Beer-flavored beverage, method for producing beer-flavored beverage, and method for improving the flavor of beer-flavored beverage

Abstract

To provide a beer-flavored beverage with an enhanced refreshing bitterness, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage.SOLUTION: The beer-taste beverage of the present invention has a bitterness value of 5.0 or more and a phenethyl acetate content of 0.5 ppm or more. The method for producing a beer-taste beverage of the present invention includes a step of adjusting the bitterness value to 5.0 or more and the phenethyl acetate content to 0.5 ppm or more. The method for enhancing the flavor of a beer-taste beverage of the present invention includes a step of adjusting the bitterness value of a beer-taste beverage to 5.0 or more and the phenethyl acetate content to 0.5 ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beer-flavored beverages and their manufacturing methods have been proposed.

[0003] For example, Patent Document 1 discloses a beer-flavored beverage having a true extract value of 2.30% by mass or less, a pyroglutamic acid content of 15 mg / L or more, and a linalool content of 5 to 100 ppb by mass. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2024-027120 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 aims to provide a beer-flavored beverage that is easy to drink while still being satisfying to drink, and specifies the true extract value, pyroglutamic acid content, and linalool content.

[0006] On the other hand, the present inventors focused on the "bitterness" that is a characteristic flavor of beer-flavored beverages, and thought that if they could modify this bitterness to create a "refreshing bitterness" similar to that of citrus fruits such as lemon or grapefruit (in other words, if they could enhance the refreshing bitterness), they might be able to provide consumers with beverages with even more distinctive flavors.

[0007] Therefore, an object of the present invention is to provide a beer-taste beverage with an enhanced refreshing bitterness, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) A beer-flavored beverage having a bitterness value of 5.0 or more and a phenethyl acetate content of 0.5 ppm or more. (2) The beer-flavored beverage according to item 1, having an alcohol content of less than 1.0 v / v%. (3) The beer-taste beverage according to 1 or 2, wherein the phenethyl acetate content is 1.5 ppm or more. (4) The beer-taste beverage according to any one of 1 to 3 above, which contains geraniol, and in which, when the content of the phenethyl acetate is X ppm and the content of the geraniol is Y ppb, the ratio X / Y is 1.5 or greater. (5) A beer-flavored beverage according to any one of 1 to 4 above, which is a fermented beverage. (6) A method for producing a beer-flavored beverage, including a step of adjusting the bitterness value to 5.0 or more and the phenethyl acetate content to 0.5 ppm or more. (7) A method for producing a beer-taste beverage as described in 6 above, in which the alcohol content is less than 1.0 v / v%. (8) A method for producing a beer-taste beverage as described in 6 or 7 above, wherein a yeast with high phenethyl acetate production ability is used. (9) A flavor improvement method for enhancing the refreshing bitterness of a beer-taste beverage, the method comprising the steps of adjusting the bitterness value of the beer-taste beverage to 5.0 or more and adjusting the phenethyl acetate content of the beer-taste beverage to 0.5 ppm or more. [Effects of the Invention]

[0009] The beer-taste beverage according to the present invention has an enhanced refreshing bitterness. The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage with an enhanced refreshing bitterness. The method for enhancing the flavor of a beer-taste beverage according to the present invention can enhance the refreshing bitterness of a beer-taste beverage. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, a description will be given of an embodiment (present embodiment) of a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage according to the present invention.

[0011] [Beer-flavored beverage] The beer-taste beverage according to this embodiment is a beer-taste beverage having a bitterness value equal to or greater than a predetermined value and containing a phenethyl acetate content equal to or greater than a predetermined value. The beer-taste beverage according to this embodiment may also contain geraniol. As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. Examples of beer-flavored beverages include, but are not limited to, those classified as beer, happoshu, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Beer-flavored beverages also include beverages and soft drinks (e.g., non-alcoholic beer-flavored beverages) that do not fall under the category of sparkling alcoholic beverages under the Liquor Tax Act. The beer-flavored beverages of this embodiment are not limited to those exemplified above. The beer-taste beverage according to this embodiment may be a fermented beverage produced through a fermentation process described below, or a non-fermented beverage (blended beverage) produced without a fermentation process. Below, each element that constitutes the beer-taste beverage according to this embodiment will be described.

