Beer taste beverage

Abstract

To provide a beer taste beverage that can respond, for example, to a need for a low-alcohol beer-taste beverage having appropriate robust drinking feel.SOLUTION: Provided is a beer taste beverage, which is a beer taste beverage that has an alcohol content of 5.0 (v / v)% or less, and in which one or more of saccharide (A) selected from glucose, sucrose, maltose, isomaltose, maltotriose, and isomaltotriose is contained as saccharide, the total contained amount of saccharide (A) is 0.07 (w / v)% or more, and linalool is contained by 140 μg / L or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for producing a beer-taste beverage. The present invention relates to a method for improving the flavor of a beverage. [Background technology]

[0002] Traditionally, various beer-flavored beverages have been developed to meet the diverse tastes of consumers today. and are distributed in the market. For example, Patent Document 1 discloses an alcohol containing a predetermined amount of proline and amino nitrogen. A beer-flavored beverage having a concentration of less than 1% (v / v) is disclosed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-180688 Summary of the Invention [Problem to be solved by the invention]

[0004] Beer-flavored drinks with low alcohol content tended to be less satisfying to drink. Therefore, there is a demand for low-alcohol beer-flavored beverages that are satisfying to drink. There are. [Means for solving the problem]

[0005] The present invention provides a beverage containing linalool, in which the total content of the alcohol content and the predetermined sugars is equal to or greater than a predetermined value. Specifically, the present invention provides a beer-taste beverage containing the above-mentioned hydroxyl group at a content of not more than a predetermined value. The present invention provides the following aspects [1] to

[16] . [1] A beer-flavored beverage with an alcohol content of 5.0 (v / v)% or less, Sugars include glucose, sucrose, maltose, isomaltose, and maltotriose. and isomaltotriose, and the total amount of sugars (A) is The total content is 0.07 (w / v)% or more, Contains linalool at 140 μg / L or less. Beer-flavored beverage. [2] The total content of sugars (A) is 0.40 (w / v)% or more and 3.00 (w / v)% or less. The beer-flavored beverage according to [1] above. [3] Contains one or more sugars (A1) selected from maltose and maltotriose, The total content of 1) is 0.05 (w / v)% or more and 2.40 (w / v)% or less, A beer-flavored beverage according to [1] or [2]. [4] The total content of sugars (A1) is 0.30 (w / v)% or more and 2.40 (w / v)% or less. The beer-flavored beverage according to [3] above. [5] Any of the above [1] to [4], in which the content of T-VDK is 0.300 mass ppm or less 3. The beer-flavored beverage according to claim 1. [6] Any of the above [1] to [5], with a bitterness value of 1.0 BUs or more and 40.0 BUs or less 1. The beer-flavored beverage according to claim 1. [7] The bean paste according to any one of [1] to [6] above, having a bitterness value of less than 35.0 BUs. A light-tasting beverage. [8] Alcohol content (unit: (v / v)%) and total sugar (A) content (unit: (w / v) %) [alcohol content / sugars (A)] is between 0 and 70.0, [1] A beer-flavored beverage according to any one of [7] to [7]. [9] Linalool content (unit: μg / L) and total sugar (A) content (unit: (w / v )%) [linalool / saccharides (A)] is 1 or more and 160 or less, 8] The beer-flavored beverage according to any one of the preceding claims.

[10] The ratio of bitterness value (unit: BUs) to the total content of sugars (A) (unit: (w / v)%) [ Any one of the above [1] to [9], wherein the bitterness value / sugars (A) is 1 or more and 200 or less. 2. A beer-flavored beverage according to claim 1.

[11] Any of the above [1] to

[10] , wherein the malt ratio is 50% by mass or more and 100% by mass or less. 1. The beer-flavored beverage according to claim 1.

[12] Any of the above [1] to

[11] with an alcohol content of 4.5 (v / v)% or less 1. The beer-flavored beverage according to claim 1.

[13] Any of the above [1] to

[12] with an alcohol content of 4.0 (v / v)% or less 1. The beer-flavored beverage according to claim 1.

[14] Any of the above [1] to

[13] with an alcohol content of 0.5 (v / v)% or more 1. The beer-flavored beverage according to claim 1.

[15] A method for producing a beer-taste beverage, comprising at least the following steps (I) to (III): Step (I): A step of adjusting the alcohol content to 5.0 (v / v)% or less. Step (II): As sugars, glucose, sucrose, maltose, isomaltose, malate and maltotriose, and isomaltotriose. A process of adjusting the total content of class (A) to 0.07 (w / v)% or more. Step (III): A step of adjusting the linalool content to 140 μg / L or less.

[16] A method for improving the flavor of a beer-taste beverage, comprising at least the following steps (I) to (III): Operation (I): Adjust the alcohol content to 5.0 (v / v)% or less. Operation (II): Sugars include glucose, sucrose, maltose, isomaltose, malate, and and maltotriose, and isomaltotriose. An operation to adjust the total content of Class (A) to 0.07 (w / v)% or more. Operation (III): An operation to adjust the linalool content to 140 μg / L or less. [Effects of the Invention]

[0006] A preferred embodiment of the beer-taste beverage of the present invention is, for example, a beer-taste beverage containing a malt extract suitable for beer-taste beverages. To provide a satisfying, low-alcohol beer-flavored beverage. In a more preferred embodiment of the present invention, the beer-taste beverage has a drinking composition suitable for a beer-taste beverage. It has a rich texture and, for example, a low-alcoholic beverage in which undesirable immature odors and cosmetic odors are suppressed. The company offers beer-flavored beverages. In a further preferred embodiment of the present invention, the beer-taste beverage has a drinking composition suitable for a beer-taste beverage. It has a firm texture and a chewy feel, and does not have, for example, an undesirable astringency, an unripe smell, or a cosmetic smell. To provide a restrained, low-alcohol beer-flavored beverage. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. In other words, the beer-flavored beverage in this specification refers to a carbonated beverage, particularly an alcoholic or non-alcoholic beverage. Unless otherwise specified, the term includes any carbonated beverage that has a beer flavor. Therefore, a "beer-flavored beverage" includes, for example, a beverage made from malt, hops, and water. These are then fermented with yeast to produce beer, a fermented malt beverage. Not only flavored beverages, but also beers containing aroma components such as esters, higher alcohols, and lactones This also includes carbonated beverages to which flavorings have been added.

[0008] The aroma components contained in beer flavorings include, for example, isoamyl acetate, ethyl acetate, n- Propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate Isoamylpropionate, Linalool, Geraniol, Citral, 4-Vinylglycerin Iacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid , 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-Decanolactone, γ-Undecalactone, Ethyl hexanoate, Ethyl 2-methylbutyrate , n-ethyl butyrate, myrcene, citral, limonene, maltol, ethyl maltol, Phenylacetic acid, Furaneol, Furfural, Methional, 3-Methyl-2-butene- 1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid , geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, Tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-amino Acetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5- Methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2 -dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuranic acid 2-Acetylfuran, 2-methyltetrahydrofuran-3-one, hexa nal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eutectic alcohol Desmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β -Myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-Methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, Phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexene Examples of the alcohol include phenethyl alcohol, nonanal, and nonanal.

[0009] Furthermore, the beer-taste beverage of one embodiment of the present invention is a fermented beer that has undergone a fermentation process using yeast. It can be a beer-flavored beverage, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. good. Fermented beer-flavored beverages are made using top-fermenting yeast (such as Saccharomyces). It may be an ale-flavored beverage brewed through a process, and may be made with bottom-fermenting yeast (such as yeast Pilsna is a lager beer-flavored beverage brewed through a fermentation process using yeasts such as Rhomyces. In addition, the term "fermentation" as used herein means the process by which alcohol is It may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced. Good too.

[0010] In addition, the beer-taste beverage of one embodiment of the present invention is a malt-based beer that uses malt as an ingredient. It may be a non-malt beer-flavored beverage, or a non-malt beer-flavored beverage that does not use malt. Examples of malt-based beer-flavored beverages include barley malt-based beer-flavored beverages. Beverages are one example.

