Beer-flavored beverage

Abstract

The present invention provides a beer-flavored beverage, which is characterized in that it contains 4-vinylguaiacol at 1000 mass ppb or less, the content of ethyl hexanoate is 120 mass ppb or more, contains an aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate, and the ratio (ethyl hexanoate / aroma component (X)) of the content of ethyl hexanoate (unit: mass ppb) to the total content of the aroma component (X) (unit: mass ppb) is 1100 or less.

Description

Technical Field

[0001] The present invention relates to a beer-flavored beverage. Background Art

[0002] In the past, in response to the diverse preferences of consumers, there has been an exploration of beer-flavored beverages or their manufacturing methods to meet various expectations.

[0003] For example, Patent Document 1 discloses an invention regarding a manufacturing method of a beer-flavored fermented beverage, which is characterized in that, in order to suppress an increase in the production amount of aroma components that become a problem when fermenting a beer-flavored fermented beverage at a high temperature, it includes a step of adding a group of amino acids to a non-fermented liquid before the end of fermentation, and performing fermentation at a temperature of 12°C or higher.

[0004] In addition, Patent Document 2 discloses an invention regarding a low-carbohydrate beer-flavored fermented alcoholic beverage, which is characterized in that, for the purpose of providing a low-carbohydrate beer-flavored alcoholic beverage with improved flavor, malt and / or un-germinated cereals are used as part of the raw materials, and the concentration of peptides with a molecular weight of 10 to 20 kDa (gel filtration method) is 0.05 mg / ml or more.

[0005] Patent Documents

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2015-116125

[0007] Patent Document 2: Japanese Patent Application Laid-Open No. 2016-149975 Summary of the Invention

[0008] Under such circumstances, there is a pursuit of a new type of beer-flavored beverage (for example, a beer-flavored beverage that can evenly feel a refreshing aroma or a sweet smell suitable for a beer-flavored beverage).

[0009] The present invention provides a beer-flavored beverage in which the contents of 4-vinylguaiacol, ethyl hexanoate, and at least one aroma component (X) selected from γ-decalactone and ethyl 2-methylbutyrate are adjusted. Specifically, the present invention provides the following aspects [1] to

[13] . [1]

[0011] A beer-flavored beverage, characterized in that

[0012] it contains 4-vinylguaiacol of 1000 mass ppb or less,

[0013] the content of ethyl hexanoate is 120 mass ppb or more,

[0014] it contains at least one aroma component (X) selected from γ-decalactone and ethyl 2-methylbutyrate,

[0015] The ratio of the content of ethyl hexanoate to the total content of aroma components (X), i.e., ethyl hexanoate / aroma components (X), is 1100 or less, where the units of the content of ethyl hexanoate and the total content of aroma components (X) are both: mass ppb. [2]

[0017] The beer-flavored beverage according to [1], characterized in that the total content of aroma components (X) is 0.01 mass ppb or more. [3]

[0019] The beer-flavored beverage according to [1] or [2], characterized in that the ratio of the total content of ethyl hexanoate and aroma components (X) to the content of 4-vinylguaiacol, i.e., (ethyl hexanoate + aroma components (X)) / 4-vinylguaiacol, is 1.4 to 11.0, where the units of the total content of ethyl hexanoate and aroma components (X) and the content of 4-vinylguaiacol are all: mass ppb. [4]

[0021] The beer-flavored beverage according to any one of [1] to [3], characterized in that

[0022] The aroma components (X) contain γ-decalactone and ethyl 2-methylbutyrate,

[0023] The ratio of the content of γ-decalactone to the content of ethyl 2-methylbutyrate, i.e., γ-decalactone / ethyl 2-methylbutyrate, is 0.40 to 1.50, where the units of the content of γ-decalactone and the content of ethyl 2-methylbutyrate are both: mass ppb. [5]

[0025] The beer-flavored beverage according to any one of [1] to [4], characterized in that the bitterness value is less than 60 BUs. [6]

[0027] The beer-flavored beverage according to any one of [1] to [5], characterized in that it is a fermented beer-flavored beverage. [7]

[0029] The beer-flavored beverage according to any one of [1] to [6], characterized in that the original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0 mass%. [8]

[0031] The beer-flavored beverage according to any one of [1] to [7], characterized in that the total polyphenol content is 60 to 300 mass ppm. [9]

[0033] The beer-flavored beverage according to any one of [1] to [8], characterized in that the proline concentration is 3.5 to 60.0 mass ppm.

[10]

[0035] The beer-flavored beverage according to any one of [1] to [9], characterized in that the malt ratio is 50 to 100 mass %.

[11]

[0037] A beer-flavored beverage, characterized in that the ratio of the total content of ethyl hexanoate and the aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate to the content of 4-vinylguaiacol, i.e., (ethyl hexanoate + aroma component (X)) / 4-vinylguaiacol, is 1.4 to 11.0, wherein the units of the total content of ethyl hexanoate and the aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate and the content of 4-vinylguaiacol are both: mass ppb.

[12]

[0039] A method for manufacturing a beer-flavored beverage, which is a method for manufacturing the beer-flavored beverage according to any one of [1] to

[11] , characterized in that

[0040] it has a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation.

[13]

[0042] The method for manufacturing a beer-flavored beverage according to

[12] , characterized in that the yeast is top-fermenting yeast.

[0043] A preferred embodiment of the beer-flavored beverage of the present invention can be, for example, a beverage that can well-balancedly feel a refreshing aroma or a sweet smell suitable for a beer-flavored beverage, and has a lighter taste. Detailed implementation mode

[0044] 1. Beer-flavored beverage

[0045] In this specification, the so-called "beer-flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage having a flavor similar to that of beer. Therefore, in the "beer-flavored beverage", it not only includes beer, which is a malt fermentation beverage obtained by using malt, hops, and water as raw materials and fermenting them with yeast, but also includes carbonated beverages having a beer flavor. That is, the beer-flavored beverage of one embodiment of the present invention, unless otherwise specified, also includes any carbonated beverage having a beer flavor and added with a beer flavoring containing esters or higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol).

[0046] In addition, a beer-flavored beverage according to one embodiment of the present invention may be a fermented beer-flavored beverage produced by a fermentation process using yeast, or a non-fermented beer-flavored beverage not subjected to a fermentation process.

[0047] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be an alcoholic beer-flavored beverage having an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-flavored beverage having an alcohol content of less than 1 (v / v)%. In addition, the non-alcoholic beer-flavored beverage may be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol produced in the fermentation process after the fermentation process, a beverage produced by stopping the fermentation process using yeast at a stage where the alcohol content is less than 1 (v / v)%, or a non-alcoholic non-fermented beer-flavored beverage prepared in a manner having a flavor similar to that of beer without undergoing a fermentation process.

[0048] In addition, a beer-flavored beverage according to one embodiment of the present invention may be a malt-using beer-flavored beverage using malt as a raw material, or a malt-not-using beer-flavored beverage not using malt, but a malt-using beer-flavored beverage is preferred, and a barley malt-using beer-flavored beverage is more preferred.

[0049] In addition, a fermented beer-flavored beverage according to one embodiment of the present invention may be an Ale beer-flavored beverage brewed by a fermentation process using top-fermenting yeast (such as Saccharomyces cerevisiae), or a Lager beer-flavored beverage brewed by a fermentation process using bottom-fermenting yeast.

[0050] Moreover, a fermented beer-flavored beverage according to one embodiment of the present invention may also be a distilled spirit-containing beer-flavored beverage containing distilled spirits such as spirits, whiskey, and shochu, and among them, a spirits-containing beer-flavored beverage is preferred.

[0051] Among them, a beer-flavored beverage according to one embodiment of the present invention is preferably a fermented beer-flavored beverage, more preferably an alcoholic fermented beer-flavored beverage, further preferably a fermented beer-flavored beverage using malt and an Ale beer-flavored beverage, and even more preferably a beer including Ale beer.

