beer-tasting beverage with reduced grassy taste and a light aftertaste

Abstract

To provide a beer-taste beverage in which a grassy taste is reduced and a light and brisk aftertaste is imparted, and a method for producing the same. In a beer-taste beverage, the problem of the present application can be solved if at least one of the following (A) to (C) is satisfied. (A) The containing concentration of ethyl 2-methylbutanoate is 15 ppb or more; (B) The containing concentration of ethyl 2-methylbutanoate is 45 ppb or more; (C) The containing concentration of diethyl succinate is 520 ppb or more.

Description

Technical Field

[0001] This invention relates to beer-flavored beverages and methods for manufacturing the same. More specifically, it relates to beer-flavored beverages with reduced grassy notes and a pleasant aftertaste, and methods for manufacturing the same. Background Technology

[0002] One of the key characteristics of beer-flavored beverages is bitterness. However, if a beer-flavored beverage is given bitterness, it is often accompanied by a grassy aroma (a grassy aroma with solvent or resinous notes). For example, in the beer-making process, there is a common method of boiling bitter ingredients in the wort during the wort-making process to evaporate or reduce the grassy aroma. However, this method also leaves a grassy aroma in the beer. Some consumers tend to avoid this grassy aroma; therefore, to create beer-flavored beverages with a more appealing taste, there is a demand for reducing this grassy aroma. In addition, if a beer-flavored beverage is given bitterness, it will be accompanied by a strong aftertaste on the tongue, and the pleasant aftertaste is easily compromised.

[0003] As a technique for reducing grassy taste, for example, Patent Document 1 discloses a method for manufacturing a beer-flavored effervescent beverage, which includes: a step of boiling a raw material liquid containing components derived from grains; and a step of adjusting the composition of the raw material liquid in such a way that the linalool / β-citronellol (mass ratio) is 1.0 or more and the myrcene / β-citronellol (mass ratio) is 1.0 or less. However, it has been unknown until now that by containing ethyl 2-methylbutyrate, ethyl isovalerate, and / or diethyl succinate at specified concentrations in the beer-flavored beverage, the grassy taste of the beer-flavored beverage can be reduced and a light aftertaste can be imparted.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 2020-127374 Summary of the Invention

[0007] The problem that the invention aims to solve

[0008] The subject of this invention is to provide a beer-flavored beverage with reduced grassy taste and a light aftertaste, and a method for manufacturing the same.

[0009] Methods for solving problems

[0010] In order to solve the above problems, the inventors conducted in-depth research and found that if the beer-flavored beverage contains ethyl 2-methylbutyrate, ethyl isovalerate and / or diethyl succinate at a specified concentration, a beer-flavored beverage with reduced grassy taste and a light aftertaste can be obtained, thus completing the present invention.

[0011] That is, according to the present invention, the following invention is provided. [1]

[0013] A beer-flavored beverage that satisfies at least one of the following conditions (A) to (C).

[0014] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb. [2]

[0016] A beer-flavored beverage that satisfies at least one of the following conditions (D) to (F).

[0017] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. [3]

[0019] A beer-flavored beverage that satisfies the following condition (G).

[0020] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. [4]

[0022] A method for manufacturing a beer-flavored beverage includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C).

[0023] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb. [5]

[0025] A method for manufacturing a beer-flavored beverage includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F).

[0026] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. [6]

[0028] A method for manufacturing a beer-flavored beverage includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage meets the following condition (G).

[0029] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. [7]

[0031] A method for reducing the grassy taste of a beer-flavored beverage and imparting a light aftertaste includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C).

[0032] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb. [8]

[0034] A method for reducing the grassy taste of a beer-flavored beverage and imparting a light aftertaste includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F).

[0035] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. [9]

[0037] A method for reducing the grassy taste of a beer-flavored beverage and imparting a light aftertaste includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage meets the following condition (G).

[0038] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0039] Invention Effects

[0040] According to the present invention, a beer-flavored beverage with reduced grassy taste and a light aftertaste, and a method thereof can be provided. Detailed Implementation

[0041] The present invention includes the following embodiments.

[0042] [1-1] A beer-flavored beverage (hereinafter also referred to as "the first beverage of the present invention"), which satisfies at least one of the following conditions (A) to (C).

[0043] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

[0044] [1-2] A beer-flavored beverage (hereinafter also referred to as "the second beverage of the present invention"), which satisfies at least one of the following conditions (D) to (F).

[0045] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0046] [1-3] A beer-flavored beverage (hereinafter also referred to as "the third beverage of the present invention") that satisfies the following condition (G).

[0047] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0048] (Hereinafter, "the first beverage of the present invention," "the second beverage of the present invention," and "the third beverage of the present invention" will be collectively referred to as "the beverage of the present invention.")

[0049] [2-1] A method for manufacturing a beer-flavored beverage (hereinafter also referred to as "the first manufacturing method of the present invention") includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C).

[0050] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

[0051] [2-2] A method for manufacturing a beer-flavored beverage (hereinafter also referred to as "the second manufacturing method of the present invention") includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F).

[0052] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0053] [2-3] A method for manufacturing a beer-flavored beverage (hereinafter also referred to as "the third manufacturing method of the present invention") includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies the following condition (G).

[0054] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0055] (Hereinafter, "the first manufacturing method of the present invention", "the second manufacturing method of the present invention" and "the third manufacturing method of the present invention" will be collectively referred to as "the manufacturing method of the present invention")

[0056] [3-1] A method for reducing the grassy taste of beer-flavored beverages and imparting a light aftertaste (hereinafter also referred to as "the first aroma enhancement method of the present invention") includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C).

[0057] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

[0058] [3-2] A method for reducing the grassy taste of beer-flavored beverages and imparting a light aftertaste (hereinafter also referred to as "the second aroma enhancement method of the present invention") includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F).

[0059] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0060] [3-3] A method for reducing the grassy taste of beer-flavored beverages and imparting a light aftertaste (hereinafter also referred to as "the third flavor enhancement method of the present invention") includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies the following (G) condition.

[0061] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0062] (Hereinafter, the “first fragrance enhancement method of the present invention,” the “second fragrance enhancement method of the present invention,” and the “third fragrance enhancement method of the present invention” will be collectively referred to as the “fragrance enhancement method of the present invention.”)

[0063] It should be noted that in this specification, ppb represents the mass per unit volume.

