Beer flavored drinks

Abstract

The present invention provides a beer-flavored beverage, characterized in that it contains 4-vinylguaiacol at a content of 1000 mass ppb or less, the content of ethyl n-butyrate is 140 mass ppb or more, and the ratio of the content of ethyl n-butyrate (unit: mass ppb) to the content of γ-nonalactone (unit: mass ppb) (ethyl n-butyrate / γ-nonalactone) is 23 or less.

Description

Technical Field

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

[0002] Conventionally, in response to the diverse preferences of consumers, beer-flavored beverages and methods for producing the same have been studied in order to respond to various expectations.

[0003] For example, Patent Document 1 discloses an invention relating to a method for producing a beer-flavored fermented beverage, which is characterized in that, in order to suppress the increase in the amount of aroma components produced that becomes a problem when fermenting beer-flavored fermented beverages at high temperatures, the method comprises a step of adding group A amino acids to a non-fermented liquid before the end of fermentation, and fermenting at a temperature above 12°C.

[0004] In addition, Patent Document 2 discloses an invention relating to a low-sugar beer-flavored fermented alcoholic beverage, characterized in that malt and / or unmalted wheat are used as part of the raw materials for the purpose of providing a low-sugar beer-flavored alcoholic beverage with improved aroma, and the concentration of peptides with a molecular weight of 10 to 20 kDa (gel filtration method) is greater than 0.05 mg / ml.

[0005] Patent Literature

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

[0007] Patent Document 2: Japanese Patent Application Publication No. 2016-149975 Summary of the invention

[0008] Under such circumstances, a new type of beer-flavored beverage (for example, a beer-flavored beverage that can provide a refreshing aroma or sweet smell suitable for a beer-flavored beverage with a good balance) is desired.

[0009] The present invention provides a beer-flavored beverage, wherein the contents of 4-vinylguaiacol, ethyl n-butyrate, and γ-nonalactone are adjusted. Specifically, the present invention provides the following aspects [1] to

[12] . [1]

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

[0012] Containing 1000 ppb or less of 4-vinylguaiacol,

[0013] The content of ethyl n-butyrate is 140 mass ppb or more,

[0014] The ratio of the content of ethyl n-butyrate to the content of γ-nonalactone, ie, ethyl n-butyrate / γ-nonalactone, is 23 or less, wherein the units of the content of ethyl n-butyrate and the content of γ-nonalactone are both: mass ppb. [2]

[0016] The beer-flavored beverage according to [1] above, wherein the content of γ-nonalactone is 3 ppb by mass or more. [3]

[0018] The beer-flavored beverage according to the above [1] or [2] is characterized in that the ratio of the total content of ethyl n-butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + γ-nonalactone) / 4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of ethyl n-butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb. [4]

[0020] The beer-flavored beverage according to any one of [1] to [3] above, wherein the bitterness value is less than 60 BUs. [5]

[0022] The beer-flavored beverage according to any one of [1] to [4] above, which is a fermented beer-flavored beverage. [6]

[0024] The beer-flavored beverage according to any one of [1] to [5] above, wherein the original wort concentration, namely, the O-Ex concentration, is 4.0 to 20.0% by mass. [7]

[0026] The beer-flavored beverage according to any one of [1] to [6] above, wherein the total polyphenol content is 60 to 300 ppm by mass. [8]

[0028] The beer-flavored beverage according to any one of [1] to [7] above, wherein the proline concentration is 3.5 to 60.0 mass ppm. [9]

[0030] The beer-flavored beverage according to any one of [1] to [8] above, wherein the malt ratio is 50 to 100% by mass.

[10]

[0032] A beer-flavored beverage, characterized in that the ratio of the total content of n-ethyl butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (n-ethyl butyrate+γ-nonalactone) / 4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of n-ethyl butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb.

[11]

[0034] A method for producing a beer-flavored beverage, which is a method for producing the beer-flavored beverage described in any one of [1] to

[10] above, characterized in that:

[0035] This process involves adding yeast to raw materials containing water and malt to perform alcohol fermentation.

[12]

[0037] The method for producing a beer-flavored beverage according to the above-mentioned

[11] is characterized in that the yeast is a top-fermenting yeast.

[0038] A beer-flavored beverage according to a preferred embodiment of the present invention can be a beverage that can provide, for example, a refreshing aroma or sweet smell suitable for a beer-flavored beverage in a well-balanced manner and has a lighter mouthfeel. DETAILED DESCRIPTION

[0039] 1. Beer-flavored beverages

[0040] In this specification, the so-called "beer flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. Therefore, the "beer flavored beverage" includes not only beer as a malt fermented beverage obtained by fermenting malt, hops and water as raw materials using yeast, but also carbonated beverages with beer flavor. That is, a beer flavored beverage of one embodiment of the present invention, unless otherwise specified, also includes any carbonated beverage with beer flavor by adding beer flavoring containing esters or higher alcohols (for example, isopentyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol) and the like.

[0041] Furthermore, the beer-flavored beverage according to one embodiment of the present invention may be a fermented beer-flavored beverage that has been subjected to a fermentation step using yeast, or may be a non-fermented beer-flavored beverage that has not been subjected to a fermentation step.

[0042] Furthermore, the beer-flavored beverage of one embodiment of the present invention may be an alcoholic beer-flavored beverage having an alcohol content of 1 (v / v)% or more, or may be 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 generated in the fermentation process after the fermentation process, or may be a beverage produced by stopping the fermentation process using yeast at a stage where the alcohol content is less than 1 (v / v)%, or may be a non-alcoholic non-fermented beer-flavored beverage prepared in a manner having a beer-like flavor without undergoing a fermentation process.

[0043] The beer-flavored beverage according to one embodiment of the present invention may be a malt-based beer-flavored beverage using malt as a raw material or a malt-free beer-flavored beverage not using malt, but is preferably a malt-based beer-flavored beverage, and more preferably a barley malt-based beer-flavored beverage.

[0044] Furthermore, the fermented beer-flavored beverage of one embodiment of the present invention may be an ale beer-flavored beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces cerevisiae, etc.), or may be a lager beer-flavored beverage brewed through a fermentation process using bottom-fermenting yeast.

[0045] Furthermore, the fermented beer-flavored beverage according to one embodiment of the present invention may be a beer-flavored beverage containing distilled liquor such as liquor, whiskey, or shochu, and among these, a beer-flavored beverage containing liquor is preferred.