[0012] (bitterness value) The bitterness value (BU) is an index of the bitterness intensity of a beer-flavored beverage. To clarify the bitterness that is the target of modification in the present invention, the bitterness value of the beer-taste beverage according to this embodiment is as follows. The bitterness value is preferably 5.0 or more, more preferably 8.0 or more, 10.0 or more, 15.0 or more, 18.0 or more, 20.0 or more, 24.0 or more, or 28.0 or more. When the bitterness value is a predetermined value or more, the target of modification becomes clear, in other words, the desired effects based on the components described below (particularly the effect of enhancing the refreshing bitterness) become clear. The bitterness value is preferably 100.0 or less, more preferably 80.0 or less, 60.0 or less, 40.0 or less, or 30.0 or less.

[0013] Bitterness value can be measured using the method described in "8.15 Bitterness Value" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0014] (phenethyl acetate) Phenethyl acetate (CAS number: 103-45-7) is a compound with the chemical formula C 10 H 12 It is a type of ester represented by O2 and is also called 2-phenylethyl acetate. The present inventors have also found that phenethyl acetate can modify the bitterness of beer-taste beverages and enhance the "refreshing bitterness." The present inventors have also discovered that phenethyl acetate can make the flavor of beer-flavored beverages "mild" (enhance the mildness) and also exert the effect of "masking unpleasant bitterness."

[0015] The phenethyl acetate content is preferably 0.5 ppm or more, more preferably 1.0 ppm or more, 1.5 ppm or more, 1.8 ppm or more, or 2.0 ppm or more. By ensuring that the phenethyl acetate content is at least a specified value, the refreshing bitterness of the beer-flavored beverage can be enhanced. Furthermore, by ensuring that the phenethyl acetate content is at least a specified value, the mildness can be enhanced and unpleasant bitterness can be masked. The content of phenethyl acetate is preferably 20.0 ppm or less, more preferably 15.0 ppm or less, 12.0 ppm or less, 10.0 ppm or less, 8.0 ppm or less, 5.0 ppm or less, 4.0 ppm or less, or 3.0 ppm or less. By keeping the content of phenethyl acetate at a specified value or less, it is possible to avoid a situation in which the balance of flavor is deteriorated. In this specification, the unit "ppm" is synonymous with "mg / L."

[0016] The phenethyl acetate content in a beer-taste beverage can be measured, for example, by headspace-gas chromatography-mass spectrometry (HS-GC-MS).

[0017] (geraniol) Geraniol (CAS number: 106-24-1) is a compound with the chemical formula C 10 H 18 It is a type of monoterpene alcohol represented by O. The inventors have found that when the ratio of the phenethyl acetate content to the geraniol content (=phenethyl acetate content (ppm) / geraniol content (ppb)) is equal to or greater than a predetermined value, the desired effects (enhancing the refreshing bitterness, enhancing the mildness, and masking the unpleasant bitterness) are more reliably exhibited, and the crispness can also be enhanced.

[0018] In cases where the beer-taste beverage according to this embodiment contains geraniol, where the content of phenethyl acetate is X ppm and the content of geraniol is Y ppb, X / Y is as follows: X / Y is preferably 1.0 or more, more preferably 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, or 4.0 or more. When X / Y is a predetermined value or more, the desired effects described above (enhancing the refreshing bitterness, enhancing the mildness, and masking the unpleasant bitterness) are more reliably exhibited, and crispness can also be enhanced. X / Y is preferably 20.0 or less, more preferably 15.0 or less, 10.0 or less, 8.0 or less, or 5.0 or less. By keeping X / Y at a predetermined value or less, it is possible to avoid a situation where the flavor balance becomes poor.

[0019] The content of geraniol is not particularly limited as long as the above ratio is equal to or greater than a predetermined value (or within a predetermined range), but examples thereof are as follows. The geraniol content may be 0 ppb, but is preferably 0.1 ppb or more, more preferably 0.25 ppb or more, 0.3 ppb or more, 0.4 ppb or more, or 0.5 ppb or more, and is preferably 100 ppb or less, more preferably 50 ppb or less, 10 ppb or less, 5 ppb or less, or 3 ppb or less. In this specification, the unit "ppb" is synonymous with "μg / L."

