Beer-taste beverage, its manufacturing method, and method for imparting bitterness and volume to a beer-taste beverage

Abstract

To provide a beer-taste beverage that gives sufficiently voluminous bitterness with a malt ratio and a carbohydrate content being reduced, and also has discomfort sourness reduced and gives a mild natural sweetness.SOLUTION: A beer-taste beverage has a malt ratio of less than 50 mass%, a carbohydrate content of 2.0 g / 100 mL or less, an ethyl acetate content of 20 mg / L or more and 65 mg / L or less, and an isoamyl acetate content of 2.5 mg / L or more and 7.0 mg / L or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste beverage, a method for producing the same, and a method for imparting a bitterness volume to the beer-taste beverage.

Background Art

[0002] Due to the recent increase in health consciousness, the demand for beer-taste beverages with a low sugar content (for example, sugar-free beer-taste beverages) has been increasing. Therefore, methods for improving the flavor of beer-taste beverages with a low sugar content have been studied. For example, Patent Document 1 discloses a method for producing a low-sugar fermented beverage or a fermentation broth suitable as a raw material for producing the same, comprising: 1) a step of mixing the following components with water to prepare a fermentation stock solution: a) a sugar source containing a saccharified solution, b) an amino acid source containing leucine or a leucine residue sufficient to produce isoamyl acetate in an amount defined in the following (2) by fermentation, and c) optionally hop and / or yeast extract, and 2) fermenting the above fermentation stock solution with brewing yeast, wherein, during the fermentation, (A) the amount of non-volatile substances (referred to as true extract) in the fermentation product supernatant is reduced to less than 4.0% by weight, preferably less than 2.5% by weight, and (B) fermentation is carried out until the isoamyl acetate in the fermentation product supernatant exceeds 2.0 ppm and is less than 10.0 ppm, and if desired, a step of removing yeast is included.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Beer-flavored beverages with low carbohydrate content and low malt ratio have been found to have insufficient bitterness, prominent acidity, and a lack of sweetness. The inventors have discovered that by adjusting the ethyl acetate content and isoamyl acetate content within a specific range in a beer-flavored beverage with reduced malt ratio and carbohydrate content, a beer-flavored beverage can be obtained that has sufficient bitterness, reduced unpleasant acidity, and a gentle, natural sweetness. The present invention is based on this finding and aims to provide a beer-flavored beverage that has sufficient bitterness, reduced unpleasant acidity, and a gentle, natural sweetness, even with low malt ratio and carbohydrate content. [Means for solving the problem]

[0005] The present invention relates to a beer-flavored beverage having a malt ratio of less than 50% by mass, a carbohydrate content of 2.0 g / 100 mL or less, an ethyl acetate content of 20 mg / L to 65 mg / L, and an isoamyl acetate content of 2.5 mg / L to 7.0 mg / L.

[0006] The beer-flavored beverage according to the present invention has ethyl acetate and isoamyl acetate content within a specific range, so that even with a low malt ratio and sugar content, it can still provide a sufficient bitterness, reduced unpleasant acidity, and a gentle, natural sweetness.

[0007] The above-mentioned beer-flavored beverage may have a carbohydrate content of 0.3g / 100mL or more and 1.0g / 100mL or less. The beer-flavored beverage according to the present invention will still produce the above-mentioned effects even when the carbohydrate content is reduced to the above range.

[0008] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the malt ratio to less than 50% by mass, adjusting the carbohydrate content to 2.0 g / 100 mL or less, adjusting the ethyl acetate content to 20 mg / L or more and 65 mg / L or less, and adjusting the isoamyl acetate content to 2.5 mg / L or more and 7.0 mg / L or less.

[0009] The manufacturing method according to the present invention involves adjusting the malt ratio, carbohydrate content, ethyl acetate content, and isoamyl acetate content to within specific ranges. As a result, it is possible to obtain a beer-flavored beverage that has a sufficient bitterness, reduced unpleasant acidity, and a gentle, natural sweetness, even with a low malt ratio and carbohydrate content.

