Beer taste beverage

Abstract

To provide a beer taste beverage that has a well balanced flavor with a carbohydrate content reduced.SOLUTION: The present invention provides a beer taste beverage in which a malt content in the raw material is 50 wt.% or more, a carbohydrate content is 1.60 g / 100 ml or less, and an alcohol content is 6.0 v / v% or more.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] There is an increasing demand for beer-flavored beverages with reduced carbohydrate content. For example, Patent Document 1 discloses a low-carbohydrate beer-flavored beverage that is characterized by having a ratio of peptides with molecular weights of 800 to 1500 Da within a specific range. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP2018-042494 Public Relations Summary of the Invention [Problem to be solved by the invention]

[0004] However, in the case of beer-flavored beverages, technical means for reducing the sugar content while maintaining an excellent balance of flavor and aroma have not been sufficiently investigated, and the development of such technical means is desired.

[0005] Therefore, the present invention has been made in consideration of the above circumstances, and aims to provide a beer-taste beverage that has a reduced carbohydrate content but an excellent balance of flavor and aroma. [Means for solving the problem]

[0006] One aspect of the present invention relates to a beer-taste beverage having a malt ratio of 50% by weight or more among the ingredients, a sugar content of 1.60 g / 100 ml or less, and an alcohol content of 6.0 v / v% or more.

[0007] The beer-flavored beverage has a malt ratio, sugar content, and alcohol content within specific ranges, and therefore has a well-balanced flavor and aroma despite a reduced sugar content.

[0008] In one aspect, the beer-taste beverage may have a carbohydrate content x (g / 100 ml) and an alcohol content y (v / v %) that satisfy the condition of the following formula (1). By satisfying such conditions, the "alcohol smell" and "bitterness" are further suppressed, the "sweetness" and "crispness" are improved, and the balance of aroma and flavor is more excellent. y≦21x-13 (1)

[0009] In one embodiment, the beer-taste beverage may have a carbohydrate content of 1.20 g / 100 ml or more, which provides better "mildness" and a better balance of flavors and aromas.

[0010] In one embodiment, the beer-taste beverage may have a carbohydrate content of 1.40 g / 100 ml or less.

[0011] In one embodiment, the beer-taste beverage may have an alcohol content of 13.0 v / v% or less, which will provide a better balance of flavor and aroma.

[0012] In one embodiment, the beer-taste beverage may have an alcohol content of 7.0 v / v % or more, which provides better "mildness" and a better balance of flavors and aromas.

[0013] In one embodiment, the proportion of malt in the ingredients of the beer-taste beverage may be 66% by weight or more.

[0014] In one embodiment, the proportion of malt in the ingredients of the beer-taste beverage may be 99% by weight or more.

[0015] In one embodiment, the beer-taste beverage may have a linalool concentration of 1.0 μg / L or more. Effect of the Invention

[0016] According to the present invention, a beer-taste beverage having a reduced carbohydrate content yet an excellent balance of flavor and aroma can be provided. [Brief description of the drawings]

[0017] [Figure 1] 1 is a graph showing the sugar content and alcohol content of beer-taste beverages of Examples and Comparative Examples. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0019] In this specification ppm means mg / L.

[0020] The beer-taste beverage according to this embodiment has a malt ratio in the ingredients of 50% by weight or more, a carbohydrate content of 1.6 g / 100 ml or less, and an alcohol content of 6.0 v / v % or more.

[0021] In this specification, a beer-taste beverage refers to a beverage that has a taste and aroma similar to that of beer and gives the drinker the sensation of drinking beer. Beer-taste beverages may be, for example, those classified as beer, happoshu, liqueur, or spirits under the Liquor Tax Act of Japan (as of April 1, 2018).

[0022] In the beer-taste beverage according to this embodiment, the relationship between the carbohydrate content x (g / 100 ml) and the alcohol content y (v / v %) may satisfy the condition shown in formula (1) below. y≦21x-13 (1)

[0023] In this specification, carbohydrates refer to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176, 2003). Specifically, carbohydrates refer to food excluding protein, lipids, dietary fiber, ash, moisture and alcohol. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, moisture and alcohol from the weight of the food. The amounts of protein, lipids, ash and moisture are measured by the methods set forth in the Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of moisture. Specifically, the amount of protein is measured by the modified Dumas method for quantifying total nitrogen (protein), the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixture extraction method, the Gerber method, the acid decomposition method, or the Roese-Gottlieb method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method, or the sulfuric acid addition ashing method, and the amounts of water and alcohol are measured by the Karl Fischer method, the drying aid method, the reduced pressure heat drying method, the normal pressure heat drying method, or the plastic film method. Of the total amount of water and alcohol, the amount of alcohol can be measured by the distillation-density (specific gravity) method, gas chromatography analysis method, oxidation method, etc., as described in the National Tax Agency's Specified Analysis Methods, National Tax Agency Instruction No. 6 of 2007.

