High-alcohol beer-flavored beverage

Abstract

To provide a high-alcohol beer-flavored beverage that has a reduced alcoholic taste, a pleasant sweetness, and is easy to drink. [Solution] A high-alcohol beer-flavored beverage containing succinic acid and ethyl caprylate, wherein when the succinic acid concentration is X (mg / L) and the ethyl caprylate concentration is Y (mg / L), X and Y satisfy the following relationships (1) to (3). (1) 60 ≤ X ≤ 450 (2) 0.15 ≤ Y ≤ 7 (3) Y ≥ (-1 / 50)X + 2

Description

Technical Field

[0001] The present invention relates to a high-alcohol beer-taste beverage.

Background Art

[0002] In recent years, consumers' needs for beverages with a high alcohol content have been increasing. For example, Patent Document 1 discloses a beer-taste beverage with a high alcohol content.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Beverages with a high alcohol content may be difficult to drink due to the alcohol feeling caused by the high alcohol content. The present inventors considered that in a high-alcohol beer-taste beverage, the drinkability could be improved by reducing the alcohol feeling and imparting a sweet taste, and various studies have been conducted. As a result, it has been found that a high-alcohol beer-taste beverage in which the succinic acid concentration and the ethyl caprylate concentration are in a specific relationship has a reduced alcohol feeling due to the high alcohol content and a preferable sweet taste, and is excellent in drinkability as a beverage. The present invention is based on this new finding.

[0005] That is, an object of the present invention is to provide a high-alcohol beer-taste beverage that has a reduced alcohol feeling, a preferable sweet taste, and excellent drinkability as a beverage.

Means for Solving the Problems

[0006] The present invention relates to a high-alcohol beer-flavored beverage containing succinic acid and ethyl caprylate, wherein when the succinic acid concentration is X (mg / L) and the ethyl caprylate concentration is Y (mg / L), X and Y satisfy the following relationships (1) to (3). (1) 60 ≤ X ≤ 450 (2) 0.15 ≤ Y ≤ 7 (3) Y ≥ (-1 / 50)X + 2

[0007] The high-alcohol beer-flavored beverage according to the present invention has a specific relationship between the succinic acid concentration and the ethyl caprylate concentration, which reduces the alcoholic taste caused by the high alcohol content and provides a pleasant sweetness, resulting in excellent drinkability.

[0008] In the above-mentioned high-alcohol beer-flavored beverage, it is preferable that X and Y further satisfy the relationships in the following equations (4) and (5). (4) X ≤ 300 (5) Y ≥ (-67 / 2400)X + 207 / 40

[0009] The above-mentioned effects are more pronounced when the succinic acid concentration and ethyl caprylate concentration satisfy not only the relationships in equations (1) to (3), but also the relationships in equations (4) and (5).

[0010] It is more preferable that the above-mentioned high-alcohol beer-flavored beverage satisfies the following relationships between X and Y. (6) X ≥ 180 (7) Y≧1

[0011] The above-mentioned effects are even more pronounced when the succinic acid concentration and ethyl caprylate concentration satisfy not only the relationships in equations (1) to (5), but also the relationships in equations (6) and (7).

[0012] The present invention also relates to a method for producing a high-alcohol beer-flavored beverage, which includes a step of adjusting the succinic acid concentration and the ethyl caprylate concentration in the high-alcohol beer-flavored beverage such that X (mg / L) and Y (mg / L) satisfy the following relationships (1) to (3). (1) 60 ≤ X ≤ 450 (2) 0.15 ≤ Y ≤ 7 (3) Y ≥ (-1 / 50)X + 2

[0013] The present invention further relates to a method for reducing the alcoholic taste of a high-alcohol beer-flavored beverage, adding sweetness, and improving its drinkability as a beverage, the method comprising the step of adjusting the succinic acid concentration and the ethyl caprylate concentration in the high-alcohol beer-flavored beverage such that X (mg / L) and Y (mg / L) satisfy the following relationships (1) to (3). (1) 60 ≤ X ≤ 450 (2) 0.15 ≤ Y ≤ 7 (3) Y ≥ (-1 / 50)X + 2 [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a high-alcohol beer-flavored beverage that has a reduced alcoholic taste, a pleasant sweetness, and is easy to drink. [Brief explanation of the drawing]