[0020] The geraniol content in beer-flavored beverages can be measured, for example, by the method described in "8.22 Low-Boiling Point Aroma Components" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013) (a method using a headspace gas chromatograph with an FID), or by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0021] (Alcohol content) The alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, but is preferably less than 1.0% (v / v%), more preferably 0.8% or less, and even more preferably 0.7% or less. If the alcohol content is less than a predetermined value (or equal to or less than a predetermined value), the alcohol flavor is reduced, which not only strengthens the demand for imparting a beer-like flavor, but also clarifies the target for modification because the bitterness is less likely to be masked by the flavor characteristic of alcohol. Therefore, by having the alcohol content be less than a predetermined value (or equal to or less than a predetermined value), the desired effects of the present invention (particularly the effect of enhancing the refreshing bitterness) can be more strongly confirmed, and the refreshing bitterness can be enhanced to impart a beer-like flavor despite the low alcohol content.

[0022] The alcohol content of the beer-flavored beverage according to this embodiment may be that of a beverage obtained by fermenting a barley-derived ingredient, but may also be adjusted by adding distilled alcohol to the beverage as appropriate, or, if the beverage is not fermented (in the case of blending), may be adjusted by adding distilled alcohol alone. Examples of distilled alcohols include various spirits such as shochu, brandy, vodka, and whiskey, as well as raw material alcohol. One type of distilled alcohol may be used alone, or two or more types may be used in combination. In this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may differ from spirits defined by the Liquor Tax Act. In this specification, "alcohol" refers to ethanol unless otherwise specified. The alcohol content of beer-taste beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013), or by the method described in "3-4 Alcohol Content" in the National Tax Agency's Prescribed Analysis Methods.

[0023] (foaming) The beer-taste beverage according to this embodiment is preferably sparkling. The gas pressure of the beer-taste beverage according to this embodiment at 20°C is not particularly limited, but may be, for example, 2.0 kg / cm 2 More than 2.2kg / cm2 More than 2.3kg / cm 2 Over 2.4kg / cm 2 or more, 5.0 kg / cm 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm 2 The gas pressure of a beer-taste beverage can be measured, for example, in accordance with National Tax Agency Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0024] (others) The beer-taste beverage of this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials can be generally commercially available.

[0025] (bottled beer-flavored beverage) The beer-taste beverage according to this embodiment can be provided in a variety of containers. By packaging the beer-taste beverage in a variety of containers, deterioration in quality due to long-term storage can be effectively prevented. The container may be any container that can be sealed, such as a metal (aluminum, steel, etc.) can or barrel. Glass containers, plastic bottles, etc. may also be used. There are no particular restrictions on the capacity of the container, and any container currently in circulation may be used. Metal containers are preferred because they completely block gas, moisture, and light, and can maintain stable quality at room temperature for long periods of time.

[0026] As described above, the beer-taste beverage according to this embodiment has an enhanced refreshing bitterness. Furthermore, the beer-flavored beverage according to this embodiment has an enhanced mildness, masks unpleasant bitterness, and is more crisp.

[0027] [Beer-flavored beverage manufacturing method] Next, a method for producing a beer-taste beverage according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment includes steps of adjusting the bitterness value, the phenethyl acetate content, and the phenethyl acetate content (ppm) / geraniol content (ppb) ratio to predetermined values ​​or higher (or within predetermined ranges). More specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

[0028] (Pre-fermentation process) In the pre-fermentation process, malt, barley, sugars, enzymes, various additives, auxiliary materials, etc. are appropriately mixed and the raw materials are saccharified to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then appropriately boiled, cooled, etc. to prepare a pre-fermentation liquid. The timing of adding hops is not particularly limited, and they may be added during the boiling of the wort or just before the end of boiling, after the wort has been cooled, or during fermentation or maturation in the fermentation step described below.