[0011] The beer-taste beverage of one embodiment of the present invention has an alcohol content of 5.0 (v / v)% or less. In this specification, the term "low-alcohol beer-flavored beverage" refers to a beverage having an alcohol content of The beer-taste beverage of one aspect of the present invention is a beer-taste beverage having a saturation of 5.0 (v / v)% or less. Alcohol-containing beer-flavored beverages are those with an alcohol content of 1% (v / v) or more. It may be a non-alcoholic beer drink with an alcohol content of less than 1 (v / v). It may also be an ist beverage. Non-alcoholic beer-flavored beverages are made by fermenting the alcoholic beverages. It may also be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol. Non-alcoholic, non-fermented beer that has been prepared without going through the fermentation process to have a beer-like flavor. It may also be a flavorful beverage. It may also be a beverage that has undergone a non-alcoholic fermentation process that does not produce alcohol. It may also include those that

[0012] The beer-taste beverage of one embodiment of the present invention has an alcohol content of 5.0 (v / v)% or less. The alcohol content has been adjusted to create a low-alcohol beer-flavored beverage that gives you a moderate feeling of intoxication. This makes it a suitable beverage for consumers who are reluctant to drink alcoholic beverages. In view of the above, the alcohol content of the beer-taste beverage of one embodiment of the present invention is 4.8 (v / v)% or less, 4.6(v / v)% or less, 4.5(v / v)% or less, 4.4(v / v)% Below, 4.3(v / v)% or below, 4.2(v / v)% or below, 4.1(v / v)% or below, 4 .0(v / v)% or less, 3.9(v / v)% or less, 3.8(v / v)% or less, 3.7(v / v)% or less, 3.6(v / v)% or less, 3.5(v / v)% or less, 3.4(v / v)% Below, 3.3(v / v)% or below, 3.2(v / v)% or below, 3.1(v / v)% or below, 3 .0(v / v)% or less, 2.9(v / v)% or less, 2.8(v / v)% or less, 2.7(v / v)% or less, 2.6(v / v)% or less, 2.5(v / v)% or less, 2.4(v / v)% Below, 2.3(v / v)% or below, 2.2(v / v)% or below, 2.1(v / v)% or below, 2 .0(v / v)% or less, 1.8(v / v)% or less, 1.6(v / v)% or less, 1.5(v / v)% or less, 1.4(v / v)% or less, 1.3(v / v)% or less, 1.2(v / v)% Below, 1.1(v / v)% or below, 1.0(v / v)% or below, 0.9(v / v)% or below, 0 .8(v / v)% or less, 0.7(v / v)% or less, 0.6(v / v)% or less, 0.5(v) It may be 0.5(v / v)% or less, or even less than 0.5(v / v)%. In addition, from the perspective of creating a low-alcohol beer-flavored beverage with a more satisfying drinking experience, The alcohol content of the beer-taste beverage of one embodiment of the present invention is 0.0 (v / v)% or more, More than 0.0(v / v)%, 0.1(v / v)% or more, 0.3(v / v)% or more, 0.5(v) / v)% or more, 0.7(v / v)% or more, 1.0(v / v)% or more, 1.2(v / v)% or more, 1.4(v / v)% or more, 1.5(v / v)% or more, 1.6(v / v)% or more, 1 .8(v / v)% or more, 2.0(v / v)% or more, 2.2(v / v)% or more, 2.4(v / v)% or more, 2.5(v / v)% or more, 2.6(v / v)% or more, 2.7(v / v)% or more, 2.8(v / v)% or more, 2.9(v / v)% or more, 3.0(v / v)% or more, 3 .1(v / v)% or more, 3.2(v / v)% or more, 3.3(v / v)% or more, or 3. It may be 4 (v / v)% or more.

[0013] In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)% The alcohol content of the beverage shall be determined by any known method. It can also be measured by a vibration type density meter, for example.

[0014] Furthermore, the alcohol content of the beer-taste beverage of one embodiment of the present invention is determined by the amount of dilution water or carbonated water. Addition and amount if added, type of raw material (wheat, malt, corn grits, sugar liquid, etc.), Amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mash tank , protein decomposition time in the brewing tank, pH in the brewing tank, brewing process (from malt addition to before yeast addition) pH during the wort production process, the amount of acid used to adjust the pH, and the timing of pH adjustment (During brewing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort Set temperature and holding time for each temperature range (including saccharification), original extract concentration of pre-fermentation liquid , original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast Amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, dioxide carbon concentration, etc.), and whether or not spirits or brewer's alcohol is added, and if so, The amount of addition can be adjusted to fall within a desired range by appropriately setting the amount added.

[0015] The beer-flavored beverage of one embodiment of the present invention has an alcohol content adjusted to fall within the above range. In order to achieve this, spirits (distilled alcoholic beverages) derived from grains may be included as an alcoholic component. good. In this specification, spirits refers to spirits made from wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. The grain is used as a raw material, and is saccharified using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by distilling after being crushed. The plant is preferably a plant belonging to the Poaceae family, and more preferably wheat. The beer-flavored beverage of one embodiment of the present invention has a high-quality taste and a low, beer-like flavor. From the perspective of creating an alcoholic beer-flavored beverage, it can also be used as a beverage without spirits. good.

[0016] The beer-flavored beverage of one embodiment of the present invention is a low-alcohol beer that provides a moderate intoxication. In order to create a soft-tasting beverage, the alcohol content has been adjusted to 5.0% (v / v) or less. However, as the alcohol content decreases, the drinkability appropriate for a beer-flavored beverage decreases. This is a trend. Therefore, the beer-flavored beverage of one embodiment of the present invention is designed to provide a moderate level of intoxication and a beer-like taste. From the perspective of creating a low-alcohol beverage with an appropriate drinking sensation, As a class, glucose, sucrose, maltose, isomaltose, maltotriose, and isomaltotriose, and the total content of sugars (A) is The content is adjusted to be 0.07 (w / v)% or more. Sugars (A) are components that can give beer-flavored beverages an appropriate drinking experience. By keeping the total content of (A) at 0.07 (w / v)% or more, the drink has an appropriate drinking sensation. It can be a low-alcohol beer-flavored beverage. The beer-taste beverage of one embodiment of the present invention contains one of the sugars listed above as the sugar (A). The sugars may contain other sugars that do not fall under the category of sugars (A).

[0017] In one embodiment of the beer-taste beverage of the present invention, the total content of the sugars (A) is more preferably From the viewpoint of providing a low-alcohol beer-flavored beverage with a satisfying taste, it is preferable to use 0.10(w / v)% or more, more preferably 0.20(w / v)% or more, more preferably 0 0.30(w / v)% or more, more preferably 0.40(w / v)% or more, and even more preferably 0. 0.50(w / v)% or more, more preferably 0.60(w / v)% or more, even more preferably 0 0.70 (w / v)% or more, even more preferably 0.80 (w / v)% or more, particularly preferably is 0.85 (w / v)% or more.

[0018] In addition, in one embodiment of the beer-taste beverage of the present invention, the total content of sugars (A) is 3 .00(w / v)% or less, 2.80(w / v)% or less, 2.60(w / v)% or less, 2. 50(w / v)% or less, 2.30(w / v)% or less, 2.20(w / v)% or less, 2.1 0(w / v)% or less, 2.00(w / v)% or less, 1.80(w / v)% or less, 1.70 (w / v)% or less, 1.60(w / v)% or less, 1.50(w / v)% or less, 1.40( (w / v)% or less, less than 1.30(w / v)%, 1.25(w / v)% or less, or 1.20 It may be (w / v)% or less.

[0019] In one embodiment of the beer-taste beverage of the present invention, the sugar (A) may be glucose. , sucrose, maltose, isomaltose, maltotriose, and isomaltotriose It is sufficient to have one or more selected from the above, but it is also desirable to have a low-alcohol beverage with a more suitable drinking experience. From the viewpoint of creating a beer-flavored beverage, it is preferable to include two or more of these. It is more preferable to include at least one kind, even more preferable to include at least four kinds, and it is also preferable to include all six kinds. is even more preferable. In addition, from the perspective of creating a low-alcohol beer-flavored beverage with a more appropriate drinking experience, The saccharide (A) is at least maltose, isomaltose, maltotriose, and It is preferable that the sugar contains one or more sugars selected from isomaltotriose, and the sugar satisfies the following requirement (I): It is more preferable that at least one of the following requirements (I) and (II) is satisfied: It is more preferable to satisfy both of these conditions. Requirement (I): Contains one or more sugars (A1) selected from maltose and maltotriose nothing. Requirement (II): A sugar (A2) selected from isomaltose and isomaltotriose is added to the mixture in a volume of 100 ml. Contains more than one species.

