Beer-taste beverage and method for producing the same

Abstract

To provide a beer-taste beverage that is enhanced in attack sensation and flavor spread in the mouth.SOLUTION: The present invention provides a beer-taste beverage where the ratio of a specific ethyl ester content (μg / L) to a bitterness unit (BU) is 0.3 or higher.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Various technical means for improving the flavor of beer-taste beverages have been proposed to date. For example, Patent Document 1 discloses a beer-taste beverage with reduced unpleasant after-odor and off-flavor, in which the content of ethyl 3-methylbutanoate is Appb and the content of iso-α acids is B ppb, and the B / A is 15.5 or more and 35.0 or less. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-031583 A Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors have found that beer-taste beverages in which the ratio of a specified ethyl ester content (μg / L) to the bitterness value (BU) is equal to or greater than a specified value have an excellent attack and flavor spread in the mouth. The present invention is based on this novel finding, and has an object to provide a beer-taste beverage that has an excellent attack and flavor spread in the mouth. [Means for solving the problem]

[0005] The present invention relates to a beer-taste beverage in which the ratio of the ethyl ester content (μg / L) represented by the following general formula (1) to the bitterness value (BU) is 0.3 or greater. [ka] [In general formula (1), R represents a hydrocarbon group having 2 or more carbon atoms which may have a substituent.]

[0006] The beer-taste beverage according to the present invention has an excellent attack and spread of flavor in the mouth because the ratio of the ethyl ester content (μg / L) represented by general formula (1) above to the bitterness value (BU) falls within a specific range.

[0007] In the beer-taste beverage, the carbon number is 20 or less, and the hydrocarbon group may be a straight-chain or branched-chain aliphatic hydrocarbon group.

[0008] The beer-taste beverage may have 5 or less carbon atoms.

[0009] In the beer-taste beverage, the ethyl ester may be at least one selected from the group consisting of ethyl 3-phenylpropanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate.

[0010] In the beer-taste beverage, the ethyl ester may be ethyl 3-methylbutanoate.

[0011] The beer-taste beverage may have an ethyl ester content of at least 20 μg / L, resulting in an excellent attack and flavor spread in the mouth.

[0012] The beer-taste beverage may have this ratio of at least 1. This will provide an even stronger attack and more flavorful spread in the mouth.

[0013] The beer-taste beverage may further contain citronellol, which provides an even stronger attack and a more extensive flavor spread in the mouth.

[0014] The present invention also relates to a method for producing a beer-taste beverage, which comprises a step of adjusting the ratio of the ethyl ester content (μg / L) represented by general formula (1) above to the bitterness value (BU) to 0.3 or more.

[0015] The method for producing a beer-taste beverage may include adding a steam distillate of hops to the raw material liquid, which makes it easy to bring the ratio of the ethyl ester content (μg / L) represented by general formula (1) above to the bitterness value (BU) within the above range.

[0016] The present invention encompasses, for example, the following: [1] A beer-taste beverage having a ratio of the ethyl ester content (μg / L) represented by the following general formula (1) to the bitterness value (BU) of 0.3 or more. [ka] [In general formula (1), R represents a hydrocarbon group having 2 or more carbon atoms which may have a substituent.] [2] The beer-taste beverage according to [1], wherein the number of carbon atoms is 20 or less, and the hydrocarbon group is a straight-chain or branched-chain aliphatic hydrocarbon group. [3] The beer-taste beverage according to [1] or [2], wherein the number of carbon atoms is 5 or less. [4] The beer-taste beverage according to any one of [1] to [3], wherein the ethyl ester is at least one selected from the group consisting of ethyl 3-phenylpropanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate. [5] The beer-taste beverage according to any one of [1] to [4], wherein the ethyl ester is ethyl 3-methylbutanoate. [6] The beer-taste beverage according to any one of [1] to [5], wherein the ethyl ester content is 20 μg / L or more. [7] The beer-taste beverage according to any one of [1] to [6], wherein the ratio is 1 or more. [8] The beer-taste beverage according to any one of [1] to [7], further comprising citronellol. [9] A method for producing a beer-taste beverage, comprising a step of adjusting the ratio of the ethyl ester content (μg / L) represented by the following general formula (1) to the bitterness value (BU) to 0.3 or more. [ka] [In general formula (1), R represents a hydrocarbon group having 2 or more carbon atoms which may have a substituent.]

[10] The manufacturing method described in [9], wherein the adjusting step includes adding a steam distillate of hops to the raw material liquid. Effect of the Invention

[0017] The present invention can provide a beer-taste beverage that is excellent in attack and flavor spread in the mouth. The present invention also can provide a method for producing said beer. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0019] [Beer-flavored beverages] The beer-taste beverage according to this embodiment has a ratio of the ethyl ester content (μg / L) represented by general formula (1) below to the bitterness value (BU) of 0.3 or greater.

[0020] [ka] In the general formula (1), R represents a hydrocarbon group having 2 or more carbon atoms which may have a substituent.

[0021] In this specification, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. The beer-taste beverage according to this embodiment may be a beer-taste alcoholic beverage with an alcohol content of 1 v / v% or more, or a beer-taste non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol refers to ethanol unless otherwise specified.