[0024] The carbohydrate content of the beer-taste beverage according to this embodiment is 1.60 g / 100 ml or less. The carbohydrate content of the beer-taste beverage may be, for example, 1.55 g / 100 ml or less, 1.50 g / 100 ml or less, 1.45 g / 100 ml or less, 1.40 g / 100 ml or less, or 1.35 g / 100 ml or less. The carbohydrate content of a beer-taste beverage may be, for example, 0.00g / 100ml, 0.05g / 100ml or more, 0.10g / 100ml or more, 0.20g / 100ml or more, 0.50g / 100ml or more, 0.75g / 100ml or more, 1.00g / 100ml or more, or 1.10g / 100ml or more, and from the viewpoint of flavor balance, is preferably 1.20g / 100ml or more, 1.25g / 100ml or more, or 1.30g / 100ml or more. The carbohydrate content of a beer-taste beverage can be adjusted, for example, by adjusting the types and amounts of ingredients used.

[0025] The alcohol content of the beer-taste beverage according to this embodiment is 6.0 v / v% or more. The alcohol content of the beer-taste beverage may be, for example, 6.5 v / v% or more, and from the viewpoint of flavor balance, 7.0 v / v% or more is preferable. The alcohol content of the beer-taste beverage may be, for example, 20.0 v / v% or less or 15.0 v / v% or less, and from the viewpoint of flavor balance, 13.0 v / v% or less, 12.0 v / v% or less, 11.0 v / v% or less, 10.0 v / v% or less, or 9.0 v / v% or less is preferable, and 8.5 v / v% or less, 8.0 v / v% or less, 7.5 v / v% or less, or 7.0 v / v% or less is more preferable.

[0026] In one embodiment of the present invention, the relationship between the carbohydrate content x (g / 100 ml) and the alcohol content y (v / v%) may satisfy the conditions shown in the following formulas (2), (3), and (4). y≦a 1 x+b 1 (2) (9.0-1.29a 1 -b 1 )(6.0-1.15a 1 -b 1 )<0 (3) 7.0-1.34a 1 -b 1 ≦0(4)

[0027] The straight line y=a that satisfies the above formula (3) 1 x+b 1 means the straight line between the points (X, Y) = (1.29, 9.0) and (X, Y) = (1.15, 6.0). The (X, Y) region that satisfies the above formulas (2) and (4) is the straight line y = a 1 x+b 1 In this embodiment, the point (X, Y) = (1.34, 7.0) is located in the area between the line y = a 1 x+b 1 Below, or the line y=a 1 x+b 1 It will be present on the

[0028] In the above formulas (2), (3) and (4), a 1 may be, for example, 1, 2, 5, 10 or 30. In the above formulas (2), (3) and (4), b 1 may be, for example, −29, −4, 2, 5 or 7.

[0029] In one embodiment of the present invention, the relationship between the carbohydrate content x (g / 100 ml) and the alcohol content y (v / v%) may satisfy the conditions shown in the following formulas (5), (6) and (7). y ≧ a 2 x+b 2 (5) (9.0-1.29a 2 -b 2 )(6.0-1.15a 2 -b 2 )<0 (6) 7.0-1.34a 2 -b 2 ≧0 (7)

[0030] The straight line y=a that satisfies the above formula (6) 2 x+b 2 means a straight line existing between the points (X, Y) = (1.29, 9.0) and (X, Y) = (1.15, 6.0). The (X, Y) region that satisfies the above formulas (5) and (7) is the straight line y = a 2 x+b 2 In this embodiment, the point (X, Y) = (1.34, 7.0) is located in the area between the line y = a 2 x+b 2 Above, or the line y=a 2 x+b 2 exists above.

[0031] In the above formulas (5), (6) and (7), a 2 may be, for example, −30, −20, −10, −2, −1 or 2. In the above formulas (5), (6) and (7), b 2 may be, for example, 4, 8, 9.5, 20, 30 or 45.