[0029] The pre-fermentation solution prepared in the pre-fermentation step is not particularly limited as long as it contains a barley-derived raw material (malt, barley, or an extract thereof) that serves as a nitrogen source and carbon source that can be assimilated by yeast. The nitrogen source and carbon source are not particularly limited as long as they are assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. The carbon source that can be assimilated by yeast is, for example, the sugars added in the pre-fermentation step described above or the sugars contained in the barley-derived raw material.

[0030] The malt used in the pre-fermentation step is barley that has been germinated, roasted, and then the roots removed, and the barley used in the pre-fermentation step is ungerminated barley. The barley used in the pre-fermentation step includes barley, wheat, rye, oats, etc., but barley is preferred. The malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of a beer-flavored beverage) is not particularly limited, but may be, for example, at least 1%, at least 10%, at least 25%, at least 30%, or at least 50%, and at most 100%, at most 95%.

[0031] The auxiliary ingredients used in the pre-fermentation process include the items listed in Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act, as well as fruit (including dried or boiled fruit, or concentrated fruit juice).

[0032] The hops used in the pre-fermentation step and the fermentation step described below are not particularly limited, and examples include dried hops, hop pellets, hop extract, and hop cones (cones and cones), as well as processed hop products such as low hops, hexa hops, tetra hops, and iso-hop extracts.

[0033] (Fermentation process) The fermentation step is a step of adding yeast to a pre-fermentation liquid and carrying out alcoholic fermentation. In this embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40°C) to prepare a fermentation liquid, and then fermentation is carried out.

[0034] The fermentation step may further include aging. The aging is carried out by maintaining the fermented liquid after the fermentation as described above at a predetermined temperature for a predetermined time. This aging process allows insoluble matter in the fermented liquid to precipitate, removing turbidity and improving flavor.

[0035] In this way, in the fermentation process, a post-fermentation liquid containing ethanol produced by the yeast and various components can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0036] (Post-fermentation process) The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained in the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. The post-fermentation process may also include microfiltration of the post-fermentation liquid (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed using equipment commonly used in producing beer-taste beverages. The post-fermentation process also includes the step of filling the container as described above.

[0037] The following methods can be used to adjust the bitterness value, phenethyl acetate content, geraniol content, alcohol content, etc. of the beer-taste beverage obtained by the post-fermentation process. The bitterness value can be adjusted by adding bittering agents (e.g., hops, hop extract, etc.) at any stage during production, or by changing production conditions (e.g., extending the boiling time, reducing lactic acid, etc.). The phenethyl acetate content can be adjusted by adding the component (or an extract or mixture containing the component) at any step during production, selecting a type of yeast (yeast with high phenethyl acetate production ability), changing the production conditions, etc. The geraniol content can be adjusted by changing the method of adding the component (or an extract or mixture containing the component) at any stage during production, the selection of raw materials, or the amount of raw materials used. Methods for reducing the alcohol content to a specified value (or below a specified value) include changing the production conditions (changing the amount of raw materials used, selecting the type of yeast, etc.), diluting the beer-flavored beverage obtained in the post-fermentation process, and distillation. The content and index of each component may naturally be adjusted by using a combination of the above methods.

[0038] The beer-taste beverage according to this embodiment can also be produced without going through a fermentation process, that is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage. In this case, the method for producing a beer-taste beverage according to this embodiment includes a blending process (mixing process) in which raw materials such as water, phenethyl acetate, geraniol, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank, and a post-processing process in which processing such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers is carried out.

[0039] As described above, the method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage with an enhanced refreshing bitterness. The method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage that is enhanced in mildness, masks unpleasant bitterness, and has an enhanced crispness.

[0040] [Method for improving the flavor of beer-flavored beverages] Next, the method for enhancing the flavor of a beer-taste beverage according to this embodiment will be described. The method for improving the flavor of a beer-taste beverage according to this embodiment is a method for enhancing the refreshing bitterness of a beer-taste beverage, and includes the steps of increasing the bitterness value to a predetermined value or more and increasing the phenethyl acetate content to a predetermined value or more. The content of each component is the same as that described above for the "beer-flavored beverage."