[0015] [Figure 1] This graph plots the succinic acid concentration (X) and ethyl caprylate concentration (Y) of high-alcohol beer-flavored beverages from Test Examples 1 to 10. [Modes for carrying out the invention]

[0016] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0017] The high-alcohol beer-taste beverage according to this embodiment contains succinic acid and ethyl caprylate, and when the succinic acid concentration is X (mg / L) and the ethyl caprylate concentration is Y (mg / L), X and Y satisfy the following relationships of formulas (1) to (3). (1) 60 ≤ X ≤ 450 (2) 0.15 ≤ Y ≤ 7 (3) Y ≥ (-1 / 50)X + 2

[0018] In this specification, "high-alcohol beer-taste beverage" means a beer-taste beverage with a high alcohol content. The alcohol content of the high-alcohol beer-taste beverage may be, for example, 7 v / v% or more, 7.5 v / v% or more, 8 v / v% or more, 8.5 v / v% or more, 9 v / v% or more, 9.5 v / v% or more, 10 v / v% or more. There is no particular limitation on the upper limit of the alcohol content of the high-alcohol beer-taste beverage, but it may be, for example, 20 v / v% or less, 15 v / v% or less, 14 v / v% or less, 13 v / v% or less, 12 v / v% or less, 11 v / v% or less. In this specification, alcohol means ethanol unless otherwise specified.

[0019] In this specification, "beer-taste beverage" means a beverage having a beer-like flavor.

[0020] Examples of high-alcohol beer-taste beverages include those classified as beer, sparkling wine, other brewed liquors, liqueurs, and spirits under the Liquor Tax Law (Law No. 37 of 2019).

[0021] The alcohol content of the high-alcohol beer-taste beverage can be measured, for example, based on the vibrating densitometer method described in the National Tax Agency's Prescribed Analytical Method (Instruction) "3 Sake 3-4 Alcohol Content".

[0022] The alcohol content of high-alcohol beer-flavored beverages may be adjusted, for example, by adjusting brewing conditions, by adding alcohol, or by a combination of these methods. There are no particular restrictions on the type of alcohol added; for example, it may be distilled alcohol (e.g., raw material alcohol, shochu, spirits, vodka), or it may be a fermented liquid obtained by brewing.

[0023] Figure 1 is a graph plotting the succinic acid concentration (X) and ethyl caprylate concentration (Y) of the high-alcohol beer-flavored beverages tested in Example 1 (described later) for Test Examples 1 to 10. Each plot is indicated by a legend corresponding to the overall evaluation result of Example 1. As shown in Figure 1, when the succinic acid concentration (X: mg / L) and ethyl caprylate concentration (Y: mg / L) of the high-alcohol beer-flavored beverage satisfy all of the relationships in equations (1) to (3) above, the overall evaluation is D or higher, and the "alcohol sensation," "sweetness," and "drinkability" are improved in a well-balanced manner. In other words, the alcohol sensation is reduced, a pleasant sweetness is felt, and it becomes a high-alcohol beer-flavored beverage with excellent drinkability.

[0024] In addition to the relationships in formulas (1) to (3) above, it is preferable that the succinic acid concentration and ethyl caprylate concentration also satisfy the relationships in formulas (4) and (5) below. This further improves the balance of "alcohol sensation," "sweetness," and "drinkability." In other words, the alcohol sensation is reduced, a pleasant sweetness is felt, and the effect of being easy to drink as a beverage becomes more pronounced. (4) X ≤ 300 (5) Y ≥ (-67 / 2400)X + 207 / 40

[0025] Furthermore, satisfying all of the relationships in equations (1) to (5) above is equivalent to satisfying all of the relationships in equations (1') to (3') below. (1')60≦X300 (2') 0.15 ≤ Y ≤ 7 (3')Y≧(-67 / 2400)X+207 / 40

[0026] The succinic acid concentration and ethyl caprylate concentration described above preferably satisfy the relationships shown in formulas (1) to (5) above, as well as the relationships shown in formulas (6) and (7) below. (6) X ≥ 180 (7) Y≧1

[0027] As shown in Figure 1, when the succinic acid concentration (X: mg / L) and ethyl caprylate concentration (Y: mg / L) of a high-alcohol beer-flavored beverage satisfy all of the relationships in equations (1) to (7) above, the overall evaluation becomes C or higher, and the "alcohol sensation," "sweetness," and "drinkability" are improved in a more pronounced and balanced manner. In other words, the alcohol sensation is reduced, a pleasant sweetness is felt, and the effect of being easy to drink as a beverage is exhibited even more prominently.