[0032] The linalool concentration of the beer-flavored beverage according to this embodiment may be, for example, 0.5 μg / l or more, 1.0 μg / l or more, 2.0 μg / l or more, 5.0 μg / l or more, or 7.5 μg / l or more, and from the viewpoint of flavor balance, it is preferably 10.0 μg / l or more, 20.0 μg / l or more, or 30.0 μg / l or more. In addition, the linalool concentration of the beer-flavored beverage may be, for example, 500.0 μg / l or less, 200.0 μg / l or less, 100.0 μg / l or less, or 50.0 μg / l or less, and from the viewpoint of flavor balance, it is preferably 40.0 μg / l or less, 35.0 μg / l or less, or 30.0 μg / l or less.

[0033] Linalool is a component contained in hops. The linalool concentration of a beer-flavored beverage can be adjusted, for example, by adjusting the type of hops, the amount used, the timing of addition, etc. Linalool may be added separately from hops to adjust the linalool concentration.

[0034] The linalool concentration of beer-flavored beverages can be measured by SPME-GC-MS. In this method, it is preferable to use the standard addition method. When the measurement is affected by impurities and / or the sensitivity is insufficient, it is preferable to appropriately change the conditions such as the type of fiber, adsorption temperature, adsorption time, and type of column, or to use GC / MS / MS or two-dimensional GC-MS.

[0035] The beer-taste beverage according to this embodiment has a malt ratio of 50% or more by weight in the raw materials. The malt ratio in the raw materials may be 60% or more by weight, 65% or more by weight, 66% or more by weight, 67% or more by weight, 70% or more by weight, 80% or more by weight, 90% or more by weight, 95% or more by weight, 99% or more by weight, or 100% by weight. The malt ratio in the raw materials may be less than 100% by weight, 90% or less by weight, 95% or less by weight, 90% or less by weight, 80% or less by weight, or 70% or less by weight.

[0036] Malt is obtained by germinating wheat, such as barley, wheat, rye, oats, oats, pearl barley, and oats.

[0037] The beer-taste beverage according to this embodiment may contain a barley ingredient other than malt as an ingredient. Examples of barley ingredients other than malt include barley, wheat, rye, oats, oats, pearl barley, and oats; barley products such as barley extract, and the like. Barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley.

[0038] As ingredients of beer-taste beverages, auxiliary ingredients may be used as ingredients other than the barley ingredient. Examples of auxiliary ingredients include starch ingredients such as corn, corn starch, corn grits, rice, and koryan, and carbohydrate ingredients such as liquid sugar and sugar. Ingredients of beer-taste beverages may further include fruits and flavorings specified by government ordinance as described in Article 3, item 12, sub-item (b) of the Liquor Tax Act. When these ingredients are included, the content of the above fruits and flavorings is preferably less than 5 parts by weight per 100 parts by weight of malt.

[0039] The beer-taste beverage according to this embodiment may use a protein hydrolysate as a secondary ingredient. The protein hydrolysate may be a hydrolysate of protein derived from an animal or a plant. The protein hydrolysate is obtained by hydrolysis of a protein (e.g., hydrolysis with an acid, an enzyme, etc.). Examples of the protein hydrolysate include wheat protein hydrolysate, soy protein hydrolysate, corn protein hydrolysate, milk protein hydrolysate, and pea protein hydrolysate. The protein hydrolysate contains peptides, proteins, amino acids, etc. One type of protein hydrolysate may be used alone, or two or more types may be used in combination.

[0040] The beer-taste beverage according to this embodiment may contain additives such as acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, and salts that are typically added to beverages. Examples of acidulants include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, and acetic acid. 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 ricyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, polyphenols, etc. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. These additives can be used alone or in combination of two or more.

[0041] The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, 1 to 50, and may be less than 40.0, less than 30.0, less than 20.0, less than 10.0, less than 5.0, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, or 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 or more, or 30.0 or more.

[0042] The bitterness value can be measured, for example, 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 (Analysis Committee) of the Brewers Association of Japan, 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 materials used.

[0043] The beer-taste beverage according to this embodiment may be a fermented beverage (a fermented beer-taste beverage) or a non-fermented beverage (a non-fermented beer-taste beverage). A fermented beverage is produced through fermentation with yeast or the like. A non-fermented beverage is produced without fermentation with yeast or the like.

[0044] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be acceptable.

[0045] The beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called can containers or barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as this completely blocks gas, moisture, and light, and allows the quality to be stable at room temperature for a long period of time.

[0046] In one embodiment, the production method can be carried out according to a conventional method, except that a raw material containing malt at a ratio of 50% by weight or more is used, the sugar content is adjusted to 1.6 g / 100 ml or less, and the alcohol content is adjusted to 6.0 v / v% or more. The production method according to this embodiment includes, for example, a brewing process and a fermentation process.

