽を使用しない場合、酵母が資化可能な麦芽以外の原料（炭素源、窒素源）を増量することが好ましい。酵母が資化可能な原料の炭素源としては単糖、二糖、三糖、それらの糖液等が挙げられ、窒素源としては酵母エキス、アミノ酸含有材料（例えば、大豆たんぱく等）、大豆、酵母エキス、エンドウ、小麦麦芽、上述の未発芽の穀物、これらの分解物等が挙げられる。ここで、小麦麦芽を用いてもよいが、アレルゲンの観点から、小麦麦芽を用いないことが好ましい。
　なお、本発明の一態様のビールテイスト飲料は、原材料として、重量平均分子量が１０，０００未満の大豆ペプチドを実質的に用いない飲料としてもよく、当該大豆ペプチドを用いない飲料としてもよい。
　なお、「大豆ペプチドを実質的に用いない飲料」とは、当該飲料の水を除く原料の総量（１００質量％）に対する、前記大豆ペプチドの使用量が、５．０質量％未満、３．０質量％未満、２．０質量％未満、１．０質量％未満、０．１０質量％未満、０．０１質量％未満、０．００１質量％未満、又は０．０００１質量％未満である飲料を意味する。 In addition, 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, amino acid-containing materials (e.g., soybean protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens.
The beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use soybean peptides having a weight-average molecular weight of less than 10,000 as an ingredient, or may be a beverage that does not use such soybean peptides.
In addition, a "beverage that does not substantially use soybean peptides" refers to a beverage in which the amount of soybean peptides 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, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients excluding water of the beverage.

　原材料として用いることができる、麦等のイネ科植物以外の植物の実・果皮・樹皮・葉・花・茎・根・種子は、適宜選択することができる。
　具体的なイネ科植物以外の植物としては、例えば、柑橘類、ソフトフルーツ類、ハーブ類、スパイス類などが挙げられる。柑橘類としては、オレンジ、ゆず、レモン、ライム、ミカン、グレープフルーツ、伊予柑、キンカン、かぼす、ダイダイ、シークワーサー、すだちなどが挙げられる。
　ソフトフルーツ類としては、桃、ブドウ、バナナ、リンゴ、ブドウ、パイナップル、イチゴ、梨、マスカット、カシスなどがあげられる。ハーブ類、スパイス類としては、コリアンダー、ペッパー、フェンネル、花椒、山椒、カルダモン、キャラウェイ、ナツメグ、メース、ジュニパーベリー、オールスパイス、バニラ、エルダーベリー、グレインズ・オブ・パラダイス、アニス、スターアニス等が挙げられる。
　これらは、そのまま使用してもよく、粉砕して使用してもよく、水やエタノール等の抽出溶媒で抽出した抽出液の形態として使用してもよく、搾汁したもの（果汁等）を使用してもよい。これらは、単独で用いてもよく、２種以上を併用してもよい。
　消費者の嗜好に合わせて上記を適宜使用できるが、ビールらしいスッキリした爽快な味わいを楽しむには、原材料に上記の柑橘類、ソフトフルーツ類、ハーブ類、およびスパイス類を全く使用しない、あるいは使用量を最小限にすることが好ましい。特にカシスはビール中に不適な乳様の香りがつくことから、原材料にカシスやカシス果汁は全く使用しない、あるいは使用量を最小限にすることが好ましい。 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 Gramineae include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, shekwasha, and sudachi.
Examples of soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc. Examples of herbs and spices include coriander, pepper, fennel, Chinese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc.
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　ホップ
　本発明の一態様でホップを用いる場合、当該ホップの形態としては、例えば、ペレットホップ、粉末ホップ、ホップエキス等が挙げられる。また、用いるホップは、イソ化ホップ、還元ホップ等のホップ加工品を用いてもよい。
　本発明の一態様でホップを用いる場合、ホップの添加量としては、適宜調整されるが、飲料の原材料の全量（１００質量％）基準で、好ましくは０．０００１～１質量％である。 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 is appropriately adjusted, but is preferably 0.0001 to 1 mass % based on the total amount (100 mass %) of the raw materials for the beverage.

　また、原材料としてホップを用いたビールテイスト飲料は、ホップに由来する成分であるイソα酸を含有した飲料となる。ホップを用いたビールテイスト飲料のイソα酸の含有量としては、当該ビールテイスト飲料の全量（１００質量％）基準で、０．１質量ｐｐｍ超であってもよく、１．０質量ｐｐｍ超であってもよい。
　一方で、ホップを用いないビールテイスト飲料におけるイソα酸の含有量は、当該ビールテイスト飲料の全量（１００質量％）基準で、０．１質量ｐｐｍ以下であってもよい。
　なお、本明細書において、イソα酸の含有量は、改訂ＢＣＯＪビール分析法（公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集２０１３年増補改訂）に記載の高速液体クロマトグラフィー（ＨＰＬＣ）分析法により測定された値を意味する。 Furthermore, a beer-taste beverage using hops as an ingredient is a beverage containing iso-α acid, which is a component derived from hops. The content of iso-α acid in a beer-taste beverage using hops may be more than 0.1 ppm by mass or more than 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage.
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　保存料
　本発明の一態様のビールテイスト飲料は、保存料を配合してなる飲料であってもよい。
　本発明の一態様で用いる保存料としては、例えば、安息香酸；安息香酸ナトリウム等の安息香酸塩；パラオキシ安息香酸プロピル、パラオキシ安息香酸ブチル等の安息香酸エステル；二炭酸ジメチル等が挙げられる。また、保存料としては、強力サンプレザー（三栄源エフ・エフ・アイ株式会社製、安息香酸ナトリウムと安息香酸ブチルの混合物）等の市販の製剤を用いてもよい。
　これらの保存料は、単独で用いてもよく、２種以上を併用してもよい。 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.

　本発明の一態様のビールテイスト飲料において保存料を配合する場合、当該保存料の配合量は、好ましくは５～１２００質量ｐｐｍ、より好ましくは１０～１１００質量ｐｐｍ、更に好ましくは１５～１０００質量ｐｐｍ、より更に好ましくは２０～９００質量ｐｐｍである。 When a preservative is added to the beer-taste beverage of one embodiment of the present invention, the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

１．１．４　甘味料
　本発明の一態様のビールテイスト飲料は、糖類（Ａ）の含有量を上述の範囲に調整した上で、さらに甘味料を配合してなる飲料としてもよい。
　本発明の一態様で用いる甘味料としては、穀物由来のデンプンを酸又は酵素等で分解した市販の糖化液、市販の水飴等の糖類、ショ糖、三糖類以上の糖、異性化糖、糖アルコール、ステビア等の天然甘味料、人工甘味料等が挙げられる。
　これらの甘味料は、単独で用いてもよく、２種以上を併用してもよい。
　これらの糖類の形態は、溶液等の液体であってもよく、粉末等の固体であってもよい。
　また、デンプンの原料穀物の種類、デンプンの精製方法、及び酵素や酸による加水分解等の処理条件についても特に制限はない。例えば、酵素や酸による加水分解の条件を適宜設定することにより、マルトースの比率を高めた糖類を用いてもよい。その他、スクロース、フルクトース、グルコース、マルトース、トレハロース、マルトトリオース、マルトテトラオース、イソマルトース、イソマルトトリオース、イソマルトテトラオース及びこれらの溶液（糖液）等を用いることもできる。
　また、人工甘味料としては、例えば、アスパルテーム、アセスルファムカリウム（アセスルファムＫ）、スクラロース、ネオテーム等が挙げられる。 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. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions) may also be used.
Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

１．１．５　水溶性食物繊維
　本発明の一態様のビールテイスト飲料は、さらに水溶性食物繊維を配合してなる飲料としてもよく、また、水溶性食物繊維を配合（添加）しない飲料としてもよい。
　水溶性食物繊維としては、例えば、難消化性デキストリン、難消化性グルカン、ポリデキストロース、グアーガム分解物、ペクチン、グルコマンナン、アルギン酸、ラミナリン、フコイジン、カラギーナン等が挙げられ、安定性や安全性等の汎用性の観点から、難消化性デキストリン又はポリデキストロースが好ましい。
　なお、本発明の一態様のビールテイスト飲料は、原料として、難消化性デキストリンを配合（添加）しない飲料としてもよい。当該態様のビールテイスト飲料は、難消化性デキストリンを配合（添加）しなくても、原材料（例えば、麦芽等）に由来する水溶性食物繊維が含まれる。原材料に由来する水溶性食物繊維の含有量は、例えば、日本食品標準成分表２０２０年版（八訂）に記載されている。
　また、本発明の一態様のビールテイスト飲料は、難消化性グルカンを含有しない飲料であってもよく、難消化性グルカンを含有する飲料であってもよい。 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 fibers include resistant dextrin, resistant glucan, polydextrose, guar gum hydrolysate, 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 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan.
Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain resistant glucan, or may be a beverage that contains resistant glucan.

