Beer taste beverage, method for producing beer taste beverage, and flavor improvement method for beer taste beverage

Abstract

To provide a beer taste beverage which has enhanced ester feeling like beer, a method for producing a beer taste beverage, and a flavor improvement method for a beer taste beverage.SOLUTION: A beer taste beverage according to an embodiment has a content of geraniol of 10-200 ppb, and a content of citronellal of 0.3-600.0 ppb, in which when the content of the geraniol is set at X ppb and the content of the citronellal is set at Y ppb, Y / X is 0.07-15.00, the alcohol concentration is 3-8% and the malt ratio is 50% or more (excluding those containing lemongrass).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.

[0003] For example, Patent Document 1 discloses a beer-flavored beverage having a free amino nitrogen (FAN) content of 30 ppm or more and a barley-derived protein content of 35 to 50 kDa of 20 ppm or more. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-103207 A Summary of the Invention [Problem to be solved by the invention]

[0005] To date, there have been many inventions that focus on the richness, which is an important flavor of beer-flavored beverages, such as the invention described in Patent Document 1. The reason for this is that a high percentage of consumers sought richness in their beer-flavored beverages, but consumer needs are now becoming increasingly diverse.

[0006] After studying the flavor of beer-flavored beverages, the inventors concluded that if they could enhance the vibrant flavor that matches the flavor of beer (also referred to as a "beer-like ester flavor"), they could provide a new product that met the diverse needs of consumers.

[0007] Therefore, an object of the present invention is to provide a beer-taste beverage with an enhanced beer-like ester flavor, 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]

[0008] The above problems can be solved by the following measures. (1) A beer-flavored beverage (excluding those containing lemongrass) having a geraniol content of 10 to 200 ppb, a citronellal content of 0.3 to 600.0 ppb, where the geraniol content is X ppb and the citronellal content is Y ppb, Y / X is 0.07 to 15.00, an alcohol content of 3 to 8%, and a malt ratio of 50% or more. (2) The beer-taste beverage according to 1 above, wherein the geraniol content is 10 to 50 ppb. (3) The beer-taste beverage according to 1 or 2 above, wherein the citronellal content is 1.0 to 100.0 ppb. (4) The beer-taste beverage according to any one of 1 to 3 above, wherein Y / X is 0.07 to 5.00. (5) The beer-taste beverage according to any one of 1 to 4 above, wherein Y / X is 0.10 to 2.50. (6) The beer-taste beverage according to any one of 1 to 5 above, wherein Y / X is 0.30 to 2.00. (7) A method for producing a beer-taste beverage (excluding those containing lemongrass), comprising the steps of: setting the geraniol content to 10 to 200 ppb, the citronellal content to 0.3 to 600.0 ppb, and setting Y / X to 0.07 to 15.00, where the geraniol content is X ppb and the citronellal content is Y ppb, the alcohol content to 3 to 8%, and the malt ratio to 50% or more. (8) A method for improving the flavor of a beer-taste beverage (excluding those containing lemongrass) by enhancing the beer-like esteriness, the method comprising the steps of: setting the geraniol content of the beer-taste beverage to 10 to 200 ppb, the citronellal content to 0.3 to 600.0 ppb, and setting Y / X to 0.07 to 15.00, where the geraniol content is X ppb and the citronellal content is Y ppb, the alcohol content to 3 to 8%, and the malt ratio to 50% or more. Effect of the Invention

[0009] The beer-taste beverage according to the present invention has an enhanced beer-like ester flavor. The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage with an enhanced beer-like ester flavor. The method for enhancing the flavor of a beer-taste beverage according to the present invention can enhance the beer-like estery flavor of a beer-taste beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] 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.

[0011] [Beer-flavored beverage] The beer-taste beverage according to this embodiment is a beer-taste beverage that contains geraniol and citronellal, with the contents of the two components and the ratio of the two components each falling within a specified range. Here, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor or aroma, or in other words, 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, and other sparkling alcoholic beverages) as defined in the Liquor Tax Act (promulgated June 20, 2018 (Act No. 59 of 2018)). Examples of the other sparkling alcoholic beverages mentioned above include "other brewed alcoholic beverages (sparkling) (1)" (third beer) and "liqueur (sparkling) (1)" (new genre beer). 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 (such as non-alcoholic beer-taste beverages) that do not belong to the sparkling alcoholic beverages defined in the Liquor Tax Act.