[0052] The beer-flavored beverage of the present invention is a beverage that focuses on aroma components such as 4-vinylguaiacol (hereinafter, also referred to as "4VG"), ethyl hexanoate, and an aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate.

[0053] In the beer-flavored beverage of the present invention, 4VG is a component that helps improve the drinking feeling and can make the beverage have a brisk taste. In addition, ethyl hexanoate is a component that helps improve the refreshing aroma suitable for beer-flavored beverages. Further, the aroma component (X) is a component that helps improve the sweet smell suitable for beer-flavored beverages.

[0054] A beer - flavored beverage according to one embodiment of the present invention is made by adjusting the contents of these components to obtain a beverage with a well - balanced, refreshing aroma and sweet smell suitable for a beer - flavored beverage, and a lighter taste.

[0055] In a beer - flavored beverage according to one embodiment of the present invention, from the viewpoint of improving the drinking feeling and making a beverage with a light taste, it is sufficient to contain 4VG.

[0056] Among them, from the viewpoint of making a beverage with an even more improved drinking feeling, based on the total amount (100% by mass) of the beer - flavored beverage, the content of 4VG is preferably 1 mass ppb or more, more preferably 5 mass ppb or more, more preferably 10 mass ppb or more, further preferably 20 mass ppb or more, further preferably 30 mass ppb or more, still more preferably 40 mass ppb or more, particularly preferably 50 mass ppb or more, and further it can also be set to 60 mass ppb or more, 70 mass ppb or more, 80 mass ppb or more, 90 mass ppb or more, 100 mass ppb or more, 150 mass ppb or more, 190 mass ppb or more, 250 mass ppb or more, 290 mass ppb or more, 350 mass ppb or more, 390 mass ppb or more, 450 mass ppb or more, or 490 mass ppb or more.

[0057] In addition, from the viewpoint of suppressing the smoked - like aroma not suitable for a beer - flavored beverage and making a beverage with an improved refreshing aroma and sweet smell suitable for a beer - flavored beverage, based on the total amount (100% by mass) of the beer - flavored beverage, the content of 4VG is preferably 1000 mass ppb or less, more preferably 920 mass ppb or less, more preferably 820 mass ppb or less, further preferably 720 mass ppb or less, further preferably 620 mass ppb or less, still more preferably 580 mass ppb or less, particularly preferably 520 mass ppb or less, and further it can also be set to 480 mass ppb or less, 420 mass ppb or less, 380 mass ppb or less, 320 mass ppb or less, 280 mass ppb or less, or 220 mass ppb or less.

[0058] In a beer - flavored beverage according to one embodiment of the present invention, from the viewpoint of making a beverage with an excellent refreshing aroma suitable for a beer - flavored beverage, it is sufficient to contain ethyl hexanoate.

[0059] Among them, from the viewpoint of making a beverage with a more enhanced refreshing aroma suitable for a beer-flavored beverage, the content of ethyl hexanoate is preferably 120 mass ppb or more, more preferably 125 mass ppb or more, more preferably 130 mass ppb or more, further preferably 135 mass ppb or more, still further preferably 140 mass ppb or more, particularly preferably 150 mass ppb or more, and further may be 160 mass ppb or more, 180 mass ppb or more, or 200 mass ppb or more, based on the total amount (100% by mass) of the beer-flavored beverage.

[0060] In addition, from the same viewpoint as above, the content of ethyl hexanoate is preferably 1000 mass ppb or less, more preferably 850 mass ppb or less, more preferably 700 mass ppb or less, further preferably 600 mass ppb or less, further preferably 500 mass ppb or less, still further preferably 400 mass ppb or less, particularly preferably 350 mass ppb or less, and further may be 320 mass ppb or less, 300 mass ppb or less, 270 mass ppb or less, 250 mass ppb or less, or 230 mass ppb or less, based on the total amount (100% by mass) of the beer-flavored beverage.

[0061] In a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of making a beverage with an excellent sweet smell suitable for a beer-flavored beverage, it is sufficient to contain an aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate.

[0062] Among them, from the viewpoint of making a beverage with a more enhanced sweet smell suitable for a beer-flavored beverage, the total content of the aroma component (X) is preferably 0.01 mass ppb or more, more preferably 0.05 mass ppb or more, more preferably 0.1 mass ppb or more, further preferably 0.2 mass ppb or more, further preferably 0.3 mass ppb or more, still further preferably 0.4 mass ppb or more, particularly preferably 0.5 mass ppb or more, and further may be 0.6 mass ppb or more, 0.7 mass ppb or more, 0.8 mass ppb or more, 0.9 mass ppb or more, 1.0 mass ppb or more, or 1.1 mass ppb or more, based on the total amount (100% by mass) of the beer-flavored beverage.

[0063] In addition, from the same perspective as described above, the total content of the aroma component (X) is preferably 300 mass ppb or less, more preferably 200 mass ppb or less, still more preferably 100 mass ppb or less, further preferably 50 mass ppb or less, further preferably 20 mass ppb or less, still further preferably 10 mass ppb or less, particularly preferably 5.0 mass ppb or less, and furthermore, it may be set to 4.0 mass ppb or less, 3.0 mass ppb or less, 2.5 mass ppb or less, 2.0 mass ppb or less, or 1.7 mass ppb or less, based on the total amount (100% by mass) of the beer-flavored beverage.

[0064] The beer-flavored beverage according to one embodiment of the present invention may contain at least one of γ-decalactone and ethyl 2-methylbutyrate as the aroma component (X). From the perspective of making a beverage that enhances the sweet aroma suitable for the beer-flavored beverage, it is preferably contains both γ-decalactone and ethyl 2-methylbutyrate.

[0065] From the above perspective, in the beer-flavored beverage according to one embodiment of the present invention, when the aroma component (X) contains both γ-decalactone and ethyl 2-methylbutyrate, the ratio (γ-decalactone / ethyl 2-methylbutyrate) of the content of γ-decalactone (unit: mass ppb) to the content of ethyl 2-methylbutyrate (unit: mass ppb) is preferably 0.40 to 1.50, more preferably 0.50 to 1.00, still more preferably 0.60 to 0.95, further preferably 0.65 to 0.90, further preferably 0.70 to 0.88, still further preferably 0.72 to 0.85, and particularly preferably 0.74 to 0.82.

[0066] In a beer-flavored beverage according to one embodiment of the present invention, the content of γ-decalactone is preferably 0.001 mass ppb or more, more preferably 0.005 mass ppb or more, more preferably 0.01 mass ppb or more, further preferably 0.05 mass ppb or more, further preferably 0.1 mass ppb or more, still more preferably 0.2 mass ppb or more, particularly preferably 0.3 mass ppb or more, and further, it may also be set to 0.35 mass ppb or more, 0.4 mass ppb or more, 0.45 mass ppb or more, or 0.5 mass ppb or more, based on the total amount (100% by mass) of the beer-flavored beverage. In addition, it is preferably 300 mass ppb or less, more preferably 100 mass ppb or less, more preferably 50 mass ppb or less, further preferably 10 mass ppb or less, further preferably 5.0 mass ppb or less, still more preferably 3.0 mass ppb or less, particularly preferably 2.0 mass ppb or less, and further, it may also be set to 1.8 mass ppb or less, 1.6 mass ppb or less, 1.4 mass ppb or less, 1.2 mass ppb or less, 1.0 mass ppb or less, or 0.80 mass ppb or less.