[0047] 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.

[0048] 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.

[0049] In the boiling step, hops may be added to the raw material liquid (sugar-containing 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.

[0050] 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.

[0051] In the production method according to the present embodiment, an enzyme may be added in the brewing step. In this case, the reaction of decomposing carbohydrates in the raw material into sugars that can be assimilated by yeast can be promoted. Examples of the enzymes added in the brewing step include polysaccharide-decomposing enzymes such as α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), and hemicellulase, and protein-decomposing enzymes such as protease. One type of enzyme may be used alone, or two or more types may be used in combination. The amount of enzyme added may be, for example, 0.001% by weight or more, 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more, or 2.0% by weight or more, and may be 5.0% by weight or less, 3.0% by weight or less, 1.0% by weight or less, 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, or 0.1% by weight or less, relative to the total amount of malt.

[0052] 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.

[0053] 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.

[0054] In the production method according to the present embodiment, other post-fermentation steps may be performed on the post-fermentation liquid (or the post-fermentation liquid after the filtration step), such as heating (sterilization), adding various additives (e.g., colorants, antioxidants, acidulants, bittering agents, flavorings), adding alcohol, carbonation, etc. As the alcohol added in the post-fermentation step, for example, spirits can be used.

[0055] When the beer-taste beverage is a non-fermented beverage (a non-fermented beer-taste beverage), it may be produced without carrying out the fermentation step described above.

[0056] In another embodiment, the manufacturing method includes, for example, a blending step of blending water, raw materials, and, if necessary, distilled alcohol and various additives (e.g., colorants, antioxidants, acidulants, bittering agents, flavorings, etc.) in a raw material tank.

[0057] 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, a jar, or a PET 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.

[0058] The blending step may be performed by mixing while stirring with a stirrer or the like so that each component is well mixed. The filtration step may be performed with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited thereto as long as a similar process can be performed. The filling step may be performed 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. It is also possible to perform non-sterilized filling without performing the first sterilization step and the second sterilization step. In addition, when making a sparkling beverage, for example, carbonation may be performed between the first sterilization step and the filling step. EXAMPLES

[0059] 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.

[0060] Test Example 1: Preparation of beer-flavored beverage The beer-taste beverages of Examples 1 and 2 were prepared using pea protein and the ingredients shown in Table 1.

[0061] A pre-fermentation liquid was obtained by a conventional method using hops, polysaccharide-degrading enzyme, and the raw materials shown in Table 1. The amount of pea protein was less than 0.1% by weight. Next, brewer's yeast was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The post-fermentation liquid was filtered to obtain the beer-taste beverages of Examples 1 and 2.

[0062] [Table 1]

[0063] Test Example 2: Preparation and Evaluation of Beer-Taste Beverages Alcohol was added to the beer-taste beverage of Example 1 to achieve the alcohol concentration shown in Table 2, yielding the beer-taste beverages of Examples 3 and 4. The beer-taste beverage of Example 1 was diluted with water to achieve the alcohol concentration shown in Table 2, yielding the beer-taste beverages of Example 5 and Comparative Example 1. Sugars were added to the beer-taste beverage of Example 2 to achieve the carbohydrate content shown in Table 2, yielding the beer-taste beverages of Example 6 and Comparative Example 2. A commercially available beer-taste beverage (alcohol content: 5.0 v / v%, carbohydrate content: 1.0-1.5 g / 100 ml) was used as the beer-taste beverage of Comparative Example 3. The relationship between carbohydrate content and alcohol content in the beer-taste beverages of Examples 1 and 3-6 and Comparative Examples 1-3 is shown in Figure 1.

[0064] [Table 2]

[0065] <Sensory evaluation> A sensory evaluation was conducted on the beer-taste beverages of Examples 1 and 3-6 and Comparative Examples 1-3 for the evaluation items of "alcohol odor," "sweetness," "mildness," "sharpness," "harshness," and "overall evaluation." The sensory evaluation was conducted by two selected panelists with discriminating abilities. The evaluation items of "alcohol odor," "sweetness," "mildness," "sharpness," and "harshness" were all rated on a five-point scale from 1 to 5, and the average of the scores was used as the evaluation score. The results are shown in Table 2.