[0022] Examples of beer-taste beverages include, but are not limited to, those classified as "sparkling alcoholic beverages" (beer, happoshu, and other sparkling alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Examples of the other sparkling alcoholic beverages mentioned above include "other brewed alcoholic beverages (sparkling) (2)" and "liqueurs (sparkling) (2)". In addition, beer-taste beverages may include beverages and soft drinks that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act as long as they have a beer-like flavor. The beer-taste beverage according to this embodiment is not limited to the above examples.

[0023] When the beer-taste beverage according to the present embodiment is a beer-taste alcoholic beverage, the alcohol content is not particularly limited and may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, 5 v / v% or more, 5.5 v / v% or more, 6.0 v / v% or more, or 6.5 v / v% or more. The alcohol content of the beer-taste alcoholic beverage according to the present embodiment may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6.5 v / v% or less, 6 v / v% or less, 5.5 v / v% or less, 5 v / v% or less, 4.5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, or 3 v / v% or less.

[0024] When the beer-taste beverage according to the present embodiment is a beer-taste non-alcoholic beverage, the alcohol content is not particularly limited, but may be less than 1 v / v%, and may be 0.9 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). The alcohol content of the beer-taste non-alcoholic beverage according to the present embodiment may be 0.005 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0025] The alcohol content of the beer-taste beverage according to this embodiment can be measured, for example, by a method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013), or by a method described in "3-4 Alcohol Content" of the National Tax Agency's Specified Analysis Methods.

[0026] The alcohol content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding, removing or reducing alcohol at any stage during the production of the beer-taste beverage, by appropriately selecting the type or amount of raw material used, yeast type, fermentation conditions (e.g., fermentation temperature, fermentation time), etc. that will increase or decrease the alcohol content, or by any combination of these. There is no particular limit to the alcohol added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka), or a fermented liquid obtained by brewing. There is no particular limit to the method for removing or reducing the alcohol, and it may be carried out according to conventional methods such as distillation, dialysis, dilution, etc.

[0027] The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, from 0 to 50. The BU of the beer-taste beverage according to this embodiment may be, for example, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, or 10 or less, or may be 0 or more, more than 0, 0.1 or more, 0.5 or more, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, or 10 or more.

[0028] The bitterness value of a beer-taste beverage can be measured, for example, by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, revised and expanded in 2013).

[0029] The bitterness value can be adjusted, for example, by adding a bittering agent so that the bitterness value falls within the above range, appropriately setting the type, amount of raw material, type of microorganism or enzyme agent so that the bitterness value is high or low, appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after hops are added, etc.), selecting a method for adding raw materials, appropriately setting the timing of adding raw materials, and any combination of these. The bittering agent may be added, for example, by adding a bitter substance derived from hops itself, or a composition containing a bitter substance derived from hops, etc. Examples of compositions containing a bitter substance derived from hops include steam distillates of hops and water extracts of hops. Examples of bitter substances derived from hops include iso-α acids, etc.

[0030] As described above, the beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extracts, as well as hop processed products such as extracts of low hops, hexahops, tetrahops, and iso-hops. The hop extract is not particularly limited, and may be a steam distillate of hops or a water extract of hops. By using a steam distillate of hops, it becomes easy to adjust the ratio of the ethyl ester content (μg / L) represented by the above general formula (1) to the bitterness value (BU) described below to within a specific range. The production conditions for the steam distillate of hops and the water extract of hops will be described below.

[0031] The ethyl ester represented by the above general formula (1) (hereinafter, also simply referred to as "ethyl ester") is not particularly limited as long as it is a compound having a structural formula corresponding to dehydration condensation of a carboxylic acid having 3 or more carbon atoms and ethanol.

[0032] The number of carbon atoms in the hydrocarbon group for R in general formula (1) may be 2 or more, and may be, for example, 2 or more and 20 or less, 2 or more and 19 or less, 2 or more and 18 or less, 2 or more and 17 or less, 2 or more and 16 or less, 2 or more and 15 or less, 2 or more and 14 or less, 2 or more and 13 or less, 2 or more and 12 or less, 2 or more and 11 or less, 2 or more and 10 or less, 2 or more and 9 or less, 2 or more and 8 or less, 2 or more and 7 or less, 2 or more and 6 or less, or 2 or more and 5 or less.

[0033] The hydrocarbon group may be an aliphatic hydrocarbon group or an aromatic hydrocarbon group. The aliphatic hydrocarbon group may be any of a linear hydrocarbon group, a branched hydrocarbon group, and a cyclic hydrocarbon group. The hydrocarbon group having 2 or more carbon atoms may be a linear or branched aliphatic hydrocarbon group having 2 or more carbon atoms, a cyclic aliphatic hydrocarbon group having 3 or more carbon atoms, or an aromatic hydrocarbon group having 6 or more carbon atoms, and is preferably a linear or branched aliphatic hydrocarbon group having 2 or more carbon atoms. The hydrocarbon group may be any of a saturated hydrocarbon group and an unsaturated hydrocarbon group.

[0034] Specific examples of aliphatic saturated hydrocarbon groups having 2 or more carbon atoms include alkyl groups such as an ethyl group, an n-propyl group, a 2-propyl group, an n-butyl group, a sec-butyl group, a 1-methylpropyl group, a 2-methylpropyl group, a tert-butyl group, an n-pentyl group, a 1-methylbutyl group, a 1-ethylpropyl group, a 1,1-dimethylpropyl group, and a 1,2-dimethylpropyl group.

