Beer taste beverage, production method of beer taste beverage, and flavor improvement method of beer taste beverage

Abstract

To provide a beer taste beverage enhanced in deep taste, sharpness and refreshing feeling, to provide a production method of a beer taste beverage, and to provide a flavor improvement method of a beer taste beverage.SOLUTION: A beer taste beverage having a bitterness value of 10 or more has a content of naringin of 10 ppm or more, and a content of citric acid of 300 ppm or more. A production method of a beer taste beverage includes a step of bringing a bitterness value to 10 or more, a content of naringin to 10 ppm or more, and a content of citric acid to 300 ppm or more. A flavor improvement method of a beer taste beverage for enhancing deep taste, sharpness and refreshing feeling of a beer taste beverage having a bitterness value of 10 or more includes a step of bringing a content of naringin of the beer taste beverage to 10 ppm or more, and a content of citric acid to 300 ppm or more.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 enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beer-flavored beverages and their production methods have been proposed. For example, Patent Document 1 discloses a beer-taste beverage in which the contents of 4-vinylguaiacol, ethyl hexanoate, γ-decanolactone, and ethyl 2-methylbutyrate are specified. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2022-041849 A Summary of the Invention [Problem to be solved by the invention]

[0004] Patent Document 1 explains that by specifying the contents of multiple predetermined components in a beer-flavored beverage, it is possible to experience a balanced refreshing aroma and sweet aroma.

[0005] Meanwhile, the inventors conducted detailed studies focusing on the flavor of beer-flavored beverages with bitterness values ​​above a certain value and came to the conclusion that if the "depth of flavor" could be enhanced (the flavor could be made deeper), it might be possible to provide consumers with a beer-flavored beverage with a distinctive flavor. The inventors also wished to create a beer-taste beverage that is excellent not only in the aforementioned "deep flavor" but also in both "crispness" and "refreshingness" by enhancing the "crispness" and "refreshingness" required of a beer-taste beverage.

[0006] Therefore, an object of the present invention is to provide a beer-taste beverage with enhanced depth of flavor, sharpness and refreshing feeling, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. [Means for solving the problem]

[0007] The above problems can be solved by the following measures. (1) A beer-flavored beverage having a bitterness value of 10 or more, a naringin content of 10 ppm or more, and a citric acid content of 300 ppm or more. (2) The beer-flavored beverage described in 1 above, having a β-citronellol content of 10 ppb or more. (3) The beer-taste beverage according to 1 or 2 above, in which Y / X is 5.0 to 40.0, where X ppm is the naringin content and Y ppm is the citric acid content. (4) A beer-taste beverage as described in any one of 1 to 3 above, having an alcohol content of 1 to 10 v / v%. (5) A beer-taste beverage described in any one of 1 to 4 above, which is a fermented beverage. (6) A method for producing a beer-taste beverage, comprising the steps of: setting the bitterness value to 10 or more, the naringin content to 10 ppm or more, and the citric acid content to 300 ppm or more. (7) A method for improving the flavor of a beer-taste beverage having a bitterness value of 10 or more, thereby enhancing the richness of flavor, crispness, and refreshing feeling, the method comprising the steps of adjusting the naringin content of the beer-taste beverage to 10 ppm or more and the citric acid content to 300 ppm or more. Effect of the Invention

[0008] The beer-taste beverage according to the present invention has enhanced flavor depth, crispness, and refreshing taste. The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage that has enhanced flavor depth, crispness, and a refreshing sensation. The method for enhancing the flavor of a beer-taste beverage according to the present invention can enhance the deep flavor, crispness, and refreshing sensation of a beer-taste beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] BEST MODE FOR CARRYING OUT THE PRESENT DISCLOSURE The beer-taste beverage, the method for producing a beer-taste beverage, and the method for enhancing the flavor of a beer-taste beverage according to the present invention (the present embodiment) will be described below.