[0067] In a beer-flavored beverage according to one embodiment of the present invention, the content of ethyl 2-methylbutyrate is preferably 0.001 mass ppb or more, more preferably 0.01 mass ppb or more, more preferably 0.05 mass ppb or more, further preferably 0.1 mass ppb or more, further preferably 0.2 mass ppb or more, still more preferably 0.3 mass ppb or more, particularly preferably 0.4 mass ppb or more, and further, it may also be set to 0.45 mass ppb or more, 0.5 mass ppb or more, 0.55 mass ppb or more, 0.6 mass ppb or more, or 0.65 mass ppb or more, based on the total amount (100% by mass) of the beer-flavored beverage. In addition, it is preferably 300 mass ppb or less, more preferably 100 mass ppb or less, more preferably 50 mass ppb or less, further preferably 10 mass ppb or less, further preferably 5.0 mass ppb or less, still more preferably 2.0 mass ppb or less, particularly preferably 1.5 mass ppb or less, and further, it may also be set to 1.4 mass ppb or less, 1.3 mass ppb or less, 1.2 mass ppb or less, 1.1 mass ppb or less, 1.0 mass ppb or less, or 0.90 mass ppb or less.

[0068] In a beer-flavored beverage according to one embodiment of the present invention, the ratio (ethyl hexanoate / aromatic component (X)) of the content of ethyl hexanoate (unit: mass ppb) to the total content of aromatic components (X) (unit: mass ppb), from the viewpoint of producing a beverage with a refreshing aroma suitable for a beer-flavored beverage, is preferably 30 or more, more preferably 50 or more, still more preferably 70 or more, further preferably 90 or more, further preferably 100 or more, still further preferably 110 or more, still further preferably 115 or more, particularly preferably 120 or more. Further, it may be set to 125 or more or 130 or more. In addition, from the viewpoint of producing a beverage that can feel both a refreshing aroma suitable for a beer-flavored beverage and a sweet smell typical of a beer-flavored beverage, it is preferably 1100 or less, more preferably 1000 or less, still more preferably 800 or less, further preferably 650 or less, further preferably 500 or less, still further preferably 400 or less, still further preferably 300 or less, particularly preferably 200 or less. Further, it may be set to 190 or less, 180 or less, or 170 or less.

[0069] In a beer-flavored beverage according to one embodiment of the present invention, the ratio (ethyl hexanoate / γ-decalactone) of the content of ethyl hexanoate (unit: mass ppb) to the content of γ-decalactone (unit: mass ppb), from the viewpoint of producing a beverage with a refreshing aroma suitable for a beer-flavored beverage, is preferably 30 or more, more preferably 50 or more, still more preferably 100 or more, further preferably 150 or more, further preferably 200 or more, still further preferably 230 or more, still further preferably 250 or more, particularly preferably 280 or more. In addition, from the viewpoint of producing a beverage that can feel both a refreshing aroma suitable for a beer-flavored beverage and a sweet smell typical of a beer-flavored beverage, it is preferably 2000 or less, more preferably 1500 or less, still more preferably 1000 or less, further preferably 850 or less, further preferably 750 or less, still further preferably 600 or less, still further preferably 500 or less, particularly preferably 400 or less.

[0070] In a beer-flavored beverage according to one embodiment of the present invention, the ratio (ethyl hexanoate / ethyl 2-methylbutyrate) of the content of ethyl hexanoate (unit: mass ppb) to the content of ethyl 2-methylbutyrate (unit: mass ppb), from the viewpoint of producing a beverage with a refreshing aroma suitable for a beer-flavored beverage, is preferably 20 or more, more preferably 50 or more, still more preferably 100 or more, further preferably 150 or more, further preferably 200 or more, still further preferably 210 or more, still further preferably 220 or more, and particularly preferably 230 or more. In addition, from the viewpoint of producing a beverage that can feel both a refreshing aroma suitable for a beer-flavored beverage and a sweet smell typical of a beer-flavored beverage, it is preferably 2000 or less, more preferably 1500 or less, still more preferably 1000 or less, further preferably 800 or less, further preferably 600 or less, still further preferably 500 or less, still further preferably 400 or less, and particularly preferably 350 or less.

[0071] In a beer-flavored beverage according to one embodiment of the present invention, the ratio ((ethyl hexanoate + aroma component (X)) / 4VG) of the total content of ethyl hexanoate and aroma component (X) (unit: mass ppb) to the content of 4VG (unit: mass ppb), from the viewpoint of producing a beverage with a refreshing aroma and enhanced sweet smell suitable for a beer-flavored beverage, is preferably 1.4 or more, more preferably 1.5 or more, further preferably 1.6 or more, still further preferably 1.7 or more. In addition, it is preferably 11.0 or less, more preferably 10.0 or less, still more preferably 8.0 or less, further preferably 6.5 or less, further preferably 5.0 or less, still further preferably 4.0 or less, and particularly preferably 3.0 or less.

[0072] In addition, the contents of 4VG, ethyl hexanoate, γ-decalactone and ethyl 2-methylbutyrate that make up the aroma component (X) can be controlled, for example, not only by adjusting the addition amounts of the respective components, but also by appropriately adjusting the variety or the amount used of raw materials (such as hops) with high contents of these components, the timing of adding the raw materials, fermentation conditions, and the like.

[0073] In addition, the contents of 4VG, ethyl hexanoate, γ-decalactone and ethyl 2-methylbutyrate that make up the aroma component (X) can be measured by gas chromatography-mass spectrometry (GC / MS).

[0074] In a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of producing a beverage that can feel a refreshing aroma or a sweet smell suitable for a beer-flavored beverage with good balance and has a lighter taste, it is preferable to adjust the contents of 4VG, ethyl hexanoate, and at least one aroma component (X) selected from γ-decalactone and ethyl 2-methylbutyrate.

[0075] As a specific embodiment of the present invention based on the above viewpoints, a beer-flavored beverage satisfying the following main conditions (I) to (III) can be cited.

[0076] · Main condition (I): Contains 4-vinylguaiacol (4VG) at 1000 mass ppb or less.

[0077] · Main condition (II): The content of ethyl hexanoate is 120 mass ppb or more.

[0078] · Main condition (III): The ratio of the content of ethyl hexanoate (unit: mass ppb) to the total content of aroma component (X) (unit: mass ppb) (ethyl hexanoate / aroma component (X)) is 1100 or less.

[0079] In addition, in the beer-flavored beverage of this embodiment, the more preferred ranges of the content of 4VG, the content of ethyl hexanoate, and the ratio (ethyl hexanoate / aroma component (X)) specified in the main conditions (I) to (III) are as described above.

[0080] Furthermore, in the beer-flavored beverage of the above embodiment, in addition to the above main conditions (I) to (III), while satisfying the above main conditions (I) to (III), it can also be adjusted in such a way as to further satisfy the above various main conditions (main conditions regarding the content of γ-decalactone, the content of ethyl 2-methylbutyrate, the total content of aroma component (X), the ratio (γ-decalactone / ethyl 2-methylbutyrate), the ratio (ethyl hexanoate / γ-decalactone), the ratio (ethyl hexanoate / ethyl 2-methylbutyrate), and the ratio ((ethyl hexanoate + aroma component (X)) / 4VG)).

[0081] In addition, as another specific embodiment of the present invention based on the above viewpoints, a beer-flavored beverage satisfying the following main condition (IV) can be cited.

[0082] · Main condition (IV): The ratio of the total content of ethyl hexanoate and aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate (unit: mass ppb) to the content of 4-vinylguaiacol (unit: mass ppb) ((ethyl hexanoate + aroma component (X)) / 4-vinylguaiacol) is 1.4 to 11.0.

[0083] In addition, in the beer-flavored beverage of this embodiment, the more preferred range of the ratio ((ethyl hexanoate + aroma component (X)) / 4-vinylguaiacol) specified in the main condition (IV) is as described above.

[0084] In addition, in the beer-flavored beverage of the above-described method, in addition to the above-described main condition (IV), while satisfying the above-described main condition (IV), it is also possible to adjust in such a way as to further satisfy the above various main conditions (main conditions regarding the content of 4VG, the content of ethyl hexanoate, the content of γ-decalactone, the content of ethyl 2-methylbutyrate, the total content of aroma component (X), the ratio (ethyl hexanoate / aroma component (X)), the ratio (γ-decalactone / ethyl 2-methylbutyrate), the ratio (ethyl hexanoate / γ-decalactone), and the ratio (ethyl hexanoate / ethyl 2-methylbutyrate)).