[0012] (Geraniol) Geraniol has the chemical formula C 10 H 18 It is a type of monoterpene alcohol represented by O. The present inventors have further discovered that by combining geraniol with citronellal (described below) in a beer-flavored beverage, the beer-like ester flavor can be enhanced. The present inventors have also discovered that geraniol, when combined with citronellal (described below), enhances the depth of flavor of a beer-taste beverage and further refines the bitterness.

[0013] The geraniol content is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, or 50 ppb or more. By having a geraniol content of a predetermined value or more, the beer-like ester flavor of the beer-taste beverage can be enhanced. Also, by having a geraniol content of a predetermined value or more, the flavor depth of the beer-taste beverage can be enhanced and the bitterness can be made subtle. The geraniol content is preferably 200 ppb or less, more preferably 180 ppb or less, 150 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, or 100 ppb or less. By keeping the geraniol content at a specified value or less, the beer-taste beverage can be effectively enhanced in terms of its estery flavor. Also, by keeping the geraniol content at a specified value or less, the beer-taste beverage can be effectively enhanced in terms of its rich flavor and its bitterness. In this specification, the unit "ppb" is synonymous with "μg / L."

[0014] (Citronellal) Citronellal is a compound with the chemical formula C 10 H 18 It is a type of organic compound of the aldehyde group represented by O. As described above, the present inventors have discovered that citronellal can be combined with geraniol in a beer-flavored beverage to enhance the beer-like ester flavor. Furthermore, as described above, the present inventors have discovered that citronellal, in combination with geraniol, enhances the depth of flavor of a beer-taste beverage and further refines the bitterness.

[0015] The citronellal content is preferably 0.3 ppb or more, more preferably 0.4 ppb or more, 0.5 ppb or more, 0.8 ppb or more, 1.0 ppb or more, 3.0 ppb or more, 5.0 ppb or more, 8.0 ppb or more, and 10.0 ppb or more. By having a citronellal content of a specified value or more, the beer-like estery feeling of the beer-taste beverage can be enhanced. Also, by having a citronellal content of a specified value or more, the flavor depth of the beer-taste beverage can be enhanced and the bitterness can be made finely tuned. The citronellal content is preferably 600.0 ppb or less, more preferably 500.0 ppb or less, 400.0 ppb or less, 300.0 ppb or less, 270.0 ppb or less, 250.0 ppb or less, 200.0 ppb or less, 170.0 ppb or less, 150.0 ppb or less, and more preferably 100.0 ppb or less. By having the citronellal content be a specified value or less, the effect of enhancing the beer-like esteriness of the beer-taste beverage can be fully exerted. Also, by having the citronellal content be a specified value or less, the effect of enhancing the depth of flavor of the beer-taste beverage and the effect of refining the bitterness can be fully exerted.

[0016] The geraniol content and the citronellal content can be measured, for example, by the method described in "8.22 Low-boiling point aroma components" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013) (a method using a headspace gas chromatograph with FID). In addition, the geraniol content and the citronellal content may be controlled by adding each component (or a raw material such as a fragrance containing each component) in a post-fermentation process, or may be controlled by the auxiliary raw material used in a pre-fermentation process.

[0017] (Citronellal content / Geraniol content) If the geraniol content of a beer-taste beverage is X ppb and the citronellal content is Y ppb, then Y / X is as follows: Y / X is preferably 0.03 or more, more preferably 0.05 or more, 0.07 or more, 0.10 or more, 0.20 or more, 0.30 or more, or 0.50 or more. By having Y / X equal to or greater than a certain value, the beer-taste beverage can more effectively exhibit the effects of enhancing the beer-like ester flavor, enhancing the depth of flavor, and refining the bitterness. Y / X is preferably 15.00 or less, more preferably 13.00 or less, 11.00 or less, 10.00 or less, 8.00 or less, 6.00 or less, 5.00 or less, 4.00 or less, 3.00 or less, or 2.50 or less. By having Y / X be a specified value or less, the effects of enhancing the beer-like ester flavor of the beer-taste beverage, enhancing the depth of flavor, and refining the bitterness can be more reliably achieved.