　本発明の一態様のビールテイスト飲料において、水溶性食物繊維の含有量は、当該ビールテイスト飲料の全量（１００質量％）基準で、０．０５質量％以上、０．１質量％以上、０．１５質量％以上、０．２質量％以上、０．２５質量％以上、０．３質量％以上、０．３５質量％以上、０．４質量％以上、０．５質量％以上、０．７質量％以上、１．０質量％以上、１．５質量％以上、２．０質量％以上、２．５質量％以上、又は３．０質量％以上としてもよく、また、５．０質量％以下、４．５質量％以下、４．０質量％以下、３．５質量％以下、３．０質量％以下、２．５質量％以下、２．０質量％以下、１．５質量％未満、１．０質量％未満、０．７５質量％未満、０．６０質量％未満、０．５０質量％未満、０．４０質量％以下、０．３５質量％以下、０．３０質量％以下、０．２５質量％以下、０．２０質量％以下、０．１５質量％以下、０．１０質量％以下、又は０．１０％未満としてもよい。 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, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.35% 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 or more. It may also be 5.0% by mass or less, 4.5% by mass or less, 4.0% by 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, less than 0.50% by mass, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, 0.25% by mass or less, 0.20% by mass or less, 0.15% by mass or less, 0.10% by mass or less, or less than 0.10%.

　なお、水溶性食物繊維は、市販品を添加して上記範囲となるように含有量を調整してもよいし、麦芽等の原料由来の食物繊維が上記範囲となるように製造工程において調整してもよい。市販品を添加する場合、水溶性食物繊維の含有量を上記範囲とすることで、ビールテイスト飲料に不適な粉っぽさを抑制することができる。製造工程において食物繊維の含有量を調整する場合、水溶性食物繊維の含有量を上記範囲とすることで、例えば、麦汁濾過、ビール濾過における濾過性を向上し、生産効率を上げることができる。
　製造工程において水溶性食物繊維の含有量を調整する場合、本発明の一態様のビールテイスト飲料の水溶性食物繊維の含有量は、希釈水または炭酸水の添加、原材料（麦、麦芽、コーン、糖液など）の種類、原材料の量、酵素の種類、酵素の添加量、および酵素の添加のタイミング（糖化工程中、酵母添加前、酵母添加後、熟成中など）、糖化液を調製する際の各温度領域の設定温度、ｐＨおよび保持時間を調整すること等により、調整することができる。 The content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the production process to be within the above range. When a commercially available product is added, the content of water-soluble dietary fiber within the above range can suppress powderiness unsuitable for beer-taste beverages. When the content of dietary fiber is adjusted in the production process, the content of water-soluble dietary fiber 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　苦味料、苦味付与剤
　本発明の一態様のビールテイスト飲料は、さらに苦味料及び苦味付与剤から選ばれる１種以上を配合してなる飲料としてもよい。
　本発明の一態様のビールテイスト飲料において、苦味は、ホップによって付与してもよく、ホップと共に下記に示す苦味料又は苦味付与剤を用いてもよい。また、ホップを用いずに、ホップに代えて下記に示す苦味料又は苦味付与剤を用いてもよい。
　苦味料又は苦味付与剤としては、特に限定されず、通常のビールや発泡酒に苦味付与剤として用いられるものが使用でき、例えば、マンネンロウ、レイシ、姫茴香、杜松実、セージ、マンネンタケ、月桂樹、クワシン、カフェイン、アブシンチン、ナリンジン、キハダ、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、マンネンロウ抽出物、レイシ抽出物、ローレル抽出物、セージ抽出物、キャラウェイ抽出物、ニガヨモギ抽出物、アブシンチン、アルギン酸等が挙げられる。
　これらの苦味料及び苦味付与剤は、単独で用いてもよく、２種以上を併用してもよい。 1.1.6 Bittering Agents and Bitterness-Promoting Agents The beer-taste beverage of one embodiment of the present invention may be further formulated with one or more selected from the group consisting of bittering agents and bitterness-promoting agents.
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　酸化防止剤
　本発明の一態様のビールテイスト飲料は、さらに酸化防止剤を配合してなる飲料としてもよい。
　酸化防止剤としては、特に限定されず、通常のビールや発泡酒に酸化防止剤として用いられるものが使用でき、例えば、アスコルビン酸、エリソルビン酸、及びカテキン等が挙げられる。
　これらの酸化防止剤は、単独で用いてもよく、２種以上を併用してもよい。 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　香料
　本発明の一態様のビールテイスト飲料は、さらに香料を配合してなる飲料としてもよい。
　香料としては、特に限定されず、一般的なビール香料を用いることができる。ビール香料は、ビール様の風味付けのために用いるものである。
　ビール香料に含まれる香気成分としては、エステルや高級アルコール等が挙げられ、具体的には、酢酸イソアミル、酢酸エチル、ｎ－プロパノール、イソブタノール、アセトアルデヒド、カプロン酸エチル、カプリル酸エチル、イソアミルプロピオネート、リナロール、ゲラニオール、シトラール、４－ビニルグアイアコール（４－ＶＧ）、４－メチル－３－ペンテン酸、２－メチル－２－ペンテン酸、１，４－シネオール、１，８－シネオール、２，３－ジエチル－５－メチルピラジン、γ－デカノラクトン、γ－ウンデカラクトン、ヘキサン酸エチル、２－メチル酪酸エチル、ｎ－酪酸エチル、ミルセン、リモネン、マルトール、エチルマルトール、フェニル酢酸、フラネオール、フルフラール、メチオナール、３－メチル－２－ブテン－１－チオール、３－メチル－２－ブタンチオール、ダイアセチル、フェルラ酸、ゲラン酸、ゲラニルアセテート、酪酸エチル、オクタン酸、デカン酸、９－デセン酸、ノナン酸、テトラデカン酸、プロパン酸、２－メチルプロパン酸、γ－ブチロラクトン、２－アミノアセトフェノン、３－フェニルプロピオン酸エチル、２－エチル－４－ヒドロキシ－５－メチル－３（２Ｈ）－フラノン、ジメチルスルホン、３－メチルシクロペンタン－１，２－ジオン、２－メチルブタナール、３－メチルブタナール、２－メチルテトラヒドロフラン－３－オン、２－アセチルフラン、２－メチルテトラヒドロフラン－３－オン、ヘキサナール、ヘキサノール、シス－３－ヘキセナール、１－オクテン－３－オール、β－ユーデスモール、４－メルカプト－４－メチルペンタン－２－オン、β－カリオフィレン、β－ミルセン、フルフリルアルコール、２－エチルピラジン、２，３－ジメチルピラジン、酢酸２－メチルブチル、イソアミルアルコール、５－ヒドロキシメチルフルフラール、フェニルアセトアルデヒド、１－フェニル－３－ブテン－１－オン、トランス－２－ヘキセナール、ノナナール、フェネチルアルコール等が挙げられる。
　これらの香料は、単独で用いてもよく、２種以上を併用してもよい。 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, 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-hexanol, Examples of such alcohols include xenal, 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-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.

　エステルや高級アルコールの香気成分の含有量は、これらの香気成分を含む香料を別途添加して調整することができるが、製造過程でアルコール発酵を伴う場合には、香料を添加せず、もしくは、香料の添加と共に、アルコール発酵により調整してもよい。
　アルコール発酵を伴う場合におけるエステルや高級アルコールの香気成分の含有量は、希釈水または炭酸水の添加、酵母を添加する前の発酵前液の糖組成やアミノ酸組成、糖の濃度やアミノ酸の濃度、発酵前液のオリジナルエキス濃度、酵母品種、発酵条件（酸素濃度、通気条件、酵母品種、酵母の添加量、酵母増殖数、酵母の除去タイミング、発酵温度、発酵時間、圧力設定、二酸化炭素濃度等）、冷却タイミング等を適宜設定して調整してもよい。 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 involving alcoholic fermentation, the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration or amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

１．１．９　酸味料
　本発明の一態様のビールテイスト飲料は、さらに酸味料を配合してなる飲料としてもよい。
　酸味料としては、酸味を有する物質であれば特に限定されないが、例えば、酒石酸、グルコン酸、フィチン酸、グルコノデルタラクトン又はそれらの塩が挙げられる。
　これらの中でも、酒石酸、グルコン酸、フィチン酸、及びそれらの塩から選ばれる少なくとも１種が好ましく、酒石酸及びそれらの塩から選ばれる少なくとも１種がより好ましい。
　これらの酸味料は、単独で用いてもよく、２種以上を併用してもよい。 1.1.9 Acidulant The beer-taste beverage of one embodiment of the present invention may further comprise an acidulant.
The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, gluconic acid, phytic acid, glucono-delta-lactone, and salts thereof.
Among these, at least one selected from tartaric acid, gluconic acid, phytic acid, and salts thereof is preferred, and at least one selected from tartaric acid and salts thereof is more preferred.
These acidulants may be used alone or in combination of two or more kinds.