[0028] Furthermore, satisfying all of the relationships in equations (1) to (7) above is equivalent to satisfying all of the relationships in equations (4') and (5') below. (4') 180 ≤ X ≤ 300 (5')1≦Y≦7

[0029] The succinic acid concentration and ethyl caprylate concentration described above preferably satisfy the relationship shown in formulas (1) to (7) above, as well as the relationship shown in formula (8) below. (8) Y ≤ 3.5

[0030] As shown in Figure 1, when the succinic acid concentration (X: mg / L) and ethyl caprylate concentration (Y: mg / L) of a high-alcohol beer-flavored beverage satisfy all of the relationships in equations (1) to (8) above, the overall evaluation is B or higher, and the "alcohol sensation," "sweetness," and "drinkability" are particularly significantly and well-balanced. In other words, the alcohol sensation is reduced, a pleasant sweetness is felt, and the effect of being easy to drink as a beverage is particularly remarkable.

[0031] Furthermore, satisfying all of the relationships in equations (1) to (8) above is equivalent to satisfying all of the relationships in equations (6') and (7') below. (6') 180 ≤ X ≤ 300 (7')1≦Y≦3.5

[0032] The succinic acid concentration (X: mg / L) of high-alcohol beer-flavored beverages should satisfy the above relationship, for example, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, or 180 mg / L. It may be 450 mg / L or less, 440 mg / L or less, 430 mg / L or less, 420 mg / L or less, 410 mg / L or less, 400 mg / L or less, 390 mg / L or less, 380 mg / L or less, 370 mg / L or less, 360 mg / L or less, 350 mg / L or less, 340 mg / L or less, 330 mg / L or less, 320 mg / L or less, 310 mg / L or less, or 300 mg / L or less.

[0033] The succinic acid concentration in high-alcohol beer-flavored beverages can be adjusted, for example, by increasing the wort concentration by increasing the amount of malt used, by adding succinic acid or its salts (examples of salts include monosodium succinate and disodium succinate), or by using a combination of these methods. Furthermore, the succinic acid concentration in high-alcohol beer-flavored beverages can be measured, for example, by the method described in "8.24.2 Capillary Electrophoresis" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013).

[0034] The ethyl caprylate concentration (Y: mg / L) of high-alcohol beer-flavored beverages may be any value that satisfies the above relationship, for example, 0.15 mg / L or more, 0.2 mg / L or more, 0.3 mg / L or more, 0.4 mg / L or more, 0.5 mg / L or more, 0.6 mg / L or more, 0.7 mg / L or more, 0.8 mg / L or more, 0.9 mg / L or more, or 1 mg / L or more, and may also be 7 mg / L or less, 6.5 mg / L or less, 6 mg / L or less, 5.5 mg / L or less, 5 mg / L or less, 4.5 mg / L or less, 4 mg / L or less, or 3.5 mg / L or less.

[0035] The ethyl caprylate concentration in high-alcohol beer-flavored beverages can be adjusted, for example, by increasing the wort concentration by increasing the amount of malt used, by using yeast with high ethyl caprylate production capacity, by adding ethyl caprylate, or by using two or more of these methods in combination. Furthermore, the ethyl caprylate concentration in high-alcohol beer-flavored beverages can be measured, for example, according to the method described in "8.22 Low-Boiling Point Aroma Components" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013).

[0036] The high-alcohol beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt, then drying it and removing the roots. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0037] The high-alcohol beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include dried hops, hop pellets, and hop extract, and also include processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0038] The high-alcohol beer-flavored beverage according to this embodiment may have a malt ratio (the proportion of malt in the ingredients other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio may be 10% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. Alternatively, the malt ratio may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less.

[0039] The high-alcohol beer-flavored beverage according to this embodiment may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc., that are normally added to beverages, as long as they do not impair the effects of the present invention. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0040] The bitterness value (BU) of the high-alcohol beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 100.0 or less. The BU of the high-alcohol beer-flavored beverage according to this embodiment may be, for example, 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the high-alcohol beer-flavored beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0041] The high-alcohol beer-flavored beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It can be set to that extent.