[0064] (A)

[0065] In the first beverage of the present invention, when ethyl 2-methylbutyrate is used, the concentration of ethyl 2-methylbutyrate is 15 ppb or more. In beer-flavored beverages, if the concentration of ethyl 2-methylbutyrate is 15 ppb or more, the grassy taste is reduced and a light aftertaste is imparted. Furthermore, from the viewpoint of obtaining even better results, in addition to 15 ppb or more, the lower limit value of the concentration of ethyl 2-methylbutyrate is preferably 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, 100 ppb or more, 110 ppb or more, 120 ppb or more, 130 ppb or more, 140 ppb or more, 150 ppb or more, 160 ppb or more, 170 ppb or more, 180 ppb or more, 190 ppb or more, or 200 ppb or more. In the first beverage of the present invention, when ethyl 2-methylbutyrate is used, there is no particular upper limit to the concentration of ethyl 2-methylbutyrate. For example, values ​​of 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less are possible. From the viewpoint of obtaining a more pleasant aftertaste, values ​​of 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less are preferred. These lower and upper limits can be combined arbitrarily.

[0066] (B)

[0067] In the first beverage of the present invention, when ethyl isovalerate is used, the concentration of ethyl isovalerate is 45 ppb or more. In beer-flavored beverages, if the concentration of ethyl isovalerate is 45 ppb or more, the grassy taste is reduced and a light aftertaste is imparted. Furthermore, from the viewpoint of obtaining even better results, in addition to 45 ppb or more, the lower limit value of the concentration of ethyl isovalerate is preferably 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, 100 ppb or more, 110 ppb or more, 120 ppb or more, 130 ppb or more, 140 ppb or more, 150 ppb or more, 160 ppb or more, 170 ppb or more, 180 ppb or more, 190 ppb or more, or 200 ppb or more. In the first beverage of the present invention, when ethyl isovalerate is used, there is no particular upper limit to the concentration of ethyl isovalerate. For example, values ​​of 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less are possible. From the viewpoint of obtaining a more pleasant aftertaste, values ​​of 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less are preferred. These lower and upper limits can be combined arbitrarily.

[0068] (C)

[0069] In the first beverage of the present invention, when diethyl succinate is used, the concentration of diethyl succinate is 520 ppb or more. In beer-flavored beverages, if the concentration of diethyl succinate is 520 ppb or more, the grassy taste is reduced and a light aftertaste is imparted. Furthermore, from the viewpoint of obtaining even better results, in addition to 520 ppb or more, the lower limit value of the concentration of diethyl succinate is preferably 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, or 1000 ppb or more. In the first beverage of the present invention, when diethyl succinate is used, there is no particular limitation on the upper limit of the concentration of diethyl succinate. For example, values ​​of 10,000 ppb or less, 7,000 ppb or less, 5,000 ppb or less, 4,000 ppb or less, 3,500 ppb or less, 3,000 ppb or less, 2,500 ppb or less, 2,000 ppb or less, 1,500 ppb or less, and 1,000 ppb or less are possible. From the viewpoint of obtaining a more pleasant aftertaste, values ​​of 950 ppb or less, 900 ppb or less, 850 ppb or less, 800 ppb or less, 750 ppb or less, and 700 ppb or less are possible. Values ​​of 650 ppb or less and 600 ppb or less are possible. These lower and upper limits can be combined arbitrarily.

[0070] (D)

[0071] In the second beverage of the present invention, when ethyl 2-methylbutyrate and ethyl isovalerate are used, the concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more. In beer-flavored beverages, if the concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more, the grassy flavor is reduced, and a light aftertaste is imparted. Furthermore, from the viewpoint of achieving higher efficiency, in addition to 1 ppb or more, the lower limit of the concentration of ethyl 2-methylbutyrate is preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more, in addition to 1.5 ppb or more, in addition to 1.5 ppb or more, preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. The lower limits for ethyl 2-methylbutyrate and ethyl isovalerate can be combined arbitrarily.

[0072] In the second beverage of the present invention, when ethyl 2-methylbutyrate and ethyl isovalerate are used, there is no particular upper limit on the concentration of ethyl 2-methylbutyrate and ethyl isovalerate. For example, the upper limit for ethyl 2-methylbutyrate can be 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less. From the viewpoint of obtaining a more pleasant aftertaste, the upper limit can preferably be 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, and 130 ppb or less. The upper limits of the concentration of ethyl isovalerate can be listed as follows: below 5000 ppb, below 4000 ppb, below 3000 ppb, below 2000 ppb, below 1500 ppb, below 1000 ppb, below 800 ppb, below 700 ppb, below 600 ppb, below 500 ppb, below 400 ppb, below 300 ppb, and below 200 ppb. From the viewpoint of obtaining a lighter aftertaste, the upper limits of the concentration of ethyl isovalerate can be listed as follows: below 120 ppb, below 110 ppb, and below 100 ppb. The upper limits of the concentration of ethyl 2-methylbutyrate and the upper limits of the concentration of ethyl isovalerate can be combined arbitrarily.

[0073] In addition, the lower and upper limits of the concentration of ethyl 2-methylbutyrate can be combined arbitrarily, as can the lower and upper limits of the concentration of ethyl isovalerate.

[0074] (E)

[0075] In the second beverage of the present invention, when ethyl isovalerate and diethyl succinate are used, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. In beer-flavored beverages, if the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more, the grassy flavor is reduced, and a light aftertaste is imparted. Furthermore, from the viewpoint of achieving higher efficiency, in addition to 1.5 ppb or more, the lower limit for the concentration of ethyl isovalerate is preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. And, in addition to 10 ppb or more, the lower limit for the concentration of diethyl succinate is preferably 10 ppb or more. In addition to values ​​above pb, preferred values ​​may also include 15 ppb or higher, 20 ppb or higher, 30 ppb or higher, 40 ppb or higher, 50 ppb or higher, 100 ppb or higher, 200 ppb or higher, 300 ppb or higher, 400 ppb or higher, 500 ppb or higher, 520 ppb or higher, 550 ppb or higher, 600 ppb or higher, 650 ppb or higher, 700 ppb or higher, 750 ppb or higher, 800 ppb or higher, 850 ppb or higher, 900 ppb or higher, 950 ppb or higher, or 1000 ppb or higher. These lower limits for ethyl isovalerate and diethyl succinate can be combined arbitrarily.