１．１．１０　塩類
　本発明の一態様のビールテイスト飲料は、さらに塩類を配合してなる飲料としてもよい。
　塩類としては、例えば、塩化ナトリウム、酸性リン酸カリウム、酸性リン酸カルシウム、リン酸アンモニウム、硫酸マグネシウム、硫酸カルシウム、メタ重亜硫酸カリウム、塩化カルシウム、塩化マグネシウム、硝酸カリウム、硫酸アンモニウム、塩化カリウム、クエン酸一ナトリウム、クエン酸二ナトリウム、クエン酸三ナトリウム等が挙げられる。
　これらの塩類は、単独で用いてもよく、２種以上を併用してもよい。 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　炭酸ガス
　本発明の一態様のビールテイスト飲料に含まれる炭酸ガスは、原材料に含まれる炭酸ガスを利用してもよく、また、炭酸水との混和または炭酸ガスの添加等で溶解させてもよい。
　なお、ビールテイスト飲料の発酵工程にて生じた炭酸ガスをそのまま用いることができるが、適宜炭酸水を加えて、炭酸ガスの量を調整してもよい。 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.

　本発明の一態様のビールテイスト飲料の炭酸ガス濃度は、好ましくは０．３０（ｗ／ｗ）％以上、より好ましくは０．３５（ｗ／ｗ）％以上、より好ましくは０．４０（ｗ／ｗ）％以上で、更に好ましくは０．４２（ｗ／ｗ）％以上、更に好ましくは０．４５（ｗ／ｗ）％以上、より更に好ましくは０．４７（ｗ／ｗ）％以上、特に好ましくは０．５０（ｗ／ｗ）％以上であり、また、好ましくは０．８０（ｗ／ｗ）％以下、より好ましくは０．７０（ｗ／ｗ）％以下、更に好ましくは０．６０（ｗ／ｗ）％以下、より更に好ましくは０．５７（ｗ／ｗ）％以下、特に好ましくは０．５５（ｗ／ｗ）％以下である。
　なお、本明細書において、炭酸ガス濃度は、対象となる飲料が入った容器を時々振りながら２０℃の水槽に３０分間以上浸して、当該飲料が２０℃になるよう調整した後に、ガスボリューム測定装置（例えば、ＧＶＡ－５００（京都電子工業株式会社製）等）を用いて測定することができる。 The carbon dioxide concentration of the beer-taste beverage of 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, even more preferably 0.42 (w/w)% or more, even more preferably 0.45 (w/w)% or more, still more preferably 0.47 (w/w)% or more, particularly preferably 0.50 (w/w)% or more, and is preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, even more preferably 0.60 (w/w)% or less, still 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 a water bath at 20°C for 30 minutes or more while shaking it occasionally.

　本発明の一態様のビールテイスト飲料が容器詰め飲料である場合、容器詰め飲料の炭酸ガス圧は、上記の炭酸ガス濃度となる範囲で適宜調整すればよいが、５．０ｋｇ／ｃｍ２以下、４．５ｋｇ／ｃｍ２以下、又は４．０ｋｇ／ｃｍ２以下としてもよく、また、０．２０ｋｇ／ｃｍ２以上、０．５０ｋｇ／ｃｍ２以上、又は１．０ｋｇ／ｃｍ２以上としてもよい。なお、これらの上限及び下限のいずれを組み合わせてもよく、例えば、飲料の炭酸ガス圧は、０．２０ｋｇ／ｃｍ２以上５．０ｋｇ／ｃｍ２以下、０．５０ｋｇ／ｃｍ２以上４．５ｋｇ／ｃｍ２以下、または、１．０ｋｇ／ｃｍ２以上４．０ｋｇ／ｃｍ２以下であってよい。
　本明細書において、ガス圧とは、特別な場合を除き、容器内におけるガス圧をいう。
　圧力の測定は、当業者によく知られた方法、例えば２０℃にした試料をガス内圧計に固定した後、一度ガス内圧計の活栓を開いてガスを抜き、再び活栓を閉じ、ガス内圧計を振り動かして指針が一定の位置に達したときの値を読み取る方法を用いて、または市販のガス圧測定装置を用いて測定することができる。 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, but may be 5.0 kg/ cm2 or less, 4.5 kg/cm2 or less , or 4.0 kg/cm2 or less, or may be 0.20 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, and for example, the carbon dioxide pressure of the beverage may be 0.20 kg/ cm2 or more and 5.0 kg/cm2 or less , 0.50 kg/cm2 or more and 4.5 kg/cm2 or more , or 1.0 kg/ cm2 or more and 4.0 kg/ cm2 or less.
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　その他の添加物
　本発明の一態様のビールテイスト飲料は、本発明の効果を妨げない範囲で、必要に応じて、様々な添加物を添加してもよい。
　そのような添加物としては、例えば、着色料、泡形成剤、発酵促進剤、酵母エキス、ペプチド含有物等のタンパク質系物質、アミノ酸等の調味料が挙げられる。
　着色料は、飲料にビール様の色を与えるために使用するものであり、カラメル色素などを用いることができる。泡形成剤は、飲料にビール様の泡を形成させるため、あるいは飲料の泡を保持させるために使用するものであり、大豆サポニン、キラヤサポニン等の植物抽出サポニン系物質、コーン、大豆などの植物タンパク、及び、コラーゲンペプチド等のペプチド含有物、酵母エキス、乳化剤（ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン、リゾレシチン）などを適宜使用することができる。
　発酵促進剤は、酵母による発酵を促進させるために使用するものであり、例えば、酵母エキス、米や麦などの糠成分、ビタミン、ミネラル剤などを単独または組み合わせて使用することができる。 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　容器詰飲料
　本発明の一態様のビールテイスト飲料は、容器に詰められた容器詰飲料であってもよい。容器詰飲料にはいずれの形態・材質の容器を用いてもよく、容器の例としては、ビン、缶、ボトル缶、樽またはペットボトルが挙げられるが、特に持ち運びが容易であるとの観点から、缶、ボトル缶、ビン、又はペットボトルが好ましい。 The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container. Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, bottle-shaped cans, barrels, and plastic bottles, with cans, bottle-shaped cans, bottles, and plastic bottles being preferred from the standpoint of ease of portability.

２　ビールテイスト飲料の製造方法
　本発明の一態様のビールテイスト飲料の製造方法は、少なくとも下記工程（Ｉ）を有する方法が好ましく、下記工程（Ｉ）～（IV）を有する方法がより好ましく、下記工程（Ｉ）～（Ｖ）を有する方法が更に好ましい。
・工程（Ｉ）：イソマルトトリオースの含有量を調整又は確認する工程。
・工程（II）：アルコール度数を調整又は確認する工程。
・工程（III）：ｐＨを調整又は確認する工程。
・工程（IV）：外観発酵度を調整又は確認する工程。
・工程（Ｖ）：リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量、及び／又は、これらの酸の１種以上の含有量を調整又は確認する工程。
　なお、工程（Ｉ）～（Ｖ）の順序は特に制限されない。 2. Method for Producing Beer-Taste Beverage A method for producing a beer-taste beverage in one aspect of the present invention is preferably a method comprising at least the following step (I), more preferably a method comprising the following steps (I) to (IV), and even more preferably a method comprising the following steps (I) to (V).
Step (I): A step of adjusting or confirming the content of isomaltotriose.
Step (II): A step of adjusting or checking the alcohol content.
Step (III): A step of adjusting or checking the pH.
Step (IV): A step of adjusting or confirming the apparent fermentation degree.
Step (V): A step of adjusting or confirming the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, and/or the content of one or more of these acids.
The order of steps (I) to (V) is not particularly limited.