[0020] In one aspect of the beer-taste beverage of the present invention, The total content of selected sugars (A1) is low enough to produce a more suitable drink. From the viewpoint of preparing a cool-tasting beverage, the content is preferably 0.05 (w / v)% or more, and more preferably is 0.08 (w / v)% or more, more preferably 0.10 (w / v)% or more, and even more preferably is 0.20 (w / v)% or more, more preferably 0.30 (w / v)% or more, and even more preferably is 0.40 (w / v)% or more, more preferably 0.50 (w / v)% or more, and even more preferably Preferably, the content is 0.60 (w / v)% or more, and particularly preferably 0.65 (w / v)% or more. The total content of sugars (A1) in the beer-taste beverage of one embodiment of the present invention is 2.40 (w / v)% or less, 2.20(w / v)% or less, 2.00(w / v)% or less, 1.90( w / v)% or less, 1.80(w / v)% or less, 1.70(w / v)% or less, 1.60(w) / v)% or less, 1.50(w / v)% or less, 1.40(w / v)% or less, 1.30(w / v)% or less, 1.20(w / v)% or less, 1.10(w / v)% or less, 1.00(w / v) )% or less, 0.95(w / v)% or less, or 0.90(w / v)% or less.

[0021] In one aspect of the beer-taste beverage of the present invention, isomaltose and isomaltotriol are The total content of sugars (A2) selected from the above sources is low in alcohol, which provides a more suitable drinking experience. From the viewpoint of producing a beer-flavored beverage, the content is preferably 0.005 (w / v)% or more, More preferably, it is 0.007 (w / v)% or more, and more preferably, it is 0.010 (w / v)% or more. , more preferably 0.020 (w / v)% or more, and even more preferably 0.030 (w / v)% More preferably, 0.040 (w / v)% or more, and even more preferably 0.050 (w / v )% or more, even more preferably 0.060(w / v)% or more, and particularly preferably 0.065 (w / v)% or more. The total content of sugars (A2) in the beer-taste beverage of one embodiment of the present invention is 1.40 0(w / v)% or less, 1.200(w / v)% or less, 1.000(w / v)% or less, 0. 800(w / v)% or less, 0.600(w / v)% or less, 0.500(w / v)% or less, 0.400(w / v)% or less, 0.300(w / v)% or less, 0.200(w / v)% or less or less, 0.100(w / v)% or less, 0.095(w / v)% or less, or 0.090(w / v)% or less may be used.

[0022] In one embodiment of the beer-flavored beverage of the present invention, the beer-flavored beverage has a moderate intoxication sensation and a suitable drinking sensation. From the perspective of creating a low-alcohol beer-flavored beverage with improved flavor, The ratio of the number of sugars (unit: (v / v)%) to the total content of sugars (A) (unit: (w / v)%) [ The alcohol content / sugar (A) is preferably 0 or more, more preferably 0.10 or more, and even more preferably 0.10 or more. More preferably, it is 0.30 or more, more preferably, it is 0.50 or more, and more preferably, it is 0.70 or more. , more preferably 0.90 or more, more preferably 1.00 or more, and even more preferably 1.20 or more, even more preferably 1.50 or more, particularly preferably 1.70 or more, and further 2.00 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more Above, 2.70 or above, 2.80 or above, 2.90 or above, 3.00 or above, 3.10 or above, 3.2 It may be 0 or more, 3.30 or more, or 3.40 or more, and preferably 70.0 or more. Below, more preferably below 65.0, more preferably below 60.0, more preferably below 55. 0 or less, more preferably 50.0 or less, even more preferably 45.0 or less, and even more preferably 4 0.0 or less, more preferably 35.0 or less, even more preferably 30.0 or less, particularly preferably or 25.0 or less, and furthermore, 20.0 or less, 15.0 or less, 12.0 or less, 10 .0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less , 5.0 or less, or 4.5 or less.

[0023] In this specification, the contents of sugars (A), sugars (A1) and sugars (A2) (hereinafter The content of sugars (A), etc., can be measured, for example, by high performance liquid chromatography (HP It can be measured by LC). The content of sugars (A) in the beer-taste beverage of one embodiment of the present invention is Use of sweeteners such as liquid sugar containing sugars (A) (including sugars (A1) and (A2)) and grains Adjusting the amount and ratio of use, the type of enzyme (the type of raw material containing the enzyme, etc.), and the addition of enzymes The amount of enzymes and the timing of enzyme addition should be adjusted. The temperature ranges for preparing the saccharified solution should be adjusted accordingly. Adjust the temperature and holding time, and the various conditions of the fermentation process (yeast variety, amount of yeast added, yeast The timing of adding yeast, the timing of removing yeast, the timing of reducing the amount of yeast, the number of yeast growth, Yeast growth time, yeast activity, yeast cell size, oxygen concentration, carbon dioxide concentration, nitrogen concentration By adjusting the amount of fermentation, the desired content can be achieved. It can be adjusted.

[0024] By the way, beer-flavored beverages with a high content of the above-mentioned sugars (A) tend to have a thick texture. The beer tends to have a strong flavor and an immature smell that is unsuitable for beer-flavored beverages. However, it has the problem of lacking a refreshing feeling. Therefore, the beer-taste beverage of one embodiment of the present invention contains linalool, It masks and suppresses the immature smell that is unsuitable for beer-flavored beverages, giving it a more beer-tasting flavor. It has been adjusted to be a low-alcohol drink. However, it contains a large amount of linalool. This results in a beverage that has a noticeable cosmetic aroma that is unsuitable for a beer-flavored beverage. . This low-alcoholic beverage effectively suppresses the cosmetic aroma that is unsuitable for beer-flavored beverages. From the viewpoint of being an alcoholic beverage, the beer-taste beverage of one embodiment of the present invention has a linalool content The content is limited to 140 μg / L or less.

[0025] In one embodiment of the beer-taste beverage of the present invention, undesirable cosmetic aromas are effectively eliminated. In order to create a low-alcohol beer-flavored beverage with controlled levels of linalool, 140 μg / L or less, preferably 130 μg / L or less, more preferably 120 μg / L or less, more preferably 110 μg / L or less, even more preferably 100 μg / L or less, Preferably, the concentration is 90 μg / L or less, even more preferably 80 μg / L or less, and particularly preferably 70μg / L or less, and further, 60μg / L or less, 50μg / L or less, 45μg / L or less Below, 40μg / L or less, 39μg / L or less, 38μg / L or less, 37μg / L or less, 3 6μg / L or less, 35μg / L or less, 34μg / L or less, 33μg / L or less, 32μg / L or less, 31μg / L or less, 30μg / L or less, 29μg / L or less, 28μg / L or less, 27μg / L or less, 26μg / L or less, 25μg / L or less, 24μg / L or less, 23μg / L or less, 22μg / L or less, 21μg / L or less, 20μg / L or less, 19μg / L or less , 18μg / L or less, 17μg / L or less, 16μg / L or less, or 15μg / L or less That's fine. In one embodiment of the beer-taste beverage of the present invention, undesirable immature odor is suppressed, and the beer-taste is enhanced. From the viewpoint of making it a low-alcohol beverage that is characteristic of Ist beverages, it is preferable that the alcohol content is 0.01 μg / L or more. , more preferably 0.05 μg / L or more, more preferably 0.07 μg / L or more, and even more preferably Preferably, it is 0.10 μg / L or more, more preferably 0.30 μg / L or more, and even more preferably Preferably, the concentration is 0.50 μg / L or more, more preferably 1.0 μg / L or more, and more preferably 1.5 μg / L or more. μg / L or more, 2.0μg / L or more, 2.5μg / L or more, 3.0μg / L or more, 3.5 μg / L or more, 4.0μg / L or more, 4.5μg / L or more, 5.0μg / L or more, 5.5 μg / L or more, 6.0 μg / L or more, 6.5 μg / L or more, or 7.0 μg / L or more That's fine.

[0026] In one embodiment of the beer-taste beverage of the present invention, the linalool content (unit: μg / L) to the content of the saccharide (A) (unit: (w / v)%) [the content of linalool / The sugar (A) content is low in alcohol, which effectively suppresses undesirable immature odor. From the viewpoint of producing an ice drink, it is preferable that the number of the ions is 1 or more, more preferably 2 or more, and more preferably 1 or more. 3 or more, more preferably 4 or more, even more preferably 5 or more, even more preferably 6 or more, Preferably, it is 7 or more, even more preferably 8 or more, and particularly preferably 8.5 or more. A low-alcohol drink that provides a satisfying drinking experience and effectively suppresses undesirable cosmetic aromas. From the viewpoint of producing a cold beer-flavored beverage, the average molecular weight of the beer is preferably 200 or less, more preferably 1 50 or less, more preferably 100 or less, more preferably 90 or less, and even more preferably 80 or less more preferably 70 or less, even more preferably 60 or less, and even more preferably 50 or less, It is even more preferably 40 or less, and particularly preferably 30 or less.