[0042] The high-alcohol beer-flavored beverage according to this embodiment can be provided in a container. Any airtight container is acceptable, and so-called metal containers (such as aluminum or steel cans) and barrel containers can be used. Glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0043] The high-alcohol beer-flavored beverage according to this embodiment may be manufactured, for example, by mixing raw materials (by blending), or by fermentation using yeast or the like.

[0044] A manufacturing method according to one embodiment includes a blending step of blending water, succinic acid, ethyl caprylate, alcohol (e.g., distilled alcohol such as raw material alcohol, shochu, spirits, and vodka, or fermented liquid obtained by brewing), and, if necessary, various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.) into a raw material tank. The blending step can be carried out in accordance with conventional methods, except for adjusting the succinic acid concentration and ethyl caprylate concentration within the above ranges.

[0045] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0046] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using, for example, a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in the manufacture of beverages. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process.

[0047] The manufacturing method in other embodiments includes, for example, a preparation step and a fermentation step.

[0048] In the preparation process, the raw materials and the water used in the preparation process are used to obtain the pre-fermentation liquid. In other words, the preparation process is the process of preparing the pre-fermentation liquid used for fermentation. The preparation process may include, in this order, a boiling step in which the sugar-containing liquid is boiled, a removal step in which solid matter is removed from the raw material liquid, and a cooling step in which the raw material liquid is cooled.

[0049] In the boiling process, the sugar-containing liquid is boiled to obtain the boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is a liquid that contains components capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is a liquid obtained after the saccharification of the aforementioned barley raw materials and is unfermented. Wort can be obtained, for example, by a process of mixing the aforementioned barley raw materials with water, a process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid.

[0050] Hops may be added to the raw material liquid during the boiling process. Examples of hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0051] In the removal step, solid matter is removed from the boiled liquid to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid matter contained in the boiled liquid. Examples of solid matter include heat-coagulated material produced during the boiling step, and, if hops were added during the boiling step, hop residue, etc. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

[0052] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain the post-fermentation liquid. In the fermentation process, yeast is added and alcoholic fermentation takes place. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, and a post-fermentation liquid containing alcohol produced by the yeast is obtained.

[0053] In the manufacturing method according to this embodiment, a post-fermentation step may be included in which the post-fermentation liquid is filtered. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0054] In the manufacturing method according to this embodiment, other post-fermentation steps may include heating (sterilization) of the post-fermentation liquid (or the post-fermentation liquid after the filtration step), and the addition of various additives (for example, colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.).

[0055] The succinic acid concentration and ethyl caprylate concentration can be adjusted, for example, by increasing the amount of malt used to increase the wort concentration, by using yeast with high ethyl caprylate production capacity, by adding succinic acid and / or ethyl caprylate to the raw material liquid, and by using two or more of these methods in combination. In this specification, the raw material liquid means the liquid that forms the basis of a high-alcohol beer-flavored beverage. The raw material liquid includes liquids used or produced in each step (e.g., sugar-containing liquid, post-boiling liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid).

[0056] Furthermore, if necessary, the alcohol content may be adjusted by adding alcohol (for example, distilled alcohol such as raw material alcohol, shochu, spirits, and vodka, or fermented liquid obtained by brewing) to the raw material liquid.

[0057] [A method to reduce the alcoholic taste of high-alcohol beer-flavored beverages while adding sweetness, thereby improving their drinkability.] In this embodiment, the high-alcohol beer-flavored beverage has a specific relationship between the succinic acid concentration and the ethyl caprylate concentration, which reduces the alcoholic taste caused by the high alcohol content and provides a pleasant sweetness, resulting in excellent drinkability. Therefore, as one embodiment of the present invention, a method is provided for reducing the alcoholic taste of a high-alcohol beer-flavored beverage, imparting sweetness, and improving drinkability, which includes a step of adjusting the succinic acid concentration and ethyl caprylate concentration so that X and Y satisfy the above-described relationship, where X is the succinic acid concentration and Y is the ethyl caprylate concentration in the high-alcohol beer-flavored beverage. Specific embodiments of the method in this embodiment can be applied without limitation to the specific embodiments of the high-alcohol beer-flavored beverage described above. [Examples]

[0058] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0059] [Example 1] [Preparation of high-alcohol beer-flavored beverages] High-alcohol beer-flavored beverages for Test Examples 1-10 were prepared by adding succinic acid, ethyl caprylate, spirits (alcohol content 65.5 v / v%), and water to a commercially available beer-flavored beverage (low-malt beer: alcohol content 5 v / v%) as the base beverage, according to the composition shown in Table 1. For comparison, a beer-flavored beverage with an alcohol concentration of 5 v / v%, Reference Example 1, was prepared in the same manner.