　工程（Ｉ）～（Ｖ）においては、ビールテイスト飲料のそれぞれの物性値が上述の範囲内か否かを確認する。もし、それぞれの物性値が所望の範囲内では無い場合には、上述の方法に基づいて調整することができる。
　なお、工程（Ｉ）において、イソマルトトリオースの含有量が所望の範囲よりも少ない場合には、イソマルトトリオースを添加により調整することができ、イソマルトトリオースの含有量が所望の範囲よりも多い場合には、希釈により調整することができる。
　また、工程（Ｉ）と同様に、イソマルトース及び／又はパノースの含有量を調整又は確認する工程を有してもよい。当該工程の具体的な手法は、工程（Ｉ）と同じである。 In steps (I) through (V), it is confirmed whether or not each of the physical properties of the beer-taste beverage is within the above-mentioned ranges. If each of the physical properties is not within the desired range, it can be adjusted based on the above-mentioned method.
In step (I), when the content of isomaltotriose is lower than the desired range, it can be adjusted by adding isomaltotriose, and when the content of isomaltotriose is higher than the desired range, it can be adjusted by dilution.
Similarly to step (I), the method may include a step of adjusting or confirming the content of isomaltose and/or panose. The specific method of this step is the same as that of step (I).

　また、工程（II）のアルコール度数についても、所望の範囲よりも低い場合には、スピリッツや醸造アルコールなどの添加により調整することができ、アルコール度数が所望の範囲よりも多い場合には、希釈により調整することができる。 Furthermore, the alcohol content in step (II) can be adjusted by adding spirits, brewer's alcohol, etc. if it is lower than the desired range, and can be adjusted by dilution if it is higher than the desired range.

　なお、工程（III）及び（Ｖ）については、同時に行ってもよい。つまり、工程（Ｖ）に記載の各種酸の含有量を調整することで、工程（III）のｐＨを調整することができる。工程（Ｖ）の各種酸の含有量の調整は、ビールテイスト飲料の製造過程で調整してもよいが、各種酸を添加することで調整することもでき、それにより、工程（III）におけるｐＨの調整もできる。 Incidentally, steps (III) and (V) may be carried out simultaneously. In other words, the pH in step (III) can be adjusted by adjusting the content of the various acids described in step (V). The content of the various acids in step (V) may be adjusted during the production process of the beer-taste beverage, but it can also be adjusted by adding various acids, which also allows the pH in step (III) to be adjusted.

　工程（IV）は、発酵工程により調整することができる。なお、本明細書において、発酵工程を経ずに製造する場合には、外観発酵度は０％に調整されたこととなる。 The step (IV) can be adjusted by a fermentation step. In this specification, when the product is produced without going through a fermentation step, the apparent fermentation degree is adjusted to 0%.

　また、本発明の一態様のビールテイスト飲料の製造方法は、特に限定されないが、発酵工程を経て製造する方法であってもよく、発酵工程を経ずに製造する方法であってもよい。
　以下、発酵工程を経て製造する発酵ビールテイスト飲料の製造方法、及び、発酵工程を経ずに製造する非発酵ビールテイスト飲料の製造方法について説明する。 Furthermore, the method for producing the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be a method that involves a fermentation step, or a method that does not involve a fermentation step.
Below, we will explain a method for producing a fermented beer-taste beverage through a fermentation process, and a method for producing a non-fermented beer-taste beverage without going through a fermentation process.

２．１　発酵ビールテイスト飲料の製造方法
　本発明の一態様の発酵ビールテイスト飲料の製造方法としては、酵母を用いた発酵工程を経た方法が挙げられ、上記工程（Ｉ）～（Ｖ）から選ばれる１以上の工程に加えて、下記工程（１）～（２）を有する方法が挙げられる。
・工程（１）：各種原材料を用いて、糖化処理、煮沸処理、及び固形分除去処理のうち少なくとも１つの処理を行い、発酵前液を得る工程。
・工程（２）：前記発酵前液に酵母を添加して、アルコール発酵を行う工程。 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 one or more steps selected from steps (I) to (V) above, includes the following steps (1) to (2):
Step (1): A step of obtaining a 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-fermentation liquid to carry out alcoholic fermentation.

　また、本発明の一態様の発酵ビールテイスト飲料の製造方法において、上記工程（Ｉ）～（Ｖ）、並びに、糖質含有量、酢酸エチルの含有量、総ポリフェノール量、苦味価、及び色度の調整は、下記の（ｉ）～（iii）のいずれか１つ以上のタイミングで行うことができる。また、工程（１）及び（２）を行うことで、同時に、工程（Ｉ）～（Ｖ）や上述の調整を行うことができる場合には、これらの工程を別途行う必要は無い。
・（ｉ）：工程（１）及び工程（２）の少なくとも１つの工程と同時
・（ii）：工程（１）と工程（２）の間
・（iii）：工程（２）の後
　以下、本発明の一態様の発酵ビールテイスト飲料の製造方法における各工程について説明する。 Furthermore, in the method for producing a fermented beer-taste beverage of one embodiment of the present invention, the above steps (I) to (V) and adjustment of the sugar content, ethyl acetate content, total polyphenol content, bitterness value, and color can be carried out at one or more of the following times (i) to (iii). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (1) and (2), there is no need to carry out these steps separately.
(i): Simultaneously with at least one of steps (1) and (2); (ii): Between steps (1) and (2); (iii): 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　工程（１）
　工程（１）は、各種原材料を用いて、糖化処理、煮沸処理、及び固形分除去処理のうち少なくとも１つの処理を行い、発酵前液を得る工程である。
　例えば、各種原材料として、麦芽を用いる場合には、水及び麦芽を含む各種原材料を仕込釜又は仕込槽に投入し、必要に応じてアミラーゼ等の酵素を添加する。麦芽以外の各種原材料としては、ホップ、保存料、甘味料、水溶性食物繊維、苦味料又は苦味付与剤、酸化防止剤、香料、酸味料、色素等の各種添加剤を加えてもよい。これらは、糖化処理を行う前に加えてもよく、糖化処理の途中で加えてもよく、糖化処理の終了後に加えてもよい。また、これらは、次工程の発酵後に加えてもよい。 2.1.1 Process (1)
Step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removal treatment 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 they may be added after the fermentation process in the next step.

　各種原材料の混合物は、加温し、原材料の澱粉質を糖化させて糖化処理を行う。
　糖化処理の温度及び時間は、使用する麦芽の種類や、麦芽比率、水及び麦芽以外の原材料、使用する酵素の種類や量、最終的に得られる飲料の原麦汁エキス濃度等を考慮して適宜調整することが好ましい。例えば、本発明の一態様において、ビールテイスト飲料の糖質濃度及び濁度を上述の範囲に調整する観点から、糖化処理の温度は５５～７５℃であり、糖化処理の時間は３０～２４０分であることが好ましい。 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, water and raw materials other than 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.

　なお、この糖化液は煮沸処理を行うことが好ましい。
　この煮沸処理を行う際に、原材料としてホップや苦味料等を用いる場合には、これらを加えることが好ましい。ホップや苦味料等は、糖化液の煮沸開始から煮沸終了前の間で加えてもよい。 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.

　煮沸処理終了後には、ワールプールに移送し、０～２３℃に冷却して、冷却液とした後、凝固タンパク等の固形分の除去処理を行うことが好ましい。当該処理により、原麦汁エキス濃度を上述の範囲に調整することができる。このようにして、発酵前液が得られる。
　なお、本工程において、固形分の除去処理を行うために、所定の孔径（例えば、孔径３０μｍ未満）のフィルターを通す濾過を行ってもよい。 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 raw wort extract to be adjusted to the above-mentioned range. In this way, a pre-fermentation liquid is obtained.
In this step, in order to remove solids, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

　上記の糖化液の代わりに、麦芽エキスに温水を加えたものに、ホップや苦味料等を加えて煮沸処理を行い、発酵前液を調製してもよい。
　また、各種原材料として、麦芽を使用しない場合には、炭素源を含有する液糖、麦又は麦芽以外のアミノ酸含有原料としての窒素源、ホップ、食物繊維、保存料、甘味料、酸化防止剤、苦味付与剤、香料、酸味料、色素等を、温水と共に混合し、液糖溶液を調製し、その液糖溶液に対して煮沸処理を行い、発酵前液を調製してもよい。
　ホップを用いる場合には、煮沸処理前に加えてもよく、液糖溶液の煮沸開始から煮沸終了前の間で加えてもよい。 Instead of the above-mentioned saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and hot water, followed by boiling.
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, preservatives, sweeteners, antioxidants, bitterness imparting agents, flavorings, acidulants, colorants, etc. may be mixed with warm water to prepare a liquid sugar solution, which is then boiled to prepare a 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　工程（２）
　工程（２）は、工程（１）で得られた発酵前液に、酵母を添加し、発酵を行う工程である。
　本工程で用いる酵母は、製造すべき発酵飲料の種類、目的とする香味や発酵条件等を考慮して適宜選択することができ、上面発酵酵母を用いてもよく、下面発酵酵母を用いてもよい。 2.1.2 Process (2)
Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying 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.