[0027] The linalool content is shown in J. Agric. Food Chem., 2013, 61 (47), pp. 11303-1131. (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Mea The gas chromatograph mass spectrometer (GC-MS) described in the "Sensomics Approach" was used. It can be measured using Furthermore, in one embodiment of the beer-taste beverage of the present invention, the linalool content is, for example, , adjusting the amount of linalool added, and raw materials with a high linalool content (e.g., hops) By adjusting the type and amount of ingredients used, as well as the timing of adding the ingredients, Can be controlled.

[0028] In one embodiment of the beer-taste beverage of the present invention, a low-alcohol content that provides a more appropriate drinking experience is provided. In order to create a cold beer-flavored beverage, the content of T-VDK (total vicinal diketones) The amount is preferably 0.300 mass % based on the total amount (100 mass %) of the beer-taste beverage. ppm by mass or less, more preferably 0.250 ppm by mass or less, more preferably 0.220 ppm by mass or less ppm by mass or less, more preferably 0.200 ppm by mass or less, and even more preferably 0.19 0 ppm by mass or less, more preferably 0.180 ppm by mass or less, and even more preferably 0. 170 mass ppm or less, more preferably 0.160 mass ppm or less, even more preferably 0.150 mass ppm or less, more preferably 0.140 mass ppm or less, even more preferably Preferably, the concentration is 0.130 mass ppm or less, more preferably 0.120 mass ppm or less, and even more preferably 0.130 mass ppm or less. Preferably it is 0.110 mass ppm or less, even more preferably 0.100 mass ppm or less, especially Preferably, the concentration is 0.090 mass ppm or less, more preferably 0.080 mass ppm or less, and even more preferably 0.090 mass ppm or less. It may be 0.070 ppm by mass or less, or 0.060 ppm by mass or less. Furthermore, in one embodiment of the beer-taste beverage of the present invention, From the perspective of creating an alcoholic beer-flavored beverage, T-VDK (total vicinal diketones) The content is preferably 0.00 based on the total amount (100% by mass) of the beer-taste beverage. 1 mass ppm or more, more preferably 0.003 mass ppm or more, more preferably 0.00 5 mass ppm or more, more preferably 0.007 mass ppm or more, more preferably 0.01 0 mass ppm or more, more preferably 0.012 mass ppm or more, and even more preferably 0.01 4 mass ppm or more, more preferably 0.016 mass ppm or more, and even more preferably 0. 0.018 mass ppm or more, particularly preferably 0.020 mass ppm or more, and further preferably 0. 0.025 mass ppm or more, 0.030 mass ppm or more, or 0.035 mass ppm or more That's fine.

[0029] In this specification, the content of T-VDK (total vicinal diketones) is the content of the revised BCO J Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation) (Edited by the Committee, 2013, revised and expanded edition) It can be determined. In addition, the content of T-VDK (total vicinal diketones) varies depending on the conditions during saccharification (saccharification temperature, , mashing time, pH during mashing, pH of pre-fermentation liquid (wort before yeast addition), sugar composition of pre-fermentation liquid Composition, amino acid composition of pre-fermentation liquid, acid composition of pre-fermentation liquid, original extract of pre-fermentation liquid, fermentation process Fermentation conditions (number of yeasts added, aeration conditions, fermentation temperature, fermentation time, pressure conditions, etc.) and The conditions of the maturation process for the fermented liquid obtained through the process (number of yeasts during the maturation process, maturation temperature, etc.) The temperature can be controlled by adjusting the temperature, aging time, etc. The VDK content may be adjusted by the above steps.

[0030] In one embodiment of the beer-taste beverage of the present invention, the bitterness value is low and has an appropriate firmness. From the viewpoint of making it an alcoholic beer-flavored beverage, the alcohol content is preferably 1.0 BUs or more, more preferably 1.0 BUs or more. Preferably 2.0 BUs or more, more preferably 3.0 BUs or more, more preferably 5.0 BUs or more Us or more, more preferably 7.0 BUs or more, even more preferably 9.0 BUs or more, Preferably, it is 10.0 BUs or more, even more preferably, it is 12.0 BUs or more, even more preferably Preferably, the saturation level is 13.0 BUs or more, more preferably 14.0 BUs or more, and particularly preferably 15.0 BUs or more. 0 BUs or more, and effectively suppresses the astringency that is unsuitable for beer-flavored beverages. From the viewpoint of making it an alcoholic beer-flavored beverage, the alcohol content is preferably 40.0 BUs or less, and more preferably 40.0 BUs or less. Preferably 35.0 BUs or less, more preferably less than 35.0 BUs, more preferably 3 4.0 BUs or less, more preferably 33.0 BUs or less, more preferably 32.0 BUs More preferably, it is 31.0 BUs or less, even more preferably, it is 30.0 BUs or less, even more preferably, it is 31.0 BUs or less, even more preferably, it is 30.0 BUs or less, Preferably, it is less than 30.0 BUs, more preferably 29.0 BUs or less, and even more preferably 28.0 BUs or less. 0.0 BUs or less, even more preferably 27.0 BUs or less, even more preferably 26.0 It is preferably 25.0 BUs or less, and particularly preferably 25.0 BUs or less.

[0031] In one embodiment of the beer-taste beverage of the present invention, the bitterness value (unit: BUs) and the sugar content (A The ratio of the total content of sugars (unit: (w / v)%) to the bitterness value (A) is From the viewpoint of providing a low-alcohol beer-flavored beverage with an improved taste, it is preferable that the alcohol content be 1 or more. more preferably 3 or more, more preferably 5 or more, more preferably 7 or more, and even more preferably Preferably 10 or more, more preferably 12 or more, even more preferably 14 or more, and even more preferably It is 16 or more, particularly preferably 18 or more, and has no astringency that is unsuitable for beer-flavored beverages. A low-alcohol beer-flavored beverage that more effectively suppresses alcohol consumption and has a more satisfying drinking experience From the viewpoint of the above, it is preferable that the number of ions is 200 or less, more preferably 180 or less, and more preferably 1 60 or less, more preferably 140 or less, even more preferably 120 or less, even more preferably 10 0 or less, more preferably 80 or less, even more preferably 60 or less, particularly preferably 40 or less Below.

[0032] In this specification, the "bitterness value" of a beverage is determined according to the revised BCOJ Beer Analysis Method (Japan Public Interest Incorporated Foundation). Published by the Brewing Association, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 ) can be measured by the measurement method described in "8.15 Bitterness value". Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is determined by the following: It is an index of bitterness imparted by hop-derived components, and can be used to evaluate the bitterness of hops, for example, by the type of hops, the amount of hops added, and the bitterness of hops. The amount can be controlled by appropriately adjusting the amount and timing of addition.

[0033] In one embodiment of the beer-taste beverage of the present invention, a suitable balance of drinkability and firmness is achieved. From the perspective of creating a low-alcohol beer-flavored beverage with improved taste, The amount of fluorine is preferably 10 ppm by mass or more, more preferably 20 ppm by mass or more, and even more preferably or 30 mass ppm or more, more preferably 40 mass ppm or more, and even more preferably 50 mass ppm or more. ppm by mass or more, even more preferably 60 ppm by mass or more, particularly preferably 70 ppm by mass or more or more, preferably 500 mass ppm or less, more preferably 400 mass ppm or less, More preferably, it is 350 mass ppm or less, more preferably, it is 300 mass ppm or less, and even more preferably, it is or 250 mass ppm or less, more preferably 200 mass ppm or less, and even more preferably is 180 mass ppm or less, particularly preferably 160 mass ppm or less.

[0034] In this specification, the "total amount of polyphenols" refers to the total amount of polyphenols in the beer-taste beverage (100 The total amount of polyphenols contained in the product (% by mass) is referred to as the total amount of polyphenols contained in the product (% by mass). Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to compounds such as flavonols, isoflavones, tannins, catechins, and kelp. Examples include cetin and anthocyanin. In this specification, the total polyphenol amount is determined, for example, according to the revised BCOJ Beer Analysis Method (Public Interest Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in the revised and expanded version.

[0035] The total polyphenol content is, for example, the polyphenols in barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw materials with a high content. Generally, malt with husks (grain husks) has a high polyphenol content, and soybeans and yeast Mother extract, wheat, wheat malt, etc. have low polyphenol content. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0036] In one embodiment of the beer-taste beverage of the present invention, the carbohydrate content is 0.5 g / 100 mL. or more, 0.6g / 100mL or more, 0.7g / 100mL or more, 0.8g / 100mL or more Above, 0.9g / 100mL or more, 1.0g / 100mL or more, 1.1g / 100mL or more , 1.2g / 100mL or more, 1.3g / 100mL or more, 1.4g / 100mL or more, 1.5g / 100mL or more, 1.6g / 100mL or more, 1.7g / 100mL or more, 1 0.8g / 100mL or more, 1.9g / 100mL or more, or 2.0g / 100mL or more It may also be 4.0g / 100mL or less, 3.9g / 100mL or less, 3.8g / 100mL or less, 3.7g / 100mL or less, 3.6g / 100mL or less, 3.5g / 1 00mL or less, 3.4g / 100mL or less, 3.3g / 100mL or less, 3.2g / 10 It may be 0 mL or less, 3.1 g / 100 mL or less, or 3.0 g / 100 mL or less.