[0010] The present invention can also be understood as a method for imparting bitterness to a beer-flavored beverage, which includes adjusting the malt ratio to less than 50% by mass, adjusting the carbohydrate content to 2.0 g / 100 mL or less, adjusting the ethyl acetate content to 20 mg / L or more and 65 mg / L or less, and adjusting the isoamyl acetate content to 2.5 mg / L or more and 7.0 mg / L or less. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a beer-flavored beverage that, despite having a low malt ratio and sugar content, offers a sufficient bitterness, reduced unpleasant acidity, and a gentle, natural sweetness. [Modes for carrying out the invention]

[0012] 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.

[0013] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment has a malt ratio of less than 50% by mass, a carbohydrate content of 2.0 g / 100 mL or less, an ethyl acetate content of 20 mg / L to 65 mg / L, and an isoamyl acetate content of 2.5 mg / L to 7.0 mg / L. Because the ethyl acetate content and isoamyl acetate content are within a specific range, the beer-flavored beverage according to this embodiment has a sufficient bitterness despite its low malt ratio and carbohydrate content, while also having reduced unpleasant acidity and a gentle, natural sweetness.

[0014] In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. The beer-flavored beverage according to this embodiment may be a beer-flavored alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 v / v%. In this specification, "alcohol" means ethanol unless otherwise specified.

[0015] Examples of beer-flavored alcoholic beverages include, but are not limited to, those classified as sparkling alcoholic beverages, other brewed alcoholic beverages, and liqueurs under the Liquor Tax Act (Act No. 8 of 2020). The beer-flavored alcoholic beverages according to this embodiment are not limited to those exemplified above.

[0016] The alcohol content of beer-flavored alcoholic beverages is not particularly limited and may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more. Alternatively, the alcohol content of beer-flavored alcoholic beverages may be, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

[0017] Non-alcoholic beer-flavored beverages are beer-flavored beverages that contain virtually no alcohol. The alcohol content of non-alcoholic beer-flavored beverages may be less than 1 v / v%, 0.5 v / v%, 0.1 v / v%, or less than 0.005 v / v% (0.00 v / v%).

[0018] The alcohol content of beer-flavored beverages can be measured, for example, based on the vibrating densimeter method described in the National Tax Agency's prescribed analytical method (ordinance) "3. Sake 3-4. Alcohol Content".

[0019] The ethyl acetate content in the beer-flavored beverage according to this embodiment may be 20 mg / L or more and 65 mg / L or less. The ethyl acetate content in the beer-flavored beverage according to this embodiment may be, for example, 25 mg / L or more and 65 mg / L or less, 30 mg / L or more and 60 mg / L or less, 35 mg / L or more and 55 mg / L or less, or 40 mg / L or more and 50 mg / L or less, as this will make the effects of the present invention more pronounced.

[0020] The ethyl acetate content in beer-flavored beverages can be measured, for example, by 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 enlarged in 2013).

[0021] The ethyl acetate content in the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding ethyl acetate when manufacturing the beer-flavored beverage by conventional methods so that the content falls within the above range; by appropriately selecting raw material types that result in a high or low ethyl acetate content; by controlling the amount of ethyl acetate produced by controlling brewing conditions (e.g., fermentation temperature); by using yeast with high ethyl acetate production capacity; and by any combination thereof. In the method of adding ethyl acetate, the addition of ethyl acetate may be, for example, by adding ethyl acetate itself, or by adding a flavoring composition, raw material, etc., that contains ethyl acetate.

[0022] The content of isoamyl acetate in the beer - flavored beverage according to this embodiment may be 2.5 mg / L or more and 7.0 mg / L or less. Since the effects according to the present invention become more remarkable, the content of isoamyl acetate in the beer - flavored beverage according to this embodiment may be, for example, 3.0 mg / L or more and 7.0 mg / L or less, may be 3.5 mg / L or more and 6.5 mg / L or less, may be 4.0 mg / L or more and 6.0 mg / L or less, or may be 4.5 mg / L or more and 5.5 mg / L or less.

[0023] The content of isoamyl acetate in the beer - flavored beverage can be measured, for example, by 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 of the Beer Brewing Federation [Analysis Committee], 2013 Supplementary Revision).