　酵母は、酵母懸濁液のまま原料液に添加してもよいし、遠心分離あるいは沈降により酵母を濃縮したスラリーを原液に添加してもよい。また、遠心分離の後、完全に上澄みを取り除いたものを添加してもよい。酵母の原液への添加量は適宜設定できるが、例えば、５．０×１０６ｃｅｌｌｓ／ｍｌ～１．０×１０９ｃｅｌｌｓ／ｍｌ程度である。 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 centrifuging and removing the supernatant completely. The amount of yeast added to the raw material liquid can be appropriately set, but is, for example, about 5.0 x 10 6 cells/ml to 1.0 x 10 9 cells/ml.

　発酵を行う際の発酵条件は、適宜設定することができるが、ビールテイスト飲料の糖質含有量及びアルコール度数を上述の範囲に調整する観点から、発酵温度が５～２５℃であることが好ましい。また、ビールテイスト飲料の糖質含有量及びアルコール度数は、トランスグルコシダーゼ等の多糖分解酵素について種類、添加量及び添加のタイミングを適宜設定して調整することができ、また、必要に応じて、発酵工程の途中で発酵液の温度（昇温又は降温）もしくは圧力を変化させてもよい。 The fermentation conditions can be set as appropriate, but from the perspective of adjusting the sugar content and alcohol content of the beer-taste beverage to the above-mentioned ranges, it is preferable that the fermentation temperature be 5 to 25°C. Furthermore, the sugar content and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, amount added, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and the temperature (heating up or down) or pressure of the fermentation liquid can be changed during the fermentation process as necessary.

　発酵後は、ビールテイスト飲料中の酵母を取り除くための濾過処理を行ってもよく、また、濾過処理を行わなくてもよい。また、必要に応じて水や上述の各種添加剤を加えてもよい。 After fermentation, a filtration process may be carried out to remove the yeast in the beer-taste beverage, or it may not be necessary to carry out a filtration process. Water and the various additives mentioned above may also be added as necessary.

２．１．３　工程（３）、工程（４）
　本発明の一態様において、ノンアルコール発酵ビールテイスト飲料を製造する場合には、アルコールを生成しない酵母を用いた非アルコール発酵の工程を経て製造してもよい。この場合は、上記工程（２）において、アルコールを生成しない酵母を用いればよい。
　また、アルコールを生成する酵母を用いてノンアルコール発酵ビールテイスト飲料を製造する場合には、上記工程（１）～（２）と共に、さらに工程（３）及び（４）を行うことが好ましい。
・工程（３）：工程（２）の後の発酵液からアルコール分を除去する工程。
・工程（４）：工程（３）の後に炭酸ガスの量を調整する工程。 2.1.3 Process (3), Process (4)
In one embodiment of the present invention, a non-alcoholic fermented beer-taste beverage may be produced through a non-alcoholic fermentation step using yeast that does not produce alcohol. In this case, a yeast that does not produce alcohol may be used.
Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further carry out steps (3) and (4) in addition to the above steps (1) and (2).
Step (3): A step of removing the alcohol from the fermentation liquid after step (2).
Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

　工程（３）において、工程（２）の発酵工程によって生じたアルコール分を除去する方法としては、加熱処理により除去する方法が好ましい。加熱処理の条件としては、一般的なノンアルコールビールテイスト飲料の製造方法と同様の条件を適用することができる。
　また、工程（３）の後、溶液中からアルコール分が除去されると共に、炭酸ガスも除去されている。そのため、工程（４）によって、炭酸ガスの量を調整することが好ましい。
　炭酸ガスの量を調整する方法としては、工程（３）を行った後の溶液と炭酸水との混和によって加えてもよく、または工程（３）を行った後の溶液に炭酸ガスを直接添加してもよい。 In step (3), 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 (3), the alcohol 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 (4).
The amount of carbon dioxide gas may be adjusted by mixing the solution after step (3) with carbonated water, or carbon dioxide gas may be added directly to the solution after step (3).

　このようにして得られた本発明の一態様のビールテイスト飲料は、所定の容器に充填され、製品として市場に流通する。
　ビールテイスト飲料の容器詰め方法としては、特に限定されず、当業者に周知の容器詰め方法を用いることができる。容器詰め工程によって、本発明のビールテイスト飲料は容器に充填・密閉される。容器詰め工程には、いずれの形態・材質の容器を用いてもよく、容器の例としては、「１．４　容器詰飲料」に記載の容器が挙げられる。 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 step, the beer-taste beverage of the present invention is filled into a container and sealed. In the packaging step, containers of any shape and material can be used, and examples of containers include those described in "1.4 Packaged beverages."

２．２　非発酵ビールテイスト飲料の製造方法
　本発明の一態様の非発酵ビールテイスト飲料の製造方法としては、発酵工程を経ない方法であればよく、例えば、下記工程（ａ）～（ｃ）を有する方法が挙げられる。
・工程（ａ）：原材料に対して、糖化処理、煮沸処理、及び固形分除去処理の少なくとも１つの処理を行い、飲料前液を得る工程。
・工程（ｂ）：工程（ａ）で得た飲料前液を冷却し、炭酸ガスを加える工程。 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 may include, for example, a method having the following steps (a) to (c):
Step (a): A step of subjecting the raw materials to at least one of saccharification, boiling, and solid content removal to obtain a pre-beverage liquid.
Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.

　工程（ａ）については、上述の「発酵ビールテイスト飲料の製造方法」における工程（１）の発酵前液を得る工程と同じである。
　工程（ｂ）において炭酸ガスを加える方法としては、工程（ａ）で得た飲料前液を冷却した冷却飲料前液と炭酸水との混和によって加えてもよく、または冷却飲料原液に炭酸ガスを直接添加してもよい。また、工程（ｂ）と同じタイミングで、炭酸ガスを加える際に、必要に応じて、保存料、甘味料、香料、酸味料、色素等の添加剤を加えてもよい。 Step (a) is the same as step (1) of obtaining a pre-fermentation liquid in the above-mentioned “Method for producing a fermented beer-taste beverage”.
The carbon dioxide gas may be added in step (b) by mixing the cooled beverage preliminaries obtained in step (a) with carbonated water, or 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 adding carbon dioxide gas at the same timing as step (b).

　また、非発酵ビールテイスト飲料を非発酵アルコール含有ビールテイスト飲料とする場合には、下記工程（ｃ）を有する。
・工程（ｃ）：少なくとも工程（ａ）の後、アルコール成分を配合する工程。 Furthermore, when the non-fermented beer-taste beverage is converted into a non-fermented, alcohol-containing beer-taste beverage, the following step (c) is included.
Step (c): A step of blending an alcohol component after at least step (a).

　工程（ｃ）は、少なくとも工程（ａ）の後に行えばよく、例えば、下記の（α）、（β）及び（γ）のいずれか１つ以上のタイミングで行うことができる。
・（α）：工程（ａ）と工程（ｂ）の間
・（β）：工程（ｂ）と同時
・（γ）：工程（ｂ）の後
　これらの中でも、工程（ｃ）は、工程（ａ）で得た飲料前液を冷却して冷却飲料原液を調整した後、炭酸ガスを加える前に行うことが好ましい。
　工程（ｃ）で配合するアルコール成分としては、上述の穀物に由来するスピリッツ（蒸留酒）が好ましい。 The step (c) may be carried out at least after the step (a), and may be carried out, for example, at any one or more of the following timings (α), (β) and (γ):
(α): Between step (a) and step (b); (β): Simultaneously with step (b); (γ): After step (b). Of these, step (c) is preferably carried out after cooling the pre-beverage liquid obtained in step (a) to prepare a cooled beverage concentrate and before adding carbon dioxide gas.
The alcohol component to be added in step (c) is preferably spirits (distilled alcohol) derived from the above-mentioned grains.