[0010] [Beer-flavored beverage] The beer-taste beverage according to this embodiment has a bitterness value equal to or greater than a predetermined value, and contains a naringin content and a citric acid content each equal to or greater than a predetermined value. The beer-taste beverage according to this embodiment may also contain β-citronellol. Here, a beer-taste beverage is also called a beer-like beverage, and is a beverage that has a beer-like flavor or aroma, or in other words, is a beverage that has been prepared to have a beer-like flavor or aroma. Examples of beer-taste beverages include those classified as "sparkling alcoholic beverages" (beer, sparkling beer, other brewed alcoholic beverages, and liqueurs) as defined by the Liquor Tax Act (Act No. 6 of 1953). In addition, beer-taste beverages may be any beverage that has a beer-like flavor or aroma and may also include beverages and soft drinks (e.g., non-alcoholic beer-taste beverages) that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act. The beer-taste beverage according to this embodiment may be a fermented beverage produced through a fermentation process described below, or a non-fermented beverage (blended beverage) produced without going through a fermentation process. Each of the components that make up the beer-taste beverage according to this embodiment will be described below.

[0011] (bitterness value) The bitterness value (BU) of the beer-taste beverage according to this embodiment is equal to or greater than a predetermined value, and the details are as follows. The bitterness value is preferably at least 10, more preferably at least 13, at least 15, at least 20, at least 23, or at least 25. When the bitterness value is a predetermined value or more, the bitter substance and naringin described below act synergistically to exert the desired effect (the effect of enhancing flavor depth) and also impart a beer-like bitterness to the beer-flavored beverage. The bitterness value is preferably no greater than 50, more preferably no greater than 45, no greater than 40, or no greater than 35. By keeping the bitterness value at or below the specified value, the beer-taste beverage can have a well-balanced flavor and aroma.

[0012] The bitterness value (BU) can be measured by the method described in "8.15 Bitterness Value" in the Revised BCOJ Beer Analysis Methods (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).

[0013] (Naringin) Naringin (CAS number: 10236-47-2) is a compound of the chemical formula C 27 H 32 O 14 It is a type of flavonoid glycoside represented by the formula and is also known as naringin. The present inventors have surprisingly found that by adding naringin to a beer-taste beverage having a bitterness value equal to or greater than a specified value, the "depth of flavor" is enhanced. The inventors also confirmed that the inclusion of naringin in a beer-flavored beverage reduces the "crispness" of the beverage.

[0014] The content of naringin is preferably 10 ppm or more, more preferably 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 55 ppm or more, or 60 ppm or more. By having a naringin content of a specified value or more, the flavorfulness of the beer-taste beverage can be enhanced. The naringin content is preferably 150 ppm or less, more preferably 140 ppm or less, 130 ppm or less, 120 ppm or less, 100 ppm or less, 90 ppm or less, 80 ppm or less, 70 ppm or less, or 65 ppm or less. By keeping the naringin content at a specified value or less, the beer-taste beverage can have a balanced flavor and aroma. In this specification, the unit "ppm" is synonymous with "mg / L."

[0015] The naringin content can be measured, for example, using high performance liquid chromatography (HPLC).

[0016] (Citric Acid) Citric acid is a type of hydroxyacid with the chemical formula C6H8O7. The present inventors have found that citric acid can enhance the "sharpness" that is reduced by naringin, and can also enhance the "refreshing feeling." Furthermore, the present inventors have confirmed that citric acid does not significantly suppress the flavor enhancing effect of naringin.

[0017] The citric acid content is preferably 300 ppm or more, more preferably 400 ppm or more, 500 ppm or more, 700 ppm or more, 800 ppm or more, 900 ppm or more, or 1000 ppm or more. By having the citric acid content beer at a predetermined value or more, the crispness and refreshing feeling of the beer-taste beverage can be enhanced. The citric acid content is preferably 2500 ppm or less, more preferably 2200 ppm or less, 2000 ppm or less, 1800 ppm or less, or 1500 ppm or less. By keeping the citric acid content at a specified value or less, the beer-taste beverage can have a balanced flavor and aroma.

[0018] The citric acid content can be measured according to the method described in "8.24 Organic Acids" in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), expanded and revised in 2013), or by separation by ion exclusion chromatography and pH buffering-electrical conductivity detection using an organic acid analysis system.

