Beer-taste beverage

Abstract

To provide a beer-taste beverage with excellent maltiness.SOLUTION: A beer-taste beverage has an alcohol content from 6.0 v / v% to 25.0 v / v% inclusive, and a dimethylsulfide content of 12 μg / L or more.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Various technical means have been proposed for the purpose of improving the flavor of beer-taste beverages. For example, Patent Document 1 describes a method for masking the odor of dimethyl sulfide in a beverage containing dimethyl sulfide, which includes a step of adjusting the concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or more. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2014-117258 A Summary of the Invention [Problem to be solved by the invention]

[0004] In Patent Document 1, the odor of dimethyl sulfide is subject to masking. Thus, dimethyl sulfide has been considered to be a component that adversely affects the flavor of beer-taste beverages.

[0005] However, as a result of investigations by the present inventors, it was found that the inclusion of dimethyl sulfide in a beer-taste beverage having an alcohol content within a specific range improves the malty flavor. The present invention is based on this novel finding, and has an object to provide a beer-taste beverage with an excellent malty flavor. [Means for solving the problem]

[0006] The present invention relates to a beer-taste beverage having an alcohol content of 6.0 v / v% or more and 25.0 v / v% or less and a dimethyl sulfide content of 12 μg / L or more.

[0007] The beer-taste beverage according to one embodiment of the present invention has an alcohol content of 6.0 v / v% or more and 25.0 v / v% or less, and a dimethyl sulfide content of 12 μg / L or more, and thus has an excellent malty flavor.

[0008] The beer-taste beverage may have an alcohol content of 10.0 v / v% or more and 19.0 v / v% or less, resulting in a more beer-like flavor with a more excellent malty flavor, a plum wine-like flavor, and reduced unpleasant flavors and dimethyl sulfide odor.

[0009] The beer-taste beverage may have a dimethyl sulfide content of 20 μg / L or more and 80 μg / L or less, resulting in a more beer-like flavor with a more excellent malty flavor, a plum wine-like flavor, reduced unpleasant flavors, and reduced dimethyl sulfide odor.

[0010] The beer-taste beverage may contain phosphoric acid, and the phosphoric acid content may be 900 mg / L or less, resulting in a less astringent taste, a less plum wine-like sensation, and less unpleasant flavors, resulting in a more beer-like taste.

[0011] The beer-taste beverage may have a malt content of 50.0 w / w% or more and 66.6 w / w% or less. The beer-taste beverage may also have a bitterness value of 25.0 BU or more and 100 BU or less. Furthermore, the beer-taste beverage may be free of distilled alcohol.

[0012] The present invention also relates to a method for producing a beer-taste beverage, which includes adjusting the alcohol content to be 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to be 12 μg / L or more.

[0013] The present invention further relates to a method for improving the malty flavor of a beer-taste beverage, which comprises adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more.

[0014] The present invention includes, for example, the following inventions. [1] A beer-flavored beverage with an alcohol content of 6.0 v / v% or more and 25.0 v / v% or less and a dimethyl sulfide content of 12 μg / L or more. [2] The beer-flavored beverage according to [1], having an alcohol content of 10.0 v / v% or more and 19.0 v / v% or less. [3] The beer-taste beverage according to [1] or [2], wherein the dimethyl sulfide content is from 20 μg / L to 80 μg / L. [4] 1. The beer-taste beverage according to any one of [1] to [3], which contains phosphoric acid, the phosphoric acid content being 900 mg / L or less. [5] The beer-taste beverage according to any one of [1] to [4], wherein the malt usage ratio is 50.0 w / w% or more and 66.6 w / w% or less. [6] The beer-taste beverage according to any one of [1] to [5], which has a bitterness value of 25.0 BU or more and 100 BU or less. [7] The beer-flavored beverage according to any one of [1] to [6], which does not contain distilled alcohol. [8] A method for producing a beer-taste beverage, which includes adjusting the alcohol content to between 6.0 v / v% and 25.0 v / v% and adjusting the dimethyl sulfide content to 12 μg / L or more. [9] A method for improving the malty flavor of a beer-flavored beverage, comprising adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. Effect of the Invention

[0015] According to the present invention, a beer-taste beverage with an excellent malty flavor can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0017] [Beer-flavored beverages] A beer-taste beverage according to one embodiment has an alcohol content of at least 6.0 v / v % and not more than 25.0 v / v %, and a dimethyl sulfide content of at least 12 μg / L.

[0018] As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor.

