Beer-flavored beverage

Abstract

The present invention provides a beer-flavored beverage, which is characterized in that it contains 4-vinylguaiacol in an amount of 1000 mass ppb or less, the content of ethyl n-butyrate is 140 mass ppb or more, it contains at least one lactone selected from γ-decalactone and γ-undecalactone, and the ratio (ethyl n-butyrate / the lactones) of the content of ethyl n-butyrate (unit: mass ppb) to the total content of the lactones (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 the 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 wheat 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 well-balancedly 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 n-butyrate, and specified lactones are each adjusted. Specifically, the present invention provides the following aspects [1] to

[12] . [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 n-butyrate is 140 mass ppb or more,

[0014] it contains lactones selected from at least one of γ-decalactone and γ-undecalactone,

[0015] The ratio of the content of ethyl n-butyrate to the total content of the lactones, i.e., ethyl n-butyrate / the lactones, is 1100 or less, where the units of the content of ethyl n-butyrate and the total content of the lactones are both: mass ppb. [2]

[0017] The beer-flavored beverage according to [1] above, characterized in that the total content of the lactones is 0.01 mass ppb or more. [3]

[0019] The beer-flavored beverage according to [1] or [2] above, characterized in that the ratio of the total content of ethyl n-butyrate and the lactones to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + the lactones) / 4-vinylguaiacol, is 1.5 to 11.0, where the units of the total content of ethyl n-butyrate and the lactones and the content of 4-vinylguaiacol are all: mass ppb. [4]

[0021] The beer-flavored beverage according to any one of [1] to [3] above, characterized in that the bitterness value is less than 60 BUs. [5]

[0023] The beer-flavored beverage according to any one of [1] to [4] above, characterized in that it is a fermented beer-flavored beverage. [6]

[0025] The beer-flavored beverage according to any one of [1] to [5] above, characterized in that the original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0 mass%. [7]

[0027] The beer-flavored beverage according to any one of [1] to [6] above, characterized in that the total polyphenol content is 60 to 300 mass ppm. [8]

[0029] The beer-flavored beverage according to any one of [1] to [7] above, characterized in that the proline concentration is 3.5 to 60.0 mass ppm. [9]

[0031] The beer-flavored beverage according to any one of [1] to [8] above, characterized in that the malt ratio is 50 to 100 mass%.

[10]

[0033] A beer-flavored beverage, characterized in that the ratio of the total content of ethyl n-butyrate and at least one lactone selected from γ-decalactone and γ-undecalactone to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + the lactone(s)) / 4-vinylguaiacol, is 1.5 to 11.0, where the units of the total content of ethyl n-butyrate and at least one lactone selected from γ-decalactone and γ-undecalactone and the content of 4-vinylguaiacol are both: mass ppb.

[11]

[0035] A method for manufacturing a beer-flavored beverage, which is a method for manufacturing the beer-flavored beverage according to any one of the above [1] to

[10] , characterized in that

[0036] it has a step of adding yeast to a raw material containing water and malt for alcoholic fermentation.

[12]

[0038] According to the method for manufacturing a beer-flavored beverage described in the above

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

[0039] 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 manners

[0040] 1. Beer-flavored beverage

[0041] 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, a beer-flavored beverage according to 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).

[0042] In addition, a beer-flavored beverage according to one embodiment of the present invention can be a fermented beer-flavored beverage using yeast through a fermentation process or a non-fermented beer-flavored beverage without a fermentation process.

[0043] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may be an alcoholic beer-flavored beverage with an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 (v / v)%. Additionally, the non-alcoholic beer-flavored beverage may be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol generated during the fermentation process, or 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 that imparts a beer-like flavor without undergoing a fermentation process.

[0044] In addition, a beer-flavored beverage according to one embodiment of the present invention may be a malt-using beer-flavored beverage that uses malt as a raw material, or a malt-not-using beer-flavored beverage that does not use malt. However, a malt-using beer-flavored beverage is preferred, and a barley malt-using beer-flavored beverage is more preferred.

[0045] Moreover, a fermented beer-flavored beverage according to one embodiment of the present invention may be an Ale beer-flavored beverage brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces cerevisiae), or a Lager beer-flavored beverage brewed through a fermentation process using bottom-fermenting yeast.

[0046] Also, a fermented beer-flavored beverage according to one embodiment of the present invention may be a beer-flavored beverage containing distilled spirits such as spirits, whiskey, and shochu. Among them, a beer-flavored beverage containing spirits is preferred.

[0047] 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.

[0048] The beer-flavored beverage of the present invention is a beverage that focuses on 4-vinylguaiacol (hereinafter also referred to as "4VG"), ethyl n-butyrate, and at least one lactone selected from γ-decalactone and γ-undecalactone as aroma components.

[0049] In the beer-flavored beverage of the present invention, 4VG is a component that helps improve the drinking experience and can make the beverage have a brisk taste. In addition, ethyl n-butyrate is a component that helps enhance the refreshing aroma suitable for beer-flavored beverages. Further, the lactones are components that help enhance the sweet smell suitable for beer-flavored beverages.

[0050] In one aspect of the beer - flavored beverage of the present invention, by adjusting the contents of these components, a beverage can be produced that can well - balancedly feel a refreshing aroma and a sweet smell suitable for a beer - flavored beverage, and has a lighter taste.

[0051] In one aspect of the beer - flavored beverage of the present invention, from the viewpoint of improving the drinking feeling and producing a beverage with a lighter taste, it is sufficient to contain 4VG.

[0052] Among them, from the viewpoint of producing 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, still more preferably 10 mass ppb or more, further preferably 20 mass ppb or more, further preferably 30 mass ppb or more, still further 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.

[0053] In addition, from the viewpoint of suppressing the smoked - like aroma not suitable for a beer - flavored beverage and producing 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, still more preferably 820 mass ppb or less, further preferably 720 mass ppb or less, further preferably 620 mass ppb or less, still further 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.