[0019] (Citric acid content / Naringin content, Y / X) If the naringin content of a beer-taste beverage is X ppm and the citric acid content is Y ppm, then Y / X is as follows: Y / X is preferably 5.0 or more, more preferably 7.0 or more, 8.0 or more, 8.3 or more, 10.0 or more, 13.0 or more, 14.2 or more, 15.0 or more, or more preferably 16.7 or more. Y / X is preferably 40.0 or less, more preferably 35.0 or less, 33.3 or less, 30.0 or less, 28.0 or less, or more preferably 25.0 or less. By ensuring that Y / X falls within the specified range, the effects of enhancing the flavor depth, sharpness, and refreshing sensation of the beer-taste beverage can be more reliably achieved.

[0020] (β-citronellol) β-citronellol (CAS number: 106-22-9) is a compound with the chemical formula C 10 H 20 It is a type of monoterpenoid represented by O. The inventors have discovered that by adding β-citronellol to a beer-flavored beverage having a bitterness value equal to or above a specified value and containing naringin and citric acid, the refreshing sensation can be enhanced without reducing the depth of flavor.

[0021] The content of β-citronellol is preferably 10 ppb or more, more preferably 11 ppb or more, 12 ppb or more, or 13 ppb or more. By having the content of β-citronellol be equal to or more than a predetermined value, the effect of enhancing the refreshing feeling can be strengthened. The β-citronellol content is preferably 50 ppb or less, more preferably 40 ppb or less, 30 ppb or less, or 20 ppb or less. By keeping the β-citronellol content at a specified value or less, the beer-taste beverage can have a balanced flavor and aroma. In this specification, the unit "ppb" is synonymous with "μg / L."

[0022] The content of β-citronellol can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0023] (Alcohol content) The alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, but if it is a non-alcoholic beverage, it may be less than 1% (v / v%), and may be 0.7% or less, 0.5% or less, 0.3% or less, 0.1% or less, or less than 0.005%. It may also be 0.005% (v / v%) or more. If it is an alcoholic beverage, it may be, for example, 1% (v / v%) or more, 3% or more, 4% or more, or 5% or more, and 10% or less, 9% or less, 8% or less, or 6% or less.

[0024] The alcohol content of the beer-flavored beverage according to this embodiment may be that of a beverage obtained by fermenting a barley-derived raw material, but this may also be adjusted by adding distilled alcohol to the beverage as appropriate, or, in the case of a beverage that does not go through fermentation (in the case of a blended beverage), it may be adjusted only by adding distilled alcohol. Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, and raw material alcohol. The distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may differ from spirits under the Liquor Tax Act. In this specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of a beer-taste beverage can be measured, for example, according to the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (Vibration Density Meter Method).

[0025] (Foaming) The beer-taste beverage according to this embodiment is preferably effervescent. The gas pressure of the beer-taste beverage according to this embodiment at 20°C is not particularly limited, but may be, for example, 2.0 kg / cm 2 More than 2.2kg / cm 2 More than 2.3kg / cm 2 Above 2.4kg / cm 2 Above 5.0kg / cm 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm 2 The gas pressure of the beer-taste beverage can be measured, for example, in accordance with the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0026] (others) The beer-taste beverage according to this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fiber, and the like that are usually blended into beverages within the range in which the desired effects of the present invention are not inhibited. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of sour agents that can be used include adipic acid, 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, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of salts that can be used 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. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0027] (Packaged beer-flavored beverage) The beer-taste beverage according to this embodiment can be provided in a variety of containers. By packaging the beer-taste beverage in a variety of containers, deterioration of the quality of the beverage over long periods of storage can be effectively prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, and the like may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. 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.

[0028] As described above, the beer-taste beverage according to this embodiment has enhanced flavor depth, crispness, and refreshing taste.