[0076] In the second beverage of the present invention, when ethyl isovalerate and diethyl succinate are used, there is no particular limitation on the upper limit of the concentration of ethyl isovalerate and diethyl succinate. For example, the upper limit of ethyl isovalerate can be 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less. From the viewpoint of obtaining a more pleasant aftertaste, the upper limit can preferably be 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, and 140 ppb or less. The upper limits for the concentration of diethyl succinate can be listed as follows: below 10000 ppb, below 7000 ppb, below 5000 ppb, below 4000 ppb, below 3500 ppb, below 3000 ppb, below 2500 ppb, below 2000 ppb, below 1500 ppb, and below 1000 ppb. From the viewpoint of obtaining a lighter aftertaste, the upper limits can preferably be listed as below 950 ppb, below 900 ppb, below 850 ppb, below 800 ppb, below 750 ppb, and below 700 ppb. More preferably, the upper limits can be listed as below 650 ppb and below 600 ppb. These upper limits for the concentration of ethyl isovalerate and the upper limits for the concentration of diethyl succinate can be combined arbitrarily.

[0077] In addition, the lower and upper limits of the concentration of ethyl isovalerate can be combined arbitrarily, as can the lower and upper limits of the concentration of diethyl succinate.

[0078] (F)

[0079] In the second beverage of the present invention, when ethyl 2-methylbutyrate and diethyl succinate are used, the concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. In beer-flavored beverages, if the concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more, the grassy flavor is reduced, and a light aftertaste is imparted. Furthermore, from the viewpoint of achieving higher efficiency, in addition to 1 ppb or more, the lower limit for the concentration of ethyl 2-methylbutyrate is preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. And, in addition to 10 ppb or more, the lower limit for the concentration of diethyl succinate is also preferably 10 ppb or more. In addition, preferred values ​​may also include 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 100 ppb or more, 200 ppb or more, 300 ppb or more, 400 ppb or more, 500 ppb or more, 520 ppb or more, 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, or 1000 ppb or more. These lower limits for ethyl 2-methylbutyrate and diethyl succinate can be combined arbitrarily.

[0080] In the second beverage of the present invention, when ethyl 2-methylbutyrate and diethyl succinate are used, there is no particular limitation on the upper limit of the concentration of ethyl 2-methylbutyrate and diethyl succinate. For example, the upper limit of ethyl 2-methylbutyrate can be 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less. From the viewpoint of obtaining a more pleasant aftertaste, the upper limit can preferably be 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less. The upper limits for the concentration of diethyl succinate can be listed as follows: below 10,000 ppb, below 7,000 ppb, below 5,000 ppb, below 4,000 ppb, below 3,500 ppb, below 3,000 ppb, below 2,500 ppb, below 2,000 ppb, below 1,500 ppb, and below 1,000 ppb. From the viewpoint of obtaining a lighter aftertaste, the upper limits can preferably be listed as below 950 ppb, below 900 ppb, below 850 ppb, below 800 ppb, below 750 ppb, and below 700 ppb. More preferably, the upper limits can be listed as below 650 ppb and below 600 ppb. These upper limits for the concentration of ethyl isovalerate and the upper limits for the concentration of diethyl succinate can be combined arbitrarily.

[0081] In addition, the lower and upper limits of the concentration of ethyl 2-methylbutyrate can be combined arbitrarily, as can the lower and upper limits of the concentration of diethyl succinate.

[0082] (G)

[0083] In the third beverage of the present invention, the concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. In beer-flavored beverages, if the concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more, then compared with the cases of (D), (E), or (F) above, the grassy flavor is further reduced, and a lighter aftertaste is further imparted. Furthermore, from the viewpoint of achieving higher efficiency, in addition to 1 ppb or more, the lower limit for the concentration of ethyl 2-methylbutyrate is preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. Similarly, in addition to 1.5 ppb or more, the lower limit for the concentration of ethyl isovalerate is preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, or 5 ppb or more. The concentrations of diethyl succinate are 0 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. Furthermore, as a lower limit for the concentration of diethyl succinate, in addition to 10 ppb or more, preferably 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 100 ppb or more, 200 ppb or more, 300 ppb or more, 400 ppb or more, 500 ppb or more, 520 ppb or more, 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, or 1000 ppb or more. The lower limits for ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate can be combined arbitrarily.

[0084] In the third beverage of this invention, there is no particular upper limit on the concentration of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate. For example, the upper limit for ethyl 2-methylbutyrate could be 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less, to obtain a lighter... From the perspective of a fast aftertaste, the preferred concentrations of ethyl isovalerate can be listed as below 190 ppb, below 180 ppb, below 170 ppb, below 160 ppb, below 150 ppb, below 140 ppb, below 130 ppb, below 120 ppb, below 110 ppb, and below 100 ppb. The upper limits for the concentration of ethyl isovalerate can be listed as below 5000 ppb, below 4000 ppb, below 3000 ppb, below 2000 ppb, below 1500 ppb, below 1000 ppb, below 800 ppb, and below 700 ppb. Below 0.00 ppb, below 600 ppb, below 500 ppb, below 400 ppb, below 300 ppb, below 200 ppb; from the perspective of obtaining a lighter aftertaste, preferably below 190 ppb, below 180 ppb, below 170 ppb, below 160 ppb, below 150 ppb, below 140 ppb, below 130 ppb, below 120 ppb, below 110 ppb, below 100 ppb. The upper limit of the concentration of diethyl succinate could be, for example, 10000 ppb. The concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate can be arbitrarily listed below 7000 ppb, 5000 ppb, 4000 ppb, 3500 ppb, 3000 ppb, 2500 ppb, 2000 ppb, 1500 ppb, and 1000 ppb, respectively, from the viewpoint of obtaining a more pleasant aftertaste. Concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate can be arbitrarily combined.

[0085] In addition, the lower and upper limits of the concentration of ethyl 2-methylbutyrate can be combined arbitrarily, as can the lower and upper limits of the concentration of ethyl isovalerate and diethyl succinate.

[0086] In this specification, the concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate, when these components are pre-contained in a beer-flavored beverage, refer to the concentrations including the amount pre-contained in the beer-flavored beverage.

[0087] The concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate in beer-flavored beverages can be determined, for example, by known methods such as gas chromatography and high-performance liquid chromatography.

[0088] In this invention, there are no particular limitations on the method for adjusting the concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate in beer-flavored beverages. For example, adjustments can be made by adding each component, or a composition or raw material containing each component, to the beer-flavored beverage. For example, commercially available products such as refined versions of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate can be used for adjusting the concentrations of each component. Furthermore, the components used in this invention can be synthetic products or substances derived from natural sources.