[0024] The content of isoamyl acetate in the beer - flavored beverage according to this embodiment can be adjusted, for example, by the following methods: when producing the beer - flavored beverage by a conventional method, adding isoamyl acetate so that the content is within the above - mentioned range; appropriately selecting raw material types that can increase or decrease the content of isoamyl acetate; controlling the production amount of isoamyl acetate by controlling brewing conditions (such as fermentation temperature, etc.); using yeast with high isoamyl acetate - producing ability; and any combination of these methods. In the method of adding isoamyl acetate, the addition of isoamyl acetate may be, for example, adding isoamyl acetate itself, or adding a flavor composition, raw material, etc. that contains isoamyl acetate.

[0025] The 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. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or scorching at a relatively high temperature (e.g., about 120°C) during malt production may be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0026] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0027] The beer-flavored beverage according to this embodiment has a malt ratio (the proportion of malt in ingredients other than water and hops) of less than 50% by mass. The malt ratio 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, or 45% by mass or more. Alternatively, the malt ratio may be 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, less than 25% by mass, 20% by mass or less, 15% by mass or less, or 10% by mass or less.

[0028] The beer-flavored beverage according to this embodiment may contain sugars as an ingredient. Examples of sugars include liquid sugar and powdered sugars such as granulated sugar. When sugars are used, the ratio of sugars used (percentage of ingredients other than water and hops) may be, for example, 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, or 40% by mass or more. Alternatively, the ratio of sugars used (percentage of ingredients other than water and hops) may be, for example, less than 100% by mass, 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, 65% by mass or less, or 60% by mass or less.

[0029] The beer-flavored beverage according to this embodiment may contain water-soluble dietary fiber as an ingredient. Water-soluble dietary fiber is dietary fiber that dissolves in water. Dietary fiber is an indigestible component in food that is not digested by human digestive enzymes. Examples of water-soluble dietary fiber include indigestible dextrin, indigestible glucan, and other indigestible polysaccharides. One type of water-soluble dietary fiber may be used alone, or two or more types may be used in combination. When water-soluble dietary fiber is used, the usage ratio of water-soluble dietary fiber (percentage of ingredients other than water and hops) may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more. Alternatively, the usage ratio of water-soluble dietary fiber (percentage of ingredients other than water and hops) may be, for example, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less.

[0030] The beer-flavored beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc., which are commonly used in beverages, as long as they do not impair the effects of the present invention. Examples of bittering agents include, in addition to the hops mentioned above, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents 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, succinic acid, monosodium succinate, disodium succinate, 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.

[0031] The carbohydrate content of the beer-flavored beverage according to this embodiment may be 2.0 g / 100 mL or less. The carbohydrate content of the beer-flavored beverage according to this embodiment may be, for example, 1.8 g / 100 mL or less, 1.6 g / 100 mL or less, 1.4 g / 100 mL or less, 1.2 g / 100 mL or less, 1.0 g / 100 mL or less, 0.9 g / 100 mL or less, 0.8 g / 100 mL or less, 0.7 g / 100 mL or less, 0.6 g / 100 mL or less, or "zero carbohydrates" according to the nutrition labeling standards, i.e., 0.5 g / 100 mL or less. The carbohydrate content of the beer-flavored beverage according to this embodiment may be, for example, more than 0g / 100mL, 0.1g / 100mL or more, 0.2g / 100mL or more, 0.3g / 100mL or more, or 0.4g / 100mL or more. The carbohydrate content can be adjusted by the type and amount of raw materials used, etc.

[0032] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to what remains in food after excluding protein, lipids, dietary fiber, ash, water, and alcohol. The carbohydrate content in beer-flavored beverages is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, water, and alcohol from the weight of the beer-flavored beverage. The amounts of protein, lipids, ash, and water are measured according to the methods specified in the Food Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the modified Dumas method for the determination of total nitrogen (protein), the amount of lipids is measured by ether extraction, chloroform-methanol mixture extraction, Gerber's method, acid hydrolysis, or Röse-Gottlieb method, the amount of dietary fiber is measured by high-performance liquid chromatography or Prosky method, the amount of ash is measured by magnesium acetate ashing, direct ashing, or sulfuric acid ashing, and the amount of water and alcohol can be measured by Karl Fischer method, drying aid method, reduced-pressure heating and drying method, atmospheric pressure heating and drying method, or plastic film method.