[0029] [Beer-flavored beverage manufacturing method] Next, a method for producing a beer-taste beverage according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment includes a process for adjusting the bitterness value, the naringin content, and the citric acid content to respective predetermined values ​​or more, and more specifically, includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

[0030] (Pre-fermentation process) In the pre-fermentation process, malt, barley, sugars, enzymes, various additives, auxiliary materials, etc. are appropriately mixed and the raw materials are saccharified to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then appropriately added with hops, boiled, cooled, etc. to prepare a pre-fermentation liquid. The timing of adding the raw materials can be appropriately selected and is not limited to this process.

[0031] The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it is a solution containing a barley-derived raw material (malt, barley, or an extract thereof) that serves as a nitrogen source and a carbon source that can be assimilated by yeast. The nitrogen source and the carbon source are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. The carbon source that can be assimilated by yeast is, for example, the sugars added in the pre-fermentation step described above or the sugars contained in the barley-derived raw material.

[0032] The malt used in the pre-fermentation process is barley that has been germinated, roasted, and then the roots removed, and the barley used in the pre-fermentation process is ungerminated barley. The barley used in the pre-fermentation process may be barley, wheat, rye, oats, etc., with barley being preferred. Furthermore, the malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of the beer-flavored beverage) is not particularly limited, but for example, the lower limit is 1% or more, 10% or more, 25% or more, 30% or more, or 50% or more, and the upper limit is 100% or less, 95% or less.

[0033] The auxiliary materials used in the pre-fermentation process include the items listed in each item of Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act, as well as fruit (including dried or boiled fruit, or concentrated fruit juice), fruit pulp, fruit juice, and fruit peels.

[0034] The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, hop extract, and hop cones (cones, cones), as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0035] (Fermentation process) The fermentation step is a step of adding yeast to a pre-fermentation liquid to carry out alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation liquid, and fermentation is carried out.

[0036] The fermentation step may further include aging. The aging is carried out by maintaining the fermented liquid after the above-mentioned fermentation at a predetermined temperature for a predetermined time. This aging process can precipitate insoluble matters in the fermented liquid to remove turbidity and improve the flavor.

[0037] In this manner, in the fermentation process, a post-fermentation liquid containing ethanol produced by the yeast and various components can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0038] (Post-fermentation process) The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. In addition, in the post-fermentation process, microfiltration of the post-fermentation liquid (so-called secondary filtration) can be further performed. The secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Note that instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed using general equipment used in producing beer-taste beverages. Alternatively, production may be performed without filtration, such as sterilization without going through a filtration step. The post-fermentation process also includes the process of filling the container as described above.

[0039] For the beer-taste beverage obtained by the post-fermentation process, the bitterness value, naringin content, citric acid content, and β-citronellol content can be adjusted by the following methods. For example, the bitterness value can be adjusted by adding bitter substances such as iso-α acids (or compositions containing bitter substances) at any step during production, or by the amount, variety, type, and timing of addition of hops, etc. In addition, the naringin content can be adjusted by adding naringin (or a composition containing naringin) at any step during production, or by using fruit, pulp, juice, or peel (e.g., citrus fruits, grapefruits, and tangerines) as secondary raw materials during the fermentation process. The citric acid content can be adjusted by adding citric acid (or a composition containing citric acid) in any step during production, using fruits, pulp, juice, or peel (e.g., citrus fruits, grapefruits, and tangerines) as secondary raw materials in the fermentation step, etc. The citric acid content can also be adjusted by the proportion of malt used, etc. The content of β-citronellol can be adjusted by adding β-citronellol (or a composition containing β-citronellol) in any step during production, the amount, variety, type, and timing of addition of hops, etc. The fruit juice used as a secondary ingredient may be clear or cloudy, with clear juice being more preferred since it evokes a refreshing feeling when drunk.

[0040] The beer-taste beverage according to this embodiment can also be produced without going through a fermentation process, that is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage. In this case, the manufacturing method for a beer-taste beverage according to this embodiment includes a blending process (mixing process) in which raw materials such as water, bitter substances (iso-α acids), naringin, citric acid, β-citronellol, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank, and a post-processing process in which processing such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers is performed.

[0041] As described above, the method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage with enhanced flavor depth, crispness, and refreshing taste.