[0054] In one aspect of the beer - flavored beverage of the present invention, from the viewpoint of producing a beverage with an excellent refreshing aroma suitable for a beer - flavored beverage, it is sufficient to contain ethyl n - butyrate.

[0055] 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 n-butyrate is preferably 140 mass ppb or more, more preferably 150 mass ppb or more, still more preferably 160 mass ppb or more, even more preferably 170 mass ppb or more, particularly preferably 175 mass ppb or more, and further may 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, based on the total amount (100% by mass) of the beer-flavored beverage.

[0056] In addition, from the same viewpoint as above, the content of ethyl n-butyrate is preferably 1000 mass ppb or less, more preferably 900 mass ppb or less, still more preferably 800 mass ppb or less, even more preferably 700 mass ppb or less, still more preferably 600 mass ppb or less, even more preferably 550 mass ppb or less, particularly preferably 450 mass ppb or less, and may be 400 mass ppb or less, 350 mass ppb or less, 320 mass ppb or less, 300 mass ppb or less, or 280 mass ppb or less, based on the total amount (100% by mass) of the beer-flavored beverage.

[0057] 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 at least one lactone selected from γ-decalactone and γ-undecalactone.

[0058] 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 lactones is preferably 0.01 mass ppb or more, more preferably 0.05 mass ppb or more, still more preferably 0.1 mass ppb or more, even more preferably 0.2 mass ppb or more, still more preferably 0.3 mass ppb or more, even more 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.

[0059] In addition, from the same viewpoint as described above, the total content of the lactones 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 further 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 1.6 mass ppb or less, based on the total amount (100% by mass) of the beer-flavored beverage.

[0060] In one aspect of the beer-flavored beverage of the present invention, as the lactones, it is sufficient to contain at least one of γ-decalactone and γ-undecalactone. From the viewpoint of producing a beverage that further enhances the sweet aroma suitable for the beer-flavored beverage, it is preferred to contain both γ-decalactone and γ-undecalactone.

[0061] From the above viewpoints, in the beer-flavored beverage of one aspect of the present invention, when the aroma component (X) contains both γ-decalactone and γ-undecalactone, the ratio (γ-decalactone / γ-undecalactone) of the content of γ-decalactone (unit: mass ppb) to the content of γ-undecalactone (unit: mass ppb) is preferably 0.1 to 7.0, more preferably 0.2 to 5.0, still more preferably 0.3 to 3.0, further preferably 0.4 to 2.5, further preferably 0.5 to 2.0, still further preferably 0.7 to 1.5, and particularly preferably 0.8 to 1.2.

[0062] In the beer-flavored beverage of one aspect 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, still 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 further preferably 0.2 mass ppb or more, particularly preferably 0.3 mass ppb or more, and further may 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. In addition, it is preferably 300 mass ppb or less, more preferably 100 mass ppb or less, still more preferably 50 mass ppb or less, further preferably 10 mass ppb or less, further preferably 5.0 mass ppb or less, still further preferably 3.0 mass ppb or less, particularly preferably 2.0 mass ppb or less, and further may 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, based on the total amount (100% by mass) of the beer-flavored beverage.

[0063] In a beer-flavored beverage according to one embodiment of the present invention, the content of γ-undecalactone 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 may further 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 may further 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.

[0064] In a beer-flavored beverage according to one embodiment of the present invention, the ratio (n-butyl acetate / total content of the lactones) of the content of n-butyl acetate (unit: mass ppb) to the total content of the lactones (unit: mass ppb), from the viewpoint of producing a beverage with a refreshing aroma suitable for a beer-flavored beverage, is preferably 50 or more, more preferably 80 or more, more preferably 100 or more, further preferably 120 or more, further preferably 140 or more, still more preferably 150 or more, still more preferably 160 or more, particularly preferably 180 or more, and may further be set to 185 or more, 190 or more, 195 or more, 200 or more, 205 or more, or 210 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, more preferably 800 or less, further preferably 650 or less, further preferably 500 or less, still more preferably 400 or less, still more preferably 350 or less, particularly preferably 280 or less, and may further be set to 270 or less, 260 or less, 250 or less, 240 or less, or 230 or less.

[0065] In a beer-flavored beverage according to one embodiment of the present invention, the ratio (n-ethyl butyrate / γ-decalactone) of the content of n-ethyl butyrate (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 50 or more, more preferably 100 or more, still more preferably 200 or more, further preferably 300 or more, further preferably 320 or more, still further preferably 330 or more, still further preferably 350 or more, particularly preferably 380 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 1700 or less, still more preferably 1500 or less, further preferably 1200 or less, further preferably 1000 or less, still further preferably 800 or less, still further preferably 600 or less, particularly preferably 550 or less.

[0066] In a beer-flavored beverage according to one embodiment of the present invention, the ratio (n-ethyl butyrate / γ-undecalactone) of the content of n-ethyl butyrate (unit: mass ppb) to the content of γ-undecalactone (unit: mass ppb), from the viewpoint of producing a beverage with a refreshing aroma suitable for a beer-flavored beverage, is preferably 50 or more, more preferably 100 or more, still more preferably 200 or more, further preferably 300 or more, further preferably 320 or more, still further preferably 330 or more, still further preferably 350 or more, particularly preferably 380 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 1700 or less, still more preferably 1500 or less, further preferably 1200 or less, further preferably 1000 or less, still further preferably 850 or less, still further preferably 600 or less, particularly preferably 550 or less.

