Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage

Abstract

To provide a beer-taste beverage with enhanced mildness, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.SOLUTION: A beer-taste beverage according to the present invention has a 2-phenylethanol content of 10 mg / L or more and an acetic acid content of 100-200 mg / L. A method for producing a beer-taste beverage according to the present invention includes the step of adjusting a 2-phenylethanol content to 10 mg / L or more and an acetic acid content to 100-200 mg / L. A method for improving the flavor of a beer-taste beverage according to the present invention includes the step of adjusting a 2-phenylethanol content to 10 mg / L or more and an acetic acid content to 100-200 mg / L.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 proposes a beer-taste beverage having an iso-α acid content of 0.02 ppb by mass or more and 5,000 ppb by mass or less, and a mass ratio of the acetic acid content to the lactic acid content (acetic acid / lactic acid) of 0.05 or more and 5 or less. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2023-078568 A Summary of the Invention [Problem to be solved by the invention]

[0004] Patent Document 1 explains that by specifying the iso-α acid content and lactic acid content, it is possible to provide a beer-flavored beverage that has a suitable stimulating sensation and a pleasant aftertaste.

[0005] Meanwhile, the inventors of the present invention have investigated the flavor of beer-taste beverages and found that the acetic acid contained in beer-taste beverages makes them difficult for drinkers to drink. Therefore, the inventors wished to provide a beer-taste beverage with a mild flavor and eliminate the difficulty in drinking caused by acetic acid.

[0006] Therefore, an object of the present invention is to provide a beer-taste beverage with enhanced mildness, 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 2-phenylethanol content of 10 mg / L or more and an acetic acid content of 100 to 200 mg / L. (2) The beer-taste beverage described in 1 above, having a total polyphenol content of 150 mg / L or more. (3) The beer-taste beverage according to item 2 above, wherein the total polyphenol content is 220 mg / L or more. (4) The beer-taste beverage according to any one of 1 to 3 above, wherein the content of 2-phenylethanol is 35 to 70 mg / L. (5) The beer-taste beverage according to any one of 1 to 4 above, wherein the acetic acid content is 130 to 170 mg / L. (6) A method for producing a beer-taste beverage, comprising the steps of adjusting the 2-phenylethanol content to 10 mg / L or more and the acetic acid content to 100 to 200 mg / L. (7) A flavor improving method for enhancing the mildness of a beer-taste beverage, the method comprising the steps of adjusting the 2-phenylethanol content to 10 mg / L or more and the acetic acid content to 100 to 200 mg / L. Effect of the Invention

[0008] The beer-taste beverage according to the present invention has enhanced mildness. The method for producing a beer-taste beverage according to the present invention is capable of producing a beer-taste beverage with enhanced mildness. The method for enhancing the flavor of a beer-taste beverage according to the present invention can enhance the mildness 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 is a beverage having a 2-phenylethanol content equal to or greater than a predetermined value and an acetic acid content within a predetermined range. The beer-taste beverage according to this embodiment may also have a total polyphenol content equal to or greater than a predetermined value. 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] (2-Phenylethanol) 2-phenylethanol (CAS number: 60-12-8) is a compound with the chemical formula CH 10 It is a type of aromatic alcohol represented by O and is also called phenethyl alcohol. The present inventors have discovered that the mildness of a beer-taste beverage can be enhanced by increasing the content of 2-phenylethanol to a specified level or above. The inventors also discovered that by adjusting the content of 2-phenylethanol in a beer-flavor beverage to a specified value or more, it is possible to reduce the sourness, enhance the beer-like bitterness, and enhance the crispness of the aftertaste.

[0012] The 2-phenylethanol content is preferably 10 mg / L or more, more preferably 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 33 mg / L or more, and more preferably 35 mg / L or more. By having a 2-phenylethanol content of a specified value or more, it is possible to enhance the mildness of the beer-flavored beverage, as well as to reduce the sourness, enhance the beer-like bitterness, and enhance the crispness of the aftertaste. The 2-phenylethanol content is preferably 100 mg / L or less, more preferably 90 mg / L or less, 80 mg / L or less, 70 mg / L or less, 60 mg / L or less, 55 mg / L or less, and more preferably 50 mg / L or less. By keeping the 2-phenylethanol content at a specified value or less, the flavor and aroma of the beer-taste beverage can be balanced.

[0013] The 2-phenylethanol content of a beer-taste beverage can be measured, for example, by headspace gas chromatography / mass spectrometry (HS-GC / MS).