[0042] [Method for improving the flavor of beer-flavored beverages] Next, the method for enhancing the flavor of a beer-taste beverage according to this embodiment will be described. The method for enhancing the flavor of a beer-flavored beverage according to this embodiment is a method for enhancing the flavor depth, sharpness, and refreshing feeling of a beer-flavored beverage having a bitterness value of 15 or more, and is a method for setting the naringin content and citric acid content to respective predetermined values ​​or above. The content of each component is the same as that explained above for the "beer-taste beverage."

[0043] As described above, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can enhance the flavor depth, crispness, and refreshing sensation of a beer-taste beverage. EXAMPLES

[0044] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0045] [Sample preparation: each sample in Tables 1 to 4] For each sample in Tables 1 to 4, hop extract (manufactured by San-Ei Gen F.F.I.), naringin, citric acid, and β-citronellol were appropriately mixed with carbonated water in the amounts shown in the table, and the mixture was filled into a 350 mL aluminum can to prepare the sample. The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 4 is 2.3 kg / cm 2 It was.

[0046] [Sample preparation: Samples 5-1 to 5-4 in Table 5] Samples 5-1 to 5-4 in Table 5 are commercially available beers made from malt and hops (alcohol content: 5%, bitterness value: 30, gas pressure at 20°C: 2.2 kg / cm 2 Hop extract (San-Ei Gen F.F.I.), naringin, citric acid, and β-citronellol were mixed appropriately to the amounts shown in the table for the following beer (malt ratio: 100%, naringin content: 0 ppm as it was below the detection limit), and the mixture was filled into 350 mL aluminum cans to prepare samples. In addition, because only trace amounts of naringin and other ingredients were added when preparing each sample, the alcohol content and gas pressure of each sample were the same as those of commercially available beer.

[0047] [Sample preparation: Sample 5-5 in Table 5] For Sample 5-5, beer was brewed using malt, hops, grapefruit juice (clear juice), and grapefruit peel as ingredients in a normal production method (a production method involving a fermentation process as described in the present embodiment above, in which the beer was produced without filtration and the grapefruit juice and peel were added in the brewing process), and the beer was filled into 350 mL aluminum cans. The gas pressure (total pressure) of sample 5-5 at 20°C is 2.3 kg / cm 2 The content of naringin and other data shown in Table 5 were based on the measurement method described in the present embodiment.

[0048] [Test Contents] For each sample produced by the above method, four selected panelists with discriminating abilities independently scored the "depth of flavor," "crispness," and "refreshing feeling" on a five-point scale from 1 to 5 in accordance with the following evaluation criteria, and the average score was calculated. Each evaluation was carried out by drinking each sample.

[0049] (Taste: Evaluation criteria) The evaluation of flavor depth was based on a standard score of 1 for sample 1-1, with "no flavor depth" being 1 point and "deep flavor depth" being 5 points. The higher the score, the more enhanced the flavor is, and the more preferable it can be judged to be. "Deepness of flavor" refers to the depth of beer-like flavor, and the higher the score, the deeper, more complex and mellow the flavor.

[0050] (Sharpness: Evaluation criteria) The evaluation of sharpness was based on a standard of 4 points for sample 1-1, with "no sharpness" being rated as 1 point and "sharpness" being rated as 5 points. The higher the score for the evaluation of sharpness, the more enhanced it is and the more preferable it can be judged to be. "Sharpness" refers to the state in which the flavor disappears without lingering in the aftertaste, and the higher the score, the less likely it is to leave behind unpleasant flavors.

[0051] (Refreshing feeling: Evaluation criteria) The evaluation of the refreshing sensation was based on a standard score of 2 for sample 2-1, with a score of 1 for "no refreshing sensation" and a score of 5 for "refreshing sensation." The higher the score, the more enhanced the refreshing sensation is, and the more preferable it can be judged to be. The "refreshing feeling" refers to the refreshing feeling felt while drinking a beverage, and the higher the score, the more refreshing the feeling felt while drinking the beverage.