[0067] In a beer-flavored beverage according to one embodiment of the present invention, the ratio ((ethyl n-butyrate + the lactones) / 4VG) of the total content (unit: mass ppb) of ethyl n-butyrate and the lactones to the content (unit: mass ppb) of 4VG is preferably 1.5 or more, more preferably 1.7 or more, further preferably 1.9 or more, furthermore preferably 2.0 or more, particularly preferably 2.1 or more, and preferably 11.0 or less, more preferably 10.0 or less, more preferably 8.0 or less, further preferably 6.5 or less, further preferably 5.0 or less, furthermore preferably 4.0 or less, particularly preferably 3.0 or less, from the viewpoint of producing a beverage with a refreshing aroma and enhanced sweet smell suitable for a beer-flavored beverage.

[0068] In addition, the contents of 4VG, ethyl n-butyrate, γ-decalactone, and γ-undecalactone that make up the lactones 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 usage amount of raw materials (such as hops, etc.) with high contents of these components, the timing of adding the raw materials, fermentation conditions, and the like.

[0069] Furthermore, the contents of 4VG, ethyl n-butyrate, γ-decalactone, and γ-undecalactone that make up the lactones can be measured by gas chromatography-mass spectrometry (GC / MS).

[0070] In a beer-flavored beverage according to one embodiment of the present invention, from the viewpoint of producing 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, it is preferable to adjust the contents of 4VG, ethyl n-butyrate, and at least one lactone selected from γ-decalactone and γ-undecalactone.

[0071] As a specific embodiment of the present invention based on the above viewpoints, a beer-flavored beverage that satisfies the following main conditions (I) to (III) can be cited.

[0072] · Main condition (I): Contains 4-vinylguaiacol (4VG) of 1000 mass ppb or less.

[0073] · Main condition (II): The content of ethyl n-butyrate is 140 mass ppb or more.

[0074] · Main condition (III): The ratio (ethyl n-butyrate / the lactones) of the content (unit: mass ppb) of ethyl n-butyrate to the total content (unit: mass ppb) of the lactones is 1100 or less.

[0075] In addition, in the beer-flavored beverage of this method, the more preferred ranges of the content of 4VG, the content of ethyl n-butyrate, and the ratio (ethyl n-butyrate / the lactones) specified in the main conditions (I) to (III) are as described above.

[0076] Furthermore, in the beer-flavored beverage of the above method, 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 (regarding the content of γ-decalactone, the content of γ-undecalactone, the total content of the lactones, the ratio (γ-decalactone / γ-undecalactone), the ratio (ethyl n-butyrate / γ-decalactone), the ratio (ethyl n-butyrate / γ-undecalactone), and the ratio ((ethyl n-butyrate + the lactones) / 4VG)).

[0077] In addition, as another specific method of the present invention based on the above viewpoints, a beer-flavored beverage that satisfies the following main condition (IV) can be cited.

[0078] · Main condition (IV): The ratio ((ethyl n-butyrate + the lactones) / 4-vinylguaiacol) of the total content (unit: mass ppb) of ethyl n-butyrate and at least one lactone selected from γ-decalactone and γ-undecalactone to the content (unit: mass ppb) of 4-vinylguaiacol is 1.5 to 11.0.

[0079] In addition, in the beer-flavored beverage of this method, the more preferred range of the ratio ((ethyl n-butyrate + the lactones) / 4-vinylguaiacol) specified in the main condition (IV) is as described above.

[0080] Furthermore, in the beer-flavored beverage of the above method, in addition to the above main condition (IV), while satisfying the above main condition (IV), it can also be adjusted in such a way as to further satisfy the above various main conditions (regarding the content of 4VG, the content of ethyl n-butyrate, the content of γ-decalactone, the content of γ-undecalactone, the total content of the lactones, the ratio (ethyl n-butyrate / the lactones), the ratio (γ-decalactone / γ-undecalactone), the ratio (ethyl n-butyrate / γ-decalactone), and the ratio (ethyl n-butyrate / γ-undecalactone)).

[0081] From the viewpoint of making a general beverage of beer-flavored beverage, the bitterness value of the beer-flavored beverage of one method of the present invention is preferably less than 60 BUs, more preferably 55 BUs or less, further preferably 50 BUs or less, still more preferably 45 BUs or less, particularly preferably 40 BUs or less, and can also be set to 35 BUs or less, 30 BUs or less, or 25 BUs or less.

[0082] In addition, when a 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.

[0083] Furthermore, when a beer-flavored beverage according to one embodiment of the present invention is a beverage that does not use 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.

[0084] 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 components from hops mainly composed of isohumulone, and can be controlled by appropriately adjusting the usage amount of components from hops such as hops or hop extracts.

[0085] Furthermore, 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 Japan Brewery Association, edited by the International Technical Committee of the Beer Brewers' Association (Analysis Committee), 2013 Supplement and Revision).

[0086] 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 making a beverage with a refreshing aroma and sweet smell suitable for a beer-flavored beverage.

[0087] In addition, in this specification, "original wort concentration" and "original wort extract concentration" have the same definition. Furthermore, in an alcoholic beverage with an alcohol content of 1 (v / v)% or more, the "original wort concentration" in this specification 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 of the original volume at a temperature of 15°C. 3 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 (BCOJ Beer Analysis Method (published by the Japan Brewery Association, edited by the Beer Brewers' Association, 2013 Supplement and Revision Edition)) established by the International Technical Committee of the Beer Brewers' Association (BCOJ).

[0088] In a beer - flavored beverage according to one embodiment of the present invention, based on the total amount (100% by mass) of the beer - flavored beverage, from the viewpoint of making a beer - flavored beverage with excellent taste and more like beer, the total polyphenol content 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, particularly preferably 105 ppm by mass or more. In addition, from the viewpoint of making the turbidity stability of the beverage good and giving the beverage a brisk taste 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, particularly preferably 200 ppm by mass or less.

[0089] In this specification, the so - called "total polyphenol content" refers to the total amount of polyphenols contained in the total amount (100% by mass) of the beer - flavored beverage.

[0090] Polyphenols refer to compounds in which two or more hydrogens of aromatic hydrocarbons are substituted by hydroxyl groups. Specifically, flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, etc. can be cited.