[0035] Specific examples of the aliphatic unsaturated hydrocarbon group having 2 or more carbon atoms include, for example, ethenyl group, 1-propenyl group, 2-propenyl group, 1-butenyl group, 2-butenyl group, 3-butenyl group, 1-methyl-1-propenyl group, 2-methyl-1-propenyl group, 1-pentenyl group, 2-pentenyl group, 3-pentenyl group, 4-pentenyl group, 5-pentenyl group, 1-methyl-1-butenyl group, 2-methyl-1-butenyl group, 3-methyl-1 Examples of alkenyl groups having 2 or more carbon atoms include 1-butenyl group, 4-methyl-1-butenyl group, 1-methyl-2-butenyl group, 2-methyl-2-butenyl group, 3-methyl-2-butenyl group, 4-methyl-2-butenyl group, 1-methyl-3-butenyl group, 2-methyl-3-butenyl group, 3-methyl-3-butenyl group, 4-methyl-3-butenyl group, 1,2-dimethyl-1-propenyl group, and 1,1-dimethyl-2-propenyl group.

[0036] Specific examples of aliphatic unsaturated hydrocarbon groups having 2 or more carbon atoms include alkynyl groups having 2 or more carbon atoms, such as ethynyl, 1-propynyl, 2-propynyl, 1-methyl-2-propynyl, 1,1-dimethyl-2-propynyl, 2-butynyl, 3-butynyl, 1-pentynyl, 2-pentynyl, 3-pentynyl, and 4-pentynyl.

[0037] Specific examples of cyclic aliphatic hydrocarbon groups having 3 or more carbon atoms include a cyclopropyl group, a cyclobutyl group, a cyclopentyl group, a cyclopropenyl group, a cyclobutenyl group, a cyclopentenyl group, a cyclopentadienyl group, a cyclohexenyl group, a cyclohexadienyl group, a cyclopropynyl group, a cyclobutynyl group, and a cyclopentynyl group.

[0038] The aromatic hydrocarbon group refers to a group in which one hydrogen atom bonded to a carbon atom constituting a ring has been removed from a monocyclic or polycyclic aromatic hydrocarbon.

[0039] Specific examples of aromatic hydrocarbon groups having 6 or more carbon atoms include a phenyl group, a naphthyl group, a biphenyl group, an anthryl group, a phenanthryl group, a pyrenyl group, a triphenylenyl group, an indenyl group, and a fluorenyl group.

[0040] Examples of the substituent include halogen atoms such as fluorine atom, chlorine atom, bromine atom, and iodine atom; azide group; sulfo group; nitro group; nitroso group; cyano group; hydroxyl group; carboxy group; thiol group; unsubstituted amino group; aryl groups such as phenyl group, tolyl group, xylyl group, naphthyl group, and biphenyl group; and linear or branched alkyl groups having 1 to 20 carbon atoms.

[0041] Examples of the linear or branched alkyl group having 1 to 20 carbon atoms in the substituent include a methyl group, an ethyl group, an n-propyl group, a 2-propyl group, an n-butyl group, a sec-butyl group, a 2-methylpropyl group, a tert-butyl group, an n-pentyl group, a 1-methylbutyl group, a 1-ethylpropyl group, a 1,1-dimethylpropyl group, a 1,2-dimethylpropyl group, an n-hexyl group, a 1-methylpentyl group, a 2-methylpentyl group, a 3-methylpentyl group, a 4-methylpentyl group, a 1-ethylbutyl group, a 2-ethylbutyl group, a 1,1-dimethylbutyl group, a 1,2-dimethylbutyl group, a 1,3-dimethylbutyl group, a 1, Examples of such alkyl groups include 4-dimethylbutyl group, 2,2-dimethylbutyl group, 2,3-dimethylbutyl group, 3,3-dimethylbutyl group, 1-ethyl-2-methyl-propyl group, 1,1,2-trimethylpropyl group, n-heptyl group, 2-methylhexyl group, n-octyl group, isooctyl group, tert-octyl group, 2-ethylhexyl group, 3-methylheptyl group, n-nonyl group, isononyl group, 1-methyloctyl group, 2-ethylheptyl group, n-decyl group, 1-methylnonyl group, n-undecyl group, 1,1-dimethylnonyl group, n-dodecyl group, n-tetradecyl group, n-heptadecyl group, and n-octadecyl group.

[0042] Specific examples of the ethyl ester represented by the above general formula (1) include ethyl 3-phenyl-propenoate (a compound in which R is an ethenyl group substituted with a phenyl group in the general formula (1)), ethyl 2-methylpropanoate (a compound in which R is a 2-propyl group in the general formula (1)), ethyl 2-methylbutanoate (a compound in which R is a 1-methylpropyl group in the general formula (1)), ethyl 3-methyl-butanoate (a compound in which R is an n-butyl group in the general formula (1)), ethyl 4-methylpentanoate (a compound in which R is a 2-methylpropyl group in the general formula (1)), ethyl hexanoate (a compound in which R is an n-pentyl group in the general formula (1)), and ethyl octanoate (a compound in which R is an n-heptyl group in the general formula (1)).

[0043] The beer-taste beverage according to this embodiment may contain one type of ethyl ester listed above on its own, or may contain two or more types in combination.

[0044] The ethyl ester contained in the beer-taste beverage according to this embodiment is preferably at least one selected from the group consisting of ethyl 3-phenylpropanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate, and is more preferably ethyl 3-methylbutanoate.