[0046] Among them, the beer-flavored beverage of one embodiment of the present invention is preferably a fermented beer-flavored beverage, more preferably an alcohol-containing fermented beer-flavored beverage, further preferably a fermented beer-flavored beverage using malt and an ale beer-flavored beverage, and further preferably beer including ale beer.

[0047] The beer-flavored beverage of the present invention is a beverage focusing on 4-vinylguaiacol (hereinafter, also referred to as "4VG"), ethyl n-butyrate, and γ-nonalactone as aroma components.

[0048] In the beer-flavored beverage of the present invention, 4VG is a component that helps improve the drinking feeling and can be made into a beverage with a light mouthfeel. In addition, n-ethyl butyrate is a component that helps improve the refreshing aroma suitable for beer-flavored beverages. Further, γ-nonalactone is a component that helps improve the sweet smell suitable for beer-flavored beverages.

[0049] The beer-flavored beverage of one embodiment of the present invention is a beverage that can provide a refreshing aroma and sweet smell suitable for a beer-flavored beverage in a well-balanced manner and has a lighter mouthfeel by adjusting the contents of these components.

[0050] The beer-flavored beverage according to one embodiment of the present invention may contain 4VG from the viewpoint of improving the drinking feeling and making the beverage light in taste.

[0051] Among them, from the viewpoint of preparing a beverage with a further improved drinking feel, 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, further preferably 40 mass ppb or more, particularly preferably 50 mass ppb or more, and may further be 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.

[0052] Furthermore, from the viewpoint of suppressing the smoked aroma that is unsuitable for beer-flavored beverages and producing a beverage suitable for beer-flavored beverages with enhanced refreshing aroma and sweet smell, 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, further preferably 580 mass ppb or less, particularly preferably 520 mass ppb or less, and may further be 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.

[0053] The beer-flavored beverage according to one embodiment of the present invention may contain ethyl n-butyrate from the viewpoint of providing a beverage having an excellent refreshing aroma suitable for a beer-flavored beverage.

[0054] Among them, from the viewpoint of producing a beverage with a more enhanced refreshing aroma suitable for a beer-flavored beverage, the content of ethyl n-butyrate is preferably 140 mass ppb or more, more preferably 150 mass ppb or more, further preferably 160 mass ppb or more, further preferably 170 mass ppb or more, particularly preferably 175 mass ppb or more, based on the total amount (100 mass %) of the beer-flavored beverage, and may further be 180 mass ppb or more, 190 mass ppb or more, 200 mass ppb or more, 210 mass ppb or more, 220 mass ppb or more, or 230 mass ppb or more.

[0055] Furthermore, from the same viewpoint as described above, the content of ethyl n-butyrate is preferably 1000 mass ppb or less, more preferably 900 mass ppb or less, more preferably 800 mass ppb or less, further preferably 700 mass ppb or less, further preferably 600 mass ppb or less, further preferably 550 mass ppb or less, particularly preferably 450 mass ppb or less, and may further be 400 mass ppb or less, 350 mass ppb or less, 300 mass ppb or less, or 280 mass ppb or less.

[0056] The beer-flavored beverage according to one embodiment of the present invention may contain γ-nonalactone from the viewpoint of providing a beverage having an excellent sweet flavor suitable for a beer-flavored beverage.

[0057] Among them, from the viewpoint of producing a beverage with a further enhanced sweet smell suitable for beer-flavored beverages, the content of γ-nonalactone is preferably 3 mass ppb or more, more preferably 5 mass ppb or more, more preferably 7 mass ppb or more, further preferably 9 mass ppb or more, further preferably 11 mass ppb or more, further preferably 14 mass ppb or more, particularly preferably 17 mass ppb or more, and may further be 20 mass ppb or more, 23 mass ppb or more, or 25 mass ppb or more, based on the total amount (100 mass %) of the beer-flavored beverage.

[0058] In addition, from the same viewpoint as above, the content of γ-nonalactone is preferably 500 mass ppb or less, more preferably 400 mass ppb or less, more preferably 300 mass ppb or less, further preferably 200 mass ppb or less, further preferably 100 mass ppb or less, further preferably 80 mass ppb or less, particularly preferably 60 mass ppb or less, based on the total amount (100 mass %) of the beer-flavored beverage. It may also be 50 mass ppb or less, 45 mass ppb or less, 40 mass ppb or less, 35 mass ppb or less, or 30 mass ppb or less.

[0059] In the beer-flavored beverage of one embodiment of the present invention, the ratio of the content of ethyl n-butyrate (unit: mass ppb) to the content of γ-nonalactone (unit: mass ppb) (ethyl n-butyrate / γ-nonalactone) is preferably 3.5 or more, more preferably 4.5 or more, further preferably 5.2 or more, further preferably 5.8 or more, and particularly preferably 6.5 or more, from the viewpoint of producing a beverage in which a refreshing aroma suitable for beer-flavored beverages can be felt just right, and further, from the viewpoint of producing a beverage in which a refreshing aroma suitable for beer-flavored beverages can be felt while a general sweet smell of beer-flavored beverages can be fully felt, it is preferably 23 or less, more preferably 21 or less, further preferably 19.5 or less, further preferably 16 or less, and particularly preferably 13 or less.

[0060] In the beer-flavored beverage of one embodiment of the present invention, the ratio of the total content of ethyl n-butyrate and γ-nonalactone (unit: mass ppb) to the content of 4-vinylguaiacol (unit: mass ppb) ((ethyl n-butyrate + γ-nonalactone) / 4-vinylguaiacol) is preferably 1.7 or more, more preferably 1.8 or more, even more preferably 1.9 or more, further preferably 2.0 or more, particularly preferably 2.3 or more, and further preferably 12.0 or less, more preferably 10.0 or less, more preferably 8.0 or less, further preferably 7.0 or less, further preferably 6.0 or less, further preferably 4.0 or less, and particularly preferably 3.1 or less, from the viewpoint of producing a beverage having a refreshing aroma and sweet smell suitable for a beer-flavored beverage.

[0061] In addition, the content of 4VG, ethyl n-butyrate and γ-nonalactone can be controlled, for example, not only by adjusting the amount of each component added, but also by appropriately adjusting the type or amount of raw materials containing high levels of these components (such as hops, etc.), the timing of adding the raw materials, fermentation conditions, etc.

