TECHNICAL FIELD

The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for imparting good fullbodied taste and aftertaste quality to a beer-taste beverage.

BACKGROUND ART

In recent years, beer-taste beverages such as Happoushu and liqueur have been widely consumed due to diversification of tastes of consumers. Various methods for improving the flavor of beer-taste beverages have been reported along with increased consumption of such beer-taste beverages. For example, Patent Literature 1 discloses a beer-taste beverage containing a water-soluble dietary fiber and a certain amount of a high-intensity sweetener as a method of enhancing body while maintaining sharpness of beer-taste beverage.

On the other hand, the demand for beer-taste beverages with low sugars content has been increasing due to recent increase in health consciousness.

CITATION LIST

Patent Literature

Patent Literature 1: Japanese Unexamined Patent Publication No. 2014-166169

SUMMARY OF INVENTION

Technical Problem

However, low sugars beer-taste beverages having a low malt ratio in materials had insufficient fullbodied taste and aftertaste quality (firm aftertaste and low astringent taste).

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a beer-taste beverage having good fullbodied taste and aftertaste quality while having low sugars.

Solution to Problem

The present invention provides a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and sugars content of 2.5 g/100 ml or less. The beer-taste beverage of the present invention has good fullbodied taste and aftertaste quality by having the above constitution.

In the beer-taste beverage, the malt ratio in the materials is preferably less than 50% by mass. This makes the fullbodied taste and aftertaste quality of beer taste better.

In the beer-taste beverage, an extract content is preferably 2.0 w/v % or more. This makes the fullbodied taste and aftertaste quality of beer taste better.

It is preferred that the beer-taste beverage does not use dietary fiber as a material. This makes the aftertaste quality better.

In the beer-taste beverage, alcohol by volume is preferably 1 v/v % or more. This secures an alcoholic feeling as a beer-taste beverage.

The present invention also provides a method for producing a beer-taste beverage, the method including adjusting so that a protein content of the beer-taste beverage is greater than 0.31 g/100 ml and sugars content of the beer-taste beverage is 2.5 g/100 ml or less, using a material having a malt ratio of 66.6% by mass or less.

The present invention also provides a method for imparting good fullbodied taste and aftertaste quality to a beer-taste beverage having a malt ratio in the materials of 66.6% by mass or less, including adjusting so that a protein content of the beer-taste beverage is greater than 0.31 g/100 ml and adjusting so that sugars content of the beer-taste beverage is 2.5 g/100 ml or less.

Advantageous Effects of Invention

According to the present invention, it is possible to provide a beer-taste beverage having good fullbodied taste and aftertaste quality while having low sugars, and a method for producing the same. Also, according to the present invention, it is possible to provide a beer-taste beverage in which stickiness of sweet is suppressed. Further, according to the present invention, it is possible to provide a method for imparting good fullbodied taste and aftertaste quality to a beer-taste beverage having a malt ratio in the materials of 66.6% by mass or less.

