High-alcohol beer taste beverage

Abstract

To provide a high-alcohol beer-taste beverage that has a fruit-like juiciness.SOLUTION: Provided is a high-alcohol beer taste beverage that contains citric acid and phenethyl alcohol, and in which the contained amount of citric acid is 270 mg / L or more and 1100 mg / L or less, and the contained amount of phenethyl alcohol is 40 mg / L or more and 180 mg / L or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a high-alcohol beer-taste beverage. [Background technology]

[0002] In recent years, consumer demand for beverages with a high alcohol content has increased. For example, Patent Document 1 discloses a beer-flavored beverage with a high alcohol content. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6458184 Summary of the Invention [Problem to be solved by the invention]

[0004] Beverages with a high alcohol content can be difficult to drink due to the alcoholic feel (spicy alcohol, sweet alcohol) caused by the high alcohol content. The present inventors have conducted various studies, thinking that it may be possible to reduce the alcoholic feel and improve drinkability by imparting a fruity juicy feel to a high-alcohol beer-flavored beverage. As a result, they have found that a high-alcohol beer-flavored beverage containing a specific amount of citric acid and a specific amount of phenethyl alcohol has a fruity juicy feel. The present invention is based on this novel finding.

[0005] That is, an object of the present invention is to provide a high-alcohol beer-flavored beverage that has a fruit-like juicy taste. [Means for solving the problem]

[0006] The present invention relates to a high-alcohol beer-flavored beverage containing citric acid and phenethyl alcohol, the citric acid content being from 270 mg / L to 1100 mg / L and the phenethyl alcohol content being from 40 mg / L to 180 mg / L.

[0007] The high-alcohol beer-taste beverage according to the present invention contains specific amounts of citric acid and phenethyl alcohol, and therefore has a juicy, fruity flavor.

[0008] The high-alcohol beer-flavored beverage preferably has a citric acid content of 470 mg / L or more and 900 mg / L or less, and a phenethyl alcohol content of 60 mg / L or more and 140 mg / L or less. This provides a more fruity, juicy taste, while adequately reducing the alcoholic sensation (spicy alcohol taste, sweet alcohol taste) caused by the high alcohol content. The beverage is also easy to drink.

[0009] The present invention also relates to a method for producing a high-alcohol beer-taste beverage, which comprises incorporating 270 mg / L or more and 1100 mg / L or less of citric acid and 40 mg / L or more and 180 mg / L or less of phenethyl alcohol in the high-alcohol beer-taste beverage.

[0010] The present invention further relates to a method for imparting a fruity, juicy flavor to a high-alcohol, beer-taste beverage, which comprises adding 270 mg / L or more and 1,100 mg / L or less of citric acid and 40 mg / L or more and 180 mg / L or less of phenethyl alcohol to the high-alcohol, beer-taste beverage. Effect of the Invention

[0011] According to the present invention, it is possible to provide a high-alcohol beer-flavored beverage that has a fruit-like juicy texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0013] The high-alcohol beer-flavored beverage according to this embodiment contains citric acid and phenethyl alcohol, with the citric acid content being between 270 mg / L and 1100 mg / L, and the phenethyl alcohol content being between 40 mg / L and 180 mg / L.

[0014] In this specification, "high-alcohol beer-flavored beverage" refers to a beer-flavored beverage with a high alcohol content. The alcohol content of a high-alcohol beer-flavored beverage may be, for example, 7 v / v% or more, 7.5 v / v% or more, 8 v / v% or more, 8.5 v / v% or more, 9 v / v% or more, 9.5 v / v% or more, or 10 v / v% or more. There is no particular upper limit on the alcohol content of a high-alcohol beer-flavored beverage, but it may be, for example, 20 v / v% or less, 15 v / v% or less, 14 v / v% or less, 13 v / v% or less, 12 v / v% or less, or 11 v / v% or less. In this specification, alcohol refers to ethanol unless otherwise specified.

[0015] As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor.

[0016] Examples of high-alcohol beer-flavored beverages include those classified as beer, happoshu, other brewed alcoholic beverages, liqueurs, and spirits under the Liquor Tax Act (Act No. 37 of 2019).

[0017] The alcohol content of high-alcohol beer-flavored beverages can be measured, for example, based on the vibration density meter method described in the National Tax Agency's prescribed analytical method (instruction) "3 Sake 3-4 Alcohol content."

[0018] The alcohol content of a high-alcohol beer-flavored beverage may be adjusted, for example, by adjusting the brewing conditions, by adding alcohol, or by a combination of these. There are no particular limitations on the alcohol added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, shochu, spirits, vodka), or a fermented liquid obtained by brewing. In addition, for example, the alcohol content can be increased by concentrating beer, happoshu, other brewed alcoholic beverages, and liqueurs prepared by conventional methods.