[0089] (Beer-flavored beverage)

[0090] In this instruction manual, "beer-flavored beverage" refers to a beverage with a beer-like aroma, and also includes "beer," "sparkling wine," "other brewed wines," "liqueurs," and "mixed spirits" as defined in the Alcohol Tax Law (as of October 1, 2020). Beer-flavored beverages can be alcoholic beverages with an alcohol content of 1% or higher, or non-alcoholic beer-flavored beverages with an alcohol content of less than 1% or higher. It should be noted that, unless otherwise specified, alcohol in this instruction manual refers to ethanol.

[0091] The alcohol content of the beer-flavored alcoholic beverage of the present invention is not particularly limited. The lower limit of the alcohol content of the beer-flavored alcoholic beverage can be, for example, 1v / v% or higher, 1.5v / v% or higher, 2v / v% or higher, 2.5v / v% or higher, 3v / v% or higher, 3.5v / v% or higher, 4v / v% or higher, 4.5v / v% or higher, 5v / v% or higher, 5.5v / v% or higher, 6v / v% or higher, 6.5v / v% or higher, 7v / v% or higher, 7.5v / v% or higher, 8v / v% or higher, 8.5v / v% or higher, and 9v / v% or higher. ≥9.5V / V%, ≥10V / V%, ≥11V / V%, ≥12V / V%, ≥13V / V%, ≥14V / V%, ≥15V / V%, ≥16V / V%, ≥17V / V%, ≥18V / V%, ≥19V / V%, ≥20V / V%, ≥25V / V%, ≥30V / V%, ≥35V / V%, ≥40V / V%, ≥45V / V%, ≥50V / V%. In addition, the upper limit of alcohol content for beer-flavored alcoholic beverages can be, for example, below 60v / v%, below 50v / v%, below 35v / v%, below 20v / v%, below 15v / v%, below 10v / v%, below 9.5v / v%, below 9v / v%, below 8.5v / v%, below 8v / v%, below 7.5v / v%, below 7v / v%, below 6.5v / v%, below 6v / v%, below 5.5v / v%, below 5v / v%, below 4.5v / v%, below 4v / v%, below 3.5v / v%, or below 3v / v%. These lower and upper limits can be combined arbitrarily.

[0092] Non-alcoholic beer-flavored beverages are beverages that do not actually contain alcohol. The alcohol content of a non-alcoholic beer-flavored beverage must be less than 1 v / v%, which can be below 0.5 v / v%, below 0.1 v / v%, or less than 0.05 v / v% (0.0 v / v%) or 0.005 v / v% (0.00 v / v%).

[0093] It should be noted that, in this instruction manual, the alcohol content of beer-flavored beverages can be determined by any known method, such as the "BCOJ Beer Analysis Method 8.3.6 Alcohol Analyzer Method" as stipulated by the Japanese National Tax Agency.

[0094] The beer-flavored beverage of the present invention can be a beverage that has not undergone a fermentation process using microorganisms such as yeast, or a beverage that has undergone a fermentation process (preferably alcoholic fermentation) using microorganisms such as yeast (preferably yeast). Furthermore, the beer-flavored beverage of the present invention can also be a beer-flavored beverage using hops and malt, a beer-flavored beverage using hops but not malt, a beer-flavored beverage using malt but not hops, or a beer-flavored beverage using neither hops nor malt. Preferred embodiments of the beer-flavored beverage of the present invention include beer-flavored beverages using hops and malt, beer-flavored beverages using hops but not malt, and beer-flavored beverages using malt but not hops. Furthermore, preferred embodiments of the beer-flavored beverage of the present invention include beer-flavored fermented beverages (e.g., beer-flavored alcoholic fermented beverages) using hops and malt, beer-flavored fermented beverages (e.g., beer-flavored alcoholic fermented beverages) using hops but not malt, and beer-flavored fermented beverages (e.g., beer-flavored alcoholic fermented beverages) using malt but not hops. In addition, as a preferred embodiment of the beer-flavored beverage of the present invention, beer-flavored fermented beverages (e.g., beer-flavored alcoholic fermented beverages) using hops and malt can be cited as examples.

[0095] In the case that the beer-flavored beverage of the present invention is a beer-flavored alcoholic beverage using malt, the malt ratio of the beer-flavored alcoholic beverage is not particularly limited, and can be 10% or more by mass, 20% or more by mass, 30% or more by mass, 40% or more by mass, 45% or more by mass, 50% or more by mass, 55% or more by mass, 60% or more by mass, 65% or more by mass, 66% or more by mass, 67% or more by mass, 68% or more by mass, 70% or more by mass, 75% or more by mass, 80% or more by mass, 85% or more by mass, 90% or more by mass, or 90% or more by mass. The malt percentage can be 5% or more, 98% or more, or 100% by mass. Alternatively, it can be less than 100% by mass, less than 98% by mass, less than 95% by mass, less than 90% by mass, less than 85% by mass, less than 80% by mass, less than 75% by mass, less than 70% by mass, less than 68% by mass, less than 67% by mass, less than 66% by mass, less than 65% by mass, less than 60% by mass, less than 55% by mass, less than 50% by mass, less than 45% by mass, less than 40% by mass, less than 30% by mass, less than 20% by mass, or less than 10% by mass. These lower and upper limits can be combined arbitrarily. In this specification, the "malt ratio" of beer-flavored alcoholic beverages refers to the value calculated according to the interpretations and notices of the Liquor Tax Law and the Liquor Administration Relations Ordinance, which came into effect on April 1, 2018.

[0096] As a non-alcoholic beer-flavored beverage, it can be a beverage that has not undergone a fermentation process using microorganisms such as yeast, or it can be a beverage that has undergone a fermentation process using microorganisms such as yeast (preferably yeast) (preferably alcoholic fermentation). Examples of non-alcoholic beer-flavored beverages that have undergone a fermentation process using microorganisms such as yeast include beverages obtained by shortening the alcoholic fermentation time using microorganisms such as yeast compared to conventional methods for manufacturing alcoholic beer-flavored beverages; beverages obtained by using microorganisms such as yeast with low or no alcohol-producing ability; beverages obtained by inhibiting alcoholic fermentation using microorganisms such as yeast at low temperatures; beverages obtained by removing microorganisms such as yeast during alcoholic fermentation; and beverages obtained by de-alcoholizing alcoholic beer-flavored beverages.