[0014] (Acetic Acid) Acetic acid (CAS number: 64-19-7) is a type of carboxylic acid with the chemical formula C2H4O2, and is also known as ethanoic acid. The inventors have confirmed that when the acetic acid content in a beer-taste beverage exceeds a certain value, the drinker feels that the beer-taste beverage is difficult to drink, and there is a need to enhance the mildness.

[0015] The content of acetic acid is preferably 100 mg / L or more, more preferably 110 mg / L or more, 120 mg / L or more, 125 mg / L or more, or 130 mg / L or more. When the content of acetic acid is a predetermined value or more, the issue of increasing mildness becomes clear, and sourness that should be reduced also appears. The acetic acid content is preferably 300 mg / L or less, more preferably 280 mg / L or less, 250 mg / L or less, 220 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, or 150 mg / L or less. By keeping the acetic acid content at a specified value or less, the flavor and aroma of the beer-taste beverage can be balanced.

[0016] The acetic acid content of a beer-taste beverage can be measured, for example, by the method described in 8.24.2 Capillary Electrophoresis in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0017] (2-phenylethanol content / acetic acid content) If the 2-phenylethanol content of a beer-taste beverage is X mg / L and the acetic acid content is Y mg / L, then X / Y is as follows: X / Y is preferably 0.050 or more, more preferably 0.070 or more, 0.100 or more, 0.150 or more, 0.180 or more, 0.200 or more, or 0.230 or more. By making X / Y equal to or more than a predetermined value, the effects of enhancing mildness, reducing sourness, enhancing beer-like bitterness, and enhancing the crispness of the aftertaste can be more reliably exhibited. X / Y is preferably 1.000 or less, more preferably 0.800 or less, 0.600 or less, or 0.550 or less. By keeping X / Y at or below the specified value, the flavor and aroma of the beer-taste beverage can be made more balanced.

[0018] (Total Polyphenols) Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, and anthocyanins. The total polyphenol content refers to the total amount of these polyphenols contained in the beer-taste beverage. The inventors have discovered that for a beer-flavored beverage in which the 2-phenylethanol content and the acetic acid content are each within the above-mentioned specified ranges (or not less than the specified values), by further increasing the total polyphenol content to not less than a specified value, it is possible to enhance all of the following effects: enhancing mildness, reducing sourness, enhancing beer-like bitterness, and enhancing the crispness of the aftertaste.

[0019] The total polyphenol content is preferably 150 mg / L or more, more preferably 170 mg / L or more, 180 mg / L or more, 200 mg / L or more, 210 mg / L or more, or 220 mg / L or more. By having a total polyphenol content of a predetermined value or more, each effect (enhancing mildness, reducing sourness, enhancing beer-like bitterness, and enhancing the sharpness of the aftertaste) can be enhanced. The total polyphenol content is preferably 600 mg / L or less, more preferably 550 mg / L or less, 500 mg / L or less, 470 mg / L or less, 450 mg / L or less, 400 mg / L or less, 370 mg / L or less, 350 mg / L or less, 330 mg / L or less, 300 mg / L or less, or 290 mg / L or less. By keeping the total polyphenol content at a specified value or less, the flavor and aroma of the beer-taste beverage can be balanced.

[0020] The total polyphenol content of a beer-taste beverage can be measured, for example, by the method described in 8.19 Total Polyphenols in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, revised and expanded in 2013).

[0021] (Alcohol content) The alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), and is preferably 1% (v / v%) or more, 3% or more, or 4% or more, and 15% or less, 10% or less, 9% or less, 8% or less, or 6% or less.

[0022] The alcohol content of the beer-flavored beverage according to this embodiment may be that of a beverage obtained by fermenting a barley-derived ingredient or the like, but 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 blending), 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).

[0023] (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.

[0024] (others) The beer-taste beverage according to this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like that are usually blended into beverages, as long as the desired effects of the present invention are not hindered. 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 and vitamin E. Examples of the acidulant that can be used include adipic acid, citric 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, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of the salt 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 the dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0025] (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.

[0026] As described above, the beer-taste beverage according to this embodiment has enhanced mildness. Furthermore, the beer-taste beverage according to this embodiment has reduced acidity, enhanced beer-like bitterness, and a sharper aftertaste.

[0027] [Beer-flavored beverage manufacturing method: fermented beverage] Next, a method for producing a beer-taste beverage (fermented beverage) according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment includes a step of adjusting the 2-phenylethanol content to a predetermined value or more and the acetic acid content to within a predetermined range, and more specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

[0028] (Pre-fermentation process) In the pre-fermentation process, malt, barley, 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 hops can be appropriately selected and is not limited to this step.

[0029] 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 are 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.

[0030] 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 a 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, 90% or less, 85% or less, 80% or less, 75% or less, or 70% or less.

[0031] 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, and concentrated fruit juice).