[0019] The citric acid content of the high-alcohol beer-taste beverage according to this embodiment may be from 270 mg / L to 1100 mg / L. From the standpoint of more significantly achieving the effects of the present invention, the citric acid content of the high-alcohol beer-taste beverage according to this embodiment may be, for example, 290 mg / L or more, 310 mg / L or more, 330 mg / L or more, 350 mg / L or more, 370 mg / L or more, 390 mg / L or more, 410 mg / L or more, 430 mg / L or more, 450 mg / L or more, or 470 mg / L or more. From a similar perspective, the citric acid content of the high-alcohol beer-flavored beverage according to this embodiment may be, for example, 1080 mg / L or less, 1060 mg / L or less, 1040 mg / L or less, 1020 mg / L or less, 1000 mg / L or less, 980 mg / L or less, 960 mg / L or less, 940 mg / L or less, 920 mg / L or less, or 900 mg / L or less.

[0020] The citric acid content of a high-alcohol beer-taste beverage can be adjusted, for example, by increasing the wort concentration by increasing the amount of malt used, thereby increasing the citric acid production by yeast during fermentation, by adding citric acid or a salt thereof (an example of a salt is trisodium citrate), or by using these in combination. The citric acid content of a high-alcohol beer-taste beverage can be measured, for example, by the method described in "8.24.2 Capillary Electrophoresis" in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan [Analysis Committee], revised and expanded in 2013).

[0021] Phenethyl alcohol is a compound also called 2-phenylethanol. The phenethyl alcohol content of the high-alcohol beer-taste beverage according to this embodiment may be 40 mg / L or more and 180 mg / L or less. From the viewpoint of more significantly exhibiting the effects of the present invention, the phenethyl alcohol content of the high-alcohol beer-taste beverage according to this embodiment may be, for example, 42 mg / L or more, 44 mg / L or more, 46 mg / L or more, 48 mg / L or more, 50 mg / L or more, 52 mg / L or more, 54 mg / L or more, 56 mg / L or more, 58 mg / L or more, or 60 mg / L or more. From the same viewpoint, the phenethyl alcohol content of the high-alcohol beer-taste beverage according to this embodiment may be 175 mg / L or less, 170 mg / L or less, 165 mg / L or less, 160 mg / L or less, 155 mg / L or less, 150 mg / L or less, 145 mg / L or less, or 140 mg / L or less.

[0022] The phenethyl alcohol content of a high-alcohol beer-taste beverage can be adjusted, for example, by adding phenethyl alcohol itself, adding a flavoring containing phenethyl alcohol, adding a distilled alcohol containing phenethyl alcohol (e.g., whiskey), adding a plant ingredient such as flowers or spices that contain phenethyl alcohol, etc. Furthermore, the phenethyl alcohol content of a high-alcohol beer-taste beverage can be measured, for example, by gas chromatography mass spectrometry (GC-MS).

[0023] The high-alcohol beer-flavored beverage according to this embodiment may, for example, have a citric acid content of from 470 mg / L to 900 mg / L and a phenethyl alcohol content of from 60 mg / L to 140 mg / L. With the citric acid and phenethyl alcohol contents within these ranges, the beverage has a more fruity juicy taste, the alcoholic sensation (alcohol harshness, alcoholic sweetness) caused by the high alcohol content is sufficiently reduced, and the beverage is also easy to drink.

[0024] The high-alcohol beer-taste beverage according to this embodiment may or may not contain a barley raw material as a raw material. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, and oats. Examples of processed barley include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

[0025] The high-alcohol beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include dried hops, hop pellets, and hop extract, as well as hop processed products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0026] The high-alcohol beer-taste beverage according to this embodiment may have a malt ratio (the ratio of malt to ingredients other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio may be 10% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. The malt ratio may also be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less.

[0027] The high-alcohol beer-flavored beverage according to this embodiment may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, and the like that are typically blended into beverages, provided that the effects of the present invention are not impaired. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of the acidulant include phosphoric acid, lactic acid, DL-malic acid, adipic acid, succinic acid, monosodium succinate, disodium succinate glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of the salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0028] The bitterness value (BU) of the high-alcohol beer-taste beverage according to this embodiment may be, for example, 0.0 or more and 100.0 or less. The BU of the high-alcohol beer-taste beverage according to this embodiment may be, for example, 50.0 or less, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the high-alcohol beer-taste beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw material used.

[0029] The high-alcohol beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be acceptable.

[0030] The high-alcohol beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called can containers and barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, and the like can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0031] The high-alcohol beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a blending method) or through fermentation using yeast or the like.