[0097] In the case of a non-alcoholic beer-flavored beverage using malt according to the present invention, the malt ratio of the non-alcoholic beer-flavored beverage is not particularly limited, and can be 5% or more by mass, 10% or more by mass, 20% or more by mass, 30% or more by mass, 40% or more by mass, 50% or more by mass, 60% or more by mass, or 70% or more by mass. Alternatively, it can be less than 80% by mass, less than 70% by mass, less than 60% by mass, less than 50% by mass, less than 40% by mass, less than 30% by mass, less than 20% by mass, or less than 10% by mass. These lower and upper limits can be combined arbitrarily. In this specification, the "malt ratio" of the non-alcoholic beer-flavored beverage refers to the proportion (by mass%) of the mass of malt relative to the total mass of the dried raw materials other than water.

[0098] In the case of a beer-flavored beverage of the present invention that does not use malt, grains other than malt can be used instead of malt. Furthermore, the beer-flavored beverage of the present invention can also combine grains other than malt with malt. Examples of such grains other than malt include cereals that are not malted (barley, wheat, rye, wild oats, oats, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, legumes (soybeans, peas, etc.), buckwheat, sorghum rice, millet, barley, and starch and extracts derived from them. It should be noted that raw materials other than malt that are assimilated by yeast (carbon source, nitrogen source) can also be used. Examples of carbon sources that are assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their saccharide solutions; examples of nitrogen sources include yeast extracts, amino acid-containing materials (e.g., soybean protein), and their breakdown products.

[0099] The beer-flavored beverage of the present invention may or may not contain alcoholic ingredients. Examples of alcoholic ingredients include brewed alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy, or spirits (continuously distilled spirits, single-distilled spirits, etc.). When alcoholic ingredients are added, spirits are preferably included.

[0100] The pH of the beer-flavored beverage of this invention is not particularly limited. Lower limits may include, for example, 2.0 or higher, 2.3 or higher, 2.5 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, and 4.0 or higher. Upper limits may include, for example, 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.8 or lower, 4.7 or lower, 4.6 or lower, 4.5 or lower, 4.4 or lower, 4.3 or lower, 4.2 or lower, 4.1 or lower, and 4.0 or lower. These lower and upper limits can be combined arbitrarily.

[0101] (The beverage of this invention)

[0102] As the first beverage of the present invention, there are no particular limitations as long as it is a beer-flavored beverage that satisfies at least one of the following conditions (A) to (C).

[0103] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

[0104] In this specification, the term "at least one of (A) to (C)" is not particularly limited as long as it is at least one of (A) to (C). It can be one of (A) to (C), at least two of (A) to (C), two of (A) to (C), or three of (A) to (C).

[0105] Specifically, as two conditions in “(A) to (C)” above, we can list the conditions as “(A) and (B)”, “(B) and (C)”, and “(A) and (C)”.

[0106] As the second beverage of the present invention, there are no particular limitations as long as it is a beer-flavored beverage that satisfies at least one of the following conditions (D) to (F).

[0107] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0108] In this specification, "at least one of (D) to (F)" is not particularly limited as long as it is at least one of (D) to (F). It can be one of (D) to (F), at least two of (D) to (F), two of (D) to (F), or three of (D) to (F).

[0109] Specifically, as two conditions in “(D) to (F)” above, we can list the conditions of “(D) and (E)”, “(E) and (F)”, and “(D) and (F)”.

[0110] As the third beverage of the present invention, there are no particular limitations on beer-flavored beverages that meet the following condition (G).

[0111] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0112] In addition to satisfying at least one of the conditions (A) to (C) above, the raw materials, manufacturing method and manufacturing conditions used in the first beverage of the present invention are not particularly different from those of a conventional "beer-flavored beverage".

[0113] The second beverage of the present invention, except that it satisfies at least one of the conditions (D) to (F) above, is not particularly different from the raw materials, manufacturing method and manufacturing conditions used in its production as a conventional "beer-flavored beverage".

[0114] The third beverage of the present invention, apart from satisfying the conditions described in (G) above, is not particularly different from the raw materials, manufacturing method and manufacturing conditions used in its production as a conventional "beer-flavored beverage".

[0115] The beverage of the present invention can be manufactured by containing each ingredient in a manner that satisfies the desired conditions in (A) to (G) above at any stage in a general manufacturing method of "beer-flavored beverages" well known in the art.

[0116] The beverage of the present invention typically contains grain raw materials and / or sugar raw materials or their fermented products, water, and bittering components. Additionally, the beverage of the present invention may contain optional ingredients without impairing the effects of the invention. Examples of such optional ingredients include coloring agents, flavorings, acidulants, seasonings, water-soluble dietary fiber, antioxidants, etc.

[0117] Examples of bitter components derived from bittering raw materials and / or bittering agents (including bitterness imparters) can be listed. Examples of bittering raw materials include hops, citrus fruits, bitter oak, cinchona bark, coffee, tea, bitter melon, lotus germ, aloe vera, rosemary, lychee, bay leaf, sage, caraway, and wormwood. Examples of bittering agents include hop extracts (preferably isomerized hop extracts), citrus extracts, bitter oak extracts, cinchona bark extracts, coffee extracts, tea extracts, bitter melon extracts, lotus germ extracts, aloe vera extracts, rosemary extracts, lychee extracts, bay leaf extracts, sage extracts, caraway extracts, and wormwood extracts. Examples of bittering components in bittering raw materials or bittering agents include isoalpha acids (e.g., isohydroxylic acid), naringin (also known as naringin), quassin, and quinine. Isoalpha acids are a common bittering component found in hops. These bitter ingredients and bittering agents can be used alone or in combination.

[0118] Furthermore, when using bittering agents in the beer-flavored beverage of the present invention, there are no particular limitations on the bittering agents used. From the viewpoint of enhancing the grassy aroma and maximizing the significance of the present invention, hop extract, citrus extract, cassia bark extract, and cinchona bark extract are preferably listed. When using bittering ingredients in the present invention, hops are preferably listed as bittering ingredients, and hop extract is preferably listed as a bittering agent. Hop extract is a composition obtained by extracting hops. Hop extraction can be performed by immersing hops (e.g., hop cones, hop granules, powdered hops, etc.) in a solvent to extract the components contained in the hops. The solvent is not particularly limited as long as it is a fluid capable of extracting bittering components from hops, and can be, for example, one or more selected from the group consisting of carbon dioxide (liquid carbon dioxide, supercritical carbon dioxide), water, alcohol (e.g., ethanol), and organic solvents (e.g., hexane). In addition, isomerized hops, reduced hops, and other processed hop products can also be used as hop extracts.