[0019] The alcohol content of the beer-taste beverage according to this embodiment is 6.0 v / v% or more and 25.0 v / v% or less. From the viewpoint of further improving the malty flavor, suppressing unpleasant flavors and dimethyl sulfide odor, and improving the beer-like flavor, the alcohol content of the beer-taste beverage according to this embodiment may be 6.5 v / v% or more, 7.0 v / v% or more, 8.0 v / v% or more, 9.0 v / v% or more, 10.0 v / v% or more, 11.0 v / v or more, 12.0 v / v% or more, 13.0 v / v% or more, or 14.0 v / v% or more. In addition, from the viewpoint of further improving the malty feeling, suppressing the plum wine-like feeling and off-flavors, and improving the beer-likeness, the alcohol content of the beer-taste beverage according to this embodiment may be 24.0 v / v% or less, 23.0 v / v% or less, 22.0 v / v% or less, 21.0 v / v% or less, 20.0 v / v% or less, 19.0 v / v% or less, or 18.0 v / v% or less. In the viewpoint of further improving the malty feeling, suppressing the plum wine-like feeling, off-flavors, and dimethyl sulfide odor, and improving the beer-likeness, the alcohol content of the beer-taste beverage according to this embodiment may be 10.0 v / v% or more and 19.0 v / v% or less, or 11.0 v / v% or more and 18.0 v / v% or less. In this specification, alcohol means ethanol unless otherwise specified.

[0020] The alcohol content of the beer-taste beverage according to this embodiment can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method "3-4 alcohol content."

[0021] The alcohol content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding an alcohol source at any stage during the production of the beer-taste beverage so that the alcohol content falls within the above range, by appropriately selecting the type and amount of ingredients that will result in a high or low alcohol content, by selecting a yeast species with excellent alcohol production ability, or by any combination of these. The alcohol source added may be a solution containing alcohol, such as raw material alcohol, distilled alcohol such as spirits and vodka, and a fermented liquid obtained by brewing. The beer-taste beverage according to this embodiment may be a beer-taste beverage that does not contain distilled alcohol.

[0022] The dimethyl sulfide content of the beer-taste beverage according to the present embodiment is 12 μg / L or more. From the viewpoint of further improving the malty feeling and improving the beer-likeness, the dimethyl sulfide content of the beer-taste beverage according to the present embodiment may be 14 μg / L or more, 16 μg / L or more, 18 μg / L or more, 20 μg / L or more, 22 μg / L or more, 24 μg / L or more, or 26 μg / L or more. The dimethyl sulfide content of the beer-taste beverage according to the present embodiment may be 150 μg / L or less, or 100 μg / L or less, and from the viewpoint of suppressing the plum wine-like feeling, unpleasant taste and dimethyl sulfide odor and improving the beer-likeness, it may be 80 μg / L or less, 70 μg / L or less, 65 μg / L or less, 60 μg / L or less, 50 μg / L or less, 45 μg / L or less, 40 μg / L or less, or 38 μg / L or less. From the standpoint of further enhancing the malty flavor, suppressing the plum wine-like sensation, off-flavors and dimethyl sulfide odor, and improving the beer-like flavor, the dimethyl sulfide content of the beer-flavored beverage according to this embodiment may be from 12 μg / L to 80 μg / L, from 20 μg / L to 80 μg / L, or from 24 μg / L to 65 μg / L.

[0023] The dimethyl sulfide content in the beer-taste beverage according to this embodiment can be measured, for example, by HS (headspace)-GC-MS.

[0024] The dimethyl sulfide content can be adjusted, for example, by adding a dimethyl sulfide source at any stage in the production of a beer-taste beverage so that the dimethyl sulfide content falls within the above range, by appropriately selecting the types and amounts of ingredients that increase or decrease the dimethyl sulfide content, by setting appropriate preparation conditions, or by any combination of these. Examples of dimethyl sulfide sources include dimethyl sulfide itself and compositions containing dimethyl sulfide.

[0025] The beer-taste beverage according to the present embodiment may contain phosphoric acid. When the beer-taste beverage according to the present embodiment contains phosphoric acid, the phosphoric acid content may be more than 0 mg / L, 100 mg / L or more, or 300 mg / L or more. In order to reduce the astringency of the beer-taste beverage, reduce the plum wine-like sensation and unpleasant flavors, and improve the beer-like flavor, the phosphoric acid content may be 900 mg / L or less, 800 mg / L or less, 750 mg / L or less, or 700 mg / L or less.

[0026] The content of phosphoric acid in the beer-taste beverage according to this embodiment can be determined, for example, by ion chromatography using a Dionex IonPac as an analytical column to measure the amount of phosphate ions (PO 4 2- ) can be calculated by measuring the concentration.