[0062] In addition, the contents of 4VG, ethyl n-butyrate and γ-nonalactone can be measured by gas chromatography-mass spectrometry (GC / MS).

[0063] In the beer-flavored beverage of one embodiment of the present invention, the contents of 4VG, ethyl n-butyrate and γ-nonalactone are preferably adjusted from the viewpoint of producing a beverage having a light mouthfeel while providing a well-balanced refreshing aroma or sweet smell suitable for a beer-flavored beverage.

[0064] As a specific embodiment of the present invention based on the above-mentioned viewpoint, there can be mentioned a beer-flavored beverage satisfying the following main conditions (I) to (III).

[0065] Main condition (I): Containing 4-vinylguaiacol (4VG) in an amount of 1,000 ppb by mass or less.

[0066] Main condition (II): The content of ethyl n-butyrate is 140 mass ppb or more.

[0067] Main condition (III): The ratio of the content of ethyl n-butyrate (unit: mass ppb) to the content of γ-nonalactone (unit: mass ppb) (ethyl n-butyrate / γ-nonalactone) is 23 or less.

[0068] In the beer-flavored beverage of the present embodiment, the more preferred ranges of the 4VG content, ethyl n-butyrate content, and ratio (ethyl n-butyrate / γ-nonalactone) specified in the essential conditions (I) to (III) are as described above.

[0069] Furthermore, in the beer-flavored beverage of the above-mentioned embodiment, in addition to the above-mentioned main conditions (I) to (III), the beverage may be adjusted so as to further satisfy the above-mentioned various main conditions (main condition regarding the content of γ-nonalactone or the ratio ((n-ethyl butyrate + γ-nonalactone) / 4-vinylguaiacol)) while satisfying the above-mentioned main conditions (I) to (III).

[0070] Furthermore, as another specific embodiment of the present invention based on the above-mentioned viewpoint, there is mentioned a beer-flavored beverage satisfying the following main condition (IV).

[0071] Main condition (IV): The ratio of the total content of ethyl n-butyrate and γ-nonalactone (unit: mass ppb) to the content of 4-vinylguaiacol (unit: mass ppb) ((ethyl n-butyrate+γ-nonalactone) / 4-vinylguaiacol) is 1.7 to 12.0.

[0072] In the beer-flavored beverage of the present embodiment, a more preferred range of the ratio ((n-ethyl butyrate+γ-nonalactone) / 4-vinylguaiacol) specified in the essential requirement (IV) is as described above.

[0073] In addition, in the beer-flavored beverage of the above-mentioned method, in addition to the above-mentioned main condition (IV), it can also be adjusted in a manner that further satisfies the above-mentioned various main conditions (main conditions regarding the content of 4VG, the content of ethyl n-butyrate, the content of γ-nonalactone and the ratio (ethyl n-butyrate / γ-nonalactone)) while satisfying the above-mentioned main condition (IV).

[0074] The bitterness value of the beer-flavored beverage of one embodiment of the present invention is preferably less than 60 BUs, more preferably less than 55 BUs, further preferably less than 50 BUs, further preferably less than 45 BUs, particularly preferably less than 40 BUs, and may also be less than 35 BUs, less than 30 BUs, or less than 25 BUs, from the viewpoint of making a general beverage of a beer-flavored beverage.

[0075] 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 be set to 5 BUs or more, 7 BUs or more, 10 BUs or more, 12 BUs or more, or 15 BUs or more.

[0076] In addition, when the beer-flavored beverage of one embodiment of the present invention is a beverage that does not use hops as a raw material, the bitterness value of the beverage can also be set to less than 5.0BUs, less than 3.0BUs, less than 2.0BUs, less than 1.0BUs, less than 0.5BUs or less than 0.3BUs.

[0077] The bitterness value of the beer-flavored beverage of one embodiment of the present invention is an index of the bitterness caused by the hop-derived components mainly composed of isohumulones, and can be controlled by appropriately adjusting the amount of hops or hop extracts or other hop-derived components used.

[0078] In addition, in this 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 Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0079] In one embodiment of the beer-flavored beverage 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, further preferably 8.0 to 15.0% by mass, and particularly preferably 8.5 to 13.5% by mass, from the viewpoint of giving the beverage a light taste to achieve better drinkability and making a beverage with enhanced refreshing aroma and sweet smell suitable for beer-flavored beverages.

[0080] In this specification, "original wort concentration" and "original wort extract concentration" are defined the same. In addition, in this specification, "original wort concentration" refers to the extract component in the Japanese Liquor Tax Law, that is, the original volume of 100cm at a temperature of 15°C, in an alcoholic beverage with an alcohol content of 1 (v / v)% or more. 3In addition, for non-alcoholic beverages with an alcohol content of less than 1 (v / v)%, it is the extract value (mass %) measured on degassed samples according to the analysis method established by the International Technical Committee of the Beer Brewers Association (BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer Brewers Association, revised edition in 2013)).

[0081] In one embodiment of the beer-flavored beverage of the present invention, the total polyphenol amount is based on the total amount (100 mass %) of the beer-flavored beverage. From the viewpoint of making a beer-flavored beverage with high-quality taste and more like beer, it is preferably 60 mass ppm or more, more preferably 65 mass ppm or more, further preferably 75 mass ppm or more, further preferably 90 mass ppm or more, and particularly preferably 105 mass ppm or more. In addition, from the viewpoint of making the beverage have good turbidity stability and giving the beverage a light mouthfeel to achieve better drinkability, it is preferably 300 mass ppm or less, more preferably 260 mass ppm or less, further preferably 240 mass ppm or less, further preferably 220 mass ppm or less, and particularly preferably 200 mass ppm or less.

[0082] In the present specification, the "total amount of polyphenols" refers to the total amount of polyphenols contained in the total amount (100% by mass) of the beer-flavored beverage.

[0083] Polyphenols refer to compounds in which two or more hydrogen atoms of aromatic hydrocarbons are replaced by hydroxyl groups, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanidins.

[0084] In the present specification, the total polyphenol content can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee), supplemented and revised in 2013).

[0085] The total amount of polyphenols can be controlled by adjusting the amount of a raw material containing a large amount of polyphenols, such as barley malt or malt husk (bran), used.

[0086] Generally speaking, malt with husk (husk) 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 amount used, the total polyphenol content can be adjusted to a desired range.

[0087] The proline concentration of the beer-flavored beverage of 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 set to 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 less. 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.