[0085] From the viewpoint of a beverage generally made into a beer-flavored beverage, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is preferably less than 60 BUs, more preferably 55 BUs or less, still more preferably 50 BUs or less, even more preferably 45 BUs or less, particularly preferably 40 BUs or less, and may also be set to 35 BUs or less, 30 BUs or less, or 25 BUs or less.

[0086] In addition, when the beer-flavored beverage according to one embodiment of the present invention is a beverage using hops as a raw material, the bitterness value of the beverage may also be set to 5 BUs or more, 7 BUs or more, 10 BUs or more, 12 BUs or more, or 15 BUs or more.

[0087] In addition, when the beer-flavored beverage according to one embodiment of the present invention is a beverage not using hops as a raw material, the bitterness value of the beverage may also be set to less than 5.0 BUs, 3.0 BUs or less, 2.0 BUs or less, 1.0 BUs or less, 0.5 BUs or less, or 0.3 BUs or less.

[0088] In addition, the bitterness value of a beer-flavored beverage according to one embodiment of the present invention is an index of the bitterness brought by the component derived from hops with isohumulone as the main component, and can be controlled by appropriately adjusting the usage amount of the component derived from hops such as hops or hop extract.

[0089] In addition, in the present specification, the "bitterness value" of a beverage can be measured according to the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, edited by the International Technical Committee of the Beer Brewers' Association (Analysis Committee), supplemented and revised in 2013).

[0090] In a beer-flavored beverage according to one embodiment of the present invention, the original wort (O-Ex) concentration is preferably 4.0 to 20.0% by mass, more preferably 4.5 to 18.0% by mass, further preferably 7.0 to 16.0% by mass, still more preferably 8.0 to 15.0% by mass, and particularly preferably 8.5 to 13.5% by mass, from the viewpoints of imparting a brisk taste to the beverage to achieve better drinkability and producing a beverage with a refreshing aroma and enhanced sweet smell suitable for a beer-flavored beverage.

[0091] In addition, in this specification, "original wort concentration" and "original wort extract concentration" have the same definition. Further, the "original wort concentration" in this specification, in an alcoholic beverage with an alcohol content of 1 (v / v)% or more, refers to the extract component in the Japanese Liquor Tax Law, that is, the number of grams of non-volatile components contained in 100 cm 3 of the original volume at a temperature of 15°C. In addition, in a non-alcoholic beverage with an alcohol content of less than 1 (v / v)%, it is the extract value (% by mass) measured for a degassed sample according to the analysis method established by the Brewery Convention of Japan (BCOJ Beer Analysis Method (published by the Japan Society of Brewing, edited by the Brewery Convention of Japan, 2013 supplementary revised edition)).

[0092] In a beer-flavored beverage according to one embodiment of the present invention, the total polyphenol content, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 60 ppm by mass or more, more preferably 65 ppm by mass or more, further preferably 75 ppm by mass or more, still more preferably 90 ppm by mass or more, and particularly preferably 105 ppm by mass or more, from the viewpoint of producing a beer-flavored beverage with high-quality taste and more beer-like flavor. In addition, from the viewpoints of ensuring good turbidity stability of the beverage and imparting a brisk taste to the beverage to achieve better drinkability, it is preferably 300 ppm by mass or less, more preferably 260 ppm by mass or less, further preferably 240 ppm by mass or less, still more preferably 220 ppm by mass or less, and particularly preferably 200 ppm by mass or less.

[0093] In this specification, the "total polyphenol content" refers to the total amount of polyphenols contained in the total amount (100% by mass) of the beer-flavored beverage.

[0094] Polyphenols refer to compounds in which two or more hydrogens of aromatic hydrocarbons are replaced by hydroxyl groups. Specifically, flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, etc. can be cited.

[0095] In addition, in this specification, the total polyphenol content can be measured, for example, according to the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, a public interest incorporated foundation, edited by the International Technical Committee of the Beer Brewers' Association (Analysis Committee), 2013 Supplement and Revision).

[0096] The total polyphenol content can be controlled, for example, by adjusting the usage amount of raw materials with a high polyphenol content such as barley malt and the husk (bran) of malt.

[0097] Generally, malt with a husk (bran) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the usage amount, the total polyphenol content can be adjusted to the desired range.

[0098] The proline concentration of a beer-flavored beverage according to one embodiment of the present invention is preferably 3.5 to 60.0 mass ppm based on the total amount (100 mass%) of the beer-flavored beverage, and can also be 4.0 mass ppm or more, 4.5 mass ppm or more, 6.0 mass ppm or more, 8.0 mass ppm or more, 10.0 mass ppm or more, 15.0 mass ppm or more, 20.0 mass ppm or more, or 25.0 mass ppm or more. In addition, it can also be 55.0 mass ppm or less, 50.0 mass ppm or less, 45.0 mass ppm or less, or 40.0 mass ppm or less.

[0099] In addition, proline is relatively high in wheat such as malt, and is one of the amino acids whose content hardly changes before and after the fermentation process. As long as the content of this proline is within the above range, a beer-flavored beverage with a better taste can be produced.

[0100] In addition, in this specification, the proline concentration can be measured, for example, by the automatic amino acid analysis method using a Hitachi L-8800 type high-speed amino acid analyzer.

[0101] The malt ratio of a beer-flavored beverage according to one embodiment of the present invention is 50 to 100 mass%, and can also be 55 mass% or more, 60 mass% or more, 65 mass% or more, or 70 mass% or more. In addition, it can also be 95 mass% or less, 90 mass% or less, 80 mass% or less, or less than 70 mass%.

[0102] In this specification, the so-called "malt ratio" refers to a value calculated according to the Liquor Tax Law and the General Explanation of Liquor Administration Law, etc. implemented on April 1, 2018 (Heisei 30).

[0103] As described above, a beer-flavored beverage according to one embodiment of the present invention can be an alcoholic beer-flavored beverage or a non-alcoholic beer-flavored beverage.

[0104] When it is an alcoholic beer - flavored beverage, from the viewpoint of making a beverage that can give a refreshing and stimulating feeling, the alcohol content of the beer - flavored beverage as one aspect of the present invention is preferably 3.0 (v / v)% or more, more preferably 4.0 (v / v)% or more, still more preferably 4.6 (v / v)% or more, further preferably 5.1 (v / v)% or more, still further preferably 5.4 (v / v)% or more, and particularly preferably 5.7 (v / v)% or more.

[0105] In addition, from the viewpoint of making an easily - drinkable beer - flavored beverage, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, and further preferably 10.0 (v / v)% or less.

[0106] In addition, in this specification, the alcohol content refers to an index expressed as a percentage ((v / v)%) based on the volume / volume standard. Moreover, the alcohol content of the beverage can also be measured by any known method. For example, it can be measured by a vibrating densitometer.

[0107] In addition, in the beer - flavored beverage of one aspect of the present invention, in order to adjust the alcohol content, as an alcohol component, it is also considered to further contain spirits derived from grains for adjustment.

[0108] Here, the so - called spirits refer to liquors obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them using malt or enzyme agents as needed, fermenting them using yeast, and then further distilling.

[0109] Among them, from the viewpoint of making a beer - flavored beverage with excellent taste and a beer - like flavor, the beer - flavored beverage of one aspect of the present invention preferably does not contain spirits.

[0110] In addition, from the same viewpoint as above, the beer - flavored beverage of one aspect of the present invention is preferably beer.

[0111] In this specification, the so - called "beer" refers to a beverage obtained by using malt, hops, and water as raw materials and fermenting them using yeast. Specifically, it is the liquor defined in the Liquor Tax Law and the General Rules for the Interpretation of Liquor Administrative Laws and other laws implemented on April 1, 2019 (Heisei 30).