[0091] 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 Brewing Association, edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee), supplemented and revised in 2013).

[0092] The total polyphenol content can be controlled, for example, by adjusting the usage amounts of raw materials with high polyphenol content such as barley malt and the husk (bran) of malt.

[0093] Generally, malt with 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 amounts, the total polyphenol content can be adjusted to the desired range.

[0094] The proline concentration of a beer - flavored beverage according to one embodiment of the present invention, based on the total amount (100% by mass) of the beer - flavored beverage, is preferably 3.5 - 60.0 ppm by mass, and can also be 4.0 ppm by mass or more, 4.5 ppm by mass or more, 6.0 ppm by mass or more, 8.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, or 25.0 ppm by mass or more. In addition, it can also be 55.0 ppm by mass or less, 50.0 ppm by mass or less, 45.0 ppm by mass or less, or 40.0 ppm by mass or less.

[0095] In addition, proline is present in relatively high amounts in wheat such as malt, and is one of the amino acids whose content remains basically unchanged 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.

[0096] 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 high-speed amino acid analyzer.

[0097] The malt ratio of the beer-flavored beverage according to one embodiment of the present invention is 50 to 100% by mass, and may also be 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more. In addition, it may also be 95% by mass or less, 90% by mass or less, 80% by mass or less, or less than 70% by mass.

[0098] In this specification, the so-called "malt ratio" refers to a value calculated in accordance with the Liquor Tax Law and the General Rules for the Interpretation of the Liquor Administration Law and other relevant laws and regulations implemented on April 1, 2018 (2019).

[0099] 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.

[0100] When it is an alcoholic beer-flavored beverage, from the viewpoint of producing a beverage with a refreshing and stimulating feeling, the alcohol content of the beer-flavored beverage according to one embodiment 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.

[0101] In addition, from the viewpoint of producing 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.

[0102] In addition, in this specification, the alcohol content refers to an index expressed as a percentage by volume / volume standard ((v / v)%). In addition, the alcohol content of the beverage can also be measured by any known method, for example, by a vibrating densitometer.

[0103] In addition, in the beer-flavored beverage according to one embodiment of the present invention, in order to adjust the alcohol content, as an alcohol component, spirits from grains may also be further considered for adjustment.

[0104] Here, the term "liquor" refers to alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying the raw materials with malt or, if necessary, enzymes, fermenting the raw materials with yeast, and then distilling the fermented raw materials.

[0105] Among them, the beer-flavored beverage according to one embodiment of the present invention preferably does not contain liquor from the viewpoint of producing a beer-flavored beverage having a high-quality taste and resembling beer.

[0106] Furthermore, from the same viewpoint as described above, the beer-flavored beverage according to one embodiment of the present invention is preferably beer.

[0107] In this specification, "beer" refers to a beverage made from malt, hops, and water, fermented with yeast. Specifically, it refers to alcoholic beverages as defined in the General Rules for Interpretation of the Liquor Tax Act and the Liquor Administration Act, etc., which came into effect on April 1, 2019.

[0108] That is, when the beer-flavored beverage according to one embodiment of the present invention is beer, the alcohol content can be adjusted through a fermentation step using yeast.

[0109] The color of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited and may be amber or golden yellow, typical of conventional beer, black, typical of stout, or colorless and transparent. Alternatively, a colorant may be added to impart a desired color. While the color of the beer-flavored beverage can be visually discerned, it can also be defined by total light transmittance, chromaticity, and the like.

[0110] 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. A pH of 4.5 or less in a beer-flavored beverage can suppress the growth of microorganisms, while a pH of 2.0 or greater can enhance the flavor of the beverage.

[0111] The beer-flavored beverage of one embodiment of the present invention may be packaged in a container. Examples of the container include bottles, PET bottles, cans, and barrels. Cans, bottles, and PET bottles are particularly preferred from the perspective of ease of transportation.

[0112] 1.1 Raw materials

[0113] 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.

[0114] In addition, preservatives, sweeteners, water-soluble dietary fibers, bitter agents or bittering agents, antioxidants, flavors, acidulants, salts, etc. can also be used.

[0115] 1.1.1 Malt, grains other than malt

[0116] When malt is used as a raw material, the malt refers to the substance obtained by germinating and drying the seeds of cereals such as barley, wheat, rye, wild oats, oats, coix seed, etc., and removing the roots. Any origin or variety can be used.

[0117] As the malt used in one mode of the present invention, barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-flavored beverages. There are varieties such as two-row barley and six-row barley, and any one can be used. Further, generally in addition to malt, colored malt, etc. 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.

[0118] In addition, in the beer-flavored beverage of one mode of the present invention, the malt used is preferably appropriately selected according to the desired color degree of the beer-flavored beverage. The selected malt can be a single type or two or more types can be used in combination.

[0119] In addition, grains other than malt can also be used simultaneously with malt.

[0120] Examples of such grains include cereals that do not belong to malt (barley, wheat, rye, wild oats, oats, coix seed, etc.), rice (white rice, brown rice, etc.), corn, maize, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, their extracts, etc.

[0121] In addition, when malt is not used, examples of beer-flavored beverages that can be cited are those using liquid sugar containing a carbon source and a nitrogen source such as the above-mentioned grains other than malt that contain amino acids (for example, soy protein, etc.).

[0122] 1.1.2 Hops

[0123] In one mode of the present invention, when using hops, as the form of the hops, for example, flaked hops, powdered hops, hop extracts, etc. can be cited. In addition, processed hop products such as isomerized hops and reduced hops can also be used as the hops used.

[0124] In one mode of the present invention, when using hops, as the addition amount of hops, it is appropriately adjusted so that the bitterness value reaches the above range. However, for example, based on the total amount (100% by mass) of the raw materials of the beverage, it is preferably 0.0001 to 1% by mass.