[0088] In addition, proline is present in high levels in malt and other wheat, and is one of the amino acids whose content does not change substantially before and after the fermentation process. As long as the proline content is within the above range, a beer-flavored beverage with a better taste can be produced.

[0089] In the present specification, the proline concentration can be measured by, for example, an automatic amino acid analysis method using a Hitachi L-8800 high-speed amino acid analyzer.

[0090] The malt ratio of the beer-flavored beverage of one embodiment of the present invention is 50 to 100% by mass, and can also be 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, or less than 70% by mass.

[0091] In this specification, the "malt ratio" refers to a value calculated based on the general rules of interpretation of the Liquor Tax Act and the Liquor Administration Act, etc., which came into effect on April 1, 2019.

[0092] As described above, the beer-flavored beverage according to one embodiment of the present invention may be an alcoholic beer-flavored beverage or a non-alcoholic beer-flavored beverage.

[0093] In the case of an alcoholic beer-flavored beverage, the alcohol content of the beer-flavored beverage as one embodiment of the present invention is preferably 3.0 (v / v)% or more, more preferably 4.0 (v / v)% or more, more preferably 4.6 (v / v)% or more, further preferably 5.1 (v / v)% or more, further preferably 5.4 (v / v)% or more, and particularly preferably 5.7 (v / v)% or more, from the viewpoint of producing a beverage that can provide a refreshing stimulation.

[0094] Furthermore, from the viewpoint of making an easy-to-drink beer-flavored beverage, the alcohol content is preferably 20.0 (v / v) % or less, more preferably 15.0 (v / v) % or less, and even more preferably 10.0 (v / v) % or less.

[0095] In addition, in this specification, alcohol content refers to an index represented by a percentage ((v / v)%) of a volume / volume standard. In addition, the alcohol content of a beverage can also be measured by any known method, for example, can be measured by a vibration densitometer.

[0096] In addition, in order to adjust the alcohol content of the beer-flavored beverage according to one embodiment of the present invention, it is also conceivable to further include grain-derived liquor as an alcohol component.

[0097] Here, the spirit refers to an alcoholic beverage obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying with malt or an enzyme as needed, fermenting with yeast, and further distilling.

[0098] Among them, the beer-flavored beverage according to one embodiment of the present invention preferably does not contain spirits from the viewpoint of producing a beer-flavored beverage having a high-quality taste and being like beer.

[0099] Furthermore, from the same viewpoint as described above, the beer-flavored beverage according to one embodiment of the present invention is preferably beer.

[0100] In this specification, the term "beer" refers to a beverage obtained by fermenting malt, hops, and water using yeast. Specifically, it refers to alcoholic beverages as defined in the General Rules of Interpretation of the Liquor Tax Act and the Liquor Administration Act, etc., which came into effect on April 1, 2019.

[0101] That is, when the beer-flavored beverage according to one embodiment of the present invention is beer, the alcohol content can be adjusted by a fermentation step using yeast.

[0102] The color of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden yellow like ordinary beer, black like dark beer, or colorless and transparent, or may be given a desired color by adding a colorant. The color of the beer-flavored beverage can be discerned by the naked eye, but may also be specified by total light transmittance or chromaticity, etc.

[0103] The pH of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. When the pH of the beer-flavored beverage is 4.5 or less, the production of microorganisms can be suppressed, and when the pH is 2.0 or more, the flavor of the beverage can be easily improved.

[0104] The beer-flavored beverage of one embodiment of the present invention is a beverage packaged in a container. Examples of the container include bottles, PET bottles, cans, and barrels. In particular, cans, bottles, and PET bottles are preferred from the perspective of easy transportation.

[0105] 1.1 Raw materials

[0106] As the main raw material of the beer-flavored beverage of one embodiment of the present invention, malt may be used together with water, or malt may not be used. Furthermore, the beer-flavored beverage of one embodiment of the present invention may be a beverage using hops as a raw material, or a beverage not using hops.

[0107] In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavoring agents, acidulants, salts, and the like may also be used.

[0108] 1.1.1 Malt and cereals other than malt

[0109] When malt is used as a raw material, the malt refers to what is obtained by germinating, drying, and removing the roots of seeds of wheat such as barley, wheat, rye, wild oats, oats, and coix seed, and the malt may be of any origin or variety.

[0110] 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. There are two-row barley, six-row barley and other types of barley, and any type can be used. Furthermore, in addition to malt, colored malt and the like can also be used. In addition, when using colored malt, different types of colored malts can be used in appropriate combination, or one type of colored malt can be used.

[0111] In the beer-flavored beverage of one embodiment of the present invention, the malt used is preferably appropriately selected according to the desired chromaticity of the beer-flavored beverage, and the selected malt may be used alone or in combination of two or more.

[0112] Furthermore, grains other than malt may be used together with malt.

[0113] Examples of such cereals include wheat that is not malt (barley, wheat, rye, wild oats, oats, coix, etc.), rice (white rice, brown rice, etc.), corn, maize, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard grass, starch obtained therefrom, and extracts thereof.

[0114] When malt is not used, beer-flavored beverages may be exemplified by using liquid sugar containing a carbon source and a nitrogen source such as the above-mentioned grains other than malt and containing amino acids (for example, soy protein, etc.).

[0115] 1.1.2 Hops

[0116] In one embodiment of the present invention, when hops are used, the form of the hops may be, for example, flake hops, powdered hops, hop extracts, etc. In addition, the hops used may be processed hops such as alienated hops and reduced hops.

[0117] In one embodiment of the present invention, when hops are used, the amount of hops added is appropriately adjusted so that the bitterness value is within the above range, and is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials of the beverage.

[0118] In addition, a beer-flavored beverage using hops as a raw material is a beverage containing iso-α acids, which are components derived from hops. The content of iso-α acids in the beer-flavored beverage using hops may exceed 0.1 mass ppm or may exceed 1.0 mass ppm based on the total amount (100 mass %) of the beer-flavored beverage.

[0119] On the other hand, the content of iso-α acids in a beer-flavored beverage not using hops can be 0.1 mass ppm or less based on the total amount (100 mass %) of the beer-flavored beverage.

[0120] In addition, in this specification, the content of iso-α acid can be measured according to the high performance liquid chromatography (HPLC) analysis method described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0121] 1.1.3 Preservatives

[0122] The beer-flavored beverage according to one embodiment of the present invention may be a beverage blended with a preservative.