[0112] That is, when the beer - flavored beverage of one aspect of the present invention is beer, the above - mentioned alcohol content can be adjusted through the fermentation process using yeast.

[0113] The color of the beer - flavored beverage according to one embodiment of the present invention is not particularly limited and may be the amber or golden color typical of ordinary beer, the black color typical of stout, colorless and transparent, or a desired color may be imparted by adding a colorant or the like. Although the color of the beer - flavored beverage can be distinguished by the naked eye, it can also be defined by total light transmittance, chromaticity, or the like.

[0114] The pH of the beer - flavored beverage according to one embodiment of the present invention is not particularly limited, preferably 2.0 - 5.0, more preferably 3.0 - 4.6, and further preferably 4.0 - 4.55. As long as the pH of the beer - flavored beverage is 4.5 or less, the generation of microorganisms can be inhibited, and as long as the pH is 2.0 or more, it is easy to improve the flavor of the beverage.

[0115] The beer - flavored beverage according to one embodiment of the present invention may be in a form where the beverage is filled in a container. Examples of the container include, for example, bottles, PET bottles, cans, or barrels. Particularly from the viewpoint of easy handling, cans, bottles, and PET bottles are preferred.

[0116] 1.1 Raw materials

[0117] As the main raw material of the beer - flavored beverage according to one embodiment of the present invention, malt can be used together with water, and malt may also not be used. Further, the beer - flavored beverage according to one embodiment of the present invention may be a beverage using hops as a raw material or a beverage not using hops.

[0118] In addition, preservatives, sweeteners, water - soluble dietary fibers, bitter agents or bitterness - imparting agents, antioxidants, flavors, acidulants, salts, etc. may also be used.

[0119] 1.1.1 Malt, grains other than malt

[0120] When malt is used as a raw material, the malt is a substance obtained by germinating and drying the seeds of cereals such as barley, wheat, rye, wild oats, oats, and coix seeds, and removing the roots. The origin or variety can be any kind.

[0121] As the malt used in one embodiment of the present invention, barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for beer - flavored beverages in Japan. Barley has varieties such as two - row barley and six - row barley, and any kind can be used. Further, usually in addition to malt, colored malt or the like can also be used. Additionally, when using colored malt, different types of colored malt can be appropriately combined and used, or one type of colored malt can be used.

[0122] In addition, in the beer - flavored beverage according to one embodiment of the present invention, the malt used is preferably appropriately selected according to the chromaticity of the desired beer - flavored beverage. The selected malt can be a single type or two or more types can be used in combination.

[0123] In addition, grains other than malt can also be used together with malt.

[0124] Examples of such grains include wheat (barley, wheat, rye, wild oats, oats, coix seed, etc.), rice (white rice, brown rice, etc.), corn, maize, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, their extracts, etc.

[0125] In addition, when malt is not used, examples of beer - flavored beverages include those using liquid sugar containing a carbon source and a nitrogen source such as materials containing amino acids (e.g., soy protein, etc.) like the above - mentioned grains other than malt.

[0126] 1.1.2 Hops

[0127] In one embodiment of the present invention, when using hops, examples of the form of the hops include flaked hops, powdered hops, hop extracts, etc. In addition, processed hop products such as isomerized hops and reduced hops can also be used as the hops.

[0128] In one embodiment of the present invention, when using hops, the addition amount of hops is appropriately adjusted so that the bitterness value reaches the above - mentioned range. For example, based on the total amount (100% by mass) of the beverage raw materials, it is preferably 0.0001 - 1% by mass.

[0129] In addition, a beer - flavored beverage using hops as a raw material is a beverage containing components from hops, namely iso - α - acids. As the content of iso - α - acids in the beer - flavored beverage using hops, based on the total amount (100% by mass) of the beer - flavored beverage, it can exceed 0.1 mass ppm or can also exceed 1.0 mass ppm.

[0130] On the other hand, the content of iso - α - acids in a beer - flavored beverage without using hops is 0.1 mass ppm or less based on the total amount (100% by mass) of the beer - flavored beverage.

[0131] In addition, in this specification, the content of iso - α - acids can be measured according to the high - performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee), 2013 supplementary revision).

[0132] 1.1.3 Preservatives

[0133] A beer - flavored beverage according to one embodiment of the present invention can also be a beverage formulated with a preservative.

[0134] As the preservative used in one mode of the present invention, for example, benzoic acid can be cited; benzoates such as sodium benzoate; benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; dimethyl dicarbonate, etc. In addition, as the preservative, commercially available preparations such as a strong preservative (a mixture of sodium benzoate and butyl benzoate manufactured by Sanrakuen F.F.I., Inc.) can also be used.

[0135] These preservatives can be used alone or in combination of two or more.

[0136] In the beer-flavored beverage of one mode of the present invention, when formulating a preservative, the formulation amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.

[0137] 1.1.4 Sweeteners

[0138] The beer-flavored beverage of one mode of the present invention can also be made into a beverage further formulated with a sweetener.

[0139] As the sweetener used in one mode of the present invention, commercially available saccharified liquids obtained by decomposing starch from grains by acids or enzymes, sugars such as commercially available maltose syrup, sugars having three or more saccharides, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. can be cited.

[0140] These sweeteners can be used alone or in combination of two or more.

[0141] The form of these sugars can be a liquid such as a solution or a solid such as a powder.

[0142] In addition, there are no particular limitations on the type of raw material grains of starch, the starch refining method, and the treatment conditions such as hydrolysis based on enzymes or acids. For example, by appropriately setting the conditions for hydrolysis based on enzymes or acids, sugars with a high ratio of maltose can also be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (syrups), etc. can also be used.

[0143] In addition, as artificial sweeteners, for example, aspartame, acesulfame potassium (acesulfame-K), sucralose, etc. can be cited.

[0144] As water-soluble dietary fiber, for example, indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. can be cited. From the viewpoint of versatility such as stability or safety, indigestible dextrin or polydextrose is preferred.

[0145] 1.1.5 Bitter agents, bitterness imparting agents

[0146] One type of beer - flavored beverage of the present invention can also be made into a beverage further formulated with one or more selected from bittering agents and bitterness - imparting agents.

[0147] In one type of beer - flavored beverage of the present invention, bitterness can also be imparted by hops, and the following - shown bittering agents or bitterness - imparting agents can also be used together with hops. In addition, hops can be not used, and the following - shown bittering agents or bitterness - imparting agents can be used instead of hops.

[0148] There is no particular limitation on the bittering agent or bitterness - imparting agent, and substances that are used as bitterness - imparting agents in ordinary beer or draft beer can be used. For example, rosemary, litchi, fennel, juniper berries, sage, ganoderma lucidum, laurel, quassin, caffeine, absinthin, naringin, citrus extract, chinaberry tree extract, coffee extract, tea extract, balsam pear extract, lotus seed extract, aloe arborescens extract, rosemary extract, litchi extract, laurel extract, sage extract, caraway extract, etc. can be cited.

[0149] These bittering agents and bitterness - imparting agents can be used alone or in combination of two or more.

[0150] 1.1.6 Antioxidants

[0151] One type of beer - flavored beverage of the present invention can also be made into a beverage further formulated with antioxidants.

[0152] There is no particular limitation on the antioxidant, and substances that are used as antioxidants in ordinary beer or draft beer can be used. For example, ascorbic acid, D - isoascorbic acid, catechins, etc. can be cited.

[0153] These antioxidants can be used alone or in combination of two or more.

[0154] 1.1.7 Flavors

[0155] One type of beer - flavored beverage of the present invention can also be made into a beverage further formulated with flavors.

[0156] There is no particular limitation on the flavor, and general beer flavors can be used. Beer flavors are used to impart a flavor similar to that of beer.