[0033] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 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 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.

[0034] The 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.

[0035] The 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 or kegs) can be used. Alternatively, 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.

[0036] [Method of manufacturing beer-flavored beverages] The beer-flavored beverage according to this embodiment can be produced by a manufacturing method that includes, for example, adjusting the malt ratio of the beer-flavored beverage to less than 50% by mass, adjusting the carbohydrate content in the beer-flavored beverage to 2.0 g / 100 mL or less, adjusting the ethyl acetate content in the beer-flavored beverage to 20 mg / L or more and 65 mg / L or less, and adjusting the isoamyl acetate content in the beer-flavored beverage to 2.5 mg / L or more and 7.0 mg / L or less. This manufacturing method may, for example, involve mixing raw materials to produce the beer-flavored beverage (blending method), or it may involve fermentation with yeast or the like to produce the beer-flavored beverage (fermentation method).

[0037] A manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, ethyl acetate, isoamyl acetate, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, fermented liquid obtained by brewing) and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber, etc.) and other raw materials such as wort in a raw material tank. The blending step can be carried out in accordance with conventional methods, except for adjusting the malt ratio, carbohydrate content, ethyl acetate content and isoamyl acetate content within the above ranges. Ethyl acetate may be blended as ethyl acetate itself, or as part of a flavoring composition, food additive, or raw material containing ethyl acetate. Isoamyl acetate may be blended as isoamyl acetate itself, or as part of a flavoring composition, food additive, or raw material containing isoamyl acetate.

[0038] 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.

[0039] 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 beverage manufacturing. 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.

[0040] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0041] The preparation process is the process of preparing the pre-fermentation liquid to be used for fermentation. The preparation process may be, for example, the process of obtaining the pre-fermentation liquid using raw materials and preparation water (water used in the preparation process). The preparation process may also include, for example, a boiling process in which the sugar-containing liquid is boiled, a removal process in which solids are removed from the raw material liquid, and a cooling process in which the raw material liquid is cooled.

[0042] 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 the process of mixing the aforementioned barley raw materials with water, the process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and the process of filtering the saccharified liquid.

[0043] 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.

[0044] 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.

[0045] The fermentation process involves fermenting the pre-fermentation liquid with yeast. The fermentation process yields a post-fermentation liquid, which is the result of fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, yielding a post-fermentation liquid containing alcohol produced by the yeast.

[0046] In the manufacturing method according to this embodiment, the post-fermentation process may include steps for maturing and cooling the post-fermentation liquid, and for filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc., can be removed from the post-fermentation liquid.

[0047] 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, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber).

[0048] The ethyl acetate content can be adjusted, for example, by adding ethyl acetate to the raw material liquid. In this specification, the raw material liquid refers to the liquid that forms the basis of the beer-flavored beverage. The raw material liquid includes liquids used or produced in each step (e.g., sugar-containing liquid, boiled liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). The ethyl acetate content can also be adjusted by, for example, appropriately selecting raw material types that result in a high or low ethyl acetate content, controlling the amount of ethyl acetate produced by controlling brewing conditions (e.g., fermentation temperature, etc.), using yeast with high ethyl acetate production capacity, and any combination thereof.

[0049] The isoamyl acetate content can be adjusted, for example, by adding isoamyl acetate to the raw material liquid. Alternatively, the isoamyl acetate content may be adjusted by appropriately selecting raw material types that result in a high or low isoamyl acetate content, by controlling the amount of isoamyl acetate produced by controlling brewing conditions (e.g., fermentation temperature), by using yeast with high isoamyl acetate production capacity, or by any combination of these methods.