[0037] The sugar content may vary depending on the amount of diluted water or carbonated water added, the ingredients (malt, corn grits, sugar, etc.) The type of enzyme (including carbohydrate decomposition enzymes, isomerase enzymes, etc.) Amount added, timing of enzyme addition, saccharification time, pH during saccharification, mashing process (from adding malt to yeast) pH during the wort production process (before adding the mother), the time for filtration of the wort, and the time during preparation of the wort (including during mashing) The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid, the fermentation process The original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, Yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, The amount of enzyme to be added, the type of enzyme, the timing of enzyme addition, etc. can be appropriately set and adjusted. In addition, in this specification, "carbohydrate" refers to the amount of carbohydrates in accordance with the nutritional labeling standards for food (Ministry of Health, Labour and Welfare, 2003). (Notification No. 176, partially revised September 27, 2013, Consumer Affairs Agency Notification No. 8) Specifically, the target foods contain proteins, lipids, dietary fiber, ash, and alcohol. Therefore, the amount of carbohydrates in a food product is calculated by the weight of the food product. Calculated by subtracting the amounts of protein, fat, dietary fiber, ash and moisture from the total. It is possible. The amounts of protein, fat, dietary fiber, ash and water are listed in the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of fat was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured by the The amount can be measured by the direct incineration method, and the amount of moisture can be measured by the reduced pressure heating drying method.

[0038] In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is 56% or more, 58% or more Above, 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, 65% or more, 66 % or more, 67% or more, 68% or more, 69% or more, 70% or more, 71% or more, 72% or more, It may be 73% or more, 74% or more, or 75% or more, and may also be 92% or less, 90% or less , less than 90%, 88% or less, 86% or less, 85% or less, or 84% or less.

[0039] The apparent fermentation level is determined by adding diluted water or carbonated water, raw materials (malt, corn grits, sugar, etc.) The type of enzyme (including carbohydrate decomposition enzymes, isomerase enzymes, etc.) Amount added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, Temperature, pH during the mashing process (the wort production process from malt addition to yeast addition), temperature, wort filtration time, set temperatures for each temperature range when preparing wort (including mashing), and Holding time, original extract concentration of pre-fermentation liquid, original extract concentration during fermentation process, fermentation Conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growth, timing of yeast removal) Fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, enzyme The timing of addition of the additives can be appropriately set and adjusted. In this specification, the "apparent fermentation degree" refers to the percentage of the total sugar concentration in the liquid before fermentation that is higher than the yeast concentration. This means the percentage of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. The apparent fermentation degree AA of a light-taste beverage can be calculated using the following formula (1). Formula (1): AA (%) = 100 × (P-Es) / P In the above formula (1), "P" is the original extract (raw wort extract), and "BCOJ B "Fermentation Analysis Methods (Edited by the Brewing Society of Japan, Brewery Association of Japan, November 1, 2004 revised edition)" It can be measured by the method described in Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract is, for example, "BCOJ Beer Analysis Methods (Fermentation, Brewing Society of Japan, edited by Brewers Association of Japan, November 1, 2004) As described in the "Revised Japanese Edition," it can be calculated using the following formula (2). Formula (2): Es=-460.234+662.649×D-202.414×D2 (In equation (2), D is the specific gravity of the degassed beer-taste beverage.) The appearance extract "Es" may become a negative value depending on D in the above formula (2). Therefore, the calculated apparent fermentation degree may exceed 100%.

[0040] In one embodiment of the beer-taste beverage of the present invention, the concentration of the original wort extract (O-Ex) is preferably Preferably, it is 6.0 mass % or more, more preferably 6.5 mass % or more, and more preferably 7.0 mass % or more. % by mass or more, more preferably 7.5% by mass or more, even more preferably 8.0% by mass or more, It is preferably 8.5% by mass or more, particularly preferably 9.0% by mass or more, and also preferably 20.0 mass % or less, more preferably 18.0 mass % or less, and even more preferably 16.0 mass % or less. % by mass or less, even more preferably 15.0% by mass or less, particularly preferably 13.5% by mass or less Below. In this specification, the "original wort extract concentration" refers to a concentration of alcohol with an alcohol content of 1 (v / v)% or more. In the case of alcoholic beverages, the extract component under the Japanese Liquor Tax Law, i.e., At 15°C, the original capacity is 100cm 3 This refers to the number of grams of non-volatile components contained in the product. In addition, non-alcoholic beverages with an alcohol content of less than 1 (v / v)% are degassed. The samples were analyzed according to the analytical method established by the Brewers Association of Japan (BCOJ). The measurement was carried out according to the Fermentation Analysis Method (edited by the Brewing Society of Japan, Brewery Association, 2013 revised and expanded edition). This refers to the determined extract value (% by mass).

[0041] The malt ratio of the beer-taste beverage in one embodiment of the present invention is 10% by mass or more, 20% by mass or more , 30% by mass or more, 40% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more , 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, It may be 100% by mass or less, less than 100% by mass, 98% by mass or less. % by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75 quality % or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less. It is also possible.

[0042] In this specification, the "malt ratio" refers to the ratio of malt to malt in accordance with the Liquor Tax Act and the Liquor Tax Law, which came into effect on April 1, 2018. This means the value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations. In addition, when reducing the malt ratio, raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source) It is preferable to increase the amount of the raw material carbon source that can be assimilated by yeast. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast, etc. Examples include mother extract, peas, wheat malt, ungerminated grains, and their decomposition products. Germinated grains include, for example, ungerminated barley, wheat, rye, oats, oats, pigeon oats, Wheat, oats, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, These include peas, buckwheat, sorghum, millet, and barnyard millet. starch obtained by the method of the present invention, and extracts thereof may also be used.

[0043] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a brewery that uses malt, hops, and water as ingredients, It refers to beverages obtained by fermentation using yeast, and specifically, the enforcement date is April 1, 2018. "Liquor Tax Act" and "Liquor Administration Law" mean those defined in the Interpretation Notice. That is, when the beer-flavored beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0044] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be similar to that of regular beer. It may be amber or golden, black like dark beer, or colorless or transparent, or A desired color may be achieved by adding coloring agents. The color of the beer-taste beverage is not visible to the naked eye. However, it may be specified by total light transmittance, chromaticity, etc.

[0045] The pH of the beer-taste beverage in one embodiment of the present invention is 2.0 or higher, 2.2 or higher, or 2.4 or higher. , 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or above, 3.5 or above, 3.6 or above, 3.7 or above, 3.8 or above, 3.9 or above, or 4.0 or above It is preferable that the ratio is 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less. , 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less is preferable.

[0046] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, Examples of containers include bottles, plastic bottles, cans, and barrels, but are particularly suitable for carrying. Cans, bottles and plastic bottles are preferred from the viewpoint of ease of transportation.

[0047] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention may include water and malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be The beverage may be one that uses hops as an ingredient, or one that does not use hops. stomach. Other additives include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, and flavoring agents. Acidulants, acidulants, salts, etc. may also be used.

[0048] 1.1.1 Malt and non-malt grains When malt is used as an ingredient, the malt is barley, wheat, rye, oats, oats, etc. It refers to the seeds of wheat species such as barley, adlay, and oats that have been germinated, dried, and then the roots removed. The area and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. It is one of the most commonly used malts for making flavorful beverages. There are varieties of barley, such as barley and six-row barley, and any of these can be used. Colored malt can also be used. When using colored malt, it is recommended to use different types of colored malt. They may be used in combination as appropriate, or one type of colored malt may be used.

[0049] The malt used in one embodiment of the present invention has a modification of 80% or more. If the modification is less than 80%, the wort may become turbid or the viscosity may increase. This will cause the wort filterability and beer filterability to deteriorate. It is preferable to use malt with a modification of 80% or more. In the examples and comparative examples, malt with a modification of 80% or more was used. modification, MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Pub lished by the Chairman Dr.Fritz Jacob Se lf-published by MEBAK 85350 Freising-Wei 3.1.3.8 Modifica of henstephan,Germany 2011 tion and Homogeneity(Calcofluor Carlsber It can be measured by the method described in (e.g. Method-EBC). In the beer-taste beverage of one embodiment of the present invention, the malt used is selected from the group consisting of malts of the desired beer, ... It is preferable to select the malt appropriately depending on the color of the desired beverage. or two or more of them may be used in combination.