[0041] As described above, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can enhance the refreshing bitterness of a beer-taste beverage. Furthermore, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can enhance the mildness of the beer-taste beverage, mask unpleasant bitterness, and further enhance crispness. [Example]

[0042] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0043] [Sample preparation: Each sample in Table 1] A commercially available beer-flavored beverage (alcohol content: 0.7%) was used as the base liquid (Sample 1-1). The phenethyl acetate content of the base liquid was less than 0.1 ppm. Then, phenethyl acetate was added to the base solution as needed to prepare the samples shown in the table. Furthermore, because only a trace amount of phenethyl acetate was added when preparing the samples, the alcohol content of each sample can be determined to be the same as that of commercially available beer-flavored beverages.

[0044] [Sample preparation: Each sample in Tables 2 and 3] Carbonated water (alcohol content: 0.0%) was used as the base liquid (Sample 2-1). To the base solution, bittering agent (30% concentration of isoalpha acids (manufactured by Barthhaas)), phenethyl acetate, and geraniol were added appropriately to prepare the samples shown in the table. Furthermore, since the bittering agent, phenethyl acetate, and geraniol added when preparing the samples were in extremely small amounts, the alcohol content of each sample can be determined to be the same as that of carbonated water. In addition, each sample (except sample 2-1) was given a beer-flavored bitterness by adding a bittering agent, making it a beer-flavored beverage.

[0045] [Sample preparation: Sample 4-1 in Table 4] A beer-taste beverage (Sample 4-1 beer-taste beverage) was produced using malt as a raw material by appropriately selecting and adjusting the amount of raw materials and yeast, as well as other production conditions. The concentration of the original wort extract before fermentation was approximately 5 w / w%. The alcohol content of the resulting beer-taste beverage was 0.7 v / v%.

[0046] [Exam Contents] For each sample produced by the above method, three selected panelists with discriminating abilities independently scored the samples on a 5-point scale from 1 to 5 for "refreshing bitterness," "mildness," "masking of unpleasant bitterness," and "sharpness" according to the following evaluation criteria, and the average score was calculated. Each evaluation was carried out by drinking each sample. Note that some samples were not evaluated.

[0047] For the evaluation of each sample in Tables 1 and 4 (refreshing bitterness, mild, masking of unpleasant bitterness), Sample 1-1 in Table 1 was used as the control sample, and the score shown in the table for the corresponding target sample was used as the reference score. For the evaluation of the crispness of each sample in Table 4, Sample 3-1 in Table 3 was used as the control sample, and the score shown in the table for the corresponding target sample was used as the reference score. Furthermore, for the evaluation of each sample in Tables 2 and 3 (refreshing bitterness, mild, masking of unpleasant bitterness), Sample 2-1 in Table 2 was used as the control sample, and the score shown in the table for the corresponding target sample was used as the reference score. For the evaluation of the crispness of each sample in Table 3, Sample 3-1 in Table 3 was used as the control sample, and the score shown in the table for the corresponding target sample was used as the reference score.

[0048] (Refreshing bitterness: Evaluation criteria) The refreshing bitterness was evaluated on a 5-point scale, with the refreshing bitterness of the control sample being the standard (1 point), and a "strong refreshing bitterness" being 5 points, and a "weak refreshing bitterness (similar to the control sample)" being 1 point. The higher the score, the stronger the refreshing bitterness, and the more preferable it can be judged to be. The "refreshing bitterness" is the refreshing bitterness of citrus fruits such as lemon and grapefruit.

[0049] (Mild: Evaluation criteria) The mildness was evaluated on a 5-point scale, with the mildness of the control sample being the standard (1 point), and "mild" being 5 points, and "not mild (similar to the control sample)" being 1 point. The higher the mildness score, the more mild the product is, and the more preferable it can be judged to be. If the "mild" score is high, the flavor is rich but not rough and the mouthfeel is smooth.

[0050] (Masking of unpleasant bitterness: Evaluation criteria) The masking of the unpleasant bitterness was evaluated on a 5-point scale, with the masking of the unpleasant bitterness of the control sample being given a standard score of 1 (1 point), and "the unpleasant bitterness is masked" being given a score of 5, and "the unpleasant bitterness is not masked (same level as the control sample)" being given a score of 1. The higher the score, the better the unpleasant bitterness is masked, and the more preferable it can be judged to be. "Masking of unpleasant bitterness" refers to the degree to which the unpleasant bitterness of a beer-flavored beverage is masked (the more the bitterness is not noticeable), the higher the score.