[0066] "Alcohol odor" is a medicinal alcohol smell, and the lower the score, the stronger the undesirable alcohol odor. "Sweetness" is a moderate sweetness that is neither too strong nor too weak, and the higher the score, the stronger the preferable moderate sweetness. "Mildness" is a mild, easy-to-drink sensation, and the higher the score, the stronger the preferable mildness. "Sharpness" is a sensation that no aftertaste remains in the mouth, and the higher the score, the stronger the sharpness. "Astringency" is an astringency that remains after drinking the beverage, and the lower the score, the stronger the undesirable astringency. The sensory evaluation of "alcohol odor," "sweetness," "mildness," "unsharp," and "astringency" was fixed at 5 points, 3 points, 1 point, 4 points, and 4 points for the beer-taste beverage of Comparative Example 1, respectively, and other beer-taste beverages were evaluated based on this standard.

[0067] For the "overall evaluation," the flavor of each beer-taste beverage was evaluated on a five-point scale from A to E according to the following criteria. The results are shown in Table 2. The total score refers to the sum of the evaluation scores for "alcohol odor," "sweetness," "mildness," "sharpness," and "bitterness." A: "A total score of 17.5 or more, with a moderate refreshing hop-like aroma." B: "The total score is 17.5 or more, and all evaluation scores for 'alcohol odor,' 'sweetness,' 'mildness,' 'sharpness,' and 'bitterness' are greater than 2.5 (excluding A)." C: "The total score is 17.5 or more, and at least one of the evaluation scores of 'alcohol odor,' 'sweetness,' 'mildness,' 'sharpness,' and 'bitterness' is 2.5 or less," or "The total score is 16.0 or more but less than 17.5, and all of the evaluation scores of 'alcohol odor,' 'sweetness,' 'mildness,' 'sharpness,' and 'bitterness' are greater than 1.5." D: "The total score is between 13.5 and 16.0, and all of the evaluation scores for 'alcohol odor,' 'sweetness,' 'mildness,' 'sharpness,' and 'bitterness' are greater than 1.5." E: "The total score is less than 13.5" or "At least one of the evaluation scores of 'alcohol odor', 'sweetness', 'mildness', 'sharpness' and 'bitterness' is 1.5 or less"

[0068] The beer-taste beverages (the beer-taste beverages of Examples 1 and 3 to 5) in which the ratio of malt in the raw materials was 99% by weight or more, the sugar content was 1.60 g / 100 ml or less, and the alcohol content was 6.0 v / v% or more were shown to have a higher overall rating and a better balance of flavor and aroma than the beer-taste beverages of Comparative Examples 1 to 3. Furthermore, even when the amount of malt was reduced, a similar tendency was observed (the beer-taste beverage of Example 6).

[0069] Among the Examples, the beer-flavored beverages of Examples 1, 3, 5, and 6, in which the carbohydrate content x (g / 100 ml) and alcohol content y (v / v %) satisfied the conditions of the following formula (1), were shown to have less "alcohol odor" and less "bitterness," better "sweetness" and "crispness," and a better balance of aroma and flavor. y≦21x-13 (1)

[0070] In addition to the above conditions, the beer-taste beverages of Examples 1, 3 and 6, which have a carbohydrate content of 1.20 g / 100 ml or more, were shown to have better "mildness" and a better balance of flavors. Also, the beer-taste beverages of Examples 1, 5 and 6, which have an alcohol content of 8.5 v / v% or less, were shown to have less "alcohol odor" and less "bitterness," better "crispness," and a better balance of flavors.

[0071] The beer-taste beverages of Examples 1, 3, 4 and 6, which had an alcohol content of 7.0 v / v% or higher, were shown to have better "mildness" and a better balance of flavors and aromas.

[0072] Test Example 3: Preparation and evaluation of beer-taste beverages Linalool was added to the beer-taste beverage of Example 1 to achieve the linalool concentration shown in Table 3, yielding the beer-taste beverages of Examples 7 to 10. The relationship between the sugar content and alcohol content in the beer-taste beverages of Examples 7 to 10 is shown in Figure 1.

[0073] [Table 3]

[0074] The sensory evaluations of the beer-taste beverages of Examples 7 to 10 were carried out in the same manner as for the beer-taste beverage of Test Example 2. The results are shown in Table 3.

[0075] It was shown that when the linalool concentration was 10.0 μg / L or more and 30.0 μg / L or less, the overall evaluation was high and the flavor balance was better.

Claims

[Claim 1] A beer-flavored beverage having a malt ratio of 50% by weight or more in the raw materials, a sugar content of 1.60 g / 100 ml or less, and an alcohol content of 6.0 v / v% or more.

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