[0050] Additionally, grains other than malt may be used together with or instead of malt. Such grains include, for example, grains that do not fall under the category of malt (barley, wheat, rye, corn, etc.). wheat, oats, pearl barley, barley, etc.), rice (white rice, brown rice, etc.), corn, corn Potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and other grains Examples of starches include starches obtained from these plants, and extracts thereof.

[0051] In addition, when the malt ratio is reduced or when malt is not used, malt that can be assimilated by yeast is used. It is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than the above. Examples of sugar sources include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof. Examples of nitrogen sources include yeast extract, Amino acid-containing materials (e.g., soy protein), soybeans, yeast extract, peas, wheat malt , the above-mentioned ungerminated grains, and decomposition products thereof.

[0052] Fruits, fruit skins, bark, and leaves of plants other than grasses such as wheat that can be used as raw materials Flowers, stems, roots and seeds can be selected as appropriate. Specific examples of plants other than grasses include citrus fruits, soft fruits, and herbs. Citrus fruits include oranges, yuzu, lemons, limes, Mandarin oranges, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shekwasha, Examples include friends and family. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, and Examples include chigo, pear, muscat, and blackcurrant. Herbs and spices include Under, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, Mace, Juniper Berry, Allspice, Vanilla, Elderberry, Grains Examples include paradise, anise, and star anise. These may be used as they are or after crushing. It may be used in the form of an extract extracted with a solvent, or squeezed juice (such as fruit juice). These may be used alone or in combination of two or more. The above can be used as appropriate to suit the consumer's taste, but a clean, refreshing taste like beer is recommended. To enjoy the flavor, the ingredients include the above citrus fruits, soft fruits, herbs, and spices. It is preferable to avoid or minimize the use of spices. No blackcurrants or blackcurrant juice are used as ingredients, as this gives the milk an unpleasant milky aroma. It is preferable to use no or a minimum amount of the agent.

[0053] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pellets. Hops, powdered hops, hop extracts, etc. are examples of the hops used. Hop processed products such as hops and reduced hops may also be used. When hops are used in one embodiment of the present invention, the amount of hops added may be adjusted as appropriate. Preferably, the content is 0.0001 to 1% by mass based on the total amount (100% by mass) of the ingredients of the beverage. .

[0054] In addition, beer-flavored beverages that use hops as an ingredient contain ingredients derived from hops. The beer-flavored beverage containing iso-α-acids is made using hops. The amount is 0.1 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. It may be greater than 1.0 ppm by mass. On the other hand, the content of iso-α acids in beer-flavored beverages that do not use hops is higher than that of the beer. The content may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the flavorful beverage. In this specification, the content of iso-α-acids is determined according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values ​​measured by the high performance liquid chromatography (HPLC) analysis method described in the supplementary revision means.

[0055] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Preservatives used in one embodiment of the present invention include, for example, benzoic acid; sodium benzoate, etc. Benzoates: benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate Examples of preservatives include strong Sanplazer (Sanei Source: F.F.I. Co., Ltd. (a mixture of sodium benzoate and butyl benzoate) Commercially available formulations may also be used. These preservatives may be used alone or in combination of two or more.

[0056] When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the blending of the preservative The total amount is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass. , more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm m.

[0057] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention has a sugar (A) content adjusted to the above range. A sweetener may also be added to the beverage. The sweetener used in one aspect of the present invention is a sweetener obtained by decomposing starch derived from grains with an acid or enzyme. Commercially available sugars such as sugar solutions and starch syrup, sucrose, sugars with three or more sugars, isomerized sugar, sugar alcohols, etc. Examples of sweeteners include natural sweeteners such as stevia and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is made, starch refining methods, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the sugar content, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, malto Tetraose, isomaltose, isomaltotriose, isomaltotetraose and the like These solutions (sugar solutions) can also be used. Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc.

[0058] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred. The dietary fiber content may be adjusted to fall within the above range by adding commercially available products. The dietary fiber content of raw materials such as malt may be adjusted in the manufacturing process so that it falls within the above range. When adding commercially available products, by keeping the dietary fiber content within the above range, it is possible to create a beer-flavored beverage. The powdery texture that is unsuitable for food can be suppressed. The dietary fiber content is adjusted during the manufacturing process. In this case, by setting the dietary fiber content within the above range, it is possible to, for example, This improves the filtering property and increases production efficiency. When adjusting the dietary fiber content in the production process, The dietary fiber content of beverages varies depending on the addition of diluted water or carbonated water, ingredients (wheat, malt, corn, sugar) The type of enzyme, the amount of enzyme added, and the timing of enzyme addition. (during the saccharification process, before yeast addition, after yeast addition, during ripening, etc.), and each temperature when preparing the saccharified liquid This can be adjusted by adjusting the set temperature, pH and retention time of the zone.

[0059] 1.1.5 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention further comprises one or more bittering agents selected from bittering agents and bitterness imparting agents. The beverage may be a blend of more than one species. In one embodiment of the beer-taste beverage of the present invention, bitterness may be imparted by hops. In addition, the following bittering agents or bitterness imparting agents may be used together with hops. In place of hops, the following bittering agents or bitterness imparting agents may be used. The bittering agent or bitterness imparting agent is not particularly limited, and a bitterness imparting agent may be used in ordinary beer or happoshu. For example, rosemary, lychee, fennel, juniper fruit, and sesame , maitake mushroom, Ganoderma lucidum, laurel, mulberry, caffeine, absinthium, naringji Yellowfin tuna, citrus extract, bitter oak extract, coffee extract, tea extract, bitter melon extract, Germ extract, Aloe arborescens extract, Rosemary extract, Ganoderma lucidum extract, Laurel extract substances, sage extract, caraway extract, wormwood extract, absinthin, alginic acid etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0060] 1.1.6 Antioxidants The beer-taste beverage of one embodiment of the present invention is a beverage further containing an antioxidant. Good too. The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. It can be obtained. These antioxidants may be used alone or in combination of two or more.

[0061] 1.1.7 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. . The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The seasoning is used to give the brewer a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetone Aldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool 4-vinylguaiacol (4-VG), 4-methyl- 3-Pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone hexane, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral , limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural methyl-2-butene-1-thiol, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol ol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octyl Tannoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Propanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropion Ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl Sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methyl Tilbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2- Methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexene Nal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methyl Pentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2- Ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol ethanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl- 3-Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol Examples include Lu. These fragrances may be used alone or in combination of two or more.

[0062] The content of esters and higher alcohols is calculated separately for fragrances containing these fragrance components. However, if alcoholic fermentation is involved in the manufacturing process, flavorings may be added. It may be adjusted by alcoholic fermentation without or with the addition of flavorings. In cases where alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols is as follows: The sugar and amino acid composition of the pre-fermentation liquid before adding dilution water or carbonated water, and the sugar content Concentration, amino acid concentration, original extract concentration of pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration temperature, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. Good too.

[0063] 1.1.8 Acidulants The beer-taste beverage of one embodiment of the present invention may further comprise an acidulant. stomach. The acidulant is not particularly limited as long as it has a sour taste. For example, tartaric acid, Acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or a salt thereof. Among these, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid At least one selected from the group consisting of acetic acid, succinic acid and salts thereof is preferred, and tartaric acid, lysine, At least one selected from the group consisting of carboxylic acid, citric acid, lactic acid, tartaric acid, acetic acid and salts thereof is more preferred. At least one selected from tartaric acid, phosphoric acid, and lactic acid is more preferred. These acidulants may be used alone or in combination of two or more.

[0064] 1.1.9 Salts The beer-taste beverage of one embodiment of the present invention may further contain salts. . Examples of salts include sodium chloride, acid potassium phosphate, and acid calcium phosphate. , ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0065] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is produced by dissolving the carbon dioxide contained in the raw materials. Alternatively, the compound may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. . The carbon dioxide gas generated during the fermentation process of beer-flavored beverages can be used as is. However, the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0066] The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w / w )% or more, more preferably 0.35(w / w)% or more, more preferably 0.40(w / w )% or more, more preferably 0.42(w / w)% or more, and even more preferably 0.45(w / w)% or more, even more preferably 0.47(w / w)% or more, and particularly preferably 0.50( (w / w)% or more, and preferably 0.80 (w / w)% or less, more preferably 0 0.70(w / w)% or less, more preferably 0.60(w / w)% or less, even more preferably is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w) or less. In this specification, the carbon dioxide concentration is measured by occasionally shaking the container containing the beverage. After adjusting the temperature of the beverage to 20°C, the beverage is immersed in a water bath at 20°C for at least 30 minutes. A volume measurement device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) was used. It can be measured.