　また、本発明の一態様の非発酵ビールテイスト飲料の製造方法において、上記工程（Ｉ）～（Ｖ）、並びに、糖質含有量、酢酸エチルの含有量、総ポリフェノール量、苦味価、及び色度の調整は、下記の（ｉ）～（ｖ）のいずれか１つ以上のタイミングで行うことができる。また、工程（ａ）～（ｃ）を行うことで、同時に、上記工程（Ｉ）～（Ｖ）や上述の調整を行うことができる場合には、これらの工程を別途行う必要は無い。
・（ｉ）：工程（ａ）、工程（ｂ）、および工程（ｃ）の少なくとも１つの工程と同時
・（ii）：工程（ａ）と工程（ｂ）の間
・（iii）：工程（ａ）と工程（ｃ）の間
・（iｖ）：工程（ｂ）の後もしくは工程（ｂ）と工程（ｃ）の間
・（ｖ）：工程（ｃ）の後 Furthermore, in one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, the above steps (I) to (V) and adjustment of the sugar content, ethyl acetate content, total polyphenol amount, bitterness value, and color can be carried out at one or more of the following times (i) to (v). Furthermore, if steps (I) to (V) and the above-mentioned adjustments can be carried out simultaneously by carrying out steps (a) to (c), there is no need to carry out these steps separately.
(i): Simultaneous with at least one of steps (a), (b), and (c); (ii): Between steps (a) and (b); (iii): Between steps (a) and (c); (iv): After step (b) or between steps (b) and (c); (v): After step (c).

　このようにして得られた非発酵ビールテイスト飲料は、所定の容器に充填され、製品として市場に流通する。
　非発酵ビールテイスト飲料の容器詰め方法としては、特に限定されず、当業者に周知の容器詰め方法を用いることができる。容器詰め工程によって、非発酵ビールテイスト飲料は容器に充填・密閉される。容器詰め工程には、いずれの形態・材質の容器を用いてもよく、容器の例としては、上述のとおりである。 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.

３．　ビールテイスト飲料に好適な余韻向上方法及び不適な水っぽさ抑制方法
　本発明の一態様として、下記（１）及び（２）の方法も提供する。
（１）アルコール度数が５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、イソマルトトリオースを添加して、ビールテイスト飲料に好適な余韻を向上させる方法（以下、「余韻向上方法」ともいう）。
（２）アルコール度数が５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量を調整して、ビールテイスト飲料に不適な水っぽさを抑制させる方法（以下、「水っぽさ抑制方法」ともいう）。 3. Method for improving aftertaste and suppressing unsuitable wateriness suitable for beer-taste beverages As one embodiment of the present invention, the following methods (1) and (2) are also provided.
(1) A method for improving the aftertaste suitable for a beer-taste beverage by adding isomaltotriose to a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less (hereinafter also referred to as the "aftertaste improving method").
(2) A method for reducing wateriness that is unsuitable for a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less by adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid (hereinafter also referred to as the "wateriness reduction method").

　本発明の一態様の余韻向上方法におけるイソマルトトリオースの含有量、並びに、本発明の一態様の水っぽさ抑制方法におけるリン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸の合計含有量及びそれぞれの酸の含有量、並びに、これらの方法における、ビールテイスト飲料の各種性状、各種成分及びその含有量等については、上述の「１．ビールテイスト飲料」に記載のとおりである。 The amount of isomaltotriose in the aftertaste enhancing method of one embodiment of the present invention, the total amount of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid and the amount of each of these acids in the wateriness suppressing method of one embodiment of the present invention, and the various properties, components, and amounts thereof of the beer-taste beverage produced by these methods are as described above in "1. Beer-taste beverage."

　以下、実施例により本発明をさらに詳しく説明するが、本発明はこれら実施例によっては制限されない。 The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

実施例１～３２、比較例１～１９
＜飲料の調製＞
　粉砕した大麦麦芽を４０～５５℃で保持された温水１００Ｌが入った仕込槽に投入し、段階的に昇温及び保持を繰り返しながら７８℃まで昇温した後、濾過して麦芽粕を除去して、糖化液を得た。次いで、糖化液にさらにホップを添加して煮沸を行い、固液分離処理して、清澄な麦汁を得た。そして、当該麦汁を冷却した発酵前液に、ビール酵母を添加して、発酵温度及び発酵時間を調整して、アルコール発酵を行った後、酵母を濾過して除去し酒税法上のビールとなる飲料を製造した。製造した飲料の真正エキス濃度は２．５～５．１ｇ／１００ｍＬであり、糖質含有量は２．５～４．５ｇ／１００ｍＬであり、酢酸エチル含有量は８～１７質量ｐｐｍであり、総ポリフェノール量は８０～１５０質量ｐｐｍであり、苦味価は１４～３０ＢＵｓであり、色度は６～１２ＥＢＣであった。
　なお、それぞれの実施例及び比較例においては、原材料である大麦麦芽の種類、糖化液を調製する際の各温度領域の設定温度及び保持時間、酵素添加の有無及び添加する場合のそのタイミング、発酵温度及び発酵時間等を適宜設定し、アルコール度数、外観発酵度、イソマルトトリオースの含有量、ｐＨ、遊離アミノ態窒素（ＦＡＮ）の含有量、及び、各酸成分の含有量を、表１～５に示す値となるようにそれぞれ調整した。なお、イソマルトトリオースの含有量については、上記条件の設定に加えて、必要に応じて、イソマルトトリオースを添加して、表１～５に示す値になるように調整した。 Examples 1 to 32, Comparative Examples 1 to 19
<Beverage Preparation>
The crushed barley malt was put into a brewing tank containing 100 L of hot water maintained at 40 to 55°C, and the temperature was raised to 78°C while repeatedly raising and maintaining the temperature in stages, and then the malt lees were removed by filtration to obtain a saccharified liquid. Next, hops were further added to the saccharified liquid, which was then boiled and subjected to solid-liquid separation to obtain a clear wort. Then, brewer's yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, after which the yeast was removed by filtration to produce a beverage that is beer under the Liquor Tax Act. The produced beverage had a true extract concentration of 2.5 to 5.1 g/100 mL, a sugar content of 2.5 to 4.5 g/100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC.
In each of the Examples and Comparative Examples, the type of barley malt used as the raw material, the set temperature and holding time in each temperature range when preparing the saccharified solution, the presence or absence of enzyme addition and the timing of its addition, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, isomaltotriose content, pH, free amino nitrogen (FAN) content, and content of each acid component were adjusted to the values shown in Tables 1 to 5. In addition to setting the above conditions, the isomaltotriose content was adjusted to the values shown in Tables 1 to 5 by adding isomaltotriose as necessary.

＜官能評価＞
　４℃程度まで冷却した実施例及び比較例で得た飲料について、日頃から訓練を受けた５人のパネラーが、各試験用飲料の「ビールテイスト飲料に不適な水っぽさの有無」、「ビールテイスト飲料に好適な味の厚みの有無」及び「ビールテイスト飲料に好適な余韻の有無」について、下記のスコア基準に基づき、３．０（最大値）～１．０（最小値）の範囲で、０．１刻みのスコアにて評価し、５人のパネラーのスコアの平均値を算出した。結果を表１～５に示す。
　なお、評価に際しては、下記基準「３．０」、「２．５」、「２．０」、「１．５」及び「１．０」に適合するサンプルを予め用意し、各パネラー間での基準の統一を図った。また、表１～５のいずれの官能評価においても、同じ飲料に対して、各パネラー間での１．５以上のスコアの値の差異は確認されなかった。 <Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C were evaluated by five trained panelists on the following criteria for each test beverage: "whether or not it is watery, which is unsuitable for a beer-taste beverage,""whether or not it has a rich flavor suitable for a beer-taste beverage," and "whether or not it has a lingering aftertaste suitable for a beer-taste beverage." Using scores in increments of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value), the panelists calculated the average score. The results are shown in Tables 1 to 5.
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 to ensure standardization among the panelists. Furthermore, in all of the sensory evaluations in Tables 1 to 5, no differences in scores of 1.5 or more were observed among the panelists for the same beverage.

［ビールテイスト飲料に不適な水っぽさの有無のスコア基準］
・「３．０」：ビールテイスト飲料に不適な水っぽさが全く感じられない。
・「２．５」：ビールテイスト飲料に不適な水っぽさがほとんど感じられない。
・「２．０」：ビールテイスト飲料に不適な水っぽさがあまり感じられない。
・「１．５」：ビールテイスト飲料に不適な水っぽさが感じられる。
・「１．０」：ビールテイスト飲料に不適な水っぽさが強く感じられる。 [Score criteria for the presence or absence of wateriness that is unsuitable for beer-flavored beverages]
- "3.0": There is absolutely no wateriness that is unsuitable for a beer-flavored beverage.
・“2.5”: There is almost no wateriness, which is unsuitable for a beer-flavored beverage.
- "2.0": There is not much of a watery feeling that is unsuitable for a beer-flavored beverage.
・“1.5”: The taste is watery, which is unsuitable for a beer-flavored beverage.
"1.0": There is a strong wateriness that is unsuitable for a beer-flavored beverage.