[0045] The ethyl ester content of the beer-taste beverage according to this embodiment is not particularly limited, but from the standpoint of an excellent attack feeling and spread of flavor in the mouth, it may be, for example, 0.5 μg / L or more, 1 μg / L or more, 2 μg / L or more, 3 μg / L or more, 4 μg / L or more, 5 μg / L or more, 6 μg / L or more, 7 μg / L or more, 8 μg / L or more, 9 μg / L or more, 10 μg / L or more, 11 μg / L or more, 12 μg / L or more, 13 μg / L or more, 14 μg / L or more, 15 μg / L or more, 16 μg / L or more, 17 μg / L or more, 18 μg / L or more, 19 μg / L or more, or 20 μg / L or more. The ethyl ester content according to this embodiment may be, for example, 200 μg / L or less, 190 μg / L or less, 180 μg / L or less, 170 μg / L or less, 160 μg / L or less, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, or 90 μg / L or less. When the beer-taste beverage contains multiple types of ethyl esters, the ethyl ester content refers to the total content of the multiple types of ethyl esters.

[0046] The ethyl ester content in the beer-taste beverage according to this embodiment can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0047] The ethyl ester content can be adjusted, for example, by adding the ethyl ester at any stage in the production of a beer-taste beverage so that the ethyl ester content falls within the above range, by appropriately selecting the type, amount of raw material used, type of microorganism or enzyme agent, etc. that will increase or decrease the ethyl ester content, by appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after addition of hops, etc.), by selecting a method of adding the raw material, by appropriately setting the timing of adding the raw material, or by any combination of these. The addition of the ethyl ester may be, for example, the addition of the ethyl ester itself, or the addition of a composition containing the ethyl ester (for example, a flavor composition, a steam distillate of hops, a water extract of hops, etc.).

[0048] From the standpoint of an excellent attack feeling and spread of taste in the mouth, the ratio of the ethyl ester content (μg / L) to the bitterness value (BU) of the beer-taste beverage according to this embodiment (hereinafter also referred to as the "ethyl ester / bitterness value ratio") may be 0.3 or greater, for example, 0.4 or greater, 0.5 or greater, 0.6 or greater, 0.7 or greater, 0.8 or greater, 0.9 or greater, or 1 or greater. The ethyl ester / bitterness value ratio of the beer-taste beverage according to this embodiment may be, for example, 20 or less, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, or 3 or less. In this specification, the "ethyl ester / bitterness value ratio" is a value calculated by the following formula: Ethyl ester / bitterness value ratio = Ethyl ester content (μg / L) / bitterness value (BU)

[0049] The beer-taste beverage according to this embodiment may further contain citronellol. Citronellol (β-citronellol) is a compound also known as 3,7-dimethyl-6-octen-1-ol.

[0050] The citronellol content of the beer-taste beverage according to this embodiment is not particularly limited, and may be, for example, 0.5 μg / L or more, 1 μg / L or more, 5 μg / L or more, 10 μg / L or more, 15 μg / L or more, 20 μg / L or more, 25 μg / L or more, 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, or 80 μg / L or more. Furthermore, the citronellol content of the beer-taste beverage according to this embodiment is not particularly limited, and may be, for example, 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, 250 μg / L or less, 200 μg / L or less, 150 μg / L or less, or 100 μg / L or less.

[0051] The citronellol content in the beer-taste beverage according to this embodiment can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0052] The citronellol content can be adjusted, for example, by adding citronellol at any stage in the production of a beer-taste beverage so that the citronellol content falls within the above range, by appropriately selecting the type, amount of raw material, type of microorganism or enzyme agent, etc., so that the citronellol content is high or low, by appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after hop addition, etc.), by selecting the method of adding the raw material, by appropriately setting the timing of adding the raw material, and by any combination of these. Citronellol may be added, for example, by adding citronellol itself, or by adding a composition containing citronellol (for example, a flavor composition, a steam distillate of hops, a water extract of hops, etc.). Examples of raw materials that increase or decrease the citronellol content include lemon myrtle, ginger, cardamom, and Japanese pepper.

[0053] The beer-taste beverage according to this embodiment may or may not contain a barley raw material as a raw material. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, and oats. Examples of processed barley include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

[0054] The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt ratio may be 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, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio may also be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0055] The beer-taste beverage according to this embodiment may contain ingredients other than barley as ingredients, or may not contain ingredients other than barley. The ingredients other than barley may be, for example, grains such as corn, rice, sorghum, etc.; potatoes such as potatoes, sweet potatoes, etc.; beans such as soybeans, peas, etc.; plant ingredients such as herbs and spices; or carbohydrate ingredients (sugars) such as starch, grits, liquid sugar, etc.

[0056] The beer-taste beverage according to this embodiment may contain other ingredients such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, etc. that are usually blended into beverages, so long as the effects of the present invention are not impaired. In addition to the above-mentioned hops, examples of bittering agents include caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweetening agents include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0057] The beer-taste beverage according to this embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g. distilled alcohol such as spirits and raw material alcohol) without fermentation with yeast or the like.

[0058] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ), and 0.25 MPa (2.55 kg / cm 2 ) may be acceptable.