[0018] (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.

[0019] 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 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).

[0020] (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 2More 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 alcohol content of a beer-taste beverage can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0021] (others) The beer-taste beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are typically blended into beverages, provided that the desired effects of the present invention are not impaired. 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 seasonings 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, 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.

[0022] (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.

[0023] As described above, the beer-taste beverage according to this embodiment has an enhanced beer-like ester flavor. Furthermore, the beer-taste beverage according to this embodiment has a richer flavor and a more subtle bitterness.

[0024] [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 controlling the contents of geraniol and citronellal and the ratio of these two components to within a predetermined range, and more specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

[0025] (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.

[0026] 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 above-mentioned sugars or sugars contained in the barley-derived raw material.

[0027] 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.

[0028] 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 (amended by promulgation on March 31, 2018 (Ministry of Finance Ordinance No. 19 of 2018)), as well as fruit (including dried or boiled fruit, and concentrated fruit juice).

[0029] 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.

[0030] (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.

[0031] 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.

[0032] 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%.

[0033] (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.

[0034] The following methods can be used to ensure that the contents of geraniol and citronellal, and the ratio of these two components, fall within specified ranges in the beer-taste beverage obtained by the post-fermentation process. For example, a method of using a secondary raw material containing geraniol and citronellal (such as lemongrass or Japanese pepper) in a pre-fermentation process, or a method of adding geraniol and citronellal (or a raw material such as a fragrance containing geraniol and citronellal) in each process (particularly a post-fermentation process) to adjust the content or ratio of each may be mentioned. Of course, while adopting a method of using a secondary raw material in a pre-fermentation process, each content or ratio may be precisely adjusted by adding geraniol or citronellal in a post-fermentation process.

[0035] 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 method for producing a beer-taste beverage according to this embodiment includes a blending process (mixing process) in which raw materials such as water, geraniol, citronellal, 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 carried out.

[0036] As described above, the method for producing a beer-taste beverage according to this embodiment can produce a beer-taste beverage with an enhanced estery flavor that is characteristic of beer. Furthermore, the method for producing a beer-taste beverage according to this embodiment is capable of producing a beer-taste beverage with an enhanced depth of flavor and a subtle bitterness.

[0037] [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 beer-like ester flavor of a beer-flavored beverage, and is a method for setting the geraniol content, the citronellal content, and the ratio between the two within a specified range. The content of each component is the same as that explained above for the "beer-taste beverage."

[0038] As described above, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can enhance the beer-like estery flavor of a beer-taste beverage. Furthermore, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can enhance the depth of flavor of the beer-taste beverage and refine the bitterness. EXAMPLES

[0039] 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.

[0040] [Sample preparation] Commercially available beer (alcohol content: 5%, gas pressure at 20°C: 2.3 kg / cm 2 The base solution (control sample) was prepared using the following: malt ratio: 50% or more, geraniol content: below the detection limit and therefore considered to be 0 ppb, citronellal content: below the detection limit and therefore considered to be 0 ppb. Geraniol and citronellal were added appropriately to the base liquid to prepare the samples shown in Tables 1 to 3. Furthermore, because the amounts of geraniol and citronellal added when preparing the samples were extremely small, the alcohol content and gas pressure of each sample can be determined to be the same as those of commercially available beer.

[0041] [Test Contents] For each sample produced by the above-mentioned method, four selected panelists with discriminating abilities independently scored the samples on a five-point scale from 1 to 5 in accordance with the following evaluation criteria for "beer-like ester flavor," "fullness of flavor," and "fine bitterness," and then calculated the average score. Each evaluation was carried out by drinking each sample.

[0042] (Beer-like ester flavor: Evaluation criteria) The beer-like ester flavor was evaluated on a 5-point scale, with the control sample's beer-like ester flavor being the standard (1 point), 5 points for "strong beer-like ester flavor," and 1 point for "weak beer-like ester flavor (same level as the control sample)." The higher the score, the more enhanced the beer-like ester flavor is, and the more preferable it is.