[0032] 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.

[0033] (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.

[0034] 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.

[0035] 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%.

[0036] (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. Furthermore, 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. The post-fermentation process also includes the process of filling the container as described above.

[0037] Methods for adjusting the 2-phenylethanol content, acetic acid content, and total polyphenol content of the beer-taste beverage obtained by the post-fermentation process include the following methods. For example, the 2-phenylethanol content can be adjusted by adding 2-phenylethanol (or a composition containing 2-phenylethanol) in any step, appropriately selecting the type and amount of raw materials that increase or decrease the 2-phenylethanol content, selecting an appropriate yeast species, setting appropriate fermentation conditions, or any combination of these. In addition, the acetic acid content can be adjusted by adding acetic acid (or a composition containing acetic acid) in any step, appropriately selecting the type and amount of raw materials that increase or decrease the acetic acid content, selecting an appropriate yeast species, setting appropriate fermentation conditions, or any combination of these. The total polyphenol content can be adjusted by adding polyphenols (or a composition containing polyphenols) in any step, by appropriately selecting the types and amounts of raw materials that increase or decrease the polyphenol content, or by any combination of these methods.

[0038] [Beer-flavored beverage manufacturing method: non-fermented beverages] Next, a method for producing a beer-taste beverage (non-fermented beverage) according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment includes a mixing step and a post-treatment step.

[0039] In the mixing process, water, 2-phenylethanol (or a composition containing 2-phenylethanol), acetic acid (or a composition containing acetic acid), polyphenol (or a composition containing polyphenol), bitter substances (iso-α acids, hop extracts, etc.), additives, wort, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the contents of 2-phenylethanol, acetic acid, polyphenols, etc. are as described above.

[0040] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0041] The processes in the mixing step and post-treatment step can be carried out using equipment that is generally used for producing RTD beverages (ready to drink beverages) and the like.

[0042] As described above, the method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage with enhanced mildness. Furthermore, the method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage with reduced sourness, enhanced beer-like bitterness, and a crisper aftertaste.

[0043] [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-taste beverage according to this embodiment is a method for enhancing flavor that enhances mildness, in which the content of 2-phenylethanol is set to a predetermined value or above and the content of acetic acid is set within a predetermined range. The content of each component is the same as that explained above for the "beer-taste beverage."

[0044] As described above, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can enhance the mildness of a beer-taste beverage. Furthermore, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can reduce the sourness of the beer-taste beverage, enhance the beer-like bitterness, and increase the crispness of the aftertaste. EXAMPLES

[0045] 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.

[0046] [Sample preparation: Samples 1-1 to 1-9] Commercially available beer (malt ratio: 100%, alcohol content: 5%, gas pressure at 20°C: 2.0 kg / cm 2 ) was prepared as a base liquid (Sample 1-1). Then, 2-phenylethanol and acetic acid were appropriately added to the base liquid to prepare Samples 1-2 to 1-9. [Sample preparation: Samples 2-1 to 2-4] Commercially available beer (beer using secondary ingredients, alcohol content: 5%, gas pressure at 20°C: 2.0 kg / cm 2 ) was prepared as a base liquid (sample 2-1). Then, 2-phenylethanol, acetic acid, and hop dry extract were appropriately added to the base liquid to prepare Samples 2-2 to 2-4. [Sample preparation: Samples 3-1 to 3-4] Commercially available beer (beer using secondary ingredients, alcohol content: 5%, gas pressure at 20°C: 2.0 kg / cm 2 ) was prepared as the base solution. Then, 2-phenylethanol, acetic acid, and each of the polyphenol raw materials shown in Table 3 were appropriately added to the base liquid to prepare Samples 3-1 to 3-4. In addition, because the amount of 2-phenylethanol and other substances added when preparing each sample was extremely small, the alcohol content and gas pressure of each sample were the same as those of the base liquid, commercially available beer. The method for measuring the content of each component in each sample was as described in the above embodiment.

[0047] [Test Contents] For each sample produced by the above-mentioned method, three selected panelists with discerning abilities independently scored the samples on a five-point scale from 1 to 5 for "sourness," "mildness," "increased beer-like bitterness," "crisp aftertaste," and "overall evaluation" in accordance with the following evaluation criteria, and the average score was calculated. Each evaluation was carried out by drinking each sample.

[0048] (Sourness: Evaluation criteria) The sourness was evaluated based on a standard score of 1 for sample 1-1, with "weak sourness" being rated at 1 point and "strong sourness" being rated at 5 points. The lower the score, the more reduced the sourness is, and the more preferable it is. Furthermore, if the sourness is too noticeable, it will be judged as an aroma that is not suitable for a beer-flavored beverage.