[0157] As beer flavors, esters or higher alcohols, etc. can be cited. Specifically, ethyl acetate, isoamyl acetate, n - propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, etc. can be cited.

[0158] These flavors can be used alone or in combination of two or more.

[0159] 1.1.8 Acidulants

[0160] One type of beer-flavored beverage of the present invention can also be made into a beverage further blended with an acidulant.

[0161] As the acidulant, any substance with acidity can be used without particular limitation. For example, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone or their salts can be cited.

[0162] Among them, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or their salts is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid and their salts is more preferred, and at least one selected from tartaric acid, phosphoric acid and lactic acid is further preferred.

[0163] These acidulants can be used alone or in combination of two or more.

[0164] 1.1.9 Salts

[0165] One type of beer-flavored beverage of the present invention can also be made into a beverage further blended with salts.

[0166] As the salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium methyl bisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be cited.

[0167] These salts can be used alone or in combination of two or more.

[0168] 1.2 Carbon Dioxide

[0169] The carbon dioxide contained in one type of beer-flavored beverage of the present invention can utilize the carbon dioxide contained in the raw materials. In addition, it can also be dissolved by mixing with carbonated water or adding carbon dioxide, etc.

[0170] In addition, the carbon dioxide generated in the fermentation process of the beer-flavored beverage can be directly used, or carbonated water can be appropriately added to adjust the amount of carbon dioxide.

[0171] The carbon dioxide concentration of one type of beer-flavored beverage of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, further preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more. In addition, it is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, further preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less.

[0172] In addition, in this specification, the carbon dioxide concentration can be measured in the following manner: while vibrating the container filled with the target beverage from time to time, immerse it in a water bath at 20°C for 30 minutes or more. After adjusting the beverage to 20°C, use a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.), etc.) to measure it.

[0173] When the beer-flavored beverage according to one embodiment of the present invention is a container-packed beverage, the carbon dioxide pressure of the container-packed beverage can be appropriately adjusted to reach the above-mentioned carbon dioxide concentration range. The carbon dioxide pressure of the beverage can be set to 5.0 kg / cm 2 Hereinafter, 4.5 kg / cm 2 Hereinafter, or 4.0 kg / cm 2 Hereinafter. In addition, it can also be set to 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above, or 1.0 kg / cm 2 Above. In addition, it can also be any combination of these upper and lower limits. For example, the carbon dioxide pressure of the beverage can be 0.20 kg / cm 2 Above and 5.0 kg / cm 2 Below, 0.50 kg / cm 2 Above and 4.5 kg / cm 2 Below, or 1.0 kg / cm 2 Above and 4.0 kg / cm 2 Below.

[0174] In this specification, unless otherwise specified, the air pressure refers to the air pressure inside the container.

[0175] The pressure can be measured using methods well-known to those skilled in the art. For example, after fixing the sample set at 20°C to an internal gas pressure gauge, temporarily open the valve of the internal gas pressure gauge, release the gas, close the valve again, vibrate the internal gas pressure gauge, and read the value when the pointer reaches a certain position, or use a commercially available air pressure measuring device to measure.

[0176] 1.3 Other Additives

[0177] In the beer-flavored beverage according to one embodiment of the present invention, various additives can also be added as necessary within the range that does not impair the effects of the present invention.

[0178] Examples of such additives include coloring agents, foam formers, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and flavoring agents such as amino acids.

[0179] Colorants are used to impart a color similar to that of beer to the beverage, and caramel colorants etc. can be used. Foam formers are used to form foam similar to that of beer in the beverage or to maintain the foam of the beverage, and plant-derived saponins such as soybean saponin and soapbark saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extract etc. can be appropriately used.

[0180] Fermentation promoters are used to promote yeast-based fermentation. For example, yeast extract, bran components of rice or wheat, vitamins, mineral agents etc. can be used alone or in combination.

[0181] 1.4 Beverage in a container

[0182] A beer-flavored beverage according to one aspect of the present invention can also be a beverage in a container filled in a container. The beverage in a container can use containers of any form and material. As examples of the container, bottles, cans, barrels or PET bottles can be cited. Particularly from the viewpoint of easy handling, cans, bottles or PET bottles are preferred.

[0183] 2 Manufacturing method of beer-flavored beverage

[0184] The manufacturing method of a beer-flavored beverage according to one aspect of the present invention is not particularly limited, and can be a method of manufacturing a fermented beer-flavored beverage through a fermentation process, or can be a method of manufacturing a non-fermented beer-flavored beverage without a fermentation process.

[0185] 2.1 Manufacturing method of fermented beer-flavored beverage

[0186] When a beer-flavored beverage according to one aspect of the present invention is a fermented beer-flavored beverage, as the manufacturing method of the fermented beer-flavored beverage according to one aspect of the present invention, a method having a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation is preferred. More specifically, a method having the following steps (1) to (3) is more preferred.

[0187] · Step (1): A step of using various raw materials and performing at least one of saccharification treatment, boiling treatment and solid component removal treatment to obtain a pre-fermentation liquid.

[0188] · Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) and performing alcoholic fermentation.

[0189] · Step (3): A step of confirming and / or adjusting the contents of 4VG, ethyl hexanoate and at least one aroma component (X) selected from γ-decalactone and ethyl 2-methylbutyrate.

[0190] In addition, in the manufacturing method of one embodiment of the present invention, when manufacturing a beverage with a bitterness value of 5 BUs or more, it is preferable to have a step of adding hops as a raw material. In addition, when manufacturing a beverage with a bitterness value lower than 5 BUs, it is preferable not to have a step of adding hops as a raw material.

[0191] In addition, in one embodiment of the present invention, from the viewpoint of manufacturing a beverage with a high-quality taste and similar to beer, it is preferable not to have a step of adding spirits from grains.

[0192] <Step (1)>

[0193] Step (1) is a step of using various raw materials and performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment to obtain a pre-fermentation liquid.

[0194] For example, when using malt as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and amylase, protease, etc. are added as needed. As various raw materials other than malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, spices, acidulants, pigments, etc. can also be added. These can be added before the saccharification treatment, during the saccharification treatment, or after the saccharification treatment. In addition, these can also be added after the alcohol fermentation in the next step.

[0195] The mixture of various raw materials is heated to saccharify the starch in the raw materials and perform the saccharification treatment.

[0196] The temperature and time of the saccharification treatment are preferably adjusted appropriately considering the type of malt used, the malt ratio, raw materials other than water and malt, the type or amount of enzymes used, the original wort concentration of the finally obtained beverage, etc. For example, in one embodiment of the present invention, the temperature of the saccharification treatment is preferably 55 to 75 °C, and the time of the saccharification treatment is preferably 30 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0197] In addition, it is preferable to perform a boiling treatment on the saccharified liquid.

[0198] When using hops or bitter agents as raw materials, it is preferable to add these during the boiling treatment. Hops or bitter agents, etc. can be added between the start and the end of the boiling of the saccharified liquid.

[0199] After the boiling treatment is completed, it is transferred to a whirlpool and cooled to 0 to 20 °C. After making a cooling liquid, it is preferable to perform a treatment for removing solid components such as coagulated protein. Through this treatment, the original wort concentration can be adjusted to the above range. In this way, a pre-fermentation liquid can be obtained.

[0200] Alternatively, instead of the above saccharified solution, a pre-fermentation liquid can be prepared by adding hops or bittering agents to malt extract added with warm water and performing a boiling treatment.

[0201] In addition, when malt is not used as various raw materials, a liquid sugar solution can be prepared by mixing liquid sugar containing a carbon source, nitrogen sources other than wheat or malt as raw materials containing amino acids, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, spices, acidulants, pigments, etc. with warm water, and performing a boiling treatment on the liquid sugar solution to prepare a pre-fermentation liquid.

[0202] When using hops, it can be added before the boiling treatment or between the start and end of the boiling of the liquid sugar solution.