[0067] When the beer-taste beverage according to one embodiment of the present invention is a packaged beverage, the carbonated The gas pressure may be adjusted appropriately within the range of the above carbon dioxide concentration, but it is recommended to set the pressure to 5.0 kg / cm 2 Below 4.5kg / cm 2 or less than 4.0 kg / cm 2 It can be less than or equal to 0. 20kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 That's all. Any of these upper and lower limits may be combined. For example, Acid gas pressure is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 below It may be. In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to a gas pressure gauge. After setting the pressure, open the stopcock of the gas pressure gauge to release the gas, then close the stopcock again and vibrate the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0068] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain, as needed, ingredients that do not impair the effects of the present invention. Various additives may be added. Such additives include, for example, coloring agents, foam-forming agents, fermentation accelerators, yeast extracts, and Examples of the seasoning include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel color. Foaming agents can be used to create a beer-like foam in the beverage or to enhance the flavor of the beverage. It is used to maintain the foam of the ingredients, and contains soybean saponin, quillaja saponin, and other plant-based saponins. Extracted saponin substances, plant proteins such as corn and soybeans, and collagen peptides Peptide-containing ingredients, yeast extract, emulsifier (sucrose fatty acid ester, glycerin fatty acid ester) Lecithin, lecithin, lysolecithin, etc. can be used appropriately. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0069] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. The containers used for the packaged beverages may be of any shape or material, and examples of the containers include bottles, Examples include cans, barrels, and plastic bottles, but cans are particularly preferred because they are easy to carry. , glass or plastic bottles are preferred.

[0070] 2. Manufacturing method of beer-flavored beverages A method for producing a beer-taste beverage according to one embodiment of the present invention comprises at least the following steps (I) to (II): I) is an example of a method. Step (I): A step of adjusting the alcohol content to 5.0 (v / v)% or less. Step (II): As sugars, glucose, sucrose, maltose, isomaltose, malate and maltotriose, and isomaltotriose. A process of adjusting the total content of class (A) to 0.07 (w / v)% or more. Step (III): A step of adjusting the linalool content to 140 μg / L or less. The order of steps (I) to (III) is not particularly limited. The method for producing a beer-taste beverage according to one embodiment of the present invention is not particularly limited, but may include fermentation. The method may be a method of production through a process or a method of production without a fermentation process. . Below, we will explain the method for producing a fermented beer-flavored beverage through a fermentation process, and the process This section describes a method for producing a non-fermented beer-taste beverage without going through the fermentation process.

[0071] 2.1 Fermented beer-flavored beverage manufacturing method One embodiment of the present invention provides a method for producing a fermented beer-taste beverage, which includes a fermentation step using yeast. Examples of the method include a method having the following steps (1) and (2): Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-fermentation liquid. Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out fermentation.

[0072] Furthermore, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, the step (I) -(III), and the contents of sugars (A1) and sugars (A2), the content of T-VDK, and the total The amount of polyphenols, bitterness value, and pH are adjusted by one or more of the following (i) to (iii): In addition, by carrying out steps (1) and (2), If steps (I) to (III) or the above-mentioned adjustments can be performed, these steps can be performed separately. There's no need to. (i): Simultaneously with at least one of step (1) and step (2) (ii): Between step (1) and step (2) (iii): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below. Reveal.

[0073] 2.1.1 Process (1) In step (1), various raw materials are subjected to saccharification, boiling, and solid content removal treatments. This is a step in which at least one treatment is carried out to obtain a pre-fermentation liquid. For example, when malt is used as a raw material, water and the raw materials including malt are mixed. It is poured into a kettle or mash tank, and enzymes such as amylase are added as needed. The raw materials include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, and acids. Various additives such as antioxidants, flavorings, acidulants, and colorings may be added. It may be added before saccharification, during saccharification, or after saccharification. Alternatively, these may be added after the subsequent fermentation step.

[0074] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of saccharification treatment depend on the type of malt used, the malt ratio, water and raw materials other than malt. The appropriate method is selected taking into consideration the ingredients, the type and amount of enzymes used, and the concentration of the original wort extract in the final beverage. For example, in one embodiment of the present invention, the sugar content of the beer-taste beverage is In order to adjust the saccharification temperature to the above ranges, the saccharification temperature is 55 to 75°C. The saccharification treatment time is preferably 30 to 240 minutes.

[0075] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, Hops and bittering agents are preferably added between the start and end of boiling the saccharified liquid. It may be possible.

[0076] After the boiling process is completed, the water is transferred to a whirlpool, cooled to 0-23°C, and then used as a cooling liquid. It is preferable to carry out a treatment to remove solids such as coagulated proteins. The concentration of the fermentation liquid can be adjusted to the above range. In this step, in order to remove the solid content, a predetermined pore size (for example, a pore size of 3 Filtration through a filter (less than 0 μm) may also be performed.

[0077] Instead of the saccharified liquid, malt extract is mixed with warm water and then hops and bittering agents are added. Alternatively, the pre-fermentation solution may be prepared by boiling the fermented soybean extract. In addition, when malt is not used as a raw material, liquid sugar containing a carbon source, barley or Nitrogen sources other than malt as amino acid-containing raw materials, hops, dietary fiber, preservatives, sweeteners, and oxidation A sugar solution is prepared by mixing an anti-bitter, a bittering agent, a flavoring, an acidulant, a coloring, etc. with warm water. The liquid sugar solution may be boiled to prepare a pre-fermentation solution. If hops are used, they may be added before the boiling treatment, or from the start to the end of boiling the liquid sugar solution. It may be added before the end of the period.

[0078] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and carrying out fermentation. do. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, and fermentation conditions. The yeast may be selected appropriately taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast may be used. good.

[0079] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be determined as appropriate. .0×10 6 cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0080] Fermentation conditions can be set as appropriate, but the sugar content of the beer-flavored beverage is In order to adjust the concentration and alcohol content to the above ranges, the fermentation temperature is 5 to 25°C. In addition, the sugar concentration and alcohol content of the beer-flavored beverage are preferably The type, amount and timing of addition of polysaccharide-degrading enzymes such as glucosidase are appropriately determined. If necessary, the temperature of the fermentation liquid (heating or The temperature may be lowered or the pressure may be changed.

[0081] After fermentation, the beer-flavored beverage may be filtered to remove yeast. In addition, filtration may not be necessary. If necessary, water or the various additives mentioned above may be added. good.

[0082] 2.1.4 Process (3), Process (4) In one embodiment of the present invention, when producing a non-alcoholic fermented beer-flavored beverage, Alternatively, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in the above step (2). We also produce non-alcoholic fermented beer-flavored beverages using alcohol-producing yeast. When manufacturing the product, steps (3) and (4) may be carried out in addition to steps (1) and (2). It is preferable that: Step (3): A step of removing alcohol from the fermented liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0083] In step (3), the alcohol produced by the fermentation process in step (2) is removed. The preferred method is to remove the oxidized carbon by heat treatment. The same conditions as in the method for producing a non-alcoholic beer-flavored beverage can be applied. After step (3), the alcohol is removed from the solution, and carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas in step (4). The amount of carbon dioxide gas can be adjusted by mixing the solution after step (3) with carbonated water. Alternatively, carbon dioxide gas may be added directly to the solution after step (3). good.

[0084] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container. and distributed to the market as a product. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art may be used. The beer-taste beverage of the present invention can be packed into a container. The product is filled into a container and sealed. Containers of any shape and material can be used in the container filling process. Examples of containers include those described in "1.4 Packaged beverages."

[0085] 2.2 Manufacturing method for non-fermented beer-flavored beverages One embodiment of the method for producing a non-fermented beer-taste beverage of the present invention is a method that does not involve a fermentation step. Any method may be used, and examples thereof include a method comprising the following steps (a) to (c): Step (a): The raw material is subjected to at least one of saccharification, boiling, and solid content removal treatments. A process to obtain a pre-drinking liquid by one treatment. Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.

[0086] Step (a) is the same as step ( This is the same as the step 1) for obtaining the pre-fermentation liquid. The method of adding carbon dioxide gas in step (b) is to cool the beverage pre-liquid obtained in step (a). It may be added by mixing the cooled beverage preliminaries with carbonated water, or by adding carbonated water to the cooled beverage concentrate. Alternatively, carbon dioxide gas may be added at the same time as in step (b). If necessary, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added.