[0027] The phosphoric acid content can be adjusted, for example, by adding a phosphoric acid source at any stage during the production of a beer-taste beverage so that the phosphoric acid content falls within the above range, by appropriately selecting the types and amounts of ingredients that increase or decrease the phosphoric acid content, or by any combination of these. Examples of the phosphoric acid source include phosphoric acid itself and a composition containing phosphoric acid.

[0028] The beer-taste beverage according to this embodiment may contain a barley raw material as an ingredient. 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 products 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.

[0029] The beer-taste beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 50.0 w / w% or more and 100.0 w / w% or less. The beer-taste beverage according to this embodiment may have a malt usage ratio of 53.0 w / w% or more, 55.0 w / w% or more, 58.0 w / w% or more, 60.0 w / w% or more, 70.0 w / w% or more, 80.0 w / w% or more, or 90.0 w / w% or more, or may have a malt usage ratio of less than 100.0 w / w%, 90.0 w / w% or less, 80.0 w / w% or less, 70.0 w / w% or less, 66.6 w / w% or less, or 60.0 w / w% or less.

[0030] The beer-taste beverage according to this embodiment may contain plant ingredients other than barley. Examples of plant ingredients other than barley include grains such as corn, rice, and sorghum, potatoes, and other tubers, and beans such as soybeans and peas.

[0031] The beer-taste beverage according to this embodiment may contain sugar as an ingredient. Examples of sugar include liquid sugar and powdered sugar such as granulated sugar.

[0032] The beer-taste beverage according to this embodiment may contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0033] The beer-taste beverage according to this embodiment may contain other ingredients such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, etc. that are usually blended into beverages, so long as the effects of the present invention are not impaired. In addition to the above-mentioned hops, examples of bittering agents include caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweetening agents 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 acidulants include lactic acid, DL-malic acid, citric acid, adipic 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, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. 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, and ammonium sulfate.

[0034] The bitterness value of the beer-taste beverage according to this embodiment may be 5.0 BU or more, 10.0 BU or more, 13.0 BU or more, 20.0 BU or more, 25.0 BU or more, or 30.0 BU or more, and may be 100 BU or less, 90.0 BU or less, 80.0 BU or less, 70.0 BU or less, 60.0 BU or less, 50.0 BU or less, 40.0 BU or less, or 35.0 BU or less. The bitterness value of the beer-taste beverage according to this embodiment may be 5.0 BU or more and 100 BU or less, 10.0 BU or more and 100 BU or less, or 25.0 BU or more and 100 BU or less.

[0035] The bitterness value of the 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 Methods (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).

[0036] The colour of the beer-taste beverage according to this embodiment may be 5.0°EBC or more, 10°EBC or more, 20°EBC or more, 30°EBC or more, or 35°EBC or more, and may be 50°EBC or less, 45°EBC or less, or 40°EBC or less.

[0037] The color of the beer-taste beverage according to this embodiment can be measured by the method described in "8.8 Color, 8.8.2 Absorbance Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, revised and expanded in 2013).

[0038] The beer-taste beverage according to this embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g. distilled alcohol such as spirits and raw material alcohol) without fermentation with yeast or the like.

[0039] 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 ), and 0.25 MPa (2.55 kg / cm 2 ) may be acceptable.

[0040] 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 it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0041] The beer-taste beverage according to this embodiment may be consumed as is, or may be diluted before consumption. The beer-taste beverage according to one embodiment may be diluted, for example, by volume, 2-fold or more, or 3-fold or more, or 10-fold or less, or 8-fold or less before consumption.

[0042] [Method for producing beer-taste beverage] The method for producing a beer-taste beverage according to this embodiment includes adjusting the alcohol content to between 6.0 v / v% and 25.0 v / v%, and adjusting the dimethyl sulfide content to 12 μg / L or more. This production method can be carried out according to conventional methods, except for adjusting the alcohol content to between 6.0 v / v% and 25.0 v / v%, and adjusting the dimethyl sulfide content to 12 μg / L or more. This production method may also include adjusting the phosphoric acid content to 900 mg / L or less.

[0043] The production method according to one embodiment may include, for example, a brewing step and a fermentation step.

[0044] 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.

[0045] 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.

[0046] In the boiling step, hops or hop products may be added to the raw material liquid. Examples of the hops to be added include dried hops, hop pellets, and hop extract. Examples of the hop products that can be used include low hops, hexahops, tetrahops, and iso-hop extracts.

[0047] 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.

[0048] In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0049] 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.

[0050] 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., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts).

[0051] In the production method according to the present embodiment, the alcohol content can be adjusted, for example, by adjusting the type and amount of raw material used. Specifically, for example, the alcohol content can be increased by fermenting using high-concentration wort. For example, wort with original wort extract of 20 w / w% or more, 25 w / w% or more, or 30 w / w% or more can be used as the high-concentration wort. The original wort extract can be measured by the method described in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], revised and expanded in 2013).