[0043] The "beer-like ester flavor" refers to a gorgeous flavor that matches the flavor of beer (an ester-like flavor such as acetate ester).

[0044] (Taste: Evaluation criteria) The flavor intensity was evaluated on a 5-point scale, with the flavor intensity of the control sample being the standard (1 point), and a "strong flavor" being 5 points, and a "weak flavor (same level as the control sample) being 1 point. The higher the score, the more enhanced the flavor is, and the more preferable it is.

[0045] "Thickness of flavor" refers to the sense of volume, and the thicker the flavor is perceived (i.e., the stronger the flavor is perceived), the higher the score.

[0046] (Finely-tuned bitterness: Evaluation criteria) The evaluation of the subtle bitterness was done on a 5-point scale, with the subtle bitterness of the control sample being the standard (1 point), and "the bitterness is subtle" being 5 points, and "the bitterness is not subtle (same level as the control sample)" being 1 point. The higher the score, the more subtle the bitterness is, and the more preferable it is judged to be.

[0047] Incidentally, "finely-grained bitterness" is a qualitative evaluation of bitterness, and can be rephrased as a smooth and pleasant bitterness.

[0048] The evaluation results for each sample are shown in the table. The content of each component in the table indicates the content in the final product.

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] (Review of results) Tables 1 to 3 show the results when the citronellal content was changed, with Table 1 showing the results when the geraniol content was fixed at 10 ppb, Table 2 showing the results when the geraniol content was fixed at 50 ppb, and Table 3 showing the results when the geraniol content was fixed at 100 ppb. From the results in Tables 1 to 3, it was confirmed that when a specified amount of geraniol is contained, the citronellal content is within a specified range, and the ratio of the citronellal content to the geraniol content is within a specified range, the ``beer-like estery flavor,'' ``depth of flavor,'' and ``fine bitterness'' all receive high scores. In particular, we believe it was a surprising result that we were able to enhance the "beer-like ester flavor" based on geraniol and citronellal, even though the amount of esters was not changed at all from the control sample.

[0053] Among the samples in Tables 1 to 3, A-1 to A-5, B-3 to B-7, and C-3 to C-7 were preferred, and A-2 to A-4, B-3 to B-5, and C-4 to C-6 were more preferred (beer-like ester flavor score of 3.5 points or more).

[0054] Furthermore, from the results of B-1 in Table 2 and C-1 in Table 3, it was confirmed that the effects of the present invention are not achieved by geraniol alone, and that these effects can only be achieved by combining geraniol with citronellal.

Claims

1. The geraniol content is 10 to 200 ppb, The citronellal content is 0.3 to 600.0 ppb, When the content of the geraniol is X ppb and the content of the citronellal is Y ppb, Y / X is 0.07 to 15.00; The alcohol content is 3-8%. Beer-flavored beverages with a malt ratio of 50% or more (excluding those containing lemongrass).

2. 2. The beer-taste beverage according to claim 1, wherein the geraniol content is 10 to 50 ppb.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the citronellal content is 1.0 to 100.0 ppb.

4. The beer-taste beverage according to any one of claims 1 to 3, wherein Y / X is 0.07 to 5.

00.

5. The beer-taste beverage according to any one of claims 1 to 4, wherein Y / X is 0.10 to 2.

50.

6. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein Y / X is 0.30 to 2.

00.

7. The content of geraniol is 10 to 200 ppb, the content of citronellal is 0.3 to 600.0 ppb, When the content of the geraniol is X ppb and the content of the citronellal is Y ppb, Y / X is 0.07 to 15.00, A method for producing a beer-flavored beverage (excluding those containing lemongrass), comprising the steps of adjusting the alcohol content to 3-8% and adjusting the malt ratio to 50% or more.

8. A method for enhancing a beer-like ester flavor of a beer-flavored beverage (excluding those containing lemongrass), comprising: The beer-taste beverage has a geraniol content of 10 to 200 ppb and a citronellal content of 0.3 to 600.0 ppb, When the content of the geraniol is X ppb and the content of the citronellal is Y ppb, Y / X is 0.07 to 15.00, The method for improving the flavor of a beer-flavored beverage includes the steps of adjusting the alcohol content to 3 to 8% and the malt ratio to 50% or more.

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