[0123] Examples of the preservative used in one embodiment of the present invention include benzoic acid, benzoic acid salts such as sodium benzoate, benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate, dimethyl dicarbonate, etc. In addition, commercially available preparations such as a strong preservative (a mixture of sodium benzoate and butyl benzoate, manufactured by Saneigen FFI Co., Ltd.) can also be used as the preservative.

[0124] These preservatives may be used alone or in combination of two or more.

[0125] In the beer-flavored beverage of one embodiment of the present invention, when a preservative is added, the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and further preferably 20 to 900 mass ppm.

[0126] 1.1.4 Sweeteners

[0127] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with a sweetener.

[0128] Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified liquid obtained by decomposing starch derived from cereals with acid or enzyme, commercially available sugars such as maltose, sugars with trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.

[0129] These sweeteners may be used alone or in combination of two or more.

[0130] These sugars may be in the form of liquids such as solutions or solids such as powders.

[0131] In addition, there are no particular restrictions on the type of raw grains of starch, the starch refining method, and the treatment conditions of enzyme or acid hydrolysis. For example, by appropriately setting the conditions of enzyme or acid hydrolysis, sugars with a high ratio of maltose can also be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar liquids) can also be used.

[0132] Moreover, as an artificial sweetener, aspartame, acesulfame potassium (acesulfame potassium), sucralose etc. are mentioned, for example.

[0133] Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. Indigestible dextrin or polydextrose is preferred from the viewpoint of general applicability such as stability and safety.

[0134] 1.1.5 Bittering agents and bitterness imparting agents

[0135] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with one or more selected from bittering agents and bittering agents.

[0136] In the beer-flavored beverage of one embodiment of the present invention, bitterness can also be imparted by hops, and the bittering agent or bittering imparting agent shown below can also be used together with hops. In addition, the bittering agent or bittering imparting agent shown below can also be used instead of hops without using hops.

[0137] The bittering agent or bitterness imparting agent is not particularly limited, and substances commonly used as bittering agents in beer or sparkling wine can be used. Examples thereof include rosemary, lychee, fennel, juniper berry, sage, ganoderma lucidum, laurel, quasin, caffeine, wormwood, naringin, citrus extract, chinaberry extract, coffee extract, tea extract, bitter melon extract, lotus seed extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, and the like.

[0138] These bittering agents and bitterness-imparting agents may be used alone or in combination of two or more.

[0139] 1.1.6 Antioxidants

[0140] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with an antioxidant.

[0141] The antioxidant is not particularly limited, and substances commonly used as antioxidants in beer or sparkling sake can be used, and examples thereof include ascorbic acid, D-isoascorbic acid, and catechin.

[0142] These antioxidants may be used alone or in combination of two or more.

[0143] 1.1.7 Spices

[0144] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with spices.

[0145] The flavor is not particularly limited, and general beer flavors can be used. The beer flavor is used to impart a beer-like flavor.

[0146] Examples of the beer flavor include esters and higher alcohols, and specific examples include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, and linalool.

[0147] These fragrances may be used alone or in combination of two or more.

[0148] 1.1.8 Acidulants

[0149] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with a sour agent.

[0150] The acidulant is not particularly limited as long as it has a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, and salts thereof.

[0151] 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.

[0152] These acidulants may be used alone or in combination of two or more.

[0153] 1.1.9 Salts

[0154] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with salts.

[0155] Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium methylbisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0156] These salts may be used alone or in combination of two or more.

[0157] 1.2 Carbon dioxide

[0158] The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide.

[0159] In addition, the carbon dioxide generated in the fermentation process of the beer-flavored beverage may be used directly, or the amount of carbon dioxide may be adjusted by appropriately adding carbonated water.

[0160] The carbon dioxide concentration of the beer-flavored beverage of one embodiment 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, further preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, further preferably 0.60 (w / w)% or less, further preferably 0.57 (w / w)% or less, and particularly preferably 0.55 (w / w)% or less.

[0161] In addition, in this specification, the carbon dioxide concentration can be measured by immersing a container containing the target beverage in a 20°C water tank for more than 30 minutes while vibrating it from time to time, adjusting the beverage to 20°C, and then measuring it using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).

[0162] When the beer-flavored beverage of 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 achieve the above-mentioned carbon dioxide concentration range. The carbon dioxide pressure of the beverage can be set to 5.0 kg / cm 2 Below, 4.5kg / cm 2 Below or 4.0kg / cm 2 Below, in addition, it can also be set to 0.20kg / cm 2 Above, 0.50kg / cm 2 Above or 1.0kg / cm 2 In addition, any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 Above 5.0kg / cm 2 Below, 0.50kg / cm 2 Above 4.5kg / cm 2 Below or 1.0kg / cm 2 Above 4.0kg / cm 2 the following.

[0163] In this specification, unless otherwise specified, the air pressure refers to the air pressure inside the container.

[0164] The pressure can be measured using methods familiar to those skilled in the art, such as fixing a sample set at 20°C to a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release the gas, closing the valve again, vibrating the gas pressure gauge and reading the value when the pointer reaches a certain position, or using a commercially available air pressure measuring device.

[0165] 1.3 Other additives

[0166] The beer-flavored beverage according to one embodiment of the present invention may contain various additives as necessary within a range that does not impair the effects of the present invention.

[0167] Examples of such additives include coloring agents, foam formers, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavoring agents such as amino acids.

[0168] Coloring agents are used to give beverages a color similar to beer, and caramel coloring can be used. Foaming agents are used to make beverages form foam similar to beer or to maintain the foam of the beverage, and plant-extracted saponins such as soybean saponin and quillaja saponin, plant proteins from corn, soybeans, etc., peptide-containing substances such as collagen peptides, and yeast extracts can be used as appropriate.

[0169] The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components of rice or wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0170] 1.4 Containerized beverages

[0171] The beer-flavored beverage of one embodiment of the present invention may also be a container-packed beverage placed in a container. The container-packed beverage may be a container of any shape and material, and examples of the container include bottles, cans, barrels, or PET bottles, and cans, bottles, or PET bottles are preferred from the perspective of easy transportation.

[0172] 2. Method for producing beer-flavored beverage

[0173] The method for producing a beer-flavored beverage according to one embodiment of the present invention is not particularly limited, and may be a method for producing a fermented beer-flavored beverage through a fermentation step, or may be a method for producing a non-fermented beer-flavored beverage without a fermentation step.