[0203] <Process (2)>

[0204] This is a process of adding yeast to the pre-fermentation liquid obtained in process (1) to perform alcoholic fermentation.

[0205] The yeast used in this process can be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast can be used, but from the viewpoint of adjusting the contents of 4VG, ethyl hexanoate, and aroma component (X), top-fermenting yeast is preferably used. As the top-fermenting yeast used in one embodiment of the present invention, for example, Saccharomyces cerevisiae can be cited.

[0206] The yeast can be directly added to the raw materials as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation can be added to the raw materials. In addition, a substance obtained by completely removing the supernatant after centrifugation can also be added. The addition amount of the yeast to the stock solution can be appropriately set, for example, about 5×10 6 cells / mL~1×10 8 cells / mL.

[0207] Each condition such as the fermentation temperature and fermentation period during alcoholic fermentation can be appropriately set. For example, from the viewpoint of adjusting the contents of 4VG, ethyl hexanoate, and aroma component (X), it can be fermented under the conditions of 8 to 25°C for 5 to 10 days. During the fermentation process, the temperature (heating or cooling) or pressure of the fermentation broth can also be changed.

[0208] In addition, after this process is completed, the yeast is removed by a filter or the like, and additives such as water, spices, acidulants, pigments, etc. can also be added as needed.

[0209] <Process (3)>

[0210] Step (3) is a step of confirming and / or adjusting the contents of 4VG, ethyl hexanoate, and the aroma component (X) selected from at least one of γ-decalactone and ethyl 2-methylbutyrate.

[0211] The contents of 4VG, ethyl hexanoate, and the aroma component (X) can also be adjusted in Steps (1) and (2) by appropriately setting the types of raw materials or their blending amounts, charging conditions (such as the timing of adding raw materials), yeast types, or fermentation conditions. Here, in Step (3), it is preferred to measure the contents of these components to determine whether they are within the above ranges. And, assuming that there is a component outside the range among these components, it is preferred to perform an adjustment based on adding the component outside the range or an adjustment based on dilution.

[0212] In addition, the adjustment of the contents of the respective components in this step can also be carried out in parallel with Step (1) and / or Step (2), can be carried out between Step (1) and Step (2), or can be carried out after Step (2). Furthermore, the confirmation of the contents of the respective components in this step can be carried out at any of the above times, but it is preferred to confirm the contents of the respective components after Step (2). As a result, if there is a component that needs to be adjusted, the adjustment of the content of this component can be carried out.

[0213] In one aspect of the present invention, when manufacturing a non-alcoholic fermented beer-flavored beverage, it is preferred to further perform Steps (4) and (5).

[0214] · Step (4): A step of removing the alcohol component from the fermentation solution after Step (2).

[0215] · Step (5): A step of adjusting the amount of carbon dioxide after Step (4).

[0216] In the case of manufacturing a non-alcoholic fermented beer-flavored beverage, Step (3) can be carried out between Step (2) and Step (4), can be carried out between Step (4) and Step (5), or can be carried out after Step (5), but it is preferred to carry it out at least after Step (4).

[0217] In Step (4), as a method for removing the alcohol component generated by the fermentation step of Step (2), a method of removing it by heat treatment is preferred. As the conditions for the heat treatment, the same conditions as those for the general method of manufacturing a non-alcoholic beer-flavored beverage can be applied.

[0218] In addition, after Step (4), while the alcohol component is removed from the solution, carbon dioxide is also removed. Therefore, it is preferred to adjust the amount of carbon dioxide by Step (5).

[0219] As a method of adjusting the amount of carbon dioxide, it can be added by mixing the solution after the implementation of step (4) with carbonated water. In addition, carbon dioxide can also be directly added to the solution after the implementation of step (4).

[0220] 2.2 Method for manufacturing non-fermented beer-flavored beverage

[0221] When the beer-flavored beverage of one embodiment of the present invention is a non-fermented beer-flavored beverage, it can be manufactured by a general method for manufacturing non-fermented beer-flavored beverages. As a specific manufacturing method of the non-fermented beer-flavored beverage of one embodiment of the present invention, a method having the following steps (a) to (c) can be cited.

[0222] · Step (a): A step of obtaining a primary raw material liquid by performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment using various raw materials.

[0223] · Step (b): A step of adding liquor to the primary raw material liquid as needed and adding carbon dioxide by carbonation treatment.

[0224] · Step (c): A step of confirming and / or adjusting the content of aroma components (X) including 4VG, ethyl hexanoate, and at least one selected from γ-decalactone and ethyl 2-methylbutyrate.

[0225] In addition, as needed, precipitates can also be separated and removed by filtration, centrifugation, etc. at each stage. By using the manufacturing process of ordinary soft drinks, these steps can easily manufacture non-fermented beer-flavored beverages even without fermentation equipment.

[0226] Specific methods for obtaining the primary raw material liquid through step (a) can include the same methods as step (1) above.

[0227] Moreover, when manufacturing a non-fermented alcoholic beer-flavored beverage, liquor can be added to the primary raw material liquid through step (b) to make an alcoholic raw material liquid. The liquor added is not particularly limited, and examples can include spirits such as raw material alcohol, shochu, awamori, whisky, brandy, vodka, rum, tequila, gin, etc.

[0228] Through the carbonation treatment of step (b), carbon dioxide can be added to the primary raw material liquid or the alcoholic raw material liquid to make a carbonated beverage.

[0229] In addition, as a method of adding carbon dioxide, it can be a method of directly adding carbon dioxide to the primary raw material liquid or the alcoholic raw material liquid, or a method of adding it by mixing with carbonated water on the basis of preparing these raw material liquids in a concentrated state. In addition, when adding carbon dioxide, additives such as preservatives, sweeteners, flavors, acidulants, pigments, etc. can also be added as needed.

[0230] In addition, in order to remove the substances causing precipitation or off-flavors, it is preferable to perform a treatment for removing precipitation before the carbonization step.

[0231] Moreover, similar to the above step (3), as step (c), it is preferable to perform a step of confirming and / or adjusting the contents of 4VG, ethyl hexanoate, and aroma component (X).

[0232] Step (c) can be performed between step (a) and step (b), or can be performed after step (a) and step (b). In addition, it can also be performed in parallel with step (a) and / or step (b).

[0233] The beer-flavored beverage of one embodiment of the present invention thus obtained is filled into a specified container and circulated on the market as a product.

[0234] As the method for container-packaging the beer-flavored beverage, there is no particular limitation, and a container-packaging method well-known to those skilled in the art can be used. Through the container-packaging step, the beer-flavored beverage of the present invention is filled and sealed in a container. In the container-packaging step, containers of any form and material can be used, and as examples of the container, the containers described in "1.4 Container Beverage" can be cited.

[0235] Examples

[0236] Hereinafter, the present invention will be further described in detail by way of examples, but the present invention is not limited by these examples.

[0237] Examples 1 to 18, Comparative Examples 1 to 13

[0238] <Preparation of Beverage>

[0239] After putting crushed barley malt and enzymes into a charging tank filled with 120 L of warm water, the temperature is gradually raised and maintained, and the malt dregs are removed by filtration to obtain wort. Then, this wort is put into a boiling kettle, and hops are further added. In addition, according to need, a sugar solution is added to achieve the malt ratios described in Tables 1 to 4, and boiling treatment is performed. After the boiling treatment, a solid-liquid separation treatment is performed, and the obtained clear wort is cooled, and then a pre-fermentation liquid before yeast addition is obtained by performing aeration based on oxygen.

[0240] Brewer's yeast (top-fermenting yeast) is added to the pre-fermentation liquid thus obtained, and it is fermented at a specified fermentation temperature and fermentation time. After further passing through a ripening period of about 1 week, the yeast is removed by filtration. Then, according to need, extracts are added to adjust water and each component so that 4VG, ethyl hexanoate, γ-decalactone, ethyl 2-methylbutyrate, and original wort reach the values described in Tables 1 to 4, and each beer-flavored beverage is prepared.