[0059] The beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called can containers or barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0060] [Method for producing beer-taste beverage] The present invention can be produced by a production method including a step of adjusting the ratio of the ethyl ester content (μg / L) represented by the above general formula (1) to the bitterness value (BU) to 0.3 or more. The production method can be carried out according to a conventional method, except that the ratio of the ethyl ester content (μg / L) represented by the above general formula (1) to the bitterness value (BU) is set within the above range.

[0061] The beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a blending method), or may be produced through fermentation with yeast or the like (a brewing method).

[0062] The manufacturing method (mixing method) according to one embodiment includes, for example, a mixing step of mixing water, a bittering agent, the ethyl ester, and, as necessary, citronellol, alcohol, and / or other raw materials in a raw material tank. The bittering agent may be, for example, a hop-derived bitter substance itself, or a composition containing a hop-derived bitter substance. An example of a composition containing a hop-derived bitter substance is an aqueous extract of hops. An example of a hop-derived bitter substance is iso-α acid. The ethyl ester or citronellol may be, for example, the ethyl ester or citronellol itself, or a composition containing the ethyl ester or citronellol (for example, a flavor composition, a steam distillate of hops, an aqueous extract of hops, etc.), etc.

[0063] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0064] In the blending step, the components may be mixed while being stirred with a stirrer or the like so that they are well mixed. The filtration step may be performed, for example, with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and as long as a similar process can be performed, it is applicable without being limited thereto. The filling step may be filled in a clean room that maintains a degree of cleanliness to a degree that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of the non-heating sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilized filling without performing a sterilization step. In addition, when making a sparkling beverage, for example, carbonation may be performed before the filling step.

[0065] In another embodiment, the production method (brewing method) includes, for example, a brewing step and a fermentation step.

[0066] In the brewing process, a pre-fermentation liquid is obtained using raw materials and brewing water (water used in the brewing process). In other words, the brewing process is a process for preparing a pre-fermentation liquid to be used in fermentation. The brewing process may include, in this order, a saccharification process for producing a saccharified liquid from the raw materials and brewing water, a filtration process for filtering the saccharified liquid to obtain a sugar-containing liquid, a boiling process for boiling the sugar-containing liquid, a removal process for removing solids from the sugar-containing liquid after boiling, and a cooling process for cooling the sugar-containing liquid from which the solids have been removed.

[0067] The saccharification process includes a step of adjusting the temperature to 50 to 76°C after the raw materials and brewing water are brewed, and maintaining the temperature. In this step, the temperature is maintained at 50 to 76°C for, for example, 1 to 200 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to be eluted, resulting in a saccharified liquid containing components necessary for yeast metabolism. The saccharified liquid obtained in the saccharification process is filtered in a filtration process to become a sugar-containing liquid.

[0068] In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a step of mixing a raw material such as the above-mentioned barley raw material with water, a step of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0069] In the boiling step, hops may be added to the sugar-containing liquid. Examples of the hops to be added include dried hops, hop pellets, and hop extracts. The hops may be processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts. The hop extract may be, for example, a steam distillate of hops or a water extract of hops.

[0070] In the removing step, the solids in the post-boiling liquid are removed to obtain a refined liquid (sugar-containing liquid from which the solids have been removed). The removing step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulations produced in the boiling step, and, if hops are added in the boiling step, hop residues. The removing step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid. Hops may be added to the post-boiling liquid in the removing step.

[0071] The fermentation process is a process in which the pre-fermentation liquid is fermented with yeast. The fermentation process results in a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is performed by the yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0072] The yeast used in the fermentation process may be a normal beer yeast, a yeast having a high or low alcohol production ability (e.g., a yeast having a low maltose assimilation ability and / or a low maltotriose assimilation ability), or a yeast having a high or low ability to produce aroma components, etc.

[0073] The production method according to the present embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the alcohol content. In the fermentation step, the alcohol content may be adjusted by appropriately selecting the fermentation period or temperature, appropriately selecting yeast with high or low alcohol production ability, appropriately selecting the type of enzyme agent, etc., and the alcohol content may be adjusted by adding, removing, or reducing alcohol after fermentation is performed to produce alcohol in the same manner as in the case of a beer-flavored beverage such as ordinary beer. There is no particular limitation on the alcohol to be added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka), or a fermented liquid obtained by brewing. There is no particular limitation on the method of removing or reducing alcohol, and it may be carried out according to a conventional method such as distillation, dialysis, dilution, etc.

[0074] In the production method according to the present embodiment, the post-fermentation process may include a process of maturing and cooling the post-fermentation liquid, and a process of filtering the post-fermentation liquid. By carrying out the filtration process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0075] In the production method according to this embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) may be heated (sterilized) or the like.

[0076] In the production method according to the present embodiment, the bitterness value may be adjusted to within the above-mentioned range, for example, by adding a bittering agent to the raw material liquid. In this specification, the raw material liquid refers to a liquid that is the base of a beer-taste beverage. The raw material liquid includes liquids used or produced in each step (e.g., sugar-containing liquid, boiled liquid, refined liquid, pre-fermentation liquid, and post-fermentation liquid). The bitterness value may be adjusted to within the above-mentioned range by appropriately selecting the type of raw material (e.g., the above-mentioned hops, etc.), the amount used, the type of microorganism or enzyme agent, etc. that will increase or decrease the bitterness value, appropriately setting the production conditions (e.g., when hops are contained as a raw material, the boiling time after adding hops, etc.), selecting the method of adding the raw material, appropriately setting the timing of adding the raw material, etc.