[0174] 2.1 Method for producing fermented beer flavored beverage

[0175] When the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, as a method for producing the fermented beer-flavored beverage of one embodiment of the present invention, a method having a step of adding yeast to a raw material containing water and malt to carry out alcohol fermentation is preferred. More specifically, a method having the following steps (1) to (3) is more preferred.

[0176] Step (1): A step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0177] Step (2): A step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcohol fermentation.

[0178] Step (3): a step of confirming and / or adjusting the contents of 4VG, n-ethyl butyrate, and γ-nonalactone.

[0179] 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 preferred to have a step of adding hops as a raw material. In addition, when manufacturing a beverage with a bitterness value of less than 5 BUs, it is preferred not to have a step of adding hops as a raw material.

[0180] In one embodiment of the present invention, from the viewpoint of producing a beer-like beverage having a high-quality taste, it is preferred that the process of adding grain-derived liquor is not included.

[0181] <Process (1)>

[0182] Step (1) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0183] For example, when malt is used 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, bittering agents, spices, acidulants, pigments, etc. can also be added. These can be added before saccharification, can be added in the middle of saccharification, and can be added after saccharification. In addition, these can also be added after the alcohol fermentation of the next step.

[0184] The saccharification treatment is performed by heating a mixture of various raw materials to saccharify the starch in the raw materials.

[0185] The temperature and time of the saccharification treatment are preferably appropriately adjusted in consideration of the type of malt used, the malt ratio, raw materials other than water and malt, the type or amount of enzyme used, the original wort concentration of the final 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.

[0186] In addition, it is preferable to perform a boiling treatment on the saccharified liquid.

[0187] When hops or bittering agents are used as raw materials, they are preferably added during the boiling process. Hops or bittering agents may be added between the start of boiling of the saccharified liquid and before the end of boiling.

[0188] After the boiling treatment is completed, the wort is transferred to a vortex and cooled to 0 to 20°C. After the cooled liquid is obtained, it is preferably subjected to a treatment to remove solid components such as coagulated protein. By this treatment, the original wort concentration can be adjusted to the above range. In this way, a pre-fermentation liquid can be obtained.

[0189] Alternatively, instead of the saccharified liquid, hops or a bittering agent may be added to a malt extract to which warm water has been added, followed by boiling to prepare a pre-fermentation liquid.

[0190] In addition, when malt is not used as various raw materials, liquid sugar containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, etc. can be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution can be boiled to prepare a pre-fermentation liquid.

[0191] When hops are used, they may be added before the boiling process or between the start and the end of the boiling of the liquid sugar solution.

[0192] <Process (2)>

[0193] This is a step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcohol fermentation.

[0194] The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be manufactured, the target flavor or the fermentation conditions, and can be used as top fermentation yeast or bottom fermentation yeast, but from the viewpoint of adjusting the content of 4VG, n-ethyl butyrate and γ-nonalactone, it is preferred to use top fermentation yeast. As the top fermentation yeast used in one embodiment of the present invention, for example, Saccharomyces cerevisiae can be cited.

[0195] Yeast can be added directly to the raw material as a yeast suspension, or as a slurry obtained by centrifuging or settling the yeast. Alternatively, the yeast can be added to the raw material after centrifugation and complete removal of the supernatant. The amount of yeast added to the stock solution can be appropriately set, for example, 5 × 10 6 cells / mL~1×10 8 cells / mL.

[0196] When performing alcohol fermentation, various conditions such as the fermentation temperature and fermentation period can be appropriately set. For example, from the viewpoint of adjusting the content of 4VG, n-ethyl butyrate and γ-nonalactone, the fermentation can be carried out at 8 to 25° C. for 5 to 10 days. During the fermentation process, the temperature (increasing or decreasing) or pressure of the fermentation liquid can also be changed.

[0197] After this step, the yeast may be removed by filtering or the like, and additives such as water, flavorings, acidulants, and pigments may be added as needed.

[0198] <Step (3)>

[0199] Step (3) is a step of confirming and / or adjusting the contents of 4VG, n-ethyl butyrate, and γ-nonalactone.

[0200] The contents of 4VG, n-ethyl butyrate and γ-nonalactone can also be adjusted in steps (1) and (2) by appropriately setting the type of raw materials or their blending amount, charging conditions (timing of adding raw materials, etc.), yeast species or fermentation conditions, etc. Here, in step (3), it is preferred to measure the contents of these components to determine whether they are within the above range. Furthermore, if there are components outside the range among these components, it is preferred to implement adjustment based on adding the components outside the range or adjustment based on dilution.

[0201] In addition, the adjustment of the content of each component in this step can be carried out in parallel with step (1) and / or step (2), between step (1) and step (2), or after step (2). In addition, the confirmation of the content of each component in this step can be carried out at any time mentioned above, but it is preferred to carry out the confirmation of the content of each component after step (2). As a result, if there is a component that needs to be adjusted, the content of the component can be adjusted.

[0202] In one embodiment of the present invention, when producing a non-alcohol fermented beer-flavored beverage, it is preferred to further carry out steps (4) and (5).

[0203] Step (4): A step of removing alcohol components from the fermented solution after step (2).

[0204] Step (5): A step of adjusting the amount of carbon dioxide after step (4).

[0205] When producing a non-alcoholic fermented beer flavored beverage, step (3) may be performed between step (2) and step (4), between step (4) and step (5), or after step (5), but is preferably performed at least after step (4).

[0206] In step (4), as a method for removing the alcohol component generated by the fermentation step in step (2), a method of removing it by heat treatment is preferred. As the conditions for the heat treatment, the same conditions as those in the general method for producing a non-alcoholic beer-flavored beverage can be applied.

[0207] Furthermore, after step (4), the alcohol component is removed from the solution and carbon dioxide is also removed. Therefore, it is preferred to adjust the amount of carbon dioxide through step (5).

[0208] As a method for adjusting the amount of carbon dioxide, the solution after the step (4) may be mixed with carbonated water and then added. Alternatively, carbon dioxide may be directly added to the solution after the step (4).

[0209] 2.2 Method for producing non-fermented beer flavored beverages

[0210] When the beer-flavored beverage of one embodiment of the present invention is a non-fermented beer-flavored beverage, it can be produced by a general method for producing a non-fermented beer-flavored beverage. A specific method for producing a non-fermented beer-flavored beverage of one embodiment of the present invention includes the following steps (a) to (c).