[0119] The content of bitter components in the beer-flavored beverage of the present invention is not particularly limited. For example, when isoalpha acids are contained as bitter components, the lower limit for bitterness value (an indicator of bitterness caused by isoalpha acids, etc.) can be 0.1 BU or more, 0.2 BU or more, 0.3 BU or more, 0.5 BU or more, 1 B.U. or more, 2 B.U. or more, 3 B.U. or more, 4 B.U. or more, and 5 B.U. or more. From the viewpoint of a stronger grassy aroma and greater significance of the present invention, it is preferable to list 7 B.U. or more and 10 B.U. or more. The upper limit can be 100 B.U. or less, 90 B.U. or less, 80 B.U. or less, 70 B.U. or less, 60 B.U. or less, 50 B.U. or less, and 40 B.U. or less. From the viewpoint of preference, it is preferable to list 30 B.U. or less and 25 B.U. or less. These lower and upper limits can be combined arbitrarily. It should be noted that, in this specification, the bitterness value of the beverage can be determined, for example, by the EBC method (Beer Brewing Group: "Beer Analysis Method" 8.15 1990). Specifically, it refers to the value as follows: after adding acid to the sample, extracting with isooctane, centrifuging, and then multiplying the absorbance of the resulting isooctane layer at 275 nm, measured with pure isooctane as a control, by a constant (50) to obtain the value (BU).

[0120] The beverage of the present invention can be packaged in a container. Examples of such containers include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, bags, etc.

[0121] The beverage of the present invention can be heat-sterilized as needed during its manufacturing process. The heat sterilization process can be performed before or after filling the container. As a sterilization method, conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, and cooking sterilization can be used.

[0122] (Manufacturing method of the present invention)

[0123] As the first manufacturing method of the present invention, there are no particular limitations as long as it includes a step of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C). Otherwise, conventionally known manufacturing methods of beer-flavored beverages can be used.

[0124] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

[0125] As a second manufacturing method of the present invention, there are no particular limitations as long as the process of preparing the beer-flavored beverage in a manner that satisfies at least one of the following conditions (D) to (F) is included. Otherwise, conventionally known manufacturing methods of beer-flavored beverages can be used.

[0126] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0127] As a third manufacturing method of the present invention, there are no particular limitations as long as the process of preparing the beer-flavored beverage in a manner that satisfies the following condition (G) is included. Otherwise, conventionally known manufacturing methods of beer-flavored beverages can be used.

[0128] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0129] In the manufacture of beer-flavored beverages, as a method of containing each ingredient in a beer-flavored beverage in a manner that satisfies the desired conditions in (A) to (G) above, more specifically, the following method can be listed: when manufacturing beer-flavored beverages, each ingredient is contained in the raw materials for manufacturing the beverage (e.g., "water" or "water that also contains a portion or all of an optional ingredient") (hereinafter referred to as "water, etc.") in a manner that satisfies the desired conditions in (A) to (G) above.

[0130] In the manufacturing method of the present invention, grain raw materials and / or sugar raw materials or their fermentation products, water, and bittering components are typically used. Additionally, as optional components in the manufacturing method of the present invention, coloring agents, flavorings, acidulants, seasonings, water-soluble dietary fiber, antioxidants, etc., may be included in the beer-flavored beverage.

[0131] In the manufacturing method of the present invention, there are no particular restrictions on the order in which the manufacturing raw materials are contained, as long as the beverage of the present invention containing the manufacturing raw materials and / or their fermentation products can be manufactured. When the beverage of the present invention is a container-packaged beverage, it can be manufactured by filling a container with a liquid containing the manufacturing raw materials and then sealing it. Furthermore, when carbonation is imparted to the beverage of the present invention by methods other than alcoholic fermentation, carbonation can be imparted to the beverage of the present invention by introducing carbon dioxide at any stage of the manufacturing method of the present invention or by using carbonated water, etc.

[0132] In the manufacturing method of this invention, heat sterilization can be performed as needed. Heat sterilization can be performed before or after filling the container. As a sterilization method, conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, and boiling sterilization can be used.

[0133] (The aroma enhancement method of the present invention)

[0134] As the first aroma enhancement method of the present invention (a method for reducing the grassy taste of beer-flavored beverages and imparting a light aftertaste), there are no particular limitations as long as the beer-flavored beverage is prepared in a manner that satisfies at least one of the following conditions (A) to (C). Otherwise, conventionally known manufacturing methods of beer-flavored beverages can be used.

[0135] (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

[0136] As a second aroma enhancement method of the present invention, there are no particular limitations as long as it includes a process of preparing the beer-flavored beverage in such a way that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F). Otherwise, conventionally known manufacturing methods of beer-flavored beverages can be used.

[0137] (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0138] As the third aroma enhancement method of the present invention, there are no particular limitations as long as the process of preparing the beer-flavored beverage in a manner that satisfies the following condition (G) is included. Otherwise, conventionally known manufacturing methods of beer-flavored beverages can be used.

[0139] The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

[0140] In the manufacture of beer-flavored beverages, the method of containing each ingredient in the beer-flavored beverage in a manner that satisfies the desired conditions in (A) to (G) above can be the same as the method described in the above (manufacturing method of the present invention).

[0141] (The reduction of grassy flavor in this invention)

[0142] The beverage of the present invention is a beer-flavored beverage in which the grassy flavor (grassy aroma) of the beer flavored beverage is reduced.

[0143] In this instruction manual, "grassy flavor" refers to the degree of grassy aroma that is perceived when drinking beer-flavored beverages, accompanied by solvent or resinous notes.

[0144] In this invention, a beer-flavored beverage with "reduced grassy flavor" can be listed as a beer-flavored beverage with reduced grassy flavor compared to beverages outside the scope of this invention (hereinafter also referred to as "control beverages") (for example, beer-flavored beverages containing one or more ingredients selected from the group consisting of (A) to (G) in this invention at concentrations below the lower limit).

[0145] The degree of grassy flavor in a beer-flavored beverage, and how that degree of grassy flavor compares to the control beverage of this invention (e.g., whether the grassy flavor is reduced, and to what extent), can be easily and clearly determined by any trained reviewer, using the grassy flavor of the control beverage as a benchmark, for example, by averaging the evaluations of multiple reviewers.