[0125] In addition, a beer-flavored beverage using hops as a raw material is a beverage containing components derived from hops, namely iso-α acids. 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, can exceed 0.1 mass ppm or can exceed 1.0 mass ppm.

[0126] On the other hand, the content of iso-α acids in a beer-flavored beverage that does not use hops, based on the total amount (100% by mass) of the beer-flavored beverage, can be 0.1 mass ppm or less.

[0127] In addition, in this specification, the content of iso-α acids can be measured by the high performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Federation (Analysis Committee), supplemented and revised in 2013).

[0128] 1.1.3 Preservatives

[0129] A beer-flavored beverage according to one embodiment of the present invention can also be a beverage formulated with a preservative.

[0130] Examples of the preservative used in one embodiment of the present invention include benzoic acid; 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 (manufactured by Sanyo Chemical Industries, Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used.

[0131] These preservatives can be used alone or in combination of two or more.

[0132] In a beer-flavored beverage according to one embodiment of the present invention, when formulating with 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.

[0133] 1.1.4 Sweeteners

[0134] A beer-flavored beverage according to one embodiment of the present invention can also be a beverage further formulated with a sweetener.

[0135] Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified liquids obtained by decomposing starch from grains by acids or enzymes, sugars such as commercially available maltose syrup, sugars of three sugars or more, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc.

[0136] These sweeteners can be used alone or in combination of two or more.

[0137] The forms of these saccharides can be liquids such as solutions, or solids such as powders.

[0138] 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, saccharides 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.

[0139] In addition, as artificial sweeteners, for example, aspartame, acesulfame potassium (acesulfame), sucralose, etc. can be cited.

[0140] As water-soluble dietary fibers, for example, indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminaran, fucoidan, carrageenan, etc. can be cited. From the viewpoint of versatility such as stability or safety, indigestible dextrin or polydextrose is preferred.

[0141] 1.1.5 Bittering agents, bitterness imparting agents

[0142] A beer-flavored beverage according to one embodiment of the present invention can also be made into a beverage further blended with one or more selected from bittering agents and bitterness imparting agents.

[0143] In a beer-flavored beverage according to one embodiment of the present invention, bitterness can also be imparted by hops, and the following bittering agents or bitterness imparting agents can also be used together with hops. In addition, hops can be omitted, and the following bittering agents or bitterness imparting agents can be used instead of hops.

[0144] There are no particular limitations on the bittering agent or bitterness imparting agent, and substances that are used as bitterness imparting agents in ordinary beer or sparkling wine can be used. For example, rosemary, litchi, fennel, juniper berries, sage, ganoderma lucidum, laurel, quassin, caffeine, absinthin, naringin, citrus extract, melia azedarach extract, coffee extract, tea extract, balsam pear extract, lotus seed extract, aloe vera extract, rosemary extract, litchi extract, laurel extract, sage extract, caraway extract, etc. can be cited.

[0145] These bittering agents and bitterness imparting agents can be used alone or in combination of two or more.

[0146] 1.1.6 Antioxidants

[0147] A beer-flavored beverage according to one embodiment of the present invention can also be made into a beverage further blended with an antioxidant.

[0148] As the antioxidant, there is no particular limitation, and substances that are usually used as antioxidants in beer or sparkling wine can be used. For example, ascorbic acid, D-isoascorbic acid, catechin, etc. can be cited.

[0149] These antioxidants can be used alone or in combination of two or more.

[0150] 1.1.7 Flavors

[0151] A beer-flavored beverage according to one embodiment of the present invention can also be made into a beverage further blended with flavors.

[0152] As the flavor, there is no particular limitation, and general beer flavors can be used. Beer flavors are used to impart a beer-like flavor.

[0153] As beer flavors, esters or higher alcohols can be cited. Specifically, ethyl acetate, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, etc. can be cited.

[0154] These flavors can be used alone or in combination of two or more.

[0155] 1.1.8 Acidulants

[0156] A beer-flavored beverage according to one embodiment of the present invention can also be made into a beverage further blended with acidulants.

[0157] As the acidulant, there is no particular limitation as long as it is a substance having acidity. 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.

[0158] 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.

[0159] These acidulants can be used alone or in combination of two or more.

[0160] 1.1.9 Salts

[0161] A beer-flavored beverage according to one embodiment of the present invention can also be made into a beverage further blended with salts.

[0162] 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.

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

[0164] 1.2 Carbon dioxide

[0165] The carbon dioxide contained in a beer - flavored beverage in one aspect of the present invention can utilize the carbon dioxide contained in raw materials. In addition, it can also be dissolved by mixing with carbonated water or adding carbon dioxide.

[0166] 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.

[0167] The carbon dioxide concentration of a beer - flavored beverage in one aspect 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 further 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 further preferably 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less.

[0168] In addition, in this specification, the carbon dioxide concentration can be measured as follows: while vibrating the container containing 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.

[0169] When the beer - flavored beverage in one aspect of the present invention is a container - filled beverage, the carbon dioxide pressure of the container - filled 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 or less, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less. In addition, it can also be set to 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more. 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 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less.

[0170] In this specification, unless otherwise specified, the air pressure refers to the air pressure inside the container.

[0171] The pressure can be measured using methods well-known to those skilled in the art. For example, a specimen set at 20°C is fixed to an internal gas pressure gauge, then the valve of the internal gas pressure gauge is temporarily opened to release the gas, the valve is closed again, the internal gas pressure gauge is vibrated, and the value is read when the pointer reaches a certain position. Or it can be measured using a commercially available air pressure measuring device.

[0172] 1.3 Other additives

[0173] In a 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.

[0174] Examples of such additives include coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavoring agents such as amino acids.

[0175] The coloring agent is used to impart a color similar to that of beer to the beverage, and caramel pigment can be used. The foam-forming agent is used to form foam similar to that of beer in the beverage or to maintain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and soapbark saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, and yeast extracts can be appropriately used.