[0211] Step (a): A step of obtaining a primary raw material solution by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0212] Step (b): a step of adding alcoholic beverages to the primary raw material liquid as required, and adding carbon dioxide by carbonization treatment.

[0213] Step (c): a step of confirming and / or adjusting the contents of 4VG, n-ethyl butyrate, and γ-nonalactone.

[0214] In addition, if necessary, the precipitate may be separated and removed at each stage by filtration, centrifugation, etc. These steps can be easily produced without fermentation equipment by using the usual soft drink production process.

[0215] A specific method for obtaining the primary raw material liquid in step (a) may be the same method as in step (1).

[0216] Furthermore, when producing a non-fermented alcoholic beer-flavored beverage, alcoholic beverages may be added to the primary raw material liquid in step (b) to prepare an alcoholic raw material liquid. The alcoholic beverages added are not particularly limited, and examples thereof include raw material alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin and other strong alcoholic beverages.

[0217] By the carbonization treatment in step (b), carbon dioxide can be added to the primary raw material liquid or the raw material liquid containing alcohol to produce a carbonated beverage.

[0218] In addition, as a method for adding carbon dioxide, it is possible to directly add carbon dioxide to the primary raw material liquid or the alcohol-containing raw material liquid, or to prepare these raw material liquids in a concentrated state and then add them by mixing with carbonated water. In addition, when adding carbon dioxide, additives such as preservatives, sweeteners, flavors, acidulants, and pigments may also be added as needed.

[0219] Furthermore, in order to remove the precipitate or the substance causing the unpleasant taste, it is preferable to perform a treatment for removing the precipitate before the carbonization step.

[0220] Also, similarly to the above step (3), the step (c) preferably includes a step of confirming and / or adjusting the contents of 4VG, n-ethyl butyrate, and γ-nonalactone.

[0221] Step (c) may be performed between step (a) and step (b), or after step (a) and step (b). Furthermore, it may be performed in parallel with step (a) and / or step (b).

[0222] The beer-flavored beverage according to one embodiment of the present invention obtained in this manner is filled in a predetermined container and distributed on the market as a product.

[0223] There is no particular limitation on the container packaging method of the beer-flavored beverage, and a container packaging method 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, a container of any shape and material can be used, and examples of the container include the containers described in "1.4 Containerized Beverages".

[0224] Example

[0225] Hereinafter, the present invention will be described in further detail by way of examples, but the present invention is not limited to these examples.

[0226] Examples 1 to 18, Comparative Examples 1 to 14

[0227] <Preparation of Beverages>

[0228] After the crushed barley malt and enzyme were put into a loading tank filled with 120L of warm water, the temperature was raised and maintained in stages, and the malt dregs were filtered to obtain wort. Then, the wort was put into a boiling kettle, hops were further added, and sugar solution was added as needed to achieve the malt ratio described in Tables 1 to 4 to perform boiling treatment. After the boiling treatment, solid-liquid separation treatment was performed, and the obtained clear wort was cooled and aerated with oxygen to obtain a pre-fermentation liquid before yeast addition.

[0229] Beer yeast (top fermentation yeast) was added to the pre-fermentation liquid thus obtained, and fermented at a predetermined fermentation temperature and fermentation time, and after a further aging period of about 1 week, the yeast was removed by filtration. Then, extract adjustment water and each component were added as needed so that 4VG, n-ethyl butyrate, γ-nonalactone and original wort reached the values ​​described in Tables 1 to 4 to prepare each beer-flavored beverage.

[0230] In each of the Examples and Comparative Examples, the type, amount and timing of enzyme addition, the set temperature and holding time of each temperature range when preparing wort were appropriately set, and the total polyphenol content and proline content shown in Tables 1 to 4 were adjusted. In addition, the contents of 4VG, n-ethyl butyrate and γ-nonalactone were adjusted to the contents shown in Tables 1 to 4 by adding them as needed after appropriately setting the type of yeast or fermentation conditions.

[0231] <Sensory Evaluation>

[0232] The beverages obtained in Examples 1 to 18 and Comparative Examples 1 to 14 cooled to about 4°C were evaluated by 6 professional judges who were trained on a daily basis for "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 based on the following score standard, in a range of 3 (maximum value) to 1 (minimum value), with a scale of 0.1 point, and the average of the scores of the 6 professional judges was calculated. The results are shown in Tables 1 to 4.

[0233] In addition, samples meeting the following criteria "3", "2" and "1" were prepared in advance for evaluation in an attempt to unify the criteria among the professional judges. In addition, in the sensory evaluation of any of Tables 1 to 4, no difference of more than 2.0 points was found between the professional judges for the same beverage.

[0234] [Standards for the presence or absence of a refreshing aroma suitable for beer-flavored beverages]

[0235] "3": A refreshing aroma suitable for a beer-flavored beverage was strongly felt.

[0236] "2": A refreshing aroma suitable for a beer-flavored beverage is perceived.

[0237] "1": The refreshing aroma suitable for beer-flavored beverages is hardly felt.

[0238] [Standards for the presence or absence of a sweet aroma suitable for beer-flavored beverages]

[0239] "3": A sweet aroma suitable for a beer-flavored beverage is strongly felt.

[0240] "2": A sweet aroma suitable for beer-flavored beverages is perceived.

[0241] "1": The sweet aroma suitable for beer-flavored beverages is hardly felt.

[0242] In addition, the comprehensive evaluation based on the evaluation results of the above-mentioned "presence of a refreshing aroma suitable for beer-flavored beverages" and "presence of a sweet smell suitable for beer-flavored beverages" was evaluated in 4 levels according to the following criteria.

[0243] "A": Both the evaluations of "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" were 2.5 or more.

[0244] "B": Both the evaluations of "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" were 2.0 or higher, but it does not belong to the above-mentioned "A" evaluation.

[0245] "C": One of the evaluations 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.

[0246] "D": Both the evaluations of "whether there is a refreshing aroma suitable for beer-flavored beverages" and "whether there is a sweet smell suitable for beer-flavored beverages" were less than 2.0.