[0050] [Method for adding bitterness to beer-flavored beverages] The present invention described above can also be understood as a method for imparting bitterness to a beer-flavored beverage, which includes adjusting the malt ratio to less than 50% by mass, adjusting the carbohydrate content to 2.0 g / 100 mL or less, adjusting the ethyl acetate content to 20 mg / L to 65 mg / L or less, and adjusting the isoamyl acetate content to 2.5 mg / L to 7.0 mg / L or less. The above-described embodiments can be applied without limitation as specific embodiments of the method. [Examples]

[0051] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0052] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] (Manufacturing of beer-flavored beverages) A pre-fermentation liquid was obtained by conventional methods using malt (malt ratio less than 50% by mass), sugars (40% or more by mass of ingredients other than water and hops), hops, and water-soluble dietary fiber. Brewer's yeast was added to the pre-fermentation liquid and fermentation was carried out to obtain a post-fermentation liquid. After adding alcohol to the post-fermentation liquid, it was filtered to obtain the beer-flavored beverage of Test Example 1-1 (alcohol content 4.34 v / v%, ethyl acetate content 14.9 mg / L, isoamyl acetate content 2.0 mg / L, carbohydrate content 0.39 g / 100 mL, BU 22.6). Next, ethyl acetate and / or isoamyl acetate were added to the beer-flavored beverage of Test Example 1-1 to the concentrations shown in Table 1 to obtain the beer-flavored beverages of Test Examples 1-2 to 1-10.

[0053] The carbohydrate content in beer-flavored beverages was measured using the following method. First, the water content, alcohol content, protein content, and ash content of each sample were measured. The total weight of water and alcohol was measured by atmospheric pressure heating and drying. The protein content was measured by the modified Dumas method for the determination of total nitrogen (protein). The ash content was measured by direct ashing. Assuming the lipid content in the sample was 0 g / 100 mL, the carbohydrate content (g / 100 mL) of the sample was calculated by subtracting the water content, alcohol content, protein content, ash content, and dietary fiber content from the weight of the sample.

[0054] The ethyl acetate and isoamyl acetate content of beer-flavored beverages were measured using 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 enlarged in 2013).

[0055] (Sensory evaluation) Sensory evaluations were conducted on the obtained beer-flavored beverages based on the following evaluation criteria: "unpleasant acidity," "bitterness level," and "gentle, natural sweetness." 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, and the average score was used as the evaluation score.

[0056] "Unpleasant acidity" indicates that a higher score indicates a stronger perception of unpleasant acidity. Conversely, a lower score indicates a more pleasant perception of unpleasant acidity. "Bitterness volume" indicates that a higher score indicates a stronger perception of bitterness volume. "Gentle, natural sweetness" indicates that a higher score indicates a stronger perception of gentle, natural sweetness (not just simple sweetness intensity, but a soft sweetness). The scores for "unpleasant acidity," "bitterness volume," and "gentle, natural sweetness" of the beer-flavored beverage in Test Example 1-1 were fixed at 5 points, 1 point, and 1 point, respectively, and other beer-flavored beverages were evaluated using these as a baseline. The results are shown in Table 1.

[0057] [Table 1]

[0058] As shown in Table 1, even beer-flavored beverages with a low malt ratio and carbohydrate content can reduce "unpleasant sourness" and allow consumers to fully appreciate "bitterness" and "gentle, natural sweetness" if the ethyl acetate content is within the range of 20 mg / L to 65 mg / L and the isoamyl acetate content is within the range of 2.5 mg / L to 7.0 mg / L.

Claims

1. A beer-flavored beverage having a malt ratio of less than 50% by mass, a carbohydrate content of 2.0 g / 100 mL or less, an ethyl acetate content of 20 mg / L or more and 65 mg / L or less, and an isoamyl acetate content of 2.5 mg / L or more and 7.0 mg / L or less.

2. 2. The beer-taste beverage according to claim 1, wherein the carbohydrate content is 0.3 g / 100 mL or more and 1.0 g / 100 mL or less.

3. A method for producing a beer-flavored beverage, comprising adjusting the malt ratio to less than 50% by mass, adjusting the carbohydrate content to 2.0 g / 100 mL or less, adjusting the ethyl acetate content to 20 mg / L or more and 65 mg / L or less, and adjusting the isoamyl acetate content to 2.5 mg / L or more and 7.0 mg / L or less.

4. A method for imparting bitter volume to a beer-flavored beverage, comprising adjusting the malt ratio to less than 50% by mass, adjusting the carbohydrate content to 2.0 g / 100 mL or less, adjusting the ethyl acetate content to 20 mg / L or more and 65 mg / L or less, and adjusting the isoamyl acetate content to 2.5 mg / L or more and 7.0 mg / L or less.