[0077] The bittering agent added to the raw material liquid may be a bitter substance derived from hops itself, or may be a composition containing a bitter substance derived from hops. Examples of the composition containing a bitter substance derived from hops include a water extract of hops. Examples of the bitter substance derived from hops include iso-α acid.

[0078] In the production method according to the present embodiment, the ethyl ester content may be adjusted to within the above-mentioned range, for example, by adding the ethyl ester to the raw material liquid. The ethyl ester may also be adjusted to within the above-mentioned range by appropriately selecting the type, amount of raw material, type of microorganism or enzyme agent, etc., that increases or decreases the ethyl ester content, appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after adding hops, etc.), selecting the method of adding the raw material, appropriately selecting the timing of adding the raw material, etc.

[0079] The ethyl ester added to the raw material liquid may be the ethyl ester itself, or a composition containing the ethyl ester (e.g., a flavor composition, a steam distillate of hops, a water extract of hops, etc.) may be added.

[0080] The steam distillate of hops can be obtained as a distillate containing aroma components by exposing hops to steam, extracting aroma components into the steam, and then recovering and cooling the steam. Specifically, for example, a normal distillation apparatus is used, and hops (fresh hops, dried hops, hop pellets, etc.) are placed in an evaporator together with water, heated, and the resulting steam is cooled in a condenser and recovered as distilled water. When the steam and hops come into contact with each other in the evaporator, the aroma components in the hops move from the evaporator to the condenser together with the steam, and when the steam is cooled in the condenser to become water (distilled water), the aroma components dissolve in the water, and distilled water containing the aroma components is obtained. At that time, essential oil components may also be recovered at the same time, and a steam distillate of hops containing the essential oil components may be obtained. The steam distillate of hops may be used separately as distilled water and essential oil components, or may be used in a mixture.

[0081] The distillation used in producing a steam distillate of hops is not particularly limited, but may be, for example, normal pressure distillation (e.g., pressure conditions of about 760 mmHg) or reduced pressure distillation (e.g., pressure conditions of 200 mmHg or less). The temperature conditions of the distillation used in producing a steam distillate of hops may be 40°C or more, 50°C or more, 60°C or more, 70°C or more, 80°C or more, or 90°C or more. In addition, the temperature conditions of the distillation used in producing a steam distillate of hops are not particularly limited, but may be, for example, 150°C or less, 100°C or less, 80°C or less, 60°C or less, or 40°C or less.

[0082] The distillation time conditions when producing a steam distillate of hops are not particularly limited, and may be, for example, 30 minutes or more, 1 hour or more, 2 hours or more, or 3 hours or more. The distillation time conditions when producing a steam distillate of hops may be, for example, 48 hours or less, 24 hours or less, 12 hours or less, 11 hours or less, 10 hours or less, 9 hours or less, 8 hours or less, 7 hours or less, 6 hours or less, 5 hours or less, 4 hours or less, or 3 hours or less.

[0083] The amount of hops used when producing a steam distillate of hops is not particularly limited, and may be, for example, 0.5 kg or more, 1 kg or more, 1.5 kg or more, 2 kg or more, 3 kg or more, 4 kg or more, 5 kg or more, or 10 kg or more per 1 kL of water. Also, the amount of hops used may be, for example, 1000 kg or less, 700 kg or less, 500 kg or less, 300 kg or less, 100 kg or less, 50 kg or less, 40 kg or less, 30 kg or less, 20 kg or less, 10 kg or less, or 5 kg or less per 1 kL of water.

[0084] The water extract of hops can be obtained by soaking hops in water (water extraction).

[0085] The temperature conditions for the water extraction of hops are not particularly limited, but may be, for example, 0° C. or higher, 4° C. or higher, 5° C. or higher, 10° C. or higher, 30° C. or higher, 50° C. or higher, 70° C. or higher, or 90° C. or higher. In addition, the temperature conditions for the water extraction of hops are not particularly limited, but may be, for example, 100° C. or lower, 80° C. or lower, 60° C. or lower, 40° C. or lower, 20° C. or lower, or 10° C. or lower.

[0086] The time condition for the water extraction of hops is not particularly limited, and may be, for example, 1 minute or more, 10 minutes or more, 30 minutes or more, 1 hour or more, 3 hours or more, 6 hours or more, 12 hours or more, or 24 hours or more. The time condition for the water extraction of hops may be 36 hours or less, 24 hours or less, 12 hours or less, 6 hours or less, 3 hours or less, 1 hour or less, 30 minutes or less, 10 minutes or less, or 5 minutes or less.

[0087] The amount of hops used during water extraction is not particularly limited, but may be, for example, the same as that used when producing a steam distillate of hops.

[0088] In the production method according to the present embodiment, the citronellol content may be adjusted to within the above-mentioned range, for example, by adding citronellol to the raw material liquid. Also, citronellol may be adjusted to within the above-mentioned range by appropriately selecting the type, amount of raw material, type of microorganism or enzyme agent, etc., that increases or decreases the citronellol content, appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after adding hops, etc.), selecting the method of adding the raw material, appropriately selecting the timing of adding the raw material, etc.

[0089] The citronellol added to the raw material liquid may be citronellol itself, or a composition containing citronellol (e.g., a flavor composition, a water extract of hops, a steam distillate of hops, etc.) may be added. Raw materials with a high or low citronellol content may be, for example, lemon myrtle, ginger, cardamom, Japanese pepper, etc.