[0176] The fermentation promoter is used to promote fermentation based on yeast. For example, yeast extract, bran components of rice or wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0177] 1.4 Beverage in a container

[0178] A beer-flavored beverage according to one embodiment 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. Examples of the container include bottles, cans, barrels, or PET bottles. Especially from the viewpoint of easy handling, cans, bottles, or PET bottles are preferred.

[0179] 2 Manufacturing method of beer-flavored beverage

[0180] The manufacturing method of a beer-flavored beverage according to one embodiment of the present invention is not particularly limited. It can be a method for manufacturing a fermented beer-flavored beverage through a fermentation process, or a method for manufacturing a non-fermented beer-flavored beverage without a fermentation process.

[0181] 2.1 Manufacturing method of fermented beer-flavored beverage

[0182] When the beer - flavored beverage in one mode of the present invention is a fermented beer - flavored beverage, as a manufacturing method of the fermented beer - flavored beverage in one mode 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.

[0183] · Step (1): A step of using various raw materials, performing at least one of saccharification treatment, boiling treatment, and solid - component removal treatment, and obtaining a pre - fermentation liquid.

[0184] · Step (2): A step of adding yeast to the pre - fermentation liquid obtained in step (1) and performing alcoholic fermentation.

[0185] · Step (3): A step of confirming and / or adjusting the contents of 4VG, ethyl n - butyrate, and at least one lactone selected from γ - decalactone and γ - undecalactone.

[0186] In addition, in the manufacturing method of one mode of the present invention, when manufacturing a beverage with a bitterness value of 5 BUs or more, a step of adding hops as a raw material is preferred. In addition, when manufacturing a beverage with a bitterness value lower than 5 BUs, a step of adding hops as a raw material is preferably not provided.

[0187] In addition, in one mode of the present invention, from the viewpoint of manufacturing a beverage with a high - quality taste and similar to beer, a step of adding spirits from grains is preferably not provided.

[0188] <Step (1)>

[0189] Step (1) is a step of using various raw materials, performing at least one of saccharification treatment, boiling treatment, and solid - component removal treatment, and obtaining a pre - fermentation liquid.

[0190] For example, when using malt as various raw materials, various raw materials containing 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 alcoholic fermentation in the next step.

[0191] The mixture of various raw materials is heated to saccharify the starch in the raw materials and perform the saccharification treatment.

[0192] The temperature and time of the saccharification treatment are preferably adjusted appropriately in consideration of the type of malt used, the malt ratio, water and raw materials other than malt, the type or amount of enzymes used, the original wort concentration of the finally obtained beverage, etc. For example, in one mode 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 carried out to obtain a saccharified liquid.

[0193] In addition, it is preferable to carry out a boiling treatment on the saccharified liquid.

[0194] 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.

[0195] 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 carry out a treatment for removing solid components such as coagulated proteins. By this treatment, the original wort concentration can be adjusted to the above range. In this way, a pre-fermentation liquid can be obtained.

[0196] In addition, instead of the above saccharified liquid, hops or bitter agents can be added to a malt extract added with warm water to carry out a boiling treatment to prepare a pre-fermentation liquid.

[0197] In addition, as various raw materials, when malt is not used, liquid sugar containing a carbon source, nitrogen source other than wheat or malt as an amino acid-containing raw material, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, spices, acidulants, pigments, etc. can be mixed with warm water to prepare a liquid sugar solution, and a boiling treatment is carried out on the liquid sugar solution to prepare a pre-fermentation liquid.

[0198] When using hops, it can be added before the boiling treatment, or can be added between the start and the end of the boiling of the liquid sugar solution.

[0199] <Process (2)>

[0200] This is a process of adding yeast to the pre-fermentation liquid obtained in process (1) to carry out alcoholic fermentation.

[0201] The yeast used in this process can be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor or fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast can be used, but from the viewpoint of adjusting the contents of 4VG, ethyl n-butyrate and the lactones, top-fermenting yeast is preferably used. As the top-fermenting yeast used in one mode of the present invention, for example, Saccharomyces cerevisiae can be cited.

[0202] Yeast can be directly added to the raw materials in the form of a yeast suspension, or a slurry obtained by concentrating yeast through centrifugation or sedimentation can be added to the raw materials. In addition, substances with the supernatant completely removed after centrifugation can also be added. The addition amount of yeast to the stock solution can be appropriately set, for example, it is about 5×10 6 cells / mL to 1×10 8 cells / mL.

[0203] Each condition such as the fermentation temperature and fermentation period during alcohol fermentation can be appropriately set. For example, from the perspective of adjusting the contents of 4VG, ethyl n-butyrate, and the lactones, it can be fermented under the conditions of 8 - 25°C for 5 - 10 days. During the fermentation process, the temperature (heating or cooling) or pressure of the fermentation broth can also be changed.

[0204] In addition, after this process is completed, yeast is removed through a filter or the like, and additives such as water, spices, acidulants, and pigments can also be added as needed.

[0205] <Process (3)>

[0206] Process (3) is a process for confirming and / or adjusting the contents of 4VG, ethyl n-butyrate, and at least one lactone selected from γ-decalactone and γ-undecalactone.

[0207] The contents of 4VG, ethyl n-butyrate, and the lactones can also be adjusted in Processes (1) and (2) by appropriately setting the variety or blending amount of the raw materials, charging conditions (such as the addition timing of the raw materials), yeast type, or fermentation conditions. Here, in Process (3), it is preferable to measure the contents of these components to determine whether they are within the above ranges. And, assuming that there are components outside the range among these components, it is preferable to perform adjustment based on the addition of the component outside the range or adjustment based on dilution.

[0208] In addition, the adjustment of the contents of the respective components in this process can be carried out in parallel with Process (1) and / or Process (2), can be carried out between Process (1) and Process (2), or can also be carried out after Process (2). Furthermore, the confirmation of the contents of the respective components in this process can be carried out at any of the above times, but it is preferable to confirm the contents of the respective components after Process (2). As a result, if there are components that need to be adjusted, the adjustment of the contents of these components can be carried out.