[0146] (The imparting of a light aftertaste in this invention)

[0147] The beverage of the present invention is a beer-flavored beverage with a light aftertaste.

[0148] The term "light aftertaste" in this instruction manual refers to the light and pleasant flavor that is not overpowering on the tongue when drinking beer-flavored beverages.

[0149] In this invention, a beer-flavored beverage that “has a pleasant aftertaste” can be listed as a beer-flavored beverage that has a pleasant aftertaste compared to a beverage outside the scope of this invention (“control beverage”) (for example, a beer-flavored beverage containing a concentration of one or more ingredients selected from the group consisting of (A) to (G) in this invention that is below the lower limit).

[0150] The degree of a light aftertaste in a beer-flavored beverage, and how that degree of light aftertaste compares to the control beverage of the present invention (e.g., whether it imparts a light aftertaste, or to what extent), can be easily and clearly determined by any trained reviewer, using the light aftertaste of the control beverage as a benchmark, for example, by averaging the evaluations of multiple reviewers.

[0151] In this invention, the enhancement of the aroma of beer-flavored beverages can be comprehensively evaluated based on the reduction of grassy flavor and the imparting of a light aftertaste.

[0152] The aroma enhancement method of the present invention can improve the palatability of beer-flavored beverages and also make them easier to drink.

[0153] The present invention will now be described in detail through examples, but the present invention is not limited to these examples.

[0154] Example

[0155] Experiment 1. [The effect of ethyl 2-methylbutyrate on the aroma of beer-flavored beverages]

[0156] The following experiment investigated the effect of ethyl 2-methylbutyrate on the aroma of beer-flavored beverages.

[0157] (1. Preparation of sample beverage)

[0158] A commercially available beer with a grassy flavor but no noticeable aftertaste (equivalent to a "beer-flavored fermented beverage using hops and malt") was prepared and used as a control beverage (Example 1). The concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate in the control beverage (Example 1) were determined using solid-phase microextraction (SPME)-GC / MS (manufactured by Shimadzu Corporation), and the results are shown in Table 4. Ethyl 2-methylbutyrate was added to the control beverage at the concentrations shown in Table 4 and mixed to prepare sample beverages for Examples 2 to 6.

[0159] (2. Sensory evaluation test)

[0160] Regarding the degree of reduction in "grassy flavor (i.e., grassy flavor with solvent or resinous aroma)" and "light aftertaste (i.e., a light aftertaste without a strong lingering sensation on the tongue)" of the sample beverages in Test Examples 1–6, sensory evaluation tests were conducted by six trained professional judges according to the evaluation criteria in Tables 1 and 2 below. Using the "grassy flavor" and "light aftertaste" of the sample beverage in Test Example 1 as a benchmark, the degree of reduction in "grassy flavor" and "light aftertaste" of each sample beverage was evaluated using 51 levels on a 0.1 scale with equal differences between 0 and 5.0 as shown in Tables 1 and 2. Furthermore, for each sample beverage, the average score from the six professional judges was calculated, rounded to two decimal places, and the resulting value was used as the evaluation result for that sample beverage. Regarding the evaluation of "reduction in grassy flavor," a score of 1.5 or higher is considered "the grassy flavor has been reduced." Similarly, regarding the evaluation of "light finish," a score of 1.5 or higher is considered "it has imparted a light finish."

[0161]

[0162] In addition, the total scores for "reduction of grassy flavor" and "light aftertaste" of each sample beverage were used for comprehensive evaluation, as shown in Table 3.

[0163]

[0164] The results of the sensory evaluation tests for the sample beverages in Test Examples 1 to 6 are shown in Table 4.

[0165]

[0166] The results in Table 4 show that in beer-flavored beverages, if the concentration of ethyl 2-methylbutyrate is 15 ppb or higher, the grassy flavor is reduced and a light aftertaste is imparted. Furthermore, both of these effects show a tendency to increase depending on the concentration of ethyl 2-methylbutyrate, and from the viewpoint of obtaining even greater effects, a concentration of ethyl 2-methylbutyrate of 20 ppb or higher is more preferable.

[0167] Experiment 2. [The effect of ethyl isovalerate on the aroma of beer-flavored beverages]

[0168] The following experiment investigates the effect of ethyl isovalerate on the aroma of beer-flavored beverages.

[0169] (1. Preparation of sample beverage)

[0170] Ethyl isovalerate was added to the control beverage (Example 1) at the concentrations shown in Table 5 and mixed to prepare sample beverages for Examples 7 to 11.

[0171] (2. Sensory evaluation test)

[0172] Regarding the degree of "reduction in grassy flavor" and "light aftertaste" of the sample beverages in Test Examples 1 and 7-11, sensory evaluation tests were conducted using the same method as in Test 1 above. The results are shown in Table 5.

[0173]

[0174] The results in Table 5 show that in beer-flavored beverages, a concentration of ethyl isovalerate of 45 ppb or higher reduces the grassy flavor and imparts a lighter aftertaste. Furthermore, both effects show a tendency to increase depending on the concentration of ethyl isovalerate, and a concentration of 50 ppb or higher is preferred from the viewpoint of achieving even better results.

[0175] Experiment 3. [The effect of diethyl succinate on the aroma of beer-flavored beverages]

[0176] The following experiment investigates the effect of diethyl succinate on the aroma of beer-flavored beverages.

[0177] (1. Preparation of sample beverage)

[0178] In the control beverage (Example 1), diethyl succinate was added and mixed at the concentrations shown in Table 6 to prepare sample beverages for Examples 12-16.

[0179] (2. Sensory evaluation test)

[0180] Regarding the degree of "reduction in grassy flavor" and "light aftertaste" of the sample beverages in Test Examples 1 and 12-16, sensory evaluation tests were conducted using the same method as in Test 1 above. The results are shown in Table 6.

[0181]

[0182] The results in Table 6 show that in beer-flavored beverages, a diethyl succinate concentration of 520 ppb or higher reduces the grassy flavor and imparts a lighter aftertaste. Furthermore, both effects show a tendency to increase depending on the concentration of ethyl isovalerate, and a diethyl succinate concentration of 600 ppb or higher is preferred from the viewpoint of achieving even better results.