[0052] In the production method according to the present embodiment, the dimethyl sulfide content can be adjusted, for example, by adding a dimethyl sulfide source to the raw material liquid. In this specification, the raw material liquid refers to the liquid that is the base of the beer-taste beverage. The raw material liquid includes liquids used or produced in each process (e.g., sugar-containing liquid, boiled liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). The dimethyl sulfide content can also be adjusted by selecting raw materials that have a high or low dimethyl sulfide content or by setting appropriate preparation conditions.

[0053] In the production method according to the present embodiment, the phosphoric acid content can be adjusted, for example, by adding a phosphoric acid source to the raw material solution, or by selecting a raw material that has a high or low phosphoric acid content.

[0054] The production method according to one embodiment may include a blending step in addition to or instead of the blending step and the fermentation step.

[0055] In the blending step, for example, water, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and, if necessary, a dimethyl sulfide source, a phosphate source, and / or various additives (e.g., bittering agent, coloring agent, sweetener, high-intensity sweetener, antioxidant, acidulant, flavoring, salts, etc.) are blended in a raw material tank. As the fermented liquid obtained by brewing, for example, a post-fermentation liquid obtained through the above-mentioned fermentation step may be used.

[0056] In the production method according to this embodiment, the alcohol content, the dimethyl sulfide content, and the phosphoric acid content can be adjusted, for example, by adjusting the amount of the alcohol source, the amount of the dimethyl sulfide source, and the amount of the phosphoric acid source, respectively.

[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, 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.

[0058] In the blending step, the components may be mixed while being stirred with a stirrer or the like so that they are thoroughly 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-sterile filling without performing the second sterilization step.

[0059] [Method for improving the malty flavor of a beer-flavored beverage] The beer-taste beverage according to this embodiment has an excellent malty flavor. Therefore, the present invention can be considered as a method for improving the malty flavor of a beer-taste beverage, which includes adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. As specific aspects of the method, the above-mentioned aspects can be applied without any particular limitations. EXAMPLES

[0060] 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.

[0061] Test 1: Production and evaluation of beer-flavored beverages [Production of beer-taste beverages of Test Examples 1-1 to 1-9] A beer-taste beverage was produced by a conventional method using malt and sugars as raw materials, with the malt usage ratio set to 50 w / w% or more. The concentration of the original wort extract before fermentation was approximately 30 w / w%. Pure water and spirits were added to the beer-taste beverage and mixed to produce the beer-taste beverage of Test Example 1-1. The alcohol content of the beer-taste beverage of Test Example 1-1 was 17.0 v / v%. Dimethyl sulfide (DMS) was added to the beer-taste beverage of Test Example 1-1 so that the DMS content was as shown in Table 1, and the beer-taste beverages of Test Examples 1-2 to 1-9 were produced.

[0062] [Production of beer-taste beverages of Test Examples 1-10 to 1-13] Using malt and sugars as raw materials, and setting the malt usage ratio at 50 w / w% or more, a beer-taste beverage was produced by a conventional method. The concentration of the original wort extract before fermentation was approximately 30 w / w%. DMS, pure water and / or spirits were added and mixed to the obtained beer-taste beverage so that the DMS content and alcohol content were as shown in Table 2, to produce the beer-taste beverages of Test Examples 1-10 to 1-13.

[0063] [Sensory evaluation] The beer-taste beverages of Test Examples 1-1 to 1-13 were subjected to a sensory evaluation for the evaluation items of "malty flavor," "plum wine-like flavor," "off-flavor," "DMS odor," "beer-like flavor," and "overall evaluation as a beer." The sensory evaluation was performed by four selected panelists with discerning abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was used as the evaluation score. In addition, for each evaluation item, the score for the beer-taste beverage of Test Example 1-1 was set as shown in Table 1, and the other beer-taste beverages were evaluated based on this score. The results are shown in Tables 1 and 2.

[0064] "Malty" refers to the sensation of a malty, savory aroma and taste, and the higher the rating, the stronger this sensation is. "Umeshu-like" refers to a sensation of having a sweet aroma like umeshu, as well as a sour and viscous taste, and the higher the rating, the stronger this sensation is. "Miscellaneous" refers to an impure taste that leaves a rough feeling in the aftertaste, and the higher the rating, the stronger this sensation is. "DMS odor" is an odor derived from DMS that resembles corn or green laver, and the higher the rating, the stronger this sensation is. "Beer-like" refers to a state in which the sweetness, bitterness, sourness, etc. that are assumed to be found in beer are well-balanced and easy to drink, and the higher the rating, the stronger this sensation is. "Overall evaluation as a beer" refers to the deliciousness of the beer, and the higher the rating, the better this sensation is.