[0090] [Method for improving the attack of flavor and / or the spread of flavor in the mouth of a beer-taste beverage] The beer-taste beverage according to this embodiment has the effect of being excellent in attack and flavor spread in the mouth. Therefore, the present invention can also be seen as a method for improving the attack of the taste of a beer-taste beverage and / or the flavor spread in the mouth, which comprises a step of adjusting the ratio of the ethyl ester content (μg / L) represented by general formula (1) above to the bitterness value (BU) to 0.3 or more. The above-mentioned aspects can be applied to this method as specific aspects of the method, without any particular restrictions. EXAMPLES

[0091] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0092] Test Example 1: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> A commercially available beer-flavored beverage (alcohol content: 5 v / v%) was prepared and used as the beer-flavored beverage of Test Example 1-0. The ethyl ester content and bitterness value of the beer-flavored beverage of Test Example 1-0 were 3.9 μg / L and 22 BU, respectively. The ethyl ester content was measured by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The bitterness value was measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

[0093] In addition, 3-methyl-ethyl butanoate and hop extract (manufactured by San-Ei Gen F.F.I.) were added to the beer-flavored beverage of Test Example 1-0 at the contents shown in Table 1 to produce the beer-flavored beverages of Test Examples 1-1 to 1-5.

[0094] <Sensory evaluation> A sensory test was conducted on the beer-taste beverages of Test Examples 1-0 to 1-5 for the evaluation items of "attack," "flavor spread in the mouth," "sharpness," and "overall evaluation." The sensory evaluation was conducted by a panel of five selected individuals with discriminating abilities. Each evaluation item was rated on a six-point scale from 0 to 5, and the average score was used as the evaluation score.

[0095] "Attack" refers to the stimulating sensation felt immediately after drinking, with a higher score indicating a stronger sensation. "Spread of flavor in the mouth" refers to the sensation of the desirable flavor of the beer-taste beverage spreading throughout the mouth, with a higher score indicating a stronger sensation. "Sharpness" refers to the sensation of no aftertaste remaining in the mouth, with a higher score indicating a stronger sensation. "Overall evaluation" was based on the flavor balance of the beer-taste beverage, with a higher score indicating a better flavor balance as a beer-taste beverage. For all evaluation items, the score for the beer-taste beverage of Test Example 1-0 was fixed at 1 point, and the other beer-taste beverages were evaluated based on this. The results are shown in Table 1.

[0096] [Table 1]

[0097] Beer-taste beverages with an ethyl ester / bitterness value ratio (total ethyl esters / bitterness value ratio in Table 1) of 0.3 or more (beer-taste beverages of Test Examples 1-1 to 1-5) received higher scores for attack and flavor spread in the mouth, and were superior in attack and flavor spread in the mouth, compared to beer-taste beverages with an ethyl ester / bitterness value ratio of less than 0.3 (beer-taste beverage of Test Example 1-0). Furthermore, beer-taste beverages with an ethyl ester / bitterness value ratio of 0.3 or more received higher scores in the overall evaluation, and were superior in flavor balance as beer-taste beverages, compared to beer-taste beverages with an ethyl ester / bitterness value ratio of less than 0.3.

[0098] Furthermore, in particular, the beer-taste beverages with an ethyl ester / bitterness value ratio of 1 or more (the beer-taste beverages of Test Examples 1-1 to 1-2 and 1-4 to 1-5) not only had a superior attack and flavor spread in the mouth compared to the beer-taste beverage with an ethyl ester / bitterness value ratio of less than 0.3 (the beer-taste beverage of Test Example 1-0), but also had higher scores for crispness and overall evaluation, and were excellent in crispness and flavor balance as a beer-taste beverage.

[0099] Test Example 2: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> A commercially available beer-taste beverage (alcohol content: 5 v / v%) was prepared and used as the beer-taste beverage of Test Example 2-0. The ethyl ester content and bitterness value of the beer-taste beverage of Test Example 2-0 were as shown in Table 2. The ethyl ester content and bitterness value were measured in the same manner as in Test Example 1. Furthermore, each ethyl ester was added to the beer-taste beverage of Test Example 2-0 in the amounts shown in Table 2 to produce the beer-taste beverages of Test Examples 2-1 to 2-5.

[0100] <Sensory evaluation> Sensory evaluations of the beer-taste beverages of Test Examples 2-0 to 2-5 were conducted in the same manner as in Test Example 1, except that the score for the beer-taste beverage of Test Example 2-0 was fixed at 1 for all evaluation items and the other beer-taste beverages were evaluated based on this score. The results are shown in Table 2.

[0101] [Table 2]

[0102] Even when the ethyl ester content was changed, the beer-taste beverages (Test Examples 2-1 to 2-5) having an ethyl ester / bitterness value ratio (total ethyl esters / bitterness value ratio in Table 2) of 0.3 or more received higher scores for attack and flavor spread in the mouth, and were excellent in attack and flavor spread in the mouth, compared to the beer-taste beverage (Test Example 2-0) having an ethyl ester / bitterness value ratio of less than 0.3. Furthermore, the beer-taste beverages of Test Examples 2-1 to 2-5 received higher scores for crispness and overall evaluation, and were excellent in crispness and flavor balance as a beer-taste beverage, compared to the beer-taste beverages having an ethyl ester / bitterness value ratio of less than 0.3.