[0049] (Mild: Evaluation criteria) The mildness rating was based on a standard of 1 for sample 1-1, with "not mild" being 1 point and "mild" being 5 points. The higher the mildness rating, the more enhanced and preferable the product is. In addition, the more the harshness in the flavor of the beer-flavored beverage is reduced and the difficulty in drinking caused by acetic acid is eliminated, the more mild it is rated as.

[0050] (Increased beer-like bitterness: Evaluation criteria) The evaluation of the enhancement of beer-like bitterness was based on a standard of 1 point for sample 1-1, with "weak beer-like bitterness" being rated at 1 point and "strong beer-like bitterness" being rated at 5 points. The higher the score, the more enhanced the beer-like bitterness is, and the more preferable it can be judged to be. Furthermore, "beer-like bitterness" is exactly what it sounds like: a pleasant bitterness that is felt when drinking regular beer.

[0051] (Sharpness of aftertaste: Evaluation criteria) The evaluation of the sharpness of the aftertaste was based on a standard of 1 point for sample 1-1, with a "weak sharpness of the aftertaste" being rated 1 point and a "strong sharpness of the aftertaste" being rated 5 points. The higher the score for the sharpness of the aftertaste, the more enhanced it is and the more preferable it is judged to be. Note that "a strong, sharp aftertaste" refers to a state in which the aftertaste (aroma) remaining after swallowing the sample disappears quickly, and "a weak, sharp aftertaste" refers to a state in which the aftertaste (aroma) lingers after swallowing the sample.

[0052] (Overall rating: Rating criteria) For the overall evaluation, sample 1-1 was given a standard score of 1, with a score of 1 indicating a "poor overall evaluation" and a score of 5 indicating a "good overall evaluation." The "overall evaluation" refers to the balance of flavor as a beverage. For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is rated as "poor."

[0053] 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.

[0054] [Table 1]

[0055] [Table 2]

[0056] [Table 3]

[0057] (Review of results) According to the results of Samples 1-1 and 1-2 in Table 1, it was confirmed that by increasing the content of 2-phenylethanol to a predetermined value or more, the mildness was enhanced and furthermore, the beer-like bitterness was enhanced. According to the results of samples 1-3 to 1-6 in Table 1, it was confirmed that as the content of 2-phenylethanol increases, the effects of enhancing mildness, reducing sourness, enhancing beer-like bitterness, and enhancing the crispness of the aftertaste become stronger. According to the results of samples 1-4, 1-7 to 1-9 in Table 1, it was confirmed that as the content of acetic acid increases, the sourness becomes stronger and the mildness tends to decrease slightly. However, even if the content of acetic acid increases, as long as the content of 2-phenylethanol is equal to or greater than a specified value, the mildness evaluation item scores are higher than that of sample 1-1, and the effect of enhancing mildness was confirmed.

[0058] According to the results of Samples 2-1 and 2-2 in Table 2, it was confirmed that by increasing the content of 2-phenylethanol to a predetermined value or more, the mildness was enhanced, and further, the beer-like bitterness and crisp aftertaste were enhanced. According to the results of samples 2-2 to 2-4 in Table 2, it was confirmed that by increasing the total polyphenol content to a specified value or above, all of the following effects are enhanced: enhancing mildness, reducing sourness, enhancing beer-like bitterness, and enhancing the crispness of the aftertaste.

[0059] According to the results of samples 3-1 to 3-4 in Table 3, it was confirmed that each effect was appropriately enhanced as long as the total polyphenol content was a specified value or higher, regardless of the type of raw material used to adjust the total polyphenol content.

Claims

1. The content of 2-phenylethanol is 10 mg / L or more, A beer-flavored beverage having an acetic acid content of 100 to 200 mg / L.

2. 2. The beer-taste beverage according to claim 1, having a total polyphenol content of 150 mg / L or more.

3. 3. The beer-taste beverage according to claim 2, wherein the total polyphenol content is 220 mg / L or more.

4. 3. The beer-taste beverage according to claim 1, wherein the content of 2-phenylethanol is 35 to 70 mg / L.

5. 3. The beer-taste beverage according to claim 1, wherein the acetic acid content is 130 to 170 mg / L.

6. A method for producing a beer-taste beverage, comprising the steps of adjusting the 2-phenylethanol content to 10 mg / L or more and the acetic acid content to 100 to 200 mg / L.

7. A flavor enhancing method for enhancing the mildness of a beer-taste beverage, comprising: A method for improving the flavor of a beer-taste beverage, comprising the steps of adjusting the 2-phenylethanol content to 10 mg / L or more and the acetic acid content to 100 to 200 mg / L.

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