[0060] [Sensory evaluation] Sensory evaluations were conducted on the prepared high-alcohol beer-flavored beverages, focusing on the evaluation criteria of "alcohol sensation," "sweetness," and "drinkability." The sensory evaluations were performed by four selected panelists with discriminatory abilities. Each evaluation criterion was rated on a 5-point scale from 1 to 5 according to the following criteria, and the average score was used as the evaluation score.

[0061] "Alcoholic taste" Rating 5: Very weak Rating 4: Weak Rating 3: Average Rating 2: Strong Rating 1: Very strong The "alcohol sensation" was evaluated by fixing the score of the high-alcohol beer-flavored beverage in Test Example 1 as 1 point, and using this as a baseline. A higher "alcohol sensation" score indicates a reduction in the (unpleasant) alcohol sensation derived from the high alcohol concentration.

[0062] "sweetness" Rating 5: Very strong Rating 4: Strong Rating 3: Average Rating 2: Weak Rating 1: Very weak For "sweetness," the score for the high-alcohol beer-flavored beverage in Test Example 1 was fixed at 2 points, and other high-alcohol beer-flavored beverages were evaluated using this as a baseline. A higher score for "sweetness" indicates a stronger perception of desirable sweetness.

[0063] "Ease of drinking" Rating 5: Very easy to drink Rating 4: Easy to drink Rating 3: Average Rating 2: Difficult to drink Rating 1: Very difficult to drink For "drinkability," the score for the high-alcohol beer-flavored beverage in Test Example 1 was fixed at 2 points, and other high-alcohol beer-flavored beverages were evaluated against this standard. A higher score for "drinkability" indicates superior drinkability as a beverage.

[0064] "comprehensive evaluation" Based on the evaluation scores for the "alcohol content," "sweetness," and "drinkability" categories, an overall evaluation was conducted according to the following criteria. A rating of S is the best, followed by A, B, C, D, and E. A rating of D or higher was considered a passing grade. Evaluation E: Evaluation score of 2 or less in any evaluation item. Rating D: All evaluation items have an evaluation score of 2 or higher, but do not qualify for a rating of C or higher. Rating C: A rating score of 2.5 or higher for "alcoholic taste" and "sweetness," and a rating score of 2 or higher for "drinkability," but not meeting the criteria for rating B or higher. Rating B: All evaluation items have an evaluation score of 2.5 or higher, but do not qualify for a rating of A or higher. Evaluation A: All evaluation items have an evaluation score of 3 or higher, and do not qualify for evaluation S. Rating S: All evaluation items have a score of 3 or higher, and the evaluation score for either "alcoholic taste" or "sweetness" (or both) is 3.5 or higher.

[0065] The results are shown in Table 1. [Table 1]

[0066] Figure 1 shows a graph plotting the succinic acid concentration (X) and ethyl caprylate concentration (Y) of high-alcohol beer-flavored beverages from Test Examples 1 to 10. From the results of Reference Example 1, it can be seen that the issues related to "alcohol sensation," "sweetness," and "drinkability" are issues specific to high-alcohol beer-flavored beverages.

[0067] As shown in Table 1 and Figure 1, high-alcohol beer-flavored beverages (Test Examples 2-9) whose succinic acid concentration (X) and ethyl caprylate concentration (Y) satisfy the relationship given by equations (1) to (3) all received an overall rating of D or higher, indicating a well-balanced improvement in "alcohol sensation," "sweetness," and "drinkability." Furthermore, high-alcohol beer-flavored beverages (Test Examples 2, 4-9) that satisfy the relationship given by equations (4) and (5) in addition to equations (1) to (3) all received an overall rating of C or higher, indicating an even more well-balanced improvement in "alcohol sensation," "sweetness," and "drinkability."

Claims

[Claim 1] It contains succinic acid and ethyl caprylate, A high-alcohol beer-flavored beverage in which, when the succinic acid concentration is X (mg / L) and the ethyl caprylate concentration is Y (mg / L), X and Y satisfy the following relationships (1) to (3). (1) 60 ≤ X ≤ 450 (2) 0.15 ≤ Y ≤ 7 (3) Y≧(-1 / 50)X+2

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