[0052] The table shows the content of each component in the sample and the results of each evaluation. The numerical values ​​and indices of each component shown in the table are the content and indices of the final product. The samples in Tables 1 to 4 are beer-taste beverages, more specifically, non-alcoholic beer-taste beverages (non-fermented beverages), while the samples in Table 5 are beer-taste beverages, more specifically, alcoholic beer-taste beverages (fermented beverages).

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] [Table 4]

[0057] [Table 5]

[0058] (Review of results) Table 1 shows the results when the naringin content was changed. From the results in Table 1, it was confirmed that as the naringin content increased, the flavor increased, but the sharpness decreased.

[0059] Table 2 shows the results when the naringin content was fixed at 60 ppm while the citric acid content was varied. From the results in Table 2, it was confirmed that while the flavor-enhancing effect of containing naringin is maintained, as the citric acid content increases, the sharpness that was reduced by naringin is enhanced and the refreshing feeling is also enhanced. Among the samples in Table 2, samples 2-2 to 2-5 were preferred (depth of flavor: 2.5 points or more, sharpness: 3.0 points or more, refreshing feeling: 3.0 points or more), and samples 2-3 to 2-4 were more preferred.

[0060] Table 3 shows the results when the naringin content was fixed at 120 ppm compared to the samples in Table 2, while the citric acid content was varied. From the results in Table 3, it was confirmed that even in samples with a high naringin content, as the citric acid content increased, the sharpness reduced by naringin was enhanced and the refreshing feeling was also enhanced. It was also confirmed that even in samples with a high naringin content, by increasing the citric acid content (by making Y / X fall within the specified range), the effects of enhancing flavor depth, sharpness, and refreshing sensation were all fully exerted.

[0061] Table 4 shows the results when β-citronellol was included. Comparing Sample 4-1 with Sample 2-3, and Sample 4-2 with Sample 3-2, it was confirmed that Samples 4-1 and 4-2, which contain β-citronellol, have a greater refreshing feeling and a slightly stronger crispness. In addition, these comparisons also confirmed that the inclusion of β-citronellol does not result in a decrease in the depth of flavor. Samples 4-3 and 4-4 were the results of varying the bitterness value, and it was confirmed that both samples exhibited excellent effects in terms of flavor depth, sharpness, and refreshing feeling.

[0062] Table 5 shows the results when the present invention was applied to a fermented beverage. The results of Samples 5-1 to 5-4 confirmed that even when the present invention is applied to fermented beverages, as with the samples in Tables 1 to 4, the desired effects (enhanced flavor, enhanced sharpness, and enhanced refreshing sensation) can be achieved if the requirements of the present invention (bitterness value, naringin content, citric acid content, and β-citronellol content) are met. Furthermore, the results of Sample 5-5 confirmed that even a sample obtained by fermentation, rather than a sample to which naringin or citric acid had been added separately, could exert the desired effects, resulting in extremely excellent results.

Claims

1. A beer-taste beverage having a bitterness value of 10 or more, The naringin content is 10 ppm or more, A beer-flavored beverage having a citric acid content of 300 ppm or more.

2. 2. The beer-taste beverage according to claim 1, wherein the β-citronellol content is 10 ppb or more.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein, when the naringin content is X ppm and the citric acid content is Y ppm, Y / X is 5.0 to 40.

0.

4. 3. The beer-taste beverage according to claim 1 or 2, wherein the alcohol content is 1 to 10 v / v %.

5. 3. The beer-taste beverage according to claim 1 or 2, which is a fermented beverage.

6. A method for producing a beer-taste beverage comprising the steps of: setting the bitterness value to 10 or more; setting the naringin content to 10 ppm or more; and setting the citric acid content to 300 ppm or more.

7. A flavor improving method for enhancing the deep flavor, sharpness, and refreshing taste of a beer-taste beverage having a bitterness value of 10 or more, comprising: A method for enhancing the flavor of a beer-taste beverage, comprising the steps of adjusting the naringin content of the beer-taste beverage to 10 ppm or more and the citric acid content to 300 ppm or more.

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