[0209] In one aspect of the present invention, when manufacturing a non-alcoholic fermented beer-flavored beverage, it is preferable to further perform Processes (4) and (5).

[0210] · Process (4): A process for removing the alcohol component from the fermentation solution after Process (2).

[0211] · Step (5): A step of adjusting the amount of carbon dioxide after step (4).

[0212] In the case of manufacturing a non-alcoholic fermented beer-flavored beverage, step (3) can be carried out between step (2) and step (4), or between step (4) and step (5), or after step (5), but it is preferably carried out at least after step (4).

[0213] 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.

[0214] In addition, after step (4), while the alcohol component is removed from the solution, carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide through step (5).

[0215] As a method for adjusting the amount of carbon dioxide, it can be added by mixing the solution after step (4) with carbonated water, and in addition, carbon dioxide can also be directly added to the solution after step (4).

[0216] 2.2 Method for manufacturing a non-fermented beer-flavored beverage

[0217] 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 a non-fermented beer-flavored beverage. 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.

[0218] · Step (a): A step of obtaining a primary raw material liquid by performing at least one of saccharification treatment, boiling treatment, and treatment for removing solid components using various raw materials.

[0219] · Step (b): A step of adding alcohol to the primary raw material liquid as needed and adding carbon dioxide by carbonation treatment.

[0220] · Step (c): A step of confirming and / or adjusting the contents of 4VG, ethyl n-butyrate, and at least one lactone selected from γ-decalactone and γ-undecalactone.

[0221] In addition, if necessary, precipitates can also be separated and removed by filtration, centrifugation, etc. at each stage. These steps can easily manufacture a non-fermented beer-flavored beverage by using the manufacturing process of ordinary soft drinks even without fermentation equipment.

[0222] As a specific method for obtaining the primary raw material liquid through step (a), the same method as the above step (1) can be cited.

[0223] Moreover, when manufacturing a non-fermented alcoholic beer-flavored beverage, through step (b), liquor can be added to the primary raw material liquid to obtain an alcoholic raw material liquid. The liquor to be added is not particularly limited. For example, it can include spirits such as raw material alcohol, shochu, awamori, whisky, brandy, vodka, rum, tequila, gin, etc.

[0224] Through the carbonation treatment in step (b), carbon dioxide can be added to the primary raw material liquid or the alcoholic raw material liquid to produce a carbonated beverage.

[0225] In addition, as a method for 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 through mixing with carbonated water on the basis of preparing these raw material liquids in a thick state. Additionally, when adding carbon dioxide, additives such as preservatives, sweeteners, flavors, acidulants, pigments, etc. can also be added as needed.

[0226] Furthermore, in order to remove the substances causing precipitation or off-flavors, it is preferred to perform a treatment for removing precipitation before the carbonation step.

[0227] Moreover, the same as the above step (3), as step (c), it is preferred to perform a step of confirming and / or adjusting the contents of 4VG, ethyl n-butyrate, and the lactones.

[0228] Step (c) can be performed between step (a) and step (b), or after step (a) and step (b). In addition, it can also be performed in parallel with step (a) and / or step (b).

[0229] The beer-flavored beverage of one embodiment of the present invention thus obtained is filled into a specified container and circulated in the market as a product.

[0230] As a method for container packaging of the beer-flavored beverage, it is not particularly limited, 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. Any form and material of container can be used in the container packaging step. As examples of the container, the containers described in "1.4 Container Beverages" can be cited.

[0231] Examples

[0232] Hereinafter, the present invention will be further described in detail through examples, but the present invention is not limited by these examples.

[0233] Examples 1 to 18, Comparative Examples 1 to 14

[0234] <Preparation of Beverage>

[0235] After putting crushed barley malt and enzymes into a charging tank filled with 120 L of warm water, the temperature is raised step by step and maintained, and the malt dregs are filtered off to obtain wort. Then, this wort is put into a boiling kettle, hops are further added, and in addition, a sugar solution is added as needed to achieve the malt ratios described in Tables 1 to 4, and a boiling treatment is carried out. After the boiling treatment, a solid-liquid separation treatment is carried out, and the obtained clear wort is cooled, and then aerated with oxygen to obtain a pre-fermentation liquid before yeast addition.

[0236] Brewer's yeast (top-fermenting yeast) is added to the thus obtained pre-fermentation liquid, 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 the need, extracts are added to adjust water and each component so that 4VG, ethyl n-butyrate, γ-decalactone, γ-undecalactone, and the original wort reach the values described in Tables 1 to 4, and each beer-flavored beverage is prepared.

[0237] In addition, in each example and comparative example, the type, addition amount, and addition timing of the enzymes are appropriately set, and the set temperature and holding time in each temperature range during the preparation of wort are adjusted respectively so as to achieve the total polyphenol amount and proline content shown in Tables 1 to 4. In addition, regarding the contents of 4VG, ethyl n-butyrate, γ-decalactone, and γ-undecalactone, on the basis of appropriately setting the type of yeast or fermentation conditions, addition is carried out as needed, and adjustment is carried out respectively so as to achieve the contents shown in Tables 1 to 4.

[0238] <Sensory Evaluation>

[0239] For the beverages obtained in Examples 1 to 18 and Comparative Examples 1 to 14 cooled to about 4°C, six professional reviewers who are trained daily 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.

[0240] In addition, during the evaluation, samples conforming to 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.

[0241] [Criteria for the Presence or Absence of a Refreshing Aroma Suitable for a Beer-Flavored Beverage]

[0242] "3": A refreshing aroma suitable for a beer-flavored beverage is strongly felt.

[0243] · "2": A refreshing aroma suitable for beer - flavored beverages is sensed.