[0032] A production method according to one embodiment includes, for example, a blending step of blending water, citric acid, phenethyl alcohol, alcohol (e.g., raw material alcohol, distilled alcohol such as shochu, spirits, and vodka, and fermented liquid obtained by brewing), and, as necessary, various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.) in a raw material tank. The blending step can be carried out according to a conventional method, except that the citric acid content and the phenethyl alcohol content are adjusted to fall within the above ranges.

[0033] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0034] In the blending step, the components may be mixed while being stirred with a stirrer or the like so that they are well mixed. In addition, the filtration step may be performed, for example, with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and as long as a similar process can be performed, it is applicable without being limited thereto. The filling step may be filled in a clean room that maintains a degree of cleanliness to the extent that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of the non-heating sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilization filling without performing a sterilization step.

[0035] In another embodiment, the production method includes, for example, a brewing step and a fermentation step.

[0036] In the preparation process, a pre-fermentation liquid is obtained using raw materials and preparation water (water used in the preparation process). In other words, the preparation process is a process for preparing a pre-fermentation liquid to be used in fermentation. The preparation process may include, in this order, a boiling process for boiling a sugar-containing liquid, a removing process for removing solids in the raw material liquid, and a cooling process for cooling the raw material liquid.

[0037] In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a step of mixing a raw material such as the above-mentioned barley raw material with water, a step of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0038] In the boiling step, hops may be added to the raw material liquid. Examples of the hops to be added include dried hops, hop pellets, and hop extract. The hops may be processed hop products such as low hops, hexa hops, tetra hops, and iso hop extract.

[0039] In the removing step, the solids in the post-boiling liquid are removed to obtain a refined liquid. The removing step can be carried out, for example, by precipitating the insoluble solids contained in the post-boiling liquid. Examples of the solids include thermal coagulation produced in the boiling step, and hop residues when hops are added in the boiling step. The removing step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0040] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, yeast is added to perform alcoholic fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0041] The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step following the fermentation step. By carrying out the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0042] In the production method according to this embodiment, other post-fermentation processes may be performed, such as heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration process) or adding various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts).

[0043] The citric acid content can be adjusted, for example, by increasing the wort concentration by increasing the amount of malt used, thereby increasing the citric acid production by yeast during fermentation, by adding citric acid or a salt thereof (for example, trisodium citrate, etc.) to the raw material liquid, or by using these in combination. The phenethyl alcohol content can be adjusted, for example, by adding phenethyl alcohol to the raw material liquid. The phenethyl alcohol added to the raw material liquid may be phenethyl alcohol itself, or a composition containing phenethyl alcohol (for example, flavoring, distilled liquor, plant raw material). In this specification, the raw material liquid means a liquid that is the base of a high-alcohol beer-taste beverage. The raw material liquid includes liquids used or produced in each process (for example, sugar-containing liquid, boiled liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). There are no particular limitations on the timing of adding citric acid and / or phenethyl alcohol to the raw material liquid, but it is preferable to add these components to the post-fermentation liquid.

[0044] If necessary, the alcohol content may be adjusted by adding alcohol (e.g., raw material alcohol, distilled alcohol such as shochu, spirits, and vodka, and fermented liquid obtained by brewing) to the raw material liquid. In addition, the alcohol content can be further increased by concentrating beer, happoshu, other brewed alcoholic beverages, and liqueurs prepared by conventional methods. Examples of concentration techniques include freeze concentration.

[0045] [Method for imparting a fruit-like juicy taste to a high-alcohol beer-flavored beverage] The high-alcohol beer-taste beverage according to this embodiment contains a specific amount of citric acid and a specific amount of phenethyl alcohol, giving it a fruit-like juiciness. Thus, one embodiment of the present invention provides a method for imparting a fruit-like juiciness to a high-alcohol beer-taste beverage, comprising adding 270 mg / L or more and 1100 mg / L or less of citric acid and adding 40 mg / L or more and 180 mg / L or less of phenethyl alcohol to the high-alcohol beer-taste beverage. Specific aspects of the method according to this embodiment can be the same as the specific aspects of the high-alcohol beer-taste beverage described above, without any restrictions. EXAMPLES

[0046] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0047] [Example 1] [Preparation of high-alcohol beer-flavored beverage] A commercially available beer-taste beverage (happoshu: alcohol content 5 v / v%) was used as the base beverage, and citric acid, phenethyl alcohol, and spirits (alcohol content 65.5 v / v%) were added to obtain the compositions shown in Table 1 to prepare the high-alcohol beer-taste beverages of Test Examples 1 to 12. For comparison, beer-taste beverages with an alcohol content of 5 v / v% were prepared in the same manner as in Reference Examples 1 and 2.

[0048] [Sensory evaluation] A sensory evaluation was conducted on the prepared high-alcohol beer-taste beverages and the reference example beer-taste beverages for the evaluation items of "fruit-like juiciness," "alcoholic sharpness," "alcoholic sweetness," and "drinkability." The sensory evaluation was conducted by four selected panelists with discriminating abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was calculated.