［ビールテイスト飲料に好適な味の厚みの有無のスコア基準］
・「３．０」：ビールテイスト飲料に好適な味の厚みが非常に強く感じられる。
・「２．５」：ビールテイスト飲料に好適な味の厚みが強く感じられる。
・「２．０」：ビールテイスト飲料に好適な味の厚みが十分に感じられる。
・「１．５」：ビールテイスト飲料に好適な味の厚みがあまり感じられない。
・「１．０」：ビールテイスト飲料に好適な味の厚みがほとんど感じられない。 [Score criteria for determining whether a beer-flavor beverage has a rich flavor]
・“3.0”: A very strong flavor profile that is suitable for a beer-flavored beverage.
・“2.5”: A strong flavor richness that is ideal for a beer-flavored beverage.
・“2.0”: A rich flavor that is ideal for a beer-flavored beverage.
- "1.5": The flavor does not feel rich enough to be suitable for a beer-flavored beverage.
"1.0": The richness of flavor ideal for a beer-flavored beverage is barely detectable.

［ビールテイスト飲料に好適な余韻の有無のスコア基準］
・「３．０」：ビールテイスト飲料に好適な余韻が非常に強く感じられる。
・「２．５」：ビールテイスト飲料に好適な余韻が強く感じられる。
・「２．０」：ビールテイスト飲料に好適な余韻が十分に感じられる。
・「１．５」：ビールテイスト飲料に好適な余韻があまり感じられない。
・「１．０」：ビールテイスト飲料に好適な余韻がほとんど感じられない。 [Score criteria for the presence or absence of a lingering aftertaste suitable for beer-flavor beverages]
・“3.0”: A very strong aftertaste that is suitable for a beer-flavored beverage.
・“2.5”: A strong aftertaste that is suitable for a beer-flavored beverage.
・“2.0”: A lingering aftertaste that is suitable for a beer-flavored beverage is fully felt.
- "1.5": The aftertaste that is desirable for a beer-flavored beverage is not felt very much.
"1.0": Almost no aftertaste is felt, which is desirable for a beer-flavor beverage.

　そして、総合評価は、以下の基準に基づき評価した。
［総合評価］
・Ａ：「ビールテイスト飲料に不適な水っぽさの有無」、「ビールテイスト飲料に好適な味の厚みの有無」及び「ビールテイスト飲料に好適な余韻の有無」のスコアが全て２．５以上である。
・Ｂ：上記「Ａ」又は「Ｃ」に該当しない。
・Ｃ：「ビールテイスト飲料に不適な水っぽさの有無」、「ビールテイスト飲料に好適な味の厚みの有無」及び「ビールテイスト飲料に好適な余韻の有無」の少なくとも１つのスコアが２．０未満である。 The overall evaluation was based on the following criteria.
[comprehensive evaluation]
A: The scores for "whether or not the beverage is watery, which is unsuitable for a beer-taste beverage,""whether or not the flavor has depth suitable for a beer-taste beverage," and "whether or not the aftertaste has a suitable finish suitable for a beer-taste beverage" are all 2.5 or higher.
・B: Does not fall under "A" or "C" above.
C: At least one of the scores for "whether or not the beverage is watery, which is unsuitable for a beer-taste beverage,""whether or not the beverage has a rich flavor suitable for a beer-taste beverage," and "whether or not the beverage has a lingering aftertaste suitable for a beer-taste beverage" is less than 2.0.

Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001

Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003

Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004

Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005

　表１～５より、実施例１～３２で調製したビールテイスト飲料は、低アルコール飲料であるにもかかわらず、ビールテイスト飲料に不適な水っぽさが抑制されており、好適な味の厚み及び余韻のバランスに優れる結果となった。
　一方で、比較例１～１６で調製したビールテイスト飲料は、味の厚み及び余韻の少なくとも一方が劣る結果となった。また、比較例１７～１９で調製したビールテイスト飲料は、いずれもビールテイスト飲料に不適な水っぽさを感じやすい飲料となった。 As can be seen from Tables 1 to 5, the beer-taste beverages prepared in Examples 1 to 32 were low-alcohol beverages, yet suppressed the wateriness that is unsuitable for beer-taste beverages, and exhibited an excellent balance of favorable flavor depth and lingering aftertaste.
On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 16 were inferior in at least one of fullness of flavor and lingering aftertaste. Moreover, the beer-taste beverages prepared in Comparative Examples 17 to 19 all tended to have a watery taste, which is unsuitable for a beer-taste beverage.

実施例３３～４２、比較例２０～２３
＜飲料の調製＞
　粉砕した大麦麦芽を４０～５５℃で保持された温水１００Ｌが入った仕込槽に投入し、段階的に昇温及び保持を繰り返しながら７８℃まで昇温した後、濾過して麦芽粕を除去して、糖化液を得た。次いで、糖化液にさらにホップを添加して煮沸を行い、固液分離処理して、清澄な麦汁を得た。そして、当該麦汁を冷却した発酵前液に、ビール酵母を添加して、発酵温度及び発酵時間を調整して、アルコール発酵を行った後、酵母を濾過して除去し酒税法上のビールとなる飲料を製造した。製造した飲料の真正エキス濃度は２．５～５．１ｇ／１００ｍＬであり、糖質含有量は２．５～４．５ｇ／１００ｍＬであり、酢酸エチル含有量は８～１７質量ｐｐｍであり、総ポリフェノール量は８０～１５０質量ｐｐｍであり、苦味価は１４～３０ＢＵｓであり、色度は６～１２ＥＢＣであった。
　なお、それぞれの実施例及び比較例においては、原材料である大麦麦芽の種類、糖化液を調製する際の各温度領域の設定温度及び保持時間、酵素添加の有無及び添加する場合のそのタイミング、発酵温度及び発酵時間等を適宜設定し、アルコール度数、外観発酵度、イソマルトトリオース、イソマルトース、及びパノースの含有量、ｐＨ、遊離アミノ態窒素（ＦＡＮ）の含有量、及び、各酸成分の含有量を、表６～７に示す値となるようにそれぞれ調整した。なお、イソマルトトリオース、イソマルトース、及びパノースの含有量については、上記条件の設定に加えて、必要に応じて、これらの精製物を添加して、表６～７に示す値になるように調整した。 Examples 33 to 42, Comparative Examples 20 to 23
<Beverage Preparation>
The crushed barley malt was put into a brewing tank containing 100 L of hot water maintained at 40 to 55°C, and the temperature was raised to 78°C while repeatedly raising and maintaining the temperature in stages, and then the malt lees were removed by filtration to obtain a saccharified liquid. Next, hops were further added to the saccharified liquid, which was then boiled and subjected to solid-liquid separation to obtain a clear wort. Then, brewer's yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, after which the yeast was removed by filtration to produce a beverage that is beer under the Liquor Tax Act. The produced beverage had a true extract concentration of 2.5 to 5.1 g/100 mL, a sugar content of 2.5 to 4.5 g/100 mL, an ethyl acetate content of 8 to 17 ppm by mass, a total polyphenol content of 80 to 150 ppm by mass, a bitterness value of 14 to 30 BUs, and a color of 6 to 12 EBC.
In each of the Examples and Comparative Examples, the type of barley malt used as the raw material, the set temperatures and retention times for each temperature range when preparing the saccharified solution, the presence or absence of enzyme addition and the timing of its addition if present, the fermentation temperature and fermentation time, etc. were appropriately set, and the alcohol content, apparent fermentation degree, contents of isomaltotriose, isomaltose, and panose, pH, free amino nitrogen (FAN) content, and contents of each acid component were adjusted to the values shown in Tables 6 to 7. In addition to setting the above conditions, the contents of isomaltotriose, isomaltose, and panose were adjusted to the values shown in Tables 6 to 7 by adding purified products of these, as necessary.