[0244] . "1": A refreshing aroma suitable for beer - flavored beverages is hardly sensed.

[0245] [Standard for the presence or absence of a sweet smell suitable for beer - flavored beverages]

[0246] . "3": A strong sweet smell suitable for beer - flavored beverages is sensed.

[0247] · "2": A sweet smell suitable for beer - flavored beverages is sensed.

[0248] . "1": A sweet smell suitable for beer - flavored beverages is hardly sensed.

[0249] In addition, the comprehensive evaluation based on the evaluation results of the above - mentioned "presence or absence of a refreshing aroma suitable for beer - flavored beverages" and "presence or absence of a sweet smell suitable for beer - flavored beverages" is evaluated in four grades according to the following criteria.

[0250] . "A": The evaluations of both "presence or absence of a refreshing aroma suitable for beer - flavored beverages" and "presence or absence of a sweet smell suitable for beer - flavored beverages" are 2.5 or more.

[0251] . "B": The evaluations of both "presence or absence of a refreshing aroma suitable for beer - flavored beverages" and "presence or absence of a sweet smell suitable for beer - flavored beverages" are 2.0 or more, but do not fall into the above "A" evaluation.

[0252] . "C": The evaluation of one of "presence or absence of a refreshing aroma suitable for beer - flavored beverages" and "presence or absence of a sweet smell suitable for beer - flavored beverages" is less than 2.0.

[0253] . "D": The evaluations of both "presence or absence of a refreshing aroma suitable for beer - flavored beverages" and "presence or absence of a sweet smell suitable for beer - flavored beverages" are less than 2.0.

[0254] [Table 1]

[0255] Table 1

[0256]

[0257] [Table 2]

[0258] Table 2

[0259]

[0260] [Table 3]

[0261] Table 3

[0262]

[0263] [Table 4]

[0264] Table 4

[0265]

[0266] From Tables 1 to 2, it was found that the beverages prepared in Examples 1 to 18 had a good balance and a refreshing aroma and sweet smell suitable for beer - flavored beverages. On the other hand, from Tables 3 to 4, it was found that the beverages prepared in Comparative Examples 1 to 14 had at least one of the refreshing aroma and sweet smell suitable for beer - flavored beverages being weak, and the balance between the two was poor.

[0267] Examples 19 - 27, Comparative Example 15

[0268] [Preparation of Beverage]

[0269] For the beverage prepared in Example 1, 4VG was added to prepare a beverage with the 4VG content shown in Table 5.

[0270] [Sensory Evaluation]

[0271] For the beverages obtained in Examples 1, 19 - 27 and Comparative Example 15 cooled to about 4°C, six professionally trained panelists conducted an evaluation on the "presence or absence of an unpleasant smoked - like 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 professionally trained panelists was calculated. The results are shown in Table 5.

[0272] 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 panelists. Moreover, in any of the sensory evaluations in Table 5, for the same beverage, no difference in score values of 2.0 or more was confirmed among the professional panelists.

[0273] [Criteria for the Presence or Absence of an Unpleasant Smoked - like Aroma]

[0274] ."3": There is no unpleasant smoked - like aroma felt at all.

[0275] ."2": There is basically no unpleasant smoked - like aroma felt.

[0276] ."1": An unpleasant smoked - like aroma is strongly felt.

[0277] [Table 5]

[0278] Table 5

[0279]

[0280] From Table 5, it was found that the unpleasant smoked general aroma of the beverages prepared in Examples 1, 19 to 27 was suppressed. On the other hand, the unpleasant smoked general aroma of the beverage prepared in Comparative Example 15 was strongly felt.

[0281] In addition, by the same method as above, sensory evaluations were conducted on 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 prepared in Examples 19 to 27 and Comparative Example 15. Based on the same criteria as above, the comprehensive evaluation based on these evaluations was rated on a three-point scale. As a result of this comprehensive evaluation, the beverages of Examples 19 to 27 were rated "A" or "B", while the beverage of Comparative Example 15 was rated "C".

Claims

1. A beer-flavored beverage, characterized in that: it contains 4-vinylguaiacol at 1000 mass ppb or less, the content of ethyl n-butyrate is 140 mass ppb or more, it contains at least one lactone selected from γ-decalactone and γ-undecalactone, the ratio of the content of ethyl n-butyrate to the total content of the lactones, i.e., ethyl n-butyrate / the lactones, is 1100 or less, where the units of the content of ethyl n-butyrate and the total content of the lactones are both: mass ppb.

2. The beer-flavored beverage according to claim 1, wherein The total content of the lactones is 0.2 mass ppb or more.

3. The beer-flavored beverage according to claim 1 or 2, characterized in that, The ratio of the total content of ethyl n-butyrate and the lactones to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + the lactones) / 4-vinylguaiacol, is 1.5 to 11.0, where the units of the total content of ethyl n-butyrate and the lactones and the content of 4-vinylguaiacol are all: mass ppb.

4. The beer-flavored beverage according to claim 1 or 2, characterized in that, The bitterness value is less than 60 BUs.

5. The beer-flavored beverage according to claim 1 or 2, characterized in that, It is a fermented beer-flavored beverage.

6. The beer-flavored beverage according to claim 1 or 2, characterized in that, The original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0 mass%.

7. The beer-flavored beverage according to claim 1 or 2, characterized in that, The total polyphenol content is 60 to 300 mass ppm.

8. The beer-flavored beverage according to claim 1 or 2, characterized in that, The proline concentration is 3.5 to 60.0 mass ppm.

9. The beer-flavored beverage according to claim 1 or 2, characterized in that, The malt ratio is 50 to 100 mass%.

10. 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 9, characterized in that: it has a step of adding yeast to a raw material containing water and malt for alcoholic fermentation.

11. The manufacturing method of the beer-flavored beverage according to claim 10, characterized in that, The yeast is top-fermenting yeast.

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