[0103] Test Example 3: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> A commercially available beer-taste beverage (alcohol content: 5 v / v%) was prepared and used as the beer-taste beverage of Test Example 3-0. The ethyl ester content and bitterness value of the beer-taste beverage of Test Example 3-0 were as shown in Table 3. The ethyl ester content and bitterness value were measured in the same manner as in Test Example 1. The ethyl ester content and bitterness value of the beer-taste beverage in the following Test Example 3 were also measured in the same manner.

[0104] Malt (malt ratio 99.996% by mass), water, hops, and pea protein were used as raw materials, and a pre-fermentation liquid was obtained according to a conventional method. A steam distillate of hops was added to the obtained pre-fermentation liquid, and brewer's yeast was further inoculated and fermented for a certain period of time to obtain a post-fermentation liquid. The obtained post-fermentation liquid was filtered to produce the beer-taste beverage of Test Example 3-1 (alcohol content: 5 v / v%). The ethyl ester content and bitterness value of the beer-taste beverage of Test Example 3-1 are shown in Table 3. The steam distillate of hops was produced by reduced pressure distillation at a temperature condition of 60°C.

[0105] Malt (malt ratio 99.996% by mass), water, and pea protein were used as raw materials, and a pre-fermentation liquid was obtained according to a conventional method. A steam distillate of hops was added to the obtained pre-fermentation liquid, and brewer's yeast was further inoculated and fermented for a certain period of time to obtain a post-fermentation liquid. The obtained post-fermentation liquid was filtered to produce the beer-taste beverage of Test Example 3-2 (alcohol content: 5 v / v%). The ethyl ester content and bitterness value of the beer-taste beverage of Test Example 3-2 are shown in Table 3. The steam distillate of hops was produced by reduced pressure distillation at a temperature condition of 60°C.

[0106] <Sensory evaluation> Sensory evaluations of the beer-taste beverages of Test Examples 3-0 to 3-2 were conducted in the same manner as in Test Example 1, except that the score for the beer-taste beverage of Test Example 3-0 was fixed at 1 for all evaluation items and the other beer-taste beverages were evaluated based on this score. The results are shown in Table 3.

[0107] [Table 3]

[0108] The addition of a steam distillate of hops made it possible to adjust the ethyl ester content, bitterness value, and ethyl ester / bitterness value ratio (total ethyl esters / bitterness value in Table 3). Furthermore, the resulting beer-taste beverage had outstanding attack, flavor spread in the mouth, and crispness, as well as outstanding flavor balance as a beer-taste beverage.

[0109] Test Example 4: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> A commercially available beer-taste beverage (alcohol content: 5 v / v%) was prepared and used as the beer-taste beverage of Test Example 4-0. The ethyl ester content, bitterness value, and citronellol content of the beer-taste beverage of Test Example 4-0 were as shown in Table 4. The ethyl ester content and bitterness value were measured in the same manner as in Test Example 1. The citronellol content was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0110] Ethyl 3-methylbutanoate and citronellol were added to the beer-taste beverage of Test Example 4-0 in the amounts shown in Table 4 to produce the beer-taste beverages of Test Examples 4-1 to 4-5.

[0111] <Sensory evaluation> Sensory evaluations of the beer-taste beverages of Test Examples 4-0 to 4-5 were conducted in the same manner as in Test Example 1, except that the score for the beer-taste beverage of Test Example 4-0 was fixed at 1 for all evaluation items and the other beer-taste beverages were evaluated based on this score. The results are shown in Table 4.

[0112] [Table 4]

[0113] The addition of citronellol resulted in higher scores for the attack and flavor spread in the mouth, and was more excellent. The addition of citronellol also resulted in higher scores for the crispness and overall evaluation, and was more excellent in crispness and flavor balance as a beer-flavor beverage.

Claims

1. A beer-taste beverage having a ratio of the ethyl ester content (μg / L) represented by the following general formula (1) to the bitterness value (BU) of 0.3 or more: [Formula 1] [In the general formula (1), R represents a hydrocarbon group having 2 or more carbon atoms which may have a substituent.]

2. 2. The beer-taste beverage according to claim 1, wherein the number of carbon atoms is 20 or less, and the hydrocarbon group is a straight-chain or branched-chain aliphatic hydrocarbon group.

3. 3. The beer-taste beverage according to claim 2, wherein the number of carbon atoms is 5 or less.

4. 2. The beer-taste beverage according to claim 1, wherein the ethyl ester is at least one selected from the group consisting of ethyl 3-phenylpropanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate.

5. 2. The beer-taste beverage according to claim 1, wherein the ethyl ester is ethyl 3-methylbutanoate.

6. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the ethyl ester content is 20 μg / L or more.

7. The beer-taste beverage according to any one of claims 1 to 5, wherein the ratio is 1 or greater.

8. 6. The beer-taste beverage according to claim 1, further comprising citronellol.

9. A method for producing a beer-taste beverage, comprising a step of adjusting the ratio of the ethyl ester content (μg / L) represented by the following general formula (1) to a bitterness value (BU) to be 0.3 or more. [chemical 2] [In the general formula (1), R represents a hydrocarbon group having 2 or more carbon atoms which may have a substituent.]

10. The method of claim 9, wherein the adjusting step comprises adding a steam distillate of hops to the raw material liquid.

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