＜官能評価＞
　４℃程度まで冷却した実施例及び比較例で得た飲料について、日頃から訓練を受けた５人のパネラーが、各試験用飲料の「ビールテイスト飲料に不適な水っぽさの有無」、「ビールテイスト飲料に好適な味の厚みの有無」及び「ビールテイスト飲料に好適な余韻の有無」について、上述のスコア基準に基づき、３．０（最大値）～１．０（最小値）の範囲で、０．１刻みのスコアにて評価し、５人のパネラーのスコアの平均値を算出した。結果を表６～７に示す。
　なお、評価に際しては、下記基準「３．０」、「２．５」、「２．０」、「１．５」及び「１．０」に適合するサンプルを予め用意し、各パネラー間での基準の統一を図った。また、表６～７のいずれの官能評価においても、同じ飲料に対して、各パネラー間での１．５以上のスコアの値の差異は確認されなかった。 <Sensory evaluation>
The beverages obtained in the Examples and Comparative Examples that had been cooled to about 4°C were evaluated by five trained panelists on the following criteria: "whether or not the beverage is watery, which is unsuitable for a beer-taste beverage,""whether or not the flavor has a depth suitable for a beer-taste beverage," and "whether or not the aftertaste has a suitable length for a beer-taste beverage." Based on the above-mentioned scoring criteria, five panelists evaluated each beverage on a scale of 0.1 within the range of 3.0 (maximum value) to 1.0 (minimum value), and the average score of the five panelists was calculated. The results are shown in Tables 6 and 7.
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 to ensure standardization among the panelists. Furthermore, in all of the sensory evaluations in Tables 6 and 7, no differences in scores of 1.5 or more were observed among the panelists for the same beverage.

Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006

Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007

　表６～７より、実施例３３～４２で調製したビールテイスト飲料についても、低アルコール飲料であるにもかかわらず、ビールテイスト飲料に不適な水っぽさが抑制されており、好適な味の厚み及び余韻のバランスに優れる結果となった。
　一方で、比較例２０～２３で調製したビールテイスト飲料は、好適な余韻が劣る結果となった。  As can be seen from Tables 6 and 7, the beer-taste beverages prepared in Examples 33 to 42 also suppressed the wateriness that is unsuitable for a beer-taste beverage, despite being low-alcohol beverages, and exhibited an excellent balance of ideal flavor depth and lingering aftertaste.
On the other hand, the beer-taste beverages prepared in Comparative Examples 20 to 23 were inferior in desirable aftertaste.

Claims (16)

　アルコール度数が５．０（ｖ／ｖ）％以下であり、
　外観発酵度が８０％以下であり、
　イソマルトトリオースの含有量が、０．０２０ｇ／１００ｍＬ以上であり、
　ｐＨが４．３０以上である、
ビールテイスト飲料。 The alcohol content is 5.0 (v/v)% or less,
The apparent fermentation degree is 80% or less,
The content of isomaltotriose is 0.020 g/100 mL or more,
The pH is 4.30 or more.
Beer-flavored beverage. 　下記式（Ｉ）から算出される値Ｐが、０．０２５以上である、請求項１に記載のビールテイスト飲料。
・式（Ｉ）：Ｐ＝イソマルトトリオースの含有量（単位：ｇ／１００ｍＬ）／外観発酵度（単位：％）×１００ 2. The beer-taste beverage according to claim 1, wherein the value P calculated from the following formula (I) is 0.025 or greater:
Formula (I): P = isomaltotriose content (unit: g/100 mL) / apparent fermentation degree (unit: %) × 100 　リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量が、９２０質量ｐｐｍ以上である、請求項１又は２に記載のビールテイスト飲料。 The beer-taste beverage according to claim 1 or 2, in which the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 920 ppm by mass or more. 　ピログルタミン酸の含有量が、１００質量ｐｐｍ以上である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, wherein the pyroglutamic acid content is 100 ppm by mass or more. 　リン酸の含有量が、３００質量ｐｐｍ以上である、請求項１又は２に記載のビールテイスト飲料。 The beer-taste beverage according to claim 1 or 2, wherein the phosphoric acid content is 300 ppm by mass or more. 　遊離アミノ態窒素（ＦＡＮ）の含有量が、６．０ｍｇ／１００ｍＬ以上である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, having a free amino nitrogen (FAN) content of 6.0 mg/100 mL or more. 　真正エキス濃度が、０．０１～６．０ｇ／１００ｍＬである、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, wherein the concentration of true extract is 0.01 to 6.0 g/100 mL. 　アルコール度数が、３．５（ｖ／ｖ）％以下である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, having an alcohol content of 3.5 (v/v)% or less. 　アルコール度数が、３．０（ｖ／ｖ）％以下である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, having an alcohol content of 3.0 (v/v)% or less. 　アルコール度数が、０．５（ｖ／ｖ）％以上である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, having an alcohol content of 0.5 (v/v)% or more. 　麦芽比率が５０質量％以上１００質量％以下である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, in which the malt ratio is 50% by mass or more and 100% by mass or less. 　前記ビールテイスト飲料が、ビールである、請求項１又は２に記載のビールテイスト飲料。 The beer-taste beverage according to claim 1 or 2, wherein the beer-taste beverage is beer. 　ｐＨが４．３０以上４．９０以下である、請求項１又は２に記載のビールテイスト飲料。 The beer-flavored beverage according to claim 1 or 2, having a pH of 4.30 or more and 4.90 or less. 　アルコール度数が５．０（ｖ／ｖ）％以下であり、外観発酵度が８０％以下であり、イソマルトトリオースの含有量が、０．０２０ｇ／１００ｍＬ以上であり、ｐＨが４．３０以上である、ビールテイスト飲料を製造する方法であって、
　下記工程（１）～（２）及び下記工程（Ｉ）を有する、ビールテイスト飲料の製造方法。
・工程（１）：各種原材料を用いて、糖化処理、煮沸処理、及び固形分除去処理のうち少なくとも１つの処理を行い、発酵前液を得る工程。
・工程（２）：前記発酵前液に酵母を添加して、アルコール発酵を行う工程。
・工程（Ｉ）：イソマルトトリオースの含有量を調整又は確認する工程。 1. A method for producing a beer-taste beverage having an alcohol content of 5.0 (v/v)% or less, an apparent degree of fermentation of 80% or less, an isomaltotriose content of 0.020 g/100 mL or more, and a pH of 4.30 or more, comprising:
A method for producing a beer-taste beverage, comprising the following steps (1) and (2) and the following step (I):
Step (1): A step of obtaining a 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-fermentation liquid to carry out alcoholic fermentation.
Step (I): A step of adjusting or confirming the content of isomaltotriose. 　アルコール度数が５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、イソマルトトリオースを添加して、ビールテイスト飲料に好適な余韻を向上させる、方法。 A method for improving the aftertaste of a beer-flavored beverage by adding isomaltotriose to the beer-flavored beverage having an alcohol content of 5.0% (v/v) or less. 　アルコール度数が５．０（ｖ／ｖ）％以下のビールテイスト飲料に対して、リン酸、クエン酸、ピルビン酸、リンゴ酸、コハク酸、乳酸、ギ酸、酢酸、及びピログルタミン酸からなる酸の合計含有量を調整して、ビールテイスト飲料に不適な水っぽさを抑制させる、方法。  A method for suppressing the wateriness that is unsuitable for a beer-flavored beverage with an alcohol content of 5.0 (v/v)% or less by adjusting the total content of acids consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.
PCT/JP2024/021288 2023-06-12 2024-06-12 Beer-flavored beverage Ceased WO2024257783A1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0751045A (en) * 1993-08-12 1995-02-28 Sapporo Breweries Ltd Liquor manufacturing method
JP2012239460A (en) * 2011-05-24 2012-12-10 Asahi Breweries Ltd Method for producing fermented malt drink with low alcohol content
WO2021070930A1 (en) * 2019-10-11 2021-04-15 アサヒグループホールディングス株式会社 Fermented malt beverage having beer taste
JP2023035088A (en) * 2021-08-31 2023-03-13 サッポロビール株式会社 Beer-taste beverage and method for producing the same
JP2023064993A (en) * 2021-10-27 2023-05-12 アサヒビール株式会社 Fermentation beer-like sparkling drink, and production method of the same
JP7284357B1 (en) * 2023-01-18 2023-05-30 アサヒビール株式会社 beer-like sparkling beverage

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0751045A (en) * 1993-08-12 1995-02-28 Sapporo Breweries Ltd Liquor manufacturing method
JP2012239460A (en) * 2011-05-24 2012-12-10 Asahi Breweries Ltd Method for producing fermented malt drink with low alcohol content
WO2021070930A1 (en) * 2019-10-11 2021-04-15 アサヒグループホールディングス株式会社 Fermented malt beverage having beer taste
JP2023035088A (en) * 2021-08-31 2023-03-13 サッポロビール株式会社 Beer-taste beverage and method for producing the same
JP2023064993A (en) * 2021-10-27 2023-05-12 アサヒビール株式会社 Fermentation beer-like sparkling drink, and production method of the same
JP7284357B1 (en) * 2023-01-18 2023-05-30 アサヒビール株式会社 beer-like sparkling beverage

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