[0241] In addition, in each of the examples and comparative examples, the type, addition amount, and addition timing of the enzyme were appropriately set, and the set temperature and holding time in each temperature range during wort preparation were adjusted respectively in such a way as to achieve the total polyphenol content and proline content shown in Tables 1 to 4. In addition, regarding the contents of 4VG, ethyl hexanoate, γ-decalactone, and ethyl 2-methylbutyrate, on the basis of appropriately setting the type of yeast or fermentation conditions, addition was made as needed, and adjustment was carried out respectively in such a way as to achieve the contents shown in Tables 1 to 4.

[0242] <Sensory Evaluation>

[0243] For the beverages obtained in Examples 1 to 18 and Comparative Examples 1 to 13 cooled to about 4°C, six professional reviewers who had received daily training evaluated the "presence or absence of a refreshing aroma suitable for a beer-flavored beverage" and the "presence or absence of a sweet smell suitable for a beer-flavored beverage" of each beverage based on the following score criteria within the range of 3 (maximum value) to 1 (minimum value) with a scale of 0.1 point, and the average value of the scores of the six professional reviewers was calculated. The results are shown in Tables 1 to 4.

[0244] In addition, during the evaluation, samples meeting the following criteria "3", "2", and "1" were prepared in advance to unify the criteria among the professional reviewers. In addition, in any of the sensory evaluations in Tables 1 to 4, for the same beverage, no difference in score values of 2.0 or more was confirmed among the professional reviewers.

[0245] [Criteria for the presence or absence of a refreshing aroma suitable for a beer-flavored beverage]

[0246] · "3": Strongly feel the refreshing aroma suitable for a beer-flavored beverage.

[0247] · "2": Feel the refreshing aroma suitable for a beer-flavored beverage.

[0248] · "1": Basically do not feel the refreshing aroma suitable for a beer-flavored beverage.

[0249] [Criteria for the presence or absence of a sweet smell suitable for a beer-flavored beverage]

[0250] · "3": Strongly feel the sweet smell suitable for a beer-flavored beverage.

[0251] · "2": Feel the sweet smell suitable for a beer-flavored beverage.

[0252] · "1": Basically do not feel the sweet smell suitable for a beer-flavored beverage.

[0253] In addition, the comprehensive evaluation based on the evaluation results of "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" is evaluated in four grades according to the following criteria.

[0254] · "A": The evaluations of both "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" are 2.5 or more.

[0255] · "B": The evaluations of both "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" are 2.0 or more, but do not fall under the above "A" evaluation.

[0256] · "C": The evaluation of one of "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" is less than 2.0.

[0257] · "D": The evaluations of both "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" are less than 2.0.

[0258] [Table 1]

[0259] Table 1

[0260]

[0261] [Table 2]

[0262] Table 2

[0263]

[0264] [Table 3]

[0265] Table 3

[0266]

[0267] [Table 4]

[0268] Table 4

[0269]

[0270] From Tables 1 to 2, it can be obtained that the beverages prepared in Examples 1 to 18 can well-balancedly feel the refreshing aroma and sweet smell suitable for beer-flavored beverages. On the other hand, from Tables 3 to 4, it can be obtained that the beverages prepared in Comparative Examples 1 to 13 have at least one of the refreshing aroma and sweet smell suitable for beer-flavored beverages being weak, and the balance between the two is poor.

[0271] Examples 19 to 27, Comparative Example 14

[0272] <Preparation of Beverage>

[0273] For the beverage prepared in Example 1, 4VG was added to prepare a beverage with the 4VG content shown in Table 5.

[0274] <Sensory Evaluation>

[0275] For the beverages obtained in Examples 1, 19 - 27 and Comparative Example 14 cooled to about 4°C, six professional reviewers trained in daily practice evaluated the "presence or absence of an unpleasant smoked general aroma" of each beverage based on the following score criteria within the range of 3 (maximum value) to 1 (minimum value) with a scale of 0.1 points, and the average value of the scores of the six professional reviewers was calculated. The results are shown in Table 5.

[0276] In addition, during the evaluation, samples meeting the following criteria "3", "2", and "1" were prepared in advance to unify the criteria among the professional reviewers. Furthermore, in any of the sensory evaluations in Table 5, for the same beverage, no difference in score values above 2.0 was confirmed among the professional reviewers.

[0277] [Criteria for the Presence or Absence of an Unpleasant Smoked General Aroma]

[0278] · "3": There is no unpleasant smoked general aroma felt at all.

[0279] · "2": There is basically no unpleasant smoked general aroma felt.

[0280] · "1": There is a strong unpleasant smoked general aroma felt.

[0281] [Table 5]

[0282] Table 5

[0283]

[0284] From Table 5, it was found that the unpleasant smoked general aroma of the beverages prepared in Examples 1, 19 - 27 was suppressed. On the other hand, for the beverage prepared in Comparative Example 14, a strong unpleasant smoked general aroma was felt.

[0285] In addition, by the same method as above, sensory evaluations were conducted on the "presence or absence of a refreshing aroma suitable for beer - flavored beverages" and the "presence or absence of a sweet smell suitable for beer - flavored beverages" of each beverage prepared in Examples 19 - 27 and Comparative Example 14, and the comprehensive evaluation based on these evaluations was rated in three grades according to the same criteria as above. Regarding the results of the comprehensive evaluation, the beverages of Examples 19 - 27 were rated as "A" or "B", while the beverage of Comparative Example 14 was rated as "C".

Claims

1. A beer-flavored beverage, characterized in that, it contains 4-vinylguaiacol of 1000 mass ppb or less, the content of ethyl hexanoate is 120 mass ppb or more, the aroma component X contains γ-decalactone and ethyl 2-methylbutyrate, the ratio of the content of ethyl hexanoate to the total content of the aroma component X, that is, ethyl hexanoate / aroma component X is 1100 or less, wherein the units of the content of ethyl hexanoate and the total content of the aroma component X are both: mass ppb, the ratio of the total content of ethyl hexanoate and the aroma component X to the content of 4-vinylguaiacol, that is, (ethyl hexanoate + aroma component X) / 4-vinylguaiacol is 1.4 to 11.0, wherein the units of the total content of ethyl hexanoate and the aroma component X and the content of 4-vinylguaiacol are all: mass ppb.

2. The beer-flavored beverage according to claim 1, wherein the total content of the aroma component X is 0.01 mass ppb or more.

3. The beer-flavored beverage according to claim 1, characterized in that, the ratio of the content of γ-decalactone to the content of ethyl 2-methylbutyrate, that is, γ-decalactone / ethyl 2-methylbutyrate is 0.40 to 1.50, wherein the units of the content of γ-decalactone and the content of ethyl 2-methylbutyrate are both: mass ppb.

4. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, the bitterness value is less than 60 BUs.

5. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, it is a fermented beer-flavored beverage.

6. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, the original wort concentration, that is, the O-Ex concentration is 4.0 to 20.0 mass%.

7. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, the total polyphenol content is 60 to 300 mass ppm.

8. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, the proline concentration is 3.5 to 60.0 mass ppm.

9. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, the malt ratio is 50 to 100 mass%.

10. The beer-flavored beverage according to any one of claims 1 to 3, characterized in that, it contains 4-vinylguaiacol of 100 mass ppb or more and 1000 mass ppb or less, and the content of ethyl hexanoate is 135 mass ppb or more and 1000 mass ppb or less.

11. A method for manufacturing a beer-flavored beverage, which is a method for manufacturing the beer-flavored beverage according to any one of claims 1 to 10, characterized in that, it has a step of adding yeast to a raw material containing water and malt for alcoholic fermentation.

12. The manufacturing method of the beer-flavored beverage according to claim 11, characterized in that, the yeast is top-fermenting yeast.

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