[0087] In addition, when a non-fermented beer-flavored beverage is designated as a non-fermented alcohol-containing beer-flavored beverage, In this case, the method includes the following step (c): Step (c): A step of blending an alcohol component after at least step (a).

[0088] Step (c) may be carried out at least after step (a), and may be carried out, for example, in accordance with the following steps (I) to (II) It can be performed at one or more of the following times: (I): Between step (a) and step (b) (II): Simultaneously with step (b) (III): After step (b) Among these, step (c) is a step of cooling the beverage pre-liquid obtained in step (a) to obtain a cooled beverage concentrate. It is preferable to carry out the process after the adjustment and before adding carbon dioxide gas. The alcohol component to be blended in step (c) is spirits (distilled spirits) derived from the above-mentioned grains. Distilled sake is preferred.

[0089] In addition, in one embodiment of the present invention, a method for producing a non-fermented beer-taste beverage further comprises the steps of: ) to (III), and the contents of sugars (A1) and sugars (A2), and the content of T-VDK, The total polyphenol content, bitterness value, and pH are adjusted by one or more of the following (i) to (v): In addition, by carrying out steps (a) to (c), the steps (a) to (c) can be carried out at the same time. If steps (I) to (III) or the above-mentioned adjustments can be performed, these steps are carried out separately. There's no need. (i): Simultaneously with at least one of the steps (a), (b), and (c). (ii): Between step (a) and step (b) (iii): Between step (a) and step (c) (iv): After step (b) or between step (b) and step (c) (v): After step (c)

[0090] The non-fermented beer-flavored beverage obtained in this way is filled into a specified container and sold as a finished product. and distributed in the market. The method for packaging the non-fermented beer-flavored beverage is not particularly limited, and may be any method well known to those skilled in the art. A packaging method can be used. The packaging process produces a non-fermented beer-flavored beverage. The product is filled into a container and sealed. Any container of any shape or material may be used for the container filling process. Examples of the container are as described above.

[0091] 3. Method for improving the flavor of beer-flavored beverages A method for improving the flavor of a beer-taste beverage according to one embodiment of the present invention comprises at least the following steps (I) to (II): (III). Operation (I): Adjust the alcohol content to 5.0 (v / v)% or less. Operation (II): Sugars include glucose, sucrose, maltose, isomaltose, malate, and and maltotriose, and isomaltotriose. An operation to adjust the total content of Class (A) to 0.07 (w / v)% or more. Operation (III): An operation to adjust the linalool content to 140 μg / L or less. Operations (I) to (III) are steps (I) to (III) in the above-mentioned method for producing a beer-taste beverage. (III) and (III) correspond to each other. Preferred ranges of alcohol content, sugar (A) content, and linalool content, and For details on the various properties, ingredients and their contents of beer-taste beverages, please refer to the above section "1. As described in "Flavor-Tasting Beverages." [Example]

[0092] The present invention will be described in more detail below with reference to examples. is not restricted.

[0093] Examples 1 to 23, Comparative Examples 1 to 14 <Beverage preparation> In Examples 5 to 7, 9, 13, and 14, sucrose was used as a raw material. The raw materials were placed in a tank containing 40 L of hot water maintained at 40 to 55°C. After that, the temperature is raised stepwise and held at this temperature until it reaches 78°C, after which it is filtered to extract the malt grains. Next, hops were added to the saccharified solution, which was then boiled to separate the solid and liquid components. The wort was then cooled to a pre-fermentation liquid, and brewer's yeast ( Bottom-fermenting yeast) is added, and the fermentation temperature and time are adjusted to achieve the desired alcohol content. After alcoholic fermentation, the yeast is filtered out and the beer becomes beer under the Liquor Tax Law. The beverage was produced. In each of the Examples and Comparative Examples, the temperature ranges set when preparing the saccharified solution were The constant temperature and holding time, amount of hops added, fermentation temperature and fermentation time, etc. are appropriately set, and the alcohol The alcohol content, T-VDK content, total polyphenol content, and bitterness value were compared with the values ​​shown in Tables 1 to 3. The sugars (A), (A1) and (A2) were adjusted to the same content. In addition to the above conditions, the content of linalool may be adjusted by adding sugars ( Sugars corresponding to A), (A1) and (A2), and linalool were added, and the results shown in Tables 1 to 3 were obtained. The values ​​were adjusted to the values ​​shown in In each of the Examples and Comparative Examples, the beverages prepared as described above were fermented in appearance. The alcohol content was between 60% and 90%, and the sugar content was over 0.5g / 100mL.

[0094] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then refrigerated by five trained The panelists evaluated each test beverage to determine whether it had the right drinking experience for a beer-flavored beverage, "Whether there is a firmness that is appropriate for beer-flavored beverages," "Whether there is an astringency that is unsuitable for beer-flavored beverages" "None", "Presence or absence of immature odor unsuitable for beer-flavored beverages", "Presence or absence of flavor unsuitable for beer-flavored beverages" The score for "presence or absence of a synthetic fragrance" is based on the following criteria, with a maximum score of 3.0 to The scores were evaluated in increments of 0.1 within a range of 1.0 (minimum value), and the scores of five panelists were The average values ​​were calculated, and the results are shown in Tables 1 to 3. The evaluation is based on the following criteria: "3.0", "2.5", "2.0", "1.5" and Samples conforming to "1.0" and "2.0" were prepared in advance to unify the standards among the panelists. In addition, in both the sensory evaluations in Tables 1 and 2, there was no significant difference in the tastes of the same beverages among the panelists. No differences in scores above 1.5 were observed.

[0095] [Score criteria for determining whether a beer-flavored beverage has a satisfying taste] 3.0: A very strong, satisfying taste that is appropriate for a beer-flavored beverage. 2.5: A strong, satisfying taste that is appropriate for a beer-flavored beverage. - "2.0": A beer-flavored beverage with a satisfyingly satisfying taste. 1.5: The flavor is barely noticeable. 1.0: Not very satisfying to drink.

[0096] [Scoring criteria for the presence or absence of firmness appropriate for beer-flavored beverages] 3.0: A very strong firmness appropriate for a beer-flavored beverage. 2.5: A strong, firm flavor appropriate for a beer-flavored beverage. 2.0: A firmness that is appropriate for a beer-flavored beverage. 1.5: Almost no sense of tightness. - "1.0": No sense of tightness at all.

[0097] [Score criteria for the presence or absence of astringency unsuitable for beer-flavored beverages] 3.0: No unpleasant astringency whatsoever. 2.5: Almost no unpleasant astringency is noticeable. 2.0: No unpleasant astringency is generally felt. 1.5: Unpleasant astringency is strongly felt. 1.0: Undesirable astringency is very strong.

[0098] [Score criteria for the presence or absence of immature odors that are unsuitable for beer-flavored beverages] 3.0: No unpleasant, immature smell whatsoever. 2.5: Almost no undesirable immature smell. 2.0: No undesirable immature smell is generally detected. 1.5: A strong undesirable immature smell is felt. 1.0: A very strong undesirable immature smell.

[0099] [Scoring criteria for the presence or absence of cosmetic aromas that are inappropriate for beer-flavored beverages] 3.0: No unpleasant cosmetic scent whatsoever. 2.5: Almost no unpleasant cosmetic scent is detectable. 2.0: Generally no unpleasant cosmetic scents are detected. 1.5: A strong, unpleasant cosmetic scent is felt. 1.0: An undesirable cosmetic scent is very strong.

[0100] Based on the above five evaluation items, a comprehensive evaluation was made according to the following criteria. [comprehensive evaluation] "A": The average score of all five sensory evaluation items tested is 2.5 or higher. "B": The average scores of all five sensory evaluation items tested were 2.0 or higher, and , and at least one of the average scores of the five sensory evaluation items is 2.0 or more and less than 2.5. "C": At least one of the five sensory evaluation items had an average score of less than 2.0. do.

[0101] [Table 1]

[0102] [Table 2]

[0103] [Table 3]

[0104] As can be seen from Tables 1 to 3, the beverages prepared in Examples 1 to 23 have a drinking experience suitable for beer-flavored beverages. It has a tough and sticky texture, and has an astringent taste, immature smell, and cosmetic properties that are unsuitable for beer-flavored beverages. On the other hand, the beverages prepared in Comparative Examples 1 and 5 had a beer-like flavor. The results were inferior to the drinking sensation suitable for a soft drink. The beverages prepared in 1 and 13 had an immature smell that is unsuitable for a beer-flavored beverage. The beverages prepared in Comparative Examples 4, 6, 8, 10, 12, and 14 were unsuitable for beer-flavored beverages. It was a drink with a cosmetic scent.

Claims

[Claim 1] The invention described in the specification.