[0247] [Table 1]

[0248] Table 1

[0249]

[0250] [Table 2]

[0251] Table 2

[0252]

[0253] [Table 3]

[0254] Table 3

[0255]

[0256] [Table 4]

[0257] Table 4

[0258]

[0259] From Tables 1 to 2, it can be seen that the beverages prepared in Examples 1 to 18 can feel the refreshing aroma and sweet smell suitable for beer-flavored beverages in a good balance. On the other hand, from Tables 3 to 4, it can be seen that the beverages prepared in Comparative Examples 1 to 14 have a weak refreshing aroma and sweet smell suitable for beer-flavored beverages, and the balance between the two is poor.

[0260] Examples 19 to 27, Comparative Example 15

[0261] <Preparation of Beverages>

[0262] 4VG was added to the beverage prepared in Example 1 to prepare beverages having 4VG contents shown in Table 5.

[0263] <Sensory Evaluation>

[0264] The beverages obtained in Examples 1, 19 to 27 and Comparative Example 15 cooled to about 4°C were evaluated by 6 professional judges who were trained on a daily basis for the presence or absence of an unpleasant smoked aroma of each beverage, based on the following score standard, in a range of 3 (maximum value) to 1 (minimum value), with a scale of 0.1 points, and the average of the scores of the 6 professional judges was calculated. The results are shown in Table 5.

[0265] In addition, samples meeting the following criteria "3", "2" and "1" were prepared in advance for evaluation in an attempt to unify the criteria among the professional judges. In addition, in the sensory evaluation of any item in Table 5, no difference of more than 2.0 points was found between the professional judges for the same beverage.

[0266] [Standard for the presence or absence of an unpleasant smoke-like aroma]

[0267] "3": A smoked aroma that is not unpleasant at all.

[0268] "2": A smoked aroma that is not unpleasant at all.

[0269] "1": A strong unpleasant smoky aroma is felt.

[0270] [Table 5]

[0271] Table 5

[0272]

[0273] The results of suppressing the unpleasant smoke-like aroma of the beverages prepared in Examples 1 and 19 to 27 are shown in Table 5. On the other hand, the beverage prepared in Comparative Example 15 had a strong unpleasant smoke-like aroma.

[0274] In addition, sensory evaluation was performed for "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 to 27 and Comparative Example 15 by the same method as above, and the comprehensive evaluation based on these evaluations was evaluated in three levels by the same criteria as above. As for the results of the comprehensive evaluation, the beverages of Examples 19 to 27 were evaluated as "A" or "B", while the beverage of Comparative Example 15 was evaluated as "C".

Claims

1. A beer-flavored beverage, characterized in that: Containing 1000 ppb or less of 4-vinylguaiacol, The content of ethyl n-butyrate is 140 mass ppb or more, The ratio of the content of ethyl n-butyrate to the content of γ-nonalactone, ie, ethyl n-butyrate / γ-nonalactone, is 23 or less, wherein the units of the content of ethyl n-butyrate and the content of γ-nonalactone are both: mass ppb.

2. The beer-flavored beverage according to claim 1, characterized in that: The content of γ-nonalactone is 3 mass ppb or more.

3. The beer-flavored beverage according to claim 1, characterized in that: The ratio of the total content of ethyl n-butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + γ-nonalactone) / 4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of ethyl n-butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb.

4. The beer-flavored beverage according to claim 2, characterized in that: The ratio of the total content of ethyl n-butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + γ-nonalactone) / 4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of ethyl n-butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb.

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

6. The beer-flavored beverage according to any one of claims 1 to 4, characterized in that It is a fermented beer flavored beverage.

7. The beer-flavored beverage according to claim 5, characterized in that: It is a fermented beer flavored beverage.

8. The beer-flavored beverage according to any one of claims 1 to 4 and 7, characterized in that The original wort concentration, that is, the O-Ex concentration is 4.0 to 20.0% by mass.

9. The beer-flavored beverage according to claim 5, characterized in that: The original wort concentration, that is, the O-Ex concentration is 4.0 to 20.0% by mass.

10. The beer-flavored beverage according to claim 6, characterized in that: The original wort concentration, that is, the O-Ex concentration is 4.0 to 20.0% by mass.

11. The beer-flavored beverage according to any one of claims 1 to 4, 7, 9 and 10, characterized in that: The total polyphenol content is 60 to 300 mass ppm.

12. The beer-flavored beverage according to claim 5, characterized in that: The total polyphenol content is 60 to 300 mass ppm.

13. The beer-flavored beverage according to claim 6, characterized in that: The total polyphenol content is 60 to 300 mass ppm.

14. The beer-flavored beverage according to claim 8, characterized in that: The total polyphenol content is 60 to 300 mass ppm.

15. The beer-flavored beverage according to any one of claims 1 to 4, 7, 9, 10 and 12 to 14, characterized in that The proline concentration is 3.5 to 60.0 mass ppm.

16. The beer-flavored beverage according to claim 5, characterized in that: The proline concentration is 3.5 to 60.0 mass ppm.

17. The beer-flavored beverage according to claim 6, characterized in that: The proline concentration is 3.5 to 60.0 mass ppm.

18. The beer-flavored beverage according to claim 8, characterized in that: The proline concentration is 3.5 to 60.0 mass ppm.

19. The beer-flavored beverage according to claim 11, characterized in that: The proline concentration is 3.5 to 60.0 mass ppm.

20. The beer-flavored beverage according to any one of claims 1 to 4, 7, 9, 10, 12 to 14 and 16 to 19, characterized in that The malt ratio is 50 to 100% by mass.

21. The beer-flavored beverage according to claim 5, characterized in that: The malt ratio is 50 to 100% by mass.

22. The beer-flavored beverage according to claim 6, characterized in that: The malt ratio is 50 to 100% by mass.

23. The beer-flavored beverage according to claim 8, characterized in that: The malt ratio is 50 to 100% by mass.

24. The beer-flavored beverage according to claim 11, characterized in that: The malt ratio is 50 to 100% by mass.

25. The beer-flavored beverage according to claim 15, characterized in that: The malt ratio is 50 to 100% by mass.

26. A beer-flavored beverage, characterized in that: The ratio of the total content of ethyl n-butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + γ-nonalactone) / 4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of ethyl n-butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb.

27. A method for producing a beer-flavored beverage, which is a method for producing the beer-flavored beverage according to any one of claims 1 to 26, characterized in that: This process involves adding yeast to raw materials containing water and malt to perform alcohol fermentation.

28. The method for producing a beer-flavored beverage according to claim 27, characterized in that: The yeast is a top fermenting yeast.

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