[0183] Experiment 4. [Confirmation of the combined effect of ethyl 2-methylbutyrate and ethyl isovalerate]

[0184] The following experiment investigated the effect of the combined use of ethyl 2-methylbutyrate and ethyl isovalerate on the aroma of beer-flavored beverages.

[0185] (1. Preparation of sample beverage)

[0186] In the control beverage (Example 1), ethyl 2-methylbutyrate and ethyl isovalerate were added and mixed at the concentrations shown in Table 7 to prepare sample beverages for Examples 17-24.

[0187] (2. Sensory evaluation test)

[0188] Regarding the degree of "reduction in grassy flavor" and "light aftertaste" of the sample beverages in Test Examples 1 and 17-24, sensory evaluation tests were conducted using the same method as in Test 1 above. The results are shown in Table 7.

[0189]

[0190] The results in Table 7 show that in beer-flavored beverages, a grassy taste is reduced and a light aftertaste is imparted when the concentration of ethyl 2-methylbutyrate is 1 ppb or higher and the concentration of ethyl isovalerate is 1.5 ppb or higher. Furthermore, both effects show a tendency to increase depending on the concentrations of ethyl 2-methylbutyrate and ethyl isovalerate.

[0191] Experiment 5. [Confirmation of the combined effect of ethyl isovalerate and diethyl succinate]

[0192] The following experiment investigated the effect of the combined use of ethyl isovalerate and diethyl succinate on the aroma of beer-flavored beverages.

[0193] (1. Preparation of sample beverage)

[0194] In the control beverage (Example 1), ethyl isovalerate and diethyl succinate were added and mixed at the concentrations shown in Table 8 to prepare sample beverages for Examples 25-32.

[0195] (2. Sensory evaluation test)

[0196] Regarding the degree of "reduction in grassy flavor" and "light aftertaste" of the sample beverages in Test Examples 1 and 25-32, sensory evaluation tests were conducted using the same method as in Test 1 above. The results are shown in Table 8.

[0197]

[0198] The results in Table 8 show that in beer-flavored beverages, a grassy taste is reduced and a light aftertaste is imparted when the concentration of ethyl isovalerate is 1.5 ppb or higher and the concentration of diethyl succinate is 10 ppb or higher. Furthermore, both effects show a tendency to increase depending on the concentrations of ethyl isovalerate and diethyl succinate.

[0199] Experiment 6. [Confirmation of the combined effect of ethyl 2-methylbutyrate and diethyl succinate]

[0200] The following experiment investigated the effect of the combined use of ethyl 2-methylbutyrate and diethyl succinate on the aroma of beer-flavored beverages.

[0201] (1. Preparation of sample beverage)

[0202] In the control beverage (Example 1), ethyl 2-methylbutyrate and diethyl succinate were added and mixed at the concentrations shown in Table 9 to prepare sample beverages of Examples 33-40.

[0203] (2. Sensory evaluation test)

[0204] Regarding the degree of "reduction in grassy flavor" and "light aftertaste" of the sample beverages in Test Examples 1 and 33-40, sensory evaluation tests were conducted using the same method as in Test 1 above. The results are shown in Table 9.

[0205]

[0206] The results in Table 9 show that in beer-flavored beverages, a grassy taste is reduced and a light aftertaste is imparted when the concentration of ethyl 2-methylbutyrate is 1 ppb or higher and the concentration of diethyl succinate is 10 ppb or higher. Furthermore, both effects show a tendency to increase depending on the concentrations of ethyl 2-methylbutyrate and diethyl succinate.

[0207] Experiment 7. [Confirmation of the combined effect of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate]

[0208] The following experiment investigated the effect of the combined use of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate on the aroma of beer-flavored beverages.

[0209] (1. Preparation of sample beverage)

[0210] In the control beverage (Example 1), ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate were added and mixed at the concentrations shown in Table 10 to prepare sample beverages for Examples 41 to 62.

[0211] (2. Sensory evaluation test)

[0212] Regarding the degree of "reduction in grassy flavor" and "light aftertaste" of the sample beverages in Test Examples 1 and 41-62, sensory evaluation tests were conducted using the same method as in Test 1 above. The results are shown in Table 10.

[0213]

[0214] The results in Table 10 show that in beer-flavored beverages, if the concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more, the grassy flavor is reduced and a lighter aftertaste is imparted. Furthermore, compared to the samples of Test Examples 17 (Table 7), 25 (Table 8), and 33 (Table 9) which used any two of these three components at the above concentrations, the sample of Test Example 41, which used all three components at the above concentrations, showed a greater reduction in grassy flavor and a more pronounced lighter aftertaste. Moreover, both of these effects show a tendency to increase depending on the concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate.

[0215] Industrial availability

[0216] According to the present invention, a beer-flavored beverage with reduced grassy taste and a light aftertaste, and a method thereof can be provided.

Claims

1. A beer-flavored beverage that satisfies at least one of the following conditions (A) to (C): (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

2. A beer-flavored beverage that satisfies at least one of the following conditions (D) to (F): (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

3. A beer-flavored beverage that satisfies the following condition (G), The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

4. A method for manufacturing a beer-flavored beverage, comprising a step of preparing the beer-flavored beverage in such a manner that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C), (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

5. A method for manufacturing a beer-flavored beverage, comprising a step of preparing the beer-flavored beverage in such a manner that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F), (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

6. A method for manufacturing a beer-flavored beverage, comprising a step of preparing the beer-flavored beverage in such a manner that the beer-flavored beverage satisfies the following condition (G), The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

7. A method for reducing the grassy taste of a beer-flavored beverage and imparting a light aftertaste, comprising the step of preparing the beer-flavored beverage in a manner that satisfies at least one of the following conditions (A) to (C), (A) The concentration of ethyl 2-methylbutyrate is above 15 ppb; (B) The concentration of ethyl isovalerate is above 45 ppb; (C) The concentration of diethyl succinate is above 520 ppb.

8. A method for reducing the grassy taste of a beer-flavored beverage and imparting a light aftertaste, comprising the step of preparing the beer-flavored beverage in a manner that satisfies at least one of the following conditions (D) to (F), (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more. The concentration of (F) 2-methylbutyrate ethyl ester is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

9. A method for reducing the grassy taste of a beer-flavored beverage and imparting a light aftertaste, comprising the step of preparing the beer-flavored beverage in a manner that satisfies the following condition (G), The concentration of (G)2-methylbutyrate ethyl ester is 1 ppb or more, the concentration of isovalerate ethyl ester is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more.

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