[0049] For "fruit-like juiciness," the high-alcohol beer-taste beverage of Test Example 1 was given a fixed score of 1, and the other high-alcohol beer-taste beverages and the Reference Example beer-taste beverages were evaluated based on this score. "Fruit-like juiciness" is the sensation of feeling juicy like fruit, and a higher score indicates a stronger sensation of this sensation.

[0050] For "alcohol sharpness", the high-alcohol beer-taste beverage of Test Example 1 was given a fixed score of 5, and the other high-alcohol beer-taste beverages and the beer-taste beverages of the Reference Examples were evaluated based on this score. "Alcohol sharpness" is the sensation of sharpness caused by alcohol, and a higher score indicates a stronger sensation. In other words, a lower score for "alcohol sharpness" is more preferable.

[0051] For "alcohol sweetness", the high-alcohol beer-taste beverage of Test Example 1 was given a fixed score of 5, and the other high-alcohol beer-taste beverages and the beer-taste beverages of the Reference Examples were evaluated based on this score. "Alcohol sweetness" is the sensation of a strong sweetness caused by alcohol, and a higher score indicates a stronger sensation of this sweetness. In other words, a lower score for "alcohol sweetness" is more preferable.

[0052] For "ease of drinking", the high-alcohol beer-taste beverage of Test Example 1 was given a fixed score of 1, and the other high-alcohol beer-taste beverages and the beer-taste beverages of Reference Examples were evaluated based on this score. A higher score for "ease of drinking" indicates a superior ease of drinking as a beverage.

[0053] The results are also shown in Table 1. [Table 1]

[0054] As shown in Table 1, the high-alcohol beer-flavored beverages (Test Examples 3-7, 9-12) with a citric acid content of 270 mg / L or more and 1100 mg / L or less and a phenethyl alcohol content of 40 mg / L or more and 180 mg / L or less all had an evaluation score of 1.75 or more for "fruit-like juiciness," imparting a fruit-like juiciness. The high-alcohol beer-flavored beverages (Test Examples 4-6, 10-11) with a citric acid content of 470 mg / L or more and 900 mg / L or less and a phenethyl alcohol content of 60 mg / L or more and 140 mg / L or less all had an evaluation score of 3 or more for "fruit-like juiciness," indicating that the fruit-like juiciness was superior, and the evaluation scores for "alcohol bitterness" and "alcohol sweetness" were both 3 or less, indicating that the alcoholic sensation (alcohol bitterness, alcohol sweetness) due to the high alcohol content was sufficiently reduced. In addition, all of the beverages received an evaluation score of 3 or higher for "drinkability," demonstrating their ease of drinking.

[0055] Also, from the results of Reference Example 1, it can be seen that a beer-taste beverage with an alcohol content of 5 v / v% does not suffer from the problem specific to high-alcohol beverages, such as "the alcoholic sensation (alcohol harshness, alcoholic sweetness) resulting from a high alcohol content making it difficult to drink." Furthermore, from a comparison of the results of Reference Examples 1 and 2, it can be seen that, in a beer-taste beverage with an alcohol content of 5 v / v%, by having the citric acid and phenethyl alcohol contents within the above ranges, a fruity juicy sensation is imparted to the beverage, but the drinkability of the beverage is reduced.

Claims

1. Contains citric acid and phenethyl alcohol, The citric acid content is 290 mg / L or more and 1100 mg / L or less, The content of phenethyl alcohol is 40 mg / L or more and 180 mg / L or less, A high-alcohol beer-flavored beverage having an alcohol content of 7 v / v% or more and 20 v / v% or less.

2. 2. The high-alcohol beer-taste beverage according to claim 1, wherein the citric acid content is from 350 mg / L to 900 mg / L.

3. 3. The high-alcohol beer-taste beverage according to claim 1 or 2, wherein the phenethyl alcohol content is from 50 mg / L to 160 mg / L.

4. A method for producing a high-alcohol beer-flavored beverage with an alcohol content of 7 v / v% or more and 20 v / v% or less, comprising adding citric acid of 290 mg / L or more and 1100 mg / L or less and phenethyl alcohol of 40 mg / L or more and 180 mg / L or less to a high-alcohol beer-flavored beverage with an alcohol content of 7 v / v% or more and 20 v / v% or less.

5. The method for imparting a fruit-like juicy feel to a high-alcohol beer-flavored beverage having an alcohol content of 7 v / v% or more and 20 v / v% or less includes adding 290 mg / L or more and 1100 mg / L or less of citric acid and 40 mg / L or more and 180 mg / L or less of phenethyl alcohol to the high-alcohol beer-flavored beverage having an alcohol content of 7 v / v% or more and 20 v / v% or less.

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