[0051] (Sharpness: Evaluation criteria) The evaluation of sharpness was done on a 5-point scale, with the sharpness of the control sample being the standard (1 point), and "sharp" being 5 points, and "no sharpness (same as the control sample)" being 1 point. The higher the score, the sharper the sharpness, which can be judged to be preferable. "Crispness" is evaluated based on the aftertaste, and a higher score is given if the aroma and flavor disappear cleanly after drinking the sample.

[0052] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] [Table 4]

[0057] (Review of results) Table 1 shows the results when the content of phenethyl acetate was changed. The results in Table 1 confirm that when the phenethyl acetate content is above a certain level, the scores for "refreshing bitterness," "mild," and "masking of unpleasant bitterness" increase (for example, to 2 points or more). Taking all the evaluations into consideration, among the samples in Table 1, samples 1-2 to 1-5 (especially sample 1-3) gave very favorable results.

[0058] Table 2 shows the results when the bitterness value was changed. From the results in Table 2, it was confirmed that when the bitterness value is equal to or greater than a predetermined value, the bitterness to be modified becomes clearer, and the score for "refreshing bitterness" increases.

[0059] Samples 3-1 to 3-4 in Table 3 show the results when the phenethyl acetate content was kept constant while the geraniol content was varied (i.e., the phenethyl acetate content (ppm) / geraniol content (ppb) was varied). From the results of samples 3-1 to 3-4 in Table 3, it was confirmed that when the phenethyl acetate content (ppm) / geraniol content (ppb) value was above a certain level, not only did the scores for "refreshing bitterness," "mild," and "masking of unpleasant bitterness" increase, but the score for "crispness" also increased. Taking all the evaluations into consideration, all of Samples 3-1 to 3-4 in Table 3 achieved favorable results, but Samples 3-2 to 3-4 (especially Samples 3-3 to 3-4) achieved very favorable results.

[0060] Samples 3-3, 3-5, and 3-6 in Table 3 show the results when the contents of phenethyl acetate and geraniol were changed while the phenethyl acetate content (ppm) / geraniol content (ppb) was kept constant. Samples 3-3, 3-5, and 3-6 all achieved favorable results in each evaluation, but when focusing on the "refreshing bitterness," sample 3-3 in particular achieved very favorable results.

[0061] Sample 4-1 in Table 4 is a sample in which no components are added, yeast with high phenethyl acetate production ability is used, and the content of each component is adjusted by the brewing conditions or fermentation conditions. Sample 4-1 obtained very favorable results in each evaluation, and it was confirmed that the effects of the present invention can be achieved even if the content of each component is adjusted by adjusting the fermentation conditions.

Claims

1. The bitterness value is 5.0 or more, A beer-flavored beverage having a phenethyl acetate content of 0.5 ppm or more.

2. 2. The beer-taste beverage according to claim 1, wherein the alcohol content is less than 1.0 v / v %.

3. 3. The beer-taste beverage according to claim 1, wherein the phenethyl acetate content is 1.5 ppm or more.

4. Contains geraniol, 3. The beer-taste beverage according to claim 1 or 2, wherein, when the phenethyl acetate content is X ppm and the geraniol content is Y ppb, the ratio X / Y is 1.5 or greater.

5. 3. The beer-taste beverage according to claim 1 or 2, which is a fermented beverage.

6. A method for producing a beer-taste beverage, comprising the steps of adjusting the bitterness value to 5.0 or more and the phenethyl acetate content to 0.5 ppm or more.

7. 7. The method for producing a beer-taste beverage according to claim 6, wherein the alcohol content is less than 1.0 v / v%.

8. 8. The method for producing a beer-taste beverage according to claim 6 or 7, wherein a yeast with high phenethyl acetate production ability is used.

9. A flavor enhancing method for enhancing the refreshing bitterness of a beer-taste beverage, comprising: A method for improving the flavor of a beer-taste beverage, comprising the steps of adjusting the bitterness value of the beer-taste beverage to 5.0 or more and adjusting the phenethyl acetate content to 0.5 ppm or more.

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