[0065] [Table 1]

[0066] [Table 2]

[0067] As shown in Tables 1 and 2, the beer-taste beverages (Test Examples 1-2 to 1-13) with an alcohol content of 6.0 to 25.0 v / v% or more and a DMS content of 12 μg / L or more had high scores for "malty flavor" and excellent malty flavor. In particular, the beer-taste beverages (Test Examples 1-3 to 1-7 and 1-11 to 1-12) with an alcohol content of 10.0 v / v% or more and 19.0 v / v% or less and a DMS content of 20 μg / L or more and 80 μg / L or less did not have high scores for "plum wine-like," "off-flavor," and "DMS odor," and had relatively suppressed plum wine-like sensation, off-flavor, and DMS odor, and had high scores for "beer-likeness," indicating excellent beer-likeness. Furthermore, they were excellent in "overall evaluation as a beer."

[0068] Test 2: Production and evaluation of beer-flavored beverages [Production of beer-flavored beverages] Using malt and sugars as raw materials, and setting the malt usage ratio at 50 w / w% or more, the beer-taste beverage of Test Example 2-1 was produced by a conventional method. The original wort extract concentration before fermentation was approximately 30 w / w%. The alcohol content and DMS content of the beer-taste beverage of Test Example 2-1 are as shown in Table 3, the bitterness value was 31.8 BU, and the color was 39.3° EBC. Phosphoric acid was added to and mixed with the beer-taste beverage so that the phosphoric acid content was the value shown in the table, and the beer-taste beverages of Test Examples 2-2 to 2-4 were produced.

[0069] [Sensory evaluation] The beer-taste beverages of Test Examples 1-1 and 2-1 to 2-4 were subjected to sensory evaluation in the same manner as in Test 1 above, except that "astringency" was added as an evaluation item. All evaluation items were rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score. For all evaluation items, the score for the beer-taste beverage of Test Example 1-1 in Test 1 above was set as shown in Table 1, and the other beer-taste beverages were evaluated based on this score. The results are shown in Table 3. "Astringency" refers to a numbing sensation on the tongue, like that felt after eating an astringent persimmon, and the higher the score, the stronger this sensation is felt. For "astringency," the score for the beer-taste beverage of Test Example 1-1 in Test 1 above was set as 1.00 points, and the other beer-taste beverages were evaluated based on this score.

[0070] [Table 3]

[0071] As shown in Table 3, among beer-flavored beverages with an alcohol content of 6.0 to 25.0 v / v% or more and a DMS content of 12 μg / L or more, the beer-flavored beverages with a phosphoric acid content of 900 mg / L or less (Test Examples 2-1 to 2-3) had lower scores for "astringency" (i.e., less astringency), lower scores for "off-flavors" (i.e., less off-flavors), and higher scores for "beer-likeness" (i.e., more beer-like) than the beer-flavored beverage with a phosphoric acid content of more than 900 mg / L (Test Example 2-4).

Claims

1. Adjusting the alcohol content to 10.0 v / v% or more and 25.0 v / v% or less; Adjusting the dimethyl sulfide content to 12 μg / L or more; and Including adjusting the original wort extract to 20 wt% or more; A method for producing a beer-taste beverage (excluding a method for producing a beer-taste beverage by high-concentration brewing, which includes at least a fermentation step in which the raw material liquid is fermented with yeast, and in which fermentation with yeast is carried out while the fermentation liquid is flowing and aerated).

2. The method according to claim 1, wherein the original wort extract is adjusted to 25 w / w% or more.

3. The method according to claim 2, wherein the original wort extract is adjusted to 30 wt% or more.

4. The method according to claim 1, further comprising adjusting the ratio of malt used to 50.0 w / w% or more and 100.0 w / w% or less.

5. The method according to claim 1 , wherein the content of dimethyl sulfide is adjusted to 24 μg / L or more.

6. Adjusting the alcohol content to 10.0 v / v% or more and 25.0 v / v% or less; Adjusting the dimethyl sulfide content to 12 μg / L or more; and Including adjusting the original wort extract to 20 wt% or more; A method for improving the malty flavor of a beer-taste beverage (excluding a beer-taste beverage produced by a method for producing a beer-taste beverage using high-concentration brewing, which includes at least a fermentation step in which a raw material liquid is fermented with yeast, and in which fermentation with yeast is carried out while the fermentation liquid is flowed and aerated during the fermentation step).

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